Pico De Gallo

Original recipe makes 4 servings, mine probably could serve double or triple that…But I love salsa, so I eat more than the average person. I’m probably 2-3 servings alone ha!

5 Roma tomatoes, diced
1 onion, finely chopped
1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
1/2 cup fresh cilantro, finely chopped
1 lime, zested and juiced
garlic powder (to taste)
salt (to taste)
pepper (to taste)
DSC_0048.JPG-1

Start by chopping the tomatoes
DSC_0050.JPG-1

DSC_0052.JPG-1

DSC_0054.JPG-1

Then grab medium bowl, and add the tomato, onion,
DSC_0057.JPG-1

jalapeno pepper (to taste,) cilantro
DSC_0060.JPG-1

The zest of one lime, and the juice as well
DSC_0061.JPG-1

Season with garlic powder, salt and pepper (to taste)
DSC_0062.JPG-1

Stir everything together until evenly distributed. Refrigerate until you are ready to serve
DSC_0064.JPG-1

DSC_0066.JPG-1

DSC_0065.JPG-1

 

Recipe

  • 5 Roma tomatoes, diced
  • 1 onion, finely chopped
  • 1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
  • garlic powder (to taste)
  • salt (to taste)
  • pepper (to taste)
  • Start by chopping the tomatoes
  • Then grab medium bowl, and add the tomato, onion,
  • jalapeno pepper (to taste,) cilantro
  • The zest of one lime, and the juice as well
  • Season with garlic powder, salt and pepper (to taste)
  • Stir everything together until evenly distributed. Refrigerate until you are ready to serve.

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

DSC_0119-1

For the filling: Brown the turkey in the oil
DSC_0121-1

in a large saute pan
DSC_0122-1

over medium-high heat until no longer pink.
DSC_0123-1

Add the mushrooms,
DSC_0124-1

scallions,
DSC_0126-1

garlic
DSC_0127-1

and water chestnuts,
DSC_0128-1

and cook until the mushrooms soften.
DSC_0130-1

In a small bowl, mix the soy sauce, brown sugar
DSC_0133-1

and vinegar,
DSC_0134-1

pour over the turkey mixture
DSC_0152-1

and cook 1 minute.
DSC_0155-1

Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,
DSC_0135-1

vinegar,
DSC_0141-1

honey, mustard,
DSC_0146-1

Sriracha,
DSC_0147-1

sesame oil
DSC_0149-1

and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
DSC_0158-1

DSC_0160-1

DSC_0162-1

DSC_0166-1

DSC_0167-1

 

Recipe

  • Filling:
  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • Drizzling Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 8 to 12 large iceberg lettuce leaves, cleaned and dry
  • Shredded carrots, for serving
  • Bean sprouts, for serving
  • Chopped fresh cilantro, for serving
  • For the filling: Brown the turkey in the oil in a large saute pan
  • over medium-high heat until no longer pink.
  • Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  • In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
  • Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Ty’s Thai Salad

Got the recipe from here

1 head Napa cabbage, chopped in thin strips
1 head red cabbage, chopped in thin strips
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
DSC_0050-1

For the salad: In a large bowl, toss the cabbages,
DSC_0085-1

DSC_0087-1

DSC_0088-1

DSC_0090-1

cucumber,
DSC_0092-1

DSC_0096-1

edamame,
DSC_0097-1

carrots
DSC_0101-1

and green onions.
DSC_0102-1

DSC_0103-1

DSC_0104-1

DSC_0105-1

For the dressing: In a large blender add the oil,
DSC_0052-1

cilantro,
DSC_0054-1

DSC_0055-1

DSC_0056-1

sugar,
DSC_0060-1

DSC_0061-1

garlic,
DSC_0066-1

lime juice,
DSC_0069-1

salt
DSC_0070-1

and pepper
DSC_0072-1

blend until smooth.
DSC_0074-1

DSC_0075-1

DSC_0078-1

DSC_0079-1

DSC_0080-1

DSC_0082-1

I added a boneless, skinless chicken breast, baked, and thinly sliced.
DSC_0106-1

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
DSC_0108-1

DSC_0112-1

DSC_0115-1

 

Recipe

  • 1 head Napa cabbage, chopped in thin strips
  • 1 head red cabbage, chopped in thin strips
  • 1 large cucumber, julienned
  • One 10-ounce bag shelled edamame, cooked
  • 2 carrots, peeled and grated
  • 2 green onions, finely sliced
  • Sweet Lime-Cilantro Dressing:
  • 2 cups olive oil
  • 1 1/2 cups finely chopped fresh cilantro
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and finely sliced
  • For the salad: In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  • For the dressing: In a large blender add the oil, cilantro, sugar, garlic, lime juice, salt and pepper blend until smooth.
  • I added a boneless, skinless chicken breast, baked, and thinly sliced.
  • Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Homemade Salsa

I LOVE Salsa! LOVE! Homemade of course! Not that jarred crap! lol So I wanted to make a fresh yummy salsa so this is what I came up with…

1 1/2 pounds of roma tomatoes
cumin, to taste
cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
Chili powder, taste
Kosher salt, To taste
Freshly ground black pepper, to taste
Cilantro
One large yellow onion, small dice
4 limes, juiced
4 jalapenos, seeded or not, depending how spicy you like your salsa
DSC_0125-1

So grab a big ol pot and fill it with water,
DSC_0127-1
place on a large burner and heat to high heat, get that baby boiling

While the pot of water boils wash and core your tomatoes
DSC_0130-1
and then cut and X in the bottom
DSC_0133-1
(this will help to peel them after you boil them)

once the water comes to a boil add the cored tomatoes
DSC_0134-1

Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water
DSC_0137-1

DSC_0138-1
to make an ice bath and set next to the boiling tomatoes on the counter.

throw the jalapenos in with the tomatoes as well,
DSC_0139-1

DSC_0140-1
then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon,
DSC_0141-1

DSC_0143-1
and place tomatoes and jalapenos in the ice bath,
DSC_0144-1
this stops them from continuing to cook, and easier to handle sooner when you go and chop them up

Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
DSC_0146-1

Peel all the tomatoes, and place them on a cutting board.
DSC_0149-1

Cut the tops and bottoms off the jalapenos and cut them in half,
DSC_0152-1
then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
DSC_0155-1

Then add the tomatoes to a medium bowl,
DSC_0156-1
then dice the jalapeno’s up,
DSC_0159-1
or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
DSC_0161-1

Then chop up the onion in a smallish dice as well,
DSC_0163-1
add to tomatoes and Jalapeno
DSC_0164-1

Then I decided to add some garlic, so smash and peel 4-5 garlic cloves,
DSC_0166-1
mince the garlic up
DSC_0167-1

add to bowl,
DSC_0168-1
then zest one lime
DSC_0169-1
into bowl
DSC_0171-1

DSC_0172-1
and then juice all 4 limes into bowl
DSC_0176-1

DSC_0178-1

DSC_0179-1

then wash and dry cilantro and remove stems and chop cilantro up finely,
DSC_0181-1

DSC_0182-1

add to the bowl as well
DSC_0183-1

then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
DSC_0187-1

DSC_0185-1

stir everything together, really well, taste and adjust seasoning if you need too.
DSC_0189-1

DSC_0190-1

DSC_0193-1

I used some of salsa for scrabbled eggs that I made for breakfast
DSC_0195-1

DSC_0197-1

DSC_0198-1

DSC_0199-1

DSC_0207-1

I also used it for tacos
DSC_0208-1

DSC_0209-1

Recipe

  • 1 1/2 pounds of roma tomatoes
  • cumin, to taste
  • cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
  • Chili powder, taste
  • Kosher salt, To taste
  • Freshly ground black pepper, to taste
  • Cilantro
  • One large yellow onion, small dice
  • 4 limes, juiced
  • 4 jalapenos, seeded or not, depending how spicy you like your salsa
  • So grab a big ol pot and fill it with water, place on a large burner and heat to high heat, get that baby boiling
  • While the pot of water boils wash and core your tomatoes and then cut and X in the bottom (this will help to peel them after you boil them)
  • once the water comes to a boil add the cored tomatoes
  • Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water to make an ice bath and set next to the boiling tomatoes on the counter.
  • throw the jalapenos in with the tomatoes as well, then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon, and place tomatoes and jalapenos in the ice bath, this stops them from continuing to cook, and easier to handle sooner when you go and chop them up
  • Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
  • Peel all the tomatoes, and place them on a cutting board. Cut the tops and bottoms off the jalapenos and cut them in half, then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
  • Then add the tomatoes to a medium bowl, then dice the jalapeno’s up, or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
  • Then chop up the onion in a smallish dice as well, add to tomatoes and Jalapeno
  • Then I decided to add some garlic, so smash and peel 4-5 garlic cloves, mince the garlic up
  • add to bowl, then zest one lime into bowl and then juice all 4 limes into bowl
  • then wash and dry cilantro and remove stems and chop cilantro up finely, add to the bowl as well
  • then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
  • stir everything together, really well, taste and adjust seasoning if you need too.

 

Arroz con Pollo (Caribbean Rice with Chicken)

This is the one Puerto Rican dish I can make! YAY! GO ME! I have made it a few times and every time I make it, I erase the old recipe on here to update it, because my pictures keep getting better and better and I get better and better at making it!

So you all know my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 3rd time I have made it! I would like to master it and then learn to make more dishes from Normy’s homeland…

I got the recipe from this book:
scan0240-1

Normy says that this is the ONLY book I should get Puerto Rican Recipes from as it is his fav. OK BOSS!

So here is what the recipe looks like in the book:
scan0241-1

scan0242-1

So here is everything listened in A & B
DSC_0166-1

A –
2 ½ pounds chicken thighs (I did boneless, skinless thighs)
(I had Normy cut the fat off the chicken thighs 1st)
DSC_0168-1

B –
2 teaspoons fresh ground black pepper
2 cloves of garlic, peeled and minced
1 teaspoon whole dried oregano
4 ½ teaspoons salt
2 teaspoons olive oil
1 teaspoon balsamic vinegar

Mix all ingredients in B in a small bowl

1. Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar) Set in refrigerator for several hours or overnight.
DSC_0170-1

DSC_0171-1

DSC_0172-1

DSC_0175-1

DSC_0177-1

C-
1 tablespoon olive oil
1 ounce salt pork
2 ounces lean cured ham
(all ingredients in C diced)

D-
1 onion, peeled
1 green pepper, seeded
1 tomato
6 fresh cilantro leaves
(all ingredients in D chopped)

E-
½ teaspoon of salt
10 olives, stuffed with pimientos (green olives)
1 tablespoon capers
¼ cup tomato sauce
2 tablespoon fat or Achiote Coloring
3 cups rice
DSC_0181-1

2. In a caldero or dutch oven,
DSC_0182-1

heat fat
DSC_0183-1

DSC_0184-1

and brown rapidly salt pork and ham.
DSC_0186-1

DSC_0189-1

DSC_0192-1

DSC_0194-1

Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
DSC_0195-1

DSC_0196-1

DSC_0200-1

3. reduce heat to low, add ingredients included in D, (onion,
DSC_0202-1

green pepper,
DSC_0205-1

tomato,
DSC_0207-1

DSC_0212-1

cilantro leaves)
DSC_0213-1

and saute for 10 minutes, stirring occasionally
DSC_0216-1

4. add 2 ½ cups of water to pan,
DSC_0217-1

if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
5. Add to kettle ingredients included in E salt,
DSC_0219-1

10 green olives,
DSC_0220-1

DSC_0223-1

1 tablespoon capers, ¼ cup tomato sauce,
DSC_0224-1

DSC_0227-1

2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya)
DSC_0228-1

3 cups rice
DSC_0230-1

and mix over moderate heat for 2 minutes.

6. cook, uncovered, over moderate heat, until rice is dry.

7. with a fork, turn rice from bottom to top.

8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
DSC_0308-1

DSC_0310-1

DSC_0314-1

9. Serve nice and hot

DSC_0318-1

 

DSC_0319-1

 

Recipe

  • A –
  • 2 ½ pounds chicken thighs
  • B –
  • 2 teaspoons fresh ground black pepper
  • 2 cloves of garlic, peeled and minced
  • 1 teaspoon whole dried oregano
  • 4 ½ teaspoons salt
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • Mix all ingredients in B in a small bowl
  • C-
  • 1 tablespoon vegetable oil
  • 1 ounce salt pork
  • 2 ounces lean cured ham
  • (all ingredients in C diced)
  • D-
  • 1 onion, peeled
  • 1 green pepper, seeded
  • 1 tomato
  • 6 fresh cilantro leaves
  • (all ingredients in D chopped)
  • E-
  • ½ teaspoon of salt
  • 10 olives, stuffed with pimientos (green olives)
  • 1 tablespoon capers
  • ¼ cup tomato sauce
  • 2 tablespoon fat or Achiote Coloring
  • 3 cups rice
  • 1.Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar)
  • Set in refrigerator for several hours or overnight.
  • 2. In a caldero or dutch oven, heat fat and brown rapidly salt pork and ham. Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
  • 3. reduce heat to low, add ingredients included in D, (onion, green pepper, tomato, cilantro leaves) and saute for 10 minutes, stirring occasionally
  • 4. add 2 ½ cups of water to pan, if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
  • 5. Add to kettle ingredients included in E salt, 10 green olives, 1 tablespoon capers, ¼ cup tomato sauce, 2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya, see picture in post), 3 cups rice and mix over moderate heat for 2 minutes.
  • 6. cook, uncovered, over moderate heat, until rice is dry.
  • 7. with a fork, turn rice from bottom to top.
  • 8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
  • 9. Serve nice and hot

Chicken Fajitas with Spicy Sour Cream Sauce

Got the inspiration for this recipe from here

1 1/4 to 1 1/2 pounds chicken tenders, (I made life easier and just got the tenders already cut)
Salt
canola oil (use a high smoke point oil)
2 large onion, sliced lengthwise (you can use 1 onion, but I did 2 as I LOVE onions)
5 bell peppers of various colors, sliced into 1/4-inch strips (again you could do 3 peppers, I did 5 because I LOVE Peppers)
DSC_0133-1

DSC_0137-1

Marinade

2 Tbsp lime juice
DSC_0081-1

3 Tbsp olive oil
DSC_0082-1

1 garlic clove, minced
DSC_0086-1

1/2 teaspoon salt
1/2 teaspoon ground cumin
DSC_0089-1

DSC_0090-1

1/2 teaspoon chili powder
DSC_0091-1

DSC_0092-1

1/2 jalapeno, seeded and minced
DSC_0093-1

1/4 cup chopped cilantro
DSC_0076-1

DSC_0096-1

8-12 flour tortillas
guacamole
spicy Sour cream
tomatoes
Cheese

Grab a glass bowl and mix all the marinade ingredients together.
DSC_0099-1

I grabbed another flat baking dish so I could lay the chicken in a single layer and I poured the marinade over the chicken
DSC_0101-1

DSC_0102-1

DSC_0104-1

DSC_0106-1

DSC_0107-1

DSC_0108-1

DSC_0109-1

cover and let marinate at room temperature for 1 hour. 30 minutes in, I flipped the chicken to make sure all of the chicken was coated and in marinade
DSC_0145-1

Heat a large cast iron grill pan on high heat for 1 to 2 minutes. Coat the bottom of the pan with canola oil. When pan is smoking hot, literally smoking add the chicken tender pieces to the pan.
DSC_0156-1

My grill pan is pretty small, so I did this in two batches. Let the chicken cook undisturbed for 2-3 minutes, get a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on both sides, remove pan from burner and turn burner off and cover pan with aluminum foil to rest for 5 minutes.

While the chicken is cooking, cook the onions and peppers. Grab another large cast iron pan and coat the bottom with canola oil and turn the heat up to high and wait for the oil to smoke again and then add the onions and peppers to the pan.
DSC_0151-1

Let them cook for about 5-7 minutes. Then stir them and cook for another 5 minutes until they are nice and caramelized.
DSC_0157-1

once the peppers and onions are cooked get everything else ready to build your fajitas, tortillas, cheese,

DSC_0167-1

tomatoes,
DSC_0168-1

spicy sour cream
DSC_0170-1

guacamole
DSC_0171-1

DSC_0161-1

DSC_0164-1

I made a spicy sour cream sauce to go with my Fajitas

I grabbed a can of chipotle peppers with Adobo sauce
DSC_0141-1

and placed all the peppers and juice in a tall measuring cup
DSC_0146-1

and used my hand blender and blended the peppers into a sauce
DSC_0148-1

Then I took about 2 tbsp of the sauce and mixed it with 3/4 cup of sour cream (you could add more sauce if you want the sour cream more spicy)
DSC_0154-1

So grab a tortilla and smear some of the spicy sour cream on the tortilla, then add a couple of chicken tenders
DSC_0173-1

Then add cheese, tomatoes, peppers & onions, and top it all off with some guacamole
DSC_0174-1

DSC_0176-1

and there you have it Chicken Fajitas with Spicy Sour Cream Sauce

Recipe

  • 1 1/4 to 1 1/2 pounds chicken tenders, (I made life easier and just got the tenders already cut)
  • Salt
  • canola oil (use a high smoke point oil)
  • 2 large onion, sliced lengthwise (you can use 1 onion, but I did 2 as I LOVE onions)
  • 5 bell peppers of various colors, sliced into 1/4-inch strips (again you could do 3 peppers, I did 5 because I LOVE Peppers)
  • Marinade
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
  • 8-12 flour tortillas
  • guacamole
  • spicy Sour cream
  • tomatoes
  • Cheese
  • Grab a glass bowl and mix all the marinade ingredients together.
  • I grabbed another flat baking dish so I could lay the chicken in a single layer and I poured the marinade over the chicken
  • cover and let marinate at room temperature for 1 hour. 30 minutes in, I flipped the chicken to make sure all of the chicken was coated and in marinade
  • Heat a large cast iron grill pan on high heat for 1 to 2 minutes. Coat the bottom of the pan with canola oil. When pan is smoking hot, literally smoking add the chicken tender pieces to the pan.
  • My grill pan is pretty small, so I did this in two batches. Let the chicken cook undisturbed for 2-3 minutes, get a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
  • Once seared on both sides, remove pan from burner and turn burner off and cover pan with aluminum foil to rest for 5 minutes.
  • While the chicken is cooking, cook the onions and peppers. Grab another large cast iron pan and coat the bottom with canola oil and turn the heat up to high and wait for the oil to smoke again and then add the onions and peppers to the pan.
  • Let them cook for about 5-7 minutes. Then stir them and cook for another 5 minutes until they are nice and caramelized.
  • once the peppers and onions are cooked get everything else ready to build your fajitas, tortillas, cheese, tomatoes, spicy sour cream, guacamole (Recipe for this, next post)
  • I made a spicy sour cream sauce to go with my Fajitas
  • I grabbed a can of chipotle peppers with Adobo sauce
  • and placed all the peppers and juice in a tall measuring cup
  • and used my hand blender and blended the peppers into a sauce
  • Then I took about 2 tbsp of the sauce and mixed it with 3/4 cup of sour cream (you could add more sauce if you want the sour cream more spicy)
  • So grab a tortilla and smear some of the spicy sour cream on the tortilla, then add a couple of chicken tenders
  • Then add cheese, tomatoes, peppers & onions, and top it all off with some guacamole
  • and there you have it Chicken Fajitas with Spicy Sour Cream Sauce

Salsa Fresca

I went to culinary school and in our Garde Manger class we made this salsa one day and it was so yummy and light and fresh and I loved it, I couldn’t stop eating it…

This is the book we used and you can find the recipe on page 43

1 lb diced tomatoes (I used Roma tomatoes)
DSC_0137-1

3 1/4 oz minced onion (I used 1 yellow onion)
DSC_0139-1

2 2/3 oz diced green bell pepper
DSC_0141-1

2 garlic cloves, minced
DSC_0142-1

1 tbsp chopped cilantro
DSC_0144-1

1 tsp chopped oregano (I used dried)
DSC_0148-1

juice of 3 limes
DSC_0149-1

DSC_0150-1
2 jalapeno, minced
DSC_0146-1

1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt
DSC_0153-1

DSC_0136-1

Combine all ingredients and adjust seasoning. Refrigerate immediately
DSC_0155-1

Recipe

1 lb diced tomatoes (I used Roma tomatoes)
3 1/4 oz minced onion (I used 1 yellow onion)
2 2/3 oz diced green bell pepper
2 garlic cloves, minced
1 tbsp chopped cilantro
1 tsp chopped oregano (I used dried)
juice of 3 limes
2 jalapeno, minced
1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt

Combine all ingredients and adjust seasoning. Refrigerate immediately