Citrus Crunch Chicken

It’s that time of the week for a chicken dinner.  We have them a couple of times per week and this one sounded really good.  I have a hard time getting Brooklyn to eat chicken because she says she feels bad for the bird that walks around.

Now for those that are vegans or vegetarians, I applause you.  I’m not sure I could do it.  I have a hard time trying to fit healthy meals into my daily menu.  But I do tell Brooklyn that she should try all types of foods.  When she gets older she can make a choice to eat what she wants or doesn’t want.  But I did find this one on that app I’ve been talking about lately.  Do I really need to tell you what it is?  Well sure, there may be a new reader here!  Big Fork Little Fork.

Super easy to make.  The fruit flavor is amazing.  I squeezed the juice from the orange, lemon and lime over the chicken prior to cooking to add more zest to it!

what you need

1 lemon
1 lime
1 orange
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
4 small boneless skinless chickenbreast halves (1 lb.)

make it

HEAT oven to 400°F.

GRATE zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.

CUT fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13×9-inch pan. Top with chicken.

BAKE 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

The kids didn’t want to help me cook dinner tonight.  The weather just so happens to be outside so they wanted to hang out there instead of in the kitchen with Nana.  Fine whatever!!

Have a great week and if you haven’t checked out that app, do so.  You’ll find great recipes.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

Guacamole

Thursdays are Taco dinner night at our house.  Tonight I decided to make some home made guacamole for the kids!  When we go to Chipotle for lunch, they beg for the guacamole and chips!  I try to stay away from their chips and guacamole lately, but when making it at home, I can control what goes in it.

This is the first time I’ve just run to the store and bought the ingredients to make this.  Usually I buy of the seasoning packets and mix it in with the avocados.  When I ran to the store the first time today, I actually bought that seasoning packet.  Then I thought I’d give it a try.  After getting the kids from school, we ran back to the store and picked up our ingredients.

INGREDIENTS

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime juice
  • A dash of freshly grated black pepper

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime  and pepper and mash some more.  I removed the seeds from the Chili peppers to reduce the degree of hotness (I usually wear gloves when cutting or touching cilantro or peppers but today forgot!  Even after washing my hands I’ve touched my mouth and my lips are still burning!).

While I was making the guacamole, Caleb read me a story!

And while Caleb was reading and the guacamole was almost done, the tacos were being cooked in some extra virgin olive oil to give it a nice crispy shell.

Here’s what we had left halfway through our dinner….

Avocado’s are good for you right!!!  AND we ate them with Organic White Corn chips.   I don’t actually buy them because they’re “better” for you.  I buy them because they are cheaper and they taste better than some of the other brands.

This was really good.  Add some to your tacos..what more is there to say!  Oh…glad I have that little bit left over for lunch tomorrow!!

Happy Thursday

Patricia – Two Girls Cooking Blog

 

Yield: Serves 2-4 (in this case 3)