Today’s Tasty Thursday Recipe is…

Strawberry Avocado Salad

Strawberry Avocado Salad

Ingredients:

2 tablespoons white sugar

2 tablespoons olive oil

4 teaspoons honey

1 tablespoon cider vinegar

1 teaspoon lemon juice

2 cups torn salad greens

1 avocado – peeled, pitted and sliced

10 strawberries, sliced

1/2 cup chopped pecans

Directions:

1)  In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

2)  Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

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Today’s Tasty Thursday Recipe is…

Lime Chicken Soft Taco

Lime Chicken Soft Taco

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat – cubed

1/8 cup red wine vinegar

1/2 lime, juiced

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

10 (6 inch) flour tortillas

1 tomato, diced

1/4 cup shredded lettuce

1/4 cup shredded Monterey Jack cheese

1/4 cup salsa

Directions:

1)  Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2)  Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Taste Thursday Recipe is…

Picnic Marinated Summer Slaw

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Ingredients  

1 (10 ounce) package shredded cabbage

1 cucumber, peeled and chopped

1 green bell pepper, chopped (optional)

1 large tomato, peeled and chopped

1 bunch green onions, chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup white vinegar

salt and ground black pepper to taste

Directions

Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.

Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below.