I have been known to eat the same things over and over in a short period of time.
This probably isn’t normal, but no point fighting it.
One summer I cooked salmon so many different ways it is now referred to as ‘The Summer of Salmon.”
Then there was the time I practically overdosed on vanilla frozen yogurt from a deli down the street. So insatiable was my desire for this particular frozen yogurt that I took a picture of it and emailed it to whoever was going out for the afternoon mail run.
I’m a good tipper 🙂
The other day I went to lunch by myself and had one of the best veggie burgers I’ve ever eaten. The bun was hot and toasty – a perfect contrast to the cold lettuce, tomato and thick house-made pickles.
It was just as good as I remembered it – which was only last week.
Right about now we’re busy having fun, or should be. Like watching parades and fireworks, eating watermelon, having cookouts and drinking sparkling wine coolers with sand in our toes and SPF on our nose.
Double bonus points for food that’s easy to put together and doesn’t heat up the kitchen.
What follows here is a store bought rotisserie chicken made better with a simmer sauce and topped with a fresh veggie salsa. We’re talking zucchini, peppers, green beans, cherry tomatoes and corn you cut right off the cob.
The trick is to barely cook the vegetables so they stay nice and crunchy.
Oh, and a simple avocado cream is the cherry on top – a quick whiz of avocado, sour cream, fresh lime juice and salt and pepper.
Slider size tortillas make this a fun appetizer for a crowd – just set them on squares of parchment paper so they are easy to scoop up and eat.
I’m willing to bet you can’t eat just one.
- CHICKEN MIXTURE:
- 1 rotisserie chicken, approximately 1 pound
- 1 pouch Simply Organic Mild Taco Simmer Sauce
- 1 cup of fresh salsa - like salsa fresca
- teaspoon or so olive oil
- FRESH VEGGIE SALSA
- You can use any combination of vegetables you'd like, but I used:
- Zucchini: One medium sized yellow, cut in half lengthwise and then again down the middle, seeds removed. Cut the lengths in half again so you have strips, and cut into small dice about 1/2" thick.
- Green Pepper: 1/4 cup, seeded and cut in a 1/2 dice.
- Corn: One ear, with husk and silk removed, cut off the cob with a sharp knife.
- Green Beans: 1/2 cup, cut into a 1/2 inch dice.
- Cherry Tomatoes: 1 cup of red and orange variety, cut in half or quarters.
- Green Onion: 3 onions, cut finely.
- Fresh Parsley: About 2 tablespoons, one for the salsa and more to garnish the tacos.
- Fresh Lime Juice: 1/2 of a fresh lime to squeeze in when the salsa is put together.
- Flake sea salt and freshly ground pepper, about 1/2 teaspoon of each.
- AVOCADO CREAM
- One avocado, peeled and pitted
- 1/2 cup sour cream (you could use plain Greek yogurt instead)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons freshly squeezed lime juice
- TORTILLAS AND GARNISH
- 1- 11 oz package of slider size flour tortillas (note: I fry these in a little olive or sunflower oil on both sides for a minute or two so they don't taste raw. Just pile the cooked tortillas on a paper towel and set aside until ready to use)
- Parsley, fresh and chopped fine for garnish (you can use cilantro too)
- Crumbled queso fresco cheese, for garnish
- Sliced lime wedges
- MAKE THE CHICKEN MIXTURE
- In a large non-stick sauce pan, lightly coat the bottom of the pan with the olive oil.
- Remove meat from rotisserie chicken and cut in medium-sized chunks.
- Add chicken, salsa and Simply Organic Mild Taco Simmer Sauce to the pan and gently combine over medium heat until the mixture is heated through.
- MAKE THE VEGGIE SALSA:
- In a large non-stick saucepan, add the zucchini, green pepper, corn and green beans with 4 tablespoons of water and a pinch of salt.
- On medium high heat, cook the veggies, shaking the pan occasionally, until the water evaporates, about 5 minutes. Remove from heat and add the cherry tomatoes, green onion, fresh parsley and lime juice, salt and pepper.
- Gently toss together and place a bowl to set aside until needed.
- MAKE THE AVOCADO CREAM
- In a food processor, put all ingredients in and whiz together until smooth.
- ASSEMBLE THE TACOS
- On each tortilla, place a heaping tablespoon of the warm chicken mixture, and the same amount of veggie salsa on top.
- Garnish with a little pinch of parsley or cilantro and queso fresco cheese and serve.
Source: Studio Delicious.
Thanks to Simply Organic Foods for sponsoring the Mild Taco Simmer Sauce, a product I love and use regularly in my kitchen.