May 22, 2011
May 7, 2011
May 5, 2011
2 boneless chicken breasts
1 packet of Casa Mexicana chipotle chicken taco seasoning
1 can of diced tomatoes
1 red pepper
1 green pepper
1 box of mexican rice
salt and pepper
Cholulala Hot Sauce
First, start cooking your favorite mexican rice. Most usually take about 30 minutes to fully cook, while the rest of this process is very fast.
Then chop up both the red and green peppers into strips. Also, chop up the lettuce that will be used as a garnish later.
Start cooking the chicken in a medium skillett, for about five minutes or until you can see no more pink. Add half the packet of the seasoning to the chicken as it cooks. Add half a can of the diced tomatoes, with part of the juice. Then, add in both the red and green peppers. Let these simmer until the veggies are steamed and the chicken is cooked all the way through. Then place on the warm setting.
While the chicken is cooking, I like to get my garnishes ready and in serving dishes. Serve with chopped letuce, shredded cheese, salsa and hot sauce.
Once your garnishes are prepaired, heat the number of tortillas you think you will need. With my recipe, I used 5.
After everything is ready, feel free to dish up. I like to put some mexican rice down first and pile everything else on top!
Then garnish however you like, and eat up! Enjoy, and be warned that these tacos are extra fillling!!
Apr 29, 2011
Apr 6, 2011
First, slice the Andouilli Sausage into half and cut into thin slices. Dice tomatoes, making sure that they are thin and flat (also cut up olives if you plan on using them). Cut shrimp into pieces that are also flat or thin. Preheat oven to 375 degrees. Cut the French Bread loaf into 1/3's or 1/4's and then slice long ways. Spread pesto sauce evenly over each piece of bread. Add diced tomatoes and sun-dried tomatoes.
Sprinkle one layer of cheese over the tomatoes, about one cup in total.
Finally, sprinkle remaining cheese (or as much as you like) over meat and top off with Italian seasoning and oregano.