While much of the nation is ankle or even knee deep in snow, we’re enjoying our winter in the Southwest which consists of 85 degree weather and mostly sunny skies. For some reason since I was a small girl, beautiful weather inspired me to eat tacos. This is a since taco recipe with a Filipino twist which is a no brainer.
- 2.5 lbs boneless skinless chicken breast halves
- 3/4 cup chicken broth
- 1/2 cup Little Rosie’s Filipino or Spicy Filipino Dressing
- 1 Tbsp fresh lime juice
- Place chicken breast halves in the slow cooker. In a mixing bowl whisk together dressing and lime juice. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 – 8 hours. Shred chicken (it’s so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Garnish with your favorite toppings and enjoy!
For someone who loves sweets as much as I do, surprisingly I’m not totally crazing about chocolate. However, I have found some chocolates I really do love made by Stone Grindz here in Arizona – their products are as lovely as the packaging designs. I happen to neighbor their booth at the Old Town Scottsdale Farmers’ Market and am getting schooled on vegan products. I’m am obsessed with their raw organic food bars and am starting to develop a liking for their dairy-free, soy-free, gluten-free vegan chocolates. Before I started to learn more about food, the word ‘vegan’ kinda put me off – now, it’s quite the opposite. I have nothing against dairy but to put it simply, these chocolates have very fewer ingredients covering up the delicious taste of pure cacao. These young artisans are relatively new but have amazing products that can be found in several local farmers’ markets and on-line.
This salad combo of spinach & romaine came together based on what my mom had in the fridge. We used our Filipino dressing to pull the flavored together. I like the salty flavor the bacon adds.
Although I’m enjoying my mom’s (Rosie) cooking in Florida, I still miss some of my favorites from Old Town Scottsdale Farmers Market. Often times people are scared away from food that are considered ‘healthy’ but they really shouldn’t be, healthier foods actually have more flavor. Heaven and Earth has healthy and delicious mastered, they sell a variety of prepared food and energy bars in several of the farm markets and offer catering as well. They’re a great resource for when you want eat well without the work and also great inspiration for you own recipe ideas when preparing your own food.* My favorite right now is the salad with brown rice and quinoa pasta with champagne vinaigrette, I actually like to eat it for breakfast. We won’t be back to the market until April 25th but you can find our dressings in any of the AJ’s Fine Foods Stores across the valley and in Tucson.
When in doubt – keep things simple. Fresh mixed greens and either of our dressings: Filipino or Spicy Filipino make a delicious snack or compliment to a meal. *We will not be at Old Town Scottsdale Farmers’ Market this weekend but if you need a fix, you can find us in any of the AJ’s Fine Foods Stores www.ajsfinefoods.com in Arizona. Thank you for your support and have a great weekend!
Mouth watering isn’t it?…….I threw the ‘sexy’ in to get some attention for my recipes. During the summers here in Arizona when lettuce is not quite so fresh, I like this as a side salad or snack. You can make this a day in advance and keep 2-3 days in fridge as long as dressed well and covered. Use our dressings OR your other favorite dressings. I like to share recipes that compliment our products but can be adapted to others as well to keep variety in eating.
2 cucumbers sliced thinly, 1/4 cup green onions and 1/4 of Little Rosie’s Dressings – Spicy or Original taste equally delicious. Mix-it-up and sprinkle with sesame seeds. Enjoy!
By far the easiest salad I can think of with the most dense nutrients if you care. Microgreen mix that’s grown locally, raspberries, tomato, walnuts, pineapples and our Spicy Filipino Dressing.
My obsession with Kale continues with this simple combination that’s refreshing and savory at the same time. This tastes delicious with both of our dressings. Pink grapefruit, pear, dried cranberry, smoked almond, white cheddar, shredded purple cabbage and shredded kale. Be sure to massage the dressing into the kale to soften the texture. Because Kale doesn’t wilt like other greens, you can even dress your salad as much as 24 hours ahead of time.
Delicious, nutritious and hearty, kale is becoming my favorite green in salads. What I especially love is the fact that you can dress in advance and not worry about eating a soggy salad. This week I made this salad in advance and stored in the fridge for when I was hungry. Routinely I use olive oil and lemon on my kale salads but absolutely love our Spicy dressing when wanting to take it up a notch.
It’s this simple:
- wash your kale, remove veins and chop into fine pieces.
-add a bit of red onion, pine nuts and a sprinkle of fresh parmesan cheese.
*In advance you can toss the kale in a couple tablespoons of dressing and add everything except the cheese. I like to add the cheese right before eating. Store in an air tight container and you have a delicious snack or meal at your finger tips.
Eating well can be as simple as that!!
I absolutely love avocados when cubed vs. mashed so I’m sharing this recipe which is amazing with our dressings. You can serve on a bed of lettuce, with salmon or chicken or just with chips.
-2 avocados, cubed
-1 cherry pepper, seeded and diced
-1 habanero pepper, seeded and diced (optional)
-¼ cup red onion, diced
- 1 tablespoon of pomegranate seeds
-1 clove garlic, minced
-1 lime, juiced
-2 Tbs fresh cilantro, chopped
-1 Tbs of Little Rosie’s Filipino or Spicy Dressing
salt and pepper to taste