Guys, if you're like us, you HATE those enchiladas that have shredded, flavorless chicken drowning in cheese, dry as can be. We try to avoid using cheese unless needed (let's be clear, I LOVE a good Brie and Camembert, but I try to save the indulgence for that vs. making a recipe flavorful with spices). This recipe is wonderful for a weeknight dinner when you're pressed for time, and an be easily modified to pack in more veggies so the kiddos get the nutrients they need but you have to sneak in every once in a while! The Greek Yogurt seals in the moisture, is high in protein, and so healthy! To make my life easier, I use a grocery-bought rotisserie chicken, but when I have more time I boil a couple of chicken breasts (making stock at the same time).
For the Filling:
Assembly & Sauce:
Arepas are a staple of Venezuelan homes, and are different from those made in Colombia or other latin countries. They're eaten for breakfast (frequently with ham and cheese), dinner (with heavier fillings which include many proteins), and especially after clubbing (it's a 99% no hangover guarantee).
Naturally gluten free, Nutritious (the flour is enriched with nutrients) and cheap to make, I haven't found a Venezuelan that doesn't eat them multiple times a week! Frankly, they're what have kept the current crisis in Venezuela from decimating the population. To make them, you'll need Venezuelan Corn Flour (check out the link for the image or to buy) which is available in most latin sections of large retailers.
This recipe came from our friends at the Mediterranean Dish, with a few modifications from yours truly. I served with Lebanese Rice and a side fattoush salad! YUMZZZ!
This recipe comes courtesy of the NYT and is a STELLAR addition to any meal! It definitely carries the flavors of the Middle East and is a fresh, wonderful idea for idea, especially for the hot summer days! To make vegan, remove the feta cheese.
And as they say in Venezuela, Bueno Provecho!
Use 2 slices of the herby overnight bread - spread a good, robust spice Dijon Mustard on one slice of the bread (mayo optional, I'm not the biggest fan); a few slices of turkey breast, arugula or lettuce, tomatoes and sliced, seeded & destemmed Italian sweet cherry peppers, and garnish with shaved red onions sprinkled). Garnish with an olive, cherry peppers and serve with a pickle!
As they say in Venezuela, Bueno Provecho!
This recipe came courtesy of the great chef Asha Gomes, who used to own a phenomenal restaurant named Cardamom Hill here in Atlanta and now hosts these incredible soirees in one of her spaces with small, intimate dinners. Anyhow... once I saw this I knew I need to make it and I LOVED it - it's become a repeat recipe over time. See below - I've modified the recipe to be a light sauté instead of a deep fry, and modified the garnishes and serving method.
FOR THE CHICKEN:
FOR THE GARNISH/SERVING:
I've frequently used this marinade which I originally discovered in the NYT, and slowly made modifications over time to. I've used this with tofu, chicken, pork and even fish! I would definitely recommend letting your protein sit in this at least 8 hours (in the case of tofu, overnight) so it can truly absorb these wonderfully complex flavors.
Whisk together all ingredients. Coat proteins in the marinade, cover and refrigerate.
I always was terrified to make bread because it's so complicated and SO darn sensitive! I finally got the nerve to inch my way into it after seeing the rave reviews on a similar recipe, and I've never looked back. I've made adjustments over the years, and below is my take - this is a staple when we have friends visiting, or when we're craving a nice sandwich (check this one out)! Also, in case you're nervous - my Instagram page has a how-to video you can follow step by step!
Serve and Enjoy! And as they say in Venezuela, Bueno Provecho!