Friday, October 9, 2009

Soft Tacos with Apples and Onions

Still trying to use up apples…….Seems like a strange combo I know but these are really good. Very savory. I made these last year and I don’t think I seasoned them enough. I followed all the measurements this time and they were really tasty. I like them with some sour cream too. Just another way to use up apples and new variation on tacos. I also think if you use a regular pan and not non-stick they would get more golden. I think I should have let the onions go longer but I was hungry.

Chicken Soft Tacos with Sautéed Onions and Apples
from cooking light
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle the chicken evenly with salt, nutmeg, and pepper.
Add chicken to pan; sauté 7 minutes or until golden.
Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat.
Add onion; cook 4 minutes or until tender, stirring frequently.
Add apple; cook 6 minutes or until golden, stirring frequently.
Add garlic; cook 30 seconds, stirring constantly.
Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions.
Arrange 1/2 cup chicken mixture evenly over each tortilla.

I served it with Roasted Sweet Potatoes and Pears
We had a lot of pears in the house because of fruit of the month so I thought why not get rid of 2 fruits at one time

Roasted Pears and Sweet Potatoes
From Everyday Foods
2 sweet potatoes, sliced 1 1/2 inches thick
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
Coarse salt
2 Bartlett pears, cored, quartered, and halved

Preheat oven to 400 degrees.
Scrub 2 sweet potatoes.
Quarter lengthwise; slice diagonally 1 1/2 inches thick.
On a rimmed baking sheet, toss slices with 2 tablespoons olive oil, 1 teaspoon dry mustard, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne; season with coarse salt.
Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
Core and quarter 2 Bartlett pears; halve crosswise.
Add to the potatoes; toss all with another tablespoon oil.
Continue roasting until potatoes are fork-tender, about 10 minutes more.

VERDICT on the side dish
YUM. Seemed a little weird to roast pears but the flavor was really good and it was really easy. The seasoning was a really good mix. I always forget that roasting things is so simple you just have to think ahead. I will make these again for sure

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