Honey Lime Chicken Tacos with Grilled Red Pepper and Mango Slaw

Tacos. I'm obsessed! I can't get enough. We make them about once a week and switch up the ingredients every time. I love combining fresh flavors with some chicken or fish, whipping up some sort of dressing or sauce and wrapping it all up in a crisp corn tortilla. Squeeze a little lime juice and I'm in heaven.

I quickly made up these tacos last night and they are a new favorite! It all came together really quickly, which is even better.

Honey Lime Chicken Tacos with Grilled Red Pepper and Mango Slaw
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Ingredients:

Marinade/Chicken:
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon fresh garlic, chopped or pressed
4 large chicken breasts, whole or sliced or 1.75 lbs of chicken tenderloins (we used tenders)

Slaw:
1 1/2 cups of shredded red cabbage
1 large mango, diced
4 green onions, chopped
2 T fresh lime juice
1/4 c cider vinegar
1 t sugar
Pinch of salt

Tacos:
1 red pepper
8 corn tortillas
Cilantro (to taste, if you like it!)
1 Avocado, sliced 

Combine marinade ingredients and place in plastic bag with chicken. Marinade for 30 minutes to 2 hours. Honestly, we didn't have time to marinade ours much longer than 20 minutes and it still had a great flavor. It would only improve the longer it sits! Just don't go over a few hours since the marinade has soy sauce in it (it starts to get funky after too long).

Combine slaw ingredients and set aside. Quarter the red pepper and de-seed.

Grill the chicken, and add the red pepper and tortillas towards the end. It doesn't take long for the tortillas to get nice and toasty.

Let the chicken sit for a few minutes while you slice the red pepper in to strips, cut and slice your avocado and chop up some cilantro.

Slice chicken into thin strips and assemble on taco with red pepper, slaw, avocado and a little cilantro.

Enjoy!!


PS - You'll have leftover chicken, which is pretty tasty!

Thai Noodle Steak Salad

I once had a salad that changed my life. It blew my mind. It was so good that it forever changed my ability to order anything else from this particular restaurant's menu. Ever. I have dreams about this salad. I get giddy and excited when we decide to eat at this establishment because I know that paradise will soon be on my plate. I'm not exaggerating one bit. It's fantastic.

That salad is the Thai Noodle Steak Salad from Houston's, a chain steakhouse. If you have a Houston's nearby and have not tried this heavenly dish, drop everything and go. Now. You'll thank me later.

If not, or if you're like me and just can't get enough of this, then make a copycat version at home! I did some research and found several blogs and websites with copycat recipes. I made a hodge-podge of several of them and felt like it was pretty darn close. Of course, nothing will quite live up to the way it tastes when I'm sitting on my beloved Houston's patio on a warm day with a glass of Sauvignon Blanc. And, I'm certain they use a better quality of meat and grill it with expert levels of precision. But, eating this at the coffee table with my hubby while we watch the NBA playoffs is pretty good.

Thai Noodle Steak Salad
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Marinade Ingredients:
2 Tbsp soy sauce
1 Tbsp sherry
1 clove garlic, minced
2 tsp chopped fresh ginger
1 Tbsp brown sugar
1 boneless rib-eye, strip or sirloin steak

Dressing Ingredients:
3 tablespoon lime juice
1 tablespoon hot water
1½ teaspoons Sriracha
1 tablespoon light brown sugar
1/8 cup sesame oil
2 tablespoons of canola or peanut oil
1/8 cup peanut butter
Pinch of salt

Salad:
Around 6 ounces udon noodles (my package had 3 bundles of 3.1 oz noodles, and I used 2 bundles)
1 large handful of spinach leaves
1 large handful shredded cabbage
3 green onions, chopped
1 handful of cilantro
1 handful of fresh mint leaves
Throw in some basil, too, if you have it
1 small julienned carrot
1 diced mango
1 avocado, cubed
1/2 cucumber, chopped into large cubes
1 handful of cherry tomatoes, halved
A handful of crushed peanuts

Combine marinade ingredients in a bowl and pour over steak in a plastic bag. Refrigerate for 30 minutes to an hour in advance.

Meanwhile, mix dressing ingredients and set aside. I also used this time to chop all of the veggies for the salad and tossed into a large bowl, saving the avocado until the very end.

Grill steaks over medium-high heat for 4 minutes on each side for a nice sear, while remaining pink in the middle. Move to a cutting board and let sit while you prepare noodles.

Bring water to a boil for the noodles. Add and cook for 4 minutes, omitting salt. Drain and add to the salad.

Chop the avocado and the steak into large cubes and add to salad, along with the dressing. Toss to combine.

Enjoy!

Citrus-Topped Double Blueberry Muffins

I recently made the most delicious blueberry muffins from a recipe found in the Better Homes and Gardens March issue. This is called 'double berry' because you put a spoonful of blueberry jam on top of the batter, before topping with just a bit more. It adds an extra punch of blueberry gooey goodness to the center of the muffin. Brilliant. And I loved the addition of the sugar-coated citrus on top. These are a new favorite!!
Note that you definitely want to use paper liners with this one.

Citrus-Topped Double Blueberry Muffins
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Ingredients:

• 2 cups all-purpose flour
• ¾ cup sugar
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• ¾ cup buttermilk or milk
• 6 tablespoons butter, melted
• 1 cup fresh or frozen blueberries
• ½ cup blueberry preserves
• 1 teaspoon finely shredded orange peel
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons sugar
• 2 tablespoons butter, melted

Preheat oven to 375 degrees F. Line 12 2-1/2-inch muffin cups with paper liners. Set aside.

Stir together flour, the ¾ cup sugar, baking powder, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.

Whisk together eggs, buttermilk, and 6 Tbsp. melted butter; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Remove 1 cup of batter.

Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves, filling muffin cups about two-thirds full. Bake 25-30 minutes or until golden.

Meanwhile, stir together orange peel, lemon peel, and the 2 Tbsp. sugar. Remove muffins from oven; brush with 2 Tbsp. melted butter. Sprinkle citrus-sugar mixture on top. Cool in muffin cups on wire rack 15 minutes. Serve warm.

Enjoy!

Spring Chevron Wreath

Long time, no blog! I've been busy, busy with work and traveling hear and there. It's been a great Spring, but I've definitely been absent from blogging. But, things are going well for the Mr and me!
It's Spring in Memphis, although it didn't feel like it this weekend. With every new season, I find myself itching to make something new, usually a wreath. Pinterest never fails to inspire. So, here's my latest creation! I whipped this up in about 20 minutes while watching the Grizzlies play on TV. Go Griz!

This was really easy to make! I happened to buy the burlap base pre-made from Michael's because it was on sale. Otherwise, it would be very easy to make using a wire frame and square pieces of burlap, tied in sections to make a bubble shape with each piece.

I ordered the chevron fabric from fabric.com and it came in a matter of a few days. I only used one yard and cut it into 3 wide strips. I used twine to secure the fabric to the base at each point where it gathers. I used safety pins to tuck the cut ends under the bubble of the next piece to hide it a bit.

I bought a white wooden letter from Michaels and hot glued a moss sheet to it. I snipped a few flowers off stems I already had to make a small cluster and glued that all down with hot glue. And, viola!!

Happy Spring to you!