Turkey and Veggie Green Curry

There is something so tasty about curry and coconut milk. It's creamy with complex flavors of lemongrass, chilies and spices. And it goes with anything from veggies to meats to noodles.

It's true that homemade green curry is better and it's not hard to make, but I understand now that not everyone wants to make their own everything (yup, that was shocking for me learn!)... and sometimes we just want things to be just plain simple.

Enter this flavorful Turkey and Vegetable Green Curry. Cook the meat, add in roasted veggies with a few spoons of prepared green curry and coconut milk and you have a meal in less than 20 minutes. I do like to roast the veggies separately but you could just add them directly to the pan and skip that step. Use what you have on hand too- no broccoli? Add in squash, or sweet potato or zucchini - what ever you have. You could even skip the turkey and go straight veggies. If you like extra spice in your dishes, add a few slices of jalapenos to really bring zing.

Turkey Enchiladas with Pumpkin Mole

Every year we host a 'Left Overs Party' a few days after Thanksgiving for our friends and family. The goal of the party isn't just to eat up all the left overs, but to test my creativity and ability to come up with a new dish.

One of the hardest left overs to work with was the remains of a pumpkin pie. To completely reinvent a dish would mean to turn a sweet dish into a savory one. This pumpkin mole does just that. With a hint of sweet to cool off the spicy peppers, this mole is delicious and screams Fall comfort food.

Before we get into the recipe, let me state this is not a traditional mole with 20-some ingredients. But it is a simple, delectable, deep rich sauce; though it does not require a pumpkin pie. Roasted or canned pumpkin will work just fine.

Set your leftovers free and you will be rewarded - hopefully with this gorgeous pumpkin mole!

Thanksgiving Leftovers - Leek, Turkey and Horseradish Mac n Cheese with Cripy Speck and Potato Chips

Leftovers are hands down the best thing about a giant Thanksgiving feast. It's important to be creative so boredom between two slices of bread doesn't take away your eating enjoyment.


This macaroni and cheese recipe is the perfect place for leftover turkey. But don't stop there- use up onions, celery, peppers, even cranberries... have fun with it! The horseradish gives it a peppy zing.

Keep your holiday eating fest going with this yummy fat and happy horseradish macaroni and cheese. Just be sure to get in your workout, this one is worth it.

Dry Brined Ancho Pepper Glazed Turkey with Chickpea Stuffing

Thanksgiving is lapping at the patio doors. It seems to be approaching earlier than ever before and there is so much to do. The silver needs polishing, the napkins need ironing and the turkey needs brining. Brining- it's a funny thing. Similar to the marinating process, it's meant to help keep meat moist and flavorful through the cooking process by soaking the meat in a salt solution. Many swear by the wet brine.

Dry brine, on the other hand, is more akin to rubbing seasoning on meat. Those who know it will argue that dry brining produces a better texture to the meat over a wet brine; it's definitely easier and less sloppy!
 
Does it really make the turkey better? The meat juicier? The skin crispier? We enjoyed our super flavorful and moist turkey, though the pepper glaze may have had something to do with that. Dry brine your turkey, without our without the fat and happy pepper glaze, and then you be the judge. Then let us all know what you think.

Turkey Lettuce Wraps

 We don't eat chicken. Technically Dave doesn't eat chicken; by default that means I don't either...much. This tends to cause a interesting game of hide-and-don't-seek when we are invited to dinner because more often that not, chicken is on the menu.

What this all means is that I've learned to bring along non-chicken options that are filling and interesting and can be disguised as side dishes to avoid overshadowing the main dish. It's never a good idea to dominate a meal your host has planned.

Many people only think of turkey as a big Thanksgiving meal, but it can be so much more versatile. Turkey cutlets allow for simple marinating and quick grilling in these Thai-Asian lettuce wraps; all the usual suspects (ingredients) come into play too: bean sprouts, peanuts and mint.

Using lettuce as the bread makes for a lighter, carb-free option that is perfect for a delicate entree or as a simple accompaniment to a larger meal. As a bonus, if you want to save time or feed a crowd, simply tear up the lettuce and toss all the ingredients to turn this into a big salad.

These turkey lettuce wraps came with us to a barbecue last weekend and paired quite nicely with the barbecued jerk chicken being served. The host wasn't offended by our addition and Dave had food to eat with no one the wiser - everyone was fat and happy!

Argentina Street Meat; Turkey Fenel Slaw Sandwich

Grilled meat as far at the eye could see. That pretty much sums up Argentina.

One of my favorite grilled grub was the simple street meat we encountered on our final day in Buenos Aires. Along a bike path overlooking a bird sanctuary, we encountered a mile-long stretch covered end to end with street vendors slinging grilled sandwiches.

Smoke billowed across the sky as the vendors flipped strips of meat and plump chorizo sausages. The difference between each vendor wasn't the meat or the grill. Nor was it the ridiculously long sandwich itself (each individual loaf resembled my forearm!)

The real difference filled dozens of large bowls strewn out on long brightly colored tables. Each bowl carried a mystery topping and no two looked alike. Marinated tomatoes, pickled onions, salted lettuce, chimichurri salsas, and even a creamy blue cheese-like concoction. Every bowl held a different flavor and an opportunity for endless sandwich creations.


Hungry patrons weren't limited by standard American trimmings of ketchup, mustard and pickles. Next to the infinite salad topping accoutrements sat unlabeled squeeze bottles oozing with local goodness. Regulars grabbed their favorites with ease while we stood baffled by the countless choices. Tip: ordering your sandwich 'completo' will gain you a slice of ham and and a fried egg.

Cheesy Turkey, Leek, Spinach and Mushroom Lasagna

For most people, 3-days after Thanksgiving is about the time they can't imagine eating another bite of turkey. They clearly have not tried my white lasagna with oozing, cheesy buttermilk sauce and fresh pasta filled with layers of leeks, mushrooms, spinach and turkey.

The cheesy, garlicky buttermilk sauce is not my healthiest sauce ever, but man is it good. The perfect backdrop to the turkey and leek filling.

One bite and the last thing on your mind will be turkey leftovers - trust me! Even if you purchase the lasagna sheets rather than make the pasta from scratch, this lasagna will have everyone begging for more Fat and Happy leftovers.

Grilled Turkey with Apple Jalapeno Glaze

We host two annual parties every Thanksgiving holiday, the first is an elaborate dinner featuring something like Turducken, Cornish game hens or beef tenderloin in a port reduction sauce. The second is a Left-Over's Party in which everyone brings left overs from their holiday dinner and we create new recipes out of the old.

The LO party is about food, but also to let everyone have a relaxing day with friends before heading back to the grind. Elaborate recipes sit on the back burner to make room for more simple, rustic creations. Most of those recipes never make the blog because it's not the time for photos or  accurate note taking.

One year we ended up with an extra turkey for this party so I cut it into large sections (to save time) and grilled it. An apple jalapeno glaze was created from left over hot apple cider; it was a huge hit as the spicy pepper played on the sweet apple and juicy turkey.

I decided to recreate this dish for the blog because it's a perfect crowd-pleaser for Holiday festivities; this works a simple dinner as well. If there is any left over turkey, it's fantastic on sandwiches. Annual party, Holiday dinner or Sunday tail gating - it's turkey time and Fat and Happy has the recipe for you.

Lemon Champagne Roasted Chicken

Sometimes I get so caught up in trying to make completely new recipes that I forget about simple, classic dishes. Take roasted chicken for example- one of the easiest and yet most satisfying dishes to make and eat. the crispy darkened skin comes out so picture perfect you can't stop picking at the edges for a nibble.


No mater how classic the dish is, I still like to give it my own little touch. In this oven roasted chicken,
the addition of champagne and grapes elevates it from a Sunday dinner to Saturday night dinner party status. Be sure to serve this with a big crusty bread to soak up the rich champagne sauce.

It's comforting in that hearty, wholesome, chicken noodle soup sort of way. Whether it's for a lazy football afternoon or to impress your in-laws, this fat and happy champagne lemon roasted chicken is a can't miss.

Peanut Butter Panang Beer Curry with Chicken and Rice Noodles

Did you need to read that title twice? There's a lot going on in it- especially the beer in a curry sauce. But I do like to put my own slight twist on recipes; even more so when beer is involved!

The Bruery sent me a few bottles of their Autumn Maple beer in exchange for a recipe as part of their Facebook Blogger Invitational - I was all too happy to play around with a new beer.


This beer, which is brewed with yams, is their answer to the many pumpkin beers found on the market today. I found it to be a bold beer that is reminiscent of all things fall - bold, earthy and warming with a hint of spice and happily not too sweet.

There are a lot of obvious pairings with fall beers, but I wanted to go just beyond the typical. In this dish, coconut milk and red curry paste are an obvious combination as is the chicken and rice noodles. And often a dish like this would call for a fish sauce, but using a full-bodied fall beer helps to give this sauce an earthy undertone.

The peanut butter marries well with this spiced beer and rounds out the richness of the sauce while giving a nutty crunch (if you opt for a crunchy peanut butter.)

Bring on the Autumn chill - I'm ready with a Fat and Happy warm fall dish that's slightly off the beaten path.

Mediterranean Ground Turkey Kabobs with Cucumber Yogurt Sauce

Kofta is essentially a Middle Eastern name for meatballs or meat loaf. Most often you will see this in the form of a kabob (basically meat on a stick) but made from finely ground beef or lamb and often served with a classic tzatziki sauce.

Using turkey meat is not traditional but does offer a lower calorie meal. The trick with ground turkey meat is that it needs to be moistened and seasoned well, almost over-seasoned really, or it comes out dry and bland.

Using the cucumber juice, hot peppers and a few chopped olives along with the olive brine helps to stave off boring, dry meat. My scaled down cucumber sauce is simple but just the right topping for the turkey.

Put a slight twist on a traditional burger or meatloaf for your next casual barbecue, it's a Fat and Happy flavorful meal!

Glorius Green Picnic with Mason Jar Turkey Chickpea Salad with Minty Pea Vinaigrette

For many people, the word picnic conjures up torrid memories of soggy sandwiches, sun-baked potato salad and watered down lemonade. Yuck. Even the ants are left feeling unsatisfied. If that wasn't bad enough, how often were the remnants so carefully placed on top of an overflowing garbage can it could have been mistaken for an intense game of jenga?

'Pack it in Pack it out' should not be a phase left for crazy, large-calved hikers taking on a fourteener, which, by the way, is so high that there isn't even enough oxygen for trees to grow. Urbanites and Suburbanites alike should be proud to bring garbage home, or better yet, make less garbage in the first place.

The mason jar picnic is not only green but also offers a super tasty picnic meal that isn't soggy and doesn't become nasty, poisoned mayonnaise. Layers of tender turkey, crunchy apple and hearty garbanzo beans are drizzled with a fresh minty pea dressing. Bring along a few seasonal fruits, roasted nuts and a simple dessert like this basil polenta cake with limoncello glaze to round out your picnic. Ooh, and since the mason jars have lids, there is no need to worry when you are tossed the frisbee mid lunch. Just catch, seal and go.

Recipe Swap: Grandma's Updated Chicken Pie ...aka... BLT Turkey Champagne Pot Pie

The Recipe Swap - take a recipe from a hymnal recipe book and make it your own updated version by changing at least 3 ingredients - sounds right up my alley. The recipe book (Alfred Brumley's All-Day Singin' and Cooking on the Ground) is from the days when exact measurements weren't needed. A pinch of this, a pinch of that and bake till it's done.

I personally love the generality of this type of written recipe because truth be told, it's how I cook. I've had to learn to write measurements down and it's always not always easy.

The Recipe Swap is a brilliant idea from fellow blogger Christianna at Burwell General Store and I'm thrilled to be a part. The chosen recipe is Grandma's Chicken Pie and Drop Biscuits, so essentially two recipes are in play for this swap.

My inspiration to affect Grandma's Chicken Pie came from a classic BLT sandwich. With bacon added to the pie portion, swap the chicken for turkey since we don't eat chicken, mustard greens take the place of the lettuce and oven-roasted thyme tomatoes on the side take on the bulk of the BLT sandwich flavor.

Taking change a step farther, I opted to create a sauce from champagne; it's a fun and lightly sweetened twist that marries surprisingly well with bacon (think hangover breakfast with mimosas).

For the biscuit topping, adding a hint of lemon and brie lighten up a typical heavy-laden topping and are ever so faintly reminiscent of a lightly toasted brioche bread with mayo. It's a hearty, warming, fat and happy comfort meal to be enjoyed now before spring has us all looking for lighter fare.

Below I've listed the gang of fearless food blogger participants, please visit their sites to see their take on the chicken pie recipe; and if you listen closely...very closely, I'll bet you can hear the singing in the background.

Recipe Swap participants:

Christianna: Burwell General Store
Dennis: More than a Mountfull 
Mari: The Unexpected Harvest
Nay: Spicy Living
Toni: Boulder Locavore
Sabrina The Tomato Tart
Jennifer: Adventuresome Kitchen
Shari: Good Food Week
Joy: The Herbed Kitchen
Cindy: Cindy: Tyro Tidbits 


Grandma's Updated Chicken Pie... aka...
BLT Champagne Pot Pie

3 slices bacon plus 2 for topping
1 heaping cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1 tsp dried thyme
1 cup shitake mushrooms
1 cup cooked turkey
2 cups champagne
1/2 cup cream
1 tbls butter, room temperature
1 tbls flour
1 cup chopped mustard greens
1 tbls fresh thyme

Chop 3 slices of bacon, cook in a large saucepan until nearly desired crispness is reached. Add in the onions, celery, carrots and dried thyme and saute over medium heat until the onions just begin to soften, about 7 minutes. Add in the mushrooms and cooked turkey, saute another 5 minutes.

Pour the champagne into the pan and let that simmer for a minute.  In the meantime,thoroughly mix the butter and flour together (use a fork or just use your fingers.) Add the butter flour mixture and the cream to pan. Simmer the whole batch  until the sauce begins to thicken, about 5 minutes. Place the chopped mustard greens and fresh thyme on top, remove from heat.

Pour the bacon-turkey mixture into a casserole dish. Top with the lemon biscuit mixture (below).  Bake at 375 degrees for about 40 minutes; the biscuits will become brown on top and the creamy mixture will be bubbling on the edges.

While the pot pie is baking, fry up the remaining 2 slices of bacon and crumble.

To serve, place a scoop of the BLT Pot Pie on a shallow bowl, add a couple of roasted tomatoes and top with the crumbled bacon.


Lemon Brie Biscuits

1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 tbls sugar
1 tsp baking soda
1 tbls lemon zest
4 tbls chilled butter
2 ounces brie cheese
1 cup buttermilk

Sift the flour into a large mixing bowl. Add in the lemon zest, sugar, salt, baking powder and soda. Cut the chilled butter into tiny cubes and add to the flour mixture.  Using your hands, mix the butter into the flour until pea-sized are formed.

Chop the brie cheese, as well as you can chop a very soft cheese anyway, add to the flour mixture and toss.

Slowly drizzle in the buttermilk a little at a time; depending on the humidity of the day, you may need slightly more or less liquid. Using your hand, lightly mix the dough just until it comes together; the dough should be somewhat crumbly rather than one big wet ball.

Pick up sections of the dough and lightly place on top of the pot pie. Bake as directed above (@375 degrees for 40 minutes.)


Oven Roasted Thyme Tomatoes

12 small grape tomatoes
1 tbls olive oil
a few sprigs of fresh thyme
1 tbls flaky salt

Line a small oven pan with tin foil. Lay the tomatoes on the foil and drizzle with the olive oil,lightly toss the tomatoes to cover with the olive oil. Sprinkle the thyme sprigs over the tomatoes. Place in the oven along with with the pot pie (@375 degrees for 40 minutes), bake until the tomatoes just begin to burst. Remove from the oven and sprinkle with flaky salt.

Thanksgiving Leftovers: Potato Cake with Champagne Mushroom Ragu and Turkey Salad with Cranberry Vinaigrette

Leftovers.  Love 'em or hate 'em, not a single Thanksgiving dinner in the history of Thanksgiving dinners has eluded leftovers. Personally, I could skip the meal and go right to them, plus I enjoy the challenge of creating new dishes out of left over food.

This year you don't have to dread the turkey soup and sandwich combo, these recipes are elegant enough to keep the fine china out for (but with those dish pan hands, nobody would fault you for using paper.) I've given you two options to create a full meal, as well as a couple of other random ideas for drinks and such. What I love about these recipes is that you'll need half of a bottle of champagne (or white wine) and you get to drink the rest with your meal!  It's the Fat and Happy way to approach left overs.  Rejoice!


Tips and Techniques:  Your leftovers might taste slightly different than my leftovers. So as you make these recipes, taste often and adjust the seasonings accordingly if needed. Remember, the goal here is not to go get more groceries- be bold and substitute what ever is left in the fridge and cupboard!

Serves 4


Thanksgiving Leftovers:  Potato Cakes with Champagne Mushroom Ragu  and Turkey Lettuce Cup drizzled with Cranberry Vinaigrette.


1 cup left over mashed potatoes (can mix up to half with left over sweet potatoes, but if you use all sweet, they will over-power the shrooms).  Another option is to just use a few slices of turkey or even a slice of toasted bread!
1/4 cup bread crumbs
2 Tbls Canola oil
salt and pepper

Spread the bread crumbs on a plate, add salt and pepper; mix.  If using potatoes, form into 4 patties and cover both sides with the bread crumbs. Place patties in heated oil, cook until browned on both sides. Remove from pan, set aside until mushroom ragu is ready.

If you use turkey or bread- just heat or toast before topping with the champagne mushroom ragu.

Champagne Mushroom Ragu
1 Tbls olive oil
2 Tbls butter
1/4 cup thinly sliced red onion
6 cloves of garlic, minced
3 cups mushrooms, sliced (again, use what you have- button, crimini, bella's)
1 cup Champagne (Prosecco, Cava or white wine) - use something you are willing to drink!
1/4 cup cream
2 Tbls fresh sage, chopped
fresh grated Parmesan cheese


Heat the olive oil and butter over medium high heat and add the onions.  Cook for a few minutes while you chop the garlic, add in the garlic. Slice the shrooms and add to the pan; toss. Once the mushroom have reached desired tenderness (about 10 minutes), add in the champagne. Simmer for about 5 minutes; add in the cream and turn to low. Continue to simmer on low until the sauce begins to thicken; about 5-10 minutes  Add salt and pepper to taste.

Pour over potatoes, turkey or bread.  Top with fresh sage and Parmesan cheese.



Turkey Lettuce Salad Cup with Cranberry Vinaigrette

Turkey Lettuce Cup
1 heaping cup celery, medium diced
1/4 cup red onion, diced small 
1/2 cup crushed Sage Ginger Roasted Nuts (or any mixed nuts)
1 1/2 cups diced turkey
1/4 cup chopped parsley
Optional:  diced green beans and 1 apple (peeled and diced small)

To Plate:
Lettuce
Goat cheese (any cheese will work well in this)



Add all ingredients (except lettuce and cheese) in a bowl.  Toss with Balsamic Cranberry Vinaigrette.  Serve on a bed of lettuce and top with crumbled goat cheese. I like this salad best after the dressing has had time to soak into all the ingredients.



Balsamic Cranberry Vinaigrette
1/2 cup left over cranberries (jellied, canned or sauced- any will work)
1 Tbls balsamic vinegar (or red wine vinegar or whatever you have)
1 tsp Dijon mustard
1 Tbls orange juice
2 Tbls olive oil
2 Tbls Champagne (Prosecco, Cava or white wine)- use something you are willing to drink!
fresh ground black pepper
salt (optional)

Combine the first 4 ingredients in a blender (or whip by hand) until smooth, slowly add the olive oil.
By hand, stir in the Champagne.  Pour over turkey salad. Add pepper to taste.


Other ideas for Thanksgiving left overs:

Pumpkin Trifle - Scoop out leftover pumpkin pie, place into fun wine glasses. Layer with whipped cream and graham crackers or gingersnaps.  Sprinkle the top with a little spiced rum or brandy.

Cranberry Cocktails- Add about 1/2 cup water to remaining cranberries, mix well. Push through a strainer, discard solids.  Add cranberry juice to champagne or white rum and lime for a homemade cranberry drink.

Pasta Primevera:  Toss left over turkey, green beans, carrots, onions (use any veggies) with pasta.  Heat with olive oil or cream and top with cheese.

Chicken Soup with a Spicy Buttermilk Drizzle

Fall is officially upon us and that means chilly winds, cute sweaters and warms meals.

I have a tendency towards rustic foods and this chicken soup is just that; it's a nice deviation from the typical 'noodle' soup. The base flavor comes from the heavy amounts of seasoning while the touch of spice from the banana peppers is a nice surprise.

Simple ingredients, easy to put together - this is a nice soup to greet the fall weather; a real Fat and Happy fall dish!

Tips and techniques:  Use all the chicken pieces and parts. Even if you don't want to eat them, they will add flavor to this dish. Use any remaining buttermilk sauce on a salad the next day.  For the spicy banana peppers, purchase the jarred variety at the grocery so you can use the juice to deglaze the pan. 

Chicken Soup with a Spicy Buttermilk Drizzle

Rustic Chicken Soup
1/2 - 1 lb whole chicken in pieces, skin removed
olive or canola oil
4 Tbls ground cumin
4 Tbls chili powder
1 Tbls seasoning salt
1 Tbls smoky paprika
1/2 tsp cayenne pepper

1 cup onions, diced large
1/4 cup pepper juice
1 potato, diced

1 carrot, diced
2 cups water

Begin placing all the seasonings (the cumin, chili powder, salt, paprika, cayenne pepper) in a bowl and stir to combine.  Rub the seasoning all over the chicken and then brown the chicken in a pan with a drizzle of olive oil, turn to brown all sides.  Remove from pan and set aside.

In the same pan add the onions and another drizzle of olive oil if needed.  Saute the onions until they begin to soften, about 5 minutes.  Deglaze the pan with the pepper juice.  Add in the potatoes and carrot and cook for a few minutes. Add in the water and return the chicken to the pan.  Cook in a 350 degree oven for about 1 hour. Make the spicy sauce while the soup is cooking (recipe below).

To plate, pull hunks of meat from the bone, place in a bowl,  fill the bowl with the chicken soup and top with fresh parsley and a spoon of the buttermilk sauce.


Spicy Goat Cheese Buttermilk Sauce
5 oz goat cheese
1/2 cup buttermilk
1/4 cup spicy banana peppers
2 cups green olives (about 20)
1 tsp garlic powder
handful of chopped parsley
1 tsp fresh ground pepper

Combine all the ingredients in Cuisinart or blender, blend until smooth.

Cubanito Bowl

The crew at Gozamos is celebrating Latino heritage this month and that calls for a Latin recipe... my version, of course.  Let's take a look at the traditional Cubano Sandwich.  Any sandwich that can tout two layers of pork ranks high in my book. Add on the crispy pickle,a swipe of spicy mustard, the crunchy grilled bread and the melty cheese- oh man is this living.

As much as it pains me to admit this, I wanted to lighten  this dish up slightly. Substituting turkey for the shredded pork was step one, step two was to remove the heavy bread.  The result is a lighter, appetizer-esque version of the classic Cubano which I'm nicknaming the Cubanito Bowl. 


Tips and Techniques:  Make a larger bowl by overlapping a couple of the wonton wrappers in larger muffin tins.  Using pork will yield more flavor over turkey; the seasoning mix below is amazing on both.

Cubanito Bowl

Grilled Cuban Turkey (or Pork)

1 Tbls cumin seeds
2 Tbls peppercorns
1/2 Tbls coriander seeds
1 tbls sugar
1/2 tsp salt
1 turkey loin, 1 lb

Toast the seeds in a dry pan over medium heat for just a few minutes, the pan will smoke. Grind all the seeds in a mortar and pestle or in a coffee grinder. Mix with the sugar and salt. 

Spread on turkey, cover and let it sit in fridge overnight. Remove from fridge 20 minutes prior to grilling to allow the meat to come to room temperature.  Grill until meat reaches 165 degrees on a meat thermometer.  If you don't have a grill or it's the middle of winter in the Midwest, sear the turkey on all sides and finish in the oven.

Remove from heat, rest 15 minutes and then shred with two forks.  You can do this step up to 2 days prior.

Pickle Slaw:
4 small cucumbers, grated and drained
1 carrot, shredded
1 cup red onion, sliced thin

1 Tbls champagne vinegar
2 tbls dijon mustard, black 1 tsp sugar
Juice of 1 lime
Fresh ground pepper
2 tbls fresh chopped parsley

Grate the cucumbers and set in a strainer for about 10 minutes, lightly salt (this will help draw out the juice).  Squeeze out any excess water.  Place in a bowl with the shredded carrot and the the thinly sliced onion. Add in the remaining ingredients and toss.

Mustard Yogurt

1 cup Greek yogurt (or sour cream)
3 Tbls spicy mustard
black pepper

Combine the yogurt and mustard together, add a bit of pepper and  set aside.



Putting the Cubanito Bowl together:
Deli ham- 5 slices, chopped
1 cup of shredded jack cheese
1 package of wonton wrappers
2 tbls melted butter

Push one wonton wrapper into each cup of a muffin tin pan and brush lightly with the melted butter. Place in a 350 degree oven and toast until the wontons are lightly browned.

Add a few pinches of the shredded cheese into the toasted cups, top with the ham and some shredded turkey (stuff it full).  Place back in the oven for 2 - 5 minutes, just until the cheese melts. Remove from oven- serve immediately with the pickle slaw and mustard yogurt.

Arroz con Pollo

August is Puerto Rican month for Gozamos, a celebration of family, adventure and love.  I struggled with what recipe to make because there are so many options and so little time.  I reached out to a very good friend who is dating a Puerto Rican descendant, hoping for some new super secret recipe concoction. The response back was "we can help, but it's probably gonna involve deep frying hoofs"...  After my giddy excitement wore down, I realized this is not exactly an undertaking most readers are going to want to take on.  Save that for another day.

Ok, so go to the opposite end of the spectrum- the most notable, staple Puerto Rican dish- Arroz con Pollo or Rice with Chicken. I must be completely crazy to showcase my version of Arroz con Pollo, this dish that every Puerto Rican family has their own tradition for.  Some add peas and some don't, some use saffron and some don't, some have bacon or ham and some people let the bottom brown to the point of crispy rice like a paella. There is so much to say about this staple dish, like the sofrito that is the base (the garlic, onion and pepper trio) or the adobo rub on the chicken; just know variations are endless.

Now, I know I'm opening myself up to a lot of potential comments and criticism, for certainly there are many versions more traditional than mine. I'm willing to take that chance. If you look at this dish for what it is, a super simple, one pot dish of chicken and rice, then maybe, just maybe a hint of praise will find its way too.

The key to this post is to celebrate the Puerto Rican love for family and food- chicken, hoofs and all.  Cook up this tradition, invite your mom/grandma/family over, fight for your version of this recipe and be revel in the  fat and happiness of it all.


Tips and Techniques:  Use bone-in (dark) chicken rather than a chicken breast to impart a deeper flavor. If you use a true long grain rice, the rice could take up to 1 hour to cook. For a soupier (sopa) version, add another cup of wine or broth.

Arroz con Pollo (Chicken and Rice)

1 lb chicken (whole or pieces)
3 tbls garlic powder
2 tbls dried oregano
fresh pepper

5 cloves garlic, minced
1 heaping cup yellow onion, finely chopped
1 heaping cup red pepper, finely chopped
2 tsp cumin
2 tsp smoky paprika
1/2 tsp salt

8 oz tomato sauce
2 cups chicken broth
1 1/2 cups long grain rice
1 cup dry white wine
pinch of saffron
1 tsp paprika
1 lime
1/4 cup chopped green olives
1/2 cup peas (optional)

Begin by rubbing the chicken with the garlic, oregano and pepper.  Brown the chicken pieces in a cast iron pot in a few tablespoons of canola or olive oil.

While the chicken is cooking, soak the rice in the wine with the saffron and 1 tsp of paprika.  Chop the garlic, onion and pepper if you haven't.  Remove the chicken and set aside.  In the same chicken pan, add the onion, pepper and garlic; saute for about 10 minutes.  Add in the cumin, paprika and salt, continue to saute for another 5 minutes.

Add in the tomato sauce, the chicken broth and the chicken with any juice that might have seeped out.  Bring to a boil and then lower the heat to a simmer. Simmer the chicken for 10 minutes and then add in the rice and wine.  Simmer until the rice is fluffy.  Remove from heat.  Sprinkle with the chopped olives, and peas and squeeze the lime over the top.  Allow the dish to rest for 10 minutes.  Serve with a sprinkling of fresh parsley or cilantro.