20

Jun

Panko-crusted Chicken Tacos

Tacos are big here in the big D.

I was surprised to learn that as there are taco establishments all over Dallas. I know, it’s Texas, but tacos  here are like clam chowder or burgers or toasted ravioli in other parts of the country. You have gourmet tacos and simple street tacos, with prices that match. We’ve been really good about eating at home the last few months, going out to eat every 3 weeks or so. (I know, this might make some of you cringe.) It means more dishes to clean, but it also means yummy leftovers and more creative meals.

Ever use panko? I had not, until now. It’s the crunchy Japanese breadcrumbs used in many dishes, particularly for coating in frying and as thickening agents in soups. It is made by sending an electric current through a loaf of bread(!), yielding crustless breadcrumbs. It is fluffy, inexpensive and really fun to work with. Back to the tacos. The dip and coat 2-step system is fool-proof. The chicken is baked. It is moist and good. The “dip” is simply this:

This stuff is great…thick enough for dipping but not too overpowering or spicy in flavor. I’ve seen this at grocery stores, World Market-type stores, etc., but I think a thicker honey mustard or dijon with a little chili powder could work well, too. Your choice.

Panko-crusted Chicken Tacos
The Japanese panko breadcrumbs lock in the chipotle honey mustard sauce even after 20 minutes in the oven. These tenders are easy to prepare and easier to devour, a great quick dinner for a busy family.
Makes 8 tacos, or 4 servings

1 pound chicken tenders
1/2 cup Frontera chipotle honey mustard or honey mustard with 2 TB chili powder
1 cup panko breadcrumbs
Optional (Panko seasonings: 1 TB chili powder, 1/8 t. salt, dash of pepper, 1/4 teaspoon garlic powder)
1 can (16 oz) black beans, drained and rinsed
1/2 cup chopped cilantro
1 cup cheese (your choice, we used mozzarella)
1 cup chopped tomatoes (optional) or salsa
8–10 tortilla (flour or corn)

Preheat oven to 375. Put panko breadcrumbs into one small bowl (with optional seasonings) and honey mustard into a second small bowl. Have a lined baking sheet (nonstick) ready nearby. Using one hand, dip a chicken tender into the honey mustard sauce and use the other hand to coat it in panko. Lay on the baking sheet. Repeat the dip-and-coat method until all are ready for the oven.

Bake at 375 for 15–20 minutes, or until fully cooked (you might want to cut open one of the larger tenders with a knife). While baking, chop the cilantro and tomatoes and prepare the other toppings. Heat the black beans in a small saucepan or bowl until heated through.

Once the chicken is cooked, pile the tenders and toppings onto each taco (1 taco=1 or 2 tenders). You can serve chips and salsa/guacamole, veggies or salad on the side. Ole!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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14

Jun

Curry Chicken with Mango Salad

Do you ever come up with a dish based on someone else’s title?

I saw this on EatingWell.com: Curried Chicken with Mango Salad

It sounded really good, really filling, really healthy. And we had chicken, mangos and couscous…why not?

But that’s as far as I got with the recipe from Eating Well. I noticed that the chicken was glazed in a mango chutney and closed the computer. It was time to get creative, even if it isn’t the most authentic curried chicken on the planet. The results? One of Matt’s favorite meals that I’ve made. Surprisingly good. Hope you can use this beautiful, sweet mango fruit in your next dinner!

Curry Chicken with Mango Salad
4 servings  *12 oz. Tofu can be substituted for chicken

1 TB olive oil
1/2 cup chopped onion
1/4 t. + 1/8 t. crushed red pepper flakes
1/2 cup chopped red bell pepper
Dash of salt and pepper
1 cup orange or pineapple juice
1 mango, sliced into bite-sized pieces + 1 mango (for salad)
2 large chicken breasts cut in half lengthwise (total of 1 pound)
1/3 cup honey mustard
2 TB curry powder
1/2 cup rice crisp cereal, breadcrumbs or panko crumbs
2 TB chopped mint

Step One: Make the chutney

  • Preheat oven to 375. In a saute pan on medium-high, heat the oil and then add the onion and 1/4 teaspoon of red pepper flakes. Let heat for 1 minute, or until flakes are toasted.
  • Then, add the red bell pepper and salt and pepper. Cook for 3 minutes. Then add juice and mango slices, and reduce to medium heat, letting cook for 10 minutes.

Step Two: Make the chicken

Chicken + Tofu
  • In the meantime, mix the honey mustard, 1/8 t. red pepper flakes and curry powder in a small bowl. In a second small bowl, pour the breadcrumbs (or other coating). Dipping the chicken in the mustard mix, roll it in the breadcrumbs and place on a lined baking sheet (use foil with cooking spray or parchment paper). 
  • Bake at 375 for 18—20 minutes, or until crisp on the outside and cooked in the middle. (I turned a piece of chicken over and cut into it slightly to see no pink.)

Step Three: Make the couscous

  • Boil 1 1/2 cups of water in a pot. Once the water is boiling, immediately remove the pot from the stove and add 1 cup of couscous and let sit for 5 minutes. Fluff couscous with a fork, and add a dash of salt and pepper.

Step Four: Add couscous or rice to a plate and place the chicken on top. Drizzle with mango chutney and serve sliced mango “ball” on the side (see photo below). Sprinkle raw mango with chopped mint. Eat. Be merry.

Mango Salad “Ball”: 
1) Slice one side of the mango.
2) Holding the slice in your palm, slice vertical and horizontal lines into the mango, without cutting through the skin (and cutting your hand!).
3) After cutting, turn the mango inside out…voila!


Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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23

Apr

Stuffed peppers

The first time I had one of these was not in Texas as a child. It was in Massachusetts. Yes, I said it. And it was pronounced “stuft PEH-puhs” I’ll have you know. An old boyfriend’s mother was so sweet, and she decided she would comfort my homesickness (and cravings for Tex-Mex) by making her stuffed bell peppers. Let me just say, I was so thankful for her efforts, but this is not a dish you’ll EVER find on a menu in Tex-Mex country. Poblano peppers are usually the ones stuffed, and it’s with cheese, cream sauce and chicken. She used rice, ground beef and pinto beans. 🙂 But it was the thought that counted, so I’ve decided to bring a little authentic Tex-Mex flavor to this Yankee creation. It’s easy, healthy, and pretty darn tasty. Enjoy.

Stuffed Peppers
4 servings

4 bell peppers, any color
1 cup brown rice or 1/2 cup quinoa
1 pound white meat chicken
3 TB + 2 TB cumin
1/4 + 1/2 t. salt
1/4 + 1/4 t. garlic powder
1/4 t. red pepper flakes
1 can black beans, drained and rinsed
1/4 cup (small handful) of chopped cilantro
1 cup salsa

Optional toppings: shredded cheddar or mozz, salsa, jalapenos, sour cream

1 Cook: In a rice cooker or pot, cook the rice according to package directions. In the meantime, cut the tops off of the peppers and scoop out the seeds (see photo). Set the peppers and the tops aside. Cut the chicken into small chunks (1/2 inch cubes). Heat a wok or large skillet on medium high. Add 1/4 cup water and the chicken and let cook for two minutes. Season with 3 TB cumin, 1/4 t. salt, 1/4 t. garlic powder and red pepper (optional). Continue to stir and saute until the chicken is thoroughly cooked. Set aside.

2 Combine: Once the rice is cooked, stir in the black beans and 2 TB cumin, 1/2 t. salt (if unsalted beans), 1/4 t. garlic powder, and the chopped cilantro. Preheat oven to 375.

3 Fill: Line a baking pan with walls with foil. (I usually use a 9-inch round for 4 peppers). Using a tablespoon, layer the rice & beans mixture, then 1 TB of salsa, then several bites of chicken multiple times until the pepper is filled to the top. You should have no more than 4 sets of layers. Finish the pepper by placing the top piece back on. Repeat this for the rest of the peppers. Bake for 35-45 minutes, or until peppers are slightly soft on the outside and the contents inside are piping hot. Garnish with shredded cheese, sour cream, jalapenos and salsa, if you like.

Enjoy the peh-puhs!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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