Rice with Smoked Chicken

Ingredients: rice, 100 grams chorizo, 1 onion, 1 green pepper, 3 stalks celery, thyme, chili seasoning, 3 tablespoons soy sauce, worchester sauce, 1 smoked chicken breast, 300 ml water, cashew nuts

Boil the rice according pack instructions. Bake 100 grams sliced chorizo until crisp. Scoop the chorizo off the pan and keep aside. Remove any fat from the pan. Heat new oil in the pan. Bake in hot oil 1 chopped onion, 1 chopped green pepper and 3 sliced stalks celery until the onion is glassy. Add thyme, chili seasoning, 3 tablespoons soy sauce and some worchester sauce. Bake this brief. Add the chorizo and 1 diced smoked chicken breast. Pour 300 ml water, lower the heat and let it all simmer on low heat for about 1 hour. Add to the last little bit to cashew nuts. Serve with rice. Enjoy!

Pie with Artichoke and Smoked Chicken

Ingredients: 1 onion, thyme, rosemary, oregano, 1 smoked chicken breast, 3 sundried tomatoes, 400 grams artichoke hearts, salt, pepper, 3 eggs, 100 ml cream, puff pastry for savory pie,

Number of persons: 4

Preheat the oven to 200 degrees. Bake in hot oil 1 finely chopped onion with thyme, rosemary and oregano until the onion is soft. Add 1 diced smoked chicken breast, 3 finely chopped sundried tomatoes and 400 grams chopped artichoke hearts (can), bring to taste with salt and pepper and heat well. Let it cool down a bit. Meanwhile Beat 3 eggs with 100 ml cream, salt and pepper. Coat a pie tin with puff pastry for savory pie. Put the artichoke chicken mixture in it and pour the egg mixture in it. Place the pie tin about 30 minutes in the preheated oven. Enjoy!

Pasta with peas and Smoked Chicken Breast

Ingredients: penne, salt, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, 1 smoked chicken breast, 200 grams peas, 250 ml stock,

Number of persons: 2

Cook the penne in boiling water with salt. Bake in hot oil 1 sliced onion with 1 finely chopped garlic clove and thyme to taste on medium heat until the onion is golden brown. Add 150 grams sliced mushrooms and 1 diced smoked chicken breast. Stir fry until the mushrooms have softened. Add 200 grams dopertwen and 250 ml stock . Let the stock come to the boil, lower the heat and let it simmer for about 10 minutes. Serve it with the penne. Enjoy!

Smoked Salmon Flautas

Corn tortillas + deep frying = more trouble than these are worth. They had a really good flavor and tasted great when they were done, but it was a real ordeal getting there. Next time, we’ll use flour tortillas, and pan-fry them in a few tablespoons of oil instead of an inch, just so they are browned on the sides. Easier and healthier.

Smoked Salmon Flautas

Recipe from Bon Appetit. Makes 8 to 12. The recipe originally called for smoked tuna or smoked trout, but I couldn’t find either. So we ended up using a can of smoked salmon.

INGREDIENTS
2 large jalapeño chiles
1/2 cup finely chopped shallots
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh italian parsley
3 tablespoons chopped fresh cilantro
2 large garlic clove, minced
1 tablespoon olive oil
2 teaspoons fresh lime juice
8 ounces smoked tuna (albacore), or smoked trout fillets, coarsely flaked
12 5- to 6-inch-diameter corn tortillas or 8 7- to 8-inch-diameter flour tortillas
vegetable oil (for frying)

DIRECTIONS
Char jalepeño chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chiles, then chop finely and place in medium bowl. Add shallots and next 6 ingredients; toos. Mix in fish. Season with salt and pepper. Can be made 1 day ahead, cover and chill.

Preheat oven to 350ËšF. Wrap tortillas in foil; place in oven 10 minutes. Arrange tortillas on work surface. Press 2 tablespoons filling for corn or 3 tablespoons filling for flour tortillas into 3- to 4-inch strip on bottom third of each tortilla. Roll up; secure with toothpicks.

Pour oil into large skillet to depth of 1 inch. Attach deep-fry thermometer; heat oil to 350ËšF. Fry floutas 3 or 4 at a time until golden, turning occasionally, about 4 minutes. Using tons, hold flautas vertically over skillet to drain off oil; transfer to paper towels to drain. Remove toothpicks. Serve with shredded iceberg lettuce and sour cream.

Smoked Paprika Fingerling Potatoes

New Year’s Eve Eve gave us this delicious and balanced meal, the highlight of which might be Taylor’s smoked paprika fingerling potatoes. We paired them with a pre-marinated pork tenderloin from Trader Joe’s, and some roasted asparagus. Though we found this asparagus overly stringy, which I think was a result of the asparagus rather than us. Oh well.

If you’re serving these potatoes with some form of meat like we did, sear your meat, and then saute the potatoes in the same pan with all the delicious drippings. The leftover pork flavored oil did a lovely job of browning these for us, something we sometimes have a hard time achieving.

Smoked Paprika Fingerling Potatoes

Makes 2 side servings.

INGREDIENTS
12 fingerling potatoes
1/4 cup olive oil
salt and pepper, to taste
1 teaspoon smoked paprika

DIRECTIONS
Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium high heat. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook for another 3 minutes. Transfer potatoes to a bowl and toss with salt, pepper, and paprika until coated.