Why We’re Drizzling Hot Honey on Literally Everything

In the musical Wicked, the main characters Elpheba and Glinda say to each other, “because I knew you, I have been changed for good.” That’s how I feel about hot honey. This spicy-meets-sweet condiment hasn’t been on the market for very long, but in jus…

In the musical Wicked, the main characters Elpheba and Glinda say to each other, “because I knew you, I have been changed for good.” That’s how I feel about hot honey. This spicy-meets-sweet condiment hasn’t been on the market for very long, but in just over 10 years, it’s become super popular among spice lovers. The product was first introduced by Mike Kurtz, a former music industry professional turned pizza maker turned hot honey creator. While Kurtz was studying abroad in Brazil in college, he ate at a small pizzeria that served their pies with jars of honey infused with whole chile peppers. “I loved the flavor so much that when I got back to the states, I started experimenting with honey-chile infusions,” he told me in an interview. Kurtz says that the ingredient was even somewhat of a novelty in Brazil and that it’s not in any way a traditional condiment.

When Kurtz finally perfected his recipe, he started bottling it and giving it to friends and family, as well as serving it with the pies he was making at Paulie Gee’s, a Brooklyn pizzeria. Demand continued to grow and in 2010, he launched Mike’s Hot Honey.

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Delicious Mexican-Style Chicken a L’Orange

Inside: Learn how to make this delicious Mexican-style Chicken a L’Orange recipe which is great for serving the whole family. Para Espanol, Haz Click Aqui.  Some of my favorite meals …

The post Delicious Mexican-Style Chicken a L’Orange appeared first on My Latina Table.

Inside: Learn how to make this delicious Mexican-style Chicken a L’Orange recipe which is great for serving the whole family.

Para Espanol, Haz Click Aqui

Chicken a l'orange in a brown bowl with a jalapeno

Some of my favorite meals growing up included tasty chicken, cooked with delicious sauces and ingredients to add plenty of flavor . The recipe I am going to share today is one of those, and is the Mexican take on the french dish chicken a l’orange, which is a popular modification to more common version made with duck.

Keep reading to find out how to make this – I promise you will love it!

What is Chicken A L’Orange?

Chicken a l’orange is a variation of the popular duck a l’orange, a French dish that consists of perfectly cooked duck in an aromatic orange sauce. The main difference between the two dishes is the protein that you use. In this recipe, you will use chicken drumsticks or chicken thighs, depending on your tastes. You can also use chicken breasts, but I personally prefer thighs or drumsticks.

Chicken a l'orange in a traditional mexican bowl

This shouldn’t be confused with chinese orange chicken like what you find at panda express (although that is delicious too, and I have a copycat recipe here). The recipes are quite different in how they are prepared and the flavors.

Of course, I always like to add some Mexican flavor to my recipes when possible. For this recipe, I add hot peppers, usually jalapenos, which give it some added spice.

This is a delicous main course that can be served with white rice, or a variety of other side dishes.

How do you make Mexican style chicken a l’orange?

You do not have to be an expert in the art of French cooking to make this recipe. It does take a little bit of preparation, but overall this is a pretty easy dinner to make any day of the week or for special occasions.

You will start pan frying the chicken pieces in a large skillet until they have crispy skin and are cooked through. After that is done you will begin adding the other ingredients a little bit at a time to make the slightly sweet orange sauce. Some of those ingredients include orange juice, onions, garlic, corn starch (if you want it a bit thicker), chicken stock, and fresh herbs.

You will then cook everything together until it is ready to serve. I have made this several times for my family, and everyone agrees it is one of the best chicken recipes they have tried.

Next time you are looking for a tasty chicken dish, you should try this recipe. It is a great weeknight meal and the cooking time is not long at all. Let me know in the comments below how it turned out for you and if you have any questions.

Check out these other recipes.

Chicken a l'orange in a brown bowl with a jalapeno
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Mexican Style Chicken a L'Orange

Learn how to make this delicious Mexican-style Chicken a L'Orange recipe which is great for serving the whole family.
Course Main Course
Cuisine French, Mexican
Keyword chicken, chicken a l'orange, french food, mexican food
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 Pieces of Chicken
Calories 288kcal

Ingredients

  • 6 Chicken Thighs or Drumsticks
  • 2 Onions sliced
  • 2 cloves Garlic minced
  • 3 Roma Tomatoes diced
  • 2 Jalapenos diced
  • 2 tbsp extra virgen olive oil
  • 1 cup chicken stock
  • 2 cups orange juice
  • 1 tsp white vinegar
  • 1/4 tsp dried oregano
  • 3 bay leaves
  • 1 tbsp corn starch
  • 1 tsp salt more to taste
  • 1 tsp pepper more to taste

Instructions

  • Season the chicken with salt and pepper and let rest, covered in a refrigerator for 30 minutes
  • Heat the oil and pan fry the chicken until it is cooked through, set aside
  • In the same pan, sautee the onions and garlic until the onion is transparent
  • Add the tomatoes and jalapenos and continue cooking for 5 minutes
  • Add the previously cooked chicken, followed by the chicken stock, orange juice, bay leaves, vinegar, oregano, and bring to a boil. Add salt to taste and remove from heat
  • For a thicker broth, add the corn starch, dissolved in water, to the pan.

Nutrition

Serving: 1Piece of Chicken | Calories: 288kcal | Carbohydrates: 17g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 507mg | Potassium: 511mg | Fiber: 1g | Sugar: 10g | Vitamin A: 541IU | Vitamin C: 54mg | Calcium: 34mg | Iron: 1mg

The post Delicious Mexican-Style Chicken a L’Orange appeared first on My Latina Table.

Spicy Sausage Dip

Cheesy, spicy, and so cravable, this Spicy Sausage Dip is sure to disappear in the blink of an eye from any game-day spread!  I have been making this spicy sausage dip for years. The recipe was given to me by a co-worker back when I was teaching school. She brought it to a work potluck …

The post Spicy Sausage Dip appeared first on My Baking Addiction.

Cheesy, spicy, and so cravable, this Spicy Sausage Dip is sure to disappear in the blink of an eye from any game-day spread! 

Bowl of spicy sausage dip with beer, chips, and veggies in the background

I have been making this spicy sausage dip for years. The recipe was given to me by a co-worker back when I was teaching school.

She brought it to a work potluck in a little crockpot and it was the very first thing to go from the potluck table. I remember loading my plate with all sorts of food, but only wanting to eat this dip, so I immediately asked her for the recipe and I’ve been making it now for well over 10 years!

I love to make a batch of this sausage dip for game day. It goes great served alongside spicy guacamole and buffalo chicken dip!

One of the best things about this dip is how easy it is to make. With only four ingredients, you’re on your way to spicy, cheesy party food in no time.

(more…)

The post Spicy Sausage Dip appeared first on My Baking Addiction.

Spicy Mushroom Lasagna

When the very first Ottolenghi book came out, I had no idea what this mysterious restaurant, or person, was. But I was immediately captivated by the spectacular salads, cakes, vegetables, flatbreads, and more piled up on tables at Ottolenghi. The pictures in the book had a vibrancy that I’d not seen in any other cookbook before; mounds of vibrant-green fresh herbs piled atop salads, charred…

When the very first Ottolenghi book came out, I had no idea what this mysterious restaurant, or person, was. But I was immediately captivated by the spectacular salads, cakes, vegetables, flatbreads, and more piled up on tables at Ottolenghi. The pictures in the book had a vibrancy that I’d not seen in any other cookbook before; mounds of vibrant-green fresh herbs piled atop salads, charred vegetables and lavish use of tahini (which I narrowly once thought was only used to make hummus), and plum-marzipan cakes with the rosy, glistening fruit juices sliding off the top and pooling at the bottom. Wow.

We’ve since seen that style in plenty of other books, but the Ottolenghi books continue to evolve and each one marks another evolution in Yotam Ottolenghi’s cooking. And even when you don’t think he could come up with another great idea, he does.

Flavor is Yotam Ottlenghi’s latest book which he’s written with Ixta Belfrage. The title refers to the concept of the book, which is about how (and which) ingredients can be used to amplify flavors when cooking and baking. Ixta had a multicultural upbringing and she’s brought references and flavors from around the world in this book, which includes this Spicy Mushroom Lasagna. The recipe features dried and fresh mushrooms, as well as dried chiles, likely influenced by Mexico where she spent time with her grandfather, who lived there. The photo of it in the book made me want to make it. So I did!

Continue Reading Spicy Mushroom Lasagna...

The Splendor of Raj Kachori, India’s Most Kingly Snack

Just like eating a salsa-dripping taco off a truck in L.A., eating a raj kachori should not be done with a white shirt on. The chaat wallas don’t hand out a bib like crab curry places, and eating it is a fairly messy affair. But several rehearsals late…

Just like eating a salsa-dripping taco off a truck in L.A., eating a raj kachori should not be done with a white shirt on. The chaat wallas don't hand out a bib like crab curry places, and eating it is a fairly messy affair. But several rehearsals later, you usually get deft at picking the right ratio of crunchy poori, sprouts, chutney, and garnish—all in the tiny bowl of your spoon. But still, please just keep those ivories away.

The concept of a poori—deep-fried flour-based bread—finds a mention in few of India’s oldest scriptures like Manasollasa and Mahabharata. But it wasn’t until the Mughal invasions in the 17th century that the concept of chaat is believed to have been introduced to the subcontinent. A relatively newer style of dish, chaat, which literally translates to “lick” in Hindi, suggesting that the category of dishes is so good, you’ll want to polish every one of them clean.

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The 17 Best Hot Sauces for Fried Eggs, Grilled Cheese, & Bloody Marys

Sometimes a meal simply isn’t ready to eat without a dash (or five) of your favorite hot sauce. And there are so many varieties out there! Personally, I’ve been cultivating a giant hot sauce collection in the form of gifts for my dad. Every birthday or…

Sometimes a meal simply isn’t ready to eat without a dash (or five) of your favorite hot sauce. And there are so many varieties out there! Personally, I’ve been cultivating a giant hot sauce collection in the form of gifts for my dad. Every birthday or holiday he gets a funky, fruity, or over-the-top hot bottle of something from yours truly, and we’ve been burning our tongues on them for years.

Because I just can’t get enough, I checked in with some food writers and recipe developers to see which hot sauces they like to keep on hand. Whether we’re talking about livening up avocado toast, grain bowls, and eggs, or just using the condiment to add heat to marinades and dips, there’s nothing better than hot sauce.

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Spicy Chickpea and Spinach Stew

This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner! Reader Survey Results When I did my reader survey, quite a few of you asked me to write more about the …

Spicy Chickpea & Spinach Stew Recipe
This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner! Reader Survey Results When I did my reader survey, quite a few of you asked me to write more about the products I use everyday in my kitchen.

Recipe | Sweet & Spicy Mango Fajitas + Homemade Fajita Seasoning Mix

Champagne mangoes are heeeere! I knew they’d be in season again soon, so I’ve been stalking Whole Foods waiting for the glorious day when there’s a huge crate of them front and center in the produce section. Every week, I’ve bee…

Champagne mangoes are heeeere! I knew they’d be in season again soon, so I’ve been stalking Whole Foods waiting for the glorious day when there’s a huge crate of them front and center in the produce section. Every week, I’ve been disappointed. And last week, I was prepared to be disappointed again when I didn’t see that big huge crate, but I managed to find the champagne mangoes in a small crate at the back of the produce section. Then I did a little dance. And for once it wasn’t because of the peppy instrumental version of “Big Country” playing over the PA system. No, it was because I finally had my precious champagne mangoes and I could make my Sweet & Spicy Mango Fajitas. I keep a huge running list of recipe ideas on my computer and mango fajitas has been on there for at least a year now. Oh sure, I could have made them with regular mangoes, but I wanted to wait for the champagne mangoes because: a) they’re cheaper than regular mangoes when they’re in season, b) they’re tastier than regular mangoes, and c) I have never bought a bad champagne mango, but it seems like […]

What’s the Most Surprising Thing You Put Hot Sauce On?

Growing up, I would avoid even the most mildly spicy food at all costs—even one chile pepper symbol next to a dish on a menu meant it was a no-go.

But a few years ago, seemingly out of nowhere, I started to gravitate towards more fiery dishes, working…

Growing up, I would avoid even the most mildly spicy food at all costs—even one chile pepper symbol next to a dish on a menu meant it was a no-go.

But a few years ago, seemingly out of nowhere, I started to gravitate towards more fiery dishes, working my way up from mild to medium and finally, spicy. Nowadays, I count Nashville hot chicken and piri-piri chicken with french fries as two of my all-time favorite foods (three, if you count the fries). I even have a pantry stocked with different types of hot sauces that I use on a regular basis, from Cholula Green Pepper (I know, it's not that spicy, but it's just so good) and Huy Fong Chili Garlic Sauce.

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How to Save an Overly Salty or Spicy Dish

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: How can you fix an overseasoned dish? Don’t panic! Just follow these tips.
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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: How can you fix an overseasoned dish? Don't panic! Just follow these tips.

How to Save an Overly Spicy Dish on Food52

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