Tag Archives: fresh squeezed

south of the border…

So tonight was a nod to a summer favorite… guacamole! It’s been what feels like a while since I’ve made a fresh, creamy batch. Since we couldn’t [well I guess we could have] just eat a bowl of freshly made guacamole, I thought why not make a whole meal around it!
So marinated skirt steak fajitas and arroz con crema seemed to be the perfect idea… To top the fajitas, sautéed onions and peppers and fresh squeezed lime juice.
For the arroz con crema… I prepared some rice. Once the rice was done, in went two cups of heavy cream, chopped roasted poblano peppers [just tossed on the grill until charred, covered with plastic wrap and then peeled], pozole, cilantro, monterey jack and cojita cheeses. Everything was stirred until combined, melted and creamy!
To build up these skirt steak fajitas… a spoonful of the arroz con crema was spread on a tortilla, along with the sautéed onions and peppers, the grilled skirt steak, a dollop of the guacamole and a squeeze of the lime juice.
Each bite was full of so many different flavors… creamy, citrusy, sweet, savory! Guacamole thank you for an exciting meal…

at a low simmer…
-R

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spicing things up!

So tonight, after a long day, I craved something delicious, yet simple to prepare… I decided on a spicy chicken dish that I have made in the past and always enjoyed.
First things first… a solid prep of all necessary ingredients so my cooking is fun and not feeling like a chore! Diced onions, charred tomatillos and jalapeños, minced garlic, chicken thighs that I salted, some chicken stock, freshly squeezed lime juice/zest and a hit of white wine.
I browned the chicken and set it aside, next the onions got a workout and sweated like they have never sweated before… once the onions were softened, the garlic was tossed in to cook for a few. The chopped tomatillos and jalapeños were stirred in, along with some white wine. Once slightly reduced, in went the chicken stock and fresh lime juice and zest. A nice sprinkling of salt and a quick taste to be certain we took the correct turn at the ‘light’ and were headed in the right direction!
Once everything was A-OK, the chicken was nuzzled back in to the liquid, brought to a boil [then dropped to a simmer], covered and cooked for twenty-five minutes. After twenty-five minutes, the lid came off and cooked for another twenty until the sauce reduced a bit more.
A quick final taste for seasoning and it was time to plate this up…
Perfectly spicy, slightly zesty and full of all the wonderful flavors one would expect!

at a low simmer…
-R

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