Slow Cooker Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.


I will be giving away a Cuban/Caribbean-themed package which includes the following:

  • IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
  • McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix

Details on how to enter will be at the end of this post!

To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.

 

So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?

I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!

Ingredients:

Taco Bowls

  • 2 lbs boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 (16 oz) jar mild salsa
  • 2 (15 oz) cans black beans, drained
  • 2 (8 oz) bags frozen corn
  • 1 packet Taco Seasoning Mix
  • 1 tablespoon Chili Powder
  • ½ tablespoon Ground Cumin
  • 1 teaspoon Mexican Oregano
  • Salt and pepper, to taste
  • 8 cups chicken broth (or water), divided
  • 3 cups long grain rice
  • 8 oz shredded cheddar cheese
  • Fresh cilantro, for garnish

Guacamole

  • 3 Haas avocados
  • The juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ cup (~1/2 small onion) diced red onion
  • ½ jalapeno pepper, seeded and minced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Slow Cooker Chicken Taco Bowls with Guacamole

Grilled Chicken with Tomato-Avocado Salad

I am in a grilling mood so there is going to be an influx of barbecue recipes on here, I think very few people will complain. We finally have a grill, but haven’t set it up yet (oops) so I am still making this recipe on my grill pan. This is a recipe from Cooking Light in the latest issue. I made a few changes just based on what I could find but the recipe is primarily in tact.

Ingredients:

  • 1/4 cup nonfat buttermilk
  • 3 tablespoons 0% Greek yogurt
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 large garlic clove, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon  chili powder
  • 2 ears yellow corn, shucked
  • 1 small red onion, cut into 1/2-inch slices
  •  1 cup yellow cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 sliced peeled ripe avocado

Continue reading Grilled Chicken with Tomato-Avocado Salad

Sweet Orange Salmon with Browned Butter Orange Couscous

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes.

This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well!

Ingredients

Salmon:

  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • Orange wedges

 

Couscous:

  • 2 tablespoons butter
  • 1/4 cup slivered almonds
  • 1 cup uncooked couscous
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup coarsely chopped orange sections
  • 1/4 cup pomegranate seeds
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Orange wedges

Continue reading Sweet Orange Salmon with Browned Butter Orange Couscous

Chunky Vegetarian Chili

I love chili, and with the warm winter we’ve been having, I didn’t have nearly enough of it. So before spring is truly here, I wanted to make another batch. This meatless chili has so many different beans and flavor, you won’t even miss the meat! I adapted this recipe from Cooking Light, using more peppers, diced tomatoes instead of stewed, and a bit of vegetable broth to thin it out a little.
Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 chopped yellow bell pepper
1  chopped red bell pepper
1 chopped orange bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 cup vegetable broth


To make, heat a large pot or a Dutch oven over medium- high heat. Add the olive oil. Add the onion, peppers and garlic.

Cook, stirring occasionally, until tender, about 5 minutes.

Add the sugar, chili powder, cumin, oregano, salt and pepper. Mix to combine. Add the tomatoes, beans, and broth.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

That’s it!

A delicious, hearty, meatless meal in 40 minutes.

Serve with corn bread if desired.

I love the colors in this! Look at all those different tones!

The chili looked a little too chunky without the vegetable broth, but if you like it that way, feel free to omit the broth.

 

Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking

I have another amazing guest post for you today! Adrienne, from Positively Cooking, agreed to share one of her delicious recipes with us. Positively Cooking is chock full of delicious and nutritious meals that use easy to find ingredients. Her Gourmet Turkey Burger with Island Slaw is not only beautiful (I mean, look at these photos) but it is a healthy and delicious meal as well. Check out her recipe below and be sure to pop over to Positively Cooking to see all of the other mouth watering recipes her blog has to offer!
 A savory, juicy burger is pretty hard to beat. When that burger is full of nutrients, easy on your waistline, easy on your budget, and needless to say tastes delicious, a burger is near impossible to beat.  Using ingredients you probably already have in your kitchen, I have developed my Gourmet Turkey Burger w Island Slaw from my own personal cravings for a filling, tasty meal.
You don’t need to wait until sweet summertime to enjoy burgers from the grill. Since I am an Ohio girl (and stuck inside during the winter months… ugh), I grilled mine stovetop on a griddle and also tried it on my George Foreman – both will leave your burgers beautifully cooked through and juicy. That being said, I am already looking forward to enjoying this recipe with some Sangria this weekend because hey, enjoying refreshing dishes like this helps an Ohio girl like me get through the winter!Enjoy!

Gourmet Turkey Burgers 
1 lb. ground turkey
1 bell pepper, chopped and seeded
3 cloves garlic, crushed
2 cups spinach, roughly chopped
1 egg, beaten
½ cup breadcrumbs
¼ cup Parmesan cheese
1 tbsp. chili powder
1 tsp. salt
Honey Mustard, to garnish
Avocado, to garnish
Cheese slices, to garnish
Whole wheat buns
In a medium-size mixing bowl, place your ground turkey. Add in all ingredients [OTHER than garnishes – Honey Mustard, Avocado, and Cheese] Combine thoroughly.
With meat-mixture, form into one big “ball” and divide into 4-6 even sections. Form each section into a burger patty. [Tip: make the center of your patty thinner than the rim, to ensure it is cooked through.]
Grilling? Place patties on foil, and grill at medium-high heat for about 8 minutes on each side. Remember, your George Foreman counts!
Cooking stovetop?Lightly coat skillet with cooking spray. Cook patties over medium-high heat for 8-10 minutes, turning once.
Serve your burgers with desired toppings [As mentioned before, I suggest honey mustard, avocado, cheese, and of course Island Slaw]
Tips: Sub ground beef for the ground turkey if that is what you prefer.
Island Slaw
1 bag shredded cabbage
¾ cup All-Natural Light Coleslaw Dressing OR Light Poppyseed Dressing
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
½ cup walnuts, crumbled
In a medium bowl, combine all ingredients for coleslaw. Mix thoroughly. Refrigerate until ready to serve.
Tips: I encourage you to enjoy the Island Slaw right on top of your Gourmet Turkey Burger
Doesn’t this sound like the perfect way to make you feel like warmer weather really is just around the corner? The Island Slaw has such beautiful colors in it; pineapple, mandarin oranges and walnuts together must be heavenly! And that is one snazzy looking burger; I love that it has spinach as well as chili powder to add some extra flavor. 
Many thanks to Adrienne for sharing this recipe! Don’t forget to stop over at Positively Cooking to say hello and check out all the other yummy meals Adrienne has cooked up! (Some of my personal favorites include Blackberry Salmon, Skinny and Spiced Jalapeno Poppers, and Coconut French Toast with Sauteed Peaches)

Venison Chili with Jalapeno-Cheddar Corn Muffins

I spent most of Saturday in the car driving to/from North Jersey in a freak Nor’easter snowfall that really made the ride quite an experience. After yesterday, it is clear that winter is (sadly) not too far away, so I better get started on some of my favorite cold weather foods. First up, chili.

 

I just joined a new farm club called Arganica, that just started delivering to Philadelphia. I actually joined it because my CSA share is ending and I still wanted to receive different vegetables during the winter months. However, as I was looking over their offerings, their meat and fish section is what really caught my eye. I decided to take a chance on a new type of meat I’ve never cooked with before: venison. When I mentioned I was planning on making venison chili to my boyfriend, his eyes lit up. Here’s hoping my chili can live up to whatever high expectation he has for this meal! To go along with the chili, I also made pepper Jack corn bread muffins.

For those a bit wary about venison, the meat is actually quite lean; venison is lower in fat, calories and cholesterol than beef, pork, or lamb.

Ingredients:
2 tablespoons butter
2 tablespoons oil
2 lbs ground venison
4 strips of bacon
2 cans red kidney beans, drained
1 can tomato sauce
2 tablespoons tomato paste
1 can diced tomatoes
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon ground chili
1 teaspoon cumin
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 teaspoon cayenne
1 red bell pepper, chopped
1 green bell pepper, chopped
5 garlic cloves, minced
1 sweet onion, chopped
1 jalapeno (or similar) pepper, seeds removed and chopped
1 cup beef stock
1/2 cup weak coffee
Fresh cilantro, chopped, for garnish
Sour cream
Cheddar or Pepper Jack cheese, shredded

Southwestern Burgers with Chipotle Sweet Potato Fries & Chili Aioli

The high humidity continues in Philadelphia so I decided to just give in and have a summery meal. I made this inside on a grill pan, but the burger can be made on an outdoor grill just as easily. I will focus more on making the fries, because the burger is mostly stacking ingredients.
Ingredients:
Burger:
  4 hamburger patties
  4 slices of pepper jack cheese
  1/2 a red onion, thinly sliced
  1 avocado
  4 hamburger buns
Sweet Potato Fries:
  4 larger sized sweet potatoes, cut into wedges
  Salt
  1/2 stick unsalted butter
  2 teaspoons chipotle powder
Chili Aioli:
  1/3 cup mayo
  1 tablespoon chili sauce (like Sriracha)

Preheat the oven to 450 degrees. Peel the sweet potatoes and cut into wedges. I honestly don’t think I succeeded in actually getting “wedges” but oh well. Place on a baking sheet lined with tin foil and sprinkle with salt.
Melt the butter, either on a stovetop or in the microwave.
Drizzle the melted butter and sprinkle the chipotle powder over the sweet potato wedges.
Cook for 30-40 minutes, turning each piece over half way through so that they cook evenly.
While the fries are cooking, combine the Sriracha and mayo in a bowl.
Cook the burgers to desired degree of doneness. Toast the buns on the grill as well.  Add about 1 teaspoon of the aoili to the tops of each bun. Top each burger with one slice of cheese, a slice of red onion and 1/4 of the avocado.
Serve with the fries and the aioli.
I am in love with this dinner. I seriously considered making this again the next night. The sweet potato fries were the perfect mix of sweet and spicy, especially when paired with the aioli. I could eat the fries and aioli by themselves! I always love avocado on burgers, and the addition of pepper jack cheese and red onion made it even more delicious. This is a must try meal!

Pulled Chicken Sandwiches

It’s difficult to not associate barbecues with Labor Day weekend. The unofficial end of summer is usually spent the same way summer began on Memorial Day: relaxing (preferably at a beach) and enjoying the company of friends and family while eating burgers, hot dogs, and grilled chicken. Well, there was no beach for me this weekend, but I was still able to “grill” despite the kind of crummy weather so that I still got my barbecue fix. Cooking Light has a surprisingly simple looking recipe for Pulled Chicken Sandwiches that I just had to try.

Ingredients:

For the chicken:
2 tablespoons light brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

For the sauce:
2 teaspoons canola oil
1 onion, finely chopped
2 tablespoons light brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses

Remaining ingredients:
8 sandwich rolls, toasted
Pickles, your choice

Don’t let the number of ingredients deter you from making this. It really is simple! The original recipe actually used dark brown sugar, but I had light brown sugar on hand. Feel free to use whichever one you happen to have. You can substitute chicken breasts for this, but thigh meat adds extra juiciness to the sandwich that you really don’t want to miss out tasting.
Begin by preheating your grill. I was stuck indoors, so I just used a grill pan.
Combine first 7 ingredients (light brown sugar through ginger) in a small bowl. I somehow misplaced my measuring spoons so I kind of eyeballed all of these ingredients. Don’t worry about getting the perfect amounts, it’s more about the proportion to the other spices.
Rub the mixture evenly over the chicken.
Place chicken on a grill rack coated with cooking spray.
Cover and cook for 20 minutes, or until a thermometer registers 180 degrees, turning occasionally.
Let stand for 5 minutes.
Shred with 2 forks.
Set to the side for now.
Prepare your onions. If needed, slice your pickles. My boyfriend prefers sweet pickles so we bought the mini ones and minced them for an easy topping.
To prepare sauce, heat oil in a medium saute pan over medium heat. Add onion and cook for 5 minutes or until soft. Stir in 2 tablespoons brown sugar, and the next 5 ingredients (chili powder through ground red pepper) and cook for 30 seconds.
Add ketchup, vinegar and molasses.
Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened, stirring occasionally.
Stir in chicken and cook for 2 minutes, making sure the chicken is thoroughly coated in the sauce.
Toast the buns.
Place about 1/3 cup chicken mixture on bottom halves of the toasted roll.
Top with pickles if desired.
This recipe was promising from the start. I haven’t seen my boyfriend so excited for a meal I’m cooking in a long time; he even offered to help out! (He worked on grilling and shredding the chicken while I prepped and worked on the sauce, it really sped up the cook time). And this recipe really delivered. It tasted like it had slow cooked for hours, subtly sweet and spicy at the same time. I really don’t like pickles, but my boyfriend had his topped with pickles and said it really made the sandwich that much better.
This meal could easily be used in the winter months to remind you of the warmer weather. You could make this as I did on a grill pan, or to really enhance the flavor, you could cook the chicken in a slow cooker for 5 hours on low.
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