Chicken Tacos with Salsa, Crema, and Cilantro

CHICKEN TACOS WITH SALSA, CREMA & CILANTRO
This recipe from Georgeanne Brennan uses the meat of a supermarket roast chicken to create quick and easy tacos. It is best if the chicken is still warm, but not to worry if it has cooled off. The tacos will still be good. The tortillas may be wrapped in foil and warmed briefly in a regular oven or a toaster oven. Or, heat them quickly over a gas burner. Or, if they’re very, very fresh, simply use them at room temperature.

1 roasted 2- to 2 1/2-pound chicken

2 dozen 8-inch-diameter corn tortillas

1 to 1 1/2 cups salsa (mild or hot)

4 cups shredded red cabbage, or a mix of red and green

2 or 3 carrots, cut into thin coins or shredded

3 cups coarsely chopped cilantro leaves

1 cup Mexican crema, or light sour cream

Lemon and/or lime wedges

INSTRUCTIONS:

Coarsely chop or shred the chicken meat. Discard bones and skin.

Warm the tortillas, if desired. Set out the tortillas, fillings and garnishes, and let diners build their own tacos at the table.

Yields 24 tacos.

Serves 6 to 8.

PER SERVING: 120 calories, 11 g protein, 10 g carbohydrate, 4 g fat (1 g saturated), 30 mg cholesterol, 50 mg sodium, 2 g fiber. .

Written by Carrie on April 26th, 2006 with no comments.
Read more articles on Main Dishes.

Shaved Asparagus Salad with Oranges and Pecorino

TOTAL TIME: 20 MIN
SERVES: 6

Ingredients
* 1 large bunch of thick asparagus (2 pounds), trimmed
* One 1 1/2-ounce piece of Pecorino Romano cheese
* 3 tablespoons fresh orange juice
* 1 1/2 tablespoons snipped chives
* 1 1/2 teaspoons Champagne vinegar or white wine vinegar
* 1/4 teaspoon finely grated orange zest
* 1/4 cup hazelnut oil
* 1 1/2 tablespoons grapeseed oil
* Kosher salt and freshly ground pepper
* 1 navel orange
* 2 tablespoons toasted hazelnuts, coarsely chopped (optional)

Directions

1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl.
2. In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.
3. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.

WINE: A light, fruity, nonvintage sparkling wine will highlight the salty cheese and blend with the citrusy dressing in this salad. Two good choices to consider are the Mionetto Prosecco di Valdobbiadene Spumante from Italy or the Domaine Ste. Michelle Blanc de Blanc from Washington State.

Recipe originally published here.

Written by Carrie on April 19th, 2006 with no comments.
Read more articles on Main Dishes and Side Dishes.