Football season is FINALLY here! No more Sundays without football for a very long time! I'm so excited to see what our Arizona Cardinals have in store for us, and from what I'm hearing, it's going to be MUCH better than expected!
Let's be honest though, its still HOT here in Arizona. Nobody wants to go outside and grill, bake in the oven, or slave over a hot stove. So with just a few ingredients, and just a few minutes of cook time, both of these dishes can be whipped up and serve a multitude of different ways. Football should be about family and sharing your love of sports...the food should be what brings you together. Don't spend all day in the kitchen!
Healthy Chicken Lettuce Tacos with Habanero Mango Salsa
15 oz. can white (Great Northern or Canellini) beans
12 large pieces of leaf or head lettuce
1 large tomato, chopped
1/4 red onion, chopped
2 Habanero peppers, seeded and chopped
1 large mango, chopped
2 tbsp. cilantro, finely chopped
juice of 1 lime
1/2 tsp. salt
In a large skillet, combine the shredded chicken, beans and taco seasoning. Stir to combine and heat on medium heat, breaking up the chicken as it heats up. Remove from heat and set aside until ready to serve.
In a large mixing bowl, combine the tomato, mango, red onion, habanero peppers, lime juice, and cilantro. Season with salt and stir until all ingredients are combined.
Place the lettuce leaves on a serving dish and fill them with the shredded chicken. Top with the mango salsa and serve.
1.5 oz. tequila
1/2 oz. lime juice
6 oz. watermelon puree
Puree watermelon by cutting up large chunks of seedless watermelon and blending them in the blender on high speed for about 30 seconds.
In a cocktail shaker add the tequila, lime juice and watermelon puree. Fill with ice, cover, shake and drain into four 2 oz. shot glasses. Garnish each one with a small lime wedge. Serve immediately.
Hollow out the baguette by cutting around the edges and removing the center. Set aside until ready to use.
In a large cast iron skillet, add the carnitas, salsa verde and green enchilada sauce. Stir to combine and heat on medium heat, breaking up the carnitas into chunks as it heats up.
Drain the excess liquid from the meat and stuff the hollowed out baguette with the meat. Top with avocado, red onion queso fresco and fresh jalapeño slices. Slice the bread into about 12 pieces and serve. Meat can also be used to make nachos, tacos, burritos, etc.
Smoky Peach Margaritas
1 small cedar plank
4 oz. peach nectar
1 oz. lime juice
2.5 oz. silver tequila
Burn the cedar plank with the pastry torch and blow out the flame. Immediately cover with the cocktail glass and let the smoke fill the upside down glass for about 2 minutes.
In a cocktail shaker, add the tequila, peach nectar and lime juice. Fill with ice, cover and shake. Remove the glass from the plank, rim the glass with margarita salt and fill with the shaken margarita. Serve immediately.