Crispy Cilantro & Lime Chicken Thighs

This chicken dish is so quick and easy to make. I suggest you get your local butcher to remove the bones for you to save some time, I on the other hand welcome the pratice. The skin on this chicken becomes so crispy its like fried chicken minus the thick breading. The lime zest adds a nice freshness to the skin. I love this recipe because you can honestly use any herbs you have. I like using lemon zest with fresh thyme, fresh rosemary, or fresh dill. I even think orange zest with ginger or basil would be great combinations.

1. 4 ( 1 1/4 lb) chicken thighs
2. 2 tbsp cilantro ( chopped)
3. 2 tsp lime zest
4. 1 1/2 tsp kosher salt
5. 1 tsp fresh cracked pepper
6. 1 tbsp olive oil
7. 2/3 cup low sodium chicken stock
8. 2 tbsp lime juice

Remove bones and excess skin from chicken thighs, leaving skin intact. Combine cilantro (reserve 1/2 tbsp), lime zest, salt, & pepper. Rub mixture all over chicken. Heat 1 tbsp oil in a non stick skillet over medium heat, add chicken skin side up, and cook 5 minutes, turn chicken skin side down and place a heavy pot or skillet on top of the chicken, this will help the skin get really crispy. Cook the chicken for 10-12 minutes or until cooked through.

Transfer chicken to plate, set aside. Pour out all grease and oil from pan and add the lime juice, then add the chicken stock, let this reduce down on medium heat for about 3-4 minutes. Spoon over chicken.

Chicken Chili Verde

Tomatillos, Tomatillos, Tomatillos where have you been all my life?? Maybe I've seen you before but was creeped out by your looks, I mean you are green, have an awkward tomato shape, and are covered in a husk <- I thought only corn had husks?! Boy am I glad I decided to give you a try! This soup certainly highlights the tomatillo and is without a doubt a refreshing summer soup. The ingredients in this soup can be switched up to your liking by omitting the beans and adding a small pasta, or white rice. I also will add sweet summer corn next time I make this <--- which will be very soon! Adapted from http://ourlifeinthekitchen.com/?p=2204

1. 3 cups cooked chicken ( I used a rotisserie)
2. 1 lb Tomatillos ( husk removed, cleaned, cut into quarters)
3. 1 large white onion ( chopped)
4. 4 cloves of garlic ( minced)
5. 3 limes ( the juice of two, and one cut up into quarters)
6. 2 jalapenos ( chopped & seeded unless you like it spicy)
7. 1 can cannellini beans ( drained and rinsed)
8. 3 tbsp chopped cilantro
9. 2 tsp cumin
10. 1/2 chili powder
11. 6 cups low sodium chicken stock
12. olive oil
13. salt and pepper

Saute the onions on medium in a large pot in olive oil until soft but not brown, add garlic cook another minute, add cooked shredded chicken, tomatillos, jalapenos, chicken stock, rinsed & drained beans, lime juice, cumin, and chili powder, let simmer for 30 - 40 minutes uncovered or until the tomatillos are tender. Add chopped cilantro the last ten minutes of cooking to keep the color and freshness.

I added lime wedges and a couple pinches of fresh cilantro to my soup bowl..

Enjoy :)

Poblano & Potato Soup

I really am loving soup these days, it might have something to do with being able to use random ingredients in your refrigerator, or the convenience of them being so easy to make <- either way I am smitten with them. The Poblano & Potato Soup on it's own is stunning! When you add the smoked paprika oil, crispy bacon, and cilantro lime sour cream you get a mouthful of tasty morsels that will blow you away! no lie... The spiciness of the poblanos is softened with the sour cream and the potato's add a nice texture to the soup. Next time I make this I will add lentils because I think it will add that protein I was missing.

Adapted from Bitchin Camero
Poblano & Potato Soup

1. 4 slices thick cut bacon
2. 1 large white onion (diced)
3. 3 garlic cloves (chopped)
4. 1 shallot (diced)
5. 2 poblano peppers ( sliced)
6. 1 lb of red, yellow, or purple creamer potatoes ( peeled & diced)
7. 3 cups chicken stock
8. salt and pepper to taste

Cook bacon over medium low heat in a large pot until the bacon is crispy, remove with a slotted spoon and drain the bacon on a paper towel. set aside. Drain all the bacon fat except for 2 tbsp

Use 2 tbsp of the bacon fat to saute your onions.

Saute the onion for 7-8 minutes but do not brown, add poblanos, saute for another 5 minutes, add garlic & shallot, saute for another minute. Add the potatoes and stock and bring to a boil. Reduce heat to simmer and allow to simmer for 20- 30 minutes or until the potatoes are fork tender.

While the soup is cooking prepare your toppings

Smoked Paprika Oil

1. 1/2 tsp smoked paprika
2. 2 tbsp olive oil

Combine the oil and paprika in a cup, stir to combine, set aside.

Cilantro Lime Sour Cream

1. 1/2 cilantro ( chopped fine)
2. 1/2 cup sour cream
3. 1 tbsp lime zest
4. 1/2 tbsp fresh lime juice

Chop cilantro, zest lime with a microplane grater, add lime juice, and sour cream, stir to combine. set aside

When the soup if done cooking, take it off the heat and use either an immersion blender or blender. Puree the soup until smooth. Season to taste with salt and pepper.

Put soup into bowls and drizzle with paprika oil, top with cilantro sour cream, and crispy bacon.

Sun Dried Tomato and Goat Cheese stuffed Burger topped with Caramelized Onion Relish and Garlic Aioli

1. Of course my first blog post would be a burger! I love burgers and plan on making one burger a week for the rest of my life! Tonight I made a burger stuffed with creamy goat cheese and sun dried tomatoes marinated in herb oil. I topped it with an onion relish I learned how to make in culinary school. The onions really turn into something special when you reduce them in rice wine vinegar then caramelize them. I also made an aioli <- don't let the name scare you away, it's just a fancy way of saying garlic mayonnaise. If you have never made homemade mayo before you do not know what you are missing! The taste is so fresh and light...

• Goat Cheese and Sun Dried Tomato stuffing

1. 6 oz fresh goat cheese
2. 1/4 cup sun dried tomatoes in herb oil ( chopped)
3. 1 1/2 lb ground round ( 80/20)
4. Montreal steak seasoning

Mix the goat cheese and sun dried tomatoes together in a bowl, set aside. Form 8 even thin patties, about 1/2 inch thick, put 1 1/2 tbsp of the stuffing into a ball then place it in the center of 4 patties. Top each with another patty and seal edges. Season patties with Montreal steak seasoning. In a medium skillet over medium high heat, sear the burgers 4 minutes on each side.

Caramelized Onion Relish

1. 1 large white onion (sliced thin)
2. 1/4 cup rice wine vinegar
3. tbsp butter
4. salt and pepper

In a non stick skillet over medium low heat saute the onions in butter and season with salt and pepper. Add the rice wine vinegar and reduce down. Once all the rice wine vinegar has cooked out lower the heat to low and allow the onions to caramelize. The onions will take about 10 - 15 Minutes to caramelize.

Garlic Aioli

1. 1 garlic clove
2. 2 egg yolks
3. 1 tsp rice wine vinegar
4. 4-6 tbsp of a good olive oil
5. salt and pepper to taste

Grate the garlic clove on a *micro plane grater* ( I recommend this highly) if you do not have a micro plane grater you can chop the garlic very fine till it is almost into a paste. Combine the egg yolks, garlic, rice wine vinegar, salt, and pepper into a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

***** A micro plane grater is such a great kitchen tool. You can use it to grate cheeses easily, its a great zester for citrus, and I love to use it to grate my garlic into recipes. It's a lot faster than chopping it and makes it turn into a paste.