Tequila Lime Chicken Fajitas

If you enjoy tequila this chicken certainly has a kick. I highly recommend cooking your chicken and veggies separately. This allows your chicken to stay juicy and prevents veggies from steaming with the chicken. 

Remember tequila is optional, if you choose not to add tequila you can still follow the same steps.  

INGREDIENTS:

1 lb Chicken breast

1 of each green, yellow, orange & red bell pepper 

1 (8oz) container chopped mushrooms

1 medium onion 

3 limes 

1oz tequila 

Oil

1 tsp Salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/4 tsp cumin 

(Serves 4)

In a large ziplock marínate the chicken breast with salt, pepper, paprika & cumin. Add 1 tbsp oil and the juice of 1 lime. Marínate at least 30 mins or up to 3 hrs.

Slice bell peppers lengthwise and slice onion. 

*Make yourself a cocktail if you choose to use tequila!

The key is using a cast iron skillet or any large skillet but do not crowd the chicken breast while cooking to prevent from steaming. Sauté chicken about 5-6 minutes per side depending on thickness. 

Flip when chicken is noticeably browned. Remove from cast iron skillet and place in another skillet to rest prior to slicing. 

Next sauté your veggies. 

Add oil to cast iron skillet used for the chicken and sauté onions and season with salt and pepper. Cook until slightly caramelized but do not allow to completely soften. Remove. 

Follow same process with bell peppers, season and cook until slightly soften, remove. 

Lastly cook mushrooms, season, remove. 

 

I like my veggies to have a crunch and I keep them separate. 

Final step: Slice chicken, in the same cast iron skillet with all the browned drippings add tequila and the juice of 1 lime cook down about 1 minute and toss in sliced chicken, stir until juice is absorbed. Taste the chicken and adjust seasonings if needed. Serve immediately.

We love our chicken fajitas in tacos. To assemble we warm a tortilla, add chicken, veggies of your choice and garnish with more lime and crema frescas (which can be substituted with sour cream).

ENJOY!!!

Tip: Use leftovers to prep lunches. Below meal is shown with brown rice. 

Lobster Mac and Cheese

INGREDIENTS:

1 lb elbow pasta

1 1/2 lb lobster (5-6 lobsters, 3-4 oz each)

4 cups whole milk

1/2 cup all purpose flour

9 tbsp unsalted butter 

2 cups Gruyere cheese, grated

4 cups Extra sharp cheddar, grated

1 tbsp salt

black pepper

1 cup Panko breadcrumbs

(Serves 6, total cook time about 1 hour)

Preheat oven at 375. 

In a large pot boil salted water and cook pasta accordingly, drain well. 

In a small sauce pan heat up milk, but do not boil. 

Now using the same large pot, add 6 tbsp butter and flour cook for 3 mins whisking the entire time. 

Whisk in hot milk, season with salt and pepper. Turn heat off. 

Remove pot from stove and slowly add in grated gruyere and cheddar cheese. 

How I cook my Lobster:

In a large skillet, add 2 tbsp butter and 2 tbsp olive oil. Season lobster meat with a bit of salt.  Place lobster shell side up, cover. Cook on medium heat until lobster shells turn a bright red. Turn heat off. Allow lobsters to cool enough to handle and remove meat from shells. Chop meat into large chunks and place lobster meat back into buttered drippings. 

Add in cooked pasta and cooked lobster with buttered drippings to the cheese sauce

 and place in a butter 9x12 baking dish. 

Mix panko breadcrumbs in 1 tbsp melted butter and top mac and cheese. 

Also top with lobster shells for a nice presentation. 

Bake for 30 mins.

Recipe was inspired by Ina Garten with a few tweaks and my take on the buttered lobster.

ENJOY!! XOXO

Chicken Empanadas

Easy Chicken Empanadas

If you never made Empanadas, because they just seem too complicated. 

I’m here to change your mindset. These are my semi homemade chicken empanadas, why because I’m using 2 ready made ingredients you can find at your local Mexican market. The first ingredient is 

(masa preparada) prepared masa which is a dough made from freshly ground hominy. 

I always purchase the smooth consistency which is popular for making tortillas, because they also offer a course masa. The second main ingredient is rotisserie chicken, which I shred and sauté with other ingredients to elevate the flavor. Just by using these 2 ingredients you will save yourself a ton of time. 

Of course you can boil your own chicken in water with onion and salt and then shred. And also purchase maseca which is corn flour and make your own masa using the ingredients listed on the bag. 

Makes about 16 empanadas 

INGREDIENTS 

2 lbs bags of masa preparada

1-2 rotisserie chicken (shredded)

3 tomatoes per whole chicken

1/2 medium onion 

Cilantro 

1/2 -1 tsp chicken bouillon

Toppings:

Crema mexicana 

Cheese (queso fresco)

Lettuce 

Spicy salsa 

Begin by chopping the veggies.

In a large skillet add 1 tbsp oil, add onions sauté for about 1 minute, add tomatoes and cilantro cook another 2 minutes. Toss in shredded chicken, combine with veggies, season chicken with 1/2 tsp chicken 

bouillon and taste adjust seasoning if needed. 

 

Turn heat off.

Using the masa preparada, knead dough in a large bowl if needed to soften.

Begin by rolling golf size balls. Now using your tortilla press, lined with a large ziplock bag. 

(If you do not own a tortilla press, it's not a problem use the flat bottom of 2 plates.)

Lightly press golf size balls like your making tortillas, 

but you want a thicker tortilla or the empanada won't hold.

Open ziplock bag fill with about 2-3 tbsp chicken on one side. 

Using the ziplock bag, fold the empanada in half , covering the chicken mixture completely. 

With a fork begin to seal the edges, pressing lightly but careful not to press through.

Line your counter or a baking sheet with parchment paper, place uncooked empanadas while oil heats.

In a large skillet, add plenty of oil, heat on medium heat. Place empanadas and fry until golden brown, should take about 5-6 minutes per side. Keep an eye on them, flip sooner if needed.

Remove from oil, repeat process until all empanadas are fried. 

Place fried empanadas in a plate lined with a paper towel to drain an excess oil prior to serving.

Serve crispy empanadas with your choice of lettuce, queso freso, 

crema Mexicana, and of course a spicy salsa to dip.

(click the link below to try my Salsa Verde)

Salsa Verde

ENJOY! XOXO 

Lasagna with Ground Turkey and Marinara sauce

The beauty of lasagna is you can make it a day ahead without baking, and bake when needed. You can also bake, allow to cool complete and freeze for future meals. I used ground turkey in my recipe because we are not huge red meat eaters, but you can totally sub ground beef instead or even Italian sausage. Also a friend of mine made their meat sauce with red bell pepper and I’ve been loving it since, you can always leave it out. Have fun with it, add ingredients you enjoy!! 

 Another tip: if you're vegetarian, skip the meat and use veggies. 

INGREDIENTS:

Serves 6

1 box lasagna

1 jar marinara sauce 

1 lb ground turkey (can sub with beef if you prefer)

1/2 medium onion, diced

1 red bell pepper, diced 

1 (8 oz) container sliced mushrooms

2 garlic cloves, minced

1tsp Italian seasoning (optional)

Ricotta mixture:

1 (15oz) container of Ricotta cheese

1 egg

1/4 bunch parsley

1 cup shredded mozzarella cheese

parmesan cheese

Salt and pepper to taste 

Preheat oven at 375. Set water to boil, cooking pasta according to package directions. 

Dice all veggies and set aside.

In a large sauté pan, add olive oil and brown ground turkey, cook thoroughly. 

Season with salt, pepper and Italian seasoning.

Once meat is cooked, add all veggies and stir to combine, cook about 5 mins. 

Add marinara sauce, bring to a low boil and turn heat off. Taste and adjust seasonings if needed.

In a small bowl combine Ricotta ingredients and combine.

Set up assembly line: 

  large baking dish (sprayed with oil), ricotta mixture, shredded mozzarella, meat sauce, cooked pasta.

Pour 1 cup meat sauce to bottom of baking dish, layer 5 cooked lasagna noodles, top with spoonful's of ricotta mixture (about 6 spaced out evenly),  finally layer sprinkle mozzarella and parmesan cheese. 

Repeat 2 more layers.

On top layer, pour remaining sauce, mozzarella and parmesan cheese. Cover with foil. 

Bake for 30, uncover bake for 10 additional minutes.

Remove from oven, cover and allow to set for 10 mins.. if you can wait! 

Serve!

ENJOY, XOXO!

Shrimp Enchiladas

I hope you all enjoy this dish as much as we do!

This recipe makes about 24 shrimp enchiladas. Helpful tip, make your green enchilada sauce ahead of time. 

Ingredients:

(Filling)

2 lbs peel and deveined shrimp

1 jalapeño (seeded)

1/2 Italian zucchini 

1 Roma tomato 

1 red bell pepper

1 cup diced onion

24 tortillas 

Mexican blend shredded cheese

Queso fresco

Cilantro

Green Enchilada sauce from previous post!

Begin by cleaning, peeling and deveining shrimp. I used medium shrimp to leave them whole. 

Dice all vegetables set aside.

In a large sauté pan, add 2 tbsp oil and shrimp. Season shrimp with 1 tsp salt and 1/4 tsp old bay seasoning. Cook about 4 minutes until shrimp turn pink. Remove from pan.

Set cooked shrimp aside. 

Add in 1 tbsp oil and vegetables, season with salt and pepper.

 Cook about 5-7 minutes until bell pepper slightly softens. 

Add cooked shrimp back in, turning heat off and tasting for seasoning. Adjust if needed. Set aside. 

Now that your filling is made, green sauce is warmed through, combine Shredded Mexican cheese blend with 1/2 of the queso fresco in a bowl. 

Fry the tortillas, about 30 to 1 minute per side.

Pre heat oven at 350.

Now to assemble the enchiladas, dip tortilla into green sauce, place on a clean plate, spoon in shrimp mixture (I used about 6-7 shrimp per tortilla) add cheese blend and roll up. Place rolled enchiladas in a oven dish. 

To your baking dish full of delicious enchiladas, add remaining queso fresco on top. I personally do not like my enchiladas covered in melted cheese. Especially seafood enchiladas, I want to taste the filling and queso fresco really compliments it without overpowering.

Bake in the oven for 15 mins until cheese melts and enchiladas warm through. Remove and garnish with fresh cilantro. 

Serve immediately. I top each with any leftover shrimp so your guest know what’s inside. 

Enjoy!!

Green Enchilada Sauce

Salsa Verde 

This green sauce can be used for enchiladas, chilaquiles, over chicken or meat you name it. Spice level depends on how much heat you can take, so add more serranos to increase the heat. Also I find the tomato makes this sauce tastier by adding a slight sweetness. 

Ingredients:

7-10 tomatillos 

1 Roma tomato 

2 serranos (seeded)

1/2 cilantro 

1/4 onion

2 garlic cloves 

Makes about 4 cups of sauce.

Boil first 3 ingredients until tomatillos turn a deeper green.

Transfer vegetables to blender, add fresh cilantro, onion and garlic, 1 tsp chicken bouillon, 1 tsp salt 

Blend until purée, strain if needed. 

Taste for seasoning 

Heat up a sauté pan, add a bit of oil, 1 tsp flour, cook flour and immediately pour in green sauce, bring to a boil. Turn heat off & sauce should have slightly thickened. 

 Done, enjoy!

Shrimp Cocktail

Ingredients:

2 lbs shrimp (clean, peeled and deveined) 

2 large cucumbers

2 tomatoes 

1 small onion (red or white)

1 bunch cilantro 

Clamato juice (About 16oz) 

3 tbsp ketchup 

2/3 lines

Salt and pepper to taste 

Jalapeño optional 

1 avocado for garnish 

Serve with Corn tostadas 

Boil water in a large pot, bring to a boil add 1tsp old bay seasoning, add cleaned shrimp (tails off) into boiling water. Cook 2 minutes, remove from water and allow to cool completely. Chop all veggies into a small dice and combine in a large bowl. 

The next step is personal preference, you can leave your shrimp whole or chop into thirds. 

Add cooled shrimp into veggie mix, lime juice, ketchup and enough Clamato juice to cover the shrimp & veggies. 

Enjoy immediately or cool until ready to eat. 

This is the perfect summer dish, or appetizer. 

Hope you enjoy my take as there are many ways to 

prepare this Classic dish.

Taste to adjust seasoning and you’re done.

 Enjoy with saltin crackers or tostadas! 

Festive Chesse Platter

The Holidays are just upon us, hard to believe but Thanksgiving is about 2 weeks away!! 

Do you need a show stopper tray to take to family gatherings, have a potluck,

or do you simply have stressful work days and crave CHEESE!!! The answer is here... make this beautiful cheese platter & lets be honest your wine needs a companion too!

These can be arranged in any shape or form.

CHEESES: Smoked Gouda, Pepper Jack, Sharp Cheddar & Dill Havarti

Red and green grapes and thyme for garnish.

I want some cheese now!

Slow Cooker Pot roast

FALL IS HERE! Try these comforting recipes....

RECIPE
3-4 lb chuck roast
2-3 celery ribs, chopped
3lbs potatoes
2-3 carrots, large sections or baby carrots
2 onions, chopped or pearl onions

optional, chopped mushrooms

Seasonings:
1 cup red wine
1 pk. Ranch dip
1 pk. Gravy mix
I add like to add in whatever herbs I have on hand,
such as thyme or rosemary.



Set slow cooker on low for 8hrs. or high for 4 hrs... depending on how much time you have. Chopped your onions, carrots and celery and throw those veggies in the pot. Wash and dry the potatoes and throw in whole. Next you want to lay the meat on top of those veggies, pour in some wine & place herbs on top. Now that everything is in, we need to season this bad boy.... In a small bowl combine dry packets with a bit of water and pour into the pot. Prep work is done, so cover it & walk away!
Let the magic happen.

7 1/2 hrs later......

During the last 30 mins, I like to take the meat out, slightly shred and throw back in with the veggies on top this time. Your whole house should be smelling like pot roast and that's when you realize you've done something right.

Serve, garnish with parsley and crusty bread!!!

ENJOY!!