Featured MenuPrint Menu »Share Menu »
What's for Dinner?
May 7, 2010
I usually start thinking about this right after breakfast. HA! But, I am a chef, so, I am kind of always thinking about food, meals, lists of ingredients, etc… I thought, hey, I can help answer this age old question of “What’s for dinner?” How? By telling you! No really, I have so many ideas, flavors, and recipes swirling around in my head. I have decided that I could really answer this question over and over again and at the same time offer some assistance to those of you who may be stumped, bored, uninspired, tired of the same old TV Dinner (just kidding, I know you never eat TV dinners). And of course if after you read this and you feel the burning question of “What’s for Dinner?” has been answered to your satisfaction but your hands think it is easier to press the speed dial to pizza, I want you to call me instead and I will make it for you! In fact, I will make it for you and bring it to you!
Enjoy!
Jen
- Pan Roast Chicken w/ Mole Spice Rub
- Mexican Rice w/ Cumin and Tomatoes
- Grilled Zucchini w/ Mexican Oregano
Pan Roast Chicken w/ Mole Spice Rub
1 whole 4 1/2-5 pound roasting chicken
1 teaspoon salt
1 tablespoon New Mexican chili powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground pepper
1 teaspoon dried or fresh chopped oregano
1 teaspoon unsweetened cocoa powder
2 1/2 teaspoons brown sugar
Sprinkle the chicken on both sides with salt and fresh ground pepper and set aside. In a small bowl, combine the teaspoon of salt, chili powder, paprika, cumin, teaspoon pepper, oregano, cocoa powder and brown sugar and mix well. Rub 1-2 tablespoons of the spice mixture over the chicken and under the breast and leg skin. Cover and refrigerate over night, or can be roasted right away depending on your time.
Preheat oven to 400 degrees. Place an ovenproof skillet, large enough to hold the chicken, into the hot oven for about 15 minutes or until it sizzles with a splash of water. Pat chicken dry with a paper towel, being careful not to remove too much of the spice rub. Place chicken breast side down in the hot pan and put back into the oven for 30 minutes. Turn chicken over with tongs and roast another 30-45 minutes or until the temperature reads 175-180 degrees in the thickest part of the leg, or the juices run clear. Remove from the oven and let rest for 15 minutes before carving. Serve w/ Mexican rice and grilled zucchini
Mexican Rice w/ Tomatoes and Cumin
1 tablespoon vegetable oil
1 cup chopped yellow onion
1 clove garlic, minced
1 cup diced tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1 cup brown texmati rice
1/2 teaspoon salt
1 3/4 cup water
Heat the oil in a medium saucepan over medium-high heat. Add the chopped onion and sautee until translucent. Add the garlic tomatoes and spices, continue cooking, stirring occasionally, until tomatoes begin to break down. Add the rice and salt and stir to coat. Add the water and bring to a boil. Lower heat to a simmer, cover and cook 45 minutes or until the water is absorbed. Season with salt and pepper, fluff with a fork and serve.
Grilled Zucchini w/ Fresh Mexican Oregano
2-4 medium zucchini, sliced into 1/2 inch rounds
1 tablespoon olive or vegetable oil
Salt and fresh ground pepper
2 tablespoons chopped fresh Mexican oregano (can substitute regular fresh oregano)
Heat the grill or grill pan over medium-high to high heat. In a large bowl, toss the zucchini with the olive oil, 1 teaspoon salt and fresh ground pepper. Put the zucchini on the hot grill and cook, uncovered, until distinct grill marks on one side. Turn with tongs and grill the other side. Return to the bowl and toss with the chopped oregano. Serve.
