Sweet and Spicy Pork Tenderloin

I do love pork tenderloin. Once I purchased a good meat thermometer my pork was delicious. Overcooked pork is dry and chewy--not good. Pork cooked to 140-145 is moist and delicious, you can cut it with a fork. Pork tenderloin is really a fast food, you can easily make it on a week night. This recipe can be made in under 40 minutes. Most of that time is cooking/resting.
My daughters are great cooks, we share recipes and encourage each other to cook dinner. Jill was kind enough to share this recipe. I am glad she did as I probably wouldn't have made it without her positive review. Really who uses cinnamon when cooking pork?  Please trust us, it is so good. It is an amazing combination of sweet and spicy. Add it to your dinner rotation.

Sweet and Spicy Pork Tenderloin
1 pork tenderloin (about 16 ounces)
1 tablespoon olive oil
Dry Rub
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 teaspoon cinnamon
3/4 teaspoon cumin
3/4 teaspoon chili powder
Glaze
2/3 cup brown sugar
3 large cloves garlic--pressed
2-3 teaspoons Franks or Cholula hot sauce
Heat oven to 350. Trim silver skin from tenderloin and pat dry. I cut the tenderloin in half because it fits it my frying pan better. In a small dish mix together dry rub ingredients. Rub the spice mixture over the pork to coat.
Heat olive oil in a heavy, oven safe frying pan till very hot. Quickly brown meat on all sides. It will smell amazing! Leave meat in frying pan. Combine glaze ingredients and spread/pat on tenderloin. Bake 350 degrees for 17-20 minutes. Internal temperature should be 140 degrees. Remove from oven, leave meat in pan and tent with foil. Let rest for 10 minutes. Slice meat and drizzle with pan sauce.
Serves 4 adults.
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I adapted this from a recipe found on Food.

Broccoli Cheese Soup

After 40 years of cooking I finally found a recipe for Broccoli Cheese Soup that I like. I found it on one of my favorite blogs, Mel's Kitchen Cafe. It had a couple of hundred positive reviews so I thought I would take a chance. I made a few changes, it was excellent. I took it to a Relief Society Service Luncheon--there was nothing left, it got rave reviews. What made it wonderful? I think the combination of cheeses gave it great flavor and the fact that the broccoli was crisp tender gave it a great texture. I do know that I need to write the recipe down so I can make it again soon.

Broccoli Cheese Soup

1 can chicken broth

1 small onion diced

1/3 cup flour

4 tablespoons butter

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon seasoning salt

2 cups milk--heat in microwave for 3 minutes

6 ounces shredded cheese--part extra sharp cheddar, part Mexican blend
4 cups lightly steamed broccoli
1 cup lightly steamed cauliflower
Simmer diced onion in chicken broth in a covered saucepan for 15-20 minutes.
In a stock pot melt butter, add flour and seasonings. Cook, stirring constantly for 3 minutes.
Add warmed milk and whisk till soup thickens.
Add warm broth with onion, stir.
Add cheese, stir till melted.
Add steamed veggies.
Season if needed.
I just cooked my broccoli and cauliflower in the microwave for about 4 minutes. The recipe called for all broccoli, I didn't have enough so I added cauliflower. I think lightly steamed carrots would also be an excellent addition. Steamed diced Yukon Gold potatoes would be delicious or asparagus. Use a variety of cheese, sharp has great flavor and Jack or Mexican blend cheese melts wonderfully. I think this is a great basic recipe that could have many variations.
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Simply Fresh Tomato Sauce

We have had beautiful fall weather in my little part of the world. Temperatures in the 70's and lots of sun mean that our gardens continue to produce. Our neighbor was kind enough to share his bounty. I have a bumper crop of parsley and basil, so this was the perfect dish I just had to make it. This was amazing over pasta, I added a few meatballs and we had a delicious meal.

Simply Fresh Tomato Sauce
2 tablespoons olive oil
1/2 medium onion. finely chopped
1 small stalk celery including the green top, finely chopped
2 tablespoons chopped fresh parsley  or 2 teaspoons dried
1 clove garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 pounds tomatoes, peeled I would also squeeze the seeds out or use a large can of crushed tomatoes
1 teaspoon tomato paste
salt and pepper
Heat oil in a large skillet on medium heat, add onion, carrot, celery and parsley. Stir, reduce heat to low, cover skillet and cook for 15-20 stirring occasionally. Add garlic, increase heat and cook for 30 seconds. Add tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce heat to low and cook uncovered until thickened about 15 minutes, stirring occasionally. Serve over pasta, top with freshly grated Parmesan cheese. This is one fresh meal!
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Breakfast Burritos

 

Breakfast burritos are a favorite at our house and are a perfect quick meal any time of the day.  The filling can be made ahead of time and reheated for a quick delicious breakfast after a late night with family!

 

They are very versatile and can easily be altered to satisfy your preferences.  We have done a lot of experimenting - and this is currently our favorite breakfast burrito!

 

Breakfast Burritos

1 bag frozen shredded hash browns

1-1/2 lb Hot and Spicy Sausage, cooked. diced ham or cooked crumbled bacon would also work

4-6 eggs

1/2 cup salsa

cheese--shredded

sour cream

tortillas-flour or corn

Cooking frozen hashbrowns is somewhat of an art - one that requires patience and time! A 2lb bag needs to be cooked on a very large electric griddle, or in two batches in your largest stovetop skillet.  Spray the surface and drizzle with oil or butter.  With the griddle/skillet on medium heat add the frozen hash browns and DON'T TOUCH for 8-10 minutes. This is difficult, I know, but they will be so much better in the long run.  Season with salt and pepper. After 8 minutes check a small area, they should be lightly browned.  If you'd like them cooked more leave for a couple more minutes.  When cooked to your satisfaction carefully turn and the once again DON'T TOUCH, this time for 6-8 minutes.  You will end up with wonderfully cooked hash browns that aren't reduced to a mess of mushy potatoes (admit it, it's happened to you!).

Brown sausage.

Scramble eggs.

In a large bowl mix together the cooked potatoes, meat and scrambled egg. Add salsa. Mix gently. Heat either corn or flour tortillas, sprinkle on grated cheese to melt. Add mix, garnish with sour cream, hot sauce, more salsa etc. Roll up and serve hungry guests!

This is a perfect camping meal. If you are really lazy cook at home and bring mix ready to heat to your event. Just warm tortillas and serve. But if you love to cook out doors and don't mind the bugs, heat, dirt etc. by all means heat up a big griddle. This really comes together easily.

However you make it just enjoy the time you spend with loved ones!

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Quick Cilantro Lime Chicken

Nothing better than a quick main dish that turns simple flavors into something amazing. This is certainly a 30-Minute Meal. To keep the meal really under 30 minutes add you favorite salad kit and some pre-cooked rice. Dinner doesn't get much easier.

 

Quick Cilantro Lime Chicken

2 chicken breasts--cubed

2-3 limes--zest one and juice all

4 cloves garlic--pressed

1/4 cup chopped cilantro 

salt

pepper

cumin

chili powder

cayenne pepper

Season chicken cubes liberally with seasonings--I would go lighter on the cayenne! Heat some olive oil in a pan until very hot. Add seasoned chicken, cook undisturbed for 3 minutes, when brown turn. Cook another few minutes until chicken reaches about 165 degrees. Add garlic and lime zest, cook for 30 seconds. Add lime juice and stir to release all the yummy goodness from the bottom of the pan. Top with cilantro.

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Inspired by a recipe on this blog.



Singapore Chicken Salad

What is a Singapore Chicken Salad anyway??
I started with one of my favorite Asian Chicken Salads, made popular by my daughter Amber. This same sweet daughter introduced me to the wonderful world of Penzys Spices. They are fresh and have some of the most amazing seasoning blends. Actually in the near future I will do a post about some of my most used Penzys Spices.

Back to the 'Singapore Chicken Salad'. I purchased a small jar of Singapore seasoning. I knew it would be awesome because it contains some of my favorite spices--pepper, garlic, onion, coriander, cumin, ginger, fenugreek, nutmeg, cardamom etc. It worked miracles with the ever popular chicken tenders. These seasoned tenders added a wonderful flavor to a weeknight salad.
The homemade dressing makes up in just a minute from ingredients that are pantry essentials.
This salad is a little different each time I make it--depending upon what is in the fridge.
Have fun with this tasty salad!

Singapore Chicken Salad
I use Costco Chicken Tenders, 8 tenders fit well in my skillet and is enough for 2-3 servings. Thaw tenders, rinse and pat dry. Generously sprinkle chicken with Penzys Singapore Seasoning. Cook in a small amount of hot of hot oil for about 4 minutes per side or 165 degrees. Dice cooked chicken
Salad
Any mix of crisp veggies works.  I like Dole's Chopped! Asian Blend which contains green cabbage, red cabbage, broccoli slaw, carrots, kale and snap peas. There are so many fun salad blends available--it makes eating salad much easier. This hearty blend will also last a bit longer in the fridge than spring greens. Am I the only one that forgets what is in the fridge??
I might also add--
chopped romaine
Napa cabbage
diced cucumber
diced red pepper
green onions
bean sprouts
cilantro (a must)
orange sections
chopped peanuts or almonds
Won Ton Strips

Dressing
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
1/4 teaspoon pepper
Mix together--this dressing keeps for several days
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Bahama Chicken Soup and Tortilla Strips

I have never been to the Bahamas but I can see myself sitting under a coconut tree enjoying this flavorful soup. I found the recipe in a 30 Minute Meal cookbook by a local Utah author Shauna Evans.  I marked several recipes that look interesting.
The trick to making this meal in 30 minutes is to have a Rotisserie chicken on hand. I didn't have one but quickly cooked some frozen chicken tenders (that I always have). I added more veggies and cut the recipe down so we only ate it for 3 meals.
I had my doubts about the Tortilla Strips--I usually purchase packaged Wonton or Tortilla Strips but I didn't have any on hand and I did have some close to date tortillas in the fridge. The garlic butter gave them a great flavor and they really did get crispy.
I was happy with the final dish and quickly wrote the recipe down so I could share it with you.
Here is my version of:
Bahama Chicken Soup
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced red or yellow pepper
2 cloves garlic, minced
1 tablespoon seeded and minced jalapeno pepper
3 cups chicken broth
1 can unsweetened coconut milk
1/2 can petite diced tomatoes--or 2 diced Roma tomatoes
1/2 can diced green chilies
2 cups diced cooked chicken, seasoned with salt and pepper
1/2 cup diced carrots
1/2 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1 lime
In a stockpot heat oil over medium heat. Add onions, red peppers, garlic and jalapeño. Cook until softened, about 4 minutes.
Add chicken broth, coconut milk, tomatoes, green chilies, carrots, salt and pepper. Cook on medium low heat until carrots are crisp tender.
Add cilantro and lime juice.
Garnish with Tortilla Strips.

Tortilla Strips
4 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
flour tortillas
Mix melted butter, garlic and salt. Brush on both sided of tortillas. With a pizza cutter, cut in 1/2 inch strips. Spread on a cookie sheet. Bake at 400 degrees for 8 minutes, turning once.
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Pork Tenderloin with Pan Sauce

Can I just tell you right now that this is the best meat I have ever eaten! I made it three times in March and it will probably go on the menu again this week. It is tender and delicious. The pan sauce is what dreams are made of! Please make it soon.
Pork tenderloin is usually sold in a package of two, each tenderloin weighs close to a pound.  You can figure 4 ounces per serving so each tenderloin serves 4. This is a perfect weeknight meal for hubby and I. Leftovers make a gourmet lunch--the only way to 'brown bag'. 
Don't be tempted to over cook the tenderloin. It will cook in 20 minutes or less. I love my quick read thermometer. Your meat will be tender and delicious cooked to 145 degrees. Tent with foil and let is rest for five minutes.
So I just might make this again tomorrow!

Pork Tenderloin with Pan Sauce

Marinade
1/2 cup oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of one lemon
1-2 Tbsp Worcestershire
1-2 Tbps chopped fresh parsley
2 tsp dried mustard
freshly ground black pepper
4 cloves fresh garlic, minced
1 lb pork tenderloin, silver skin removed

Combine all marinade ingredients and reserve 3 tablespoons. Place pork tenderloin and marinade in a Ziploc baggie and let marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat sear each side of the tenderloin for 2-3 minutes. Place in the oven and cook for 20 minutes until meat has reached 145 degrees.  Remove from oven and let rest at least 5 minutes before slicing.

Pan Sauce
Pan scrapings from pork tenderloin
1/2 cup chicken broth
3 Tbsp. reserved marinade
1-2 Tbsp. butter

Meanwhile, place the skillet back on the stove on medium heat. Add the chicken broth and whisk to de-glaze the pan of all the yummy bits left after you browned the tenderloin. Add the marinade, bring it to a boil and reduce 3 minutes. Remove from heat and add the butter.  Stir until the butter has melted. Pour over the tenderloin and serve.
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Thank you Chef Mommy for this delicious dish!

skillet chicken with mushrooms and asparagus

 

 

Chicken with Pesto Mushroom Cream Sauce, for Two-- adapted from ATK The Best Simple Recipes (a book worth owning)! So much great info.

 

I do struggle taking photos of main dish meals-either they are just not photogenic or maybe I am just very hungry, it smells so good--we are so hungry, etc. "We must eat now", the children chant. Luckily this meal is on the table quickly.







Rinse one large chicken breast--pat dry and season well with salt and pepper. Heat 1 tablespoon oil in a large skillet, over medium high heat till just smoking. Cook chicken till golden brown on both sides, about 3 minutes per side. Transfer to plate, tent with foil.
Add another tablespoon of oil and heat, add 4 ounces of mushrooms sliced, cook till brown, about 5 minutes. Stir in 3 cloves minced or pressed garlic, cook till fragrant about 30 seconds. Add 1/2 cup cream, 1/2 cup chicken broth, and chicken. Scrape to remove brown bits, bring to a boil, reduce heat to low and cover. Simmer until the chicken is cook through 165 degrees. Transfer chicken to a serving plate and tent with foil. Return skillet to high heat and simmer until desired thickness, about 5 minutes. Off heat add the 2 tablespoons  pesto, 1 tablespoon lemon juice and season with salt and pepper. Slice or shred the chicken. I served the chicken and sauce over very thin pasta and grilled asparagus. You could also use broccoli. I topped with Parmesan cheese.
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Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
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Asian Chop Salad

I am happy with the variety of 'chop' salad kits at the market. I do purchase them occasionally and if fresh they can make a delicious salad. I wanted to see if I could come up with a 'better' chop salad. I think you will agree that this is one excellent salad. This salad is full of texture and flavor. The dressing is light with just a little sweetness. Combine the salad and dressing for a perfect dish.

Asian Chop Salad
1 bag coleslaw mix (14-ounce)
Chopped:
Napa Cabbage
celery
cucumber
red pepper
green onion or red onion
bean sprouts
sugar snap peas
1 tablespoons toasted sesame seeds
1/3 cup slivered almonds
Mix coleslaw and veggies in a large bowl, toss with dressing at least 30 minutes before serving. The dressing will draw some moisture out of the veggies, this really is enough dressing. Just before serving top with sesame seeds and almonds.

Dressing
2 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Combine all ingredients and shake or stir vigorously. Refrigerate until ready to use. This dressing can be made several days before serving.
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You can use finely sliced cabbage and grated carrots instead of coleslaw mix.
Use whatever veggies you have. I like this salad because most of the ingredients keep well in the fridge. Cabbage, carrots, celery, onions have a long life span. This salad is excellent with just these!
Napa Cabbage keeps quite a while in the refrigerator, it adds a delicious flavor and a 'softer' crunch. Fresh bean sprouts have a short shelf life--but are delicious if you have them.
I didn't put amounts in this salad--use more of what you love!
I found this recipe in an Our Best Bites cookbook, I made a few changes to make it more to my liking.

Almond Poppy Seed Muffins

I have never really been a breakfast person. I like a glass of juice and a piece of toast.
But I do like Brunch. A meal served at 10, when one is fully awake and moving is my kind of meal. There are so many available options for brunch. A light brunch may just be juice, muffins and a fruit tray. When my sons are in town if I mention the word, 'brunch' I better have bacon, sausage links and sliced ham. Other great brunch choices are Sunshine Casserole, Denver Omelet, Breakfast Pizza or a breakfast burrito. These also are great for dinner.
Now back to the blog post--I'm talking the most delicious Almond Poppy Seed Muffins, these gems are chuck full of flavor and texture.
I found this delicious recipe on Life Made Simple.

Almond Poppy Seed Muffins
1 cup flour
1/2 cup cake flour--to make cake flour put 1 tablespoon of cornstarch in a half cup measure, fill with all purpose flour
1 cup sugar
9 tablespoons butter--softened
2 eggs
3/4 cup sour cream
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons almond extract
2 tablespoons poppy seeds
slivered or sliced almonds for the top
Sift together flour, cake flour, baking soda, baking powder and salt three times. Set aside. Yes, I really did this. Beat the butter and sugar for 2 minutes. Add eggs one at a time and beat well. Add extracts and poppy seeds. Add the flour alternating with the sour cream. Mix gently.
Either spray muffin pan with Pam or put in cupcake liners. I found some darling liners at Gygi's. Using a large scoop fill muffin cups 2/3 full. Do not overfill. Sprinkle almonds on top of batter. This recipe made 12 regular size muffins and 12 mini muffins. Bake at 375. 20-23 for regular size muffins, 10-12 minutes for mini muffins. Toothpick should come out clean. Don't over bake.
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Crispy Halibut

This is our favorite way to eat halibut. My mother, who does not like fish at all, is always happy to come to Sunday Dinner when I serve crispy halibut. This is so simple I can hardly call it a recipe--but I had to share it! We have over 50 pounds of halibut in the freezer so this dish will appear often.
Serve it with Homemade Tarter Sauce and a lemon wedge. It is simply delicious.

Crispy Halibut
1 pound halibut--sliced 1/2 inch thick
1/2 cup Panko crumbs
1/2 cup cornmeal
salt and pepper
1 egg, beaten
2 tablespoons water
vegetable oil
Mix together panko crumbs, cornmeal, salt and pepper. Put in a shallow dish. Mix together egg and water, put in a shallow dish. Dip halibut slices into egg mixture then into Panko mixture. Heat about 1/4 inch oil in a large skillet to 350 degrees. Gently place breaded halibut into hot oil. Cook about 2 minutes on each side. Put cooked halibut on a plate lined with paper towels. Serve with lemon juice and tarter sauce.
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Tartar Sauce

I don't often devote an entire blog post to a sauce--but this is just too delicious not to share. It makes up in a minute with ingredients found in your fridge. We have a freezer full of halibut--I can't imagine eating halibut without this yummy sauce.

Tartar Sauce
1 cup mayonnaise (for a lighter version use 2/3 cup mayo and 1/3 cup plain Greek Yogurt)
1/4 cup chopped dill pickles, I like Famous Dave's Spicy Pickle Chips
2 tablespoons chopped parsley
2 teaspoons lemon juice
1 tablespoon finely diced onion
1 tablespoon diced pimento (if desired)
Mix together and refrigerate. Delicious on halibut, fish tacos, fish sticks.
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Panko Crusted Salmon--30 Minute Meal

 

 

Hubby spent a wonderful week in Alaska on my brothers fishing boat. He came home with 150 pounds of seafood! This Panko Crusted Salmon is amazing. It is quick--yes a true 30 minute meal. Heating the oven to 425 takes a few minutes so plan ahead. This is what I call 'fast food'. If you don't have a freezer full of salmon check out the frozen salmon at Costco, it is consistently good.

Panko Crusted Salmon from Pink Parsley
2/3 cup panko crumbs
2 Tbsp minced fresh parsley
2 tsp grated lemon zest
kosher salt
freshly ground black pepper
olive oil
4 (6-8 oz) salmon fillets, skin on
3 Tbsp Dijon mustard
lemon wedges

Preheat the oven to 425.

In a small bowl combine the panko, parsley, lemon zest, 1/2 tsp salt, 1/2 tsp pepper, and 2 Tbsp olive oil. Stir until the crumbs are evenly coated and set aside.

Place the salmon filets skin side down on a board.  Brush with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each filet.

Heat 1 Tbsp of oil in an oven proof skillet over medium high heat. Wait for the oil to be very hot, and then gently add the salmon filets, skin side down and sear for 3-4 minutes, without turning.

Transfer the pan to the oven for 5-7 minutes until the salmon is almost cooked through and the panko has browned. You may need to turn the broiler on for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil.  Allow to rest for 5-10 minutes.  Serve with lemon wedges.
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Mini Puff Pancakes

EJ is not a difficult child to please. She is happy and generally excited about all we do. But...if I really want to make her day I whip up a quick batch of Mini Puff Pancakes.
Breakfast, Brunch, Lunch or a Snack--this will certainly please. There is something wonderful  about anything in miniature. These little gems are no exception.
Toppings? Fruit, powdered sugar, syrup, Nutella and of course a bit of whipped cream. Let your child choose their favorite. EJ loves raspberries and whipped cream, great choice.
.

Mini Puff Pancakes
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons melted butter
Place a mini muffin pan in the oven and heat to 400 degrees. While oven is heating mix together flour, milk, eggs and salt. I use my Immersion Blender, blend till smooth. Remove hot pan and quickly brush each well with melted butter. Fill each well 3/4 full. I used a mini muffin scoop. Bake at 400 for 15-20 minutes till puffed and golden. Serve immediately with your favorite topping.
Makes 24 Puff Pancakes
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Taco Seasoning and Taco Chicken Tenders

I needed some Taco Seasoning for a recipe and was out of my favorite Penzy blend. No fear, within seconds I had more Taco Seasoning recipes than one could ever need. I wondered how there could be so many different recipes for the same thing??? I chose one that I had all the ingredients for, because I did need it immediately. It was very tasty; I saved the recipe and knew I had to blog about it quickly as I have a very short memory.
So, throw out your prepackaged Taco Seasoning--it has too much sugar and salt (read the label) and other stuff. This was delicious!

Taco Seasoning
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
Mix together, use in any recipe calling for Taco Seasoning.
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Slightly altered from Allrecipes

Taco Chicken Tenders
Use about 1 tablespoon per pound on chicken tenders. Fry chicken in a tablespoon of oil about 4 minutes per side. The chicken has a beautiful color and is so tasty. Serve with roasted veggies and fresh fruit. Easily a 30 minute meal.

Chicken Taco Salad

According to Pioneer Woman you can make this meal in 16 minutes! That may be stretching it a bit but with a helper you could pull it off in no time. This is the perfect season for this salad, fresh corn and tomatoes make it wonderful. I served it for my dinner group and it got rave reviews.

Chicken Taco Salad
Dressing
3/4 cup Ranch Dressing (I used Lighthouse but I'm sure you could make your own)
1/4  cup Salsa--I used Pace Medium Salsa
3 tablespoons finely minced Cilantro
Mix together and refrigerate, covered.

Chicken
2 Chicken Breasts or 6-8 Tenders
2 tablespoons Taco Seasoning, I used this recipe, it is my new favorite recipe--check it out. But I'm sure you can use packaged Taco Seasoning
2 tablespoons Butter
1 tablespoon Oil
Generously season chicken with Taco Seasoning. Heat oil and butter in a large skillet over medium high heat. Add chicken, cook till golden brown on both sides and done in the middle. Remove chicken, allow to cool and dice.
Place the ears of corn in the skillet and roll around, cook on medium high until it has a bit of a charred look. Slice off the kernels with a sharp knife

Salad
Shredded greens--I used romaine, spinach and Napa. That is what was in the crisper, Napa is a Chinese cabbage, it has a mild flavor and a light crunch, I use it often. I shred the greens with a sharp Chef's knife and put them in a salad spinner. I like to prepare salad greens in the morning and let them chill. This gives you a great jump on dinner. Or use a package of prewashed greens.
sliced green onions
julienne carrots
diced red pepper
diced tomato
sliced olives
shredded pepper jack cheese
diced avocado
chopped cilantro
slightly crushed tortilla chips
2 ears of corn
I like to serve this 'Salad Bar' style. Put the greens, green onions, carrots and cilantro in a large bowl. Put chicken, corn, red peppers, tomatoes, olives, shredded cheese and avocado in small bowls. Let each person make their own salad--just the way they like it! Top salads with dressing and crushed tortilla chips. This salad is beautiful platted on a large platter, it is so fresh and colorful.
Printable Recipehttps://sites.google.com/site/everydayinsanitywithcindy/chicken-taco-salad-1
This is my new favorite salad. For very detailed step by step instructions check out Pioneer Woman.

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Sauteed Chicken in Mustard Cream Sauce

This delicious chicken can really be done and on the table with simple sides in 30 minutes. Not to bad for a weeknight meal. But this weeknight meal is good enough for Sunday Dinner or company. You will probably have everything in the fridge/freezer to made this great dish.

Sauteed Chicken in Mustard Cream Sauce
2-3 small boneless skinless chicken breast
(1 used one large breast and pounded it to a uniform thickness--not necessary with smaller pieces of meat. You want meat close to the same thickness so it will cook uniform--you your good judgement.)
1-2 tablespoon olive oil
1/4 cup chicken broth--I didn't have any open so I used hot water and 1/4 teaspoon concentrated chicken stock
1/2 cup heavy cream
2 scant tablespoons Dijon Mustard
1 teaspoon dried tarragon--a yummy underused spice. 2 tablespoons of garden fresh basil would have been yummy instead of the dried tarragon

Assemble all ingredient before beginning. Add oil to skillet, I used a heavy stainless steel skillet, set at medium heat for about 2 minutes till oil is smoking. Add chicken that has been salted and peppered to hot pan. Reduce heat to a medium low and cook for 5-6 minutes on each side. You want the chicken nice and brown and about 165 degrees. Remember meat continues to cook a few degrees after you take it off the heat. Remove the chicken to a warm plate and tent with foil.
Add chicken broth to hot pan stir up browned bits on the bottom of the pan, this is where the flavor hangs out.continue to stir and to reduce by half, it happens quickly. Add cream, desired herb, Dijon Mustard stir and reduce till slightly thick--it will also thicken as it cools Check for seasonings.. Slice your meat in serving size portions. Drizzle mustard cream over chicken.
I served this quick meal with microwaved carrots,sprinkled with a little brown sugar, butter and an oh so small amount of fresh Rosemary. Steamed baby spinach just needed a few drops of red wine vinegar.
One excellent meal in just 30 minutes.
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This recipe comes from Everyday Food--Great Food Fast by Martha Stewart
Also on one of my favorite Blogs Let's Dish, Danelle always has something yummy on her blog--check it out.

BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
Printable Recipe

 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!