Puerto Rican Chicken in Green Sauce

I was feeling all domestic today so I threw my apron on and decided to actually cook something.

I found this recipe in Food & Wine's December 2010 issue and I thought it sounded so great because I love cilantro! I was intoxicated by the smell of my food processor blending all of these veggies together. I love using this machine because it makes life so much easier....except for the fact that it lives in the hall closet in my little apartment.

I decided to leave the jalapeno seeds in because I was making this for me and my husband and the children wouldn't be eating it. It is nice and spicy! I think if you leave them out you could serve it to your kids.

I also won't use drumsticks again. It took forever for the them to cook. The boneless thighs were ready long before the drumsticks. If you're using bone in chicken...use the new cook times that I've indicated in the recipe. I also recommend cutting the chicken into smaller piece so that it's easier to eat.

This dish is delicious with lots of salt and lime.  Kind of like Jose Cuervo.  

Puerto Rican Chicken in Green Sauce
adapted from Food and Wine December 2010
my changes in italics

4 skinless, boneless chicken breasts, cut into 1 inch chunks
4 skinless, boneless chicken thighs, cut into 1 inch chunks
Salt and freshly ground pepper
1 teaspoon ground cumin
4 cups packed cilantro leaves
6 garlic cloves, halved
2 large jalapeños, seeded and chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups chicken stock or low-sodium broth
1 1/4 pounds medium red skinned potatoes, cut in half and then sliced 1/4 inch thick
6 limes, cut in wedges
Steamed rice and lime wedges, for serving


Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.


Meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red and green bell peppers, wine and 2 tablespoons of the olive oil and puree.


Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken. Cover and cook on high for 1 hour and 45 minutes 2 hours and 15 minutes, shifting the chicken a few times, until the chicken is cooked through.


Stir the remaining 1 tablespoon of olive oil into the stew. Season the potatoes with salt and pepper and nestle them into the stew. Cover and cook on high, shifting the potatoes a few times, until tender, about 30 minutes 45 minutes. Season the stew with salt and pepper.


Spoon the potatoes into shallow bowls and drizzle with olive oil. Arrange the chicken on the potatoes and ladle the sauce all around. Put in a bowl and serve with rice and lime wedges.

Wynkoop Brewing Co.

A few months ago we were traipsing around Downtown Denver because we were participating in a scavenger hunt for Denver Arts Week and it brought us to Wynkoop Brewing Co.  We were hungry so instead of just having a pint of beer we decided to eat lunch.

I love cheese steak sandwiches so I was really excited to see one on the menu.  The thinly sliced steak was really well seasoned and the onions, peppers and mushrooms were tender and juicy.  Fabulous cheesy goodness!  I ate all of it and most of the fries too.  I was hoping that all of the walking would counter-balance the calories.

My husband was in the mood for breakfast so he ordered from the brunch menu.  He loved his Eggs Benedict and even ordered a side of pancakes.  It went great with his beer.  Weirdo.

We had the kids with us and they ordered a root beer and the kids Mac and Cheese.  As soon as it came to the table I knew I was going to be eating some of their meal too because it was made with white cheese.  I was almost reluctant to let them eat it because if they really liked it...they may never eat the boxed Mac and Cheese again!

By the way, they also make an adult sized version with beer bread crumbs and you can add chicken or sausage to it.  YUM!

Wynkoop Brewing Co.
1634 18th Street
Denver, CO 80202
303.297.2700
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Denver Restaurant Week 2011

I feel like I've been waiting my WHOLE life for this.

Or at least 4 years....since I moved away to the land of canned and bland food. (Utah)

February 26 - March 11 2011 is Denver Restaurant Week.  Wait a minute.  Isn't that TWO weeks?

Here is the List of Restaurants for Denver Restaurant Week! If you click on the bars at the top of the Denver.org website..you can look for restaurants by neighborhood and by cuisine.  Participating restaurants will offer a multi-course dinner for the fixed price of $52.80 for two or $26.40 for just one person.

It's going to be hard for me to choose between:

Argyll Gastro Pub

Le Central French Restaurant

CRU Wine Bar

Euclid Hall Bar and Kitchen

Venue

Strings

D Bar Desserts

Mikuni Japanese Restaurant

 240 Union

I may have to put them all in a hat and pick one....or visit them all!

Gowalla Taste of Lakewood

Are you on Gowalla yet?  It's like Foursquare but a little bit cooler!  What I like about it is that you can create trips.  There are trips for all kinds of things...Disney, Pub Crawls and Foodie Adventures.

iKeith and I sat down one day and made up a trip for our little suburb.  Lakewood Colorado!

The Yard House
TOTTS (Talk of The Thai)
Jose O'Shea
240 Union
Little India (best Indian)
Twisters (best Fast Food)
Lakewood Grill
Szechuan Chinese (best Chinese)
Westwood Grill (best Huevos Rancheros)
Taste of Denmark 

Yorkshire Pudding Popovers

These popovers were light, fluffy and the perfect mate to the Prime Rib! I fell in love with them and I'm trying to think of other things to make them with.

Yorkshire Pudding Popovers
adapted from Steamy Kitchen and Cooks Illustrated

3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3/4 teaspoon table salt (1 1/2 teaspoons kosher salt)
1 1/2 cups unbleached all-purpose flour, sifted
3 tablespoons beef fat (from your Prime Rib Roast or bacon grease)

1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.

2. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.

3. Stir 1 tablespoon of the beef fat into the batter.

4. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.

5. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.

6. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.

Carmelized Brussels Sprouts with Cranberries and Bacon

I was in such a rush to get dinner on the table Christmas Day that I didn't take pictures of any of the food.  Food Blogger FAIL!  But you see...it wasn't my fault.  My cooking partner...misjudged what time he needed to start the meat...and it put us very behind schedule.

I think I know why Martha divorced her husband.  I think they prepared Christmas Dinner together!

Just kidding. 

These Brussels Sprouts are delightful. Fresh, sweet and bacony. Is bacony a word? I love things that are bacony. Bacon could be one of my favorite foods.

Caramelized Brussels Sprouts with Cranberries and Bacon
adapted from Food Network

6 cups water
Salt
2 pounds fresh Brussels sprouts
5 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper

In a large pot, over high heat, bring the water to a boil. Salt the water and add the Brussels sprouts. Cook the sprouts until almost done, about 8 to 10 minutes.

In the meantime, in a saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.

Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

Christmas 2010 Appetizers

Cream Cheese Roll Ups

2 jars Hormel dried beef (found in canned meat section)
1 8 oz tub WHIPPED cream cheese
1 can diced green chilies

Mix cream cheese and chilies together.  Spread into piece of dried beef and roll up! Chill for at least 3 hours. These can be made 2 days ahead of time.

Blue Cheese Dip

2/3 cup sour cream (can be fat free)
1/2 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper (optional)

Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.  Chill for 2 hours before serving. Serve with cut veggies and can also be used to dip hot wings.