We now return to your regularly scheduled programming. Ok, ok, so there might be *one* more wedding post, but I have no intentions of turning this into a wedding blog or anything. I promise. :) And just so you know – it’s been over 3 weeks since I last baked a cupcake. I needed a bit of recover time, sure, but I’m beginning to get antsy. The flavor ideas are flowing, and my sugar-cravings grow stronger by the day. So don’t be surprised if there are some delicious new cupcake recipes showing up in the near future. Lots of them.
But we’re not talking cupcakes now. We’re talking dinner. These tacos are perfect for a hot summer evening. Get yourself a rotisserie chicken, and other than heating the tortillas, there is absolutely no heat or cooking involved. And that can be done in the microwave.
We are thoroughly enjoying the summer produce, and trying to make the most of it while it’s still here. This recipe features fresh summer corn and ripe red tomatoes. Topped with a sprinkle of tangy feta cheese, it’s a keeper, that’s for sure.
And speaking of rotisserie chickens, we’ve been getting them quite a bit lately. Hard to pass up when they are cheaper than an entire uncooked chicken of a pack of chicken breasts, and oh so easy when dinnertime comes around. We’ve been freezing the carcasses with the intention of making homemade broth, but haven’t done it yet. There are currently 3 chicken carcasses in our freezer, sealed in ziplocks, just waiting. Kind of creepy actually. We’ll have to deal with that soon…
Soft Tacos With Chicken and Tomato-Corn Salsa
Makes 4 servings. Recipe from the New York Times.
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.