Chicken Tacos

I found this recipe on Smitten Kitchen. Here is the link. When I made it I cut the recipe in half, but that's the only thing I changed. It's really quick and easy to make, and it's a plate cleaner every time.

Shredded Chicken for Tacos

Serves 6 to 8

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional
Salt and pepper to taste.

1. Combine all ingredients in a saucepan and add water to cover chicken. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
2. Shred meat with fingers. Taste and adjust seasonings; use within a couple of days

Salsa Fresca

Makes about 2 cups.

2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.

1. Combine all ingredients, taste and adjust seasoning as necessary.
2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Assembly

For the assembly, I like to set everything up as a build your own taco system, starting with fresh, soft corn tortillas. Toppings - salsa fresca, guacamole, cheese, lettuce, sour cream, fresh lime, and whatever else your heart desires.

Chicken Salad

Here is the chicken salad you can turn your leftover roasted chicken into. Or if you don't have leftover roasted chicken, just buy boneless skinless chicken breasts and boil them until they are done.

I can't really give you measurements, because it really depends on how much chicken you have and how you like your chicken salad, but here is what you'll need.

Celery
Red Onion
Garlic
Olive Oil
Salt & Pepper
Chicken
Mustard
Mayo

Here is what I do.

In a mixing bowl add chopped celery and onion, and one small garlic clove minced. Add a little olive oil.

Shred the chicken and add to the mixing bowl. I chop up everything really well because I prefer my chicken salad this way rather than chunky. But if you like it chunky, by all means go for it.

Add the mustard and mayo, salt and pepper. Mix everything together.

Now you just have to taste it and figure out what you're missing. If there isn't enough crunch, add more celery. If it needs a little kick, add more onion. If it's too dry, add a little olive oil and mayo. And of course, and salt and pepper to taste. It's not an exact science, but you can't really screw it up either.

You can eat it as a sandwich on a toasted baguette with sliced cucumber, sliced tomato, and lettuce. Or you can top a salad with it and add a little balsamic.

Amy's Corn Chowder

Amy made this for dinner when we were living in Seattle. It was delish. And it sounds it really easy to make. Thanks for sharing Amy.


Ingredients:
3-4 cups corn (fresh or frozen)
3 small yukon gold potatoes
1 bell pepper, chopped
4 celery ribs, chopped
1 onion, chopped
1 can vegetable or chicken broth
1-2 cups milk (I used reduced fat so it would be a bit creamier than skim)
3 or 4 pieces pancetta or bacon
salt, pepper
dried thyme, less than a teaspoon.

-chop up pancetta/bacon and sautee over medium heat until crisp. remove with slotted spoon and let rest on a paper towel.
-Add chopped onion, pepper and celery to oil cook for about ten minutes, I like to add some hot sauce at this stage
-Pierce potatoes with a fork in several places. Microwave for about ten minutes. Mush up when done.
-Add broth, corn, potatoes, salt, pepper and thyme. Bring to a boil then simmer for a bit.
-Add milk, more salt and pepper (you need to add a lot) Add bacon bits
-Taste to see if you need more salt and pepper or hot sauce.

That's all. I served it with a goat cheese flat bread. You can just take pitas, add olive oil, goat cheese, salt, pepper, oregano and then toast.

Roasted Chicken

This is the absolute easiest thing to make for dinner. It's delicious and foolproof. I promise.


Here's what you need:

1 whole chicken
Whatever you want to stuff the chicken with (fresh herbs, lemon, garlic)
Salt & Pepper
Olive Oil
Baby Potatoes or Veggies (Paul doesn't like potatoes, so I usually use carrots, celery, and onion if we have it, or sometimes I just skip this step all together)

Here's what you do:

1. Preheat oven to 425.
2. Remove the chicken giblets.
3. Wash the chicken and pat it dry.
4. Rub olive oil on the outside of the chicken.
5. Generously salt and pepper the outside of the chicken.
6. Stuff the inside. The chicken will take on the flavor of whatever you stuff it with. I've used fresh parsley, rosemary, and lemon. The other night I used fresh cilantro and lemon. You can use garlic cloves and basil. You can use sage, lemon, and thyme. Whatever flavors you like, just stuff them all in there. If you use lemon, cut it in half.
7. Place the chicken in a roasting pan breast-side up.
8. Spread the potatoes, or chopped veggies, or both around the chicken. Drizzle them with a little olive oil and sprinkle with salt and pepper. Or you can skip this step.
9. Cook for 1 hour or longer depending on the size. If you have a meat thermometer, stick it in the thickest part of the leg, 165 means it's done. Otherwise cut between the leg and thigh to make sure there is no pink and the juices run clear.

After we get sick of roasted chicken, I turn the leftovers into a yummy chicken salad. Stay tuned for that recipe.

Pork Chops with Fennel and Caper Sauce

I've posted this before on bilzo's house, but it's a favorite in my house (mainly because I can actually cook it). This recipe is so easy to make and delicious every time. Trust me, you really can't screw this up.

(Giada's recipe on the food network)

Ingredients

• 1/4 cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• 3/4 teaspoon salt, plus more for seasoning meat
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 1/2 cup white wine
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 lemon, zested
• 2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.