Spaghetti Squash Tacos

vegetarian tacos tinga style

Spaghetti Squash Tacos (Tinga Style) is a vegetarian taco inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato. It can be eaten as a taco or with rice…or any way you wish!

Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.

If you want to have a traditional Mexican taco night, be sure to get yourself some corn tortillas and Queso Oaxaca.

Looking for some more recipes with Guajillo Chilis? Check out this one.

vegetarian tacos tinga style
Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
vegetarian tacos tinga style
Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
Spaghetti Squash
  1. Half each spaghetti squash and drizzle with olive oil, salt & pepper. Place on a baking sheet, face down, and roast in the oven at 450 for 15-20 minutes.
  2. Once squash is slightly soft, take out of the oven and let cool. Once completely cooled, use a fork to scrap the flesh out. The flesh will naturally come out in strings.
    spaghetti squash vegetarian tacos
Tinga Sauce
  1. Place dried chilies, cumin & coriander in a small pot with 2 cups of water. Let simmer for 20 minutes while squash cooks.
    guajillo chilis for Mexican tinga sauce
  2. Heat 3 T olive oil in a separate pot and add sliced onions in batches to caramelize. When caramelizing onions, be sure to cook in small batches. If the pot is too crowded or not hot enough, the onions will steam and not get brown. Continue cooking onions adding more as the previous batch is complete. Be sure to season each batch with salt and pepper.
  3. After chilies & spices have simmered, add to a blender or food processor with 4 tomatoes. Season with salt and blend until liquid. (I usually quarter the tomatoes before adding to the blender/processor.)
  4. Once your sauce is blended and onions are caramelized, pour your sauce into the onion pot and simmer 3-5 minutes. Stir occasionally and season with salt/pepper if necessary.
  5. Combine sauce, shredded squash and chopped cilantro together. Enjoy!
Recipe Notes

Be sure to season at every step and taste as you go!

This recipe is all about building and coaxing flavors, so slow and steady will always give you a more flavorful product.

Pro Tip for Timing:

  1. Put squash in the oven
  2. Put chilies and spices in the pot
  3. Cook your onions with the above is cooking
  4. Pull out your squash and turn off your chilies
  5. Blend your sauce & add to the onion pot
  6. While sauce is simmering, shred your squash with a fork

**Doing this recipe in those steps will make the different steps feel less overwhelming!

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Kale Pesto

Kale Pesto

This Kale pesto is an extremely healthy and a delicious version of a traditional green herb pesto.

What is a pesto exactly?

Pesto is simply a puree of greens that is emulsified with olive oil. It can be great with some pasta or as a sauce with roasted veggies. I’ve even been know to eat this Kale pesto as a dip with some veggie sticks or crackers.

And, as with all my recipes – It’s simple and quick and don’t forget to taste as you go!

This recipe uses the puree technique of emulsifying.

As with all of me recipes, this is a guideline and should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!

If you like this kale pesto recipe, you should also try my Arugula Parsley Pesto Puree as well

Kale Pesto
Kale Pesto
Print Recipe
This Kale pesto is an extremely healthy and a delicious version of a traditional green herb pesto. Pesto is simply a puree of greens that is emulsified with olive oil. It can be great with some pasta or as a sauce with roasted veggies. I've even been know to eat this Kale pesto as a dip with some veggie sticks or crackers.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Kale Pesto
Kale Pesto
Print Recipe
This Kale pesto is an extremely healthy and a delicious version of a traditional green herb pesto. Pesto is simply a puree of greens that is emulsified with olive oil. It can be great with some pasta or as a sauce with roasted veggies. I've even been know to eat this Kale pesto as a dip with some veggie sticks or crackers.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
Servings: people
Instructions
  1. Clean Kale by removing leaves from the stem.
  2. Add all ingredients, except Olive Oil into your food processor. (If it doesn't fit, add it to a bowl and them process it in 2 parts.)
  3. Start the food processor and add the oil slowly until the pesto is a thick consistency. Then add a bit more oil, all while blending.
  4. Season with a good amount of salt and pepper and buzz once more to incorporate.
  5. You can serve over pasta or as a sauce with chicken or roasted veggies.
Recipe Notes

Ingredients to prep ahead: EVERYTHING! This is great made and then can be frozen in portions to use on a chaotic day! Pro Tip:

  • This Kale pesto recipe is great with the optional ingredients, but is still delicious if you don’t have them on hand.  You can also swap the sunflower seeds for a nut. (walnuts, pecans, almonds etc)
  • This pesto is great with pasta, added to chicken or steak, or even just with some crackers.
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Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

We explain it all in depth on our monthly blog series!

Be sure to click “Quickstart Guide” when you sign up!

 

For other One Pot Meals and soups, be sure to check our these recipes!

 

Potato Leek Soup

Print Recipe

Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Potato Leek Soup

Print Recipe

Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Ingredients


Servings: people

Instructions
  1. Clean and chop leaks and potatoes.
    There is no need to peel the potatoes if you have ones with thin skin.

  2. Chop garlic & pull thyme leaves

  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.

  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.

  5. Add potatoes & thyme and season again with more salt & pepper.
    Saute everything together for another 10 minutes until very soft and browned.

    Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.

  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.

  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.

  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary.

    Enjoy!

Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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Vegetable Dumplings

dumplings

These Vegetable Dumplings are by far one of the favorites in our kid’s cooking classes. The children love to make and stuff the dumplings and they ALWAYS eat them up like crazy.

This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you’d like.

You can also lay your dumplings on a sheet tray and freeze them. Once they are frozen, you can combine them together in a ziplock bag or airtight container.

If you are looking for a sauce to perfectly compliment you dumplings, check out our Ponzu Sauce!

dumplings
Vegetable Dumplings
Print Recipe
This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
dumplings
Vegetable Dumplings
Print Recipe
This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Shred cabbage, carrots & beets using a box grater.
  2. Small chop red pepper.
  3. Saute Garlic, Ginger, Scallions in a little olive oil and season with salt & pepper.
  4. Add chopped veggies & season again. Cook until soft.
  5. Add a splash of soy sauce & let cool.
  6. Place a small amount of veggie mix in the center of a wonton wrapper.
  7. With the tip of your finger, wet the edges of the wrapper all the way around.
  8. Fold the wonton wrapper in half and press down on the edges to seal. Be sure not to use too much filling.
  9. Fry dumplings in a pan with a liberal amount of olive oil.
  10. When browned, take out and place on a linen or paper towel and season with salt.
Recipe Notes

Items that can be prepped ahead: 

  • Make the mix ahead and store in an air tight container.
  • The mix can also be made in a double batch and kept frozen for later use!
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Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Balsamic Marinated Summer Veggies

There are many vegetables at the market that grow in abundance in the Summer.

Squash, Zucchini, Peppers, Eggplant – These veggies are cheap. Unfortunately, many people don’t like them or don’t know how to make them SUPER yummy so that they enjoy them.

My secret – This is the ONLY way I will eat these particular veggies.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Balsamic Marinated Summer Veggies
Print Recipe
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Balsamic Marinated Summer Veggies
Print Recipe
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
Balsamic Marinade (aka. dressing)
Veggies
Servings: people
Instructions
Marinade
  1. Add all ingredients to a jar and season with salt & pepper. Shake it up.
Roasted Veggies
  1. Load all the cut veggies in a bowl and pour the marinade over the top. (Peppers - simply cut off the sides for large pieces)
  2. Let sit for 10 minutes.
  3. Place all veggies on a baking sheet. Be sure to not crowd the pan and do not let them overlap. (This will ensure that they will brown and not steam)
  4. Place in a 450 degree oven for about 10-15 minutes until they are tender. No need to flip or move the veggies.
  5. Enjoy with a salad or as a side dish. Finish with some of the left over marinade as a dressing!
Recipe Notes

The veggies for this recipe are also really great if grilled! -- Just be sure to cut the pieces lengthwise so they don't fall through the grill.

Add these veggies to some cooked quinoa, cous cous or brown rice for a delicious Summer salad.

Marinade will last weeks in your fridge!

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Orange Coriander Marinade

turkey brine

This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It’s FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!)

Toasting the spices are ultimately optional, but if you do so it will add more flavor.

With that said, when we need to feed our kids, toasted spices can wait! 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

turkey brine
Orange Coriander Marinade Recipe
Print Recipe
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!) The measurements are not exact because we want you to make it your own. Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Prep Time
10 minutes
Prep Time
10 minutes
turkey brine
Orange Coriander Marinade Recipe
Print Recipe
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!) The measurements are not exact because we want you to make it your own. Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Chop onion and garlic
  2. Toast coriander & black peppercorns in a dry saute pan on high heat until you can smell the aromatics of the spice This step can be done in bulk and ahead of time!
  3. Crush the spices, just to crack them open. How? coffee grinder, ziplock bag and pot, or a mortar & pestle
  4. Combine all ingredients in a container and taste.
  5. Adjust for additional amounts of ingredients if you desire.
Recipe Notes

Toasting the spices are ultimately optional, but if you do so it will add more flavor.

With that said, when we need to feed our kids, toasted spices can wait! 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.

 

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Sweet Potato & Corn Hash with Seared Chicken

sweet potato & corn hash

This sweet potato and corn hash with seared chicken recipe is such a great mid-week fix. For days when you are coming home from school pick up and work. For when you have about 30 minutes until your kids lose their shit.

This sweet potato and corn hash comes together so fast that it’s a great standby to keep on hand weeknights, and when served with seared chicken, it’s so easy and flavorful that I make it when we’ve got company, too.

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Sweet Potato & Corn Hash
  1. Small dice your sweet potato (no need to peel it) & cut the kernels off the corn. (An easy trick to cutting the kernels off an ear of corn - Lay it down on the cutting board long ways and cut along the sides. Basically turning your round ear of corn into a square)
  2. Chop you cilantro & scallions and keep seperate
  3. Heat a bit of oil in a pan on medium high heat. Throw in the sweet potato and cook until a bit brown and just tender. Do not season yet & be sure not to cook too much because they will get mushy.
  4. Add corn and season with salt & pepper. Cook 2-3 minutes until corn is cooked through.
  5. Add chopped cilantro & scallions and season again to taste. Set aside in a bowl.
Seared Chicken
  1. Using the same pan, heat oil until smoking.
  2. Season chicken with salt & pepper and add to the pan
  3. Cook until browned and cooked through. About 5-7 minutes.
  4. Lower the heat and add a pad of butter to the pan & your garlic.
  5. Using a wooden spoon, scrap the bottom of the pan to get those brown chicken bits off. It's ok if the butter begins to brown a little. That's yummy!
  6. Squeeze juice of 1 lemon & season with a little salt & pepper. If the sauce is a little thick, you can add a bit of chicken stock or water to thin out.
  7. Serve the chicken on top of the hash and drizzle with a little of the lemony pan sauce. Enjoy!
Recipe Notes

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

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5 Spice Braised Pork Tacos

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Everyone’s familiar with Mexican flavors in tacos, but these 5 spice tacos use braised pork and Asian seasonings to knock it out of the park!

I can eat tacos for days, but 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love.

I like to serve these 5 spice tacos with a big bowl of crunchy slaw on the side. You can swap in vegetables with whatever you have on hand.

Want a an even healthier version? Try swapping out tortillas for cabbage leaves! You get similar flavor and crunch with none of the carbs. (Even my kids love tacos in cabbage leaves!)

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Ingredients
Shredded Pork
Rice
Servings:
Instructions
Shredded Pork
  1. Preheat the oven to 300*F. Pat the pork butt dry with a paper towel, then rub all over with the 5 spice, salt and pepper.
  2. In a large Dutch oven or saute pan with a tight-fitting lid, heat 4-5 tablespoons oil until shimmering. Add the pork to the pan and sear until dark golden brown on all sides.
  3. Remove pork from the pan and set aside. Add the chopped onion, garlic, ginger and carrot to the pan. Char and slightly cook the vegetables, about 3-5 minutes, then remove vegetables from the pan and set aside.
  4. Deglaze the pan with bottle of beer, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
  5. Place the pork back to the pan, and add in enough water to cover the pork by about 3/4, then add the charred vegetables. Cover the pan and set in the oven.
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid. (I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.)
  8. Shred pork and strain braising liquid, discarding the vegetables. Then, add pork back to the strained liquid. You may need to reheat gently if it has cooled completely, but make sure the liquid does not boil while you are reheating.
Slaw
  1. Julienne all veggies, except Napa cabbage, in equal amounts
  2. Pick stems from cilantro & mint leaves and add to salad
  3. Season with salt & pepper & add lime juice to your liking
  4. Pick Napa Cabbage leaves for taco shells. You can cut out the core of the leaf for easier folding
Rice
  1. Saute garlic, ginger & onion in olive oil (Use a heavy amount of olive oil)
  2. Add rice and toast. If you need to add more oil at this point to coat the rice, do not be afraid to do so.
  3. Once the rice is a golden brown color, add 4 cups water and stir
  4. Bring to a boil, then reduce to a simmer
  5. Stir occasionally until rice is tender
Recipe Notes

If your rice is undercooked and all your water is absorbed, it is ok to add a little more water in the middle of the cooking process!

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