Cool & Crunchy Chicken Tacos

Yes, this is another Pampered Chef recipe but they are so good and this one is awesome for summer! I did not have jicama and was too lazy to find a substitute so I just skipped it all together. Do not skip out on the fresh cilantro whatever you do! The recipe wouldn't be the same without it!

Ingredients:
12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups/500 mL shredded)
1-2 limes, divided
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper (optional)
3 cups (750 mL) diced grilled chicken breasts
1/2 small jicama
1 small mango
1/2 cup (125 mL) loosely packed fresh cilantro
1/4 tsp (1 mL) salt
1 avocado, peeled and sliced (optional, although I strongly suggest it's use)

Directions:
1. Prepare taco shells according to package directions; set aside. Shred lettuce, zest limes with a fine grater to measure 1 tsp (5 mL), juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in a 4-qt./4-L mixing bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

2.Peel jicama and mango. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice into a mixing bowl; mix well.

3.Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.
Yield: 6 servings

Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook’s Tips: To grill chicken in a grill pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes and juices run clear.

Mott's for Tots® Free Sample!

I am all about finding ways to keep sugar out of my kid's systems (like they really need to be more hyper!) so I love when companies get things onto shelves with less sugar and as a rule, I love free things! We love Mott's all natural line and we are definitely excited to try out this free sample! Mott's for Tots® is available in five yummy flavors: Apple, Apple White Grape, NEW Immune Support Fruit Punch, NEW Bone Health Grape, and NEW Mixed Berry!

Click this link and get your free sample!

Awesome giveaway from curbly.com!

If you haven't checked out curbly.com yet, now is the perfect time! This is one of my favorite websites for cool DIY stuff from some amazing people!

"Curbly is a Web community for people who love where they live. Curbly is the best place to share pictures of your home, find design ideas, and get expert home-improvement advice.

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Happy National Margarita Day!

Who knew there was a National Margarita Day? Now that I know it will be celebrated every year from here on out! What's your favorite flavor of margarita? Mine is normal on the rocks, yum! Have fun celebrating!

Chicken Enchilada Pizza

Yes, this is another Pampered Chef recipe! It seems the only "real" cooking I've been doing since my husband deployed is at my Pampered Chef parties!

1 pkg (13.8 oz/283 g) refrigerated pizza crust
½ medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
½ cup (125 mL) mild green taco sauce
3 garlic cloves, pressed
½ cup (125 mL) grape tomatoes
½ cup (125 mL) loosely packed fresh cilantro

1.Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2.Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, ½ cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3.Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4.Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings

Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, ¼ cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.

S'more Cups

Amazingly delicious! S'mores you can make in your oven! Again, a Pampered Chef recipe. The only thing I didn't do was dip the marshmallows, I spooned the chocolate over them, instead.

Ingredients:
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows

Directions:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Mini Pesto Pizzas

Another Pampered Chef recipe! I was reluctant when I read that walnuts were being added to a pizza but they were amazing!

2 plum tomatoes
1 oz (30 g) Parmesan cheese, grated
1/4 cup (50 mL) walnuts
1 pkg (13.8 oz/283 g each) refrigerated pizza crust
1/3 cup (75 mL) prepared basil pesto
1 cup (250 mL) shredded mozzarella cheese



Preheat oven to 425°F (220°C). Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in (1-cup/250-mL) Prep Bowl; mix well


Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 15 disks (about 1/2in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.


Spread 1 tsp (5 mL) of the pesto over each crust with back of Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12–15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.



Yield: 15 servings


Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 6 g, Sodium 320 mg, Fiber 1 g