Cuban Squash With Garlic Calabaza Con Ajo Recipe 335

Steps:

• Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.

Steps:

• Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.
• Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.

Steps:

• 1.Place oil, vinegar, garlic, lemon juice, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. 2.Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving

Steps:

• 1. Saute garlic in the butter, but do not brown. 2. Add honey, brown sugar, ginger, cayenne, and soy sauce. 3. Bring to a boil, then reduce to low heat and simmer for 5 minutes or until thick. Do not allow glaze to boil over. Makes 8 TBS. Each TBS of glaze = 2 Weight Watchers points.