MEXICAN CORN

Ingredients

• 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
• 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
• 2 Tbsp finely chopped cilantro , plus more for garnish
• 1 small clove garlic minced
• 1 fair pinch cayenne pepper , plus more for topping, to taste
• 1 cup finely crumbled Cotija cheese
• 1/2 tsp ancho chili powder , then more to taste
• Lime wedges , for serving (optional)

Instructions

1. Preheat a grill to medium-high heat (to about 450 degrees F).
2. Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
3. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
4. Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.

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POLLO ASADO CHICKEN

Ingredients
3 lbs Chicken (I used bone-in skinless chicken thighs)  once ,I also use boneless chicken breast and cook them for a total of 20 minutes, but you constantly flip them so they don’t burn. A little blackened is good. So don’t fret 😂
1 tsp garlic powder 
2 tsp Oregano
Using breast... I cut the breast into 3 pieces and pound them to make them thin. If you don’t have a mallet put the chicken in a freezer bag and use a hammer 🔨. Cover your hammer with a plastic bag.1 tbsp Paprika 
2 tsp Cumin Powder
1/4 Cup Orange Juice (fresh juice )
 1/2 tsp Onion Powder
1/2 tsp Chili Flakes
1/4 Cup Olive Oil
1/2 tsp Black Pepper 
1 tsp Salt (adjust to taste)
Directions
1. Heat grill to medium heat, about 375 to 400 degrees. 
2. Pollo Asado Marinade: In a  bowl, combine all marinade ingredients. Taste and adjust salt and lime to sharp bold taste before adding chicken.
3. Add in chicken. Rub marinade paste over the chicken, cover all sides. Cover and refrigerate for at-least 30 minutes to marinate. (up-to overnight). But not necessary 
4. When ready to grill, brush hot grill with oil. Remove chicken from marinade.
5. Grilled Pollo Asado: Place chicken on grill. Cover and grill chicken until internal temperature (in thickest part of thigh) or breast.reads 165 degrees Fahrenheit on instant read thermometer. (about 20 minutes) flip every 4-5 minutes.
6. Serve with side of beans, rice, salsa. Add to tacos or burrito bowls. Extra splash of lime before serving is optional.

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CHICKEN FAJITA RICE BOWL

Ingredients

• 4 chicken breast tenderloins
• 2 cups of cooked white or brown rice
• 1 poblano pepper sliced thin
• 1 red pepper sliced thin
• 1 small onion sliced thin
• 1 can of black beans drained and rinsed
• 1 can of corn drained
• 1 tbsp. fajita seasoning
• 1 tbsp. oil
• Additional optional ingredients: shredded cheese sour cream, avocado, salsa

Instructions

• Preheat a skillet to medium high heat and add oil. Sprinkle chicken, onions, and peppers with half the fajita seasoning.
• When skillet is hot, add the chicken, peppers, and onions. Cook until 6-8 minutes, flipping halfway through, or until chicken is cooked through. Remove all ingredients from the pan and set aside.
• In the same skillet, add corn and black beans. Add the remaining fajita seasoning. Cook for about 4 minutes, or until the beans and corn are warmed through.
• To assemble your bowl, fill with rice and then top with chicken, onions, peppers, corn, and black beans. Add additional toppings as desired.

CHICKEN ROMANO

Ingredients

• 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
• salt and pepper
• 1/2 cup finely grated Parmesan cheese or Romano cheese
• 1 egg
• dry parsley
• 1/2 cup panko bread crumbs, homemade or store-bought
• oil for frying - I used combination of olive oil and sunflower oil
• LEMON GARLIC PASTA:
• 1/2 lb linguine or spaghetti or other pasta
• juice from 1 lemon, or to taste
• 3 cloves garlic, minced
• zest from 1/4 lemon
• 2 Tbsp butter, cold
• 2-3 Tbsp whipping cream, or to taste
• salt, pepper

Instructions

1. CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
4. LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
5. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
6. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
7. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta. Or Alfredo pasta
   
   

INSTANT POT SHREDDED CHICKEN TACOS

GREDIENTS

FOR THE CHICKEN:

• 1 tablespoon extra-virgin olive oil — divided
• 2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
• 2 teaspoons kosher salt — divided
• 1/2 teaspoon black pepper
• 1 small yellow onion — or 1/2 large yellow onion, thinly sliced
• 4 cloves garlic — minced
• 2 teaspoons chili powder
• 3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
• 1 can diced tomatoes in their juices — (14 ounces)
• 1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

• 1 ripe avocado — peeled and pitted
• 3/4 cup nonfat plain Greek yogurt
• 2-4 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

FOR SERVING:

• Old El Paso Stand & Stuff Taco Shells
• Any other bonus toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

INSTRUCTIONS

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

FRIED ONION BURGER

1 large onion, peeled, halved and thinly sliced 

salt and pepper 

1 lb ground beef 

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving 

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.  

Tequila Lime Chicken

Ingredients

Tequila Lime Chicken-

• 1/4 cup tequila
• 2 tablespoons lime juice plus zest
• 2 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 1/2 pounds chicken breasts thinly sliced or flattened to ½-inch thick, (4 breasts)

Glaze-

• 2 tablespoons honey
• 1 tablespoon lime juice

Mango Salsa-

• 1 mango cubed
• 1/2 cup tomatoes diced 
• 1 avocado cubed
• 1/4 cup red onion diced 
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• zest and juice of 1 lemon
• 1/2 jalapeño minced
• 1/2 cup cilantro leaves chopped

Instructions

Tequila Lime Chicken Marinade-

• Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
• Put chicken in a resealable plastic bag just large enough to fit the chicken.
• Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal.
• Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).

Glaze-

• Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.

Mango Salsa-

• In a medium-sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro.
• Cover and refrigerate until ready to use.

Tequila Lime Chicken-

• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
• Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
• Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.
• After flipping the first side, brush the glaze onto the chicken.
• Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.

FOIL PACKET RIBS

Ingredients

RIBS:

• 3 slabs baby back pork ribs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili powder 
• 2 tablespoons olive oil

SAUCE:

• 2 cups barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Instructions

• Preheat oven to 350°F 
• Peel off tough membrane that covers the bone side of the ribs. Place on a baking sheet or tray lined with foil . Enough to cover the ribs.
• Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover ribs with foil and bake for 2 hours.
• During the last 5 minutes of cook time, mix together sauce ingredients.
• Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
• Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
• Rest for 10 minutes to allow the juices to recirculate back into the meat before maxing.
• Enjoy!

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