Super bowl party

We are having our humble super bowl party for four this year!

Made lots of delicious Tex-Mex small bits….

Fresno chili cheese poppers

Barbecue Turkey meatballs… ok this one is not a Tex-Mex but it’s loved by everyone!

Chicken tacos

Guacamole

Pico de gallo

Refried beans topped with cheese

Chips, lettuce and cheese to complete the meal!

Fiesta chicken

Fiesta Chicken

  • Servings: 4
  • Difficulty: easy
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We are the kind of people that could eat chicken every night and tonight was a no exception it was a slow cooker fiesta chicken night!

I called it fiesta chicken because of the the mix of the spices i used, this mix of spices added the most delicious mild spiced flavor!

This recipe is so easy to make, i used some of the chicken right out of the freezer, i had two pieces that I defrosted overnight in the fridge…I was thinking to grill them and to use as a topping on a salad but I changed my mind since I was on a mission to get my garage cleaned today!

Do you smell the aroma!! Ahhhhh Yummmm

5 boneless skinless chicken breast

1/2 tbsp sea salt

1 cup of water

1 cinnamon stick

1 tbsp dehydrated onion

1 tbsp dehydrated garlic

1/2 tbsp onion powder

1/4 tsp dry thyme

1/2 tbsp ground coriander

1/4 tbsp ground cumin

1/4 tsp hot chili powder

1/4 tbsp ground paprika

1/2 tbsp ground achiote pepper

1/2 tbsp ground pasilla chili

1/4 tsp all spice

2 chipotle adobados peppers

1 small can green chili sauce (mild)

Cilantro leaves for garnish

Add the chicken to the slow cooker, add water and all the spices, add the green chili sauce, adobados peppers and the cinnamon stick.

Cover and cook on high for four hours, after two hours left the cover and mix the chicken well with the spices, cover and continue cooking!

For my plate I served it with a mix of green salad with a drizzle of balsamic vinegar dressing, and for my husband I served it with vegetable tartars (he likes them a lot )!

this dish could be easily served with all the delicious tacos or burritos fixing but we chose the lighter version for tonight dinner!

Enjoy!!

Fish Taco Sauce

Fish Taco Sauce

  • Servings: 4-6
  • Difficulty: easy
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Did you ever wonder how they make that delicious taco sauce at the restaurants! I did…

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I always wanted to make it at home, and I think I finally got it down to the last flavor…

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I made fish tacos for dinner tonight, normally I use fresh fish and bake it in the oven, but this time I used good quality frozen readymade fish I had in my freezer to pair it with this delicious, amazing sauce…

Also, I paired the sauce with thinly sliced cabbage, some cilantro and I was ready to serve a delicious, light dinner…

I have used this sauce in my coleslaw salad, by mixing, shredded carrots, shredded white cabbage, and shredded red cabbage, mixing some of the sauce with a little of buttermilk to thin it out, toss and let it stand for few hours.

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serve this delicious salad with barbeque or fried chicken, or barbeque ribs.

In addition, this delicious sauce could be used as a salad dressing, make your favorite salad mix, and top it with this amazing sauce, and you have a healthy lunch or dinner to serve to your family.

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This recipe makes a lot; and it keeps very well in an airtight mason jars or containers in the refrigerator for a few weeks.

.1 medium white cabbage thinly sliced
.2 tbsp. chopped fresh cilantro
.1 cup of mayonnaise
.1/2 cup sour cream
.1 1/2 tbsp. readymade cream horseradish
.2 tbsp. Worcestershire
.1 cup buttermilk
.Juice one lemon
.1 tbsp. salt
.1/2 tbsp. black pepper
.2 tbsp. hot sauce (your favorite one)
.1/2 chopped fresh rosemary
.1 tbsp. chopped fresh thyme
.1 tbsp. chopped fresh oregano
.1 tbsp. chopped fresh parsley
.1/2 tbsp. chopped fresh marjoram
.2 cloves minced garlic

In a large bowl, combine, mayonnaise, sour cream, horseradish, Worcestershire, buttermilk, lemon juice, salt, black pepper, hot sauce, and all the chopped herbs, whisk well until all combined.

Cover with plastic wrap and cool in the refrigerator for few hours.

In another bowl, add the sliced cabbage and 3-5 tablespoons of the sauce, depends on how big is the cabbage you are using,mix well, cover with plastic wrap, and let it stand in the refrigerated for half hour for the flavors to marry.

Serve with your favorite fish taco recipe. Enjoy!

Chicken Fajita

Chicken Fajita

  • Servings: 4-6
  • Difficulty: easy
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Everyone knows how delicious Mexican food is, and I love cooking it every now and then. I love the delicious spicy aroma that fills the kitchen at dinner time, there is nothing smells better than onions and garlic cooking together.

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Years ago, when I started experimenting with Mexican food, I bought a burrito-taco spice mix package from the store, I have to tell you the taste was awful, nothing but salt, and if you are an ingredients reader like me you won’t like what you see.

It is so easy to make your own spice mixture for burrito or fajita at home, making sure your family having a meal that it is clean from all the preservative in a store bought mixed spices.

chicken fajita

.1/2 large onion or 1 medium thinly sliced

.1/2 tbsp. garlic granulate

.1 cup mixed frozen bell sliced pepper, thawed and drained

.4 tbsp. vegetable oil

.1 tsp. salt

.1 tsp. ground Achiote spice

.1 tsp. black pepper

.1 tsp paprika

.1/2 tsp. crushed red pepper

.1 tsp. cumin

.1 tsp. paprika

.6 cups cooked shredded chicken breast

.2 tbsp. chopped fresh cilantro

.2 tbsp. chopped green onions

In a large sauté pan on medium heat, add vegetable oil and onion, add salt and sauté for few minutes until its soft and golden.

Add mixed bell pepper and cook until the liquid is evaporated, add all the spices, garlic granulate and cook for a minute.

Add cooked shredded chicken and cook for about 2-3 minutes stirring constantly.

Turn off the heat and serve family style with warm corn or flour tortilla, green rice, jalapeño salsa and vegetarian refried beans. Enjoy!

Cheese sauce

Cheese sauce

  • Servings: 8-12
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

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I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.

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Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.

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I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.

Turkey-Tortilla Soup

Turkey Tortilla soup

  • Servings: 6
  • Difficulty: easy
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This soup is one of the dishes I came up with leftover turkey after Thanksgiving Day, my favorite holiday of the year! And I don’t normally end up with a lot of turkey leftover on thanksgiving, my turkey is irresistible (pat myself on the back) hahahaha…

But you don’t have to wait for thanksgiving to make this dish, roasted store bought turkey breast is available all year round and all you have to do is chop it to bite size.

.3 stalks of Celery chopped

.1 large Onion chopped

.1 large green Bell Pepper chopped

.2 large Roma Tomato Chopped

.4 cups of chopped bite size leftover Turkey

.5 tbsp. Olive Oil

.4 cloves of fresh Garlic minced

.10 cups of Water or Chicken stock

.1 tbsp. Salt

.1/2 tbsp. Black Pepper

.10 Corn Tortilla cut to strips

.2 tbsp. Fresh Cilantro Chopped

.1 can 7 Oz green chili salsa Verde

.3 Lime juice

.1 fresh bay leaf

.1/2 tbsp. Red Chili powder

.1/2 tbsp. Jalapeño Pepper

In a large stock pot heat olive oil and add onion, celery, green bell pepper, bay leaf, jalapeño and cook for few minutes until all the vegetable are soft.

Add garlic, chili powder, chopped tomato and salsa Verde, mix well. Add chopped turkey, water and bring to boil lower heat and simmer for 20-25 minutes.

Add corn tortilla strips, cilantro, fresh lime juice and cook for an additional 5 minutes remove bay leaf before serving.

Serve with additional lime juice and top with fresh chopped cilantro.

Jalapeno salsa

Salsa

  • Servings: 16-18
  • Difficulty: easy
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Talk about spicy Pepper!!!

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.1 lb. Jalapeno peppers

.1/4 cup olive oil

.1/2 tsp. Salt

.4 tbsp. Fresh Lime juice

.1 cup Fresh Cilantro

In a food processor, add all ingredients and process until completely smooth.
Add Cilantro and Olive oil and pulse for few seconds.

Store in airtight container, it keeps in the refrigerator for weeks.