I think this has been the first time in my entire life that cooking and baking has not sounded fun. It has been such a strange feeling. I guess when you almost lose a child, you kind of re-prioritize your life and have to evaluate how much time you spend on the ‘unimportant’ aspects of life. As we all know, I probably spend WAY too much time in the kitchen and I have really enjoyed taking a little break from that aspect of my life. It was also wonderful for a week to have meals brought in by sweet neighbors and family–you guys are the best! Every day I wake up and feel so grateful that my family is healthy and all home together. If you haven’t all ready…make sure and kiss your little ones. Our poor son hasn’t stopped being hugged and kissed for two weeks straight–and I love every minute of it (he might not ;)!
Today I finally felt like I was back to my ‘normal’ self. I must be feeling better because I actually made dinner–shocker! I needed something really quick and I remembered a new, fun recipe that I made for my family a month ago and we all LOVED it! The best part about it, is it is SUPER easy to make. It is the ideal weeknight dinner. If your family loves tacos, this recipe is a really fun twist on a traditional favorite. The chipotle bbq chicken combined with the sweet corn, cheese, tomatoes, cilantro is awesome, and then drizzle it all with a chipotle ranch dressing. Hello?!?! Yum! Hope you love it as much as we did.
- 10 ct. hard shell tacos
- 3 cups cooked chicken, cubed or shredded
- 1 cup barbecue sauce
- 1 chipotle pepper, chopped fine (optional)
- 16 oz. frozen corn
- 2-3 tomatoes, diced
- 1-2 cups chopped lettuce
- 1-2 cups shredded colby jack or cheddar cheese
- Fresh cilantro, chopped
- 2 chipotle peppers
- 1 cup ranch dressing
- Squeeze lime juice
- Grill or cook the chicken in a saute pan until cooked. Cube the chicken or shred and place in a bowl and mix with the bbq sauce and one chipotle pepper that has been diced fine. Combine the chicken mixture together and keep warm until ready to serve. In a microwave safe bowl, microwave the frozen corn until hot. Chop the lettuce, cilantro and dice the tomatoes. In a separate bowl, combine the ranch dressing, lime juice and other chipotle peppers and mix until smooth. To assemble the tacos, place a good portion of the shredded chicken into the bottom of a hard shell taco. Top with the corn, tomatoes, cilantro, lettuce, and cheese. Drizzle the top of the tacos with some of the chipotle dressing and serve warm.