1. When cooking your chicken or shrimp gently season with the adobo seasoning. set aside. Pour your sauce in the same skillet and gently stir to warm up. Add in your chicken or shrimp and enjoy with a side of rice and beans!
1. On a sheet pan, lay out some foil and place your peppers on it. Set your oven on broil and broil the peppers until they are roasted on both sides. (They are ready when they have a charred look)
2. Once the peppers are done in the broiler place them in a large ziplock bag immediately. Close the bag and allow to steam for 10 mins.
3. While the peppers are steaming cook your chicken and set aside. (The recipe above cooks your chicken in 6 minutes)
4. The peppers should be done now. Peel the skin and remove the seeds. Cut in strips. If some strips are really longer just cut the strip in half.
5. Now we are ready for the sauce. In the same skillet you used the chicken, sauté the onions and garlic with a little bit of butter or oil. Once onions are soft add the heavy cream and sour cream. Mix well. Then mix in the cheese until all combined. Add the poblano strips and corn and allow to simmer for 5 to 8 mins. Seasoning with salt and pepper.
4. Once the sauce is warm and bubbly add in your chicken and serve immediately with a side of rice. The rice mixed with the sauce is so delish.
Note: if you want more sauce just add extra heavy cream, sour cream, and cheese. Simple! And if you don’t want chicken chunks I would suggest shredding the chicken.
1 1/2 to 2 teaspoons of chicken bouillon seasoning or salt
1 tablespoon of unsalted butter
1/4 cup of frozen corn (optional)
2 tablespoons of canola or vegetable oil
Steps:
1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)
2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 10 mins.
Note: If you’re going to add corn add it 5 minutes before the timer goes off.
3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.
Note: if you want to make more rice, you always just double the water to the rice.
Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.
What You Need:
6 Chili Colorado Entero
4 Chile de arbol
1/4 of a yellow onion
4 garlic cloves peeled
2 teaspoons of chicken seasoning
2 tablespoons of canola or vegetable oil
Steps:
1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)
2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.
3. Once completely blended, strain the sauce through a strainer. Discarding the paste.
4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.
That’s it! Seems intimidating, but it’s really not.
Enjoy!
Add more of these for more spice. Be mindful though!You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling. Simmering.A beautiful red. There are other peppers out there though that you can use that will provide a darker red. Doesn’t have to be a fancy strainer. This is what I used. Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)
1. First prep your veggies. Add your chopped pepper, onion, tomato, cucumber, cilantro, and celery in an extra sized large bowl. Cover and set aside in the fridge.
2. Prep your shrimp, removing the skin and devein (optional). Once the shrimp are done (can be like forever. Have someone help you!) place in a kitchen pot. Cover with water, add the 1 celery stick, 1/4 of an onion and bring to a boil, removing the foam. Boil for 1 minute. Reserve a cup of the shrimp water.
3. Remove the veggies from the fridge and add the shrimp once cooled. Then add the lime juice, Clamato, shrimp juice, salt, and mix well. Add additional salt, pepper, extra cilantro and lime juice if needed or until desired taste.
Enjoy!
Serve with tostadas or Tortillas chips. Add in hot sauceand freshly diced avocados!
Add 1 celery stick and 1/4 of an onion. Bring to a boil and boil only for 1 minute. Even when you see the shrimp begin to turn pink, wait till the water is boiling and boil for 1 minute. Then set aside to cool.Allow the shrimp to cool before adding to the veggies.Reserve some the shrimp water from boiling. You will add this to the shrimp cocktail. About 1 cup.How small to chop the onion and pepperHow small to chop the tomato.This is all the cilantro we used. Chopped up makes about 1 tablespoon.This is the hot sauce we prefer with it but anything is good!So yummy!
1. Rinse beans in cold water and discard any broken pieces.
2. In a large pot add your beans and cover with water. At least 2 inches above the beans.
3. Bring the pot of water with beans to a boil and boil for 2 minutes.
4. Once the two minutes are complete, cover beans with a lid immediately, remove from stove, and allow to sit for 1 hour uninterrupted.
5. After the 1 hour, drain the beans. Refill pot with water covering the beans completely.
6. Bring pot of beans to boil and then lower to a 1 or 2 on stove and allow to simmer for 2 to 2 1/2 hours. (Mix often and add 1/4 cup water at a time if necessary. You want to make sure it’s constantly at a soft, low simmer.)
7. Add the salt 30 minutes before beans are done and add the fresh cilantro. Mix well.
*you can add bacon to the beans, or onion, peppers, etc, all optional*
Mash or serve as is with eggs, tacos, enchiladas, carnitas, anything!
Enjoy!
Try Bean And Cheese Tacos
Place corn tortillas on some foil, add a little bit of olive oil to each tortilla and rub it all over, turn over the tortillas and place your beans and cheese, fold over, and bake at 350. 10 minutes on each side.
Hillshire farm beef smoked sausage (12oz) sliced into 1/2 inch thick
1 box of Goya Jambalaya Rice
2 tablespoons of olive oil
Steps:
1. Sauté the sausage in the olive oil for about 5 mins until the sausage is a little crisp on each side.
2. Add the bell peppers and onion and sauté for an additional 3 to 4 minutes until veggies are soft.
3. Add 2 1/2 cups of water and the fire roasted tomatoes undrained to the skillet with the veggies and meat. Add the contents from box (rice and seasonings). Cover with a lid and cook for 25 mins.
4. Once all the water is absorbed garnish with fresh parsley.
1. Lay out foil (optional) on a baking sheet. Scatter your sweet potatoes and drizzle on the olive oil and honey. Season the potatoes with the salt, pepper, and cinnamon.
2. Mix it all together and ensure all the potatoes are evenly coated with the oil, honey, and seasonings.
4. Bake at 375 for 30 to 45 mins.
Pairs so deliciously with chicken breasts covered in a hearty pesto sauce! Trust me!
Had one of those nights where I really just needed to use what I had. Threw all of this together and it was so flavorful and delicious!
When it comes to the ingredients you can always had less or more. You want more Parmesan cheese, add more! More garlic? Garlic it up! This is just the gist! Get creative and have fun!
What You Need:
1 family size bag of spinach and cheese tortelloni (20 oz found in the frozen food aisle)
2 heads of broccoli chopped and broken into smaller pieces
A handful of salami cut into strips (snack size work just fine)
1 tomato diced or a handful of cherry tomatoes (whatever you have)
Jarred minced garlic (3-4 tablespoons)
Parmesan cheese (1/4 to 1/2 cup)
Salt, pepper, chili flakes, fresh rosemary (fresh is best)
Olive oil
1-2 tablespoons of unsalted butter
Steps:
1. Place chopped broccoli on a pan sheet with foil. Drizzle about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red chili flakes. Add 2 tablespoons of garlic. Mix well until all combined. Add more olive oil if necessary. Bake at 400 for 15 mins.
2. Cook the tortelloni as directed.
3. Once the broccoli is done, add the salami strips and tomatoes and cook for an additional 5 mins. Just so it’s warm and a little soft.
4. Place the tortelloni in a large bowl and add the butter. Once melted add the roasted broccoli mixture. Next add Parmesan cheese, fresh rosemary, and drizzle some more olive oil. (I also added just a bit of sea salt.)
Enjoy with a glass of red wine! Some crusty bread with butter would be so good with this too!
This is what the bag looks like. It’s so good!About to go into the oven. Olive oil, minced garlic, salt, pepper, and chili flakes.A lot going on, but believe me so many good flavors!
1. Turn the skillet on low/med heat. Between a 2 and 4. Allow it to heat up while you chop your chicken up.
2. Once completely heated add your chopped chicken and makes sure it’s laid out evenly on the skillet. Allow the chicken to cook undisturbed for 2 minutes. (Set your timer, I’m serious.)
3. Once the timer goes off, grab your spatula and move around the chicken gently for 4 mins (once again, set your timer) .
4. Once the timer goes off immediately move your chicken to a plate to rest and then check it. Perfection!
The Wild Gems 