Tag Archive for 'chicken'

Chicken Cordon Bleu (but with chorizo & piquillos)

Published by mel on February 17, 2010 in entree and recipe.

Yeah – I have no business whatsoever calling this Chicken Cordon Bleu. It’s more like Spanish-style stuffed chicken breasts wrapped in ham and cheese. But that’s not the most eye-catching title. Whatever you call them, these chicken breasts are pretty amazing. Also, pretty simple to make.

Just butterfly some chicken breasts and stuff them with spicy Spanish chorizo and Piquillo peppers (roasted red peppers work too). Close them up, wrap them in ham and cover with a slice of provolone cheese and a sprinkle of smoked paprika. Into the oven for a bit, and out comes a one of the best chicken dishes I’ve ever made.

Chicken Cordon Bleu (but with chorizo & piquillos)

Tom says that only a Cuban would come up with the idea of chicken stuffed and wrapped in pork. And he’s kind of right – we do think pork makes everything taste better. (Sorry vegetarians!)

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Grilled Honey Garlic Wings

Published by mel on September 17, 2009 in entree, recipe and sides & bites.

Grilled Honey Garlic Wings

As promised, it’s football food week here on BitchinCamero and nothing says football like sticky, spicy wings. And nothing is better than grilling during the fall, so I present these Grilled Honey Garlic Wings for your tailgating pleasure.

These wings were marinated for hours in a special marinade of honey, garlic, mustard, Worcestershire sauce, soy sauce, smoked paprika and cayenne. When I threw them on the grill, the honey and garlic caramelized to a lovely dark brown. The wings were sweet, spicy and so tender. Our fingers were sticky, our faces messy. You gotta love wings.

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Easy Artichoke Chicken

Published by mel on July 30, 2009 in entree and recipe.

Easy Artichoke Chicken

This is another one of those quick and easy recipes that requires just 5 ingredients, tastes delicious and is just the thing for a quick lunch or a weeknight dinner. Just sear some chicken in olive oil, add onions, fire-roasted tomatoes and artichoke hearts and simmer for half an hour. Top with some capers and you’ve got a nice, saucy chicken to top polenta, rice, baked potatoes, or pretty much anything.

This is definitely going into the “lazy recipe file” to access whenever I don’t want to prep or stir anything.

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Cheesy Chicken & Plantain Casserole

Published by mel on July 14, 2009 in entree and recipe.

Cheesy Chicken & Plantain Casserole

Although I wish I could, I can’t take credit for this idea. My co-worker Omar was telling me about how he loves his mom’s Puerto Rican cooking and somehow we got on the subject of plantains. Because when a Cuban and Puerto Rican are talking about food, you somehow always end up on the subject of plantains, you know?

Omar explained how his mom makes a very delicious Plantain Pastelón, or plantain casserole. As soon as I heard those magical words – Plantain Casserole – I knew I had to make it as soon as possible! Ripe plantains are like nothing else. They’re sweet and starchy, like a tropical-flavored sweet potato. They mash up well and I knew they’d make the perfect base for a casserole.

I baked some ripe plantains and topped them with chicken sauteed with onions, peppers and garlic. And because this is a Latin American casserole, I threw in some beans. Finally, a casserole wouldn’t be a casserole without cheese on top. When it came out of the oven, it was gorgeous. Exactly what I was hoping for with it’s browned, crisp edges and melted cheesy crust. So, next time you see that big pile of ugly-looking plantains, grab a few for this casserole. You will thank me!

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Moroccan Chicken Kebabs

Published by mel on May 22, 2009 in entree, recipe and sides & bites.

Moroccan Chicken Kebabs

Anything Moroccan just sound exotic and scrumptious right? Well, I have to be honest. I’ve never had authentic Moroccan food, and I wouldn’t even know where to get it if I wanted it. But I found a Moroccan spice blend on epicurious and knew right away that I’d love the flavors.

Cumin, cinnamon, paprika, ginger, cayenne and coriander all mixed together in just the right proportions. I made the spice blend, skewered some chicken and sweet Vidalia onion onto kebabs and rubbed it all over with olive oil, salt and pepper and the spices.

Is there anything better than meat on a stick? I love that kebabs are easy to grill, easy to portion and look great. Once these came off the grill, I topped them with chopped olives. The kebabs were juicy, spicy and aromatic, and the olives were a perfect briny contrast to the seasoned chicken.

I’m glad I stumbled on this spice mix because I know these kebabs are going to be around all summer long. Say hello to grilling season!

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Ajiaco: Colombian Chicken, Corn & Potato Soup

Published by mel on April 16, 2009 in entree, recipe and sides & bites.

Ajiaco: Colombian Chicken, Corn & Potato Soup

For some reason, this month’s food magazines had me drooling. I may have been starving when I was flipping through, but I bookmarked almost every recipe. One in particular caught my eye – a lighter, healthier version of Ajiaco, the traditional Colombian Chicken Soup.

I know what you’re thinking. Chicken soup? Booooring! But this isn’t your mama’s chicken soup (though I would never, ever turn that down). This one is flavored with cilantro and cumin, is chock full of chicken, potatoes and corn, and in this case, asparagus and hominy. Everything is topped off with diced avocado, more cilantro and capers. It’s simultaneously light and hearty, and it’s really, really good.

I just wish I’d had a bowl of this when I was sick last week. Good thing I froze a huge batch for next time I’m feeling under the weather, though let’s face it – it’ll be gone by next week.

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Grilled Chicken & Fennel Kebabs w/Tzatziki

Published by mel on March 23, 2009 in entree, recipe and sides & bites.

I’m happy that Spring is officially here! For most people, spring means tulips, blossoming trees, warmer weather and the all-clear to finally fish those flip flops out from under a pile of boots. Spring used to mean all of these things to me, but now I live in Miami. Here, Spring means that the perfect weather is almost gone. That the humidity will rise steadily over the next 6 months, and that soon it will downpour every afternoon.

But it also means that some of my favorite ingredients start popping up at the grocery store again! Asparagus and peas, cherries and stone fruits…Cadbury eggs! It’s also the start of the grilling season. This weekend, I was really craving Greek food. And when I have a craving, I must tame it. I made some quick kebabs with chicken, fennel and red onion. Sprinkled on some salt, pepper and dried oregano, then drizzled my meat on a stick with olive oil and lemon juice.

They were exactly what I wanted. Hearty and flavorful, but not at all heavy. I swear I could eat these every day. I served them with some homemade tzatziki sauce. Tzatziki is my favorite Greek condiment and is made from Greek yogurt, cucumbers, garlic, salt and lemon juice. It’s thick and tangy and the perfect compliment to grilled meats. (Well, that and chimichurri.) I also made a thyme-infused flatbread with chickpea flour, which was delicious, but I had some issues with it sticking to my skillet. I’m going to try again this week and post back with details.

If it’s finally warm enough to grill where you are, then these are for you. If not, then bookmark this recipe for summertime. Either way, whip up a batch of Tzatziki this week. It makes a great spread for lamb burgers or vegetarian pitas.

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Mom’s Chicken Chorizo Spanish Empanada

Published by mel on November 17, 2008 in entree and recipe.

Mom's Chicken Chorizo Spanish Empanada

Aside from devouring my dinner last night, I really had nothing to do with this recipe. It’s my mom’s famous Spanish-style Empanada that she makes once a year for my dad’s birthday. He has proclaimed his undying love for Spanish-style Empanada and ordered it in every city in Spain when we were visiting. But I digress…

Unlike the more common South American and Latin American Empanadas, Spanish empanadas are baked like a chicken pot pie in a casserole dish and cut into squares for serving. Wikipedia says they’re usually filled with tuna, beef or chicken. My mom’s is made with chicken stewed with piquillo peppers, ham, onions, tomatoes, olives and chorizo. (Can you say yum?)

The thing that makes this Empanada different, is its slightly sweet crust. Instead of a simple tart or pastry shell, my mom makes a sweet, crumbly dough that contrasts nicely with the savory chicken filling. If you like a sweet/savory contrast, this dish is for you. Like a casserole, it’s a perfect make-ahead meal. Just pop it in the oven when your guests arrive and you’ve got an impressive, bubbling Empanada to warm you up on a cool evening.

I’m glad my mom finally wrote out the recipe for me. It’s one of those dishes that gets a rave review every time she makes it, and it’s time to share the love.

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Butternut Squash Tortilla Soup

Published by mel on November 5, 2008 in entree, recipe and sides & bites.

It seems as though the Fall ingredients and soup trend continues over here. It’s not that I want to overload you with squashes and harvest fruit, it’s that I just can’t help myself. This tortilla soup has become an instant favorite at my house. It’s got sweet, roasted butternut squash and shredded chicken simmered in a chili powder-spiked broth with crumbled, salty blue corn tortilla chips. I’m such a sucker for anything sweet, spicy and salty.

The star here really is the roasted butternut squash. While I’m all for shortcuts, canned and frozen squash won’t give you the same roasted flavor as fresh. Now, I know a whole, fresh butternut squash is an intimidating thing. Unless you’ve got a hacksaw or cleaver in the house, splitting this thing open may be a bit more than you’re willing to take on. My suggestion? Ask the supermarket to halve it for you. Most markets will willing do it for no charge, then all you have to do is roast the halves on a cookie sheet with olive oil and salt. Once it’s done, simply scoop the roasted squash out with a spoon and use it anyway you’d like. (Can anyone say roasted butternut squash pizza?)

I like my butternut squash in all forms, but this tortilla soup might emerge as the favorite. Healthy, hearty and satisfying, it makes a perfect lunch or weeknight dinner. A great, seasonal twist on a classically delicious soup.

Related: Chorizo and Blue Corn Tortilla Soup

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Cheesy Chicken Enchilada Casserole

Published by mel on October 29, 2008 in entree and recipe.

Cheesy Chicken Enchilada Casserole

It’s finally (finally!) cooling off here, and so I can justify all of my soups, stews and casseroles. In honor of the cold weather (what? 55° is cold for Miamians!), I made a spicy Chicken Enchilada Casserole with a crumbly, cheesy tortilla crust.

This casserole reminds me of a 7-layer dip, even though you’ll find no canned chili or cream cheese in here. You start with a layer of brown rice, then follow up it with layers of beans, hominy, sauteed onions and poblano peppers, shredded chicken, Enchilada sauce, corn tortilla dough and shredded cheddar cheese. Into the oven for 35 minutes, and out comes a slightly spicy, bubbly, cheesy casserole of goodness.

This dish can be made a day or two in advance and baked just before you’re ready to eat. I suspect you could easily freeze the casserole whole for those times when you find your fridge and pantry bare (a trend in my house lately).

Tom loved this casserole, and I gotta say, it’s crazy delicious in that messy comfort food kind of way. I can’t wait to get into the leftovers, and I’m thinking about making another batch soon to stock the freezer. There’s just nothing better than a cheesy, melty casserole and a chilly beer to welcome the fall.

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