Spicy Apricot Chicken Tacos

So after you make my Whole Roasted Chicken you might have lots and lots of leftover chicken. One of my favorite mid-week meals is taking this chicken, shredding it and making tacos. This week I took the chicken and covered it with a tablespoon of apricot jam. Then microwave it for a few minutes. Once that is done, take a fork and shred the meat, mixing in the jam. I serve this in warm corn tortillas with spicy, spicy guacamole, fresh tomatoes and chopped onion. Brein always has chips on the side to scoop up the goodness that falls out! The sweet apricot jam chicken and the spicy, spicy guacamole made a killer combination!

Mexico Cruise (Carnival Cruise Line)

We went on a five day cruise to Mexico and Catalina in the beginning of January this year. I will post the favorite food spots from each port, but wanted to touch on the cruise. You know everyone says "it's cruise food, it won't taste good" and we never believed them because we have gone on six cruises with Royal Caribbean and always enjoyed our meals. Boy did Carnival live up to everyone's hype! There food sucked! I only had one thing enjoyable and I did not discover it until our last day! Here's why, it was only open from 11am - 2pm each day! It was a Mongolian BBQ grill and I loved it (It could be that I had eaten nasty hospital cafeteria food for the three days prior and this was slightly better..who knows)! So I've posted the one (one of twelve) meal that was good and a few of our daily drink specials WHICH I LOVED! Enjoy, and if you are looking for a ship with edible food, try Royal Caribbean!!!




The Yellow Bird (OJ and lots of rum)

Mexican Fruit Punch (Fruit Punch, lots of Rum)

Pina Colada (Coconut Juice, Pineapple Juice, Lots of Rum)

Ummm, do you see a pattern here?

Whole Roasted Chicken

Whole Roasted Chicken with new potatoes and carrots

Makes 8 servings

1 each Whole Chicken

4 Tablespoons Dill

1 cup Butter, room temperature

4 each Lemons (zest, cut in half and juiced, reserve juice, zest and halves)

1 pound new potatoes

1 bag baby carrots

To taste Salt & Pepper

1 cup Olive Oil

Remove the neck and offal’s from the cavity of the chicken. Rinse entire bird carefully in HOT water. (My mom thinks that pouring boiling water over your bird before cooking helps to tenderize it. It’s never been confirmed, but I do it anyways). Pat the bird dry with paper towels and place BREAST side DOWN in your roasting pan. Snap the wings in place (see photos).

Turn bird over so the breasts are facing up and stuff the lemon halves into the cavity. Pull drumsticks together and tie. Take the skin at the opening of the cavity and shove your fingers in both the left and right sides. Take your butter, dill and zest and combine. Shove equal amounts into each air pocket you have just made on top of the breasts. Cover bird with a little salt and pepper. Toss the potatoes and carrots in the lemon juice and olive oil. Put under the bird in the bottom of the roasting pan. Place in a pre heated oven at 350 degrees. Every 15 minutes take a basting tool and pour the hot oil from the bottom of the pan over the entire chicken. Once your chicken comes to 140 degrees raise oven temperature to 400. Continue to baste. Once the internal tempeture is at 155 remove from oven and allow to rest for 15 minutes. I know you are not supposed to eat under cooked chicken and a chicken should be cooked to 165. BUT it will continue to cook after it has been removed from the oven and won’t over cook this way. Never consume undercooked chicken. Serve with the potatoes and carrots and a green salad.