Shredded Chipotle Chicken

Shredded Chipotle Chicken

 

This chicken is great in tacos, enchiladas, burritos  or rice bowls.

Shredded Chipotle Chicken

6 chicken thighs

3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce

1 yellow onion cut into eighths

1 T chopped garlic

1 tomato chopped

1/2 c tequila (optional)

2 limes juiced plus 1 t of zest

2 T cumin

3 c chicken broth

Add all ingredients to a crock pot / slow cooker.  Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.

Shredded Chipotle Chicken Tacos

 

 

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Corona Chicken Stew (and the confession of a beer snob)

Corona Chicken Stew

 

If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime.  So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.

Corona Chicken Stew

3 medium sized sweet potatoes, peeled and cut into 1/4s

1 yellow onion sliced

6 boneless skinless chicken thighs

1 bottle of Corona or Corona Light Beer

2 T brown sugar

2 T ponzu or soy sauce

1 T garlic, minced

1 T ginger, minced

2 T jerk seasoning ( I used McCormick’s)

1 large orange, juice and zest

2 limes, juice and zest

1c frozen corn

 

In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.

Corona Chicken Stew

 

Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.

Corona Chicken Stew

Corona Chicken Stew

Corona Chicken Stew

Chicken with Citrus Bernaise and Wilted Spinach

 

 

I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet.  I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise.  Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…

Chicken with Citrus Bernaise Sauce and Wilted Spinach

For the chicken

2 T olive oil

2 T lemon juice

1 t salt

1/4 t black pepper

1/2 t dried thyme

Mix together pour into a large zip lock bag  and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).

Citrus Bernaise

1 package Knorr Bernaise Sauce mix

1 c milk

6 T butter

1T Orange Juice

1/2 T lemon juice

1/2 t zest from orange and lemon

fresh parsley (if desired)

Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.

Wilted Spinach

1 T olive oil

2 bags washed baby spinach

1 t garlic

salt and pepper

heat oil in a large skillet over med high,

add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.

Wilted Spinach

Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.

Chicken with Citrus Bernaise and Wilted Spinach

 

** This would be great with grill fish as well

Mexican Corn Salad

Mexican Corn Salad

A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.

Mexican Corn Salad

5 ears of fresh corn on the cob,husks and silk removed

1 T olive oil

1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo

1/4 t smoked paprika

zest of 1 lime

juice of 1 lime

1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses

1 T chopped parsley or cilantro

salt and pepper

Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.

IMG_8771

Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.

* you could grill the corn as well, that was my intention before it started pouring down rain.

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.

Chipotle Sweet Potato Soup

2t olive oil

1 yellow onion chopped

4 clove garlic chopped

6 cups sweet potatoes peeled and cut into 2″x 2″ pieces

4 c water

1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )

1 lime zest and juice

1 t salt

Fresh herbs or arugula for topping if desired.

Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.

Chipotle Sweet Potato Soup

Greek Chicken with Tomatoes and Feta with Lemon Orzo

Greek Chicken with Tomatoes and Feta

This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.

Greek Chicken with Tomatoes and Feta

3-4 chicken breasts

1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)

3 small ripe tomatoes chopped

1/3 c feta cheese chopped

1 T fresh oregano chopped  ( or 1/2 t dried)

salt and pepper to taste

Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.

Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.

Greek Chicken with Tomatoes and Feta

Lemon and Feta Orzo

12 oz  orzo cooked according to package directions and drained.

1 T lemon juice

1/4 t lemon zest

2 T feta cheese

1 T chopped fresh parsley

2 t olive oil

Toss all ingredients together in a bowl add salt and pepper to taste.

Lemon Feta Orzo

Sunny Sangria

Sunny Sangria

Here is a yummy sangria guaranteed to bring sunshine on a cloudy day or be the belle of the ball at your next pool party.

Sunny Sangria

1 bottle pinot noir or any light red wine

1 shot ginger liquor

1 shot spiced rum

1 cup orange juice

1 T chopped fresh mint

1 t orange zest

1 orange sliced

1 lemon sliced

ginger ale

ice

Mix wine, ginger liquor, spiced rum, mint, zest and orange and lemon slices in a large pitcher. Fill glasses with ice and add wine mixture until 3/4 full, add ginger ale to fill glass, garnish with mint and fruit if desired.

Adding the ginger ale and ice to the glasses instead of the pitcher keeps the sangria from going flat and getting too watery.

Sunny Sangria

Book Club: Let’s Pretend This Never Happened and Chocolate Chip Crumb Cake Loaf

Let's Pretend This Never Happened- Jenny Lawson

 

This month’s book was a real hoot, laugh out loud funny in fact. A refreshing change from our woman in peril books we often read. This is the memoir of blogger Jenny Lawson, daughter of a taxidermist who lived a bizarre childhood that you could only laugh about. she definitely puts the fun in dysfunctional as she tries to make a life for herself as a mother, wife, friend and now blogger. You can check out her blog here. We had fun with this book club with one of our member even setting a giant chicken (its in the book) on the hostesses doorstep and ringing the bell and hiding. I still don’t know how she found the chicken.

Let's Pretend This Never Happened, Giant Chicken

As for food this was a hard one because Jenny can’t cook except for the microwave and that just wouldn’t cut it at our all foodie book club. I decided to make a chocolate chip “loaf” because she tells the story of when she was trying to sell the house she stuck a whole roll of chocolate chip cookie dough in the oven for the smell, and it started on fire. It was good and even better the next day as all crumb cakes are.

Chocolate Chip Crumb Cake Loaf

Chocolate Chip Crumb Cake Loaf

 

Cake

1 1/4 c flour

1/2 c cake flour

1 stick butter

3/4 t baking powder

1/4 t baking soda

1 c chocolate chips

3/4 c sugar

1/2 c buttermilk

2 eggs

1 t vanilla extract

1/2 T lemon zest

Topping

1 c flour

1 c sugar

1/2 stick hard butter

chocolate chips

powdered sugar

 

Pre heat oven to 350. Mix all dry ingredients together in a bowl and set aside. Cream softened butter in a mixer, add zest, and slowly add sugar. add in eggs and vanilla  and beat until just combined. Add 1/3 flour mixture to mixer, then 1/2 buttermilk, then 1/3 flour, 1/2 buttermilk, and finally lat 1/3 of flour. mix until combined scraping down the sides. Stir in chocolate chips and pour into a greased loaf pan.

Combine the butter flour and sugar for the topping mixing with a fork or your hand until crumbly. Sprinkle on top of the batter and then sprinkle with Chocolate chips. Bake for 40 minutes or until a tooth pick comes out clean. Sprinkle with sifted powdered sugar if desired.

Chocolate Chip Crumb Cake Loaf

 

 

Summer Crock Pot Recipe: Chicken with Sun Dried Tomatoes, Lemon and Goat Cheese

Chicken with Sun Dried Tomatoes, Lemon and Goat Cheese

I like the ease of my crock pot / slow cooker especially in the Summer when we are busy and I don’t want to get the house any hotter by turning on the oven. The problem is most slow cooker recipes are heavy and not that appealing in the warm Summer months. So here is a lighter recipe for the crock pot based on my love for the Chicken Bryan at Carrabbas

Chicken with Sundried Tomatoes, Lemon and Goat Cheese

Chicken with Sundried Tomatoes, Lemon and Goat Cheese

6 boneless skinless chicken thighs ( or 4 Breasts)

1 shallot chopped

zest of 1 lemon

juice of 2 lemons

1 t chopped garlic

2 T butter

2 c chicken broth

1 t salt

1/4 t pepper

1 t dried basil

1/4 c chopped sun dried tomatoes ( dried, not in oil)

4 oz goat cheese

1 T chopped fresh basil

Add chicken, shallot, lemon juice and zest, garlic, butter, chicken broth, salt, pepper, dried basil, sun dried tomatoes and 2 oz of the goat cheese to your slow cooker, cover and cook on high for 4 hours or low for 6 hours. Serve over pasta, noodles or rice and top with remaining 2 oz of goat cheese and fresh basil.

Spicy Green Curry with Turkey and Eggplant

 

Try this new twist with ground meat, Turkey , Beef, Chicken or Pork would work. A great alternative to the ho-hum Hamburger Helper, this dish tastes fresh, light and a little spicy. Adjust the heat to your liking by the amount of jalapeno you use.If your not an eggplant fan try zucchini or butternut squash instead.

Spicy Green Curry with Turkey and Eggplant

2 T Olive Oil

1.5 lbs ground meat (Turkey, Chicken,Beef or Pork)

1 t salt

1/4 t pepper

1/2 pound fresh green beans washed and trimmed

3 cups cubed eggplant, ( skin off or on)

1 jalapeno minced (adjust to your spice preference)

2 T minced ginger

1T minced garlic

1-2 T green curry paste (found in Asian section of supermarket)

1 can coconut milk

1t lime zest

1T lime juice

1 T chopped mint

1 T chopped cilantro

Brown ground meat in a large pan over high heat, add 1 T of olive oil if using turkey or chicken. Sprinkle with salt and pepper while browning. Remove meat from pan and set aside. Turn heat down to medium and add 1 T oil to the pan, add eggplant, green beans, jalapeno, ginger and garlic, sauté for about 5 minutes. Move vegetables to the sides of the pan and add green curry paste to the middle. cook for about 2 more minutes. Add can of coconut milk, and lime juice and zest and stir.

 

Add ground meat back in and stir. Simmer with cover on for about 10 minutes, or until sauce has thickened and eggplant and beans are tender. Add fresh herbs (Mint and Cilantro) and stir. Serve with lime wedges and more fresh herbs if desired.

*If using zucchini, cook time will be shorter, if using butternut squash cook time will be longer.