Monday, March 31, 2014

Creamy Salsa Verde

I just returned from a whirlwind trip to Texas! I was gone 8 days and I did 8 CAbi shows while I was there. I only had 1 day off, but it was great. Now I am ready to get back in the groove of things..
The best part about taking my CAbi business on the road is I get to see family and friends that I wouldn't normally get to see. Last week my cousins hosted a trunk show for me. Even though they live 30 mins from my hometown, we never get the chance to hang out. It was such a treat to spend the day with them, their children and my Aunt Marianne. 

I also made my way to Fort Worth for some shows. It was a treat celebrating my bestie's birthday, Happy Birthday Katie! Too bad we didn't get a photo together this trip. Here is a photo of my dinner with my Mommasita and her sisters (the uncle's were there too). I am so very lucky to have so many friends and family that support me. I love my Texas peeps!

Creamy Salsa Verde
1 ripe avocado
3 tomatillos
1/4 white onion
1 jalapeno (seeds removed)
juice from 1 lime
3 Tbsp cilantro (I added more)
1 Tbsp honey
pinch of salt
 Blend all of the ingredients in a blender until smooth.

 Taste to see if you need to add more salt.
 Serve with chips.

Sunday, March 16, 2014

Thai Chicken Tacos

My husband loves Thai and Indian food, I don't. I really wish I did, but it is the curry that is put it most of the dishes that I cannot take. I keep trying it to see if maybe my tastes have changed...but they haven't yet. Maybe one day. My hubby was super delighted with this dish. I made it thinking it looked so good, but the curry ruined it for me. If you like curry, you will love this dish, my husband was in heaven!

Thai Chicken Tacos
4-6 chicken tenders
salt and pepper
1/2 cup coconut milk
2 Tbsp Red Curry Paste
1 tsp fish sauce
1 Tbsp diced jalapeños
1 clove garlic
1 Tbsp olive oil
corn tortillas
1 lime
Peanut Drizzle:
1/3 cup peanut butter
1 Tbsp Soy Sauce
1 tsp Sriracha
3 Tbsp warm water
1 tsp sugar

 Mix together coconut milk, red curry paste and fish sauce.
 Dice jalapeños and garlic.
Season chicken with salt and pepper. Grill for 5-7 minutes per side, until it is cooked through.
Remove chicken and set aside until cool enough to handle. Shred the chicken.

 Heat oil in pan and add jalapeños and garlic.
 Add coconut milk mixture to pan. Turn heat to low and simmer.
 Add chicken to sauce.
 Turn heat to low until ready to serve.
Chop carrots, radishes, cilantro and limes.
Mix together peanut butter, srirancha, soy sauce, sugar and water.

 Serve tacos with chicken, veggies and peanut drizzle.

Tuesday, March 11, 2014

Exceptional Chicken Nuggets

I had the privilege of hosting a baby shower for my best friend Megan this weekend! I am so happy that we finally have a home where we can have people over. This party was so fun!

 Meg and her hostesses!
 The lovely ladies!
So many good friends!
 I love my 3Bs!!

These Chicken nuggets are SOO good. They are a copycat recipe of Chick-fil-a nuggets. I don't think they taste like them, but when I asked my hubby he said they were better. The pickle juice is such a surprise ingredient, but it really is delicious! The original recipe I used came from one of my Mom's paleo recipes she found on Pinterest so if you would like that one click here

Exceptional Chicken Nuggets
4-6 chicken tenders
1/2 cup pickle juice
2 Tbsp heavy cream
1 egg
1 Tbsp paprika
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 cup panko
1/4 cup flour
1/4 cup coconut oil
Marinate chicken in pickle juice for at least 4 hours. You should cut the tenders into nuggets before adding the marinate, I didn't so I had to cut them later.
 Mix together seasonings
Mix seasonings into panko and flour.
 Whisk together cream and egg.
 Drain pickle juice from chicken tenders. (Leave a few of those pickles in there they will be yummy fried too!)
 Add cream and egg mixture to chicken tenders and allow them to sit for 5 minutes.
 Drain most of egg mixture off of the chicken and pour into the flour mixture. 
 Stir until the chicken is coated.
 Heat coconut oil and fry the chicken nuggets (and the few pickles) for 2 minutes on each side.

 Remove and drain on paper towels.
 Serve with ketchup or honey mustard. I made Srirancha ketchup!