Smokey Lime Chicken Tacos

Smokey Lime Chicken Tacos are a delightful combination of smoky, citrusy flavors with tender grilled chicken. Perfect for a quick and tasty weeknight dinner or a casual gathering with friends.

Ingredients:

• 2 lbs boneless chicken thighs
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 2 limes
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup crumbled queso fresco cheese

Instructions:

In a bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice to create the marinade

Add chicken thighs to the marinade, coating them evenly

Let them marinate for at least 30 minutes in the refrigerator

Preheat your grill or skillet over medium-high heat

Grill the marinated chicken thighs for 6-8 minutes per side or until fully cooked and slightly charred

Remove from heat and let them rest for a few minutes before slicing

Warm the flour tortillas on the grill for about 30 seconds per side

To assemble tacos, place slices of grilled chicken on each tortilla

Top with shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro

Drizzle with sour cream and sprinkle crumbled queso fresco cheese on top

Serve immediately and enjoy your Smokey Lime Chicken Tacos

Roasted Chicken in Roasting Bag

This recipe yields a juicy and flavorful roasted chicken with minimal effort. Cooking the chicken in a roasting bag helps to seal in moisture, resulting in tender meat with crispy skin.

Ingredients:

• 1 whole chicken about 4-5 pounds
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon, halved
• 4 cloves garlic, crushed
• 4 sprigs fresh rosemary
• 1 onion, quartered
• 1 roasting bag

Instructions:

Warm the oven up to 190C 375F

Take the chickens giblets out and dry it with paper towels

On the inside and outside, rub the chicken with olive oil, salt, and black pepper

For the chicken, squeeze the halves of the lemon over it and then put them inside along with the rosemary sprigs and crushed garlic

Also, put a quartered onion inside the hole

Put the chicken that has been seasoned inside the roasting bag and tie it up tight

To roast the chicken, put it in a pan with the breast side facing up

Cut a few small holes in the top of the bag so that the steam can escape

The chicken should be roasted in an oven that has already been heated for about an hour and a half, or until a meat thermometer reads 165F 75C inside

After taking the chicken out of the oven, let it rest for 10 minutes

Then, cut it up and serve

Crispy Baked Chicken Drumsticks

These crispy baked chicken drumsticks are a delicious and healthier alternative to fried chicken. Coated in a flavorful breadcrumb mixture and baked to perfection, they are crispy on the outside and juicy on the inside.

Ingredients:

• 8 chicken drumsticks
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten

Instructions:

Preheat oven to 400F 200C

In a shallow bowl, mix together bread crumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper

Dip each chicken drumstick in beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere

Place the coated drumsticks on a baking sheet lined with parchment paper or aluminum foil

Bake for 35-40 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165F 75C

Serve hot and enjoy

Death by Chocolate Cupcakes

These Death by Chocolate Cupcakes are the epitome of a chocolate lovers desires. Chocolate cupcakes that are moist and stuffed with three different kinds of chocolate chips, with a rich chocolate ganache on top. Ideal for sating your sugariest desires.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup semisweet chocolate chips
• 1/2 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup semisweet chocolate chips for ganache
• 1/4 cup heavy cream for ganache
• 1/4 cup crushed chocolate cookies optional, for garnish
• Whipped cream and chocolate shavings optional, for garnish

Instructions:

Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a sizable mixing bowl

Melt the butter, add the eggs, buttermilk, vanilla extract, and cooled brewed coffee to a different bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Add the white, dark, and semisweet chocolate chips and mix them in

Spoon the batter evenly into each cupcake liner, filling it to about two thirds of the way

A toothpick inserted into the center of a cupcake should come out clean after baking for 18 to 20 minutes

Make the chocolate ganache while the cupcakes are baking

Mix 1/4 cup heavy cream and 1/2 cup semisweet chocolate chips in a bowl that is safe to use in the microwave

Microwave the ganache for 20 seconds at a time, stirring in between, until it becomes glossy and smooth

Allow it to cool a little

When done, take the cupcakes out of the oven and allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling

After the cupcakes have cooled fully, top each one with a drizzle of chocolate ganache

Garnish with chocolate shavings, whipped cream, and crushed chocolate cookies, if youd like

Savor your Chocolate Cupcake Death

Halloween Cupcakes

Host a spooktacular Halloween Cupcake Bar with these delicious and easy-to-make cupcakes. Let your guests get creative with their own spooky cupcake designs

Ingredients:

• 1 box of chocolate cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup orange frosting
• 1 cup black frosting
• Assorted Halloween-themed sprinkles

Instructions:

Warm up your oven to 350F 175C and put Halloween-themed cupcake liners in a cupcake pan

Put the eggs, vegetable oil, water, and chocolate cake mix in a large bowl

Mix everything together well

Fill up about two-thirds of the way to the top of each cupcake liner with cake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

Spread orange frosting on half of the cupcakes and black frosting on the other half once they are cool

Add Halloween-themed sprinkles and other scary decorations if you want

Take your Halloween cupcakes out and enjoy them

Cajun Microwave Smoked Pork Shoulder

With the help of this Cajun microwave recipe, savor the real Cajun flavor of smoked pork shoulder. This dish, which is ideal for gatherings, is juicy and flavorful thanks to the slow smoking process and dry rub.

Ingredients:

• 1 whole pork shoulder about 8-10 lbs
• 1/4 cup Cajun seasoning
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup water
• Wood chips for smoking hickory or oak

Instructions:

To make the dry rub, mix together Cajun seasoning, brown sugar, paprika, onion powder, garlic powder, black pepper, and cayenne pepper

Thoroughly coat the pork shoulder by rubbing the mixture on it in an even layer

For optimal flavor penetration, let it marinate in the fridge for at least 4 hours or overnight

Arrange a layer of wood chips at the bottom of the Cajun microwave

Place the marinated pork shoulder, fat side up, on the Cajun microwave rack

Pour the mixture of water and apple cider vinegar into the Cajun microwave pan

Put the Cajun microwave together, being careful to seal it tightly to contain the smoke

The pork shoulder should be cooked in the Cajun microwave for four to six hours at 225 degrees Fahrenheit 107 degrees Celsius, or until the internal temperature reaches 195 degrees Fahrenheit 90 degrees Celsius

To keep the smoke consistent, keep an eye on the wood chips and add more as necessary

After finishing, take the pork shoulder out of the Cajun microwave with care, and allow it to rest for 15 to 20 minutes before carving

Smith and Blessings: Tasty Tuesday: Southwestern Chili

This hearty and tasty chili will take you to the Southwest with its strong flavors. Smith and Blessings has a tasty Tuesday treat that will warm your heart. It is full of protein and bright spices.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn, drained
• 1 can 14 oz diced tomatoes
• 1 can 8 oz tomato sauce
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh cilantro for garnish
• Shredded cheddar cheese for topping
• Sour cream for serving

Instructions:

In a large pot, brown the ground beef over medium heat

Add diced onions and minced garlic, saut until onions are translucent

Stir in black beans, kidney beans, corn, diced tomatoes, and tomato sauce

Pour in beef broth and add chili powder, cumin, smoked paprika, salt, and pepper

Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally

Adjust seasoning to taste

Serve the Southwestern Chili hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream