Eat More Chikin!

I’ve been craving chicken all this month, I don’t know why but it’s such an intense craving that I had to make not one but two separate chicken dishes! Each is so different from the other that at least one of these recipes is sure to satisfy even the fussiest eater! Plus if you are anything like me and truly believe that variety is the spice of life, then you will surely appreciate this culinary journey through India and Spain!

A lot of people I have met and know are super intimidated by Indian cooking. They love the curry but want it in a hurry! But with a little more effort than ordering take out might need, you can have your curry and eat it too! Trust me folks! You won’t regret trying this recipe out! Don’t be intimidated by the number of ingredients!

Karahi Chicken in a Spinach Tomato curry

2 boneless/skinless chicken breasts (you can use chicken with the bone in, or however you prefer it)

4-5 tbsp of vegetable oil (Olive oil will do as well)

1 bunch of spinach

1 large can of tomato puree

3 cloves of garlic, finely chopped

2 tsp minced ginger

½ onion finely shopped

½ red bell pepper thinly sliced

1 Japaleno thinly sliced (you can chose to leave this out if you don’t like your curry very spicy)

A few strands of saffron – very little goes a long way! (Optional) (Dilute the saffron in 1-2 tsp of warm water)

1 cup of water

3-4 tbsp of heavy cream (Optional)

Spices

2 tsp Turmeric

3 tsp red chili powder

3 tsp cumin powder

4-5 tsp of curry powder (you can use garam masala as a substitute)

Salt and pepper to taste

For the curry:

1. Start by sautéing the onions, chopped garlic, ginger, jalapeno and red peppers in a heated wok, in vegetable oil; for 7-10 minutes or until they start to caramelize.

2.  Once the onion mixture is caramelized; add all the listed spices and continue to sauté for another 10 minutes. You are now cooking the spices so they release their flavor. (At this point you may need to add a few extra tbsp of oil)

3. In the mean time, blanch the spinach in hot water for a 3-5 minutes and drain. Then transfer the spinach to a food processor and pulse until it’s pureed. 

4. Now add the pureed spinach and tomato to the cooking spices and mix well. Lower the heat, cover the wok and let it simmer for 15 minutes (stir occasionally so the mixture does not stick) 

5. Now begin adding the cup of water, a little at a time, constantly incorporating the water before adding more. You will now see texture and color of curry developing!

Cover the wok again and let the curry simmer for another 10 minutes.

Meanwhile, prepare the chicken. Cut the chicken breasts into bite sizes pieces.

1. In a separate skillet, heat some oil and sauté the chicken pieces for 5 minutes (you don’t want to cook them through but don’t want them to be completely raw either!)

2. Add the chicken into the curry and let it simmer until the chicken is completely cooked (approximately 10-15 minutes).

3. Finish the curry off by adding the saffron and the heavy cream; mix to incorporate.

Serve with simple steamed Basmati rice or Naan, or just even slices of white bread AND an ice cold Beer! Enjoy!!

Moving on to Mexico and my love for all things Adobo, I present to you Adobo rubbed Roast Chicken and Roasted Vegetables with a Caramelized Onions and Mushroom sauce

2 half chicken breasts (with skin and bone)

5-6 medium sized potatoes – chopped into quarters

4 carrots – cut in 1-2 inch pieces

1 large onion – chopped the same size as the potatoes

3-4 cloves of garlic – roughly chopped

2-3 tbsp of sage, rosemary and thyme – finely chopped
½ stick of butter

2 tsp of Olive Oil

1 large lemon

2 packets of Sazon seasoning

2-3 tsp of Adobo spice

2 tsp red chili powder and cumin powder

salt and pepper to taste

For the Sauce

1 large onion – thinly sliced

Quarter pound of mushrooms – thinly sliced

2 tsp of all-purpose flour

2-3 tsp of Olive oil or butter

1.5 cups of chicken stock

Salt and pepper to taste

2 tsp of chopped chives

This dish is cooked family style so you want to roast your chicken and vegetables together on a large baking tray.

1. Prepare the chicken first by seasoning it with salt, pepper and lemon juice. Remember to season it well, getting into any cavities as well.
2. Layer the chopped vegetables around the chicken and season them with some salt and pepper too.
3. Now add the Sazon, Adobo spice and red chili and cumin powder and coat all the vegetables and the chicken very well.
4. Finally sprinkle all the herbs and mix well.
5. Add pea size pieces of the butter by spreading them evenly over the entire tray of chicken and vegetables and pour the olive oil to finish.
   
   

Roast the chicken and vegetables in a 425-degree oven for at least 60-70 minutes or until chicken is cooked through. The juices from the chicken mixed with the spices will caramelize and flavor the vegetables as well!

Remove from the oven and let the chicken rest before you cut and serve it.

For the sauce

1. In a skillet add the olive oil (or butter) until it is heated.
2. Now add the onions and salt and pepper and sauté until they are absolutely brown and caramelized.
3. Next add the mushrooms and cook until they brown.
4. Now sprinkle the all-purpose flour 1 tsp at a time and incorporate it well.
5. Finally begin adding the chicken stock, a little a time while consistently stirring and incorporating the liquid. If you feel you need a bit more stock feel free to add more.

As the sauce simmers it will thicken some more. Finally, when it reaches the consistency of gravy, sprinkle the chopped chives over it and serve with your portion of Adobo rubbed Roast Chicken and Roasted Vegetables!!

This was a super easy recipe to make as it does not call for any complicated ingredients and can be made using all of two utensils! Now go....eat more chikin!!!

Pork Chops in a Red Wine & Citrus Reduction… AKA, winning

Ok this recipe sounds uber-fancy, but it is so ridiculously easy you won’t regret trying it.

After this past weekend, I looked in my fridge to make dinner and really didn’t want to go to the store and buy 25 different ingredients for a meal. Shamefully, all I was left with was a lot of lemons, limes, red wine, a red onion, and some margarita mix. (Yes, all remnants of a party where massive amounts of sangria were made.)

After careful review, I decided to leave the margarita mix out, I just have no idea how to put that into a healthy savory dish. BUT, red wine and onions go together like bread and butter, it’s just absolutely necessary in life. I wanted to add a healthy yummy protein, so I just bought some thinly sliced pork chops, some dried cherries, and got to cooking.

Ingredients:

4-8 pork chops (8 if they’re thinly sliced, depending on your grocer’s options)

1 lime

1 lemon

½ cup dried cherries

1 small red onion, diced

¾ cup red wine

salt & pepper

First, dice up your onion into small chunks, and heat up some olive oil in a large pan. Once the pan is hott, add the onions and let them cook down for 2-3 minutes until they begin to soften. Next, salt & pepper the pork chops & add to the pan, seasoned side down. Season the pan with a dash more salt & pepper. Add the dried cherries, and slice up 1 lemon and 1 lime. Squeeze some lemon & lime juice into the pan for an extra citrus kick. (by using the un-used ends when you dice up these babies). Finally, pour ¾ cup of red wine into the pan, reduce the heat, cover, and let the flavors marry for about 15-20 minutes. Once the lemon & lime slices start to shrink, uncover the pan to let the remaining alcohol cook off. Cook for another 5-10 minutes. Turn the heat off, cool, and serve. The cherries give a sweet bite, they’ve gotten nice and plump from the red wine, and the acid from the lemon and lime balance it all out perfectly. Don’t have dried cherries? Go for raisins! Or cranberries. Or apricots… basically use whatever you got! It’ll all be good. Red wine makes this dish a star. Buon Apetito! 

Summer is here... time for a margarita....

You know you saw this recipe coming. A margarita cupcake. All these tropical drinks, trips, and the summer weather just had me aching to try this one out. A few friends, some sangria, and a pitcher of margaritas later--- this cupcake was a KILLER hit. DISCLAIMER: there is tequila in the frosting. If you want the kiddie-friendly version, just leave it out and add some extra lime. But tequila gives it a nice little "kick" that leaves you wanting more. Sprinkle it with sea salt & garnish with a lime if you're feeling fancy.

Any other favorite drinks out there that you'd like to see us make into a cupcake? Send requests our way to hellogourmetpantry@gmail.com !

Ingredients:

1 stick butter, unsalted (room temp!)

1 ½ cups all purpose flour

2 tsp baking powder

1 tsp salt

1 cup sugar

1/4 cup canola/vegetable oil

¼ cup margarita mix

juice & zest of 4 limes plus 2 tbsps extra lime juice

1 tsp vanilla extract

frosting:

1 stick butter

1 cup confectioners sugar

1-2 shots of tequila (depending on your alcoholic factor)

zest of 1 lime

2 tsps lime juice

¼ cup margarita mix

Same old drill, folks. Make the batter first. Cream the room temp butter & sugar together until light and fluffy. Add the eggs 1 at a time and incorporate. In a separate bowl, whisk together the flour, baking powder and salt. Slowly add this to the butter/sugar mixture. Alternate with the canola oil, vanilla extract, margarita mix, lime juice and zest. Mix well!! Meanwhile, preheat the oven to 350, and line your cupcake tins. Fill the cupcakes a little over halfway, these guys rise and are super light, moist, and FLUFFY!! Bake for 20 minutes, or until the toothpick test is passed. Let cool for at least 20-30 minutes before frosting. 

Frosting:

cream together butter, and slowly add the confectioner's sugar. Then, add the lime zest, juice, margarita mix, and tequila. Mix this well, it takes a few minutes to perfectly combine and fluff up. Schmear (yes, schmear) onto the cooled cupcakes. Use your leftover limes and slice them up for garnishes, and sprinkle with some sea salt if you like that sweet/salty kick. The tequila helps :) 

Pour an actual margarita with your leftover mixer, and ENJOY!!

Welcome to Miami.... Bienvenido a Miami

This coming weekend is Memorial Day-- and us gals here at The Gourmet Pantry are headed to Florida for some much needed rest, relaxation, sun & fun!!! Life has been a bit stressful lately (to say the least)... and we needed to get our tropical juices flowing in the kitchen to help get us in the proper cheery mood for vacay! 

The sun was shinning for once this weekend, so we poured ourselves some Miami Vice cocktails (for those who aren't familiar, this is when you mix a Strawberry Daiquiri & Pina Colada in one yummy frothy gulp), see photo for said inspiration. 

Then, we played some Bob Marley in the backyard and we instantly got inspired. When you buy these darn tropical mixes at the liquor store there is always so much left over! Naturally, we decided to pour these juices into some batter and create the ever-so-amazing Miami Vice cupcake. The result = winning. WARNING: we did put a little rum in the frosting, so if you're making this recipe for kiddies, just leave it out... don't get them drunk, although I am sure it would help take them off the sugar high, HA! Here's how you can create this cupcake at home... so you can close your eyes, play some music, pour a drink, and feel like you're at the beach!!! Makes about 2 dozen cupcakes (less if you make bigger ones, make sure to fill up the liners a little above halfway-3/4 and no more- these puppies rise!!)

Ingredients (cupcake batter):

1 stick butter

1 cup sugar

1 cups flour, all purpose

1 tsp salt

2 tsp baking powder

1/8 cup vegetable oil

1/2 cup strawberry daiquiri mix

1/2 cup strawberry jam

1 tsp vanilla extract

For pina colada frosting:

1 stick butter

1 1/2 cup confectioner's sugar

1/2 cup pina colada mix

1 shot coconut flavored rum (white rum)

*if you prefer stiffer frosting, add less colada mix & butter

shredded coconut for garnish- we tried to find the little umbrellas but my local bodega just doesn't carry such party favors!!

First, as always, bake the cupcake. Cream the butter & sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Beat the eggs into the sugar/butter mixture one at a time. Then, once combined, add the dry ingredients bit by bit. Alternate with the daiquiri mix, vegetable oil, vanilla extract & jam. Thoroughly mix (the batter will be a light pink color) and fill up your liners. Bake at 350 for 20-25 minutes.

Let cool THOROUGHLY- this frosting isn't super thick, and we don't want our drinks to melt, do we?

Frosting:

Whip the butter until light and fluffy. Slowly add the confectioner's sugar. Make sure it is fully combined, then add the pina colada mix, and the shot of rum. Garnish with a mini cocktail umbrella or shredded coconut. 

Eat, drink & be merry!!! 

Chocolate Covered Strawberry Cupcake... yupp. We said it.

Hi everyone! Sick of cupcakes yet? Hope not! All this batter-making, bowl-licking goodness got our creative juices and we’ve been toying with a new recipe we just HAD to share!!! How does a chocolate covered strawberry sound? 

Yeah, we thought so…. 

Here’s how it’s done:

Ingredients:

1 stick unsalted butter

1 cup sugar

1 tsp vanilla extract

2 eggs

1/3 cup vegetable oil

1/3 cup milk

¾ cup cocoa powder

1 ½ cup all purpose flour

2 tsp baking powder

¼ tsp salt

Frosting:

1 stick unsalted butter

1  ¼ cup confectioner’s sugar

½ cup strawberry jam

Filling:

½ cup strawberry jam

Garnish:

large semi-sweet or bitter-sweet chocolate morsels, whatever you have handy works fine!

Cupcake Batter:

In a large bowl, begin by combining dry ingredients: flour, baking powder, salt, cocoa powder. Mix until well combined. Next, in a stand mixer, time to mix the wet ingredients! Cream the butter until light and fluffy and looks like whipped cream. Then, add the sugar and vanilla extract. Beat together until fully combined and whipped-up. Now, add eggs, one at a time, beating lightly until well mixed in. 

Next, add the dry ingredients to the wet ingredients, portion by portion. Alternating with the vegetable oil, then the milk at the end to thin out the batter. Preheat oven to 350 and bake 25 minutes or until a toothpick or small fork comes out clean! Let the cupcakes cool thoroughly before filling & frosting!

Jam Filling:

Take a small sharp pairing knife and hollow out a hole in the middle of the cupcake. Be careful not to puncture through to the bottom, that’d be messy to eat! Make the hole as large or small as preferred—but we prefer a larger center, as this jam center really is THE JAM! HA! Use a piping bag, small zip lock bag with a hole snipped at the end, or simply a tiny spoon, and fill it up! Make sure to fill it straight to the brim, even overflow a little, the more, the strawberrier! (is that a word? If not, it should be!)

TIP: many grocery stores have tons of local jams in the aisle right next to the commercial ones we see everyday. Always go local! The ingredients are fresh, taste better, better for you… oh, and you’re supporting the good peeps!!

Strawberry Buttercream:

Cream 1 stick of butter in your stand mixer or hand held mixer until light and fluffy. Slowly add the 1 ¼ cup of confectioners sugar until well combined, and back to a fluffy nature. Pour in the ½ cup strawberry jam and whip up until it is pink, fluffy, and oh-so-sugary-delicious!! Pour into a piping bag, or just smear it right onto the cooled & filled cupcakes! Garnish with a chocolate chip morsel (or dare we say, two or more?!), and EAT!!!!

All this cupcake needs now is a glass of red wine, a chick flick, and some friends!! Let’s face it, feed this cupcake to your guests and they won’t care that your movie of choice might be “Pretty Woman” or “How to Lose a Guy in 10 Days.” You won’t lose anyone with this cupcake, guaranteed!!!

Lemon Basil Cupcake... trust us on this!!!

Hi all--- as you might be SO shocked, our baking fever just hasn't broken yet, and our cupcake craze has continued. I was inspired this week by my grandmother, given that Mother's Day has just come & gone, she mentioned to me that lemon cake was her favorite, and she hadn't had it in a long time. Time to get baking.... but this time I didn't want to just create her a simple lemon cupcake, but wanted to top it off with something special. And then BOOM.... the idea for a basil cream cheese frosting popped into my head! Or, maybe it was because I spent the previous hour watching a show on the Food Network, and basil was a star ingredient. Nah, let's just say it was plain ole' fashioned creativity that brought this idea to me! The Lemon Cupcake with Basil Cream Cheese frosting was born... and here's how it all gets put together! Mom, Grandma, Friend, Sister, Brother... all will appreciate this refreshing spring time treat!

Ingredients:

(Cake Batter):
1 3/4 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick butter, unsalted
1 cup sugar, at room temp
2 large eggs
1/4 cup milk
2 tsp lemon extract
2 lemons, (zest & juice)
1/4 cup vegetable oil
1/4 cup heavy cream

In a large bowl, combine your dry ingredients: flour, baking powder, salt. Meanwhile, in a stand mixer or in a bowl with a hand mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs, one at a time. Then slowly add your dry ingredients, alternating with the milk and vegetable oil. Then, add the lemon extract, along with the juice and zest of two lemons. Once combined thoroughly, add 1/4 cup heavy cream. Preheat the oven to 350, bake 25-30 minutes or until the toothpick test is passed. Let cool completely before frosting..... wait, now we need to MAKE the frosting!

Basil Cream Cheese:

Ingredients:
8 oz cream cheese
1 stick butter, unsalted
2 cups confectioner's sugar, (more if you prefer stiffer/sweeter icing)
1 tsp vanilla extract
1/2 cup basil, finely chopped
2 tbsp milk, if desired, to thin out icing if preferred

In a mixer, whip together the cream cheese & butter until light and fluffy. Add the sugar 1 cup at a time, less or more depending on desired consistency & sweetness. Add vanilla extract & a splash of milk to thin out icing if desired. Add the basil as the last step & fold in with a spoon or spatula and mix evenly. Pour into a piping bag or simply smear it onto your lemony cupcake and EAT UP!!!! Refreshing, sweet, and simply put: amazing.

Tiramisu.... Cupcake. Enough Said.

I am not sure about any of you out there, but it has been a rough few weeks lately with all this rain. Gloom & doom is a good way to describe my mood lately, and the only thing that can lift my spirits sometimes is dessert. I mean, who WOULDN'T be cheered up with a mouthful of the sugary goodness that is Tiramisu? Mascarpone, coffee, sugar, butter.... need I say more?

Time to eat your feelings with this cupcake. Don't worry, I made sure to remove all of the calories before serving. Mix up a batch, and you will soon be forgetting all your weekly worries! Buon Appetito!

Ingredients:

Cake:
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
3/4 stick of butter, room temp
1 cup sugar
2 large eggs
3/4 cup milk
3 tsp vanilla extract
1 tsp cinnamon

For filling:
8 oz marscarpone cheese, room temp
1 1/4cup confectioner's sugar
3 tsp instant coffee

For buttercream topping:
1 stick butter, room temp
1 1/2 cups confectioner's sugar
2 tsp milk
1 1/2 tsp instant coffee
1/2 tsp cinnamon

Garnish: 1 bar of bittersweet chocolate, shaved/grated

First thing's first--- make the cake! Preheat oven to 350 and fill up your cupcake tin with liners. In a medium bowl, add dry ingredients (flour, baking powder, salt) and mix well & set aside. In a seperate bowl with your mixer, add softened butter & sugar & cream together until light and fluffy. Then add eggs one at a time, incorporate well into the mixture. Then add the vanilla extract. Next, add your dry ingredients in batches, incorporating slowly, alternating with the milk as needed to thin it out. Once all is combined, fill up your cupcake liners 3/4 of the way, and bake 20-25 minutes or until it passes the "toothpick" test! Set aside and cool thoroughly before adding the filling & frosting (or else it will melt, and that just won't do).

To make the filling:
In a bowl, mix together the marscarpone cheese with instant coffee and confectioner's sugar.

Buttercream frosting:
OK, last one. Cream together butter, confectioner's sugar, coffee, vanilla, cinnamon, and thin it out with milk as needed. If you like thinner frosting, add more milk.

Assembly:
Once the cupcakes have cooled, take a sharp pairing knife or small knife you have, and hollow up each with a hole in the middle. You like more filling? Make the hole bigger! Fill the holes using a piping bag or tiny spoon. Then top with the buttercream. For added texture and sugary goodness, shave a bar of bittersweet or semi-sweet chocolate on top for the finishing touch. This cupcake will lift your spirits in no time!!