The Missing Ingredient

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Slowcooker Latin Chicken November 8, 2009

Latin Chicken

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.
 

Cinnamon-sugar Tortillas September 14, 2008

2 Tbs. sugar

1 tsp. cinnamon

3 Tbs. butter, melted

3 tortillas (cut into 6 triangles)

Honey

Ice cream

 

1.  Preheat over to 400 degrees.  Brush both sides of tortillas with melted butter.  Sprinkle both sides with cinnamon-sugar mixture.

2.  Bake for 4-6 minutes.

3.  Drizzle with honey and serve with ice cream.

 

Black Bean-Tomato Soup with Cilantro-Lime Cream

This was spicy and really delicious.  I served it as an appetizer for 4.  I didn’t change anything in this recipe.

Source:  Cooking Light

 

Chipotle Shrimp Tostadas August 9, 2008

Filed under: Mexican/Latin/Tex Mex,Seafood,Spicy — xigumdrops @ 8:37 pm
Tags: , , , ,

I found this recipe in my Food & Wine Magazine September 2008 edition.  I added extra chipotle chile powder to the slaw, a seeded jalapeno pepper for extra kick and a sprinkle of cheese to cool things off. Surprisingly, the radishes added a lot to the dish so don’t leave them out.  My changes are in green.

Serves 4

1 tsp. vegatable oil, plus more for frying

4 corn tortillas  (Trader Joe’s Sun Dried Tomato and Habanero Truly Homemade tortillas)

Kosher salt

24 large shelled and deveined shrimp (about 24)

1 tsp. chipotle chile powder  (additional 1/2 tsp. added to slaw mix)

4 cups shredded cabbage or coleslaw mix

1 medium tomato, seeded and cut into 1/4 inch dice

2 scallions, thinly sliced

1/4 cup sour cream

1 1/2 tsp. fresh lime juice

1 avacado, thinly sliced 

2 medium radishes, thinly sliced

1/4 cup cilatro leaves

Lime wedges, for serving.

1 seeded jalapeno

Sprinkle Mexican blend cheese

1. In a medium, deep skillet, heat 1/4 inch of vegatable oil until hot.  Fry one tortilla at a time over moderately high heat until lightl golden on both sides, about 2 minutes.  Drain on paper towels and sprinkle with salt.  (I omitted the salt here)

2.  Preheat a grill pan.  In a medium bowl, toss the shrimp with the 1 tsp. of vegatable oil and the chipotle chile power.  Season the shrimp with salt.  grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

3.  In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt (add 1/2 tsp chipotle chile powder and 1 seeded jalapeno).  Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.  Sprinkle with Mexican blend cheese. Serve with lime wedges.

 

Scallops with Avocado Salsa July 27, 2008

 

I found this recipe in the advertisement section (Gasp!) of the July 2008 Food and Wine magazine.  I served this dish with white steamed rice.  The next evening, we had company for dinner and I put together small versions of the dish as an appetizer.  I served it cold with a big tortilla chip as a spoon.  It was a hit!  I think I actually preferred it the second day.  The guacamole would be good on its own.  My edits are in green.

Serves 4

1/4 cup finely shredded basil leaves

2 Tbs fresh lime juice

1 Tbs extra-virgin olive oil

1 small onion, minced (1/4 large red onion)

1 jalapeno, seeded and thinly sliced (finely chopped)

1 small garlic colve, minced

2 avocados, peeled, pitted and cut into 1/2 inch dice

Salt and freshly ground pepper

2 Tbs vegetable oil

2 pounds sea scallops

1/4 cup water

4 plum tomatoes, cut into 1/2 inch dice

1 Tbs balsamic vinegar

 

1.  In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeno and garlic.  With a rubber spatula, gently fold in the avocados and season with salt and pepper.

 

2.  In a large skillet, heat the vegetable oil until shimmering.  Season the scallops with salt and pepper and cook over high heat until browed outside but still rare in the center, about 2 minutes per side (I cooked all the way through as I am completely against most things raw).  Transfer the scallops to a warmed platter.

 

3.  Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 Tbs, about 2 minutes.   Remove from the heat.  Stir in the balsamic vinegar and season with salt and pepper.  Pour the pan sauce over the scallops and serve the avocado salsa on the side.  Serve with rice.