Two things that I made this week that I loved were from two of my favorite recipe blogs Picky-Palate and My Kitchen Cafe. I will definitely be making these two things again!!! The chicken tacos were a hit even with the kids and the cookies had just the right amount of crunch but were still soft and chewy!
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores); use less if you don't like it as spicy or more if you want it more spicy!
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
Recipe Source: adapted slightly from Cook's Country
- 2 sticks softened butter
- 3/4 Cup granulated sugar
- 3/4 Cup packed brown sugar
- 2 eggs
- 1 Tablespoon pure vanilla extract
- 2 1/2 Cups all purpose flour
- 1 1/2 Cups Panko (Japanese Bread Crumbs)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag chocolate chips
1. Preheat oven to 350 degrees F. Place butter and sugars into electric or stand mixer and beat until well combined. Beat in eggs and vanilla until well combined.
2. Place flour, panko, baking soda and salt into a large bowl. Mix to combine. Slowly add to wet ingredients along with chocolate chips on low speed until just combined. Scoop onto a parchment or silpat lined baking sheet with a medium cookie scoop*. Bake for 9-11 minutes or until edges just start to turn brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Makes approximately 3 dozen cookies
* I just put them on a regular cookie sheet (no parchment or fancy silpat lining) and they turned out just fine!