Adjusting to Island Time
What do you call a trip that’s not quite a vacation, not entirely business, and lasts for a whole month? No, this isn’t a riddle, this is what I’m trying to figure out! I’ve made the leap over to Hawaii in hopes of weathering the worst of winter in a tropical paradise, and it’s wonderful, disorienting, dizzying, and exciting all at once. Never fear; regular posting will resume shortly, as soon as I adjust to island time.
BitterSweet
Categories: Recipes Tags: Adjusting, Island, Time
ITALIAN SAUSAGE SOUP
1 1/2 lb. mild Italian sausage cut in 1/2 inch lengths 2 cloves minced garlic 28 oz. can Italian style pear tomatoes 3 cans (14 oz. each) regular strength beef broth 1 1/2 c. dry red wine 1/2 tsp. crumbled basil leaves 3 tbsp. chopped parsley 1 med. green pepper 2 med. zucchini sliced 1/4 [...]
The World’s Best Recipes
BROCCOLI CHEESE SOUP
2 tsp. oleo or oil 2 tbsp. onion 1 1/2 c. water 1 chicken bouillon cube 1/2 c. potatoes 1/8 tsp. salt 1 1/2 c. broccoli, cook 4 minutes Dash of garlic 1 1/2 c. milk 1/4 lb. cut up Velveeta Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, [...]
The World’s Best Recipes
CORN CHOWDER
2 tbsp. oil 1 med. onion, minced 4 med. potatoes 1 (16 1/2 oz.) can creamed corn 2 c. milk Salt and pepper to taste 1/4 c. water After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and potatoes with oil until onion starts to [...]
The World’s Best Recipes
Categories: Recipes Tags: CHOWDER, CORN
DIET SOUP
2 c. tomato juice 2 pkgs. beef broth powder 1 c. French green beans 1 can Chinese vegetables 1 c. raw cabbage, sliced 3 stalks celery, sliced Salt & pepper to taste Simmer above ingredients together for 20 to 30 minutes. Belleair, Florida
The World’s Best Recipes
NEW ENGLAND CLAM CHOWDER
3 strips bacon 1 sm. onion, cubed 3 or 4 potatoes 4 c. half and half 2 cans minced clams 1/2 stick butter or margarine Salt & pepper to taste Fry and drain bacon and onions. Crumble bacon up. Pare potatoes and cook until tender. Add potatoes to bacon and onion mixture. Add half and [...]
The World’s Best Recipes
Categories: Recipes Tags: CHOWDER, CLAM, ENGLAND
Chicken Taco Salad
This is the first year that losing weight isn’t one of my New Year’s resolutions. But only because I am preggo and it is actually ok to gain weight. 
But that doesn’t mean that I still want to try to eat healthy and not gain too much weight this pregnancy. I crave a freshly made salad. And this one sure hit the spot!
Just look at all of those fresh and delicious ingredients that make up this salad. All of my favorites are in the line up. Avocados, leafy green lettuce, corn, roma tomatoes, cilantro, and the chips give it a nice crunch.
Seriously, is your mouth watering yet?? Because I already want some more of this salad! The flavors all combined in this is to die for. And the dressing is so simple to whisk together. It is only three ingredients and completes the salad perfectly. It moved to the top of my favorite salad list and I will be making it again!
Chicken Taco Salad
Print
Prep time
Cook time
Total time
A delicious taco salad using fresh ingredients and a delicious and easy dressing to go on top!
Author: Alyssa
Serves: 6
Ingredients
- Dressing Ingredients:
- ¾ cups Ranch Dressing
- ¼ cup Salsa
- 3 Tablespoons Cilantro, finely minced
- Salad Ingredients:
- 2 Boneless Skinless Chicken Breasts
- 2 Tablespoons taco seasoning
- 2 Tablespoons vegetable oil
- 1 head Green Leaf Lettuce of lettuce of choice, shredded
- 3 Roma Tomatoes, Diced
- ½ cup Grated Pepper Jack Cheese (or cheese of choice)
- ½ cup whole kernel corn
- 2 avocados, Diced
- 3 green onions, Sliced
- ½ cup Cilantro Leaves
- Tortilla Chips, crushed
Instructions
- Prepare the dressing by whisking together the ranch, salsa and cilantro. Set aside.
- To prepare the chicken, heat the oil on medium high heat. Season each side of the chicken breasts generously with the taco seasoning. Cook the chicken breasts on each side about 4 minutes or until no longer pink. Remove and set aside and cut into cubes.
- Place the corn into the skillet and cook for a few minutes and remove from heat and set aside.
- To assemble the salad pile the green leaf lettuce on the bottom. Then pile the chicken, tomatoes, avocado, cheese, green onions, corn, green onions, cilantro leaves and crushed tortillas on top. Drizzle the dressing on the top and serve.
Recipe Adapted from The Pioneer Woman
The post Chicken Taco Salad appeared first on The Recipe Critic.
The Recipe Critic
MIRACLE SOUP
6 lg. onions 2 green peppers 2 qts. tomatoes 1 lg. head of cabbage 1 lg. bunch of celery Bouillon cubes (beef or chicken) 1 tsp. Mrs. Dash Salt to taste Mix vegetables and cook until tender. Add bouillon cubes and Mrs. Dash and salt. Cook until broth thickens.
The World’s Best Recipes
MUSHROOM SOUP
2 lbs. fresh mushrooms 3 c. potatoes, diced 1 1/2 c. carrots, sliced 1 clove garlic (optional) 1 tbsp. onion, minced 1 tbsp. parsley, chopped Salt and pepper to taste 1/4 c. oil for roux 4 to 5 tbsp. flour for roux Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, [...]
The World’s Best Recipes
CANNED VEGETABLE SOUP
1 peck ripe tomatoes (peeled) 1 pt. or 1 can lima beans 1 can peas 3 green diced peppers 1 c. pearl barley (soaked overnight) 1 tbsp. paprika 1 c. sugar 1/2 c. butter 1/2 c. salt Cook all uncooked vegetables separately. Then mix all ingredients together and cook ten minutes more. Pour into sterilized [...]
The World’s Best Recipes