Tomatillo Ranch Chicken Sliders

So I have made these three times now and have yet to take a picture...I will blame it on the fact that they are just that good; too good to waste time setting up the perfect lighting and backdrop...yeah, we will go with that ;)

Really though, these sliders are a cinch to whip up and are so incredibly tasty!!  Taking the time to roast the tomatillos gives the marinade and sauce the perfect tough to take this dish over the edge!!  Give it a shot...I promise you won't be sorry!

1 1/2 cups mayo; divided
1/2 c buttermilk (I just add 1/2 tbsp vinegar to my 1/2 cup milk and let it sit for about 10 min...homemade buttermilk)
1 package buttermilk ranch dressing powder
2 garlic cloves
1 cup chopped cilantro
4 tomatillos, roasted**
1 tsp lime juice

4-6 chicken breasts cut into slider sized portions
For serving: sliced red onions, crumbled queso fresco, buns

Mix up 1 cup of mayo and the rest of the ingredients through the lime juice in a food processor or blender.  Pour 1/2 of the marinade over the top of the chicken and let rest for a few hours.  With the remaining marinade add the remaining mayo and let sit in the fridge to thicken.

Once the chicken is done marinating, remove from marinade and grill until the center is no longer pink and the juices run clear.  Tent with foil and let rest for 5 or so minutes.  To assemble to sliders, toast the buns, top both sides with a little sauce, add chicken and onions, then sprinkle generously with queso fresco.  Enjoy!!










**To roast the tomatillos, remove the husk and cut into quarters.  Toss in a little olive oil, salt, and pepper and then broil on a middle oven rack until the tomatillos are browned and tender.

Sausage and Veggie Hash

This is my go-to meal when I have a bunch of veggies I had every intention of making throughout the week...but didn't.  Aside from chopping and cleaning the veggies, this meal is so easy to throw together and uber delicious!!  Serve it with these and you have one oishi meal!!!

1lb Smoked Turkey Sausage Link (Hillshire Farm is the best), sliced 1/4" thick
3 cups butternut squash, chopped
1 onion, chopped
3 zucchini, chopped
2 potatoes, chopped and slightly cooked (boil, bake, or microwave)
5 garlic cloves, slightly chopped (I would leave whole if TJ would let me...we compromise at little chunks)
Any other veggies you have on hand...I like asparagus, green peppers, eggplant, sweet potato, carrots, etc...

1/4 cup olive oil
1 tbsp. salt
1/2 tbsp. pepper
1/2 tbsp. garlic powder
2 tbsp. dried Italian herb seasoning

Place the sausage and chopped on a jelly roll pan.  Pour olive oil and seasoning over the top.  Toss until everything is well coated.  Bake at 375 for an hour or so; make sure to mix while it's cooking so everything gets nicely roasted. 

Spinich and Sausage Lasagna

I used to be a firm believer in the good ol' fashioned Costco lasagna.  Why make something for yourself when Costco can make it almost as good, and cheaper.  Then you also don't have the mess and...ahem...it's a fool proof meal for even the poorest of chef's.  However, I have never really found a lasagna recipe that I liked enough to warrant making the dish.  The dish was either too dry, too watery...and don't even get me started on cooking the noodles...yeah...not. going. to. happen.

But, much to my dismay, I live on an island where the goodness of Costco lasagnas can not reach us.  So, I have to improvise.  And then like manna from the heavens, no-boil lasagna noodles rained down from the sky's...begging to be cooked in a home made lasagna.  I conceded...and I'm soooo glad that I did.  Both TJ and I could not stop eating this delicious cheesy, saucy goodness.  I would even go as far as to say that my Costco lasagna days might just be over.  Wow...did I just say that?!?!?!  Well, this meal makes enough for my family one night and one for the freezer down the road.  The perfect situation!!  So, for those of you with a Costco close, give this one a chance.  You might just be as inclined as I am to throw Costco out all together...okay who am I kidding...lasagna may be first on the list...but never will I ever perfect their darn rotisserie chicken.  The thing is like a drug; to which I will always come back for more ;)

1 lb mild pork sausage
1 yellow onion, diced
1 tbsp. minced garlic
2 tsp minced fresh thyme
6 oz fresh spinach
1 lb ricotta cheese
1 lb cottage cheese
1/2 tsp salt
1/4 tsp nutmeg
squeeze of lemon juice
12 no-boil lasagna noodles
24 oz jar of marinara sauce
4 cups shredded mozzarella cheese

In a large skillet cook the sausage and onions over medium heat.  Just as sausage begins to brown, add the garlic.  Finish cooking until the sausage is no longer pink.  Drain the excess fat.

Mix together the spinach, ricotta, cottage cheese, salt, nutmeg and lemon juice. 

In one 9 x 13 pan, or two 8 x 8 pans, pour a little marinara sauce on the bottom just enough to cover. Place a single layer of noodles.  Top with 1/3 of the sausage, and 1/3 of the ricotta.  Pour marinara sauce over the top and then repeat the process until all the ingredients are gone.  Top with cheese.

Bake at 350 degrees for 40-50 minutes, or until the cheese is browned around the edges and bubbly.  Enjoy!

Teriyaki Chicken Skewers

1 tbsp. corn starch
1 tbsp. water

1/2 c soy sauce
1/2 c white sugar
1/4 c apple cider vinegar
2 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp fresh ground black pepper
1 1/2 lbs chicken chopped into chunks - I like boneless, skinless thigh meat for it's richness and depth of flavor...but if you don't like them then just use breasts...tenders are super easy too!

bamboo wooden skewers

Combine corn starch and water in a small bowl and whisk to combine; set aside.  Combine the rest of the ingredients except the chicken in a sauce pan and bring to a boil, whisking constantly.  Slowly incorporate the corn starch and water mixture.  Let boil for a few minutes, or until the mixture has thickened.  Remove from heat and let cool. 

In a large Ziploc bag add the chicken chunks and pour the teriyaki sauce over the top (reserve 1/4 cup for basting).  Let the chicken marinate in the bag for at least two hours...overnight is best.  I like to marinate mine for a few days if I can manage to plan that far in advance!

Before you are ready to serve, skewer the chicken onto your skewers and barbecue.  Baste the skewers with the remaining sauce as you cook them.  Serve immediately!! 

Sweet and Tangy Meatballs

These meatballs are a bit labor intensive, but totally worth it.  I like to use half the meatballs for this recipe and I flash freeze the other half to use on spaghetti, or just about any meatball recipe! They are incredibly versatile and super duper delicious!!

 5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced

Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce

In a large bowl, mix by hand the meatball ingredients until well incorporated.  Using a 2tbsp scoop, portion the meat and roll into balls.  In a large skillet over medium-high heat, brown the meatballs on all sides.  This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!

Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot.  Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs.  Cook on low for 4-6 hours.  Mix all together before serving. 

For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!!  However, if you don't have a Costco close...stick to the above recipe!!

Crescent Roll Veggie Cups

These veggie cups are perfect for a party...can be served at room temperature, individually portioned, just grab-and-go!  Despite their looks, they are very easy to whip up...and the recipe will make 3 dozen!  Wham-bam, thank you mam!!

2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on)  I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese

Roll out the crescent dough onto a flat surface.  Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid.  Cut circles out of the dough and place in the bottom of a muffin tin rounds.  Bake at 350 degrees for 8-10 minutes or until golden brown.  Let cool completely.

While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill.  Place in a piping bag for easier spreading.  Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!

Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese.  Serve asap...but can be refrigerated overnight and served the next day.  Make sure to bring to room temp before serving!

Steak Fajita Kebabs with Cilantro Pesto

This is one of those meals that is a new favorite in our house...like both TJ and I absolutely loved it...that's a rarity!!!  While overall this meal looks a bit labor intensive the whole thing actually only takes about 30 minutes to whip up.  So many flavors and the meal becomes incredibly cohesive!!  The absolute perfect summer evening supper!!

1 cup fresh cilantro leave, chopped
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp. olive oil

1 1/4 lbs steak (I use chuck or top sirloin...nothing fancy)
32 cherry tomatoes
1 red onion cut into large pieces
3 peppers, cut into large pieces

Toppings and Sides
This meal pairs perfectly atop of some cilantro lime rice,  with a sprinkle of pico de gallo, and queso fresco cheese.  You certainly can eat the kebabs as is...but with the above items it becomes magical!!!

In the food processor, pulse cilantro, garlic, olive oil, salt, pepper, and parmesan cheese until smooth.    Put the pesto into a large ziplock bag along with the steak cubes.  Seal and refrigerate for at least an hour to marinate.

While marinating, soak the wooden skewers in water for at least 30 minutes.  Assemble the skewers by skewering on the onions, peppers, steak, and tomatoes.  Add the skewers to the grill and cook for 10 minutes or so, or until your steak is cooked to your preferred level of doneness.  We usually grill for 7-10 minutes and they are a perfect medium rare.  Enjoy!!

Chili-lime Fish Tacos

There's no secret that I LOVE all things tacos.  There is just something magical that happens with meat is combined with veggies and wrapped up in a nice warm corn tortilla.  A party in your mouth...an explosion of flavors...an adventure for your palate.  I. LOVE. TACOS!!  Since the typhoon just blew all the mangos off our trees here in Okinawa, the mangos are relatively cheap, and oh so delicious!!  So taco meet my other friend mango...throw in a little seafood and BAM...magic in the making!!

1 pound tilapia (another mild white fish would work perfect)
1tbsp olive oil
3tbsp fresh lime juice
2tsp honey
2 garlic cloves, finely minced
1tbsp chili powder
1tsp cumin
1/4tsp cayenne pepper
salt and pepper, to season

For the slaw:
2 cups shredded cabbage
2tbsp fresh chopped cilantro
1/4c sour cream
1tbsp fresh lime juice
salt and pepper to taste

1 ripe mango, diced
1 avocado, diced
Queso fresco cheese, crumbled
8 small corn tortillas
avocado and extra cilantro to garnish

Preheat grill to a medium-high heat.  Place fish in a large Ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper.  Season with salt and pepper.  Close bag and massage seasonings into fish.  Let marinade for 20 minutes.

Prepare slaw: in a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste.  Place in refrigerator.

Remove fish from marinade and place onto hot grill.  Grill fish for 3-5 minutes each side...it will vary depending on the temp of your grill.  Typically the second side will take less time.  Remove fish to hot plate.

Grill tortillas for 10-20 seconds each side.  Divide fish equally into tortillas, add slaw, mango, avocado, and queso fresco.  Garnish with extra cilantro.

Roasted Asparagus and Mushroom Carbonara

This pasta dish is about as comfort food as they come.  It's rich and creamy, and simply divine!  Paired with the roasted asparagus and bacon, this dish is the whole she-bang!!!  Don't be freaked out by the raw egg either...it is TOTALLY worth it!!!

1lb asparagus, trimmed and cut into bite sized pieces
8oz mushrooms, quartered
1tbsp olive oil
salt and pepper to taste
8oz fettuccine (or pasta of choice)
4oz bacon cut into 1in pieces
1 clove garlic, minced
2 eggs
1/2 c parmesan, grated
lots of fresh cracked black pepper
salt to taste
1tbsp parsley, chopped

Toss the asparagus and mushrooms in the oil, salt, and pepper, place on a baking sheet in a single layer and roast in a preheated 425 degree oven until they start to caramelize...about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the box.  Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 seconds and turn off the heat.  Mix the egg, cheese, pepper, salt, and parsley in a bowl.  Drain the cooked pasta reserving some of the water.  Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Chicken Marsala

Chicken marsala is a meal I always order at any Italian restaurant.  However, because of the whole issue of marsala wine being one of the main ingredients...I never have made it at home.  Well, low and behold, our local grocery store sells marsala wine in the vinegar section and for some reason, I don't feel like I'm buying alcohol when I buy it and therefore can justify the purchase.

This meal rocks my world.  It's such comfort food and always takes me to my happy place. This meal is not only delicious when you make it fresh, it is also fabulous when frozen and eaten later.  I love to double it and then freeze half so I can enjoy the deliciousness twice!!  Serve with it mashed potatoes to soak up all that gravy goodness :)

4 boneless skinless chicken breasts
1 cup flour
salt and pepper
1/4 c vegetable oil
2 1/2 oz pancetta, cut into pieces 1in long and 1/8in wide
8oz mushrooms, trimmed and sliced thin
1 garlic clove, minced
1tsp tomato paste
1 1/2 c marsala wine
4 1/2tsp lemon juice
4tbsp butter, cut into 4 pieces and chilled
2tbsp chopped fresh parsley

Adjust oven rack to the middle position and heat oven to 200 degrees.  Place flour in a shallow dish or pie plate.  Pat chicken dry with paper towel and season with salt and pepper. dredge each piece of chicken in flour mixture, making sure to shake off the excess, and transfer to a large plate.

Heat 2tbsp oil in a 12in skillet over medium-high heat until shimmering.  Place the chicken into the skillet and cook until golden brown on first side, about 3 minutes.  Flip the cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer.  Transfer to an oven safe plate.  Tent loosely with foil and transfer to an oven to keep warm while making the sauce.

Cook the pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes.  Remove pancetta with slotted spoon and transfer to paper towel lined plate.  Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes.  Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute.  Off heat stir in marsala, scraping any browned bits.  Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.  Off heat, stir in lemon juice and any accumulated chicken juices.  Whisk in butter, 1 piece at a time.  Stir in parsley and season with salt and pepper to taste.  Pour sauce over chicken and serve immediately.

Jambalaya

I never had a Jambalaya that I could really connect with.  It was either too spicy, too bland, not enough texture, and a whole slew of other issues; just not my thing.  Well when we had Parker a family in our branch from Alabama brought their "family secret recipe" jambalaya, and it rocked my world.  Like a party in your mouth!  The flavors were spot on, and the combination of sausage, chicken, and shrimp as enough to send my taste buds into euphoric overload!  Okay, maybe I'm exaggerating a tad bit, but this recipe really is the bomb.com.  It also will feed a hungry crowd, and is perfect to throw together in no time at all.  You can also make the recipe ahead of time and throw it in the crock pot to be served later.  Very versatile!!

1 clove of garlic - finely chopped
2 bunches of green onions - finely chopped
1 yellow onion - diced
2 tbsp. parsley - chopped
6 chicken breasts seasoned with salt and pepper and diced

Sauté the above ingredients in tablespoon or two of olive oil and cook until the chicken is no longer pink and the onions become translucent.

1lb smoked Andouille sausage - sliced
1lb 21-30 shrimp - deveined and peeled
2tsp Tony Chachere's Creole spice seasoning
1tsp seasoning salt
salt and pepper to taste

Add the sausage and shrimp to the chicken and onion mixture, and sauté until the sausage and shrimp are cooked through.

6 cups chicken broth

Pour into the mixture and bring to a boil.  Boil for about 10 minutes.

3 cups rice - long grain

Boil the jambalaya on low for about 20-25 minutes or until the liquid is gone and the rice is done.  If it is too dry then add more water.

Enjoy!!!

Thai Chicken Enchiladas

These are unlike any enchilada that you will every partake of.  They taste cheesy without having any cheese at all.  If you like Thai food, give these a shot!!  They really are that good!!  I doubled the batch and froze half...just as good the second time around!!
8 flour tortillas
2 cups shredded chicken
1 tbsp EVOO
1/2 yellow onion, chopped into small pieces
1/3 c shredded carrots
3/4 c shredded cabbage
5 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
3 green onions, chopped
1/3 c chopped peanuts
2 tbsp. chopped cilantro
1 - 14oz can coconut milk
1/4 c sweet red chili sauce

Preheat oven to 350 degrees.  Heat oil in a large skillet over medium heat.  Add onions, carrots, cabbage, garlic, and salt.  Saute for 5-7 minutes stirring frequently, until veggies are soft.  Add chicken, green onions, chopped peanuts, cilantro, 1/4 c of the coconut milk, and 1 tbsp. of the sweet red chili sauce.  Stir to combine well.

Whisk together remaining coconut milk and red chili sauce.  Pour about 2 tbsp. of the coconut/chili mixture into a 9x13 pan and spread to coat the bottom.  Set remaining mixture aside. 

Spoon a couple tablespoons into each tortilla and roll up.  Place each in the 9x13 dish.  Pour remaining coconut mixture evenly over the enchiladas, trying to coat every part of the tortilla.

Bake for 20-25 minutes.  Garnish with peanuts and cilantro and serve.

Gyoza

If you live near a Costco and have ever tried the Ling Ling brand potsticker, you will know that they are just about as good as it gets when speaking in terms of gyoza...or potsticker.  Now I feel like I'm somewhat an authority in gyoza at this point because not only do I live in Japan, I have eaten my fair share of potstickers both homemade and at restaurants.  They are delicious little dumplings of goodness, and I finally can make them myself!!  I no longer have to be a slave to Costco little Ling Ling's goodness.  With no Costco in the area, the situation was getting desperate. 

The nice thing about this recipe is that you can make a ton and eat what you want while freezing the rest.  Cooking them at a later date in no way changes their flavor.  They are magical in every sense of the word.  I found a sauce that I LOVE, but I can only find it in Japan...so I'll give you the recipe, but that's as far as I can take you.  The rest is up to you :)

1 lb ground pork
1 cup shredded green cabbage, sliced thin and soaked in a mild salt water
3 oz shitake mushrooms, diced
2 cloves garlic, pressed
4 green onions, thinly sliced
1 tbsp. hoisin sauce
1 tbsp. freshly grated ginger
2 tsp sesame oil
1 tsp Siracha, or more to taste
1/4 tsp pepper
36 2 in wonton wrappers (or gyoza wrappers if you have them available)
vegetable oil for cooking

In a large bowl combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, siracha, and pepper.

To assemble the gyozas, place wrappers on a work surface.  Spool 1 tbsp. of the pork mixture into the center of each wrapper.  using your finger, rub the edges of the wrapper with water.  Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil in a skillet over medium heat.  Add gyoza in a single layer and cook until light golden brown.  Pour 1/3 cup water into the bottom of the pan and cover.  Keep covered until all the water is evaporated (about 3-5 minutes) Uncover and cook until the gyozas are a nice dark golden brown.  Remove from heat and serve immediately with gyoza sauce (or soy sauce if desired).

Thai Curry

This is about as close as I have come to mastering the art of the Thai Curry.  It's slightly spicy, and a tad sweet.  Can be adapted to green curry or red curry...doesn't quite fit the bill for a good yellow curry...still working on that :) 

2 tbsp. curry paste (red or green, Thai Kitchen Brand)
2 - 12oz cans coconut milk
1 c chicken stock
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. peanut butter
1 1/2 pounds chicken, cut into 1 1/2in pieces
1 red pepper, seeded and sliced into 1/4in slices
1 onion, thinly sliced
1 heaping tbsp. fresh ginger, minced
1/2 c frozen peas - defrosted
1 tbsp. lime juice
cilantro for garnish
white rice for serving

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter in a 4-1/2 to 6 quart stock pot (can be used in a crock pot as well).  Place the chicken breast, red pepper, onion, and ginger into the pot.  Cover and cook until chicken is cooked through (high for 4 hours if using a crock pot).

Add in the peas, lime juice and serve with cilantro over white rice.

Candied Pecans

These are not your Christmas - give to your neighbors - candied pecans.  These are the pecans that you throw into your spinach salad to give it that extra sweet and salty zing!!  They are crispy, sweet, salty, and the absolute perfect addition to any salad.  I LOVE it with a few apple chunks, some red onions, and Marie Calendars blue cheese vinaigrette.  SOOOO good!!!

1 tbsp. butter
1 tbsp. maple syrup
1/2 c pecans
1/2 tsp pepper

In a small saucepan over medium low heat, melt butter then add in the maple syrup and pepper.  Add in the pecans and toss to coat.  Cook for 15 minutes, tossing occasionally so they don't burn.  Once finished, pour onto an aluminum foil covered baking sheet and set aside to cool.

Firehouse Potato Salad

Now I'm not the first to admit that I don't like potato salad...gasp!!  That's un-American right?!?  There's just something about it's creamy, and yet crunchy texture that makes me all weird inside.  I do have to say that I have had a TON...I mean a TON of homemade potato salads and have yet to find one that I actually eat and say "hmmm...this is pretty good."  I also have to say that the yellow potato salad they sell in the store, I think it's Resers Brand, is the best potato salad I have ever had.  That's not to say that I love that brand's potato salad, but it is definitely the only potato salad I would put on my plate if we were at any given potluck. 

Potato salad for me is always in abundance at nearly every. single. potluck!!  With that said...it is also always the last thing left at every. single. potluck.  However, just as un-American it is to despise the stuff, it is equally un-American to not serve it at your 4th of July BBQ.  So...in an attempt to appease every palate at our 4th of July BBQ, I decided to spice things up a bit; literally!!  This Firehouse Potato Salad is guaranteed to get a few "hey, can I get that recipe?" Or my favorite "who brought the potato salad?"  (said no one ever...until now!!!). 

2 lbs red or russet potatoes, cooked and cooled completely
1/4 c chopped celery
1/3 c finely chopped green onion
1/2 cup cooked and crumbled bacon (reserve a little for garnish, optional)
3/4 c mayonnaise
1/4 c sour cream
3 tbsp. Franks red hot wing sauce (more to taste)
1 packet Hidden Valley Ranch Dressing powder
Large pinch of cayenne pepper
salt and pepper to taste

Cut the potatoes into bite-sized pieces in a large bowl.  Add the celery, onion, and bacon.  Wisk together the mayo, sour cream, wing sauce, ranch mix, and cayenne pepper.  Spoon it over the potato mix and gently fold until everything is well combined.  Since the ranch mix is pretty salty, let the flavors marry together and then taste to see if it needs more salt and peppery goodness.  Garnish with bacon and dried chives if you please.

Enjoy!!

BBQ Pork Tacos

I'm always looking for new ways to reinvent the taco (not that it needs to be reinvented) and this recipe fits the bill perfectly!!  It's smoky, sweet, savory, and all around delicious!  Despite the mildly intimidating ingredients, the recipe is a cinch to throw together, and the perfect meal to complete a busy day!

1 pound pork roast
4 tsp liquid smoke - found in BBQ sauce section
2 tsp salt
2 cups shredded cabbage
1/2 red onion sliced thin
1/4 c cilantro chopped

sauce:
1/4 c ketchup
1/4 c soy sauce
1/3 c pineapple juice
1 tsp minced garlic
1 tbsp. brown sugar
1/4 tsp ginger

Corn tortillas and queso fresco for serving

Place pork roast in crock pot and add liquid smoke and salt. Cook on low for 8 hours.
When pork is done, shred it with two forks and toss in the residual liquid.

For the sauce, combine all the sauce ingredients in a sauce pan and whisk over medium high heat until the liquid boils.  Reduce to a simmer and allow to thicken.

For the Cabbage slaw mix the cabbage, red onions, and cilantro together in a bowl.

Assemble tacos by layering the pork, then the cabbage slaw, top with a drizzle of BBQ sauce and then queso fresco...ENJOY!!!

Cilantro Lime Ranch

This a really quick and easy dressing that is delicious with any taco, or taco salad!!  If you use light mayo and skim milk it is actually pretty lo-cal too!! 

1 pack Hidden Valley Ranch Dressing Mix
1 c mayo
1/2 c milk
1 lime
2 cloves garlic, roughly chopped
1/2 c roughly chopped cilantro
1/4 c green enchilada sauce (green salsa would work too)
hot sauce

Put all ingredients into a food processor (I used my magic bullet) and pulse.  Blend until all the ingredients are well incorporated; add hot sauce to taste.  Dressing will thicken as it stands.  Enjoy!!

Cashew Chicken Lettuce Wraps

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

¼ teaspoon ground red pepper

¼ teaspoon ground ginger

1 teaspoon sesame oil

2 chicken breasts (about ¾ lb. total), diced

8 leaves of greenleaf or iceburg lettuce

3 tablespoons vegetable

1 cup onion, diced

2 garlic cloves, minced

1 teaspoon soy sauce

¼ cup cashews, chopped

Salt and pepper to taste

Green onions and chow mein noodles for garnish (optional)

Mix together the first 6 ingredients making sure to dissolve brown sugar. Set aside.

Heat oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Sauté mixture for a few minutes and remove from heat.

Spoon chicken mixture into individual lettuce leaves. Add your favorite sauce, more cashews, green onions, and chow mein noodles for garnish…our favorite is sweet red chili sauce!!