For THE CHICKEN
8 Boneless chicken thighs (small to medium in size)
1 container of whole wheat bread crumbs
1 tsp Dried basil
1 tsp Dried tarragon
1 tsp Dried thyme
1 tsp Cumin
1 tsp Garlic powder
1 tsp Onion powder
Pinch of Pepper
1 cup whole wheat flour
For THE WAFFLE
1 1/2 Cups BOB's polenta
1/2 Tbsp of baking powder
1/4 Cup of cornstarch
3 Cups of milk
2 Tbsp of butter
1 1/2 Cups of sharp cheddar
For THE SYRUP
½ cup of maple syrup
2 tbsp of Huy Fong (Sriracha producer) Chili Garlic Sauce
1. Preheat the oven to 400 degrees and get your waffle maker out and preparing to heat. Get out 3 mixing bowls for prepping the chicken and you will need one bowl for the waffle batter.
2. Wash and dry the chicken thighs. In one bowl mix together all dried herbs, breadcrumbs, and parmesan cheese. In another bowl, put the whole wheat flour. In the last bowl, beat the 2 eggs.
3. First, dust the thighs with flour. Second, dredge the thighs in the egg. Third, cover the thighs thoroughly with the herb parmesan breadcrumb mix.
4. Place them on a grate that will fit nicely on your baking sheet. Put the chicken in the oven for about 30 minutes uncovered, until nicely browned and cooked thoroughly.
5. Combine all waffle ingredients together in a mixing bowl and mix slowly with the hand-held mixer. Do not over mix. Feather in the grated cheese AFTER the other ingredients is mixed well. Distribute the waffle batter to your waffle maker and if you have a toaster oven, set to bake at the lowest temp and keep your waffles warm and crisp in there until everything is ready to be served.
6. For a super delicious spicy sweet maple syrup, combine the syrup with the chili garlic sauce and mix together. It’s unbelievable. If you don’t like spice, omit the chili sauce.
7. Once the chicken is baked, plate the waffle with two thighs and drizzle with the garlic chili maple syrup.
8. Enjoy this healthier version of chicken waffles with the Rotie!
2 1/2 cups All-Purpose Flour
1 1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cocoa Powder
1 1/2 cup Extra Virgin Olive Oil – Not strongly herbaceous
1 cup Buttermilk @ Room Temp
2 Large Eggs @ Room Temp
2 tablespoons Red Food Coloring
3 tablespoons Strawberry Infused Balsamic Vinegar
1 teaspoon Vanilla Extract
1 cup of macerated smashed chopped strawberries
1 tablespoon of red food coloring (optional)
1 – 8oz container of mascarpone cheese
1 cup of heavy whipping cream
½ cup of sugar
2 tsp of vanilla extract
1. Preheat the oven to 350F degrees. Rub a 9” springform pan with olive oil (be sure to be thorough) and then dust with flour.
2. In a large mixing bowl, sift together all dry ingredients listed above. In another large bowl, whisk together all the wet ingredients listed above.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients. Do not overmix! Just enough to combine all ingredients.
4. Pour the cake batter into the springform pan. Place the pan in the oven. Bake for a total of 30 minutes. You will know the cake is done as it will brown around the top edges and start to pull away from the pan. Always do the toothpick test too in the middle of the cake.
5. Remove the cake from the oven and let it stand for 15-20 minutes to cool. You can then release the springform from around the cake. Let cool completely.
6. Macerate Strawberries – Chop two cups worth of strawberries and dust with ½ cup of sugar. Let them “marinate” in the sugar for a few hours if possible.
7. In a bowl let the mascarpone cheese get up to room temperature. In another bowl add the heavy whipping cream and vanilla extract. Using a handheld mixer, beat slowly to whip it and gradually add the sugar. Once the sugar is incorporated, fold the whipped cream mixture into the mascarpone cheese. Spread immediately over the top and sides of the cake. Top with the macerated strawberries and serve it up!!
Buñuelos signify celebration and revelry. They may have different names in different cultures, but, whether wrapped in paper at a carnival or concluding a holiday feast, variations of this fried dough dessert appear across many different cultures during the Christmas, Ramadan, and Hanukkah seasons.
The traditional Mexican version is more like a crispy, paper-thin, sweet tortilla “cookie.” Also known as Mexican fritters, Mexican buñuelos are traditionally served with a syrup that’s flavored with anise seeds that are similar to fennel seeds and give the treat a subtle liquorice-like taste. Many family's have a special recipe, some know someone who has a great recipe, point is, Mexican buñuelos signal time to get together. The strong Catholic culture and the fervent celebrations create a unique Christmas season as Mexican await the arrival of baby Jesus.
In other countries, the 12 Days of Christmas are recognized, but in Mexico, the nine days of posadas leading up to Christmas Eve − Noche Buena (Holy Night) − are observed. During the reenactment, the posada hosts act as the inn keepers while their guests act as the pilgrims (los peregrinos). Holding lighted candles, each group takes turns singing verses to each other. Although primarily a religious holiday including attendance at Christmas Eve mass (Misa de Aguinaldo or Misa de Gallo), Mexican holidays always offer an opportunity to enjoy a fiesta in true Mexican fashion, and Buñuelos play their special sweet role.
Posada parties are not only marked by traditional rituals but are also filled with cheerful socializing, authentic food, and fun for the entire family, including a special Christmas drink and a piñata filled with candy. Traditional Mexican piñatas are designed in the shape of a seven-point star. The seven points represent the seven deadly sins that need to be destroyed by the ‘sinner’ who is blindfolded (signifying blind faith). Hoping to conquer sin, he attempts to hit the swaying piñata with a stick and break open the center, which bestows him with ‘blessings’ (candy and fruit).
Hope you enjoyed learning a bit more about my family;s Mexican heritage and we look forward to celebrating with you the Holidays with some wine and buñuelos. See you at our Holiday Party!
I like to make ceviche because it has a WOW factor, but also its heathy, fresh and easy to do ahead of time. Feel free to experiment adding or deleting ingredients depending on who I am cooking for! I love pairing it with our Keller Estate “Oro de Plata” Chardonnay and hope you’ll enjoy it too!
- 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, or even small shrimp, cut into 1/2-inch dice, into thin strips, feel free to experiment!
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/2-inch pieces
- 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
- Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped (you might want to cut the pieces a bit larger so people can pull them out!)
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1 to 2 tablespoons Keller Estate extra-virgin olive oil
- 1 large or 2 small ripe avocados, peeled, pitted and diced + Tostadas, tortilla chips or saltine crackers, for serving
HOW TO MAKE THIS RECIPE
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
Remember I said you could do it ahead of time? The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
There are many ways to serve ceviche. Here are some of our family’s favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with tortilla chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
- Goat Cheese Rounds
- 1 ¼ cups fresh white breadcrumbs
- 2 tablespoons chopped fresh thyme
- 11 ounces fresh goat cheese, cut into 8 rounds
- 2 eggs beaten to blend
- ½ cup all purpose flour
- 4 tablespoons olive oil
- For the Vinaigrette
- 4 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, minced
- ½ cup canola oil (for a change, no Keller Estate olive oil: a less flavorful oil is needed to allow the walnut oil to shine.)
- ¼ cup walnut oil
- 8 cups mixed baby greens
- 2 heads Belgian endive, cut crosswise into ½-inch pieces
- 2 large ripe pears, peeled, cored, cut into ¼-inch-thick slice. Be sure to cut the pears at the last minute so they do not brown.
- 1/3 cup chopped and slightly toasted walnuts
Mix breadcrumbs and thyme in a pie tin. Season the four with salt and pepper, cover the goat cheese with the flour, then dip into the beaten egg and finally into breadcrumbs. The goat cheese can be breaded and refrigerated up to one day ahead of time.
Whisk the vinegar, mustard, and minced shallot in a small bowl to blend. Gradually whisk in ½ cup of canola oil, and the ¼ cup of walnut oil; season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl. Place the walnuts on a parchment lined sheet pan and toast in a 325ºF oven for about 10 minutes.
Heat the 4 tablespoons of olive oil in a skillet over medium heat. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side. In a large bowl toss the salad with salt, pepper and enough vinaigrette to coat the greens. Divide among 4 plates. Place 2 warm cheese rounds in center of each salad and sprinkle the walnuts over the top.