Chicken Tacos

I got this recipe from America's Test Kitchen, we tried it last night and it was delicious and pretty easy to make...

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.

Ingredients

3	tablespoons unsalted butter
4	garlic cloves , minced
2	teaspoons minced chipotle chiles in adobo sauce
1/2	cup orange juice
1	tablespoon Worcestershire sauce
3/4	cup chopped fresh cilantro leaves
4	boneless, skinless chicken breasts (about 1 1/2 pounds)
1	teaspoon yellow mustard
	Salt and pepper
12	(6-inch) flour tortillas

Instructions

1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.

two new dinners

Hawaiian haystacks

we had these last sunday for dinner. it was easy and a nice change to the sunday usuals.

1/2 c. butter

1/2 c. flour

1/2 tsp. salt

3 c. milk

1 can Cream of Mushroom w/ Roasted Garlic soup

1 c. mushrooms, sliced

6 c. chicken breast, diced cooked

sticky rice cooked

Melt butter, add flour, and salt.  Add milk and cook until thickened stirring constantly.  Add mushroom soup, mushrooms, and chicken.  Simmer over low heat for 15 minutes.  Serve over sticky rice and top with toppings. 

suggested toppings:

grated cheese               Pineapple, Tomatoes, coconut

chopped celery            slivered almonds, green onions

chow main noodles     water chestnuts, and soy sauce

we thought it was delicious. we got this recipe from the "the domestic art" cookbook. if you are looking for an awesome cookbook this is the one to get! all the recipes so far have been delicious!

white chicken chili!

I love this soup! yum, my favorite part is the hominy, every time I make this I wonder why I don't make it more often! delicious!

2 chicken breaths

2 cans great northern beans

2 cans chicken broth

1 lg can hominy

1/2 can green chile's

1 tsp cumin

1/2 tsp salt

1/2 oregeno

1/4 tsp cayanne pepper

1 clove garlic minced

Drain and rinse beans and hominy. put all ingredients in crock pot on low for 6-8 hours. just before serving shred chicken breasts and mix into soup. top with sour cream, pepper jack or cheddar cheese (this is optional because it's really good plain)

**my sidenotes** james thought that maybe we could have put in 1/2 tsp cumin instead of a whole tsp. he said it was hot, so you can choose, i don't think it would take away from the flavor.  also i added a whole can of green chile's.