Bunnies! I’m back!
My apologies for the lack of updates lately, I’ve been trying to enjoy the sunshine and the outdoors as much as possible. Can you blame me? Summer is so short here in Eastern Canada!
The last few weekends have seen some wonderful camping trips, most notably, Point Wolfe in Fundy National Park.
Above is a photo of the amazingly beautiful Dickson Falls trail, and below, a shot of Point Wolfe Beach.
Home of the highest tides in the world- this entire area was just so unbelievably magnificent! If you’re curious to see more photos, I have nearly 100 posted over HERE on my Flickr account .
I know what you really came here for, though! Lets get to something delicious!
I’m happy to share with you all my recipes for my infamous chicken tacos and my garlic and mango guacamole. Also, a delicious and quick side dish of salsa infused millet! The guacamole is my favorite party dish to make- it has come to many-a potluck, bbq and dinner party and is always a hit!
Lets get to it!
Lenora’s Spicy and Savory Chicken Tacos
What you need:
-1 lb extra lean ground chicken
-1 large onion
-1 red green or yellow pepper
-1 or 2 fresh jalapenos
-2 tbsp chili powder
-1 tbsp olive oil
-3-5 cloves of garlic, minced
-2 teaspoons ground cumin
-1 teaspoon ground corriander
-1 teaspoon cayenne
-lots of fresh cracked black pepper
-salt to taste
-gluten-free taco shells of your choosing (Simply Food makes a great rice soft flat bread, or you can get hard corn tortillas as I used)
What to do:
-In large skillet, add all spices , pepper , garlic and salt along with olive oil. Mix well and add your ground chicken. Cook over medium heat until just browned, and add your chopped veggies
-If you like your taco meat a little saucier, add a few tablespoons of water and mix well.
-Heat your tortillas or taco shells accordingly.
- spoon in your taco meat, garnish with guacamole, cheese and any other fresh veggies you choose.
-Enjoy!
Salsa Style Millet with Black Beans
What you need:
-1 cup dried millet
-1 can crushed tomatoes
-1 cup vegetable broth
- 2-5 cloves of minced garlic
-a few dashes or hot sauce or 1 tsp red pepper flakes
-1 can black beans
-1/2 red onion
-a handfull of chopped black olives
-sour cream to garnish
What to do:
-In medium sauce pan, bring broth and canned tomatoes with their juices and spices to a boil.
-Add millet, garlic, red onion and boil for about 20 minutes until liquid is absorbed and millet is tender. Add more water or broth by the 1/2 cup if needed
-Drain and rinse black beans well before adding to millet
-add black olives and mix well
-Add more hot sauce , salt and pepper to taste, and garnish with sourcream
Now! Onto the best part!
Lenora’s Extra-Garlicy Guacamole with Mango!
What you need:
-2 ripe avocados
-1 large tomato
-1/2 red onion
-5-6 cloves of garlic
-1 bunch fresh cilantro
-1 large rip mango
-juice of one small lime
If you’re not a big fan of garlic, go with only 2 cloves. I love the extra kick of lots of garlic mixed with the sweetness of the mango!
What to do:
You can do this all by hand, or you can throw it all into a food processor. If you prefer a chunkier guacamole, I’d suggest to do the chopping and mashing by hand. We prefer a creamier guac, so I took the lazy route and added everything to the food processor!
-Add your garlic, onion and cilantro to food processor first, and whirl until finely chopped.
-Add tomato and chopped mango and whirl some more!
-Add lime juice and chunks of avocado and whirl briefly until you achieve the consistency you like .
-Enjoy!!
Aaaariiiibbaaa!!!!! I hope you all give this recipe a try, and let me know how you like it- especially the guac!!
Things will be a little slow the next few weeks, as my birthday is coming up as well as various weekend trips.
I will try to post a couple of quick pantry-cleanup recipes in coming days- and will return full tilt in September!
Yours always in food, glamour and sassy fatness,
xoxox
Lenora
