Pip's Plate

Mmmmm….gotta love tacos. If you’ve read any of my blog, you know that tacos are one of my favorite things to make. I don’t even know if I’ve ever made the same taco twice – it always depends on what I have in my fridge.

I was looking for something to make the other week (yeah, I know, I’m way behind on blogging) and came across this recipe on Food Network. I will definitely be making it again! It’s really easy, and the tomatillo “pesto” (if you will) is divine. The honey makes this piece of the recipe top notch.

This is not only a very healthy recipe, it’s extremely quick. It took about 25 minutes to make this meal. Add the rice, and you’ve got a complete meal. Heck, start out with some chips and salsa if you’re feeling snacky. Oh, and don’t forget some Mexican beer to wash this down.

The taco recipe calls for grilling most of the ingredients, but I made do with a stove top and I’ll include my notations.

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Serves 4

6 tomatillos, husked, washed, and grilled until blackened*

1 serrano, grilled until blackened*

olive oil

1/2 small red onion, coarsely chopped

2 cloves garlic

1 cup chopped fresh cilantro

1 lime, juiced

2 T honey

1 1/2 cups shredded rotisserie chicken**

8 tortillas

1 cup crumbled queso fresco

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.

*If cooking inside on stovetop: using tongs, hold tomatillos and serrano over open High flame until blackened (they’ll pop so be careful). Cut the tomatillos in quarters and roughly cut the serrano. Add to saute pan with a little olive oil over medium-high heat. Saute until soft.

Place tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place tomatillo mixture in a large saute pan and place on the grates of the grill. (Alternately, add to saute pan on medium-high heat on stovetop). Bring themixture to a simmer, add the chicken, and heat through.

Place the tortillas on the grill (or warm in a 200 degree oven, wrapped in foil) and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of the queso fresco.

**You can also purchase 1.5# organic chicken breasts and poach them in water, then shred. This keeps it healthier and you can control what additives are in the meat. In a medium pan, heat water over high heat, add chicken, when boiling, reduce to a simmer, cover and cook through. Remove chicken breasts from water. Using two forks, pull the chicken apart.

source Food Network

Toasted-garlic Rice with Fresh Herbs and Lime

Serves 6

You can really use any combination of fresh herbs, keeping cilantro and parsley as the base. My grocery store didn’t have mint or marjoram that day, so I substituted fresh tarragon. You could throw some basil in this too and I’m sure it would be delish.

You can also make this dish in a rice cooker (which is WAY easier). I’ve noted the changes below.

1 1/2 cups uncooked long-grain white rice

3 cups low sodium chicken broth

2 T fresh lime juice

2 T extra virgin olive oil

12 large garlic cloves

3/4 t salt

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh Italian parsley

2 T chopped fresh mint

1 T chopped fresh marjoram

1 1/2 t grated lime peel

IF NOT USING RICE COOKER

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; saute until golden and sticky, about 1 minute. Add rice, stir 2 minutes. Add hot broth mixture and 3/4 t salt and bring to boil. Reduce heat to low, cover. Cook until rice is tender, about 20-25 minutes. Turn off heat; let stand covered for 10 minutes. Add herbs and lime peel to rice. Fluff with fork. Season with additional salt if desired.

IF USING RICE COOKER

Heat oil in large saucepan over medium heat. Add garlic; saute until golden and sticky, about 1 minute. Place rice in rice cooker. Add garlic and oil, stir to coat rice. Add chicken broth and lime juice. Cook for 20 minutes. Let stand for 5-10 minutes. Add herbs and lime peel, fluff with fork.

source Bon Appetit March 2003 on epicurious