Pan Fried Chicken Tacos

I swear it was only three tough chicken breasts cooked for Chicken Breast Green Enchiladas but there is still a sandwich baggy filled with stringy chicken meat even after making Green Chicken Taquitos. Hopefully, frying chicken in a corn/flour tortilla for Baked Chicken Tacos will mask the chew of the chicken itself ,

Modifications Made:

Again, this recipe was more of a platform starting point and if anything, my version followed more closely to Maria's Tortillas than the baked version itself.

Instructions:

One cup of colby jack cheese was shredded and set aside.

Chicken was warmed to scalding hot in the microwave, well drained of any grease or moisture, and set aside.

Half cup of green salsa was warmed to scalding hot in the microwave and set aside.

Corn/flour tortilla warmed on greased skillet. Flip tortilla and to one half add: heavy pinch of cheese, one tablespoon of chicken, one teaspoon of green salsa, one additional heavy pinch of cheese, and fold over creating taco shape. Taco was smashed with flat spatula and then filled to toast final side.

Scaled for Likability: Great

Not any more work than a Maria's Tortilla, these pan fried tortillas were warm and gooey on the inside and crunchy on the outside. Usage of the green salsa was a nice change to the red homemade salsa and the corn/flour tortilla adds a depth level of flavor. Great corn taste with the chew of flour. Just love them.

If I had an oven big enough to accommodate a full size cookie sheet, I would absolutely attempt these in the oven. Cooking in the oven would not be any less time consuming but most certainly healthier. These are a great way to use up any leftover chicken meat and are easily on their way to becoming a T&T favortie.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

Search This Blog