Whole Roasted Chicken Tacos with Avocado Corn and Cucumber Salsa



3 pound whole chicken- gizzards removed
3 limes- 2 loose chopped; 1 juiced
1/4 red onion- loose chopped
1/4 cup cilantro- loose chopped
1 tablespoon Canola Oil
1 teaspoon salt
1/2 teaspoon pepper
Garlic powder
Chili powder
Place the chicken in a 9×9 dish, season the interior with salt and pepper then stuff with chopped limes and onion and cilantro. Rub in the Canola oil on the outside ok the chicken, then season well with the remaining ingredients. Using twine, tie the two legs of the bird together to close off the stuffing from falling out. Cook on a hot grill over indirect heat for 1 hour, or unill the temp reads 165 degrees. Allow the bird to rest in foil for 10 minutes before shredding the meat for the tacos!
Avacado Corn and Cucumber Salsa
2 avocados- diced
2 limes- juiced
1/2 red onion, chopped
1 small cucumber, seeded and diced
3 jalapeno peppers, seeded and diced
1/4 cup chopped cilantro
1/4 teaspoon salt
2 ears of corn, cooked and removed from cob
Toss everything together in a medium bowl. Serve with chicken.
You’ll also need taco toppings:
We used,
Corn Tortillas
Shredded Red Cabbage
Greek Nonfat plain yogurt
More chopped cilantro
Fresh lime juice
For the tacos, char fresh corn tortillas over an open flame ( on your stove or grill), then load up some shredded chicken, fresh avocado salsa, shredded red cabbage and fresh chopped cilantro. You can also top that with plain non-fat Greek yogurt and more fresh squeezed lime juice. Fold in over and enjoy!!!!!!!

Fresh Tomato, Cucumber and Apple Salad


1 medium sized Cucumber
8 Compari tomatoes
1 Gala Apple
1 Lemon, juiced
1/2 tsp Kosher salt
Cracked black pepper to taste
Cube the Cucumber and the Apple, and quarter the tomatoes, Combine in a mixing bowl followed by the juice of 1 whole lemon, 1/2 tsp kosher salt and cracked black pepper to taste. Toss ingredients together gently and serve chilled.

One of the best parts of summer is the freshness and availability of local fruits and vegetables. We love eating fresh salads with lots of flavor and this extremely simple, yet very tasty recipe is no exception.


Asparagus for Breakfast- yes that is what we said


1 pound trimmed and washed asparagus, pat dry
1 teaspoon EVOO
1/2 teaspoon Kosher salt
1 tablespoon fresh lemon zest
1 teaspoon fresh grated Nutmeg
4 eggs, over easy or sunny side up
Preheat your oven to 400 degrees. Line a large baking sheet, jelly roll pan is the best, with aluminum foil. Place the asparagus in the same direction on a single layer, drizzle the olive oil over them to coat and then sprinkle with salt. Bake for 5 minutes. Then toss them to their other side with tongs. If the tops are getting browned, just fold the foil over the top part. Continue to bake for 3-5 minutes until desired doneness. We like them a little firm still, so 3 minutes more does the trick. Remove from the oven and grate the nutmeg and lemon zest over the hot spears. Serve with eggs over easy or sunny side up, and some whole wheat Italian toast!

Garden Herb Lentil Salad

Need ideas for an easy salad to take to work with you? This one travels and keeps well, it is also packed with great benefits like fiber, protein, and vitamins A & C. It’s also a great way to use all those herbs taking over your garden- fresh mint, basil and parsley make this a refreshing and delicious meal (or side dish) serve warm or cold!

1 cup lentils
3 cups water
1 tablespoon extra virgin olive oil
1/4 cup red onion, finely diced
3 cups baby spinach
1 cup tomatoes (cherry of plum), halved of diced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/8 cup fresh chocolate mint leaves, chopped
2 tablespoons fresh lime juice
salt and pepper to taste

Cook the lentils by put the them in a pot with the water, bring to a boil, then reduce and simmer with the lid on an angle for about 20 minutes. You want them to be tender but keep there shape and no be exploding all over. Drain the extra water from the pot and set aside.

Heat the olive oil in a large skillet, medium/ high heat. Toss in the red onion, cook for 3 minutes. Turn off the flame and then add in the spinach, toss for about 2 minutes, then add the tomatoes and herbs. toss to combine. Then add in the lime juice, and season with salt and pepper.

We divided this up in to 4 servings in to-go containers to bring for lunches or use as a side later in the week. It keeps well for about 3-4 days.

photos coming soon

Vegetable and Chicken Stir Fry

Stir fry is an easy and healthy dinner for any night of the week. After long days of working, hitting the gym, and all the other daily responsibilities, there is always time to throw together some veggies with some Ginger and Soy Sauce over a bed of warm rice and call it a meal.


1 cup brown rice, cooked= 4 cups
1 pound chicken breast tenders, sliced in to thin strips
1 TBSP Canola oil
1 TSP Sesame oil
3 TBSP low sodium Soy Sauce
1/2 TSP salt
1/2 TSP pepper
1 TBSP fresh Ginger ( about 1.5″), trimmed and chopped fine
3 cloves of garlic, chopped fine
2 cups steamed broccoli
1.5 cups steamed sugar snap peas
1/2 cup red onion, sliced
3/4 cup red Bell Pepper, sliced
1.5 cups water
1 TBSP corn starch


In a wok or large frying pan, heat up the Canola oil over medium/ high heat. Season the chicken with a little salt and pepper, then toss into the pan with a teaspoon each of the chopped garlic and ginger, the Sesame oil, and 1 TBSP of the Soy Sauce. Cook for 5 minutes until there is no pink color left on the chicken. Then add in the rest of the ingredients (save the rice, corn starch and water) toss together for 3 minutes, then add in the corn starch and water. Stir to thicken the sauce, 2-3 more minutes. taste for seasonings, adjust with salt and pepper or Soy. Divide the mixture on to four plates over 1 cup of the brown rice. Enjoy

(photos coming)

Chicken Tonight

2 boneless skinless chicken breasts
1 teaspoon EVOO, to coat
1 teaspoon basil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
Marinate the breasts with the above items, set aside
Heat a non stick pan over high heat (large enough for both breasts) for 2 minutes, spray with a little Pam, then place both breasts in the pan to sear, turn the flame to medium, cook about 7 minutes per side. Check for doneness, tent with foil to rest- 5 minutes before serving
1 large zucchini cut in to 3/4″ chunks
1 teaspoon EVOO, to coat
1/2 teaspoon basil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
Preheat over to 400 degrees
Toss the zuccs with the above items in a bowl and spread on to a baking sheet in a single layer.
Place on the middle rack in your oven for 7-10 minutes until they are slightly browned.
Mashed Potatoes:
4 medium Russet potatoes, peeled and chopped in to 1/2″ cubes
2 tablespoons butter, cubed
1/2 teaspoon chives, chopped
1/2 teaspoon garlic, chopped
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/4 cup warm milk
Cover the potatoes with water in a pot, bring to a boil, and continue to cook for another 20-25 minutes until they are fork tender. Drain them, and place back in the cooking pot. Turn the flame on your burner and heat the drained potatoes to get rid of excess water, this makes the potatoes fluffy. Add the butter, chives, garlic, salt/ pepper and mash with a fork or masher until smooth. Slowly add in the milk to desired whippy-ness, taste and adjust your seasonings. Serve with a small pat of butter on top for added indulgence!
Garlic Bread:
1″ thick slices of Italian bread
spread with butter, thin layer
sprinkle with garlic powder
top with freshly grated parmesan cheese
toast in the oven about 5 minutes at 400 degrees
Serve warm!

Dinner Out- Osaka2 on Taylor Street


On Thursday night we checked out the Little Italy market going on down Taylor Street between Ashland and Loomis. They had a lot of vendors selling all the neighborhood favorites… Pompei Meatball Subs… Rosebuds Oregano Chicken wings… Leona’s breaded ravioli…. but we were craving something a little less heavy and right down the block- SUSHI! We really love the new Osaka 2, there is another location in the loop but this is just minutes from our door step (and they deliver!). They are BYOB, inexpensive, and the sushi is always hand made, fresh and delicious. Our top favs to order there include Hawaii Roll, Spicy Tuna Roll, Philadelphia Roll, and of course California Rolls are always a good choice. They make tremendous smoothies- Peach Mango anyone? And if you aren’t a raw fish lover, they offer a few other great choices like Teriyaki Chicken and miso soup! Check them out, we’re sure you’ll love em. http://osaka2go.com/menu/

UPDATE 2011: Sadly Osaka 2 Go location on Taylor has closed, you can find them at their other location in the Loop still.