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Mix It Up With Jenny - Liven Up with Latin Flavors

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Chicken Breasts With Poblano Sauce

(Family Features) - To celebrate Hispanic Heritage Month, I want to say Saludo! to all Hispanics who have made countless contributions to American culture.

Latino roots run deeply in our culture:

  • Sports: Roberto Clemente, Nancy Lopez, Chi Chi Rodriguez, Sammy Sosa
  • Entertainment: Jimmy Smits, Rita Moreno, Desi Arnaz, Jennifer Lopez
  • Medicine: Mario Molino who won the Nobel prize for science
  • Literature: Oscar Hijuelos, Sandra Cisneros
  • Labor rights and social activism: Cesar Chavez, Dolores Huerta
  • Public service and leadership: Kika de la Garza, Bill Richardson

Cultural contributions aren't always, however, huge public accomplishments. One of the richest contributions from Latino cultures is the importance of family, the heart of which resides in the kitchen. Gathering together and sharing cooking secrets with the next generation strengthens family ties.

When you involve your kids in cooking, you're doing much more than making a meal. You're passing along kitchen skills, creating traditions and making memories of "family" that last a lifetime. Everyone's heritage is passed on little by little, generation by generation, through the celebrations, traditions and recipes of everyday life.

Flavors from Latin kitchens have enlivened the American menu:

  • tamales from south of the border, the Caribbean islands and central America
  • hot chocolate from central America
  • tortillas, the flat bread from many Latin kitchens
  • chiles and peppers that are featured in and flavor so many Latin dishes
  • tres leches, pina colada and flan-desserts and flavors we all love

Borrow some kitchen traditions for a salute to Hispanic Heritage Month. For a rich flavor of Hispanic heritage, traditions, recipes and more, visit "My Latin Kitchen"--www.MiCocinaLatina.com. Recipes inspired by many Hispanic countries, shared by many good cooks, can be found at this colorful Latin community site--in English too!

Chicken Breasts With Poblano Sauce

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 large poblano peppers, roasted, peeled and deveined
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 clove garlic, finely chopped
  • 1 teaspoon granulated chicken flavor bouillon
  • 1 tablespoon butter or margarine
  • 2 teaspoons all-purpose flour
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    1. PLACE evaporated milk, peppers, garlic and bouillon in blender; cover. Blend to desired consistency (chunky or smooth sauce).
    2. MELT butter in medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in poblano mixture. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Makes about 2 cups.
    3. TO SERVE, cooked chicken breasts can be placed on individual plates or all on serving platter. Spoon sauce over chicken breasts. If any sauce is remaining, place in bowl or small pitcher for all to enjoy.
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Calories: 250g     Total Fat: 9g
Cholesterol: 85mg     Protein: 28g
Carbohydrates: 5g     Sodium: 190mg

Makes 6 to 8 servings
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SOURCE: Nestlé USA, Inc.

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