Tacos Verde with Chihuahua Cheese

I know that traditionally a green chili sauce would better suit enchiladas or perhaps a chimichanga, however I was adamant I was going to make soft white corn tacos while I was in America, as I am having a hard time locating this type of tortilla in London outside of restaurants. 

You will need PER 3 TACO SERVING:

3/4 cup cooked/browned ground beef per serving
1/2 cup chihuahua cheese
3 Tbsp sour cream
1 wedge of lime
3 (small) soft white corn tortillas
2/3 cup (green chili) verde sauce
  (RECIPE HERE or canned sauce works fine too)

I'm not sure what the point of writing up a step by step for this...so I shall keep it brief!

1. In each taco, spoon approx 3 Tbsp of sauce, 1/4 cup ground beef, and 2 Tbsp chihuahua cheese.  If you want warm tacos, now is the time to heat!  Then top with a sprinkle of lime juice and a dollop of sour cream. 

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Matcha (Green Tea) Ice Cream

Matcha ice cream was our first foray into homemade frozen treats, but it shall not be our last!  We try not to go out to eat too often, but when we do, we almost always find ourselves ending the night at a bubble tea shop in Chinatown.  It is there that I first had matcha ice cream (and matcha bubble tea), and there is no way we could afford to fund my matcha habit going out every week.  Therefore, I had to bring this addiction home with me.

To fuel your own matcha addiction, you will need:


1 cup milk (skim or 1% fine)
1 1/4 cup heavy whipping cream
2/3 cup sugar
3 Tbsp matcha powder

1. If you have an ice cream maker, don't forget to freeze the bowl 24 hours in advance!

2. In a medium saucepan, combine all ingredients and heat (stirring slowly with a whisk) until combined into a smooth green mixture.  I would recommend adding 2 Tbsp of the matcha powder first and tasting as you add more.  How delicate or how strong you want the matcha flavor is a matter of taste I suspect.

3. Once cooled, add mixture to your ice cream maker or a freezer safe bowl/storage to finish.

Note: If you do not have an ice cream maker, make sure you stir it often as it freezes to break up the ice crystals.

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Chinese Chicken Bacon Roll-ups

I rarely post any appetizers, so I thought I'd share a recipe that is a take-off of the bacon pinwheels that my mom made for Christmas last year.  

You will need:
Toothpicks
3 medium check breasts
18 strips of uncooked crispy american-style bacon
9 water chestnuts
Approx 1/2 cup Teriyaki, General Tso's, or Orange Chicken sauce
   (really most sweet and savory marinades will suffice!)

1. Cut chicken into thin strips.  Place in a sealable plastic bag.  Add teriyaki sauce and seal.

2. Allow to marinate 30 minutes, flip the bag over, and leave for another 30 minutes.

3. Once chicken is done marinating, wrap each strip around half of a water chestnut (do not worry if it does not go all the way around), and wrap a piece of bacon around that. 

4. Secure it with a toothpick.

5. Place under the grill (on a low setting to allow even cooking) until bacon is brown and check that the chicken is heated.  When the top starts to brown, flip each over.  Raw bacon is a no-no.

6. Serve!

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