Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema

As you probably guessed, I've been having a lot of internal debate lately.  There are a lot of days where I just say, that's it. I want to quit the blog.  But then, like the hot girl at the gym, a recipe comes along that I have to share with you that changes my mind.  So I'm back here again.  So don't despair.



So what have you missed?  We had a delicious Valentine's Day dinner at what just might be our favorite restaurant in Chicago.  I am so excited for my a la Chicago cards to come in the mail so we can go back again ASAP.  The Monkey Scientist had a milestone birthday, which called for two cakes - a graham cracker torte from me and a carrot cake (his favorite) from his mom.  We had a romantic French dinner for our anniversary at a Chicago institution.  And now, of course, Cadbury Mini Eggs have returned to my daily food pyramid.  They almost make up for the fact that Spring has definitely not sprung yet in Chicago.



For my loyal DC following, I did make a quick trip back to my former home last month.  It was great to be back, even just for a couple of days.  I got in an amazing workout with my old trainer who I miss every time I work out in Chicago.  No one can kick my butt into shape quite like he can.  I also had a really great dinner at Maple with some friends I love and miss every day.  That little corner of Columbia Heights has really transformed since I moved with new restaurants and bars! I'm loving what's going on there food-wise.



Oh, you just wanted to hear about the tacos?  The tacos are incredible.  This is not your every-Tuesday taco.  It's definitely up a level.  The goat cheese crema has a kick from the jalapenos that I really enjoyed.  And the chicken is smokey, spicy and exactly what I needed.  Way better than my standard ground chicken/turkey (even though I do love my homemade taco seasoning blend).  It takes a little more work, but it's still a pretty easy weeknight dinner if you give yourself the time to roast the chicken.  We will definitely be having this one again soon.  Or at least making some more crema, because I could eat that stuff with a spoon. (OK, I did eat some of it with a spoon.)



Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema
slightly adapted from How Sweet Eats

Ingredients
1.5-2 pounds boneless, skinless chicken thighs
1 sweet onion, sliced
1 tsp smoked paprika
1/2 tsp Kosher salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 tablespoons olive oil
2 limes, sliced into wedges
spicy goat cheese crema
1 tablespoon coconut oil (or unsalted butter)
1/2 jalapeño pepper, diced
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
salt and pepper
for serving
whole wheat tortillas, warmed
chopped tomatoes
sliced avocado
diced red onion
tequila lime salsa
lime wedges

Instructions
1. Preheat oven to 425 degrees F. Spray a glass baking dish with nonstick cooking spray.
2. In a small bowl, combine the salt, pepper, paprika, chili powder, cumin, garlic powder, and cayenne, mixing to combine.
3. Pat the chicken thighs dry with a paper towel, then rub to coat with the spice mixture/
4. Spread the sliced onions evenly across the bottom of the baking dish, then set the chicken on top. Place lime wedges in between the chicken pieces. Cover tightly with foil and bake for 45-60 minutes.
5. Remove chicken and let cool slightly, then shred with two forks.
6. While the chicken is cooling, make the goat cheese crema:  In a medium saucepan, melt the coconut oil over medium heat.  When completely melted, add the garlic and jalapeno, cooking while stirring for 1-2 min.  Add the flour and whisk to form a roux.  Allow to cook for 1-2 minutes to brown very slightly.  Then, whisk in the milk.  Reduce the heat to low and allow to cook for another 1-2 minutes until thick.  Stir in the goat cheese until entirely melted, then season with salt and pepper.
7. Assemble the tacos on warm tortilla shells, with the shredded chicken, goat cheese crema, tomatoes, onions, avocados, and salsa.  If desired, top with fresh squeezed lime juice.


This recipe was featured on Full Plate Thursday!

Picadillo filled Eggplant Boats

The Monkey Scientist and his roommate came over to my apartment for dinner this week and I wanted to make something that had a great presentation and was super flavorful.  I stumbled across this recipe and it peaked my interest - I'm on a huge eggplant kick lately, and ground pork is just loaded with flavor.  Plus the spice combination was so different than my usual Asian palate that I use for pork.



I had just never seen such a flavor combo! Allspice cinnamon, and molasses are usually reserved for baking.  Oregano and garlic powder I'd throw on pizza.  Well, red pepper flakes I put in everything (of course I doubled the proportion in this recipe) so maybe that was a given.  It was incredible how well these spices worked together and were sweetened by the raisins.



I also just adore the adorableness of these eggplant boats.  How cute are these?  You can serve up all kinds of fillings in eggplant, squash, or any other oblong veggie.  A big thanks to my handsome boyfriend for buying me a paring knife to make these boats.



Of course, I had all this eggplant leftover from hollowing out the boats.  I covered it in salt, pepper, and a little olive oil and roasted at 425 degrees F for about 30-40 minutes, then ate it for lunch the next day.  yumyumyum  I love finding ways to add some veggie to my now usual lunch of homemade PB and jelly.



So, did I mention this recipe was awesome?  It totally filled my eggplant craving (which is endless) while filling me up with flavor.  I tried to eat only 2 halves and give each of the boys 3 halves, but I could not stop picking at the filling off of the Monkey Scientist's plate.  Ok and his roommate's plate too.  It's warm and hearty, just delicious.  Plus the presentation is really pretty.  I'd definitely recommend making this next time you want to impress a new date or a dinner party (it would be easy to multiply!)



Picadillo filled Eggplant Boats
slightly adjusted from Healthy Delish on tablespoon

Ingredients
1 medium sized yellow onion, diced
2 tbsp olive oil
1 lb ground pork
1/2 tsp cinnamon
1/2 tsp oregano
1 tsp crushed red pepper flakes
1 tsp ground allspice
1/4 tsp salt
1/4 tsp garlic powder
1 c water
2 tbsp tomato paste
2 tbsp apple cider vinegar
1 tsp molasses (it helps to spray the measuring spoon with Pam)
1/4 c raisins
3 small graffiti/Japanese eggplants

Instructions
1. Heat oil in a large skillet over medium heat.  Add the onions and cook until just softened, about 4 minutes.

2. Add the ground pork and spices.  Mix well and break up the pork with the side of your wooden spoon.  Cook until golden brown, about 6 minutes.

3. Add the water, tomato paste, vinegar, molasses, and raisins.  Reduce heat to medium-low and cook until the liquid has evaporated (you may need to turn it back up to medium) and the flavors come together, about 5 minutes.

4. Cut the eggplants in half, lengthwise.  Use a sharp pairing knife to carefully hollow out the center of each eggplant half, creating the boats. (Save the extra eggplant to roast for lunch!)  Fill each eggplant half with picadillo (the meat filling).  Bake at 350 degrees F for 15-30 minutes, or until eggplant is cooked through.