RECIPE INGREDIENTS
4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas

RECIPE DIRECTIONS
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.

Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.

Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.

Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.

In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.

Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.

Remove and drain on paper towel. Remove toothpicks and serve with guacamole and Ninfa's Green Sauce.

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RECIPE INGREDIENTS
2 oz tequila (100% Agave)
1 1/2 oz Cointreau® orange liqueur
1 oz key lime juice
1 oz simple syrup
Margarita Salt for the glass rim
Lime wheel for garnish

Simple Syrup ( Makes: 2 cups syrup )
2 cups granulated sugar
1 cup water

Place the sugar and water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Transfer the syrup to a container with a tight-fitting lid, cover, and refrigerate until ready to use.

RECIPE DIRECTIONS
Fill shaker half full of ice and add all ingredients. Shake vigorously for 15 to 20 seconds. Pour martini into a salt rimmed martini glass and garnish with a lime wheel.

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RECIPE INGREDIENTS
3  medium avocados 
3  medium green tomatoes 
4  fresh tomatillos 
3  garlic cloves 
3  sprigs fresh cilantro 
2-3  jalapenos 
1 1/2  cups sour cream 
1/2  teaspoon salt, to taste

Serves 6

RECIPE DIRECTIONS
Peel avocados and place them in a blender. In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with avocados. Add sour cream and blend until smooth.

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RECIPE INGREDIENTS
2 lemon wedges 
1/2 ounce capers
5 ounces artichoke hearts, quartered
3 ounces olive oil
1 ounce all-purpose flour
1 tbsp fresh picked sage
4 thin slices of Prosciutto ham
4 chicken breasts 5 oz. 
1 tbsp salt
2 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tbsp butter

Serves 4

RECIPE DIRECTIONS
Lightly salt 4 chicken breasts. Sprinkle evenly with chopped sage. Place very thinly sliced Prosciutto ham on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan on medium-low. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 2 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large 15 1/2 inch platter, place chicken breasts topped with reduced sauce and garnish with capers and lemon wedges.

Posted in Chicken, Main Course | 1 Comment

RECIPE INGREDIENTS
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground white pepper
1/4 pound smoked Gouda cheese, grated
1 cup brocolli florets
1 cup diced prosciutto
Parsley, for garnishing

Serves 4

RECIPE DIRECTIONS
Preheat the oven to 375 degrees F.

Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes.

In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes.

Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts.

Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Add brocolli florets and mix well.

Pour into the prepared casserole and top with diced prosciutto. Bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

Posted in Pasta | 1 Comment