Archive | Latin American RSS feed for this section

Crispy Chicken w/ Lime & Poblano Sour Cream

4 Apr

Many thanks to a girlfriend who sent this recipe along! (Check out her blog here!) The roasted chiles provide a smoky background in the smooth sour cream while the lime brightens it. This recipe could also be modified to make it healthier with low-fat sour cream and skinless chicken breasts instead of thighs. If you’re going to use breasts, I’d recommend roasting them as opposed to using the broiler!

Serves 4.

Ingredients

4 poblano/cubanelle peppers
1 lime
1/2 c sour cream
2 tb cilantro, chopped
2 ts Kosher salt
1 tb ground coriander
1 ts cumin
1/2 ts ground black pepper
8 chicken thighs, bone-in, skin-on, trimmed of fat
3 tb extra virgin olive oil

Directions

1. Position oven rack 5″-6″ below the broiler.  Line a baking sheet with foil and place chiles on top.  Broil 12-15 minutes, turning several times, until the skin of the chiles has charred.
2.  Remove the chiles, put them in a bowl and place a plate on top. Allow to rest of 5 minutes.
3. In a bowl, add the juice of half a lime, the cilantro and sour cream.
4.  Once the peppers have cooled, remove the skins, stem and seeds. Chop them into a 1/2″ dice and add them to the sour cream mixture. Season with salt to taste. (You could also add in a little hot sauce if you need more heat!)
5. In a small bowl, combine the salt, coriander, cumin and pepper. Coat the chicken with the olive oil and then with the seasoning.
6. Place the thighs skin-side down on a foil-lined sheet and broil for 7-10 minutes. Turn the chicken and broil another 7-10 or until a meat thermometer reads 180F. If the chicken looks like it might burn, lower the oven rack.
7. Plate the chicken with the sour cream sauce on the side. Garnish with a few cilantro sprigs and lime wedges from the other half of the lime et voila!

Roasted Poblanos w/ Chicken & Cheese

14 Mar

So many things about our trip to Belize made a lasting impression, not the least of which was the food.  I am seriously missing the flavours of Central America! I stumbled across a recipe for stuffed peppers a while back and, since I had some leftover roasted chicken in the fridge, it was clearly time to bust this one out!

Serves 2.

Ingredients

4 poblano/cubanelle peppers
2 tomatoes, chopped
1/2 white onion, chopped
1 clove garlic
1 ts dried oregano
1 ts cumin
1 ts cinnamon
1 ts salt
1 ts pepper
1 tb olive oil
2 c shredded chicken
1 1/2 c cooked rice
2 c cheddar, grated
1/4 cilantro, chopped
1 tb lime juice

Directions

1. Position oven rack 4 inches from broiler. Line sheet with foil.
2. Slit peppers from step to tip. Place on the sheet and broil, turning several times, until they are blackened.
3. Let the peppers cool then peel the skins, cut out the cores and return to the baking sheet.
4. Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, salt and pepper. Cook 8-10 minutes on medium-high heat until all the liquid evaporates.
5.  Remove the pan from the heat and add the chicken, rice, 1 cup of the cheese, cilantro and lime juice. Season with salt to taste.
6. Divide filling among the four peppers. (This gets a little messy – don’t worry if some spills out.) Broil for 4 minutes.
7. Top the peppers with the remaining cup of cheese and then broil 2 more minutes.

This slideshow requires JavaScript.

Cilantro-Chipotle Tilapia

1 Nov

Super easy and quick! (OK…most tilapia recipes are easy & quick, which is why I keep buying it…)

Serves 2.

Ingredients

2 tilapia filets
2 tb extra virgin olive oil
1 chipotle in adobo, diced (plus some of the sauce)
1 c cilantro leaves, chopped
1 tb water
1 ts cumin
1/2 ts each salt & pepper

Directions

1. Puree the chipotle, adobo sauce, cilantro, water, olive oil, cumin, salt and pepper. Adjust seasoning to taste. Add more liquid if it’s not thin enough.
2. Crank up the broiler, with the oven rack about 4 inches from the heat.
3. On a foil-lined pan, pour half of the marinade over the tilapia. Flip the fish over carefully and pour the rest of the marinade.
4. Broil six to nine minutes, depending on the thickness of the filets. (You’re better to go shorter than longer in this case. Overcooked fish…yuck.)
5. Serve with Tropical Salad and rice.

Side note: the tilapia goes beautifully with coconut rice with a little cilantro stirred in at the end of the cooking process.

Huevos Diablos

8 Oct

Translated as “devil eggs” this breakfast dish is not to be missed.  It’s our go-to breakfast dish whether just for ourselves or for guests. Easy, not too many ingredients, incredibly flavourful. Also, an excellent hangover brekkie. 🙂

Eggs poached in salsa (you can choose your level of heat), served on a crispy tortilla with avocado, topped with cheese, cilantro and green onion. Satisfying, simple & scrumptious!!

Serves 2.

Ingredients

4 eggs
2 cups salsa
4 tostadas
1 avocado, sliced
1 1/2 c cheese (cheddar, marble, cotilla, feta will all work), shredded
1/4 c cilantro, chopped
2 green onions, chopped

Directions

1. Pour the salsa into a sauce pan and bring to a simmer at medium-low heat.
2. Carefully crack the eggs into the salsa & poach the eggs until the whites are cooked, approximately 3-5 minutes.
3. In the meantime, heat the tostadas in the oven/microwave oven. They burn quickly, so keep an eye on them. 20 seconds in the toaster oven usually does it.
4. Place two tostadas on each plate. Cover with the avocado slices.
5. Gently remove the eggs from the salsa and place over the avocado slices. (A slotted spoon will work, as will a wide spatula.) Pour the salsa over the eggs.
6. Sprinkle with the cheese, then cilantro & green onion.


Tilapia Tacos

17 Aug

OK, so “fish taco” might not be the most appealing phrase on the planet, but these tilapia tacos are downright yummy. And simple. I promise. Tilapia is one of those great white-meat fish that doesn’t have a ton of flavor, so this dish is great if you’re feeding folks who don’t like things that, “taste too fishy.” I *was* one of those people, so I know of what I speak!

You’ll see very small measurements in this recipe. I don’t really measure the spices – a shake or two will do. If you like lots of cumin, add more! I wouldn’t recommend adding too much more cinnamon, though: it’s really potent and can dominate the rest of the flavours.

Serves 4.

Ingredients

2 tb olive oil
1 ts cumin
1/2 ts cinnamon
1/2 ts salt
1/2 ts pepper
4 garlic, minced
1 small handful of cilantro, chopped
1 lime, juiced
2 tilapia filets
1/2 red onion, diced
1 ear of corn/1c corn kernels
1/2 bell pepper, diced
2 chipotle peppers in adobo, minced
1 c sour cream

Directions

1. Mix the chipotle peppers and sour cream in a bowl and set aside.
1a – if you’re using an ear of corn, boil a large pot of water and cook the corn for 3 minutes. Toss into a bowl of ice water to stop the cooking process. Using a good, sharp knife, remove all the kernels and set aside.
2. Heat oil in a pan over medium-high heat and add everything from cumin to the cilantro in the above list. Saute for 3-4 minutes.
3. Add the tilapia fillets, onion & pepper. The fish will take anywhere from 3 minutes/side to 5/side, depending on how thick the fillet is. Regular, supermarket fillets will be closer to 3 minutes.

Kick-A** Mexican Pulled Pork

17 Aug

It was a happy day in our house when we busted out the slow cooker for its maiden voyage into the Land of Yummy. I’d made this recipe in a large saucepan in the oven a couple of times before and while it was good, it paled in comparison to the slow cooker method. When you can cook meat that long at that low a temperature, it’s bound to be good. (Note: this recipe is easy but you will need to start it early in the day. It’s an nine-hour process when all is said and done.)

Ingredients

3.5lb pork butt (it’s the shoulder. Please don’t go into the store and ask for pork ass. Actually…do that.)
1/2 tsp each of salt and pepper
2tb vegetable oil
2 diced onions
4 garlic cloves, minced
1 diced jalapeno (keep the seeds if you want more heat)
3tb chili powder
2ts ground coriander
2 bay leaves
2tb cumin
1/3c tomato paste
1 can (14oz) tomatoes
1/2c cilantro
1 minced green onion

Directions

1. Sprinkle pork with salt and pepper.

2. In a Dutch oven or large sauce pan, heat the oil to medium-high and sear pork on all sides.

3. Remove pork from pan and set aside on a plate. Reduce the heat to medium and add onions, garlic, jalapeno, chili powder and cumin. Stir occasionally and look for onions to soften and darken slightly, roughly 4 minutes. Add tomato paste and stir. After 2 minutes, add the tomatoes and break them up with a spoon. The tomatoes should loosen up the tasty bits stuck to the bottom of the pan. Make sure they’re incorporated in this delicious concoction.

3a. Make sure you taste your sauce. If you think it needs a little salt or pepper, add it. Remember, though, that the flavours will intensify over the cooking process so aim for balance.

4. Transfer both the pork and sauce to the slow cooker. Set it to low for four hours. At four hours, turn the pork over and stir the sauce. Reset the timer for another four hours.

5. At the eight hour mark, remove the pork from the slow cooker, set aside in a large bowl and cover.  Let stand for 10 minutes and then shred with two forks. Meanwhile, return the sauce to the pan/Dutch oven and skim off the fat. Bring to a boil and let it boil for 20 minutes in order to thicken. Return the now-shredded pork to the sauce. Sprinkle final product with cilantro and green onion.

6. EAT IT, ALREADY. You’ve been waiting for eight hours and there are probably people with forks who are closing in on you with a hungry look in their eyes.

%d bloggers like this: