Tag: jicama

South of the Border Salad

South of the Border Salad

I still remember the Thanksgiving that my grandmother made a pot full of pickled green beans on Thanksgiving. These were green beans she had canned during the summer that were apparently not marked accordingly, and her nose did not detect the difference. I fixed my plate with turkey and dressing, sweet potato casserole, and a spoonful of Bo’s beans. What horror when I took a big bite of them!

Our sense of smell and tastes change as we age. As of a year or so ago I no longer eat yellow squash, and I had eaten it all my life. One of my favorite herbs has always been cilantro. In fact, even before I knew what a herb was, I loved cilantro. I know some people have never liked it and I have read that it has a lot to do with their genes.  A good salsa has always been one of my favorite snacks. Then, over the past couple of weeks, something has changed. I know it’s not a gene thing and I am hoping that it is only temporary, but I am not enjoying cilantro as of late! With squash, I could take it or leave it. However, without cilantro in my life, I am really sad. There are many of my favorite recipes that include cilantro. If it’s not an actual ingredient, I sprinkle fresh cilantro over the top of many dishes.

I have been making this pasta salad for years. I love the little bits of pepper jack cheese and the crunchy jicama mixed with the tiny orzo pasta, creamy dressing, and most of all the fresh taste of the cilantro! For those of you who do not care for cilantro but want the fresh herb element, try substituting a mixture of fresh basil and fresh mint.

 

South of the Border Salad
 
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Ingredients
  • 1 lb. box Orzo, cooked and drained
  • 1 (8.75-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 c. cubed Pepper Jack cheese
  • 1 c. peeled and diced jicama
  • 1 c. chopped green bell pepper
  • 2 - 4 green onions, chopped
  • 1 - 2 medium tomatoes, seeds removed and cubed
  • Dressing:
  • ½ c. mayonnaise
  • ½ c. sour cream
  • Juice of half lime
  • ¼ - ½ c. chopped cilantro
  • 1 tsp. salt
  • Freshly ground black pepper
Instructions
  1. Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
  2. In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
  3. Add dressing to pasta mixture and combine. Store in refrigerator.

 

Slow-Cooked Chicken Tacos with Chipotle Aioli

Slow-Cooked Chicken Tacos

Have you ever had to cook two meals? Do you cook something that others will eat, then cook something healthy for yourself? I spent years doing that occasionally. I say “occasionally,” because it never lasted long. Preparing two meals because the kids or the hubs will not eat the low-fat, low-carb, low-calorie option was for the birds!

I have passed that stage in life. Greg is open to new tastes and flavors these days, Savannah doesn’t live at home, and Wes is so busy with school and coaching that he’s seldom home for dinner. However, if I were cooking something that everyone would enjoy these Slow-Cooked Chicken Tacos would be perfect.

Pop the chicken in the slow-cooker in the morning, and it’s ready at dinner. Use beef or pork if you prefer. Shrimp or fish also work well. Skip the slow-cooker, prepare as you chose then top with the Mango Jicama mixture and Chipotle Sauce.

 

Slow-Cooked Chicken Tacos with Chipotle Aioli
 
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Serves: 8
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Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tbsp. reduced-sodium taco seasoning
  • 1-10-oz. can Rotel tomatoes
  • 1 c. shredded romaine lettuce
  • 1 c. chopped mango
  • ⅔ c. thin bite-size strips peeled jicama
  • ½ c. light mayonnaise
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ to 1 tsp. finely chopped chipotle pepper in adobo sauce
  • 8 - 6" flour tortillas, warmed
  • Fresh cilantro
Instructions
  1. Place chicken in slow-cooker. Sprinkle with taco seasoning and pour in the can of Rotel tomatoes. Cover and cook on low for 7 to 8 hours on low. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
  2. In a medium bowl combine lettuce, mango, and jicama, set aside.
  3. To make the chipotle aioli combine mayonnaise, lime juice, garlic and chipotle pepper with adobo sauce.
  4. To serve, add shredded meat to a tortilla, top with lettuce mango/lettuce mixture and chipotle aioli. Serve with cilantro and lime slices.
Notes
6" flour tortillas = 3 points each
1 tbsp. chipotle aioli = 2 points
All other ingredients = 0 points
Assembled as listed one taco = 5 points

Serves 4 to 8, depending on the points you have to use. I served these tacos with Lightened-Up Cowboy Beans. I will share this recipe soon.

You will have enough meat for leftovers. Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.