Recipes courtesy of Ingrid Hoffman (Mil gracias, Ingrid!)
Limon Chicken
3/4 cup vegetable oil
1 pound chicken parts or boneless chicken breasts
1 teaspoon minced garlic
2 pounds yellow onions, chopped
3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
1 cup freshly squeezed lemon juice, about 5 to 6 lemons
Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are clear, about 10 minutes. Add the yellow chile and stir. Return the chicken to the onion mixture, cover and cook for 20 to 25 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Chicken parts will take longer than boneless breasts. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ease of preparation: easy
Mango, Jicama and Radish Salad with Peanut Dressing
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Ease of preparation: easy
Snowball Potatoes
4 medium russet potatoes, peeled
1 tablespoon salt
2 ounces Oaxaca or any other soft white cheese, cubed
1 cup seasoned bread crumbs
Salt and pepper
Preheat oven to 375 degrees F.
Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
Cut the white cheese in 1/2-inch cubes.
Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
Put bread crumbs in a small bowl.
While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
Bake for 20 to 25 minutes, serve immediately.
Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Inactive Prep Time: 3 minutes
Ease of preparation: easy
Watermelon Lime Spritzer
2 cups seedless watermelon, cut into cubes
1/2 cup ice cubes
2 cups lemon-lime flavored soda, divided
1 lime, cut into wedges
Place the watermelon and ice cubes in a blender and blend until liquefied. (Once you add the lemon-lime soda, it will thin out even more, add more ice cubes if you want it slushier.) Slowly add 1/2 of the lemon-lime soda and blend until smooth. Pour into glasses, garnish with limes and serve.
Yield: 3 servings
Prep Time: 10 minutes
Ease of preparation: Easy
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