Tex-Mex Grilled Chicken Casesar
I had a bit too much fun at the 2nd Annual Flying Saucer Beer Fest the previous
night, so no cocktail. Just water and Powerade
for me tonight.
I ran out of chili powder with only about a tablespoon
available for the recipe, but I’m not all that worried about it. Less spicy is how
I roll.
I actually bought some grated Parmigiano-Reggiano instead of
substituting parmesan cheese. I figured why the hell not. It was crazy
expensive, though, so, yeah, that’ll be my reason for not doing it again in the
future.
Since I always use the pre-minced garlic in a jar, I don’t
buy whole cloves. Had I read the recipe ahead of time I would have realized
that I needed a clove to rub around the salad bowl. Oh well, I ended up rubbing
it with some of the minced garlic and juice.
All of the chili powder went to the chicken, so there was
none for the croutons. I did, however, misread the recipe and dumped some garlic
in there. I was okay with that.
I knew the kids wouldn’t eat a “fancy” salad, so I tore up
some of the romaine for them, drizzled some ranch dressing on it and added some
croutons (my daughter loved them, my oldest son not so much). I cut up some of
the chicken and put it on the side instead of on the salad. They liked it.
I enjoyed the salad. It was very flavorful without being
spicy, and that’s what I’m always worried about when doing anything Tex-Mex.
The croutons could have been cooked a smidge longer since some of them weren’t
crunchy all the way through, but they still tasted good.
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