Dinner

Chicken Tinga Tacos (Tinga De Pollo)

Published

3 months ago

July 19, 2025

Chicken Tinga Tacos (Tinga De Pollo)

This delicious taco recipe is made with juicy shredded chicken, slow-cooked in a smoky chipotle and tomato sauce. It’s full of flavor and perfect for your next lunch or dinner!

Ingredients

Ingredient	Quantity
Boneless Chicken Breasts	2 pieces
Garlic (smashed + minced)	6 cloves
Whole Cloves	2 pieces
Tomatoes	2
Chipotle Peppers in Adobo	5 peppers
Chicken Stock	½ cup (120 mL)
Cumin Powder	2 tsp
Nutmeg	½ tsp
Vegetable Oil	2 tbsp
White Onions (sliced)	2
Chorizo	¼ lb (115g)
Iceberg Lettuce (shredded)	1 head
Salt and Pepper	To taste
Avocados (sliced)	2
Corn Tortillas	12

About the Ingredients

This recipe uses juicy chicken breasts that become tender after boiling. Chipotle peppers in adobo sauce bring a smoky and slightly spicy flavor. Tomatoes add freshness and sweetness. Chorizo adds a meaty, salty taste while onions and garlic give an aromatic base. Cumin and nutmeg enhance the warmth of the sauce. Creamy avocado and crispy lettuce provide perfect balance on top of soft corn tortillas.

How to Make Chicken Tinga Tacos (Easy Steps)

In a saucepan, boil chicken with 2 smashed garlic cloves and whole cloves until fully cooked (12–15 mins). Then shred it with forks.
In a dry pan, roast the tomatoes on all sides until blackened.
Add roasted tomatoes, chipotle peppers, chicken stock, cumin, and nutmeg to a blender. Blend into a smooth sauce.
Heat oil in a large pot. Add minced garlic, onions, and chorizo. Cook for 2–3 mins until onion softens.
Add lettuce and cook another 2–3 mins.
Add the blended tomato sauce and cook for 3 mins.
Add shredded chicken to the pot, mix well, and simmer uncovered for 10–15 mins until sauce thickens.
Serve hot on corn tortillas with avocado slices on top. Enjoy!

Tips

For extra smoky flavor, roast the tomatoes properly on all sides.
You can use store-bought rotisserie chicken to save time.
Use corn tortillas for authentic taste, but flour tortillas can also work.
Adjust the spice level by reducing the number of chipotle peppers.

Nutrition (Per Serving – Approximate)

Calories: 500–600
Protein: High (from chicken and chorizo)
Fats: Moderate (from avocado and oil)
Carbs: Medium (from tortillas)

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Dinner

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Published

2 months ago

August 23, 2025

Samriha Maher

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Pizza night couldn’t be easier than this: use frozen garlic toast as the base, add your favorite toppings, and bake. Ready in about 15 minutes, customizable for everyone at the table, and perfect for busy days or on-the-go lunches.

Why You’ll Love It

Super fast: 15 minutes, start to finish.
Crispy, garlicky base: Frozen garlic toast acts like mini pizza crusts.
Mix & match: Four topping ideas (pepperoni, veggie, bacon jalapeño, margherita)—or customize your own.
Kid-friendly & budget-friendly: Minimal ingredients with maximum flavor.

Ingredients (for 8 Servings)

8 slices frozen garlic toast
Base sauces & cheese: pizza sauce, ranch dressing (for bacon jalapeño), shredded mozzarella
Toppings: pepperoni, diced bell pepper, zucchini (half-moons), button mushrooms (sliced), black olives (sliced), cooked crumbled bacon, pickled jalapeños, roma tomato slices, fresh basil

Topping Combo Tables

Pepperoni Garlic Bread Pizza

Item	Amount (per 2 slices)
Pizza sauce	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Pepperoni	6 slices

Veggie Lovers Garlic Bread Pizza

Item	Amount (per 2 slices)
Pizza sauce	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Bell pepper, diced	2 teaspoons
Zucchini, half-moon slices	3 slices
Button mushrooms, sliced	4 slices
Black olives, sliced	6 slices

Bacon Jalapeño Garlic Bread Pizza

Item	Amount (per 2 slices)
Ranch dressing	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Cooked bacon, crumbled	¼ cup (60 g)
Pickled jalapeño	To taste (sliced)

Margherita Garlic Bread Pizza

Item	Amount (per 2 slices)
Roma tomato, sliced	4 slices
Shredded mozzarella	¼ cup (25 g)
Fresh basil, chopped	1 teaspoon (for garnish after baking)

Step-by-Step Instructions

Preheat: Heat the oven to 450°F (230°C). Line a baking sheet with parchment.
Arrange: Place the 8 frozen garlic toast slices on the sheet, garlic-side up.
Assemble toppings (2 slices each):
- Pepperoni: Pizza sauce → mozzarella → pepperoni.
- Veggie Lovers: Pizza sauce → mozzarella → bell pepper → zucchini → mushrooms → olives.
- Bacon Jalapeño: Ranch → mozzarella → bacon → pickled jalapeños.
- Margherita: Tomato slices → mozzarella (basil after baking).
Bake: 8–12 minutes until bread is crispy and cheese is melted.
Finish: Garnish margherita with basil. Rest 1 minute for cleaner slices. Serve hot—enjoy!

Pro Tips, Swaps & Storage

Extra crispy hack: Pre-toast the garlic bread 3 minutes before topping.
Cheese options: Try provolone, cheddar, or an Italian blend.
Sauce swap: Pesto or Alfredo works beautifully for margherita or veggie.
Spice it up: Red pepper flakes or hot honey drizzle after baking.
Storage: Refrigerate leftovers up to 2 days; reheat at 375°F (190°C) for 5–7 minutes.
Make-ahead: Assemble on frozen toast and freeze raw; bake from frozen, adding 2–4 minutes.

FAQs

Can I use regular bread instead of garlic toast?

Yes, but brush with garlic butter or olive oil for flavor and crispness.

Air fryer option?

Air fry at 375°F (190°C) for 6–9 minutes. Work in batches and check early to avoid over-browning.

Gluten-free?

Use gluten-free garlic toast or gluten-free baguette slices and your preferred sauces.

Printable Quick Reference Table

Combo	Sauce Base	Main Toppings	Bake Time
Pepperoni	Pizza sauce	Mozzarella, pepperoni	8–12 min @ 450°F (230°C)
Veggie Lovers	Pizza sauce	Mozzarella, bell pepper, zucchini, mushrooms, olives	8–12 min @ 450°F (230°C)
Bacon Jalapeño	Ranch dressing	Mozzarella, crumbled bacon, pickled jalapeños	8–12 min @ 450°F (230°C)
Margherita	—	Tomato slices, mozzarella, basil (after baking)	8–12 min @ 450°F (230°C)

Dinner

Peruvian-Style Chicken With Green Sauce

Published

3 months ago

July 20, 2025

Samriha Maher

Peruvian-Style Chicken With Green Sauce

Ingredients Table

For the Chicken

Ingredient	Amount
Garlic (grated or chopped)	3 cloves
Olive oil	2 tablespoons
White vinegar	1 tablespoon
Smoked paprika	2 teaspoons
Aji amarillo paste (optional)	1 teaspoon
Ground cumin	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Chicken thighs (bone-in, skin-on)	2 ½ lbs

For the Green Sauce

Ingredient	Amount
Jalapeños (chopped, no seeds)	2
Garlic	1 clove
Fresh cilantro	1 cup
Lime zest and juice	From 2 limes
Aji amarillo paste (optional)	1 teaspoon
Honey	1 teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Olive oil	¼ cup

About the Ingredients

This recipe uses juicy chicken thighs instead of a whole chicken, making it faster and easier. The marinade is smoky, garlicky, and full of flavor. Aji amarillo paste adds a touch of Peruvian spice, but you can skip it if you can’t find it. The green sauce is made with cilantro, jalapeños, lime, and garlic – it’s fresh, spicy, and bright.

Cooking Instructions

For the Chicken

In a bowl, mix garlic, oil, vinegar, paprika, cumin, salt, pepper, and aji amarillo (if using).
Coat the chicken with the marinade. Let it sit for 30 minutes at room temperature or up to 2 hours in the fridge.
Preheat oven to 450°F (230°C).
Place chicken skin-side up on a baking tray and roast for 25–35 minutes, until the skin is golden and crispy.

For the Green Sauce

Add all sauce ingredients to a blender: jalapeños, garlic, cilantro, lime zest and juice, honey, salt, pepper, and aji amarillo (if using).
Blend until smooth, then slowly add olive oil while blending.
Taste and adjust with more lime, salt, or pepper if needed.

Nutrition Information (Estimated)

Calories per serving: 320–400 kcal
Protein: 25–30g
Fat: 20–25g
Carbohydrates: 5–10g

Tips

If you can’t find aji amarillo, just skip it—the jalapeños provide enough flavor.
Let the chicken rest for 5 minutes after baking for juicier meat.
You can use the sauce as a dip or dressing too!

Dinner

Gnocchi SoupCreamy Chicken Marsala

Published

3 months ago

July 20, 2025

Samriha Maher

Creamy Chicken Marsala Gnocchi Soup

This rich and creamy Chicken Marsala Gnocchi Soup is perfect for cozy dinners. It combines the flavors of chicken, mushrooms, gnocchi, and a creamy Marsala wine sauce for a comforting and hearty dish.

Ingredients Table

Ingredient	Quantity
Boneless Chicken Thighs	1.5 lb
Italian Seasoning	2 tsp
Kosher Salt	To taste
Black Pepper	To taste
All-Purpose Flour	1/2 cup
Olive Oil	4 Tbsp
Cremini Mushrooms	12 oz, sliced
Unsalted Butter	4 Tbsp
Shallot	1 large, chopped
Garlic	3 cloves, chopped
Fresh Thyme	1 Tbsp
Marsala Wine	1.5 cups
Chicken Broth	6 cups
Heavy Cream	1/2 cup
Gnocchi	1 (17 oz) package
Fresh Parsley	1 Tbsp, chopped

About the Ingredients

Chicken thighs stay juicy and tender during cooking. Gnocchi are small potato dumplings that absorb flavor from the broth. Marsala wine adds a slightly sweet, rich flavor, while mushrooms and thyme give the soup a deep, earthy taste. The cream makes it smooth and comforting.

How To Make Easy Step By Step

Dry the chicken and season with Italian seasoning, salt, and pepper. Coat both sides with flour.
Heat 2 Tbsp oil in a pot and cook chicken until golden and fully cooked. Let it cool, then shred into pieces.
In the same pot, add 2 Tbsp oil and cook mushrooms until brown. Remove them from the pot.
Melt butter in the pot, add shallots, garlic, and thyme. Cook until soft and fragrant.
Mix in 1/4 cup flour and cook for 2 minutes. Slowly pour in Marsala wine while whisking to avoid lumps.
Add chicken broth and bring to a boil, then lower heat and simmer for 15 minutes.
Add mushrooms, cream, and gnocchi. Cook gnocchi as per package instructions.
Add shredded chicken and parsley. Taste and adjust salt as needed. Serve warm.