Peach Pico

This isn’t a precise recipe. It can easily be scaled up for a larger amount. This yielded me about two cups which was more than enough for our dinner tonight.

Taste as you go and adjust to suit your preference. If you have a good peach, your pico should be plenty sweet.

You can easily substitute in other fruits like mango or pineapple!

Combine gently in a large mixing bowl:

1/2 large tomato

1 ripe peach chopped

1/4 chopped medium red onion

1/8 c chopped cilantro

1/2 small jalapeño chopped (seeded if you don’t want it too spicy)

1/4 habenero chopped (ditto)

Zest of half of a lime

Juice of a lime

S&P

Sugar/honey/agave as needed if it isn’t sweet enough

Use as dip or on top of some tacos 🐷

© 2019 by Alexa Mason. All Rights Reserved

Spiced Chicken and Cilantro-Lime Rice

Garlic. Cumin. Smoked paprika. Sazon. Can you really go wrong here? I think not.

 

This is my quick way of whipping up some super yummy, spiced chicken thighs. You can toss these in a salad, make tacos, make burritos or burrito bowls, etc. Great for meal prep and an easy go to when you’re running out of ideas.

 

As a side, I made some lightly scented lime and cilantro rice. It’s mostly hands off and pairs very well with the chicken. Top this with a corn salad and you’ve got a bright and flavorful dinner!

 

 

Ingredients

4 boneless skinless chicken thighs, sliced

Oil

Salt and pepper

1-2 tbsp of cumin

1 tbsp of chili powder

Tsp (each) garlic powder, onion powder and smoked paprika

½ packet of sazon

½ tsp of cayenne (optional)

1-2 chipotles in adobo, chopped (optional- more smoke and heat)

Chicken broth

 

Rice:

Rice

Water

Oil

Lime juice and zest

3-4 garilc cloves, chopped

 

1. Heat your pan over medium- high heat
2. Slice your chicken
3. Add oil
4. Add chicken
5. Add salt and pepper
6. Cook until browning and mostly cooked through
7. Add spices
8. Stir, toasting the spices
9. Add a few splashes of chicken broth to deglaze the pan
10. Stir
11. Remove from heat

 

Lime and Cilantro Rice:

1. I cook my rice like pasta so bring water to a boil and pour in however much rice you need
2. Allow it to boil
3. Check for doneness and drain
4. Chop the garlic and cilantro
5. In the now empty pot, sweat the garlic in a little bit of oil
6. Turn off heat
7. Add the rice back to the pot
8. Add the cilantro, lime zest and juice and salt and pepper
9. Stir to combine

 

Pile up that rice, top with chicken and this yummy corn salad. Look at what you did. Look at it. It’s good, isn’t it?

 

© 2018 by Alexa Mason. All Rights Reserved

#TT: Stacked Chicken Enchiladas

Second installment of the #TT series of dishes that have been previously posted elsewhere without a recipe. I made this a few weeks ago and it was a hit. So many flavors, so much cheese. Because the tortillas (1) do not require rolling and (2) are not pre-dipped in oil  you save time and we’re talking healthier. So you can enjoy more cheese.

 

15-20 corn tortillas

1 15oz can of diced or whole tomato

1 small onion

4-6 cloves of garlic

1-2 chipotle in adobo

1 cup of chicken broth, low sodium

2 scallions (white and green parts)

1 can of black beans, drained

2-3 chicken breasts or boneless skinless chicken thighs

2-3 tbsp of oil

garlic powder, onion powder, chili powder and cumin

½ tsp of kosher salt and pepper

Juice and zest of half a lime

Shredded cheese

Garnish: (optional)

Cilantro

Queso fresco

Avocado

1. Preheat oven to 400.
2. In a large pot, add a tbsp of the oil and the onion. Let it sweat a bit before adding the garlic. Add in the chopped up chipotle pepper.
3. Season with salt and pepper, as well as 1 tsp each of garlic powder, cumin and chili powder.
4. Add tomato and chicken broth
5. Bring to a boil and allow to simmer.
6. In a large bowl, place your chicken and add remaining oil, seasonings (2 tsp of each) and lime. Toss until coated well.
7. Put coated chicken in an oven-safe pan and bake until cooked through, about 20-30 minutes. Internal temp should register at 165 degrees.
8. Let the chicken rest.
9. At this point you want to either use an immersion blender or pour your tomato base into a blender and pulse, some texture is okay.
10. Return to the pot and bring to a boil and return to a simmer. Taste and adjust spices and salt as necessary.
11. Chop up the chicken and the scallions
12. Turn oven down to 375.
13. In a large, oven safe pan, spray with cooking spray
14. Create a single layer of corn tortillas, cutting pieces to fit as needed.
15. Ladle some of the tomato sauce
16. Sprinkle some of the chicken, the beans and the scallions.
17. Top with cheese. Repeat steps 13-16 until the pan is full. You should be able to get 3 layers.
18. Final layer should be sauce and cheese. Bake until bubbling.

© 2016 by Alexa Mason. All Rights Reserved