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Cilantro Grilled Chicken
First, this is not a recipe for tacos….it’s a recipe for some delicious chicken that we usually use for tacos, but we have used it for salads, sandwiches, or just to have on its own. Second, if you have that genetic situation where cilantro tastes like soap, stay away from this recipe, also I send my sympathies!! Now I’ll try my best to hold off on the yakking and get straight to the recipe…but be sure to go read my yakking because I’ll have some tips about this recipe down there! Ingredients 6-8 Boneless Skinless Chicken Thighs (or 3 Chicken Breasts pounded to about 1 inch) 1 Cup packed of…
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Pickled Jalapeños
Ingredients Jalapeños (I use about 4-6, the amount doesn’t really matter, you will just need to make sure there is enough of the liquid to cover them in the jar) 1 Cup Water 1 Cup Vinegar 2 Cloves of Garlic 1 TBS Sugar (PLEASE read the note about this below!) 1 TBS Salt Instructions Cut up jalapeños how you prefer. Place them into a container with the garlic. Bring the Water, Vinegar, Salt, and Sugar to a simmer. Stirring to make sure the Salt and Sugar get dissolved. Pour over the jalapeños to make sure they are covered. Let cool to room temp and then keep in the refrigerator. Note:…
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Pickled Onions
Ingredients Half of a Medium Red Onion thinly sliced 1/3 Cup Grated Beet (Completely Optional) 1 tsp Peppercorns 2 Cloves of Garlic 1/3 Cup White Vinegar 1/4 Cup Apple Cider Vinegar 1/2 Cup Water 1 TBS Sugar 1 tsp Salt Instructions Place the Sliced onion in a container along with the garlic and peppercorns. Place the Beet, white and apple cider Vinegar, Water, Sugar, and Salt in a saucepan and bring to a simmer. Strain out the beet and pour liquid over the onion making sure it is completely submerged. Let it come to room temperature before placing in the refrigerator. Let it sit for a few hours before using.…
