Roasted Poblano Chicken Salad

Chicken salad is delicious, but sometimes I get bored with just regular chicken salad. My husband loves peppers of all kinds, and I prefer the milder type. Poblanos are located close to the top of my fave pepper list. They are even better roasted! Using already prepared rotisserie chicken from the grocery, makes this chicken salad an easy dinner to get on the table after a long day.

With LOVE from Texas,
The Pint-Sized Mayo

Roasted Poblano Chicken Salad

2-3 Servings

Ingredients:

• 2 poblano peppers
• juice of 1/2 lime
• 2 tablespoons mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chili powder
• 1 celery stalk, diced
• 1/4 cup onion, diced
• 1.5 cups shredded chicken (I used half of a rotisserie chicken.)
• 2-3 sandwich buns, for serving
• 2-3 slices provolone cheese, for serving
• lettuce, for serving
• tomato, sliced, for serving

Directions:

Preheat oven to broil, and cover a small baking sheet with foil. Place the poblano peppers on the baking sheet, and put in the oven. Broil until the skin of the poblano browns and blisters. Once, this occurs, turn the poblanos over with tongs and repeat. This whole process usually takes me a total of 15-20 minutes, 7.5-10 minutes per side on my high broil setting. Remove the pan, and place the peppers in a small heat-proof bowl. Cover the bowl with plastic wrap, and allow the peppers to cool for about 15 minutes. (I roasted my peppers the night before, so I placed mine in a sealed plastic bag in the refrigerator over night. Sorry there are no pictures from the roasting.)

Carefully peel the blistered skin off, de-stem, and remove the seeds from the pepper.

Roughly chop the poblano flesh and place it in a food processor. Add the mayonnaise, lime juice, salt, pepper, cumin, and chipotle chili powder. Cover and pulse until everything is smooth and combined well.

In a medium bowl, combine the poblano cream mixture with the celery, onion, and chicken. Mix well until everything is blended together.

Place a large helping on a sandwich bun, and serve with toppings.

Enjoy!!

“Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.” – Helen Rowland

Lime Sriracha Chicken

This is a simple recipe that brings the freshness of lime and spiciness of Sriracha together. My husband loves putting Sriracha on everything, so why not add it to a marinade?

With LOVE from Texas,
The Pint-Sized Mayo

Lime Sriracha Chicken

4 Servings

Ingredients:

• 1 pound boneless, skinless chicken thighs (you can substitute thin cut chicken breasts)
• salt
• black pepper, freshly ground
• 1/2 yellow onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 lime, zested and juiced
• 2 garlic cloves, minced
• 2 tablespoons Sriracha
• 1/4 cup cilantro, for garnish

Directions:

On a clean surface, wash and pat chicken dry. Season each side with salt & pepper, and then place the chicken in a gallon sized bag with the onions.

In a bowl or a measuring cup, add the olive oil, lime zest and juice, Sriracha, and garlic. Whisk together, and pour into the gallon bag with the chicken and onions.

Massage and toss the meat around to coat well. Seal the bag and place in the refrigerator 1-2 hours.

Once time has elapsed, remove the bag from the fridge, and preheat oven to 400°F. Pour the bag contents in a large oven proof skillet or dutch oven.

Place the skillet/pot in the oven, and bake for 25 minutes. Then set the oven to broil, and allow the chicken to cook for an additional 5 minutes. Remove from oven, and allow to cool for 2-3 minutes.

Serve with cilantro and additional Sriracha if desired.

Enjoy!!

 

 – From Cafe Press

Southwest Chicken Tortilla Soup

Although the first day of autumn is not quite here yet, my house is starting to scream FALL. My soaps and Scentsy have all been switched out to fun pumpkin and fall smells. With that, I was pleasantly surprised by the dip in the temperature in Southeast Texas. By “dip,” I only mean below 60°F, but none the less I was excited! What better way to celebrate the upcoming autumnal equinox on September 22nd than a delicious spicy soup?!

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chicken Tortilla Soup

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 2 roma tomatoes, chopped
• 4 cups chicken broth
• 1 lime, half juiced and half cut into wedges for serving
• 1/4 cup cilantro, chopped, for serving (optional)
• 1 small avocado, diced
• 1/2 cup shredded mexican cheese, for serving (optional)
• tortilla chips, for serving

Directions:

Place a large pot over medium-high heat. Add the oil, and then add the onion, garlic, peppers, and jalapeños. Sauté for a 3-5 minutes.

Next add paprika,chili powder, cumin, red pepper, salt, and pepper. Stir and cook for about a minute.

Dump in the chicken, corn, tomatoes, broth, and lime juice. Stir and bring to a boil. Reduce heat to a  simmer, and cook for 15-20 minutes.

When ready, ladle into bowls. Serve warm with cilantro, avocado, cheese, lime wedges, and tortilla chips.

Enjoy!!

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Macadamia Crusted Chicken with Tropical Salsa

Mmm if you haven’t had macadamia nuts, you are missin’ out. I LOVE macadamia nuts, and my love for them grew even more when I visited Mauna Loa in Hawaii. This chicken is deliciously enrobed in a macadamia nut crust and topped with a refreshing tropical salsa just in time for summer!

With LOVE from Texas,
The Pint-Sized Mayo

Macadamia Crusted Chicken with Tropical Salsa

4 Servings

Ingredients:

• olive oil cooking spray
• 1 mango, diced
• 1/2 cup pineapple, diced
• 1/4 cup onion, chopped (Depending on how sensitive your onion tastes are, you can use any type. I used yellow since my husband doesn’t care for red onions.)
• 1 jalapeño pepper, minced (depending on how spicy you like salsa, you can omit the seeds)
• 1 tablespoon cilantro
• 1 tablespoon rice vinegar
• 1 lime, cut in half, juice divided
• 1/2 teaspoon ground cumin
• 2 chicken breasts, thinly cut in half (you’ll have 4 pieces)
• salt and black pepper, freshly ground
• 1 cup macadamia nuts
• 1/2 cup panko bread crumbs
• 1 can light coconut milk

Directions:

Preheat oven to 350°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place the mango, pineapple, onion, jalapeño, cilantro, white vinegar, juice of half a lime, and cumin in a small bowl. Toss to combine, and place in the refrigerator until ready for use.

Season chicken breasts with salt and pepper on each side.

Place the macadamia nuts and panko in a food processor. Pulse until the nuts are finely crushed and well incorporated into the bread crumbs. Dump this mixture on a plate. Pour the coconut milk a small bowl.

Dip each piece of chicken into the coconut milk and then into the bread crumb-nut mixture, be sure to shake off the excess at each dipping.

Place the coated chicken on the prepared baking sheet, squeeze some lime juice on top of each piece (with the remaining half of the lime) and spray with cooking spray again.

Place the sheet in the oven, and bake for 15-18 minutes or until golden brown. Remove from oven, and allow to cool for 2 minutes.

Serve warm with the prepared tropical salsa on top.

Enjoy!!

“I eat everything, that’s a problem. I don’t have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I’ve been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.” – Ricky Martin

Cajun Tilapia with Pico

Simple and yummy. This fresh fish dish can be on the table in minutes. After a long day at work, what else is better to put on the table besides an easy and fast healthy meal?

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Tilapia with Pico

2 Servings

Ingredients for the fish:

• 1 tablespoon olive oil
• 2 boneless tilapia fillets
• cajun seasoning

Ingredients for the salsa:

• 1 small roma tomato, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tablespoon jalapeño, minced
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions:

Mix up all the ingredients for tomato salsa. Set aside until you serve.

Rub the 2 fillets with cajun seasoning on both sides liberally.

Place a medium skillet over medium heat. Add oil to the pan. Cook the fish on both sides, a total of about 5-6 minutes.

Once finished cooking, remove from pan and allow to drain on a paper towel lined plate.

Serve warm and top with prepared pico.

Enjoy!!

“Governing a great nation is like cooking a small fish – too much handling will spoil it.” – Lao Tzu

Chicken Fajitas

Some more Tex-Mex! This is a quick and easy way to get some yummy healthy fajitas on the table in a few minutes. (It also helps if you have a hubby to grill while you prep the rest!)

With LOVE from Texas,
The Pint-Sized Mayo

Chicken Fajitas

4 Servings

Ingredients:

• 3 tablespoons olive oil, divided
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/3 cup coarsely chopped fresh cilantro
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts
• salt and black pepper, freshly ground
• 8 flour tortillas
• 1 green bell pepper, julienned
• 1/2 red onion, julienned*
• guacamole, for serving
• pico de gallo, for serving
• salsa, for serving
• light sour cream, for serving
• 2 ounces colby jack cheese, shredded, for serving

* I used less since the husband prefers mostly bell peppers. I eat all the red onions!

Directions:

In a shallow dish, place 2 tablespoons of olive oil, lime juice, garlic, cilantro, chipotle chili powder, cumin, red pepper flakes, and cayenne. Whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 15 minutes to overnight in the refrigerator.

Heat a grill to medium heat. Once hot, add the chicken breasts and season with salt and pepper. Cook undisturbed until well browned on the bottom, about 8-10 minutes. Flip the chicken, season the second side with salt and pepper, and cook for an additional 8-10 minutes. Remove the chicken from the grill and allow it rest before slicing.

Heat a small skillet over medium heat and add the remaining 1 tablespoon of olive oil. Place the bell pepper and onion in the skillet, season with salt and pepper, and toss to coat. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Remove the vegetables to a serving dish.

Return to the resting chicken and slice into 1/2-inch-thick pieces.

To serve, fill a warm tortilla with chicken and vegetables and top with your desired toppings.

Enjoy!!

“Once I saw a duck walking down the street so I went into Subway and ordered two pieces of bread, and they informed me that they could not do that, like there was some special rule at Subway that two pieces of bread weren’t allowed to touch. So the woman asked me what I wanted on the sandwich and I said I do not care it is for a duck, and she was like oh then it’s free. I was not aware that ducks eat for free at Subway. It’s like give me a chicken fajita sub, but don’t worry about ringing it up, it is for a duck.” -Mitch Hedberg

Cuban-Style Pork Loin Roast

Cuban food is something I wish I got more in my childhood. I grew up in a suburb close to Orlando. Florida = abundance of Cuban food. Unfortunately, as a child I was unadventurous. I stuck to pretty much pasta, cheeseburgers, and chicken nuggets. I’m just glad that my adult-self is such an apt explorer in the food world.

With LOVE from Texas,
The Pint-Sized Mayo

Cuban-Style Pork Loin Roast

4-6 Servings

Ingredients:

• 1 (2.5 pounds) pork tenderloin, fat trimmed
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon onion powder
• 1.5 tablespoons dried oregano
• 1.5 cups orange juice
• 1 cup lime juice

Directions:

Spray a 9″x13″ pan with non-stick spray and place the pork loin in it. Poke the pork loin in several places with a fork or knife. (This allows for the meat to soak up the marinade well.) Set aside and start on the marinade.

Heat a small non-stick pot over medium-high heat. Add the olive oil, garlic, salt, pepper, onion powder, oregano, orange juice, and lime juice, and whisk until fully combined and heated through.

Pour all the marinade mixture over the pork loin. Cover the dish and place in the refrigerator for at least 2 hours to overnight. (I let mine marinade overnight.)

When you are ready to roast, pull out the pork and preheat oven to 325°F. Flip the meat over and place it in the oven. Roast until completely cooked, 45 minutes to an hour, basting halfway through.

Remove from oven and let rest for 15 minutes. Slice and serve warm.

Enjoy!!

“The Cuban people have an amazingly strong and unbroken spirit.” – Wim Wenders

Chipotle Garlic Mayo

Condiments and sauces…love ’em. This is one of our favorite ones. We will use it on cheeseburgers most of the time. It is fabulous in chicken salad sandwich mixes, grilled chicken sandwiches, and even as a dipping sauce for sweet potato fries.

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Garlic Mayo

Yields about 1 cup

Ingredients:

• 2 tablespoons pureed chipotle en adobo
• juice of 1/2 a lime
• 1 clove garlic
• 1 cup olive oil mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Combine ingredients in a small/mini food processor.

Pulse until smooth and well blended. Serve immediately or place in an air-tight container and store in the refrigerator. Serve on burgers, sandwiches, or with sweet potato fries!

Enjoy!!

“One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don’t eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it’s a lot better than the other one and I don’t eat it that much.” – Mike Ditka