Chipotle Chicken Tacos

Obviously, I don't get around to writing about food these days as much as I'd like. My only promise is that when you do come by, you'll find completely satisfying and reliably delicious food. Enough on that.

This recipe was mentioned in this previous post, so I figured I better come through. We've become absolutely obsessed with one cookbook. What is this manifestation of latin food-heaven on earth? Rick Bayless' Mexican Everyday. I can't remember the last time I bought a cookbook and actually made more than say, one recipe (if that!) out of it. Can you? I have many beautiful, inspired and ambitious cookbooks that I dream of tackling, yet never really have the time. However, I dove into these recipes and they really rewarded me. The recipes are perfectly balanced - both utterly delicious and very homemade, yet easy enough to tackle on a weekday and completely unpretentious. The tag lines under the title of the cookbook really say it all: Easy. Full-Flavored. Tradition-packed.

Some of the bounty we've sampled (recipes that will hopefully make it to this blog eventually) are: roasted chipotle salsa; roasted tomatillo green chile salsa; adobo marinade; spinach and mushroom green chile enchiladas; Crusty chorizo and black bean subs; a glorious skillet-pineapple upside down cake.

These tacos are a spin-off of ideas from this cookbook. We marinate the chicken in chipotle chiles (yes, this is SPICY), charcoal-grill them and place them with caramalized onions, cilantro and avocado within corn tortillas. Not just any corn tortillas, though. A corn tortilla quesadilla-of-sorts, where we sandwich cheddar cheese between the tortillas and grill until the cheese melts and the tortillas are a bit crispy, but can still be folded. This may lead you to ask - is this taking things too far? Rather indulgent, isn't it? Well...yes. And if you don't like it, you're free to warm up a boring ol' plain corn tortilla for your taco. Or, fry your own tortillas to make homemade crispy taco shells.

So, this is more of a method than a recipe, but here you go!

Chipotle Chicken Tacos

1 can chipotle chiles in adobo
2 Tbsp water
2 lbs skinless, boneless chicken breasts

1 yellow onion
1/2 cup fresh cilantro, chopped
1-2 avocados, chopped
black or refried beans, optional

For EACH taco:
2 Tbsp cheese, shredded
(cheddar, monterey jack, queso fresco or goat cheese)
2 corn tortillas

1. Puree the chipotle chiles with their adobo sauce, plus the 1-2 Tbsp water in a food processor until smooth. Place the chicken in a ziploc bag. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for 6-8 hours or overnight. I've kept this in the fridge for over 24 hours and it was fine.

2. Grill the chicken until just cooked through and still juicy. Let the chicken cool to room temperature. Thinly slice or chop for use in the tacos. Warning! Chicken is spicy =) Can be made a few days ahead.

3. Heat 1 Tbsp olive oil in a saute pan. Add the sliced onions and cook over medium-low heat until the onions sweat, turn translucent and just begin to brown. Season with salt and pepper and turn the heat up to medium. Stir fairly often to prevent scorching and to brown all the onions evenly. This will take around 15 minutes.

4. Chop the avocado, prepare some salsa if you have time, wash the cilantro - get all of your toppings/accompaniments ready.

5. Heat 1 tsp of olive oil in a wide, nonstick skillet. Turn 2 corn tortillas in the oil and let saute for a few seconds to heat that side. Flip the tortillas over and sprinkle with cheese. Place another tortilla on top of each one, pressing down on the top of each one. Once the bottom side is slightly browned and crisped, flip the tortillas over to brown the other side. Once the cheese melts and the tortillas are golden, remove from the pan. Repeat for each taco.

6. Assemble your tacos. One each tortilla, pile some of the ultra-spicy chicken, onions, avocado, cilantro and a dollop of salsa or sour cream. YUM!

Fast Pizza Dough...revised!

I wanted to revise the previous pizza dough recipe to include the following options in case you do not have a food processor. Maybe using a standing mixer or just doing it by hand will be your preferred method. Either way, don't let it stop you from making this for dinner - TONIGHT!

Pizza Dough - the fast way!

(2 baking-sheet sized pizzas, each serving 3-4)
from The Best Recipe, by the editors of Cook's Illustrated

1 1/2 cups warm water (105-110 degrees F)
1 packet Rapid Rise yeast
1 Tbsp sugar
2 Tbsp olive oil
4 cups bread (or all-purpose) flour
1 1/2 Tbsp salt

Preheat the oven to 200 degrees F and then TURN OFF.

1. Food Processor Method:
Pulse water, yeast and sugar in a food processor, 2 times is sufficient. Add oil, flour and salt. Pulse until dough forms a fairly smooth ball, or basically comes together. It will be a bit tacky, but shouldn't be so sticky that it pulls apart, getting stuck on your fingers. Add more flour (or water, if too thick) by the Tbsp and pulse until desired consistency is achieved.

2. Stand Mixer Method:
Measure the water into a small bowl. Add the yeast and sugar and mix to combine. Next, add the oil to the yeast mixture. In the bowl of a standing mixer, place the flour and salt. Using the paddle hook, turn on low speed for a short time, just to combine. Add the liquid ingredients slowly to incorporate. Once a mass of dough forms, remove the paddle hook and replace with the dough hook. Knead with the dough hook on medium speed just briefly until a smooth ball forms.

3. Bowl Method – no appliances!
Measure the water into a small bowl. Add the yeast and sugar and mix to combine. Next, add the oil to the yeast mixture. Combine the salt and about ¾ of the flour in a large mixing bowl. Pour the liquid ingredients into the flour and mix until combined with a sturdy wooden spoon or spatula. Stir in the rest of the flour until a mass of dough forms. Place dough out on a floured cutting board and knead until smooth, about 5-7 minutes. Don’t knead in too much extra flour, just enough to keep it from sticking.

Next:
Place dough in a well-oiled bowl (I mean really well-oiled!), cover with plastic wrap and place in the oven for 40 minutes. Make sure the oven is turned off.

Remove and divide dough in half. Usually the dough is pretty soft and pliable; easy to spread out. (If it's too sticky, dip your fingers in olive oil and pat the dough out that way. Don't add too much extra flour to a sticky dough as this makes it tough, in my experience).

To Bake:
1. In a 450 degree oven, Bake crust, topped only with sauce, for 10 minutes
2. Remove crust and add toppings, including cheese on top
3. Bake another 8-10 minutes until cheese is melted

This method results in a crisp crust and cheese that is just melted, but not overly browned. If you pile all the toppings on the dough at the beginning, the crust never cooks through and is soggy in the middle.

Back from Vacation

Just spent a week in Canada at the family's lakehouse. This idyllic setting provides R&R like no where else I know. You leave your car at the landing, take a boat for 20 minutes to the island, take all your groceries for the week, and most importantly, bring 3 good books and leave your cell phone behind. It's heaven. No TV, no email, no distractions.

Since we vacationed with Paul's family, we split cooking responsibilities between couples and each made 2 meals during the week. Meal one was marinated flank steak, garlic bread and salad. Meal two was homemade pizza. Other highlights throughout the week were spicy Kung Pao Chicken, Chipotle Chicken Tacos (w/Paul's righteous guacamole, of course!) and this Chicken Curry with Cashews, which remains one of my favorite meals.

I'm sure you'll agree with me that everything tastes better on vacation, even a simple ham & cheese sandwich, ketchup chips, an apple and a beer, which was mostly what my lunch consisted of each day! Funny how the prospect of eating this at the office (minus the beer, of course) is a rather depressing thought. Kind of a boring lunch, really, but sitting on a rock in the sun, looking out at the shimmering, calm water, knowing all you've got to do that day is swim, lay in the hot sun and drink a Gin & Tonic as soon as the clock strikes 5, is pretty damn satisfying.

Sigh...but back to the task at hand. Paul and I make this pizza more often than I'd like to admit because it's so easy and delicious. The dough recipe comes from The Best Recipe cookbook, by Cooks Illustrated. They provide many different crust options and this is their "fastest" pizza dough. You can have homemade pizza ready to eat in 1 hour. Fastest Pizza Dough
(makes 2 baking-sheet sized pizzas)

1 1/2 cups warm water (105-110 degrees F)
1 packet Rapid Rise yeast
1 Tbsp sugar
2 Tbsp olive oil
4 cups bread (or all-purpose) flour
1 1/2 Tbsp salt

Preheat the oven to 200 degrees F and then TURN OFF.

Pulse water, yeast and sugar in a food processor, 2 times is sufficient. Add oil, flour and salt. Pulse until dough forms a fairly smooth ball, or basically comes together. It will be a bit tacky, but shouldn't be so sticky that it pulls apart, getting stuck on your fingers. Add more flour (or water, if too thick) by the Tbsp and pulse until desired consistency is achieved.

Place in a well-oiled bowl (I mean really well-oiled!), cover with plastic wrap and place in the oven for 40 minutes. Make sure the oven is turned off.

Remove and divide dough in half. Usually the dough is pretty soft and pliable; easy to spread out.

-If it's too sticky, dip your fingers in olive oil and pat the dough out that way.
-Don't add too much extra flour to a sticky dough as this makes it tough, in my experience.

Here's where we've mastered our technique:
Preheat the oven to 450 degrees. Top your crust with pizza sauce (or bottled marinara sauce works well) and bake, without other toppings, for 10 minutes.

Remove from the oven, add your toppings and cheese, and bake another 9-10 minutes until the cheese is melted. This method results in a crisp crust and cheese that is just melted, but not overly browned. If you pile all the toppings on the dough at the beginning, the crust never cooks through and is a little soggy.

Hope you enjoy our favorite pizza as much as we do!

The standard:
quality hot italian (or chorizo) turkey sausage
thinly sliced yellow onions (placed on the pizza raw, they get cooked just enough)
thinly sliced red peppers (sauteed for a few minutes to soften)
1 ball fresh mozzarella, thinly sliced. (It's a mess to try and grate it). There is no substitute here for fresh.
grated parmeggiano-reggiano
dried oregano, sprinkled on with the other toppings.

Extras we swap in or out:
sliced and sauteed cremini mushrooms
black olives

I'm drooling already.

Summer (Salad) Lovin'

Although my job leaves me generally “helping” with dinner instead of shopping, planning or instigating, I still have the same passion for good food as when I was able to spend hours relishing its preparation. Life has changed a lot in that respect this past year or so, but I’m still able to get cookin’ on the weekends.

Summer is in full swing here in DC, with highs in the upper 90’s this past week. We both leapt onto the grill this season – chile rubbed steaks, grilled plantains, burgers, corn on the cob, and the usual bbq fare. I dare to say it all tastes better enjoyed on our new deck, too. We are reveling in home ownership – perhaps a bit too much.

Summer also brings in the season of salads at our house. Throughout the year, I frown on salad. I can’t help but sigh at the thought of preparing or eating it. It’s a flaw, I know. How un-girl-like of me? I either leave most of the salad on my plate or devour it first so I can eat the good food afterward.

Maybe I’m a little harsh on myself. There are salads out there that I do really like, yet somehow it’s ingrained in me that salads do not equal satisfying. Well, I’ve finally found one that meets all my comfort food needs: Bread Salad. It has at least 2 things going for it. It has bread. It has cheese.

What I love about this salad (in addition to the 2 above highlights of life!) is that it’s so well balanced between strong flavors and summer freshness. This and a glass of wine is all I need for dinner. Please let me know if there’s another salad I could say that about? I may be a salad-hater, but I’m willing to be converted.

This salad stands up to many changes – swap ingredients as you see fit. Keep the bread, cheese and tomatoes but change up the greens, add artichoke hearts, grilled corn, or other vegetables. Olives are a must for me. Add grilled or roasted chicken (check the Zuni Café Cookbook!). Go wild.

We found these great heirloom grape tomatoes at a farmer's market.

Our Summer Staple: Bread Salad, or Panzanella
Serves 3-4

½ baguette, cut into cubes
Drizzle olive oil
Drizzle balsamic vinegar
2 large handfuls salad greens, baby spinach or arugula
½ pint grape or cherry tomatoes, sliced in half if too large
1 8-oz ball fresh mozzarella, diced
¼ cup sliced kalamata olives, or other briny black olives
¼ cup thinly sliced red onion, or scallions

Dressing:
2-3 Tbsp olive oil
1-2 Tbsp Balsamic vinegar
2 cloves garlic, minced
¼ cup chopped fresh basil leaves
salt & pepper

Preheat the oven to 425 degrees. Lay the bread cubes out on a baking sheet, drizzle with olive oil and balsamic vinegar (go lightly on the vinegar), and toss gently. Make the sure the bread is in one layer and place in the oven for approximately 6-8 minutes or until lightly toasted. This is to your preference, but we prefer them just toasted on the outside, not hard throughout like croutons.

In a large salad bowl, whisk together the dressing ingredients. Add the tomatoes, mozzarella, olives and red onion. Toss to combine. Add the salad greens and cooled bread cubes and toss again. Serve immediately.

New Year's Eve!

We had a very fun New Year's Eve soiree last week complete with massive quantities of food and drink. Which no one ate. Oh, everyone drank, though. I know this much because of the dance party that ensued until 3:30 am.

Anyway, I am quite confident that the food was not the problem because everything was delicious. We started the party at 9 pm, which is a little late for eating a huge plate of hors d'oeuvres. I didn't even eat as much as I thought I would. Anyway, we gave away some leftovers and have been feasting on the rest ourselves. I'm actually quite proud of all the homemade goodness I put out and I would replicate this spread in the future whenever possible. I never get tired of looking for appetizer recipes, so if you have favorites of your own, please pass them my way!!

The Menu... Mediterranean Layer Dip served w/pita

Mushroom Croustades

Hot Spinach Artichoke Dip w/crudite

Various Cheeses w/baguettes, crackers, etc.

Spiral Sliced Glazed Ham, served w/dijon mustard and cornichons

Sliced Fresh Pineapple

Peppermint White Chocolate Chip Brownies

Store-bought supplements:
Cashews
Chex Mix
Sweet Potato Chips

So, yeah, I guess that's a lot. Well, we live and we learn. Abundance should be our middle name. I don't feel at all bashful admitting that I loved everything I made. It may seem an odd assortment, but I love that feeling of not knowing where to start!

I added the pineapple last minute and it was devoured. The cheeses were brought by our good friends who scored some amazing finds from the Cowgirl Creamery that just opened downtown. We had an incredible aged cheddar that was really flavorful, salty, dry and almost crumbly, a great blue and a triple creme brie named fleur de lis. My personal favorite hors d'oeuvre were the Mushroom Croustades. Another amazing Junior League cookbook recipe! These were seriously good. You'll feel like a professional caterer when you pull these out. I'll save the recipe for another day since I also have to get this yummy dip on the page. Mediterranean Layer Dip
Essentially hummus topped with olive tapenade and a fresh tomato/cucumber/mint salad. Refreshing and light but deep in flavor and easy to prepare. Of course, buying the hummus is a time-saver.

Hummus, recipe to follow
Olive Tapenade, recipe to follow
2 medium tomatoes, diced
1/2 seedless cucumber, diced
1 Tbsp lemon juice
1 tsp olive oil
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
4-5 green onions, thinly sliced
1/3 cup diced feta cheese, or chevre
pita bread

Prepare hummus and olive tapenade up to 3 days in advance. Refrigerate until needed.

Combine tomatoes, cucumbers, herbs, lemon juice, and olive oil in a mixing bowl with salt and pepper to taste. Let stand 30 minutes at room temperature. Drain off the excess liquid.

Begin assembly by choosing a beautiful platter. I think a cake stand would look elegant or just a large white plate would work. Spread all of the hummus down on the platter. Top this with the olive tapenade, leaving about an inch border of hummus showing. Next, spoon the tomato salad mixture evenly over the tapenade. Sprinkle with feta, green onions and additional black olives, if desired. Sprinkle extra parsley over the top and around the platter. Serve with pita bread. Soften bread by wrapping in foil and placing in a 350 degree oven for 15 minutes.

Hummus:
2 (15 oz) cans chickpeas, rinsed and drained
3 cloves garlic
1/2 cup tahini
6-8 Tbsp lemon juice
1/2 tsp paprika
1/2 tsp ground cumin
3 Tbsp olive oil
salt pepper
couple dashes hot sauce

This recipe is to taste. I don't have a large food processor, so I did this in 2 batches. Start by chopping the garlic alone in the processor. Add the chickpeas and other ingredients and puree until smooth. Add more lemon juice and/or spices, if desired. I added a few tbsps of water to help the consistency, but you can add oil instead. Taste and season...taste and season... Makes about 3 cups.

Olive Tapenade:
1/2 cup kalamata olives
1/2 cup green olives stuffed w/pimento
1/2 cup jarred roasted red peppers, sliced
2 Tbsp fresh basil, torn
1 Tbsp fresh oregano, chopped (dried is ok)
1 Tbsp capers, drained
1 Tbsp olive oil
ground black pepper

Pulse the herbs together in the food processor until chopped. Add the other ingredients. Pulse until finely chopped, but not pureed. Makes about 1 cup.


Okay, okay, stop twisting my arm. Here's one more freebie. The easiest dessert that I pulled out of nowhere and everyone complimented me on...the brownies!!! Don't worry, they are very subtly flavored with peppermint...think candy-cane.

I box brownie mix (for 8x8 pan)
1/2 pkg white chocolate chips
1/2 tsp peppermint extract

Prepare brownie mix according to package directions. Stir in white chocolate chips and mint extract. Bake according to directions. Slice, serve and get ready for rave reviews. Note how the mint sprig garnish signals the mint in the brownies...oh la la! =)