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Gluten Free Baked Chicken Tenders

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Chicken tenders are one of the most kid friendly foods out there, but you don’t always know how they are made. More often than not these a frozen from a large brand and likely fried and covered in salt. They are delicious like that, but it is definitely not the healthiest way to feed your family.

With the growing number of children with gluten intolerance or celiac disease, things like chicken tenders are not even an option for many families. This recipe is for a gluten free, baked chicken tenders. The holy grail of chicken tenders for picky kids or kids with allergies.

They key here is using chickpea bread crumbs and adding lots of herbs and spices to them.  More often than not kids are dipping these into ketchup, but rather than giving them salty, but otherwise bland chicken tenders, why not add in herbs and spices into them.  Maybe they will want less ketchup, which for your mom’s out there means less sugar!!!

What you need:

  • 1lb Chicken Tenders
  • 1-2 cups of chickpea bread crumbs (or traditional bread crumbs)
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 eggs, beaten

Pre-heat your oven to 350F.

Soak the chicken tenders in the egg wash for a few minutes.

Mix together the bread crumbs, basil, oregano, red pepper flakes, garlic, salt, and pepper.

Dredge chicken tenders in the seasoned bread crumbs.

Place on a non-stick baking sheet and drizzle with olive oil.

Bake in the oven for 15-20min until done.

You could also use fresh lemon juice, or other seasoning to add flavor. Your families will love these and you won’t feel so guilty about feeding them chicken tenders.

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Veggie Packed Chicken Quesadillas

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I want to start first by apologizing for being so bad about posting over the summer.  We’ve had so much going on here, and with the launch of the salsa, it’s been pretty non-stop. August is on track to be the same pace, but I can’t complain about being busy can I?!

As I’ve said before, I have been so lucky with the women I’ve met in Greenwich, and can honestly say that almost every one of my friends is self employed and running their own company. It’s awesome to be around such incredible women, and just last week I had the chance to collaborate with one.  Jordan Rhodes is a really cool local blogger and travel expert.  She has an app called Glimpse Guides where she publishes city guides geared for luxury travel with kids. It’s such a unique app, and something I think a lot of people will find useful!

Jordan has 3 gorgeous children, and can attest to how picky they can be. Most kids are not really into eating their veggies, and some are so picky that they only eat a few things! So when Jordan asked me to come up with a few recipes for her followers to have that are easy, kid approved, and sneak in veggies – I jumped at the opportunity. Kids are always the toughest critics, so if I please them, I am doing something right!

All in, I made 4 recipes and will share them over the next few days/week. The first, and favorite were the veggie packed chicken quesadillas. Her 5 yr old daughter, who is a known picky eater, ate almost a whole quesadilla on her own on top of the other dishes I made.  This was a true home run!

What you need:

  • 1 lb chicken tenders
  • 1 jar tomatillo salsa (Pure Cocina)
  • 1 cup shredded cheddar cheese
  • 2 cups kale or spinach, loosely packed
  • 1/2 cup shredded mushrooms
  • 1/2 cup chives, finely chopped
  • 8 corn tortillas

Marinate your chicken tenders in about 1 cup of the tomatillo salsa for about 30min

In the meantime, put your cheese, kale, mushrooms, and chives into a food processor and pulse until well mixed

Over medium heat, cook chicken in a nonstick pan in the tomatillo salsa marinade for about 10 minutes

Remove chicken from the heat and and use two forks to shred it

Assemble your quesadillas with the chicken and cheese mixture

Melt the cheese in an oven or on the griddle

Serve with salsa, guacamole, or any other dip you’d like

Between the cheese and the really flavorful chicken, your kids will have no idea that what they are eating is healthy!  All they see is green looking cheese, and you can be happy they’re eating something that is good for them!

You can easily make the same recipe with shrimp or even roasted cauliflower if you really want to get your kids eating more veggies!

Give this one a try, and I promise, the kids will love it!

Buen Provecho!

 

 

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Turkey and Quinoa Stuffed Peppers

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My husband and I like to eat healthy several times a week, and that doesn’t always mean eating salads.  I think people run out of inspiration when trying to eat healthily, and I totally understand that frustration. Even we get into ruts sometimes with figuring out what we should eat on a daily basis.

I am a big fan of looking at other food bloggers sites and getting ideas from them.  There are so many amazing and creative food bloggers out there, its impossible not to be inspired by others. What is amazing about food is that everyone has unique tastes.  Each blogger has a unique voice because they all come from different places.

Cookbooks are also great inspiration. I have so many from different types of restaurants. One of my favorites is from our favorite Mexican restaurant back home in Texas.  I even have a cookbook from French Laundry in Napa, and those recipes are really special. Anyway, the point is, influence can come from anywhere, and if we keep our eyes and ears open to it, you won’t find yourself stuck in a cooking rut for long!

These stuffed peppers, were so tasty, with a Mexican spice flare, and were really satisfying. You are welcome to add cheese on at the end for some extra flavor, but we loved them without it!

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What you need:

  • 1lb ground turkey
  • 1 cup cooked quinoa
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 yellow and red bell peppers, cut in half and seeds removed
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 2-3 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tbsp ancho chili powder
  • 1/2-1 tsp cayenne pepper
  • salt and pepper to taste

Preheat your oven to 400F.

In a large pan heat about a tbsp of oil on medium high heat.

Add in your diced onion and green bell pepper and season with salt and pepper.

Cook for about 7 minutes until translucent, and add in your minced garlic and 1 min later the ground turkey.

Season your turkey with all of your spices, and add more salt and pepper if necessary.

Once your turkey meat is cooked through, add in your quinoa, beans, and corn.

Mix together, and cook for a further 5min or so until the whole mixture is warm.

Stuff your peppers with the mixture, and any excess meat can be served on the side.

Cover your peppers with foil and cook for about 30min.

If you are adding cheese, remove 5 minutes before, add cheese on top, and return to oven for 5 minutes for cheese to melt.

These are great to make ahead and re-heat throughout the week 1 at a time for lunch or dinner.

Enjoy!

 

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Feliz Cinco De Mayo

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Feliz Cinco de Mayo! Now many of you may or may not know, but Cinco de Mayo is not a widely celebrated holiday in Mexico.  However, it has become a large holiday in the US for people to celebrate Mexican culture and drink lots of tequila! So today I am going to take a look back at some our favorite Mexican recipes from the past year.

Tonight I will be attending a charity gala for Sound Waters organization in Stamford, CT, so instead of throwing my own fiesta, I will be celebrating with friends for a good cause.

Obviously we love and eat a lot of Mexican food in our house, so below are just a few of our favorites. This summer I will add in some Enchiladas both verdes and with red sauce and lots of other yummy things, but for now these are all very easy dinners to throw together for any celebrations tonight or through the weekend!

Our go to for Mexican food night with ease is simple tacos.  We have fajitas, fish, shrimp, you name it. The best part about tacos is that the only piece you need to cook are the meat or veggies you are putting inside. If you serve with beans or slaw or guacamole, those are easy things you can throw together or reheat. One of my favorite tacos this year was the shrimp tacos with red cabbage slaw, guacamole and black beans.

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These wen’t down very well, and the recipe could be used on fish or chicken as easily as it was with shrimp.  Now with a dinner that tasty, you need to wash it down with an equally delicious cocktail.  My crowd favorite this year was the ginger jalapeño margarita I made for several parties we hosted. It is spicy, sweet, and just the right amount of strong!

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Another great recipe that would really impress your guests, but is actually so easy, is the shrimp and chorizo chile relleno. Stuffed peppers make for such a beautiful presentation for your guests and are a great way to portion out the perfect dish for your family. These are so packed with flavor, and if you are lucky enough to have any leftover, make the perfect lunch the next day!

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Now if you live in the North East, you might be experiencing rain like us today! It is truly a terrible weather day, and sadly it is meant to rain ALL DAY! This does not need to hinder your celebrations and instead of making summery fish or shrimp tacos, you can try out this salsa verde chicken chili! It is a great new way to make chili, and it will warm you up from the inside out on this dreary day.

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And finally, for the morning after celebrations, many of you will need a good hearty breakfast to absorb the alcohol and fill up your stomach after a rough night. Enter chilaquiles! This is one of the most delicious breakfasts, and everything about it is satisfying. You get a little crunch from your chips, some spice from the salsa, and the healing power of eggs after a big night out.  You cannot go wrong with this one!

Chilaquiles plated

Celebrate responsibly friends, but to honor Mexican culture, make sure you have a great time! I will make sure to toast all of you this evening with a good strong margarita and some dancing to mariachis!

Olé!

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Rustic Chicken

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For my recent birthday, two of our very good friends came into town from Toronto Canada.  One is from Montreal, and our friendship goes all the way back to our days in London.  We have known each other for eight years (which is crazy to think about), and have managed to stay in touch across continents, and through several moves! His partner I met almost four years ago now, and our friendship has grown over the years as well.

Anyway, knowing how much I love cooking, they brought me these delicious artisanal French mustards from Maille in really cool, ceramic refillable pots. One is a black truffle mustard, and the other is a white wine mustard – both so full of flavor and each very unique.

I was very eager to try them both, so I started brainstorming quickly about what I wanted to do with them.  James and I love truffles, so naturally I wanted try that one first. This recipe was such a success, I have now made it twice!

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What you need:

  • 2lbs of chicken (boneless, skinless thighs or breasts)
  • 2 shallots, minced
  • 2 lemons
  • 2 garlic cloves, smashed
  • 1 can artichoke hearts, quartered
  • 2 tbsp capers
  • 1/4 cup black truffle mustard
  • 1 cup dry white wine
  • salt and pepper to taste
  • extra virgin olive oil
  • 1 tbsp butter

Pre heat your oven to 400F.

In a cast iron pan, heat olive oil and butter over medium heat.

Add your minced shallots and cook for about 5 min.

Add in your smashed garlic cloves and cook another minute or two.

Season your chicken with salt and pepper, and add this to the pan to sear the outside.

Cook on each side for about 3-4min until nicely seared, but not cooked through.

Remove the chicken from the pan.

Add in your mustard and white wine.  Cook down for a few minutes until the sauce reduces a bit.

Add your artichokes, capers, and lemon juice and then your chicken as well.

Spoon some sauce over the chicken and place in the oven.

Cook for about 15-20min depending on thickness of chicken.

Always cut through chicken to make sure its fully cooked, if it needs more time, no problem!

Enjoy with roasted potatoes, mashed potatoes, or pretty much anything you’d like.

This sauce is full of flavor, and your chicken will come out so juicy!

 

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Bison and Chicken Fajitas – Taco Tuesday

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Taco Tuesday is a time honored tradition rooted in history from many years ago…. At least it should be! In reality it is not necessarily a centuries old tradition, but for most Mexican American families, there was at least one night a week when we ate tacos. Not always on a Tuesday, in our family we still have Mexican food every Friday, and it is always a day to look forward to.

This week I had the pleasure of going over to a place called Mike’s Organic Delivery in Stamford, CT.  They open to the public every Friday and I went pretty crazy stocking up on meat and veggies. As it says in the name, they deliver locally, but I wanted to check it out myself first before exploring the delivery piece. I even had the pleasure of meeting Mike himself, and he is one great guy!

Getting fresh produce from mostly local farms and other organic farms really makes a difference in flavor. Not all are featured here, but we got avocados, turnips, spinach, a mango and a few other tasty veg, and all have been pretty spectacular. As for the meat, well bison is one of those unique game meats that is insanely lean and full of flavor.  It’s a great alternative to beef when you can find it, and it took to my marinade beautifully!

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What you need:

  • 1/2 lb Bison
  • 1/2 lb chicken breast
  • 1 yellow onion, halved and sliced
  • 2 jalapeños
  • 2-3 limes
  • 2 avocados
  • 2 tomatoes
  • 1 garlic clove
  • 1/4 cup Worcestershire sauce
  • 1 cup of water
  • salt and pepper to taste

Marinate your chicken and bison in a bag or baking dish.  Mix the Worcestershire, juice of two to three limes, water, and salt and pepper to make the marinade and let sit in the fridge for at least an hour.

Meanwhile, I made a quick salsa following my usual recipe, but without roasting the tomato and jalapeños first.  I do prefer the roasted version, but this was a great solution for a weeknight dinner.

Chop your tomato, one jalapeño, and one garlic clove, and put into a food processor. Add in salt and pepper and pulse until mostly smooth.

You can also make your guacamole now by mashing your avocados, and adding salt, pepper, juice from 1/2 lime, and a tablespoon or two of your fresh salsa. To keep it green keep the pit in the guacamole and using plastic wrap, push the wrap up against the mixture and seal it off, leaving no room for air and refrigerate.

Finally you are ready to cook your fajitas and onion.  Using a cast-iron pan or griddle, start with the onions and cook until translucent, about 8 mins.

Then add on your bison and chicken slicing them up to cook more evenly.

If you are using an outdoor grill, you can keep the chicken and bison whole and slice after, but on a griddle, its a little easier to work with the smaller pieces.

Cook through for about 10min, removing your beef or bison sooner depending on how well you like your meat.

Finally warm your tortillas either in the microwave or over the open flame on your stove and enjoy!

Since you can multi-task while the meat marinates, this dish really is so simple to make for a weeknight family dinner.

Buen provecho!

 

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Arroz con Pollo

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On cold wintery nights, sometimes you just want a little comfort food.  One of my favorite things growing up was arroz con pollo, which literally means chicken with rice. It is hearty and so full of flavor. This doesn’t fall into the super healthy dinner options, but its not that bad!

I had a sour stomach the other day, and I was attempting to heed the “B.R.A.T.” diet (Bananas, Rice, Apple Sauce, and Toast). Now being a private chef, eating just plain boiled rice is definitely NOT an option – give me some flavor please! Plus eating only the B.R.A.T. ingredients, you don’t get any protein and are thus hungry. Enter a childhood favorite: Arroz con Pollo.  It is predominantly rice based, but it does have chicken as well and some very nice flavor.

This was James first time to have it, and he enjoyed it a lot. It is kind of a Mexican version of a risotto or paella – what is not to love?

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What you need:

  • 1 1/2 lb chicken thighs (boneless/skinless)
  • 1 medium onion, thinly sliced in strips
  • 1/2 green bell pepper, thinly sliced in strips
  • 1 tomato, thinly sliced in strips
  • 1 small can tomato sauce + 1 can of water
  • 2 cups chicken stock
  • 2 cups of long grain rice
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt +more to taste
  • 1/2 tsp pepper +more to taste

In a large dutch oven, warm about a tablespoon of vegetable oil over medium/high heat.

Chop your chicken thighs into 1″ cubes and season with salt and pepper.

Cook in the dutch oven until about halfway done, 5 min or so, and add in your onion and bell pepper.

Cook a further 7-8min until onion is translucent and the chicken is cooked through.

Add in your rice and diced tomato and cook without any liquid for about 3-4min to get the raw flavor out of the rice.

Add in your garlic powder, cumin, salt and pepper.

Add in the tomato sauce, water, and stock, and season with salt and pepper and stir around.

Once liquid starts to boil, cover the pot and reduce heat to low.  Cook for about 25min, but double check the rice package for timing instructions.

When you are done the onion and bell pepper float to the top, you can either leave them in or pick some of them out to keep the flavor but not bite into large pieces of onion and pepper.

Finally enjoy! This is an easy one to prepare for a lot of people and please a crowd!

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Brussels Sprout Caesar Salad

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Caesar salads are always pretty tasty, but not always your healthiest salad option on the menu.  More often than not, they are made with super creamy dressings instead of the tradition caesar dressing, which has no cream at all. Being lactose intolerant, I have to avoid the really creamy dressings, so I made my own this time, and it was really delicious!

James and I really like to eat a balanced diet, so every now and again we have salads for dinner or other really light options to balance out those days and nights we don’t eat as well.  Yesterday we had cheeseburgers for lunch from our local butcher, but for dinner we had this awesome salad to keep it light.

We had a pretty active day also, which made us feel better about those cheeseburgers.  I took our dog for an hour walk and James went to play soccer with friends.  We also took our dog to the beach in Old Greenwich for a while, and got to enjoy the gorgeous weather.  We’ve had another cold front come in, and it is really starting to feel like winter! We’ve been so lucky to have sunshine and beautiful days, but the temperature is dropping!

Now more than ever, it is important to find balance in your diet and exercise routine as this is the season most people gain on average 10lbs! I really think you should enjoy all of those holiday parties and festivities of the season, but on nights you eat at home, you should find balance and eat well so you don’t break your goals! Forget New Years resolutions, and have a goal for the holiday season instead.  That way, when the new year comes around, you don’t feel like you have to work extra hard to get back to the status quo.

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What you need:

  • 2-3 cups of brussels sprouts
  • 1 pomegranate
  • 1/4 cup shredded parmesan
  • 1/2 cup of olive oil
  • 2 garlic cloves, smashed
  • 1 egg yolk
  • juice from 1 lemon
  • 4 anchovies or anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 1/2 tbsp dijon mustard
  • Croutons if desired
  • fresh cracked salt and pepper to taste
  • 2-3 chicken breasts (optional)

Cut the stem off of the brussels sprouts, and use a food processor to shred them.

Cut open your pomegranate and  add the seeds into your salad along with the parmesan.

Mix together your olive oil, egg yolk, garlic, lemon, anchovies, dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.

Toss the dressing into your salad and top with croutons and enjoy!

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The pomegranate seeds give it a real brightness and fresh flavor.

If you add chicken, I just seasoned mine with salt and pepper and grilled it for a simple flavor to go back to your salad.

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Mexican Chicken Casserole

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Most of you have heard of King Ranch Chicken. It’s a delicious, creamy dish with chicken, corn tortillas, creamy soup, tomatoes, and cheese. It is such a great thing to make ahead and freeze, and an especially great thing to give to friends over the holidays. We cook non-stop during the holiday season, whether it’s baking or just marathon making of side dishes and appetizers, it feels like it never ends.

We have a lot of family in Texas that are unable to get around very much, and this is such a great dish to make as a fresh delivery for a warm winter meal. You can assemble it and freeze it or assemble it and refrigerate it, and your family or friends can just pop it in the oven for a warm, gooey, flavor filled dish.

In my version of King Ranch Chicken, I have reduced the amount of cream soup in half and have added in the tomatillo salsa. This makes it so much lighter, but maintains all of the flavor you are looking for!

P.S. This is also a great option to make with that leftover turkey!

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What you need:

  • 1 whole chicken, cooked and shredded
  • 1 1/2 cups tomatillo salsa
  • 1 can cream of mushroom soup
  • 1 28oz can of chopped tomatoes
  • 1 can chopped green chilies (can substitute these two ingredients with two cans of Rotel chopped tomatoes with green chilies)
  • 1-2 cups of shredded cheese, (cheddar or Mexican blend)
  • 12 corn tortillas
  • salt and pepper to taste

Pre-heat your oven to 350F.

In a large saucepan over medium heat mix together your soup, tomatillo salsa, and 3/4 of your tomatoes. It is a bit of a funky color, but I promise it is delicious!

In a disposable foil tin or a glass baking dish lightly oiled, start layering your tortillas.  Pro-Tip: cut the edges of your tortillas to make more of a square shape for an easier fit in the pan.

Follow the tortilla layer with a layer of shredded chicken and green chilies.

Then spoon over the sauce and sprinkle with cheese.

Repeat this layering process until your dish is full and you have used all of your sauce, chicken, chilies, and cheese.

Bake in the oven for 35-40min and enjoy warm and melty!

 

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Coconut Curry Chicken Thighs

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James and I love curry in almost any form. Thai, Indian, you name it, and we probably love it! When I cook, flavor is the most important aspect.  I make healthy food, but it is so important to me that it be full of flavor! That is why we love curry, it is so full of flavor and depth.

This recipe is a new one for me, but I have to say it was really delicious and very light.  Often people associate curry with being a heavy meal, but this was a really nice way to do it and not feel as though we needed rolling out of the room afterwards.

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What you need:

 

  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tbsp ground curry powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 tbsp fish sauce (or soy sauce)
  • zest of 2 limes
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1/2 cup minced cilantro
  • salt and pepper to taste

Preheat your oven to 400F.

In a dutch oven or cast iron pan, heat your tsp of oil over high heat.

Season your chicken with salt and pepper, and once the pan is warm, place them in skin side down, and cook them for 3-4min per side.

Remove the chicken from the pan.  If you find your pan has a lot of fat or oil in it, dump some out, so the sauce isn’t too oily.

Add in your garlic clove and cook for 1-2min.  Add in your seasoning, fish sauce, and lime zest, and then your coconut milk and chicken broth.

Scrape off any bits stuck to the bottom, simmer your sauce, and then add your chicken back to the pan.

Put the pan in the oven and cook for 25 – 30min until the chicken is cooked through.

Add your chopped cilantro on top and serve with basmati rice or naan bread.

If you want a thicker sauce, after the chicken is cooked, add in some flour or corn starch.

This curry is so flavorful and light, its a great week night option for  the family!

 

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Turkey Chili – Indian Spiced

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Thanksgiving is just over a week away, and I am sure many of you are preparing for it.  I am making lists like a crazy lady of all of the things I need to do and all of the ingredients I need to buy to make the perfect meal.

Most of us have our family traditions, and all of our favorite items to make for the big day, but very often the over looked part is the leftovers.  As I mentioned before I can only eat so much of the same thing over and over again, and even though Thanksgiving is my favorite, even that can get old after 3 or 4 helpings.

You can make some pretty awesome loaded turkey sandwiches, Enchiladas, casseroles, omelets – you name it, and you can make it! Last Christmas, with my in laws in the UK, I made turkey chili using whatever spices they had in their pantry.  They happened to have a lot of Indian spices like curry, marsala, turmeric, etc.. so it took on a new life! It was so tasty, that my skeptical father in law went back for multiple servings!

I’ve recreated this dish here with ground turkey, but honestly, the leftover turkey made it so much more flavorful!

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What you need:

  • 1 yellow onion, minced
  • 1/2 green bell pepper, minced
  • 3 cloves of garlic, minced
  • 1 lb of ground turkey or left over turkey
  • 1 can of diced or crushed tomatoes
  • 1 can white beans, drained and rinsed
  • 1 tbsp curry powder
  • 1 tsp coriander
  • 1 tsp tumeric
  • 1 tsp masala
  • 1 tsp cumin
  • 1/2 tsp of cayenne or Indian Chili Powder
  • 1-2 cup of chicken or turkey stock
  • salt and pepper to taste

In a large pot or dutch oven heat about a tbsp of vegetable oil over medium high heat.

Once hot add in your onion and bell pepper and cook until translucent.

Add in your garlic cloves and your spices and cook for 2 minutes, stirring frequently.

Add in your turkey. If using raw ground turkey, cook for 8 minutes or so until cooked through, if using leftover turkey, cook for 3-4 min to warm and coat with spices.

Add in your tomatoes and stock and season with salt and pepper.

Let simmer for 30min to an hour for the spices and flavors to mix and the broth to thicken.

Add in your beans toward the end of cooking and mix it all together.

Serve with basmati rice or naan or whatever you like.  This is so delicious and such a great way to use that leftover turkey and give it a new life!

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Peruvian Chicken

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I am super stoked it is Thursday. Meaning it’s almost Friday and almost the weekend! It is officially time to start counting down to thanksgiving because it’s two weeks away! Thanksgiving is my favorite holiday.  It is amazing food, no pressure for gifts, and a day when it’s totally acceptable to start drinking around 10am.  All in the name of cooking and family!

As Americans we have a lot to be thankful for, and this year, James and I are hosting our family at our new house. My in-laws are coming in from the UK and my parents will fly up from TX.  The thing we most have in common is a love of food and having a good time. I am so excited to host the first of hopefully many holidays at our new house! James and I have had such an exciting year and it makes us very happy to share it.

You might be asking what Peruvian chicken has to do with thanksgiving, and the answer is… nothing! I just realized Thanksgiving was two weeks away and I got excited!

This recipe is great, and very easy to make.  It’s the perfect Sunday family dinner, and honestly if you wanted to throw out the thanksgiving rule book, it would be a great way to marinate and cook your thanksgiving turkey!

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What you need:

  • 3 minced garlic cloves
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 teaspoons kosher salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon, zested and juiced
  • 4 large chicken breasts or a whole 4lb chicken
  • 1 medium onion, diced

Combine all of your ingredients together except for the chicken in a bowl.

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Put your chicken in a baking dish and cover it with the marinade. Rub it into the skin and the meat itself.  Cover it and put it in the fridge for at least 4 hours.

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This is a great thing to make the night before as the longer it marinates the more flavor the chicken gets.

Heat the oven to 375F and cook the chicken for 60min. If your chicken breasts are smaller cook for less time, but the chicken will come out juicy and full of flavor!

I served mine with black beans and some fresh sliced tomato, but feel free to enjoy it with anything you want!