Cinco de Mayo Celebration-New Recipes

I love Mexican food and what better opportunity than Cinco de Mayo to try out some new recipes.  I made some chicken tacos and actual FRIED ice cream.  The both turned out super yummy.  I would definitely recommend both recipes.


Sheryl Crow's Chicken Taco's
(Recipe courtesy of People Magazine)

1 1/2 c. chicken stock

1 1/2 c. mild salsa
2 boneless, skinless chicken breasts
Flour tortillas
Shredded Cheddar
2 c. shredded lettuce

In a sauce pan, combine the chicken stock and the salsa. Bring to a boil. Add the chicken, cover and simmer on low heat for 1 1/2 hrs. Remove chicken from pan, reserving some liquid, shred chicken with two forks. Pour reserved liquid over chicken to keep it moist (you don’t need much because it’s very moist already). Create your tacos!

**I should note that I like more "stuff" on my tacos so I also used some black beans, corn, rice, tomatoes and olives but the basic concept of cooking the chicken in the salsa and chicken stock really was delicious.  YUMMY!!


 
 
Fried Ice Cream
(Recipe courtesy of allrecipes.com)
 


1 quart vanilla ice cream

3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

1.Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.

2.In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.

3.In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).

4.Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.