Tags
Celery, cilantro, citrus juice, cooked chicken, Dried Fruit, honey, mayonnaise, onion, Spices, toasted nuts, yogurt
I love chicken salad. And I imagine you are pretty sick and tired of hearing about what The Goddess loves, as it seems to be everything, doesn’t it? What can I say? She’s an open-minded eater and a culinary adventurer. Damn, that sounds much better than reality, because she’s pretty much willing to try anything at least once. But, chicken salad is a never-to-be-passed-up dish, and this is a fantastic combination. Just as an aside, leftover Thanksgiving turkey is delicious here, too…. Continue reading
The Brazilians add corn to things. We don’t usually add corn to our hot dogs, but they do…Yup, hot dogs. As well as, those yummy little potato sticks. So, this is different, but it is a wonderful version of chicken salad. It’s creamy, has a nice pure flavor, a little crunch at the end. It’s just flat-out delicious. 
Spatchcock? Or not spatchcock? That is the question. It’s such fun to say “spatchcock”…go ahead, say it over and over. Turns out, it’s a great way to save time cooking your turkey, too. I have done this with a twenty pounder, but today, it’s a smaller twelve pounder. Then, place your different types of seasoning on each quarter for four different flavors, because variety is truly the spice of life! 
This is the way you might find chicken prepared in a Portuguese kitchen. I found it surprising how much oregano is used in their cooking. I knew that cilantro and bay leaves were used frequently, but why not? It makes for some tasty dishes. 
The Eldest Progeny loves General Tso’s. Make no mistake here…we all love it. But, he can be pretty passionate about it. It’s sort of a benchmark for him, when he considers the quality of a Chinese restaurant. We’ll see what he thinks about this version, which isn’t deep-fried and is a bit lighter, but loaded with flavor. 
The Goddess has never been all that enamored with chicken burgers per se. Having said that, these beauties are different. Chicken burgers tend toward the dry, but not these babies. They are jam-packed with flavor, and the Thai chili sauce and cucumbers add that sweet and extra crunch that is just ooooh! so lovely. 
The Goddess was out and about today in search of yarn. That’s right. She doesn’t live by cooking alone! Anyway, she was planning on have lunch at Torange. And sadness…they’ve closed. They were such lovely people and the food was wonderful. They were even nice enough to sell her sumac and barberry, which, if you aren’t familiar with either of these, you need to find them and start using them. So, in memory of Torange, she decided to make this chicken. 
I’m sorry I haven’t posted anything recently, but my trusty laptop crashed. I couldn’t believe it, but such is life. So I have a new laptop and I’m up and running again, so I promise to make it up to you. And this recipe is the perfect way to begin. The mojito is a staple Cuban libation. This sauce is a keeper, even for those that think they aren’t crazy about mint. 
These probably aren’t what you think of when you think of enchiladas. And that’s okay. Though these aren’t very traditional, they are truly delicious. They are also a great way to use up your leftover Thanksgiving turkey…timely, huh? 
Boneless chicken thighs are a natural for stuffing. The cheese-stuffed jalapeño is a perfect way to keep the cheese from oozing out of the thigh and giving the whole thing a nice little Zing!! A pan sauce, a Cuban tamale and dinner is served. 
Goddess Cooks 