Yes, I have been in the kitchen lately. And it has been a blast. I have been ignoring cookbooks some and . . . coming up with some delightful treats. And here's what happened one evening.
First: Tomato Poached Chicken breasts. This involved taking two boneless/skinless chicken breasts (these were nice, organic ones) and poaching them in tomato sauce we made last summer. I can;t say much about the quantities, except it was about 1 1/2 cup (maybe) of previously frozen home made sauce (with not much but tomatoes in it) and then adding water until the chicken was covered. While most of the recipes I glanced at had you simmer for maybe 2 miutes and then let the chicken sit for 30 minutes, I went for longer simmering and then did allow the chicken to sit in the hot water for a while.
Then: I set up a set of dishes to make tacos, beginning with the chicken breasts sliced and then made into sort of match stick like shapes. Along with the chicken I created a jicama salad-y bit by matchsticking (maybe I was obsessed that night?) the jicama very thinly and then socaking it in lime juice and a tiny bit of orange juice with a bit (only a tiny bit) of cayenne and a handful of cilantro leaves (chopped). It sat for maybe 20 minutes prior to the taco making. Other things to put in: chopped roma tomatoes; some queso fresco; some chopped canned jalapenos; and some store bought salsa. Oh, and I did slice some avocado to serve alongside the tacos.
I used flour tortillas -- and a second time I used corn. The latter are, of course, better -- especially for those who have issues with gluten.
All in all, these were excellent tacos, if I do say so myself. The chicken was moist and tasty. And the jicama (despite debates about pronunciation) salad added just the right combination of zip and doodah, not to mention crispyness.
Hurrah. Back to the kitchen!