Citrus Chicken Thighs

I made quite a few changes from the original recipe so that I could roast potatoes and broccoli along with the chicken thighs.  Miss F had fun squeezing the citrus and she was a big fan of the chicken, as long as hers didn't have any scallions on it.  I roasted the fingerling potatoes in the same pan as the chicken, which provided a nice brightness to them.  It would also work well with carrots in the same pan.  This chicken would also be great on the grill, as long as it is still grilling weather where you are.

Citrus Chicken Thighs

1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Set aside ¼ cup sliced scallions. Pulse the garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor until well combined. Set aside ¼ cup of the marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. Preheat the oven to 400 degrees. Spray a 9x13 baking dish with cooking spray and place the chicken in a single layer in the dish. Bake for 35 to 40 minutes. Serve the chicken with the reserved scallions and marinade.

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Mama Ninfa's Fajitas

We now go to El Tiempo to get Mama Ninfa's fajitas, but when I first moved to Houston, Ninfas was my go to restaurant for TexMex fajitas.   Miss F prefers cheese enchiladas to fajitas, but she will tolerate them as long as she loads up beans in her tortilla as well.  The citrus really adds great flavor to the meat and the marinade couldn't be any easier.  I made these on my grill pan indoors, which was quite smoky fun, but they would be fantastic grilled outdoors.  Thanks to Culinary Houston for the recipe.

Mama Ninfa’s Original Fajtas

½ orange, zested
1 teaspoon fresh lemon zest
¼ cup fresh lemon juice
2 tablespoons water
2 tablespoons pineapple juice
2 tablespoons soy sauce
1 clove garlic, minced
1 ½ teaspoons black pepper
1 dried chiles de arbol crushed
1 skirt steak, no more than ¾ inch thick.

12 warm flour tortillas
Condiments such as Pico de Gallo, Cilantro, Sour Cream, Guacamole, etc.

Combine the orange and lemon zest, lemon juice, water, pineapple juice, soy sauce, garlic, pepper and chiles in a large baking dish. Use a sharp knife to remove any membrane from the meat and place it in the marinade. Cover with plastic wrap and marinate at room temperature for 1 hour. Grill for 5 to 7 minutes per side. Cut crosswise into 1” strips and serve warm on tortillas with any desired condiments.

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Apricot Roast Chicken

I love roast chicken, especially when cooked over a bed of root vegetables. It is so easy to prep and always yields impressive results.  This recipe is amazingly easy and perfect for an autumn Sunday dinner.   I adapted this recipe from the Organic Kitchen, I even used an organic whole chicken because I got one in the meat sale bin.  It was so much smaller than the franken chickens I am used to, which meant that it actually worked for a weeknight meal because it cooked up so quickly.  The sweet orange and apricot glaze made for delicious chicken skin.

Apricot Roast Chicken

One whole chicken
3 tablespoons olive oil, divided
2 tablespoons apricot preserves
1 orange, half sliced and half juiced
1 teaspoon Herbes de Provence
5 red potatoes, halved
8 carrots, peeled and cut into 2 inch pieces
4 shallots, peeled (if small leave whole, if large cut in half)
2 stalks celery, chopped

Preheat the oven to 350 degrees. Clean the chicken, removing all giblets. Place the chicken in a roasting pan. Whisk together 2 tablespoons of the olive oil, the orange juice and apricot preserves in a small bowl, brush the mixture on all sides of the chicken and stuff the juiced orange half in the cavity. Sprinkle the chicken with half of the Herbes de Provence, ½ teaspoon salt and ¼ teaspoon pepper. Layer the potatoes, carrots, shallots and celery around the chicken, toss with the remaining tablespoon of olive oil. Sprinkle with the remaining Herbes de Provence, ½ teaspoon salt and ¼ teaspoon pepper. Place the roasting pan in the oven and roast for 20 minutes per pound, until the temperature of the thickest part of the thigh reaches 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Carve and serve.

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Spicy Citrus Shrimp Tacos

I knew when I saw this recipe on Pink Parsley I would like it. We don't have a grill, so I pan sautéed the shrimp instead, which worked just fine.  Down here in Texas, I never see lettuce on tacos.  Back in Maryland it was always a taco condiment.  I always like the nice crunch it adds, especially when paired with shrimp. Miss F opted for no lettuce, just massive quantities of beans and cheese added to her two tacos.  I love how quickly this meal came together, it is perfect for a busy weeknight.

Spicy Citrus Shrimp Tacos

Marinade:
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 chipotles in adobo
1 teaspoon adobo liquid
2 tablespoons vegetable oil
1 teaspoon honey
1 teaspoon ground cumin
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
salt and pepper

1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1 cup shredded iceberg lettuce
¼ cup shredded carrots
8 small (6-inch) flour tortillas

Southwest Cream Sauce:
1 cup sour cream
1 teaspoon adobo liquid
½ teaspoon cumin
¼ teaspoon salt
juice of 1 lime

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Heat one tablespoon vegetable oil in a large skillet over medium-high heat. Sauté the shrimp for 3 to 5 minutes, until cooked through.

Divide shrimp among warmed tortillas. Top with shredded lettuce, carrots and cream sauce.

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