Southwestern Stuffed Spaghetti Squash

This dinner was soooo good! I am beyond full and satisfied. You can do so much with this dish. You can add chicken or beef or make it vegan. So healthy for you too!

INGREDIENTS:
1 medium spaghetti squash
1/2 red onion, chopped
2 garlic cloves, minced
1 c bell peppers, chopped (I used red, yellow, and orange)
1/2 Tablespoon ground cumin
Kosher salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 1/2 cups Morning Star crumbles
1/2 cup freshly torn cilantro, plus more for garnish
1/2 cup grated low fat mexican cheese
4 tbsp light sour cream
1/4 avocado, diced

DIRECTIONS:
Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, and red bell pepper. Sauté 2 minutes. Stir in cumin and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm. Top with avocado and a side of sour cream.

Enjoy!

** Note - I didn't mix my squash with the stuffing mixture. I just filled my squash and melted the cheese.

Southwest Salmon

This dinner was really flavorful and satisfying. My sous chef doesn't eat fish that often (he's a meat and potatoes guy), but he enjoyed this very much. The spices really added a ton of flavor and the lime was a nice touch.

Ingredients:
Servings: 2
8 oz salmon fillets (skin on)
1 bunch fresh cilantro
2 limes
1 teaspoon chili powder
1/2 teaspoon cumin
salt
pepper

Directions:
Preheat oven to 350. Mix together cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste. Coat flesh side of fish heavily with rub and allow to marinate in refrigerator for 2 hours. Bake fish on skin side down for about 25 to 30 minutes. Fish should be cooked through, but still very moist. Before serving top with crushed limes and chopped cilantro leaves. A 4 oz piece is about 6 points. Enjoy!

Chipotle Chicken Tacos

I love coming home to a dinner that I didn't prepare. My sous chef whipped up these yummy chicken tacos. They were spicy and delicious - now you go try!

Ingredients
1 onion, sliced
1 tablespoon EVOO
2 14 1/2 ounce cans diced tomatoes with chiles
2 cloves garlic, finely chopped
1 chipotle in adobo sauce, chopped, plus 1 tsp adobo
3 cups shredded cooked chicken
12 6 inch corn tortillas

For the Salsa:

1 c diced tomato

1/4 c red onion

1/4 c diced cilantro

1 lime, juiced

1/2 poblano pepper (fire roasted on the stove)

salt and pepper

Make it:
In skillet, cook onion in EVOO over medium-high, 10 minutes. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce; season. Serve with salsa. I garnished mine with a bit of queso fresco and creme freche also.

Spanish Pork with Cauliflower Puree

If you are trying to eat less red meat, this dish is a great alternative. Pork tenderloin is one of the leanest cuts of pork available and it's even leaner than skinless chicken breast! This dish is packed with flavor and feels hearty and homey with the puree.

Ingredients
1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup fat-free chicken stock
2 to 3 tablespoons fat free sour cream
1 tablespoon butter substitute (Like ICBINBL: I Can't Believe It's Not Butter Light)
Coarse salt and freshly ground pepper
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon pimenton (Spanish paprika)

For the Cauliflower Puree:
Combine cauliflower and chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot. About 145 calories.

For the Spanish Pork:
Preheat oven to 350. Combine first chili powder, oregano, cumin, and pimenton. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature. Preheat grill pan to medium-high heat. Place pork on pan and sear on all sides. Transfer to oven until a thermometer registers 145°. (Took me about 30 minutes) Remove pork from oven; let stand 5 minutes. About 171 calories for 4 ounces. Slice pork crosswise, serve with cauliflower puree.

Tacos Al Pastor with Grilled Pineapple Salsa

Got this recipe from Cooking Light magazine. This was the winner of my taco party. Salsa was amazing. Note: Making this ahead of time is not ideal as reheating dries out the meat.

Ingredients
Pork:
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed
1 tablespoon chopped fresh oregano
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray 

Salsa:
4 (1/2-inch-thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeño, thinly sliced

Remaining ingredients:
8 (6-inch) corn tortillas
8 lime wedges

Preparation
1. To prepare pork, preheat the grill to high heat.
2. Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.

3. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
4. Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.

Nutritional Information: Calories: 305, Fat: 7.1g, Saturated fat: 1.3g, Monounsaturated fat: 3.4g, Polyunsaturated fat: 1.3g, Protein: 26.6g, Carbohydrate: 36.9g, Fiber: 4.7g, Cholesterol: 74mg, Iron: 1.7mg, Sodium: 513mg, Calcium: 51mg.

Garlic-Chipotle Chicken Tacos

Got this from Cooking Light Magazine. It was good but needed a sauce of some kind. 

Ingredients:
1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlet
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas

Preparation
1. Preheat grill to medium-high heat.
2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.
3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.
4. Thinly slice chicken. Divide chicken, bell peppers, and onion among tortillas.


Nutritional Information: Calories: 312, Fat: 9.8g, Saturated fat: 0.9g, Monounsaturated fat: 4.8g, Polyunsaturated fat: 2.8g, Protein: 29.5g, Carbohydrate: 27.8g, Fiber: 4g, Cholesterol: 66mg, Iron: 1.4mg, Sodium: 533mg, Calcium: 60mg

Chimichurri Sauce

My friend Monica made this recently and I may or may not have been dreaming about it. Ha! So I decided to make some of my own. I followed the instructions to a T and it came out pretty good. I would recommend that everyone eat this if you are serving it because your breath will be kickin'. But it's sooo worth it. I'm serving mine with marinated grilled meat chunks.


Ingredients:

2 cups fresh parsley and/or cilantro, firmly packed

3-6 cloves of garlic

2 tablespoons chopped onion

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

Kosher salt and red pepper flakes to taste


Preparation:
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

Shredded Chicken for Burritos

 Are you looking for tasty shredded chicken to use for burritos or tacos or nachos or whatever? Look no further - this stuff is AH-MAZE-ING! You really get the chipotle taste but it's not too strong. The chicken is moist and full of flavor! It's a taste explosion in your mouth!

What you need:
4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
2 tablespoons chipotle sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Directions: 1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.
5. Add the remaining ingredients listed, except tomato sauce, salt, and broth.

6. Sauté until soft, about 10 minutes.
7. Stir in shredded chicken and briefly sauté.
8. Add tomato sauce and chipotle sauce and ½ cup of reserved broth.
9. Salt to taste.
10. Make your burrito however you prefer with the chicken. Devour.

Savory Mexican Pie

I found a recipe online for Mexican Humble Pie and since I'm resourceful, I doctored the recipe to use some leftover ingredients in our fridge. I was a little skeptical about the crust - it came out buttery and flaky and delicious! I was also not sure about the egg mixture on top. I didn't taste egg at all when I was eating these. I think it just helped to keep everything together. Man, I reaaaally enjoyed this. If you love Mexican food, you need to try this. I served mine with a dollop of sour cream.

What you need:

1 homemade pie crust (recipe below)

1 can corn, drained and rinsed

1 cup chili con queso

1 teaspoon chili powder

1/2 teaspoon smokey paprika

3/4 teaspoon salt

3 green onions, chopped

1/2 cup salsa (I used hot)

2 eggs

2 oz shredded cheddar cheese

1 teaspoon olive oil

6 - 8  ounces ground beef

Directions:

Preheat oven to 375 degrees Fahrenheit. Add the corn, queso dip, chili, paprika, green onions, and salsa. Mix to combine. Whisk together the two eggs and the shredded cheese. Heat olive oil in non-stick skillet. Add the shallot, saute a bit, then the beef. Cook until browned. Combine the corn mixture and meat. Mix and pour into pie crust. Pour the egg and cheese mixture on top. Cook for about 40-45 minutes until egg is done and cheese is melted.

Ingredients for crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water


Directions:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. IMPORTANT: Cook pie crust at 375 for 15 minutes before filling it.                

Mexican Radio

Every time I eat Mexican in NYC, I always compare it to Mexican Radio. Why do I love Mexican Radio so much? I'll tell you...first, the ambiance. It's a big enough restaurant that you NEVER have to wait (at least I never have). And it totally has this Day of the Dead vibe with skulls and flowers everywhere. Not to mention the fun hot sauces on every table. I don't think I've ever used one but I love reading their names. This one (pictured above) is called "Kiss your ass goodbye". Love that. The drinks are also spot on. This frozen margarita was delish and totally worth the 3 brain freezes I endured. Also, their sangria is super good too.

 Another reason why I love Mexican Radio - the nachos appetizer. You only get about 8 chips, but each one has the perfect amount of toppings. It's such a beautiful thing. I had to explain to my friends that they needed to get this as an appetizer. I was like, "It's not like bar nachos where you get half a bag of chips with gobs of crap on it. And it won't fill you up with unnecessary chips." Seriously - other restaurants take note! This is how you NAIL nachos.

Dinner. Another winner. I had the chicken enchiladas with the Suiza sauce (salsa verde). Tangy with a little heat - soooo delicious. The chicken is so good. It's totally pulled from whole chickens and shredded. You can tell they have integrity when it comes to their ingredients. They are also consistent. I always get the same dish when I reorder it. Love that! If you LOVE Mexican food and you live in the city - try this place. It won't disappoint. 

Mexican Scramble

So, it was hard for me to take a photo of this and have it actually look appetizing, but trust me - it tastes good! This is a very hearty breakfast that kind of feels bad for you, but really isn't. Made without any healthy substitutes, this clocks in at 385 cal.

What you need:
4 eggs (You can substitute 6 egg whites or Eggbeaters for a healthier version)
3 tbsp skim milk
1/2 c black beans, rinsed and drained
1 chorizo, diced
1 slice American cheese (or fake cheese, like Smartbeat)
1 tsp fake butter
Salt and pepper to taste

What you do:
In a frying pan saute the chorizo with the butter for one minute. Add the beans. Cook, stirring occasionally for 3 minutes. Whisk eggs and milk together and dump on top of bean mixture. Take the cheese and break into 4 pieces, scattering them in each corner. Cook eggs on medium heat by stirring them occasionally. Serve once eggs are cooked and cheese is melted.

Tortilla Frittata

This Sunday brunch is no April Fool's joke. It's yummy in your tummy and will be devoured in minutes. (At least ours was...)

Ingredients:

Stone-ground tortilla chips (lighter than usual tortilla chips) - enough for one layer in an ovenproof pan

2-3 oz shredded white cheddar

1 tbsp scallions, sliced

4 large eggs

1/4 c sour cream (or you can use Greek Yogurt)

1 tbsp fresh chopped cilantro

Sea salt and fresh ground pepper

4 strips turkey bacon

Hot Chipotle Sauce 

Instructions:

Preheat the oven to 375ºF. Lightly oil an oven proof pan. Layer the chips into the bottom of the prepared pan. Top the chips with half the cheese.

Whisk the eggs with the sour cream and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper. Top with remaining cheese.

Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden. While the frittata is cooking, fry up your turkey bacon. Crumble one piece of bacon on top of each serving. Sprinkle the hot sauce around on the plate for dipping. 

Note: You could also serve with a tablespoon of store-bought salsa or your own salsa.

Chicken Enchilada Casserole - Round 2

So, I made it again (with a different recipe of course). Thank you Kay! This time it came out much better! :)

2-3 boneless chicken breasts
chopped green chili, to taste (My friend started out using 2 small cans, but she's up to 4 cans now and think it's perfect. I used 3 cans)
1 can cream of chicken soup
1 8-oz. sour cream
1 cup chicken stock (I used low sodium)
½ large onion, chopped
1 pkg. large corn tortillas
1 16-oz. bag shredded cheddar cheese (I used reduced fat)


Boil chicken for 1 hour. Drain water, carefully remove chicken and let it cool just enough to handle.

Shred chicken by hand and mix with next 5 ingredients.


Layer in greased baking dish as follows:

½ tortillas
½ chicken mixture
½ cheese
Repeat layers.


Recipe calls to bake at 350° until bubbly about 20-25 minutes but I could have gone a wee bit longer.


NOTES:

I make each tortilla layer just one tortilla thick, overlapping at edges. If you can't find large tortillas, use small ones. You can make this ahead of time, then keep it in the refrigerator (overnight if needed) until time to bake. It might take a few extra minutes in the oven, but it still comes out.

Chicken Tortilla Soup

 

I've been wanting to make this soup for awhile now. Today is cold and rainy and it just seems like the perfect thing to make. I also decided to make this version a low cal treat to balance out the bad stuff I've been eating lately. It came out AWESOME! So happy about it! Now you go make it!

Here we go:

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
1/4 c sliced green pepper 

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic, green pepper and jalapenos and cook for another minute.

Then:
2 teaspoons cumin 
1 teaspoon chili powder
1 teaspoon dried oregano
6 cups low-sodium, fat free or low fat chicken broth

Add spices and mix. Pour the chicken broth in and let simmer for about 5 minutes.

1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can corn, rinsed and drained

Pour the tomatoes, corn and beans into the pot and bring to a boil. 

Take 2 - 3 boneless chicken breast halves, cooked and cut into bite-sized pieces or shredded with hands. Once at a boil lower heat to simmer and add your chicken. Let it simmer.

2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
2 (8-inch) flour tortillas, grilled, cut into thin strips or fried (I pan fried mine with I Can't Believe It's Not Butter Light)
1 avocado, pitted, sliced (optional)
1 cup shredded Monterrey cheese

Add lime juice and fresh cilantro to the pot. Ladle soup and top with a lime wedge, grilled/fried tortilla strips, avocado slices and cheese.

Seriously - I couldn't be happier than the way it turned out. SOOooooo good! I looked at a bunch of recipes and combined a few to get this, so you can't find it anywhere else online except right here. HOLLA!!!!!

Chicken Enchilada Casserole

I picked up this recipe online and only made one change - I used black beans instead of "chili beans". You'd think this would be a no brainer - all the ingredients sound amazing, why wouldn't this be amazing? Well...look at it! It looks like vomit! Why on earth would the recipe tell you to mix a jar of salsa into a sour cream mixture? It made my filling pink! WOOF! Also, the raw onions didn't sit right with me either. The recipe should have made you saute them first. Ugh - fail. Crystal B. - when you finally get around to making this AVOID this recipe. You're welcome.


Ingredients


1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup diced onion 1 (8 ounce) can chili beans, drained 6 (12 inch) flour tortillas, cut into strips 6 skinless, boneless chicken breast halves - cooked and shredded 4 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes.

White Sauce

 

All the Mexican restaurants at home serve this white sauce with chips and salsa. I miss it and crave it when I'm home - that is, until now. Got the recipe - AND WHAT?!?! Maybe I have no reason to go home anymore? I kid, I kid...

Ingredients

• 2 cups creamy salad dressing, e.g. Miracle Whip
• 3/4 cup milk
• 1/2 tablespoon crushed red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano

Directions

1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

Chicken Alambre

 

Ingredients

1. 1 tablespoon vegetable oil
2. 1 large red onion, thinly sliced
3. 12 ounces fresh chorizo, casings removed and meat crumbled
4. 6 ounces 1/3-inch-diced slab bacon
5. 12 ounces skinless, boneless chicken thighs, cut into strips
6. 2 red bell peppers, cut into strips
7. 8 ounces Oaxaca cheese or mozzarella cheese, torn

1. Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.

Serve With Flour tortillas, avocado, cilantro, salsa and lime wedges.

Huevos Rancheros

I love Huevos Rancheros. It is by far one of my favorite brunch items. I usually always order it when I see it. Today, I made it at home and I made use of Bobby Flay's left over salsa! I love this dish!

Ingredients
2 Flour tortillas cut in half
1/2 c black beans (rinsed and drained)
1 tsp ground cumin
4 pieces of bacon
4 eggs
2 tbsp shredded cheddar cheese
1tbsp EVOO

Salsa
3 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 tablespoons red onion, finely diced
3 tablespoons chopped cilantro
Salt

MAKE THE SALSA: In a bowl, combine all of the ingredients and season with salt.
MAKE THE REST: Get a pot of water to a boil (for the eggs) and in a frying pan crisp up your bacon. When cooked, set aside on a paper towel. Heat beans in another small pot with the cumin. In a large frying pan add EVOO and tortillas and flip them every few minutes until crispy and browned. Cook your eggs in the boiling water. (We are making poached eggs for this, but you could do over easy as well). Build your plate: tortilla on bottom, then bacon strips, then beans, then eggs, then salsa on top. Sprinkle with cheese. Serve.

Latin-Spiced Chicken in Lettuce Cups

I got my new edition of Food and Wine magazine the other day and I saw this recipe in there and decided to make it! Thank you Bill Telepan for the recipe.

Guys - this isn't hard to do. Just mix everything up in the morning and let it sit for 4 hours. The only hard work you end up doing is chopping up all the ingredients, which isn't that hard!

Ingredients:

1. Kosher salt and freshly ground black pepper
2. 1 tablespoon chile powder
3. 1 tablespoon dried oregano
4. 3 garlic cloves, minced
5. 2 tablespoons fresh orange juice
6. 1/4 cup plus 2 tablespoons fresh lime juice
7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
8. 6 whole chicken legs (about 4 1/2 pounds)—excess fat trimmed, skin scored
9. 1 pound Savoy cabbage, finely shredded (8 cups)
10. 1/2 small red onion, very thinly sliced
11. 2 jalapeños, seeded and minced
12. 3 tablespoons chopped cilantro
13. 16 large Boston lettuce leaves

1. In a small bowl, combine 1 tablespoon each of salt and pepper with the chile powder, oregano, garlic, orange juice and 2 tablespoons each of the lime juice and olive oil. Put the chicken legs on a large rimmed baking sheet and coat all over with the spiced oil. Cover and refrigerate for 4 hours.
2. Meanwhile, in a large bowl, combine the remaining 1/4 cup each of lime juice and olive oil. Add the cabbage, onion, jalapeños and cilantro. Season the slaw with salt and pepper and refrigerate for at least 2 hours and up to 5 hours, tossing occasionally.
3. Preheat the oven to 400°. Roast the chicken legs skin side up for about 40 minutes, until browned and cooked through. When cool enough to handle, discard the skin and bones and shred the chicken.
4. Arrange the lettuce on a platter and fill with the chicken; top with the slaw and serve.

Adrienne's Chicken Empanadas

I made a whole roaster chicken for Xmas dinner and had tons of leftovers. I decided to make empanadas but I went a little non-traditional with the filling: no olives or hard boiled egg.

The filling:

3 cups chopped, cooked chicken shredded (mine was leftovers and had a hint of rosemary!)
1/4 cup extra sharp cheddar finely grated

1/4 cup super finely chopped green pepper
1 tablespoon ground cumin

1 tsp chopped garlic

1/4 c diced red onion
1 1/2 teaspoons salt
1/2 teaspoon pepper

1 tsp I Can't Believe It's Not Butter Light

In a pan combine onion, garlic, and fake butter. Stir occasionally and after onions are cooked add all remaining ingredients except for the cheese. Turn off heat and stir in cheese last. Set aside to cool in fridge.

Empanada dough:

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
1 large egg
1/3 cup ice water
1 tablespoon vinegar

Directions:

1. In a large bowl sift together flour and salt.
2. Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
3. In a small bowl whisk together egg, ice water and vinegar.
4. Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
5. Transfer the mixture onto a LIGHTLY floured surface.
6. Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
7. Form the dough in a semi-flat ball or rectangle.
8. Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
9. Roll out the dough, then cut into desired size circles.
10. Fill with favorite fillings then close the dough over the filling as you would a pierogi.
11. Brush the ends with egg wash then seal together with a fork.
12. Pan fry in vegetable oil on each side till golden brown. I made mine early in the day so I plan to reheat in the oven later.

At first they were really big and awkward.

But then I got the hang of it! YAY! Trick: A wine bottle can be a great rolling pin substitute!