Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

TIPS** I like to substitute 1/4 cup of oil for applesauce, I also only use 2 1/2 cups of sugar, and 1/2tsp of nutmeg, you might also want to try substituting the lemon juice with orange juice and zest as well.

Recipe: Paula Deen

Moist Yellow Cake

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

• Preheat oven to 350 degrees.
• Grease and flour (3) 8 inch cake pans.
• Using a mixer, cream butter until fluffy.
• Add sugar and continue to cream for about 7 minutes.
• Add eggs one at a time. Beat well after each egg is added.
• Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
• Add vanilla and butter flavoring to mix; until just mixed.
• Divide batter equally into three cake pans.
• Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
• Bake for 25 – 30 minutes (depending on your oven) until done.
• Cool in pans for 5 – 10 minutes.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
• Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

• Combine 1 cup of sugar and 2 cups of water.
• Bring to boil and boil for approximately 3 minutes. Let cool.
• Pour liquid into a spray bottle or pouring bottle.

Cake assembly:

• Unwrap first layer and using a serrated knife, level off the top of your cake.
• Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
• Add a layer of frosting to your bottom layer. Repeat on second and third layers.
• Frost the sides.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

• Using a mixer, cream softened butter and vanilla until smooth.
• Add sugar gradually, allowing butter and sugar to cream together before adding more.
• If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
• Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.


P.S. I’ve been using aluminum cake pans instead of the dark coated kinds you find in the grocery store. They also come in many different sizes.



recipe from Bakerella

Vanilla Pound Cake

Nonstick baking spray with flour

1 cup (2 sticks) butter, softened

3 cups sugar

1 vanilla bean, split lengthwise and seeds scraped

6 large eggs, separated

3 cups cake flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

1/2 cup sliced almonds

Black Cherry Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.

recipe:Paula Deen

Traditional Lasagna

Ingredients

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8oz. each) tomato sauce
2 cans (6oz. each) tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 eggs
3 Tbsp. minced fresh parsley
3 cups (24oz.) 4% small-curd cottage cheese
1 carton (8oz.) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 lices provolone cheese
3 cups (12 oz.) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13x9 in.baking dish. Layer with three noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375 degrees for 50 minutes. Uncover; bake 20 min. longer or until heated through. Let stand for 15 min. before cutting.

****TIP

You can make your own Italian Seasoning

mix up your own blend of Italian seasoning. Mix 1/4 tsp. each basil, thyme, rosemary, and oregano for each teaspoon of Italian seasoning called for in a recipe.

Blackened Tilapia Sandwiches with Cilantro-Lime Mayonnaise

1/4 cup sweet paprika

2 tablespoons ground thyme

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground red pepper

1/2 cup (1 stick) butter, melted

4 (10-ounce) tilapia fillets

 4 kaiser rolls, split, buttered and toasted

Cilantro-Lime Mayonnaise, recipe follows

Mango Salsa, recipe follows

Directions

Heat a cast-iron skillet over medium-high heat until hot.

In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper.

Pour the melted butter in another shallow dish.

Dip the fish fillets in the melted butter, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side. Spread the Cilantro-Lime Mayonnaise evenly over the toasted buns. Place the blackened fish on the bottom half of the bun, top with Mango Salsa, and cover with the top half of the bun.

Cilantro-Lime Mayonnaise:

• 1 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and freshly ground black pepper

In a small bowl, combine all the ingredients. Cover and chill.

Mango Salsa:

• 2 mangos, peeled and diced
• 2 jalapenos, seeded and diced
• 1 small orange bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 lime, juiced

Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.

White Chocolate Raspberry Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling

3 pkgs. (8oz.each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp. all- purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 pkg. (10-12oz.) white baking chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs, beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 80-85 min. or until center is just set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Baja Style Fish Tacos

I love, love fish tacos! This recipe comes from my favorite chef can't wait to make them..

Beer Batter:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup dark Mexican beer*

Cream Sauce:

• 1/3 cup mayonnaise
• 2/3 cup Mexican crema** or sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper

Fish Tacos:

• Oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 2 pounds skinned halibut cut into 5 by 1/2-inch strips
• Freshly ground black pepper
• Corn tortillas
• 2 cups shredded cabbage
• 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
• Pickled jalapenos, for garnish, optional

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.

**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream

Drop Doughnuts

Ingredients

1/2 cup mashed potatoes (mashed with milk and butter)
1/4 cup sugar
1 egg, lightly beaten
1/2 cup sour cream
1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder

 Oil for deep-fat frying
 Additional sugar or confectioners' sugar, optional

In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.

Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

Mexican Chocolate-Banana Muffins

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups mashed bananas (about 2 big bananas)

1 large egg

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup whole milk

1 (3.5-ounce) disc Mexican chocolate, chopped

Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix the flour, sugar, baking powder and salt.

In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.

Divide the batter among the prepared muffin cups, filling each about 3/4 full.

Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

Cook's Note: The muffins can be stored in an airtight container for up to 4 days.

Feta Salmon Salad

Ingredients

1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. dried parsley flakes
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
1 pkg. (5 oz.) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/2cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in.From the heat for 8-12 min.or until fish flakes easily with fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.

Spicy Chicken Breasts with Pepper Peach Relish

Ingredients:

1/2 tsp. salt
1/4 tsp. each ground cinnamon, cloves and nutmeg
4 boneless skinless chicken breast halves (6oz. each)

Glaze:
1/4 cup peachpreseves
2 tblsp. lemon juice
1/4 crushed red pepper flakes

Relish:
2 medium peaches, peeled and finely chopped
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped green pepper
1 green onion, finely chopped
2 tbsp. minced fresh mint

Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients;set aside. In a small bowl,combine peaches, peppers, onion, mint and 2 Tbsp. glaze; set aside.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in.from the heat for 5-8 min. on each side or until a meat thermometer reads 170 degrees, basting frequently with reserved glaze. Serve with reserved relish.

Corn Mashed Potatoes

Ingredients

1 1/2 pounds small Yukon gold potatoes

Salt

8 tablespoons (1 stick) unsalted butter

1 small yellow onion, roughly chopped

2 cloves garlic, roughly chopped

2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels

Freshly ground black pepper

1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

recipe by:Mexican Made Easy

Chipotle-Plum BBQ Ribs

Want to try a mexican inspired bbq sauce on some ribs, chicken or beef? You gotta try this recipe is so versitile that you can use it on any meat you like.

• 1 teaspoon instant coffee
• 3/4 cup plum sauce
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons minced chipotle in adobo with sauce
• 2 tablespoons brown sugar
• Salt and freshly ground black pepper
• 2 1/2 pounds pork back ribs

Directions

Preheat the oven to 350 degrees F.

Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.

Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

***TIP: You can find the plum sauce in the asian isle of most supermarkets. You might also want to make a little more bbq sauce...

Roasted Sarandeado-Style Whole Snapper

So I was watching my favorite mexican chef Marcela Valladolid whip up this delicious meal and I just could not resist passing up this recipe. I can not wait till I can make this "sarandeado fish and poblano rice" I hope you try this authentic mexican dish.

8 tablespoons (1 stick) cold unsalted butter, cubed, divided

1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact

Salt and freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon tomato bouillon

1 teaspoon bottled hot sauce (recommended: Huichol)

2 limes, halved, plus additional for serving

1 orange

6 (6-inch) corn tortillas

Directions

Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.

Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.

Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

recipe by:mexican made easy, Marcela Valladolid

Poblano Rice

3 tablespoons vegetable oil, divided

1/2 medium white onion, chopped

2 poblano chiles, stemmed, seeded and chopped

1 clove garlic, peeled and roughly chopped

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chicken broth, plus more if needed

1 cup long grain rice

Directions

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.

Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving

Ina Garten's Outrageous BrowniesBy Ina herself

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules (we omit this)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts (we omit these)

Directions

Preheat oven to 350 degrees

Grease a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow the chocolate mixture to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In another medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the dry ingredients to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.

Pour everything into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares

Ultimate BBQ Burger with Chipotle Ranch Sauce

1 tablespoon sugar

1 tablespoon steak seasoning

1 tablespoon chili powder

2 teaspoons smoked sweet paprika

1 teaspoon cumin

1/2 teaspoon allspice

2 pounds lean ground sirloin

1 tablespoons extra virgin olive oil (EVOO)

8 slices cheddar cheese

1/3 cup buttermilk

1/3 cup sour cream

1 chipotle in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce

2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chives, chopped

Salt and pepper

Leaf lettuce, for topping

1 beefsteak tomato, sliced, for topping

1/2 red onion, sliced into rings, for topping

1 large deli pickle, thinly sliced lengthwise

4 Kaiser rolls, lightly toasted

Preparation

In a mixing bowl, combine the sugar, steak seasoning, chili powder, smoked sweet paprika, cumin and allspice. Add the ground meat to the bowl and mix. Press the meat down in the bowl and score it into four portions using the side of your hand. Form four burgers, thinner in the middle than at the edges for even cooking and so that you end up with flat burgers once they bulge up during cooking. Wash your hands after handling the raw meat.

Place a large skillet over medium-high heat with one turn of the pan of EVOO. Cook the burgers in the pan for 3-4 minutes on one side. Flip the burgers and top each one with two slices of cheese. Tent the pan with foil and cook for 3 minutes more. You can also cook these burgers on a pre-heated grill over medium-high flame. Once you top with the cheese, close the grill lid to melt.

While the burgers are cooking, combine the buttermilk, sour cream, chipotle, adobo sauce, dill, parsley and chives in a small mixing bowl. Season the sauce with salt and freshly ground black pepper and reserve.

When the burgers are ready, load them up onto some toasted Kaiser buns and top with lettuce, tomato, red onion, pickles, and a big dollop of your chipotle ranch sauce. Serve with Not Potato Salad or Red, White and Blue Slaw Salad – or both!

Adobo-Rubbed Chicken

2 tablespoons vegetable oil

1 small white onion, chopped

2 cloves garlic, roughly chopped

10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces

1 cup chicken broth, preferably organic

Salt and freshly ground black pepper

1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly

12 corn tortillas, warmed

Lime wedges, for serving

Directions

Preheat the oven to 375 degrees F.

Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.

Preheat a grill or large grill pan over medium-high heat.

Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Berry Poppy Seed Vinaigrette

Recipe by Our Best Bites

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Chicken & Berry Salad

Recipe by Our Best Bites

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
Berry Poppy Seed Dressing to taste

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

*For a vegetarian dish, omit the chicken.