Simply Sauté

When the cupboards begin to grow bare, creativity is in higher demand.  That was just the case tonight, as we tried a new recipe, a new twist on tacos.  It's wasn't the fastest meal, but it sure was good.  So, here you go.

 

After warming two tortilla shells, I placed them in class bowls, so that they would make a bowl shape themselves.  I spread the glass bowl with cooking spray before adding the shell.  Then, I used a stick of butter and rubbed it all on the inside of the new shell bowls.  I put them in the oven until they started to get crispy.

I thawed and sliced boneless skinless chicken breast, and fried them in a skillet with butter (like I did in my first pasta dish).

The chicken cooks pretty quickly, and will start to brown as it finishes.  As soon as the chicken was done, I added a mixture of chopped green peppers and onions into the same pan.  I sauteed them until they were a starting to get a little crispy.

 

When the peppers and onions were done, I added some frozen corn in to saute as well.

 

I added red peppers and jerk rub seasoning to the corn, which made it a little bit spicy.  While all of this was being cooked, I was also making spanish flavored rice from a package.  

When it was all done, we put our special tacos together.

 

Rice came first, then the corn.

 

After the corn came the chicken, and then the peppers and onions.
 

The last theing that I added was some delicious cheddar cheese.  These taco salads were pretty good!