I know it has been a while since I have done a recipe post and I really wanted to share this new recipe that I tried out yesterday. I found the chipotle chicken recipe on Pinterest and the salsa recipe from one of my Food Network Chef’s cookbook. I did adjust both recipes, so I didn’t follow the recipes exactly, but it actually turned out really good. I use the word “taco” very loosely, because instead of a tortilla I used lettuce leaves.
Enough of me talking, here are the recipes:
Crock Pot “Chipotle” Chicken (credit:—–>>>original recipe from this blog):
For the paste:
- 3 dried california chiles*
- 2 dried new mexico chiles*
- 2 chipotles in adobo sauce*
- 1-2 tsp cumin
- couple dashes of salt
- 1 medium yellow onion (quartered)
- 4 garlic cloves (whole)
note: *indicates a change I made from the original recipe.
Rest of ingredients to make the “tacos”:
- 3 lbs ~ boneless skinless chicken breasts (cut into bite size pieces)
- Iceberg lettuce (any type of lettuce would work)
- Can start this recipe a day before by boiling the dried chiles in water and letting them soak overnight in the water (until the chiles are softened) **I didn’t do this ahead of time, so the chiles really didn’t have that much time to soften, but it still turned out good.
- After chiles have softened: scrape out the seeds and put in food processor along w/ rest of the ingredients.
- Process all ingredients until they start to form a paste and then drizzle just a bit of the extra virgin olive oil until desired consistency is reached.
- Place chopped raw chicken in bottom of Crock Pot
- Place chile paste on top of chicken
- Add roughly 2 cups of water in Crock Pot
- Place on High for 5 hours. ***I should have checked it at 4 hours because I think the chicken was a little too dried out for my taste.
While the chicken was cooking, Z was having fun in the sun!
Sweet & Spicy Salsa (credit: Marcela Valladolid (Food Network Chef) find original recipe here—->>>>Roasted Tomatillo and Apple Salsa:
- 1 lb tomatillos (husked, washed, and quartered)
- 1 red onion (quartered)*
- 2 green apples (quartered-skin on)
- 2 jalapeno (halved and seeded)
- 3 garlic cloves (whole)*
- Extra Virgin Olive Oil
- Cilantro (a handful or 2)
- Apple cider vinegar*
- 1 green apple (peeled and chopped into small pieces)*
*indicates I changed either the quantity or added an ingredient
- Prepare top 5 ingredients as indicated and place on foil lined baking sheet and drizzle olive oil and dash of salt over the prepared items
- Roast @ 450 for 15 minutes
- Reduced temp to 400 for 10 minutes
- Then popped them back in the oven but in the broiler for 5 minutes to get them a little crispy.
- Combine into food processor, process until mostly blended.
- Slowly add the apple cider vinegar (about 2 turns) while processor is going.
- Add handful of cilantro, process until combined.
- Just before serving salsa, add the 1 green apple (chopped) and a handful of cilantro
***If I had to do the roasting over again, I would have put them in the oven at 400 for 15 mins and then turned the broiler on high for 10 minutes, to get them a little more crispy.
- Rinse the lettuce leafs (try to keep them intact)
- Chop the avocados
- Scoop a spoonful or so of the “chipotle” chicken mixture onto each lettuce leaf
- Spoon the salsa onto the chicken
- Add the chopped avocados on top (if desired)
***Double bonus!! This recipe is actually Paleo approved and 21 Day Sugar Detox approved as well! (as far as I know, unless I am over looking something??) ****
To my bloggers that are reading this: Do you use any plugins that you use for recipes (recipe cards) ? I have tried a couple, but they don’t seem to work. I don’t know if it has anything to do with that I am not self-hosted. Thank you for any help!
Anyone try out any new recipes this week?
Any plans for vacations this summer?
side note: If the recipes above are not clear or just something isn’t making sense, please leave a comment below and let me know. Thank you! 🙂