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Enchilada Sauce

INGREDIENTS

  • 2 Tbsp AP Flour
  • 2 Tbsp Chili Powder
  • 1 tsp. Cumin
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 tsp. Oregano
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Cayenne
  • 4 Tbsp Olive Oil
  • 1/4 cup Tomato Paste
  • 2 cups Chicken Broth, Vegetable Broth, or Beef Broth
  • 1 tsp. Apple Cider Vinegar

INSTRUCTIONS

  1. Prepare ingredients: Have all of the ingredients ready to go before starting to cook.
  2. Make the roux: In a small bowl, whisk together the following: flour, chili powder, cumin, salt, pepper, oregano, smoked paprika, and cayenne (if using it). Set bowl aside.
  3. Place a medium saucepan (mine is 2-quarts) on medium heat on the stovetop and add the garlic-infused and extra virgin olive oils. Once hot, add the flour mixture and whisk until well combined.
  4. Add remaining ingredients and simmer: Add tomato paste and whisk until combined (the paste will clump together with the spices, and that’s okay). Slowly pour in broth or water and apple cider vinegar, whisking constantly until smooth. Allow the sauce to come to a simmer, reduce heat to low, and continue to simmer uncovered for 10-15 minutes, whisking frequently.
  5. Taste and serve: Remove sauce from heat. Taste and adjust seasonings and apple cider vinegar as needed.
  6. Store. Store in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

Servings: Makes 2 cups, double recipe if needed, or if wanting to freeze half for later.

From:  (goodnomshoney.com)

Bourbon Orange Glazed Chicken

1/3 cup Bourbon
1/3 cup Fresh Squeezed Oranges
1/3 cup Brown Sugar
2 TB Garlic Infused Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 package chicken thighs.

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.

Moroccan Chicken

  • ¼ cup garlic-infused olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 ½ tsp salt
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper, optional
  • 1 package boneless skinless chicken thighs
  1. In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon Ziplock bag. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour. (We did about 4 hrs. and it was perfect.)
  2. When ready to eat, preheat grill. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs until internal temp reaches 165.