The Menu
Chicken Breasts in Poblano Sauce
Mexican Roasted Potatoes
Cilantro and cantaloupe green salad with citrus chili dressing
Baked Bananas With Brown Sugar
The Recipes
Chicken Breasts in Poblano Sauce
serves 4
An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.
htt p://recipeland.com/recipe/v/Chicken-Breasts-in-Poblano-Sauce-41572
2 tablespoons butter
2 each poblano peppers, seeded, sliced into 1/4 inch strips
1 medium onion, sliced 1/4 inch thick
4 each chicken breast halves, boneless and skinless
salt and freshly ground black pepper
1/2 cup sour cream
1/2 cup milk
1/2 pound Monterey jack cheese, grated
Preheat the oven to 350ºF.
Melt the butter in a large heavy skillet over medium-high heat.
Meanwhile, rinse and dry the chicken breasts with paper toweling. Season both sides of each chicken breast with salt and pepper.
When the skillet is hot add the chicken breasts and cook until well browned, about 5 minutes per side. Ideally you will develop a fond in the pan (brown bits) that will help flavor the sauce.
Remove the chicken breasts and arrange in a baking dish in a single layer.
Add the onion to the skillet and cook for a few minutes. Season with a bit of salt. Add the poblano peppers and cook for about 10 minutes until both the onions and poblano are softened.
Remove from heat and transfer to a blender along with the sour cream and milk. You may wish to use less milk for a thicker sauce.
Taste and season with salt and pepper as needed. Pour the sauce over the chicken and sprinkle the cheese on top.
Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.
Mexican Roasted Potatoes
These flavorful potatoes highlight oregano, cumin, and garlic with a light kick from cayenne pepper. To finish things off, lime juice is splashed over the steaming hot potatoes, adding another layer of flavor. Delicious and flavorful they make a fun change from our usual Spanish rice.
By the way, the Dijon style mustard is totally not culturally accurate, but it adds a wonderful element so I couldn’t help add it in. You could add more heat by increasing the cayenne powder, for those who like things spicy.
http://www.thenourishinggourmet.com/2008/12/mexican-roasted-potatoes-2.html
8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard
1 lime, juiced (or more to taste)
1-Preheat the oven to 400ºF.
2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).
3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.
Cilantro and cantaloupe green salad with citrus chili dressing
OK< I know it's the middle of Winter and there is NO cantaloupe to be found out there, BUT use an orange or a pear, or even grapes!!
http://mimicooks.wordpress.com/2007/09/21/the-kind-of-salad-mexican-restaur
ants-should-serve/
Dressing:
½ cup olive oil
juice of 1 orange
juice of 1 lime
1 tsp chili powder
½ tsp ground cumin
salt to taste
Salad:
½ head of red leaf lettuce, washed and torn into bite sized pieces
½ large cucumber, peeled and chopped
6 radishes, sliced
1 small red pepper, sliced
¼ – ½ cantaloupe, chopped
½ red onion, thinly sliced
2 handfuls chopped cilantro
Mix together citrus juices, chili powder, cumin and salt. Slowly pour oil into citrus mixture as you whisk with a fork or small whisk. Set dressing aside.
Chop and slice all of your salad ingredients and add them to a large bowl. Add as much dressing as you like to the salad and toss. This makes close to a cup of dressing and the dressing is pretty thin. I use it all but you may want to add less, toss and taste. If you feel like you need it all, add it all.
Baked Bananas With Brown Sugar
serves 4
Bananas are baked with butter and brown sugar, and easy dessert for banana lovers.
http:/ /www.recipekey.com/therecipes/Baked-Bananas-With-Brown-Sugar
4 Bananas firm
5 teaspoons Butter, melted
Salt pinch
3 tablespoons Brown Sugar firmly packed
1. Preheat oven to 375ºF.
2. Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt.
3. Sprinkle brown sugar evenly over bananas.
4. Bake for 15 to 18 minutes, or until bananas are tender.
5. Serve with syrup or a dessert sauce, if desired
Chicken Breasts in Poblano Sauce
Mexican Roasted Potatoes
Cilantro and cantaloupe green salad with citrus chili dressing
Baked Bananas With Brown Sugar
The Recipes
Chicken Breasts in Poblano Sauce
serves 4
An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.
htt p://recipeland.com/recipe/v/Chicken-Breasts-in-Poblano-Sauce-41572
2 tablespoons butter
2 each poblano peppers, seeded, sliced into 1/4 inch strips
1 medium onion, sliced 1/4 inch thick
4 each chicken breast halves, boneless and skinless
salt and freshly ground black pepper
1/2 cup sour cream
1/2 cup milk
1/2 pound Monterey jack cheese, grated
Preheat the oven to 350ºF.
Melt the butter in a large heavy skillet over medium-high heat.
Meanwhile, rinse and dry the chicken breasts with paper toweling. Season both sides of each chicken breast with salt and pepper.
When the skillet is hot add the chicken breasts and cook until well browned, about 5 minutes per side. Ideally you will develop a fond in the pan (brown bits) that will help flavor the sauce.
Remove the chicken breasts and arrange in a baking dish in a single layer.
Add the onion to the skillet and cook for a few minutes. Season with a bit of salt. Add the poblano peppers and cook for about 10 minutes until both the onions and poblano are softened.
Remove from heat and transfer to a blender along with the sour cream and milk. You may wish to use less milk for a thicker sauce.
Taste and season with salt and pepper as needed. Pour the sauce over the chicken and sprinkle the cheese on top.
Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.
Mexican Roasted Potatoes
These flavorful potatoes highlight oregano, cumin, and garlic with a light kick from cayenne pepper. To finish things off, lime juice is splashed over the steaming hot potatoes, adding another layer of flavor. Delicious and flavorful they make a fun change from our usual Spanish rice.
By the way, the Dijon style mustard is totally not culturally accurate, but it adds a wonderful element so I couldn’t help add it in. You could add more heat by increasing the cayenne powder, for those who like things spicy.
http://www.thenourishinggourmet.com/2008/12/mexican-roasted-potatoes-2.html
8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard
1 lime, juiced (or more to taste)
1-Preheat the oven to 400ºF.
2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).
3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.
Cilantro and cantaloupe green salad with citrus chili dressing
OK< I know it's the middle of Winter and there is NO cantaloupe to be found out there, BUT use an orange or a pear, or even grapes!!
http://mimicooks.wordpress.com/2007/09/21/the-kind-of-salad-mexican-restaur
ants-should-serve/
Dressing:
½ cup olive oil
juice of 1 orange
juice of 1 lime
1 tsp chili powder
½ tsp ground cumin
salt to taste
Salad:
½ head of red leaf lettuce, washed and torn into bite sized pieces
½ large cucumber, peeled and chopped
6 radishes, sliced
1 small red pepper, sliced
¼ – ½ cantaloupe, chopped
½ red onion, thinly sliced
2 handfuls chopped cilantro
Mix together citrus juices, chili powder, cumin and salt. Slowly pour oil into citrus mixture as you whisk with a fork or small whisk. Set dressing aside.
Chop and slice all of your salad ingredients and add them to a large bowl. Add as much dressing as you like to the salad and toss. This makes close to a cup of dressing and the dressing is pretty thin. I use it all but you may want to add less, toss and taste. If you feel like you need it all, add it all.
Baked Bananas With Brown Sugar
serves 4
Bananas are baked with butter and brown sugar, and easy dessert for banana lovers.
http:/ /www.recipekey.com/therecipes/Baked-Bananas-With-Brown-Sugar
4 Bananas firm
5 teaspoons Butter, melted
Salt pinch
3 tablespoons Brown Sugar firmly packed
1. Preheat oven to 375ºF.
2. Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt.
3. Sprinkle brown sugar evenly over bananas.
4. Bake for 15 to 18 minutes, or until bananas are tender.
5. Serve with syrup or a dessert sauce, if desired
