Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean. I will be giving away a Cuban/Caribbean-themed package which includes the following: IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix Details on how to enter will be at the end of this post! To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.   So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole? I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for … Continue reading

Grilled Chicken with Tomato-Avocado Salad

I am in a grilling mood so there is going to be an influx of barbecue recipes on here, I think very few people will complain. We finally have a grill, but haven’t set it up yet (oops) so I am still making this recipe on my grill pan. This is a recipe from Cooking Light in the latest issue. I made a few changes just based on what I could find but the recipe is primarily in tact. Ingredients: 1/4 cup nonfat buttermilk 3 tablespoons 0% Greek yogurt 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon minced shallots 1 teaspoon minced fresh thyme 1 teaspoon cider vinegar 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 1 large garlic clove, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1 teaspoon onion powder 3/4 teaspoon ground cumin 3/4 teaspoon kosher salt, divided 1/4 teaspoon smoked paprika 1/4 teaspoon  chili powder 2 ears yellow corn, shucked 1 small red onion, cut into 1/2-inch slices  1 cup yellow cherry tomatoes, halved 1 cup cherry tomatoes, halved 1 sliced peeled ripe avocado

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