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

Honey Mustard Chicken, with whole mustard seeds

Honey Mustard chicken (9) WM

 

Honey & mustard just go together.  Use it as a marinade to chicken and you have a winner.  As with all marinades make sure you let the chicken sit in the marinade for a bit before you cook the chicken.

 

Serves: 4

Time: 2 hours (including 45 – 60 minutes of marinading)

 

Ingredients:

boneless / skinless chicken breasts or thighs (enough for each person, I did about 6)

1/2 cup stoneground mustard

2-3 tablespoons whole mustard seeds

1/2 cup honey

1 lemon, juiced

2-3 garlic cloves, minced

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

 

Directions:

1) Whisk all of the ingredients in a bowl; add the chicken breasts/thighs and let marinade for about 45 – 60 minutes at room temperature.

2) Fire up your grill, the coals will be ready when they aren’t flaming or red and have turned to a nice gray color.

3) Cook the chicken evenly on both sides until cooked through.

4) Serve with your favorite beer and side.

 

 

Honey Mustard chicken (6) WM

Honey Mustard chicken (8) WM

Cachaça Grilled Chicken

Cachaça chicken (2) WM

 

Cachaça, according to Wikipedia, is a distilled spirit made from sugarcane juice. Also known as aguardente, pinga, caninha or other names, it is the most popular distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.  In this recipe cachaça is used in the chicken marinade.

Serves: 4

Time: marinade overnight / 1 hour for prep & cooking

Cachaça chicken (44) WM Cachaça chicken (18) WM
Ingredients:
1 pound boneless skinless chicken breasts or thighs
3 cloves garlic, crushed
1/2 teaspoon oregano (chopped if fresh)
4 tablespoons Cachaça
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
few sprigs of parsley, chopped finely
lime wedges, to serve
Directions:

1) Combine the garlic, oregano, Cachaça, olive oil, salt & pepper in a small bowl.
2) Place the chicken in a gallon sized zip-lock bag, pour in the marinade and squish around the chicken to coat all of the pieces.  Chill for at least 4 hours, but preferably over night.
3) Remove the bag of chicken from the refrigerator 1/2 hour before you start cooking so it comes to room temperature.
4) Fire up your grill (light the barbecue and let the flames die down before starting to cook – the charcoal will be gray/ashy when ready).
5) Once the grill is ready cook evenly on both sides until the chicken is cooked through.
6) Serve with broccoli rice.

 

Cachaça chicken (41) WM

Grilled Tandoori Chicken

Tandoori Chicken (2)WM

My husband has really wanted to make tandoori chicken in our Green Egg ever since we got it, so about 2 years.  We finally did and it was awesome!  Our homemade tandoori chicken isn’t as read as what you get in most restaurants, my husband said that’s because they add red food coloring.  I’m ok with our less red tandoori chicken! Raita is a Greek yogurt based sauce that is fantastic to eat with spicy Indian food!

 

Tandoori Chicken (22) WM

time: overnight + 2 hours

Chicken Ingredients:

small container of plain Greek yogurt
fresh ginger, roughly one inch, peeled and chopped finely
2 tablespoons paprika
one lime, squeezed
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 cloves garlic, chopped
mix of chicken pieces, about 2-3 a person
Veggie Ingredients:
broccoli, cut into bite size pieces
onion, sliced thickly
bell pepper, sliced thickly
Chicken Directions:

1. Combine all ingredients except for chicken in a food processor and blend until smooth.

2. Place the chicken in a ziplock plastic bag, add the marinade mix the marinade around the chicken and refrigerate overnight.

3. Remove the chicken from the refrigerator and leave on the counter for 30 minutes.

4. Get your grill ready.  For charcoal arrange the coals on either side of the grate, leaving a space in the middle.  Light and let sit for about 1/2 hour until the charcoal turns gray/black. For gas grills, heat one side to medium-high heat and leave one side without any heat.

5. Remove the chicken from the marinade; place the sliced side veggies in the bag with marinade after you remove the chicken.

6. Place the chicken on the unheated part of the grill.

5. Close the grill lid and grill the chicken for about 90 minutes until cooked through; turn the chicken every 20 minutes.

6. Serve the tandoori chicken with the chilled raita, veggies, and rice.

 

Raita Ingredients:

small container of plain Greek yogurt
one lemon, squeezed
garlic, crushed
1/8 white onion, chopped
tomato, diced
cucumber, peeled and diced
mint, chopped
salt
pepper
cumin seeds
Raita Directions:

1. Squeeze lemon, chop up veggies.

2. Stir into the Greek yogurt, season to taste.

3. Refrigerate for at least an hour.

 

Tandoori Chicken (20) WM

Tandoori Chicken (3) WM

Honey & Hoisin Chicken

Honey & Hoisin Chicken (4) WM

 

I eat a lot of chicken, so changing up the marinade is super important so that chicken doesn’t get boring.  This recipe hits the mark – it’s super tasty and a little different from other recipes that I have made!  I served with rice and a lovely salad.  And of course I washed it all down with a beer – wheat is my go-to in the summer.

 

Honey & Hoisin Chicken (11) WM

serves 4

time: about an hour

Ingredients:

chicken drumsticks & thighs

3 garlic cloves, minced

2 tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon Sriracha

3 tablespoons mild honey

ginger thumb size, minced

1 teaspoon sesame oil

sesame seeds

rice

salad of your choice

 

Directions:

1) Mix the sauce ingredients together in a large bowl.

2) Place the chicken pieces into the bowl and stir to coat evening.

3) Start your BBQ.

4) Start your rice (cook according to package directions).

5) Place the coated chicken on the BBQ, cook until no longer pink.

6) Sprinkle with sesame seeds and serve with rice and a salad.

 

 

Honey & Hoisin Chicken (1) WM

Buttermilk Baked/Fried Chicken

buttermilk fried chicken (20) WM

I made fried chicken a few years back after watching Driving Miss Daisy.  I could not believe how much oil it took!  It was rather gross.  The problem is that I love fried chicken, so this recipe is pretty much a compromise.  Fried slightly and then baked, so you still get that yummy crunchy coating.  Serve with these easy buttermilk biscuits.

buttermilk fried chicken (11) WM

buttermilk fried chicken (1)WM

Ingredients:
2 cups buttermilk
1 tablespoon dijon mustard
4 tablespoons hot sauce
2 teaspoons paprika
1 teaspoon kosher salt
freshly ground black pepper
1 onion, coarsely chopped
5 garlic cloves, diced
chicken drumsticks & thighs
2 cups panko breadcrumbs
2 tablespoons vegetable oil
cast iron skillet
Directions:

  1. For the chicken marinade: stir together the buttermilk, dijon mustard, hot sauce, paprika, salt, pepper, chopped onion and diced garlic in a bowl.
  2. Place the chicken in a plastic storage bag and add the buttermilk mixture, then squeeze the outside of the zipped bag to coat all of the chicken.  Place the bag of chicken & buttermilk marinade in the refrigerator for 24 hours.
  3. The next day, when you are ready to eat preheat the oven to 400 degrees F.
  4. Pull out the chicken from the marinade and discard the marinade.
  5. Pour out the breadcrumbs out on a flat dish.  Press the chicken pieces into the breadcrumbs to completely coat all sides.
  6. Heat your cast-iron skillet over medium-high heat.  Once it is hot pour 2 tablespoons of oil into the pan.  Heat up the oil, then gently place the chicken pieces in the skillet.  Brown each side of the chicken for about 4 minutes until they start to turn brown.  You may have to do this in two batches or use two cast-iron skillets.
  7. Once all of the chicken pieces are browned in the skillet transfer the entire skillet with chicken to the oven and bake for about 20 to 30 minutes until the chicken is cooked through.

buttermilk fried chicken (18) WM buttermilk fried chicken (7) WM

Beer Glazed Citrus Chicken

Beer Glazed Citrus Chicken (29) WM

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them.  I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish!  And, if you add arugula, tangerines and pine nuts to any dish you have a winner!  In the summer I also aim to have “summer” dinners and this one sure hit the mark!  It was light, fresh, super tasty and refreshing!

Serves 4

Beer Glazed Citrus Chicken

1/2 cup wheat beer
1/4 cup orange juice
3 tablespoons orange marmalade
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 – 2  pounds mix of boneless chicken thighs and drumsticks
1 teaspoon salt
1 teaspoon pepper

Orange Arugula Salad

handful of baby arugula
1/2 red onion, thinly sliced
canned tangerines
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Beer Glazed Citrus Chicken (16) WM

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil.  Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side).  After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined.  Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate.   Drizzle with the dressing and sprinkle a few toasted pine nuts on top.

Beer Glazed Citrus Chicken (26) WM

Beer Glazed Citrus Chicken (6) WM

 

Wild rice, Chicken, Sweet Potato, Cashew Arugula Salad

wild rice salad (83) WM

I love adding wild rice to my salads, I am now a believer in adding sweet potatoes to my salads too!  Did you know that wild rice isn’t actually rice?  It is actually four species of grasses forming the genus zizania and the grain which can be harvested from them.  

 

Chicken Marinade:

3-4 chicken breasts, sliced into fourths

1/2 cup orange juice

1/2 cup balsamic vinegar

1/4 cup honey

1/2 teaspoon red chili powder

pinch of salt

wild rice salad (43) WM

Salad Ingredients:

cooked wild rice (we used 2 cups uncooked, this was too much)

1 sweet potato

Arugula

cashew pieces

dried cranberries

olive oil

salt

pepper

 

Dressing:

2 lemons, squeezed

1/3 cup olive oil

2 tablespoons honey

2 garlic cloves, crushed

1/4 teaspoon salt

 

Directions:

1) Combine the ingredients for the marinade (minus the chicken) and boil on medium heat for about 10 minutes until the sauce becomes thick.  Cool for about 10 minutes and pour over the chicken pieces.  Marinade for at least 1 hour (which should be the amount of time it takes to prepare the rest of the meal) or overnight.

2) Cook the wild rice.

3) Heat your oven to 375 degrees F.  Peel the sweet potato and cut into 1/4″ squares.  Place into a baking dish drizzle with olive oil and sprinkle with salt/pepper, stir to coat.  Bake for about 30-40 minutes stirring every 10 minutes to make sure the sweet potatoes do not burn.  Once they are cooked through remove from the oven and set aside.

4) Combine all ingredients for the dressing and place in an airtight container so you can shake and combine the ingredients more easily.

5) Cook the chicken pieces in a medium-high heat skillet pouring in the marinade.

6) Once the rice/chicken are cooked, place a handful of arugula on each plate, place a scoop of rice on top of that, add a few pieces of chicken, and top with the sweet potato pieces, cashew pieces, dried cranberries and sprinkle with the lemon honey dressing.

wild rice salad (80) WM

Chicken with Honey Chipotle Sauce

Chicken with Honey Chipotle Sauce (2) WM

Chicken with Honey Chipotle Sauce (1) WM

serves 4

Honey Chipotle Sauce:

1/4 cup olive oil (a little under 1/4 cup)

1/4 cup peanut oil

one can of chipotles in adobo sauce, chop chipotle chiles (less than a whole can if you don’t want a lot of spice)

3-4 tablespoons honey

2 tablespoons dijon mustard

1 tablespoon regular yellow mustard

salt & pepper

Other Ingredients:

2 large chicken breasts, cut into thick strips

1 1/2 – 2 cups uncooked quinoa, with enough water to cook per direction

1 avocado, sliced

cherry tomatoes, sliced lengthwise

cilantro, chopped finely

2 limes

green onions, sliced

cranberries

Chicken with Honey Chipotle Sauce (7) WM

Directions:

1. Combine the ingredients for the marinade in a bowl, add the sliced chicken stir and cover and let sit for at least 2 hours.

2. Cook the quinoa per the package directions.

3. Fork the chicken into a hot skillet and cook (or alternatively on a grill), pour the marinade into a saucepan and heat/bring to a soft boil.

4. Slice all of the veggies.

5. Once the quinoa and chicken are cooked, spoon the quinoa onto each dish, place the chicken on top of the quinoa, spoon some of the heated marinade of the chicken and sprinkle with the vegetables.  Enjoy!

Chicken with Honey Chipotle Sauce (6) WM

Chicken & Black Rice Bowls

chicken & black rice bowls (38) chicken & black rice bowls (36)

These rice bowls were really tasty – black rice has an amazing taste, it’s really similar to a wild rice.  Be sure to marinade the chicken overnight for an extra yummy taste.

 

serves 4

marinade the chicken at least 4 hours, or overnight

chicken & black rice bowls (18)

Ingredients:

for the marinade – marinade the chicken at least 4 hours, or overnight

2 1/2 boneless & skinless chicken breasts
1 1/2 cups orange juice
3/4 cups balsamic vinegar
1/4 cups honey
1/2 canned chiles in adobo sauce, chopped
1/2 teaspoon cumin
a pinch of salt and pepper
chicken & black rice bowls (1)
black rice
2 cups dry black rice
3 cups water or chicken broth
pinch of salt
cook on the stove or in a rice cooker (this is my preferred method)
for the veggies
1 ripe avocado, sliced
handful of cherry tomatoes, sliced
cilantro, diced
green onions, sliced
handful of cashews
handful of dried cranberries
handful of crumbled feta cheese – we used Bulgarian feta which is really creamy
Directions:
1.Cook the rice per the instructions on the package.
2. Remove the chicken from the marinade, pouring the marinade into a pan and heating on medium-low heat and placing the chicken into a medium-high skillet coated with peanut oil.  Cook the chicken until no longer pink.
3. In the meantime slice all of the veggies.
4. Once the chicken is cooked and the sauce has come to a rapid boil scoop out the rice, sprinkle the veggies, cranberries, cashews, and feta on top and spoon the sauce over the rice and veggies.
5. Serve and eat.
chicken & black rice bowls (4)