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Margarita Chicken

Margarita Chicken

This whole week began with me asking my hubby what he wanted for dinners this week. He simply replied with “Mexican”. Therefore, I spent the next couple hours searching for more traditional dishes than the ones I usually make. I grew up for a good portion of my life in New Mexico and worked in a Mexican restaurant as my first legitimate job (I was a newspaper girl before that). Working around the spices and living amongst the Tex-Mex food definitely left a lasting impression. My family now loves our Christmas enchiladas at Christmas time and the different New Mexican dishes I cook throughout the year.

Living in New Mexico definitely changed my food preferences for the better. Hot and spicy food is a staple in our household, no matter the ethnicity. For the last few months I have been toying with the idea of trying different ethnic cooking each month. The plan for that hasn’t really come around, as I haven’t made one; however, it does seem that it is just gonna happen as it happens.

My Husband teases he married me because I know how to cook, and for my spicy red enchiladas with their homemade sauce and homemade everything else. He teases he married me based on my creativity and ability in the kitchen…. not gonna lie, it really isn’t a bad reason.

Having someone who has very supportive with my passions has been so instrumental in encouraging me to continue cooking new, creative dishes. He never complains about any type of dish I make and is excited for all of the meals I cook. It is wonderful being with someone who supports and isn’t critical of me trying new things.

Ok, on to the point of this post. The Margarita Chicken was delicious, tasty, tender, and a great start to our Mexican meal filled week.

This dish is focused on the lime and tequila flavor, so you won’t find a lot of extra spices added. Paired with the turmeric rice and the beer beans this Street Taco Dinner did not disappoint. It is easy to make and prepare since we are using a crock pot. The rice and beans only take about 20 to 30 minutes to finish making it is a perfect weeknight meal.

So here we go, Mexican week started with Margarita chicken tacos.

Margarita Crock Pot Chicken

Servings: 8-10/Prep: 20minutes/Cook:6+hour

Ingredients

4 – 6 Chicken breasts

5 Limes (for juicing)

1 Lime (for zesting and slicing)

1 Orange

1 Onion (red/yellow)

2 Jalapeños

½ – ¾ cup Dark Tequila

1tsp. Cumin

1tsp. Chili Powder

Directions

Start by Juicing all your 5 limes and your one orange.

Zest your 1 lime and slice it into a few slices.

Mince up the Jalapeno and onion.

Layer the onion on the bottom of your crock pot.

Place the chicken on the onion.

Put the Cumin and Chili powder on top of that.

Add all your juice from the limes and orange, as well as the tequila at this point.

Turn your crock pot on low and let the chicken cook for at least 6 hours. 

After it cooked, take the chicken out, put it in a separate bowl, and shred it.

Pour the liquid from the chicken into a pan on the stove, add some honey, reduce it down and thicken it with Arrowroot Powder (or your preferred way to thicken things).

Add the chicken to this and mixed it up. I found the liquid too runny, this is why I thickened it.

Serving Suggestion

To complete your meal, top the tacos with guacamole, cojito cheese, and purple cabbage on white corn soft taco shells.

Pair with turmeric rice and beer beans.

Til next time!

Keeks

Saving Your Fresh Herbs

Saving Your Fresh Herbs

This year I planted a herb garden 🙂 Because of this I have A LOT of herbs (Basil, peppermint, thyme, parsley, cilantro, sage, and oregano) that I will not be able to use ALL RIGHT NOW! So I decided to do this fun way of preserving them.

Preserving Herbs for Cooking by Freezing 🙂

What you need! 

Fresh herbs
Olive oil(or oil of choosing)
Some helpers – preferably with smiles.
About 30 minutes of time (or thyme) whichever you prefer 😛

First, pick your herbs!

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Here is our first pickings

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Next we wash them!

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Chop them into LITTLE BITS! I liked to use my little CPR chopper 🙂

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Fourthly, place them into an ice tray like these ones. I made sure they were 3/4 of the way full. I also REALLY like using our star-shaped tray 🙂

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Add your oil!!Olive oil pictured here

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FREEZE!!!

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Use for your meals!! YAY!

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And one minor suggestion, don’t forget which ones are which! I accidentally forgot which were my sage and parsley. Because of this I wrote a little map down in my journal.

Anyway, enjoy! I will have to do this again this weekend with cilantro!

I did not show my peppermint!! I will do a post later about those ones 🙂

 

First Attempt at homemade Beefless Beef

First Attempt at homemade Beefless Beef

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Alright, so tonight I attempted to make homemade beefless beef. I love the Trader Joe’s brand of it, but I always seem to need it when I’m out. I keep TVP in the pantry at all times and most of the beefless beef have TVP as the main ingredient. When I am at the stores I tend to scan all the ingredient lists and sometimes I am just grossed out, so I don’t buy them (Note to self: make list of all non-meat meat I hate and like).

 

 

 

 

 

Beefless Beef: 
1cup TVP

7/8cup of hot water

2tbsp dried onion

1tsp of garlic powder

1tbsp soy sauce

2tbsp worcestershire sauce

splashes of oregano

– once I made up the TVP and then added all the ingredients I then added a mixture of guar gum to thicken the mixture and added 2tbsp of nutritional yeast to help it out. Honestly, the premix tastes pretty good considering. I placed it into a ziploc and threw it in the freezer. Mark and I will try it out sometime this week with enchiladas or something.

 

🙂 First attempt down, will update on how it actually tasted.

Some of the ingredients 🙂

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Ok, so I know it doesn’t look appetizing at this stage. Just imagine it mixed into sauce! Or as meatballs!

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