Filed under: DINNER, LUNCH, SIDE | Tags: chicken, corn, jalapeno, onion, soup, tomato
I have finally used up our roasted chicken from the other night. I was shocked at how much meat was there was. I shredded it and slow baked it to make a nice, crispy, lightly salted garnish for our soup. This soup is a combination of several recipes I perused online. If I make it again, I’ll definitely blend it more. The only food processor i have here in Guate is this tiny thing that barely chops stuff up enough for pesto. Otherwise, I think the flavors were really good, especially with the garnish.
- 4 corn cobs
- 6-7 medium sized tomatoes
- 3 cloves of garlic
- 1 onion, quartered
- 1 jalapeno, halved and seeded
- 3 T evoo
- 3 T coarse chopped cilantro
- 1 avocado
- 1 1/2 C roasted chicken
- Husk the corn, chop off all the kernels and set them aside. Place the cobs in a large pot and cover with cold water. Bring to a boil then remove from heat and let the cobs steep for 30 minutes.
- Meanwhile, preheat oven to 400F. Arrange tomatoes and garlic so they’re spaced evenly apart on a rimmed baking sheet, drizzle with olive oil and bake for about 15 minutes, or until the tomatoes start to wrinkle.
- Once the corn stock is finished, strain it into a medium sized pot (or large if you have another large one). Add tomatoes, onion, halved jalapeno, garlic and the extra evoo from cooking. Simmer for 15 minutes, until vegetables are tender. Then add reserved corn kernels and cook another minute or two.
- While the veggies are simmering, turn the oven down to 350F and bake the shredded chicken on the same baking sheet that the veggies were on for 20 minutes, stirring after 10.
- Working in batches, transfer soup to a food processor and pulse to desired consistency. At this point I wanted to cook off more of the liquid, but you can also make the soup ahead of time and just refrigerate till you’re ready to serve.
- Garnish each bowl with a quarter of the avocado, chopped, crunchy chicken and cilantro.
- 1/2 C plain, whole-milk yogurt
- 2 T olive oil
- 1 1/2 T freshly squeezed lemon or lime juice
- 1 T minced onion
- 2 t curry powder
- 2 t peeled and minced fresh ginger
- 2 C cooked, medium-dice roasted chicken
- 1/2 C small-dice sweet apple, such as Fuji
- 1/2 C toasted, unsweetened, shredded dried coconut
- 1/4 C raisins
- 3 T coarsely chopped fresh cilantro
- flaky sea salt
- freshly ground black pepper
- Whisk together the yogurt, olive oil, lemon juice, curry powder, ginger, and onion in a medium bowl until smooth.
- Add the remaining ingredients, season with salt and pepper to taste, and stir until evenly combined.
Filed under: Uncategorized | Tags: chicken, garlic, green beans, herbs, onion, potatoes
First, this photo does not do this dinner justice. My first whole roasted chicken was almost perfect. I had done my research (here, here and here) and go all my ingredients at my favorite grocery store in Guate, Super Verduras. The chicken itself was kind of fun. I was lucky that it was a Monday, so they had just gotten in fresh chickens and had not frozen them all yet. Unlike what you might find at Whole Foods or any other grocery store in the states, this chickie still had all it’s parts with it. The head and neck, legs, and all the other stuff was neatly tucked in the cavity. Anyway, my ingredients were perfect and I had the proper cooking times worked out. There was just one little hiccup – a simple, rookie mistake – when i plopped the bird down in the preheated pan, i put her in upside-down. So after watching Mark Bittman’s video (twice!) on the technique of getting the dark and light meat cooked properly by placing the bird breasts-up, I did the opposite.
In the end, it was delicious, but the skin on the breast meat wasn’t nearly what it could have been. Even though I cooked it for 55 minutes, attempting to dry the breasts out a bit (we like our meat drier), it was quite juicy. Maybe you like it like that.
- 3-4 lb fresh chicken
- 5-6 sprigs fresh thyme
- 3 sprigs fresh rosemary (cut in half)
- 1 T minced fresh thyme
- 1 T minced fresh rosemary
- salt and pepper
- 1 lime or lemon
These potatoes were super crunchy and delicious. The onions, however were hit or miss. Some of them were burned, and some were perfectly cooked. Next time, I would use a smaller pan (i
- 2 large russet potatoes, thoroughly scrubbed, peeled, and cut into 1 or 1.5″ cubes
- 2 large yellow onions, cut into 6-8 wedges
- 3 T evoo
- trim the excess fat off the chicken, rinse with hot water, rub all over with salt and pepper and refrigerate. (This method came from Jamie Oliver – I was just doing everything that reputable cooks said would make it taste better!)
- Take the chicken out of the fridge about an hour before you’re ready to cook it so that it returns to room temperature.
- Bring a large pot of water to boil and cook the potatoes and lime for 12 minutes.
- Meanwhile, preheat the oven to 500F with a large cast iron skillet in the oven. (I just used a large metal pan, but cast iron is best).
- Drain, allow potatoes to steam off excess water, and scratch them up with a fork so that they’ll be crunchier when roasted.
- Carefully slice the lime almost in half, so that the juice will run out a little, and stick it inside the chicken with the sprigs of rosemary and thyme.
- Coat the chicken with evoo, and sprinkle with minced herbs, and some more salt and fresh ground pepper.
- Once the oven is preheated, remove the skillet and carefully pour in the 3 T of evoo. Toss the veggies in the hot oil, place the bird DARK MEAT SIDE DOWN in the middle of the pan and pop it back in the oven for 45-50 minutes, until juices run clear.
Although i have made other recipes that called for them, this is my first time actually using Japanese Panko breadcrumbs. They were fantastic!
The whole meal went very well together. The stir fried bok choy was soft and salty, and the panko ‘fried’ chicken was crunchy and spicy on the outside and moist and tender inside. The following recipe made enough for dinner and lunch for two of us.
Panko ‘Fried’ Chicken:
(adapted from Gourmet Magazine)
- 1 1/2 cups panko (Japanese bread crumbs)
- 1/2 t red pepper
- 1/4 t ground ginger
- 1 t salt
- 1/2 t black pepper
- 1/3 stick unsalted butter, softened
- 1/2 t salt
- 1/4 t pepper
- 1 whole chicken breast (equivalent to two conventional breasts + two tenderloins) rinsed, patted dry, and cut into 10 serving pieces
- Preheat oven to 450F.
- Meanwhile, toss breadcrumbs with red pepper, ground ginger, salt, and pepper in a shallow baking pan.
- Mix together butter, 1/2 t salt, and 1/4 t pepper in a bowl. Coat chicken pieces with butter, dredge in breadcrumb mixture, then arrange on baking sheet.
- Bake in preheated oven for 30-40 minutes, or until golden brown and cooked through.
Stir Fried Bok Choy
- 2 heads of regular bok choy
- 1 1/2 T vegetable oil
- 2 slices ginger, julienne cut
- 3 T soy sauce
- 1 t sugar
- 1/2 t salt
- 1/4 C water
- After thoroughly washing bok choy, separate stems from leaves. Cut the leaves across and the stems on diagonal.
- Heat oil over medium in large skillet. Add ginger slices and fry until fragrant, 30 seconds.
- Add bok choy stems, stir for a minute, then add the leaves. To save on dishes, I quickly mixed up the soy sauce, sugar, and salt while stir-frying the stalks.
- After adding the ‘sauce’, turn heat up to high and cook for a minute.
- Add water, cover, and cook for 2 minutes.
This was some of the best chicken i have ever had! The rub smelled amazing and was pretty fun to prepare. The recipe came from The New Best Recipe (I might be getting this book for Christmas!). Once we had the rub, we just lifted the skin off the chicken breasts, rubbed inside, and rubbed the whole outside of the chicken. Two medium sized chickens fed 5 people with plenty leftoveer for lunch.
- 3 T Cumin
- 2 T Curry
- 2 T Chili
- 1 T All Spice
- 1 T ground black pepper
- 1 t cinnamon
- Mix together all the spices to make the rub. coat the outside of the chicken and between the skin and the breasts with the spice mixture.
- fire up the grill on medium high and roast chickens for 15 min.
- rotate then cook for 15 min more.
- flip then cook for 10 more.
- Rotate for another 15-25 minutes. Carve and serve!
I got (okay – stole) this blueberry vinaigrette recipe from my mother in law, who found it in the newspaper. I like any recipe that gives me an excuse to use my food processor! The balsamic chicken recipe is from an old shape magazine. I should have cooked the chicken longer – both Joe and i like our chicken pretty dry. It started to blacken the pan while i was cooking it tonight, and probably only cooked it for 15 minutes. Next time i would go for 20.
- 1 C fresh blueberries
- 1 t Dijon mustard (mmm…grey poupon!)
- 1 t brown sugar
- 1/4 C chopped onion
- 1/4 C red wine vinegar
- 1/4 C evoo
- 1/4 C water
- S + P to taste
- combine all the ingredients in a food processor and puree until smooth.
- 1 1/2 t dried thyme
- 1/2 t salt
- 1/4 t black pepper
- 1 t olive oil
- 2 chicken breasts (we used tenderloins tonight)
- 2 T balsamic vinegar
- 2 T honey
- Combine first 3 ingredients; sprinkle over both sides of chicken.
- Heat oil in a large skillet over medium-high heat. Add chicken; cook 7 – 8 minutes on each side or until chicken is done.
- Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 3 min., or until glaze thickens; stirring constantly. Pour glaze over chicken.
I was still not feeling top notch today after my minor surgery yesterday, so we had a simple dinner. I copied Joe’s chicken ‘recipe’ form a couple weeks ago and baked it in a 375 F oven covered in Subbs BBQ sauce for 45 minutes.
For the squash, i sauteed two yellow squash and one zuchhini, for 12 minutes in a large pan with one sliced onion, 2 cloves garlic, olive oil, thyme, salt and pepper. I sprinkled some parmesan cheese immediately after serving.
With that we had a salad of romaine lettuce, blueberries, and feta cheese.
This is the best BBQ sauce i have ever had. It is the original Stubbs Barbecue Sauce. Joe just baked the chicken in the oven for 45 min. at 375° F in this sauce and it came out GREAT. We would have grilled it, but the condo/ apt. building we live in has restricted grill use to apartment renters only and put PADLOCKS on the grills. Now hardly anyone uses them, it is such a shame. If we could rig a small fire on our balcony, we would…
We served the chicken with couscous (leftover from last night’s picnic) and a romaine lettuce, kalamata olive, sun dried tomato, and walnut salad.
I know my plating skills leave something to be desire, but these enchiladas are undoubtedly better than last time. more vegetables and less cooking time. I made these with a side of guacamole and homemade chips, while joe prepared the dark and stormies.
- 2 chicken breasts
- 1 medium onion
- 1 1/2 C plain yogurt
- 1/2 C shredded cheddar cheese
- 1 small green pepper, chopped
- 1 C black beans
- 1/2 C frozen corn kernels
- 1 can diced tomatoes
- 1 t oregano
- 1 t black pepper
- 1 t garlic powder
- 1 t onion powder
- 1 t chili powder
- 1 can enchilada sauce
- 1/2 C shredded cheddar cheese
- Preheat oven to 350° F. Cook trimmed chicken breasts in a large skillet over medium heat until no longer pink. remove from skillet, shread, and return to skillet with onion, yogurt, and 1/2 C of cheese.
- stir over medium-low heat until cheese is melted. then add green pepper, spices, canned tomato, black beans, and corn. simmer for 5-8 minutes.
- Scoop a portion of the filling into a flour tortilla in a 9″ x 13″ baking dish. Roll the tortilla over so that the seam side is down, or on the side. Repeat with as many tortillas will fit in the pan. I always have leftover filling, but it is good by itself.
- cover the rolled tortillas with enchilada sauce and sprinkle with last 1/2 C of cheese.
- Bake for 20 minutes in preheated oven.
Click here for Guacamole recipe.
Beach dinner #1 – marinated chicken + cherry tomatoes + red and green peppers + mushrooms + onion
Well yesterday, it was our turn to make dinner at the beach. We made some kickin’ chicken kabobs in a chili-lime marinade along with veggie kabobs. The following makes enough marinade for enough chicken for four. I doubled it for the 7 of us.
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 tablespoon sriracha chili-garlic sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper to taste
Mix all the ingredients together then add chicken cut up into skewer sized pieces (~1 breast per person). You could probably get away with marinading for a couple hours, but the longer the better. Meanwhile put your wooden skewers in a pan of water. I’m not sure why you’re supposed to do this, but I’ve seen it in many places. Must be something to do with keeping them from burning on the grill. Just before you get ready to cook them load up the skewers.
You can serve these by themselves or with vegetable kabobs. We made vegetable kabobs of onions, red and green peppers, cherry tomatoes, and mushrooms. I cut them up and tossed with some olive oil, vinegar, and salt and pepper.
When your kabobs are ready cut throw them on your preheated grill. Put the chicken on the middle where its hottest and the vegetables on the periphery. Doing it this way they should both be done about the same time.