Sunday, August 31, 2014

Tequila-Lime Chicken

This is a easy version of tequila-lime chicken, using a lot fewer ingredients than most I've seen.

4 boneless skinless chicken breasts
1 cup lime juice
1 T chopped or minced garlic
Garlic powder
Paprika / Smoked Paprika
1/2 cup tequila
1 cup tortilla chips
1/2 cup shredded Cheddar jack cheese
1/2 cup Mexi-ranch dressing:
     Sour Cream
     Ranch Dressing
Slice Lime (for garnish)

For MARINADE:  Mix lime juice, tequila and garlic & put into a sealable plastic bag.


 Place chicken breasts inside plastic bag with liquid marinade.
Whenever marinating, I usually poke a few holes in the meat
or poultry, so all that luscious flavor can penetrate to the inside. 

Refrigerate a minimum of 2 hours...up to 6 hours.


Mix 1 T. salsa with 3 T. Ranch Dressing and 1 T. sour cream
I made quick salsa from a few cherry tomatoes, fresh cilantro, onion, lime juice and chopped jalapeno peppers.  You can use prepared salsa from the store, if that's what you have on hand.

Add Ranch Dressing

Add Sour Cream

Add Salsa

Mix Together

Mexi-Ranch Dressing Complete!  Refrigerate until needed.

Mix salt, pepper, garlic, paprika, cumin together -  about 1 tsp. of each.  Set aside.

After marinating chicken for 2 - 6 hours, remove it from the liquid, and rub with seasoning mix.

Lightly oil grill or grill pan.  Cook over medium heat, roughly 10 minutes or until thoroughly cooked -  turning over once.  (Internal temperature should reach 165 degrees).

The safe internal temperature for chicken is 165°F.

To assemble: Scatter tortilla chips on an oven-safe plate or lined baking sheet. Place chicken on top of tortilla chips.

Spoon Mexi-Ranch dressing over chicken.

Cover with the shredded Cheddar jack cheese.

Place chicken under the broiler just until cheese is melted. Be sure to keep an eye on it, so chips won't burn!

Garnish with cilantro, if desired.   Serve with Pico de Gallo or Spanish rice on the side.

Saturday, August 9, 2014

Philly Cheese Steaks

There are only 2 places to get a decent cheese steak one in my area, and neither one is in my city, making it inconvenient to get.  So, one day I had a craving for one and had to try my hand at making it at home! :)


1 loaf Italian or French bread or 2 Hoagie/Sub Sandwich Rolls
1/2 lb slightly frozen rib-eye steak, shaved/sliced very thin
1 onion,  thinly sliced
1 green bell pepper, thinly sliced (optional)
8 oz. mushrooms (optional)
2 teaspoons minced garlic
1/2 lb provolone cheese slices
Fresh Parmesan, for topping (optional)
Extra virgin olive oil (for grilling)
Salt and pepper

What You'll Need

Prep:  Slice Bell Peppers into Strips

Prep:  Slice Onion into Strips

Setting Everything Up...

For AUTHENTIC Cheese Steak, you should use steak - not roast beef. 

Working with slightly frozen meat will really help you to slice it thin!

Prep:  Steak cut into thin strips
I tossed my meat with a little soy sauce, Worcestershire, and salt/pepper for extra flavor. 

Ok, let's do this!

Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom with olive oil.

Add the onions and bell pepper / mushrooms (if desired) and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

In the meantime, butter your bread and place it a low-degree temp oven for about 5 - 7 minutes, until bread is warmed all the way through, but not crunchy.
Butter your bread.

Cover and place bread in a low temp oven to warm it through. 

After veggies have caramelized (gotten soft, slightly brown) - add the garlic, salt and pepper, and cook for about 30 more seconds.  Then, push the mixture off to one side of the griddle.
Push veggies off to the side of griddle or pan prior to adding meat. 

Add the meat to the hot part of the griddle.

Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, approximately  2 minutes.  (Caution:  Don't overcook the steak! Because it's cut very thin, it doesn't take long.)

Use a couple of spatulas/turners to gently chop the meat as it cooks.

Mix the meat and the caramelized onions and bell pepper/mushrooms together.

If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.  Place a couple of slice of provolone cheese on your bread/rolls.

Scoop up a generous portion of the meat & veggies and place on top of the cheese.

To finish off, add Parmesan cheese  - or -  a condiment such as marinara sauce/ketchup/mayonnaise, if desired, and serve immediately.

Enjoy hot!