Mexican Cocolate Chicken Tacos

I know this sounds strange but in Mexico they have a sauce called mole that has chocolate in it so that's what gave me the courage to try this recipe. I'm glad I did because it has now become one of our regular meals. The original recipe serves the green sauce over the chicken and leaves it at that but we have found that we love this combination served up in a 6 inch taco. It's good either way. Give it a try!

2 Tbsp cooking oil
1 Tbsp brown sugar
1 Tbsp lime juice
2 tsp chili powder ( I don't really like spice so I use less then this)
2 tsp cocoa powder
2 tsp cinnamon

4 Boneless, skinless chicken breasts

6 Tbsp melted butter
1/4 cup fresh cilantro
2 Tbsp chopped green onion
2 Tbsp lime juice
2 tsp finely chopped semi-sweet chocolate
2 tsp finely chopped jalapeno pepper (optional)
* I half this sauce and make one batch with the jalapeno for my husband and the other half without for me

6 inch corn or flour tortillas

Combine first 6 ingredients in small bowl.

Brush both sides of chicken with mixture. Cook chicken on grill until fully cooked (about 10 min on each side). Continue basting with sauce while cooking.

Combine remaining 6 ingredients in small bowl.

Slice chicken, place in tortilla and spoon cilantro sauce on top.

Chicken Taquitos

My new thing has been making home made taquitos. I double this recipe and make tons of extra that I put in the freezer on a baking sheet for a few hours to form and then in a freezer safe container to store. They make a great quick lunch or dinner, just bake them for an extra 5-10 min. We eat them with the same green salsa that it calls for in the recipe and they are delicious!

1/3 cup cream cheese
1/4 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken (I use a rotisserie chicken from Costco)
1 cup shredded cheese (I use the Mexican blend shredded cheese again from Costco)
3/4 cup frozen corn
6-inch  corn or flour tortillas (both are good. You'll need about 12-16. Get them as fresh as possible so they don't crack when you roll them)
cooking spray
salt
  

Heat oven to 425 and spray cooking sheet with non stick spray.

Soften cream cheese slightly in microwave (20-30sec) in large microwave safe bowl. Add green salsa, lime juice, and spices. Stir to combine and then add cilantro, onions, chicken, cheese and corn.

Heat 2-3 tortillas at a time slightly in damp paper towel in microwave 20-30 sec.

Place 2-3 Tbsp of chicken mixture on lower third of each tortilla and roll it up.

Place seem side down on baking sheet. Spray tops of taquito with cooking spray and sprinkle with a pinch of salt. Bake 15-20 min or until crisp and golden brown. Serve with sour cream, guacamole or salsa.

Corn Chowder

This corn chowder is THE BEST. It is originally from the Lion House cook book. If you've been to the Lion House, you should automatically know it is good. I've modified it over the last 10 years or so that I've been making it, to fit our family's taste. We are all sick right now and this is what I made for dinner because for us it is a delicious comfort food and definitely deserves to be on our favorites list.

2 slices bacon
1 small onion, chopped
1 Tbsp butter
1 Tbsp flour
1 1/2 hot water
1 pkg (10 oz) frozen corn or 1 can (12 oz) corn, undrained
1 can creamed corn
1 tsp salt
dash pepper
1 tall can evaporated milk
1/4 cup sweetened condensed milk

Cook bacon slowly in large sauce pan until crisp. Remove and set aside.

Add onion to pan and cook over low heat until translucent but not brown (about 10 min). Add butter and flour to onions. Allow roux a few minutes to cook and then add water, corns, seasonings, and milks. Stir gently to mix smooth. Cook until thickened.

Serve topped with crumbled bacon.

Chicken Cheese Burger

These burgers are one of our favorites! The secret is in the sauce. It may seem a little strange but don't be shy. Be liberal with the secret sauce and you will see what makes these burgers really special.

8 bacon slices
4 Boneless, skinless chicken breasts
salt
pepper

1/4 cup Apricot jam
3 tbsp Mayonnaise or Miracle Whip
4 Kaiser or Hamburger buns
1 cup spinach
4 slices Swiss cheese

Cook bacon in a large frying pan to desired crispness. Remove from pan and set aside.Reserve half the bacon drippings for cooking chicken in.

Place chicken between 2 sheets of waxed paper or plastic wrap. Pound each chicken breast with meat mallet to about 1/2 inch (12mm) thickness. Season each side with salt and pepper.

Cook chicken in the same large pan that bacon was prepared in. Cook 8 to 10 minutes until no longer pink.

While chicken is cooking combine jam and mayo in a small bowl (I always double this sauce). Set aside.

Put 1 slice of cheese on chicken breast. Reduce heat to low and cover for 2 to 3 minutes until cheese is melted. Remove chicken from pan and set aside.

Place sliced buns, inside down, in same pan. Allow the remaining juices to soak into the bread and lightly toast in pan.

Remove bun form pan and spread jam/mayo mixture on both halves. Arrange spinach leaves on bottom half. Place chicken breast on top of spinach. Top with 2 bacon slices. Cover with top halves of rolls.

Make it a Meal: I serve these burger either with some quick chips and salsa or some oven sweet potato fries.