Chicken chipotle bowl

Ingridients:

• 1 recipe chipotle chicken
• ▢2 cups cilantro lime rice
• ▢1 recipe easy corn salsa
• ▢15 ounce can black beans, lightly drained
• ▢4 cups shredded romaine lettuce
• ▢1 cup shredded Monterey Jack cheese
• ▢1 recipe chipotle guacamole
• ▢½ cup sour cream, garnish
• ▢1 lime, cut into wedges, for serving

Fresh tomato salsa

2 to 3 tomatoes about 1 to 1½pounds diced

¼ cup chopped red onion

¼cup chopped cilantro

3 jalapeños chopped

1 tablespoon  lemon juice

1 tablespoon lime juice

Salt to taste

PREPARE THE INGREDIENTS

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

FOR THE FRESH TOMATO SALSA

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

ASSEMBLE THE BOWLS

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

CHIPOTLE CHICKEN:

INGREDIENTS

▢2 boneless skinless chicken breasts, 1 to 1 ¼ pounds total weight

▢3 tablespoons olive oil, divided

▢1 tablespoon distilled white vinegar, or the juice from 1 lime

▢1 teaspoon chili powder

▢1 teaspoon oregano

▢1 teaspoon smoked paprika

▢1 teaspoon kosher salt

▢½ teaspoon cumin

▢½ teaspoon garlic powder

▢½ teaspoon freshly ground black pepper

▢½ teaspoon cayenne pepper, or to taste

INSTRUCTIONS

Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.

Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you’ll probably need to reduce heat to MEDIUM and cover the skillet to cook through.

Transfer the chicken to a cutting board to rest for about 5 minutes. Then, slice into bite-size cubes.

CILANTRO LIME RICE

INGREDIENTS

▢2 tablespoons vegetable oil

▢1½ cup long grain white rice, like jasmine or basmati

▢½ teaspoon salt, optional

▢3 cups low sodium chicken or vegetable broth, can use water, if desired

▢1 fresh lime, juiced

▢¾ cup roughly chopped cilantro, or to taste

INSTRUCTIONS

Heat the vegetable oil in a 12-inch skillet over MEDIUM heat. Add the rice and season with the salt, if using. Cook, stirring frequently, until lightly toasted, about 4 or 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 minutes or until all the liquid has been absorbed.

Remove the pan from the heat and stir and fluff the rice with a spoon. Stir in the lime juice and cilantro and serve.

CORN SALSA

INGREDIENTS

▢16 ounces frozen yellow sweet corn, thawed

▢⅓ cup diced red onion

▢1 medium to large jalapeno, seeded and diced

▢1 lime, juiced

▢¼ teaspoon salt, or to taste

▢½ cup loosely packed cilantro leaves, chopped (pull leaves from stems and measure prior to chopping)

Combine all the ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

GUACAMOLE

INGREDIENTS

▢3 large ripe avocados, preferably Hass avocados

▢½ lemon, juiced, about 1 tablespoon juice

▢½ lime, juiced, about 1 tablespoon juice

▢¼ cup finely diced red onion

▢2 tablespoons chopped cilantro leaves

▢1 tablespoon finely diced jalapeno, about ½ a seeded jalapeno

▢⅛ teaspoon salt, or to taste

Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine.

Brookies

 Ingredients:

FOR THE BROWNIE BATTER

• ▢1/2 cup unsalted butter melted(113g)
• ▢¾ cup semisweet chocolate chips or roughly chopped chocolate
• ▢1/2 cup granulated sugar (100g)
• ▢1/2 cup packed light brown sugar (100g)
• ▢⅓ cup cocoa powder (35g)
• ▢1 teaspoon vanilla extract (5ml)
• ▢½ teaspoon salt
• ▢2 large eggs
• ▢1/2 cup all-purpose flour (65g)

FOR THE COOKIE DOUGH

• ▢1/2 cup unsalted butter room temperature (113g)
• ▢1/2 cup granulated sugar (100g)
• ▢1/4 cup packed light brown sugar (50g)
• ▢1 teaspoon vanilla extract
• ▢1 large egg
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon baking powder
• ▢1/4 teaspoon baking soda
• ▢1 1/3 cups all-purpose flour (160g)
• ▢1 cup semi-sweet chocolate chips
• 
  
• Instructions :
• • Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
  • For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
  • Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
  • Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
  • For the cookie dough
  • Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
  • Mix in the vanilla and egg and scrape the bowl down once more.
  • Add salt baking soda and powder then mix until combined.
  • Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
  • Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.

Flan con queso crema ( Philadelphia Flan)

 

Ingredientes:

6 huevos

1 lats de leche evaporada

1 lata de leche condensada

4 onzas de queso crema

1 cdita de vainilla

4 cdas de azucar

Procedimiento:

En una sarten, cocinar a fuego bajo-medio el azucar hasta que se vuelva caramelo, vertir rapidamente en el fondo de un refractario para pies/flan. 

Licuar el resto de loa ingredientes y vertir sobre el refractario con el caramelo. Cubrir refractario con papel aluminio y hornear a 350°F por aproximadamente 45 a 50 minutos o hasta que el centro del flan se vea casi firme como gelatina, terminará de endurecer en el refrigerador.

Refrigerar toda la noche o minimo 5 horas, desmoldar antes de servir.

Galletas de chocolate con trzitos de chocolate y menta

 Ingredientes:

1½ taza de azucar

1 taza de mantequilla a temperstura ambiente

2 huevos

2 cditas de extracto de vainilla

2 tazas de harina

⅔ taza de cocoa en plovo

¾ cdita de bicarbonato

¼ cdita de sal

1½ taza de trozos de chocolate con menta

Procedimiento:

Preecalentar horno a 350°F

En la batidora, acremar mantequilla, azúcar, huevos y vainilla. En otro recipiente, mezclar muy bien la harina con la cocoa, bicarbonato y sal, integrar poco a poco a la mezcla de la mantequilla mientras sigue batiendose a baja velocidad, integrar bien. Con ayuda de una espatula integrar los trocitos de chocolate con menta, poner bolitas de aproximadamente 2 pulgadas de diameteo en una bandeja con tapete de silicon o engrasada, y hornear de 8 a 10 minutos.

Galletas de nuez (bolitas de nieve con nuez)

 

Ingredientes:

1 taza de mantequilla a temperatura ambiente 

½ taza azucar en polvo

¼ cucharadita de sal

1½ de extracto de vainilla

2¼ tazas de harina

1 taza de nueces muy finamente picadas

Aproximadamente 1 taza de azucar en polvo para espolvorear 

Procedimento:

Acremar la mantequilla junto el azucar en la batidora, bajar la velocidad de la batidora y agregar  la sal, vainilla, harina y nueces. Hacer bolitas de aproximadamente 1 pulgada de diámetro, hornear de 8 a 10 minutos aproximadamente a 350°F, en una bandeja cubierta de papel encerado o un tapete de silicon para hornear, o engrazar la bandeja, hasta que la base de las galletas tenga un muy ligero color dorado. Dejar enfriar un poco, aun calientitas, rodar por el azucar en polvo, o espolvorearlas.

Tamales

 

Basic tamales dough (for "salty" fillings)

Ingredients:

4 cups of flour for tamales

1 ½ tsp of salt

1 Tbsp of baking powder 

3 cups of water (I prefer chicken broth) 

1 cup of pork lard (I use organic vegetable shortening instead)

Instructions:

Mix lard on mixer at medium speed to add air, about 5 to 10 minutes until it looks white and fluffy, in the meantime, mix dry ingredients, when lard is ready, reduce speed and add flour mix a bit at the time, when fully incorporated, add water or broth a bit of the time, add more liquid if necessary, dough consistency should be creamy,  like soft peanutbutter,  easy to spread, you know your dough is ready when it doesn't stick to your fingers, if necessary add more lard to achieve this.

TAMALES FILLING:

You can fill tamales  with literally anything you like, here is 3 options.

CHICKEN:

Ingredients:

1 Chicken breast halves cooked (I cooked mine in water with salt, pepper, a piece of onion, 1 garlic clove and a bay leaf )

1 cup small Diced carrots

1 cup small Diced potatoes 

½ onion

3 tomatoes

2 garlic cloves 

1  big or 2 small chile guajillo (optional)

1 Tbsp olive oil divided 

¾ water or chicken broth 

salt and pepper 

In some olive oil, caramelize onion and garlic, add tomatoes in halves, if using chile guajillo, remove seeds and cook in water, letting it boil for about 10 minutes, let it rest in the hot water until softened. Blend everything with the water or broth to create  a sauce, season with salt and pepper or any of your prefer seasonings. Reserve.

With the rest of the oil, slightly caramelized carrots and potatoes (don't  worry if vegetables  aren't fully cook, they can finish cooking in the tamal), add chicken, add salsa adjust seasoning.

PORK IN GREEN TOMARILLO SAUCE:

Ingredients:

1 lb boneless pork cut

½ to ¾ lb of green tomatillos

1 small onion divided

4 garlic cloves divided 

5 whole peppercorns 

1 bay leaf 

1 small serrano or jalapeño pepper (optional)

salt and pepper

Olive oil

¾ cup water or chicken broth 

Cook pork in big chunks in about 4 cups of water with half of onion, 2 garlic cloves,  peppercorns, bay leaf and salt until pork is very soft (about 40 minutes).

In the mean time, caramelize in olive oil the rest of the onion and garlic cloves, add peeled tomatillos (in hald if they are too big), add serrano or jalapeno. Blend everything on water or broth and season with salt and pepper.

Cook sauce in a little olive oil, and shredded pork, adjust seasoning if necessary.

POBLANO PEPPER STRIPS AND CHEESE 

Ingredients:

2 poblano peppers 

strips of cheese (panela, queso fresco or fresh mozzarella could be some good cheese options).

Blacken whole poblano peppers in a skillet all sides, remove  from heat and immediately wrap them in a plastic bag let them "sweat" for about 30 minutes, use gloves, remove all the skin, seeds and if prefer without heat, also remove veins. cut in small strips.

PUTTING TAMALES TOGETHER 

Soak corn husks on warm water  overnight (ideally), or soak in boiling water (turn heat off) for about 30 min cover.

with the help of a spatula or spoon, spread dough in the soft part of the husk about ⅔ of the husk, add filling in the middle fold husk in,  put all tamales standing up in the steamer making sure water  doesn't touch tamales, cookin medium heat about 1 hour.

Note: If using a small steamer, make sure you don't run out of water.

For the poblano pepper and cheese, I usually put  about 2 strips of pepper and 1 of cheese. 

Pasta con pavo molido

 Ingredientes:

1 lb de pavo molido

12 a 15 oz pasta de la eleccion

15 oz lata de salsa de tomate

1 cebolla  chica picada

5 dientes de ajo picados

1 taza de "half and half"

2 tazas de caldo de pollo

2 cdas de aceite de oliva

2 cditas de sal

½ cdita de pimienta

1 cdita de especies italianas

2 cdas de harina

1.5 tazas de queso mozzarella 

perejil picado

Procedimiento:

Cocer pasta siguiendo las instrucciones de la caja, dejar al dente, mientras acitronar en el aceite de oliva la cebolla y el ajo, agregsr elnpavo y una vez cocinado, sasonar con la sal, pimienta y las especies italianas, espolvorear la harina, el caldo de pollo y la salsa de tomate, dejar hervir. Agregar la pasta y el half and half. De ser necesario agregar mas caldo o mas half and half para hacer la salsa mas ligera.

Agregar el queso y el perejil.

crepas de papa rellenas de pavo y pimientos

 Para las crepas:

½ kilo de papas peladas y en cubos pequeños

3 huevos

1 taza de leche

1 taza de harina

2 cdas de aceite

½ cdita de sal

¼ cdita de pimieta

licuar todos los ingredientes menos la harina, una vez tengas mezcla homogenia, agregar la harina y licuar hasta integrar conpletamente, reservar.

Para el relleno:

½ kilo de carne molida (yo use pavo, pero puede ser cualquier otro animal)

1 ½ chile pimiento morron picado (yo use medio chile amarillo, medio rojo y medio verde pero pude ser un solo color)

½ cebolla picada

1 cdita de sal

½ cdita de oregano

½ cdita de pimienta

1 cdita de paprika (pimenton rojo)

1 cdita de ajo en polvo

½ cdita de comino (yo usé ¼ porque a mi esposo no le gusta)

sofreir la cebolla en un poco de aceite, agregar carne y condimentos, una vez empiece a freirse la carne, agregar el chile pimiento morron, tapar y cocinar a fuego lento, meneando de vez en cuando para que se suavicen los pimientos, aproximadamente 10 minutos, antes de retirar del fuego se puede agregar perejil picado.

Armar las crepas:

en una sarten antiadherente,  a fuego lento,  poner un poquitito de mantequilla, y agregar un poco de la mezcla para crepas, en el centro de la sarten, mover sarten de manera circular para que la mezcla cubra toda la base de la sarten con una capa delgada de la mezcla, una vez dorada la parte de abajo (cuando la parte de encima ya no este liquida), voltear con ayuda de una espatula de silicon (las de plastico o metal pueden romper la crepa), poner un poco del guisado y agregar queso asadero, doblar crepa, dorar un poco de ese lado, voltear y dorar el otro lado.

servir con guacamole o salsa de tu eleccion.

galletas de avena con chispas de chocolate

 ingredientes

1 taza de mantequilla a temperatura hambiente

3/4 taza de azucae cafe

1/2 taza de azucar regular

2 huevos 

2 cditas de vainilla

1 1/4 taza de harina (1 3/4 modificada) 

1/2 cdita de bicarbonato (1 cdita modificada)

1 cdita de sal (1/2 cdita modificada)

3 tazas de avena

1 taza de chispas de chocolate

1 taza de nueces picadas (opcional)

procedimiento

batir mantequilla, azucar blanca y azucar cafe hasta tenee una mezcla cremosa, agregar huevos uno a uno y vainilla, combinar la harina, bicarbonato y sal y agregar a la mezcla de la mantequilla, una vez bien mezclados agregar avena e integrar bien, combinar con chispas de chocolate y nueces, ornear a 325°F por 14 minutos, dejar enfriar en charola por 5 minutos antes de quitarlas.

pasta con pesto y tomates

 

Licua un puño generoso de albahaca, media taza de pistacho (o cualquier nuez de tu preferencia como nueces, almendra o cacahuate), ½ taza de queso parmesano, jugo de un limon amarillo (puedes usar jugo de limon verde tambien), sal, pimienta y ¼ de taza de aceite de oliva, continuar licuando y agregar gradualmente otro ¼ de taza de aceite de oliva  lentamente hasta formar pesto.

Cocinar la pasta farfalle siguiendo las instrucciones de la caja, una vez cocida, pasar por agua fria, una vez la pasta se enfrie, mezclar el pesto y 2 tazas de tomates uva partidos por mitad.