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Soul Food

Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Poultry, Recipes

Chicken Chile Verde

July 17, 2015

Chicken Chile Verde

 

E: I used my “vaporera” the pressure cooker my mom gave me as a wedding gift. You can also make this in a slow cooker at 4 hours on high. Chile Verde is usually made with pork meat but I decided to use chicken instead. Nothing against pork, it’s just that I normally buy chicken in bulk. You can add crema mexicana on top and some cilantro for garnish. Eat with warm tortillas rolled up into a taquito and dip for sauce. Or you can serve it along with mexican brown rice like I did here. 


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Apps, Main Meals, Meat, Paleo, Poultry, Recipes

Spicy and Sweet Chicken Wings

April 23, 2015

Spicy and Sweet Chicken Wings

Time: 1 hour

 

E: My mother-in-law introduced me to these chicken wings two years ago at New Year’s Eve. They smell and taste SOOOOO good. The garlic, ginger, honey and chipotle give off a very pleasant asian-fusion smell. The honey makes them a little sticky, but the sweetness is perfect to cool off the spiciness from the chipotle.

As I was grocery shopping today, I figured I would make finger food since we were going to be watching the Golden State Warriors play in game 2 of the NBA playoffs. I made these along with some potato wedges. These are relatively easy to make. There is hardly any clean-up. Sometimes that’s a bigger factor than the time it actually takes to cook the meal. My mother-in-law got the recipe from “The Neelys,” a show on the Food network. I replaced the butter with canola oil. Enjoy. Let me know how they turned out.


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Apps, Main Meals, Meat, Meat Appetizers, Poultry, Recipes

Baked Empanadas

April 14, 2015

Yield: 4 servings (serving size: 1 turnover about 330 calories)

E: I grew up in a family of 6 with three siblings. My brother and I were very close, he was about 1 year and a half apart from me. We spent our summers playing outside, riding our bikes, swimming, and shooting hoop in the cul de sac.

One summer, after swimming all-day, I decided to make empanadas as a surprise for my brother’s birthday. His birthday was on July 10th. Right in the middle of summer. I made like 4 empanadas, just for him. It’s nice to do little things like that to make people feel special. He didn’t have any brothers, just us three girls. In fact, I was the closest thing he had to a brother. I think that’s why I made these for him, I wanted to show him how much I loved him. Did I mention I was like in 9th grade?

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Clean Recipes, Main Meals, Recipes, Semi-Vegetarian

Chile Rellenos

April 13, 2015

Chile Rellenos

yields: 9

 

E: Hello friends. I’m sitting on my couch on a lazy Sunday evening watching TV with my husband. We’ve been having action-packed weekends so it’s quite nice to just be lazy. I’m finally getting more time to blog about my cooking experiences.

 

Today I’m sharing my mom’s chile relleno recipe. As a kid my mom would make me my own special batch of chile rellenos that didn’t have any egg. For some reason I used to not like battered or omelette-like eggs back then. Now, I love them. I always felt so special when I would see my little pile on the side.

 

Chile Rellenos are tricky, but once you master them they are great to make for special days. I recently made these for Easter. We went with a Mexican menu this year. I guess I should mention that I spend Easter with my husband’s Italian-Portuguese-English-Scottish-etc. family. It was a detour from the usual lamb or prime rib. I offered to make these chiles since these are my mother-in-law’s favorite so it was a no brainer that I would make these.

 

I hope you give these a try. Know they are 100% authentic Mexican Chile Rellenos. No substitutes.

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