Blog improvements and Mexican-style shredded chicken

I recently asked for some feedback on ways to improve my blog and received some great suggestions!

  • Better pictures – higher quality, use actual camera instead of phone, neater staging
  • More updates – frequent smaller posts of individual meals rather than occasional big posts of many meals
  • Actual recipes – clearly written out so readers can recreate the food
  • More Korean food

Thank you! Please email or comment with any additional suggestions! I definitely agree with all of the above and will be incorporating them in my future posts!

While I have a DSLR, I don’t always have time to pull it out (especially when I’m hungry!) so I will continue to use my phone when I’m out or feeling lazy at home. I downloaded a new camera app for my phone which has where I can adjust white balance and a special food setting! I haven’t had a chance to play around with it yet, so the picture in this post was just with the food setting (I think it makes the colors more vibrant?) and no adjustments for the orangey light.

Sometimes I use a recipe as a starting point and tweak them to be paleo, but usually I cook without a recipe depending on my cravings and what I have on hand. I’ve mostly been linking to a recipe and describing the changes I made or just explaining how I made something. From here on out I will include recipes within my posts unless it’s something super obvious. I’ll copy paste the starting recipe then edit them with my changes or I’ll attempt to write a recipe down when I’m cooking spontaneously. Most of my food is enough for 2 big servings.

 

Mexican-style Shredded Chicken Salad

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I saved a chicken breast from the whole chicken I used for my coq au vin because I wanted to make something with Mexican flavors! I often order fajitas (no tortillas) at Mexican restaurants and always wish I could have it in salad form with a bunch of greens since the fajita meat and veggies tend to be a little salty. Instead of making fajitas, I decided I wanted something softer with shredded chicken.

I used mixed baby greens and Whole Foods guacamole. Pico de gallo would have been awesome with it too! I love salsas and guacamole as salad dressing. This was sooo good! It’s easy to make, but takes a little time and attention to make the soft, flavorful chicken.

Shredded chicken recipe from food.com, with minor edits below:

Ingredients:
– 1 large boneless skinless chicken breast (or 2 small)
– 1 cup chicken stock/broth (optional, I used it for more chicken flavor. Best to make your own, but this is the best store-bought I’ve found so far.)
– 1/4 yellow onion, sliced
– 1 tsp minced garlic
– water

– 1 tbsp olive or walnut oil
– 1/2-3/4 yellow onion, sliced
– 1/2-1 green bell pepper (I used red, any color will do)
– 1 med tomato, chopped (not pictured since I didn’t have one, but would have added)
– 1 tsp minced garlic
– 1 tsp cumin
– 1/2-1 tsp chili powder
– 1/2 tsp marjoram
– Black pepper to taste
– Sea salt to taste (I didn’t add any)
– 1 tbsp tomato paste (or 2 tbsp sauce, I used paste because I didn’t have sauce)
– 1/4 cup chicken broth reserved from simmering the chicken breast
– 1/4 cup chopped cilantro

Directions:
1. Place first five ingredients in a pot, adding just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 minutes.
3. Remove chicken from pot, cool enough so you don’t get burnt (quicker in fridge) and shred to your liking. Do not discard the broth left in the pot.
4. In a large pan, sauté onion and bell pepper in olive oil over medium high heat until it starts getting soft. Then add tomato, garlic, cumin, chili powder, marjoram, pepper, and the shredded chicken. Reduce heat to low and continue to sauté until the veggies are soft but not mushy.
5. Add broth and tomato paste/sauce (paste will dissolve in broth). I spooned the broth from pot to pan until everything was slightly juicy/moistened, not soupy.
6. Stir in cilantro.

The shredded chicken is also really good on its own!

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