FC: A trip to the Mexican Market!
1: Here I am in the market! They have chicken feet and soccer cleats!
2: Light Scalloped Potatoes with Roasted Chiles 1 medium poblano chile pepper, halved and seeded 2 tablespoons unsalted butter, plus more for the baking dish 1/2 small onion, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons chopped fresh thyme 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick 2 1/2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1/4 cup grated parmesan cheese Mexican crema or sour cream, for topping (optional)
3: Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces. Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes. Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.
4: Cooking the chicken for the Enchiladas! | Chicken and Black Bean Enchiladas with Gooey Jack Cheese 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note 1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can diced green chiles 1/3 cup prepared salsa, mild, medium or hot 2 tablespoons chopped fresh cilantro leaves 4 (8-inch) flour tortillas 1 1/3 cups shredded Monterey jack and or Cheddar *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
5: Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas 15 minutes, until cheese is golden and gooey!
6: Aaron Sanchez's Mexican Brownies 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequen chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder
7: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
8: Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced | YUMMY!
9: In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
10: Dinner is served!
11: Time to wash the dishes!
12: APPETIZERS: Guacamole Fresh, homemade sauce over medium heat MAIN MEAL: Chicken And Black Bean Enchiladas With Gooey Jack Cheese Tortilla wrapped with chicken, black beans, onions and green chilies' SIDE: Light Potato Scalloped Potatoes With Roasted Chiles Baked potato casserole with layers of poblano chile pepper, garlic, onion and parmesan cheese DESSERT: Aaron Sanchez Mexican Brownies Warm, fudgy, milk chocolate brownies | EL RESTAURANTE DE MARTA