Smoked Paprika Chicken Tacos with Spicy Goat Cheese

Smoked Paprika Chicken Tacos  (22) WM

I love tacos.  I love smoke paprika and I really, really love goat cheese!  This recipe combines all of these wonderful ingredients into an amazing taco (another one of my favorites – I could eat tacos all of the time!).

Serves 4

Time: 1 hour + a little extra

Chicken Ingredients:

2 pounds boneless, skinless chicken thighs
1.5  teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1-2 teaspoons chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
1 sweet onion, sliced thickly into 8 slices
Spicy Goat Cheese Queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
2garlic cloves, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Taco Additions
corn tortillas for serving
chopped tomatoes
sliced avocado
cilantro, de-stemed

Directions:

1. Preheat your oven to 400 degrees F and spray a baking dish with nonstick spray.

2. Combine the smoked paprika, salt, pepper, cumin, chili powder and garlic powder in a small bowl.

3. Place the sliced onion all over the bottom of the baking dish, rub the chicken with the spices and then place the chicken on top of the onions.  Set the lime wedges in between the chicken. Cover with foil and bake for 35 minutes. Remove chicken and let cool slightly, then shred.

4.  For the spicy goat cheese queso, melt the butter in a small saucepan over medium heat and add the diced jalapeño and garlic.  Simmer, without burning, for about 1 – 2 minutes.  Once the butter mixture is slightly boiling whisk in flour to create a roux.   Turn to low and let simmer for another 1-2 minutes until the roux is golden brown and bubbly.  Then, pour the milk in whisking until smooth and combined (keeping heat on low).   Once the roux has slightly thickened add the goat cheese and stir until the cheese melts and is creamy. Taste and season with salt and pepper to your liking.

5. Slice the tomatoes and avocado and tear off the cilantro leaves from the steam.

6. Once the chicken has cooked shred into bite sized pieces.  Heat up the tacos until soft, scoop out some chicken onto each taco and add the vegetables and place a dollop of the goat cheese queso on top.

 

Smoked Paprika Chicken Tacos  (12) WM

Smoked Paprika Chicken Tacos  (5) WM

Millet Salad

Millet Salad (4) WM

Millet is a grass, it has a sort-of corn taste.  I found that it required a tad bit more water than stated in the cooking directions, which I account for here.  1 cup dry, raw millet yields about 3 ½ cups cooked millet.

 

Ingredients:

1 cup dry millet

2 1/4 cups water

salt

pepper

olive oil

balsamic vinegar

can black beans, drained and rinsed

avacado

tomato

bell pepper

feta or goat cheese

 

Directions:

1) Boil the water, add a pinch of salt & millet – cover and cook on low for about 20 minutes without opening the lid.

2) When the millet is cooked it will be soft; remove the cooked millet from the stove, leave covered and let stand for about 10 minutes.  After 10 minutes take the lid off and let cool completely.

3) While the millet is cooking, drain/rinse the black beans and chop the avocado, tomato and bell pepper.

4) After the millet has cooled add olive oil & balsamic vinegar – roughly 2 tablespoon of olive oil to 1 tablespoon of balsamic vinegar – add salt & pepper to taste.  Stir to combine.

5) Add the chopped black beans, avocado, tomato, and bell pepper  – stir to combine.  Crumble the feta or goat cheese on top of the mixed salad.

6) Serve chilled.

 

Millet Salad (1) WM

 

millet salad x (3) WM

Peach Portobello Blue Cheese Turkey Burger

peach portabella turkey burger (7) WM

If you are looking for a burger that you can barely fit into your mouth and  has so many amazing flavors look no further.  This is probably this best burger that I have ever had in my life.  Seriously.  The best part is you can swap out the meat patty for a veggie patty and make it vegetarian friendly!

This has a turkey burger, grilled portobello mushroom, grilled peach, and crumbled blue cheese.  Oh yeah, and I almost forgot there’s guacamole too.  What doesn’t this burger have?  Serve with some tatter tots and you have yourself one amazing summer meal!

peach portabella turkey burger (6) WM

Ingredients:

bun – one per person

turkey, beef, or veggie patty – one per person

peach, sliced (one per 2 people)

portobello mushroom – one per person

blue cheese, crumbled

3 tablespoons olive oil

fresh thyme, crush in finger tips

fresh rosemary, crush in finger tips

garlic, crushed

1-2 ripe avocados

1 tomato, cut into small chunks

1/2 red onion, cut into small chunks

cilantro, chopped finely

salt

pepper

onion powder

garlic powder

Directions:

1. Begin by turning the oven on to 425 degrees, then slice the peach into thick pieces, crumble the blue cheese, wash and dry the portobello mushrooms – set aside.

 2. Mix the olive oil, crushed thyme and rosemary, crushed garlic, and dash of salt and pepper – stir to combine and spoon half over each portobello.

3. In a small bowl place the turkey meat and pour the remaining olive oil mixture and mix well.  Add additional salt & pepper as well as some onion and garlic powder.  After mixing form the turkey patties.

4. For the guacamole: Open the avocados, mash the flesh in a small bowl add the chopped tomato, onion and cilantro, squeeze the lime, and add the salt, pepper, garlic powder and onion power – stir to combine.

5. Start the BBQ and put the tatter tots on a baking sheet in the oven and bake for 25-30 minutes.

6. Place the peaches and portobello mushrooms on the center of the BBQ for a few minutes until they have grill marks, then move to the sides; cook for about 5 minutes before putting the turkey patties on the grill.  Place on the center of the grill for a few minutes until they have grill marks and then move to the sides.  Cook the burgers until they are cooked through and the peaches/portobello mushrooms until they are soft.

7. Toast the buns if you’d like.

8. To assemble: On the bottom bun spoon out a heaping spoonful of the guacamole.  Place the turkey burger on top and then sprinkle the crumbled goat cheese on the burger.  Add the grilled portobello mushroom, the grilled peach, and then the top of the bun and press as flat as you can!  Serve with the baked tatter tots and any extra grilled peaches.  Yummy!!

peach portabella turkey burger (2) WM