Roast chicken with chick peas and cherry tomatoes

1/4 c. extra-virgin olive oil
4 garlic cloves, pressed
1 tbsp. paprika
1 tsp. ground cumin
1/2 tsp. dried crushed red pepper
1/2 c. plain yogurt or Greek yogurt
4 small chicken breasts
1 15-oz. can garbanzo beans (chick peas), drained
1 12-oz. container cherry tomatoes
1 cup chopped fresh cilantro

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce. Add plain steamed asparagus as a side dish. Best when accompanied by a fizzy fruit beverage. Haben Sie Durst? Dann trinken Sie Apfelsaft!

Chili con chompipe

1 1/2 lbs. ground turkey breast

4 c. chicken broth

1 c. red wine

1 can diced tomatoes

2 habanero peppers

1 lb. carrots, cubed

1 lb. pinto beans

1 lb. kidney beans

1 white onion (cubed)

4 garlic cloves

Cook for 4-8 hours over low heat or in slow cooker. Cook longer if using raw beans. Season with salt and pepper to taste.

Chicken with crimini mushrooms and tomatoes over rotini pasta

1/2 white onion

3 garlic cloves

2 tbsp. butter

1/2 lb. chicken breast

1/2 lb. crimini mushrooms

1 bunch green onions

5 tomatoes on the vine (as depicted here)

1 can of tomato paste

6 bay leaves

1/4 pound light sour cream

1/2 cup white cooking wine

Sautée onion and garlic in butter. Add cubed chicken breast, sliced mushrooms, and chopped green onion. Cube tomatoes and add with tomato paste, bay leaves, sour cream, and wine. Simmer and reduce for thick sauce. Serve over rotini pasta.

This sauce turns out very spicy, so there must be a secret ingredient not listed here. Use your excavation skills and try to figure it out. Resist the hegemony of traditional culinary discourse. Attend to your particular context and remain aware of yourself as participant observer. The spicy ingredient will make itself known, most likely through click sounds (which are among the oldest sounds). Enjoy!

Chicken enchiladas with chipotle cream sauce

1 rotisserie chicken, shredded
salt and pepper
1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons minced jalapeno
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup Ro*Tel tomatoes, drained
2 cloves garlic, minced
1 1/2 cups shredded jack cheese, divided
12 corn tortillas

For the sauce:
2 tablespoon butter
1/2 cup diced onion
1 chipotle pepper in adobo, finely minced
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1 cup sour cream, at room temperature

Heat the vegetable oil in a medium skillet over medium heat. Once it shimmers add the onion and jalapeno. Cook until they begin to soften, about three minutes. Add the spices and cook for one minute more, or until the spices become very fragrant.

Add the Ro*Tel and garlic and cook until the garlic is fragrant, about a minute. Add the diced chicken and turn to coat then turn off the heat and add one cup of shredded cheese. Set aside to cool slightly.
Wrap the toritllas in a damp towel and heat in the microwave for thirty seconds, flipping half way through. Heat until the tortillas are warm and slightly steamy.

In a medium pan over medium heat melt the butter. When it begins to foam add the onion and chipotle pepper. Cook until the onion is very tender, about six minutes. Add the garlic and cook for thirty seconds. Add the flour and cook for one minute before adding the chicken broth. Whisk until the mixture is smooth and bring to a simmer.

Reduce the heat to low and add the sour cream. Whisk until completely blended. Cook over low heat until the sauce is warm, but do not allow the sauce to simmer or it might break.

Many thanks to Evil Shenanigans for such delicious shenanigans!

Spicy turkey chili with vegetables and sour cream

1 1/2 lb. ground turkey breast
1/2 white onion, chopped
1 1/2 c. chicken broth
4 cloves garlic
2 habanero peppers, diced
1 c. white cooking wine
1 can yellow corn, drained
2 cans diced tomatoes
3 c. kidney beans
1 green bell pepper
1 red bell pepper
1/4 lb. sour cream

Sautée onion and turkey breast with olive oil or butter. Season with salt and pepper. In slow cooker, combine meat with chopped vegetables, broth, wine, and sour cream. Cook for four hours on high heat.

Serve on a cleared kitchen table. Goes nicely with a carefully mapped out and agreed upon agenda for the rest of the evening that includes product packaging, general hijinks, and other shenanigans.