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!

Thai Beef Tacos

You might have noticed, we aren't big red meat eaters.  I don't have anything in particular against beef, and I'm pretty sure the Monkey Scientist grew up eating loads of steaks (he is from Chicago), but it has some drawbacks.  It really isn't that good for you.  And more importantly, it's expensive.  So when we do have beef, it's a special treat and we usually buy pretty cheap cuts.



The key to enjoying these cheaper cuts is not to eat them in a steak-and-potatoes kind of way.  While the Monkey Scientist does broil a mean teriyaki flank steak, tacos might just be the best way to eat flank steak. Tacos are such a simple recipe to throw together on a weeknight, and I loved the Asian twist in this recipe.  Definitely made for a unique dinner!



The Monkey Scientist did a lot of work to help me put this recipe together.  He made the mango salsa!  Since the mango salsa on our pork tenderloin a few weeks ago was too spicy, we left the jalapeno seeds out  this time around.  I liked it so much better!  The shallots were much milder than onions and the mango brought out the sweetness of the coconut milk in the marinade.  It was a great addition to the tacos.



These were some of the best tacos I've ever made.  The Monkey Scientist said this was one of his favorite dinners - I think he was happy to have some red meat, plus he's a big Chipotle lover.  I think marinading for longer than 2 hours (I should learn to prep ahead of time a little better) would have been a good idea, but it was still great.  I particularly liked the peanuts on top.  They brought out the Asian flavors from the marinade while adding a nice crunch.  This is an easy weeknight meal that you will really enjoy!



Thai Beef Tacos
every so slighty adapted from How Sweet It Is

Ingredients
1-1 1/2 pounds flank steak
1 teaspoon salt
1 teaspoon pepper
3/4 cup light (canned) coconut milk
4 garlic cloves, minced or pressed
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
1/3 cup sweet chili sauce
1/2 mango, chopped
1 shallot, diced
1 jalapeno, diced (seeds removed)
a sprinkle each of sugar, salt & pepper
1 teaspoon vegetable oil
8-10 flour tortillas (I used burrito sized, but you could go smaller)
1/2 cup sweet chili sauce or hot salsa
1/4 cup peanuts, chopped

Instructions
1. Sprinkle flank steak with salt and pepper. Combine coconut milk, chili sauce, garlic, ginger, and sugar in a bowl and whisk.
2. Add flank steak to a ziplock bag or a shallow baking dish and pour marinade overtop. Refrigerate and let sit for 6-24 hours. (I only waited about 2 hours because I don't plan ahead well)
3. When ready to prepare, remove steak from fridge and let sit for 20-30 minutes. (Yep, I skipped this)
4. In a bowl, combine mango, shallot, jalapeno, salt, sugar and pepper, mix thoroughly, then set aside.
5. Heat a large oven-safe skillet (like cast iron) over high heat. At the same time, preheat the broiler in your oven. (You can also grill the steak if you wish.)
6. Using a pastry brush, brush oil onto the skillet so there is only a very thin layer. (CAREFUL! The oil may jump when you start to brush it!)
7. Remove steak from marinade with kitchen tongs, placing in the skillet. Sear on both sides for 1-2 minutes per side.
8. Remove skillet and place is the oven directly under the broiler. Cook for 3 minutes, then flip and cook for 3 minutes more. (Less time if you like it rarer, more if you like it more well done.)
9. Remove skillet from over, and place steak on a cutting board to rest for 15-20 minutes.
10. At this time, assemble your tortillas (warm them if desired), salsa, extra chili sauce for drizzling and peanuts. After the steak has rested, slice it into thin strips. Assemble tacos as desired and eat!

Tortilla Pizzas

I have a confession to make.  These are iPhone photos.  And, I was simply the sous chef behind this recipe. It was a Monkey Scientist creation (although I may or may not have emailed him the recipe).  Regardless, this is such an easy, healthy recipe, that I wanted to share it with you despite not having my camera with me when the MS was cooking.  Forgive any lack of quality in photos - it doesn't indicate a lack of quality in the recipe.



My next warning I should give you, is about the jalapenos. They make this pizza VERY spicy, especially if you use whole slices, with seeds, and as many as we did.  The Monkey Scientist liked it, but my mouth was on fire and I ended up having to peel a lot of them off.  Giardiniera was a little less spicy, although of course it's very regional and you may not be able to find it (the Monkey Scientist may or may not have smuggled a jar back with him from Chicago).  If you're not into spicy (I'm talking to you, Mom and Dad), leave the jalapenos out.  The pizza will still be delicious!



I am a huge pizza lover.  I mean seriously, who isn't?  But come New Year's Resolution time, it just doesn't fit the healthy diet I'm striving for.  These tortilla pizzas are such a great alternative.  The carb-filled crust is swapped out for a crispy, crunchy tortilla.  It's no Chicago deep dish, but it turns into almost a sweet cracker - absolutely awesome.  Plus, if you load on enough veggies, you don't need to add nearly as much cheese while maintaining that cheesy taste of a delicious pizza.



I love this pizza! It can be adapted so many different ways to fit the ingredients you love.  While we pretty much stuck by the original recipe, we added sausage for some extra protein. I absolutely LOVED the white beans in it.  I didn't stick by the proportions of the original recipe, but compared to what you see on my pizza, I wish I'd had a lot more beans.  Per usual, I also dug the artichokes on this pizza - they're one of my favorite things.  As far as portions - I had 1 plus less than 1/4 of a second, and the Monkey Scientist ate 2.  I would aim for 1 for a light (read: female) meal and 2 for a more robust (read: male) meal.  This would also be a really fun recipe to make with your kids - let them load the toppings on themselves! (Just do the "putting in the oven" yourself please!)



Tortilla Pizzas
from Eighty Twenty, with some small additions

Ingredients
4 10" whole wheat flour tortillas
3 Tbsp olive oil, divided
1 cup sliced onions
2 tsp minced garlic
1 cup white beans, drained and rinsed well
1 1/3 cups quartered artichoke hearts (patted dry if canned), separated into smaller pieces
1/2 cup low fat, low sodium chicken sausage, sliced (optional)
1 1/3 cups baby spinach leaves, stemmed
2 oz crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup jalapeno slices or giardiniera (optional)

Instructions
1. Preheat oven to 350 degrees.
2. Heat 1 tsp in a skillet over medium heat. Add sliced onions and saute until soft, ~5 minutes. Remove from heat and set aside.
3. On each tortilla, spread 1/2 tsp olive oil. Sprinkle 1/2 tsp minced garlic onto each tortilla, then spread white beans, artichoke pieces, sausage, spinach leaves, sauteed onions, cheeses and jalapenos (if desired) evenly onto tortillas.
4. Place in oven, directly on middle rack or on a cookie sheet, and bake for 10-16 minutes, or until tortilla is crispy and cheese is melted. Remove from oven and allow to cool for ~2 minutes prior to cutting into quarters and serving.