Chipotle Orange Chicken Tacos

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 5 cloves garlic, smashed

• 1 teaspoon dried oregano

• Salt

• 2-4 chipotle peppers in adobo, chopped

• 1/2 cup orange Juice

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• Corn Tortillas

Spicy Pineapple Slaw

• 2 cups shredded purple cabbage

• 1 cup fresh pineapple chunks

• 1 jalapeño, chopped, and seeded, if desired

• 1/4 cup fresh cilantro, chopped

• Juice and zest of 1 lime

• Juice of half an orange

• Salt

• 1 lime, cut into wedges

Recipe

1. To make the slaw, in a bowl combine lime zest, juice, orange juice, cabbage, pineapple, cilantro, and jalapeno if using. Toss until coated, cover and refrigerate until service.

2. In a pressure cooker, add the chicken, garlic, oregano, salt, adobe peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Use the natural or quick release function and release the steam for 5 minutes. 

3. Shred with two forks. Stir in the lime juice and cilantro. 

4. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

5. Spoon chicken into warm tortillas and top with slaw, and serve with wedged lines.

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 1 yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 2-3 chipotle peppers in adobo sauce, chopped

• 1/2 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 (14.5 oz.) can crushed fire-roasted tomatoes

• 1/4 cup low sodium chicken stock or water

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo 

• crumbled cotija cheese

• 1 lime, cut into wedges

Recipe

1. Heat oil in a Dutch oven or large heavy bottom pot over medium-high heat. Add chicken thighs, cook until browned, about 6 minutes. Flip thighs and continue to cook until the other side is lightly browned, about 3 minutes. Transfer chicken to a plate, set aside.

2. In the same pot, add onions and garlic, cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. 

3. Add oregano and cumin and cook until fragrant. Add the can of tomatoes, and the chipotles in adobo, stir to combine. Remove from heat and allow to cool. 

4. Transfer sauce to a blender or food processor and puree until smooth. Pour sauce back into the pan, stir in the chicken stock, and bring to a boil over medium heat. 

5. Nestle the chicken thighs in the sauce, reduce to a simmer, and cook until the chicken is done, registering at 165°F, about 15-20 minutes. Transfer chicken to a plate and let sit  until it is cool enough to handle. Shred the chicken meat into strips. Stir chicken back into the sauce and cook over medium heat until warmed through. Remove from heat and season to taste. 

6. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

7. Spoon chicken into warm tortillas and top with avocado, salsa, cilantro, and cotija cheese. Serve with lime wedges.

Chef Jose Andres : Mushroom Orzo Risotto

April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed

Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.

Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!

The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.

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Ingredients 

• 2 cups vegetable stock

• 2 cups whole milk

• 1 ounce dried porcini mushrooms, rinshed

• 2 tablespoons extra- virgin olive oil 

• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced

• Salt 

• 2 tablespoons butter

• ⅓ minced onion 

• 2 garlic cloves, minced

• 1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto) 

• ¼ cup white wine 

• Black pepper

• Freshly grated Parmigiano - Reggiano

Recipe

1. Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.

3. Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.

4. Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. 

5. Add the przo and stir to coat it evenly with the butter. 

6. Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. 

7. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more. 

8. The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.

9. Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.

Leafy Herb Salad

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Ingredients

•  4 cups spicy greens, such as arugula, mizuna or torn mustard greens

• 1 bunch parsley, leaves and tender stems  

•  1 bunch cilantro, leaves and tender stems

• 1 bunch chives, coarsely chopped

• 1 to 2 cups fresh mint (or dill leaves)

• 1 lemon

•  Flaky salt and freshly ground black pepper

•  Olive oil

Recipe

1. Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves.

2. Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

     Recipe by Alison Roman
   

Brown Butter Mashed Sweet Potatoes

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Ingredients

• 39 oz. sweet potatoes ( about 2 ½ lbs) , peeled and cut into 1-inch cubes

• Salt & pepper

• 1 stick salted butter

• ½ cup whole milk

• 4 - 6 leaves fresh sage

Recipe

1. Bring a large pot of water to a boil. Add sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.

2. Drain the cooked potatoes and add them to a food processor. Add the milk, season with salt and pepper and pulse until the mixture is creamy and smooth. Taste to adjust any seasoning.

3. Meanwhile, melt the stick of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Stir the browned bits off of the bottom of the pan. 

4. Pour the potatoes in a serving bowl. Top the potatoes with the brown butter sauce, and sage leaves.