Sharing Plate – Your Cooking Coach |

It is that time of the year again- my favorite. Since last year, we have been spending Thanksgiving in Mexico. I really didn’t want to do it – not wanting to miss my all time favorite holiday. I love it so much because it is all about food- thats it… nothing else. I agreed to the vacation since everyone else wanted to go at that time of year. I decided to cook and celebrate Thanksgiving the following weekend- and it was great! I didn’t find the crowds in the food stores and everything was cheaper- including the turkey.

I make turkey breast, as everyone in my family prefers white meat. It works well for us- plus not a lot of leftovers. I know most people like a lot of leftovers- but I don’t. I like to be done with the meal and not worry about consuming any food later in the week.

Anyway, I digress from discussing this delicious turkey. I am still the the Latin cuisine mode- so guess what? This years Thanksgiving meal is made with lots of Latin flavors. Enjoy!!
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This is a delicious chicken dish. I was tired of making the same old chicken either in a curry, roasting, etc. I felt like eating an Indian preparation but couldn’t think of what to make. I searched the internet extensively and was still not convinced. As I was walking the aisles of a super market, chicken korma came to mind. Best of all, once I came home, I realized I had all the ingredients at home.

This dish may look a little complicate, but really isn’t. The first step is the super flavorful marinade. The next is the spices that give a wonderful aroma and taste to the chicken dish. It doesn’t take too long to make and best of all, the taste is amazing.

I served it with a big salad and fresh rotis- everyone loved it.
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With fall upon us, this is a perfect dish to make on a Sunday evening or even for entertaining.

I realized after watching  Julie Julia,  I didn’t have Julia Child’s Mastering the Art of French Cooking. How could I call myself a cook and not have this very important book.

I ordered it online and started reading it as soon as I received it. I came across the coq au vin in the book and wanted to replicate it immediately.

The only problem was that it was quite complicated and time consuming. It took me a while but I managed to shorten and simplify the recipe.

The result was delicious and best of all, my daughter loved it- especially because she loves mushrooms and chicken. Best of all I served the chicken on top toasted sliced baguettes rubbed with fresh garlic.

Try my version of coq au vin- you will love it…
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This is a simple, weekday pasta dish I made the other day. Mushrooms is a staple in my house- everyone loves it and I try to incorporate the fungus in every cuisine I can.

In this case I bought ground chicken and decided to pair it with chopped cremini mushrooms. I added my homemade tomato sauce as well as shallots, garlic and fresh thyme. I also added a bit of red wine I was sipping while making this delicious one-pot meal.

I used an interesting looking pasta to make the pasta more appealing. The whole dish was healthy and yummy. I served it with a quick salad and a glass of wine..
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Here we are again- I am back to the Latin themed meal. I can’t help myself with these flavors- I am in love with smoked paprika. So, I decided to incorporate the spice in one of my favorite things to make- a roast chicken. I love the way the house smells when the chicken is in the oven. It kind of reminds me of Thanksgiving. It is especially nice as it gets a bit nippy outside. It is an ideal meal to make for a chilly evening or a weekend afternoon.

I usually love making my roast chicken with lots of citrus. I usually add zest to the butter which I rub all over the bird- even under the skin. I then cut up the citrus and stuff the cavity- it gives the chicken lots of flavor.

This particular one has all of the above and a Mexican rub my neighbor gave me. In case you don’t have a rub, I would use smoked paprika instead. It gives the chicken a delicious smokey flavor. I also used orange juice to make a delicious gravy. The whole meal was amazing. I served it with roast potatoes and roasted baby zucchini.
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