Sometimes you just have to cheat.
I cheated big time with these grilled chicken tacos… first of all, they were supposed to be FISH TACOS! I hate fish (which is weird considering I grew up on an island… but there you have it) so I used chicken instead. Secondly, they are supposed to be grilled but my husband wasn’t home from work yet and I was hungry… so I just used the George Foreman. Why didn’t I just get the BBQ out myself and do it properly? you might be wondering. Well, I have no good excuse. The truth is I’m scared of the BBQ. I fear it blowing up in my face. I know it’s stupid…
Anyways, despite my shortcuts, these were pretty good. If you can grill them though, do it.
Grilled Chicken Tacos (adapted from “The Culinary Institute of America: Grilling”)
- 8 flour tortillas
- 2 lbs chicken breast (or mahi-mahi if you wish)
- 1/2 cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
- Salt, to taste
1. Cut meat into sixteen equal pieces. Combine all ingredients and marinate the chicken in it. Grill over medium heat (2 minutes per side for the fish, until the juices run clear for the chicken). Grill the tortillas until they have grill marks (15 sec per side).
- 2 cups finely shredded cabbage
- 2 tsp lime juice
- 2 tsp honey
- 2 tbsp minced red onion
- 2 tsp minced jalapenos
- 2 tsp chopped cilantro
- Salt, to taste
1. Combine all the ingredients. Allow the mixture to marinate for 30 min (up to 8 hours).
Chipotle Pico de Gallo:
- 1 cup medium-dice tomato, seeded
- 4 tsp red onion, minced
- 1/2 tsp lime juice
- 1/2 canned chipotle pepper, minced
- Salt to taste
- 1 tbsp cilantro, minced
1. Combine all the ingredients and mix well. This can be used immediately or stored in the refrigerator for up to two days.
- 1/2 Mexican Sour Cream (or regular sour cream if you can’t find this)
- 1/2 tsp grated lime zest
- 2 tsp lime juice
1. Combine all the ingredients and mix well. Use immediately or refrigerate up to 2 days.
To assemble the tacos, put 2 slices of chicken or fish in each tortilla. Top with Southwestern Slaw, Chipotle Pico de Gallo and drizzle with Mexican Crema.
Wondering what we did with those buns? Well, besides eat them with jam, we did make hamburgers… no Caesar’s Burgers! These tasty burgers come from my cookbook “A Taste of Canada” and highlight the flavours of a Caesar Salad in a Hamburger. (Truthfully, I have no idea what that has to do with Canada…)
Caesar’s Burgers (adapted from “A Taste of Canada”
- 1 lb ground beef (10-15% fat is okay)
- 1/8 cup Parmesan cheese (NOT processed…)
- 2 tbsp Worchester sauce
- 1 egg
- 2 tbsp Italian bread crumbs
- 2 tbsp Caesar dressing
- 2 tsp oregano
- 2 cloves of garlic, minced
Combine all ingredients in a large bowl. (You might want to add more liquid / bread crumbs to achieve the consistency you desire.) Using your hands, form into 4 patties. Grill for 5-10 minutes. Meanwhile, cut open your Kaiser buns, brush each side with olive oil and sprinkle with garlic salt. Broil until toasted. Remove the buns from the oven, layer with lettuce, meat, and some more Parmesan cheese. ENJOY!
Summertime is a time for Barbecue. Hamburgers are simple and great Barbecue. My Dad makes his own patties. He always has. I never had before, but how hard can it be, really?
It turns out, it’s not that hard at all. Dad’s hamburgers consists of lean ground beef, chopped onions and garlic. I decided to make mine a little bit more complex, which I probably shouldn’t have done because it could have turned out terribly wrong. Lucky for me, it didn’t. I read somewhere that you can put whatever you want in homemade hamburgers – so that’s just what I did.
Sarah’s Hamburgers (they are a little bit spicy)
– 1lbs (85/15%) ground beef – I always buy the leanest ground beef I can find, but it turns out that when you grill hamburgers, they need a little fat.
– 1 egg
– 1/4 cup Italian style bread crumbs
– 1/2 an onion, chopped
– 1 tbsp Worcester Sauce
– 1 tbsp Barbecue Sauce
– 1 tbsp garlic salt
– 1 tbsp seasoning salt
– 1 tsp red chili flakes
– dash of Tabasco sauce
Combine all ingredients in a medium bowl. Form into patties (makes 2). Try to spread the patties out as much as you can to minimize shrinking. Fire up the barbecue and cook 10 minutes or so, until they are no longer pink in the middle.
I didn’t have a chance to snap a picture of the completed burgers because we ate them so fast…