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!

Carnitas Pizza with Guacamole

The Monkey Scientist and I have been experimenting with carnitas lately. There is nothing like delicious shredded pork. We've tried making it in both the Dutch oven and the CrockPot but I haven't decided which tasted better. Since we had so many leftovers, we decided to make a carnitas pizza!



I have to admit (and maybe you've noticed) that I'm not a huge fan of Mexican food. It's surprising since I love spicy food, but between the cilantro and corn tortillas there are so many things I don't like at all. I was excited that this recipe let me bring in all of the Mexican flavors I like in a familiar favorite - pizza.

I loved how this came together. The Monkey Scientist picked up the dough at the Italian market in Cleveland Park. It has wonderful flavor and came out nice and crispy on the edges. The pizza was the perfect combination of spicy, cheesy and tangy. I liked the hot pizza topped by the cool guacamole as well, it was a nice contrast. This is the guacamole recipe I always use (usually with chips of course) and I adore it! Next time we may try to make this pizza on the grill like Mom does - I bet it would be fantastic!



Carnitas Pizza with Guacamole
carnitas adapted from My Baking Addiction
pizza adapted from What's Gabby Cooking?
guacamole is a yelleBELLYboo original

Ingredients
Carnitas
1 large Vidalia onion, thinly sliced
2 tbsp brown sugar
1 tbsp paprika
2 tbsp kosher salt
1/4 tsp freshly ground pepper
1 pork butt (ours was 2 1/2 lb)
3/4 c cider vinegar
4 tsp Worcestershire sauce
1/2 can chipotles in adobo, roughly chopped
2 oranges, juiced
1 1/2 tsp crushed red pepper
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
1 bottle beer
Pizza
1 batch pizza dough
1/2 jar salsa
1 bag shredded Mexican cheese
1/2 can fire-roasted chiles
2 tbsp adobo sauce from chipotles in adobo
Guacamole
2 ripe avocados, diced
2 tomatillos, diced
2 cloves garlic, minced
1 lime, juiced
Salt and pepper
Dash cayenne
Dash cumin

Instructions
Carnitas
1. Rinse pork under cold water and pat dry with paper towels.
2. Place onions in Crock pot. In a small bowl, combine brown sugar, paprika, salt and pepper. Rub to cover the roast. Place roast on top of onions.
3. Mix remaining ingredients and add to Crock pot. Add water to just cover pork.
4. Cook on low 10-12 hours.
5. Remove meat and onions from Crock pot. Chop or shred meat and onions. Add a bit of the cooking liquid for flavor.
Pizza
1. Preheat the oven to 500.
2. Carefully stretch dough to the size of your pizza pan or cookie sheet.
3. Top with salsa, then cheese, chiles, and adobo.
4. Bake 8 minutes, remove from onion. Top with shredded carnitas (maybe 2/3 c worth).
5. Return to oven and bake an additional 4 minutes.  Let rest for at least 5 minutes before slicing.
Guacamole
1. Add all ingredients to a medium bowl.
2. Mash with a potato masher or the back of a fork until well combined.
3. Smear on top of each slice of pizza.

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!

Mrs. Poineau's White Chicken Chili

If you were on the Michigan Ski Team any time from, oh say 2006-2010, you know exactly what this chili is.  You got inside quickly after every race to eat this chili.  You thanked Mrs. Poineau endlessly for warming us up with this chili.  You thanked Kelsey for having such an amazing mom.  I'm not convinced that people didn't join the team just to eat this chili.



After I begged her endlessly, Kelsey and her mom sent me this recipe back in February of 2009.  But then I didn't make it.  I'm not sure what I was thinking - maybe I was afraid it wouldn't be as good as when her mom makes it - but I let it sit in my email inbox for that long.  Every once in a while, I'd look it up and think how good it would be, but I'd never make it.



Then finally this weekend, when the temperature dropped (though we were fortunate to be spared of the snow that hit my home state of Massachusetts!!) it was officially chili and soup season.  Now I don't like regular bean/beef chili, but after 3 years of skiing with Kelsey, white chicken chili is definitely one of my favorite soups.  After raving about this soup to the Monkey Scientist for weeks, I had to actually make it for him and our friends.

Needless to say it was a huge hit.  This soup is ridiculously cheesy, with a great kick and tons of flavor.  It is incredibly easy to make - it comes together like magic.  As Mrs. Poineau wrote in all caps - STIR OFTEN SO THE CHEESE DOESN'T BURN ON THE BOTTOM OF THE POT.  She's serious, stir it every 5 min or so.  Now, I have to apologize because I made this at the Monkey Scientist's apartment, so the photos are all from my iPhone.  They aren't great, but I had to share this recipe with you ASAP - please don't wait as long as I did to make it!



White Chicken Chili
from the kitchen of the Poineau family

Ingredients:
2 lbs chicken (I used half of a whole, 4-5 lb chicken)
48 oz jar northern beans (with juice) (note: I used 3 15-oz cans of white kidney beans)
2 tsp cumin
1 lb Monterrey Jack or Jalapenas (Pepper Jack) cheese, sliced thin or shredded (I finely diced it)
16 oz salsa or picante (I used Trader Joe's Chipotle and Garlic Salsa, but use your favorite)
3 cloves garlic, minced
salt and white pepper to taste (I used smoked salt from TJ's)
(note: we also seasoned with chili powder and cayenne and added a can of diced fire roasted chilis from TJ's to make it spicier, but this wasn't in the original recipe and you can leave it out)
lightly salted tortilla chips

Instructions:
1. Boil chicken until cooked through, about 15 minutes.  Save 2 cups of the broth, drain the rest and remove the chicken.  Shred and debone.
2.  Add chicken and remaining ingredients into a pot, including the 2 cups of broth you boiled in the chicken in. Simmer 45 minutes to an hour, making sure the cheese is well melted.  Stir often so that the cheese doesn't burn the bottom of the pan. Add salt and white pepper to taste.
3. Serve in individual bowls topped with slighly crumbled tortilla chips.

Mango Habanero Glazed Salmon

I'm back!  I'm sorry, I know it's been a while.  I've missed you!  I was traveling quite a bit last week and just wasn't able to find the time to cook or blog.  However one of my stops on my trip up the east coast was at home in NH - so I did get the chance to make a meal in Mom's amazing kitchen.

When I got home to the Lake, Dad was out fishing on the dock.  Although we threw back his catches, he inspired me to make fish for dinner.

A couple weeks ago, I came downstairs to see the Monkey Scientist about to cut his hand in half trying to open a mango.  I taught him how I do it - do you want to know too?  This is my trick - I cut the cheeks off of the mango (avoiding the oblong pit in the middle).  Then I use my knife to draw lines horizontally and vertically through each cheek, being careful not to pierce the skin.  Then I invert the cheek and carefully cut off each little cube.  It's super easy!

Shortly after our mango lesson, I found this recipe on one of our favorite blogs.  Remember when I made those awesome Stuffed Peppers? Those were adapted from Cara's recipe - so I knew I could trust her.

 

Now, I love some heat.  I decided to double the habaneros in this recipe.  I should warn you - this salsa/glaze was HOT!  Mom and Dad found it a little too hot, although I enjoyed the kick.

I had never roasted mango before.  It was a nice and different way to enjoy mango.  I really enjoyed it!

At the Lake, grilling is our number one way of cooking.  It allows Dad to help and also we can be outside and enjoy the lovely weather.  So instead of baking the salmon, we threw it on the grill.  It added a little smoky flavor, which was perfect with the roasted mango.

Overall, I loved this recipe.  Unless you really love a kick, I'd keep it at only one habanero pepper.  The sweet and spicy glaze went wonderfully with the salty, well seasoned salmon.  We served it up with roasted asparagus and cauliflower for an easy and delicious dinner.

Mango-Habanero Glazed Roasted Salmon
from Cara's Cravings

Ingredients
2 wild Alaskan salmon filets, 6-7 ounces each
1/4 cup roasted mango and habanero salsa (see below)
1 tablespoon Trader Joe's Orange Muscat Vinegar, or champagne vinegar
pinch of salt

Instructions
Preheat oven to 375ºF or heat the grill. Line a rimmed baking sheet with foil and spray with cooking spray. Place the salmon filets on the sheet, skin side down. Season with salt and pepper.

Puree the mango salsa and vinegar until almost smooth; season to taste with salt.

Spread the puree evenly over the fish. Bake for 10-12 minutes, or grill until desired doneness is reached

Roasted Mango and Habanero Salsa
from Cara's Cravings

Ingredients
2 mangoes, peeled and diced
1/2 cup chopped onion
2 cloves of garlic, minced
big pinch of salt
1 small habanero pepper
juice from 1/2 of a lime

Instructions
Preheat oven to 425ºF. Arrange the mangoes, onions, and garlic on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender.

Meanwhile, roast the pepper over a gas flame or under the broiler until charred on all sides. Allow to cool, then peel, seed, and mince the pepper.

Place the roasted mango mixture in a food processor (I used Mom's Vitamix) with the habanero pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.