Salmon with remoulade and zucchini, squash, and asparagus


  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • 1 salmon
  • 4 Medium zucchini (sliced into rings)
  • 4 Medium yellow squash (sliced into rings)
  • 1 bottle Remoulade sauce
  • 1 bunch Asparagus (trimmed)
  • 2 tbsp. Vegetable Oil
  1. Preheat oven to 400°F

  2. Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.

  3. On the second sheet pan add all the sliced zuchinni and squash.

  4. Add the vegetable oil on top of all the veggies and mix.

  5. Add the remoulade sauce on top of the salmon.

  6. Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.

[wpedon id=”1646″]

Dinner, Game Day, Grill, Holiday, Lunch
asparagus, remoulade, salmon, Squash, Zucchini

Birria Tacos

Birria Tacos

Shredded beef tacos with a luxurious sauce and cheese

  • Dutch Oven
  • Sauce Pan
  • Blender
  • 10 ancho chilies (dried, seeded and stemmed)
  • 10 Guajillo Peppers (dried, seeded and stemmed)
  • 8 Chilie de arbol (dried, seeded and stemmed)
  • 8 Roma Tomatoes (cut in half)
  • 2 Large Onion (cut in quarters)
  • 16 Garlic Cloves
  • 8 Cups Beef Broth
  • 2 Tbsp Vegetable Oil
  • 6 lbs. bonless beef chuck roast (cut into 1 inch cubes)
  • ½ cup Apple Cider Vinegar
  • 2 Tbsp. Ground Coriander
  • 2 Tbsp. Ground Cumin
  • 4 tsp. Mexican Oregano
  • 4 Cinnamon Sticks
  • 4 Bay Leaves
  • 4 cups Mozzerella (shredded)
  • 40 Corn Tortillas
  • 8 Limes
  • Salt and Pepper (to taste)
  1. Preheat oven to 300° F

  2. Combine the chilies, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Simmer for 10-15 minutes.

  3. Heat oil in the Dutch Oven over medium-high heat. While pan is heating, season the roast pieces with salt and pepper to taste. Once oil is shimmering, sear the beef in batches, browing on all sides about 7-8 minutes. Once done, transfer to plate.

  4. Take the chilies and tomatoes mixture and put in a blender, blending until completely smooth. Add the sauce to the Dutch oven, scraping up all the dark yummy bits on the bottom of the pan. Add the meat back to the pot, with all the juices. Add in the vinegar, and spices along with the cinnamon and bay leaves. Bring to a simmer and cover, then transfer dutch oven to the oven and cook until beef is very tender about 3 hours.

  5. Remove the beef to a bowl and shred. Set aside.

  6. Take a torilla and dip it into the sauce mixture, coating both sides well. Place the tortilla on the grill over medium heat, top with some mozzerella cheese and some of the beef. Add a little onion and cilantro and wait until it gets a little crispy then fold the taco in half covering the insides. You will cook the tacos about 45 seconds to 1 minute per side. Remove to a platter and squeese with lime juice. Take some of the sauce and add it to a small bowl and use for dipping your tacos.

Dinner, Game Day, Grill, Holiday, Lunch
Beef, Birria, Sauce, Tacos

Beef Barbacoa

Beef Barbacoa

Mexican style shredded beef for tacos/tortas

  • Instant Pot or Slow Cooker
  • Small mixing bowl
  • Blender
  • Cast Iron Skillet (if using oven method)
  • 1 3-5 lb bonless beef chuck roast
  • 4 Tbsp. Vegetable Oil
  • 3 dried Guajillo Peppers (seeded, stemmed)
  • 3 dried ancho chilies (seeded, stemmed)
  • 2 Chipotle chile in adobo sauce
  • 4 Garlic Cloves (minced)
  • 1 tbsp. Apple Cider Vinegar
  • 2 tsp. Mexican Oregano
  • 1 tsp cinnamon
  • 1-2 Tbsp. Light Brown Sugar (packed)
  • Salt and Pepper (to taste)

Oven Directions

  1. In a small bowl add chilis and cover with hot water and allow to soak for 45 minutes to one hour.

  2. Meanwhile, season roast on all sides with salt and pepper to taste. Cut into 2 inch chuncks. Add 2 tbsp oil into hot cast iron pan on stove and sear on all sides. Doing in batches as to not steam the meat but to get it golden brown on all sides using more oil as needed.

  3. In the blender, add all remaing items, blend until completly smooth. Adding a little water if needed to blend.

  4. Pour sauce over chuck roast in the pan, place lid and braise in a 300 degree oven for 3 1/2 hours until meat is tender and shreadable.

    Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Instant Pot Method

  1. Use the sear setting to sear the seasoned roast on all sides adding oil when needed, pour the sauce over the meat, set to beef/stew setting place lid on making sure the release valve is closed position. set timer for 70-75 minutes, let naturally realease for 10 minutes

    . Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Slow cooker Method

  1. Place seasoned roast, and sauce into slow cooker, place lid and set on low for 8-10 hours or on high for 4-6 hours.

    Serve on corn tortillas with onion, cilantro and salsa. You can also make this into a mexican style sandwhichcalled a torta.

bread food wood dip

Dinner, Game Day, Holiday, Lunch
Barbacoa, Tacos, Torta

Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa

  • Instant Pot or Slow Cooker
  • Blender
  • Medium Mixing bowl

Habenero Salsa

  • 1 Red Onion (finely diced)
  • 3 Habanero chilies (seeded and sliced)
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper (to taste)

Pork Marinade

  • 3 oz Achiote Paste
  • 1 Large Onion (chopped)
  • 2 Tbsp. Lard or Vegetable shortening
  • 2 Garlic Cloves
  • 2 cups Orange Juice
  • ¼ White Vinegar
  • 5 lbs. Boneless Pork Shoulder (Cut into 2 inch pieces)
  • Salt and Pepper (to taste)

Habenero Salsa

  1. Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  1. Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.

  2. Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  1. Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  1. Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.

  2. Serve with warm tortillas and the Habenero salsa

Dinner, Game Day, Holiday, Lunch
Cochinita Pibil, Mexican, Pulled Pork

Steak Fajitas

Steak Fajitas

Steak Fajitas

  • Flat top griddle
  • Large Mixing bowl
  • 1 Red Bell Pepper (sliced)
  • 1 Yellow Bell Pepper (sliced)
  • 1 Orange Bell Pepper (sliced)
  • 1 Large Onion (sliced)
  • 4 Ribeye Steaks (sliced)
  • 2 Jalapeños (sliced)
  • 2 Tbsp. St. Elmo Steak House Seasoning
  • 1 package Fajita Seasoning
  • 1 package Flour Fajita size tortillas
  1. Preheat grill on high for 15 minutes until slightly smoking.

  2. Mix the seasonings with the steak and vegetables in a large mixing bowl.

  3. Add Vegetables and cook until a tender, about 10 minutes, stiring freakquently.

  4. Once veggies are tender, remove from grill and set aside.

  5. Add the sliced steak pieces making sure they are all in a single layer. Cook on high for 3 minutes turning accosionallly.

  6. Add vegetables back to the grill with the steak and mix together for a few minutes to warm the vegetables up with the steak.

  7. Once complete, add the flour toritillas and warm through on both sides.

  8. Assembly fajitas and eat warm.

[wpedon id=”1646″]

Dinner, Game Day, Grill, Holiday, Lunch
Fajitas, Peppers, Steak, Tortillas

Stuffed Poblanos

Stuffed Poblanos

Poblanos stuffed with black beans and cheese

  • 9×13 Cake Pan
  • Sauce Pan
  • Blender
  • Large Mixing bowl
  • 4 Poblano Pepper (Halved lengthwise, ribs and seeds removed. Leave the stems in tact.)
  • 1 28 oz can Whole Plum Tomatoes (With juice)
  • 1-2 Jalapeños (Minced, for less heat remove seeds and membraines)
  • 2 Small Yellow onion (Chopped coarse)
  • 3 Garlic Cloves (Peeled, 2 crushed, 1 minced)
  • 2 19 oz cans Black Beans (Drained and rinsed)
  • ½ cup Cornmeal
  • 2 cups Pepper Jack Cheese (Shredded)
  • 1 cup Mozzerella (Shredded)
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • ¾ cups Water
  • Salt and Pepper (To taste)
  1. Pre-heat oven to 425° F

  2. In a blender puree the tomatoes and their juices with the jalapeños, half the onions, and the crushed garlic until smooth. Season with salt to taste. Pour sauce into the 9×13 pan and spread evenly.

  3. In the large mixing bowl, mix together the beans, cornmeal, 1 cup pepper jack cheese, the rest of the onions, minced garlic, cumin as well as the water, season with salt and pepper to taste.

  4. Take each poblano half and stuff with bean mixture, making sure you have enough for all 8 pieces. Place stuffed poblanos in 9×13 pan on top of the sauce. Sprinkle poblanos with the remaning cheeses, making sure to cover completely. Cover pan with Aluminum foil, tightly, but making sure it doesn't touch the cheese top.

  5. Place on middle oven rack for 45-55 minutes until poblanos are tender. Uncover and cook for another 10-15 minutes until cheese browned and sauce thickens. Remove from oven and let cool for 10-15 minutes.

Appetizer, Dinner, Game Day, Holiday, Lunch, Side Dishes
Black Beans, Cheese, Chilies, Peppers, Poblano, Stuffed

Chicken with poblano sauce

Chicken with Poblano Sauce

Chicken breasts with a sauce made of poblanos and heavy cream

  • Blender
  • Large Skillet
  • Sauce Pan
  • 4-6 boneless skinless chicken breasts
  • 1 Poblano Pepper
  • ½ Small Yellow onion (chopped)
  • 3 Garlic Cloves (minced)
  • 2 tbsp Vegetable Oil
  • ⅓ cup Water
  • 1 tbsp. Ancho Chili Powder
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Ground Coriander
  1. Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.

  2. Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.

  3. Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.

  4. Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.

Dinner, Game Day, Holiday, Lunch
American, Mexican
Chicken, Poblano

Bistec a la mexicana

Bistec a la mexicana

Mexican style steak

  • Dutch Oven
  • Molcajete
  • Large Mixing bowl
  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion (chopped)
  • 4 Serrano Chilies (chopped)
  • 4 Large Tomatoes (chopped)
  • 2 lbs. Beef Tips ((Stew meat))
  • Corn Tortillas
  • ½ can Peas
  1. In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.

  2. Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.

  3. Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.

  4. Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 

Dinner, Game Day, Holiday, Lunch
jalapenos, onions, Steak, stew, tomatoes

Paquetes de pescado y camarones a la parrilla

Paquetes de pescado y camarones a la parrilla

Fish and shrimp packets on the grill

  • Grill

Fish and Shrimp

  • 6 Tilapia (fresh or if you can't find fresh, frozen and thawed may be used.)
  • 1 lb. fresh white shrimp (if you can't find fresh, frozen and thawed may be used)
  • 6 hoja santa leaves (fresh, if you can't find fresh, you may use dried)
  • Salt and Pepper (to taste)
  • Vegetable Oil (a little on each piece of fish)

Pico de gallo

  • 4 Roma Tomatoes (diced)
  • 2 Jalapeños (diced)
  • 1 Large Onion (diced)
  • Salt and Pepper (to taste)

Fish and Shrimp

  1. Place a piece of foil on clean work surface.

  2. Add 1 piece of tilapia, salt and pepper to taste. Add a little oil and add 4-5 shrimp to each piece

  3. Add pico de gallo to your liking. I add a lot because it will cook down into almost nothing if you don't use enough and you want there to be not only flavor but some of the ingredients left to eat.

  4. Add 1 santa leaf cut into pieces (if using fresh) on top of the pico de gallo (If using dried, add 2 or 3 small pieces)

  5. Grill 20-40 minutes depending on how hot your grill is (turning once)

Pico de gallo

  1. Dice all ingredients into a small dice. Add salt and pepper to taste. put in large bowl, set aside.

Dinner, Game Day, Grill, Holiday, Lunch
Fish, Grill, Seafood, shrimp, Spring, Summer

FAJITAS DE Arrachera y camarón

Fajitas de arrachera y camarón

Skirt steak and Shrimp Fajitas

  • Large Skillet
  • Zip lock Bag
  • 2 lbs. Arrachera (cut into 1 inch strips)
  • 1 lb Large Shrimp (peeled and deviened)
  • 1 Large Onion (sliced)
  • 2 Jalapeños (sliced)
  • 1 Red Bell Pepper (cut into 1 inch strips)
  • 1 Yellow Bell Pepper (cut into 1-inch strips)
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Ancho Chili Powder
  • 1 tsp. Garlic Powder
  • 2 Tbsp. Butter
  • 1 tsp. Oil
  1. Mix the seasonings together and split in half.

  2. Heat skillet over medium- high heat then add ½ tsp oil. once shimmering add bell peppers, onions and jalapenos. Cook until tender but not mushy. about 5-6 minutes

  3. Take veggies out of pan and set aside on a plate.

  4. Add meat in a ziplock bag and add half of the seasoning and shake together making sure to coat all of the meat on all sides.

  5. Add the other ½ tsp. oil and once hot and shimmering add the meat in batches, browing and cooking through about 2-3 minutes. Take the meat out and set it aside on a plate.

  6. Once all of the meat is finished you should have some fat left in the pan with all the meat juices. Add the shrimp and the other ½ of the seasonings. Cooking the shrimp until translucent and pink, about a minute or 2 each side.

  7. Once shrimp is fully cooked but not over cooked, turn off heat, add meat and its juices and veggies back to the pan with the shrimp and combine together and cook for 2-3 minutes warming the veggies back up on the residual heat from the pan.

    Serve hot with tortillas

Dinner, Lunch
Arrachera, Fajitas, shrimp