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Category Archives: Entrées

Turkey in Nogada {Creamy Walnut Sauce} ~ A Mexican Thanksgiving

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Turkey in Nogada

The Nogada {creamy walnut sauce} takes about 10 minutes to make. It’s super fast and easy and you can serve it on any turkey no matter how you cook it. If you just want the Nogada recipe, with the toppings, scroll down to skip ahead. 

Turkey in Nogada {Creamy Walnut Sauce}

Traditionally, the Nogada sauce is served drizzled on top of a stuffed poblano pepper. This patriotic dish was invented in Puebla, Mexico around the time of the Mexican revolution and it was named: “Chiles en Nogada“. These chiles are traditionally served around September 16th, in honor of Mexican Independence Day. Allow me to describe the dish for you: Roasted poblano peppers are seeded and stuffed with chopped pork and beef cooked with spices and dried fruits. Once stuffed, the pepper is dipped in flour then egg white foam, and deep fried. The stuffed fried pepper is then served smothered in the Nogada {walnut sauce}, and topped with pomegranate seeds and parsley. The dish then ends up bearing the Mexican flag colors: green, white and red. So what does this patriotic Mexican dish have anything to do with Thanksgiving? Well, nothing, until now… Read the rest of this entry

Herb & Cayenne Roasted Chicken REVAMPED!

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Prep Time: 15 minutes

Cook Time:  1 hour and 25 minutes

Highlighting Spices: Fresh Sage, Rosemary, Thyme & Cayenne pepper

Dinner is served!

So that very first recipe I posted like eight months ago is truly delicious, but as I’ve been working on my “chickxpertise” (you like that?), I’ve come up with a revamped version of the original. This new and improved recipe is a slightly more, dare I say, traditional roasted chicken, and makes for a juicier and even more flavorful chicken than before. Don’t worry, my cooking skills have improved faster than my writing style… Keep reading…

Pineapple Bacon & Chipotle Sliders with Grilled Sweet Potatoes. {FIREWORKS SLIDERS}

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Pineapple Bacon & Chipotle Sliders with Grilled Sweet Potatoes. {FIREWORKS SLIDERS}

Makes: 8 sliders

Prep Time: 15 minutes

Cook Time: 15 minutes

Happy Fourth of July!

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Fireworks Sliders

If you’re still undecided about what to cook today as you celebrate Independence Day with your loved ones, I suggest you give these sliders a try. Read the rest of this entry

Poblano Chicken Salad

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Poblano Chicken Salad

Prep Time: 15 minutes

Servings: 2

Highlighting Spices: Roasted Poblano pepper

Remember that juicy Thyme and Cayenne Pepper Roasted Chicken recipe I posted a couple of weeks ago? Most of the time I’m only cooking for one so as you can probably imagine, I had tons leftover. A lesson from my days in the restaurant industry (more on that later), is to always keep resealable freezer bags on hand. This time I shredded the leftover chicken to the bone and froze in 6 – 8 ounce portions, the perfect portion to make an easy chicken salad!

Poblano Chicken Salad

Poblano Chicken Salad

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Thyme & Cayenne Roasted Chicken

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Prep Time: 15 minutes

Cook Time: Between 1 – 1.75 hours.

Highlighting Spices: Thyme & Cayenne pepper

Dinner is served!

This roasted chicken recipe is so easy–and if you’re careful not to overcook it–the result is a juicy and flavorful meat. While it roasted, I worked on making a salad and caught up on some reading. What else is great about making roasted chicken? You can serve fresh out of the oven the first day, shred the next day to make Flautas, Enchiladas or add to your Sopa de Fideo. If you don’t feel like cooking the rest of the week just separate into zip-lock baggies and freeze. My sister-in-law also makes chicken salad with the left overs. The possibilities are endless! So if you’re like me and mostly only cook for one or two, don’t be discouraged by the size of the chicken, go for a 3 – 5 lb. bird and make you some left overs girl! Or boy! Keep reading…