Riddle me this… am I the only one that still enjoys opening the mail box and seeing a “hard copy” of one of their favorite magazines lying there just waiting to be read?
Probably *sigh*… Oh internets.
Anywho, just this past Wednesday this very event occurred at my very own mailbox and I couldn’t wait to crack open the latest issue of Food & Wine, one of my favorite magazines ever (go figure)
Sorry internets, but you will never replace this.
During a quick breeze through, which I always do first before going back and digging into the detail, a recipe for Yucatán-Spiced Chicken stopped me dead in my tracks.
I think we all know my love affair with simple Mexican flavors. And this one was seriously drool-worthy even upon first read.
The end result ended up much the same, which didn’t surprise me in the least considering these ingredients rock
The recipe I ended up pulling together was inspired by the Food & Wine original, but didn’t include the roasted veggies and also had a few swaps in the chicken marinade.
Yucatán-Spiced Chicken inspired by Food & Wine Magazine
- juice of two oranges
- juice of two limes
- few grates of orange zest and lime zest
- 1 tblsp chili powder
- 1/2 tblsp dried oregano
- 2 cloves garlic
- 1/2 tblsp sugar
- 2 tblsp olive oil
- sea salt & black pepper
- 3 chicken breasts
The marinade came together with a few squeezes of orange and lime, plus a quick zest of their rinds.
Followed by the addition of spicy chili powder, savory oregano and fresh garlic.
Using an immersion blender, I whipped up the mixture with a few pulses. Then the olive oil was added and whipped again, emulsifying and becoming almost creamy.
Sugar, sea salt and black pepper were last before drenching three chicken breasts in the marinade and letting them rest in the fridge for 30 minutes.
Then into the oven at 350F for 15 minutes, a flip, another 10 minutes… and they’re done!
The smells in your kitchen will be incredibleeeeeeeeeeee.
This marinade definitely sent me to a happy tropical place
Alongside this trip south of the border, I mixed up a quick pasta salad using orecchiette, Lil’ Sis’s all time favoriteeeeee pasta.
I’ve never heard someone profess their love for a specific type of pasta more in my life haha
You think I’m kidding.
Green peppers, tomatoes, corn, jalapeno, onion, green onion.
Orecchiette, chili powder, cumin, olive oil, sea salt and black pepper.
All mixed up…
You don’t know what to do…
311 anyone? Guess I’m showing my age here…
I served my south-of-the-border orecchiette salad alongside the yucatan-spiced chicken breasts.
Lil’ Sis made a big salad out of hers, lettuce topped with orecchiette salad and chicken slices, dressed with extra marinade.
I see a leftover lunch idea in my future…
I decided to give everything a mix-up while diggin’ in too, so the chicken marinade also coated the pasta salad.
Because I’m saucy like that…?
And whether mixed-up or not, this meal seriously rocked my socks off! Food & Wine never lets me down… *sigh*
Discussions during the meal included how we loved the tangy orange flavor that really stood out in the chicken marinade, how the chicken stayed perfectly juicy, and how the pasta salad was so fresh & delicious especially when mixed with the extra marinade coating the chicken!
Plus I really do love the way a homemade marinade tastes, you can really distinguish each of the flavors, which aren’t masked by added sugars and other random ingredients.
This one is definitely worth a try! I’m already thinking it would be wonderful draped over a piece of hearty white fish as well…
Perhaps I’ll get my chance to try that this week… since we are headed to the Outer Banks for a beach vacation!!!!!!! So ready for it
Same spot as last year, remember this lil’ trip?!
Clearly I have my priorities straight.
And lucky enough for
me Lucy, one of my best friends Allison will be staying at the Casa de Fanatic and dogsitting for me majority of the week!
I think Lucy Dog and Riley (her dog) are going to have a very fun week together. And hopefully Allison doesn’t have her hands too full with this diva dog of mine
I think I owe her a meal of Yucatan-Spiced chicken w/ South-of-the-Border Orecchiette Salad… right?
We have lots of fun beach recipes planned and hopefully some silly adventures, so stay tuned friends!
See ya from the beach!!!