If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place. These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s). I mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing. This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings. Add more jalapeño for more heat or reduce the amount for less. This is a great weeknight dinner that you can have on the table in very little time!
Fried Chicken Tacos with Buttermilk Jalapeño Sauce
- 1 c. refrigerated Ranch dressing
- 1 lg. jalapeno pepper, stemmed, seeds removed
- 1 bunch fresh cilantro (about 1½ c. loosely packed)
- 2 garlic cloves, chopped
- 1 tbsp. fresh lime juice
- 12 fried chicken breast tenders
- 6-inch flour or corn tortillas, warmed
- Sliced radishes
- Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.
This is how we will be enjoying our peas on New Year’s day. No peas and greens on New Year’s day in the South would be a crime. It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house. Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.
My friend, Beth, was kind enough to share her recipe for Texas Caviar. It is delicious and could not be easier! She often replaces the 14.5-oz. can of tomatoes with fresh salsa. Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant. This dip is best made 24 hours ahead of time. You can adjust the amount of green scallions and jalapeños, if desired.
This will be great to serve to those gathered around the television on New Years day. I know that Greg and Wes will love it while watching Alabama and Ohio State.
- 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
- 2 (11-oz.) can Shoepeg corn, drained
- 1 (10-oz.) Rotel tomatoes
- 1 (14.5-oz.) can diced tomatoes
- 3 to 4 green scallions, chopped
- 1 jalapeño, chopped (add more to taste, if preferred)
- ¼ c. bell pepper, any color
- ¼ c. chopped cilantro
- 1 (8-oz.) bottle Zesty Italian salad dressing
- Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.
I am so excited to share this terrific new recipe for Cranberry Salsa with you! This stuff is incredible! As you can see we have tried it several different ways, even as a side to roasted pork loin (not pictured). You just can’t go wrong with this lip-smacking salsa!
It’s the time of year when fresh cranberries show up at the store. I always feel that I must pick up few bags. It’s one of those things I do to begin the holiday season. I usually make my Aunt Ruby’s cranberry salad to start the season. The day I made this I was looking to do something a little different. In fact, I had just made fresh peach salsa a few days before and decided that cranberries might make an interesting salsa too. Holy smokes…it was better than I could have imagined!
We first had it with roasted pork loin and it was fabulous. The next day I wanted to include it with my lunch so I made a sandwich with bacon, goat cheese, lettuce, cheddar cheese, and cranberry salsa and it was delicious! I packed up a jar of the salsa to take to my mothers and we poured it over cream cheese to eat with corn chips and that was addicting! It is simply scrumptious!!
I will be making this for my Thanksgiving turkey this year! If you make this salsa let me know how you serve it.
- 1 (12-oz.) bag cranberries, fresh or frozen
- 2 naval oranges, peeled and sectioned
- ½ bunch cilantro, chopped
- ½ c. finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 2 limes, juiced
- ½ tsp. salt
- ½ c. sugar
- Combine cranberries, orange segments, cilantro, red onion, jalapeño, lime juice, salt and sugar in the bowl of a food processor fitted with a metal blade. Pulse several times until cranberries are chopped medium to coarsely. Pour into a bowl and cover. Refrigerate at least 1 hour before serving. Let stand at room temperature about 20 minutes before serving.