Molé Poblano

Mole poblano is the best known of all mole varieties and considered the "national dish" of Mexico. Mole Poblano originates from the Mexican state of Puebla and is known to contain about 20 or more ingredients.  Moles come in various flavors and ingredients, with chili peppers as the common factor. This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas, but mostly for the yearly celebration of the local churches in each community. 

So the story goes...

The legend takes place at the Convent of Santa Rosa in Puebla during colonial times.  The archbishop was scheduled to visit which sent the convent nuns into a frenzy since they were poor and had nothing to prepare. They prayed and gathered the little bits of what they did have, chili peppers, spices, day-old bread, nuts and more. They killed an old turkey, cooked it and put the sauce on top.  The archbishop loved it.  The rest is history.

The version I was taught is one that my husband's family uses which is a recipe handed down through generations.  Each cook puts their own spin on their sauce to make it their own.  However, I did not veer from the original recipe that was given to me. I hope you all try it and enjoy it as much as our family does.

8-10 pieces of turkey, chicken or pork, reserve stock
6 chiles Pasilla, dried
4 chiles Chipoltles, dried
1/4 c. sesame seeds
1/2 c. pumpkin seeds
8 Roma tomatoes
1/2 c. raisins
1/4 c. roasted almonds
1/2 c. dry roasted peanuts
1 ripe plantain 
3 T. corn or peanut oil

In a large pot, cover the turkey, chicken or pork with water, generously salt and boil meat until cooked through and tender.  Skim excess solids and reserve stock.  Remove meat and set aside.

While meat cooks, toast chiles in a dry skillet.  Once toasted, chiles will soften allowing you to remove stems, seeds and membranes.  This step is very important and will reduce the heat of the chiles.  In separate batches, toast pumpkin seeds, sesame seeds.  Finally, roast tomatoes until skins are charred.  Add chiles, sesame seeds, pumpkin seeds, tomatoes, raisins, almonds, peanuts and plantain and one to two cups of stock to blender and blend on high until smooth. 

**Note:  The type of blender you have will depend on how long it will take to completely puree ingredients to a smooth sauce.  I have a Vitamix which really helps with this recipe to create the consistency and texture needed.  No I am not selling Vitamix blenders but it was one of the best purchases I EVER made.  Additionally, you may need to thin out your mixture with stock and run it through a sieve to achieve a smooth sauce.

Add oil to a dutch oven over medium-high heat.  Stirring constantly, add mixture to pot and cook for 2-3 minutes.  Be careful as it will pop up if you leave unattended.  Add additional stock to mixture until it becomes a gravy consistency. Add in your meat and simmer for another 30-45 minutes.  Add additional salt, if necessary.  Serve with warm corn tortillas and Mexican rice.

Chicken Marsala

An easy, elegant meal that tastes like you have spent hours making it.

Chicken Marsala

1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

Thank you Emeril!

Cinco de Mayo

A little history behind the holiday...

Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5.  The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.   In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico, which occurs on September 16th.

In honor of this day I always try to prepare something special for my husband since he is from the very town where the actual battle took place.  This is what I made this year.

Enchiladas 

20 oz bag of frozen chicken fajita strips (thawed)
12 oz (4 medium) tomatillos, husks removed
1/2 onion
2 jalapenos
1 14 oz can fire-roasted tomatoes
3 cloves garlic
1/2 cup packed cilantro 
1/2 teaspoon salt
12 corn tortillas
8 oz monterrey jack cheese, shredded

Preheat oven to broil setting.  Place tomatillos, onion and jalapenos on baking sheet and place under broiler and roast until edges start to char.  Reduce heat on oven to 350 degrees.  Stem jalapeno and place all vegetables, cilantro and salt in blender and puree until smooth.  Add 3/4 cup of salsa to bottom of 9x12 baking dish.  Chop chicken into small bits.  In a bowl, mix chicken, 3/4 cup of salsa and 1/2 of the cheese and combine.  Steam tortillas in a wet paper towel for 1 1/2 minutes in microwave until softened.  Place a chicken mixture into a tortilla and roll, putting seam side down into baking dish.  Repeat until all chicken and tortillas are complete.  Add remaining salsa over the top of enchiladas.  Top with remaining cheese and bake for 30 minutes.  Garnish with cilantro, avocado slices and chopped tomato.

Pretzel and Peanut-Crusted Chicken and Smashed Sweet Potatoes

Want something different to jazz up your chicken dinner?  This is it! 

 

 

Pretzel and Peanut-Crusted Chicken

1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.  Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce.

Smashed Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
Salt and pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
A pinch cayenne pepper
2 tablespoons butter
A drizzle of honey

Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.

Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey, salt and pepper.

Thank you Rachael Ray!

Georgia Chicken

This got 3 thumbs up tonight.  It was so simple, quick and easy with tons of flavor.  You got to try it.  I served it with steamed green beans and wild rice.

Georgia Chicken

4 tablespoon (1/2 stick) butter
4   skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounce grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

Thank you Paula Deen!!

Chicken Enchiladas

So I was in a hurry to get this on the table and didn't style the food very well, but let me tell you it tastes AWESOME!!!!  If you love Mexican food, you will love this recipe.

 

Chicken Enchiladas

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Garnish with sour cream and black olives

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Thank you Martha Stewart

Mini Spicy Buffalo Chicken Balls

As I said before, my husband LOVES buffalo wings.  This gives you all the flavor but none of the mess.  This is an awesome appetizer and perfect for any party.

Mini Spicy Buffalo Chicken Balls


2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Bleu Cheese Dressing, (see recipe below)
Celery sticks, for serving

Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.



Bleu Cheese Dressing

1/3 c. Mayonaise
1/2 c. sour cream
1/2 c. heavy cream
6 oz. bleu cheese, softened
1 t. worcestershire sauce
juice from half a lemon
salt and pepper to taste


Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt and pepper.


Thank you Martha Stewart for the Meatball Show!

Sloppy Buffalo Joes

Who doesn't love buffalo wings?  Well, I can't think of anyone.  These are regulars in our house since my husband LOVES hot wings.  This recipe takes all the amazing flavors of buffalo wings but makes it a burger and about half the calories as an order of hot wings.  Serve this to your hot wing fans and they will be begging you for more. 

Sloppy Buffalo Joes

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup bleu cheese crumbles

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with bleu cheese.

Thanks Rachael Ray!

Chicken Soup for the Snow

It snowed about 5" up here yesterday so after shoveling and clearing paths, this chicken soup was my solace.  Sorry Papi, no tacos.  Maybe next time. I managed 4 meals out of the roast chicken (salad gave me 2 lunches).  What a deal!

Chicken Soup for the Snow

2 T. butter
3 carrots, sliced
2 celery stalks, diced
1 onion, chopped
1 T. garlic, chopped
1 tsp. thyme
4 c. water
1 T. heaping chicken base
10-12 oz cooked chicken, diced
pepper
parsley, garnish

Melt butter in medium saucepan and saute vegetables for approx. 3 min until onion softens a little.  Add thyme, water, chicken base, chicken, pepper and stir till combined. Cook for appox. 15 min.  Garnish with fresh chopped parsley.

How to Truss a Chicken

This is something I just recently mastered.  It makes all the difference in the world, ensuring an evenly cooked bird and a beautiful presentation.

Click here to watch video

Curried Chicken Salad

This is what I made with some of my leftover roast chicken.  The remainder chicken will probably be tacos just for you PKP.  LOL!

Curried Chicken Salad

10-12 ounces cooked chicken, diced (Approximately one large breast)
2 celery sticks, diced
1/4 cup cilantro, minced
1/3 cup dried cranberries
1 apple, deseeded and diced
1/4 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. mayonnaise
1 1/2 tsp. curry powder
1/2 tsp. sea salt
Black pepper to taste
Whole grain bread

Combine cooked chicken, celery, cilantro, cranberries, and apple in a mixing bowl.  Whisk olive oil, apple cider vinegar, mayonnaise, curry powder and sea salt. Pour dressing onto chicken salad and mix. Season with fresh black pepper and more sea salt if needed.

Herb Roasted Chicken & Sweet Potato Gratin

Herb Roasted Chicken

4-5 lb. Whole Chicken
1 large onion
1 lemon
6 sprigs of thyme
3 T. fresh rosemary plus one full stem
2 T. fresh marjoram
2 T. fresh parsley
2 T. olive oil
2 T. orange or lemon juice
salt
pepper
18" cotton twine

Preheat oven to 425 degrees.  Wash and completely dry chicken and set aside.  Slice onion and line bottom of roasting pan.  Chop fresh herbs and place in bowl reserving 2 sprigs of thyme and one stem of rosemary.  Add 1 tsp. salt, olive oil and orange or lemon juice to herbs and mix till combined.  Take lemon and pierce with fork several times.  Salt and pepper chicken cavity and stuff with rosemary, thyme, 3 T. herb mixture and lemon.  Rub entire chicken lightly with olive oil, herb mixture then salt and pepper.  Place chicken, breast side up on top of onions, and tuck wings under. Truss the chicken with kitchen twine.  Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about an hour and a half. Let chicken rest for 10 minutes before serving.

Sweet Potato Gratin

2  cups heavy cream
1 tablespoon chipotle puree (prepare by taking 1 small can of chipotles in adobo and puree till smooth)
3 medium sweet potatoes, peeled and sliced thin approx 1/8"
Salt and freshly ground pepper

Preheat oven to 350 degrees.  Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a layer of the sweet potatoes. Season to taste with salt and pepper and pour a several spoonfuls of the cream over it. Repeat with the remaining potatoes and cream, forming 6-7 layers.  Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.