Tag: recipe

Chicken Tacos

I’ve been making this dish for over 10 years.  It’s relatively easy to make – meaning it’s not a complicated recipe – but it does take some prep work and not a recipe that can sit in a pot and cook itself.  If you’re okay with being on your feet for about an hour in the kitchen, then read on.

Just a warning that this is going to produce quite a few dirty dishes.  Most of the items that are needed for cooking are pictured below.  I’ve also made note of the omissions.

Here are the ingredients for dish:

For the chicken:

• About 1 lb of chicken thighs (excluding the bones).  I buy boneless.
• 1 packet of McCormick’s chicken taco seasoning
• 1/3 cup of chicken broth (for the taco seasoning)
• 1/2 medium white onion sliced thinly
• cooking oil (I prefer olive oil)
• several sprigs of cilantro (roughly chopped) – optional

For the Pico De Gallo:

• 1/2 medium white onion- diced
• 1 large red or yellow ripe tomato or a few romas – diced
• 1 large jalapeno or a couple of small ones (depending on what’s available)-diced
• juice of 1 lime
• cilantro (leaves only) – about 1/4 of a handful – roughly chopped into small pieces
• sea salt to taste.  I put a lot of salt in mine.

For the shells:

• corn tortillas
• good frying oil (I prefer olive oil) but canola oil is also good.

Steps:

• Start by boiling the chicken thighs on medium heat for about 25 minutes – lower to a simmer if the water starts to boil.  Remove the chicken thighs and allow to cool.  Reserve at least 1/3 cup of the water to use when mixing the chicken with the chicken taco seasoning.

• Meanwhile, make the pico de gallo by combining all ingredients into a medium sized bowl, mixing well, then adding sea salt to taste.

•   Once the chicken has cooled, either dice it or shred it (I prefer to shred it with my hands because this allows me to remove the unwanted fatty parts).

• Heat a medium sized pan over medium heat and pour enough oil in the pan to just coat the bottom. Allow to heat for about a minute then add the sliced white onions.  Mix the onions in the pan for a few minutes before adding the chicken.  Mix the chicken with the onions  then add the Chicken Taco Seasoning packet, followed immediately with the 1/3 cup of chicken broth.  Lower the heat to low to medium then incorporate the taco seasoning mix  by turning it into the chicken and onions repeatedly.  Continuously turn the mixture gently for a few minutes, adding a bit of cilantro for garnish.  Turn off the stove and set aside.  Cover the chicken to keep it warm or better yet, keep it in the warming oven while you prep the corn tortillas.

• Line a medium sized bowl with several sheets of paper towel.  Heat a small pan over medium/high heat and pour about 1/4 inch of cooking oil into the pan. Allow the cooking oil to get very hot (it’s ready when the oil starts to look wavy).  Carefully place a small corn tortilla into the hot oil, allowing to fry for about 20 seconds before turning over.  Allow to cook for 20 seconds on the other side and, with a pair of tongs, carefully fold the tortilla in half to form a taco shell.  Place the tips of the tongs between the tortilla flaps to hold open while one side of it cooks.  After 20 seconds, turn the tortilla in the pan and cook the other side.  Lift the shell out of the pan and allow as much oil to drip off of the shell before transferring to the paper towel lined bowl.  My preference is to keep the cooked shells in the warming oven as I fry the others.

This recipe makes about 8 tacos.

It’s best to serve immediately after the shells have been fried.

To serve, put about 2 ounces of chicken taco mixture into each shell and spoon a couple of tablespoons of the pico de gallo on top.

A note about corn tortillas:  The brand pictured below, I believe, is the best out there as far as taste is concerned.  The handmade corn tortillas I included in the ingredients picture is a local brand and good but not great.  The brand pictured below is great.  They’re thin enough that when they’re fried, they give a satisfying crunch while still being soft and chewy.

Ham and Egg Muffins

After seeing me post the same breakfast every day (two soft boiled eggs with a slice of toast) for nearly a month, my nutritionist asked that I make an effort to incorporate some variety, like oatmeal perhaps or  fruits and veggies.  She had to ask a dozen times more before I finally made an effort to comply.

This recipe is quick and easy and I make it the night before.  After letting cool, store in the fridge over night and heat in the microwave (covered) for a minute right before eating.  It’s also a great brunch recipe for guests, especially for those who prefer low carb dishes.  If not, then serve with toast :).

Ingredients (Makes 4 ham and egg muffins)

• Your favorite ham from the deli (I used Boars Head smoked ham, sliced very thin)
• Handful of baby spinach
• 12 cherry tomatoes (cut in half lengthwise)
• 4 small eggs

Heat the oven to 375 degrees fahrenheit, making sure that a rack is in the middle position.

Spray the desired number of cavities (4 in this instance) in a muffin tin with cooking spray or coat with a very thin layer of olive oil.

Line the muffin tins with a few thin slices of ham, making sure that the cavity is completely covered.

Layer a few sprigs of spinach over the ham.

Next, put in 6 cherry tomato halves.

Crack an egg in each muffin tin.

Bake for 13 – 15 minutes for eggs over medium (yolks are still runny in the middle but whites are cooked through).

It’s best to remove the muffins from the muffin tin with two small spoons.

 

 

Banana Pancakes

Pictured just below is the extent of dirty dishes you can expect (excluding a scoop to get batter into the pan and plates and utensils for serving).  I love making banana pancakes for a weekend breakfast.  It’s easy, absolutely delicious, and quick.  Due to food sensitivities, I use gluten free pancake mix but feel free to use any type of batter, including home made.  This is one of those recipes where I don’t measure anything so if this is frustrating, best to skip.  If interested though, recipe is below.

Ingredients:

• pancake mix (the ‘just add water’ type)
• 1 whole very ripe banana
• water
• favorite cooking oil (I prefer EVOO)
• butter (optional)
• Maple syrup (optional)

Peel banana, break into several pieces and place in mixing bowl.  Mash the banana until liquidy, being sure to eliminate chunky pieces.

If using store bought pancake mix (I do), pour about 1 cup of pancake mix over the mashed banana then add enough water so that the batter is between thick and thin.  Tip:  Add the water a bit at a time.  If you’re able to see tracks in the batter as you swirl the beater to mix the batter with the banana, then that is the ideal consistency.  If you don’t see any tracks, this means you’ve added too much water and the batter is too thin for pancakes.  You’ll need to add more pancake mix to thicken it up a bit.  If making own batter, mash banana in separate bowl then incorporate in home made batter.

Once the pancake batter is ready, put a griddle (I prefer non-stick) on the stove and heat to medium.  Allow the pan to get good and hot before scooping pancake batter into the middle of the pan (I use a 1/3 cup measuring scoop and I find that this is a perfect size pancake for me – on the smallish side)  Stream about a tablespoon of oil to the side of the pancake then tilt the pan slightly so that the oil runs all around the sides of the pancake.  This will give you a nice, somewhat crispy pancake edge.  After about a minute or two, gently lift side with a spatula and check ‘color’.  It should look like this:

 

If it does, then flip the pancake to reveal yummy golden color.  If it doesn’t, wait a few seconds, check again to make sure it’s a satisfactory color, then flip.  Allow the other side to cook (takes about another minute or so).  Remove from pan, stack on a plate, and put in a warming oven until other pancakes are done.  Note:  The second side won’t look as good as the first but that’s okay.  You only ‘need’ one side to look good for presentation’s sake.

Serve with a bit of butter and warmed maple syrup if desired.  It’s actually really delicious on its own though.

How to elevate: After swirling the oil around the rim of the pancake, drop chopped walnuts (my preference) or pecans on the exposed side of the pancake before flipping.  Talk about yummm! 

 

Gumbo

Before getting started: Know that this recipe is going to produce quite a few dirty dishes.  You’ll need two cutting boards ( a small one for the shrimp and a large one for the vegetables and cooked meats).  You’ll more than likely use two knives as well (a small one for deveining the shrimp and a large one for everything else).  On top of that, you’ll need cooking utensils [tongs to turn the meats, a wooden spoon for stirring, a ladle for serving).  You’ll also need a large pot, such as a dutch oven.  This recipe takes about 2 hours to make, including the prep time.  If you’re up for it, then read on.

Ingredients:

• cooking oil to coat bottom of pan (I prefer EVOO)
• 2 andouille sausage links
• 3 oz. boneless, skinless chicken thighs
• 1/2 lb large shrimp (peeled & deveined then cut in thirds)
• 2 TBS Butter (for roux)
• 1.5 TBS corn starch (for roux)
• 1.5 TBS ground sassafras (for roux)
• 14.5 oz. diced tomatoes (canned is okay)
• 1 large yellow onion, diced
• 1 large green pepper, cubed
• 1 large red pepper, cubed
• 2 medium sized jalapeños (optional but great if you like spicy food)
• 3 celery stalks, stalks halved and cubed
• 48 oz. chicken broth or stock (less or more depending on your desired level of soup thickness)
• 1 bag of frozen cut okra (substitute 15 fresh stalks if available)

Instructions

Put a large pot over medium low heat and coat the bottom of it with cooking oil. Cook the sausage links and chicken thighs through.  About 20 minutes total, turning every five minutes to cook evenly.  Remove from pot and set aside to cool.  The bottom of the pot should now have a lovely coating of caramelization and a few drippings from the meats.  NOTE: Once cooled, cut sausages into thick disks then cut the disks in fourths to make it easier to eat.  Hand shred or cube the chicken (I prefer it shredded – it does take longer than cubing though).

Adjust the flame or temperature to low and add 2 TBS of butter into the pan.  Allow to melt before adding the  sassafras and corn starch.  Stir the corn starch and sassafras into the butter until well blended (about 3 – 5 minutes).  Add the onions and mix well with the roux.  Allow to cook, constantly stirring for 3 minutes.  Turn the heat back up to medium low and add celery, bell peppers, and jalapeños.  Add the diced tomatoes (in it’s juices).  Cook the mixture for approximately 10 minutes, continuously stirring.

Begin to add the chicken broth a few ounces at a time, stirring continuously.  Stop adding liquid once you’re satisfied with the level of thickness of the soup.  Once the desired amount of broth has been added to the pot, add the cut sausage and shredded (or cubed) chicken.  Add salt to taste then turn up the heat and bring to a boil.  Once the pot has reached boiling temperature, add the okra.  Stir well, turn the temperature to a simmer and allow to simmer (covered) for thirty minutes.  After thirty minutes, add the shrimp, mix well and cook for three minutes more.

This recipe makes approximately 8 servings and can be served atop rice (white or brown) or eaten on its own.

Pictures for a bit of visual: