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Sunday, July 10, 2016

Chicken Tacos with Creamy Chipotle Slaw


See what I mean? Tacos. The best part is that this was the leftover chicken from two nights earlier and the rest of the cabbage from the Vietnamese Pork Salad. This isn't a recipe but we loved it so I'm putting it in to remind myself. Lazy dinner and emptying out the fridge...yessss.

Spice rubbed chicken thighs (or any leftover chicken)
Handful of shredded cheese (mexican blend or cheddar or jack)
1 cup cole slaw mix
1/4 cup sour cream or plain yogurt
1 tbsp sauce from a can of chipotles in adobo sauce (or more if you like it spicier)
Avocados, sliced if you have them

1. Combine the slaw, sour cream, and adobo. Add salt and pepper to taste. Heat the chicken and set aside. Heat the tortillas and melt the cheese in them. Add chicken, slaw, and avocado. That's it!!

Spice Rubbed Chicken Thighs with Jalapeno Guac


We eat tacos all. the. time. What else would I do with all of that leftover chicken? But because we have them, ahem, at least once a week, I try to change them up as much as possible...which includes serving them tortilla-less.

1 package of boneless, skinless chicken thighs
1 tbsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp garlic powder
Salt & pepper
Enough kale or other greens for a salad
1 cup or more of black beans
1 cup or more of corn
1 cup or more of diced tomatoes
1/4 cup olive oil
2 tbsp lime juice
1 tbsp honey
1/8 tsp dijon mustard
2 avocados
2 - 3 jalapenos, seeds and veins removed, finely diced
Juice of one lime
2 tablespoons of sour cream or plain yogurt (if you have it)

1. Combine the chili powder through the salt and pepper and rub thoroughly into the chicken thighs. Given them 30 mins if you have it, otherwise, do everything else before you grill them.

2. To make the salad dressing, combine the olive oil thorugh the mustard to make your dressing, or use store bought dressing if you have it.

3. To make the salad, combine the kale, beans, corn, tomatoes and dress salad.

4. To make the guacamole, combine avocados, jalapenos, lime juice, and sour cream/yogurt and salt & pepper.

5. Grill the chicken and serve over the salad with guac on the side.

Vietnamese Style Pork Chops with Kale and Cabbage Salad


I don't usually get excited about pork chops. Tenderloin - yes. Chops? Not so much. And Paddy [usually] tries to hide his disappointment when I make pork in general. But we eat A LOT of chicken and sometimes you gotta change up the routine a little. I made this a few weeks ago and we were both blown away. I used boneless chops and marinated the hell out of them. The sugar caramelized when these were on the grill and they were incredibly tasty over this salad. Adapted from Food and Wine.

1 large shallot or a small onion, finely chopped
3 garlic cloves, chopped
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp black pepper
4 pork chops - bone in or out
2 scallions, thinly sliced
Salad greens (I preferred kale for this)
1/2 English cucumber, sliced
1 cup cabbage or cole slaw mix
Fresh basil and mint if you have it (or either)
1/4 cup olive oil
2 tsp lime juice
1/2 tsp honey
Salt & pepper

1. Mix the ingredients through the black pepper (blend or put in food processor if you can). Transfer to a ziplock, add pork, and marinate for 1 - 12 hrs. I highly recommend doing this first thing in the morning for dinner.

2. Heat grill to medium high. Remove chops from marinade and season with salt and pepper. Grill the chops turning once until lightly charred, about two mins per side.

3. Combine your greens and cabbage with the scallions and cucumber. Make the dressing by mixing the olive oil, lime juice, honey and S&P. Toss salad with dressing and serve the pork, sliced, on top.

Monday, July 4, 2016

Crunchy Vegetable Salad with Warm Peanut Dressing and 7-Minute Egg

Jack's been on a peanut butter and toast breakfast kick lately so peanut butter's back on my radar. It's some pretty messy stuff when you mix it with a 1.5 year old. No matter how well I wash his face and hands after breakfast, I swear I still smell peanut butter on him at the end of the day. Where is he saving it??  In his hair and behind his ears. Anyway, the weather's warming up and my dutch oven is going into summer hibernation. It's time for salads and the grill! This is from Bon Appetit. There are a lot of peanut sauce recipes out there but this is the best one I've had in a long time. The salad is delicious and can keep for days - it's also really filling and makes a great dinner. You could easily add chicken or shrimp to this.

Sauce

2 green Thai chilis or jalapenos, seeded, cored, minced
1 clove of garlic
1 cup peanut butter
3/4 cup coconut milk
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp soy sauce
2 tsp fish sauce

Salad

4 eggs (or as many people you're serving)
1/4 head of Napa cabbage, thinly sliced
3 scallions, thinly sliced
1 celery stalk, thinly sliced
1 seedless cucumber, halved lengthwise and thinly sliced
1 cup cilantro, chopped
1/3 cup fresh mint, chopped
1/3 cup peanuts, chopped
4 cups cooked brown rice

1. Add all sauce ingredients to a small sauce pan with 1/4 cup of water. Heat over medium-low, whisking often until hot, about 5 minutes. If it gets to thick, add a little more water.

2. Add eggs to a pot of boiling water and cook for 7 minutes. Transfer eggs to bowl of ice water until cooled. Gently peel and set aside.

3. Toss the cabbage, scallions celery, cucumber, cilantro, mint in a large bowl. Serve over warm or chilled brown rice with peanut sauce on top and halved eggs on the side.