14 Mar National Nutrition Month Day 14: The Newlywed Cookbook
For day 14 of National Nutrition Month I found the perfect cookbook for my soon to be sister-in-law Gena! The Newlywed Cookbook: Cooking Happily Ever After has recipes that are targeted for the small appliances found on today’s bridal registries. There are also lots of cooking tips, how to organize your kitchen, and which utensils and equipment is worth investing in. Recipes include Goat Cheese Aux Fines Herbes Omelet, Penne in Herbed Brie Sauce with Mushrooms & Spinach, and Chipotle Chicken Tacos, which the authors were kind enough to share with me (and it serves 2!).
Chipotle Chicken Tacos
4 (6-inch) flour tortillas
1-1/2 tablespoons canola oil, olive oil, or vegetable oil
3 tablespoons fresh lime juice
2 teaspoons finely chopped garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1⁄2 teaspoon kosher salt
1 tablespoon minced chipotle pepper in adobo sauce
1⁄2 medium yellow onion, thinly sliced
1⁄2 medium green bell pepper, cut into thin strips
1-1⁄2 cups shredded cooked chicken (recipe below)
1⁄4 cup store-bought picante sauce or salsa
1⁄4 cup shredded lettuce
1⁄4 cup crumbled queso fresco or shredded Monterey Jack cheese
1. Preheat the oven to 200°F. Wrap the flour tortillas tightly in aluminum foil and place them in the oven to warm.
2. Whisk together the oil, lime juice, garlic, cumin, chili powder, salt, and minced chipotle pepper in a small bowl. Pour half of the marinade into a zip-top bag. Set aside the remainder.
3. Add the sliced onion and the bell pepper strips to the zip-top bag. Seal the bag, then massage to distribute the marinade evenly throughout.
4. Heat a 12-inch skillet over medium-high heat. Add the vegetables and cook, stirring frequently, for about 7 minutes, or until they are tender. Add the
chicken and the reserved marinade, stir, and cook until heated through.
5. Divide the chicken mixture among the warm flour tortillas. Top with picante sauce, lettuce, and cheese.
Shredded Chicken (stove top method)
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, about 6 ounces each
Kosher salt and freshly ground black pepper
3/4 cup reduced-sodium chicken broth or water
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat.
2. Pat the chicken dry with paper towels and season with salt and pepper on both sides.
3. Place the chicken in the skillet and cook for 5 minutes, or until golden brown on one side. Turn the chicken and pour the broth into the skillet.
4. Reduce the heat to maintain a simmer, cover, and simmer for 8 to 10 minutes, until the chicken is no longer pink inside and a meat thermometer inserted into the center registers 165°F. Remove the chicken from the skillet and allow it to cool.
5. Shred the meat using two forks. The chicken can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.