Chicken Tacos

These chicken tacos are absolutely delicious and easy to make. Easy to make them just for yourself or for a dinner party!

Chicken Tacos
serves 2

6 Homestyle corn tortillas
1 1/2 cups of canola oil
1 plain rotisserie chicken from your local grocery store
Grated American cheese
lettuce
cilantro

• Heat oil in small skillet on medium-high heat. When you gently slide a tortilla in the oil and it bubbles, you know it is ready.
• While the oil is heating, debone the chicken.
• To make the taco shells place the tortilla in the hot oil for a couple seconds on each side, flip by using tongs. Then fold the tortilla in half and flip until golden brown.
• Place all taco shells on a paper towel-covered plate to soak up the oil.
• Fill with chicken, cheese, lettuce, cilantro or desired ingredients.

A new twist to your beverages

If you are tired of only drinking water try some peppermint tea! It will add a lot of flavor to your typical beverage routine. Brew one bag for a cup of hot tea (great for a coffee substitute) or make a pitcher and stick it in the fridge! It also tastes great with sugar or honey. And a side from its potent flavor, peppermint tea has been known to promote healthy digestion.

Loaded Mashed Potatoes

This recipe is so delicious you won't find it at a restaurant! Best of all, it's IC-safe.

Loaded Mashed Potatoes
Serves 2-4

6-8 medium sized red potatoes
1/2 a stick of butter
1/4 milk
1/4 cup American cheese, grated
2 Tbsp. chives, minced (freeze-dried chives in the shaker work just fine)
1 Tbsp. garlic powder
salt & pepper

• Wash and peel potatoes leaving a little bit of the skin on them
• Chop potatoes in about 1 inch by 1 inch cubes.
• Place potatoes in a medium sized pot and cover with water by about an inch. Bring to medium heat and let boil until potatoes are soft and can be smashed with a fork (about 15-20 minutes).
• Drain potatoes and smash. Add butter and milk. Mix well.
• Add garlic powder and salt and pepper to taste. Then add chives.
• Mix in cheese and serve!

Shrimp Pasta with Creamy Herb Sauce

It is hard to resist this delicious shrimp pasta. Make it for yourself and keep some for later or make it for guests and it will be a big hit!

Shrimp Pasta with Creamy Herb Sauce

Shrimp:
1lb of peeled, deveined shrimp
2 Tbsp. honey
1 Tbsp. dried parsley
2 tablespoons of Bragg’s liquid aminos

• Place shrimp in 9x12 dish, stir in honey, parsley, liquid aminos.
• Cook about 10-15 minutes at 400 degrees stirring occasionally so the shrimp cook evenly.

Pasta:

1 pound of capellini pasta
1 Tbsp. of chopped leeks
4-5 cloves of garlic crushed
1-2 tablespoons of extra virgin olive oil
1-2 tablespoons of cooking sherry
1 cup of heavy whipping cream
1 tablespoon flour or corn starch
Pinch dried dill weed

• Cook pasta according to directions.
• In a seperate pan, combine oil, garlic and leeks. Cook for about 5 min. on low to medium heat.
• Add cooking sherry. Cook another 5-10 min.
• Add most of the whipping cream. Let heat through.
• Take the corn starch or flour and put in a small bowl, add remainder of whipping cream and whisk until smooth. Pour into mixture in pan so that it will thicken.
• When it becomes the consistency that you like, add dill weed.
• Pour sauce over pasta.

Combine pasta and shrimp and serve.

Texas Gold Bricks

If you are a brownie lover that feels like you had to abandon one of your favorite comfort foods, this is the recipe for you. This lovely little cookie-like dessert will brighten anyone's tastebuds, with IC or not.

Texas Gold Bricks

1 Box yellow cake mix
1 egg slightly beaten
1 stick melted butter
1 tablespoon vanilla
1 (8 oz) cream cheese, softened
1 box powdered sugar
2 eggs beaten

• Mix the first 3 ingredients and press into a greased 9X13 pyrex pan.
• Mix the last 4 ingredients and evenly pour into the pan.
• Bake 1 hour to 1 hour 20 minutes at 300 degrees.

Seafood Chowder

If you like clam chowder, you'll love this recipe. It is quick, easy and makes you look like you really know what your doing. The only thing is that I don't recommend you having some as left overs, a day or two in the fridge leaves a fishy smell and it isn't very appetizing.

Seafood Chowder
serves 3-4

1 lb. fish fillets (cod or haddock work well)
2 Tbsp. margarine
1/3 cup chopped onion
1/3 cup celery, minced
1 garlic clove, chopped
1 1/2 cups of water
1 can minced clams
salt and pepper
2/3 cup white rose potatoes, peeled, cut into cubes
2 tsp. dried parsley
1/4 tsp dried thyme

1 Tbsp. margarine
1/4 c. flour
1 3/4 cups milk

• Slice fish into cubes.
• Melt 2 Tbsp. margarine in a large saucepan and cook onion, celery and garlic until soft and slightly golden.
• Add fish to onions and pour in water.
• Cover and simmer gently about two minutes
• Add clams, salt, pepper, potatoes, parsley, and thyme. Cover and simmer about 15 minutes.
• Melt second Tbsp. of margarine in a separate bowl and add flour mixing well with a fork.
• Blend milk into mixture.
• Turn off heat under chowder and stir in milk and flour mixture.
• When stirred in turn heat up to medium and let thicken.
• Serve.

Blackberry Cobbler

I have to say, cherry pie is probably one the things I love most. Unfortunately, cherries don't fall into an IC diet. Thanks to my boyfriend I discovered this easy recipe that creates something just as amazing as cherry pie--or better!

Blackberry Cobbler
Serves 10-12

Pastry for 1 pie:
2 cups all-purpose flour
1 teaspoon salt
1 stick butter or margarine at room temperature
1/2 cup shortening
6 tablespoons ice cold water
2 tsp. nutmeg

Filling:
4 cups blackberries (about 5 carts or even try frozen blackberries)
1 1/4 cups sugar
4 tablespoons flour
1/2 cup water
1/4 stick butter or margarine

• Prepare pastry: Put flour, salt, butter, nutmeg and shortening into a bowl and mix with pastry mixer or with fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling.
• Wash and cap berries; drain. Combine berries, sugar, flour, and water, and place in 9X13 oven-proof baking dish.
• Roll out pastry on floured board and cut into 3/4" strips. Line pastry dish with pastry mixture. Arrange rest of pastry strips on top of berries in a criss-cross fashion and top with dots of butter or margarine, sprinkle lightly with sugar.
• Bake at 400° until crust is golden brown about 45 minutes.
• Let cool for about 10-15 minutes to thicken
• Serve warm with vanilla ice cream