Before I met my girlfriend, Laura, I couldn't care less about cooking. As long as I ate when I was hungry, I was perfectly satisfied. But, as the years progressed and we grew closer, her passion for the culinary arts steadily rubbed off on me, and now, I'm proud to say I'm a full blown cooking junkie.Â
With our very busy schedules — she teaches high school English — we have limited amounts of quality time to spend together, so once a week, we cook together. I find that it's a good way to enjoy each other's company, work together on a task — and my favorite part — sitting down and eating with each other. There's nothing like sharing a meal with the person you love most, especially when you worked together to make it.
During a trip we took last year to a wine and food festival in Aspen, CO, Food Network star Giada De Laurentiis told me she and her husband cook together, and that it helped them form a different, but unique bond. With that in mind, Laura and I — we're addicted to Mexican food — made one of my favorite dinners this week, chili lime chicken taquitos. So quick and easy to make, and it tastes delicious.
Here are the ingredients you will need:
- Two avocados
- 1 plum tomato
- 1 lime
- 1/2 Jalapeno pepper
- Olive oil
- Yellow rice
- 1 red bell pepper
- Around five pieces of thinly-sliced chicken breast
- Shredded cheddar cheese
- Sour cream
- Red pepper
- Whole wheat wraps
First, make the guacamole. Scoop out the avocados, cut them into fairly small pieces and throw them into a bowl with a diced plum tomato and half a Jalapeno pepper. Depending on how spicy you want it be — I like it more mild — scoop out the seeds from the pepper and dice the pepper into the bowl. Squeeze half a lime into the mix, add some salt and black pepper, a touch of olive oil and then use a spoon to mash the ingredients together. Once done, throw it in the refrigerator to keep it cool while you make the chicken.
Obviously, wash the chicken breast before you season it. The last thing you want is Salmonella poisoning. Throw some salt, red pepper flakes, lime zest, black pepper and chili powder together in a bowl, then coat your chicken in it. You may wonder how much of each seasoning to use, but I just go on what my taste buds tell me. They're usually spot on. I use a cast-iron grill to cook the chicken because it helps seal in the juice, but any grill, outdoor or in, can work. Grill each side on a medium heat for 3-5 minutes.
I like to eat Spanish yellow rice with dinner, so while the chicken is cooking, heat up the rice on the stove. Any type will do — and full disclosure here — I've never made my own rice, so I used Hormel.  Finely dice up one red bell pepper, along with some shredded cheddar cheese, and put it into the rice about 2-3 minutes before it's done cooking. I'm a cheese fiend, so I pretty much try to put it in everything.Â
Once the chicken is done, slice it into strips and fill a whole wheat wrap with it. Add some guacamole, the rice (if you're adventurous) and a dab of sour cream, and roll the wrap up. I like to toss the wrap on a George Foreman grill for 2-3 minutes to get that crispy, grilled exterior.
And Voila! It takes about 30 minutes to make, and you and your significant other can sit down and enjoy the fruits of your work together.
Do you have a recipe that's worth making in the couple's kitchen? Post them in the comments section or send them to anthony@Patch.com.
