Category: TEXMEX / BRAZILIAN / CAJUN / CUBAN

COOKING THURSDAY ~ HONEY LIME CHICKEN with MANGO SALSA ~ BLOG 365.260B

Quick, flavorful and juicy chicken dish perfect for warm-weather meals. Marinated in a zesty honey lime marinade and then grilled or baked to complete perfection before being topped with a refreshing mango salsa that adds a spicy sweetness.

HONEY LIME CHICKEN with MANGO SALSA adapted from BETTER HOME BASE   
CHICKEN
2 LARGE boneless skinless chicken breasts
2 tablespoons QUALITY honey
2 LARGE limes, juiced and zested
2 tablespoons avocado oil
2 cloves garlic, FINELY minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk together the honey, lime juice, lime zest, oil, minced garlic, cumin, paprika, salt and pepper.
  • Place the chicken in a resealable bag and pour the marinade over it.
  • Let it marinate for AT LEAST 30 minutes, or up to 12 hours for maximum flavor.

MANGO SALSA
1 LARGE ripe mango, diced
¼ cup red onion, FINELY chopped
1 small jalapeño seeded and minced, +/- for heat, optional
FRESH chopped cilantro, for garnish
Juice of 1 LARGE lime
FRESH ground sea salt and pepper ,to taste

  • In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro.
  • Squeeze in the fresh lime juice and season with salt and pepper.
  • Stir well and let it sit for 10-15 minutes to allow the flavors to meld.

ASSEMBLE & SERVE you can grill, pan sear or bake this chicken easily.

  • While the salsa is resting preheat the grill to medium-high heat.
  • Grill the chicken 5-6 minutes per side, or until the internal temperature reaches 165°.
  • Let the chicken rest for 5 minutes before slicing.
  • Slice the cooked chicken and place it on a serving plate.
  • Spoon the fresh mango salsa over the top.
  • Serve immediately with rice or tortillas.

NOTES: Alternative methods.

PAN SEARING
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Cook the chicken for 5-7 minutes per side, or until fully cooked through.
Remove from heat and let it rest before serving.

BAKING
Preheat the oven to 400°.
Place the chicken in a baking dish and bake for 20-25 minutes or until cooked through.
Let it rest for a few minutes before slicing.

COOKING THURSDAY ~ PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS ~ BLOG 365.253A

PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS adapted from HALF BAKED HARVEST 

1 pound boneless skinless chicken tenders or small breasts
2 tablespoons avocado oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 Poblano pepper
2 cups salsa Verde
1 cup cooked rice
1/2 cup FRESH chopped cilantro
10-12 golden blend tortillas
1 cup FINELY shredded cheddar cheese
1/2 cup shredded Monterey jack cheese

  • Preheat the oven to 350°.
  • Lightly oil a baking dish and set aside.
  • Rub chicken with the avocado oil.
  • Places chicken pieces in a single layer on a baking sheet.
  • Season with salt and pepper.
  • Whisk together the chili powder, cumin, and paprika and sprinkle over chicken pieces.
  • Add the Poblano to the baking sheet.
  • Transfer baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
  • De-seed the Poblano and cut into slices.
  • Add the shredded chicken and Poblano to a bowl.
  • Add 1/2 cup salsa Verde, the rice, half the cheese, and the cilantro to the chicken and toss to combine.

  • Pour 1/2 cup of the salsa Verde onto the bottom of a 9×13 inch baking dish.
  • Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
  • Pour the remaining salsa Verde over top of the enchiladas.
  • Top with the remaining the cheese.
  • Bake for 15-20 minutes, until the cheese has melted.
  • Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALSA

1 avocado diced or sliced
1 cup FRESH chopped pineapple
1 jalapeno seeded + chopped
Juice of 1 LARGE lime
1/3 cup FRESH chopped cilantro

  • Gently toss together all the ingredients in a mixing bowl.
  • Keep stored in the fridge for up 2 days.

COOKING THURSDAY ~ STREET CORN CHICKEN RICE BOWL ~ BLOG 365.246D

STREET CORN CHICKEN RICE BOWL adapted from Cocina Republic

Start with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh base and then make it your own by adding your favorite toppings. We like to add fire roasted corn, black beans, minced onion and avocado.
CHICKEN
4 boneless and skinless chicken thighs
Juice of 1 LARGE lime
1 tablespoon avocado oil
1 teaspoon Pampered Chef Chile Lime seasoning
2-3 cloves garlic, FINELY minced
½ teaspoon onion powder
FRESH ground sea salt and black pepper

  • Add chicken thighs to large resealable bag.
  • Combine lime juice, avocado oil, minced garlic, chile lime seasoning, onion powder, salt and pepper.
  • Marinate for AT LEAST 15-30 minutes in the refrigerator.
  • Heat a skillet over medium-high heat.
  • Sear chicken for 8-10 minutes per side until done.
  • Rest, then slice.

TOPPING
1 cup sweet corn kernels sautéed or grilled, if possible
1 small can green chiles, drained well
¼ cup thinly sliced red onion
1 cup sour cream, divided
2 tablespoons Duke’s mayonnaise
½ cup Cotija cheese crumbled, plus extra for garnish
1 teaspoon chili powder
FRESH ground sea salt and black pepper, to taste
1 LARGE lime cut into wedges, for serving

  • Mix 1 cup grilled corn or sauteed sweet corn, green chiles, ¼ cup thinly sliced red onion, sour cream, mayonnaise, Cotija cheese and 1 teaspoon chili powder.
  • Add salt, pepper and lime juice to taste.

ASSEMBLY
3 cups cooked rice
Fresh cilantro for garnish
Sour cream

  • Add rice followed by sliced chicken, street corn topping, extra Cotija and cilantro to each bowl.
  • Garnish with lime wedges.
Drizzle extra sour cream on top if desired.
  • Serve warm with an optional squeeze of lime.

COOKING THURSDAY ~ CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE & HOMEMADE ENCHILADA SAUCE ~ BLOG 365.246.A

Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

  • Preheat the oven to 400°.

  • In a large oven-safe skillet over medium high heat add the oil,
  • Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
  • Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
  • Simmer 5-8 minutes.
  • Mix in the cream cheese until creamy.
  • Remove from the heat and stir in the cilantro.

  • Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
  • Place the tortillas, seam side down over top of the meat layer.
  • Pour the remaining salsa Verde over top.
  • Top with the remaining shredded cheese.
  • Bake for 15-20 minutes, until the cheese has melted.

  • Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
  • Top with avocado, cilantro, chopped green onions, and jalapeños…
  • Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

  • Blend all together.

COOKING THURSDAY ~ FISH TACO BOWLS ~ BLOG 365.232D

Living in this small town there are very few “quality” restaurants that aren’t “FAST” food or greasy diner food that we like to frequent. One of our 4 favorites is the Blac-N-Bleu. It’s the kind of place where if you are there enough, your drink of choice magically appears when you sit down. 🙂 The original concept and owners did NOT exude a welcome atmosphere or inviting menu. Since the new owners took over several years ago the concept AND menu have changed and not only become more inviting, but have also thrived under their direction. The servers are top notch and friendly. The chefs are inventive ad offer a savory and creative menu that seems to make EVERYONE happy.

My MOST FAVORITE item on their menu is the FISH TACO BOWL that I have since replicated for making here at home! One of the best parts besides the flavorful taco seasoned crispy yet flaky fish is the green cabbage slaw on top of rice with black beans, fire roasted corn, diced tomato, pickled red onion and FRESH avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

FISH TACO BOWLS

FISH
2 teaspoons Pampered Chef Chile Lime seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper, optional
FRESH ground sea salt and try-color pepper
1 pound bonelesss skinless white fish, cod or halibut
1 tablespoon avocado oil

  • Preheat the oven to 400°.
  • In a small bowl, mix the taco seasonings until well combined.
  • Set aside ½ teaspoon of the taco seasoning for the coleslaw.
  • Cut the fish filet into 1-inch pieces and add to a large bowl.
  • Drizzle with the oil and taco seasonings and toss until well coated.
  • Line a baking sheet with foil and spray with cooking spray.
  • Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  • Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.

COLESLAW
12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/4 cup chopped cilantro leaves
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce, (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water
1 avocado, peeled and pitted

  • Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl.
  • In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water until smooth.
  • Toss half of the avocado sauce with the coleslaw mix.

ASSEMBLY
3 cups prepared white rice
1 cup black beans, rinsed and drained
1 cup fire roasted corn
1 cup diced tomato
lime wedges
pickled red onions
sliced avocado, optional
pico de gallo, optional

  • 
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo.
  • Drizzle with the reserved sauce as desired.


COOKING THURSDAY ~ MARDI GRAS CAJUN SEAFOOD PASTA ~ BLOG 365.204B

Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.

MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6

1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
  • Season shrimp with salt, pepper and cajun seasoning to taste.
  • Melt 1 tablespoon of the butter over medium-high heat.
  • Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
  • Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
  • Add minced garlic and cook 30 seconds.
  • Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
  • Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
  • Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
  • Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
  • Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
  • Toss in linguine, loosening with pasta water until glossy and well-coated.
  • Finish with lemon juice; taste and adjust salt, pepper, and spice.
  • Rest 2 minutes, then serve hot.

NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.

Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.

COOKING THURSDAY ~ MEATBALL ENCHILADAS ~ BLOG 365.190C

MEATBALL ENCHILADAS serves 4 adapted from Dempsters 

8 Golden Blend tortillas
1 1/2 cups enchilada or taco sauce
1 1/2 cups shredded Cheddar cheese, divided
24 SMALL prepared cooked meatballs of choice, homemade or pre-prepared
1 cup seasoned black beans, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers (optional)
1 small can green chiles, drained well! Or in August 2 tablespoons FRESH roasted Hatch chiles
1 ripe avocado, halved, pitted, peeled and chopped
2 green onions, thinly sliced
Sour cream, lime wedges and cilantro lime cream

  • Preheat oven to 425°.
  • Grease 13×9-inch baking dish.
  • Spread 1/2 cup sauce in bottom of dish; set aside.
  • In a small bowl combine black beans with chiles and or jalapeños.
  • Sprinkle 1 tablespoon cheddar cheese down the center of each tortilla.
  • Top with 3-4 meatballs and a spoonful of the bean mixture.
  • Roll up tightly and place seam side down in baking dish.
  • Top with remaining sauce and sprinkle with remaining cheese.
  • Bake, uncovered, 20 to 25 minutes or until tortillas are lightly browned and filling is heated through.
  • Garnish with avocado and green onions before serving.

NOTE: If using large meatballs cut them in half.

COOKING THURSDAY ~ SMOKED BEEF BRISKET 2 ways ~ BLOG 365.190A

Smoking meat in your kitchen is easier than you think. I recently bought a NordicWare Kettle Smoker to use indoors! Being a Texas girl Beef Brisket is one of my ALL time favorites and I’m already working on my recipes for next year’s charity BBQ. One of those is my Jailhouse chili which requires some beef brisket so I decided to smoke my own! The first version is marinaded first, which was great flavor, but ended up being my least favorite. 

SMOKED BEEF BRISKET (marinaded) serves 5-6

1 tablespoon Meat Church Texas Sugar BBQ rub
1 clove garlic, minced
2 tablespoons Bragg’s liquid aminos
1 tablespoon jalapeno ketchup
1 tablespoon avocado oil
FRESH ground black pepper, to taste
2 pounds beef brisket, cut in half

  • Score meat diagonally 1/4″ deep.
  • Rub all sides of brisket with BBQ rub. Set aside for 30 minutes.
  • Whisk together ketchup, liquid aminos, oil and pepper together.
  • Brush sauce on both sides of brisket.
  • Wrap meat in wax paper and refrigerate overnight.

 

  • Prepare smoker by adding wood chips of choice. I like apple, peach or cherry.
  • Cover drip pan with aluminum foil to make cleanup easier and place on top of chips.
  • Unwrap meat and place on smoker tray.
  • Open vent 1/4 of the way.
  • Smoke 1 1/2-2 hours at the recommended internal smoker temperature (190°-210° F) or until done using dry smoke method.
  • Rest 5-10 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To guarantee A MELT IN YOUR MOUTH TENDER BRISKET FOLLOW THESE TIPS.

SMOKE CLEAN & DRY: Place a water pan in your smoker to stabilize the heat, but DO NOT inject or heavily baste the meat with liquid. This allows the smoke to adhere and the fat to render properly.

THE WRAP: At around 165°, the brisket will hit the dreaded “stall”. This is when the juices & fat of the meat are coming out of the brisket and actually “cooling” the brisket instead of cooking it. The stall at 165° can last 2-5 hours sometimes. By wrapping in butcher paper or foil, you help to break through that stall quicker. I prefer unwaxed butcher paper to foil. Butcher paper allows more smoke into the brisket as it is porous compared to foil. When wrapping your brisket, lathering it with warmed beef tallow all over will help to make it extra moist and tender. It will also amp up the beef flavor.

  • Lay out two pieces of butcher paper so they are slightly overlapping.
  • Warm your beef tallow up slightly, then drizzle it over the butcher paper.
  • Remove the brisket from the smoker, set it onto the butcher paper about 2 feet from one end.
  • Drizzle the brisket with even more beef tallow. 
  • Pull the short end of the butcher paper over the top of the meat, and then fold it underneath.
  • Fold the sides into the brisket, then roll the meat up in the paper until it’s completely wrapped. 
  • Place the wrapped brisket back into the smoker. Be sure that the loose end of the butcher paper is on the bottom so it stays nicely wrapped.
  • Cook another 7+ hours or until the brisket’s internal temperature is anywhere between 202-203º. 

PROBE TENDER: Don’t rely solely on temperature. The brisket is done when a meat thermometer probe glides into the thickest part of the meat with zero resistance—just like a warm knife sliding through butter.

OPTIONAL ~ TEXAS CRUTCH: Once the brisket hits the “stall” (around 165°-170° internal temp), wrap it tightly in peach butcher paper or foil to lock in natural juices while retaining the bark.

THE LONG REST: Pull the brisket and let it rest in a dry cooler (or a warmed oven set to its lowest setting) for at least 2 to 4 hours before slicing. This essential step allows the muscle fibers to relax and the juices to redistribute.

When it is ready to slice, unwrap and begin slicing the brisket right where you made your “against the grain” cut when prepping.

RESULT: This steamy environment allows the meat’s internal temperature to rise more quickly and helps it become more tender. 

HERE A FEW DEFINITIONS TO HELP:

THE STALL: During smoking, meat temperature can plateau (the “stall”) as moisture evaporates from the surface, cooling the meat down. 

WRAPPING: Wrapping the meat in foil or butcher paper creates a sealed environment, trapping steam and moisture. 

TEXAS CRUTCH ~ The “Texas Crutch” is a barbecue technique where meat, typically brisket or pork, is wrapped tightly in aluminum foil or butcher paper during the final stage of smoking to speed up cooking, push through “the stall,” and lock in moisture. This creates a steamy environment that helps tenderize the meat and retain juices, resulting in a more moist and faster cook, though some pitmasters prefer butcher paper for a more traditional bark. 

I don’t or at least didn’t know much about smoking meat, but I DO know that brisket is my favorite BBQ meat and it takes absolutely forever (10-20 hours for a full brisket) to do it well. Being a Texas girl I knew I needed to perfect my technique and work until I came up with the ultimate recipe. In Texas BBQ Brisket that’s been done well is like the Holy Grail of all meats.

PREPPING BRISKET FOR THE SMOKE:

I personally DO NOT like to trim my brisket. It will look more rustic, but I feel that the fat add so much more to the flavor.

MAKE AN AGAINST THE GRAIN CUT BEFORE YOU SMOKE: When the brisket is fully cooked, seeing the grain structure is difficult so while prepping your brisket, make sure to cut a corner of the brisket. This will reveal the grain structure so that you know how you are supposed to cut it when done.

DRY BRINE: After seasoning thoroughly, place that smoked beef brisket in the fridge uncovered overnight or 4-24 hours. That dry brine is key to drying out the outside layer of the brisket to get an amazing bark.

FAT SIDE UP OR DOWN?: Choosing which side to place up depends more on the grill and fire. If you are cooking on a classic offset smoker, it doesn’t really matter. But if you are using a drum smoker, pellet smoker or something where the heat comes from the bottom you should definitely do fat side down. The fat will help “protect” the meat more from the heat this way.

Place the brisket in the smoker with the fat side of the brisket facing the heat. This layer of fat serves as a “protection” layer against the heat. Start checking at 7 hours, adding time as needed. You can check that it’s done with a meat thermometer. The internal temperature of the meat at the thickest point  should be 165-170ºF. 

REST 2 HOURS: If there is one true secret to brisket, it’s RESTING! Place the brisket in a room temperature cooler (slightly opened) or a room temperature oven.

TRIMMING: First, you need to trim the whole brisket. To do so, lay the cold brisket on a cutting board, fat cap side down. Next, trim off any silver skin or pockets of fat with a sharp knife. Remove the large pocket of fat near where the flat and point meet, then square off all sides of your brisket.  Flip the brisket over and carefully remove the fat cap. Be sure that the fat cap side is about 1/4″ thick, then remove most of the fat “flap” located at the top of the brisket.

SEASONING: Rub the brisket generously with kosher salt, black pepper, and optional garlic powder for a basic traditional seasoning or use your favorite preprepared rub. Place the seasoned brisket into the fridge and allow it to dry brine overnight. 

SMOKING: Preheat your smoker to a temperature of 250-265º. I like to use a maple cherry combo for flavor or an oak and peach combo.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TEXAS SMOKED BEEF BRISKET adapted from OVER THE FIRE serves 8

Prep Time: 1 hour hour
Cook Time: 14 hours hours
Total Time: 15 hours hours

12-15 pounds beef brisket, trimmed
2 1/2 tablespoons FRESH ground sea salt
2 1/2 tablespoons FRESH ground black pepper
2 tablespoons garlic powder, optional
1 cup Beef Tallow, warmed up

  • Season brisket thoroughly.
  • Place your brisket into the fridge to dry brine overnight.

 

  • Preheat smoker for 250-265° with wood chunks or chips choice.
  • Add the brisket on to the smoker fat side towards the heat.
  • Cook the brisket 7-8 hours until it reaches about 165-170° at the thickest and fattiest part.
  • Once it has hit 165°, wrap the brisket in butcher paper.
  • Return the brisket back onto the smoker at 250-265° so that the loose end of butcher paper is on bottom to prevent it from unraveling.
  • Cook 7-8 hours more until the meat hits 202-203°.
  • Rest at room temperature for at least 2 hours before slicing.

COOKING THURSDAY ~ CARNE ASADA MEATBALLS & ARROZ AMARILLO ~ BLOG 365.183D

CARNE ASADA MEATBALLS with ARROZ AMARILLO adapted from The Castaway Kitchen

MARINADE
Juice of 1  lemon
Juice of 1 lime
2 teaspoons fine salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon dried oregano
1/2  large onion, small diced
2 cloves garlic minced
2 tablespoons apple cider vinegar
2 tablespoons avocado oil

  • Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.

MEATBALLS
2 pounds chili grind ground beef
1 LARGE egg, slightly beaten
2 tablespoons coconut flour
1 tablespoon bacon fat, melted
FRESH chopped cilantro, for garnish
Sour cream, for garnish

  • When ready to cook, pre-heat oven to 400°.
  • Add the marinade to a large bowl along with the meat, beaten egg, and coconut flour. Mix well.
  • Shape 18-20 2 inch meatballs.
  • Brush with bacon fat.
  • Put meatballs in the oven, center rack for 25 minutes.
  • Prepare rice while meatballs bake.
  • Remove the meatballs from the oven. Keep warm.
  • Increase heat to broil.

ARROZ AMARILLO aka YELLOW RICE
6 cups frozen riced cauliflower or prepared Jasmine rice
1 tablespoon garlic powder
1 teaspoon fine salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons bacon fat
Extra Fresh cilantro, for garnish

  • Toss the frozen cauliflower or rice with the rest of the ingredients on a lightly greased sheet pan, spreading even.
  • Pop the rice on the top rack.
  • Broil for 5 minutes.
  • Remove from the oven.
  • Serve 3-4 meatballs over the rice.
  • Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!

COOKING THURSDAY ~ JAILHOUSE BRISKET CHILI ~ BLOG 365.176D

We LOVE chili!!! What’s not to love! Being a Texas born girl the one thing I learned early on is that chili does NOT have been, but is FULL of rich flavors and LOTS of meat, preferably slow BBQed brisket in my opinion. I took my best chili and combined it with these two recipes from Meat church.com to make my own version of JAILHOUSE CHILI.

The history of the Jailhouse chili is below and it’s good by itself, but one of our favorite cold weather comfort foods is brisket chili. Brisket adds a smokiness plus the brisket breaks down much more quickly. You can’t get much more Texan than adding brisket to your chili! I even add it to my home made BBQ baked beans!

Jailhouse Chili ~ Dallas County Style ~ straight from Dallas County lore.

“Back in 1962, Dallas Morning News columnist Frank X. Tolbert wrote a piece called “That Bowl of Fire Called Chili” for The Saturday Evening Post. It was one of the first times Texas chili got a national spotlight, and folks across the country paid attention. Tolbert got more than 29,000 letters after it ran — proof that people take their bowl of red real serious.

Now here’s where it gets good. In that article, Tolbert shared a chili recipe from a Dallas County sheriff in the 1930s named Smoot Schmidt. This wasn’t some fancy competition chili — this was jailhouse chili. The kind served inside the Dallas County jail system all the way into the early ’60s. Rumor has it former inmates even requested the recipe when they were released. That’s how you know it was legit.

This was old-school Texas chili at its core: beef, chiles, garlic, and cumin. No fluff. No filler. Just bold flavor.

Of course, this being Texas, the story doesn’t end without a little rivalry.

Bill “Billy Goat” Hauck, the sheriff of Bexar County — home of San Antonio, the Tex-Mex capital of the world — took issue with Dallas getting bragging rights. He claimed his jail system produced a better bowl and even joked he ought to arrest Tolbert for suggesting otherwise.

Problem is… Hauck never shared his recipe. So Dallas keeps the credit, the legend lives on, and the debate rolls forward — just like it always has in Texas. Because around here, arguing about chili might be our favorite pastime after eating it.”

JAILHOUSE BRISKET CHILI adapted from Meat Church Jailhouse Chili and Meat Church Brisket chili

2 T beef tallow ~ I use FATWORKS from my local butcher
2 pound chuck roast cut into 1/2 inch pieces after removing most of the fat
2 pounds SMALL diced smoked brisket
1 Vidalia onion, chopped SMALL
1 red/purple onion, chopped SMALL
6 garlic cloves, FINELY minced
7 + 1 cups homemade beef bone broth
2 cans fire roasted diced tomatoes (undrained)
4-5 dried chilis de arbol
8 (6-in.) corn tortillas, chopped (optional)
2 tablespoons Kinders Steak Blend or Cowboy Butter seasoning
3 tablespoons of your favorite chili seasoning
Toppings of choice: chopped onions, shredded cheese, jalapenos, olives… (optional)

  • Boil 1 cup homemade bone broth +2 tablespoons water and pour into a bowl over your chilies de arbol. Let steep for 10 minutes. Once the chilies are soft, chop finely and set aside.
  • Toss the meat to season evenly with Steak Blend or Cowboy Butter.
  • Add the beef tallow to a LARGE Dutch oven set to medium high heat.
  • Brown the meat in batches, making sure not to overcrowd the pan.
  • With a slotted spoon remove meat to a large mixing bowl, make sure to leave all the fat and goodies in the pan.
  • Add the onion to the pan, sautéing for 5-7 minutes on medium heat until browned.
  • Add garlic, chilis de arbol and Texas chili seasoning and cook for two minutes or until fragrant.
  • Add tomatoes and the remaining 7 cups of beef broth.
  • Return the beef and any of its liquids the the Dutch oven. Add the chopped corn tortillas if using.
  • Periodically stir and break up meat pieces as they fall apart.
  • Bring to a boil and reduce to a simmer for 3 hours until liquid has reduced and thickened.

NOTES:

  • Cornbread is great, but FRESH tortillas add a little something to chili as an alternative to the cornbread.
  • As an alternative you can smoke the chili at 250 for 8 hours using your favorite hardwood or use a slow cooker 6 – 8 hours on low, stirring periodically.
  • I often use leftover SMOKED BEEF BRISKET to speed things up.

COOKING THURSDAY ~ CREOLE DAUBE aka NOLA POT ROAST ~ BLOG 365.155C

The New Orleans area is a rich base of cultural traditions from many regions that dates back centuries. These traditions have been adapted using locally available ingredients including Cajun and Creole seasonings that give this dish its distinctive flavor. Creole daube quickly became a beloved comfort dish by the 19th century and was often associated with special occasions, holidays and celebrations.

Daube is a French slow-cooked traditional stew that originated in southern France. Creole daube, a variation of this dish, reflects the cultural fusion of French, African, Spanish, and Native American influences in Louisiana. and is a classic, hearty Louisiana beef stew that blends slow cooking French braising techniques with Italian tomato sauced red gravy and the essential Creole/Cajun “trinity” of vegetables, onion, bell pepper, and celery that is low and slow-cooked to help tenderize tougher, less-expensive cuts of meat. It is most often served over rice or mashed potatoes or even pasta. 

This is definitely a fall or winter dish when the air is crisp and you crave a hearty stew to warm your soul head to toe! I ran across this New Orleans Louisiana based stew with strong French and Italian flavors. 

When preparing this dish, you can really benefit from what the late Anne Burrell always stressed on her show Worst Cooks in America, Mise En Place! Mise en place is a French culinary term meaning “everything in its place,” referring to the crucial practice of gathering, prepping, and organizing all ingredients, tools, and equipment before cooking to ensure a smooth, efficient, and stress-free process which involves first reading the recipe ALL the way through, chopping vegetables in advance, measuring spices and arranging cooking utensils and ingredients in a logical order which allows the cook to focus solely on the cooking steps.

While Mise en place is vital in professional kitchens, it’s also a wonderful habit for ALL home cooks to adapt. It is an especially good habit when preparing complex dishes or fast-cooking recipes like stir-fries that having A LOT of ingredients.

Every ingredient in this recipe plays a special role. From the hickory-smoked bacon to the red wine and aromatic vegetables. Each adds layer upon layer of rich, savory flavor that leaves you craving seconds.

Hickory-smoked bacon adds a smoky depth and salty, meaty flavor to the dish. Boneless chuck roast which is a tough cut of beef becomes juicy, tender and flavorful when slow-cooked. Yellow onions, green (red) bell pepper, and celery, the classic flavor base referred to as the holy trinity of Creole AND Cajun cooking add layer after layer of seasoned flavor. I personally CANNOT eat green pepper so substitute red pepper. QUALITY tomato paste adds richness, umami, and depth to the dish and a dry red wine adds an acidity to help break down the meat even more and adds a complexity to the dish. A homemade beef stock; a savory, liquid base helps create a gravy like consistency to the sauce. And the addition of carrots and turnips add a mild sweetness and heartiness.

This is also a fantastic dish to make ahead! The flavors continue to meld and deepen as it rests. Prepare it as directed, then cool completely before transferring to an airtight container. You can refrigerate for up to two days for the freshest flavor or freeze for up to three months. But, the BIGGEST key to a good daub is LOW & SLOW, with QUALITY seasonings and NO PEEKING while it cooks!!

This is a NOLA humble, but glorious dishes that was served regularly, but unfortunately, not so much the4se days. Ultimately, French braising meets an Italian red gravy and a trinity roux to meld the flavors together. These three methods blended together magically transform an inexpensive cut of meat into a tender comfort food. This is traditionally a family Sunday meal. The key to a good DAUB is LOW & SLOW with good seasonings and NO PEEKING while it cooks.

To reheat, thaw it overnight in the refrigerator if frozen. Reheat slowly over low heat on the stove top or covered in a preheated 300° oven, stirring occasionally, until heated through. Adjust the consistency with broth or wine to loosen the sauce slightly if needed.

CREOLE DAUBE aka NOLA POT ROAST adapted from Southern Living 
Cook Time: 10 mins
Active Time: 50 mins
Additional Time: 3 hrs 15 mins
Total Time: 4 hrs 15 mins
Servings: 6

3 thick hickory smoked bacon slices, coarsely chopped
3 1/2 pound boneless chuck roast, trimmed
FRESH ground sea salt and black pepper
1 LARGE Vidalia onion, chopped
1 LARGE red bell pepper, chopped
1 LARGE celery stalk, chopped
3 tablespoons tomato paste
6-8 cloves garlic, FINELY minced
1 cup QUALITY dry red wine 
2 cups homemade beef stock
5 Lemon thyme sprigs
1/2 teaspoon ground bay leaves
1/8 teaspoon ground cloves
1 pound baby potatoes, optional
5 carrots, sliced on an angle into 2 inch pieces
2 medium turnips, peeled and cut into 1 inch piece 

  • Preheat oven to 325°.
  • Cook bacon 7-8 minutes in a large Dutch oven OR a deep skillet over medium, stirring occasionally, until it’s browned and fat has COMPLETELY rendered. Transfer bacon pieces to paper toweling to drain and reserve drippings in bottom. 

  • Sprinkle roast with FRESH ground sea salt and black pepper.
  • Increase heat to medium-high.
  • Add roast to Dutch oven, and sear 4-6 minutes per side until you get a deep sear.
  • Transfer to a cutting board to rest. 

  • Reduce heat to medium.
  • Add onions, red pepper and celery to Dutch oven cooking and stirring often 6-7 minutes and scraping up browned bits from bottom of Dutch oven, until onions soften. 

  • Add tomato paste and garlic; cook, stirring constantly 2-3 minutes until tomato paste turns a shade or two darker.
  • Add wine, and bring to a simmer, stirring occasionally 3-4 minutes, until it’s slightly thickened and most of the alcohol burns off. 

  • Stir in the beef stock, thyme sprigs, ground bay leaves and cloves.
  • Nestle roast and bacon back into Dutch oven along with any juices that have accumulated and bring to a SLOW simmer over medium heat.
  • Remove from heat, cover and transfer to preheated oven, braising for 2 hours.
  • Stir in potatoes, carrots and turnips. 

  • Cover and return to oven; braising another hour and 15 minutes until meat and vegetables are tender.
  • Remove from oven, and let rest 15 minutes. 

  • Transfer roast to a work surface.
  • Skim off fat and discard.
  • Shred into large pieces, if desired. 

  • Remove and discard thyme sprigs.
  • Let it rest 5 minutes.
  • Return shredded beef to Dutch oven and serve over mashed potatoes or egg noodles if not using baby potatoes.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

  • Heat the oil 2–3 minutes over medium heat in deep skillet.
  • Season both sides of the chicken thighs with half of the seasoning mix.
  • Sear the chicken 5–6 minutes, or until they release easily.
  • Flip and cook for another 2 minutes.
  • Remove the chicken from the skillet.
  • Add the onion, cooking 6-7 minutes until softened.
  • Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
  • Nestle the chicken into the pan along with any juices.
  • Top each piece of chicken with cheese.
  • Sprinkle Peppadew peppers around chicken pieces.
  • Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
  • Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.