Recipe No. 6
Caprese Puff Pastry Pizza
Serving Size for this Recipe: 6-8 people
Average Cost: $9 to $11
This is a fun little dish to throw in the mix for your weekly menu! Taking the classic caprese salad recipe and using a soft buttery puff pastry to tie it all together. This is So super simple but so super good. You're gonna need a few things:
1 pkg of puff pastry
2-3 Roma tomatoes
1 lb. of fresh mozzarella cheese- BelGioioso is a good one that you can find at most grocers.
1/2 cup of fresh basil leaves
1 tbsp of balsamic vinegar
3 tbsp of good extra virgin olive oil
salt and pepper to taste
Lay out the puff pastry on a sheet pan, dock the pastry with a fork and cook as instructed on package. Making these small holes will keep that pastry from puffing up (like a pizza crust!)
In a small bowl- whisk together the vinegar, oil, salt and pepper.
Once it's cooked- let it cool for 10 minutes, then add the sliced tomato, torn basil leaves, thin slices of the mozzarella, and (whisk it together one more time) and drizzle over the balsamic dressing. Add some kosher salt and fresh cracked black pepper and eat it!
Remember to K.I.S. in the kitchen!
Keep It Simple.
I hope you have a great day, foodies!
About Me
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, October 18, 2010
Tortilla Soup (Sopa de la Calabaza y Pollo)
Recipe No. 5
Tortilla Soup (Sopa de la Calabaza y Pollo)
Serving Size for this Recipe: 6-8 people
Average Cost: Under $10.00
Cook time: 45-50 minutes
My pursuit of food glory has been derailed for several months now, for this- I apologize!
I have been so consumed by work; I've just not had the time to do this. UNTIL NOW!!
I have a delicious and soul warming soup for you to make to keep you warm this fall and winter! Here's the line up:
Veg
1 zucchini
2 yellow squash
1 large white onion
2 Anaheim peppers
2 cloves of garlic (minced)
1 bunch of cilantro
Protein
Chicken breasts (boneless/skinless)
Masa rue (1/4 cup of cornmeal and water to combine- this will thicken the soup)
Spices/Seasonings
1tbsp garlic powder
1tbsp chili powder
2 tsp chipotle powder
1 tbsp Mexican oregano
salt to taste
Liquids
3 tbsp Olive Oil
2 quarts of Organic (or homemade if you have time) Chicken Stock
2 cups of milk
1/4 cup of lime juice
This is really easy. Put medium high heat on your dutch oven or large pot, and add olive oil. Once the pot is hot- add the chicken breasts and cook to a nice golden char on each side. (if the chicken is slightly rare on the inside- that is okay, it will finish cooking in the soup!) Don't over cook the chicken! 5 minutes should be enough. Once cooked- remove the chicken and set it aside to rest. Next, rough chop all veggies, but MINCE the garlic. Add onions- and cook for 5 minutes. Add all spices- and 2 good pinches of salt. Cook this mixture for another 5 minutes. Add the lime juice, cook till incorporated. Add the minced garlic, and the zucchini and squash- cook for 5 minutes. Pour in the chicken stock and raise to High heat (bring to a boil).
Once boiling (this shouldn't take long) lower heat to simmer and let it sit for 10 minutes.
(You can cut the chicken into small strips during this simmering time) Once it is done boiling and starts to simmer with small bubbles, add the bunch of cilantro (just chop it off at the stems) stir in the cilantro leaves, then take out your submersion blender (stick blender, hand blender) and blend the soup until no large pieces of veggies remain. Then, whisk in the masa rue and the milk (continue whisking until the masa is thoroughly incorporated to avoid lumps!) Check the seasoning- it may need some more salt. Bring the soup slowly back up to a boil. Then add the chicken, and reduce heat. Let it simmer for 20 minutes- and you're done!
A hearty and savory soup like this can really make you feel all cozy inside when it's cold outdoors- so try it out, I hope you like it!
Tortilla Soup (Sopa de la Calabaza y Pollo)
Serving Size for this Recipe: 6-8 people
Average Cost: Under $10.00
Cook time: 45-50 minutes
My pursuit of food glory has been derailed for several months now, for this- I apologize!
I have been so consumed by work; I've just not had the time to do this. UNTIL NOW!!
I have a delicious and soul warming soup for you to make to keep you warm this fall and winter! Here's the line up:
Veg
1 zucchini
2 yellow squash
1 large white onion
2 Anaheim peppers
2 cloves of garlic (minced)
1 bunch of cilantro
Protein
Chicken breasts (boneless/skinless)
Masa rue (1/4 cup of cornmeal and water to combine- this will thicken the soup)
Spices/Seasonings
1tbsp garlic powder
1tbsp chili powder
2 tsp chipotle powder
1 tbsp Mexican oregano
salt to taste
Liquids
3 tbsp Olive Oil
2 quarts of Organic (or homemade if you have time) Chicken Stock
2 cups of milk
1/4 cup of lime juice
This is really easy. Put medium high heat on your dutch oven or large pot, and add olive oil. Once the pot is hot- add the chicken breasts and cook to a nice golden char on each side. (if the chicken is slightly rare on the inside- that is okay, it will finish cooking in the soup!) Don't over cook the chicken! 5 minutes should be enough. Once cooked- remove the chicken and set it aside to rest. Next, rough chop all veggies, but MINCE the garlic. Add onions- and cook for 5 minutes. Add all spices- and 2 good pinches of salt. Cook this mixture for another 5 minutes. Add the lime juice, cook till incorporated. Add the minced garlic, and the zucchini and squash- cook for 5 minutes. Pour in the chicken stock and raise to High heat (bring to a boil).
Once boiling (this shouldn't take long) lower heat to simmer and let it sit for 10 minutes.
(You can cut the chicken into small strips during this simmering time) Once it is done boiling and starts to simmer with small bubbles, add the bunch of cilantro (just chop it off at the stems) stir in the cilantro leaves, then take out your submersion blender (stick blender, hand blender) and blend the soup until no large pieces of veggies remain. Then, whisk in the masa rue and the milk (continue whisking until the masa is thoroughly incorporated to avoid lumps!) Check the seasoning- it may need some more salt. Bring the soup slowly back up to a boil. Then add the chicken, and reduce heat. Let it simmer for 20 minutes- and you're done!
A hearty and savory soup like this can really make you feel all cozy inside when it's cold outdoors- so try it out, I hope you like it!
Tuesday, April 27, 2010
Korean Tacos w/ Killer Asian Slaw
Recipe No. 4
Korean Tacos w/ Killer Asian Slaw
Serving Size for this Recipe: 10-12 people
Average Cost: $25 (you'll be buying some ingredients that will become essentials in your pantry- so part of the cost will pay out in the long term)
Okay- okay already, you want me to tell you a new amazing take on the taco? Well, its not so new- it's been done- but not like this. This is my spin on Korean street food- the Korean Taco, or Korean BBQ Taco. Street vendors in all major cities are picking up on the concept that people LOve LOVe LOVE spices and bold flavors! This dish will deliver. Put it on the menu for your next get-together!
Now like I said; there are going to be some ingredients to buy that you are going to use a little of, and may not have in your pantry already- but once you get them, you can start finding the dishes to make that USE them (so don't freak out)
You're going to need flour tortillas (usually the small variety are called "fajita size")
The players for the steak are-
2-3 lbs of Skirt Steak (or Flank Steak)
(1) 20 oz bottle of Dr. Pepper - YES THE SODA!
2 tbsp of Hoisin Sauce
2 tsp of Sesame Oil
3 tbsp of Soy Sauce
1 tbsp of Fresh Garlic
2 Green Onions or Scallions (chopped)
1 tbsp of red chili flakes
2 tsp of fresh cracked black pepper
1 lime (the juice)
The Slaw is super easy, but killer flavor and a nice crisp/bright counter point to the richness of the steak-
1 head of shredded iceberg lettuce
1 or 2(depending on size) heads of Napa Cabbage
2 Large Carrots
1 cup of fresh Cilantro
1 tbsp of Hoisin Sauce
1/2 a cup of Rice Vinegar
2 tsp of sugar
2 tsp of salt
Alright- mix all the ingredients for the steak marinade together and pour half in a heavy duty zip tight storage bag, and the other half into an air tight container. Chop the steak into thin strips about 2 inches long but thin as you can get them with a kitchen knife. Marinate in the fridge for 3 hours at least- over night is better!
The day of your meal-
wrap your tortillas in a clean kitchen towel and place them in a baking dish w/ a lid into the microwave for 1 minute and let them sit till you're ready to eat.
Next-
Get all your veggies and shred them into a zip tight bag, add the other ingredients right into the bag and give it a good shake! make sure to taste it and add salt if needed. Put the bag in the fridge until service happens!
Then-
take your steak out and get cooking! get a grill plate or skillet out and on medium high heat- remove the meat from the bag and begin to cook- this will go fast, since the meat is cut small and thin. You're looking for a nice sear on the meat and good caramelization from all the sugar in the soda. The marinade you reserved in the air tight container can go into a pot and brought up to a simmer (once the meat is cooked- put it in this delicious sauce to keep it warm while serving- just use a slotted spoon or tongs to serve with). You're ready to eat! Lets Rock!
I hope you'll take this recipe and rock it out- Enjoy!
Korean Tacos w/ Killer Asian Slaw
Serving Size for this Recipe: 10-12 people
Average Cost: $25 (you'll be buying some ingredients that will become essentials in your pantry- so part of the cost will pay out in the long term)
Okay- okay already, you want me to tell you a new amazing take on the taco? Well, its not so new- it's been done- but not like this. This is my spin on Korean street food- the Korean Taco, or Korean BBQ Taco. Street vendors in all major cities are picking up on the concept that people LOve LOVe LOVE spices and bold flavors! This dish will deliver. Put it on the menu for your next get-together!
Now like I said; there are going to be some ingredients to buy that you are going to use a little of, and may not have in your pantry already- but once you get them, you can start finding the dishes to make that USE them (so don't freak out)
You're going to need flour tortillas (usually the small variety are called "fajita size")
The players for the steak are-
2-3 lbs of Skirt Steak (or Flank Steak)
(1) 20 oz bottle of Dr. Pepper - YES THE SODA!
2 tbsp of Hoisin Sauce
2 tsp of Sesame Oil
3 tbsp of Soy Sauce
1 tbsp of Fresh Garlic
2 Green Onions or Scallions (chopped)
1 tbsp of red chili flakes
2 tsp of fresh cracked black pepper
1 lime (the juice)
The Slaw is super easy, but killer flavor and a nice crisp/bright counter point to the richness of the steak-
1 head of shredded iceberg lettuce
1 or 2(depending on size) heads of Napa Cabbage
2 Large Carrots
1 cup of fresh Cilantro
1 tbsp of Hoisin Sauce
1/2 a cup of Rice Vinegar
2 tsp of sugar
2 tsp of salt
Alright- mix all the ingredients for the steak marinade together and pour half in a heavy duty zip tight storage bag, and the other half into an air tight container. Chop the steak into thin strips about 2 inches long but thin as you can get them with a kitchen knife. Marinate in the fridge for 3 hours at least- over night is better!
The day of your meal-
wrap your tortillas in a clean kitchen towel and place them in a baking dish w/ a lid into the microwave for 1 minute and let them sit till you're ready to eat.
Next-
Get all your veggies and shred them into a zip tight bag, add the other ingredients right into the bag and give it a good shake! make sure to taste it and add salt if needed. Put the bag in the fridge until service happens!
Then-
take your steak out and get cooking! get a grill plate or skillet out and on medium high heat- remove the meat from the bag and begin to cook- this will go fast, since the meat is cut small and thin. You're looking for a nice sear on the meat and good caramelization from all the sugar in the soda. The marinade you reserved in the air tight container can go into a pot and brought up to a simmer (once the meat is cooked- put it in this delicious sauce to keep it warm while serving- just use a slotted spoon or tongs to serve with). You're ready to eat! Lets Rock!
I hope you'll take this recipe and rock it out- Enjoy!
Thursday, February 11, 2010
Pasta with Broccoli
Recipe No. 3
Pasta with Broccoli
Serving size for this recipe: 6-8 people
Average cost: $11 (the cheese is the most expensive part of the dish- but worth every penny)
Here we are- almost half way through February, and it is still cold outside. The infamous groundhog tells us six more weeks of winter, so- here is a dish that will warm you up and keep you happy till that sun shines again. This recipe is one my mom has made my entire life (and probably before it as well) it just speaks to me now more than ever before. Just simply called pasta with broccoli, nothing fancy about it- just spectacular flavors :) I have tweaked it slightly to make it my own, but that is the beauty of cooking, a recipe is one ingredient away from being transformed. It is rustic and a little spicy, super tasty, but most importantly- its inexpensive and easy! It's a great vegetarian pasta dish too! This is what you'll need:
1 lb. of Bucatini (this is a long pasta that is hollow- from the Italian word for hole "buco" )
1 Large head of broccoli
5 slices of bread (crusty bread is best)
1.5 cups of grated pecorino Romano cheese (this is crucial, try not to substitute)
2 cloves of garlic
1/2 of a small sweet onion (or 1 shallot)
1 tsp of peperoncino (red pepper flakes)
1 tsp of butter
1/2 a cup of white wine
extra virgin olive oil
Okay, lets begin. Start out with a little prep work. You should break down the broccoli into florets and just use a vegetable peeler to clean the stem- there is so much flavor in the stem, it's not just the handle :) Next put all of your broccoli pieces into a food processor and run it on pulse in 3 second increments (we are trying to chop up the broccoli, not puree it) when the pieces are about the size of peas, empty the broccoli into a bowl and set it in the refrigerator. Then, take your slices of bread and and put them in the food processor and pulse them down to fine bread crumbs. Heat a small pan to on medium high heat and add your butter, toast the bread crumbs in the pan stirring them often to avoid burning. Once they are toasted, remove from heat and set aside for later use.
At this point, bring a large pot of water to a boil. Add a couple teaspoons of salt to the water. Let the pasta cook for 8 minutes, checking it till it is al dente (with a little bite to it, not uncooked and not fully cooked) While the pasta is cooking you're going to dice your onion and mince the garlic. Get a large saute pan over medium heat and coat the bottom of the pan with the olive oil. Once the pan is hot, add in the onion, stir them well- we are trying to to cook them till they are translucent (cooking them without color, or browning). This keeps the onions sweet, and that's right where we want them. Next, add in the garlic, just cook everything together for about 2 minutes, stirring them to avoid burning the garlic.
The second half of this cooking moves fast- so ready, set, go!
clear your stove of all pots and pans except the pan with onions and garlic- turn this pan up to medium high and add the white wine, let this reduce for 1 minute. next add in the broccoli, stir it in and let it cook with the onions and garlic for 3 to 4 minutes. Taste and adjust seasoning as needed with salt. Add your peperoncino, and stir. add your pasta to the pan, with a pair of tongs, pick up the pasta and incorporate it into the other ingredients, stirring and lifting, don't break up the pasta too much! next add the bread crumbs, repeat the stirring and lifting, incorporating the bread crumbs, remove the pan from the heat and get your serving dish out. Transfer the pasta to the dish with the tongs and empty the pan of all remaining food (broccoli, onions, whatever was clinging on) finally add half the pecorino romano cheese and give it one final stir and lift. top with the remaining cheese and eat!
Pasta with Broccoli
Serving size for this recipe: 6-8 people
Average cost: $11 (the cheese is the most expensive part of the dish- but worth every penny)
Here we are- almost half way through February, and it is still cold outside. The infamous groundhog tells us six more weeks of winter, so- here is a dish that will warm you up and keep you happy till that sun shines again. This recipe is one my mom has made my entire life (and probably before it as well) it just speaks to me now more than ever before. Just simply called pasta with broccoli, nothing fancy about it- just spectacular flavors :) I have tweaked it slightly to make it my own, but that is the beauty of cooking, a recipe is one ingredient away from being transformed. It is rustic and a little spicy, super tasty, but most importantly- its inexpensive and easy! It's a great vegetarian pasta dish too! This is what you'll need:
1 lb. of Bucatini (this is a long pasta that is hollow- from the Italian word for hole "buco" )
1 Large head of broccoli
5 slices of bread (crusty bread is best)
1.5 cups of grated pecorino Romano cheese (this is crucial, try not to substitute)
2 cloves of garlic
1/2 of a small sweet onion (or 1 shallot)
1 tsp of peperoncino (red pepper flakes)
1 tsp of butter
1/2 a cup of white wine
extra virgin olive oil
Okay, lets begin. Start out with a little prep work. You should break down the broccoli into florets and just use a vegetable peeler to clean the stem- there is so much flavor in the stem, it's not just the handle :) Next put all of your broccoli pieces into a food processor and run it on pulse in 3 second increments (we are trying to chop up the broccoli, not puree it) when the pieces are about the size of peas, empty the broccoli into a bowl and set it in the refrigerator. Then, take your slices of bread and and put them in the food processor and pulse them down to fine bread crumbs. Heat a small pan to on medium high heat and add your butter, toast the bread crumbs in the pan stirring them often to avoid burning. Once they are toasted, remove from heat and set aside for later use.
At this point, bring a large pot of water to a boil. Add a couple teaspoons of salt to the water. Let the pasta cook for 8 minutes, checking it till it is al dente (with a little bite to it, not uncooked and not fully cooked) While the pasta is cooking you're going to dice your onion and mince the garlic. Get a large saute pan over medium heat and coat the bottom of the pan with the olive oil. Once the pan is hot, add in the onion, stir them well- we are trying to to cook them till they are translucent (cooking them without color, or browning). This keeps the onions sweet, and that's right where we want them. Next, add in the garlic, just cook everything together for about 2 minutes, stirring them to avoid burning the garlic.
The second half of this cooking moves fast- so ready, set, go!
clear your stove of all pots and pans except the pan with onions and garlic- turn this pan up to medium high and add the white wine, let this reduce for 1 minute. next add in the broccoli, stir it in and let it cook with the onions and garlic for 3 to 4 minutes. Taste and adjust seasoning as needed with salt. Add your peperoncino, and stir. add your pasta to the pan, with a pair of tongs, pick up the pasta and incorporate it into the other ingredients, stirring and lifting, don't break up the pasta too much! next add the bread crumbs, repeat the stirring and lifting, incorporating the bread crumbs, remove the pan from the heat and get your serving dish out. Transfer the pasta to the dish with the tongs and empty the pan of all remaining food (broccoli, onions, whatever was clinging on) finally add half the pecorino romano cheese and give it one final stir and lift. top with the remaining cheese and eat!
You did it! You can add this to your family cookbook if you want. I hope you try it, please leave me some comments if you'd like.
I hope you can make memories in your kitchen, enjoy!
Monday, July 27, 2009
Spicy Coconut Pork Tenderloin
Recipe No. 2
Spicy Coconut Pork Tenderloin
Serving size for this recipe: 6-8 people
Average cost: $25 or less
Summertime makes me think about grilling. Taking whatever I want to eat and putting it into a vessel that is made to impart flavors that are smokey and delicious. This is a recipe that I am excited about making for friends to enjoy at a party, hanging around the pool- relaxing. Lets get started!
To prep the tenderloin for marinating- remove any silver skin that may be left on it and then you should be good to go. Go ahead and pre-heat your oven for 325 and get your grill going. I prefer to use charcoal on this just because of the great smoky flavor you get. Now, besides the star- The Tenderloin- these are the other ingredients you'll need:
5 cloves of fresh garlic
1 1/2 cans of coconut milk
1 poblano chile
1 lime
½ a white onion
1 small tomato
1 ½ cups of fresh chopped cilantro
1 Tbsp of Cumin
1/4 Tsp of Cayenne Pepper
A good amount of flour tortillas (enough for 8 people)
3 cups of Oaxaca cheese (substitute Monterrey Jack if unavailable)
Now, place your poblano chile on the grill to char the skin, then place the chile in a bowl- cover with plastic and let it set for 2 minutes (this will help when you’re removing the waxy outer skin of the chile) then remove the stem, seeds and inner ribs. Dice it up and set it back in the bowl. Next you're going to chop 1 cup of the cilantro, mince the onion, and garlic - combine with the pablano, cumin, cayenne and stir in the coconut milk, salt and pepper - this completes your marinade.
Okay- take a deep breath, you made it through the marinade!!! Now back to business.
With a fork, make 8-10 punctures up and down the tenderloin (this will help the marinade get in for maximum flavor.) Place the tenderloin in a large zip tight bag, add the marinade and let this sit in the fridge for at least an hour (overnight would be amazing!) when you're grill is smokin' hot- remove from the fridge let it sit for 10 minutes out to come up to temperature. Place on your grill sear all sides, this should take 7 minutes at most. Then move it to a baking sheet- cover with foil and cook for 45 minutes at 325 degrees.
While that's going- let's make some salsa. Take your tomato and dice it as fine as you like. then chop the remaining cilantro, add fresh lime juice, a pinch of cayenne, and salt & pepper and you're done!
Once your pork has cooked and rested(at least 10 minutes) slice it into equal portions for your guest. I recommend that you fill your tortillas with the pork, sprinkle on some Oaxaca cheese and fresh salsa.
You're going to taste the smokiness from the grill on that pork- the coolness of the coconut should come through with a little kick from the cayenne and garlic, some great flavor and texture from the cheese and salsa to round it out.
You see- summertime is a state of mind. Put out some cold drinks, great food and add some good friends/family and you're guaranteed a good time. Enjoy!
Spicy Coconut Pork Tenderloin
Serving size for this recipe: 6-8 people
Average cost: $25 or less
Summertime makes me think about grilling. Taking whatever I want to eat and putting it into a vessel that is made to impart flavors that are smokey and delicious. This is a recipe that I am excited about making for friends to enjoy at a party, hanging around the pool- relaxing. Lets get started!
To prep the tenderloin for marinating- remove any silver skin that may be left on it and then you should be good to go. Go ahead and pre-heat your oven for 325 and get your grill going. I prefer to use charcoal on this just because of the great smoky flavor you get. Now, besides the star- The Tenderloin- these are the other ingredients you'll need:
5 cloves of fresh garlic
1 1/2 cans of coconut milk
1 poblano chile
1 lime
½ a white onion
1 small tomato
1 ½ cups of fresh chopped cilantro
1 Tbsp of Cumin
1/4 Tsp of Cayenne Pepper
A good amount of flour tortillas (enough for 8 people)
3 cups of Oaxaca cheese (substitute Monterrey Jack if unavailable)
Now, place your poblano chile on the grill to char the skin, then place the chile in a bowl- cover with plastic and let it set for 2 minutes (this will help when you’re removing the waxy outer skin of the chile) then remove the stem, seeds and inner ribs. Dice it up and set it back in the bowl. Next you're going to chop 1 cup of the cilantro, mince the onion, and garlic - combine with the pablano, cumin, cayenne and stir in the coconut milk, salt and pepper - this completes your marinade.
Okay- take a deep breath, you made it through the marinade!!! Now back to business.
With a fork, make 8-10 punctures up and down the tenderloin (this will help the marinade get in for maximum flavor.) Place the tenderloin in a large zip tight bag, add the marinade and let this sit in the fridge for at least an hour (overnight would be amazing!) when you're grill is smokin' hot- remove from the fridge let it sit for 10 minutes out to come up to temperature. Place on your grill sear all sides, this should take 7 minutes at most. Then move it to a baking sheet- cover with foil and cook for 45 minutes at 325 degrees.
While that's going- let's make some salsa. Take your tomato and dice it as fine as you like. then chop the remaining cilantro, add fresh lime juice, a pinch of cayenne, and salt & pepper and you're done!
Once your pork has cooked and rested(at least 10 minutes) slice it into equal portions for your guest. I recommend that you fill your tortillas with the pork, sprinkle on some Oaxaca cheese and fresh salsa.
You're going to taste the smokiness from the grill on that pork- the coolness of the coconut should come through with a little kick from the cayenne and garlic, some great flavor and texture from the cheese and salsa to round it out.
You see- summertime is a state of mind. Put out some cold drinks, great food and add some good friends/family and you're guaranteed a good time. Enjoy!
Monday, June 1, 2009
Verde Chicken Tacos
Recipe No. 1
Verde Chicken Tacos
Serving size for this recipe: 5-7 people
Average cost: $15 or less
I love the flavors that are spicy, sweet, crunchy, soft... you know, All the pairs of mouth feelings or tastes that contrast but match up so seamlessly when we eat! This is one of those dishes. Great as an appetizer or the main thing.
Okay, start with:
5 Boneless skinless chicken breasts (frozen is fine)
You're going to put on a deep pot of water to boil, once boiling add in all the chicken. This will cook for 10 to 12 minutes if frozen- and as little as 8 minutes if fresh. Once cooked, drain the chicken in a colander and set it aside.
Now its time for the salsa Verde!
you'll need:
2 tablespoons olive oil
1 medium red onion chopped
1 jalapeno diced
8 tomatillos, husked and chopped
3 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Verde Chicken Tacos
Serving size for this recipe: 5-7 people
Average cost: $15 or less
I love the flavors that are spicy, sweet, crunchy, soft... you know, All the pairs of mouth feelings or tastes that contrast but match up so seamlessly when we eat! This is one of those dishes. Great as an appetizer or the main thing.
Okay, start with:
5 Boneless skinless chicken breasts (frozen is fine)
You're going to put on a deep pot of water to boil, once boiling add in all the chicken. This will cook for 10 to 12 minutes if frozen- and as little as 8 minutes if fresh. Once cooked, drain the chicken in a colander and set it aside.
Now its time for the salsa Verde!
you'll need:
2 tablespoons olive oil
1 medium red onion chopped
1 jalapeno diced
8 tomatillos, husked and chopped
3 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Heat the oil in a large pan over med/high heat. Add the onions and jalapeno and cook them till they're soft. Add the tomatillos and cook them until they're soft,(10 to 15 minutes) Transfer the mixture to a blender, then add the lime juice, honey and cilantro, and then blend it till its a smooth consistency. Season with salt and pepper to taste.
by this time the chicken should be cool enough to handle. shred the chicken and combine it with 1 and 1/2 cups of the salsa- mix it thoroughly. (you can save the remaining salsa in a mason jar for up to a 2 weeks)
Get your tortillas- because we are making a crispy taco shell with flour tortillas!
the small sized flour tortillas are good for this. you can use white corn if you want.
In a skillet- heat on medium; 1 and 1/2 cups of vegetable oil to 350 degrees.
one at a time!- add a tortilla for about 12 seconds then flip it. the other side for about a count of 5. Place on a plate with a paper towel to drain any excess oil.
Once these are done- they'll be crispy, but not firm- you should be able to fold them in half to eat as a taco.
Fill with the Verde chicken, some cilantro, and a little sour cream or crema and enjoy!
I hope you enjoy these tacos. They're one of my favorite things to eat.
Don't be afraid to cook and try new recipes- even the pro's started at home.
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