Girl Scouts May 4, 2024
Chicken Tacos
French Fries
Fruit Salad
Chocolate chip skillet cookie with ice cream
Chicken tacos
Yield: 2
1 ½ cups shredded chicken
½ onion, diced
1 clove garlic, minced
1 tablespoons taco seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
½ cup water
1 teaspoon veg oil
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
In a skillet over medium high heat add vegetable oil and sauté diced onion until translucent. Add garlic sauté 30 seconds and then add the cooked shredded chicken, Add water and taco seasoning to pan and allow to boil until all liquid is evaporated. turn heat off and serve.
Choice your toppings for your tacos
Lettuce
Tomatoes
Sour cream
Pica De Gallo
yeild: 4 tacos
1 large tomato, diced ¼ inch
1 green onion, sliced thin
¼ red onion, finely diced
1 tablespoon fresh squeezed lime juice
¼ teaspoon chili powder
¼ jalapeño pepper, seeds and membrane removed and diced very fine
Sea salt and pepper to taste
In a small mixing bowl, combine all ingredients and mix vigorously, trying to break up tomatoes slightly. Taste and season with salt and pepper if needed. If Pico seems very tart from lime juice, add a pinch more salt to mellow the sour.
Fresh Guacamole
yeild: 1 ½ cups Guacamole
3 ripe avocado, pitted and roughly chopped
1 jalapeño pepper, seeded and finely diced
2 tablespoons cilantro, minced
1 clove garlic, minced
1 lime, juiced
Sea salt and ground black pepper, to taste
Combine all ingredients, withholding ¼ cup of diced avocado and half of lime juice. Stir until well mixed, then fold in remaining avocado for chunky guacamole. Taste and adjust flavor with salt and pepper and more lime if needed. Allow to rest covered for 15 minutes.
Fruit Salad
2 T honey
1/8 cup orange juice
Lime zest
4 oz Strawberries
2 oz blueberries
2 oz raspberries
½ kiwi
½ orange
½ apple
½ cup grapes
Whisk together the honey, orange juice and zest in a bowl. Add fruit and toss to combine.
Baked French Fries
Ingredients
- 1 large baking potato
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon onion powder
Direction
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut potato into thick wedges. Mix olive oil, paprika, garlic powder, chili powder, and onion powder together in a medium bowl. Add potato wedges and toss to coat evenly; arrange on a baking sheet.
- Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.
Chocolate Chip Skillet Cookie for Two
Ingredients
1/2 cup (75g | 2.6oz) unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup (50g | 1.8oz) granulated sugar
1/4 cup (50g | 1.8oz) light brown sugar, packed
1 tsp pure vanilla extract, (store-bought or homemade)
1/4 cup (60g | 2.1oz) butter, melted
1 large egg yolk
1/2 cup (90g | 3.2oz) semi-sweet chocolate chips, divided (save a few tablespoons to melt and drizzle over cooked cookie)
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Your favorite vanilla ice cream, for serving
Instructions
Preheat your oven to 350°F and generously butter a 6-1/4” mini cast iron skillet. If you didn’t have such a skillet, you could use a 6” cake pan instead, but you may have to adjust baking time slightly.
Combine the flour, baking soda and salt in a bowl and mix well with a whisk until well combined; set aside.
In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract. Add the melted butter and stir with a fork until well combined.
Add the egg yolk, stir well, and then carefully stir in the flour mixture. Mix until completely combined, then stir about 2/3 of the chocolate chips.
Transfer the cookie dough to the cast iron skillet and arrange it delicately with your fork, just so it’s evenly distributed across the skillet.
Bake for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.
Remove from the oven and press a few additional chocolate chips across the surface of the cookie, if desired; allow to cool for about 5 minutes.
Meanwhile, melt the remaining chocolate chips in the microwave, adding a few drops of oil to make it more drizzleable, if necessary.
Garnish the cookie with a great big scoop of vanilla ice cream, drizzle with the melted chocolate and serve with 2 spoons!
