Roasted Chicken With Chipotle Cinnamon Orange Glaze 

Roasted Chicken With Chipotle Cinnamon Orange Glaze The Scovilla scale is the measurement of how hot or spicy a chilli pepper is. The scale was first used in 1912 and named after its inventor Wilbur Scovilla.

According to the scale chipotles are between 3,000 to 10,000 SHU (Scovilla heat units), and that means a hot chili.

The word chipotle is derived from chilpoctli an Aztec word, and is a smoked red dried jalapeño chili from Mexico.

The chili is used in Mexican prepared foods as well as Mexican-American, Tex-Mex, and prepared dishes of the southwestern parts of the US, like New Mexico (Link Here for more information about Mexican vs. Tex-Mex: What Is The Difference?).

Chipotle Cinnamon Orange Glaze Our featured recipe is an inspiration as it uses the chili to glaze the chicken. We found the recipe in Novembers issue (2014) of “Good Housekeeping.” The glaze is prepared to use while roasting a turkey.

We thought why not test it on some chicken breasts and see if our palate could endure the spice while eating the roasted poultry, and if so, it would be used to roast a turkey.

Our featured recipe is Baked Chicken With Chipotle Cinnamon Orange Glaze, and here is what you will need.

Chipotle Cinnamon Orange Glaze

1 teaspoon chipotle in adobe
Juice from 1/2 an orange
1 1/2 teaspoon raw honey
1 teaspoon extra virgin olive oil
1 to 2 garlic cloves
2 teaspoons orange zest
1/2 teaspoon powdered cinnamon
1/4 teaspoon Himalayan salt

Blend together in a blender until smooth.

This recipe was reduced down to accommodate four (4) chicken breasts. For the full recipe to roast a turkey link here: Good Housekeeping.

Now let’s glaze some chicken with that Chipotle Cinnamon Orange Glaze.

preparing chicken breastsUsing a fork or knife, poke holes all over each chicken breast. You can use breast’s with the skin on, but as you can see we have some with the skin removed.

raw chicken breast wih Chipotle Cinnamon Orange Glaze Next, spoon on some sauce or glaze and spread out over the meat. Set aside for about 30 to 40 minutes and allow the flavor of the spices to absorb in.

putting chicken breasts with Chipotle Cinnamon Orange Glaze in oven to roastPlace chicken into a 350 degree preheated oven for for 40 minutes or until internal chicken temperature is 165 degrees.

Roasted Chicken With Chipotle Cinnamon Orange Glaze on a platterPlace the roasted chicken breasts on a platter and serve with an appropriate side dish. Link Here for some suggestions.

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Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Did you know a chipotle is a smoke-dried jalapeño? Yes, the word chipotle comes from the Nahuatl word chilpoctli which means smoked chili.  The people’s who lived in Mexico before the Aztec civilization are thought to have invented it.

The jalapeño chili is used in Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes from New Mexico. Read our article and learn more on the differences in Mexican and Tex-Mex food: Mexican vs. Tex-Mex: What is the Difference?

Jalapeños come in different varieties, sizes and heat or spiciness. The chili loses little of its heat through the smoking process, and many enjoy both its spiciness and the natural wood smoke taste that accompanies it.

Though its used traditionally in Mexican cuisine, the chipotle now enjoys a broad range of uses throughout the USA and Canada.

Our featured recipe is a southwestern USA inspired  delight, and here is what you will need to prepare: Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad.

fresh ingredients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

4 small sweet potatoes, baked (read here about Sweet Potatoes and Their Benefits)

1 (15 oz) can black beans, rinsed and drained

1 cup corn

3 green onions, thinly sliced

1/2 cup cilantro, chopped

liquid ingrdients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Vinaigrette:

2 limes, zested and juiced

juicing limes for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad1 tablespoon coconut oil

2 teaspoons raw honey

2 teaspoons adobo sauce (from a can of chipotles in adobo)

1/2 teaspoon Himalayan salt

1/2 teaspoon fresh pepper, optional

vegetable mix for Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladIn a large glass bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad -close upSlice an opening down the center of  the baked sweet potatoes. Spoon vegetable mixture to stuff the potatoes, and have yourself a…Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad. Plate and serve.

Can be served as a stand alone dish (as it contains protein with the black beans), or served as a side dish, and can be served as a party favorite dish. Enjoy the possibilities with this easy and simple real food recipe.

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Beef Steak Fajitas

Beef Steak Fajitas

We’er always craving Mexican food here in the kitchen of Splendid Recipes. Our featured recipe though is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence. If you didn’t get an opportunity to view our Blog Guest speaker on the Tastes of Mexico then link here. In one of the posts the guest speaker talks about Mexican Food verses Tex-Mex Food.

Now for our featured recipe and here is what you will need:

1 teaspoon ground Mexican oregano

1 teaspoon ground red pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoons sea salt

1 teaspoon ground black pepper

1 ½ pounds flank steak, fat trimmed

1 red bell pepper, stemmed, seeded, and thinly sliced

1 green bell pepper, stemmed, seeded, and thinly sliced

1 yellow bell pepper, stemmed, seeded, and thinly sliced

1 small white onion, thinly sliced

1 small purple onion, thinly sliced

4 tablespoons avocado oil

6-8 corn tortillas, warmed

In a small bowl mix together the first six ingredients and set aside.

Seasoned beef strips  for Beef Steak Fajitas

Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.

Sliced peppers and onions for Beef Steak Fajitas

Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.

steps to cook Beef Steak FajitasWith a large ceramic coated frying pan over medium heat, add avocado oil. When oil is hot add beef strips and cook on all sides, about 2 minutes. Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done). Read our article: Keeping Your Family Safe with a Reliable Meat Thermometer.

Beef Steak Fajitas focusing on beef and corn tortilla

Plate the Beef steak Fajitas and serve with warmed corn tortillas.

 

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Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas

Fajita is a Tex-Mex pint sized term for little meat strips. The word fajita did not appear in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita is unclear.

Fajita is taken from the Spanish word “Faja” meaning “strip”, “band”, “sash”, or “belt”, and that would make sense, as fajitas are strips of meat.

Fajitas are really a Tex-Mex invention. The ingredients used are some popular ones used in Mexico. But the Mexican did not make the first Fajita.

We did have a blog guest speaker who spoke on this matter about Mexican verse Tex-Mex food on May 5th of this year (2014). The theme was Tastes of Mexico.  Read more what our guest speaker had to say on this matter. – HERE-

Now for our featured recipe: Garlic Lime Chicken Fajitas, and here is what you will need.

Spices for Garlic Lime Chicken Fajitas

1 teaspoon of dried oregano leaves

1 teaspoon of dried ground cumin

1 teaspoon of dried minced garlic

Place all of the spice in a small mixing bowl.

lime juice, olive oil and sea salt for Garlic Lime Chicken Fajitas

To the dry spices add 3 tablespoons of lime juice (fresh juice  from half a lime), 2 tablespoons of olive oil, and 1/2 teaspoon of Himalayan salt or sea salt. I personal use Himalayan salt as it has all of the trace minerals the body needs, it is unlike table salt which has had all other minerals remove. Also when using sea salt or the Himalayan salt you can use less, than you would if using the table salt.

Now that the wet ingredients have been added, mix in well with the dried spices. Set the bowl aside.

one pond of chicken breast for Gralic Lime Chicken Fajitas

 

You will need one pound of chicken breast. It may not seem like much, as one pound is two breasts, but once they have been cut into to strips, you have plenty of meat, for 4 to 6 servings.

using plastic bag to marinade chicken strips

I don’t like using plastic bags or any plastic container to store left overs, as plastic doesn’t breath, and the food spoils faster. I only use plastic freezer bags to freeze vegetables and meats. But I make an exception to marinade meat, as it is in the bag a short time.

Take the chciken strips and place them into the bag and pour in the spice mix, using a spatula to scrape the bowl and get every drop of mix. Seal the bag and put into the refridgerator for 30 minutes or more.sliced sweet peppers and yellow onion for Garlic Lime Chicken Fajitas

Before removing the meat from the refrigerator to cook, slice into strips 6 to 7 sweet peppers using red, orange and yellow colors. Also cut into thin slice one small yellow onion, and set aside.

cooking Garlic Lime chicken Fajitas

 

Heat a large ceramic coated frying pain on medium-high heat. Add the chicken and any marinade, and cook for 5 minutes while stir continuously. Next add the sweet peppers and onion, mis in and continue to stir while cooking for 2 to 3 minutes more or until the vegetables are tender-crisp and the chicken is cooked through (165 degrees internal temperature).

Garlic Lime chicken Fajitas -up close-

Warm some 100% whole wheat flour tortillas and spoon chicken mixture and roll up. Serve with assorted toppings, if desired.

Here we have a side of quinoa with black beans, onion, corn, and chili pepper mixed in. We prepared the quinoa according to packaged instructions, using one cup of quinoa, and one cup of chicken broth and 8 ounces of tomato sauce.

For dessert, check out our favorite coffee cake: Chocolate Mexican Coffee Cake, and to be honest with you, we don’t know if it is a Mexican recipe original, but it sure tastes good!!

 

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Mexican Chicken Tortilla Pie

Mexican Chicken Tortilla Pie

This really isn’t a Mexican dish, but a recipe invention out of New Mexico. New Mexico uses a lot of traditional Mexican ingredients, but they make their own culinary inventions. Review an article that we posted with a blog guest who explained the difference between Mexican and Tex-Mex food, the information could also apply to Mexican Food verses New Mexico style Mexican Food…link here.

There are other similar recipes of Mexican Chicken Tortilla Pie, but they use ground beef and bake it in a cast iron skillet. For more on cooking with cast iron skillets view our articles here.

Now for our featured recipe Mexican Chicken Tortilla Pie, and here is what you will need.

ingredients for Mexican Chicken Tortilla Pie

2 tablespoons avocado oil

1 medium yellow or white onion, finely diced

5 mini-sweet peppers, different colors, thinly diced

1 28 ounce can diced tomatoes, undrained

11 ounces frozen whole kernel corn

2 tablespoons Taco Seasoning

2 cups shredded Rotisserie chicken

1/3 cup cilantro, finely chopped

3/4 cup grated Monterrey Jack cheese

Preheat oven to 425 degrees

You can also use BBQ chicken breast shredded. I used BBQ seasoning in place of  Taco seasoning as they both use similar herbs.

sauteeing, mixing and simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Heat the oil in a large skillet over medium-high heat.  Add the onion and sweet peppers and saute, stirring until they are tender. Then add the diced tomato, black beans, corn, and seasoning and mix together until well incorporated.

simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Let simmer, uncovered for about 10 minutes.

cutting cilantro with kitchen shears

We use kitchen shears to cut the cilantro, making it easy and convenient. It is cut up just before use, never before. The oils that flow from the cut leaves start deteriorating after cutting into the leaves. For maximum flavor, prepare the herb just before you need it.

adding shredded chicken and cilantro to vegetable mix for Mexican Chicken Tortilla Pie

Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.

lining sprin form pan and layering tortillas and meat mixture for Mexican Chicken Tortilla Pie

Now to prepare the pie, line the bottom and sides of an 8 inch spring-form pan. Position one tortilla on the bottom of the lined pan and spoon on mixture until if spreads even over the surface of the tortilla. Repeat this three more times, using the other three tortillas. After placing the last tortilla on the top, spread the cheese out over it.

Place into the heated oven and bake for 20 minutes or until browned lightly. Remove and let stand 5 minutes.

Mexican Chicken Tortilla Pie

Remove the ring from the spring-form panas well as the paper around the pie, and slide pie onto a platter and serve.

slice of Mexican Chicken Tortilla Pie

It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is. Enjoy your slice of Mexican Chicken Tortilla Pie.

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Mexican vs. Tex-Mex: What is the Difference?

Mexican vs. Tex-Mex: What is the Difference?

 

Today we have a guest blog speaker who is a native Mexican who will speak to us on the Tastes of Mexico.  Our guest speaker is Norma and the owner of Splendid Recipes and More (SRandM) is interviewing her.

SRandM: So how are you Norma?

Norma: Fine thank you. I just want to say I am excited to be a guest on Splendid Recipes and More. You have a lot of great recipes posted here on your blog. I had seen a few Mexican dishes as well.

SRandM: Will thank you Norma and I am glad you could speak with us. So Norma were in Mexico are you from?

playas de RosaritoNorma: I was born in the Mexican state of Baja California North, in a small beach town called Palayas de  Rosirito.

SRandM: Exactly where is Rosarito?

Norma: Across the border from San Diego, California. When you cross the border you come into Tijuana first, and Rosarito is about 20 minutes from Tijuana going south.

SRandM: So you told me you immigrated to the U.S. in 1992 and have been an American citizen since 2004?

Norma: Yes that is correct.

SRandM: What do you think about the Mexican food that is made here in the States?

Norma: For the most part it is authentic. But many Americans for their love of the Mexican food have made their own recipes using the ingredients we use in Mexico, and call it a Mexican dish. Such as New Mexico, they make enchiladas as we do in Mexico, but they use flour tortillas, and the Mexicans use corn tortillas. Some people have even made enchiladas, casserole style calling it an Enchilada pie, which is not authentic Mexican.

SRandM: Yes I understand. What do you think about the variations in Texas? Is Mexican food and Tex-Mex the same?

Before Norma answers our question, have you ever wondered what the difference is between authentic Mexican and Tex-Mex food? If you look around online, you’ll find plenty of debate over which style of theorizing cooking is better. Some “traditionalists” even question if Tex-Mex is a legitimate form of American cuisine.

No matter where the debate leads, Tex-Mex has earned its place on the American table. Still, that doesn’t answer how Tex-Mex differs from authentic Mexican food.  So let’s allow Norma to answer that.

Norma: Will here’s a little history. The roots of Tex-Mex cuisine trace back to the Spanish. The Spanish missionaries brought their recipes to Texas, and when they left the area in the 1700s, the natives of the region had already assimilated portions of their cooking culture into their own.

chili con carneAlong with this influence, early colonization of Texas also included other cultures. For example, individuals from the Canary Islands brought a different flavor palate with them, which included cumin, garlic, and chili powder. These flavors now form the foundation for the Tex-Mex favorite, chili con carne.

SRandM: So chili con carne is not an authentic Mexican dish?

Norma: No, chili or ground meat with beans and the use of spicy peppers are a Western frontier dish.

This blending of outside cultures with Mexican farm food and Texas ranch food is evident in many other modern Tex-Mex dishes.

One example that comes to mind is the use of beef. You will find a lot more beef in Tex-Mex recipes than in traditional Mexican dishes. Even though beef cattle could be found in Mexico, grasslands were overgrazed and herds were scarce.

SRandM: What types of meat are most popular then, in authentic Mexican cooking?

Norma: Pork, turkeys, wild fowl, chicken, and seafood were more available to the average Mexican household, and as a result, these ingredients were used and are used today in Mexican dishes, with the exception of turkey. You won’t find that at all in any Mexican dish.

SRandM: I guess since beef cattle have long been a staple in Texas, it would make sense that beef plays a more pre-dominate role in Tex-Mex recipes.

Norma: That is correct.

SRandMore: What other foods are used in authentic Mexican dishes?

Norma: Will before trade and commerce exploded in Mexico, beans, corn, and rice formed the basis for many meals. As Mexican people moved north, these foods found their way onto the plates of many households in Texas.

In return, Texans introduced Mexican cooks to more plentiful milk and cheese, in addition to beef. This blending of cultures and cuisine created excitement, especially during the 1940s and 1950s as the borders between the two countries became more open.

 Los Pesos Tex MexSRandM: So could it be correct to say it was around that time when the term ‘Tex-Mex’ was coined?

Norma: Yes, and was proudly used to describe Mexican dishes adapted by Texan cooks. But I will say as the years passed, the recipes lost much of their heritage.

SRandM: How so?

Norma: Will by the 1970s, many Tex-Mex dishes were almost completely revamped into unrecognizable concoctions that are not authentic Mexican dishes.

SRandMore: Such as?

Norma: Will, like Chimichangas, cheese nachos, just to name a few is Tex-Mex cuisine inventions.

Much of what we know as Tex-Mex today can be traced in part to the fast food franchise explosion which introduced “Mexican” food to most Americans.

The menus you typically see featured in these restaurants have pre-made taco shells which house a variety of ingredients buried under piles of cheese and sauces.  Though these restaurants will give a general nod to a “south of the border” flavor, their menus really have little in common with authentic Mexican food.

Another fact I find funny, is restaurants that have popped up all over America make the claim to serve only “authentic” Mexican food, when they are actually making a stab at Tex-Mex.

SRandM: So do you feel Tex-Mex has stolen the spot light from the real thing?

Norma: Will when it comes down to deciding which is best – authentic Mexican or Tex-Mex cuisine – I really can’t find a right or wrong answer to your question.

All you can do is compare and decide for yourself which you prefer. There are many cookbooks available for both Tex-Mex and Mexican cuisines to see what appeals to you. You can also visit authentic local restaurants to try for yourself.


NachosSRandM:
Will that is all the time we have today Norma. Tell our readers what recipes you will be presenting in the next post?

Norma: I thought I would prepare some authentic Guacamole and Real Mexican salsa, a couple of great condiments that pair well with lots of Mexican dishes.

SRandM: We look for to that Norma. So to our readers, return here to Splendid Recipes and More for some authentic recipes that will be prepared by Norma, which is: Homemade Guacamole and Fresh Mexican Salsa.

Link to: Homemade Guacamole and Fresh Mexican Salsa

Image credits:

Chili con carne    

Palayas de Rosarito

Los Pesos Tex-Mex

Clip art of Nachos and Taco

What Others are Saying About Mexican and Tex-Mex food:

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