Mexican Gold Fiesta

Alrighty folks, here is my ULTIMATE, mouth-watering, packed with an abundance of flavor that will dance in your mouth/belly. My secret recipe. Everyone I have ever made this for has come back for 3rds and 4ths because it simply is that yummy. Bit of caution on the spicy side. It is also smoky. Get ready to make this one a lot.

What you will need:

°1 large skillet
° 1lb chicken breast or chicken tenderloin (you may substitute beef)
°1 can black beans drained
°1 can la morena adobo chipotle peppers (secret ingredient) 210g jar
°2 tablespoons olive oil
°1/4 cup white wine
°1/4 teaspoon salt
°1/4 teaspoon black pepper
°1/4 cup chopped cilantro
°4 cloves crushed garlic
°1 chopped sweet pepper
°1 chopped onion (purple preferably, but can use any you want
°1 bag frozen mixed veggies, preferably with corn, lima beans, green beans, and carrot blend (can use mexican blend as well)
°1 cup shredded cheddar cheese (can use monterey or mexican blend) optional
°sour cream optional
°6 teaspoons adobo seasoning
°4 tablespoons goya recaito cilantro cooking base

Mexican deliciousness and HEALTHY too!

Let’s get started…

In skillet cook: add olive oil and white wine, chicken. On medium heat

Season chicken with 2 teaspoons adobo seasoning and 1/2 of the cilantro. Let cook to almost brown.

Take out 1 breast at a time and cut into “bite sized pieces”
I find it easiest to cut cooked chicken than raw.
Throw the chicken back into the skillet let cook till slightly golden brown…

Then the magic begins….
Add garlic, onion, pepper, mixed veggies, la morena chipotle (do not drain), black beans, the rest of the cilantro, and rest of adobo seasoning.

Believe it or not will have a lot of heat, but if you dare add a tablespoon of crushed red pepper and that’s if you dare..

Now let this bad boy cook uncovered for about 25-30 on medium heat stirring occasionally.

You can eat this plain.. however, i like to eat it over some dirty rice (zatarains) makes a great black bean one, but high in sodium..
Or as a fajita.. sprinkle a little cheese on top and sour cream (which adds to the awesomeness) a little hot sauce or louisiana sauce and I just died and have gone to heaven.

Yum! In a fajita! Arriba, baby.

Prepare for others to have 2nds and 3rds. This is a magic mixture of flavor that dances the “happy dance” in your belly!

I have now given up my secret recipe for the entire world. Enjoy it as many of my friends crave it.

Back to Basics-hard boiled eggs

EASTER is approaching my friends. I actually had a friend post on facebook asking how to boil eggs. I was amazed at the 16 comments she had and no one quite knew. Well, here you go it’s simple. (She actually did my simple method and turned out great, except one casualty, her fault she said)

Grab a big pot (the kind you use for your pasta)

Hard-boiled egg whites

 

Put eggs in pot (up to 2 dozen, although my husband does 3 because he’s nuts)

Fill with water

Put on stove high heat, cover, walk away for 25 minutes

Come back turn off stove.

Best thing to do is shock em. So get out your big pasta strainer dump your eggs into, be careful) once drained cover in ice let stand for about 20 minutes and good to go. Perfect bunny eggs everytime! The picture I have posted are the casualties of peeling the eggs for egg whites since my husband is an amateur body builder (and yes just a hobby) thank goodness!

Enjoy bunny rabbits!

Dee’s Delicious Spinach White Pizza Recipe

°Whole wheat pizza shell (or whatever, you like)
°1/2 Cup mozzarella shredded cheese
°1/4 cup of ricotta cheese
°1 package of frozen spinach
°1/4 cup white wine
°1/4 tsp salt
°1/4 tsp pepper
°4 tablespoons olive oil
°5 cloves fresh garlic, crushed
°1/2 tsp oregano
°1/2 tsp basil
1/4 tsp crushed red pepper
Frying pan, pizza sheet or tin foil on oven rack (spray with cooking spray)
°cooking spray

Picture is blurry. However, I used whole wheat Pizza Dough and toppled with awesomeness

Preheat oven to 380°
In frying pan mix spinach, salt, pepper, and white wine cook for about 20-25min on medium heat, until all alcohol evaporates

On pizza shell drizzle olive oil and spread on entire shell, sprinkle mozzarella evenly throughout. Use tablespoon scoops of ricotta and spread throughout (kind of like ice cream scoops) add the spinach (spread evenly) sprinkle crushed garlic throughout, add oregano, basil, and crushed pepper (sprinkle on top evenly)

Put pizza on pizza sheet or foil (coat with cooking spray)

Put in oven for about 25 minutes or until slightly golden brown the cheese.

Take out and serve. Will be delicious! The smell in the oven will drive you nuts!

Well Hello There, Foodies!!

Mexican deliciousness

My blog will be everything and anything food. From my own recipes, to my friends, to eating out at great local spots. This IS the place to talk about food. So get those taste buds ready and wear your seatbelt because this engine is in gear, baby!

Every cook’s basic “wet dream” of always essential on hand ingredients, you must always possess..Bakers please go away..

My fridge of goodies

HERBS-fresh garlic, oregano, basil, cumin, rosemary, salt, pepper (of course), red pepper flakes, curry, adobo, parsley, dill, fresh cilantro (cheap)

COOKING OILS-olive oil, white wine, red wine, balsamic vinegar, cooking spray

MEATS/POULTRY- chicken, beef, eggs, steak, frozen boneless flounder filets/salmon (fresh if you’d prefer), bacon

DAIRY-sour cream, milk, heavy cream, gruyere cheese (i prefer blocks and can shred them myself, plus cheaper!), sharp, monterey, parmessan, ricotta, mozzarella, cream cheese, butter

GRAINS-bread, rices, couscous, basmanti, panko breadcrumbs, and regular breadcrumbs, dried pasta

BEANS- chickpeas, black, red, kidney, white beans

VEGGIES- FRESH: spring mix, onion, peppers, frozen veggies (any variety), spinach

Misc-tomato sauce, canned tomatoes, sofrito base, worchestershire sauce, mayo, mustard, ketchup, honey

That’s it folks! However, having these on hand can make just about any delectable meal and they are simple ingredients!!

Elements Cafe, Haddon Heights, NJ

 

My husband and I decided to dine here last Saturday. We have read conflicting reviews on this place, but decided to give it a try and use our own taste buds in this affair.

 

Cuisine: continental flavors with Asian, Italian, and French influence

 

Parking is great no traffic, great off street parking. Upon entering the restaurant we were quite surprised how small the place was and was not packed (definitely should be). We brought our very own white and red wines because we were not sure what we would be eating. We were greeted promptly and sat near the window (a must request to see passerbys). They recently had restaurant week and ended the day before, however, they stated they could still honor the pricing and the menu if we would like (very accommodating)

Now, the interior is nothing fancy to look at. A very simple restaurant, to the basics, however, very intimate and romantic. We chose off of the regular menu. Now they have “tapas” styled plates, people get freaked out by that concept, but it is enough to share and feed for 2.

The bread comes out fresh and very good.

First course: Duck Ramen and special cheesesteak egg roll. The duck and ramen worked well together. The duck was very succulent and just melted in your mouth. The eggroll had tons of flavor and had a nice soy dipping sauce to the side. Average for my liking, but not bad.

Second Course: had the spinach salad with Gorgonzola. Wow, excellent. Very savory. My husband had the pear arugula salad and was very good as well.

Main Course: salmon with a black eyed pee purée, fish was cooked perfect and flavors meshed well together. Hubby had the venison, was also cooked perfect and a lot of flavor.

Dessert: no flour chocolate torte and popcorn ice cream with a caramel glaze. Very unique. The chocolate torte had a nice sweet bitterness to the chocolate and went well with our coffee. The popcorn ice cream, well had a nice hint of popcorn on the flavoring and paired well with the caramel glaze.

All in all, our total was $70 for the two of us and all the delicious food. Service was excellent as I am very picky. when eating out I expect great service and we did. The waitstaff truly knows the menu and the history of the building itself. We both had a nice intimate dinner and will definitely return.

Elements Cafe, baby! A cute little place to eat.