Back to School Recipes, and Chef Tips!

mojochicken.jpg

Lime Mojo Chicken

This will become one of your go-to chicken recipe for weeknight meals. It is juicy and succulent and a flavor your family will love.  Our White Mojo combined with citrus creates a delicious flavor.  Serve over white rice or with pasta

 

Serves 4-6

2 lbs of Chicken Thighs (preferably organic)

For the Mojo Marinade

4 tablespoons of White MOJO 

Juice of 1 orange

Juice of 2 limes

1/2 teaspoon of ground black pepper

1 teaspoon of sea salt

1/4 cup of olive oil

Preparation:

Preheat oven to 400F

In a bowl add White Mojo, Juice of limes and orange, olive oil, salt and black pepper.   Add Chicken thighs and marinate for up to 2 hours.

In an oven safe earthenware place the chicken and about 1/4 cup of the marinade.  Discard the rest

Place in the oven and cook for 45-50 min

Turn your oven on broil and brown the chicken for about 5-8 min, keep an eye on the chicken.

Garnish with Parsley and Lime Wedges

 

Spinach Patties

spinach_patty.JPG

1 lb of fresh Spinach (Chopped)

2-3 tablespoons of white wheat flour (or almond flour) If your eggs are bigger you may need 3 tablespoons

1/2 cup fresh grated parmigiano reggiano cheese

Pinch of salt

3-4 eggs  if you use extra large egg you may only need 3 eggs

1 tablespoon of White Mojo

Preparation:

In a bowl add the eggs, white mojo, salt.   Whisk well 

Add the chopped spinach, flour and parmesan cheese and mix gently.

Heat a non-stick saute pan, add olive oil or grapeseed oil and with a spoon drop a tablespoon or so of the spinach mixture and press down lightly.  Pan fry the patties until golden brown, about 2 min on each side and place in a plate lined with paper towels.

Serve as a side or on your kids lunch boxes they are yummy cold.

 

Chef Tips for Weeknight Meals

Chop 3 onions small diced and place in a Ziploc bag, most recipes call for onions so you will sure use them thru the week.  If you don’t think you will use that much, separate them into two bags and freeze right away. 

Make a garlic paste. I swear by this paste I make it every 2 weeks and I add it to everything.

I get a bag of peeled garlic at Costco and make ½ bag at a time.   You can also freeze it and use in soups, and stews.

Quick Garlic paste:

1 ½ cup of peeled garlic cloves

1 tablespoon of sea salt (No kosher or iodized salt) Sea salt’s minerals help preserve your paste (I love the Trader Joes sea salt which is from Spain!)

Mix it in a small food processor for about 3-4 min until it turns into an almost fluffy paste.  Keep in a glass container (no plastic) and refrigerate up to 2 weeks.

-Chop Celery and Carrots small diced and put in a glass container this is called mirepoix which is a base for many dishes to build flavor.  I believe Trader Joes sells it already chopped for you.

-Have store bought chicken stock in hand or make your own.  I have a great recipe that I will be sharing with you in my next blogpost.

-Have a dry white wine like Chardonnay in hand and a Red wine like a low priced Merlot to add to dishes.  Adding wine always adds a deeper complexity to any dish.

Of Course keep one or two of our Mojos to add flavor and brighten up your dishes, make marinades or vinaigrettes.  I recommend the White as a base for any recipes that call for onion, leeks or garlic.  Add 2 tablespoons to replace ½ leek, or 3 cloves of garlic.  Then the Green if you like Cilantro in your dishes or the Yellow if you want to add heat to a soup or curry dishes.

 

These Chef tips will set you up for a successful week of meals where you will save time in the kitchen!

 

   Cooking everyday is the best thing you can do for your health, for your family and the planet!      Love,    Chef Adriana

Cooking everyday is the best thing you can do for your health, for your family and the planet!

Love,

Chef Adriana