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.
When I think of my favorite pizzas, this one is always the first to POP into my mind! While I have shared with you my other personal favorite pizza, however this pizza is a serious SHOW STOPPER. This BBQ Chicken Pizza will make you wanting seconds, or even thirds! It simply is that tasty, yet oh so easy to make! The best parts (yes, parts as in plural) about this pizza are that it can be ready within 30 minutesAND it is so affordable to make! I call that a win-win for me! This BBQ Chicken Pizza features many precooked ingredients (the rotisserie chicken and the pizza crusts), so it is made with your busy schedule in mind! My cheap and busy heart is so happy with this pizza!
When making this pizza, I tried to experiment as I cooked the cilantro and placed the pizzas onto prepared baking sheets. Personally, I was not a fan of the cooked cilantro, and preferred the flavor of the fresh cilantro when added on top of the cooked pizzas. As for using prepared bakingsheets, I HIGHLY recommend it because it cooked the pizzas, yet the crusts were still soft and chewy. Sigh…. In the past, I have cooked pizzas directly on the racks and it leaves the pizzas with too much of a crunch for me! Now, let’s get cooking! Cue the clarinet (shout out to my brother)! *My recipe is found at the bottom of this post.*
BBQ Chicken Pizza
A tasty pizza that will be ready within 30 minutes!
1cupFresh Cilantro(Fresh garnish, placed after pizzas come out of the oven)
Preheat oven to 400 degree Fahrenheit.
Cut tomatoes into thin slices and set aside. Cut and pluck cilantro and set aside. Shred the rotisserie chicken and set aside.
Prepare two baking sheets with aluminum foil and non-stick spray. Place pizza crusts onto each baking sheet.
Begin to assemble pizzas, by evenly covering both pizza crusts with BBQ sauce using a basting brush.
Then, add mozzarella cheese onto both of the pizza crusts. Add sliced tomatoes after the mozzarella cheese.
Add shredded rotisserie chicken on top of the tomatoes. Then, add pinches of salt, pepper, and dried minced garlic evenly on both pizzas. Finally, top pizzas evenly with Parmesan cheese.
Once the oven is preheated, place both baking sheets into oven for 10-15 minutes or until the cheese is melted and golden brown. You may also place the pizza crusts directly onto the rack for a more crunchier finish on the pizzas.
Remove from oven. Place fresh cilantro evenly on top of both pizzas. (I added my cilantro to the pizzas while they were baking, but I prefer it fresh on the pizzas!) Slice and enjoy!
If you are anything like myself, you want dessert, but you don’t want to typically spend HOURS baking something delicious. However, don’t get me wrong, I DO love those baking days, where heavenly flavors mingle together to float throughout my house. But alas, today I clearly needed a tasty treat FAST to provide me with some comfort after my PAINFUL berry picking debacle!
The best part about these fresh blackberries was that I actually picked them straight off the vine at a local berry picking farm. Organic berries for the WIN! While this adventure made me happily reminisce over all the times I have done this as a child with my family, however my reminiscing was cut ABRUPTLY SHORT. Here, I am picking the biggest, juiciest blackberries EVER and BAM I look down and multiple wasps are landing on me stinging my ankle! I immediately take off running, throwing my berries to the ground, and start stripping off my shoe and sock. That was DEFINITELY not my proudest moment. After I recovered, I realized how ABSOLUTELY CRAZY I responded, but what can I say, I am a baby when it comes to pain! My ankle immediately puffed up like a balloon and even now it hurts. But, I am happy to say, I did NOT give up and continued berry picking after my fiasco. Yes, my momma did NOT raise a quitter.
My favorite part about these blackberry ice cream sandwiches is that people will think you spent HOURS making these sweet, yet light treats! The hardest part is WAITING for the tasty, ripe blackberries to macerate (or simply to draw out the juices in these berries to make a syrup). The rest of the process is EXTREMELY EASY and FAST, you can practically do this in your sleep! So, without further ado, let’s get to baking! Cue the flute! *The recipe is found after the pictures!*
Blackberry Ice Cream Sandwiches
A tasty, refreshing dessert that is great for sharing with guests or enjoying alone!
Preheat oven to 350 degrees Fahrenheit for biscuits.
Prepare a baking sheet for the biscuits. Place biscuits 1-2 inches apart and baste with coconut milk and sprinkle with cinnamon. Place in preheated oven for 12-16 minutes, once they are lightly golden brown.
Mix together in a medium sized bowl blackberries, white sugar, lemon juice and zest, and dried orange peel. Cover and set aside at room temperature for 1 hour for the berries to macerate, creating a syrup with the juices from the berries.
Once berries are ready and biscuits are cooked and cooled, assemble ice cream sandwiches by slicing the biscuit, placing ice cream on one side of the sliced biscuit, and the blackberry mixture on the other side of the sliced biscuit. Enjoy!
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!