Cinco de Mayo

Super Easy Chicken Fajitas

June 20, 2013

Chicken FajitasSuper Easy Chicken Fajitas

I’ve really been in a Mexican food mood as of late.  Since getting back from Tucson a couple of months ago I have really been yearning for good South of the Border cuisine.  Keeping in line with easy weeknight meals here is a quick and easy family dinner.


1 Tablespoon Olive Oil

1 Pound Chicken Breast Strips

1 Cup Salsa

3 Tablespoons Fresh Lime Juice

1 Teaspoon Worcestershire Sauce

1 Bell Pepper (Cut into Thin Strips)

1 Medium Onion (Cut into Thin Strips)

10 Flour Tortillas for Fajitas or Soft Tacos

In a medium size skillet add the olive oil and chicken strips. Cook over a medium-high heat for 4 minutes.  Add the salsa, lime juice and Worcestershire sauce.  Add the peppers and onions.  Give a good stir.  Cook for 5 minutes until the vegetables are crisp-tender.  Remove from the heat and spoon the filling into tortillas.  Add additional salsa as a topping if you like.  Roll these babies up and serve.  Makes 10 fajitas.

Tip: Feel free to add shredded cheese, sliced mushrooms, tomatoes or anything your heart desires.

Chicken Fajitas 2


Sopa Avocado

May 5, 2013

Avocado SoupSopa Avocado

This is beautiful green soup that is terrific served hot or cold.  Make sure that you have good quality avocados for this soup.  Garnish with sour cream, diced tomatoes and green onions.


2 Large Avocados

6 Cups Chicken Broth

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Diced Tomato

1/2 Cup Sour Cream

2 Diced Green Onions

Cut the avocados into halves and remove the pits.  Scoop out the flesh into a small size bowl.  In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low.  Pour the remaining 2 cups chicken broth into either a blender or food processor.   Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree.  Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth.  Cook for 10 minutes on medium low.  Do not let this soup boil.  Remove from the heat and pour into individual bowls.  Garnish with diced tomatoes, diced green onions and sour cream.  Serves 4

Shrimp Tacos

May 4, 2013

Shrimp TacosShrimp Tacos

Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo!  You can either sauté the shrimp or grill them on your grill.  Either way you’re sure to have a delicious feast.



1/2 Sliced Red Onion

1/2 Sliced Into Thin Strips Orange Bell Pepper

1/2 Sliced Into Thin Strips Yellow Bell Pepper

1/2 Sliced Into Thin Strips Red Bell Pepper

1 Teaspoon Dried Mexican Oregano

1 Teaspoon Apple Cider Vinegar

1/2 Juiced Lime

1 Tablespoon Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper


1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)

1 Tablespoon Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Chipotle Seasoning

Corn Tortillas

In a large size bowl combine all of the vegetable ingredients and set aside.  In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning.  Heat a heavy cast iron skillet or sauté pan over a high heat until hot.  Add the olive oil to the pan.  Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink.  Stir constantly.  When the shrimp are done remove from the heat.  Spoon the vegetable mixture into a corn tortilla and top with the shrimp.  Garnish with sour cream and cilantro is you like.  Serve guacamole, salsa, grilled chiles and limes if you like.  Makes about 6 tacos.


**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices.  It is such a versatile seasoning that goes with many dishes.

Ancho Chile Brownies

March 12, 2013

Ancho Chile Brownies

Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour.  By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie.  It really is good.  Give it a try and see what you think.


1/4 Cup Butter

1 Cup Sugar

3 Squares Unsweetened Chocolate

1 Beaten Egg

1/2 Cup Flour

3 Teaspoons Ancho Chile Powder

Preheat your oven to 350º F.  Grease and flour an 8 inch square baking pan.  Place the butter and chocolate in the top of a double boiler.  Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool.  When the chocolate mixture is cool whisk in the egg until it is just incorporated.  Mix in the flour and the ancho chile powder.  Make sure not to overmix.  Place in the oven and bake for 20 minutes.  The middle should look a bit soft.  Remove from the oven and cool in the pan.  Cut into squares and serve.  Makes approximately 2 dozen.



Tostadas de Pollo

March 6, 2013

Tostadas de Pollo

This dish is popular in Mexico City and the state of Puebla.  It has a smoky chipotle chile sauce that transforms the plain chicken into something addictive. 



Vegetable Oil

8 Corn Tortillas

1/4 Cup Chopped Onion

1 Minced Garlic Clove

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Tomato Paste

1 1/2 Tablespoon Pureed Canned Chipotles In Adobo

2 Cups Shredded Cooked Chicken



1 Cup Thinly Sliced Cabbage or Head Lettuce

3/4 Cup Pico de Gallo

1/2 Cup Crumbled Queso Fresco (Optional)

2 Tablespoons Chopped Cilantro

1/2 Cup Shredded Cheese (Optional)

1/2 Cup Diced Avocado (Optional)

1/2 Cup Diced Tomatoes (Optional)

1/4 Cup Crema

Heat 1/4 inch of vegetable oil in a large frying pan over a medium high heat until shimmering.  Cook 2 tortillas at a time.  Turn once and cook for 2 to 3 minutes until a deep golden and crisp.  Transfer to paper towels and set aside.  Repeat until all of the tortillas are cooked.  Puree the contents of the chipotle can in a food processor or blender.  In a separate large frying pan add 1 tablespoon of the hot oil.  Add the onions, garlic, kosher salt and pepper and sauté for 90 seconds.  Stir in 3/4 cup of water, tomato paste, chipotle puree and cook over a medium high heat for 1 minute.  Add the shredded cooked chicken and cook for 3 minutes.  Add more water if you need to.  Place the tortillas on a very large serving platter.  Place the chicken onto the tortillas.  Garnish with cabbage, salsa, queso fresco, cilantro, Pico de Gallo, shredded cheese, avocado and tomatoes.  Drizzle with crema.  Serve immediately.  Serves 4

Mexican Shrimp Sauté

March 4, 2013

Mexican Shrimp Sauté

This Mexican seafood dish is so easy to make and is low calorie as well. 


2 Teaspoons Olive Oil

2 Cups Cooked Shrimp

8 Halved Cherry Tomatoes

1/2 Cup Pimientos (Cut Into Strips)

1 Tablespoon Parsley Flakes

1/2 Teaspoon Onion Salt

1/8 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon Lemon Juice

1 Large Ripe Avocado (Cut Into Thick Strips)

Heat the olive oil, over a medium heat, in a large sauté pan.  Add the shrimp and cook for a few minutes until fully heated.  Add the tomatoes and pimientos.  Sprinkle in all of the spices.  Add the lemon juice.  Give a good stir.  Add the sliced avocado last and cover with a lid.  Remove from the heat and let stand for 5 minutes.  Remove the lid and give one last stir.  Transfer to a serving platter and serve immediately.  Serves 4

Huevos Rancheros

March 2, 2013

Huevos Rancheros

Mexican food is often imitated but nothing compares to authentic Mexican dishes.  Here is a great Mexican weekend breakfast favorite.


8 Tablespoons Vegetable Oil

8 Mini Corn Tortillas


1/2 Cup Shredded Cheese

8 Eggs

In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil.  Drain and set aside in a warmer.  Fry the eggs sunny side up and then place the eggs over the corn tortillas.  Top with salsa and garnish with cheese.  Serves 4



4 to 5 Stewed Tomatoes

2 Tablespoons Diced Onion

1 Teaspoon Vegetable Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

4 Ounces Diced Green Chiles

Chop the tomatoes and combine with the onions.  Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended.  Mix in the chiles and cover to simmer.  Serve hot over your Huevos Rancheros.


March 1, 2013


Did you know that you can make your own chorizo?  Well I’ve got news for you!  It’s easy to make and the payoff is big.  Chorizo is simply Mexican sausage.  It can be prepared and stored uncooked or cooked until you are ready to use it.  Uncooked chorizo can be kept in the freezer until you are ready to use it.  Tacos with chorizo filling are super tasty!


1 Pound Ground Beef

1/2 Pound Ground Pork

2 Cloves Minced Garlic

1/2 Diced Onion

3 Tablespoons Vinegar

2 1/2 Tablespoons Chili Powder

1/2 Teaspoon Paprika

1 Teaspoon Ground Cumin

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Ground Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Oregano

2 Finely Crushed Chilitepins

In a large size bowl combine the ground beef and ground pork.  Mix in the minced garlic, ground cloves and onions.  In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins.  Mix well and add to the meat mixture.  Blend thoroughly.  Form into a roll and place into an airtight ziplock bag.  Place into the fridge until ready to use.  To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked.  Drain and use.  Makes approximately 2 pounds of chorizo. 


Chilitepins are tiny hot peppers which give the chorizo its zestiness.  Use only two.  They go a long way.  When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes. 

Mexican Wedding Cookies

February 28, 2013

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.


1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen


Chiles Rellenos

February 27, 2013

Chiles Rellenos

Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili.  Try this non-meat dish out and enjoy a traditional Mexican experience. 



8 Poblano Chiles

8 Strips Monterey Jack Cheese

Flour for Dusting Chiles

6 Eggs Separated

1/2 Teaspoon Kosher Salt

1 Tablespoon Milk

Vegetable Oil For Frying Chiles


Preheat your oven to 350º F.  Roast the chiles in the oven for 10 minutes.  You will want the skin to be easily removed.  You can also roast over a burner if you like.  Take the roasted chiles and place in a wet paper towel or kitchen towel.  Leave there for a few minutes.  It is easier to remove the skin this way.  Remove the skins, then rinse the in cold water.  Dry with a paper towel.  Make a small slit at the base of the stem and carefully remove the seeds.  Leave the stem intact.  Insert a strip of cheese in the chiles and try not to tear the chiles.  Dust the chiles in flour evenly and leave place onto a plate.  In a separate bowl, slightly beat the egg yolk with the milk.  Add the egg yolks to the egg whites and gently stir to combine.  Heat the vegetable oil in a large heavy fry pan.  Dip the floured chiles in the egg batter and fry until golden brown.  Remove from the oil and drain lightly.  Serve immediately with sauce.  Serves 8


Chile Relleno Sauce


3 Tablespoon Vegetable Oil

3 Tablespoons Unbleached Flour

2 Cups Water

6 Tablespoons Chili Powder

1/4 Teaspoon Garlic Salt

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Ground Cumin

1/2 Cup Tomato Paste

In a medium size saucepan, heat the oil over a medium heat and add the flour.  Brown the flour for 2 minutes.  In a measuring cup dissolve the chili powder in the water.  Add the chili powder water to the browned flour.  Add the garlic salt, kosher salt, ground cumin and tomato paste.  Cook to a boil and then reduce the heat to a simmer.  Cook for 10 minutes or until thickened.  Remove from the heat and pour over the chile rellenos and serve immediately. 


Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels