This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.

While I’m not the biggest fan of Valentine’s Day (*ahem* Singles Awareness Day), I can always get behind some chocolate covered strawberries, no matter the time of year! Even better — they are about the easiest treat to make and only require three ingredients.

I purchased my ingredients at my local Albertsons. But if you’re short on time, any of the Albertsons Companies family of stores, including Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons, offer a wide variety of options for Valentine’s Day, including pre-made chocolate-dipped strawberries, custom floral designs, wine, meat and seafood, custom bakery treats, and more.

And if you want to make things even quicker, Albertsons and Safeway also offer Grocery Delivery and DriveUp & Go for convenient ways to shop! I’ve used this service before and it truly is simple, fast, and efficient.

The strawberries available at Albertsons were bright, plump and shiny — perfect for making these chocolate covered strawberries. Combine semi-sweet chocolate chips and a little coconut oil and you’re ready to rock!

First, wash the berries and make sure they’re dry. You can either let them air dry or dry them with a kitchen towel, but it’s important that they’re no longer wet, otherwise your melted chocolate won’t stick to them.

Next, melt your chocolate along with the coconut oil, taking time to stir between heating time in the microwave. After the chocolate is totally smooth, get your dry berries set to dip, and prepare a small baking tray covered with parchment paper to place your chocolate covered strawberries on.

The key to a good dip is to hold the strawberry by its green top and then dip and swirl the berry around in the melted chocolate. Try to ensure that the chocolate comes as close to the green top as possible. If you have excess chocolate on the berry after its covered, just gently wipe one side on the side of your chocolate bowl and then place that side down onto your parchment paper.

Repeat the process until all the berries are covered and then pop those beautiful little treats into your fridge to set.

Lastly, try not to eat them all before you give them as a surprise. (But I do recommend a quality control sample or two. ) And, it’s totally legit to surprise yourself with these — treating yourself well as a single person is important, too.

Chocolate Covered Strawberries

 

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Prep time

3 mins

Cook time

3 mins

Total time

6 mins

 

Chocolate covered strawberries make for an easy, fast, beautiful dessert!

Author: Big Sky, Little Kitchen

Recipe type: Dessert

Cuisine: American

Makes: approximately 22 medium berries

Ingredients

• 16 ounces fresh strawberries
• 8 ounces semi-sweet chocolate chips
• 1 Tablespoon coconut oil

Instructions

1. Wash the strawberries and let them air dry completely, or dry them off with a clean dish towel or paper towel. (Chocolate won't stick to wet strawberries.)
2. Add chocolate chips and coconut oil to a small microwave safe bowl. Heat the mixture in the microwave in 20 second increments, stirring well after each heating, until the mixture is melted and smooth.
3. Dip strawberries into the melted chocolate, one at a time. Hold strawberry by the leaves, dip into chocolate, swirl, and coat all sides.
4. Lift the berry and allow any excess chocolate to drip off. Place the berry onto a parchment-covered baking sheet.
5. Repeat until all strawberries are chocolate-coated. Transfer the dipped strawberries to refrigerator and let the chocolate set for about 15 minutes.

Notes

Store berries in a single layer in an airtight container in the refrigerator. For best results, enjoy within one day of making.

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This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.

The dawn of a new year traditionally invites people to clean the slate, so to speak. And many folks use this as an opportunity to introduce healthy practices into their lifestyle. (Happy New Year, by the way!) While I’m a huge proponent of living mindfully and healthfully, I’m also not one to push for diets or fads or changes that cause you to just beat yourself up. That’s the opposite of healthy. All that said, if you want to introduce some better choices into your routine, whipping up this healthy green smoothie is a great way to start!

And when I say whip it up, I mean whip it up. This delicious smoothie comes together in just a few minutes with minimal ingredients! The recipe was made even quicker by the fact that I took advantage of Albertsons‘ DriveUp & Go for a super convenient way to shop.

As I mentioned above, the smoothie requires just five ingredients — a banana or two, frozen peaches and frozen mangos, spinach and some water. As someone who is mindful about what I put into my body, I opted to use O Organics® brand peaches, mangos, and spinach, which are all certified USDA organic.

But what does that actually mean? According to the USDA’s website:

USDA certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.

Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides.

Pesticides are no joke, so when I can’t grow my own food, I purchase organic to avoid ingesting a dangerous pesticide cocktail.

This healthy green smoothie makes about one large serving or two small ones so you can share with a friend. I love it because it’s an easy way to get some greens into my system, without needing to eat them in a salad. And, I can assure you, this smoothie in no way tastes like spinach. It would also be a great way to sneak greens into kiddos, too! (I’ve heard some folks get their kids excited by the green color and tell them it’s a Shrek drink – smart!)

Overall, this recipe is light, bright, and fruity. If you’d like to add a little extra protein in your drink, feel free to toss in a bit of plain, low fat greek yogurt and just increase the water so your smoothie isn’t too thick.

Once you’re ready to go, throw all your ingredients into a blender, puree away and you’re set! Enjoy at breakfast, as a healthy snack, or (my personal favorite), after a workout.

I shopped at Albertsons in my local area to score these ingredients, but you can also look for similar products at any of the Albertsons Companies family of stores, including Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.

Healthy Green Smoothie

 

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Prep time

3 mins

Total time

3 mins

 

Whip up a healthy green smoothie in just a few minutes with minimal ingredients!

Author: Big Sky, Little Kitchen

Recipe type: Drinks

Cuisine: American

Makes: 1

Ingredients

• 1 to 2 bananas (I usually opt for 1)
• ½ cup O Organics frozen peaches
• ½ cup O Organics frozen mango
• A couple large handfuls of O Organics baby spinach
• 4 to 8 ounces of water, depending on how thick or thin you prefer your smoothie
• 4 ounces non fat, plain greek yogurt (optional)

Instructions

1. Add all your ingredients to your blender, layering heavier ingredients at the bottom.
2. Add enough water to blend, and enjoy!

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This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.

Baked apples aren’t typically a “wow” of the dessert world. But I’d like to help you change your opinion on that with some baked Honeycrisp apples. These baked apples are perfectly cooked (not mushy!) still retain a slight al dente feel to them, but have all the taste and goodness of hot apple pie. And they’re super easy to make! Not a lot of prep, no crust to toil over and roll out — what’s not to like?

Now, don’t get me wrong. I love pie. Like LOVE. And I love making a traditional pie with a homemade crust. But sometimes you just want something quick, easy, satisfying and ultra cozy. (And maybe slightly healthier. ) That’s where baked apples come in.

I honestly don’t usually think of Honeycrisp apples as a variety you’d want to bake. But, I think for this recipe, you’ll find that they’re the perfect apple — they’re sweet, they don’t fall apart when baking, and they’re pretty easy to find.

Speaking of which, I shopped at Albertsons in my local area to pick up these apples, but you can also look for similar products at any of the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Safeway, Star Market, Tom Thumb and Vons.

The virus is still running rampant in Missoula, so I opted to stay out of the store and use Albertsons DriveUp & Go for a convenient way to shop, which I really appreciate. (Also, the folks who bring out my groceries are always so nice! And yep, masks are always in place — both on them and on me.)

After picking up my apples and ingredients for this recipe, it was a pretty quick make!

Just wash your apples (always wash your produce!), cut off the tops, and remove the core (plus just a little extra) from the inside of each apple. (Those little extra bits are tasty!) I found it easiest to do this with a melon baller tool, but you could also use an apple corer or a paring knife. Just make that that you don’t pierce through the bottom of the apple. Retaining that base will help the apple keep its shape and prevent it from becoming waterlogged.

After you’ve got your apples ready, mix the apple “stuffing,” and pack it in to each apple when it’s all set to go.

At this point you’re almost done!

The last step is to top each apple with a pat of butter and a sprinkle of the sugar mixture, admire your handiwork and then pop those beauties into the oven for about a hour.

Truly — this is an easy and delicious recipe. Side bonus: your house will smell soooo good.

Once the apples are tender, remove them from the oven and serve warm in a small dish (you’ll want to be able to scoop up the caramelized goodness). You may even want to throw some ice cream into the mix. And enjoy!

Baked Honeycrisp Apples

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Baked Honeycrisp apples are an easy, delicious dessert!

Author: Big Sky, Little Kitchen

Recipe type: Dessert

Cuisine: American

Makes: 4

Ingredients

• 4 Honeycrisp apples, washed
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup dried cranberries
• ¼ cup chopped walnuts or pecans
• Dash of salt
• 4 Tablespoons butter

Instructions

1. Preheat oven to 350° F.
2. Slice the top portion off the apples and scoop out the core with an apple-corer or melon-baller tool, leaving a well in the center. Be sure not to cut through the bottom of the apples.
3. In a medium bowl, mix the brown sugar, cinnamon, cranberries, walnuts (or pecans), and salt until blended.
4. Reserve about a teaspoon and half of the brown sugar mixture, and stuff each apple with ¼ of the remaining mixture. It's ok to pack it in if you need to and mound the top a little.
5. Place the apples in a deep baking dish (an 8"x8" baking dish works well). Top each apple with 1 Tablespoon of butter and a sprinkle of the reserved brown sugar mixture.
6. Pour about ½" to 1" of water into the baking pan around the apples, and bake for 50 to 60 minutes, until apples are tender.
7. Serve the apples warm. If you'd like, top them with whipped cream, a caramel sauce, or serve with a scoop of ice cream.

Notes

After baking, cover and refrigerate the apples for up to 4 days, then warm at 325° before serving.
You can also reheat Individual apples at 50% power in a microwave.

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This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.

One of my all time favorite side dishes to celebrate autumn harvest and to make for holiday celebrations is browned Brussels sprouts with lemon. These are so good I could easily eat the entire recipe all in one sitting. (But shhh, don’t tell anyone I said that.) And Albertsons is your simple solution for your own holiday planning. You can purchase ingredients for your holiday meals (like these Brussels sprouts), prepared foods from the bakery and service deli, holiday treats, party trays, décor, greeting cards, gift supplies, etc. — all from Albertsons.

Even better? These Brussels sprouts are easier than easy to whip up, they don’t take lot of cook time, and they’re cheap!

If you want to up the ease factor, take advantage of Albertsons Grocery Delivery or DriveUp & Go services to order your groceries ahead of time and pick them up — all without having to go into the store yourself. That’s what I did for this recipe to save a little time, which was a huge bonus! Don’t forget to visit the Albertsons website for recipes, shopping, meal orders, etc.

Once you’ve got your veggies and any other ingredients you need back home, preheat your skillet, be sure to wash the sprouts, trim the bottoms off and discard any outer leaves. (You might want to give them another rinse after this step, too, just to ensure you’re cleaning off any residual dirt.) Then, slice your sprouts in half (or quarters if you’d prefer).

Once your skillet is nice and hot (I love my cast-iron skillet), add the oil and butter and sprouts and you’re off to the races! But don’t get too fired up yet — let the sprouts chill for a bit to give them their first browning.

Then, get your stir on. Shuffle those sprouts around a few times to evenly brown them on all sides. (I like mine extra browned, which you can see in my images. If you prefer a less-browned sprout, stir them more often.)

To give your sprouts the perfect bite — not too hard, not too soft, juuuust right — you’ll want to steam them. Toss in the water, put a lid on it, and let those little gems soften.

Last, but not least (because this is my absolute favorite part and what really makes this recipe sing), season your sprouts to taste with salt, pepper, (the optional pinch of nutmeg), and the ever-magical lemon juice.

I absolutely love a sprout that’s a little tart, so I opt for the larger amount of lemon juice. If you’re unsure how you’ll like it, start small and add more juice to taste. A large half of a lemon will typically give you plenty of juice. (And that leftover second half of the lemon will come in handy when you decide to immediately make this recipe again.)

Serve the sprouts warm and try not to devour them too quickly!

I shopped at Albertsons in my local area to get my ingredients, but you can also look for similar products at any of the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, Safeway, and Vons.

Browned Brussels Sprouts with Lemon

 

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Prep time

10 mins

Cook time

16 mins

Total time

26 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Side dish

Cuisine: American

Makes: 8

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 pounds fresh Brussels sprouts, trimmed and halved
• Kosher salt
• ¼ cup water
• 2 to 4 Tablespoons fresh lemon juice (I like mine tart so I usually use 4)
• Freshly ground black pepper
• Pinch of nutmeg (optional)

Instructions

1. Heat a 12-inch skillet over medium-high heat (I love my cast-iron pan for this). When it’s hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes.
2. Add the pinch of nutmeg if you'd like, and continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes.
3. Add the water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tablespoons at a time). Don’t overcook; the sprouts shouldn’t be mushy.
4. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes. These are also delicious as leftovers.

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I woke up this morning to several inches of fluffy new snow adorning my house and neighborhood, which I think is pretty near utter perfection. There’s barely a green thing in sight and my garden is hibernating under mounds of snow. But all I could think about is just how much I was craving a taste of some bright and spicy guacamole – because nothing says “guacamole time” like feet of snow higher than my front porch, right?

I’m sure my craving for guacamole also has something to do with the fact that the Super Bowl is right around the corner, but that certainly wasn’t on my mind as I had to ask a friend, “Is the Super Bowl this coming Sunday?” I could practically hear her thinking, “Why yes, You-Who-Live-Under-a-Rock, of course!” (I don’t have cable and don’t watch the Super Bowl unless the Packers are in it – wah wahhhh sad trombone noise for their oh-so-close call to making it again.)

Anywho…Super Bowl or not, guacamole was going to be made today. I had several avocados who had not yet sacrificed themselves to some avocado toast, and the cilantro in my fridge was calling out to me. It was time.

 This guacamole is one of my all time favorite recipes. Yes, you probably really don’t *need* a recipe for guacamole, but I really dig this one, and wanted to share it with you all, too. It’s super simple, can easily be doubled (and probably should be doubled, if not quadrupled, because it’s just. that. good), and it’s full of fresh, bright flavor that can transport you to breezy summer days, even if you are peering out into feet and feet of beautiful fresh snow.

 I also adore this recipe because it’s got a little kick to it too from the entire jalapeño that hangs out alongside the rest of the ingredients. If you’re not a fan of heat in your guac, you can always reduce the amount of jalapeño that’s added, or omit it entirely. But it’s nothing too terrible if you decide to leave it in. It just adds a little punch, and, to be totally honest here, I like having that extra spice in it to keep me from eating the entire lot of it – plus there are additional health benefits to spice, too.

 I’m also a huge, HUGE fan of cilantro. While I realize there are basically two camps with regard to the use of cilantro (Those who LOVE it vs. Those who LOATHE it), I fall firmly in the love, love, love it camp. But, if you’re a loather, you could also reduce the amount of cilantro in the recipe, or remove it altogether if you truly do hate it. As an interesting side note, if you loathe cilantro (and maybe think it tastes like, egads! soap), did you know it may be a genetic thing that you really can’t help? And, as a side note to the side note, that link features a video made by Missoula’s own Hank Green – kinda nifty, eh?

So, what are you waiting for? Add a little brightness and spice to your day and whip up a batch or two of this bright and spicy guacamole – fair warning though…you *may* not want to share with others.

Bright and Spicy Guacamole

 

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Prep time

15 mins

Total time

15 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Condiment

Makes: 4

Ingredients

• 2 ripe avocados, peeled and pitted
• 1½ tablespoons fresh lime juice (about half a lime)
• ⅔ to 1 cup fresh cilantro, roughly chopped
• ¼ red onion, roughly diced
• 1 medium to large jalapeño, deseeded and roughly chopped
• ½ teaspoon salt

Instructions

1. Place all ingredients in a small bowl. Use an immersion blender to combine ingredients to your desired consistency.
2. Store in an airtight container with a layer of plastic wrap placed on top of the surface of the guacamole to ensure maximum freshness. Refrigerate.

Notes

You could also use a food processor to combine your ingredients if you don't have an immersion blender.
If you don't have an immersion blender or a food processor, finely chop all ingredients and then mash and stir together with a fork.
Adapted from a Food Fanatic recipe.

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Ah, summertime. It’s toasty hot, I’m usually pretty exhausted from long hours spent photographing in the relentless sun, and all I crave is, what feels like, bucket-fulls of fresh fruit. Enter this peach blackberry and strawberry fruit salad with basil, lime and pepper. So easy, so fast, and so bright with fresh flavor!

 I also love that this fruit salad takes the interest level up a notch by adding in the black pepper. Quite honestly, it may sound like a pretty odd addition to a fruit salad, but trust me – it’s a perfect pairing and gives it just a little kick to make your tastebuds really darn happy.

 As far as fruit salads go, this one scores top marks for me not only because of its great flavor, but for the fact that it’s not loaded with sugar, and uses mostly natural sugars already found in the fruit.

This comes together lickety-split, so do yourself and your tastebuds a favor and make it for dinner or your next picnic!

Peach Blackberry and Strawberry Fruit Salad with Basil, Lime and Pepper

 

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Prep time

25 mins

Total time

25 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Salad

Makes: 4 to 6 servings

Ingredients

• 4 teaspoons sugar
• 2 tablespoons chopped fresh basil
• ½ teaspoon black pepper
• 3 peaches (about 6 ounces each), halved, pitted, and cut into ½-inch pieces
• 10 ounces (about 2 cups) blackberries
• 10 ounces strawberries, hulled and quartered lengthwise (about 2 cups)
• 1 to 2 tablespoons fresh lime juice

Instructions

1. Combine sugar, basil and pepper in a large bowl. Using a rubber spatula, press the mixture into the side of the bowl until sugar becomes damp, about 30 seconds.
2. Gently toss fruit with sugar mixture until combined. Let sit at room temperature, stirring occasionally, until fruit releases its juices, about 15 minutes.
3. Stir in lime juice to taste and serve.

Notes

From The Cook's Illustrated Cookbook.

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It appears as though I’ve been on a bit of a taco kick lately. But I swear, I can’t help it. When springtime’s in the air (heck, summertime with the weather we’ve been experiencing lately), I just crave easy, bright foods with lots of flavor. Enter these fabulous Carnitas Tacos with Red Cabbage Citrus Slaw. So yummy, so good, so flipping easy.

All it requires is a bit of time to make – but it’s mostly hands off. You sear the pork, add a few spices and water, and then simmer away. While the pork shoulder is slowly tenderizing via a slow braise and while you prep the slaw, you can spend that time catching up on This American Life, which I find to always be a wonderful cooking companion when it’s just me in the kitchen. This episode featured a few excerpts from a podcast called “Beautiful Stories from Anonymous People,” which really struck a chord with me. Have any of you listened to that podcast yet? I think I’m a new fan. I can’t wait to listen to more of it.

Anyway…I digress. Try not to get too distracted by the radio, and as the pork simmers in the oven, enjoy the aroma of the cinnamon wafting through the air.

To be honest, when I first made this recipe, I was a little skeptical of the addition of the cinnamon to the spice mixture. To me cinnamon is a sweet flavor, and not something I’m a huge fan of in savory dishes. (I’ve had some East Indian meals that I think overdid it on the cinnamon and spoiled all the rest of the marvelous flavors.) But the spices in these pork carnitas are so balanced that it just enhances the fantastic savory flavors that are already there. The added benefit is that your house will smell lovely and cinnamon-y as the oven works its magic.

The cabbage slaw also adds a great “crunch” component, which is something I think I’m always seeking out in recipes. And, if you’re into color and vibrancy, then the rich purple of the red cabbage will not leave you wanting. My grandma would be happy with this dish. (She always aims for a rainbow of colors at each meal – and I’m going to say that’s served her well as she’s 91 and going strong!)

This recipe will make a hefty amount, great for multiple servings to multiple people, or enough for many happy nights of leftovers for dinner. Everything is best served fresh and hot from the oven, but this also holds up well to reheating. Just make sure not to overheat the carnitas, which will leave things a little dry and not as tender as its initial straight-from-the-oven bliss.

Carnitas Tacos with Red Cabbage Citrus Slaw

 

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Prep time

30 mins

Cook time

4 hours

Total time

4 hours 30 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Dinner

Makes: 8 servings

Ingredients

• 4 lbs boneless pork shoulder, cut into 4-inch chunks, trimmed of excess fat (or bone-in...just remove the bone)
• salt
• 2 tablespoons oil
• 1 teaspoon cinnamon
• 2 teaspoons chili powder
• ½ teaspoon cumin
• 2 bay leaves
• 5 cloves garlic, sliced
• 1 small head or half a large head of red cabbage, shredded
• 1 small orange, juiced and zested
• olive oil
• corn tortillas, toasted
• chopped avocado
• fresh cilantro
• lime wedges

Instructions

1. Sprinkle and rub the pork with the salt. Add oil to a large ovenproof pot or dutch oven, and heat over medium high heat. Sear the pork in batches until it’s browned on all sides.
2. Preheat the oven to 375 degrees. Make sure all pork has been added back to the dutch oven. To that, add in the spices, bay leaves and garlic. Stir to distribute. Cover the meat ⅔ of the way up with water. (For reference, I used about 12 cups of water.) Bring to a boil on the stove. Once your mixture begins to boil, place the entire mixture into the oven, and leave the pot uncovered. Cook 3 ½ to 4 hours (I cooked mine for 4 hours), checking the pork every hour to give it a stir and assess the water level. If the pot starts drying out, add a little more water (you will likely not run into this issue). Remove the pot from the oven when the pork is tender and falling apart.
3. Toss the shredded cabbage with orange juice, orange zest, a drizzle of olive oil, and salt to taste. Serve the carnitas in a toasted corn tortilla (I toast mine straight over my open stove flame), along with the cabbage slaw, some fresh avocado chunks, fresh cilantro sprigs and a squeeze of fresh lime juice.

Notes

Barely adapted from The Woks of Life.

Nutrition Information

Serving size: 2 tacos

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Once again, life gets away from me and I haven’t been able to post on here as much as I’d prefer. I’ve also been in a bit of a slump recipe-wise. You know…the kind where you make a meal and it’s just sort of lacking somehow and all you can do is utter a resouding, “Meh.” Thankfully, that’s turned right around with these Chipotle Spice Chicken Tacos with Cilantro Slaw and Avocado Cream. An about face, really!

I made these last night, and I canNOT get enough of them, despite the fact that they are tacos and are somewhat messy to eat (I tend to avoid messy things, which is really pretty silly of me). In my opinion, these tacos embody everything that really makes a recipe shine – they’re easy, they’re quick to make, they’re healthy (gluten-free, too!), they deliver a satisfying crunch of texture, they’re filling yet light, and they make my spice-loving self giddy.

Spice, to me, is essential in a good recipe. Without spices to take regular ingredients to the next level, I’m left with that unsatisfied “meh” feeling. But this…this recipe is full of robust flavor. The chipotle spice is a little sweet, a little smoky, with just a hint of heat. And yes – it’s specifically chipotle chili pepper powder you want to use here. Regular chili powder is often a blend of spices. Typically in the blend you’ll get chilis (however, you often won’t know what kind of pepper is included), cumin, oregano, garlic and salt. And while that may work in a pinch, it’s nice to use straight up chipotle chili pepper powder that’s unadulterated by those other spices.

It’s worth mentioning, too, that the heat from the chipotle chili pepper powder is tempered by the addition of the avocado cream, so if you prefer more heat in your meals, then I’d suggest cutting the chipotle powder with a little cayenne to amp up the heat level.

Which leads me to…that avocado cream. You’ll start out making this first, and ohhhhh – is it ever-so-delicious, so refreshing, so light and pleasantly tangy. I’m a bit of a lime-lover, so I tend to splash a little more lime juice and a little more lime zest than called for into my recipes. Not *too* much more, though, or that pleasant tang can overpower the other flavors of this dish.

Once you’ve made the avocado cream, you can prep the cilantro slaw, which is also bright, light and happy, and really adds a satisfying crunch to the tacos. I just used a pre-made slaw base to keep this on the quick and easy side, but you can make your own from scratch, too. I again splashed a little more lime juice than called for into the slaw and added a generous dose of cilantro, a dash of green onions, and, holy moly – I lurrrve it.

Once you’ve got your avocado cream and slaw created and ready to go, go ahead and start working on your chicken. Sprinkle the spices evenly over the 1/4″ strips you’ve cut from the breast, pop them into a toasty-hot pan lightly coated with olive oil, and sizzle away for about 4 minutes or so as you stir and flip the chicken pieces frequently. You’ll likely want to cook your chicken in two batches, so be sure to keep the first batch warm by tenting it with foil as you finish up the rest.

Tent all the chicken once you’ve completed cooking it, and get your tortillas warm and ready to go. There are a few options – you can microwave them along with a damp paper towel, you can dry toast them in a hot, dry pan (this will add just the slightest crunch, so if you like that, go for it!), or you can directly toast them over an open flame on your stovetop. I prefer this method and turn my flame onto a medium-low setting, set the tortilla directly over the flame (and on the stove top grate) for about 30 seconds each side, shifting it around a bit so it can evenly warm and lightly char the surface. After you’ve warmed and toasted your tortillas, you’ll want to prevent heat loss by gently wrapping them in a clean dish towel.

Then, it’s assembly time! A serving of these chipotle spice chicken tacos with cilantro slaw and avocado cream is about two tacos, so get everything ready to go, add a few pieces of chicken, add a few tablespoons of slaw, add about a tablespoon of avocado cream and sprinkle with a few rinsed and drained black beans. Voila – dig in!

(P.S. If you don’t eat all the servings for this recipe in one go, it makes for great, fast leftovers, too. Just heat your chicken separately, get your tortillas toasted and assemble. Easy as pie!)

Chipotle Spice Chicken Tacos with Cilantro Slaw and Avocado Cream

 

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Prep time

22 mins

Cook time

8 mins

Total time

30 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Dinner

Makes: 16 tacos (8 servings)

Ingredients

Avocado Cream

• ¼ to ½ teaspoon grated lime rind (or grate about half a lime)
• 2 tablespoons fresh lime juice
• ½ cup non-fat, plain Greek yogurt
• 4 tablespoons plain, unsweetened coconut milk - not from a can, but from a carton (like Silk)
• 1 ripe, peeled avocado, diced

Cilantro Slaw

• 4 cups packaged slaw
• 1 cup thinly sliced green onion
• ½ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon salt

Chipotle Spice Chicken

• 2 pounds skinless, boneless chicken breasts, cut into ¼-inch strips
• 1½ teaspoons chipotle chili pepper powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon cumin
• 2 tablespoons olive oil

Beans

• 1 can, rinsed and drained black beans

Tortillas

• 16, 6-inch corn tortillas

Instructions

1. For the avocado cream, combine lime juice, lime zest, yogurt, coconut milk and avocado in a blender, food processor or immersion blender, and process until smooth. Set aside.
2. For the cilantro slaw, combine slaw, green onion, cilantro, olive oil, lime juice and salt in a medium-sized bowl, and toss to coat. Set aside.
3. For the chicken, heat a large saute pan over medium-high to high heat.
4. Combine chipotle chili powder, garlic powder, salt and cumin in a small bowl and whisk to combine.
5. Sprinkle the chicken with the seasoning mixture.
6. Add olive oil to pan and swirl to coat.
7. Add about half the chicken to the pan and cook for 4 minutes, stirring frequently, and flipping the chicken about halfway through. Remove and keep warm with foil tent. Repeat this for remaining chicken.
8. Heat the corn tortillas either via dry toasting in a dry pan, via microwave along with a damp paper towel, or directly over an open flame. To keep tortillas warm until ready to serve and assemble, place in a clean dishtowel and loosely cover.
9. Divide the chicken mixture evenly among the tortillas. Top each with ¼ cup slaw mixture, 1 tablespoon avocado cream, and 1 tablespoon black beans, and serve.

Notes

Regular, low-fat or non-fat milk can be used in place of coconut milk in a carton.
Light sour cream can be used in place of the Greek yogurt.
If you'd like more heat in your tacos, I suggest cutting a bit of the chipotle spice with cayenne to amp it up a bit more.

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Oh dearie me – it’s been a while since this blog has seen some love. Suffice it to say, I’ve been busy running the photography business, and that’s never a bad thing of course. But as the season slows down a bit, and as I get back into baking mode and sharing those baked goods with friends and neighbors, I’ve got a little more time to dedicate to sharing some of my favorite recipes here too. These easy peppermint meringue cookies are actually new to me – but they’re so quick to whip up, and so pretty, that they’ll definitely remain in my holiday season cookie arsenal.

I think my favorite thing about these is the happy little stripes, though. I mean, just look at how cute they are! The nice thing about this effect is that it’s as simple as striping the inside of your piping bag with some red gel food coloring. The first few meringues you pipe will likely not have these stripes showing, but after the first few, the stripe effect really begins to appear. To stripe my large piping bag, I just dipped a long, bamboo skewer into some red gel food coloring and then dragged the skewer up four sides of the piping bag (you could also use a clean paintbrush for this, but I was sans brush). The thicker the stripes are, the thicker they’ll be on your meringues. (Mine were pretty thin stripes.)

I made my meringue cookies about an inch to an inch and a half in diameter and piped them onto two baking sheets lined with parchment paper. I used a large, open star piping tip (also known as a “pastry tube”) to help create the ridge effect on the cookies.

It’s important to note that to infuse these with peppermint flavor, you’ll want to use peppermint extract, NOT peppermint oil. Any oils or residual grease in your mixing bowl when whipping up the egg whites will have a detrimental effect on your desired outcome (i.e. you’ll likely not be able to get any sort of “fluff” to your whites at all). I know some folks who wipe both their mixing bowl and wire whisk with lemon juice prior to making meringue to make absolutely sure all oils have been removed (not a bad idea).

To increase the ease in successfully whipping your egg whites, it’s also helpful to have the whites at room temperature before starting the process, though it’s not absolutely necessary. (I was impatient with these and used pretty cold whites, and things still whipped up just fine.)

Once these darling little cookies come out of the oven (make sure you don’t let them brown), they’ll cool quickly, and will give you the most delightful, airy crunch. These meringues can be stored in an airtight container for a week or two, but I’m willing to bet they’ll be devoured way before the two week mark.

Last, but not least, this recipe requires three egg whites, which means you’ll have three egg yolks leftover. What to do with those? Save them for my Creme Brulee for Two recipe coming your way soon!

Easy Peppermint Meringue Cookies

 

Print

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

Author: Big Sky, Little Kitchen

Recipe type: Dessert

Cuisine: Holiday

Makes: 36

Ingredients

• 3 large egg whites (ideally at room temperature)
• ¼ teaspoon cream of tartar
• ¼ teaspoon peppermint extract (do NOT use peppermint oil!)
• a dash of salt
• ¾ cup granulated sugar

Instructions

1. Preheat your oven to 225 degrees F. Line one or two large baking sheets with parchment paper and set aside (I used two). Prep your large piping bag with red stripes by painting vertical stripes up the inside of the bag with red gel food coloring.
2. In the bowl of a stand mixer, beat the egg whites, ¼ teaspoon cream of tartar, a dash of salt, and ¼ teaspoon peppermint extract until soft peaks form. Slowly add ¾ cup sugar, and keep beating at high speed until stiff peaks form.
3. Fill your large pastry bag with the meringue mixture and pipe 1-inch rounds onto the parchment paper.
4. Bake for 75 to 90 minutes (mine were done at 75 and probably could have been taken out sooner than that), but watch the cookies so as to not let them brown. Remove the cookies and allow to cool completely. Meringues will be crunchy. Store the cookies in an airtight container, and use before two weeks.

Notes

Recipe from Skip To My Lou

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I have a decidedly wicked sweet tooth, so when I come across recipes that satisfy my craving for sweets in a pretty healthful way like this coconut chia seed pudding with strawberries, then you can bet your boots I’ll be shouting across the mountaintops about it.

To knock it out of the park, this recipe is easy and really quick to put together. You just have to exercise a little patience as you wait for those magical little chia seeds to set overnight.

But oooooh, let me tell you. The wait is definitely worth it.

Because this pudding features coconut milk that’s low in calories (I call for something along the lines of what Silk offers, not the coconut milk from a can, though you could certainly use this – it’d just add some fat) and non-fat greek yogurt, you can even indulge in this for breakfast.

I can tell you, this makes for a great treat to wake up to in the morning – especially if, like me, you’re absolutely NOT a morning person. Those fresh strawberries and the creaminess of this pudding are just the perfect way to get you going for the day.

This recipe serves about four, but I can assure you you’ll probably want to double it, as it tends to disappear quickly it’s just that good.

Coconut Chia Seed Pudding with Strawberries

 

Print

Prep time

40 mins

Total time

40 mins

 

Author: Big Sky, Little Kitchen
Adapted from this Chia Seed Pudding recipe

Makes: 4 servings

Ingredients

• 1 cup unflavored coconut milk
• 1 cup plain non-fat Greek yogurt
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon Kosher salt
• ¼ cup chia seeds
• 6 to 8 large strawberries, hulled and chopped or sliced

Instructions

1. In a medium-size bowl combine the coconut milk, yogurt, maple syrup, vanilla and salt. Whisk gently until blended and creamy. Add in the chia seeds and whisk until coated and combined.
2. Let stand at room temperature for 30 minutes. If you feel the seeds have settled into the mixture a bit, stir to redistribute. Cover and refrigerate overnight.
3. The next day, prepare your strawberries. Spoon the pudding mixture into four bowls or glasses and top with even amounts of strawberries and serve.

Nutrition Information

Serving size: 1 Calories: 161 Fat: 4.5g Saturated fat: 1.3g Unsaturated fat: 2.6 g Trans fat: 0g Carbohydrates: 20.1g Sugar: 11.6g Sodium: 155mg Fiber: 6g Protein: 9.4g Cholesterol: 2.5mg

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