Crispy short rib carnitas with sunset slaw

from Smitten Kitchen 

INGREDIENTS

  

Carnitas

• 3 pounds bone in short ribs
• 2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1 orange juiced
• 2 limes 1 1/2 juiced save the other half for slaw
• 5 garlic cloves unpeeled

Slaw

• 3 cups red cabbage finely shredded
• 1 carrot peeled, coarsely grated
• 2 scallions
• 1/4 cup cilantro roughly chopped
• kosher salt
• 1 dollop mayonnaise
• dash hot sauce (optional)

INSTRUCTIONS

 

Short Ribs

• preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
• Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

• Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

• Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
• You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

• heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

This dish was more like a soup- dairy free, gluten free 

4.49 from 505 votes

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

The perfect bowl of warming comfort food full of color and flavor...simple, healthy, and delicious!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 6

 

Calories: 312kcal

 

Author: Tieghan Gerard

Ingredients

• 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• kosher salt
• 3 tablespoons sesame oil or extra virgin olive oil
• 2 bell peppers, sliced
• 2 medium shallots, chopped
• 4 cloves garlic, chopped
• 1/2 teaspoon chili flakes, or more
• 2 cups cubed sweet potatoes
• 2 cans (14 ounce) full-fat coconut milk
• 2 tablespoons fish sauce (or soy sauce)
• 1/2 cup fresh cilantro, chopped
• steamed rice, for serving
• 1/2 cup Thai basil leaves
• 2 limes
• roasted peanuts

Instructions

• 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.

  2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.

  3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.

  4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.

Nutrition

Calories: 312kcal

Better Than Takeout Thai Drunken Noodles

 

4.15 from 1283 votes

Better Than Takeout Thai Drunken Noodles

Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Calories: 274kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces wide rice noodles
• 1/3 cup low sodium soy sauce or liquid aminos
• 3 tablespoons oyster sauce
• 1 tablespoon Thai fish sauce
• 2 teaspoons honey or maple
• 2 tablespoons sesame oil or extra virgin olive oil
• 1/2 pound boneless chicken breast, cut into strips (optional)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced or grated
• 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
• 4 green onions, chopped
• 1 medium zucchini, cut into ribbons or chopped
• 1 red bell pepper, thinly sliced
• 2 carrots, cut into ribbons or chopped
• 1 cup fresh Thai basil or regular basil, roughly chopped

Instructions

• 1. Cook the rice noodles according to package directions. Drain.

  2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 

  3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.

  4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy! 

Nutrition

Calories: 274kcal

Creamy Tuscan Chicken

from:carlsbad cravings

This dish was delicious! 

 Ingredients

Chicken

• 2 large chicken breasts
• 3tablespoons flour
• 1tsp EACH salt, garlic powder, onion powder
• 1/2tsp EACH paprika pepper
• 2tablespoons unsalted butter
• 2tablespoon olive oil

Sauce & Potatoes

• 1pound Dutch baby potatoeshalved (quartered if large)
• 1tablespoon unsalted butter
• 1tablespoon oil from sun-dried tomatoes
• 1/2cup sun-dried tomatoesrinsed, drained, chopped
• 1 shallotminced
• 4 garlic clovesminced
• 1/4teaspoon red pepper flakes
• 1 1/2cups chicken broth
• 1tablespoon cornstarch
• 1cup heavy creamor evaporated milk + 1 tsp cornstarch
• 1tsp EACH dried parsley, dried basil(or 1 TBS EACH FRESH)
• 1/2teaspoon dried oregano
• 1/4cup finely grated fresh Parmesan cheese
• salt and pepper

Instructions

1. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4. Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
5. Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7. Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
8. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.