Celebrate Cinco de Mayo with Chicken Tacos!!!

Ingredients:

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

salsa

salt and pepper

lettuce

shredded cheese

Cholulala Hot Sauce

Instructions:

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.

After getting the rice going, I make sure to chop up everything I'm going to need to use. Starting with the chicken, which should be chopped into small strips. If your chicken breast is large, you should be sure to cut the strips in half.

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!!

Happy Cinco de Mayo!!!!

Hope you all enjoy with a margarita or my favorite mexican beer, Pacifico or Corona!

xoxo, CutieCooks

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Colorblock Dinner Party

I very much enjoy cooking and entertaining, obviously, and my best friend is a fashion guru, if there is such a thing. So we decided to combine our two loves and host a fashion inspired dinner party. The entire thing was inspired by the Colorblock Fashion Trend, which was very big in the Spring Runway looks.

The hosts, Lindsey and Maggie

We hosted eight of our closest friends to come enjoy cocktails, food, and of course fashion all inspired by the Colorblock trend. We had a blast putting it all together and even more fun sharing it all with our friends. I hope that this inspires you to pull the things you love together and gives you idea on how to tie food into the mix. Enjoy all of the recipes that we did!

Sara, Rachel, Matea, Gabrijel and Lauren

Megan, Ally, Maggie, Lindsey and Kelly

Sara, Kelly and Ally

We started off serving colorful cocktails to our guests as they arrived in four bright colors. The main menu, as you can see below, included a pear and roquefort salad, tortellini with chicken in pesto sauce, roasted vegetables, and cupcakes with coffee for desert.

Our menu for the night.

Roasted Vegetables

We chose a colorful array of vegetables, including tomatoes, zucchini, squash, and orange peppers. After chopping them into equal size pieces we lightly salt and peppered them, then sprinkled with italian seasoning and some garlic powder. I would also suggest pouring a light amount of balsalmic vinegar over the top of them.

Pre-heat the oven to 425 degrees and let roast for about 15-20 minutes for a smaller portion (one of each vegetable) and 25-30 minutes for a bigger portion (two of each vegetable). This is such an easy recipe that I use all the time as a healthy and delicious side dish!

Cooked Veggies

Pear and Roquefort Salad

This salad turn out to be a huge hit, it was very tasty and the flavors complemented each other perfectly. Start by tearing a few leaves of lollo rosso, a few leaves of radicchio, and a few leaves of mache into manageable pieces. Arrange either in a large serving platter of on individual plates. Then cut one red and one green pear into small, manageable slices. Arrange the slices over the salad. (You can also substitute any type of greens for a similar presentation and taste. I have used only spinach leaves in the past, which was just a delightful!)

Dressing

For the dressing, place 2oz. of Roquefort (or blue cheese) in a bowl, and mash with a fork until broken up. Gradually mix in 2/3's cup of plain yogurt. Chop up 2 tablespoons (about six fresh chives) and add to the mixture. Sprinkle with pepper to taste, then serve. I would usually serve dressing in a bowl so that people could determine how much they would like. For a dinner party, I would suggest just putting it on the side of the individual plates for people. Garnish with a few full whole chives.

Pesto Sauce over Tortellini

Start by roasting chicken boneless and skinless chicken breasts halved in oil, salt pepper, garlic powder and some italian seasoning for 30-45 minutes at 450 degrees (depending on how many you are roasting at once, we had six). Check on them occasionally. While they are cooking, whip up your pesto sauce.

Start making your pesto sauce while chicken is cooking. Add 2 large bunches (about 4 cups loosely packed) of basil, 2/3 cups olive oil, 2/3 cup grated Parmesan cheese, 4 garlic cloves, and 2 tablespoons pine nuts into your food processor or blender. Blend until smooth and then season to taste with salt and pepper, set aside. Pesto sauce can be made a day in advance as long as stored covered in the fridge.

Next, cook one pound of fresh cheese tortellini in boiling water until tender. Drain reserving 1/4 cup of the cooking water.

Lastly, combine the tortellini, chicken and 1 cup pesto sauce in a large sauce pan over high heat. Toss until heated all the way through. Add the cooking water and remaining pesto sauce a little bit at a time until all of the pasta and chicken are coated evenly. Season to taste with salt and pepper and serve! Enjoy!!

Old Fashion Cupcakes

with Almond Cream Cheese Frosting

and Coffee

I decided to do an old-fashioned cupcake recipe with an updated, newer frosting recipe.

Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. Combined in a mixing bowl 1 3/4 cups cake flour and 1 1/4 cups unbleached all-purpose flour, 2 cups sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt. Mix, using a mixer, on low for about 3 minutes. Add in 2 sticks of butter, cut into cubes, mixing until just coated with flour.

Add 4 large eggs, one at a time until combined. Slowly add 1 cup of whole milk and 1 teaspoon of vanilla extract until completely mixed. Scoop batter in baking cups filling them about 2/3's full. Bake for about 17-20 minutes, or until cake tester inserted comes out clean.

As cupcakes bake and cool, prepare the almond cream cheese frosting. In a bowl using your mixer, whip 11 1/2 tablespoons of soft butter and 24 ounces of cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add 4 1/2 cups powdered sugar, 3 teaspoons vanilla extract and 1 1/2 teaspoons almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for one additional minute.

Frost cupcakes once they have cooled to room temperature and serve with a steaming hot pot of coffee of your choice. The perfect end to a lovely dinner party!

Thank you to all who helped make our night fabulous and fun with great conversation and funny stories! We hope that you all had as splendid of a time as we had hosting you! Hope to do it again soon!

xoxo, CutieCooks

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Gourmet French Bread Pizza w/ Pesto Sauce

Ingredients: 1 loaf of French Bread 1/2 8 oz. jar of pesto 2 cups Mozzarella Cheese - shredded 1 med. Andouilli Sausage 1/2 lb. shrimp (cooked) 1 fresh tomato 4 tbsp. sun-dried tomatoes Red Pepper flakes Italian Seasoning Oregano Seasoning **Add black olives if desired

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.

Place sausage and pieces of shrimp on top of the cheese. Then, sprinkle red pepper flakes over meat, to your liking.

Finally, sprinkle remaining cheese (or as much as you like) over meat and top off with Italian seasoning and oregano.

Cook for 12 to 13 minutes at 375 degrees. After pulling out of the oven, let cool for at least 5 minutes. Then enjoy!!

I would recommend serving with your favorite white wine. I chose a Pino Grigio. Also, serving Bruchette as a light appetizer before dinner (or to eat while cooking) is the perfect amount of food to hold you over without that full feeling.

xoxo, CutieTwins

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Red Wine Steak Marinade

Ingredients: 1 Cup A-1 Steak Sauce 6 tablespoons Worcestershire 1/3rd Cup Red Wine Salt & Pepper to taste Choose any red wine of your choice, to pair with your steak dinner, and use it in your marinade. We chose a McWilliam's Shiraz, which paired very nicely with the entire meal. First, mix together all ingredients in a clean bowl. Do not feel as though you have to follow the recipe exactly, but rather to your taste. Clean, then salt and pepper your steaks. Also, note at this stage, you can use any steak rub or other seasonings you prefer to use. Pour red wine marinade over steaks and let sit for four or more hours. If you are short on time, 30 minutes will do, especially if you set aside some marinade to use as au jus on top of your cooked steaks. (I would suggest doing this either way, very yummy!) Cook steaks to your liking. I prefer medium to medium rare for best flavor. Serve with your preference of sides. I would suggest roasted or mashed potatoes and roasted zucchini and squash seasoned with salt, pepper, and Italian Seasoning. Serve with the remaining red wine, which should compliment and complete the meal! Enjoy!!! xoxo, CutieCooks

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Ahi Tuna Perfection

One of my favorite meals has always been Ahi Tuna. It can be very pricey to order at a restaurant, so I looked in to the cost of making it at home. Surprisingly, it is much more pocket book friendly, as the ingredients last a long time and fresh tuna fillets can be found at an affordable cost when on special. Frozen Tuna will also work and can be found for a very reasonable cost at your local grocery store.

Ahi Tuna is the perfect meal for a special night in with your honey or when you just need a fast meal for yourself. I love the versatility of this meal, perfect for lunch (over a salad) or for dinner. And the best part is it literally takes minutes to prepare! Because who wants to spend all of their time cooking on date night anyways?

**And guys, this meal would definitely be an impressive and tasty meal to surprise your lady with...and so easy, anyone can pull it off effortlessly!**

Ingredients:

4 small to medium Tuna fillets

1/4 cup white sesame seeds

1/4 cup black sesame seeds

1 tsp powdered ginger

1 tsp wasabi powder

1 tsp garlic powder

soy sacue

sesame oil

salt and pepper to taste

Brown rice

Your choice of vegetables

Instructions:

Start cooking the rice first, since it will take the longest. Rinse the tuna fillets off under running water and set on a plate. On a small place mix the black and white sesame seeds, ginger, wasabi (add more if you like it hot), garlic powder and a small amount of salt and pepper.

Pour about two teaspoons of sesame oil into a sauce pan over medium heat. Add 2 tuna fillets and turn heat down to medium low.

Cook for about 2-3 minutes on each side, just searing each side. Add about a teaspoon of soy sauce right before pulling them out of the sauce pan.

Make sure that your plate with the sesame seed mixture is close by.

Dip each side of the seared tuna fillets in to the sesame seed mixture, making sure to completely cover each side.

Return tuna fillets to sauce pan with more sesame oil and soy sauce. Cook for another 2-3 minutes. Add salt and pepper to taste. The middle should be pink, but warmed through. Repeat with the other 2 tuna fillets.

Remove fillets from heat and set aside. Place rice, which should be done at this point, int he middle of four plates.

Place tuna fillets on top of the bed of rice. Garnish with whatever vegetable you choose to cook and enjoy!! (You can also make this meal for lunch and serve over mixed greens or salad with an Asian inspired salad dressing, delicious!)

Hope you enjoy!!

XOXO, CutieTwins

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A Cure for My Winter Blues: Fish Tacos

Although I believe the worst of winter is now over, it sure has been a rough one! From snow to ice storms to incredibly low temperatures to more unexpected snow, I have found it hard to get warm all winter. One of the things that I have found to help cure my winter blues and more importantly make me feel warm from the inside, out are tacos.

Warm, spicy, crunchy, hearty, melt in your mouth delicious tacos! I usually only go for Mexican food in the summer when I can sit outside on the patio and drink a Spanish beer with some spicy food. This winter, a friend and I have been meeting at one of our favorite restaurants about once a month, and my favorite thing on their menu just happens to be their gourmet tacos. Once I realized that I could enjoys tacos just as much during winter (and inside) as I do in the summer, of course I had to try out some homemade tacos. I have tried a variety of different tacos, but will start with my personal favorite, fish tacos.

Tacos are one of the easiest and fastest meals to make, even without using the taco kits that you find in the grocery store isles. Making them with your own spin is simply much more enjoyable, cooking experience and all. The outcome of course is above and beyond what you get with those kits, and literally just as easy and fast.

What you will need:

2 large tillapia fillets (fresh or frozen work)

*I use tillapia, but any white fish you have on hand or prefer will do.

One half packet of fish taco seasoning (Casa Mexicana Authentic Seasoning Mix @ Marsh)

Olive Oil (about 2-3 tablespoons)

Water

1/4 Red Pepper
1/4 Green Pepper
Salt and Pepper to taste
Lettuce
Cheese

*I use a Mexican blend of cheeses

Cholula Hot Sauce

Salsa

*I prefer the salsa made by Whole Foods

1 box of Spanish or Mexican rice

Preparation:

Start cooking the rice before you start anything else, as it takes the longest to cook and you do not want to be waiting on it to finish after the fish is done cooking and still hot. It should be cooking the entire time you are preparing everything else. Make sure to stir occasionally in between these next steps.

First, let the fish thaw, if they were previously frozen, under warm water. While waiting on the fish, chop 1/4 of your red and green peppers into strips of whatever length you prefer. If you have time, chop up salad and place in a bowl to use as a garnish on tacos.

Next, cut fish into thin strips, making sure that they are all about the same length. Cut the long strips in half. Place half of the fish taco powder mixture, two tablespoons olive oil and about 3 tablespoons of water in a plastic, zip-lock bag and mix together. Then put fish into the mixture and coat all pieces and then place in the refrigerator for 5 minutes. Place some cheese in a serving bowl to be a garnish as well. Then place a pan on the stove and let get warm over medium heat.

After 5 minutes, take the fish out of the fridge. Pour the entire contents of the zip-lock bag into the frying pan. Cook the fish for about 3 minutes, flipping the pieces once or twice. Salt and pepper to taste if desired. Then add 2 tablespoons of salsa and the peppers and let the fish finish cooking. You can add a dash of Cholula sauce here if you like extra spice. Peppers should become a little softer and heated through. Set temperature to low or on warm and let stand.

Heat up tortillas, either in the microwave for about 30-40 seconds or you can use a quesidilla maker to warm each tortilla separately, which will make them a little crispy, even though this takes a little longer, I think that it is worth it.

Last, build your taco, however you like them. I usually put a little Mexican rice down first and then the fish mixture on top and garnish with more salsa, lettuce, cheese and of course my favorite hot sauce, Cholula!

Happy eating!! I can guarantee you will be full and warm for the remainder of the night!

Feel free to serve with your favorite white wine, I served a crisp Pino Grigio which complemented the spiciness of the dish!

Enjoy!!!

XOXO,

CutieCooks

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Get Warm this Winter: Chicken, Rice and Veggie Soup

I am one of those chronically cold people. (I’ve been known to wear Ugg boots when I’m boating in the middle of July.) So when there is snow on the ground, I can never seem to warm up. From morning until night, I’m usually freezing. A good, hearty soup is one of the few things I can always count on to make me warm.

I recently made this chicken, rice and veggie soup. It’s delicious, filling and HEALTHY! At less than 200 calories per serving, you’re sure to stick to your new year’s resolution, feel satisfied and get cozy with this recipe.

Ingredients:
3 medium carrots
2 stalks celery
1 medium onion
Several leaves of kale
¾ cup brown jasmine rice
1 medium chicken breast
1 lemon
2 bay leaves
4 cups chicken broth
1 cup water

In a large pot, bring a ½ cup of chicken broth to a boil. Chop carrots, onion and celery. Reduce broth to a simmer and add carrots, onion and celery. Cook until onion becomes transparent (about 8 minutes). Stir occasionally.

In pot, add the remainder of your chicken broth, water, rice and bay leaves. Cut chicken breast into cubes, and add chicken to the broth. Squeeze the juice from one lemon (about ¼ cup), and add to broth. Bring broth to a boil, and then reduce to a simmer. Stir occasionally. Allow soup to simmer until chicken and rice are cooked (35 to 40 minutes). When chicken and rice are completely cooked, turn off the stove.

Thinly slice several leaves of kale. Remove bay leaves, and add kale. Allow soup to sit covered until kale is slightly wilted (three to five minutes). Add pepper to taste.

This soup is great paired with whole-wheat, grilled cheese sandwiches. The recipe makes five hearty servings and makes great leftovers! Enjoy!!

XOXO,
The CutieTwins
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