Category: Recipes

Central American · Recipes

Tequila-Lime Chicken Fajitas

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This was a relatively easy way to enjoy the classic combination of tequila and lime. This makes for a very fresh, yet rich flavor. I adapted this from an excellent tequila-lime shrimp quesadilla recipe which I will post soon! For this recipe, I served it with charred corn.

You will need:

  • 2-3 tbs canola or vegetable oil
  • 1/4 cup minced cilantro
  • 1 shallot or 2 scallions, sliced thin.
  • 2 lbs chicken breast, sliced into thin strips.
  • 2 garlic cloves minced
  • 1 small sweet pepper, seeded and sliced thin
  • 1 tsp minced canned chipotle in adobo sauce
  • 1/3 cup tequila
  • 1 tsp lime zest and two limes, cut into quarters
  • Corn tortillas or flour tortillas, grilled
  • Cotija or Monterey Jack cheese
  • salt and pepper to taste

Heating Tortillas: While cooking the vegetables and shrimp, begin to heat your tortillas.

  • Electric stove: Using your favorite frying pan or griddle, heat the pan on medium high until drops of water make the pan sizzle. Heat the tortillas for about 45 seconds on each side.
  • Gas stove: Using tongs, heat the tortillas over a low flame.* This takes some practice & skill.
  • Oven: This is good for a large stack. Preheat the oven to 350°F and assemble stacks of five or six tortillas. Wrap each stack in aluminum foil and place them on the center rack of your oven.
  • Keeping them warm:  To eat immediately: Keeping them double-wrapped in a layer of aluminum foil and then a dishtowel will keep them pretty warm even without a direct heat source. For later: Wrap your tortillas in a damp towel or aluminum foil and keep them in a slow cooker or an oven set on low.

Step one:

Heat canola oil in a skillet over medium heat until shimmering. Add garlic, chipotle, shallots or scallions, and 1/4 tsp of salt and cook until the mixture is softened about 2 minutes. Add sliced pepper and tequila and simmer until most of the tequila has evaporated and the pan is drier, about 5 minutes.

Step two:

Add chicken, lime zest and the the juice of one lime and cook, stirring often until the meat is cooked through, about 7 minutes. Season with additional salt and pepper, if needed. In the last minute of cooking, add 1/4 cup cilantro to the mixture, stirring to release the flavor.

Step three:

Serve with additional lime & cilantro, sour-cream, cheese, avocado and salsa of your choice. Enjoy!

I might have gone overboard with the salsa
Italian · Recipes

Caprese Chicken

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This is a delicious choice for the summer. I use fresh basil and tomatoes from my garden, and the result was a really simple, refreshing meal. I like to serve it with mashed potatoes or a simple pasta. Using a good quality balsamic vinegar is also important – there are many types that are infused with flavors that would be interesting to try.

Ingredients:

  • 4 boneless chicken breasts
  • Olive oil, 2-3 tbs
  • 4 cloves of garlic
  • 1/4 cup balsamic vinegar, good quality.
  • Fresh basil
  • 1/2 cup grape tomatoes, sliced in half.
  • Mozzarella, fresh and thinly sliced. (you may substitute shredded)
  • Salt and pepper to taste

Step one:

Heat olive oil on medium heat. Salt and pepper the chicken liberally. Cook chicken for six minutes on each side, and then remove from heat.Step two:

Saute garlic in the balsamic vinegar for several minutes, until softened. Add the basil and tomatoes and cook it down for 5 minutes, until they begin to soften.

Step three:

Add the chicken back in the pan, and thinly sliced mozzarella on top. Cook for 6-8 more minutes or until the mozzarella is melted, and serve. Enjoy!

Homeade Marinara Sauce
Italian · Recipes

Homeade Marinara Sauce

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There are many iterations and recipes about how to make a good Marinara sauce. Here is what I use – I prefer it because it is simple and a proven winner over the years.

You will need:

  • 1 28 oz can whole San Marzano tomatoes (certified DOP, if possible)
  • 1/4 cup extra virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • 1 tsp kosher salt
  • 1 large basil sprig, fresh
  • pinch, crushed red pepper flakes

Step one:

Pour tomatoes in a bowl and crush with your (clean) hands or use a food processor. Pour 1 cup of water in the empty can and swish to get a little tomato juice. Save it for later.

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Step two:

In a large sauce pan or skillet, heat oil over medium – add garlic when it is ready. As soon as the garlic is sizzling (do not overcook), add the tomatoes. Then the reserved tomato water, the pinch of red pepper flakes, and salt. Stir.

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Step three:

Place the basil sprig (stem included) on the surface. Let it wilt and submerge into the sauce. Simmer until the sauce is thickened and oil on the surface is a deep orange, around 15 minutes.

Shrimp Diabla
Central American · Recipes

Shrimp Diabla

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img_8466This is spicy and absolutely delicious served with rice and avocado. Feel free to cut back on the amount of chiles in order to dial back the heat.

You will need:

  • 2 Tbs olive oil, plus extra as needed
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 2 Tbs minced canned chipotle chile in adobo sauce
  • 1 (8 oz) can crushed tomatoes or 4-5 roma tomatoes chopped.
  • 2 lbs extra large shrimp (21-25’s) peeled & deveined
  • 1/4 cup chopped fresh cilantro
  • 2 tsp oregano
  • salt and pepper
  • 1 Tbs lime juice, plus lime wedges for serving
  • A dutch oven, or enameled cast iron pot, if possible.

Step one:

Heat oil in a large skillet over medium-high heat. Saute onion and 1/2 tsp salt and cook until soft, about 5 minutes. Stir in garlic, chipotle, oregano, and cook for about 1-2 minutes. Stir in tomato sauce (or chopped tomatoes); bring to a simmer and cook until vegetables are soft, around 10 minutes.

Step three:

Transfer the mixture into a blender and process until smooth – 30 seconds. Return sauce to the pot and stir in shrimp. Cover and cook over medium-low heat until shrimp are opaque and cooked, 5-7 minutes. Stir cilantro and lime juice into the sauce and season with salt and pepper to taste.

Serve with extra cilantro and lime over cilantro-lime rice.

Watermelon-Mint Granita
Dessert · Recipes

Watermelon-Mint Granita

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img_8473This is an incredibly easy, refreshing summer treat.

You will need:

  • 8 cups watermelon, cut into 2 inch chunks or slices
  • fresh mint, 2-4 tbs
  • 1 lime, cut into quarters
  • 2 tbs honey or 1/4 cup sugar

Step one:

Cut around 8 cups of watermelon into 2 inch pieces. Blend them in two batches in a food processor or blender. Blend with mint, lime and honey/sugar. Blend (or food process) watermelon pieces with 2 tbs of honey, squeezed lime and 2 tbs of mint. If the watermelon is too solid, add a tiny bit of water.

img_8471

Spread mixture into a 9×13 baking dish and freeze for around 1 and 1/2 to two hours. Scrape the mixture and serve.

Seared Shrimp with Avocado and Tomatoes
Central American · Recipes · Spanish

Seared Shrimp with Avocado and Tomatoes

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img_8502

This is a very refreshing summer dish, especially if you have fresh, ripe tomatoes. This is mildly spicy. If you want to adjust heat, add less chipotles in adobo sauce. The avocado pairs perfectly with the texture and flavors of the dish.

You will need:

  • 1 lb fresh tomatoes, diced
  • 1 shallot or 6 scallions, diced
  • 1/4 cup fresh cilantro
  • 3 garlic cloves, minced
  • 2 tsp minced canned chipotle chile in adobo sauce
  • 1.5 lbs extra large shrimp (21-25’s), peeled and deveined
  • 1/8 tsp sugar (or a pinch)
  • 2 tbs canola oil
  • 1 tbs lime juice, plus lime wedges for serving
  • 1 avocado, halved and pitted, diced
  • Salt and pepper to taste

Step one:

Toss tomatoes, shallot/scallion whites*, cilantro, garlic, chipotle and 3/4 tsp salt together in a bowl. In a separate bowl, toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp pepper.

Step two:

Heat 2 tbs oil in a skillet over high heat – your goal is to sear the shrimp, so a good quality skillet is preferred. Add shrimp to the pan in a single layer and cook, without moving them, until slightly brown (seared) on 1 side. No more than 1 minute. Transfer shrimp to a large bowl (they will be undercooked – this is okay).

Step three:

Add tomato mixture to the skillet and cook on high in the remaining shrimp juices. Cook for 1-2 minutes until the tomatoes have softened. Stir in the shrimp with accumulated juices and cook until the shrimp are opaque, about 1-2 minutes.

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Step four:

Transfer shrimp to a platter and add avocado. Serve with additional cilantro, scallion greens and lime wedges.

Roasted Red Pepper & Feta Dip
Appetizer · Mediterranean · Recipes

Roasted Red Pepper & Feta Dip

vanva1 Comment

I found this recipe in a Mediterranean cookbook, and decided to use it for our annual Oscar viewing It was ideal because I was looking for a good dip to use that was vegetarian, but delicious. It is very versatile, and very easy to make. I would definitely use it as a spread for sandwiches, as well.

You will need:

  • 2 red peppers
  • 1 onion cut into wedges
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 cup feta cheese
  • 2 tbsp lemon juice
  • 2 tbsp fresh oregano
  • 1/4 tsp kosher salt
  • 1/8-1/4 tsp crushed red pepper
  • Serve with pita chips, bread, or vegetables.

Too Busy? 

Instead of roasting the red peppers yourself, use one cup of purchased roasted red sweet peppers, drained

Steps:

  1. Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the peppers in half and deseed and de-stem. Place the pepper halves cut side down on the sheet. Arrange the onions and garlic on the baking sheet with the pepper halves. Brush vegetables and garlic with some of the olive oil.
  2. Roast the vegetables for 30 to 35 minutes until the pepper skins are blistered and the onion is tender. Remove them from the oven and wrap the vegetables up in foil. Let them stand for 15 minutes. Peel and discard the skins from the peppers.
  3. Add the peppers and onions to a food processor or blender.  Squeeze the garlic from peels into the blender, as well. Add the remaining olive oil, and all of the remaining ingredients. Blend/pulse until nearly smooth.
Sopita: Pork & Tomatillo Stew
Central American · Recipes

Sopita: Pork & Tomatillo Stew

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You will need:

  • 2-3 tbs olive oil
  • 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced thin
  • 5-6 small tomatillos, chopped
  • 1 sweet pepper, chopped
  • 1-2 fresh jalapenos, chopped (optional- this depends on your love of spice)*
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 2 tsp cumin
  • salt and pepper, to taste
  • fresh cilantro

Serve with: fresh cilantro, sour cream, monterey-jack cheese

  1. Prepare your veggies  
  2. Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Season with salt, oregano & cumin. Transfer to slow cooker, reserving juices in the pan.  
  3. Cook onion and garlic, tomatillos and peppers in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. Add a little salt while cooking. transfer juices and onions/garlic into slow
  4. Pour in chicken broth to cover the ingredients. Cook on low for 8 hours.  
  5. Shred cooked pork with a fork, and spoon into bowls.
  6. Add cilantro, cheese, and sour cream and enjoy:)


*Notes –

Allow for jalapeno seeds if you want the dish to be spicier.

Orzo & Feta Salad
Italian · Mediterranean · Recipes · Side dish

Orzo & Feta Salad

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This is a very refreshing salad to bring to a party or serve at lunchtime. We used to have a grocery store that made an excellent version of this, and the recipe that follows is the inspiration. I also borrowed heavily from a version that Gia DeLaurentis makes. The beauty is you can add or sub in any ingredients you want. For example, there are versions with fresh tomatoes or garbanzo beans – whatever inspires you.

Recipe level: easy

Serves: 6

Time: 20 minutes

You will need:

  • 1 1/2 c. orzo
  • 4 c. Chicken broth
  • 1/4 cup red onion, minced
  • 3/4 cup feta
  • 1/2 cup sweet pepper, chopped fine
  • Sundried tomatoes, chopped fine
  • 1/4 c pitted kalamata olives, quartered

For the dressing:

  • 1/2 c. Red wine vinegar
  • 1/4 c. fresh lemon juice
  • 3 tsp honey
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 1 c. Virgin olive oil
  • 1/2 c. fresh basil
  • 1/4 c. Fresh mint

Step one:

Boil the chicken broth and add the orzo. Make sure to stir, because orzo can get starchy. Cook for about seven minutes and then drain and set aside.

Step two:

Assemble the dressing and then toss with drained orzo.

Step three:

Chill in the refrigerator until ready to serve.

 

Orecchiette and Sausage
Italian · Recipes

Orecchiette and Sausage

vanva1 Comment

This is a classic Italian winter dish. I really like to make it when it is cold outside, because the pasta is creamy and filling.  I also like to use spicy sausage instead of mild, or blend in a proportion of both. Broccoli rabe is the classic vegetable used in Italy, but regular broccoli or an alternate like kale or peas is also fine.  I’ve also seen a variation with cooked tomatoes that was especially delicious. In truth, rather than being a purist, I embrace my grandmother’s philosophy of cleaning out the vegetable drawer with what is on hand. There is a lot of variety to the dish, but what is below is closest to the classic version. This will feed around 5 to 6 people. Feel free to ramp up the butter and/or cheese if you want something more decadent.

Many non-Italians are not used to incorporating pasta water, but I highly recommend it, as it helps add creaminess to the overall dish. Also, make sure to salt your pasta water:) Fresh grated cheese really makes a huge difference. There are debates about which cheese is canon, but I personally prefer a blend of Asiago & Parmesan.

You will need:

  • 1 pound orecchiette
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, removed from casings (or spicy, if you prefer)
  • 3 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1/4 reserve pasta water
  • broccoli florets or kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 4-5 tablespoons unsalted butter
  • 1/2 cup freshly grated Asiago, Pecorino Romano, or Parmesan ( I personally use a blend of Asiago & Parmesan)

Step one:

Make sure to salt your water for the pasta with kosher salt. If you cannot find orecchiette, substitute small shells. Cook the pasta al dente. Drain the pasta, reserving 1/4 cup of the cooking water to set aside.

Step two:

Once you have the pasta started, heat 1 tablespoon of the olive oil in a large sauté pan and add the sausage. Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5-6 minutes.

Add the garlic and cook a minute more. Season the meat with salt & red pepper flakes. Remove the meat from pan. Add the reserve pasta water, remaining 2 tablespoons of olive oil, broccoli, chicken broth. Cook, stirring frequently, until the broccoli is tender-crisp, 3-4 minutes.

Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce. Add the sausage back in.

Step three:

Add the cooked and drained pasta and toss well.

Fresh grated cheese really makes a difference here. It is really worth the extra step and effort. However, if you have to substitute it’s not the end of the world. If you can’t find Asiago or Romano, it’s fine to substitute Parmigiano Reggiano.