OhYaGood

Whole Food Lover + Recipe Hacker

Mexi Shredded Chicken

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You may have noticed a trend on my blog. Lots of Mexican food. It’s my favorite cuisine and pretty easy to figure out the best flavors for recipe developing. Plus, when it’s warm out, the light flavors taste so good with all the fresh produce. It IS still summer!

I came up with this super recipe after numerous attempts at a red salsa version that I wasn’t super excited about. I realized with chicken, I prefer the lime and jalepeno flavors, hence the salsa verde. Big plus, it goes great with my corn recipe!

Verde Shredded Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
  • 3 lbs of chicken (a mix of white and dark is ideal)
  • 1 jar of Trader Joes Salsa Verde (or any green salsa would do)
  • 2 teaspoons diced shallots
  • 1 teaspoon smoked paprika
  • 1 cup broth, I used vegetable
  • (optional) 1 small serrano or jalapeno pepper, finely diced
Instructions
  1. Place all ingredients into a slow cooker or Instant Pot. Cook for 6 hours for the slow cooker. Set Instant Pot to 20 minutes and let it naturally release.
  2. Once chicken is cooked thoroughly, shred with a fork and spread out the meat onto a cookies sheet.
  3. Pour half the leftover juices on to the chicken and broil at 500° for about 10-15 or until the chicken juices cook down and it gets a little crispy

 

Mexican Corn

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Well it’s about time. Thank you to everyone who encouraged me to keep posting. I was feeling a bit defeated and focused more attention on community driven projects. I’m still doing those things but with summer, I’ve got a teeny bit more time to do my stuff. Think tv shows, sprinklers and some mandatory quiet time so I can do what I need to do.

This recipe comes from my favorite cookbook, Food Lab with some alterations to make it not only dairy-free but with short cuts. I first had Mexican Street Corn aka Elote in Sedona, Arizone this spring at a wonderful restaurant of the same name. I think I ate an entire pound of it. It’s a fairly simple dish and according to my family, the cheese wasn’t necessary. Hope you like it as much as I do.

Mexican Corn
 
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Recipe type: Side Dish
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 bag of trader joes, frozen roasted sweet corn (about 3 cups)
  • 2 tablespoons of oil, i used avocado
  • 2 tablespoons of mayonnaise
  • ½ cup of green onions, thinly sliced
  • ½ cup of cilantro, finely chopped
  • 1 tablespoon of fresh lime juice
  • 2 garlic cloves, minced or grated
  • 2 tablespoons of trader joes diced jarred sweet and spicy jalapenos
  • salt
  • chili powder
Instructions
  1. Heat oil in a large skillet over medium heat. Add the frozen corn and spread evenly. Let simmer for a few minutes before stirring. Cook for another two minutes or until evenly heated through.
  2. Mix the mayo, green onions, cilantro, lime juice, garlic and jalapeno together with the cooked corn. Add salt and chili powder to taste. Serve room temperature or hot.

 

Sweet Potato Chicken

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Sweet Potato ChickenHello again!! My apologies for the lack of content over here these last few weeks. I’ve done a lot of cooking and baking but most of my recipes were flat and uninteresting. On thing I didn’t expect once I started a blog is just because I’m trying new recipes, doesn’t mean they are always going to work and when they don’t, you really want to just make stuff that you KNOW works. So my meatloaf, bolognese and broccoli all went into heavy rotation. Leaving less time for new rocking recipes.

This recipe is a modification on one I’ve been making for years. It’s a real simple recipes that I made with Mexican flavors of cumin, cilantro and lime. I know it’s not rocket science but I was happy with the results and my family enjoyed it too. More to come soon. Promise.

Sweet Potato Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 6 chicken thighs or 1.5 lbs of chicken
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, cut into 1-in wedges
  • 1 Tablespoon olive oil
  • 2 Tablespoons maple syrup
  • 2 teaspoons cumin
  • ½ teaspoon of lime zest
  • ½ cup cilantro
  • salt and pepper
  • (optional) a pinch of ground coriander
Instructions
  1. Heat oven to 400ºF
  2. Arrange thighs, sweet potatoes and onion in a large baking dish
  3. Drizzle with olive oil & syrup
  4. Add cumin, zest, coriander, salt and pepper to taste and stir to coat chicken
  5. Roast for 45 minutes, stirring once half way
  6. Let rest for 5-10 minutes
  7. Garnish with cilantro leaves

 

Taco Salad

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Taco_SaladRemember when Taco Salads were considered the Big Mac of salads. Loaded with unhealthy ingredients fooling you into thinking you were eating something healthy because it was a salad. Yeah, I’m all for that. Why not really? You’re still eating vegetables whilst consuming the fats. It’s better than eating a burrito or sandwich in my opinion. So this version is my indulgent vegan salad. I can’t do cheese or sour cream obviously so why not load it up with stuff I can eat that’s not necessarily good for me. Insert- corn chips. A very under appreciated chip. They are so good and crunchy and really only three ingredients. Corn, oil and salt. I still haven’t reintroduced beans into my diet but if I could I’d add them to this bowl too. Or whatever meat you might like. I just wanted to keep this one vegan. To your health!

Taco Salad
 
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Recipe type: Salad
Cuisine: Mexican
Serves: 1 serving
Ingredients
  • 2½ cups romaine, chopped
  • ½ bell pepper, julienne
  • ½ cup plantain chips (I used the trader joes brand)
  • 4 cherry tomatoes, sliced
  • ½ Tablespoon red onion, finely diced
  • ½ avocado, diced
  • 1 Tablespoon salsa verde (I used a packaged guacamole mix from Fonterra)
  • ⅓ cup corn chips
  • Dash of hot sauce (optional)
Instructions
  1. Mix avocado with salsa verde
  2. Place romaine, peppers, tomatoes, and chips into bowl
  3. Top with the avocado mixture and onion
  4. Sprinkle salad with hot sauce

 

Fish Tacos

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fish tacosHello internet! After a long break, I’m back posting some healthy recipes. I’ll admit, I wasn’t on my best Jodi this holiday mainly because the husband and I were enjoying lots of drinks while he was home. It was a lot of fun but it’s definitely time to get back on the healthy train.

This recipe takes a little bit of prep but cook time is quick. It’s in heavy rotation at our house and sometimes I’ll add more fancy stuff like coconut avocado cream (recipe to come) but in a pinch, this fills all my taco desires, any time of the year.

Fish Tacos
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 lb of tilapia or another flaky white fish of your preference
  • 1 Tablespoon coconut oil
  • 1 cup sliced cabbage
  • 1 lime, juiced and 2 teaspoon zest
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 4 corn tortillas
  • 2 avocados, diced
  • 2 radishes, thinly sliced
  • 1 small bunch of cilantro, about 1 cup chopped
Instructions
  1. Preheat oven to 400ªF
  2. Rub coconut oil on a foil-lined baking sheet.
  3. Sprinkle the fish with ½ the salt and ½ the lime zest
  4. Cover the fish with another large piece of foil and pinch it shut making sure it's sealed
  5. Place in the oven and cook for 20-25 minutes until fish flakes
  6. Toss the cabbage with vinegar, lime juice, remaining zest and salt.
  7. Warm tortillas in the microwave for 30 seconds
  8. Top with cabbage, fish, avocado, radishes and cilantro.

 

Slow Cooker Carnitas

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carnitasOh for the love of my crock pot. What would I do without you? I guess I’d have to shorten roasting times and have to stay put whilst cooking. Sounds like too much work to me.

Carnitas are a family favorite here and yes, super easy. You don’t have to sear the meat beforehand and using jarred salsa is an instant flavor maker. I prefer Trader Joes Salsa Autentica. I keep saying this on my blog, but I like easy and I like leftovers. This one is great with a fried egg on top with some avocado. Drooling just typing about it. In the picture I served it with green cabbage, pickeled beets, avocado, red onion and cilantro with some additional lime and orange juice.

Slow Cooker Carnitas
 
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Recipe type: Main Dish
Cuisine: Mexican
Serves: 10
Ingredients
  • 4lb pork roast or shoulder
  • 1½ tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • dash of cinnamon
  • dash of cayenne (optional)
  • juice of one lime
  • ½ cup orange juice
  • 1 T molasses
  • ½ cup salsa
  • ½ broth of choice
Instructions
  1. Mix all the seasonings and rub mixture on the pork
  2. Place the pork in the slow cooker
  3. Add lime juice, orange juice, molasses, salsa and broth
  4. Cover slow cooker and cook on low for 8 hours
  5. Shred meat and serve