Roasted Mexican Chicken

I just made this up…Didn’t know how it would taste but it was so flavorful and moist!

Preheat oven to 350 degrees

1 (3 pound) whole chicken

1 packet of Taco Seasoning

Rinse chicken thoroughly inside and out under cold running water. Pat dry with paper towels.

Put chicken into a  baking pan. Rub with olive oil. and sprinkle taco Seasoning over chicken and rub on all sides of chicken (as it says on the packet for the taco seasoning) pour 2/3 cup of water in the bottom of the pan.

Then sprinkle on 1/4 cup chopped fresh Cilantro.

Roast the chicken in the preheated oven at 350 for 1 1/2 – 2 hours or to a minimum internal temperature of 180 degrees. Let cool 10 to 15 minutes and serve.

Every 30 minutes I would baste the chicken, helped make it really moist!

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Wasabi Mashed Potatoes

Recipe Adapted by: http://www.epicurious.com/

  • 3 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 3/4 cup whole milk
  • 1 tablespoon wasabi powder
  • 1/4 cup butter
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.

Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.

Mom’s Best Meatloaf

Recipe Adapted from: Carolyn 

  • 1 1/2 pounds ground beef
  • 1/4 cup chopped onion
  • 1/4 cup quick-cooking oats
  • 1/8 cup cornmeal
  • 1 cup dried bread crumbs
  • 1 1/2 teaspoons salt
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 1 tablespoon barbecue sauce
  • 1 dash liquid smoke flavoring
  • 1 tablespoon distilled white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons prepared mustard
  • 2 dashes liquid smoke flavoring
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9×5 inch loaf pan.
    3. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
    4. Bake at 350 degrees F (175 degrees C) for approximately one hour.

    Chicken Tostadas with Smokey Cheese Salsa

    Recipe Adapted  from: http://noblepig.com/

    2 cups halved cherry or grape tomatoes
    3 ounces smoked cheese, cheddar, Gouda or Monterey Jack, diced
    1/4 cup chopped cilantro
    1/4 cup red wine vinegar
    Juice of 2 limes
    Salt and pepper to taste
    1-1/2 cups shredded roasted chicken
    6 corn tortillas
    Sour cream, optional

    In a medium-sized bowl toss together tomatoes, cilantro, lime juice, cheese, red wine vinegar, green onion, salt and pepper.  Let sit for 15 minutes.

    While waiting, fry the corn tortillas to your choice of crispiness.  Shred the roasted chicken and build each tostada to your liking. 

    Dollop with sour cream for extra flavor.