Entries Tagged as 'chicken'

Cumin and Citrus Marinated Chicken

cumin and citrus chicken grill

Wow…it’s been a while since I’ve posted any recipes, huh?  Hopefully, this will mark the beginning of a comeback into the foodblogosphere! 

[Read more →]

Sesame Stirfry and Whole Grain Basmati are my new Favorites

Seriously…have you guys tried whole grain basmati? [Read more →]

A Trip to the Carribbean–Jamaican Jerk Chicken, Sweet Potato Risotto and Coconut Spinach

Google Reader.  It’s one of the things I missed most about not having internet.  I mean, all that gorgeous food, blog after blog of good eats, just waiting to be starred and find their way onto the grocery list.  Darius of Everyday Cooking posted a Caribbean meal that just screamed to be made, like, right that minute. [Read more →]

She’s Back! And Grosser than Ever! Bloody Eyeballs for your Halloween Dining Pleasure.

Heh. And eye thought eye had lost my mojo. Well looky what’s in store for you guys! :D [Read more →]

Spicy Chicken Mexi-burgers with Red Bean “Salsa”

So, here at the canaryhouse, we *love* experimenting with new ways to have burgers.  Not that regular burgers aren’t perfect or anything.  I mean, they are, of course.  Mondays are my busiest day, because I have to restock the pantry after a weekend of intense raiding.  I kid you not, on Monday mornings my cupboards are as bare as Old Mother Hubbard’s, with the exception of the odd can of tomato paste and jar of olives.  The food just seems to evaporate!  So, bright and early every Monday morning, I have to rush off to the markets to replenish the depleted stocks.  One might think, “That isn’t so difficult, why does it take this dipwad a whole day to do that?”  And it’s true.  I mean, if I only had to go to the supermarket, that would be one heck of a long time.  But here’s the thing.  In my neighborhood, we have the organic supermarket, the butcher, the bakery (fresh baguettes and breads of all kinds..yum), the fruit/veggie vendor and the “regular” supermarket.  I need things from all of these places.  Well, “need.”  “Want” is probably a better adjective.  But I tell you, if you could have all of these wonderful places within walking distance, wouldn’t you make the effort to go where the quality and prices are optimal?  So *that’s* why it takes me all day to refill the pantry.

So, is there a point to this story?  Ah yes…there is.  Since food shopping takes up most of my Monday mornings, I’m left with a “What can I make super quick, yet still appealing to Hubs and Kids?” dilemma.  Often times, it’s burgers.  But…I tend to get sick of things fairly easily.  So, in order to shake things up a little, I’m always thinking up new ways to make them, and am on the lookout for others’ ideas as well.  As luck would have it, Terry B, over at Blue Kitchen had posted an incredible looking spicy turkey burger last week.  Well that baby went straight onto the shopping list.  Hell yeah.   I took his recipe and ran with it (as I am wont to do lol).  Thank you for a fantastic recipe, Terry!  We loved it. :D

Ingredients for Burgers:

2 pounds (1 kilo) ground chicken breast
3 cloves garlic, minced
1 large red onion, finely minced
1 egg
2/3 envelope of chili powder (about 2-3 tablespoons)
1 tablespoon ground cumin
1 bunch cilantro, chopped
cayenne pepper to taste
salt and pepper to taste
8 buns, toasted (brush them with a bit of butter, garlic powder and cayenne powder)
8 slices white cheddar cheese
chopped lettuce
1 cup sour cream (or Greek yogurt or Quark cheese)
more chopped red onion
red bean salsa (recipe to follow)

Preparation:

Combine burger ingredients through salt and pepper thoroughly.
Let rest in the fridge for about a half an hour or so.
(make the red bean salsa and toast the buns while you wait)
Form 8 patties, and fry over medium high heat (use a grill pan if you have one). You might need a slight drizzle of oil on the pan so the burgers don’t stick. Also, dampen your hands with water, and the burgers won’t stick to them. Yes, I’m just chock full of tips today. lmfao
Fry about 3-4 minutes per side, until cooked through.
Serve burgers topped with a slice of white cheddar, lettuce, a generous dollop of sour cream, some more onion and some red bean salsa. I also chopped up some avocado and threw that on mine. It was goooooood. :)

Ingredients for Red Bean Salsa:

1 can kidney beans, drained and rinsed
2 roma tomatoes, seeded and diced
2 tablespoons minced red onion
1 clove garlic, minced
1/2 cup sweet corn
1/3 envelope chili powder (about 1 tablespoon)
2 tablespoons chopped cilantro
juice from 1 lemon
cayenne pepper to taste
salt and pepper to taste

Preparation:

Toss everything together and let rest until ready to eat! (This was even better the next day)

——————————————————————————–

Ingredientes para las hamburguesas de pollo:

1 kilo pechuga de pollo (molida/picada)
3 dientes de ajo, majados
1 cebolla roja grande, picadita
1 huevo
2/3 paquete de sazón para chili (2-3 cucharadas)
1 cucharada comino molido
1 manojo cilantro, picado
guindilla molida al gusto
sal y pimienta al gusto
8 panecillos de hamburguesa, tostados (pintar con un poco de mantequilla, ajo en polvo y guindilla molida)
8 lonchas de queso Cheddar blanco
lechuga troceada
1 vaso nata ácida (o yogur Griego, o queso Quark)
mas cebolla roja picada
ensalada de judías rojas (receta a seguir)

Elaboración:

Mezclar los ingredientes para las hamburguesas hasta la sal y pimienta.
Dejar reposar una media hora en la nevera.
(hacer la ensalada de judías y tostar los panecillos mientras esperas)
Formar 8 hamburguesas, y freir a fuego medio alto (utilizar la asadora si la tienes). Quizás necesitarás un rocío de aceite para que no se peguen. También, si humedezcas las manos con un poco de agua, las hamburguesas no se pegarán a tus manos. Sí…soy una fuente de ideas hoy. jeje
Freir unos 3-4 minutos por cada lado, o hasta que estén hechos.
Servir las hamburguesas con una loncha de queso, un poco de lechuga, una buena cucharada de nata ácida (yogur/quark), un poquito más de cebolla y un poco de la ensalada de judías. Yo también piqué un aguacate y lo puse….estaba ricoooo.

Ingredientes para la ensalada de judías rojas:

1 lata de judías rojas, escurridas y enjuagadas con agua
2 tomates roma, sin semillas y picados
2 cucharadas cebolla roja picadita
1/2 vaso maiz dulce
1 diente de ajo majado
1/3 paquete de sazón para chili (una cucharada)
2 cucharadas cilantro picado
zumo de 1 limón
guindilla molida al gusto
sal y pimienta al gusto

Elaboración:

Mezclarlo todo y dejarlo ligar. (esto estaba aún mejor el día siguiente)

On the Grill with La Paella Mixta

I’m sure most of you are already familiar with Paella…one of the quintessential foods of Spain. You’re probably aware that paella is made with rice, saffron, a few vegetables and seafood or meat, or a combination of the two.

paella mixta 

The latter is what I want to share with you today…the Mixed Paella, or Paella Mixta. If you’re like me, whenever you have a meal you like to have a little bit of everything…a taste of each. Paella is perfect for that…you get delicious bites of savory rice combined with prawns, mussels, clams, squid, chicken and pork, a pepper here and there and of course, gaaaaah-lic.

Paella can be made on the stove top, or on a special serpentine heating device specifically designed for paella, on an open flame (this is the best way guys…on the beach, rocks aligned just so to support the “paellera” (paella pan), with a view of the Gods), or, as I’ve done here, on the grill! Now that summer is upon us, I’m sure you’re all looking for new and exciting things to prepare on your grills…I know I am…Alvaro bought a new, behemoth grill…seriously, it’s like at least 3 times the size of our old one. Which wasn’t small. lmao Needless to say, we’ve been grilling more frequently since this purchase, and I’ve grown tired of steaks and burgers. Paella to the rescue! I’d love to hear your grill suggestions, guys….I really need new ideas. What’s your favorite thing to make on the grill? :)

Here’s what you’ll need (approximately):

1 paellera (or other wide, flat grillproof dish–mine is 34cm)

paellera

Ingredients:

good olive oil
4-5 cloves garlic, minced
1 onion, minced
1 pepper, minced
a few thyme sprigs
1 bay leaf
1 small spoonful of Spanish paprika (sweet or smokey, your choice)
6-8 chicken wing drumettes
1/2 pound lean pork, in bite sized pieces
a generous pour of white wine (dry, table wine)
2 packets saffron threads (about 15 threads or so?)
2 cups arborio or other short grained, rounded rice
4 cups chicken broth
sea salt to taste
1 small to medium sized squid, cleaned and cut into rings–don’t you dare throw away those tentacles. I might have to come after you
1 pound clams, soaked in saltwater overnight to remove grit
5-6 mussels, soaked to remove grit, beards removed
1 pound prawns, thoroughly washed
1/3 cup frozen peas

Ya got all that? Whew! lol

Preparation:

First, you’ll need to season your paella pan. I like to buy the regular old metal kind. This means that they need to be seasoned first, much like a cast iron pan or wok. To season it, just lightly oil it, and rub it with a paper towel until mostly absorbed. There should be a thin layer of oil remaining on the surface, but just barely. You’ll need to repeat this after washing, so that your paella pan doesn’t rust.

Ok. Are we seasoned? Good. Let’s get cooking!

Drizzle your paellera with some extra virgin olive oil.
Toss the garlic in first, to lightly brown.

browning garlic

Once the garlic is nice and golden, add in the onion, pepper, thyme and bay.

sofrito

Give it all a good stir, and keep at it until the vegetables are tender.
Add in the paprika and stir again.
Now push the vegetables to one side, and add in the chicken and pork.
You might want to lightly oil the paellera on that side again first.
Season with salt and pepper and brown.
When the meat is nice and browned, add in the wine. I can’t tell you exactly how much…just enough to coat the bottom…probably a good cup to 2 cups?

add in wine

Add in the saffron and stir around.
Reduce this a bit.
Now add the rice and give it a good stir. Really good, because pretty soon I am going to take the spoon away from you. No, I’m not kidding. lmfao
Add the broth.

broth

Arrange your chicken wings now, because you need to retire your spoon until the cooking has finished. I’m serious, now. Resist all urges to stir your paella. It’s imperative for the delicious crust or “costra.”
NO MORE STIRRING!

no more stirring

I MEAN IT! lmao

After about, oh, 10 minutes your paella should be bubbly and goooood looking, like this:

bubbly goodness

Now it’s time to arrange the seafood on top.

seafood

Just put it on there how you want to…I had some leftover prawns, so I threw them on the grill along side the paella for some impromptu pepper shrimp.

dont waste the extra prawns

When your paella is just about done, throw on a generous handfull of frozen peas.

add the peas 

Let it cook until done (you’re allowed to poke a fork in there and check lol)
Once your paella is done, you’ll need to check to be sure there aren’t any unopened clams or mussels. Unopened clams/mussels = very, very bad. Throw them out.

Bad mussel:

bad mussel

Good mussel:

good mussel

Now it’s time to serve!  Just pile a bunch on your plate and serve with a wedge of lemon and a nice hunk of bread.

paella

BTW…that black stuff at the right? The “costra.” Ideally it should be brown, not black, but I overcooked. Ooops! :P

Ps…after you’ve washed your paella pan, you’ll need to season it again to prevent rusting.

canarygirl




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