August 14, 2020
Thanks to all of you who tuned into Becca and my apperance on NBC 4 LA”s Today In LA segment this morning!! We had such a blast cooking with anchor Daniella Guzman and her adorable daughter Sofia! Here are the recipes we made on the show using rotsisserie chicken, 3 different ways!
Heat a large non-stick skillet, over medium heat. Add the garlic and saute until fragrant about 30 seconds. Add the chili powder, cumin, paprika, onion powder, salt and pepper and saute for about 30 more seconds.
Add the chicken and saute for 1 minute. If needed, add 1-2 tablespoons of water. Remove from the heat and stir in the salsa.
Serve tacos on warm tortillas with your favorite toppings and lime wedges on the side.
Pre-heat oven to 450 degrees F.
Prepare the pasta according to package directions. Reserve ½ cup of the pasta water and then drain pasta.
In a mixing bowl, combine the panko, ¼ cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, oregano, 1/2 teaspoon of the salt and ¼ teaspoon of the black pepper.
Toss the kale and tomatoes with ½ teaspoon of the salt and the remaining 2 tablespoons of olive oil on a rimmed baking sheet lined with foil.
Return the drained pasta to the pot along with the sour cream, Dijon mustard, the reserved pasta cooking liquid, remaining 1 teaspoon of salt and the remaining ¾ cup Parmesan cheese and the remaining ½ teaspoon of black pepper. Stir until blended.
In a medium bowl, combine the shredded chicken and 1 cup of the mozzarella cheese. Transfer the mixture onto the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup of mozzarella cheese.
Place the pan in the oven and bake for 5-7 minutes, until the cheese is melted and the top is lightly browned.
Season the eggs with salt and pepper. Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and cook until scrambled but still moist. Remove eggs from pan.
Add the 1 Tablespoon of oil to the wok or skillet. Add the bean sprouts, mushrooms, salt and pepper. Stir-fry for 1 minute. Add the remaining oil. Add rice and stir-fry 1 minute. Add the soy sauce and stir-fry until combined. Add the beansprouts and peas and stir-fry for 1 minute. Add the reserve eggs, chicken and green onions and stir-fry for 30 seconds.
Garnish with more green onions (scallions) and serve immediately.