Foodie Friday with Caren McSherry

Sante Fe Chicken (serves 6)

This colourful dish can be made ahead and reheated which is perfect for game day.

You can serve it with a big bowl of corn chips or warmed tortillas. I like a bowl of sour cream on the side and a side of guacamole makes it even better!

1/2 cup olive oil (divided)

1 yellow onion diced (about 1 cup)

4 garlic cloves, minced

2 red bell peppers, seeded and diced

2 large cobs of fresh corn, shucked,  or one 14 ounce can of kernel corn, drained well

2 large boneless skinless chicken breasts, cut into bite size pieces

2-3 tablespoons chili powder

1 teaspoon ground cumin

1/2 bunch fresh cilantro, coarsely chopped

2 fresh limes cut into wedges

Accompaniments :

Corn chips

Sour cream

Flour tortillas

Guacamole

Chili flakes for the chili heads

Heat half of the olive oil in a wide saute pan, when the oil is hot add the onion and 2 cloves of garlic.  Cook for about 5 minutes or until the onion begins to soften.  Add the red pepper and the corn. Saute over medium heat for another 5-8 minutes or until the vegetables are soft.

Transfer the mixture to a large bowl.

In the same pan, heat the remaining 1/4  cup of oil along with the 2 garlic cloves, toss in the cubed chicken and cook until lightly browned add in the chili and cumin.  Stir well.

Add the reserved pepper corn mixture along with the cilantro, mix together and heat through.

Transfer to a colourful serving platter.  Lay the lime wedges along the rim.

 

Chicken Wings (makes 24)

Here is a perfect Super Bowl treat that can be done ahead of time so no one misses. The winning touch down.

1/2 cup ketchup

1/3 cup jack Daniels bourbon (or rum or water)

2 tablespoons Tamara soy sauce

2 tablespoons brown sugar

2 tablespoons granulated garlic (NOT garlic powder)

1 chipotle pepper minced, less if you are timid

24 chicken wings

Mix all the ingredients, except for the wings together in a large bowl. Place the wings into the marinade and toss well to coat.  Transfer to a large zip lock bag and chill for at least 2 hours.

Flip the bag ever 30 minutes to ensure even marinating.  Line a cookie sheet with parchment and lay the wings single layer on top.  Bake in a 375F oven for 1 hour, turning them over at the 30 minute mark.

Transfer to a serving platter and sprinkle with toasted sesame seeds.

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse

Sante Fe Chicken (serves 6)

This colourful dish can be made ahead and reheated which is perfect for game day.

You can serve it with a big bowl of corn chips or warmed tortillas. I like a bowl of sour cream on the side and a side of guacamole makes it even better!

1/2 cup olive oil (divided)
1 yellow onion diced (about 1 cup)
4 garlic cloves, minced
2 red bell peppers, seeded and diced
2 large cobs of fresh corn, shucked,  or one 14 ounce can of kernel corn, drained well
2 large boneless skinless chicken breasts, cut into bite size pieces
2-3 tablespoons chili powder
1 teaspoon ground cumin
1/2 bunch fresh cilantro, coarsely chopped
2 fresh limes cut into wedges

Accompaniments :

Corn chips
Sour cream
Flour tortillas
Guacamole
Chili flakes for the chili heads

Heat half of the olive oil in a wide saute pan, when the oil is hot add the onion and 2 cloves of garlic.  Cook for about 5 minutes or until the onion begins to soften.  Add the red pepper and the corn. Saute over medium heat for another 5-8 minutes or until the vegetables are soft.

Transfer the mixture to a large bowl.

In the same pan, heat the remaining 1/4  cup of oil along with the 2 garlic cloves, toss in the cubed chicken and cook until lightly browned add in the chili and cumin.  Stir well.

Add the reserved pepper corn mixture along with the cilantro, mix together and heat through.

Transfer to a colourful serving platter.  Lay the lime wedges along the rim.

 

Chicken Wings (makes 24)

Here is a perfect Super Bowl treat that can be done ahead of time so no one misses. The winning touch down.

1/2 cup ketchup
1/3 cup jack Daniels bourbon (or rum or water)
2 tablespoons Tamara soy sauce
2 tablespoons brown sugar
2 tablespoons granulated garlic (NOT garlic powder)
1 chipotle pepper minced, less if you are timid
24 chicken wings

Mix all the ingredients, except for the wings together in a large bowl. Place the wings into the marinade and toss well to coat.  Transfer to a large zip lock bag and chill for at least 2 hours.

Flip the bag ever 30 minutes to ensure even marinating.  Line a cookie sheet with parchment and lay the wings single layer on top.  Bake in a 375F oven for 1 hour, turning them over at the 30 minute mark.

Transfer to a serving platter and sprinkle with toasted sesame seeds.

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse