i <3 tacos.

who doesn’t <3 tacos?

if you know someone who doesn’t <3 tacos, please fill me in on who and WHY?! i’d love to meet such a unique individual.

tacos are undeniably wonderful and they are one of my favorite make at home meals. i love all shapes and sizes. soft taco, crispy shells, corn or flour tortillas. they are all golden. but why not lighten it up and mix it up with some lettuce tacos. lately i’ve been loving crisp, crunchy, refreshing iceberg lettuce cups and they are a a great taco vehicle.

chicken + mushroom tacos

serves: 4

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.

start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend.

squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat.

when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so.

cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest.

add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan.

cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken.

add the chopped chicken and all it’s juices back into the pan.

stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat.

to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture.

top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese.

serve with a lime wedge and enjoy.

xo, a

chicken + mushroom tacos

serves: 4

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.

start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend. squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat. when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so. cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest. add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan. cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken. add the chopped chicken and all it’s juices back into the pan. stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat. to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture. top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese. serve with a lime wedge and enjoy.

it has been uncharacteristically cold in southern california. we have had not days, but weeks of rain. there is actual snow visible in the mountains. and the soup cravings continue.

we have another wave of rain coming this weekend and i find few things more comforting than a big bowl of creamy soup. and this creamy mushroom is luscious and packed full of flavor. mushrooms are jammed full of what they call “umami” or savoriness. even though the soup is mostly veggies and a bit of dairy, it will shock you at how “meaty” and satisfying a bowl can be.

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes.

add in cremini and porcini mushrooms, the potato and the thyme.

stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down.

pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat.

use your immersion blender or food processor to purée the soup till smooth.

add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil.

pour in the milk and once again bring it to a boil. turn off the heat.

serve with crusty bread and enjoy.

xo, a

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes. add in cremini and porcini mushrooms, the potato and the thyme. stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down. pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat. use your immersion blender or food processor to purée the soup till smooth. add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil. pour in the milk and once again bring it to a boil. turn off the heat. serve with crusty bread and enjoy.