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rutherford Weekly's Favorite Reader Recipes 05-05-16

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Chicken Ranch Tacos

8 small flour tortillas

3 cups warm cooked chicken, cut into bite sized pieces

1 cup diced tomatoes

1 cup shredded romaine lettuce

¾ cup cooked crumbled bacon

1 cup shredded cheddar cheese

¾ cup of sour cream

1-2 tablespoons of ranch powder (start with 1 tablespoon and add more to taste)

Mix together the sour cream and ranch powder, set aside. Alternatively you can use prepared ranch dressing. Warm the tortillas. Divide the lettuce and tomatoes evenly among the tortillas. Place the chicken on top of each tortilla. Divide the bacon and cheese evenly among the tortillas. Drizzle with ranch sauce (or prepared ranch dressing) and serve.

Turkey Taco Lettuce Wraps

1 Tbsp olive oil

3/4 cup chopped yellow onion

1 lb 95% lean ground turkey

2 cloves garlic

Salt and freshly ground black pepper

1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)

1 tsp ground cumin

1/2 tsp paprika

1/2 cup tomato sauce

1/2 cup low-sodium chicken broth

Iceberg or Romain lettuce leaves, doubled up, for serving

Shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving

Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Two 15 oz. cans black beans

1 cup salsa (restaurant-style or other)

1 tsp. cumin

Corn tortillas

Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

For the sauce:

1/2 ripe avocado

3/4 cup cilantro, stems removed

Juice from 1 lime

1 clove garlic

1 Tbsp. olive oil

1 tsp. agave/honey

1/8 tsp. salt

Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time. In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.) While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.

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