Roasted Citrus Herb Game Hens with Vegetables

Posted on March 16, 2019 by Linda Spiker

When it comes to incredible, healthy comfort food you can’t beat Roasted Citrus Herb Game Hens with Vegetables. Easy to prepare, stunning to look at, and oh so aromatic and flavorful. Truly a delight for the senses!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Hens:

We love roasted chicken, but now that it’s just the two of us we opt for organic game hens, rubbed in herbed butter and roasted to perfection! And just the right portion size. Of course if you are cooking for more than two, use a roasting pan and you can double or even triple the recipe.

The Veggies:

Sweet shallots, brightly colored rainbow carrots, and potatoes round out this beautiful meal.

Roasting:

I definitely like to keep meals easy. And while this meal requires a little prep, after that you just pop it in the and let the hens and vegetables roast together in one pan for easy clean up. It cooks while you go do other things, like check your Instagram.

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

Tips and what you need: make sure to allow time for hens to completely thaw and then remove from the oven an hour before cooking to allow to come to room temp before cooking. You will need a cast iron or oven safe pan.

5 from 2 votes

Roasted Citrus Herb Game Hens with Vegetables

A delicious one pan meal for two! Paleo and Whole 30.

Course: dinner, Main Course

Keyword: gluten free, Paleo, roast chicken, whole30

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 1 pound game hens (room temp)
2 medium shallots, peeled and quartered
6 carrots, peeled and sliced into 2" pieces (I used rainbow carrots)
2 medium size rose potatoes, cut into 1 1/2 inch chunks
1-2 tablespoons olive oil
1/4 cup butter, room temp (can be subbed with ghee)
Sea salt and pepper to taste, be generous
1 teaspoon fresh thyme, leaves stripped and chopped
3 sprigs rosemary. 1 sprig leaves chopped, 2 left whole
3 cloves garlic (one minced, the other two left whole)
zest of half a lemon, cut other half into wedges

Instructions

Prep Chicken:

Be sure hens are completely thawed and remove them from fridge an hour before cooking so they can come to room temp. Rinse under warm water inside and out, pat dry with paper towels set aside.
Preheat oven to 400 degrees and place rack in center position
Prep veggies and place in cast iron skillet or oven safe pan, drizzle with olive oil, generously sprinkle with sea salt and pepper, toss

Prep Herbs and Butter:

Strip leaves from thyme sprig and chop, strip leaves from one sprig rosemary and chop (about 1 teaspoon), mince 1 clove garlic. Zest half the lemon and cut the second half into two wedges.
Use a fork to mash soft butter, minced garlic, lemon zest, thyme, chopped rosemary and generous pinches of sea salt and black pepper together. Melt butter mixture, set aside
Make two small wells in pan by pushing the veggies to the side and set hens in each well. Use hands or pastry brush to rub/brush herb butter mixture onto chicken
Place in the oven and cook for 1 hour, rotating pan a half turn 30 minutes into cooking (note: ovens are notoriously inconsistent and cooking time can vary depending on size of bird and altitude. Juices should run clear and internal temperature should be 165 degrees. You can use a meat thermometer if you want to take the guess work out of it)
If chicken isn't quite browned enough, turn on broiler for a few minutes to brown. When hens are done, remove from pan, tent with foil and allow to "rest" for 10 minutes. Turn oven off and put pan with veggies back into the oven while you wait.
To plate: place veggies and chicken onto plates, drizzle with pan drippings and garnish with parsley if desired. Serve and enjoy!

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Slow Cooker Lemon Chicken with Rosemary

Posted on February 15, 2019 by Linda Spiker

I love crock pot meals any time of year. In colder seasons slow cookers make the most comforting savory meals, and in warmer months they create lovely lighter meals without heating up the kitchen, plus they help with time management! And who doesn’t love prepping early and coming home to a beautiful, warm meal and a house that smells divine? No one, that’s who. When it comes to amazing crock pot meals, this slow Cooker Lemon Chicken with Rosemary ranks way up high on our list of family favorites
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Making this Meal:

I made this meal with my Cuisinart Multicooker. It browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot. Only one dish to clean! That said, if you have a regular crock pot you can certainly brown the chicken and onions in a pan and transfer to the slow cooker.

Only Three Steps: Dredge, Brown, Cook!

I followed one of the recipes in the Cuisinart Multicooker cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent a little time prepping in the morning and six hours later I had a healthy dinner!

Make This Recipe Gluten or Grain Free:

To keep this recipe gluten free, simply dredge your chicken in your favorite gluten free flour, I recommend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour. No matter which you choose, this meal will be gorgeous, light, lemony and fall off the bone tender!

The Recipe: Slow Cooker Chicken with Rosemary and Carrots

You will need a Cuisinart Multicooker (or regular crock pan and a good quality pan, preferably cast iron for good browning) sea salt, freshly turned pepper and chicken broth (<—my recipe) To make this recipe gluten free I recoemmend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour or almond meal.

5 from 4 votes

Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

I adapted this recipe from the Cuisinart Multi Cooker Cookbook. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan. Instructions for both included below.

Course: Main Course

Cuisine: American

Keyword: easy dinner recipe, slow cooker recipe, summer recipe

Author: Linda Spiker

Ingredients

1 T olive oil, butter, ghee or coconut oil
4 pounds bone in skin on chicken thighs (I always throw in a breast, you can even use a whole cut up chicken)
sea salt
freshly ground black pepper
1/2 cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean or cassava flour)
3 large yellow onions, peeled, halved and thinly sliced
8 carrots, thinly sliced (1/8" thick)
6 cloves garlic, peeled and roughly chopped
3 springs fresh rosemary
1/2 cup fresh lemon juice
3/4 cup chicken broth
1 T lemon zest
1 lemon thinly sliced

Instructions

Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in your choice of flour, set aside.
Slice onions, carrots (carrots should be thin or they won't cook through, about 1/8") chop garlic, zest lemons, then squeeze lemon juice, set aside
Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in a cast iron pan on medium high heat)
Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
Add rosemary, a pinch of sea salt and a few turns of pepper.
Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.

I felt like fairies came in and cooked for me while I went about my busy day! I hope you will try using your slow cooker this summer. It really does make life easier and more tasty!

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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

Posted on February 9, 2019 by Linda Spiker

Nothing says “Be Mine” like a romantic dinner for two. Why fight the crowds in restaurants, spend too much money, wait… twiddle your thumbs… and wait some more…even with a reservation, when you can make something like this yourself? This is The Organic Kitchen’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Meal:

This is such a simple meal, but it looks, tastes and feels extravagant! And just to make sure you don’t feel at all intimidated I will walk you through the process step by step!

Step 1: Make the Cutlets:

Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then generously season one side with salt and pepper.

The Stuffing:

Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.

…then roll, place seam side down and pop in the oven. That’s all there is to it!

While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking.

The Cream Sauce:

The cream sauce is easy too! Just cream, a little flour (or arrowroot powder), lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

To Serve:

You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. Then drizzle with cream sauce to your heart’s content!

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

You will need: a rimmed baking sheet (like this) unbleached parchment paper (like this) and a pastry brush (like this). Use a microplane to zest lemon. I love my battery operated pepper mill! It allows me to prep with one hand and leaves the other free to touch chicken without worrying about cross contamination.

4.84 from 12 votes

Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.

Course: Main Course

Cuisine: American

Keyword: date night, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

For Chicken:

2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
sea salt
freshly ground pepper
8 oz soft goat cheese room temp (so it's soft and spreadable)
1 1/2 cups chopped spinach

Cream Sauce:

1 cup heavy cream
1 Tablespoon butter
2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
Sea Salt
Freshly ground pepper
1 Tablespoon Capers
1 teaspoon fresh lemon zest

Asparagus:

1 large bunch asparagus
sea salt
freshly ground pepper

Instructions

Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
Season one side lightly with sea salt and pepper.
Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside. Heat butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)
Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)
Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.

Asparagus Preparation

Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

And for Dessert:

How about some Lemon Mascarpone Berry Tarts! (<–recipe)

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One Pan Braised Chicken and Vegetables

Posted on January 26, 2019 by Linda Spiker

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes

One Pan Braised Chicken and Vegetables

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe.

Course: dinner

Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free

Servings: 2 servings

Author: Linda Spiker

Ingredients

10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
sea salt and freshly ground pepper to taste
3/4 teaspoon smoked paprika
2-3 tablespoons olive oil
1 organic yellow or white onion, peeled and coarsely chopped
6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
6 medium sized carrots, peeled and cut into 3" pieces
3 teaspoons flour (of your choice, recommendations in blog post above)
2/3 cup white wine
1 1/4 cup chicken broth
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley, chopped, for garnish

Instructions

Prep and cook chicken

Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.
Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:
Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside.
If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden.
Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer.
Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley.
Add thyme to pan a few minutes before chicken is done.
remove from heat, garnish with parsley, serve.

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Paella Valenciana with Chicken, Chorizo and Shrimp!

Posted on August 10, 2018 by Linda Spiker

Last week I shared our Swiss mountain adventures and a recipe for delicious Traditional Swiss Rosti. Today we are heading into the beautiful city of Lucerne and sharing a recipe for Paella Valenciana with Chicken, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I include it in a post about Switzerland? It will all make sense in a minute, I promise.
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The City of Lucerne:

The city of Lucerne is the second stop on our 2018 European vacation (see Italy here and here). Lucerne is lovely, and quite the contrast from the more rural mountain regions of Switzerland, but just as beautiful! During the day, we visited the historical sights…

…spent time in, on, and around beautiful Lake Lucerne…

…toured the local gardens and castles…

…and even spent some time at local farmers markets where we had the best strawberries we have ever tasted!

In the evenings we strolled the beautiful streets, walkied along the river…

… and attended festivals and firework shows.

We were surprised to see that the architecture in Lucerne is a mix of old European Brownstones, modern homes and traditional Swiss chalets. Sometimes the city of Lucerne even reminded me of New York City.

Why Paella???

On our last night in Lucerne our family ate at a Spanish restaurant called Bolero where we enjoyed the most delicious and beautiful Paella. In my mind our trip to Switzerland will forever be linked to this classic Spanish rice dish. I decided I wanted to share a Paella dish on the blog, there’s only one problem, I have never made Paella!

So I Enlisted a Little Help from My Spanish Daughter in Law

Being that I am from California, and not even remotely Spanish, I was a little intimidated to include a traditional Spanish paella recipe on my blog. Luckily my son is married to a beautiful girl of Spanish decent. Her name is Octavia, maiden name, Escamilla, and she just happens to know how to make a fabulous Paella. She’s also pretty easy on the eyes.

What is Paella?:

Paella is a classic Spanish rice dish made on the cooktop, in a single pan. The Escamilla family recipe calls for rabbit and mussels, which is wonderful and adventurous but I adjusted the recipe to be a little more USA grocery store friendly by using chorizo, chicken thighs, and shrimp.

What You Need To Know About The Rice and The Pan

Authentic Paella is made with a special rice called “Bomba”. This short-grain rice variety is grown near the village of Calasparra, Spain and is known for it’s ability to absorb large amounts of water while remaining firm. If you’re lucky, you can find Bomba in some grocery stores, I find it easier to just buy online. If you live near a Cost Plus World Market, they often carry it too. Paella is made in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If it turns out you love Paella and want to make it frequently, you can buy the paella pan when you are ready!

Soccorat, The Secret to Fabulous Paella:

Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!

The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!

Tips and what you need: Paella is best if made in a Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba” (<—buy online or you may find it at Cost Plus World Market) You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.

5 from 16 votes

Paella Valenciana with Chicken, Chorizo and Shrimp!

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)

Course: dinner

Cuisine: Spanish

Keyword: classic recipe, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

10 threads saffron toasted
3 Tablespoons extra virgin olive oil
1 small white or yellow onion peeled and diced
8-9 oz pork chorizo no casing or casing removed
4 boneless skinless chicken thighs, cut in half
3 cloves garlic peeled and minced or grated
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
32 oz chicken broth four cups
2 cups paella rice or "bomba"
8 raw shrimp deveined and shelled
5 artichoke hearts packed in water quartered
1 large tomato diced
1/4 cup flat leaf parsley chopped
2 lemons quartered for garnish and squeezing

Instructions

Prepare all ingredients
Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.
Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook, stirring for 2-3 more minutes
Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil
Once boiling, turn heat to medium and let it simmer untouched and unstirred for about 20 minutes until all liquid is absorbed This is how the soccorat is created.It can be helpful to turn pan every 5 minutes to avoid hot spots. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned
Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cook for five minutes on low
Turn off heat and let sit for 5 minutes
Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.

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The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: chicken

Roasted Citrus Herb Game Hens with Vegetables

The Hens:

The Veggies:

Roasting:

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

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Slow Cooker Lemon Chicken with Rosemary

Making this Meal:

Only Three Steps: Dredge, Brown, Cook!

Make This Recipe Gluten or Grain Free:

The Recipe: Slow Cooker Chicken with Rosemary and Carrots

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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

The Meal:

Step 1: Make the Cutlets:

The Stuffing:

The Cream Sauce:

To Serve:

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

And for Dessert:

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One Pan Braised Chicken and Vegetables

Let’s Talk About Braising…

Making This Recipe Gluten or Grain Free:

Fancier Than Your Usual Meat and Potato Meal…

The Recipe: One Pan Braised Chicken and Vegetables

MAY I PLEASE ASK A FAVOR?

Paella Valenciana with Chicken, Chorizo and Shrimp!

The City of Lucerne:

Why Paella???

So I Enlisted a Little Help from My Spanish Daughter in Law

What is Paella?:

What You Need To Know About The Rice and The Pan

Soccorat, The Secret to Fabulous Paella:

The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!