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Chipotle chicken tacos, berry tart are perfect recipes for newlyweds

Chipotle Chicken Tacos
Chipotle Chicken Tacos St. Martin’s Press

Start your marriage off right with recipes for chipotle chicken tacos and berry tart from Kathy Moore and Roxanne Wyss, the authors of “The Newlywed Cookbook.”

Chipotle Chicken Tacos

Why not pour a glass of sangria and deem tonight “Couple Cooking Night”? One of you can prepare the marinade while the other chops the vegetables. The canned chipotle pepper in adobo sauce catapults the flavor to cantina in your own home. Keep canned chipotle peppers on hand in your pantry to add flavor and spice to many a meal.

Makes 2 servings

4 (6-inch) flour tortillas

1 1/2 tablespoons canola oil, olive oil or vegetable oil

3 tablespoons fresh squeezed lime juice

2 teaspoons finely chopped garlic

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

1 tablespoon minced chipotle pepper in adobo sauce

1/2 medium yellow onion, thinly sliced

1/2 medium green bell pepper, cut into thin strips

1 1/2 cups shredded cooked chicken, see tips

1/4 cup store-bought picante sauce or salsa

1/4 cup shredded leaf lettuce

1/4 cup crumbled queso fresco or shredded Monterey Jack cheese

Preheat the oven to 200 degrees. Wrap the flour tortillas tightly in aluminum foil and place in the oven to warm.

Whisk together the oil, lime juice, garlic, cumin, chili powder, salt and minced chipotle pepper in a small bowl. Pour half of the marinade into a zip-top bag. Set aside the remainder.

Add the sliced onion and the bell pepper strips to the zip-top bag. Seal the bag, then massage to distribute marinade evenly throughout.

Heat a 12-inch skillet over medium-high heat. Add the vegetables and cook, stirring frequently, for about 7 minutes or until the vegetables are tender. Add the chicken and the reserved marinade, stir and cook until heated through.

Divide the chicken mixture among the warm flour tortillas. Top with picante sauce, lettuce and cheese.


Use rotisserie chicken from the super market. Shred using the tines of a fork.

How to cook chicken for shredding in a skillet on the stove:

1 tablespoon vegetable oil

2 small boneless, skinless chicken breasts (about 6 ounces each)

Salt and pepper, to taste

¾ cup reduced sodium chicken broth or water

Heat oil in a 12-inch nonstick skillet over medium-high heat.  Pat chicken dry and season with salt and pepper on both sides. Place the chicken in a skillet. Cook for 5 minutes or until golden brown on one side. Turn the chicken and pour the chicken broth or water into the skillet. Reduce the heat to a simmer, cover and simmer for 8 to 10 minutes until the chicken is no longer pink inside and a meat thermometer inserted into the center registers 165°F.  Remove the chicken from the skillet and allow it to cool. Shred using the tines of a fork. The chicken can be prepared ahead and refrigerated for up to 3 days or frozen for up to 2 to 3 months.

How to cook chicken for shredding in a slow cooker (and stock up for quick, easy future meals):

3 to 8 small boneless, skinless chicken breasts (about 6 ounces each)

Salt and pepper, to taste

¾ cup reduced sodium chicken broth

Spray a 4-quart slow cooker with nonstick spray. Season the chicken breasts with salt and pepper and place in the slow cooker. Add the broth. Cover and cook on low for 3 to 4 hours or until the chicken is done and very tender.  Remove the chicken and allow it to cool, then shred using tines of a fork. Use the 1½ cups of shredded chicken you need for this recipe, then divide the remaining shredded chicken into serving portions. Wrap, label and freeze for up to 2 to 3 months. When ready to use, place the frozen chicken in the refrigerator the night before you plan to use it.  Not only is this a great way to have chicken already cooked for these Chipotle Chicken Tacos, you can use the cooked chicken for casseroles or salads.

Per serving: 580 calories (38 percent from fat), 24 grams total fat (3 grams saturated), 102 milligrams cholesterol, 46 grams carbohydrates, 43 grams protein, 1,211 milligrams sodium, 4 grams dietary fiber.

Berry Almond Tart

Makes 2 servings


1/3 cup all-purpose flour

2 tablespoons sliced almonds, toasted

1 tablespoon sugar

Dash of table salt

2 tablespoons cold unsalted butter, cut into small pieces

2 to 3 teaspoons ice water


3 ounces cream cheese, softened

2 tablespoons sour cream

2 tablespoons sugar

1/4 teaspoon almond extract

1 cup fresh sliced strawberries, raspberries, blueberries or a combination

2 tablespoons strawberry or seedless raspberry preserves

2 tablespoons sliced almonds, toasted

To make the crust: Place the flour, 2 tablespoons almonds, sugar and salt in the work bowl of a food processor and process until the almonds are finely chopped. Add the butter and pulse until the butter is evenly cut into the mixture and it resembles coarse crumbs. Sprinkle with 2 teaspoons of the ice water and continue to pulse just until the mixture comes together into a ball. Do not over work. If the dough is still dry, add additional ice water 1/2 teaspoon at a time, until the dough holds together. Wrap the dough in plastic wrap and refrigerate for several hours or overnight.

Preheat oven to 375 degrees.

Place the prepared crust on a lightly floured work surface and roll it very thin, about 1/8-inch thick. Cut two circles, each about 51/2 to 6 inches in diameter. (To make a guide, invert a tart pan, about 41/2-by-3/4-inch, on the dough to estimate the needed size. With the tip of a sharp knife, trace about 3/4-inch outside the edge of the tart pan.) Gently lift up one crust circle using a pancake turner and place it in a tart pan. Use your fingertips to flatten the crust, covering the bottom and sides of the tart pan. Repeat with the second circle. (If necessary reroll scraps to cut the circle for the second tart pan.) Using the tines of a fork, prick the crusts evenly all over. Bake for 11 to 12 minutes or until the crusts are set and very lightly golden in color. Place on a wire rack and allow to cool completely.

Meanwhile, make the filling: Beat together the cream cheese, sour cream, sugar and almond extract in a small bowl, using a hand-held electric mixer at medium speed, until smooth. Divide the filling evenly between the crusts. Spread evenly to fill each crust.

Top each tart with berries.

Spoon preserves into a small glass, microwave-safe bowl. Microwave on high for 30 seconds or until the preserves are melted. Slowly spoon the preserves over the fruit, covering completely. Garnish with almonds.

Serve immediately or cover and refrigerate for up to 2 days.

Tips: Toast 1/4 cup almonds so you can use 2 tablespoons for the crust and 2 tablespoons for the garnish. Toasting the almonds intensifies their flavor. To toast the almonds, spread the almonds in a single layer on a baking sheet. Toast in a preheated 350 degrees for 5 to 7 minutes or until golden.

Use your favorite berries or choose a variety of raspberries, blueberries and blackberries. If you choose strawberries, choose small berries or halve or slice larger berries.

Per serving: 607 calories (57 percent from fat), 39 grams total fat (19 grams saturated), 84 milligrams cholesterol, 58 grams carbohydrates, 10 grams protein, 279 milligrams sodium, 4 grams dietary fiber.

Source: “The Newlywed Cookbook” (St. Martin’s Griffin) by Kathy Moore and Roxanne Wyss