Thursday, July 25, 2013
Of Castle Blocks, Golden Helmets, Eating the Rainbow for Dinner & a Taco Salad Recipe
Hirst Arts many years ago. They are well made and hold up well to a lot of use.
At the end of the afternoon Ben and I picked up Ellie. She had a good day. The day before her crew had three challenges to their Super Crew status and won easily. Chuck took their helmets and painted them gold. This made Ellie happy.
After dropping Ben off at home, we headed home and decided to stop at Goozell for really tasty frozen yogurt. Ellie got Cake Batter yogurt, topping it with fruity pebbles, rainbow sprinkles, mini M&Ms, etc. She said that it was like eating a rainbow (a very sweet one, I am sure.) It was fun, but what a sugar buzz I had. It is great while it lasts, but then I crashed.
Here's what we had for dinner early in the week:
Modified from the Chicken Taco Salad from The Pioneer Woman
FOR THE DRESSING:
3/4 cups Ranch Dressing (bottled Is Fine)
1/4 cup Salsa (as Spicy As You'd Like)
3 Tablespoons Finely Minced Cilantro ( left this out)
2# Ground Beef, cooked with Taco Seasoning
2 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
1/4 cup Vegetable Oil
2 Tablespoons Butter
1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
3 whole Roma Tomatoes, Diced
1/2 cup Grated Pepper Jack Cheese
2 ears Corn, Shucked (I used frozen corn that I cooked in the skillet with a bit of butter. I cooked it until it began to caremalize.)
2 whole Avocados, Diced
3 whole Green Onions, Sliced (omitted)
1/2 cup Cilantro Leaves (omitted)
Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.