Free Ground Shipping on all orders $200+

Mum's the Word

FAMILY DAY RECIPE: DEVIN CONNELL - MEXICAN STYLE BAKED RISOTTO & CHICKEN + HOUDINI BANANA BREAD

Family Day is today and we are so excited to be partnering up with our good friend, chef and mom of 2, Devin Connell to bring you two easy kid-friendly and healthy recipes to make with your family.

Mexican-Style One-Pot Chicken & Rice, with ‘Burrito’ Garnishes

Serves 4 (2 adults and 2 big kids) OR 6 (2 adults and 3-4 little kids)
 Active cooking time: 25 minutes
Total cooking time: 50 minutes 

INGREDIENTS:

6 bone-less skin-on chicken thighs (drumsticks also work well)

1 Tbs kosher salt

1 ½ tsp cumin (used separately)

2 Tbs olive oil

1 cup onion, diced (about 1 large Spanish onion)

2 Tbs garlic, minced (about 2 medium cloves)

¼ tsp cinnamon

½ tsp cocoa

2 Tbs tomato paste (or ¼ cup basic tomato sauce)

1 ½ cups Arborio (risotto) rice

4 cups chicken stock

DIRECTIONS:

Preheat oven to 375F.

Place the chicken thighs on a large platter and season with salt and 1 tsp of the cumin (keep the other ½ tsp for later).

In a large heavy-bottom skillet, heat the olive oil on high until just smoking. (Don’t be afraid of heat here! We have to brown the chicken skin and we need a searing hot pan to do it!).

Carefully place the chicken thighs skin-side down. Allow to brown without moving for 5 minutes. Flip the thighs over and cook for another 2 minutes.

Remove the chicken from the pan and place in a dish on the side. Turn off the heat and ladle or spoon out the remaining oil, leaving roughly 2 Tbs in the pan.

Turn the heat back on to medium. Add the diced onion and saute until translucent- about 3-4 minutes. Add the garlic, cinnamon, remaining ½ tsp cumin, cocoa and tomato paste.

Add the rice and coat evenly with the onion and spice mixture for 1 minute.

Add the chicken stock and bring to a boil.

Place the chicken thighs skin-side up back into the pot. Do not overlap the chicken.

Place a lid on the pot and bake for 35 minutes.

When finished, the rice should have soaked up all of the cooking liquid and be cooked through. Test it to make sure it’s not undercooked. If it is, place in back in the oven for another 5 minutes.

Garnish with any of the following:

You can easily prep all of these while your chicken and rice are in the oven.  

  • Grated cheddar cheese
  • Sliced avocado
  • Cilantro
  • Green onion
  • Sour cream
  • Hot sauce

Houdini Banana Bread

PLUS a fun way to dress it up for dessert.

Gluten-Free and Sugar-Free

Serving: Makes 1 large loaf (8 ½” x 4 ½ “ loaf pan) or 12 muffins.
Active cooking time: 15 minutes
Total cooking time: 1 hour for loaf, 35 minutes for muffins

 

INGREDIENTS:

4 very ripe bananas -these need to be very ripe (like really ugly and brown or you won’t get the sweetness you need)

½ cup melted butter (or coconut oil) plus more for greasing the tin

2 extra large eggs

1 Tbs vanilla extract

1 ½ cups gluten-free flour (I prefer Bob’s Redmill)

1 Tbs baking soda

½ tsp cinnamon

¼ tsp kosher salt

DIRECTIONS: 

Preheat oven to 350F.

Grease your loaf pan or muffin tins with melted butter or coconut oil.

In a large bowl, mash the bananas very well with a fork until very soft and almost liquidy. Whisk in the butter (or coconut oil) and eggs until well incorporated.

In a separate bowl, sift together the gluten-free flour, baking soda, cinnamon and salt. Push any remaining kosher salt through the sieve.

Add the dry ingredients to the wet ingredients and stir with a large spoon until just mixed together. Use a spatula to scrape any dry ingredients down from the side of the bowl. Do not over mix.

Spoon the batter into the loaf pan or muffin tins until ¾ full.

Bake for 45 minutes for the loaf or 20 minutes for muffins*. Allow to cool 10 minutes before removing from the pan.

Dressing It Up!

 For Dessert...

Grilled Banana Bread with Coconut Whipped Cream, Honey & Cocoa

Refrigerate a can of coconut milk (not light) for a minimum of 4 hours.

Remove the hard fat solids from the top of the can and discard the liquid that will have settled. Place the solid coconut cream in a medium size bowl. Beat with an electric mixer for 5 minutes, until light and fluffy and stiff peaks have formed. Set aside.

Heat a grill pan on high heat for 5 minutes. It should be screaming hot. Slice 1-inch pieces of the banana bread and place in the dry pan. After about one minute, use tongs to lift a piece up to check for grill marks. If you have acheived nice golden grill marks, rotate the slices 45 degrees and toast for 1 more minute. Repeat on the other side.

Remove and set aside to cool slightly.

Spread a good 2-3 Tbs of coconut whipped cream on each slice. Drizzle with raw honey and a dusting of cocoa powder.