Baked Chicken Tinga Tacos

Baked Chicken Tinga Tacos

3 tablespoons canola oil

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon oregano

1 tablespoon chipotle powder

1 cup onion, diced

2 garlic cloves, chopped

1 tablespoon tomato paste

4 cups rotisserie chicken, shredded

shredded cheese

tortillas

  1. Heat oven to 400 degrees.
  2. Place the canola oil, cumin, salt oregano and chili powder into a large skillet. Stir and cook over medium-low heat for 5 minutes. Increase the heat to medium and add the onion, garlic and tomato paste. Stir to combine and cook for 5 minutes. Stir occasionally.
  3. Decrease the heat to low. Place the shredded chicken into the skillet and stir until the meat is coated with the mixture. Immediately remove from the heat.
  4. Place the chicken into the tortillas. Top the chicken with cheese. Secure the tacos with a toothpick. Place into the oven and bake at 400 degrees for 10 minutes or until the cheese is melted and meat warmed through.
  5. Place under the broiler until browned and crisped to preference. Serve warm.

Apple Granita

Apple Granita

Author note: The addition of simple syrup is optional and depends on how sweet the apples and apple juice are. Add to the mixture if after created, it seems only slightly sweet. Remember that sweetness is dulled when liquid is frozen, so the mixture needs to be sweeter than you would normally think.

2 to 2 1/2 pounds apples (I prefer a mixture of Pink Lady and Gala), seeded and quartered

2 1/2 cups apple juice, chilled

1 tablespoon fresh lemon juice

simple syrup, see recipe below

  1. In a heavy-duty blender, blend the apples and apple juice together. Pour into a large bowl. Stir in the lemon juice. Add simple syrup to taste.
  2. Cover and place in the fridge and chill until cold (at least 4 hours).
  3. Place the mixture into an ice cream maker (this might have to be done in two batches). Churn for 15-20 minutes, or until the mixture is thickened. Pour into a freezable container, cover and freeze.
  4. Scoop the mixture into serving cups. Serve with apple slices.

for the simple syrup

Place 1 cup of sugar and 1 cup of water into a small saucepan. Heat over low until the sugar is dissolved, stirring occasionally. Remove from the heat and let cool. Store in an airtight container in the fridge.

Grilled Honey-Chili Wings

Grilled Honey-Chili Wings

Author note: Wings tend to taste better when slightly overcooked. The skin is crispier and the fatty dark meat of the wings dry out a bit leaving each bite crispy and delicious. This is personal preference of course. The cook time for these wings at 22 minutes should achieve this desired texture. Be sure to use a thermometer to check the doneness of the wings (165 degrees ).

3 pounds chicken wings

2 tablespoons canola oil

1 teaspoon garlic powder

2 teaspoons kosher salt

2 tablespoons plus 2-3 teaspoons chili powder

2 tablespoons Worcestershire sauce

1/4 cup butter, unsalted

5 garlic cloves, finely chopped

3 tablespoons honey

  1. In a large bowl, combine the canola oil, kosher salt, garlic powder, 2 tablespoons chili powder and Worcestershire sauce. Stir well to combine. Add the chicken wings and toss to coat. Let sit for 15 minutes at room temperature or up to overnight (placed in an airtight container in the fridge).
  2. Meanwhile heat the grill to medium heat.
  3. Place the wings onto the grill. Cook for 20-22 minutes (turning once), or until the wings are crispy and cooked through.
  4. In a saucepan melt the butter over low heat. Add the garlic, let warm through for about 30 seconds to 1 minute (until fragrant). Place the butter into a large bowl. Add the honey and 2-3 teaspoons of chili powder.
  5. Place the grilled wings in the butter sauce and toss well to coat. Add additional chili powder and honey to taste. Serve warm.

Chimichurri Smashed Potatoes

It’s fall and the hustle is here. Often life gets in the way and dinner seems to be an afterthought. Not to mention the sides that go along with the “main” meal.

The struggle doesn’t always just rest with the main dish—the conflict can also arise with making an agreeable side dish for all parties involved. When there is an audience of 2+ there’s bound to be opinions.

Let me help with a recipe that is easy to assemble, make ahead friendly and versatile: Smashed Potatoes with Chimichurri.A quick boil of those cute little round potatoes from Market Street, and a 15 minute roast in the oven yields a crunchy, salty and creamy side dish.

Here’s why this side dish is make-ahead friendly and versatile.Make-Ahead: Chimichurri is an Argentinian wonder sauce, a condiment that can accompany meats, eggs, vegetables and salads. It is liquid gold. However, chimichurri needs time to marinate in order to allow the herbs, oil and vinegar to create flavor. This is the make-ahead element to this dish.

The night before throw all those glorious ORGANIC herbs, olive oil and vinegar that you picked up from Market Street’s STREETSide (because lets face it, it’s fall and the hustle is REAL and someone doing the grocery shopping for you is necessary) into a food processor and blitz. The chimichurri will sit in the fridge developing flavors that you can put on just about anything (double the recipe if you want extras!).Versatility: Some people at the table will try to turn their nose up at the Chimichurri for some reason or another. Perhaps because of all the green (I have one like that) or because the sauce is not ketchup (no shame!). That’s okay. You still have a potato for them that’s crispy and salty on the outside and creamy on the inside; sell it as a round French Fry and it will be gobbled up.But for YOU dear one, and any other adventurous eater at your table, there is chimichurri. It is a wonder sauce to amp up recipes that makes you feel as if dinner can, in fact, feel like an Argentinian vacation.

This side dish is for you and if you’re looking for a quick “main” protein to pair with the potatoes, make a runny egg for you and some scrambled ones for your kids— this combo is perfect for any weeknight hustle.

Chimichurri Smashed Potatoes

chimichurri, see recipe below

3 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

28 ounces (or 2 pounds) Potatoes

  1. Heat the oven to 400 degrees.
  2. Place the potatoes in a large saucepan and fill with enough water to cover the potatoes. Place on the stovetop. Bring the potatoes to a boil and cook until the potatoes are easily pierced with a fork, about 20-25 minutes.
  3. Meanwhile, in a large bowl, combine the olive oil and salt. Set aside.
  4. Strain the cooked potatoes from the water. Place the potatoes in the olive oil mixture mixture. Toss and stir to coat the potatoes.
  5. With a slotted spoon, place the potatoes on a rimmed baking sheet (for easy clean-up line the baking sheet with foil).
  6. With the back of a spatula, or a large spoon, press down on the center of the potatoes until they are “smashed.” Continue to do this with every potato.
  7. Drizzle the any leftover oil and salt mixture on top of the potatoes.
  8. Place in the oven and roast for 15-20 minutes, or until the tops are slightly crispy. Drizzle the chimichurri onto the potatoes. Serve immediately.

for the chimichurri

3/4 cup fresh parsley, lightly packed (leaves and thin stems only)

2 tablespoons fresh oregano, lightly packed

1 tablespoon fresh thyme

5 garlic cloves, quartered

1 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 teaspoon dry red pepper flakes

  1. Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.
  2. Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Umami Ground Beef

Umami Ground Beef

Author note: This recipe is easily doubled. If you don’t have access to an Umami Seasoning blend—use 1 teaspoon kosher salt, 1/2 teaspoon dried thyme and 1/2 teaspoon ground mustard and a pinch of red pepper flakes. A few ideas on how to use the umami ground beef is below:

street tacos- tortillas, avocado, cilantro and cheese

gnocchi- gnocchi, canned diced tomatoes (heated with salt), parmesan, fresh basil torn

skillet- scrambled eggs, cheese, chopped spinach, lemon juice, hot sauce

1 tablespoon canola oil

2 garlic cloves, crushed

1/2 onion, diced

1 tablespoon tomato paste

1 pound ground beef

1/4 teaspoon kosher salt

1/2 teaspoon Umami Seasoning

1 cup low-sodium beef stock

  1. In a skillet combine the canola oil, garlic and onion. Cook over medium-high heat for 5 minutes.
  2. Increase the heat to high and add the ground beef, salt and umami seasoning. Cook until browned and slightly sticking to the skillet, about 6-8 minutes
  3. Reduce the heat to medium-high. Add the tomato paste and brown for 1-2 minutes. Stir constantly.
  4. Add the beef stock to the skillet and deglaze. Bring to a slight boil. Continue to cook until the liquid is reduced and absorbed by the beef, about 4-5 minutes. Stir frequently. Remove from the heat and use the umami ground beef in tacos, pastas or skillets.

Hatch Green Chile Potato Gratin

Hatch Green Chile Potato Gratin

  • Servings: serves 10-12
  • Print
unsalted butter

5 cups gold potatoes, peeled and thinly sliced (1/8 inch thick)

2 cups Hatch green chiles (roasted and peeled), diced

1/2 onion, thinly

1 1/2 cups heavy cream

2 bay leaves, torn in half

3 garlic cloves, crushed

1 1/2 teaspoons kosher salt

2 cups gouda, shredded

1 cup white cheddar, shredded

2 tablespoons unsalted butter

1 cup panko bread crumbs

cilantro, chopped (for topping)

lime wedges

  1. Heat the oven to 400 degrees.
  2. Place the cream, garlic and bay leaves into a small saucepan. Heat on low for 15 minutes.
  3. Grease a 9×13 baking dish with the butter.
  4. Place the potatoes, Hatch chiles and onions into a large bowl. Remove the garlic and bay leaves from the cream mixture. Pour the cream over the vegetable mixture. Stir well to coat. Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
  5. Remove the potato mixture from the cream and lay in overlapping layers until the bottom of the dish is covered. Sprinkle with salt and then with a handful of gouda and cheddar cheese. Continue this process until all the vegetables are used. Press down on the gratin to compress the layers then pour the remaining cream onto the gratin.
  6. Top with the remaining gouda and cheddar.
  7. Combine the melted butter and bread crumbs. Evenly distribute over the top of the gratin.
  8. Place in the oven and bake for 1 hour (or until the potatoes are easily pierces with a knife and feel cooked). Lightly cover the gratin with foil if the top is browning too quickly.
  9. Serve warm topped with cilantro leaves and a squeeze of fresh lime juice. Salt to taste.

EASY DINNER FEED

EASY dinner.

If this stirs something in your soul, or you simply want to make dinner quickly, then these 5 recipes from the APLK archive are for you.

All 5 of these recipes are filled with basic ingredients and minimal effort. Some may take awhile to simmer or bake, but you won’t be doing work– which is what so many are looking for on the weeknights.

Sit back and enjoy the scroll.

Best,

Rebecca

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Bacon Wrapped Herb Pork Tenderloin

Quick Black Beans and Rice

Gochujang Boy Choy Wraps

Instant Pot Shrimp Fra Diavolo

 

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