Our featured recipe is an inspiration as it uses the chili to glaze the chicken. We found the recipe in Novembers issue (2014) of “Good Housekeeping.” The glaze is prepared to use while roasting a turkey.
We thought why not test it on some chicken breasts and see if our palate could endure the spice while eating the roasted poultry, and if so, it would be used to roast a turkey.
Our featured recipe is Baked Chicken With Chipotle Cinnamon Orange Glaze, and here is what you will need.
Chipotle Cinnamon Orange Glaze
1 teaspoon chipotle in adobe
Juice from 1/2 an orange
1 1/2 teaspoon raw honey
1 teaspoon extra virgin olive oil
1 to 2 garlic cloves
2 teaspoons orange zest
1/2 teaspoon powdered cinnamon
1/4 teaspoon Himalayan salt
Blend together in a blender until smooth.
This recipe was reduced down to accommodate four (4) chicken breasts. For the full recipe to roast a turkey link here: Good Housekeeping.
Now let’s glaze some chicken with that Chipotle Cinnamon Orange Glaze.
Using a fork or knife, poke holes all over each chicken breast. You can use breast’s with the skin on, but as you can see we have some with the skin removed.
Next, spoon on some sauce or glaze and spread out over the meat. Set aside for about 30 to 40 minutes and allow the flavor of the spices to absorb in.
Place chicken into a 350 degree preheated oven for for 40 minutes or until internal chicken temperature is 165 degrees.
Place the roasted chicken breasts on a platter and serve with an appropriate side dish. Link Here for some suggestions.
Fajita is a Tex-Mex pint sized term for little meat strips. The word fajita did not appear in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita is unclear.
Fajita is taken from the Spanish word “Faja” meaning “strip”, “band”, “sash”, or “belt”, and that would make sense, as fajitas are strips of meat.
Fajitas are really a Tex-Mex invention. The ingredients used are some popular ones used in Mexico. But the Mexican did not make the first Fajita.
We did have a blog guest speaker who spoke on this matter about Mexican verse Tex-Mex food on May 5th of this year (2014). The theme was Tastes of Mexico. Read more what our guest speaker had to say on this matter. – HERE-
Now for our featured recipe: Garlic Lime Chicken Fajitas, and here is what you will need.
To the dry spices add 3 tablespoons of lime juice (fresh juice from half a lime), 2 tablespoons of olive oil, and 1/2 teaspoon of Himalayan salt or sea salt. I personal use Himalayan salt as it has all of the trace minerals the body needs, it is unlike table salt which has had all other minerals remove. Also when using sea salt or the Himalayan salt you can use less, than you would if using the table salt.
Now that the wet ingredients have been added, mix in well with the dried spices. Set the bowl aside.
You will need one pound of chicken breast. It may not seem like much, as one pound is two breasts, but once they have been cut into to strips, you have plenty of meat, for 4 to 6 servings.
I don’t like using plastic bags or any plastic container to store left overs, as plastic doesn’t breath, and the food spoils faster. I only use plastic freezer bags to freeze vegetables and meats. But I make an exception to marinade meat, as it is in the bag a short time.
Take the chciken strips and place them into the bag and pour in the spice mix, using a spatula to scrape the bowl and get every drop of mix. Seal the bag and put into the refridgerator for 30 minutes or more.
Before removing the meat from the refrigerator to cook, slice into strips 6 to 7 sweet peppers using red, orange and yellow colors. Also cut into thin slice one small yellow onion, and set aside.
Heat a large ceramic coated frying pain on medium-high heat. Add the chicken and any marinade, and cook for 5 minutes while stir continuously. Next add the sweet peppers and onion, mis in and continue to stir while cooking for 2 to 3 minutes more or until the vegetables are tender-crisp and the chicken is cooked through (165 degrees internal temperature).
Warm some 100% whole wheat flour tortillas and spoon chicken mixture and roll up. Serve with assorted toppings, if desired.
Here we have a side of quinoa with black beans, onion, corn, and chili pepper mixed in. We prepared the quinoa according to packaged instructions, using one cup of quinoa, and one cup of chicken broth and 8 ounces of tomato sauce.
For dessert, check out our favorite coffee cake: Chocolate Mexican Coffee Cake, and to be honest with you, we don’t know if it is a Mexican recipe original, but it sure tastes good!!
This isn’t a traditional Mexican dish, but rather a recipe out of New Mexico (USA).
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México or New Mexico.
New Mexico like Texas, uses a lot of traditional Mexican ingredients, but they make their own culinary inventions.
The cuisine of New Mexican over theyears had developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, Mexican and Latin identity.
The recipes and dishes prepared in New Mexico is not like any otherLatinfood recipe originating in the rest of United States.
My San Antonio (a news outlet that writes reviews on Food & Drink – Entertainment – Sports and the like for the San Antonio, N.M. area) describes a Mexican Chicken Tortilla Pie as……
“Whether it’s rolled or stacked, an enchilada suits the San Antonio aesthetic. Santa Fe’s enchiladas with their pancake stacks of tortillas, allow for layers of texture and layers of flavors, like lasagna or moussaka or shepherd’s pie.“
New Mexico has had a great influence on American eating.
Any dish made in New Mexico are exotic without being foreign, with an aura of freshness.
The cuisine of New Mexico looks and sounds a lot like Mexican, born of Spanish influence, much like this Mexican Chicken Tortilla Pie.
It looks like a Mexican dish and even taste like one, but the recipe originated in New Mexico, were the cuisine is loved by all who visit the state.
Today we have a guest blog speaker who is a native Mexican who will speak to us on the Tastes of Mexico. Our guest speaker is Norma and the owner of Splendid Recipes and More (SRandM) is interviewing her.
SRandM: So how are you Norma?
Norma: Fine thank you. I just want to say I am excited to be a guest on Splendid Recipes and More. You have a lot of great recipes posted here on your blog. I had seen a few Mexican dishes as well.
SRandM: Will thank you Norma and I am glad you could speak with us. So Norma were in Mexico are you from?
Norma: I was born in the Mexican state of Baja California North, in a small beach town called Palayas de Rosirito.
Norma: Across the border from San Diego, California. When you cross the border you come into Tijuana first, and Rosarito is about 20 minutes from Tijuana going south.
SRandM: So you told me you immigrated to the U.S. in 1992 and have been an American citizen since 2004?
Norma: Yes that is correct.
SRandM: What do you think about the Mexican food that is made here in the States?
Norma: For the most part it is authentic. But many Americans for their love of the Mexican food have made their own recipes using the ingredients we use in Mexico, and call it a Mexican dish. Such as New Mexico, they make enchiladas as we do in Mexico, but they use flour tortillas, and the Mexicans use corn tortillas. Some people have even made enchiladas, casserole style calling it an Enchilada pie, which is not authentic Mexican.
SRandM: Yes I understand. What do you think about the variations in Texas? Is Mexican food and Tex-Mex the same?
Before Norma answers our question, have you ever wondered what the difference is between authentic Mexican and Tex-Mex food? If you look around online, you’ll find plenty of debate over which style of theorizing cooking is better. Some “traditionalists” even question if Tex-Mex is a legitimate form of American cuisine.
No matter where the debate leads, Tex-Mex has earned its place on the American table. Still, that doesn’t answer how Tex-Mex differs from authentic Mexican food. So let’s allow Norma to answer that.
Norma: Will here’s a little history. The roots of Tex-Mex cuisine trace back to the Spanish. The Spanish missionaries brought their recipes to Texas, and when they left the area in the 1700s, the natives of the region had already assimilated portions of their cooking culture into their own.
Along with this influence, early colonization of Texas also included other cultures. For example, individuals from the Canary Islands brought a different flavor palate with them, which included cumin, garlic, and chili powder. These flavors now form the foundation for the Tex-Mex favorite, chili con carne.
SRandM: So chili con carne is not an authentic Mexican dish?
Norma: No, chili or ground meat with beans and the use of spicy peppers are a Western frontier dish.
This blending of outside cultures with Mexican farm food and Texas ranch food is evident in many other modern Tex-Mex dishes.
One example that comes to mind is the use of beef. You will find a lot more beef in Tex-Mex recipes than in traditional Mexican dishes. Even though beef cattle could be found in Mexico, grasslands were overgrazed and herds were scarce.
SRandM: What types of meat are most popular then, in authentic Mexican cooking?
Norma: Pork, turkeys, wild fowl, chicken, and seafood were more available to the average Mexican household, and as a result, these ingredients were used and are used today in Mexican dishes, with the exception of turkey. You won’t find that at all in any Mexican dish.
SRandM: I guess since beef cattle have long been a staple in Texas, it would make sense that beef plays a more pre-dominate role in Tex-Mex recipes.
Norma: That is correct.
SRandMore: What other foods are used in authentic Mexican dishes?
Norma: Will before trade and commerce exploded in Mexico, beans, corn, and rice formed the basis for many meals. As Mexican people moved north, these foods found their way onto the plates of many households in Texas.
In return, Texans introduced Mexican cooks to more plentiful milk and cheese, in addition to beef. This blending of cultures and cuisine created excitement, especially during the 1940s and 1950s as the borders between the two countries became more open.
SRandM: So could it be correct to say it was around that time when the term ‘Tex-Mex’ was coined?
Norma: Yes, and was proudly used to describe Mexican dishes adapted by Texan cooks. But I will say as the years passed, the recipes lost much of their heritage.
SRandM: How so?
Norma: Will by the 1970s, many Tex-Mex dishes were almost completely revamped into unrecognizable concoctions that are not authentic Mexican dishes.
SRandMore: Such as?
Norma: Will, like Chimichangas, cheese nachos, just to name a few is Tex-Mex cuisine inventions.
Much of what we know as Tex-Mex today can be traced in part to the fast food franchise explosion which introduced “Mexican” food to most Americans.
The menus you typically see featured in these restaurants have pre-made taco shells which house a variety of ingredients buried under piles of cheese and sauces. Though these restaurants will give a general nod to a “south of the border” flavor, their menus really have little in common with authentic Mexican food.
Another fact I find funny, is restaurants that have popped up all over America make the claim to serve only “authentic” Mexican food, when they are actually making a stab at Tex-Mex.
SRandM: So do you feel Tex-Mex has stolen the spot light from the real thing?
Norma: Will when it comes down to deciding which is best – authentic Mexican or Tex-Mex cuisine – I really can’t find a right or wrong answer to your question.
All you can do is compare and decide for yourself which you prefer. There are many cookbooks available for both Tex-Mex and Mexican cuisines to see what appeals to you. You can also visit authentic local restaurants to try for yourself.
SRandM: Will that is all the time we have today Norma. Tell our readers what recipes you will be presenting in the next post?
Norma: I thought I would prepare some authentic Guacamole and Real Mexican salsa, a couple of great condiments that pair well with lots of Mexican dishes.
SRandM: We look for to that Norma. So to our readers, return here to Splendid Recipes and More for some authentic recipes that will be prepared by Norma, which is: Homemade Guacamole and Fresh Mexican Salsa.