Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

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
 
Author:
Serves: 6
 
Ingredients
  • 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
Instructions
  1. 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.

 

 

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Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.

 

5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
 
Author:
 
Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.

 

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Shrimp Tacos with Mango Slaw and Sweet Chili Lime Sauce

shrimp tacos

 

 

 

Here is a perfect summertime meal, shrimp tacos.  They are light and flavorful, and one of my family’s favorite meals.  The mango slaw is a great addition to these or any fish tacos.  The seasoning blend adds the perfect spice to the shrimp, and the sweet chili lime sauce is delicious with the blackened shrimp.  Every bite is a flavor explosion in your mouth!

5.0 from 1 reviews
Shrimp Tacos with Mango Slaw and Sweet Chili Lime Sauce
 
Author:
Serves: 4
 
Ingredients
  • 3 tsp. dark brown sugar
  • 1 tsp. kosher salt
  • 3 tsp. smoked paprika
  • 1½ tsp. onion powder
  • 1½ tsp. garlic powder
  • 1½ tsp. ground cumin
  • 1 tsp. ground red pepper
  • 2 lb. peeled and deveined large shrimp
  • canola oil, divided
  • Mango-Lime Slaw
  • 1 (16-oz.) pkg. coleslaw mix
  • 2 mangoes peeled and chopped
  • 4 tbsp. fresh lime juice
  • 6 tbsp. chopped fresh cilantro
  • 1 tsp. salt
  • pinch sugar
  • Sweet Chili Lime Sauce
  • 1 c. plain yogurt
  • 1 c. mayonnaise
  • zest of 1 lime
  • juice of 1 lime
  • 4 tbsp. sweet chili sauce (Asian aisle of supermarket)
  • Lime wedges
  • 1 jalapeno pepper, thinly sliced (optional)
Instructions
  1. To make slaw, in a large bowl combine the coleslaw mix, chopped mangoes, lime juice, cilantro, salt and sugar. Toss to combine.
  2. To make sweet chili lime sauce, in a medium bowl combine the yogurt, mayonnaise, lime zest and lime juice, and sweet chili sauce. Whisk to combine.
  3. Combine brown sugar, salt, smoked paprika, onion powder, garlic powder, cumin, and red pepper in a medium bowl. Sprinkle over shrimp and toss.
  4. Cook shrimp in batches by heating 2 tbsp. of canola oil at at time in a cast iron skillet over high heat. Add shrimp and cook, stirring occasionally, 4 minutes, or until shrimp are done. Remove from skillet. Add more oil between batches.
  5. If you are using flour tortilla, warm before serving. If using corn tortilla; heat a small amount of canola oil in a skillet. Place corn tortilla in hot oil and fry for a few seconds on each side. Drain well.
  6. To assemble, top tortillas with shrimp, slaw, and sweet chili lime sauce. Serve with lime wedges and jalapeño slices.

 

 

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Amye’s Top 10 of 2014

 

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It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

amaretto cheesecake 3

 

2.  Snapper Hemingway

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3.  Greek Salad Dressing

greek salad dressing

 

4.  Queso

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5.  Pretzel Dogs

pretzel dogs copy

6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas

 

7.  Heirloom Tomato Salad with Lemon Vinaigrette

140609_3607 beefsteak tomato salad 001

 

8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1

 

9.  Southwestern Corn Pudding

southwestern corn pudding

 

10.  Blarney Blue Cheese Chips

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Baja Fish Tacos

Yesterday was “one of those days”.  I know that I don’t need to explain exactly what that means, because you all know what I’m talking about.  I am a planner by nature.  I do my Christmas shopping in July.  I do ALL my shopping with a list, even a quick trip to Dollar General.  I plan my menus days in advance.  However, even with all my planning, sometimes things just don’t work out the way I want them to.  Yesterday was one of those days.  Before moving to the farm I probably would have ordered pizza.  However, it’s not that simple anymore.  Nobody delivers here and it’s a one hour round-trip to run into town to pick something up.  In my scramble to decide what to cook, I found a recipe that I’ve had forever, but never tried…BajaFish Tacos.  I had all the ingredients, so tacos it was.  They were WONDERFUL… and very easy.  I didn’t have corn tortillas on hand, so we used flour tortillas.  The recipe doesn’t have cheese, but cheese is a staple in our house, so we had shredded Cheddar with our tacos.  The cabbage salad, made with cilantro and lime juice was the “icing on the cake” so to speak.  I’m not sure why I waited so long to try these!

Baja Fish Tacos
 
Author:
 
Ingredients
  • ¾ lb. white fish (I had Grouper, so that's what I used)
  • 2 tsp. fajita seasoning
  • 2 c. finely shredded cabbage
  • 1 tbsp. fresh lime juice
  • ½ tsp. salt
  • 3 Tbsp. chopped fresh cilantro
  • 8 6-inch corn tortillas
  • sour cream
  • chopped green onions
  • lime wedges
Instructions
  1. Lightly spray grill rack with cooking spray and preheat grill.
  2. In a bowl, mix together chopped cabbage, lime juice, salt and cilantro. Set aside.
  3. Sprinkle both sides of fish with fajita seasoning and gently press into flesh. Grill fish 3 - 4 minutes on each side or until fish flakes. Keep warm.
  4. Wrap the tortillas in paper towels and microwave until warm.
  5. Spread the tortilla with sour cream. Top with fish, cabbage mixture and green onions. Serve with lime wedges on the side.
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