chicken fajita stuffed peppers... 45 minutes (plus marinating)

the goods:

marinade:

1/3 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

2 garlic cloves, grated

salt to taste

2 boneless skinless chicken breasts

2-3 bell peppers (depending on the size)

1/2 cup chopped yellow onion

1 tomato, chopped

1 box (5 ounces) of Spanish rice

1 teaspoon fresh minced cilantro

1/3 cup shredded cheese (a blend of monetery jack, pepper jack, and cheddar)

Combine ingredients for the marinade in a zip-top bag and add chicken. Let marinate for 15 minutes (at least). Heat an oven-safe skillet over medium heat. Add the chicken and the marinade to the skillet and cook until chicken if fully done, flipping it halfway through. While the chicken is cooking, prepare the Spanish rice according to package instructions and set aside. Place chicken breasts on a cutting board, and once it is cool enough to handle, dice it. Saute chopped onions and tomatoes  in the skillet you just took the chicken out of, until onion is soft and translucent.

Preheat oven to 375 degrees. In a large clean bowl, combine rice, chicken, onions and tomato (including leftover marinade in skillet), and cilantro. Cut the bell peppers in half lengthwise and clean them out, removing all seeds and ribs. Lay the bell peppers in the skillet (or a baking pan) and fill them with the rice and chicken mixture. Sprinkle with the cheese. Bake for 15-20 minutes.

turkey-and-onion paprikash... 25 minutes

 

the goods:

 

1 pound turkey cutlets, halved horizontally

3 tablespoons unsalted butter, divided

1 medium yellow onion, thinly sliced

4 plum tomatoes, diced small

2 tablespoons paprika

3/4 cup chicken broth

1/3 cup sour cream

cooked egg noodles, for serving

1/4 cup fresh dill, chopped

 

Pat turkey dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

cuban black beans... 1 hour and 45 minutes plus soaking

the goods:

1 tablespoon extra-virgin olive oil

1 yellow onion, diced medium

2 celery stalks, diced medium

2 garlic cloves, smashed and peeled

2 carrots, cut into 1/4-inch rounds

1 and 1/2 teaspoons ground cumin

1 pound dried black beans, soaked according to package instructions and drained

1 dried bay leaf

1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

1 plum tomato, for serving

rice, for serving

In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.

Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, about 1 and 1/2 hours. Season with salt and pepper. Remove bay leave and cilantro stems.

Serve with cilantro leaves, tomato, and rice.

chicken with sofrito... 35 minutes

the goods:

1 tablespoon vegetable oil

2 bone-in, skin-on chicken breasts (or more depending on how many you're serving)

1/2 cup sofrito

1/3 cup dry white wine, such as Pinot Grigio

1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.

shrimp and mussels with sofrito... 45 minutes

the goods:

sofrito:

2 pounds plum tomatoes, roughly chopped

2 red bell peppers, roughly chopped

2 medium yellow onions, roughly chopped

5 garlic cloves, smashed and peeled

1 bunch cilantro, large stems trimmed

2 pounds mussels, rinsed and scrubbed (discard any open ones)

1/2 cup dry white wine, such as Pinot Grigio

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter, room temperature

In batches, pulse sofrito ingredients in food processor until finely chopped. In a large pot, heat 1/2 cup extra-virgin olive oil over medium-high until simmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes. To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months. Can be used with so many things!

In a large pot over medium, stir together 1/2 cup sofrito and mussels. Add wine and 1/2 cup water and bring to a boil. Stir in shrimp, cover, and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussels.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with crusty bread or over whole wheat noodles.

paella-style chicken and rice... 45 minutes

the goods:

1 tablespoon olive oil

1 oz. andouille pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

1/2 teaspoon salt

1 cup brown rice

1 teaspoon saffron

2 cups chicken broth

1 pound boneless skinless chicken breast, cut into large chunks

1 cup frozen peas, thawed

1 red bell pepper, thinly sliced

chopped scallions to taste

Heat oil over medium-high in a large saute pan or skillet. Add sausage and cook for 3 minutes, crushing the sausage with a wooden spoon. Add onion, celery, and salt. Saute for 3 minutes. Stir in brown rice. Stir saffron into chicken broth and add to pan. Bring to a boil and add chicken.

Cover and cook over low for 30 to 35 minutes, until all liquid has been absorbed and the rice is tender. Stir in peas and sliced bell pepper. Serve in bowls, topped with scallions.

seafood and chicken paella... 1 hour and 15 minutes

the goods:

4 and 1/2 cups chicken broth
1/2 teaspoon crushed saffron
1 teaspoon paprika (smoked or sweet)
1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken thighs
6 ounces dried chorizo, sliced 1/4-inch thick
1/2 medium onion, diced small
3 garlic cloves, minced
2 large tomatoes, chopped
1 and 1/2 cups Arborio rice
12 mussels, scrubbed (discard ANY open ones)
1/2 pound medium shell-on shrimp, deveined



In a saucepan, combine broth, saffron, and paprika; bring to a simmer and keep warm. In a large skillet, heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.



Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.



Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
Preheat oven to 350 degrees, with rack in lowest position.



Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged.



Bring to a boil and cook, stirring rice occasionally, 8 minutes.



Nestle mussels in cooking liquid and cook 2 minutes more (discard any mussels that do not open).



Arrange shrimp on top.



Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.



Let paella stand 10 minutes before serving.