Category Archives: Chicken

Chipotle Chicken Tacos

IT’S TACO NIGHT!

Ok, it was actually Taco…mid-afternoon. Vivian was knee deep in her Lower Extremities Anatomy studying (ha ha ha…knee deep…get it?), and I came back from the gym and we were both in need of some food. We wanted to use a majority of the items in our fridge/cupboard, so all I had to do was go buy tortillas, cheese, sour cream, mangoes, limes, and onions. OK…so we didn’t have that much in our fridge/cupboard.

What we did have was a bunch of chicken, which I cubed and cooked, while throwing in some Chipotle peppers and sauce from the can. I then cooked half of a chopped white onion, til’ brown and soft.

While I was doing, boss-lady made the Mango Salsa. She cut 2 mangoes into little cubes, diced 1/2 of a red onion, chopped up a small batch of cilantro (not parsley…there’s a difference…duh), and mixed them into a big bowl. She then squeezed the juice of 2 limes and added salt and pepper to the mango salsa to taste.

Note: You MUST buy the canned pickle peppers. If you’ve ever eaten at a taco truck, its the extra stuff they give you wrapped up in a ball of foil.

After we cooked, plated, took pictures, and complimented ourselves on a job well done…there was only one thing left to do: eat. What I figured to get an even bite of sour cream every time, is to spread it on your tortilla first…then build it. It’s possibly the best most genius thing this side of New York has ever heard of. You’re welcome. Enjoy!

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– Big Spoon aka Esteban on Taco days

Chicken Tacos

Excuse the hiatus, but it’s been awhile since we’ve, well… cooked. But here we are now and we cooked together… in NEW YORK!

So Vivian had chicken…and I had free time. She came home from anatomy lab with a box of fake bones, and I came back with a Mexican party. I decided that it’d be a great idea to make healthy tacos.

We had store bought everything. Pico de gallo, guacamole, lime, avacado, green salsa, sour cream, cheese, and lettuce. You may be asking why didn’t I buy healthy ingredients and make it fresh? Well go to a New York “supermarket” at 7pm and you’ll know why. The amount of fresh produce and high prices makes you think an apocalypse is coming…and the only survivors are rich vegans.

Vivian took the chicken and cooked it with garlic salt, paprika, pepper, and onion powder. The exact amount I wouldn’t know, you’d have to ask her… and even then… it’d still be a mystery. But it turned out good!

We used lettuce as taco shells. Stacked them as high as we could with deliciousness and ate like kings…Mexican kings…healthy Mexican kings.

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Honey Mustard Chicken

So I had a late-night cooking date with Vivian today (even later for Vivian because of the time difference). She couldn’t make the dish with me yet because she didn’t have the right dish/pan in her new apartment. So I had to fly solo on this one, while she watched.

I’m trying to be healthy again, and the way I make sure to do that is by cooking all my meals in the beginning of the week. I decided to stick with one meat: chicken. I figured I could add variation by making different types of sides to accompany the honey mustard chicken throughout the week (and occasionally steal some of whatever my mom and my family’s food). Here’s a shot of all the chicken I made and how it turned out.


For my first side, I decided to make cauliflower rice. I’ve made this before, but I saw a different recipe online and decided to try it.

Here’s the recipe to the Honey Mustard Chicken:

Pretty simple recipe. Preheat the oven to 350. Mix a couple teaspoons of olive oil mixed with a 1:1 ratio of dijon mustard and honey, and throw in a bit of salt to taste. Salt both sides of the chicken, put a bit of rosemary in between the chicken, spread the sauce on top of the chicken, and throw it in the oven for about 45 min. Even I can’t mess this one up.

And for the Cauliflower Rice:

Use the food processor to chop red onions (if you’re lazy like me). Use it again to chop the cauliflower into the consistency of rice. Chop the celery with a knife. Cook the onion on medium to low heat for about 10 minutes (will turn a bit clear). Cook the celery for another 5 min. Mix in the cauliflower and cook for 15 minutes. Stir periodically. Salt to taste. I also like to sprinkle a bit (a lot) of garlic powder (not in the recipe).

I’m glad that it turned out ok, because regardless I would have to eat it for the whole week. Now its Vivian’s turn later this week. My turn to watch! Unfortunately she wasn’t here to taste my food. She always tastes my cooking and says “mmmm this is goooood”. Either I’m a chef, or she’s just a good girlfriend. Either way, I win. =)

That’s it for now guys. Enjoy.

-Steven

Cilantro Chicken with Mango Salsa


Steven & I made this dish for my going away party over the weekend. We used this recipe and just multiplied everything by 4. Turned out delicious. It ran out so fast, I wish we made more.

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