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Hola! 

Today we’re making a roast chicken with OXO! Thanksgiving is one of my favorite times of the year because the weather starts to get colder, and it means we get to watch the seasons change. As someone who doesn’t really care for turkey, I like to roast a chicken. It’s something I’ve done ever since I graduated from College, and it’s become our new tradition. 

Hosting Thanksgiving at my house for the past 5 years, has taught me one thing. Family loves leftovers, so one of the things I like to keep around in the kitchen are OXO’s Glass Bake, Serve & Store Set because the containers come with lids so they come in handy for giving away leftovers! The containers are made out of glass, so they won’t retain any odors, and they also come with matching leak-proof seal lids, to make sure everything stays nice and fresh. OXO also makes prep work easy, with non-slip cutting boards and non-slip Y peeler, that has a really nifty potato eyer built-in.

This year I decided to refresh my recipe for my Chipotle honey roast chicken with fresh thyme, garlic, smokey chipotles and honey for some sweet and spicy action. I love resting the chicken on a bed of potatoes, carrots and brussel sprouts, so they cook in the drippings as the chicken roasts, but if you’re not laying the chicken in a bed of vegetables, using a roasting rack is crucial when roasting a chicken, as it prevents the chicken from sitting in a pool of fat as it cooks so it doesn’t end up soggy! The OXO silicone roasting rack keeps food elevated while it roasts and is also a huge space saver—and dishwasher safe!

With celebrations looking a bit different this year, how are you safely celebrating Thanksgiving this year? If you happen to try this recipe, make sure to tag me and share pictures with me!

Chipotle Honey Roast Chicken
-1/4 Cup Unsalted butter, room temperature

-1/4 Cup Honey

-3 garlic cloves
-2 Chipotle Peppers in adobo
– 3 Teaspoons Kosher salt, divided
-1 teaspoon Fresh Thyme

-1 teaspoon onion powder

-¼ teaspoon Smoked Paprika
-1lb Brussels sprouts, cut in half
-1 lb Fingerling potatoes
-3 Large Carrots, cut into ¼ inch coins

-1 Tablespoon Extra Virgin Olive Oil
-1 5-6 lb Chicken, giblets removed

Start preheating the oven to 350 degrees then place the butter, honey, garlic cloves, chipotles, 2 ½ teaspoons of kosher salt, thyme, onion powder, and paprika. Pulse until the spices and butter are thoroughly combined.

Toss the vegetables in a tablespoon of olive oil, then add the vegetables to a large roasting pan and season with a ½ teaspoon of salt and ¼ teaspoon fresh cracked pepper. Pat the chicken completely dry (or the butter won’t stick), then place the chicken on top of vegetables. Use twine to tie the legs together and tuck the wings under the chicken. Run your fingers in between the breasts and the skin to loosen the skin, then flip the chicken and loosen up the rest of the skin on the other side. Take half of the butter and stuff it in between the loose skin. Take the rest of the butter and rub it all over the chicken. .

Cook the chicken for 1 hour and 45 minutes to 2 hours until the internal temperature of the chicken in between the thigh reaches 165 degrees. Let the chicken rest for 10-15 minutes before serving.

Hola!

I’ve got a product review that I am sharing with you today! The other day I received a toaster
from BALMUDA, a company that was founded in Tokyo in 2003 who has always been dedicated
to being creative with household appliances. You’re probably thinking, what’s so special about
BALMUDA The Toaster?

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The following content is intended for readers who are 21 or older. This shop has been compensated by Inmar Intelligence. All opinions are mine alone. #SocialClubRecipe #SocialClub #TopShelfSeltzer

Hola! How are you?

I’ve got a delicious recipe to share with you today! Today we are going to be making these cheesy chipotle chicken flautas, with Social Club Seltzer.

We’re all currently stuck at home, and there’s a lot of us who are stuck in quarantine by ourselves, or with one other person. My husband has been having to travel down to LA frequently, so I’ve been finding myself on my own in quarantine for weeks at a time. Cooking during quarantine has been much different. I try to keep meals a lot smaller and much simpler, to make sure food isn’t going to waste. Date night is also much different. Lately, date night for us has been consisting of a cocktail or two, a homecooked meal and watching  a few episodes of our favorite show—with all our dogs tucked in their kennels for a nap to make sure it feels like we have the house to ourselves. 

The dish we’re making today is perfect for date night, it makes enough for two, and it pairs so well with Social Club Seltzer! If you’re not familiar with Social Club Seltzer, it comes in a Social Club Seltzer Variety Pack: Social Club Seltzer Side Car, Social Club Seltzer Old Fashioned, Social Club Seltzer Citrus Gimlet. They’re cool, crisp and refreshing, and they are a product of what happens when seltzer meets classic cocktails, inspired by the pioneering attitude of the Golden 20s, and you can find them at your local grocery store. Pairing these crunchy tacos with a refreshing Social Club Seltzer Citrus Gimlet or Social Club Seltzer Side Car, felt like I was having a premium top shelf cocktail at a restaurant, they added a sophisticated feel to our date night. My favorite was the Social Club Seltzer Citrus Gimlet , which is a blend of bright citrus flavor notes and a hint of juniper flavor.

The flautas are rather easy to make, and they use rotisserie chicken so that you can use any leftover meat for lunch or dinner the next day. The filling consists of rotisserie chicken, shredded Mexican cheese blend, and spices like cumin, garlic powder, ground chipotle, then topped with shredded lettuce, salsa and queso cotija, items which you can find at your nearest Foods Co, or Kroger grocery store! I love that I can get these fresh ingredients at Food Co, and that the Social Club Seltzers can be found at any local supermarket and many other locations. That makes this pairing so easy to create! 

If you happen to have some free time this weekend, try these flautas out and enjoy them along with a refreshing Social Club Seltzer Citrus Gimlet, my personal favorite! For more information on the Social Club Seltzers, make sure to visit their website, or visit a local grocery store near you!

Nos vemos pronto! 

Cheesy Chipotle Chicken Flautas

Makes 8 Flautas

Ingredients

For the filling:

1 Cup Shredded Chicken

1 Cup Shredded Mexican Cheese Blend

1 Tablespoon Olive Oil

½ Teaspoon Chipotle Powder (or sub in Smoked Paprika)

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

¼ Teaspoon Kosher Salt

1/8 Teaspoon Ground Cumin

1/8 Teaspoon Ground Coriander

1/8 Teaspoon Black Pepper

To Assemble:

8 Corn Tortillas

1 cup Vegetable Oil

Shredded Lettuce

Salsa

Queso Cotija

Rice

Refried Beans

In a large bowl toss together the shredded chicken, shredded cheese and olive oil, then sprinkle in the chipotle powder, onion powder, garlic powder, salt, ground cumin, ground coriander and black pepper and toss until all of the spices have been fully incorporated. 

Wrap your tortillas in a kitchen towel and microwave for a minute. This will help the tortillas become pliable, a cold tortilla will rip when you go to roll it. Once the tortillas are warmed through add two tablespoons of the filing to one end, then roll the flauta tightly to close. Insert a toothpick through the seam  to keep the flauta together. 

Heat the vegetable oil in a large skillet under medium heat. Once the oil is hot enough, carefully add the flautas seam side down, working in batches of 4. Fry the flautas for about 1 minute and a half to two minutes on each side until golden. Once they’re done frying remove and place on a plate lined with paper towels to drain. 

Once you are ready to serve place 3-4 flautas on a plate, top with shredded lettuce, salsa and a sprinkle of cotija. Serve with rice and beans.