Most of these ingredients are in my kitchen on a regular basis, so that makes this one of my favorite go-to salads. Mix it up with what you have. My special touch was the chipotle powder that gives the chicken and ranch dressing a kick. I hope you make something of your own!
Chipotle pepper powder
Tortilla chips or strips
Mix a dash of the chipotle pepper powder with the teriyaki marinade and marinate the chicken for at least 1 hour or up to overnight. Prep the fresh ingredients - wash the lettuce, chop the tomato, zucchini, avocado, and onion. Arrange on a plate along with the corn, cheese, and tortilla strips. In a small dish, mix the ranch dressing and more of the chipotle pepper powder to taste.
Lastly, cook the chicken. On a preheated grill, cook the chicken (roughly 5-8 minutes per side depending on your grill). Allow the chicken to rest for a few minutes before slicing. Add the chicken to the salad, dress with the dressing, and you know how the rest goes -- EAT :)
I have a hate-hate relationship with bell peppers -- especially green peppers. Needless to say I've always had a hard time with my family's recipe for stuffed green peppers. The filling was great, but not so much the outside or the flavor it leached into the filling. So here's a fun way to spice up an old classic -- use poblanos instead! Why haven't I thought of this sooner??? I love chile rellenos and enchiladas! I lightened this up quite a bit, so you could feel free to add more cheese.
1 large onion, diced
3/4 lb. ground chicken
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1 jalapeño pepper, seeded and diced (you can substitute 1/4 tsp. cayenne pepper or chipotle pepper)
2 scallions, diced
1 C. zucchini, diced
1 large tomato, diced and seeded
6 corn tortillas, cut into bits
1 C. shredded Monterey jack or cheddar cheese
1 package red enchilada sauce (I love Fontega)
4 large poblano chilies, halved and seeded
Avocado (for garnish)
Cilantro (for garnish)
Preheat the oven to 375 degrees. In a large skillet, saute the onion with a tablespoon of olive oil over medium hight heat for 5-6 minutes -- just until translucent. Add the ground chicken and continue to cook, breaking up into smaller bits until cooked through. Add in the cumin, coriander, chili powder, and salt. Remove from heat and stir in the jalapeno, scallions, zucchini, tomato, tortilla, cheese, and enchilada sauce. Place the poblano chiles in a 9x13 baking dish and fill each half with filling. Top with any extra cheese and cover with tinfoil. Bake at 375 degrees for 45-60 minutes.
Quinoa with Moroccan Winter Squash and Carrot Stew via Epicurious
Who says stew is only for the winter months???
A good recipe has to be shared. This week I have 2 that I've been loving so far this month. I'm trying hard to eat healthier and these pass the smell check with flying colors. No guilt here - hooray!
Carrot, Avocado, and Orange Salad via the Splendid Table
I can feel my eyesight getter stronger!
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!