I made this to try and use up some whole milk that needed using up.
I didn’t have the exact ingredients (my cottage cheese was zero fat) and not enough milk, so it turned out a bit dry but it was fine. Very quick to throw together.
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This was good, the honey mustard was especially good with the brussels sprouts. I used dejon and whole seed mustards, no nuts.
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EASY CHICKEN TACOS.
I’ll preface this by saying the taco filling was really delicious - flavorful and juicy. We both loved it, and I’ll be making it again. I marinated the meat about an hour. Next time I’ll give it two hours. 1 1/4 lbs. chicken thighs made enough for 6 generous tacos (we like our tacos stuffed).
Did I find this method any easier than any other method I use for cooking and seasoning taco filling (or even easier, using leftover seasoned and roasted chicken)? No. But it’s good and worth the minimal effort.
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Thanks for the report, I have this recipe saved but always nice to get some intel before investing the time and energy!
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i’m thinking of having a taco night during the holidays, and was poking around for a chicken filling rec. Do you have one you like the most?
All tacos including chicken ones from Wes Avila’s Guerilla Taco are outstanding.
Chicken Adobo
I was going to suggest carnitas, but then realized your looking for chicken recipes. I think what I liked so much about the NYT recipe is the method results in a carnita-like finish to the filling. It doesn’t feed many, however. How many are you feeding? If a large crowd, I’d go for roasting whole chickens - either Bayless’s Roadside Chicken or Serious Eats Peruvian Chicken - and shredding the meat and using that.
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Errrr…I should have specified “grilling” and not “roasting”.
Has anyone made this?
A friend is making a baked pasta dish for a small dinner party this weekend and I am tasked with salad, as I usually am. I have yet to bring an “expected” salad and they have always liked what I have brought. But is this too out there?? It sounds fabulous to me.
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Why not? Sounds like a really refreshing twist on Turkish salad. And poms make everything beautiful 
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I don’t see how that could be bad.
There’s a great recipe in Persiana for an endive salad with pomegranate, molasses and sumac. If you’re interested, I can PM you a photograph.
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Oooh, yes please. I was already thinking about endive with this.
Another ok recipe I won’t be keeping. Ok isn’t good enough any more as I have so many recipes to try.
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I made it, it was spectacular and a perfect foil to my friend’s decadent delicious pastitsio, and it was completely snarfed down, even though I increased it by 30%. Success!!!
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SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING (gift kink)
The impetus for making this for my family Hanukkah dinner was finding a jar of somewhat aged home-canned Gravenstein applesauce that I figured was better for baking than eating as-is. (Plus, I love anything ginger.) I halved the recipe and baked it in an 8-inch-square pan. I made the cake as written, but instead of using the frosting recipe, I browned 2 ounce of butter, let it solidify, and whipped it with 4 ounces of cream cheese and couple of spoonfuls of maple butter from Trader Joe’s. This was dead easy, and delicious with the ginger cake. The cake mellowed in flavor from the firey ginger batter to the baked cake when I served it a couple of days post-baking, and even more so in the ensuing days — I had the last bit today, four days after baking, and it stayed perfectly moist thanks to the oil and applesauce — becoming a lovely spice cake, very seasonally appropriate.
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Great to know! Might make this for our friends’ xmas day potluck.
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Hooray! Sorry I was too slow with the recipe. Haven’t been home much! Will PM it now.
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I made the Blond Puttanesca this week, and absolutely loved it. https://cooking.nytimes.com/recipes/1019399-blond-puttanesca-linguine-with-tuna-arugula-and-capers Forgot to take a picture. Garlic, anchovies, capers, canned tuna, and arugula for something green, with linguine. Perfect on a cold night when you want something tasty that sticks to your ribs. This is going on my favorite pastas list.
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Good to know. Love puttanesca. Unfortunately, my PIC is not fond of hot tuna 
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