Poblanos Con Pollo

July 7, 2013

I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.

I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
- 1/4 diced red onion
- 1 ear of fresh corn (cut from the cob)
- I cup tightly packed fresh spinach leaves, stemmed

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Cheesy Poblano served with Arroz Verde and Roasted Okra

I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.

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Crack

What are your favorite ingredients to stuff in a pepper?

I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos.  Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender.  Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight.  In the morning, I pack the chicken to-go and take it in for lunch.

There is a an endless combination of meals you can make featuring this succulent and zesty chicken.  I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.

Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!

Crock Pot Chicken Tacos

printable version

This recipe is as easy as…

  1. 4 boneless, skinless chicken breasts
  2. 1 packet taco seasoning
  3. 1 16oz. jar of salsa

Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa.  Seal the lid of the crock pot and turn the crock pot on low.

Cook for eight hours and serve!

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step one

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step two

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step four

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wake up in the morning to this! smells amazing

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shred and it’s ready to serve!

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taco salad is a delicious way to serve

Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Not a Five, a Ten

July 18, 2011

Even in college I considered myself a foodie.  How can you not be in Athens?  Not only does the Classic City have a plethora of bars, but the restaurant selection is amazing.  So are the prices.  An added bonus is you can pretty much go anywhere in jeans and a t-shirt.

So when I was at UGA and local chef, Hugh Acheson, was featured on the cover of Food & Wine as one of the best new chefs of 2002, I knew that I needed to visit his restaurant immediately.  Now, this post is not a review of Five and Ten {which is ah-mazing BTW} but when his recipe for Fish Tacos popped up on my weekly email from Saveur, I knew I needed to make them.  This recipe (tweaked a bit), like his restaurant, did not disappoint.

Roasting veggies for salsa

Roasting veggies for salsa

Homemade Salsa

Homemade Salsa

Fish Tacos

Yummy Fish Tacos

Fish Tacos with Roasted Tomato Salsa

Printable Recipe

  • 3 cloves garlic, unpeeled
  • 2 plum tomatoes
  • 1 serrano chile
  • 1/2 yellow bell pepper
  • 3 tbsp. chopped fresh cilantro
  • Salt to taste
  • One packet of Splenda
  • 1 cup canned pinto beans
  • 16 6″ corn tortillas
  • Canola oil, for frying
  • 2 boneless, skinless flounder or halibut filets
  • 2 tsp. chili powder
  • 1/2 cup flour
  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 lime, cut into wedges

Make the salsa: Heat a 12″ cast-iron skillet over medium heat. Add garlic, tomatoes, serrano chile and bell pepper and cook, turning occasionally, until charred all over. Transfer vegetables to a plate and let cool. Peel the garlic and stem and seed the serrano chile. Transfer vegetables, 2 tbsp. chicken broth and 1tsp cilantro to a small food processor and process into a chunky purée; set aside. Season salsa with salt and Splenda, transfer to a bowl, cover, and set aside.

Make the tacos: Put beans into a small pot and heat over medium heat until hot; cover, remove from heat, and keep warm. Heat a 12″ skillet over medium-high heat. Pour oil into a 5-qt. pot to a depth of 2″ and heat over medium-high heat. Meanwhile, season fish with salt and chili powder and dredge in flour, shaking off excess. Add fish to the oil and cook, turning occasionally, until golden brown. Using a slotted spoon, transfer fish to a rack set in a baking sheet. To serve, use1 tortilla per taco. Divide beans among tacos; top beans with fish, avocado, the remaining cilantro, a squeeze of lime juice and a tablespoon of salsa. Serve warm.

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Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

  • 4 cups water
  • 2 chicken bullion cubes
  • 2 chipotle seasoning cubes
  • 1 bay leaf
  • ½ cup brown lentils
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • ½ tablespoon cumin
  • salt and pepper to taste
  • ½ onion, diced
  • 1 carrot, diced
  • 1 purple potato, cubes
  • 2 tablespoons chopped cilantro
  • 1 avocado, sliced
  • ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

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