Chicken Posole in Green Sauce

 

Purchase Pre-cooked Roasted Grilled Chicken and de-bone.

Purchase 2-cans of Green Chile Enchilada Sauce and open.

Purchase 1-can of Hominy and open.

Add Green Chile Enchilada Sauce and Hominy into a pot and simmer until hominy is tender (15-mins).  Add roasted chicken meat into pot. Stir, taste and serve.

If the sauce is too thick for your likening...add some water.

There are those days that we just do not have time to cook, so here is a very easy and tasty recipe.

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Grilled Salmon con Pico de Gallo

Here is an appetizing way to present your Grilled Salmon. Start by grilling your wild-caught salmon meat side down, once the salmon has grilled 1/4 into the meat flip to skin side on the grill and finish grilling on skin side.  While the salmon is grilling on the skin side follow the following steps:

Season top side of salmon steak with, freshly minced garlic (one garlic clove per steak), Steak Montreal seasoning, add chopped cilantro, diced roma tomatoes, chopped Jalapeño chile, chopped Habanero chile, sprinkle a little cayenne pepper and allow the steaks to finish cooking.  Once the steaks are done add freshly squeezed lemon or lime juice over each steak.  Serve.

Ingredients:

2-Salmon steak (Wild-caught)
2-Garlic cloves
Steak Montreal seasoning or your favorite seasoning
1-Tbsp chopped cilantro
1-Tbsp diced Roma tomatoes
1/2-tsp diced Jalapeño
1/4-tsp diced Habanero
Cayenne pepper (optional) (I like the color it adds to the steaks) Substitute paprika if heat will be a problem.
1-lemon or 2-small limes

I hope you enjoy this recipe.

Note:  I do not add onion to the Pico de Gallo because the onion over whelms the salmon flavor.  Also, the Pico de Gallo will slightly steam on top of the salmon and the flavors from the Pico de Gallo marinates into the Salmon as it is grilling.

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Double Loaded Smoked Beef Taco

For the hungry appetite serve a Double Loaded Smoked Beef Taco! When frying the warmed corn tortilla fry two corn tortilla's one on top of the second. When filling the double taco shell's fill center and one side with extra goodness! Serve with your favorite shredded vegetables.  

The filling has a tablespoon of refried beans, filled with ground hamburger and topped with cabbage, alfalfa sprouts, diced Roma tomatoes, Guacamole and Enchilado Cheese.

For the less hungry fry some single taco shells and fill.

Spices for 5-pounds of Ground Beef:

  5-crushed garlic cloves

·         1-tsp allspice

·         1-Tbsp Mexican Oregano

·         1-Tbsp Celery Seeds

·         1-tsp ground Cayenne Red Pepper

·         1-tsp powder garlic

·         1-tsp powder onions

·         1-tsp Red Cracked Pepper

·         2-Tbsp Montreal Steak seasoning

·         1-tsp Cilantro powder

·         2-tsp Salt

·         2-scramble Eggs

·       1-cup diced Celery

Mix the scrambled eggs and spices into the ground beef. Set in refrigerator for 1-hour to allow spices to marinate into the meat.

Smoke beef with Cherry chips at 230 degrees until meat reaches 165 degrees.  Place ground beef on foil and break the meat up into pieces, place in smoker.  Once beef is done chop into bite size pieces and add beef into a cast iron skillet with four diced potatoes, 1-cup dice roma tomatoes, 1/2 cup of white wine, 1-handful of chopped cilantro, 1-1/2 cups of water and 2-teaspoon of Steak Montreal seasoning's.  Taste and add seasoning's as necessary once potatoes are cooked.

I hope you enjoy this recipe and the next time you make taco's you will Double Loaded them for your hungry eaters.

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Spicy Smoked Albondiga Soup

Albondiga's in english is simply Meatballs. I used cherry chips to make these delicious spicy smoked meatballs.

The list of spices is for 5-pounds of ground beef.  I spice the entire 5-pounds and portion out what I will use for each dish.
I vacuum pack the remaining beef for future use. For this dish I used 1 pound 4 oz ground beef.

Spices for 5-pounds of Ground Beef:

• 5-crushed garlic cloves
• 1-tsp allspice
• 1-Tbsp Mexican Oregano
• 1-Tbsp Celery Seeds
• 1-tsp ground Cayenne Red Pepper
• 1-tsp powder garlic
• 1-tsp powder onions
• 1-tsp Red Cracked Pepper
• 2-Tbsp Montreal Steak seasoning
• 1-tsp Cilantro powder
• 2-tsp Salt
• 2-scramble Eggs
• 1-cup diced Celery

Mix the scrambled eggs and spices into the ground beef. Set in refrigerator for 1-hour to allow spices to marinate into the meat.

Portioned out 1-pound 4 oz from the 5-pound beef roll

Divide the beef into 21-meatballs.

Place meatballs in smoker, set at 230 degrees. Meatballs are done when they reach 165 degree's.  Remove from smoker and add to soup.

Soup Ingredients:

1-corn on the cob sliced into 8-pieces

1-cup celery root diced

1-cup celery diced

1-cup Russet Potatoes diced and rinsed to remove starch

2-cups green cabbage

1-cup red cabbage

3-bay leaves

5-cups water

2-Tbsp Beef Bouillon

Boil the above soup ingredients until tender, remove bay leaves and add smoked meatballs.  Serve with lemon or lime wedge, warm flour or corn tortillas and salsa.

I use this same meatball recipe when I am making spicy smoked meatballs with Grape Jelly.  Or it I am adding them to Spaghetti.

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Alfredo Nopalitos con Sabor

Looking for an alternative to pasta?  If you like Nopales you are going to love Alfredo Nopalitos con Sabor.

If you have access to freshly picked nopales, remove spines. If not they can be purchased at a Mexican market.

 Slice nopales thinly.

Ingredients: (2 servings)

2-Sliced raw nopales (4 oz) 

4-Bay Leaves

1-Tbsp Chicken Flavor

16-oz boiling water

Add 4-bay leaves, 1-tablespoon Chicken Flavor into the boiling water, stir. Add nopales into boiling water. Within 3-minutes the nopales will change to a dull green color, remove from stove and strain nopales. 

Nopales in strainer

Steam 1/2 cup of fresh broccoli and 1/2 cup sliced mushrooms. Set aside.

Ingredients Alfredo Sauce:

1/2-cup Whipping Cream

1/2-pad of Unsalted Butter

1/2-cup Shredded Parmesan

Cook over medium heat and vigorously whisk for entire cooking time. Place whipping cream in small pan, whisking for 3-minutes removing from heat to control boil-over and placing back on heat. Add one half of a pad of butter to sauce and whisk, add 1/2-cup of Shredded Parmesan and whisk. Remove from heat.

Taste test the Alfredo Sauce with a Nopal noodle

Place a dollop of Alfredo Sauce in center of bowl, add Nopalito noodles and steamed vegetables and serve.

I hope you enjoy this recipe.

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Spicy Smoked Turkey Taquitos

I seasoned a turkey breast with Montreal Steak seasoning's added cherry chips to my Masterbuilt smoker and smoked the breast for 3-hours at 230 degree's. I then deboned the breast and made turkey broth from the skin and bones.

Here are three tricks when making taquitos: 

1. Add potatoes to the meat;
2. Chop the meat into small pieces; and
3. When frying place the tooth pick side into the oil first.

In a cast iron skillet add 1-cup of turkey broth, 2-bay leaves, chopped potato, chopped jalapeño and 1/2 teaspoon of Montreal Steak seasoning's. Cover skillet with lid and simmer on medium until the potato absorbs the liquid. Remove bay leaves, mash mixture and set aside.


Add into skillet one cup of turkey broth and 4-oz of finely chopped turkey meat. Cover skillet with lid and simmer on medium until turkey meat absorbs liquid. Mix potato mixture and turkey meat together. Set aside and warm 6-corn tortillas.



Divide mixture into 6 portions. Roll 1-portion of the mixture in a warm corn tortilla and secure end with a toothpick. Repeat with remaining warmed corn tortillas.


Deep fry taquitos starting with toothpick side first. You want to fry this side first to secure the taquito from opening, just in case the toothpick fails keeping the tortilla secured. Frying 6-taquitos should only take 2-minutes to fry.

Placed fried taquitos on a paper towel to absorb excess oil, remove toothpicks and serve with Guacamole and Salsa.

Guacamole

Salsa

  

 Ingredients for six taquitos:

1 small potato
1/2 Jalapeño
2-bay leaves
1/2-tsp Montreal Steak seasoning
2-cup turkey broth (1-for potato/1-for turkey)
4-oz smoked turkey meat 
6-Super Grande Corn tortillas
6-toothpicks
EVOO

Guacamole and Salsa ingredients:
2-avocados

Chop jalapeño, tomato and cilantro

2-jalapeño
2-tomatoes
4-small limes
handful of cilantro

Use 1/4 for Guacamole- 3/4 for Salsa

Salsa
Mix jalapeño, tomato, cilantro, 1-capful of lime juice, 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground cumin and 1/4 tsp avocado oil.

Guacamole
Mash meat of avocado until it is creamy, mix in tomato, jalapeño, cilantro and juice from 4-small limes. Lightly salt.

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Spicy Stuffed Breakfast Bell Peppers

Spicy Stuffed Breakfast Bell Peppers are light and nutritions. Serve this dish with a green salad and some Spicy Tomato juice to provided your body with a wonderful way to start your day.  

Bell Pepper Ingredients:
2-bell pepper 
1/4 diced tomato
1-potato
1/4 cup chopped cilantro
1/2 Jalapeño pepper
4-eggs
3-pads of butter
1-tsp EVOO

Roasting Peppers

Roast bell peppers in Cast Iron skillet and skin. I did not want to waste energy so I roasted all the peppers I wanted to roast together as shown in this photo the day before. I placed the bell peppers in the refrigerator for breakfast and reheated them in the microwave.

Peel and dice potato in small pieces, rinse in water to remove some of the starch, place potato pieces in a bowl with water and microwave 5-6 minutes. Drain water from potatoes.

Dice 1/4 of a tomato, chop a small handful of cilantro and 1/2 of a Jalapeño.  Gently stir-fry in EVOO, tomatoes, cilantro, potatoes and Jalapeños (2-minutes). Remove from heat.

In a cold Teflon pan add pads of butter and raw eggs. Turn heat to medium, place pan on burner and whisk the eggs until they are completely scrambled. If you do not use a Teflon pan these eggs will stick to the sides of the pan when they are cooking.

With a spatula continually move the scrambled eggs until they are cooked and look creamy.  Toss the stir-fry into the cooked eggs and gently fold.  Fill Bell Peppers and serve in a bowl with a green salad and some tomato juice.

Notice I did not add any salt or seasoning's to the eggs. The salt is in the butter and all the flavors from the vegetables and green salad will enhance the creamy egg flavor.

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Chile Colorado de Res

Chile Colorado de Res served over a bed of rice will hit the spot every time. The trick to pulling this dish off is the cooked steak has to be tender.  

For this recipe I used 1-cup of prepared chile colorado but you could substitute this with Ground California Chile powder, cumin and beef bouillon.

1 pound 4 oz.

I selected a small Tri-Tip Steak to cook for this recipe.  Cut steak into small bite size pieces and cut away fat.

Ingredients:

• 1 lb. 4-oz. beef
• 1-tbsp EVOO
• 2-garlic cloves
• 1-cup chile colorado
•  or
•  subsititue 1/2 a package of powder California Chile plus cumin and powder beef bouillon

Heat cast iron skillet and fry steak fat which you are removing from Tri-tip. Remove fried fat from skillet and add 1-Tablespoon of Extra Virgin Olive Oil.  Add Tri-Tip to skillet and 2-minced garlic cloves. Stir fry Tri-tip for a few minutes, reduce heat to medium low and place lid on skillet. Slowly simmer for 20-minutes or until the beef is tender.  Do not add salt for this step...the salt will toughen the beef.

Add 1-cup of prepared chile colorado, stir and place lid on skillet and simmer for an additional 10-minutes.  

Substitute: Sprinkle California chile powder on beef, 1/2 tsp of cumin and 1/2 tsp of beef bouillon. Stir, taste and adjust as necessary.  

If you want to make a Chile Colorado Burrito simmer until it thickens or add a little flour or corn starch to water and stir into the mixture. 

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Cayenne Arroz con Caper Peppers

 We like our spanish rice with a little spice so I changed up the ingredients from a traditional spanish rice and omitted tomato and added Ground Cayenne Pepper for color and Capers for a little tart surprise.

When browning the rice, this is the color you are trying to achieve. To have a fluffy rice add a pinch of salt to the rice when browning.

      

Ingredients:

1-Tbs EVOO 

1-Cup white rice

1-pinch of salt

Brown rice slowly on medium heat. You will need to stir the rice constantly.

Add to browned rice the following:

• 2-cups hot water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne powder
• 3/4 tsp ground cumin powder
• 1-heaping tbsp caper peppers
• 1-tbsp Chicken bouillon

First add water slowly then add spices, stir and taste. Adjust seasoning's if necessary.  Place lid on pot, reduce heat to medium low and simmer until all the liquid has been absorbed by the rice, it normally takes from 15-20 minutes. Do not lift the lid to check the rice...listen for a simmering sound...when you hear a lite crackling sound...this sound is created because there is no more liquid to simmer in the pot and the rice is done.  Remove pot from heat and allow the steam which has been captured under the lid to be absorbed by rice, wait 5-minutes.  The rice is ready to be served.

I hope you enjoy this recipe  The little tip about adding salt to the browning rice was a tip from my late Tia Chavela.

Note: To make the best rice use unsalted chicken broth instead of water.

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Mung Bean Sprout Spaghetti

Mung Bean Sprouts with Mushrooms served on top of a tablespoon of Basil Cilantro Pesto.  Quick, easy and delicious.

Ingredients:

• Mung Bean Sprouts 1-package
• Sliced Mushrooms 1-cup 
• Optional Portobello sliced mushroom
• Pinch or two of Chicken Bouillon

Gently stir fry Bean Sprouts and mushrooms, season with a pinch or two of chicken, beef or vegetable bouillon.

Serve on a tablespoon of Basil Cilantro Pesto (for directions view my Spicy Zucchini served on Chile Verde Sauce for the Pesto instructions).

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Tequila Salsa with Avocado Oil

Tequila Pico de Gallo with Avocado oil is not for the light hearted. This salsa is very spicy and a little different but your guest who enjoy spicy food will appreciate the flavor and the heat.

Ingredients:

2-Roma Tomatoes
3-Jalapeño's
3-Habanero's peppers
1-Handful of Cilantro
1/2 tsp Pink Salt
1/2 tsp regular salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1-shot tequila
2-limes
1-tsp Avocado Oil

Dice tomatoes and peppers and chop cilantro. Mix the chopped and diced ingredients and add seasoning. Place salsa in serving container and add tequila, lime juice and avocado oil.

This recipe is for a spicy salsa. If you would like to reduce the heat add less peppers and add more Roma tomatoes.  Adding fresh diced white onions to the recipe will add volume.  I have added onion powder for flavor without reducing the heat.

I hope you enjoy this recipe which is easy to make.

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