Today, November 23rd, our American neighbors are celebrating their Thanksgiving Day. A public holiday, originating as the ‘harvest festival’, is now celebrated along with Christmas and New Year as part of the broader ‘holiday season’.
Here in Canada, our Thanksgiving was celebrated on October 9th. Generally at the heart of this feast is a roast turkey with all the trimmings. I thought I would get a little more creative today and break with tradition as well as giving an acknowledgement to the US holiday.
BACON WRAPPED, GUACAMOLE STUFFED CHICKEN BREAST seems like an interesting idea. Guacamole, an unlikely stuffing for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you have to taste to believe. Of course, you have to start with liking avocados —
As history tells us, the Aztec empire created guacamole spread with some of the same ingredients that we use today as far back as the 1500’s. Published recipes first started appearing in the 1940’s.
Along with the guacamole, I used some smoked Gouda cheese in these little delicacies. I was careful not to add any salt in the guacamole. Between the bacon and the Gouda, I felt it had enough for our liking. The meal makes a nice presentation as well as having a great taste.
Mash avocado with a fork, leaving some chunks. Mince onion & coarsely chop sun-dried tomato pieces. Combine all guacamole ingredients to blend.
Preheat oven to 400 F. Cut a slit into the center of each chicken breast to make a pocket. Lay breasts between two sheets of plastic wrap & pound flat to about a 1/4-inch thickness. On cut side of breasts, lay sliced Gouda cheese. Divide guacamole between breasts; roll up chicken breasts & wrap each one in two strips of bacon. Make sure bacon ends are all on one side. Use toothpicks to ensure all stays in one piece.
Bake for 20-30 minutes, until chicken is cooked & bacon gets nice & crispy.
One of the most interesting facets of the culinary revolution is our growing fascination with culinary history. It seems the more I learn about the ethnic melting pot that makes up our dinner table, the more curious I become about regional cuisines and the origin of specific dishes.
Stuffed peppers probably go further back than the 1890’s. Many cuisines around the world have a traditional stuffed pepper that has been passed down for generations. Here’s a few I found interesting: Denmark: Fyldte Peberfrugter – Bell pepper stuffed with bulgur, mushrooms and kale Hungary: Toltott Paprika – Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream. India: Bharawn Shimla Mirch – Bell pepper stuffed with spiced mashed potatoes Korea: Gochu Jeon – Chili peppers stuffed with tofu Mexico: Chili Rellenos – Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese Phillippines: Pandak na tao pinalamanan peppers – – Bell peppers stuffed with shrimp, pork and water chestnuts Romania: Ardei Umpluti – Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce Spain: Pimientos Rellenos de Arroz con Salsa de Tomatoes – Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce Tunisia: Fil Fil Mashsi – Bell pepper stuffed with lamb, rice and sprinkled with nutmeg, saffron and cardamom United States & Canada: Classic Stuffed Peppers – Bell pepper stuffed with ground beef, rice and cooked in a tomato sauce
The recipe today, pairs flavorful bacon risotto with colorful sweet bell peppers. The fact that they can be frozen for up to 6 months sure makes for an easy meal on a busy day.
In a large saucepan, cook bacon over medium heat until crisp. Lay on paper towels, reserving 1 Tbsp of the bacon drippings in saucepan; set aside. Cook onion & mushrooms in drippings until tender; add rice, cook & stir 2 minutes more. Carefully stir in broth; bring to boiling & reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove from heat; stir in bacon & peas. Let stand, covered for 5 minutes. Stir in cheese. If desired, season with salt & pepper to taste.
Preheat oven to 375 F. Cut large peppers in half lengthwise. Remove membranes & seeds. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil; bake, covered, for 30-45 minutes or until heated through. If desired sprinkle with shredded mozzarella cheese. Serve with heated zesty pasta sauce.
Can be chilled for up to 12 hours then baked for 50-55 minutes.
Can be frozen for up to 6 months then baked (frozen), covered, about 1 hour or until heated through.
When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.
Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.
Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.
The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.
In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Summer time is salad time! Taco Salad is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.
This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together. Tex-Mex combines elements of Anglo, Spanish and Mexican.
The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.
Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.
The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.
Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
In a small bowl, whisk dressing ingredients.
To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.