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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06

May

Cinco de ‘Ladas

You didn’t think I’d miss out on the Cinco de Mayo fun, did you? Now, granted, this is posting the day after Cinco, that probably means we celebrated the day of. And we did!

I have never made enchiladas before. Never. Probably because enchiladas are not my favorite Mexican dish, but gooey melted cheese and spinach are two of my favorite foods–why not stuff the enchiladas with them? This recipe is easier than I thought, with only 10 minutes oven time. We used Boca crumbles (soy-based ground “meat”), and I honestly thought it was beef inside of the enchiladas. Of course, you can used any ground or chopped meat that you like, but the crumbles are a really nice alternative that come seasoned.

Ole Enchiladas
Makes 16 enchiladas, or 8 servings

2 TB olive oil
1 onion
1 green bell pepper
7 garlic cloves (2 TB)
4 jalapenos
1/2 t. sea salt + 1/4 t. pepper + 2 TB cumin + 1/4 cup chili powder
16 corn tortillas (I used white corn)
Can of nonstick spray
2  28-oz cans of diced tomatoes, drained
12 oz. frozen spinach (1 box) + 1/4 cup water
2 cups chopped ‘meat’ (I used Boca seasoned crumbles)
3-4 cups shredded cheese
1/4 cup chopped cilantro

step one: Chop the onion, bell pepper, garlic and jalapeno (seeds and veins removed). In a large saute pan (or wok), heat oil over medium high. Add your chopped veggies + salt and pepper and cook for 7 minutes, stirring occasionally, until onions are translucent and slightly brown on the edges.  Add the cumin and chili powder and stir. Turn heat down to medium.

step two: Preheat oven to 400 degrees. Open the cans of tomatoes and drain them. Add the tomatoes to the veggie mixture. In a second saute pan, cook the frozen spinach and water until thawed and warm. Drain and add to the veggie mixture. In the same pan, cook the ‘meat’; season with salt and pepper, if not already seasoned. Once cooked, add to the veggie mixture and stir.

step three: Take out a baking sheet. Using the nonstick cooking spray, spray each side of 16 tortillas and layer onto the baking sheet. Cover with a sheet of foil and bake for 5 minutes, or until tortillas are soft and ‘rollable.’ Leave the oven on.

step four: Letting the tortillas cool for a couple of minutes, spray a 9X12 pan with nonstick spray. Spread 1/2 cup of sauce in the bottom of the pan. Sprinkle 2 TB of shredded cheese and 2 TB of sauce into each tortilla. Roll it up and place it, seam side down, in a row in the baking pan. Repeat this for all 16 tortillas (you might need a small bread pan if they don’t all fit in one pan). Pour the remaining sauce over all of the enchiladas and sprinkle with 1-2 cups of cheese. Bake for 10 minutes and serve piping hot. Serve with guacamole and chips, rice and beans, or salad on the side.

Cilantro Rice
8 servings, 1/2 cup each

2 cups brown rice
4 cups water
1/2 t. sea salt and 3 dashes of pepper
3 TB butter or margarine
2 TB cumin (optional)
1/2 chopped cilantro

In a large pot on high heat, combine rice, water, salt and pepper. Heat until rapidly boiling, then reduce heat to a simmer and cover the pot. Cook for 25 minutes, or until water is absorbed and rice is soft and cooked thoroughly. Fluff with a fork and toss in cumin and cilantro.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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14

Apr

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it’s time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila’s, Pappasito’s, and El Tiempo, my home). In fact, in Houston (my homeland), there are “tortilla soup battles” like here and here. Is it ridiculous? Slightly. Is it fo’real? Absolutely.

I have made tortilla soup maybe 8 times…ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences…lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty…but the base is always the same. It’s a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray’s, Emeril’s and my favorite restaurants’ versions. I will warn you…once you make a batch, you will have enough for days and days. And I don’t think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it’s tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock–reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high…or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly “soft.” Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.



4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through–about 7 minutes. Transfer the chicken to the crock or soup pot.

5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you’d like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can’t wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.


7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you’ll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel

Listening to: The Head and the Heart…beautiful, beautiful harmonies and strumming. Perfect for anytime.

~Laurel~

14 years ago Short URL

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