Tag Archives: Poultry

Crunchy Chicken Tacos with Honey Chipotle Glaze and Tangy Slaw

23 Aug

I’m going to make this post short and sweet because it is 9:24pm and lets just be honest, my bedtime was 24 minutes ago.

I know, I know, I’m 25 years old and I should be out doing things, but really, I have always been this way.

Yep I was the kid that asked to go to bed. The kid that would make my parents bring me home to sleep in my own bed, when they brought me to hang out with their friends kids while they played cards. Making the other kids extremely upset because then they had to go to bed too.

When I got older, I would sleepwalk and then somewhere around that time I started sleep talking too. Which luckily for Mr. Delish, I still do to this day.

You might think I’m being sarcastic when I say luckily, but he finds this phenomenon hilarious. He discovered it quite a few years ago when we were on vacation in the Dominican Republic. We went to bed one night and a little while later I woke him up talking about a card with stars on it. He figured out I was talking about our room key and then proceeded to converse with me about it. Eventually I woke up and was totally embarrassed.

He still takes the opportunity to talk back to me when I’m sleep talking. Apparently we have had some interesting conversations. And I don’t get embarrassed anymore, I just get really annoyed when I wake up to him busting a gut over my quirk. He is a joy to live with sometimes.

ANYWAYS.

As you may be able to tell, I like me some tacos!

These are some of the taco recipes I have posted on Miss Delish:

Crispy Prawn Tacos

Crunchy Coconut Shrimp Tacos

Honey & Garlic Braised Chicken Tacos

Spicy Beef Tacos

I think it has something to do with the fact that I like toppings. Guacamole, Pico de Gallo, sour cream, hot sauce, cilantro, coleslaw etc.

Or maybe it’s just because I like frying things.

Either way, I hope you enjoy!

 

Honey Chipotle Glazed Chicken Tacos:

Serves 4

1/3 cup mayonnaise

1 tbsp whole grain dijon mustard

2 tablespoons white wine vinegar

2 cups coleslaw mix

2 boneless skinless chicken breasts, cubed

1 1/2 cups flour

1 egg, beaten

1 tsp water

2 cups panko breadcrumbs

1/2 of a 7 oz tin chipotles in adobo

1/4 cup liquid honey

Coconut oil for frying

Salt for seasoning

Flour tortillas

Cilantro for serving

Salt and pepper to season

 

In a medium bowl, whisk together the mayonnaise, dijon, vinegar, and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

To setup your breading station, grab three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, mix the beaten egg and water together. And in the third add the panko.

Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely. Place each piece onto a baking sheet lined with wax paper. Repeat with the rest of the pieces of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours. This helps the breading stick.

When you’re ready to cook, in a small sauce pan, add the chipotles in adobo, and the honey, and warm over medium heat until glossy and quite thin, about 5-6 minutes. Remove the chipotles and discard, so you are just left with the sauce. Keep warm over low heat.

In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about an inch and a half up the side of the pot, it will start melting immediately. Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom. Start frying the chicken in batches, until it is a deep golden brown color. About 3 minutes.

Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt. Repeat with more batches until all the chicken is fried.

Warm some tortillas in the microwave for about15 seconds. Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze. Top with a scoop of coleslaw and some cilantro leaves.

Enjoy!

 

Lemony Honey Mustard Chicken Skewers

11 Jul

Good morning lovelies! I hope everyone had a fab evening and is off to a good Wednesday.

Last night Mr. Delish and I had my birthday dinner at a place called Stonegrill. It is sitting right on False creek and on Granville Island so it has amazing views. We went for a fairly late dinner by the time we both got home from work, so we got to see an amazing sunset. I’ll tell you more about our dinner in another post.

The other night we were getting ready¬† for dinner and since it was smoking hot here all day, we decided we wanted to make something light and healthy for dinner and we definitely didn’t want to turn on the stove to make anything. We decided to make these chicken skewers and they totally hit the spot!

Best of all? They were super easy to make! I started of by chopping up some boneless skinless chicken breasts into cubes and then threw them in a ziplock bag with some lemon juice, mustard, honey, olive oil and salt and pepper. Let it marinate for a few hours, stick them on some skewers and grill them up!

So easy and delicious. These would be great as an appetizer as well although we had it for our main course.

I also made a yummy salad to go with it and some grilled zucchini, I’ll share the recipe for the salad tomorrow so make sure you check back!

I wanna know….

What is your favorite go to summer meal?

Where was the last restaurant you went to and how was it?

Hope everyone has a great night! Oh ya, make these skewers, you won’t be sorry!

Lemony Honey Mustard Chicken Skewers:

Makes 4 skewers

4 metal skewers or 4 wooden skewers that have been soaked in water for a few hours

2 boneless skinless chicken breasts, cubed

Juice of two lemons

1/2 cup olive oil

1 tbsp whole grain dijon mustard

2 tbsp honey

2 cloves of garlic, minced

1 tsp salt

1/2 tsp pepper

2 tbsp minced chives

 

In a large ziplock bag, add all the ingredients except for the chives, zip the bag closed and then squish the chicken around to mix in the marinade. Refrigerate for 1-3 hours.

When you are ready to cook, skewer the pieces of chicken evenly on the 4 skewers.

Heat up your grill to around 400 degrees and then grill your chicken evenly on all sides until they have nice char marks and are cooked through, about 10-12 minutes.

Either leave the chicken on the skewers or remove it to a dish, garnish with the minced chives and enjoy!

 

Lightened Up Chicken Parmesan

27 Feb

Lightened up? What the what? Are you on the right blog? Seriously, I’m asking you cause I’m really not sure myself.

I don’t DO lightened up. Don’t get me wrong, I like eating healthy and all. I’m on a huge Kombucha kick right now and although I originally thought this fermented tea drink would make me gag, I’ve actually been chugging it daily. I eat protein bars and Greek yogurt for snacks and drink like 6 travel mugs of green tea a day. So I do consider myself a fairly healthy eater.

However, what I don’t DO is lighten up classic dishes. I wouldn’t dare sub in low fat milk in a recipe that calls for cream. I don’t use margarine because, come on, that’s sacrilege right there. And above all, I would never, ever, use sweeteners that contain aspartame or any other man made sweetener for that matter. I won’t get into the whole thing and I know that there are a lot of people that use those sweeteners for health reasons like diabetes etc. However I have read many recent studies that show that the chemicals in the sweeteners are really bad for us. I also think they taste yucky!

I am of the belief that everything is about balance. If you ate a double cheeseburger for lunch then, no, you probably shouldn’t eat a massive bowl of pasta for dinner, but if you ate a salad for lunch, then heck, dig into the pasta later that night. I don’t deprive myself of any single food, I just try to eat it in moderation if it’s low in nutritional value or high in calories.

That being said, I do often lighten up the method of cooking. As opposed to removing/substituting specific ingredients from a recipe, I usually just change up the cooking process. For example, the main reason this recipe is lightened up is that I baked the chicken instead of pan fried it. I used panko breadcrumbs instead of regular breadcrumbs so you still get the super crunchy outside, but since it is baked, it is much less greasy! I also used chicken thighs which have a lot more flavor than chicken breasts, so you aren’t missing the rich fried taste.

See it’s all about balance!

Lightened Up Chicken Parmesan
Serves 6

6 bone in & skin on, chicken thighs
1 cup flour
1 egg, beaten
2 tbsp water
2 cups Panko bread crumbs
Non stick oil spray
3 cups of your favorite marinara sauce (store bought or homemade)
1 lb uncooked pasta (I used linguine)
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and place a wire rack (about the same size of the baking rack) on top of it.

Using paper towels, dry the chicken all over. Season the chicken pieces with salt and pepper.

In 3 shallow bowls, place the flour in one bowl, the egg and water in the second bowl and the panko in the last bowl. Season both the flour and the egg mixture with salt and pepper.

Start by dipping the chicken thigh into the flour, and then the egg mixture and lastly into the panko. Once fully breaded, place on the baking rack. Repeat with the remaining chicken thighs. Once all the chicken is coated. Just give each piece a quick spray with the oil spray. 

Bake the chicken at 350 for 45 minutes, until completely cooked through.

In the meantime, get your water boiling for your pasta as well as heat your marinara sauce in a wide pan over medium low heat. Once the chicken is finished, remove from the oven and get your pasta cooking as per the package directions. Add the chicken to the marinara sauce, leaving the heat on medium low, just allowing the bottom of the chicken pieces to touch the sauce so the top stays crispy. Top each piece with a heaping tablespoon of Parmesan and cover the pan with the lid.

By the time the pasta is finished, the cheese should be melted completely onto the chicken. Serve the chicken and sauce over the cooked pasta.

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Creamy Cranberry Chicken Pockets

6 Feb

How’s everyone feeling after all the Super Bowl celebrations?

I pretty much woke up yesterday and did not stop eating the.entire.day. Which to me, is a great day. Other than hockey (Go Canucks!) I am not much of a sports fan, so I ended up napping through the first half of the game. Luckily Mr. Delish woke me up just in time for the half time show.

Last week I asked a few of my friends for recipe ideas since I planned on cooking all day Saturday. One of my girl friends from work requested that I figure out a recipe for chicken wrapped in puff pastry, so this is what I came up with.

These would be perfect to make ahead of time and freeze. Then when you need a quick dinner, all you have to do is pop them in the oven and you have a delicious dinner in about half an hour.

First you will start by seasoning some chicken breasts and browning them off for about 5 minutes on each side until almost completely cooked through and nice and brown on both sides.

Next you will need a a sheet of puff pastry. The grocery store that I shop at has an excellent all butter puff pastry. You’d be seriously insane to make this stuff yourself.

Lay out the sheet on a floured work surface. Sprinkle some more flour all over the top of the pastry as well and roll the pastry out slightly. Just until its about 1/8 of an inch thick. Cut the pastry into 4 equal rectangles.

Next grab some cream cheese and some cranberry sauce. You can make your own cranberry sauce but I know the vast majority of people really wouldn’t have time for that.

Now spread some cream cheese along the center of each rectangle.


Follow with the cranberry sauce.

Now add your cooked chicken breast.

Now just fold in the ends of your dough to create a little sealed packet. Make sure to pinch the seals so they are nice and securely closed.

Now you’ll wanna flip them over and place them seam side down on a baking sheet lined with parchment paper.

And coat them with egg wash….which I forgot to take a picture of, cause well, I’m a ditz.

Bake them for about 25 minutes until browned and crisp!

And I’m going to use the ditz excuse again. I forgot to take a picture of the little guys cut open so you could see the filling. Maybe it had something to do with the fact that I was really hungry at this point. Or maybe it was because Mr. Delish was really hungry and was pulling on my hoodie and asking how much longer till dinner.

Just joking, he didn’t do that on this particular evening.

Creamy Cranberry Chicken Pockets:
Serves 4

4 boneless skinless chicken breasts
1 tsp salt
1 tsp pepper
2 tbsp butter
1/2 cup flour
1 sheet of puff pastry (half a package)
1/2 cup cream cheese
1/2 cup cranberry sauce
1 egg, beaten

Preheat your oven to 375 degrees and make sure the oven rack is in the center position. Prepare a baking sheet with parchment paper.

Season your chicken breasts with salt and pepper on both sides. In a large saute pan over medium high heat melt the butter until bubbly. Add the chicken and cook for about 5 minutes until nice and browned on the first side. Flip them over and cook for another 5 minutes or so. They will be nice and browned and almost cooked through. Remove the chicken breasts to a plate and cover and refrigerate for 15 – 20 mins until cooled.

Sprinkle a clean work surface with a little more than half of the flour and lay down the puff pastry sheet. Sprinkle the top of the pastry with the rest of the flour and roll out the dough just slightly, until its about 1/8 inch thick. With a sharp knife, cut the pastry into 4 equal sized rectangles.

Spread each of the rectangles with equal amounts of the cream cheese and then do the same with the cranberry sauce.

Fold in the short ends of the pastry and then fold in the sides and pinch the seams to make sure they’re securely closed.

Place them seam side down on the baking sheet and brush the tops with egg wash. Bake for 25-30 minutes until puffed and golden.

Allow to cool slightly before eating as the insides are going to be smoking hot!

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Honey & Garlic Braised Chicken Tacos

24 Jan

So lately I’ve been kind of obsessed with those food truck shows. You know the ones where they feature heart attack inducing foods that you can find on food trucks all over North America? Did anyone see the one where they had the sushi burrito truck? Holy smokes, those looked good and I’ve been slightly obsessed with wanting to get one ever since I watched that episode. Unfortunately that food truck is located in LA which happens to be over 1000 miles from here.

Somehow I even got Mr. Delish watching the food truck shows, he only likes to watch them when hes hungry though, I am the same way but fortunately for me, I am hungry TWENTYFOURSEVEN. Mr. Delish now dreams of having his own food truck but not actually cooking just being the driver/eye candy. Sometimes I wonder about him.

Anyways the whole reason I’ve been blabbing on about this is that there have been SO many Asian fusion taco trucks on that show, it’s been making me want to try my hand at making them almost as much as I want one of those sushi burritos. So I finally did it and modified my moms sweet and sticky Honey Glazed Chicken and took it off the bone, shredded it and stuck it in a delicious tortilla. OH and topped it off with every topping I could thing of.

Two words. PURE magic.

Honey & Garlic Braised Chicken Tacos:
Serves 6

*Adapted from my recipe for Honey Glazed Chicken*

2 tbsp Butter
8 Bone in Skin on Chicken Legs
1 cup finely chopped Onion
2 cloves of garlic, minced
2/3 cup Chicken Broth
1/3 cup Honey
1/4 cup Lemon Juice
1 tsp Ground Ginger
1 tbsp Soy Sauce
12 6inch Flour Tortillas

*Toppings for serving such as cheese, avocado, salsa, pico de gallo, guacamole, lettuce, tomato, red onion ect…

Preheat your oven to 350 degrees, and set the rack in the middle position.

In a large dutch oven with a tight fitting lid, melt butter over medium high heat until hot and bubbly. Brown chicken legs in batches until golden brown on all sides. Remove from pan and set aside. With the pot still over medium high heat and with the remaining butter still in the pot, cook the onion and garlic until softened and fragrant, about 2-3 minutes, stirring constantly.

Add in the chicken broth, honey, lemon juice, ground ginger and soy sauce, stir and bring to a boil. Once boiling, remove from heat and add the chicken pieces back to the pot. Turn them to coat with the sauce. Place the lid on the pot (make sure it’s on there tightly) and put the whole pot in the oven for 2 hours.

Remove the pot from the oven and take out the chicken pieces, leaving the sauce mixture in the pot. Allow the chicken to cool slightly until you can handle it. Using your hands or two forks, remove all the chicken from the bones and shred into small pieces, removing any skin left as you go, all we want to keep is the meat. Discard the bones and skin.

Put the pot with the sauce back on the stove over medium high heat and bring to a boil, reduce heat to medium low and allow to simmer for 12 minutes until reduced and thickened slightly. Add the chicken back to the sauce and leave it just long enough to soak up all the sauce and get heated up.

Serve in tortillas with any toppings you would like!

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