Chicken Tacos

Here are the great recipes for the Chicken Tacos we had at the 

Stake Women's Conference on Sat. Feb. 25, 2012.
Thanks to Debbie Aagaard and her committee!

Recipes from: Debbie Aagaard, Olympus 1st Ward

Mexican Chicken

6 chicken breasts

2 - 3 Tbsp. Taco seasoning

Dice chicken while chicken is still slightly frozen.  Sautee in 2 Tbsp. Olive oil and ¼ to ½ tsp. Garlic powder.  Sprinkle taco seasoning over sautéed chicken and stir until chicken is covered.  Simmer for ½ hour.

Salad Dressings:

Taco Ranch

1 48 oz.  (approx.) Bottle Ranch dressing

2 Tbsp. Taco seasoning

1 lime, juiced

1 bunch cilantro, stems trimmed

Combine all ingredients in a food processor.  Chill in refrigerator overnight.

Cilantro Lime Dressing

1 48 oz. (approx.) Bottle Ranch dressing

3 bunches cilantro, stems trimmed

2 limes, juiced

Combine all ingredients in a food processor.  Chill in refrigerator overnight.

Cherry Chicken

From the kitchen of: Nancy Baird

I found it in the Deseret New years ago

(This is the recipe the Stake R.S. served at the Stake Conference dinner 
for the Stake Pres., Bishops and their wives.)

5-6 chicken breasts

3/4 cup flour

1 T. salt

1/4 tsp. white pepper

1/3 cup butter, melted

Steamed rice

Sweet and Sour Cherry Sauce (see below)

In a bowl stir together flour, salt and pepper.  Dip chicken in melted butter, then roll in flour mixture.  Place chicken in shallow baking pan which snugly holds chicken pieces.  Drizzle any remaining butter over coated chicken.  Bake at 350 until tender and lightly browned - about 1 hour.  Place under broiler for a few minutes to brown the top of chicken.

SWEET AND SOUR CHERRY SAUCE

1 can (1 lb. or 2 cups) sweet cherries

1 T. corn starch

1/4 cup packed brown sugar

1/4 tsp. salt

1/4 tsp. dry mustard

Dash ground cloves

2 T. cider vinegar

1 1/2 tsp. soy sauce

Drain cherries, reserving syrup.  Thoroughly stir together the sugar, salt mustard and cloves.  Gradually stir in reserved cherry syrup, vinegar and soy sauce, keeping smooth.  Cook and stir constantly over moderate heat until boiling and slightly thickened and clear.  Add cherries and reheat but do not boil.  Serve over chicken breasts and rice.

Makes about 2 cups.

Chicken in a Pita or Croissants

Served at Stake R.S. Luncheon Feb. 26, 2011

From the kitchen of :  Alyson Bowthorpe - 3rd Ward

Serves: 30

Salad:

3 cups cooked chicken, diced, add salt and pepper

2 cups finely chopped celery

1/4 c. finely chopped red onion

3 cups Craisins, or red or green grapes (slice in half if they are large)

1/2 cup toasted slivered almonds

3 - 31/2 cups long grain rice, cooked

3 tbsp. Soy Sauce, mix into rice when cool

Mix into a large salad bowl when cool then add:

3-4 cups baby spinach (tear into the salad)

15 pitas cut in half or 30 medium sized croissants

Dressing:

1/2 cup Mayo

1/3 cup sour cream

2 tbsp. lemon juice

1/4 c. of raspberry vinaigrette

Mix thoroughly into salad.

Salt and Pepper to taste.

Combine all salad ingredients in a large bowl. Mix the Mayonnaise, lemon juice and sour cream and then add 1/4 c. of raspberry vinaigrette. Pour dressing over salad and mix until the salad is evenly coated with the dressing. Fill pitas or croissants with salad, Serve with additional raspberry vinaigrette to drizzle over the salad, if desired.

Recipe of the Week

Lime Chicken Tacos

Deseret News, Nov. 2006, adapted by Christi Jardine -8th Ward

(Everyone I share this with decides it is their new favorite dinner!)

1 ½ lbs. boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen or canned corn

1 c. chunky salsa

I also add:

1 c. of black beans (or just use the whole can)

12  6-inch flour tortillas

Sour cream

Shredded cheddar cheese

Shredded lettuce

Chopped tomatoes
Salsa or pico de gallo

Place chicken in a crock-pot. Pour lime juice and chili powder over chicken. Cover and cook on low for 5-6 hours or until tender. There will be quite a bit of juice in with the chicken.  Remove chicken, shred and return to the crock-pot, mixing the chicken back into the broth, so the chicken  will be moist. (The shredded chicken will absorb all the broth back into it.) Then stir in corn, salsa and black beans. Let the mixture heat through in the crock pot until ready to serve.

Serve chicken mixture on tortillas topped with remaining ingredients. Roll up and enjoy! (or serve over tortilla chips).

*I also serve the chicken as pile-ons over rice without the tortillas and we love the chicken served on buns with lettuce and a tomato. It makes great leftovers because it is so versatile and takes minimal preparation time!

Serves: 8-10

*This is a great recipe for a large group. Just make several crock-pots full and serve buffet style. Everyone can choose their own toppings.

Meal in Minutes Adjustment:

***You can also make this recipe in a quick meal by using canned chicken or by using leftover chicken. Just drain part of the broth from the can of chicken and put it in a sauce pot with the other first 6 ingredients. Warm until heated through. Then serve as stated above.