Monthly Archives: May 2013

Skinny Green Chile Chicken Tamales

IMG_1507In celebration of Cinco De Mayo, I decided to make tamales. In Denver, there are many authentic Mexican restaurants serving delicious tamales. However, traditional recipes usually call for lard, oil and fatty meats such as beef or pork. As usual, I thought of lighter alternatives and substituted olive oil instead of lard, and chicken instead of pork. They turned out tasting wonderful!

Because tamales are a time consuming dish to make, I recommend making the filling and soaking the corn husks one day ahead. In order to obtain a tender shredded chicken, four hours of cooking in a slow cooker is recommended.

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Vietnamese Quinoa Spring Rolls with Spicy Peanut Dipping Sauce

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Spring has sprung, and a great way to celebrate the season is with fresh spring rolls. Not only are these rolls tasty and appealing, they are also healthy. The quinoa and shrimp pack on the protein, while the veggies supply a variety of essential vitamins.

Another great aspect about spring rolls is that you can add whatever you like, making them customizable  based on your preferences. Other ingredients may include: peppers, chicken, tofu, mint, cilantro, bean sprouts, or rice noodles. In this recipe, I happened to use what I had available in my kitchen. Continue reading