It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.
This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!
For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?
1/6 diced red onion
1/3 diced red and yellow bell pepper
1tsp minced garlic
2 cups wild rice (uncooked)
4 cups of water
1 box of Vegetable stock (32oz)
3 Chicken thighs cooked and hand shredded
Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
Whether you’re at the pool or relaxing inside by the fan this heat wave recipe is too hot to pass up. Doritos are great chips to turn into your crust mix for any “fried” food. In this recipe I used chicken wings, and let me tell you, they are fire!
Here is this simple 30 min recipe:
Preheat your oven to 375 degrees. Then, in a mixing bowl, place your rinsed and towel dried wings with a table spoon of EVOO, OR one egg white.
Grab a few handfuls of chips and release some anger! Crunch them down to flake size or conveniently use the broken chips at the bottom of the bag. See, they do have a purpose after all!
Mix your chips with the chicken and toss them all around to ensure they have an even coating. Then place them in a baking pan/ sheet to bake for 25min.
Remove them from the oven and flip your wings over with tongs to make sure the underside gets that crunch it needs. Place them back in the oven for 5 more minutes and remove them to cool.
Bite into your heat wave wings or impress guests with your creativity. Tell Doritos I sent you.
Who said you cant eat a churro and wings for breakfast or brunch?! This recipe kicks up the classic brunch plate and adds some fiesta to your Roscoe’s Chicken and Waffles or Waffle House. Get ready for a cinnamon sugar whirlwind! Shall we? Here is my recipe for Churro Waffles!
Waffle batter (instant or homemade prepared)
Melted butter, for brushing
2:1 parts sugar and ground cinnamon
Transfer to a clean plate and brush with melted butter.
In a wide plate or square tupperware, mix your sugar and cinnamon. This is where you will toss the waffle in the cinnamon sugar mix.
Drizzle maple syrup or dulce de leche and ENJOY! You’re all done!
When cereal for breakfast is so right, you cant go wrong! Get the comfort of fried chicken with out the grease, calories, or mess. Try this super simple and fun recipe at a dinner table near you.
What you’ll need:
small-medium baking pan
1 small and 1 medium pot
2 paper plates or medium plates for your egg wash
Chicken breast fillets
Kellogg’s corn flakes
panko break crumbs
1/2 cup of milk
1/2 stick of butter (salted)
1/2 cup jack and cheddar cheese
spices: seasoning salt, minced garlic, black pepper, parsley
Preheat your oven to 375 degrees.
Fill corn flakes and Panko bread crumbs in a ziplock bag to smash into tiny pieces. Go ahead release your anger lol this is the fun part (try using your hands because hard edged objects can rip/ tear the bag).
Empty the crumbs onto a paper plate
Fill the other plate with one raw egg and using a fork, wisk it so that your egg is beaten and spread around the plate.
Grabbing each chicken filet dip and flip each side into the egg batter and then into the cornflake mix. then lay them flat in your oven safe baking pan.
Place your chicken in the oven uncovered to bake for 20-25 min. Once the chicken is done, broil and flip to both sides to get an evenly crunchy golden color all around.
In a medium pot boil your cut potatoes (they cook faster this way) all the way through.
Once boiled, add in your milk, cheese, butter, and spices and mash your potatoes (taste to gage flavor).
Flash steam your broccoli in boiling water until they turn bright green adding a little salt and pepper once the water is drained, to toss.
Dinner is now served! P.S. this chicken is SO moist! A great alternative to a scary cheat meal.
The Latin-American in me is always torn when I’m at the grocery store. Maybe its that or that fact that I’m still drunk from the night before but meals such as “Chicken Noodle Soup” or latin comforting “Chicken Pozole” were circling my mind. I stood staring down the middle of isle 7 hungry and confused. Until the sober in me came out and asked, “why don’t you make them both??” After being mind blown for 10 seconds, my brain started to create the best recipe I could for a struggling lush (like myself). Something warm, slightly spicy and nutritious that would bring me and my life back to normal with little to no effort! I Hope you enjoy it as much as I did! Here we go!
30 minutes, $20 dollars, and 10 easy steps! Easy as 3-2-1!
2 Bone in Chicken Breasts
1/2 Sweet red onion
3 cloves of garlic
3 Peeled carrots
1 Yellow Squash
2 stick of Celery
1 bundle of Cilantro
2TbSp Salt and Pepper
1TbSp Crushed red chili flakes
1 medium can of White Hominy (can sub out for noodles but Hominy makes the fusion!)
In a large pot fill it with water to a half way mark and set it to boil on high heat.
While the water is warming up, cut your half of sweet onion in half (two 1/4 pieces) and smash you garlic cloves (3) still keeping them whole. Drop both onions and garlic into boiling water when done.
Now that the water is boiling, drop both bone in chicken breasts into the water, be careful not to splash yourself, its hot! With one table spoon each of salt and pepper. While your chicken is cooking, its veggie prep time.
Cut/ dice/ slice your carrots, squash, limes, celery and de-stem your cilantro. (Tip: if you put everything into a bowl once its cut its easier to drop into the soup to avoid burns).
Once the chicken looks almost done remove them from the stock and set them on the cutting board to cool. This is very important since we’ll be hand shredding our chicken and you don’t want your fingertips to fall off from the heat.
While the chicken is cooling this is when you will drop in the chopped veggies and 6-8 leaves of cilantro, reducing the heat to a medium temperature. You don’t want your veggies to be too hard or too mushy so a slow cooking temp is ideal.
Once the chicken has cooled down you can start to shred it to spoon size pieces. If not all of the chicken is cooked don’t worry, its going back in to the pot to cook more 🙂
Once its all shredded, drop the chicken slowly back in, now you can add your hominy (strained and rinsed) into the soup as well as another tablespoon of salt and pepper and now add your chili flakes.
Reducing the heat to medium-low and gradually stirring the soup for the next 10-15 minutes. This will allow all the flavors to lock in and gives your soup that homestyle taste.
Plate your soup and garnish with a few lime squeezes, some fresh cilantro and a few shakes of chili flakes and voila!
Thats my recipe for a perfect fusion of Chicken Noodle soup and Chicken Pozole! If you have any other hangover cure remedies, send them over or let me know your experience in the comments below!
Another Tuesday in the books and another amazingly simple delicious recipe to enjoy! This dish, unlike tacos, is still something everyone can enjoy and make their own from ingredients to spices. Let’s dive right in shall we?
1 whole lime
cabbage (to shred)
salsa (pico de gallo: tomatoes, onions, jalapeños, cilantro)
black refried beans
In skillet you will cook your chicken breasts with lime and tequila and some crushed red pepper. Once it is cooked, remove it from the skillet and let it cool before your shred it.
While the chicken is cooking you can take this time to prep your avocado, salsa, chop/ shred your cabbage and, get your black beans ready.
Fry your uncooked tortillas in olive oil until crispy golden color is reached and place them on a napkin to remove excess oil.
in this order: spread black beans, cabbage, chicken, salsa, and avocado on your tostada. I squeezed some fresh lime and garlic on top for extra flavor as well as crushed red peppers because spice is what I do best.
Enjoy this simple recipe for a party, having friends over, cooking for you and the fam or just keeping yourself happy! Until next time!