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Chicken Caesar Tacos
When I wrote this recipe, I thought what a great idea to incorporate the Caesar salad idea with a taco. Personally I think using ground chicken is better than using ground beef. Make this recipe and be the judge.
Dice the onion and garlic and fry in a large frying pan until brown. Add the ground chicken, honey and mixed herbs and fry for 8 minutes. Mix into the chicken, the hot Spanish paprika, olive oil and taco spice mix and simmer for another 5 minutes. Toast the taco shells under a grill until toasted.
Place some of the chicken mix into the toasted taco shell. Slice the onion and place on top with the Caesar dressing. Add a small amount of shredded lettuce and grated cheddar cheese on the top. Your taco is now ready to enjoy.
10 Taco shells
1 onion
4 tablespoons Caesar salad dressing
½ cup grated cheddar cheese
1 small head lettuce
Chicken mix
1 pound ground chicken
1 medium onion
1 clove garlic
1 teaspoon honey
½ teaspoon dried mixed herbs
1 teaspoon hot Spanish paprika
1 teaspoon olive oil
1 packet taco spice mix
Time to make 30 minutes Serves 10 |
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Potato and onion curry with roasted pine nuts
This is a great vegetarian recipe. I love to cook this potato curry and serve it on toast for a quick, easy and great tasting meal.
Peel the potatoes and chop into small cubes. Dice the onion into small cubes and set aside. Finely chop the garlic. Heat a small cooking pot with the olive oil and add the chopped garlic and onion. Fry for 3 minutes until the onion and garlic start to brown then add the potatoes and all the spices and fry for another 3 minutes. Chop the capsicum, chili and tomatoes and add to the potatoes. Add the thick cream and coconut cream and bring to a simmer. Simmer for 20 minutes until the sauce starts to thicken. Roast the pine nuts in the oven for 3 minutes on 350F and add to the potato curry with the chopped coriander.
4 large potatoes
2 medium onions
2 small ripe tomatoes
1 clove garlic
1 teaspoon chopped coriander
2 red chili’s
1 tablespoon curry powder
1 teaspoon ground cummin
1 teaspoon ground cardoman
½ red capsicum
1 cup thick cream
1 cup coconut cream
2 tablespoons pine nuts
Time to make 45 minutes Serves 4 |
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