From The Kitchen

I’m always a little behind with my cooking magazines. I get 4 or 5 a month, and it takes a little time to read them, decide which recipes will be a good fit for our family, and if anything needs to be subbed out to accommodate being GF & DF.

As a result I’m just now trying some of the recipes from the June Rachael Ray Magazine. Once again I’m finding tons of good stuff in her magazine. Most of my go to, 30 min, yummy meals are from Rachael Ray!

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I spilled too much Cotija Cheese on mine and was too hungry to make a fresh salad just for a photo.

I’m loving this Chorizo & Chicken Taco Salad from the June issue. It’s also on her site if you want to check it out: Chorizo & Chicken Taco Salad with Chipotle Dressing

I pretty much followed the recipe without any changes. For the dressing there is an option between acacia, honey, or agave syrup and I used honey. In the salad I forgot to add the green olives, so I don’t know how they add or take away from the salad.

I really love this recipe because you get rotisserie chicken, shred it up and cook some chorizo, which cooks really fast, so dinner is ready so fast, super easy, and accommodates individual taste if you let each person build their own salad.

Rather than toss it all together I tossed the lettuce and dressing together, and then left all the other ingredients separate so Mark and Sky could pick and choose what they want. For example I left the jalapeno’s, onion, and chorizo off of Sky’s salad and gave her extra chicken instead.

This is a great summer recipe and pairs well with a crisp, chilled white wine or margaritas.

 

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