Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Taco night! This recipe is a keeper, which is why it’s here. This makes a terrific taco! I liked the ancho chili powder so much, I’m looking for ways to use it more. I added tomatoes, as you can see, which aren’t in the recipe. I used Mi Abuelita Bonita (the best corn tortillas around) Green Chile corn tortillas, which added even more flavor. I would imagine a vegetarian version of this would be terrific, using black beans and season them with the ancho chili powder and cumin. We had this with a nice rose – excellent dinner.


4 servings (serving size: 2 tacos)

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt 8 (6-inch) corn tortillas

Heat a large skillet over high heat.
Sprinkle chicken evenly with chile powder, garlic salt, and cumin.
Coat pan with cooking spray.
Add chicken to pan; cook 4 minutes, stirring frequently.
Remove chicken from pan.

Combine rind, 1 tablespoon juice, sour cream, milk and avocado in a blender or food processor; process until smooth.

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutritional Information:
Calories 319
Fat 11.6g
Satfat 2.3g
Monofat 5.5g
Polyfat 2.4g
Protein 30g
Carbohydrate 25.3g
Fiber 5.1g
Cholesterol 72mg
Iron 1.3mg
Sodium 385mg
Calcium 80mg



Eggplant, Zucchini, and Tomato Tian

The produce box this week had a lot of Black Globe eggplant and Dunja zucchini, among other things. Apart from zucchini fritters and bread, eggplant Parmesan, I wasn’t sure how to optimize these ingredients. Cooking Light to the rescue with this recipe. I’ve never heard of a Tian, which is actually a French earthen ware dish of Provence used for cooking and serving. My version isn’t officially a Tian since I used a glass casserole as the vessel. If you’re lucky enough to have all three of the main ingredients fresh off the vine, oh how the flavors explode. This was terrific – I loved the flavor and crunch of the bread crumbs. Substitute veggie broth for the chicken broth for a vegetarian dish. (Cucumbers and white onions were also in our box, thus the cucumber salad – also delicious.)



1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1 pound zucchini, cut diagonally into 1/4-inch-thick slices
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 ounces French bread baguette
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth


  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.
  3. Lightly coat vegetables with cooking spray.
  4. Bake at 375° for 15 minutes.
  5. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. Top with half of zucchini and half of tomato.
  7. Drizzle 2 1/4 teaspoons oil evenly over vegetables.
  8. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  9. Place bread in a food processor; process until coarse crumbs measure 2 cups.
  10. Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
  11. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato.
  12. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
  13. Pour broth over top.
  14. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Nutritional Information:
Calories 191
Fat 8.1 g
Satfat 3 g
Monofat 3.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 22.3 g
Fiber 4 g
Cholesterol 12 mg
Iron 1.6 mg
Sodium 459 mg
Calcium 178 mg

Cooking Light, June 2010

Angel Hair Pasta with Garlic Butter Sauce and Salmon

First let me say that I LOVE angel hair pasta and (good) salmon is my favorite “meat”. Given that, this recipe sounded like a perfect meal for me and in truth, it was. What’s not to love – butter, olive oil, garlic and lemon….and salmon and pasta?

The simplicity of this meal isn’t lost in it’s taste. I love that the most simple meals to prepare can be some of the most memorable and best tasting. The key for this dish is really fresh salmon. The lemon and garlic are so great in this – you could actually cut back on the butter a bit. I will in the future. This is a keeper  – I absolutely loved it.

angel hair and salmon

Angel Hair Pasta with Garlic Butter Sauce and Salmon

Original post January 12, 2014

Lemon Curd

The frost forced me to pick every lemon off of my tree – so I’m making Lemon Curd for Christmas gifts.

I got 4 ounce mason jars that I sterilized by running them through the dishwasher. The lemons I’m using are Meyers Lemons.

I found this recipe in a book from the library…Delicious Gifts by Jess McCloskey and the recipe was really easy. The most difficult thing for me was not getting the library book dirty! Easy and it’s delicious! Can’t wait to try some on toast.


Original post December 14, 2013