Pollo (Chicken)

The mother of invention is necessity. My parents were in town and for many Indian dishes you serve a side of plain yogurt. It’s a cooling agent to all the Indian spices. Well, after they left I had a bunch of yogurt leftover so I decided to make a marinade for my chicken from the leftover yogurt. There was a need to finish it, so why not repurpose it? I rummaged around my pantry and found this amazing latin paste I had grabbed from my recent trip to Costa Rica and started whipping up this tasty delight. Hope you enjoy my latin inspired pollo!

  • 1 tbsp of achiote paste (blend of red spices from Mexico, available i grocery stores that sell Goya brand products or you can order any brand from amazon)
  • 1 tsp of salt
  • 1 tbsp of crushed garlic or 4 cloves
  • 1 fistful or bunch of cilantro leaves
  • 4-5 green onions (both white ends and green portions)
  • 1/2 container or 1 lb. of plain yogurt
  • 2 tbsp of olive oil
  • 1.5 lbs or 5 drumsticks of chicken (bone-in chicken thighs would be good too)

Combine in blender or food processor and coat the mixture over a dish of drumsticks. Marinade for 24 hrs and then bake in oven at 425 degrees for 30 minutes. To keep moist while cooking, baste with melted butter (or lemon juice if you want to be waist line friendly). Serve hot.

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Happy Eating, XO.

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#TBT Crab Dip

Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)

  • 1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
  • 1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
  • 1/2 cup mayo
  • 1/4 cup grated parmesan
  • 3 tbsp. minced green onions (use both green & white, don’t discriminate)
  • 2 large cloves of garlic, minced
  • 2 tablespoons of lemon juice
  • 2 tsp. Worcestershire sauce
  • salt, pepper, and hot sauce to taste
  • 1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
  • Optional: I sprinkled some shredded Mexican cheese as a layer on top

Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.

Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.

Happy Eating, XO.

Fall is here guys

Vegetarianism usually makes my skin crawl…usually. I don’t feel full or complete unless there is some sort of protein with my dinner. Alas this blog has proven me wrong yet again. I always knew mushrooms were a good meat substitute because of their heartiness, but never truly was convinced. Makes no sense why I didn’t agree, they are earthy and filling. However, this dish is the first time in which I was sold on how I can eat a meal and not miss the protein. Especially because I love poblano peppers. So to test this puppy out was no hard sell. (Side note to my adoration of poblano sauce: One of my old co-worker’s grandmother would make poblano mac & cheese. It was her comfort food, a Guatemalan twist on an American classic. Ever since her sweet granny fed us all one day at work, its been my fav pepper to use). Speaking of comfort foods, polenta is the ultimate Italian comfort food so this meal will just make you feel all kinds of love. (Even if you don’t have a warm & fuzzy about poblano sauce like I do).For those of you unfamiliar with polenta, its a mashed potato-y consistency, but made with cornmeal so its healthier for you. I will say that the original recipe calls for one to make their own polenta and I will be damned if I don’t find a short cut. Shock, my good old favorite Trader Joe’s has a pre-made organic polenta they sell for a whopping $1.99 and its just so yum and low calorie! Oh, don’t worry my recipe trashes it up pretty well so that it doesn’t stay low cal for long. Guys, comfort food wouldn’t be so yummy without some butter and love. The nights are getting cooler and its time to grab your favorite hoodie and bowl of this and eat on your deck, patio, porch, backyard…you won’t be disappointed. Plus after a summer of burgers & dogs, you won’t even miss the meat!

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For the Poblano Sauce:
  • 2 poblano peppers (make sure you char them long enough, oyi that smell is so good! I had my handyman ask me what smelled so good)
  • ¾ cup light sour cream
  • ¼ cup water
  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ cup sliced green onions
For the Mushrooms
  • 1 tablespoon salted butter
  • 16 ounces sliced mushrooms (I used baby bella and white button mushrooms)
  • 1 teaspoon minced garlic
  • Salt & pepper to taste
  • 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional, I just sprinkled in some all-purpose flour to thicken)

For the Polenta:

  • Trader Joe’s tube of polenta
  • 1 tbsp. of salted butter

Cut up the polenta and microwave on high at 2-3 minutes with the butter. Just to soften and mix. Then you can, roast the poblano peppers over an open flame or in the oven until the outside is slightly charred. Cut into pieces and set aside. Puree the sour cream, water, oil, garlic, and salt in a food processor. Add the green onions and poblano peppers and puree until desired consistency is reached. I like to leave a little bit of texture in the sauce. In a separate pan, melt 1 tablespoon butter over high heat. Add the garlic and the mushrooms; saute until golden brown. Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened. Serve the mushrooms and sauce over the polenta. YUM-O!!

Happy Eating, XO.