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Cilantro Chicken Shepherds Pie with Brussels Sprouts

January 21, 2015
Shepheards Pie1

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

  • 2 tablespoons butter
  • 2 cups shredded Brussels sprouts
  • 2 cups of leftover cilantro chicken, shredded with gravy
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
  • ½ cup half and half
  • 1 tablespoon butter
  • 1 egg yolk
  • Salt
  • Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Shepheards Pie

Tamarind Glazed Turkey

November 23, 2014
Tamarind Orange Glazed Turkey Breast

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Cornbread & Chorizo Stuffing

November 18, 2014
Cornbread and Chorizo Stuffing

Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.

You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!

  • 1 loaf cornbread, homemade or store-bought
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.

  • 1 pound fresh chorizo, casings off
  • 2 tablespoons butter
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 leeks, sliced
  • 1 cup dried cranberries
  • Zest of two oranges
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried thyme
  • 1 egg, beaten
  • 1 to 2 cups chicken broth

Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.

Buttered Haricot Vert

May 19, 2014
Buttered Haricot Vert

I made these beans with the roast chicken breast. As I was making the gravy, I took out some yummy chicken and potato bits from the bottom of the roast pan and added them to the beans. All the yummy flavor made the beans absolutely delicious.

  • 1 pound haricot vert (I found green and yellow), trimmed and rinsed

Bring a medium saucepan with water to a boil. Blanch the beans for 2 minutes and shock in cold water to keep the color.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Melt the butter and oil in a frying pan and add the beans. Coat and mix together and add the salt and pepper. Cook for 2 to 3 minutes and serve.

Short Rib Chili with Tomatillo Sauce

March 3, 2014
Short Rib Chili

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.



Pancetta and Meyer Lemon Roast Chicken Breast

January 29, 2014
Roast Chicken Breast with Meyer

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.


Leftover Chicken Lasagna

January 28, 2014
Leftover Chicken Lasagna

After I made the delicious stew, I had some chicken left over- this is a great way to make a completely new dish!!! If you haven’t cooked the stew and don’t have leftover chicken- just buy a rotisserie chicken…

  • Leftover chicken breast, meat taken off and chopped, mixed with any leftover gravy. It should be about a cup.
  • 1 cup ricotta cheese
  • 2 garlic cloves, chopped
  • ½ cup grated Parmigiano Reggiano
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1 egg, beaten

Mix all the ingredients in a medium bowl and keep aside.

  • 3 to 4 cups fresh tomato sauce
  • 9 lasagna noodles (I used no bake ones)
  • 1 medium sized oven proof dish
  • 5 to 6 small slices of fresh mozzarella

Preheat oven to 350 degrees F.

Dip the no bake noodles in tomato sauce and place three at the bottom of the dish. Add half the amount of ricotta cheese mixture and top with half the amount of chicken. Top with three more no bake noodles (dipped in tomato sauce) and repeat the process. Finally top with the last three no bake noodles (dipped in tomato sauce) and add at least a cup of tomato sauce on top, covering all corners (add more sauce if needed). Top with fresh mozzarella and then cover with aluminum foil. Bake in oven for 45 minutes. Take out and let it rest for at least 15 minutes before serving.