Tuesday, November 15, 2011
Kitchen sink tacos: chicken, grilled veggies, pickled onion, etc...
The chicken was grilled on Sunday, and waiting in the wings. (Hehe.) I cannot stress enough the importance of grilling and how it can simplify your life by allowing you to cook multiple dishes and not make your kitchen a mess. Hear my words. Embrace them.
Most of this dish came together as a hodge podge of fridge leftovers. Pickled onions and coleslaw were leftover sides from the salmon dish and the grilled veggies (mushroom, onion, and squash) were leftover from sunday's grilling spectacu-lar. I added fresh onion and bell pepper for some crunch and garnished with cilantro, sour cream, and lime juice. I'll be having a variation of this for lunch tomorrow and we're going out for Mexican on Friday. I have a craving that CANNOT be satiated. Mexican food 4 life.
Chipotle Marinated Chicken (adapted to serving size from Cooking Light community)
2 garlic cloves
2 chipotle chile
1/4 cup fresh cilantro
1/2 tbsp honey
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tbsp lime juice
1/8 tsp ground cumin
2 boneless, skinless chicken breasts
Place all ingredients in small chopper/process. Pour over chicken; cover and refrigerate several hours or overnight. Grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.
Firecracker Rice (adapted from my pal Jennifer Laurent)
Rice (4 servings)
1 can chicken stock
1 poblano, (roasted, skin peeled, diced)
4 ounces manchego cheese, chopped
2 tsp lime juice
2 tbsp cilantro, chopped
1/2 tbsp smoked paprika
Cook rice according to package directions using chicken stock and a bit of water in a rice cooker. If you don't have a rice cooker, go to the store and buy one. Trust me: it's worth it. Once rice is cooked, let cool for a few ingredients, then stir in all other ingredients and serve.