Photo Friday: Longhorn Love

Garen took these photos last week on this way through Hamilton from Marble Falls.  I’ll admit, I love longhorns.  To my fellow Aggies- sorry, not sorry.  They’re beautiful animals and I love these photos Garen caught…..

Even if they are UT’s mascot.  

Happy Photo Friday everyone!

Photo credits to Garen Graves Photography.  Check out the website at www.GarenGraves.com

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Cilantro Ranch Chicken

 This is another one of my thrown-together “using what I’ve got” recipes. I had a Sam’s club size container of sour cream. Usually, I only use sour cream with chicken in casseroles or crockpot dishes, so I was really going out on limb here deciding to grill it. 

I even broke one of my cardinal rules when having friends over: NEVER try new recipes on company. I threw the rule book out the window since I needed to use this stuff and cilantro always sounds good to me.  It’s super easy, using only 5 ingredients.

Ingredients:

  • 2 lbs chicken breast (about 4-6, depending on size)
  • 1 cup sour cream
  • Half a package ranch dressing mix
  • 1/2 cup sliced jalapeños (more or less, depending on preference)
  • 1/2 cup chopped cilantro (more or less, depending on preference)

 

Instructions:
Put the chicken into a ziplock bag. Put all other ingredients into the food processor to mix. You could chop everything finely and mix in a bowl if you don’t have a food processor. Once mixed, pour into ziplock bag and marinade for 1-2 hours.  

Cook on grill around 20 minutes, depending on the thickness of the meat, until cooked through. (This is the part where Garen Grillmaster came in). It was tasty and very tender. 

I served it with a Caesar salad, garlic bread, and oven baked Parmesan crusted zucchini. For dessert, we had an Icebox Oreo Pie. While Garen had the grill going I also had him grill my version of Sriracha Honey Chicken as well. 

  
It was all pretty tasty. I think if I was going to do this again, I would cook this slowly in the oven with bacon and topped with the sour cream mixture. I think it would be just as tender but I think the bacon might add a little somethin-somethin’. Plus, it would look a little better, even if looks aren’t everything.  

What do you think?