Lemon Garlic Chili Chicken

This summer, I added a new addition to my garden, Hot Portugal Peppers! I had never seen them before and was so excited to try it. Hot Portugal chile peppers are considered one of the easiest chili peppers to grow, as they ripen quickly. These peppers are moderate to hot and have a SHU of 5,000-30,000. 

The SHU, which is the Scoville Heat Unit, measures the heat or spiciness in foods. This pepper is similar in heat to a serrano and jalapeno peppers, which can easily be substituted in this recipe. 

What I really love about this chicken is how similar the taste is to the BBQ chicken I eat in Portugal. Classic Portuguese BBQ chicken is lightly marinated at the end with flavored oil, like Piri or lemon, this marinade has both.

 Also, the marinade has garlic and paprika, a common flavor base for many Portuguese dishes. The two differences are white wine is used more often in the place of the lemon juice, and they use regular peppers as opposed to chili peppers. 

Notes:

• Remove the seeds from the peppers for less heat.

• Always remember to avoid touching your face and wash your hands after handling chili peppers.

• Substitute the Hot Portugal Peppers with Jalapeño, Cayenne or Serrano peppers.

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Ingredients 

• 6 - 8  bone-in, skin-on chicken thighs 

• 1-2 lemons cut into wedges, plus the juice and zest of a ½ lemon

• 3 cloves of garlic, roughly chopped

• 1 hot portugal pepper, (cayenne, serano, or jalapeno pepper), thinly sliced, reserve half ( remove the seeds for less heat)

• 2 tablespoons of paprika 

• Olive oil

• Salt and pepper

• ½ cup of parsley, roughly chopped

Recipe

1. Using a mortar and pestle, add the garlic and sprinkle with salt, mash the garlic until it becomes a paste. Add the paprika and half of sliced chili pepper, and mash again. Add the lemon juice and a few tablespoons of olive oil at a time until it creates a loose paste and all the ingredients are combined. Season to taste.

    *if you do not have a mortar or pestle, use a blender, add all the ingredients except the olive oil and blend. Pour in the oil a few tablespoons at a time, until you reach the desired texture. Season to taste.

2. In a baking sheet, place the chicken and season with salt and pepper on both sides. Add half the marinade onto the chicken, and with clean hands, rub the marinade into the chicken. Arrange half the lemon wedges around the chicken.

3. Arrange your oven rack to the middle and turn your broiler on to high. Place your chicken in the middle rack, and allow it to cook. Keep the door slightly opened and keep an eye on your chicken. 

4. Once your chicken is getting golden brown, flip the chicken and cook on the other side. 

5. 10 minutes before it's done, carefully take the tray out, turn the chicken skin side up, and allow it to brown for a couple more minutes. Once done, remove from the oven and brush the remaining marinade on the chicken. Plate the chicken and garnish with parsley, lemon zest, the remaining chili pepper slices and lemon wedges, if desired. 

Enjoy !

Thanksgiving Guide

Happy Thanksgiving !

Thanksgiving is only a few days away, and if you're still trying to figure out what to make for Thanksgiving or a Friendsgiving, look no further! 

I've come up with a list of all delicious sides that will pair perfectly with your turkey! 

I have been thinking about my own Thanksgiving table, and form as far as I can remember, we have had the same menu, no dishes were ever added or taken away, and that's because everything on that table goes perfectly with each other - the perfect harmony between savory and sweet.

So here are a few of my favorite savory and sweet recipes that i think are perfect to celebrate and share with family and friends 

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Macaroni & Cheese

Leafy Herb Salad

Brown Butter Mashed Sweet Potatoes

Cauliflower Gratin

Pear Apple and Ginger Pie

Classic Apple Pie

Pumpkin Meringue Cheesecake

Cranberry Orange Chocolate Tart

Lime Meringue Pie

When I first began to bake, I loved making a few citrus tarts and pies like this one! They turned any dark wintery day, into summer.

The bright citrus flavors, paired with the sweet condensed milk and a graham cracker crust, creates the perfect balance and also an incredibly easy to make dessert. 

As much as I love eating and baking cakes, I find that sometimes a lighter dessert like this is the way to go, especially in the summer! As the summer is going by so quickly, I am taking advantage of catching some rays by the pool and enjoying a piece of this refreshing pie - best served chilled. Also, if you are looking for a quick recipe to make for a BBQ get together, this is the one! It’ll keep your guests cool and going back for seconds. 

 The meringue topping adds a decorative and elegant touch to this pie. I used a blow torch, but if you do not have one, placing your pie under the broiler for a few minutes will create the same effect.

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Ingredients 

Crust

• 10 full graham cracker sheets

• 3-4 tablespoons granulated sugar

• Pinch of salt

• 5 tablespoons unsalted butter, melted

Filling

• 6 egg yolks, reserve 2 egg-whites for meringue 

• 2 (14-ounce) can sweetened condensed milk

• 1 cup freshly squeezed lime juice

• 1 tablespoon lime zest

•  Pinch of kosher salt

Meringue Topping

• 2 egg-whites

• 3/4 cup of granulated sugar

• Pinch of kosher salt

Recipe

Crust 

1. Preheat your oven to 350° F. In a food processor, pulse the graham crackers until they are fine crumbs. Add the melted butter and pulse to combine.

2. Press the graham cracker crumb mixture into a 9-inch pie plate. Bake the crust 10-12 minutes, until golden and fragrant. Once it's done, take it out of the oven and allow to cool. 

Filling

1. While the crust cools, prepare the filling. 

2. Separate the 6 eggs. Add the egg yolks to a bowl, reserve 2 egg-whites for the meringue. Add the sweetened condensed milk, lime juice, zest and a pinch of salt. 

3. Using an electric mixter, beat until all the ingredients are all combined. 

4. Pour mixture into prepared crust, and bake for 15-20 minutes, or until the center is just slightly jiggly. 

5. Remove from the oven and allow to cool completely on a wire rack. Once the pie is cooled, cover and chill for at least 2 hours in the refrigerator or overnight.

Meringue Topping

1. While the pie is chilling, prepare the meringue mixture.

2. In a stand mixer, whisk the egg whites, sugar, and salt in the bowl. Set the bowl over a saucepan of simmering water, and whisk the mixture until the sugar has dissolved and is hot. 

3.  Transfer the bowl to the standing mixer and beat at medium-high speed for about 2 minutes then increase speed to high and beat until mixture is stiff.

4. Scrape the meringue into a pastry bag fitted with a star tip and pipe a ring around the perimeter of the tart or spoon it over the tart and spread with an offset spatula.

5. Using a culinary torch, hold the torch about a few inches away from the tart, brown the meringue lightly. Alternatively, place the tart in a preheated broiler, watching it carefully, as it will brown very quickly.