Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, October 20, 2018

Crispy Chicken Tacos

Crispy Chicken Tacos
As you may know, I teach high school. Grades were due this week, which is always a scramble. My birthday was this week, too. So, I've been busy. Crispy Chicken tacos were born of desperation. I needed to cook a quick dinner and all I had on hand was a very large chicken breast, taco shells and a bag of shredded cabbage. I purchased a jicama earlier in the week oping to research the vegetable when I had time. 

So, I sliced the jicama, tossed it with the cabbage and poured on a citrus dressing to make Jicama Slaw. Then I made chicken strips flavored with chili powder. From this, Crispy Chicken Tacos were born. My husband loved them so much that he had the leftovers for breakfast the next day.

I use large plastic bags to coat the chicken to make clean up easier. You can use normal taco toppings-lettuce, tomatoes-if you wish.

Servings: 6
Time:  Active: 15 minutes   Cooking: 8 minutes   Tacos in less than half an hour
Hardware:  A cutting board and knife, measuring spoons and cups, 2-1-gallon plastic zip bags, a deep skillet, tongs, a paper towel covered plate and a thermometer

1.5 1b boneless skinless chicken breast
¼ cup corn starch
½ cup of all-purpose flour
3 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon salt
2 eggs
1 cup water
Oil to fill the pan half way
6 flour tortillas

Cut the chicken into serving size pieces.
Place the corn starch, flour and seasonings into one of the other plastic bags. Seal and shake. Place the egg and milk into the other plastic bag.  Massage the bag until completely mixed. 
Combine all the other ingredients except the chicken in the other plastic bag.  Shake this like crazy to mix.
Preheat the oil on medium high. You know the oil is hot enough when some flour dropped into the skillet begins to sizzle.
Place the chicken into the flour mixture and shake to coat.Remove the chicken from the bag, shaking as much flour from it as possible. Place the chicken into the egg mixture and toss to coat. Then put it back not the flour mixture and shake.
Place each piece of chicken into the hot oil and fry until golden brown. This will take about five minutes. Flip each piece and fry until cooked through. The thermometer should read 165˚ when inserted into the thickest piece. Place on the paper towel covered plate. You can keep it warm in the oven on the lowest setting.
Follow the package directions to heat the tortillas. Fill each shell with a few pieces of chicken. You can top the tortillas with anything you like. I suggest Jicama Slaw and Lime Chipotle Mayo.

Jicama Slaw

Jicama Slaw

Jicama (hee-cama) is a vine native to Mexico. The edible root is a tuber that looks a little like a potato. It has the texture of a pear and even tastes like a pear, but it isn't as sweet and is starchier. Jicama can be eaten raw, sautéed or even roasted. Jicama is very low in calories and high in fiber and vitamin C. 

Make sure to remove all the tough peel as it can give you an upset stomach.  I usually remove it with a knife rather than a vegetable peeler. 

Making Jicama Slaw is an easy and delicious way to try it for the first time. You could shred your own cabbage and carrots, but I just buy them already prepped to save time. Make sure that you use light olive oil, or the oil will become overpowering. I use this to dress up my Crispy Chicken Tacos.

Servings: 6
Time:  Prep: 10 minutes Chill: 2 hours-Slaw in about 2 hours
Hardware:  Measuring spoons and cups, a cutting board and knives, a mixing bowl, a whisk, a large storage container


  • ½ cup light olive oil
  • ¼ cup lime juice
  • ¼ teaspoon salt
  • Pinch of red pepper flakes


  • 1-8-ounce package of shredded cabbage
  • I medium jicama (8 oz)
  • 1 small red onion (4 oz)
  • 2 ounces of matchstick carrots
  • 2 tablespoons cilantro
  • Dressing
  • Fresh black pepper

  1. Whisk together the ingredients for the dressing. Set aside
  2. Remove the outer peel of the jicama. I just cut it off with a knife. Slice the jicama into matchsticks. Slice the onion into the thinnest slices that can. Wash and chop the cilantro
  3. Toss the slaw, jicama, onions, carrots and cilantro. Then toss the slaw with the dressing until everything is thoroughly coated. Chill for at least two hours before serving. Taste and adjust the salt and top with a generous amount of black pepper before serving