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• 2 medium ripe tomatoes, coarsely chopped
• 2 tablespoons finely chopped red onion
• 1 garlic clove finely chopped
• 1/2 cup coarsely chopped cilantro
• 1-2 limes juiced
• 1 tablespoon good olive oil
• ½ teaspoon chipotle in adobo
• Salt to taste

Combine the tomatoes, onion, cilantro, lime juice, olive oil, chipotle in adobo and oil in a mixing bowl and season with salt.
Let it sit for an hour or so before serving.

• 3 tablespoons olive oil
• 2 or 3 thick slices bacon, roughly chopped
• 3 chicken thighs and 3 chicken legs
• 1 handful flour, seasoned with salt and pepper to taste
• 10 ounces Cremini mushrooms, rinsed and halved
• 20 whole baby carrots, cut in half
• 2 cloves garlic, peeled and minced
• 2 large Vidalia onions, chopped, or 2 cups frozen pearl onions
• 1 bottle red or white wine
• 1 cup chicken broth
• 1 bay leaf
• 2 sprigs thyme

Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.  Shake the chicken pieces with the seasoned flour in a paper or plastic bag.  Brown the chicken in a pot, 4 to 5 minutes per side. Transfer to the plate with bacon.  Saute the mushrooms, carrots, garlic, and onions in the pot until the just begin to brown, 5 minutes.  Pour half the wine into the pan and cook over high heat for about 8 minutes.  Add the broth and the remaining wine.  Bring to a boil and add the chicken, bacon, and herbs.  Return to a boil, then cover and simmer for 45 minutes.  Remove the chicken and vegetables and reduce the sauce by half.  In the meantime remove the meat off the chicken bones and discard the bones. Once the sauce is reduced add the vegetables and the meat remaining meat.
Serve on top of garlic baguettes.

Garlic Baguette

• 1 French baguette, cut into 2 inch diagonal slices
• Olive oil to drizzle
• 2 whole garlic cloves

Drizzle olive oil on the slices and toast in a 350 degrees oven for a few minutes. Rub the garlic cloves on the toasted slices.
In a shallow bowl, place 2 slices of garlic baguette and add the coq au vin on top and serve.

• 6 large eggs
• 3 tablespoons heavy cream
• 3 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup grated fontina cheese
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 medium onion sliced
• 3 medium boiled potatoes sliced
• 1 cup frozen chopped spinach thawed
• 3 links chicken sausage taken out of the casings
• ½ cup cilantro chopped

Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.  In a large bowl, whisk together the eggs, cream, 2 teaspoon of salt and pepper.  Add ½ cup of the cheese and ¼ cup of the cilantro and whisk. Set aside.

In a 10-inch nonstick ovenproof skillet, heat the olive oil.  Add the onions, garlic, and cook, stirring, until the vegetables are soft and lightly browned.  Add the spinach and cook it for another 2-3 minutes.  Add the sausage and potatoes and stir until they are golden brown. Pour the egg mixture over the vegetables.  Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.

Remove from the heat and sprinkle the remaining ½ cup cheese over the top.  Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

Remove from the oven and carefully slide the frittata out onto a large serving platter.  Garnish with the remaining chopped cilantro.  Slice and serve immediately.

• 1 lb chicken-either boneless breast or thighs cut in small pieces

Marinade

• 1 Cup low fat sour cream
• 3 cloves garlic
• 2 inch piece of ginger
• ½ cup fresh cilantro
• 1 tsp cumin powder
• 3 tsp salt
• Juice of one big lemon
• Oil to drizzle

Preheat oven to 400 degrees
Blend all the ingredients in a blender and marinate the chicken for at least 3-4 hours(over night is preferable).
Take the chicken out of the marinade (save the marinade for the gravy) and place on a cookie sheet, drizzle some oil on the pieces. Bake for about 15 minutes and turn the pieces and drizzle some more oil. Cook the pieces for another 15 minutes. The chicken does not have to cook all the way, it will be finished off in the the gravy. (If using chicken breast, be careful not over bake)

Gravy

• ½ stick butter
• 2 tsp oil
• 2 tsp cumin powder
• 1 medium onion chopped
• 1 28 ounce tomato puree
• ¼ cup heavy cream
• Salt to taste
• Pinch of Sugar

In a deep pan, heat the butter and oil. Add the cumin powder and the onions. Sauté till soft. Add the the tomato puree and cook for 2-3 minutes. Then add the heavy cream. Next, add the chicken pieces and the saved marinade. Cook till the gravy comes to a boil, then simmer for 5 minutes. Add salt and a little sugar.
Serve with rice or naan.

• 2 tablespoons corn oil
• 4 boneless chicken breast halves (pound thin)
• 2 teaspoons ancho chili powder
• Salt to taste
• 1 tablespoon extra virgin olive oil

Pan Sauce

• Juice of 2 limes
• 2 tablespoons honey
• 1/4-cup chicken stock
• 1 tablespoon butter
• ¼ cup cilantro

Heat a large skillet over medium-high heat.  Add the oil and heat until shimmering.  Season the chicken with ancho chili powder and salt, to taste. Cook the chicken on each side for about 4-5 minutes or until done.  The internal temperature should be 160 degrees.

When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm.  In the meantime, add the limejuice to the pan.  After 1 minute, add the honey along with the chicken stock to heat through.  Remove pan from heat and stir in reserved 1/4-cup cilantro and butter.
To serve, divide the chicken among 4 plates, drizzle with pan sauce.