A Very Yummy Salad with Candied Spiced Almonds

I have to admit I haven't made this yet.  My sister-in-law (Connie) found it on pinterest and made it for Easter. I thought it was delicious.  She said it was a little putsy especially making the almonds, but I loved it. I think the dressing would be good on a grilled veggie and potato salad this summer.  You could also add grilled chicken to this recipe and make it a nice dinner.  Hmmmm, I think that is what we will be having this weekend.  It may still be snowing, but I'll be out there grilling.  Let me know of any alterations you try.  ( I have never seen white balsamic vinegar.  If I can't find that I will used dark.)

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Dressing:
1/2 c sugar
1 1/2 T poppy seeds
1 1/2 T sesame seeds
1 tsp paprika
2 tsp dried mustard
1 T minced sweet onion
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 c white balsamic vinegar
1/3 c vegetable oil
1/3 c extra virgin olive oil

Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

Almonds:
5 cups sliced almonds (1 lb pkg)
1 c sugar
3 T butter
2 tsp cinnamon
1 tsp cumin
1 1/2 smoked paprika
1 tsp vanilla
sea salt

1. Place a large sheet of foil on a work surface.  Spray with cooking spray or rub a tsp of oil over foil with a pater towel
2.  Place sugar in a large non-stick skillet and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale gold syrup.
3 Lower the heat immediately and add butter, cinnamon, smoked paprika and vanilla.  Stir until well combined and all the butter is incorporated into the sugar syrup
4. Add the nuts and stir gently to coat.  Don't worry if you have some clumps of sugar-they will melt.  Cover an contiue to cook on low, stirring every minute or so until almonds are a delicious gold brown.  Watch  carefully because they can burn quickly.  When browned, spread out on the foil and sprinkle with sea salt.

Salad:
12 oz baby spinach, arugula and field greens
1 small bunch cilantro, washed, dried and leaves roughly chopped (don't worry if you get  few stems in there)
2 medium avocados, peeled and halved
1 1/2 c dried cranberries
1 1/2 c candied spiced almonds

Mix all ingredients together.  Sprinkle with sea salt and ground pepper.   Can dress salad right before serving or pass along the dressing.

A First for me...Beef Enchiladas

We were talking enchiladas at work (thanks Gretchen).  I thought, yum!  And I've never made them before.  So, where do I do for a recipe?  Cooks Country.  These are really good.  Next time I will double the sauce and put a little inside.  The recipe calls for straining the sauce.  I didn't do that, I just removed the meat and then i broke it up into pieces.  I would also use more jalapenos.  Here is the recipe as it was written.  I couldn't find top blade steaks, so I used top sirloin and cut it into wide strips (about 2 inches wide).

Beef Enchiladas 

1 1/4 lbs top blade steaks, trimmed
1 Tbls vegetable oil
2 onions, chopped
3 garlic cloves, minced
3 Tbls chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
1 (15 oz) can tomato sauce
1/2 c water
2 c shredded  jack or mild cheddar cheese
1/3 c shopped fresh cilantro
1/4 c canned pickled jalapenos, chopped
12 (6 inch) tortillas

1. Pat the meat dry with paper towels and sprinkle with salt.  Heat the oil in a Dutch oven over medium high until shimmering.  Cook the meat until browned on both sides, about 6 minutes.  (Don't crowd the pan.)  Transfer the meat to a plate.

2.  Add the onions to the fat left in the pot (may need to add more oil) and cook over medium heat until golden, about 5 minutes.  combine the garlic, chili powder, coriander, cumin, sugar and 1 tsp salt in a small bowl, then stir the mixture into the pot.  Cook until fragrant, about 1 minute.  Add the tomato sauce and water and bring to a boil.  Return the meat and juices to the pot, cover, reduce the heat to low and gently simmer until the meat is tender, about 1 1/2 hours.

3.  Adjust an over rack to the middle position and heat the oven to 350 degrees.  Strain the beef mixture over a medium bowl (I just removed the meat), breaking the meat into small pieces reserve the sauce.  Transfer the meat to a bowl and mix with 1 cup of the cheese, the cilantro, and jalapenos.

4. Spread 3/4 c sauce in the bottom of a 13 x 9 inch baking dish.  Microwave 6 tortillas on a plate on high power until soft, about 1 minute.  Spread 1/3 c beef mixture down the center of a tortilla, roll the tortilla tightly, and set it in the baking dish seam side down.  Repeat with the remaining tortillas and beef mixture.  Pour the remaining sauce over the enchiladas and spread to coat evenly.  Sprinkle the remaining  1 c. cheese evenly over the enchiladas, cover tightly with aluminum foil, and bake until heated through, 20 to 25 minutes.  Remove the foil and continue baking until the cheese browns slightly, 5-10 minutes.

Tuscan Garlic Chicken Pasta

This one is very simple, but I always need a recipe.  It is from Cook's Country magazine.  They're the same people who bring you America's Test Kitchen.  I was planning on making it when Philly was out of town.  I was afraid it would be too garlicy for him.  And let's face it, arugula is green and very much a vegetable.  I kept forgetting to take out my chicken from the freezer.  So, I made it Sat. and yes he had some when he got home.  I think he was pretty tired and hungry, he probably would've eaten a whole plateful of kale if I had put it in front of him.  However, I had all my wits about me and I think thought is really good and super easy.  You can substitute spinach for the arugula.  By using the pasta water, you are adding moisture that has some starch from the pasta in it.  It will give you a slightly thicker sauce.  I have a hint so you always remember to save some pasta water.  Place a 2 cup (heat safe) cup in your sieve.  Otherwise you may dump your noodles and lose your water.  I add 1 cup of the water to the pan used to brown the chicken to get all the yummy brown bits and then add it to the pasta and chicken.  I  save the other cup to add to the leftovers.

Tuscan Garlic Chicken Pasta

6 cloves of garlic, minced
1/4 tsp red pepper flakes
6 T extra-virgin olive oil
4 boneless, skinless chicken breasts
1 lb penne pasta
1 (5 oz bag) baby arugula (coarsely chopped)
1/2 c. chopped fresh basil
6 T lemon juice (2 lemons)
1 c. grated Parmesan cheese (+ more for serving)

1. Bring 4 quarts of water to boil in a large pot.  Add salt.  Meanwhile, combine garlic, pepper flakes and oil in a small bowl.  Microwave until garlic is golden and fragrant, about 1 minute.

2.  Pat chicken dry with paper towels and season with salt and pepper.  Transfer 1 T of the garlic oil to a large skillet and heat over medium-high heat.  Add chicken and cool until well browned and cooked through, about 5 minutes per side.  Transfer to cutting board and tent with foil.  Let rest 5 minutes, then slice thin and set aside.

3. Cook pasta according to directions.  Reserve 2 cups of the cooking water.  Drain pasta and return to pot.  Stir in sliced chicken, arugula, basil, lemon juice and remaining garlic mixture.  Add 1 c. of pasta water to the skillet used to cook the chicken.  Scrape the brown bits and then add this to  the pasta mixture.  Remove from heat and add cheese.  Season with salt and pepper.  Serve with additional parmesan cheese and red pepper flakes.

Pollo en Chile Guajillo

Before I had cable TV, I used to love watching "Daisy cooks" on public television.  Of course I needed the cookbook.  Everything she made always sounded so good.  This recipe is originally made with pork.  I made it on Sat. and it was awful!  We didn't even eat it.  We threw it out and went to Mac and Don's.  Why an I blogging about it?????  I thought the sauce was rich, delicious and had a unique flavor.  I think it would be good with chicken.  So, I'm giving you the updated version.  I found the guajillo chiles in the Latino section at Cub.  The sauce is rich and there is plenty of it.  Serve it over rice.  another idea would be to cook the pork in the crock pot and then mix it together with the sauce.  You'll have to cook the sauce separate.  I think it would burn in the crock pot.

Pollo en Chile Guajillo

3 lbs boneless skinless chicken

low salt chicken broth

1 bay leaf

10 Guajillo chiles

2 Tbls olive oil

1 Spanish onion, peeled and cut into 3 pieces

3 plum tomatoes

1/4 cup canola oil

2 Tbls flour

1. Cut the chicken into 2 inch pieces and place in a dutch oven.  Cover by 2 inches with chicken broth. Add bay leaf.  Cover and simmer until cooked through.

2.  Meanwhile, remove the stems from the chilies and tap out the seeds. Heat the olive oil in a skillet over medium heat.  Add the chilies and toast them.  Until they crisp up a bit.  Be careful not to burn them.  Remove the chilies and place in a bowl.  cover with water to rehydrate.

3.  While the chilies are soaking, add the onions and tomatoes to the skillet.  Cook until they are blackened on all sides.

4.  After the chicken is cooked, remove 2 cups of the liquid.  Place the liquid in a blender, add the chilies, onions and tomatoes.  Puree until smooth.  Remove another 2 cups of liquid and reserve.  Remove the chicken from the dutch oven.  Wipe out the pan.  Add the oil and heat over medium-low heat.  Whisk in the flour and cook, stirring for 3-4 minutes.  Pour the chili sauce into the pot slowly.  As it comes to a boil, it will thicken.  Stir well to prevent the sauce from sticking and scorching as it thickens.  

5.  Add the chicken back to the pan and heat through.

6.  Serve over rice.

Chicken and Cheese Quesadilla Pie

Here is a quick weeknight dinner for you.  By using rotisserie chicken, it is fast and the chicken is more flavorful.  I was afraid that it would overflow.  So, I only used half of the milk and flour.  Also, I didn't have a 10" tortilla.  So, I used 3- 6" tortillas and overlapped them.    Serve the with extra salsa and sour cream.

Chicken and Cheese Quesadilla Pie

1 (10-inch) flour
1 rotisserie chicken, skin discarded, meat shredded (about 3 c)
1/2 c finely chopped fresh cilantro
1/2 drained jarred pickled jalapenos, chopped
2 c shredded sharp cheddar cheese (divided)
salt and pepper
2 large eggs
1 c whole milk
1 c flour
1 tsp baking powder

1. Preheat oven to 450 degrees.  Grease a 9-inch pie plate.  Press the tortilla into pie plate and spray lightly with cooking spray.  Toss chicken, cilantro, jalapenos, 1 c of the cheese and 1/2 tsp salt and 1/2 tsp pepper in a large bowl until combined.  Spread filling over tortilla.
2 Whisk eggs, milk, flour baking powder and 1/2 tsp salt in a bowl until smooth.  slowly pour over filling, then sprinkle with the remaining cheese.  Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes.  Cut into wedges and serve.

Big Fat Greek Pasta Salad

This was delicious!  And it was easy.  What's not to love about that.  It is a little twist on chicken pasta salad that I found in Pampered Chef's  "29 Minutes to Dinner Volume 2".  I altered it a bit by mixing the cucumbers and onions with the dressing.  We ate the chicken breast warm and the pasta salad cold, but tomorrow we'll have the leftovers cold.  I used the Greek Seasoning from Penzeys and I highly recommend it.  I think some warm pita bread would be good with it too.

Tzatiziki Pasta and Chicken Salad

Salad and Chicken

8 oz uncooled campanelle pasta

1 tsp olive oil

4 boneless skinless chicken breasts

2 T Greek Rub

1 seedless cucumber

1/2 small onion, diced

Dressing

1 c Greek yogurt

1/2 c mayonaise

2 garlic cloved, minced

2 T lemon juice

1/2 tsp salt

1/2 tsp fresh ground black pepper

1.  Cook the pasta al dente according to directions.  Drain and rinse with cold water to cool.

2.  Meanwhile, rub the seasoning on the chicken breasts.  Heat a grill pan and run with olive oil.  Cook the chicken 3-5 minutes each side.

3.  Prepare the dressing.  combine dressing ingredients until smooth.  

Almond Bars

I have to confess, I didn't make these bars.....yet.  My mom did and I really liked them.  If you have ever had Swedish Kringle, they are very similar to that.  A little bit richer with the added cream cheese.  Keep in mind they are rich and sweet.  So, you can cut them smaller.  My mom topped each bar with a sliced strawberry instead of the toasted almonds.  It cut some of the sweet and also looked pretty against the white frosting.  Added bonus, before you put the toasted almonds or strawberries on top, you can freeze them.

INGREDIENTS

Crust:

1 c. butter

1/2 c. powdered sugar

2 c. flour

Filling:

8 oz. Cream cheese, softened

1/2 c. sugar

2 eggs

1 tsp. Almond extract

Frosting:

1 1/2 c. powdered sugar

1 1/2 T. Milk

1/4 c. butter, softened

1 tsp. Almond extract

1/2 c. toasted sliced almonds

DIRECTIONS

Crust: Cut butter into dry ingredients and pat into 9 x 13 pan. Bake at 350 for 20 - 25 minutes.

Filling: Mix sugar and cream cheese with mixer until well creamed. Beat in Eggs and almond extract until fluffy. Pour over crust while still hot. Bake at 350 for 15 - 20 minutes. Cool completely.

Frosting: Cream sugar and butter, add milk and almond extract, mix well. Spread evenly on baked, cooled filling. Sprinkle toasted almonds on top.

Let's warm up with some Gumbo!

Doesn't a nice big bowl of spicy gumbo with a slice of crusty bread sound good right now?  We need something hot and spicy to warm us up after all of this snow.  I've never made gumbo before and it is a little time consuming.  It is not like a stew where you can plop everything in a pot and let it cook for hours.  You need to constantly stir the roux for 20 minutes or it will burn. Be very careful not to splash on yourself.   I also learned something about okra.  It is added to help thicken the gumbo, if prepared right.  Apparently you have to stir that in a pan for 15 minutes to get rid of the stringy consistency.  I did not know this and added it right in.  Mine was fine, but probably would've been that much better had I prepared it properly.

This gumbo has delicious flavor.  You pour it over some rice and top with chopped green onion or fresh parsley.  Feel free to add some Tabasco sauce on top too. This recipe makes a ton and  I'm sure this gumbo will be even better after it sits for a bit.  I also added shrimp.  thinking back now I should have just added the shrimp for that night's serving.  I'm sure the shrimp will not freeze and reheat well.  Also, make sure you have good adouille sausage.  I hear Trader Joes has a good one.  (Johsonville on the other hand is not anything to right home about).  I ended up combining a couple of recipes for this final version.  I used chicken breast instead of thighs.  I also cooked them in the crockpot which took out a browning step with the thighs.  That would probably add  a lot of flavor, but I took the easier route.  You would use the fat from the skin in combination with the oil to make the roux.  You need a total of 1/2 c of the vegetable oil and fat from chicken thighs.  I used a half stick (1/4 c) of unsalted butter because I didn't have chicken fat. 

Like many soups, stews,  spaghetti and lasagna recipes.  There are a million variations.  So, feel free to play around with it.

Gumbo

2 lbs boneless, skinless chicken breast
1.5 lb adouille sausage cut into 1/4" pieces
shrimp (optional)
1/4 vegetable oil
1/4 c unsalted butter
1/2 c flour
1- 48 oz can diced tomatoes
4 c low salt chicken broth, warmed slightly
2 onions finely chopped
1 red or yellow pepper finely chopped
1 rib celery finely chopped
1 bag sliced frozen okra
6 cloves of garlic, minced
1/4 tsp Cayenne pepper
1 tsp Thyme
1/2 tsp salt
2 bay leaves
Rice cooked separately
green onions, sliced, optional
fresh parsley, chopped, optional

1.  Place the chicken, sausage, diced tomatoes and half of the thyme, half of the cayenne pepper, and 2 cloves of minced garlic in a crock pot.  Cook on low for 8 hours. 

2.  In a large dutch oven on medium  melt the butter with the vegetable oil.  Carefully add the flour and stir with a wooden spoon to break up any clumps.  Stir continuously for approximately 20 to develop a deep brown color.  If it starts to smoke, remove and stir, turn down the temperature a bit.  You want to make sure your roux gets a deep color to add flavor.

3. Meanwhile, in another pot add your okra and stir continuously for 15 minutes.  After, add this to your roux along with the onions, pepper, celery remaining cayenne, thyme and garlic.  Stir for 8-10 minutes or until the vegetables soften.  Slowly add the chicken broth and stir constantly.

4. Carefully add your chicken, sausage, tomato mixture to the vegetables and roux.  Add the bay leaves and stir.  Reduce the heat and simmer for at least 30 minutes.  If you are adding shrimp, add at the very end.

Another Dessert- Maple-Pear Upside-Down Cake

The Canadians were not at the luminary loppet with their maple cookies this year.  So, to stop the tears from flowing, I promised Philly I'd make him something maple.  Here it is.  This dessert is light, elegant and de-lish.  I think it would go great with homemade vanilla ice cream.  Next time I make this, and there will be a next time, I'm going to add 1/4 tsp cinnamon to the batter.

Maple-Pear Upside-Down Cake

1/3 c maple syrup
3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges
1 c flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground ginger
1/4 tsp salt
2/3 c sugar
1/3 c butter, softened
1 or 2 tsp vanilla extract
2 large eggs
1/3 c low fat buttermilk

1. Preheat oven to 350 degrees

2. Bring syrup to a boil in a medium nonstick skillet over medium high heat, cook 2 minutes.  Arrange pears in pan in a spokelike fashion.  cook over medium-high heat until syrup thickens (about 4 minutes).  gently shaking pan frequently.

3. Mix dry ingredients together in a bowl. In a separate bowl, combine sugar, butter and vanilla, beat with a mixer at medium speed until well blended.  Add eggs, 1 at a time, beating well after each one.  Stir in flour mixture alternately with buttermilk, beginning and ending with the flour mixture.

4. Pour batter evenly over pear mixture in pan.  Wrap handle of skillet with foil.  Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in center.  Loosen cake from the sides of pan.  cool in pan 5 minutes.  Place a plate upside down on the top of cake, invert onto plate.

Blog Worthy Molasses Spice Cookies

I know you may have a molasses cookie recipe at home, but this one is really good.  It again is from America's Test Kitchen.  My in house critic, AKA Philly, Raved about these cookies and told me multiple times that they were "blog worthy" and I should make them again.  I stole an idea from my sister-in-law (who found it on pinterest) to add white chocolate chips to the cookies.  What a delicious idea.  It acts like frosting by adding some extra sweet.  I cooked mine on a pizza stone.  So, I couldn't leave it on the baking sheet like they suggested.  I think that they do that to keep them fluffy.  I was just careful in moving them to the cooking rack.  I wanted to keep them moist.  So, I cook them the minimal amount (10 min.)

Molasses Spice Cookies

1/2 c plus 1/3 c sugar
2 1/4 c flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp pepper
1/4 tsp salt
12 T (1 1/2 sticks) unsalted butter, softened
1/3 c packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 c light or dark molasses
1/2 bag white chocolate chips

1. Heat oven to 375 degrees.  Put 1/2 c. granulated sugar in shallow dish to roll the dough balls in later.

2. Whisk the flour, baking soda, spices, pepper, and salt together  and set aside.

3. Beat the butter, brown sugar, and remaining 1/3 c sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 min.  Beat in the egg yolk and vanilla until combined.  Beat in the molasses until incorporated.

4. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.  Add the chocolate chips and stir.

5.  Using wet hands, roll 2 T portions of dough into balls and then roll them in the sugar to coat.  Place them on a baking sheet lined with parchment paper 2 inches apart.  Bake 10-12 min, or until the edges are set and the tops are cracked, but the centers are still soft and underdone.  (Rotate the rack halfway through baking time).  (I removed mine right away so they didn't overcook.  but be careful because the cookies are really soft)

6.  Let the cookies cool on the baking sheet for 10 minutes and the serve warm  or transfer to a cooling rack.

the winter can't be all comfort food- Glazed Chicken with Apple Salad

Here is another quick and easy delicious salad from Pampered Chef 29 minute dinners.  The dressing was a bit different from that you buy at the grocery store.  I thought this was really good. but I'm going to be honest and tell you what Philly said.  "This is edible, but not blog worthy."  When have I ever listened to Philly????  So I'm blogging about it.

I added goat cheese because I like a little cheese with my salads.  Goat cheese is good on anything as far as I'm concerned.  I used craisons instead of apple slices.  If you use the sliced apple, remember to soak them in lemon juice so they won't brown.  The apple would give some extra crunch, but I needed some more.  I added some almonds.  Not just any almonds, these were some extras I had made up for Christmas.  They were homemade sugared almonds. (Put about 1/2 cup slivered almonds and 3 T sugar in a skillet and heat.  Keep stirring as not to burn). I think cashews would be the best.  This recipe makes a lot of dressing and it is sweet.

Glazed Chicken with Apple Salad

Dressing
2 T cider vinegar
2 T apple jelly (I used apple butter because I had it)
1/2 c. low Fat mayonnaise

Mix together and reserve

Salad
1 granny smith apple
1 red apple (ex mackintosh)
watercress or mixed lettuces

Slice the apples.  Soak in lemon juice if you don't want them to brown.   Combine them with the salad

Chicken-
2 boneless/skinless breasts
1 T olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp apple jelly
1 tsp ground mustard
1 T brown sugar

Heat a grill pan.  flatten the breast to an even layer approx. 1/4 inch thick.  Brush with oil and season with salt and pepper.  cook thoroughly on both sides.  the last minute of cooking, brush with the glaze.  Watch it because the sugars in the glaze will burn. I flipped the chicken to cook the glaze and liked that flavor.

Serve the chicken over the salad mixture.

A good find.....chipotle seasoning

I love shopping at Home Goods, you can always find a nice platter, some bowls, kitchen towels and now spices and seasonings.  I was hesitant to buy spices at Home Goods until my mom bought Herbs of Provence there.  She raved about it.  I bought myself a jar and I have used it so much I had to go and buy another.  Well, I also picked up some smokey paprika chipotle seasoning.  So, if you find yourself in Home Goods, and you really should,  don't be afraid to bring home a couple of the seasonings.  Here is what I did with the chipotle Seasoning.  It was very tasty and couldn't be easier.  I served the pork on toasted buns with melted swiss cheese.

Roasted Chipotle Pork

2 T chipotle seasoning
4 lb pork butt roast.

Trim the excess fat off of the roast.  Rub with the seasoning.  Place in a crock pot.  Add 1/4 c water.  cook on low for 12 hours.

Single digit temps....time for chili

This is the best white chicken chili I've ever had.  I use no fat plain yogurt instead of sour cream to make it more calorie friendly.  I've also adapted it to cook it in the crock pot.  The beans break down a bit this way, but that really thickens the chili.  Serve it with chopped cilantro and chopped green onions to add freshness.  It goes great with crusty bread.

Chili Blanco

1 lb dry white beans, rinsed
7 c low salt chicken broth
approx. 4 chicken breasts
1 T vegetable oil
2 c chopped onion
6-8 cloves garlic, minced
1 tsp cayenne pepper
2-3 tsp cumin
2 tsp dried oregano
1 c sour cream (or no-fat plain yogurt)
3 c shredded Monterey jack cheese

Combine beans, chicken and broth in crock pot.  Cook on low 8 hours.  Stir to break up chicken.  Meanwhile, heat oil in a skillet.  Add onions and cook until browned.  Add garlic stir be careful not to burn.  Add cumin and red pepper.  Stir to release the aromas.  Add this mixture to the beans and chicken.  Stir in yogurt and mix in.  Gradually add the cheese, stir to combine.

Easy but very tasty- Chicken Tacos

I've made a ton of things from "America's Test Kitchen"  and they are all very good.  However, most of their recipes are a little complicated.  This one is not.  I've made it a few times and it is really good. We love it!   It has a unique sweet, smokey and slightly spicy flavor.  Buy chipotle chilies in adobo sauce and puree.  Freeze this puree in small batches.  A little goes a long way.  I take the tortillas and warm them on the stove.  Watch out because they get hot, but it adds a little crispness.

Chicken Tacos-America's Test Kitchen Style

4 Chicken breasts
2 T butter
4 cloves garlic, minced
2 tsp pureed chipotle chili in adobo sauce
1 c orange juice
1/2 +1/4 chopped cilantro
1 T Worchester sauce
1 tsp mustard
flour tortillas
toppings such as sour cream, avocado, limes, salsa

Melt butter in skillet.  Add garlic, chipotle chilies, orange juice, Worchester sauce, 1/2 cup of the chopped cilantro.  Add the chicken, cover and poach 15 min.
remove chicken and let rest.  Add 1 tsp mustard to the sauce.  Reduce the sauce to a glaze.  Shred chicken and add back to the sauce.
to warm the tortillas, turn on a burner.  Lay the tortilla on the burner.  don't walk away, watch and flip after it puffs up.  Serve with toppings.

A warm drink for a chilly night-Swedish Glogg

God Jul (Merry Christmas).  This is a yummy warm mulled wine which will warm you right up.  You can substitue the brandy for vodka, but why would you????  It makes quite a bit.  So, share it with friends.  If you put it in a crockpot to have a a party, remember the water and alcohol will evaporate and make it quite sweet.

Ingredients

1.5 liter bottle inexpensive dry red wine

1.5 liter bottle inexpensive American port

750 ml bottle inexpensive brandy (divided and to taste)

10 inches total of cinnamon sticks

15 cardamom seed pods or 1 teaspoon whole cardamom seeds (not powder)

2 dozen whole cloves

1 orange peel, whole and washed

1/2 cup dark raisins

1 cup blanched almonds-no skins

2 cups sugar

Garnish with the peel of another orange (optional)

1) Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. It will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.

2) Pour the red wine and port into a stainless-steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and simmer.

3) Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the tiny bubbles become large burbles. This starts caramelizing of the sugar and adds a layer of flavor.

4) Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.

5) Taste. You can add more sugar or brandy. If you like.

6) Strain to remove the spices, almonds, and raisins. 

7) Do not discard the raisins and almonds when you are done.  Roast the almonds in a 225°F oven for about 90 minutes.  You can use the raisons baked in bread.

8) Serving. To serve glögg, warm it gently in a saucepan over a low flame or, better still, in a slow cooker. Serve it in a mug and, don't skip this, garnish it with a strip of fresh orange peel, twisted over the mug to release the oils.