MAKE THE HOMEMADE TACO SEASONING

• Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

BROWN THE CHICKEN

• Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
• Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

MAKE THE TACO SAUCE

• Do not wash the skillet.
• Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
• When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
• Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
• Make sure the chicken is at least 165°F at the thickest part.
• Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

SHRED THE CHICKEN

• Place the chicken on a cutting board or pan and shred using two forks.
• Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
• Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

• Preheat broiler to high with rack 6 inches from heat
• Sprinkle chicken with most of the salt and all the black pepper
• Place flour in shallow dish
• Place eggs in another shallow dish
• Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
• Gently dredge tenders in flour, shaking off excess flour
• Dip tenders in egg
• Dredge in breadcrumb mixture; pressing to adhere
• Coat chicken with cooking spray
• Heat oil in a large skillet over medium high heat
• Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
• Arrange green beans on a sheet tray
• Lightly coat beans with cooking spray
• Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
• After broiling, toss with half the lemon juice and remaining salt
• Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

For Marinade

• Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

For Guacamole and Pico de Gallo

• In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

  To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

  To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

For Skillet

• Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

For Vegetables

• Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

• To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.