Shredded Chicken and Tomatillo TAcos with Queso Fresco
INGREDIENTS
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
DIRECTIONS
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Avocado Salsa:
3 ripe Haas avocados, peeled, pitted and diced
3 tomatillos, husked, washed and diced
juice of 2 limes
3 tbsp. canola oil
1 tbsp. honey
Kosher salt and freshly ground black pepper
½ red onion, finely diced
3 tablespoons chopped fresh cilantro
Carefully combine avocados, tomatillos, lime juice, oil, honey, salt and pepper to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:49:072014-09-21 14:49:07Shredded Chicken and Tomatillo Tacos with Queso Fresco
2 cups cooked green beans, halved
1/2 cup mint leaf
DIRECTIONS
Preheat an outdoor grill.
Combine the garlic, lemon juice, 1/2 cup of the olive oil, salt and pepper in a salad bowl. Set aside.
With a vegetable peeler, strip the eggplant skin lengthwise and cut it into 1/2-inch thick rounds.
Grill the slices, brushing them occasionally with the remaining olive oil. Do not let the slices get mushy; they should remain al dente.
Cut them into 1/2-inch strips and add them with the green beans to the bowl with the marinade. Toss gently. Add the mint leaves. Allow to sit at room temperature for several hours before serving. Accompany with Tuscan Bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:47:572014-09-21 14:47:57Tuscan Green Bean and Eggplant Salad
1 cup grated sharp artisanal Cheddar, such as Tillamook
2 tablespoons cider vinegar
2 cups arugula, sliced into 1/2-inch ribbons
DIRECTIONS
Preheat the oven to 350 degrees F. Add 1 tbsp. olive oil to a large sauté pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini. Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes. Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes. While the crostini are doing their final toast, heat the ½ of remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the arugula, season with salt and stir to coat the greens with the vinaigrette. Remove the crostini from the oven, cut the bread in half and then top with the wilted arugula.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:46:582014-09-21 14:46:58Honeycrisp, Cheddar, Bacon and Arugula Crostini
Shredded Chicken and Tomatillo Tacos with Queso Fresco
Shredded Chicken and Tomatillo TAcos with Queso Fresco
INGREDIENTS
DIRECTIONS
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Avocado Salsa:
Carefully combine avocados, tomatillos, lime juice, oil, honey, salt and pepper to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.
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Tuscan Green Bean and Eggplant Salad
Tuscan Green Bean and Eggplant Salad
INGREDIENTS
1/2 cup mint leaf
DIRECTIONS
Preheat an outdoor grill.
Combine the garlic, lemon juice, 1/2 cup of the olive oil, salt and pepper in a salad bowl. Set aside.
With a vegetable peeler, strip the eggplant skin lengthwise and cut it into 1/2-inch thick rounds.
Grill the slices, brushing them occasionally with the remaining olive oil. Do not let the slices get mushy; they should remain al dente.
Cut them into 1/2-inch strips and add them with the green beans to the bowl with the marinade. Toss gently. Add the mint leaves. Allow to sit at room temperature for several hours before serving. Accompany with Tuscan Bread.
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Honeycrisp, Cheddar, Bacon and Arugula Crostini
Honeycrisp, Cheddar, Bacon and Arugula Crostini
INGREDIENTS
DIRECTIONS
Preheat the oven to 350 degrees F. Add 1 tbsp. olive oil to a large sauté pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini. Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes. Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes. While the crostini are doing their final toast, heat the ½ of remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the arugula, season with salt and stir to coat the greens with the vinaigrette. Remove the crostini from the oven, cut the bread in half and then top with the wilted arugula.
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