Chipotle Grilled Chicken With Avocado Sauce
November 7, 2009 at 5:07 pm | In Food, Mexican Food, Recipes, Weeknight Dinners, cooking, photography | 6 CommentsTags: Avocado Salsa, Baha Cooking on the Edge, Baha recipes, chicken, Chipotle, Chipotle Grilled Chicken, cooking, Deborah M. Schneider, grilled chicken, grilling, Mexican Food, recipe, roasted chicken, spicy
Fall weather makes me crave spicy foods!
I found a wonderful recipe for Baha Mexican grilled chipotle chicken.
The chipotles give the chicken a smoky and “call the fire department” fiery flavor that makes this anything but a ho hum grilled chicken dish.
I use a 4 lb chicken, but the original recipe calls for 3 small chickens. I prefer more heat–if you do not, use more chicken.
The avocado adds coolness to balance it out, so be sure to make the salsa to go with.
You can cut up the chicken and serve it in a tortilla with the avocado salsa, or simply serve it as is–I ate it both ways.
We served our chicken with the avocado salsa, homemade pinto beans, and Spanish rice.
I really love this chicken! It was nice and moist. This will probably become part of my weekly menu.
First you let it marinate in the sauce for hours (at least 2, but better overnight)
Chipotle Grilled Chicken with Avocado Salsa
(Greatly) Adapted from “!Baja! Cooking on the Edge” by Deborah M. Schneider
SERVES 6
7 oz can chipotles in adobo
2 large cloves garlic
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1- 4 lb chicken, quartered
Avocado Salsa
3 ripe Haas avocados pitted, peeled, and cut into 1/2 inch pieces
Kosher salt
1 juice of one lime
1/4 cup finely diced white onion
3 fresh cilantro stems, stemmed and chopped (I did not use)
In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chicken pieces with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
Place in a non-reactive baking dish or in re-sealable bags and refrigerate for 2 hours, or as long as overnight.
Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked – about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
NOTE: we place a drip pan under the chicken to prevent flare-ups–we learned the hard way.
Serve with tortillas and salsa.
Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt and lime juice; mix gently with the onion and cilantro (don’t mash; it should look diced).
Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.
ANGELNINA’S NOTE: Original recipe calls for 3 small chickens, cut into halves or quarters. I prefer it with one 4 lb chicken. Obviously this adds to the heat, so if you don’t want it too spicy, use more chicken.
Light Pumpkin Cake w/ Cream Cheese Frosting
October 28, 2009 at 7:43 pm | In Cakes, Desserts, Food, Holiday cooking, Recipes, baking, cooking, dessert, photography | 11 CommentsTags: baking, cake, cooking, cooking light, cooking light magazine, dessert, Food, Frosted pumpkin cake, light recipe, low fat, pumkin, pumpkin cake, recipe
My good friend gave me a subscription to “Cooking Light” magazine this year, and I have enjoyed combing through all of the light recipes inside each edition.
In the November issue, I spotted this recipe from a woman in Eagle, Idaho (A quick SHOUT OUT to my Idaho friends!) for a Frosted Pumpkin Cake.
Autumn brings with it a craving for all things pumpkin and spice. Throw in a light cream cheese frosting and I’m all over it.
Still, if I’m being honest, I worried about a low fat cake. At least it wasn’t non-fat, and the recipe looked like it had all the necessities needed to meet my yum factor.
So, it is my pleasure to share with you, the lower in fat, Pumpkin Cake.
I rate this cake a 4 out of 4 stars. I’m rating it as a “light” cake. I can’t really say this is a 4 out of 4 star cake in the same way I would rate a Hummingbird Cake, because lets face it, it’s not a Hummingbird Cake. Hummingbird Cake rates a 10 out of 4 out of 4 stars 
Seriously, I think this is a fabulous cake. It has the flavor of autumn, it’s dense and moist–all the more reasons to bake her up!
Frosted Pumpkin Cake
Adapted from November’s Cooking Light Magazine
Cake:
- 10.1 oz all purpose flour (2.25 cups)
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon ( I used more)
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 large eggs
- 15 oz can pumpkin puree (Pure–check ingredients)
- Cooking spray
Frosting:
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 8 oz package 1/3 less fat cream cheese
- 2 cups sifted powdered sugar
- Preheat oven to 350 degrees.
- To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
- Combine brown sugar, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture, beat well after each addition. Add pumpkin puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20- 25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
- To prepare frosting, combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Yields 24 servings; serving size: 1 piece
Calories 178, Fat 5.5, Protein 3 g, Carb 30 g, Fiber .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg
Chuckanut Drive and a Cocktail
October 28, 2009 at 11:28 am | In Food, Recipes, Travel Blog, baking, my life, photography | 4 CommentsTags: bakery, Bellingham, Bow, bread, Bread Farm, Chuckanut Drive, cocktail, cocktail recipe, Edison, Fairhaven, photography, Puget Sound, recipe, road trip, Sidecar, Skagit Valley, Skylark's Hidden Cafe, Three French Hens, travel, Village Book Shop, washington, Washington State tourism
I love to go on road trips! I especially love to take drives to places I’ve never been before. Lucky for me, Chuckanut Drive is close enough to take a day trip.
Chuckanut Drive connects the city of Bellingham to the gorgeous Skagit Valley.
The main road gave us views of beautiful farmlands and breath taking views of Puget Sound, the San Juan Islands, and fall foliage!
Along the way, we drove off the main road, into the little town of Edison. We discovered the Bread Farm. This wasn’t just any bread bakery–look at the variety of homemade breads, cookies, granola, and so much more. We left with a huge loaf of bread, a package of homemade croutons, and a bag of coconut cookies.
Our drive ended in the 1880’s brick town of Fairhaven, a suburb of Bellingham. Mark and I have visited Fairhaven many times, but it had been quite a few years ago, and we always took the Interstate. Fairhaven is still the charming old fashioned village I remember. Actually, it is even better than I had remembered.
As we stepped out of the car and crossed the street, I felt the pressure of Mark’s hand on the small of my back and in a low voice he said, “Go, hurry!”
“Don’t push me!” I responded, “I’m wearing Crocs and I’ll break my neck if I hurry!”
“I’m not trying to push you, I see something…”
Mark spotted money on the ground. He quickly swooped in and picked it up off of the sidewalk. $12. I insisted we look around for the person who may have dropped the money. Mark gave me a funny look,
“Well, what do you suggest I do–hold up the money and ask who lost $12?”
“Well, no, just look around at people and see if they look like they lost something.”
“What do people look like when they’ve lost something?”
“Well, I don’t know, they might have a look on their face– kind of panicked or sad. They might be looking in their wallets or purses –you know.”
Mark, aiming to do the right thing, looked up and down the street–the closest person was at least a block away.
“Well, I don’t see anybody with that “look” on their face.”
“Oh, OK then, just keep the money. Maybe it’s a gift from the Universe.”
Mark then tucked the money into the side of my purse. ”Here, go buy something for yourself with it.”
Mark can be a sweetheart like that.
Crazy as it may sound, I like to think the Universe gifts us with money when we’re on the right track in life.
We chose to eat at the restaurant we used to eat at when our son still lived at home– Skylark’s Hidden Cafe and Wine Parlour. Very nostalgic.
I ordered fried chicken, and Mark ordered the pork medallions.
I drank my first Sidecar. I was instantly drunk–which wasn’t the plan. I’m used to a glass of wine, but apparently a Sidecar is a bit more potent. Lesson learned. Next time, wait for your meal before sipping on a Sidecar on an empty stomach.
SIDECAR
The original from Harry’s Bar in Paris
1 1/2 oz. Brandy
1/2 oz. Triple Sec (Skylark’s used Orange Cointreau)
1/2 oz. Lemon or Lime Juice
Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass.
When I was able to walk a straight line, we continued on to our favorite book shop, Village Books.
We drove back home with the moon roof wide open, the star filled sky and the chilly autumn evening weather was a perfect ending to a beautiful day.
Care to see a few more photos? Click below…
Chocolate Birthday Cake with Buttercream Frosting
October 14, 2009 at 6:58 pm | In Cakes, Desserts, Food, Recipes, baking, photography | 9 CommentsTags: baking, birthday cake, buttercream frosting, cake, chocolate, chocolate birthday cake, chocolate cake, chocolate frosting, dessert, easy chocolate buttercream, Food, foodie, frosting, Grand Central Bakery cake, recipe
Finding for the perfect chocolate birthday cake has always been a challenge for me. There are so many chocolate cake recipes that I can quickly feel overwhelmed. For her 66th birthday, my mother requested a chocolate cake with chocolate frosting .
Flour-less chocolate cakes are all the rage, and although I’m quite fond of the dark fudge-like cake, it is simply too much for a birthday cake. Then there are the “too dry” chocolate cakes, the “not chocolate enough” chocolate cakes, the “too crumbly”, etc.
I think Grand Central Bakery’s cookbook nailed the chocolate birthday cake! I opted not to use the ganache frosting, and found an easy buttercream frosting that wouldn’t take over the very chocolatey cake.
Let me start with a warning here: This cake is HUGE! The layers are so thick it looked like a three layer cake. I don’t know about you, but I think more chocolate is always a good thing!
You can easily split each layer into two layers to make a 4 layered filled cake. I simply used the two layers and layered with buttercream.
Chocolate Birthday Cake
Adapted from “The Grand Central Baking Book”
4 ounces unsweetened chocolate, broken into chunks
4 ounces semi-sweet chocolate, broken into chunks
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder ( i use Dagoba)
1 Tbsp. baking soda
1/2 tsp salt
1 cup (8 ounces or 2 sticks) unsalted butter, at room temperature
2 1/4 cups packed light brown sugar (1 pound)
6 eggs, at room temperature
1 Tbsp vanilla extract
2 cups (16 ounces) buttermilk, at room temperature
Preheat oven to 350 degrees. Grease or flour two 9″ cake pans and line bottoms with parchment paper.
Melt semi sweetened and unsweetened chocolate chunks in a double boiler”lower pan filled with an inch of lightly simmering water. Set aside melted chocolate and cool slightly.
Combine the dry ingredients. Sift flour, cocoa powder, baking soda, and salt into bowl.
Cream teh butter and sugar. Using a standing mixer with paddle attachment, beat butter and sugar on med-high for 3-4 minutes, until light and fluffy, scrape bottom and sides of bowl with spatula to evenly incorporate the butter.
Add the eggs into a liquid measuring cup with the vanilla. Mix on low speed, slowly pour in the eggs, let fall one at a time making sure each egg is incorporated before adding the next.
Add the melted chocolate all at once and mix on low speed until slightly combined. It isn’t important to fully incorporate at this point.
Alternate additions of dry ingredients and buttermilk. With mixer on low add one-third of the dry ingredients, then half the buttermilk, mixing just till combined after each addition. repeat using half of the main dry ingredients, and the remaining buttermilk. Add the remaining dry ingredients and stop the mixer before they’re fully incorporated. Finish mixing by hand using a sturdy spatula.
Bake.
Divide the batter evenly between the two prepared pans. Run a paring knife through the batter in one smooth motion-onei nch from the edge of the pan.
Bake 30 minutes, then rotate the pans (carefully) and lower the temperature to 325 degrees and bake 25-30 minutes more. Check with wooden skewer for doneness. Skewer should have a few crumbs sticking to it but no gooey batter.
Let cakes cool for 15 minutes before turning them out of their pans. Wait until completely cool before splitting or frosting.
EASY Chocolate Buttercream Frosting
Adapted from Viet World Kitchen
Makes enough for a 9-inch 2-layer cake or the equivalent
1 3/4 – 2 sticks unsalted butter, softened
4 1/2- 5 cups powdered sugar
1 cup dark cocoa powder (use a good quality cocoa)
2 teaspoon pure vanilla extract
Approx. 7-8 Tablespoons heavy cream
Put the butter into a mixing bowl and sift 2/3 of the powdered sugar and 1/2 c cocoa powder into the mixer bowl. Mix at low speed till crumbly. When crumbly, sift the remaining powdered sugar and cocoa into the bowl. Continue creaming the ingredients.
Once combined – it’s fine of the mixture is crumbly and dry looking – add the vanilla and cream. Increase the mixer speed to medium and then medium high to create a fluffy and darkly colored frosting. Pause to scrape down the sides of the bowl. Taste and add extra sugar if more sweetness is needed. The chocolate flavors will deepen as it sits. Add more cream to make a soft, spreadable frosting. Use immediately or transfer to an airtight container and refrigerate for up to 2 days. Return to room temperature before using.
Sorry for the wrinkly frosting–I didn’t get around to photographing a slice until the next morning when I removed the saran wrap and had a slice for breakfast
Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)
October 9, 2009 at 10:59 am | In Food, Italian food, Recipes, Weeknight Dinners, cooking | 11 CommentsTags: chicken, chicken with vinegar and onions, cooking, dinner, Food, fried chicken, Italian chicken, Italian cooking, Recipes, weekday meals
This is my new favorite chicken dish. I’ve raved over the years about my favorite cookbook in the entire world, “Cooking with Grace” by Grace Pilato, and once again I’ve found a treasure hidden in this wonderful book.
I think the name of the dish turned me off, and I was a bit frightened by the amount of vinegar. One day I was thinking about a chicken dish I had been served by my Italian grandmother, and suddenly it occurred to me that it had a bit of vinegar. I decided to go for Grace’s recipe, and am I ever happy I did. It was different and– dare I say—better than the chicken I had remembered–this is good old Italian fried chicken with a huge kick!
I’ve made it twice now, and I’ll be making it again very soon. I have served it with potatoes and with rice, I like it both ways.
Click below for recipe and more…
Continue reading Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)…
Canning More Goodies
October 5, 2009 at 12:05 pm | In Flexitarian, Food, Recipes, cooking, gardening, photography | 7 CommentsTags: apples, applesauce, canning, canning applesauce, chunky applesauce, cooking, food storage, fruit, grape jelly, green grapes
I LOVE apples!
Homemade applesauce is just plain yummy! I make mine with cinnamon and brown sugar.
It’s a very simple process.
Here is how I do it. Keeping in mind sweetness is individual taste–I add about 1/2 cup brown sugar and then increase as needed.
Angelnina’s Homemade Chunky Applesauce
About 15 apples–I used a mixture of gala and golden delicious
approx. 1/2 c to 1 cup brown sugar–more if you prefer
1-2 tsp cinnamon-you can drop in a cinnamon stick or two if you’d like
fresh nutmeg grated
1/8 tsp ground cloves–more if you’d like
small piece of lemon peel (opt)
Peel and core your apples, then chop them into large chunks.
Throw the quartered apples into a large pot–they’ll cook way down. Add the apple cider or water. Cook and stir on medium or medium low heat, until apples become very soft–then mash with potato masher. I keep mine chunky, so I do not strain. I do remove the lemon peel piece (if I use it) and make sure the cinnamon sticks are taken out after cooking.
After they are softened, I add the sugar, cinnamon, and other spices to taste. Taste for sweetness.
Keep stirring until most of the liquid is cooked out.
In the meantime, have sterilized canning jars (I filled 4 pints) at the ready to can water bath style.
Fill jars, leaving 1/2″ head space. Place new lids on and bands–Process in your water bath canner for 20 minutes. Any jars that do not seal, can be kept in the fridge.
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
Next I made grape jelly out of my green grapes!
In order to avoid arm wrestling the squirrels and raccoons, I decided to pick all of my grapes and put them to use.
Click below to read and see more
Pickled Peck of Jalapeno Peppers
October 2, 2009 at 7:44 pm | In Flexitarian, Food, Mexican Food, Recipes, Vegetarian, cooking, gardening, photography | 2 CommentsTags: canning, canning chiles, canning peppers, cooking, food storiage, jalapenos, mexican cooking, pantry cooking, peppers, pickling, preserving, spicy
Remember the chile peppers from my last blog? Well, I gathered up 2 pounds–I threw in a few cayenne to make it an even 2 pounds–and decided to pickle them.
Jalapenos can be green or red, or somewhere in between. The red ones have simply ripened longer.
I highly recommending wearing gloves when working with hot chiles. I used to think gloves were for scaredy cats–that is until I burned my fingers when I got hold of the hottest chile pepper north of the Mexican border.
True story–I had white blisters under my fingernails! Who knew blisters under finger nails are so painful they can keep you up at night?
Pickling liquid
Water Bath Canner (You can find these at most thrift shops!)
Pickled Jalapenos!
This is such a simple process. I’ll be adding pickled peppers to my canning list every year now!
These are HOT HOT HOT !
Mark used a few in chili last night, and they are just right! Flavorful and spicy little chiles.
I found a wonderful recipe for Pickled Jalapeno Peppers.
PICKLED JALAPENO PEPPERS
2 lbs jalapenos, washed, and stems removed (most of my peppers were red off the vine)
2 cups vinegar ( I used white)
2 cups water
1/2 cup olive oil
2 tsp Kosher salt
2 tsp pickling spices
I like to cut a slit down the side of each pepper.
Next, pack your prepared peppers into the jar-leaving about 1-2″ from top
Bring remaining ingredients to a boil over med high heat-stirring to dissolve salt.
Pour boiling sauce over peppers–leaving at least 1/2″ head space
Place lids on and screw on bands tightly
Process in boiling water bath for 20 minutes
Remove bands when cool (I don’t)
Make sure jars seal, those that do not should be refrigerated immediatey.
Store several weeks before use. (You can use them at any time, but they are more “pickled” weeks later)
Recipe says it makes 3 pints, but I ended up with 4 pints
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
A Trip to the Country
October 1, 2009 at 5:54 pm | In Awareness, Family Fun, Food, Mountains, cooking, my life, photography | 7 CommentsTags: apple capital, cabin, Eastern Washington, fruit, Icicle Creek, Leavenworth, Leavenworth WA., log cabin, mini-vacation, staycation, The CHeesemonger's Shop, vaction, washington, Wenatchee
My husband and I finally managed to squeeze in a mini-adventure. Fear and the recession made us think twice about spending money on vacations or mini-trips. We decided to throw caution to the wind and give ourselves a much needed break.
We headed to Eastern Washington to spend a few nights outside of a little mountainside town– Leavenworth–Washington’s own little Bavarian village.
I love this town. I especially love visiting in autumn, as Eastern Washington is the Apple Capital of America.
ABOVE: Our balcony view
ABOVE: We were surrounded by an apple and pear orchard
We found a little roadside stand off the beaten trails. A farmer offers–on the honor system!–all sorts of fruits and vegetables for 50 cents a pound. I don’t know about you, but 50 cents a pound is too difficult for me to pass up. Mark and I filled our trunk with an assortment of apples, pears, and peppers. We also visited a farmer’s market and bought fresh watermelon and cantaloupe.
SEE MORE WITH A CLICK HERE…
Seattle Italian Festival 2009
September 28, 2009 at 7:35 pm | In Family Fun, Food, Italian food, My Dysfunctional family, cooking, my life, photography | 10 CommentsTags: Fortissimo, Guanciale, Italian, Italian American, Italian Festival, la familia, Nick Stellino, Salami, Salumi, Salumi's Artisan Meats, Seattle, Seattle Italian Festival 2009, Tony La Stella & the Goombas
Another year at the Italian Festival in Seattle!
There is something about a gathering of Italians–and “wanna-be ” Italians–that makes me look forward to fall in Seattle. Mother Nature was certainly smiling down upon us–the sun was shining and the weather was perfect!
My two very favorite things about the festival are the celebrity chef and, of course, the music. I wait patiently to see our version of the Three Tenors–Fortissimo!
Above: Seattle’s Version of the Three Tenors!
Angelnina’s Coconut Chocolate Chip Cookies
September 26, 2009 at 7:45 pm | In Cookies, Desserts, Food, Recipes, baking, photography | 2 CommentsTags: baking, chocolate, chocolate chip coconut, chocolate chip coconut cookies, coconut, cookies, cooking, Food, recipe
These are my new favorite cookie.
Apparently my family likes them too because these cookies sure didn’t stick around in the cookie jar for very long
I just love coconut! No, I mean, I really really love the stuff. I know some people hate coconut, and I’ve heard people complain about certain foods tasting like the 1970s suntan oils. Well, I’d like to confess that when I was a kid, I slathered that stuff all over me–I have the wrinkles and moles to prove it too. If it was edible, I would be making 1970s coconut scented suntan oil cookies SPF 15. I’m serious.
Yes, I’m a coconut nut. Throw chocolate into the mix, and my eyes start to roll back into my head. I’m afraid everything tastes better with chocolate. So, I give you my version of the coconut chocolate chip cookie.
Angelnina’s Coconut Chocolate Chip Cookies
1 cup butter (at room temperature)
1/2 cup white sugar
3/4 cup brown sugar
2 x-lg eggs
1 tsp vanilla
2 1/2 cups flour
1/4 cups oats
1 tsp baking soda
1 tsp Kosher salt
2 cups unsweetened coconut –I use the large shavings-processed in food processor
1 3/4 cups bittersweet chocolate chips
-Cream butter and sugars with mixer
Add eggs one at a time, mixing after each addition. Add vanilla.
Mix dry ingredients together and Stir into wet mixture
Stir in chocolate chips
Scoop dough by tablespoon (or use medium scoop) onto parchment lined or silicon baking mat lined cookie sheet .
Bake at 375 degrees for 10-13 minutes
PS These do not taste like suntan oil 
ABOVE: Giovanni lounging while I bake
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