Hey lovebugs! Happy Friday Foodday! Happy Labor Day! TCB will be back on Tuesday with fun fashion for you!
Sofrito Chicken Stew
c/o Skinny Taste
Ingredients
For Sofrito:
- 1 tbsp olive oil
- 6 scallions, chopped
- 4 cloves garlic, chopped fine
- 2 tomatoes, diced
- 1/3 cup diced red bell pepper
- 1 tsp ground cumin
- 2 tsp salt
- 1 packet sazón
or 1 tsp annatto seed powder
- 8 pieces chicken legs and/or thighs on the bone, skin removed
- 1/2 tsp garlic powder
- 6 oz light beer
- 1 cup water
- salt to taste
- 1/2 cup cilantro, chopped (or to taste)
Directions
Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón or annatto. Set aside. Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.
Spice Rubbed Shrimp with Spaghetti Salsa Verde
c/o Stephanie Cooks
Ingredients
1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 pound large shrimp, peeled and deveined
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream
Directions
1- Cook pasta according to package directions and drain. Set aside.
2- Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine.
3- Pat the shrimp dry, then place in the spices and rub into both sides.
4- Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add shrimp and cook until pink on both sides, about 3-4 minutes each side.
5- Remove from pan and cover with foil until ready to serve.
6- In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, and sour cream, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine. Top with the shrimp.
Jamaica Margaritas
c/o Cooking Light
Ingredients
- 1 cup dried hibiscus blossoms (about 2 ounces)
- 3 cups water
- 3/4 cup sugar
- 1 1/4 cups tequila
- 1/2 cup fresh lime juice
- 1/3 cup Triple Sec or other orange-flavored liqueur
- 8 lime slices
Directions
- Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
- Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
