Mojo Chicken with Cilantro Rice

I haven't really been cooking much, and when I have it's been less than exciting and definitely not blog-worthy material. Yesterday's dinner was an exception, for I made mojo chicken (pronounced mo-ho). I've never heard of it before, but I liked the sound of the ingredients. I'm always on the lookout for new marinades for chicken since it makes for a simple, healthy dinner.

What is mojo? In Cuban cooking, it's any sauce made with garlic, olive oil, and citrus juice, according to Wikipedia. The recipe I'm using today didn't use any oil, but that's okay because I don't think it really needed it.

The main components are orange juice (it took way too many oranges to get 1 1/2 cups - I filled it the rest of the way with water), cilantro, garlic, lime juice, and ginger. After it's whisked together, a portion is reserved for serving.

The citrus helps tenderize the chicken, so the longer it marinates the better. I just went for a couple of hours, though you can prepare this the night before and refrigerate it in a in a gallon size ziploc bag.

I didn't follow the method of cooking the chicken specified in the original recipe, which was to first sear it in a skillet, followed by a brief stint in the oven. I just stuck it in the oven on 350 until the skin was nice and crispy and the meat registered 160. It took about 45 minutes. I poured a little bit of the marinade liquid in the roasting pan at first and added more throughout the cooking period.

It doesn't end there. The recipe includes instructions for cilantro rice and quick savory black beans. I don't have canned black beans. All I have are dried beans and not enough foresight. But I always have rice, and rice takes just 20-25 minutes to cook. All you do is juice a lime into cooked rice and stir it in with chopped cilantro. I added a little salt, too. Cilantro rice is incredible stuff. I've been addicted to it ever since I ate a Chipotle burrito for the first time. I don't think this is an exact copy, but it tastes good and is easy to make.

And that's what's for dinner.

Mojo Chicken from Macheesmo

USA Dry Pea and Lentil Blogger Contest - Lentil Gorditas with Baja Shrimp Topping

Last year I participated in the Recipe Rivalry, sponsored by the USA Dry Pea & Lentil Council. I had a great time creating recipes and pushing the boundaries of what I could do in the kitchen, and now I have the opportunity to join in again! They contacted me, asking if I'd like to participate for this year's contest, and I said yes. So now I'm back in the kitchen cooking unique recipes with lentils, using them in ways you might not have ever thought possible. For our participation, we received a supply of lentils and some money to cover the expenses for ingredients.

For the next two weeks, May 16 through the 30th, I'll be posting four different recipes (if I get ambitious, I might just make a few more, outside of the contest). At the end of the week, I'll choose one recipe from the featured four as my final recipe, which will then be voted upon by you guys. The recipe with the most comments be the winner. The winner receives a 10-piece stainless steel cookware set from Le Creuset.

Just for participating in the contest, Le Creuset has given all the participants a lovely 2-quart stainless steel steamer set. I'm looking forward to using it throughout the challenge!

Chicago Metallic also joined in, sending a lovely winged baking sheet and cupcake liners. They have also provided a baking sheet for my readers as a prize for a giveaway, so stay tuned for that announcement.

This year's challenge has a different twist. Last year we had free reign over our recipes, but this time we were asked to create gluten-free recipes featuring lentils. I've never cooked this way before, nor do I know anyone personally who is allergic to gluten, so I had to do a little research on the subject. It may seem pretty straightforward -- stay away from wheat. But there are other none-wheat flours and ingredients that may not be processed in a wheat-free facility, thus excluding them from the list of products safe to use. For example: Cornmeal. It is gluten free, yes, but certain brands might not process the cornmeal in a wheat free facility.

I mention cornmeal because it's an ingredient in my first recipe. Cornmeal, or masa harina, is used in Mexican cooking to make tamale dough. It's also used to make gordita dough, a fried corn cake stuffed with various fillings. Instead of using just cornmeal, I also used lentil flour. Lentil flour is a great protein packed wheat flour substitute. If you're using it in baking, you'll need to make certain modifications. This recipe is pretty straightforward and doesn't require any extra purchase (besides the lentil flour).

If you don't have a gluten allergy and you can't find lentil flour, it can be replaced by all-purpose flour or another bean flour. I haven't tried it with just cornmeal. If it's too coarse, it might not work, so masa harina (found in the Mexican section of grocery stores) would be your next best option.

The dough is patted out into mini goriditas, perfect for a tapas party, appetizers, or a light dinner. They are cooked in a dry skillet until browned on both sides. They're easier to make than the fried version, and also healthier.

The other components of the recipe are shrimp, a jicama-zucchini slaw, and a mayonnaise-based dressing with salsa, lime juice, garlic, and cilantro. The flavors are vibrant, light, and fresh.

Once the gorditas are cooked, a little extra sauce is spread on the bottom, topped with the slaw and shrimp, then garnished with a cilantro leaf. The gordita itself is soft and flavorful, also very healthy as a snack by itself thanks to the protein in the lentil flour. This recipe banks off of the previous recipe I posted because I felt it would be a nice addition to this contest, once I made the mods to deglutenize the recipe.

Sticking to a gluten-free diet is certainly a challenge, and more so if you're hosting a party with guests who aren't gluten free. If you're looking for something everyone will enjoy, try out this recipe.

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lentil gorditas with baja shrimp topping
Recipe by Christina Provo

Makes around 2 dozen

Ingredients -

For the gorditas -

3/4 cup lentil flour
2/3 cup cornmeal
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/3 cup whole milk
1/2 cup favorite salsa, pureed if chunky
2 large eggs
2 tablespoons melted butter

For the topping -

2 1/2 cups jicama, julienned
2 1/2 cups shredded zucchini
3/4 cup mayonnaise
4-5 tablespoons favorite salsa, pureed if chunky
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, finely chopped
1 garlic clove, pressed
1/2 teaspoons coarse salt
1 pound cooked shrimp, coarsely chopped, skins and tails removed
2 tablespoons favorite salsa, pureed if chunky
Extra cilantro for garnish

Directions -

1. In a medium bowl, whisk together the lentil flour with the cornmeal, corn starch and salt. Whisk milk, salsa, eggs, and melted butter together in another bowl until combined. Pour into dry ingredients and whisk with a fork until mixture comes together. The texture will be thick and shouldn't be sticky. Set aside to rest.


2. To prepare filling, mix jicama and zucchini together. In a small bowl, blend together mayonnaise, salsa, lime juice, cilantro, garlic, and salt until smooth. Add 2/3 of the sauce to the vegetables and toss to coat.


3. In a skillet over medium heat, add shrimp and 2 tablespoons salsa to heat shrimp. Remove from heat and cover until ready to use.


4. Heat a large cast iron skillet over medium high heat. Lower to medium. Portion dough into balls using an 1/8 cup measuring cup. Place a few balls on a sheet of plastic wrap. With another sheet on top, press balls out into two inch circles, about 1/4 inch thick. Carefully remove from plastic wrap and place rounds in a hot skillet. Cook for 2 minutes; flip and cook for another 2 minutes. Remove to a cooling rack. Repeat with remaining dough.


5. To serve, spread a little bit of sauce on top of each gordita. Top with 2 tablespoons of the jicama-zucchini slaw. Divide shrimp evenly and place on top of slaw. Garnish with a cilantro leaf.

Herdez Spicy Cornmeal Crepes with Baja Shrimp Filling

Herdez is teaming up with Foodbuzz to host a recipe contest. The prize is a little cash and a basket of Herdez products. I would love to win because Herdez has a nice variety of salsas, good to eat with chips or to use in recipes.

To be eligible, the recipe has to feature a Herdez product. I chose the Salsa Taquera, a smoky tomatillo salsa with red peppers. It's a little different than other salsas I've had in terms of flavor and packs a spicy punch. My recipe is a formal take on Baja fish tacos, using cornmeal crepes in place of corn tortillas. The crepe is filled with a jicama-zucchini coleslaw dressed with a spicy and tangy sauce, and shrimp.

Using the salsa in the crepes, sauce, and shrimp makes the dish spicy. The spiciness compliments the flavors without overwhelming the other tastes, though.

The silky savory crepes, made with cornmeal, lend a nice textural contrast to the crunch of the slaw. I found a recipe online for the crepes, subbing in some salsa for the liquid.
Don't be afraid to try your hand out at making crepes. It's one of those recipes that seem more difficult to make than they actually are. The batter is easy to work with, and you just need to make sure that crepe is set before you try to flip it, otherwise it might tear. A nonstick skillet makes the job much easier.

For the slaw, I used julinned jicama and grated zucchini. I left out cabbage, a traditional slaw ingredient, because I felt it would have been too prominent of a taste and texture. The slaw was tossed with a simple sauce of mayonnaise, salsa, fresh lime juice, cilantro, and garlic.

I chose shrimp instead of a white fish because I like shrimp the best. Usually I cook with raw shrimp, but this time I got precooked shrimp and heated it in a skillet with some of the salsa. I didn't chop it this time, though I would next time because it makes it easier to slice once inside the crepes.

This recipe would be perfect for a weekday brunch or a dinner party. The crepes can be made ahead of time and warmed in a skillet before using. I guarantee that this is a meal that will be talked about long after it's over.

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Herdez Spicy Cornmeal Crepes with Baja Shrimp Filling
Crepe recipe adapted from Epicurious

Makes 4-6 servings

ingredients -

Crepes -

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon ground cumin
1/2 teaspoon coarse salt
1 1/2 cups whole milk
1/2 cup plus 2 tablespoons Herdez Salsa Taquera
3 large eggs
2 tablespoons unsalted butter, melted
Cooking spray

Filling -

2 3/4 cups jicama, julienned
2 1/2 cups shredded zucchini
3/4 cup mayonnaise
4-5 tablespoons Herdez Salsa Taquera
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, finely chopped
1 garlic clove, pressed
1/2 teaspoons coarse salt
1 pound cooked shrimp, coarsely chopped, skins and tails removed
2 tablespoons Herdez Salsa Taquera

Directions -

1. In a medium bowl, whisk together flour, cornmeal, and salt. Whisk milk, Herdez salsa, eggs, and butter together in another bowl; pour into dry ingredients and whisk until smooth. Let batter rest at room temperature for 30 minutes.


2. To prepare filling, mix jicama and zucchini together. In a small bowl, blend together mayonnaise, salsa, lime juice, cilantro, garlic, and salt until smooth. Add 2/3 of the sauce to the vegetables and toss to coat. Set aside.


3. In a skillet over medium heat, add shrimp and 2 tablespoons salsa to heat shrimp. Remove from heat and cover until ready to use.


4. Heat a 9-10 inch nonstick skillet over medium high heat; spray with cooking spray. Lower to medium. Pour 1/3 cup of batter onto top half of skillet, immediately tilting and rotating skillet to coat bottom. Cook for 15-20 seconds, or until top of crepe is just set. Slide a spatula underneath and flip; cook for an additional 15-20 seconds. Transfer to a plate. Repeat process with remaining batter. Spray bottom of skillet with cooking spray if needed.


5. To form crepes, place a crepe on a flat surface. Spread a few tablespoons of coleslaw onto the center, topping with 1-2 tablespoons of chopped shrimp. Fold in sides, then fold crepe up from the bottom. Fold once more, making a tight rectangular package. Slice in half on a bias. Spread sauce onto bottom of a plate in a zigzag. Place about 4 crepe halves on each plate. Garnish with additional cilantro if desired, and serve with extra salsa.