For the handful of you who still check in to this blog - thank you. So sorry it's been a few months since I've posted anything - I ran into a few problems at the beginning of February. To make a long story short, I've been diagnosed with advanced stage breast cancer. That this has been a huge shock is an understatement - our lives have been totally turned upside down. I'm currently going through chemotherapy and am doing very well - the treatment seems to be working! I am very hopeful at this point and have received so much love and support from family and friends. Also, please forgive any glaring errors in grammar and coherency because there really is a thing called "chemo brain" (although my husband thinks it's just my new convenient excuse :-) At any rate, my life has been crazy since then, but the good news is I finally have the time and energy to blog again!
So, earlier this year, I had decided to devote this blog to healthy, diet-friendly foods. Ha - forget that now. I may eventually rejoin the Tuesdays With Dorie gang (if I even can), but for now, I'll just check in with them now and then and make some super delicious treats once in a while. One thing about being blessed with all those wonderfully caring friends and family - my family and I have been well fed. It's a well-known theory around these parts that enormous amounts of food can cure cancer. Good thing my mother bought us a freezer - we've already got enough in there to feed a small army. We won't have to worry about any kind of swine flu quarantine - we're set to eat like royalty for weeks! Needless to say, I haven't been cooking much since all this started. In the future, I think I'm going to feature some of the yummy things I've been getting.
Since yesterday was Cinco de Mayo, my sister made us her famous chicken tacos and I thought I'd start posting with that. Oh my, are they muy bueno!
1 lb boneless chicken chicken breast
2-3 tablespoons chopped fresh cilantro
1 garlic clove, chopped
1 tablespoon freshly squeezed lime juice
1-2 tablespoons pineapple juice
3/4 cup terryaki sauce
fresh corn tortillas
condiments: chopped tomatoes, chopped onions, lettuce, cheese, guacamole (recipe below), black beans (recipe below)
Combine first six ingredients into a gallon-sized ziploc bag and marinate for at least 30 minutes or up to 4 hours.
Cook on the grill.
Meanwhile, fry the tortillas in a small amount of vegetable oil using tongs to hold the tortillas open (fry one side at a time).
You can always just use store bought corn tacos, of course (you could also use flour tortillas). When the chicken is done, slice thinly and serve with the toppings. Enjoy with a large margarita!
2 ripe avocados
1/4 cup freshly chopped cilantro
1/4 finely chopped onion
2 tablespoons freshly squeezed lime juice
salt to taste
Mash all ingredients together and serve immediately.
1 can black beans, drained
1-2 teaspoons dried cumin
1/2 - 1 teaspoon garlic powder
1/2 - 1 teaspoon chili powder
salt and pepper to taste
Mix together and heat. All of the spices are to taste - if you like spicy stuff, you can add some red chili pepper instead of the chili powder.