Mint Chicken Skewers
MAKES 4 TO 6 SERVINGS
Lemony, tangy, and light, these chicken skewers will brighten up your supper.
½ cup chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons canola oil
2 pounds boneless, skinless chicken breasts, cut into ¼-inch-thick strips
20 (6-inch) wooden skewers
¾ cup minced red onion
½ cup tarragon vinegar
Garnish: fresh mint leaves
1. In a medium bowl, whisk together mint, lemon juice, soy sauce, Worcestershire, cumin, garlic powder, and onion powder. Slowly whisk in oil. Transfer marinade to a gallon-size resealable plastic bag and add chicken. Seal bag, gently pressing air out. Massage marinade and chicken together. Refrigerate for 2 hours.
2. Place wooden skewers in a bowl of water. Let soak for 30 minutes.
3. In a small microwave-safe bowl, combine red onion and vinegar; microwave on high for 30 seconds.
4. Remove chicken from marinade, discarding marinade. Thread chicken strips onto skewers in a zigzag pattern.
5. Spray a grill pan with cooking spray. Place chicken skewers on pan about ½ inch apart; cook over medium heat until grill marks form, about 3 minutes. Turn and cook until a meat thermometer inserted into the thickest portion registers 165°.
6. Serve with red onion mixture. Garnish with mint, if desired.
Layered Tex-Mex Casserole
MAKES ABOUT 8 SERVINGS
Take a break from your go-to tacos and have a Tex-Mex Tuesday with this flavor-packed recipe.
1 pound ground sirloin
1¼ pounds chorizo sausage, casings removed
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
1 (1-ounce) package taco seasoning
1 (15-ounce) can black beans, drained and rinsed
2 cups thawed frozen corn
1 cup jasmine rice, cooked according to package directions
1 cup shredded Mexican cheese blend
Pico de gallo, fresh jalapeño slices, and fresh cilantro, to serve
1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
2. In a 12-inch cast-iron skillet, cook ground sirloin, chorizo, and bell peppers over medium-high heat, using the back of a wooden spoon to break up meat, until meat is browned and vegetables are tender, 10 to 15 minutes. Reduce heat to low. Add taco seasoning, stirring until seasoning is incorporated and mixture is slightly thickened, about 2 minutes. Spread meat mixture into bottom of prepared baking dish.
Add beans in an even layer on top of meat mixture. Add corn
