taco night

i was falling asleep into a naptime coma on saturday afternoon when the idea for these chicken tacos came to me like a dream. do you take naps? i used to scoff at them because instead of sleeping, i'd start making lists of the things i should be doing if i wasn't napping. now i fall into the deepest, almost-teenage like sleep when atticus lies down for his nap and forget about scrubbing the bathroom for at least an hour. please join me in the nap revolution. 

recipe: chicken tacos

corn tortillas topped with shredded chicken and black bean corn salad

chicken

1 pound organic chicken breasts

1 large shallot, diced

2 cloves garlic, grated

1 tbsp canola oil

1 tbsp chili powder

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1 cup broth or water (plus broth or water to poach chicken)

method:

poach chicken in broth or water for about 15 minutes, cool and shred

in medium skillet: cook shallot and garlic in canola oil on medium-low heat for about 10 minutes, add cooked, shredded chicken

to skillet: add chili powder, cumin, salt and pepper, stir to coat

add water or broth, raise heat to medium, cover pan

cook 10-15 minutes, remove lid, stir around, let cook till most of the liquid has been absorbed

black bean corn salad

1/2 can organic black beans

1 large organic tomato, diced

1 ear corn

1-2 ounces queso fresco, crumbled

1 lime (juice and zest)

1 tbsp canola oil

1/2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

method:

combine all ingredients in bowl and let marinate in fridge at least an hour, preferably three hours

*please use corn tortillas and take the time to fry each shell up individually in a frying pan for about 2 minutes per side over medium heat, it really makes all the difference*