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. In a pot of water add the shrimp, 1 celery stick, 1/4 of an onion and bring to a boil. Boil for 1 minute. Reserve a cup of the shrimp water.
2. Add your chopped pepper, onion, tomato, cucumber, cilantro, and celery (the veggies) in a large bowl.
3. Add the lime juice, Clamato, shrimp juice, salt and pepper and mix well. Add additional salt, pepper, and lime juice if needed or until desired taste.
Enjoy!
Serve with tostadas or Tortillas chips. Add in ketchup or hot sauce.
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.Yum! Soooo good!
3 tablespoons of melted unsalted butter plus extra for coating skillet
Steps:
1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)
2. Set in refrigerator for 1 hour.
3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).
4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.
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.
Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!
Let’s get started!
What You Need:
For The Crust:
8 tablespoons of unsalted butter softened
1/2 cup of white sugar
2 cups of flour
A pinch of salt
For The Filling:
6 eggs
3 cups of white sugar
2 grated lemons for lemon zest
1 cup of fresh lemon juice
1 cup of flour
Powdered sugar for dusting
Steps:
Preheat the oven to 350.
For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
Once all combined flatten the dough into a 9 by 13 glass baking dish.
Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
Dust with powdered sugar and cut into squares. Enjoy!
Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!
The Wild Gems 