Duck with Apple and Collards
Showing posts with label sauteed. Show all posts
Showing posts with label sauteed. Show all posts
Monday, February 17, 2014
Borrowed: Duck with Apple and Collards
Duck with Apple and Collards
Monday, January 24, 2011
Recipe: Southwestern Pork and Cabbage
I had a red cabbage that I needed to use, but wanted something a little lighter than the typical German or Eastern European variations I normally do. So, I decided to apply some southwest flavor and came up with something that was just really, really darn tasty.
Ingredients:
1/2 head of a large red cabbage, shredded
1 1/4 lbs. boneless pork loin chops, pounded thin and sliced thin
6 tomatillos, peeled, blanched in hot water for 3 - 4 minutes to soften
1/2 large white onion, diced loosely
2 red jalapenos, chopped fine
1 bunch of cilantro, chopped fine
3 tbsp. minced garlic
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 tbsp. sea salt
2 tbsp. red wine vinegar
3 tbsp. dry white wine
1/2 cup chicken broth
1 tbsp. canola oil
Directions:
Heat the canola oil in a large, deep pan over medium high heat. Add the garlic and chopped jalapeno. Saute until fragrant. Add the sliced pork. Cook until the pork is almost done, about 8 minutes. Add the vinegar, white wine, dry spices, salt, and 1/2 of the chicken broth (1/4 cup). Cover, reduce heat to medium. Simmer the pork for approximately 15 minutes to tenderize. Add the cabbage and remaining chicken broth. Recover. Cook until the cabbage is completely tender, about 20 - 25 more minutes, stirring infrequently. Stir in the cilantro and remove from heat.
In a food processor, puree the blanched tomatillos and onion together. Serve as a side sauce with the pork/cabbage. Warm some small flour or corn tortillas and serve.
Makes 6 servings.
Ingredients:
1/2 head of a large red cabbage, shredded
1 1/4 lbs. boneless pork loin chops, pounded thin and sliced thin
6 tomatillos, peeled, blanched in hot water for 3 - 4 minutes to soften
1/2 large white onion, diced loosely
2 red jalapenos, chopped fine
1 bunch of cilantro, chopped fine
3 tbsp. minced garlic
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 tbsp. sea salt
2 tbsp. red wine vinegar
3 tbsp. dry white wine
1/2 cup chicken broth
1 tbsp. canola oil
Directions:
Heat the canola oil in a large, deep pan over medium high heat. Add the garlic and chopped jalapeno. Saute until fragrant. Add the sliced pork. Cook until the pork is almost done, about 8 minutes. Add the vinegar, white wine, dry spices, salt, and 1/2 of the chicken broth (1/4 cup). Cover, reduce heat to medium. Simmer the pork for approximately 15 minutes to tenderize. Add the cabbage and remaining chicken broth. Recover. Cook until the cabbage is completely tender, about 20 - 25 more minutes, stirring infrequently. Stir in the cilantro and remove from heat.
In a food processor, puree the blanched tomatillos and onion together. Serve as a side sauce with the pork/cabbage. Warm some small flour or corn tortillas and serve.
Makes 6 servings.
Monday, December 13, 2010
Recipe: Bubble and Squeak
While definitely inspired by the British pub food staple, my version is just a bit healthier and has a lot more flavor and kick. Cook in a very deep and large cast iron skillet with a lid available for best results.
Ingredients:
5 large chicken apple or other chicken/turkey based sausage link (I use Trader Joe's Sweet Apple), diced
2 large russet potatoes, cubed
1 large or 2 small turnips, cubed
2 large leeks, finely chopped
6 small or 4 medium radishes, finely chopped (I used small French breakfast radishes)
1 head of savoy or other green cabbage, core removed, finely chopped
2 1/2 tbsp. minced garlic
2 tsp. Cajun seasoning (I use Emeril's)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cracked red pepper
1 1/2 tsp. fresh or 1/2 tsp. dried rosemary
2 sprigs fresh or 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 stick unsalted butter
1 tbsp. canola or other neutral oil
1/3 cup chicken broth
1 tsp. of cornstarch, dissolved in water
Directions:
Put the potatoes and turnips in a large pot full of boiling water. Boil for 10 minutes to soften then drain and set aside.
Heat butter and oil in the skillet over medium-high heat. After butter is melted and sizzling, add the garlic and saute for about 4 minutes until fragrant. Add the diced sausage, cover, and cook until the sausages begin to brown, about 8 - 10 minutes. Add the radishes and leeks and saute until the leeks are soft, about another 5 - 6 minutes. Add the potatoes, turnips, cabbage, and all remaining spices to the skillet. Pour the chicken broth over the mixture. Re-cover and saute, stirring occasionally, until the cabbage is fully wilted and soft, approximately 10 - 15 minutes. Uncover, add the dissolved cornstarch, and continue mixing together until the mixture becomes quite stiff. Press the mixture down against the bottom of the skillet and allow to cook untouched. Cook until browned on the bottom, about another 7 - 8 minutes. Remove from heat and serve.
Makes 6 pub-sized portions.
Ingredients:
5 large chicken apple or other chicken/turkey based sausage link (I use Trader Joe's Sweet Apple), diced
2 large russet potatoes, cubed
1 large or 2 small turnips, cubed
2 large leeks, finely chopped
6 small or 4 medium radishes, finely chopped (I used small French breakfast radishes)
1 head of savoy or other green cabbage, core removed, finely chopped
2 1/2 tbsp. minced garlic
2 tsp. Cajun seasoning (I use Emeril's)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cracked red pepper
1 1/2 tsp. fresh or 1/2 tsp. dried rosemary
2 sprigs fresh or 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 stick unsalted butter
1 tbsp. canola or other neutral oil
1/3 cup chicken broth
1 tsp. of cornstarch, dissolved in water
Directions:
Put the potatoes and turnips in a large pot full of boiling water. Boil for 10 minutes to soften then drain and set aside.
Heat butter and oil in the skillet over medium-high heat. After butter is melted and sizzling, add the garlic and saute for about 4 minutes until fragrant. Add the diced sausage, cover, and cook until the sausages begin to brown, about 8 - 10 minutes. Add the radishes and leeks and saute until the leeks are soft, about another 5 - 6 minutes. Add the potatoes, turnips, cabbage, and all remaining spices to the skillet. Pour the chicken broth over the mixture. Re-cover and saute, stirring occasionally, until the cabbage is fully wilted and soft, approximately 10 - 15 minutes. Uncover, add the dissolved cornstarch, and continue mixing together until the mixture becomes quite stiff. Press the mixture down against the bottom of the skillet and allow to cook untouched. Cook until browned on the bottom, about another 7 - 8 minutes. Remove from heat and serve.
Makes 6 pub-sized portions.
Tuesday, June 22, 2010
Recipe: Shrimp Creole
Ingredients:
2 lbs. of peeled and deveined shrimp
3 bell peppers, preferably red or yellow, diced
3 tbsp. minced garlic
2 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. paprika
2 tsp. salt
1 tsp. ground oregano
1 tsp. dried thyme
1 tsp. dried tarragon
1 tsp. ground cumin
2 habanero peppers, finely diced
1 1/2 cups of yellow onion, diced
3 cups of diced tomatoes (1 large can), drained
1/4 cup of butter (approx. 1/2 stick)
1/4 cup of canola oil
4 tbsp. rice flour
1/2 cup of water
2 tbsp. olive oil
Directions:
Heat the olive oil in a skillet over medium-high heat. Add the onions, bell peppers, habaneros, and garlic and saute until the onions are translucent - approximately 10 minutes. In a deep pan, heat the butter and canola oil over medium heat until the butter is fully melted and the mixture is hot. Add the flour to the oil mixture slowly, stirring to make a thick roux. Heat the roux until it turns a light brown color, stirring frequently. Stir in the water, dry spices, shrimp, tomatoes and the sauteed onion/pepper mixture. Cover and simmer, stirring occasionally, for approximately 10 - 15 minutes until the shrimp are pink. Final consistency should be similar to a gravy. If not thick enough for you, mix 2 tsp. of cornstarch into 1 tbsp. of warm water and stir into the plan to thicken. Serve over rice.
Makes 8 servings.
Saturday, May 9, 2009
Recipe: Seafood Risotto
I made this for a friend of mine who was here a couple of weeks ago... and still have some in the freezer that I'll get around to eating ;). It turned out really well!
Ingredients:
1 lb. of 30 - 40 count shrimp, peeled and deveined
1 lb. of small bay scallops
2/3 lb. of lump dungeness crab meat
2 cups of asparagus, blanched and diced
3 1/2 cups of arborio rice
1 1/2 cups of dry sherry
5 1/2 cups of chicken broth
4 tbsp. of butter
2 tsp. of salt
2 tsp. of white pepper
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh tarragon
2 tbsp. minced garlic
2 tsp. dried oregano
2/3 cup shredded parmesan
2/3 cup crumbled gorgonzola
2 tbsp. of olive oil
Directions:
In a large pan, melt the butter over medium heat. Once the butter is melted, add the seafood and stir to evenly distribute the butter. Add the salt, white pepper, minced garlic, and dried oregano. Continue stirring frequently, cooking the seafood. All of the seafood should cook in about 8 - 10 minutes. When the shrimp turn a nice shade of pink, you know you're done. Add the fresh basil and tarragon, stir to incorporate and set aside.
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the arborio rice to the oil and stir to coat all rice kernels with the oil. Continue heating and turning frequently until the rice starts to turn a light brown color. Not all rice kernels will turn brown, but you don't want any getting too brown - those will be burnt! Once the rice has started to turn color, add the dry sherry to the pot and stir to incorporate. Continue stirring until almost all of the liquid has been absorbed by the rice - but not so much that the rice starts sticking to the bottom of the pot! Add 1/2 cup of the chicken broth and repeat this process - stirring until the liquid is absorbed. Once absorbed, add another 1/2 cup of the chicken broth. Continue this process until you're out of chicken broth and all of the liquid is absorbed.
Add the diced asparagus and the seafood mixture you completed earlier to the pot and stir to evenly incorporate. Add the parmesan and gorgonzola cheeses and stir to incorporate evenly. Turn off the heat and let sit for about 3 minutes. Serve as a main course.
Makes 8 main course servings.
Ingredients:
1 lb. of 30 - 40 count shrimp, peeled and deveined
1 lb. of small bay scallops
2/3 lb. of lump dungeness crab meat
2 cups of asparagus, blanched and diced
3 1/2 cups of arborio rice
1 1/2 cups of dry sherry
5 1/2 cups of chicken broth
4 tbsp. of butter
2 tsp. of salt
2 tsp. of white pepper
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh tarragon
2 tbsp. minced garlic
2 tsp. dried oregano
2/3 cup shredded parmesan
2/3 cup crumbled gorgonzola
2 tbsp. of olive oil
Directions:
In a large pan, melt the butter over medium heat. Once the butter is melted, add the seafood and stir to evenly distribute the butter. Add the salt, white pepper, minced garlic, and dried oregano. Continue stirring frequently, cooking the seafood. All of the seafood should cook in about 8 - 10 minutes. When the shrimp turn a nice shade of pink, you know you're done. Add the fresh basil and tarragon, stir to incorporate and set aside.
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the arborio rice to the oil and stir to coat all rice kernels with the oil. Continue heating and turning frequently until the rice starts to turn a light brown color. Not all rice kernels will turn brown, but you don't want any getting too brown - those will be burnt! Once the rice has started to turn color, add the dry sherry to the pot and stir to incorporate. Continue stirring until almost all of the liquid has been absorbed by the rice - but not so much that the rice starts sticking to the bottom of the pot! Add 1/2 cup of the chicken broth and repeat this process - stirring until the liquid is absorbed. Once absorbed, add another 1/2 cup of the chicken broth. Continue this process until you're out of chicken broth and all of the liquid is absorbed.
Add the diced asparagus and the seafood mixture you completed earlier to the pot and stir to evenly incorporate. Add the parmesan and gorgonzola cheeses and stir to incorporate evenly. Turn off the heat and let sit for about 3 minutes. Serve as a main course.
Makes 8 main course servings.
Saturday, April 11, 2009
Recipe(s): Simple Comforts
Last night I had a visitor, and we were really craving simple comfort food. Given the simplicity of these dishes, I don't really need to give them their own blog posts. I'm putting them here together: Herb and Garlic Roasted Chicken Breasts, Gorgonzola Smashed Potatoes, and Sauteed Swiss Chard. Enjoy!
Ingredients:
Herb and Garlic Roasted Chicken
2 lbs. bone-in, skin-on chicken breasts (approximately 4 half-breasts)
4 tbsp. unsalted butter
2 tbsp. minced garlic
2 tsp. herbs de Provence
1 tsp. black pepper
1/2 tsp. sea salt
Gorgonzola Smashed Potatoes
8 medium red potatoes
1 bunch chives, finely chopped
1 cup fat-free half-and-half
4 tbsp. unsalted butter
2 tsp. black pepper
2 tsp. sea salt
2 tbsp. minced garlic
4 oz. crumbled gorgonzola cheese (approx. 3/4 cup)
Sauteed Swiss Chard
2 bunches of swiss chard, cut or torn into large strips
4 pieces of lean bacon
1 tsp. cracked red pepper
Directions:
Preheat oven to 275 degrees. Place racks on lowest rungs in the oven. Melt 4 tbsp. of butter in a small saucepan on the stove. Add herbs de provence and garlic once butter is melted. Place chicken breasts skin up on a roasting rack inside a deep roasting pan. Coat the breasts with the salt and pepper. Using a pastry or BBQ brush, baste the outside of the chicken with the butter mixture. Cover the roasting pan with foil and place in the oven. Roast for 1 hr. 45 minutes, remove foil. Using the pastry/BBQ brush, baste the breasts with the juices and spices that have fallen to the bottom of the roasting pan. Place back in the oven for about 45 minutes until the skin is brown and slightly crisp.
Dice potatoes into 1 inch cubes (I always leave the skin on mine, but do what you like). Place the potatoes into a large pot with the minced garlic and salt. Pour in enough cold water to cover the potatoes plus 1/2 inch. Place on high heat. Once boiling, reduce heat to medium high and continue simmering for 25 - 30 minutes. Drain potatoes and put back into pot. Add half-and-half. Using a potato masher, smash the potatoes until they become creamy. Add the butter, chives, pepper, and gorgonzola. Mix with a wooden spoon until fully mixed and creamy.
Dice the bacon. Place into a large skillet over medium heat. Cook until bacon pieces are crisp. Take out all but 1 tbsp. of the bacon fat. Add the swiss chard and cracked red pepper. Saute, turning all the ingredients frequently, for about 7 - 9 minutes.
Chicken - Makes 4 servings.
Potatoes - Makes 6 servings.
Swiss Chard - Makes 4 servings.
Ingredients:
Herb and Garlic Roasted Chicken
2 lbs. bone-in, skin-on chicken breasts (approximately 4 half-breasts)
4 tbsp. unsalted butter
2 tbsp. minced garlic
2 tsp. herbs de Provence
1 tsp. black pepper
1/2 tsp. sea salt
Gorgonzola Smashed Potatoes
8 medium red potatoes
1 bunch chives, finely chopped
1 cup fat-free half-and-half
4 tbsp. unsalted butter
2 tsp. black pepper
2 tsp. sea salt
2 tbsp. minced garlic
4 oz. crumbled gorgonzola cheese (approx. 3/4 cup)
Sauteed Swiss Chard
2 bunches of swiss chard, cut or torn into large strips
4 pieces of lean bacon
1 tsp. cracked red pepper
Directions:
Preheat oven to 275 degrees. Place racks on lowest rungs in the oven. Melt 4 tbsp. of butter in a small saucepan on the stove. Add herbs de provence and garlic once butter is melted. Place chicken breasts skin up on a roasting rack inside a deep roasting pan. Coat the breasts with the salt and pepper. Using a pastry or BBQ brush, baste the outside of the chicken with the butter mixture. Cover the roasting pan with foil and place in the oven. Roast for 1 hr. 45 minutes, remove foil. Using the pastry/BBQ brush, baste the breasts with the juices and spices that have fallen to the bottom of the roasting pan. Place back in the oven for about 45 minutes until the skin is brown and slightly crisp.
Dice potatoes into 1 inch cubes (I always leave the skin on mine, but do what you like). Place the potatoes into a large pot with the minced garlic and salt. Pour in enough cold water to cover the potatoes plus 1/2 inch. Place on high heat. Once boiling, reduce heat to medium high and continue simmering for 25 - 30 minutes. Drain potatoes and put back into pot. Add half-and-half. Using a potato masher, smash the potatoes until they become creamy. Add the butter, chives, pepper, and gorgonzola. Mix with a wooden spoon until fully mixed and creamy.
Dice the bacon. Place into a large skillet over medium heat. Cook until bacon pieces are crisp. Take out all but 1 tbsp. of the bacon fat. Add the swiss chard and cracked red pepper. Saute, turning all the ingredients frequently, for about 7 - 9 minutes.
Chicken - Makes 4 servings.
Potatoes - Makes 6 servings.
Swiss Chard - Makes 4 servings.
Saturday, November 1, 2008
Recipe: Turkey Scallopini over Sauted Spinach
Ingredients:
1 1/2 lb. of turkey breast tenderloins
1 cup flour
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. kosher salt
1 tsp. paprika
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. black pepper
2 eggs
2 tbsp. of half and half
9 oz. of fresh spinach
2 tbsp. butter
2 tbsp. minced garlic
1/2 cup of canola oil
Directions:
Cut turkey tenderloins into 8 equal portions, put between two pieces of wax/parchment paper, and pound the crap out of them until they are flat (approx. 1/4 to 1/3 inch thick).
In a large plastic bag, mix the flour with the dry spices and set aside. In a small bowl, whisk together the eggs and half and half. Dip each turkey portion in the egg wash and then put into the plastic bag with the flour and spices. Shake vigorously to coat the turkey portions with the breading.
In one large skillet, heat the canola oil over medium to medium-high heat. Cooking in batches, place the turkey into the hot oil and fry about 4 minutes on each side. Place on paper towels to drain off excess oil.
In another skillet, melt the butter over medium heat. Add the minced garlic and saute the garlic for about 3 minutes to open up its flavor. Add the fresh spinach to the skillet in batches tossing frequently to wilt. Once all the spinach is in the skillet and fully wilted, remove from heat.
Serve turkey over a bed of spinach.
(NOTE: you can make this exact same recipe using boneless, skinless chicken breast)
Makes 4 servings.
1 1/2 lb. of turkey breast tenderloins
1 cup flour
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. kosher salt
1 tsp. paprika
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. black pepper
2 eggs
2 tbsp. of half and half
9 oz. of fresh spinach
2 tbsp. butter
2 tbsp. minced garlic
1/2 cup of canola oil
Directions:
Cut turkey tenderloins into 8 equal portions, put between two pieces of wax/parchment paper, and pound the crap out of them until they are flat (approx. 1/4 to 1/3 inch thick).
In a large plastic bag, mix the flour with the dry spices and set aside. In a small bowl, whisk together the eggs and half and half. Dip each turkey portion in the egg wash and then put into the plastic bag with the flour and spices. Shake vigorously to coat the turkey portions with the breading.
In one large skillet, heat the canola oil over medium to medium-high heat. Cooking in batches, place the turkey into the hot oil and fry about 4 minutes on each side. Place on paper towels to drain off excess oil.
In another skillet, melt the butter over medium heat. Add the minced garlic and saute the garlic for about 3 minutes to open up its flavor. Add the fresh spinach to the skillet in batches tossing frequently to wilt. Once all the spinach is in the skillet and fully wilted, remove from heat.
Serve turkey over a bed of spinach.
(NOTE: you can make this exact same recipe using boneless, skinless chicken breast)
Makes 4 servings.
Sunday, September 28, 2008
Recipe: Fusilli with Chicken and Tomatoes
Can you tell I'm having a very lazy Sunday? I'm on a cooking spree!!! Yes, I skipped the Folsom Street Fair this year. I've seen enough nekkid grandpas to last me at least 4 reincarnations so I decided to hide at home with my pooch this year. Anyways, on to the recipe...
Ingredients:
1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast
Directions:
Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.
Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.
Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.
Makes about 6 servings.
Ingredients:
1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast
Directions:
Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.
Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.
Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.
Makes about 6 servings.
Recipe: The Chicken and the Egg Tacos
This is a breakfast dish I cooked up that blends a little bit of my southern roots with some West Coast Mexican flavors. In the south, chicken and egg biscuits are a common breakfast dish because both chicken and eggs are so plentiful in the south. Heck, my home state of Georgia is the largest producer of both, which should tell you something. But, I didn't feel like going through the effort of making biscuits this morning, so I added a few Mexican touches to get a completely different concoction that turned out really well.
Ingredients:
1 lb. boneless, skinless chicken breasts
4 large eggs
1 large green heirloom tomato (other colors are OK, I just prefer the green :))
1 red bell pepper
1/2 cup chopped scallions, green and white parts
2 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
1/2 tsp. of chipotle chili powder
1 tsp. kosher salt
2/3 cup of shredded pepper jack cheese
8 small flour tortillas (soft taco size)
2 1/2 tbsp. of olive oil
2 tbsp. of milk (I use non-fat)
Salt and pepper to taste
Directions:
Dice the heirloom tomato and red bell pepper together into a medium sized bowl. Add the scallions, garlic, cumin, paprika, chipotle chili powder, and kosher salt and mix together. Cover and place in the refrigerator.
Pound the chicken breasts out between two sheets of wax paper until they are a little more than 1/4 inch thick. Sprinkle generously with salt and pepper. Put 2 tbsp. of olive oil in a large skillet over medium heat. Sautee the chicken breasts in the olive oil about 10 - 12 minutes, turning frequently, until browned and cooked completely through. Cut the cooked chicken into thin strips and set aside.
In a small skillet, put 1/2 tbsp. of olive oil over medium heat. In a small bowl, whisk the eggs together with a little salt and pepper and the milk until fully beaten. Place the eggs in the skillet and cook until fully scrambled, turning and separating constantly.
Warm the tortillas either in the microwave or in the oven according to package directions. Get the salsa mixture you made earlier from the refrigerator. In each tortilla, place equal portions of the scrambled egg, sliced chicken, pepper jack cheese, and salsa. Fold and serve!
Makes 4 servings (two tacos per serving).
Ingredients:
1 lb. boneless, skinless chicken breasts
4 large eggs
1 large green heirloom tomato (other colors are OK, I just prefer the green :))
1 red bell pepper
1/2 cup chopped scallions, green and white parts
2 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
1/2 tsp. of chipotle chili powder
1 tsp. kosher salt
2/3 cup of shredded pepper jack cheese
8 small flour tortillas (soft taco size)
2 1/2 tbsp. of olive oil
2 tbsp. of milk (I use non-fat)
Salt and pepper to taste
Directions:
Dice the heirloom tomato and red bell pepper together into a medium sized bowl. Add the scallions, garlic, cumin, paprika, chipotle chili powder, and kosher salt and mix together. Cover and place in the refrigerator.
Pound the chicken breasts out between two sheets of wax paper until they are a little more than 1/4 inch thick. Sprinkle generously with salt and pepper. Put 2 tbsp. of olive oil in a large skillet over medium heat. Sautee the chicken breasts in the olive oil about 10 - 12 minutes, turning frequently, until browned and cooked completely through. Cut the cooked chicken into thin strips and set aside.
In a small skillet, put 1/2 tbsp. of olive oil over medium heat. In a small bowl, whisk the eggs together with a little salt and pepper and the milk until fully beaten. Place the eggs in the skillet and cook until fully scrambled, turning and separating constantly.
Warm the tortillas either in the microwave or in the oven according to package directions. Get the salsa mixture you made earlier from the refrigerator. In each tortilla, place equal portions of the scrambled egg, sliced chicken, pepper jack cheese, and salsa. Fold and serve!
Makes 4 servings (two tacos per serving).
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