Cuban-Spiced Chicken Thighs with Chorizo and Rice

Lately I've been pulling out old back issues of magazines and searching for recipes I may have missed the first time around. The January 2007 issue of Bon Appetit was one I reread. In the back I had starred recipes I wanted to try. I made a few back when the issue was new, but many were forgotten about.

I remember seriously wanting to make the Cuban-Spiced Chicken Thighs with Chorizo and Rice. I can't remember why I never made it. Most likely, it had something to do with the chorizo. I couldn't seem to find Spanish-style chorizo. Spanish-style chorizo is fully cooked, unlike Mexican chorizo, which is more like bulk sausage. Uncooked and in casing.

I won't lie, it was a lot of work to get this meal to the table, but it was delicious if I do say so myself. A little on the greasy/heavy side, but good. This meal was a year in the making, but mostly worth the wait.

Fettuccine with Brown Butter and Sage

I have a new favorite food combination. Butter and sage. Yum. Everything is better with butter, and it's definitely true for the Fettuccine with Brown Butter and Sage. And not only does it taste really, really good, it's suprisingly point-friendly. A serving is only 8 pts. It's a little on the high-end, but with as much butter as you put in it, I really expected it to be more points.

You could make this healthier by using whole wheat pasta, but the occaisonal meal of white pasta won't kill you.

On the side, I roasted green beans in the oven. If you haven't had roasted green beans, you should. It's my new favorite way to eat all my vegetables, especially green beans.

Cumin-Dusted Chicken with Gaucamole Sauce

The Cumin Dusted Chicken with Guacomole Sauce was the perfect balance of smokey and sweet. Cumin really isn't spicy, but it has plenty of smoke. Cumin and brown sugar isn't a combination that I'm used to, but I definitely liked.

To brown up the chicken, I used the cast iron skillet I got for my birthday. It's the first time I've actually made chicken in it. Usually I make breakfast sausage in it. Helps season it. But look at the crust... yum. And it pairs nicely with the cool guacamole sauce.

I paired it with packaged yellow rice. I mixed in a can of beans and the end.

Butternut Squash Ravioli with Pancetta and Sage

I'm not sure what possessed me to try and make my own ravioli. Probably the glossy picture in the magazine, beckoning me. Calling my name and screaming.. I taste good. Make me this week!

Ha. I should actually read the directions, think about it, and choose carefully. Instead, I was lured by the challenge. The Butternut Squash Ravioli with Pancetta and Sage were a bigger pain to make than I anticipated. But the photo didn't disappoint. These were fantastic. Even if though I used wonton wrappers rather than pasta.

The biggest hassle was the butternut squash. You had to peel it, cook it, and mash it. I've heard you can buy frozen butternut squash. If you can find it, I would suggest you use it. And loading up the filling in a pastry bag is probalby easier than using a measuring spoon like I did.

If I can find an easier way to deal with the squash I'll definitely make this one again.

Spinach Calzones with Blue Cheese

When I was in college there was a delivery place that sold nothing but calzones. You could put anything you wanted in them. My personal favorite was the buffalo chicken with blue cheese. And actually, I haven't had a calzone since graduating almost four years ago. Until now.

Last week I had a craving for calzones, so I made the Spinach Calzones with Blue Cheese. These were the perfect weeknight meal. Besides baking, there was absolutely no cooking involved. Just assemble and bake. Plus, they were really good. If you don't like garlic, you might want to pass on them, but otherwise they're delicious and great for those nights when you just want to crash after work.