A new normal has arrived and we need to adjust, at least for now. For those who have recently received an increase in job duties (homeschooling!) and a new office (the dining room!), congrats. You are about to see how truly skilled and strong you are.
In all seriousness, though, juggling this new normal is emotionally overwhelming. Cooking three meals a day might feel like the straw that will break your back.
But it doesn’t have to be. Here are three easy recipes to help save the day. They are quick and universally liked (at least at my house).
Rebecca White of Plano blogs at apleasantlittlekitchen.com.
Baked Chicken Tinga Tacos
Chicken Tinga is a traditional Mexican dish that combines tomato, chipotle and adobo sauce with shredded chicken. However, instead of a sauce (because that would make soggy tortillas!), I’ve created a Chicken Tinga-inspired rub from ground chipotle and tomato paste to create Baked Chicken Tinga tacos.
Once the chicken is combined with the rub mixture in a skillet, it is then placed into tortillas (along with cheese) to be baked for 10 minutes. A quick broil to brown the tortillas, and dinner is ready. Serve with fresh lime juice and cilantro.
3 tablespoons canola oil
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon oregano
1 tablespoon chipotle powder
1 cup diced onion
2 garlic cloves, chopped
1 tablespoon tomato paste
4 cups shredded chicken
Shredded cheese
Tortillas
Heat oven to 400 F.
Place the canola oil, cumin, salt, oregano and chipotle powder into a large skillet. Stir and cook over medium-low heat for 5 minutes. Increase the heat to medium and add the onion, garlic and tomato paste. Stir to combine and cook for 5 minutes. Stir occasionally.
Place the shredded chicken into the skillet and stir until the meat is coated with the mixture. Immediately remove from the heat.
Place the chicken into the tortillas. Top the chicken with cheese and fold. Secure the tacos with a toothpick. Place into the oven and bake for 10 minutes or until the cheese is melted and the meat is warmed through.
Place under the broiler until browned and crisped to preference. Serve warm.
Makes 4-6 servings.
Roasted Caesar Salad
Roasted Caesar Salad was a food experiment at my house with wildly successful results. Roasted broccolini, cabbage and leeks have become edible vegetables at my table now, all thanks to my 7-year-old’s love of creamy Caesar dressing. (Ken’s or Newman’s Own are my go-tos).
Not only do both my children gobble up this roasted winter salad, they ask for it. Both kids and grown-ups alike love it. I say that’s a win.
Now, what I want to add here is that there are options with the veggies. This is the perfect "fridge cleanout” meal.
2 bunches broccolini, leaves removed
1 head green cabbage, cut into 8-10 wedges
1 large leek (white part only) rough chopped
1 bunch green onions
4 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Creamy Caesar dressing
Freshly grated Parmesan cheese
Heat the oven to 500 F.
Place the broccolini, cabbage and leeks onto a foil-lined, rimmed baking sheet. Evenly distribute the olive oil and salt over the vegetables. Cover the baking sheet with foil, sealing the sides well.
Roast for 15 minutes. Reduce the heat to 425 F and remove the foil cover. Continue to cook for 30 minutes, or until the vegetables are browned. During the last 15 minutes of cooking, add the green onions.
Remove from the oven and let cool for five minutes. Add Parmesan cheese and Caesar dressing to taste. Serve warm or cold.
Makes 6 servings.
Spicy Peach Grilled Pork Tenderloin
Two pork tenderloins are marinated overnight in a chili powder-infused mayonnaise. Before cooking, the tenderloins are coated with peach preserves to give them a layer of sweetness. The peach preserve coating caramelizes when seared and adds the perfect layer of sweetness to this spicy and salty roasted pork tenderloin.
Roast vegetables with the pork to make this a one-pan meal. Large asparagus and broccolini tossed in olive oil and salt can fit alongside the pork on the sheet pan. The vegetables will roast as the pork tenderloin cooks.
1/2 cup mayonnaise
1/2 teaspoon dried thyme
1 teaspoon cayenne powder (plus more for additional heat)
1 teaspoon kosher salt
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 pork tenderloins (about 1 1/4 pounds each)
1/2 cup peach preserves
Combine the mayonnaise, thyme, cayenne, salt, chili powder and Worcestershire into a small bowl. Mix well.
Cover the two tenderloins evenly with the mayonnaise mixture. Cover and place in the fridge for at least 6 hours up to 24 hours.
When ready to cook, heat the oven to 425 F. Remove the pork tenderloin from the fridge and bring to room temperature for 30 minutes. Coat the pork with the peach preserves.
Place a cast iron skillet onto the cooktop. Add a splash of canola oil and warm over medium-high heat.
Place the pork tenderloin into the skillet and sear, 3 minutes per side, for a total of 6 minutes. Place the pork onto a rimmed sheet pan, place into the oven and cook for 14-20 minutes, or until pork reaches an internal temperature of 140 degrees.
Remove the pork and cover. Let rest for 10 minutes before serving.
Makes 8 servings.