Tinga

This is an authentic dish from Mexico.  I had it at school a few weeks ago and it was prepared by a cute girl whose husband is from the area of Mexico where this dish is prepared (Northern Mexico City).  I am usually not a big fan of Mexican food, but this was really good!  This isn't her exact recipe (I need to get it from her), but I found this one online which got great reviews.

Servings: Plenty for 8 Adults and a handful of toddlers
Cook Time: 4 hrs
Prep Time: 10 min

Ingredients:

• 6 chicken breast halves (you can use beef or pork if you'd rather)
• 6 medium onions, 3 thinly sliced and 3 chopped
• 1 clove garlic, chopped
• 1/4 cup vegetable oil
• 6 medium tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 tablespoon chicken bouillon granules
• salt and pepper to taste
• 1 cinnamon stick or 1 tsp powder
• 1 Tbsp sugar

Optional:

• Cilantro
• Limes
• Avocado
• Shredded Lettuce
• Refried Beans
• Sour Cream
• Tostado Shells (or Tortilla Chips if you want to use chicken as a dip)
• Shredded Cheese

Preparation:

Place the chicken into crockpot. Heat oil in a large skillet over medium heat. Add the 3 onions that were sliced and garlic, and sautee until transparent. Add to crockpot.

Place the tomatoes, 1-2  chipotle peppers and a little bit of the adobe sauce (SPICY! so add as many peppers and as much sauce as you think you can handle), 3 chopped onions, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt, pepper, sugar, and cinnamon. Pour this mixture into crockpot.

Cook for 3.5 minutes.  Take out chicken and shred into fine pieces with fork.  Put back in crockpot for an additional 30 minutes.

To serve, each person spreads some refried beans on their tostada shell, and top with a spoonful of the chicken, sour cream, cheese, avocado, cilantro, shredded lettuce, cheese, and a squirt of lime.

It seems like there are a lot of onions and tomatoes, so we will probably have to mess around with this recipe until we get it right.

Picture Via
Recipe Via

Chile and Lime Veggie Bowls

Ingredients:

1 Tbsp. soy sauce

1-2 Tbsp. lime juice

1 tsp. chili powder

1 tsp. fresh oregano or 1/2 tsp. dried
1 Tbsp. olive oil

2 medium sweet potatoes, peeled and cut in 1-inch cubes

1 15-oz. can black beans, rinsed and drained

1 cup sliced cherry or grape tomatoes

1 cup shelled edamame

1 medium avocado sliced

large cabbage/iceberg or boston lettuce (I’m not a huge fan of cabbage)

1/4 cup thinly sliced green onions

lime wedges (optional)

Directions

~ Make Dressing; set aside *if you remember make it the night before

Yogurt-Lime Dressing

In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives.  Salt & Pepper to Taste. Whisk in 1/4 cup olive oil until well combined.

~ In a zip lock bag combine diced potatoes, soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes on a foiled cookie sheet or until done.

~ Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.

Drizzle with the dressing and wrap it all up!

You can add grilled chicken if you want to it be heartier. 

Salmon BLT

Ingredients:
Salmon Filet
Extra virgin olive oil
Low sodium soy sauce
Juice of one orange
Salmon Directions:
Brush salmon filet with olive oil on both sides and then coat with soy sauce and orange juice.  Crack some fresh pepper on top and then broil 15 - 20 minutes (depending on size and thickness) turning once until flaky and done.

Dressing:
1 c. low fat sour cream or plain yogurt
Juice of one lemon
2 T. white wine/cooking wine
1/2 c. italian parsley
1/2 c. chives
5-10 fresh basil leaves
sea salt & cracked pepper
Dressing Directions:
Blend all ingredients in a blender

slice some sourdough bread and brush with olive oil and broil OR toast.  Spread toasted bread with dressing and top with salmon, bacon, lettce and tomato.  Serve with sweet potato fries.

Paradise Bakery Black & White Chippers

Prep Time: 10 min
Cook Time: 10 min
Servings:

Ingredients:

1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Preparation:

1. Preheat oven to 350 degrees and grease cookie sheet.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.