This is my most prized taco recipe yet! Okay, it’s my first and only published taco recipe, but still this is my new favorite taco! While I love my carne asada street tacos, however these tacos are a one way ticket to FLAVOR TOWN. With the combination of the toasted corn salsa, cilantro aioli sauce, and the delicious shredded BBQ-Beer chicken, I absolutely love these tacos. My family also LOVED these tacos, if licking their fingers clean was any indication…
My inspiration for these beautiful tacos is beer. Okay, before you judge my unclassiness, let me explain! If you don’t love beer, or even like beer, I DARE YOU to not love these tacos! Yup, with daring, I’m bringing back the golden, childhood years. Personally, I love my beers, preferably the red ales, stouts, and porters. They have such a robust, rich flavor that I thought it would be perfect to add to my chicken!
While the shredded BBQ-beer chickenis the star of this taco, however I also love the addition of the toasted corn salsa. Normally, I make regular salsa with all the tasty works, however I thought I would add toasted corn for a nice nutty flavor and an additional texture to the salsa. Now, let’s discuss the cilantro aioli sauce. This sauce is perfect for complimenting the spiciness of the toasted corn salsa. It is a simple combination of 1 avocado, 1 cup of cilantro, 2 limes zested and juiced, and pinches of salt, pepper, and garlic powder. Boom, now you have these delicious tacos! Let’s get cooking! Cue the piano! *The recipe is found at the bottom of the page!*
Shredded BBQ Beer Chicken Tacos with Toasted Corn Salsa and Cilantro Aioli Sauce
These tasty tacos are a taste of heaven with every bite!
Turn the crock pot on high heat for 5 hours. Or, you may adjust the settings according to your cooking needs. Once fat is removed, place chicken breasts gently into the crock pot.
Add 1 bottle of beer of your choice, 1 bottle of BBQ sauce of your choice, and the spices including salt, pepper, onion powder, smoked paprika, chili powder, and garlic powder. Make sure chicken breasts are fully submerged in the liquid.
After 4 hours, gently shred the chicken breasts using forks inside the crock pot. After 5 hours, it is ready to serve and enjoy!
Toasted Corn Salsa
On low heat prepare a large skillet with a drizzle of olive oil. Add washed corn and salt and pepper to the large skillet. Toast for 10-15 minutes or less time on higher heat.
Remove corn kernels from heat and place in freezer for 10-15 minutes to chill for salsa.
Wash all vegetables and begin cutting tomatoes, green onions, cilantro, and jalapenos into medium sized chunks to place inside the food processor in small to medium sized groups.
Once vegetables are cut into smaller pieces using the food processor, zest and juice the limes. Add salt, pepper, and garlic powder to taste.
Cilantro Aioli Sauce
Add mayonnaise, avocado, lime juice and zest, cilantro leaves, and spices, including garlic powder, salt, and pepper to taste to blend in the food processor. Blend until smooth and creamy.
As much as I love all food and certainly am NOT a picky eater, however I can count the amount of fish that I enjoy eating on my one hand alone. Shrimp, scallops, lobster, crab, and sometimes swordfish….are my fishy favorites. So, when I devoured this roasted salmon while taking a fun cooking class with my mom, I was ASTONISHED that I enjoyed it so much. I learned from this chef’s class that when you ROAST salmon (or any fish really) it yields a LESS fishy flavor, rather than when you barbecue fish. She explained that the barbecue actually makes the fishy flavor more pronounced. Fun fishy facts, am I right?! Also, she continued to explain that roasting anything in the oven truly transforms and caramelizes your ingredients to bring out a rich, savoryflavor. So, naturally that means when I designed my recipe, I added some tasty roasted butternut squash to sit on a bed of arugula with dill aioli sauce drizzled on top. Mmmm…are you hungry yet?
This roasted salmon dish is the EASIEST AND FASTEST DINNER you will ever make! I promise you that while it is so easy to make, it certainly doesn’t lack in flavor and it’s VERY HEALTHY. Salmon is easily one of the healthiest fish you can eat, so your heart will thank you!! Plus, the best part is…this entire meal can be made under 20 minutes! The salmon cooks within 8-10 minutes, the butternut squash roasts within 15-20 minutes, and you make your dill aioli sauce while the food is roasting! I saved EVEN MORE TIME by buying prewashed and precut butternut squash because TIME IS MONEY, my busy people. Without further discussion, I present to you Roasted Salmon with Butternut Squash and Dill Aioli Sauce! Cue the flute!
Roasted Salmon with Butternut Squash and Dill Aioli Sauce
A delicious, roasted salmon recipe that will leave you craving more!
Prepare two baking sheets, lined with parchment paper.
Evenly place butternut squash onto one of the baking sheets. Lightly drizzle olive oil, salt, pepper, and Italian dried seasoning to preference. Place the baking sheet in the oven for 15-20 minutes, until lightly crisp, but still slightly tender. Check and stir occasionally to prevent burning.
Slice the salmon into 6 even slices. Place onto baking sheet with appropriate spacing and feel for any bones. Then, cover with paper towel to dry out salmon.
Prepare dill aioli sauce by putting garlic cloves, salt, pepper, juice and zest of a lemon, mayonnaise, capers, and fresh dill into a food processor. Pulse until it is smooth. Add more dill, salt, or pepper to taste.
Remove the paper towel from the salmon and place the baking sheet into the oven for 8-10 minutes. Remove from oven once the white stuff is oozing from the salmon to indicate it is done. This white stuff is a coagulated protein, safe to eat.
Plate your arugula first, then top with roasted salmon and butternut squash, and finish with the dill aioli sauce drizzled on top. Serve and enjoy!
When you want pizza, yet you don’t want to spend hours waiting and cooking your pizza dough to become a crust, you buy a premade pizza crust!! Add ANY fresh, yummy ingredients to your already made pizza crust, and BOOM you have a delicious homemade pizza! Sounds great, right?! If you are enthusiastically nodding your head right now, then you have certainly come to the right site! You get a pizza crust, of course you get a pizza crust, and you do too in the back! *Cue channeling my inner pizza-crust-loving Oprah!*
Personally, I love ANY and EVERY pizza…I simply don’t discriminate against pizza. But, this Pesto White Pizza is the BOMB.COM and SCREAMS summertime if you ask me! It is perfect to eat with your family or share with your friends at a party! Plus, all your loved ones will love that this savory, easy pizza can be made under 30 MINUTES! This Pesto White Pizza features basil pesto (premade from a jar), mozzarella cheese, Parmesan cheese, marinated artichoke hearts, prosciutto, ricotta cheese, fresh minced garlic, and topped with fresh arugula, halved cherry tomatoes, remaining prosciutto, crushed red pepper flakes, and fine ground pepper! This pizza can easily be vegetarian friendly if you substitute the prosciutto with tofu! Let’s get cooking and eating, my Tiny Fork Family! Good thing for commas, or it would sound like I eat my Tiny Fork Family! Cue the electric guitar!!
Pesto White Pizza
A perfect light, yet savory pizza paired nicely with wine or beer!
Mince garlic cloves. Chop prosciutto into thin strips. Chop marinated artichoke hearts into small pieces. Set aside.
Add basil pesto evenly and generously onto both pizza crusts with a basting brush.
Add mozzarella cheese first, then chopped marinated artichoke hearts, strips of prosciutto, and clumps of ricotta cheese equally onto both pizza crusts. Top both pizzas with Parmesan cheese. Set aside a small handful of the prosciutto to top both pizzas once cooked.
Once oven is preheated, place pizzas directly onto the racks for a crisp, lightly golden finish. Cook until cheese is melted and bubbly or between 15-20 minutes.
While pizzas are cooking, chop cherry tomatoes into halves and set aside. Gather your arugula.
Remove pizzas from the oven once done. Top with crushed red pepper flakes and ground pepper. Then, finish with fresh arugula, halved cherry tomatoes, and remaining prosciutto on top! Cut, serve, and enjoy!