Anyway, there were two stats that interested me, even for my pathetic readership (a big thank you to my TWO loyal subscribers and, yes, I do have THREE children, thanks for asking). First, my top ten most viewed posts:
- The holy grail of chocolate chip cookies (thank you, Katherine Redford)
- A big lentil moment (lentil stew with or w/o sausage)
- Tinkering, episode II (hummus 2.0)
- The dud parent (fettuccine Alfredo; I'm so happy this is here!)
- Breakfast choices (no-stir chocolate granola & faux Nutella)
- Uncle Clint's mac & cheese (the one that started it all)
- My favorite pan (spaghetti & meatballs)
- The weekend baking (blueberry muffins and buttermilk oatmeal bread)
- Some of my favorite things (pizza with caramelized onions, figs, & goat cheese)
- 100th episode extravaganza: 9 cookbooks (a contest, but no recipe)
So it's obviously the popular recipes that are drawing you back, not my stellar writing and trenchant social commentary. Oh, well.
Second, my pageviews by country:
Second, my pageviews by country:
- United States 12,303
- Russia 373
- Ukraine 92
- Portugal 84
- France 64
- Unknown Region 44
- Poland 43
- Germany 32
- Philippines 15
- Canada 14
Given that my percentage of pageviews from Russia used to be over 10% of the total, it's clear my Russian readership is drying up, despite my overtures of friendship. Oh, well, times two. I guess they have more important things to do over there nowadays.
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I've had this recipe flagged in my copy of The Best of America's Test Kitchen 2011 magazine for years, but didn't make it until recently. It requires only a small effort for a big payoff. Mom and I both loved this and will happily have it again.
Chicken Tacos
Adapted from The Best of America's Test Kitchen 2011
Time: ~45 minutes
The recipe is written for four 6-ounce chicken breasts. Many 1½-pound packs will only have two very large chicken breasts; if that’s the case, cut them in half lengthwise before poaching them. The recipe suggests 6-inch flour tortillas, but you can use corn tortillas for gluten free; also, I prefer tortillas a little larger than 6 inches if you can find them. You can warm the tortillas in the microwave, wrapped in a clean kitchen towel, or in a 300 degree oven, wrapped in foil, for about 5 minutes.
For the poached chicken and sauce
3 tablespoons (1½ ounces) unsalted butter
4 garlic cloves, minced
2 teaspoons minced chipotle in adobo
½ cup orange juice
1 tablespoon Worcestershire sauce
¾ cup chopped fresh cilantro leaves, divided
1½ pounds boneless, skinless chicken breasts (see note)
1 teaspoon yellow or Dijon mustard
Salt and pepper
To serve
12 6-inch flour or corn tortillas, warmed (see note)
shredded lettuce
grated cheese
diced avocado
chopped tomato
sour cream, optional
1. Melt the butter over medium-high heat in a 12-inch skillet or sauté pan that comes with a lid. Stir in the garlic and chipotle and cook, stirring constantly, just until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire, and ½ cup of the cilantro. Add the chicken and cover the pan. Lower the heat as needed to maintain a steady simmer (about medium-low), and cook until the chicken is cooked through, about 10 to 15 minutes, flipping the chicken halfway through. The chicken should register 160 degrees on an instant-read thermometer. Transfer the chicken to a plate and tent loosely with aluminum foil.
2. Increase the heat to medium-high. Cook until the sauce is reduced to ⅓ cup, about 5 to 7 minutes. Remove from the heat. Whisk in the mustard. Stir in the remaining ¼ cup cilantro.
3. Use two forks to shred the chicken into bite-size pieces. Return the chicken to the pan, and toss to coat with the sauce. Season to taste with salt and pepper. Serve promptly with warm tortillas and toppings.
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