Chicken Pozole

Chicken Pozole

ENTREES

It’s cold outside! This spicy soup is both comforting and fresh! From the rich red broth, the crisp toppings, to the tender shredded chicken, this hearty soup will warm your soul. 

Chicken Pozole

Category: Soups & Stews

Servings: 8-10 Servings

Chicken Pozole

Ingredients

  • For Chicken and Stock:
  • 2 chicken breasts and 4 chicken thighs (on the bone & w/skin)
  • 1 carrot
  • 1/2 onion (save other half for later use)
  • 1 celery stock
  • Salt & Pepper to taste
  • For Finishing Soup:
  • Other half of onion, chopped
  • 2 minced garlic cloves
  • Olive oil
  • 1 14.5 oz can of Mild Enchilada Sauce
  • 1 small can of chopped green chilies
  • 1 tsp each of chili powder, cumin and cayenne
  • 30 oz can of White Hominy
  • 1 tsp of Mexican oregano
  • 1 cup roughly chopped cilantro
  • 3-4 thinly sliced radishes
  • 1/2 red onion, chopped
  • 1-2 avocados, sliced
  • Limes

Instructions

  1. Cover chicken & veggies w/water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
  2. Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
  3. Add a 14.5 oz. can of mild red enchilada sauce, and 1 tsp each of chili powder, cumin & cayenne to the broth
  4. Shred the cooled chicken while the broth simmers
  5. Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Continue simmering for 30-40 minutes.
  6. Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
  7. Serve in a bowl & squeeze a quarter lime on top & indulge!
http://michellesipsandsavors.com/chicken-pozole/

 

Chicken Shawarma

Chicken Shawarma

Remember the Shawarma White Sauce I posted about the other day… Well, here is the chicken they made on the Today Show to go with that sauce. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. This chicken has an incredible flavor and was very easy to prepare. We really enjoyed eating this chicken in butter lettuce leaves. Yum!

Chicken Shawarma

Category: Chicken, ENTREES

Servings: 5-6 Servings

Chicken Shawarma

Ingredients

  • 3 garlic cloves
  • 3/4 cup olive oil
  • 2 teaspoons sea salt
  • Juice of 1 large lemon
  • 1 TBS turmeric
  • 1 TBS cinnamon
  • 1 TBS freshly ground black pepper
  • 1 TBS cumin
  • 1 TBS smoked spicy paprika
  • 10 – 12 boneless, skinless chicken thighs
  • 2 medium white onions, sliced
  • To Serve:
  • Bibb lettuce leaves
  • Sliced red cabbage
  • Cilantro, parsley and mint
  • Harissa sauce

Instructions

  1. Add garlic to a blender with 1 teaspoon of olive oil and a pinch of salt and process until smooth.
  2. Transfer the mixture to a large bowl and add the rest of the olive oil, lemon juice & spices. Whisk to combine well.
  3. Add chicken and onions to the bowl and mix until covered well with the spice mixture. Cover and refrigerate for a minimum of 12 hours or up to 48.
  4. Preheat oven 425°F.
  5. Place chicken on a foiled & parchment paper lined baking tray (do not overcrowd the tray; use two if needed). Place in oven for 30-40 minutes and cook until chicken is cooked through & edges are crispy.

Notes

This was adapted from the original recipe shared by Ayesha Nurdjaja, the executive chef of Shuka in New York, on the Today Show.

http://michellesipsandsavors.com/chicken-shawarma/

Pad Prik King by The Culinary Institute of America

Pad Prik King by The Culinary Institute of America

I recently had the opportunity to participate in a CIA Plant-Forward Cooking Boot Camp at the San Antonio location. Over the 5-days of cooking amazing foods, I also learned many new techniques. I actually made major improvements in my elliptical cutting skills & so much more. I also used products, such as the tofu in this dish that I have been curious about, but have never been brave enough to try.

This particular dish was a bit labor intensive, yet so worth it. I found all the ingredients easily at my local grocer. I encourage you to try out this type of cooking!

Pad Prik King by The Culinary Institute of America

Category: ENTREES, Plant-Forward

Servings: 8 Servings

Pad Prik King by The Culinary Institute of America

Ingredients

  • 2 dry ancho chiles
  • 2 dry New Mexico chiles
  • 1 (14 oz) pa Kate of extra-firm tofu
  • 1 large shallot, rough chopped
  • 8 garlic cloves, coarsely chopped
  • 1 (2 inch) piece of lemon grass, tough layers removed & chopped
  • 1 (1 inch) piece of ginger, peeled & coarsely chopped
  • 1 TBS cilantro stems
  • 2 tsp lime zest
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 10 kaffir lime leaves, finely chopped (optional)
  • 1/4 cup canola oil
  • 2 lbs fresh green beans, trimmed
  • 1/4 cup fish sauce
  • 2 TBS turbinado sugar
  • Brown jasmine rice for serving (optional)

Instructions

  1. Toast the chiles. Then bring the chiles & 4 cups of water to a boil in a medium saucepan. Remove from heat, cover and set aside for 30 minutes.
  2. On a large plate, lay out paper towels and put the drained tofu on top. Cover with another paper towel & plate. Weigh down with a cast iron skillet or other heavy object, and let drain for about 30 minutes. Cut into 1/2 inch cubes & set aside.
  3. Drain chiles and reserve chile liquid.
  4. Blend chiles, shallots, garlic, lemongrass, ginger, cilantro stems, lime zest, S & P, half of kaffir lime leaves and 1/4 cup chile liquid. Blend until you have a smooth paste. You will need to scrape the sides every so often. You will also likely need to add a bit more liquid, until you reach the desired consistency. Set aside.
  5. Heat oil oin a large skillet on medium-high heat. Add tofu & cook until browned all over, about 5 minutes,
  6. Add green beans & 1/2 cup reserved chile cooking liquid. Cover pan for 2-3 minutes. You do not want to over cook your beans.
  7. Now add 3/4 cup of your prepared paste. Continue cooking and stirring until the beans & tofu are coated and the liquid is reduced by half. Stir in fish sauce, sugar & remaining kaffir lime leaves. Cook until fragrant – about 1 minute.
  8. Optional: Serve over rice.

Notes

I made a few adjustments to the original recipe.

http://michellesipsandsavors.com/pad-prik-king-by-the-culinary-institute-of-america/

Lemon Spaghetti w/Parmesan & Basil

Lemon Spaghetti w/Parmesan & Basil

Fresh, easy and delicious! This pasta is great in its own or as a side dish. I serve this with salmon or other fish, and it is a wonderful compliment. It was also an awesome opportunity for me to use basil from my herb garden. Another hint: Keep a small block of Parmesan in your freezer & you’ll always have it in hand, when needed. Enjoy!

Lemon Spaghetti w/Parmesan & Basil

Category: ENTREES, Pasta

Servings: 4 Servings

Lemon Spaghetti w/Parmesan & Basil

Ingredients

  • 1/2 lb spaghetti, prepared according to directions (reserve 1 cup of pasta liquid)
  • 1/3 cup olive oil
  • 1/3 cup fresh grated Parmesan
  • Lemon zest from 1 lemon
  • Juice of 1-2 lemons
  • Sea salt & cracked pepper
  • Fresh basil chiffonade (about 1/3 cup)
  • Fresh Parmesan to shave for garnish

Instructions

  1. Prepare pasta and return to the cooking pot.
  2. Mix olive oil, lemon juice, lemon zest and grated Parmesan. Add to cooked pasta and toss.
  3. Add 1/4 cup pasta cooking liquid to the pasta to moisten. Add more, if needed.
  4. Place in a serving bowl and sprinkle with salt and pepper.
  5. Garnish with shaved Parmesan & the basil chiffonade.
http://michellesipsandsavors.com/lemon-spaghetti-w-parmesan-basil/

Rotini Pasta w/Boursin Cheese, Peas & Mushrooms

Rotini Pasta w/Boursin Cheese, Peas & Mushrooms

This yummy meal has all the required elements – grilled beef, a creamy avocado and this awesome chickpea pasta. The rich meat was perfect with this light, yet flavorful pasta! I’m gonna squeeze every last minute out of this summer & this al fresco meal hit the mark!

Rotini w/Boursin Cheese, Peas & Mushrooms

Category: ENTREES, Pasta

Servings: 6 Servings

Rotini w/Boursin Cheese, Peas & Mushrooms

Ingredients

  • 1 box pasta (I used the 8 oz. Banza rotini)
  • 1/4 cup reserved pasta cooking liquid
  • 1 package Garlic & Herb Boursin cheese (5.2 oz.)
  • 1 cup frozen peas
  • 2 cups sliced mushrooms, sautéed & browned
  • Zest of 1 lemon
  • Sea salt and fresh cracked pepper.

Instructions

  1. Prepare pasta according to package directions. Reserve 1/4 cup pasta liquid and then drain cooked pasta. Return to cooking pot.
  2. Brown mushrooms and set aside.
  3. Add cheese, pasta water & lemon zest to prepared pasta. Mix well.
  4. Add browned mushrooms and toss.
  5. Season with sea salt and pepper. Serve warm.
http://michellesipsandsavors.com/rotini-pasta-w-boursin-cheese-peas-mushrooms/

Creamy Chickpea Pasta Bake

Creamy Chickpea Pasta Bake

This super easy pasta dish is made from chickpea penne pasta, a jar of your favorite marinara, lean ground beef and plenty of cheese! This is one of my family’s most requested meals. My granddaughter has asked for it for two years straight for her first day of school dinner. Enjoy!

Creamy Chickpea Pasta Bake

Category: ENTREES, Pasta

Servings: 8-10 Servings

Creamy Chickpea Pasta Bake

Ingredients

  • 16 oz chickpea penne pasta (I used 2 (8 oz) boxes of Eat Banza penne), prepared according to package directions
  • 1/2 jar of your favorite marinara (Most smaller jars of marinara come in the 15.5 oz size – I use half & freeze the rest. For this recipe I used Rao’s)
  • 3/4 lb lean ground beef
  • 1/2 cup chopped white onion
  • Salt and pepper, to taste
  • 1/2 cup pasta water
  • 4 cups shredded Monterrey Jack & Cheddar

Instructions

  1. Cook the pasta in a large pot. Drain the pasta, and reserve 1/2 cup pasta water.
  2. Brown ground beef and onion in the same pot you used to cook the pasta. Break apart into to small pieces. Drain excess liquid.
  3. Add the marinara to beef mixture. Mix thoroughly.
  4. Add 1 cup of the cheese, the reserved pasta water and the drained pasta to the beef mixture. Fold together.
  5. Grease a 9 x 13 glass baking dish. Place mixture in the dish and top with remaining cheese. Refrigerate, if making ahead. Can be store for 1-2 days.
  6. Preheat oven to 350 degrees. If baking immediately, bake for 20 minutes covered. Remove cover and bake for 10 more minutes, or until top is slightly browned. If making after it is refrigerated, let it sit out for 30-45 minutes and then bake. You may have to bake it a bit longer if refrigerated.
http://michellesipsandsavors.com/creamy-chickpea-pasta-bake/

Campechana (Spicy Shrimp Cocktail)

Campechana (Spicy Shrimp Cocktail)

Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!

Campechana (Spicy Shrimp Cocktail)

Category: ENTREES, Seafood

Servings: 2 Servings

Campechana (Spicy Shrimp Cocktail)

Ingredients

  • 1 cup Bloody Mary mix
  • 1/2 cup fresh salsa
  • 1/4 cup rough chopped cilantro
  • Juice of 1/2 lime
  • 1 cup cubed cucumber
  • 1 cubed avocado
  • 8 large cooked shrimp ( cut 6 into large chunks/set aside 2 for garnish)
  • Sea salt and cracked pepper
  • Saltine crackers

Instructions

  1. Place all ingredients in a bowl and toss. Serve in chilled glasses.
  2. Garnish with cilantro, lime & shrimp.
  3. Serve with saltine crackers.

Notes

You can also add crab or octopus to this dish. It’s really up to your taste and imagination!

http://michellesipsandsavors.com/campechana-spicy-shrimp-cocktail/

Mexican Birria

Mexican Birria

My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Sorry, not sorry.

Mexican Birria

Category: Beef, ENTREES

Servings: 12 Servings

Mexican Birria

Ingredients

  • 6-7 lb trimmed brisket
  • 2 TBS olive oil
  • 4 cloves garlic, rough chopped
  • Salt and pepper
  • 1 tsp dried oregano
  • 24 ounces beef broth
  • 3 TBS flour
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1 cup red salsa
  • 1 can chopped green chilies
  • Flour tortillas

Instructions

  1. Heat oven to 350 degrees
  2. Season brisket on both sides with salt and pepper.
  3. Heat large pan and add olive oil. Brown both sides of the brisket. Place in a large pan.
  4. Add the oregano, garlic and broth to the pan. Cover the pan with foil.
  5. Bake the brisket for 4-5 hours, until the brisket is fork tender. It should be falling apart.
  6. Remove the brisket from the oven, and let it rest for about 20 minutes.
  7. Remove the fat and cut the meat into chunks. Place the cut meat in a pan (a smaller one that is appropriate for the amount of meat you have cut up).
  8. Strain 3 1/2 cups of liquid into a mixing bowl. Add the flour, chili powder and cumin to the liquid and mix well. Add the red salsa and green chilies. Pour over the cut up brisket. Cover the pan with foil.
  9. Place the pan back in the oven and turn the temperature up to 425 degrees. Allow the meat and sauce to come to a boil. This will take about 20 minutes.
  10. Remove from oven and serve with flour tortillas.
http://michellesipsandsavors.com/mexican-birria/

Chorizo, Fig & Shiitake Puff Pastry Pizza

Chorizo, Fig & Shiitake Puff Pastry Pizza

I saw a fellow foodie on Instagram post a recipe using puff pastry to make a pizza, and knew I had to do it! This was so easy and really scrumptious! I used Fig Jam to round out this delicious, cheesy yumminess.

Chorizo, Fig & Shiitake Puff Pastry Pizza

Category: ENTREES, Pizza

Servings: 12 Servings

Chorizo, Fig & Shiitake Puff Pastry Pizza

Ingredients

  • 1 package store bought puff pastry (you will use both pieces in the package)
  • 1/2 cup Fig Jam mixed with 2 TBS filtered water
  • 1 1/2 cups cooked and crumbled chorizo
  • 2 cups sliced shiitake mushrooms
  • 1/3 cup thin sliced red onions
  • 2 cups shredded cheddar, gruyere and asiago (I used Wisconsin Premium Finely Shredded Natural Cheese sold in a 6 oz. package & yellow cheese)
  • Sea salt and pepper, to taste
  • Red pepper flakes and cilantro for garnish

Instructions

  1. Preheat oven to 425 degrees
  2. Take puff pastry out of freezer & place on large parchment paper lined baking sheet
  3. Once you can unfold and lay out your puff pastry, connect the2 pieces into one long pastry sheet. You can brush a bit if the Fig Jam mixture on the edges to make them seal together. Then brush all the edges, about 2 inches in, with the jam mixture.
  4. Layer the fillings by putting half the cheese first, then the mushrooms and onions, followed by the rest of the cheese. Top with cooked chorizo.
  5. Drizzle the remaining jam all over the pizza.
  6. Bake for 18-22 minutes, until crust is golden brown and cheese is beginning to brown.
  7. Top with chopped cilantro and red pepper flakes.
http://michellesipsandsavors.com/chorizo-fig-shiitake-puff-pastry-pizza/

Paella on the Big Green Egg

Paella on the Big Green Egg

The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.

Paella made in the Big Green Egg

Category: ENTREES, Seafood

Servings: 8-10 Servings

Paella made in the Big Green Egg

Ingredients

  • 2 chicken breasts, grilled & cubed (Optional)
  • 3 beef sausage links, grilled & sliced
  • 3 TBS olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 4 chopped garlic cloves
  • 1 TBS creole seasoning
  • 1/2 tsp saffron threads – soak in 1/2 cup white wine
  • 5 bay leaves
  • 1 1/2 cups basmati rice
  • 3 medium tomatoes, peeled & chopped
  • 3 cups chicken stock (maybe a bit more, if rice looks like it needs it)
  • 4 dashes of Worcestershire
  • 2 TBS hot sauce
  • 1 cup frozen peas
  • 18 – 24 mussels
  • 1/2 – 1 pound medium to large shrimp peeled with the tail on
  • Parsley and sliced lemons, for garnish

Instructions

  1. Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
  2. Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
  3. Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
  4. Now add the tomatoes and chicken stock. Mix well.
  5. Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
  6. Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
  7. Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
  8. Remove from heat. Let stand for 5 minutes.
  9. Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.

Notes

We are thinking we will omit the chicken next time we make this. If we omit the chicken we will do a full pound of shrimp. Your rice may cook faster or slower depending on how well you maintain your Egg’s temperature. You do not want to add in your mussels and shrimp until almost all the liquid is absorbed into the rice. In other words, you don’t want to over cook your seafood.

http://michellesipsandsavors.com/paella-on-the-big-green-egg/
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