We’ve been taking our time and looking for our dream house in this neighborhood… and we finally found it, two blocks away from our rental home.  We bought the house and we’re currently creating my dream kitchen in this home.  Needless to say, I am giddy with happiness!  I will have much more space than I’ve ever had before and I’m splurging on an Induction cooktop.  This is MY version of Christian Louboutin shoes.

Anyway, all this kitchen planning has given me a burst of cooking creativity and I’ve been cooking much more lately.  I made these quick chicken kabobs last night that I wanted to share!

Chicken Kabob recipe

2 boneless, skinless chicken breasts
1 yellow pepper, cut in large pieces
1/2 sweet onion, cut in large pieces
12 cherry tomatoes
2-3 tbsp olive oil
1/2 lemon, juiced
1 clove garlic, minced
2 tbsp fresh chopped oregano (or 1 tbsp dried)
salt
pepper

1. Cut the chicken breasts into 1 inch chunks and place in a large bowl.  Add the remaining ingredients and mix well.  Cover and refrigerate for 30 minutes.

2. Thread the chicken, pepper, onion and tomatoes onto metal skewers and grill for 8-10 minutes, turning often until he chicken is cooked through.

Note:  If you don’t have metal skewers, use bamboo skewers that have been soaked in water for an hour.

So that brings us to my guacamole, which is somewhat famous.  I’ve made it for many parties, dinners and just because it’s Tuesday and avocados are ripe.  When I received a lovely four pack of hot sauce from Cholula, the first thing I thought about was Mexican night!  So I made some chipotle marinated chicken tacos with corn salad and yes… guacamole!  If you haven’t tried Cholula’s sauces, you are missing out.  Flavorful and freakin hot.  Good stuff and great on tacos!  I especially like the smokey flavor of the Chipotle sauce. 

Guacamole Recipe

2 avocados, ripe
1 lime, juiced
1 jalapeno, seeded and minced
1 small tomato, seeded and diced
3 tbsp cilantro, chopped
salt
pepper

1. Cut avocados in half and carefully remove the pit.  With a butter knife, cut the avocado half into 1/2 inch slices and then crosswise into cubes.  Use a soup spoon to scrape the cubed avocado from the shell.  Repeat with the other three halves.

2. Add half of the lime, half of the jalapeno, and all of the tomato and cilantro. Add a good pinch of salt and pepper. Mix well with a rubber spatula.  If the avocado is a little firm, grab your potato masher and give it a few mashes.

3. Now I’m giving away my biggest secret.  Are you ready?  Taste it.  If it tastes good, then you’re good to go.  If it’s bland, add more of the lime, jalapeno and salt. You might even need more cilantro.

Note: I’ve found that some jalapenos are like bell peppers and some are like scotch bonnets.  You just never know.  So this is why I’ve started to add half of the pepper and taste it.  Same with the lime… some limes have tons of juice, and others are like potatoes.

Note 2:  I do not add onion or garlic to my guac… never have because I think it is too overpowering.  But if you want to add it, my feelings won’t be hurt.

FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings

I used a spicy pulled beef filling, but tamales are also delicious with chicken or even veggie filling.  Just make sure you have plenty of time, as the preparation is quite time consuming.

Tamale Recipe

1 c shortening
1 tsp salt
3 c masa harina
30 oz water or broth
20-30 corn husks, soaked in cold water at least 30 minutes

1. To make the masa, place the shortening and salt in a large bowl and beat with an electric mixer until fluffy.  Add the masa harina one cup at a time, beating well after each addition.

2. Add the liquid, one cup at a time, blending well after each addition.  The dough should be almost as firm as play dough.  If too firm, add more liquid.  If too soft, add more masa harina.

3. Remove the husks from the water, and pat dry.  Place a heaping tablespoon of masa on the corn husk and spread into a rectangle, about 1/8 inch thick.  Spoon a heaping teaspoon of the filling in the center of the masa.  Fold one side of the husk to the center to cover the filling.  Fold the other side back over to fully encase the filling, like a cigar.  Now fold from the bottom up to finish the shape.  I like to leave the tops open.  Place completed tamale standing with the open end up in a steamer basket.

4. Repeat with the remaining ingredients.  A spaghetti pot with an inset steamer is the best pot to use to steam the tamales.  If the steamer is not full enough for the tamales to stand up, add a ball of aluminum foil to fill the pot.  Add at least an inch of water to the pot and bring to a simmer.  Steam for about an hour.  Check often to ensure the pot has not boiled dry.

Spicy Shredded Beef Recipe

2 tbsp vegetable oil
1 1/2 lb lean beef chuck, trimmed and cut into 2 inch cubes
1 large sweet onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 (16 oz) can diced tomatoes
3-4 canned chipotle peppers with adobo sauce, finely chopped (Optional-VERY SPICY)
1/2 c water

1. Preheat oven to 350 degrees.  Heat the oil in a heavy oven proof pan. Brown beef cubes in batches for 10 to 12 minutes. Do not crowd the pan or the beef will not brown well.  Reduce the heat, add the onion, garlic, salt and cumin. Cook another 15 minutes.

2. Stir in the can of tomatoes and chopped chipotle peppers and bring to a simmer. Cover, place in the oven and bake for 1 1/2 to 2 hours.

3. When the meat is very tender, let cool, then shred the meat using 2 forks.

Note: The chipotle peppers in adobo sauce can make the dish VERY spicy. Only add one or two peppers if you only want a little spice.  If you add the whole 4 oz can and it will be crazy spicy.  Omit the peppers completely if you want this to be mild.

Salt Rub Roasted Turkey Breast Recipe

1/4 cup coarse kosher salt
1 teaspoons dried rosemary
1 teaspoons dried rubbed sage
1 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
2 small bay leaves, torn into small pieces
3 teaspoons finely grated and minced lemon peel
whole turkey breast (about 5-6 pounds)
3 medium onions, chopped
3 medium carrots, chopped
3 stalks celery, chopped
4 tbsp butter, melted

1. Combine the first 7 ingredients in a small bowl.  Really use your fingers and incorporate the ingredients together.  Generously rub the inside and outside of the turkey with the salt rub.  I also put some of the rub under the skin.  Wrap in plastic wrap and store in the refrigerator for 24 hours.

2. Remove turkey from the refrigerator and rinse very well.  Dry the turkey with paper towels, place in roasting pan and return to the refrigerator for a few hours to dry out the skin. This can be skipped if you don’t have the time, but at least make sure to dry the skin well.

3. Preheat oven to 425.  Place the chopped vegetables in the bottom of the pan to create raft for the turkey.  If your roasting pan is really big, you may need more veggies.  Place the turkey on top of the vegetables.

4. Generously brush turkey with the melted butter and place in the preheated oven.  Set a timer for 15 minutes.  After 15 minutes, turn the heat down to 350 and continue roasting until an instant read thermometer registers 165 degrees in the middle of the breast. It usually takes about 15 minutes per pound.  I start checking the temperature of my turkey at 12 minutes per pound.  Nothing worse than overcooked dry turkey!

Note: I also made pan sauce, find recipe here.

Note 2: If you’re making a whole turkey, skip the veggie raft, instead, stuff the cavity with the vegetables.  Also, increase the amount of rub to accommodate a larger turkey.