Posts tagged ‘Orange’

March 10, 2013

Orange Chipotle Chicken Tacos

By now, you know that I love Rick Bayless. I think his recipes are great, though I often use them as a jumping off point and find my own way. These tacos were inspired by Frontera’s Chipotle Steak Tacos with Caramelized Onions. We didn’t have steak around, but I found a can of chipotles and some chicken. This ended up great. Just enough kick and a simple recipe. If you like the smokiness of chipotle, you will love this!


Orange Chipotle Chicken Tacos

  • 1 to 1 1/2 pounds chicken breast
  • 1 can chipotle chilies
  • Zest and juice of 1 orange
  • 3 tablespoons vegetable or olive oil
  • 2 medium white or red onions, sliced ¼-inch thick
  • 2 cloves garlic, chopped
  • Salt
  • 12 warm corn tortillas

Puree the chipotle chilies and their sauce in a blender until smooth. (Thin with a few tablespoons of water or chicken broth if necessary.) Slice the chicken breasts crosswise, about 1 inch thick. Toss with a few tablespoons of the chipotle puree so it is just coated. (Use sparingly if you are spice averse.)

Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium-high.  Add the onions and cook, stirring frequently, until golden, but still crunchy, about 4 minutes.  Scoop into a bowl.

Return the skillet to medium-high heat. Add the remaining 1 tablespoon of the oil. When hot, lay in the chicken.  Brown on all sides, and cooked through.  Toss the meat with the onions. Add zest and juice from the orange and simmer until the chicken is coated. Taste and season with salt. 

Serve with the warm tortillas, shredded cheddar cheese and some spicy greens.

July 9, 2012

Unfried Chicken Fingers and CSA Coleslaw

What is better than fried chicken with some light and crispy slaw? Unfried chicken and aioli slaw with fresh farm veggies! You might remember the chicken fingers. They come out right every time! The orange zest and fresh breadcrumbs are the keys to these. I had a special request for these chicken fingers last week and finally got around to making them. We happened to have some shredded cabbage from the farm in the fridge and I got the urge to make coleslaw inspired by a friend. When I went to my college friend’s wedding last year, her now husband made this amazing coleslaw and was kind enough to give me a roadmap to recreate it at home. He used homemade aioli as dressing for the slaw. Mary and I took a few liberties and came up with this basil version which was a perfect complement to the chicken. Throw in some extra fresh veggies and you have a perfect meal and a new staple in our house!


Basil Aioli

3 egg yolks

1-3 cloves of garlic, pressed (depending on your taste)

Lemon Zest

2 T Lemon Juice

Salt and pepper

A few dashes of Tabasco

About a cup of olive oil

Handful of fresh basil

Add the egg yolks, garlic, lemon zest, lemon juice, Tabasco, salt and pepper to a food processor or blender. Process until combined. Turn on the processor and VERY slowly add a thin stream of olive oil. The consistency will change as you go turning more liquidy and then to a thick sauce. Martha says you can hear it change, and you can! When you get to a mayonnaise consistency stop and add the basil. Pulse a few times to combine. Use on everything (just plan on feeding it to everyone you want to be in contact with for the next day or so thanks to the garlic)!

CSA Coleslaw

Basil Aioli

1 Small Head of Cabbage, shredded

2 Carrots, shredded

6 Small Green Onions

3 T Red Wine Vinegar

Juice of Half an Orange

Salt and Pepper

Combine all ingredients and toss. Dress with desired amount of aioli, thinning it out a bit with the liquid to make it easier to distribute. Enjoy!

Chicken Fingers

Make these delicious chicken fingers and serve with coleslaw and aioli or the sauce of your choice!

December 5, 2011

Orange Glazed Shrimp

We are in the middle of a cold snap here in Colorado and I have been craving comfort food. There are so many ways that you can do comfort food, but I was looking to change things up a bit. So, I thought maybe risotto would be a good start; I have made this Orange Risotto before and loved it. When I saw shrimp was on sale, I thought I would do a complementary orange glazed shrimp. I love how this came out spicy and sweet with tons of flavor. It really complemented the risotto perfectly, though it could easily go with lots of fresh veggies or rice. (I know many people oppose serving dairy with seafood, but I liked this combination, you could always leave the cheese out of the risotto in this case.) There are lots of options for this one, but it was FAST and super tasty!


Orange Glazed Shrimp

1 Pound Shrimp, Peeled and Deveined

1 Cup fresh squeezed orange juice

2 Cloves Garlic thinly sliced

2 Tablespoons Shallots, finely chopped

1 Tablespoon Meat Magic (you could substitute your favorite seasoning salt, but I love this one)


Splash Vermouth

Salt & Pepper

2 Tablespoons Butter

1 Tablespoon Olive Oil


Heat 1 Tablespoon butter and 1 T olive oil over medium heat. Add garlic and shallots and cook until lightly browned around the edges.

Make sure the shrimp are clean and dry, then add them to the pan.

Cook about 1 minute on each side sprinkling with meat magic on both sides, then remove from the pan.

Add vermouth to deglaze scraping the drippings off the bottom. Then add orange juice seasoned with remaining spices.

Simmer to reduce for about 5 min. Add final tablespoon of butter and salt and pepper; incorporate when the sauce coats the back of a spoon, add the shrimp and toss in the sauce.

Allow to cook another 2 minutes. Serve over orange risotto (or rice and veggies).

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