Recipes from An Epicurious Lifestyle's kitchen

Tag: red onion

Andy’s Guacamole!

Andy’s Guacamole!

Andy is married to my niece, Jamie… and Andy makes this amazing guacamole! He has added to our family tradition at Christmas time, that after cutting down our Christmas tree, while waiting for the cookie dough, Andy makes his guacamole! If your napping…looking for decorations…whatever…if […]

Lisa’s Chilaquiles

Lisa’s Chilaquiles

This Chilaquiles “chee-lah-KEE-lays” recipe comes from best friend, Lisa, who  is one of my oldest and dearest friends we’ve know each other our entire lives. The first time she spent the night at my house she was still in diapers (maybe I was too!) She […]

Thirteen-Spice Chicken with Cilantro-Pumpkin Seed Sauce and Red Pepper Sauce

Thirteen-Spice Chicken with Cilantro-Pumpkin Seed Sauce and Red Pepper Sauce

I cook alot out of Bobby Flay’s Mesa Grill Cookbook.

For this particular recipe I was missing some of the ingredients, so I improvised, as I like to do! Bobby Flay’s recipes tend to have many steps with the different sauces and rubs but, you can always use the extra for another meal. I love all the bold flavors of his take on Southwestern cooking. This would be great to do with a meaty fish as well!

Thirteen-Spice Chicken with Cilantro-Pumpkin Seed Sauce and Red Pepper Sauce

Serves 4


2 cups packed fresh cilantro leaves, plus extra for garnish

½ cup pumpkin seeds, toasted, plus extra for garnish

1 small onion, coarsely chopped

2 cloves of garlic, smashed

¼ cup red wine vinegar

½ cup arugula leaves

½ cup extra-virgin olive oil

1 tablespoon honey

Kosher salt and freshly ground black pepper

Four 8-ounce boneless chicken breasts

½ cup Sixteen-Spice Rub, (recipe follows)

2 tablespoons olive oil

Smoked Red Pepper Sauce, (recipe follows)


  1. Combine the cilantro, pumpkin seeds, onion, garlic, vinegar, arugula and ½ cup of water in a food processor or blender and process until smooth. With the motor running, slowly add the ½ cup extra-virgin olive oil and blend until emulsified.  Add the honey and salt and pepper to taste. The mixture should be slightly loose sauce consistency; if it is too thick to pour, begin adding water 1 tablespoon at a time. This can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving.
  1. Preheat the oven to 400 degrees.
  1. Rub each breast with 2 tablespoons of the spice mixture. Heat the 2 tablespoons olive oil in a large ovenproof sauté pan medium-high heat until almost smoking. Sauté the breasts, until golden brown, about 2 to 3 minutes. Turn the breasts over and transfer the pan to the oven. Bake the chicken until cooked through, 10-15 minutes. Remove from the oven and let rest for 5 minutes before serving topped with cilantro-pumpkin seed sauce, red pepper sauce, and pumpkin seeds.

Thirteen-Spice Rub

Makes about 2 cups

3 tablespoons ground cinnamon

3 tablespoons ancho chile powder

3 tablespoon ground cumin

3 tablespoon ground coriander

3 tablespoon ground ginger

3 tablespoons light brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

1 tablespoon ground fennel seeds

1 tablespoon ground allspice

1 teaspoon chile de arbol

Combine all of the ingredients. Store in an airtight container for up to 6 months.

Smoke Red Pepper Sauce

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion, coarsely chopped

4 cloves roasted garlic, peeled

¼ cup red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon of chipotle chile in adobo sauce

Kosher salt and freshly ground pepper

½ cup olive oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle in a blender, season with slat and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerate.

Peter’s Wine Pick: Carneros Creek Pinot Noir

~Happy Cooking!