Thursday, October 25, 2012

Chicken with a Chipotle Cream Sauce


It has become a weekly tradition to go to my best friends house and have dinner. We cook have a blast coming up with new meals from what is in his fridge...and this week was no different. He had Mexican on the brain and wanted to use chicken thighs. With an avocado and tomatoes...and a few other ingredients...we came up with a fantastic meal. Grant it the avocado and tomatoes did not find its way into this dish, but as a nice tasty accompaniment (a little salad). We made a fantastic meal and served it on a bed of Spanish rice. I hope you enjoy!

4 Chicken Thighs, bone in and skin on
5 small red peppers, seeded and sliced
1/2 onion, sliced
1 tbsp garlic
4 chipotle peppers in adobe sauce, minced
2 tbsp cumin
3 tsp adobe sauce
1 cup chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste

In a deep pan, coat with olive oil and flash fry your chicken thighs. Skin side first for about 7 minutes each side until the skin is brown and crispy. Flip and fry the other side for about 7 more minutes. Remove from heat. In the same pan, saute the onions and garlic till translucent. Add the peppers. Cook till both are soft. Add the chipotle peppers and the sauce and the cumin. Deglaze with the chicken stock. Add the chicken thighs back into the pan and simmer until the chicken thighs reach an internal temperature of about 170 degrees. Stir in the heavy whipping cream and bring back up to heat. Serve on top of a bed of rice.




Monday, October 22, 2012

6-Cheese Mac and Cheese


I saw this recipe and wanted to give it a try. Do you know how long it has been since I have had macaroni and cheese....EONS!!! Well, I spiced it up a bit and changed a few things, and what was created was out of this world. I will never go back to boxed macaroni and cheese ever again. I hope you enjoy. It may cost a bit extra, but the cost was well worth it!!!


  • 1 lb ziti pasta
  • 1/2 pound bacon, chopped
  • 1 1/2 cups grated Monterey Jack
  • 1 1/2 cups grated Asiago 
  • 1 1/2 cups grated Cheddar 
  • 1 1/2 cups grated Provolone
  • 1 1/2 cups grated Parmesan 
  • 1 1/2 cups grated Fontina 
  • 1 1/2 cups heavy cream
  • Sea salt and freshly ground black pepper
Preheat oven to 375 degrees F. Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook bacon until it is crispy and the fat has rendered. In the same pan, add the cream and begin to whisk to prevent it from scalding on the bottom. Slowly add in all of the cheeses and continue to whisk until well blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to individual baking dishes. Top off with more cheese and bake for 24 to 30 minutes. I found this recipe on Food Network, but again, changed a few things to make it my own.


** As a note, I would definitely eat these the day you make them. When you try to reheat, the oils from the cheese separate and you end up with a puddle of oil....





Monday, October 15, 2012

Mediterranean Chicken with Olives


I was perusing the Internet looking for a dish to make with chicken thighs and I stumbled upon this one and thought it sounded interesting. I made slight alterations by adding in crushed red peppers and onions (Dave likes things a bit on the spicy side) but the results were just absolutely amazing. 


1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
8-10 skinless chicken thighs, bone in
1/4 cup chicken broth
1/4 cup white wine
2 garlic cloves, sliced into thin rounds
½ onion, thinly sliced
3-4 sprigs fresh thyme
1 tsp crushed red pepper
1/2 cup pitted olives mix, such as Kalamata
1 lemon, sliced into thin rounds

Preheat the oven to 450 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook for 2 minutes more. 















Pour out any excess fat. Return pan to burner; sauté the onions and garlic until translucent. Stir in broth and wine, scraping up any brown bits. Return chicken back to the sauce. Scatter, thyme, and olives on chicken. Lay one lemon round on each piece of chicken. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. now the image below is of what the chicken looked like prior to going into the oven...so it is a bit raw...I just didn't get a chance to take a picture of the final product....but boy was it yummy!!!




Tuesday, October 9, 2012

Meatballs in Chipotle Sauce


Wow....I just realized, the last time I posted here was back in April. Can you say, I have been remiss in my duties...I have also been so so busy with work and with life, time has completely passed me by! Well I am hoping to get back into the swing of things by posting my favorite recipes and just keeping y'all up to date with what is going on and I am starting with this recipe. I found this on Martha Stewart's website and altered it slightly. My garden had a beautiful zucchini in it and instead of pork, I used ground turkey. I also used my homemade chiles in adobo sauce that I have the recipe on my website for...and it turned out yummy!! I have a link to Martha Stewart's original recipe if you choose to use her version Meatballs in Chipotle Sauce or feel free to use my altered one. This is the one thing I love about cooking, you can always alter to adapt to your diet or your tastes!

1 1/2 pounds ground turkey
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1/2 large zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 (28 ounce) can whole peeled tomatoes, with juice
2 tablespoons vegetable oil
Cooked rice and chopped fresh cilantro, for serving (optional)

In a medium bowl, combine turkey, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; combine well. Form into 16 (2-inch) balls. On a large baking pan with a lip, bake in an oven at 350 degrees for about 20 - 25 minutes or until browned. Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside. In a large dutch oven, add pureed sauce and return all meatballs to skillet. Cover; and reduce heat to a simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.