Jicama Carrot Orange-Chipotle Slaw

Tuesdays at our house used to be know as Take-Out Tuesday. But now, they are more like Try-Out Tuesdays. I know, I can hear you laughing out loud; but it is true. I am home on Tuesdays so that is the day of the week that I try new recipes. So since it is Tuesday, here is the new recipe.

Tonight we had Lime Tortilla Chicken (see Feb post) and Jicama Carrot Orange-Chipotle Slaw. The recipe is by Rachel Ray and was featured in Food Network magazine and recommended by a friend. Kelly was right, it was terrific. Next Jicama recipe: Jicama Slaw by Bobby Flaw.

Jicama, Carrot Orange-Chipotle Slaw
Rachel Ray, foodnetwork.com

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound of jicama root, peeled
2 cups carrots
1/4 cup freshly chopped cilantro leaves

Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama and carrots. Toss jicama and carrots with dressing and cilantro. Serve. (If you are making this ahead, leave the dressing off until ready to serve.)

Let me know what you think, even my kids liked it!

Orange-Glaze Chicken


4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices

Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.

Serves - 4

Jerk Chicken Salad

Jerk Chicken Salad - Pampered Chef


1 tbs olive oil
1 tbs Jamaican Jerk Rub
1 lb chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans, drained
6 slices bacon- crumbled
2 limes
1/3 cup mayonaise
2 tbs pineapple preserves

In large bowl whisk together oil and rub. Add chicken tenders; mix well and set aside. Peel pineapple and cut in half, remove core and slice into 1/4 slices. Heat pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, remove from pan. Cut chicken into bite sized pieces. Thinly slice bell pepper and onions (white and light green parts only). Chop lettuce; set vegetables aside. Dressing - zest from one lime, juice from both limes, mayonnaise, and pineapple preserves; mix well. Combine lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Mix well. Drizzle dressing over salad. OPTION - Omit lettuce. Cook 1 lb rotini pasta, toss with 2 tbs olive oil. Add remaining ingredients and toss gently.