Longer Days, Shorter Posts, Must be Spring

Longer Days, Shorter Posts, Must be Spring

Spring, we’re one week in.

Days are getting warmer, sometimes, dare I say, hot. There are garden chores enough to keep one busy a good part of the day. Unfortunately, I have school with two boys which also would like to command a great deal of my day. I guess unfortunately isn’t really the best word, I mean, it is school. What I really mean is, I wish I had more time.

What I’ve been noticing is, as the days grow longer, my blogs have begun to shrink. I think that is just the way it is going to have to be for a while. As I begin to spread myself thinner, holes have begun to appear.

Patrick has had a huge breakthrough with reading, and I really have to take advantage of this with everything in me.

All that to say, here’s a recipe for the chicken tacos my family loves. The cilantro is from the garden. Usually, many of the items are from the garden, but the cilantro is the last hold out from last years crop. My son, Ryan, has developed and perfected this recipe and we enjoy it very often at the Gunz house. Enjoy it.


Ryan’s Perfect Chicken Tacos

  • Boneless skinless chicken (we use thighs a lot but breasts are fine as well) Enough for your family
  • Panko (Japanese style breadcrumbs-they are in the breadcrumb section of just about any grocery store)
  • Mrs. Dash Southwest Chipotle or Fiesta Lime
  • Butter or Olive oil or vegetable oil (something to help the breadcrumbs stick to the chicken)
  • Finely shredded Mexican Style Cheese

Preheat oven to 350° Spray 9″ x 13″ casserole pan with nonstick spray

  1. In container with a tight fitting lid, put entire container of Panko and roughly half a bottle of the Mrs. Dash
  2. Dredge chicken in your butter (or other) then put it in the breadcrumbs and shake until coated.
  3. Place chicken in casserole dish
  4. Bake for approximately 30 minutes or until cooked through

Beak of the Rooster…I mean Pico De Gallo

  • Two healthy bunches Cilantro
  • One medium red onion
  • One medium yellow onion
  • Two Jalapenos (one seeded, one not)
  • Two or so Large tomatoes
  • One Lemon
  • One Lime
  • Five cloves of garlic, pressed
  • Salt to taste
  1. In large non reactive mixing bowl, rough chop cilantro
  2. Dice both onions, add to bowl
  3. For temperature of Pico, we seed one Jalapeno and not the other, dice finely. You could seed both, neither or add more. It’s up to your taste. We would probably not seed any of them if Patrick wasn’t eating it.
  4. Dice the tomatoes
  5. Juice the lemon and the lime into the mix. (Ryan’s hint: put your lemon and your lime in the microwave for approximately 20 seconds, then roll it on the counter before you cut it in half, it helps get every little bit of juice from the citrus. Also, he has started putting the pulp from the lemon in our pico lately and we have been enjoying that)
  6. Press garlic into mix.
  7. Toss it all together, salt to taste

Ryan makes this for us everyday, he keeps the Pico bowl filled. We all think it is most delicious the day after he makes it, but we also really love it the day of as well.

To assemble Chicken Tacos

  • Your favorite flour tortillas
  • The Baked chicken
  • Sour Cream (optional)
  • Guacamole (optional)
  • Pico de Gallo (mandatory)
  • Shredded mexi-cheese

Serve with black beans and spanish rice for a feast, or just by themselves for a quick meal. You can wrap them in foil for meals on the go, or easily take the components to potlucks or family meals. Made if you don’t add the sour cream or guacamole, these would be a really healthy low fat meal choice, essentially baked chicken, salad and tortilla. With all the fixings it’s still pretty healthy and over the top delicious.


Have a chicken taco, paisley day!~KeriAnne


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