Weekend Meals

I spent some time with my mother-in-law on Saturday. I cooked up a nice lunch for us, heavy, but they say the biggest meal should be in the afternoon, so I went for it. Coq au Vin with Mashed Potatoes and Puerto Rican Coconut Pudding (Tembleque). Pretty hardy meal but very tasty.

We spent most of the day chit chatting about everything. I'm very lucky to have an outgoing mother-in-law! Of course, we had to watch an episode of Mobwives. That show cracks me up! I can't get enough of those girls! Don't even get me started on Big Ang...I want her over my house at the next family get together. She has such a loving personality, she's spunky (in a tough girl sort of way) and seems like she is filled with good advice based on her experiences and life adventures.

What adventures did you get into this weekend?

Coq au Vin

adopted from Food Network

Ingredients

• 2 tablespoons vegetable oil
• 6 slices turkey bacon, small slices
• 4 chicken thighs (2 1/2 to 3-pounds), trimmed of excess skin and fat
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 1/2 teaspoon Adobo
• 1 large onion, thinly slice
• 4 to 6 medium white mushrooms, halved (about 4 ounces)
• 1 cup dry red wine
• 2 tablespoons chopped fresh thyme
• 2 tablespoons finely chopped fresh Rosemary

Directions

1. Heat the oil in a large covered casserole dish over medium-high heat. Add the bacon and cook, stirring, until lightly browned and fat renders, about 5 minutes. Transfer bacon to a small bowl.

2. Season the flour with 1/2 teaspoon salt and some pepper and adobo in a large bowl. Add the chicken and turn to coat completely.
3. Shake excess flour from chicken and brown in the casserole, about 4 minutes per side. Remove to a plate and pour off all but 2 tablespoons fat from the casserole. Add the onion and mushrooms and cook, stirring, until the onions are soft, about 3 minutes. Pour in the wine, increase the heat to high and boil, stirring to pick up any browned bits on the bottom, until reduced by half. Return the chicken to the casserole, add the thyme and rosemary and reduce heat to medium. Sprinkle half of the bacon into the pot, cover and cook until the chicken is tender, about 30 minutes.
4. Remove the chicken and sauce to a serving plate or platter.  Serve with mashed, if desired.

Tembleque
via Mommina's recipe

• 7 ounces cream of coconut
• 1/2 cup of milk 
• 1/4 cup cornstarch
• 1 tablespoons sugar (or to taste)
• 1 teaspoon vanilla 
• 1 teaspoon Cinnamon 

Directions

1. In a medium saucepan combine milk and cream of coconut,corn starch,vanilla, cinnamon and sugar mix very well.
2. Stir constantly on medium high until mixture begins to boil and gets thick.
3. Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
4. Let cool on tabletop, then refrigerate for a couple of hours.