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Recipes
Chipotle Enchiladas
By garciamoss
1. Preheat oven to 400ºF
- 1/2 cup vegetable oil
- 2 small green squash
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chipotles in adobo
- 1 jar (1 lb. 8 oz.) pasta sauce
- 1/2 cup low-fat sour cream
- 3 cups precooked chicken, shredded
- 16 corn tortillas
- 1/2 cup crumbled queso fresco
- 1 radish, julienned (optional garnish)
- 1 avocado, sliced (optional garnish)
Maple and Chipotle Broiler-Barbecued Chicken Thighs
By garciamoss
When it's too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler
- Tip:
- For the sauce
- 1/2 cup ketchup
- 1/3 cup pure maple syrup
- 2 Tbs. mild unsulfured molasses
- 2 Tbs. cider vinegar
- 1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)
- 1 Tbs. Worcestershire sauce
- 1 tsp. dry mustard
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- For the chicken
- 1 Tbs. sweet smoked paprika
- 1 Tbs. packed dark brown sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. chipotle powder
- Kosher salt and freshly ground black pepper
- 8 large bone-in chicken thighs (about 3 lb.), skinned
- Vegetable oil, for brushing
- Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.
Adobo Chicken with Grilled Chile Limon Corn
By garciamoss
Perfect flavors in this dinner of Adobo Chicken and Grilled Chile Limon corn
- For the Grilled Chile Limon Corn:
- 2 2 2 tablespoons canola oil
- 1 1 1 small white onion, chopped
- 3 3 3 garlic cloves, chopped
- 10 10 2-inch guajillo chiles, stemmed, seeded and broken into 2-inch pieces
- 4 4 4 chile de arbol, stemmed
- 1 1 1 tablespoon ground cumin
- 1/2 1/2 tablespoon 1/2 tablespoon Mexican oregano
- 2 2 2 cups chicken broth
- Salt and freshly ground pepper
- 1 1 4 whole chicken (about 4 lbs.), cut into pieces (leave skin on)
- 6 6 6 ears of corn, cleaned
- Tajín brand, chile limon powder
- Salt and fresh cracked pepper
- Olive oil or canola oil
- Chopped cilantro
- Lemon or Lime wedges
Crêpes with Salted-Butter Caramel
By garciamoss
Mix the crêpe batter. In a large bowl, combine the flour, sugar, and salt and make a well in the center
- For the crêpes:
- 2 1/3 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- Pinch of fine sea salt
- 4 large eggs
- 3 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 2 tablespoons orange flower water
- For the salted-butter caramel sauce:
- 3/4 cup granulated sugar
- 1/4 cup heavy cream, warmed
- 3 tablespoons salted butter (if using unsalted butter, add a generous pinch of salt)
- 1/4 teaspoon fleur de sel
Classic Chicken Piccata
By garciamoss
Cut one lemon in half lengthwise
- 2 large lemons
- 6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
- 1 pinch salt
- 1 pinch black pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 small shallot, minced (about 2 tablespoons)
- 1 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, minced
- Couscous or angel hair pasta, for serving
Pumpkin Spice Syrup
By garciamoss
Why spend close to five dollars for a latte at your local coffee shop when you can make your own at home for pennie...
- 1 and 1/2 cups water
- 3/4 cup light or dark brown sugar
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 cup pumpkin puree
- 1 and 1/2 tablespoons vanilla extract
Cranberry-Honey Spice Pinwheel Cookies
By garciamoss
These cookies boast a bright, zesty filling and spicy aroma
- Filling:
- 1 1/2 cups sweetened dried cranberries
- 1 cup cranberries, fresh or frozen, thawed
- 1/2 cup honey
- 2 teaspoons freshly grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom, or allspice
- Dough:
- 2 1/3 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 1/4 teaspoons baking powder
- Scant 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom, or allspice
- 1/3 cup canola oil
- 3 1/2 tablespoons butter, melted and cooled
- 1 cup sugar
- 1/3 cup honey
- 2 large eggs
- 3 tablespoons low-fat milk, plus more as needed
- 2 1/2 teaspoons freshly grated orange zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Smoky Deviled Eggs with Greek Yogurt
By garciamoss
Slice the eggs in half and scoop the yolks into a bowl
- 6 eggs, hard-boiled and peeled
- 1/2 to 1 cup Greek yogurt
- 2 tablespoons sun-dried tomatoes, finely chopped
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more for the shallots
- 1 shallot, thinly sliced
- 1/4 cup vegetable or peanut oil
Seared Scallops with Cauliflower, Brown Butter, and Basil
By garciamoss
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot
- 3 Tbs. extra-virgin olive oil
- 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 Tbs. unsalted butter
- 1 large shallot, minced
- 1/2 cup dry vermouth
- Kosher salt and freshly ground black pepper
- 8 large fresh basil leaves, thinly sliced
Rose, Orange, and Cardamom Mini Layer Cakes
By garciamoss
This recipe should make four 3-layer mini cakes
- For the cake:
- 3 cups cake flour
- 1 tablespoon + 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon ground cardamom
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- Zest of one large orange
- 1 teaspoon vanilla bean paste
- 4 large eggs
- 2/3 cup whole milk
- 2/3 cup buttermilk
- 1/4 cup fresh orange juice
- For the filling:
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese
- 3 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Zest of half large orange
- 2 tablespoons fresh orange juice
- For the frosting:
- 6 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon rose extract (or to taste) or 1 tablespoon rose water (or to taste)
- 1-2 drops pink food coloring (optional)