Spanish 101 (mixed with a pinch of enthusiasm and a dash of passion)

This is Spanish class all over again. Not sure that I remember my verbs or conjugations but I know two things: I am ready to learn something new. Again!

So far on our journey, the  family has acquired new tastes, sights, sounds, and textures of India, Russia, Egypt, Vietnam, Cuba, Mexico and now we journey into new terrain with our “virtual” trip to Spain. We will taste and explore the Spanish food style mixed with French influences, book-ended by the flavorings and aromas of Portugal, rounded out with African-Mediterranean spices and seasonings.

As with learning a new language, cooking a new cuisine takes practice, practice, practice. Tasting new foods requires a pinch of enthusiasm and a dash of passion! Eels, octopus, snails, olives and bread adorn tapas dishes-small plates of appetizers served after work and before dinner- which in Spain, dinner is served between the hours of 9-11pm!  I might also need  a dose of bravery-eels kinda scare me right now.

Join us as we explore an uncharted territory this month. We will learn about paella, manchego cheese, and gazpacho. Culturally, we will debunk the theory that “the rain in Spain stays mainly on the plain.” Does it really? No, it falls mainly in the mountains! We will find out that the guitar has its origins traced back to Spain.

To start things off right, here is a simple recipe that I found in the link that I have on my blog: Simply Recipes. Check it out.

But here it is if you want to try something new this weekend. Perhaps plan for Sunday Dinner with rice, crusty bread and a glass of Spanish wine or a cool tall glass of Iced Tea! Yum my idea of a perfect meal.

Spanish Chicken (Pollo Estofado)


1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine


1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.

2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Serves 4.

I leave you with a Pablo Picasso quote:

“Love is the greatest refreshment in life”

“So go Live, love, and love again.”~~me


One Comment Add yours

  1. Sue says:

    I’m so glad you’re blogging again! And the great thing is that the country I wanted way back in March is finally here! Yay, Spain! I think I might try this Spanish Chicken recipe this weekend — it sounds totally yummy. Thanks Denise!!!

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