Homemade English Muffins

These turned out great! I was wondering if they were going to turn out, and they didn't look like english muffins till I cooked them, then they puffed right up! I used 2/3 whole wheat flour and they were yummy! Easy and good.

2 pkgs. yeast (2 1/4 t. per package)
2 c. warm water
5-6 cups flour
1 T. sugar
3 t. salt
1/2 c. shortening
cornmeal
butter

Dissolve yeast in warm water (unless instant) Add 3 c. flour, sugar, salt, shortening, stirring till moistened. Gradually add 2-3 c. flour to form a stiff dough. On floured surface gently knead 5-6 times till no longer sticky. Roll dough 1/4" thick. Cut with a 4" round cutter. Sprinkle cornmeal on cookie sheets. Place circles on. Top w/additional cornmeal. Let rise 45 mintutes, covered with saran wrap and a towel.
Heat griddle to 350 degrees. With a wide spatula invert onto ungreases griddle. Cook 5-6 minutes on each side.
They will puff up as they cook.

Ravioli With Vegetables

This is one of those recipes mom used to make while I was in my teen years. This is super light, refreshing, and healthy! I use cheese ravioli, the frozen kind works great. The fresh green beans really make the dish. Frozen work as well. You want them to have a bit of a crunch.

1 pkg. ravioli with cheese, prepared, not rinsed. (i use a slotted spoon and place them directly into the veggie pan)
2 T olive oil
1/2 lb. fresh green beans
1/2 t. salt
1/4 t. pepper
1 yellow squash, quartered and sliced
1/2 c. grape tomatoes, sliced
1 T. Chopped, fresh garlic
1/2 c. grated parmesan cheese

Heat oil on med/high heat. Add beans and seasonings. Cook, stirring frequently 5 mintutes. Add squash, cook 3 minutes. Add tomatoes and garlic, cook 2 minutes. Toss in pasta, sprinkle with cheese.

Chocolate Banana Bran Muffins

Ever wonder where I got my love of cooking? My mom is amazing in the kitchen. She rarely uses a recipe, and can whip up creative, yummy meals so fast. I was forever following her around as a kid, sitting on the counter as she cooked. Anyways, there is this recipe she used from this healthy bran cookbook, but she somehow came up with the brilliant idea of adding cocoa pwd. and chocolate chips to a banana date muffin. (leaving out the dates) I remember grabbing these to eat on the bus on the way to school. I loved them. I was craving them and had to bust out the recipe. (this cookbook has some other great recipes I need to add to this cookbook: brown sugar chocolate chip cookies w/tons of bran/w.w. flour, and these double chocolate cookies...we used to eat those for breakfast too without any guilt!)

Ok, here they are!

*you can find wheat/oat bran in the specialty section of most grocery stores. Winco and Broulims have them in the bulk foods section I know. I try to add it to recipes wherever I can, savory and sweet. Just add a little more liquid to the recipe.

These make 12 muffins with 1 Tablespoon of bran per muffin!!

1 cup bran
1 cup w.w. flour
1/3 c. cocoa powder
1/4 c. milk (add more if too dry)
1 1/3 c. mashed ripe bananas
1/4 c. brown sugar
1 t. baking soda
1/2 t. salt
2 eggs
4 T melted butter, or light olive oil
1 t. vanilla
chocolate chips

Preheat oven to 400 degrees.
Prepare muffin tin.
Mix all ingredients and blend well.
Bake 15-20 minutes, or till toothpick inserted comes clean.

Baked Southwest Egg Rolls

This is another recipe from Melskitchencafe, these are great. They're packed with vegetables, and are very satisfying. LOVE! makes 2-3 dozen small eggrolls.

1 T olive oil
1 med. yellow onion, diced
2 cloves garlic, finely minced
3 boneless skinless chicken breasts
1 green or red bell pepper, diced small
1 jalepeno pepper, seeds removed, finely minced, or 4 pickled jalepeno rounds from the jar.
1 can black beans, rinsed and drained
10 oz. frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel)
1 c. frozen corn
1 t. cumin
1 t. chili pwd.
1/4 c. freshly chopped cilantro
1/2 t. salt
1/4 t. pepper
2-3 c shredded cheese, cheddar, or monterey jack, or pepper jack
2-3 dozen small fajita size flour tortillas

Chipotle dipping sauce:
1 c. sour cream
1/4 c salsa
1 t. minced chipotle peppers in adobo sauce.

Preheat oven to 400. Line two rimmed baking sheets with foil, spray with pam.

Combine dipping sauce ingredients. Set in fridge till ready to serve.

In a large 12" skillet heat olive oil on med. heat. Add onions and cook 3-4 minutes till softened. Add garlic and cook 30 seconds. Add cubed chicken breast and peppers and cook until chicken is cooked through, about 5 minutes. Add black beans, spinach, corn, cilantro, and seasonings. Mix well and cook till mixture is heated through. Add the cheese and stir well, cooking until the cheese is melted.

Warm tortillas and fill, roll up tightly. lay seam-side down on pan. Spray tops with pam, and bake 15 minutes, or till golden brown.

Honey Lime Enchiladas

6 T. honey
5 T. lime juice
1 T. chili pwd.
1/2 t. garlic pwd.
1 lb. chicken, cooked and shredded (3 small breasts)
8-10 flour tortillas
monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. heavy cream

Mix the 1st 5 ingredients and let it marinade all day. Pour 1/2 c. enchilada sauce in 9x13 pan. Fill tortillas with chicken and cheese. Place in pan. Mix remaining sauce with cream and leftover marinade. Pour on enchiladas. Sprinkle with cheese.

Bake 350 for 30 minutes or till brown and crispy on top.

Chicken Rice Broccoli Casserole

A yummy version of chicken and rice.

1 lb. chicken breast
8 oz. broccoli, cut up
1/2 c. uncooked rice
3 slices bread, torn into pieces
salt and pepper
3 T. butter, melted
2 cans cream of chicken soup
1/2 c. mayo
1/2 c. sour cream
1/4 t. curry pwd.
1 1/2 c shredded cheese

Cook the chicken in saucepan with enough water to cover. Bring to a boil. Lower heat, cover and cook 20 min. Remove chicken. Reserve the stock. cut into bite-sized pieces. Set aside. Cook the rice, and add to chicken. Cook broccoli just till tender in boiling, salted water 2-4 minutes.
Pulse the bread into crumbs. Mix with butter.
In a saucepan, mix and heat soup, mayo, sour cream, and seasonings. Add up to 1 cup of stock, till the desired moistness. Stir together and spoon into 9X13 pan. Top with cheese and crumbs.

Bake 350 Degrees 45 minutes, or till bubbly.

Serve with hot rolls and salad

Food Nanny Pancakes

This is the best recipe for pancakes I've found. Also really easy. Really ridiculously good. Perfect every time.

2/3 c. flour
1/4 c. whole wheat flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 egg
1 c. milk
2 T. butter, melted


Whisk the dry ingredients together in a bowl. In another bowl, beat the egg and milk together. Add the butter. Add to the flour mixture and mix till combined. Cook on hot griddle till bubbles. Flip and cook a few seconds more.

Heather Lloyds Taco Salad

This a a really yummy one-dish meal. A nice change to the typical taco salad.

1 head lettuce
1 lb. ground beef
1 bunch green onions
grated cheese
2 chopped tomatoes
1 can kidney beans
1 can green chili salsa (or pace picante red salsa)
1 pkg. Nacho Doritoes
1-8 oz. bottle green goddess

Brown hamburger. Mix together. Eat immediately.

Baked Potato Soup

A quick, easy recipe when you have leftover baked potatoes laying around.

Saute:
1/2 c. butter
1 small onion, diced

Add 1/2 c. flour, stir
2 c. hot water w/2 chicken bouillon cubes (or 2 cans chicken broth)
Add 2 c. milk

Stir with a whisk till thickened. Add 3 large baked potatoes.

Top with:
Green onions
bacon bits
cheese
sour cream

Pot Roast

This is a food nanny recipe. DElicious! It has super yummy flavor.

Roast
red potatoes
whole carrots
1/3 c. brown sugar
1 T. soy sauce
1 T. worchestershire sauce
3 T. cider vinegar
1 c. beef broth
1 can cream of mushroom soup
1 packet onion soup mix

Put the roast in crock-pot. Cover with veggies. Whisk together the rest and pour on top. Cook 6 hrs. on high.

Spaghetti with Cheesy Tomato Cream Sauce

This is a food nanny recipe, with a lighter red sauce that is really tasty.

1/4 c. olive oil
4 garlic cloves, minced
1/2 small white onion, minced
2-14 oz. diced tomatoes (puree for smooth sauce)
1/2 c. parm. cheese
1/2 c. cream or half and half
1/4 c. low fat ricotta cheese
20 fresh basil leaves or 1/2 t. dried
1/4 t. coarse salt
1/4 t. black pepper
1/4 t. crushed red pepper flakes

8 oz. spaghetti

Heat oil over med-high heat. Cook & stir garlic and onion till fragrant. Add rest. Cook over low heat 10-15 minutes till the sauce coats the back of the spoon.

Serve with salad and italian bread.

Steak and Shake Chili

This is my go-to chili recipe. I've never tried the chili at steak and shake, but this is just delicious! LOVE it with cinnamon rolls, or flatbread like mom used to make.

2 T. oil (if using extra lean ground beef)

1 lb. ground beef

1/2 t. salt

1-10.5 oz. can french onion soup, blended in blender till smooth.

1 T. chili pwd.

2 t. cumin

1/2 t. pepper

2 t. cocoa pwd. (trust me)

2 can beans:pinto and kidney

1-6 oz. can tomato paste

1-8 oz. can tomato sauce

1 c. cola (dr. pepper, root beer)

Brown beef and salt. Add all to crock-pot.

Cook on high 2 hrs. Low 6 hrs.

Banana Slush

This is a Lloyd family Christmas tradition, every Christmas eve and throughout the holidays we enjoy this yummy drink. I've never heard of anyone else doing that, but guess what, Mikes family does! It just shows it truly was meant to be :) Actually pretty healthy, subbing club soda in for the sprite.

6 large yellow bananas

2 c water

Blend together and pour into a large bowl with lid or ice-cream bucket.

Add to the banana mix:

1 46-oz. can pineapple juice

1 12-oz. can orange juice concentrate

6 oz. can frozen lemonaid concentrate

20 oz. can crushed pineapple

Stir together and freeze.

Let set 15 minutes before serving with 7-up or sprite.

I.P. Meatballs

I'm on the Ideal Protein Diet right now, and I can only eat a certain type of vegetables with protein each dinner. But I have to eat 2 cups. I'm super sick of cauliflower, zucchini, mushrooms, and the handful others i can eat. I came up with these meatballs, and wow, I couldn't even tell they were in there! Super yummy, at least to me only eating protein and veggies. I think it's a great way to sneak in those vegetables!

1/2 lb. ground beef

1/2 lb. mushrooms

1/2 c. cauliflower, steamed and pureed

1/2 c. spinach

3 cloves garlic, grated in w/zester

1 t. sage

onion salt

pepper

1 egg

Process all together in food processor.
Roll into balls.
Bake 400 degrees 30-40 minutes, till nicely browned.

Serve with plenty of sea salt!

Bourbon Chicken

My sister gave me this recipe, also found in the almo cookbook. :) Super delish...serve on rice and with a side of broccoli. Or I sometimes boil up a package of ramen without the seasoning, and serve on top of that. mmm...panda express anyone?

2 lg. chicken breasts, cut up

2 T. oil

1 clove garlic, crushed

1/4 t. ginger

1/2 t. red pepper flakes (or other spicy spice)

1/4 c. apple juice (pineapple or pear work fine too)

1/3 c. brown sugar

2 T. ketchup

1 T. cider vinegar

1/2 c. water

1/3 c. soy sauce

Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Mix all other ing. in a small bowl and add to chicken. Bring to a hard boil. Simmer for 20 minutes or till liquid is thickened.

Mexican Pie

This is a surprising combo that really works! One of my favorite meals. Almost tastes better the next day!

1 pie crust.

1 jar pace chunky salsa, mild

1 can cream of mushroom soup

1 c. sour cream

2 c. shredded cheddar cheese

1 pkg. frozen corn

1 lg. chicken breast, cooked and cut up

1 can black beans, rinsed and drained

Combine all ingredients but pie crust. Pour into 9x13 pan. Top with crust. cut slits.

Bake 400 40 minutes, till the crust is golden and the mixture is bubbly.

Creamy Chicken Noodle Soup

This is a quick-tasty version. Tastes sooo yummy with warm rolls.

1 pkg. home-style noodles (or homemade)

3 carrots, diced

2 celery stalks, diced

(or use half bag of frozen mixed vegetable)

4 chicken bouillon cubes

16 oz. sour cream

1 lg. chicken breast, cut up, cooked

salt and pepper

Cook noodles. Drain. Place vegetables in water just to cover. Add bouillon and cook till tender. Don't drain. Add the rest. Heat through. Season to taste.

Easy Chicken Egg Rolls

These are sooo sooo good! And really easy. I've tried baking these instead of frying, and they were still delicious. Just spray the tops with cooking spray, bake 400 degrees for 20 minutes or till golden brown.

2 c. chicken, cooked and shredded

1 c. finely diced onion

3 minced garlic cloves

2 T. oil

2-16 oz. bags coleslaw mix with carrots

1 12-oz bag bean sprouts

1/2 c. teriyaki marinade

1/4 c. soy sauce

24 egg roll wrappers

Oil to fry in.

Cook onion and garlic in 2 T oil till tender. Add the rest, mix well. Cover and steam 5 minutes. Drain liquid. Heat 1 1/2 " oil in pan. Wrap 1/4 c of the mixture, sealing with beaten egg. Fry till golden brown.

Serve with Sweet and Sour Sauce and Fried Rice or Chow Mein

Sweet and Sour Sauce:

2 T. Cornstarch

4 T. soy sauce

12 T. water

1/2 c. vinegar

1 c. sugar

Combine in saucepan. Boil till thickened, stirring constantly.

Mexi-Rice

This is a great side dish for any mexican style meal. I like to make it with enchiladas, burritos, fish tacos, etc. Really easy and yummy!

3 T. oil

1 c. rice

1 t. garlic salt

1 T. taco seasoning

1/2 diced onion

1/2 c. tomato sauce

2 c. chicken stock

Toast rice in oil with onion. Add the rest. Bring to a boil, reduce heat to low. Cover and simmer 20-25 minutes. Fluff with a fork and serve.

Easy Cream Cheese Pasta

Back in our security traveling summers, one year a bunch of us wives would get together and swap recipes. This recipe came from that. It is super yummy, easy, and inexpensive. And versatile! Swap out whatever meat you want, or don't add any. Thanks Melissa!

*ham, sausage, chicken, shrimp, use whatever meat you want.

8 oz. cream cheese, softened

milk

garlic salt

1 T butter

1/2 c. diced onion

Heat butter in a pan, and saute onions till tender. Add the cream cheese cut into chunks. Stir till melted smooth. Add enough milk to make it as thin as you'd like. Add cooked meat and garlic salt to taste. Serve on pasta.

Shrimp Chowder (serves 2) or 4-6 for an appetizer

This is very rich and ridiculously tasty. Special occasion meal!!

1 small potato peeled, and cut into small chunks

1/2 onion, diced

2 T. butter, plus 1 T.

1 can evaporated milk

1/2 c. shredded cheddar cheese

1 c. raw shrimp, peeled and de-veined

1 c. water

seasoned salt

pepper

red pepper flakes

Saute onion in 2 T butter till tender and starts to carmelize. This will take 10 or so minutes on low-med heat. Add a pinch or two of red pepper flakes. Add water and shrimp cut into chunks. Cook just till not translucent anymore. (this happens very fast) Pour into a bowl and set aside.

Meanwhile, cook potatos till tender in microwave. (in a bowl, just covered with water, 3-5 minutes).

In the same pan you used before, melt 1 T. butter. Add 1 T. flour to make a roux. Stir and add milk, whisking to get rid of the lumps. Stir till thickened and add drained potatoes and seasonings to taste. Add the shrimp mixture and stir till very warm. Remove from heat and add cheese. Stir till melted. Serve with hot bread.

Fantastic Creamy Eggnog Pie

I asked mike what to make for sundays dessert one day, and he suggested eggnog pie. Neither of us has ever had it before, and I didn't think I'd even find a recipe! But sure enough, there were lots. I tried this one, from food.com, and it was sooo good! We had to make it 3 times over the holidays. Can't wait for Christmas!

1 T. unflavored gelatin

1/4 c. cold water

1/3 c. sugar (or more, depending on how sweet you want the filling)

2 T. cornstarch

1/4 t. salt

2 c. good-quality commercially prepared eggnog (not lowfat)

1 t. vanilla

1 t. rum extract

1 c. whipping cream, whipped

1 pastry shell, baked


In a small bowl, sprinkle gelatin over water. Let stand for 1 minute.

In a saucepan, combine sugar, cornstarch, and salt

Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.

Stir in gelatin until dissolved.

Remove from heat; cool to room temperature.

Stir in extracts.

Fold in whipped cream.

Pour into pastry shell.

Refrigerate until firm, 3 or more hours.

Cookie Sheet Lemon Cheese Tart

This is a delicious, easy pie, basically. It seems so much simpler to press the crust into a cookie sheet than a pie pan for some reason. I want to try this with other pie flavors, apple, banana cream, etc. Good way to feed a crowd! I've made this for a baby shower and it turned out great! I piped on whipped cream around the edges and it really makes it look fancy!

*original recipe

2 crust piecrust recipe

8 oz. cream cheese, softened

2 c. cool whip (saving enough to pipe on top)

1 c. pwd. sugar

2 containers lemon pie mix (the cook and serve)

Press pie crust onto a jelly-roll cookie sheet. Bake 400 till golden brown. Cool.
Beat cream cheese and pwd. sugar till smooth. Fold in cool whip. Spread onto crust. Prepare the lemon filling according to directions. Spread onto cream cheese filling. Decorate edges with cool whip and chill till serving.

Sneaking Deliciously...

I've been absent too long, I'm not reaching my goal of getting all my fav. recipes on here very quickly...but I'm gonna get back on the bandwagon here soon. Here is a sneak peek of what I've been up to in the kitchen lately....


Purees!

I feel rich to have my freezer stocked! My mom gave me the cookbook Deceptively Delicous by Jessica Seinfeld one Christmas, and I've tried one or two recipes, both I've like btw, but just haven't gotten into it. I'm all excited about it now, and we all really need more vegetables. Nia and Mike mainly, (seriously concerning) but we all need it, let's be honest. Can't wait to get cooking with these!!!

Pumpkin Pancakes

I've made these often the past couple of years. They are soo fluffy and moist compared to any other pancake I've tried. Plus the flavor is fantastic! I serve them with buttermilk syrup and it's so yummy, it should be dessert. Found the recipe on FOOD.com

1 cup pumpkin puree
1 egg
1 1/2 cups milk
2 T white vinegar
2 T canola oil
2 cups flour
1/4 cup brown sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 t. salt

Combine pumpkin, egg, milk, vinegar, and oil. Blend very well in blender or with whisk. Combine the remaining dry ingredients then add to pumpkin mixture. Stir just till combined, DON"T overmix; a few small lumps are ok.

Heat a buttered griddle over med low heat. It's ready when a drop of water sizzles on it. Cook pancakes till light golden brown on both sides, 2-3 minutes. Because of the brown sugar they burn easier than regular pancakes.

Buttermilk syrup:

1/2 c butter
1/2 c buttermilk (i use 1 T vinegar and enough milk to make 1/2 cup, this thickens just like buttermilk.)
1 c sugar

Combine in saucepan and bring to a boil, boil till sugar dissolves.
Remove from heat, add:

1 t. baking powder
1 t. vanilla

Make sure you use a big enough pan, once you add the soda it will bubble up and be very frothy.

Parmesan Chicken

2 boneless skinless chicken breast or 6 tenders, pounded flat between two sheets of saran wrap. (i use a hammer, gotta get me a meat tenderizer!)

Italian Blend Cheese 1/2 c
Bread crumbs 1/4 c.
salt 1/2 t.
italian seasoning 1 t.
saltine crackers/buttery crackers 1/2 package
Flour 2 T
Combine and crush the above. I just threw whatever amount in that looked good, so this is a guess on the amounts.
Dip the chicken in milk, then press into the above mixture. Drizzle with melted butter and bake 400 degrees for 20 minutes, or till juices run clear.

Lion House Rolls

These rolls are just so rich, flavorful, and delicious! They are not as complicated as I thought, actually quite easy. They have become one of my favorite breads to make!

Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

I've seen these done a couple different ways: Divide dough into 3 equal balls. Roll into a circle and cut with pizza cutter like a pizza. Roll into crescent shape.
Divide dough in half. Roll out in rectangle 8x12" and cut into 2x4" rectangles. Roll up and place in pan like sideways cinnamon roll.

Slow-Cooker Beef Short Ribs

I make ribs rarely, they are a "splurge", but when I do it's only beef. We're not much for pork around these parts. (except for bacon, who isn't for bacon?) This is a good recipe I've found.

1/3 cup flour
1 t. salt
1/4 t. pepper
2 1/2 lbs boneless beef short ribs (fat trimmed off first)
1/4 c butter
1 cup chopped onion
1 cup beef broth * I always substitute bouillon for broth in recipes, it saves me $
3/4 cup red wine vinegar
1 cup brown sugar
1/4 cup chili sauce
2 T ketchup
2 T worchestershire sauce
2 T minced garlic
1 t. chili pwd.
1 T liquid smoke

Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown the ribs in the butter in a large skillet. Put in slow cooker. In the same skillet combine remaining ing. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.

I love to serve with potato salad and a vegetable.

Easy Chicken Tacos

K, so just so I don't seem like I'm trying to pass this off as my own, read the header to my blog..this is a recipe collection, I in no way claim to come up with these, unless I say so. :) I guess I've been feeling a little bit of guilt for posting so many recipes from mels site (melskitchencafe) I just love her and she cooks new exciting things that still fall in the realm of inexpensive/things I usually have on hand. So there. Now I am justified. Check out her site, you'll fall in love with every recipe you make too.

This is one of mike and I's fav. recipes. It is really easy and soo soo yummy. I am a sucker for smoky chipotle though. Careful with the peppers though, I made them a few months back when Mae was still really little, and they were so spicy I couldn't finish cuz I knew it would upset her tummy. Not eating that taco was one of the hardest things I've ever had to do....These are fresh, different, and relatively healthy with the avocado and tomato on top!

*Serves 6

3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.