Monday, December 31, 2012

Creole Carbonara


Smokey Good Time!


I love Italian Carbonara, I decided to take my recipe for Italian Carbonara and "Creolize" it! Traditional Carbonara would include egg, Creole Carbonara replaces the egg, which gives this dish a great richness, with sharp cheddar cheese.


Yes, that would require the addition of andouille sausage.


Please don't forget the bacon, cooked until it's really crispy. 


Once the cream sauce has been cooked we add back the bacon and andouille sausage and mix well.
 
 

This dish should be served immediately it taste best piping hot!


Don't forget to sprinkle extra parmesean cheese and green onions on top before serving.  




  

 
 Yes, once again it's time to EAT!



Creole Carbonara

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 lb spaghetti
1 lb andouille sausage, sliced
8 slices thick cut bacon, diced
1/2 white onion, diced
4 cloves garlic, diced
1/2 c. half and half
1/2 c. whole milk
1/2 c. parmesean cheese, grated
1/2 c. cheddar cheese, grated
3/4 c. pasta cooking liquid
1 tbsp. flour
1 tbsp. extra virgin olive oil
2 tbsp. butter
green onions to garnish
spice blend (recipe below)

Directions:

In a large stock on high heat pot bring pasta water to boil, cover pot with lid to bring to boil quickly. Salt boiling pasta water with about 1 teaspoon of salt. Add pasta, stir and cook pasta for about 9 minutes or until al dente.

Chop onion and garlic and set aside. Dice bacon into 1 inch slices and set aside. Slice andouille on the diagonal about 1 inch slices and set aside. In a large skillet heat 1 tablespoon of extra virgin olive oil on medium heat, add bacon and andouille, cook until crisp about 15 minutes.

Remove bacon and andouille and drain on paper napkin. Pour all but 2 tablespoons of bacon grease from pan. Add two tablespoons of butter and saute onion over medium heat for about 4 minutes, add garlic and saute 1 minute.Add 1 teaspoon of spice mixture to the vegetables.

Add 1 tablespoon of flour to mixture and whisk well creating a light roux. Whisk in half and half and milk and add cheeses, whisk well. Reduce heat to low and add an additional teaspoon of spice mixture to cheese sauce.

Remove pasta and drain reserving 1 cup of pasta cooking water. Rinse pasta in hot water and drain.

To the cream sauce add 3/4 c. of pasta cooking water and whisk well. Add andouille and bacon to cream sauce and mix well. Add pasta to cream sauce and toss well.

Cook over medium heat for about 1 minute. Taste pasta and add 1 more teaspoon of spice blend if desired. Garnish with green onions and extra parmesan cheese and serve immediately.

Spice Blend:

1 tbsp. onion powder
1 tbsp. creole seasoning
2 tsp. italian seasoning
1 tsp. paprika
1 tsp. black pepper
pinch of cayenne
pinch of crushed red pepper

Mix well and store in airtight container.


Sunday, December 30, 2012

Louisiana Crunch Cake w/ Butter Pecan Glaze


Crunch-ilicious!

When I was a kid my favorite cake was Entenmann's Louisiana Crunch Cake. I am not sure if they use pecans in their cake or not, but all cake taste better with pecans, so I am adding them.


This is one great tasting cake. It brings back so many memories of childhood. Eating this cake with a big glass of ice cold milk is the best way to spend a lazy Sunday.


The key to making this cake is using all room temperature ingredients. And you must use real butter and real vanilla. If you have imitation vanilla please throw it out, quickly. 


The butter pecan glaze gives this cake a nice crunch and adds a true touch of  Louisiana with the addition of pecans.


I always serve this cake with a side of extra glaze because yes, it's that good. You can also microwave the glaze and pour it over vanilla ice cream.

Louisiana Crunch Cake

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients:

Batter:

3 sticks butter, unsalted, room temperature
1 c. white sugar
1 c. brown sugar
3 eggs
2 1/2 tsp. vanilla
3 c. cake flour, sifted
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk, room temperature
1/2 c. whole milk, room temperature

Glaze:

3 1/2 c. confectioners sugar
4 tbsp. butter
1/2 c. flaked coconut
1 c. chopped pecans
1 c. milk 

Beat butter until creamy about 4 minutes, add confectioners sugar, mix well. Add milk, blend. Fold in coconut and pecans.


Directions:

Preheat oven to 325 degrees.

In a mixing bowl, cream butter, until light and fluffy about 4 minutes on low speed, add sugar to butter mixture and beat for about 4 more minutes, add eggs, beating 30 seconds after each egg.

Add vanilla to egg mixtures. Sift, cake flour, salt, baking soda and baking powder in separate bowl and set aside. Mix whole milk and buttermilk in a cup and set aside. Add dry ingredients to batter alternating with milk mixture, end with dry ingredients.

Beat well after each addition, making sure to scape bottom and sides of bowl. Pour mixture into a prepared greased and floured bundt pan.

Bake cake at 325 degrees for 1 hour.

Remove cake from oven allow to cool five minutes in pan, remove from pan and allow to cool 5 more minutes on a cooling rack. Glaze the cake lightly and allow to cool five more minutes. Glaze the cake again and allow the final glaze to set up.  Cut, eat, and enjoy!

Note: by glazing a hot cake it will allow the glaze to thin out use a small spatula to spread the glaze around the cake.  I serve this cake with extra glaze on the side.


Saturday, December 29, 2012

Smokey Creole Gumbo with Hot Sauce


Big Bowl Eating!

Background on my gumbo making, I have been making gumbo since I was about 17 years old. Let's just say it's been a couple of decades, and no I want tell you my age. I will just say I am way, way, way over 20 years old.

I have been making gumbo roux since I was about 10 years old. Yes, I knew the job was dangerous when I took it. But someone had to stir, stir, stir the roux for about an hour and then stir some more. 

In my house growing up, who ever was closest to the pot must stir the roux, and I was always the closest to the pots, there you go. Do I suggest you allow your 10 year old to make roux, probably not, it's hot, it pops and it burns, I have the scars to prove it.

But every gumbo, grease scar (yes, there is a name for it) I have,  happened when I was an adult, lol. I have to say, most children are a lot more cautious and careful in the kitchen than adults. 

I still give baby girl the side eye, when she hands me a knife making sure the knife is pointed away from me and her. I am like, why do you hold the knife that way, she said "mom, because it's the safe way, you should never point a knife at yourself or anyone else."  My baby girl is 14 as of yesterday and it's time for her to stir that roux. 

Watch out, it's hot!
  

It's Gumbo Time, get out your big bowls people. Yes, the red stuff is hot sauce and lots of it.

Yes, Gumbo is suppose to be eaten in the biggest bowl you can find, at least that's how we do it at my house.



Start with loads of fresh vegetables, bell peppers, garlic, onions, celery, and parsley. Don't forget the shrimp, chicken and smoked sausage.

Yes, southerners that is Louisiana smoked sausage.


Dice up all your vegetables and set aside.


Everything gets dumped in the stock pot, except shrimp if your using them, that is the last thing added because we want plump juicy shrimp which means don't over cook them.

The shrimp is added the last twenty minutes of cooking time. After the roux has been added and cooked.


This is my roux almost ready but not quite. Were going for a couple of shades darker, but not burnt. If you burn the roux you must start over, please do not ever add burnt roux to a gumbo, that's like adding imitation crab, you will ruin it.


Final outcome, just pure-d-creole-goodness! Yes say it at one time, the way we do back home. Eat up.

Smokey Creole Gumbo with Hot Sauce

Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 10-15


Ingredients:

3 lbs large shrimp, peeled, deveined
3 lbs chicken breast, chopped 2" chunks
3 lbs smoked sausage
1 pack of smoked turkey, wings, or legs
1 pack dried shrimp
2 bunch green onions, chopped
2 bunch parsley, washed, chopped stems removed
1 white onion, chopped
1 bell pepper, chopped
1 head of garlic, chopped
1 head of celery, chopped
2-49 oz. cans of chicken broth
2-49 oz. cans of water
2 tbsp. creole seasoning
2 tbsp. garlic powder
2 tbsp. onion powder
1/2 tbsp. crushed red pepper
1 tbsp. black pepper
2 c. roux (recipe below)
Hot sauce
pot of hot rice

For the Roux:

3 c. cooking oil, canola or vegetable
3 1/2 c. flour


Directions:

To prepare the roux. Heat oil on medium in a large pot because the oil will splatter to protect yourself. When oil is heated about 5-8 minutes, add flour, whisking very well.

Lower heat to medium-low and whisk until the roux is the color of milk chocolate, right before it reaches dark chocolate. This will take about an hour. Lower heat if roux brown too quickly.

You can not rush roux, low and slow is the key to a great roux. If you burn it start over. It's not worth ruining the whole gumbo. This will make enough roux for two gumbos.

Allow extra roux to cool then place in a freezer bag and freeze it. 

To prepare the gumbo, in a large stock pot, add broth and water. Add all chopped vegetables, add sausage that have been sliced on a diagonal about 1/2 inch slices. Add dry shrimp, smoked turkey and half the seasonings. If you think your sausage might be extremely greasy, slice them and boil them in a separate pot for about 20 minutes to release the oil from them. Then add them to the stock pot. Allow this mixture to cook for about 1 hour on medium heat.

Start preparing your roux while the vegetable mixture cooks.Directions below on how to prepare your roux. After 1 hour, remove smoked turkey from pot, peel off turkey skin and discard, shred turkey meat and add back to the pot. Add the remaining seasonings, add the chicken breast chunks and cooks for 30 minutes. Lower heat to medium-low and add 2 cups of the roux mixture and cook for 30 minutes more. Be very careful when adding the roux, it will splatter and burn you.

I put a big spoon in the pot and allow the roux to fall on the spoon first so it slowly hits the hot stock. After adding the roux, put a lid on the pot with a slight vent and this will allow any grease that accumulates to rise to the top of the pot so you can skim it off.

You will not get all the grease off, its OK. Finally, dump the shrimp in that has been peeled and deveined. Let gumbo cook 30 minutes more while you prepare your hot rice and get ready to eat.

Serve with lots and lots of hot sauce.

To properly store gumbo, do not put a lid on the pot, please do not put a lid on the pot after the gumbo is cooked you will spoil it. Transfer gumbo to a large bowl, refrigerate, I repeat do not put a lid on the bowl. Leave the gumbo uncovered overnight to cool down completely.

This is the way I always cool down my gumbo. It will be warm in the refrigerator that is why I transfer it too another bowl, you can also put a cold, damp towel under the bowl so the heat from the gumbo want damage your refrigerator shelf.

If you cover warm gumbo with a lid you will spoil it, yes I know I am repeating myself but you must know this. After the gumbo has cooled overnight, it can be frozen in freezer bags or just eat some more. Only re-heat up what you plan on eating in one sitting.








Thursday, December 27, 2012

King Hawaiian Pasta Salad


Aloha!

I first had this salad at a little Asian restaurant in Los Angeles. They would serve this salad with teriyaki chicken, white rice, and  a side of congee

Yes, that was a lot of food, and probably way too much rice and pasta in one sitting, but the food was so good. I have been making this for about 10 years, I usually fill this salad full of veggies and use light mayonnaise which makes it a little bit healthier.  
 

I loved this salad so much I would always forget to eat my teriyaki chicken. Eventually, I would tell them hold the rice, give me double Hawaiian salad and make the teriyaki chicken extra crispy.


It was ice cold and rainy today, for some reason I jumped up and said, baby girl let's make pasta salad. She said "mom, it's too cold for pasta salad."

I was like whatever, put the pasta pot on, and grab the bacon.  And while your at it, grab that Genoa salami also.


I used 1/2 of three different bell peppers because one, that is what I had in the frig, and two, I like the color, you could just use green bell peppers but why would I do something that predictable.


Don't forget, you must grate the onion, and do this in the bowl your making the salad because the onion juice is key. I used half red and half white onion.


The dressing consisted of mayonnaise, I used Kraft light, again it's what I keep in the refrigerator at all times, extra virgin olive oil and apple cider vinegar. Sometimes I use rice wine vinegar depending on how I am feeling.


Mix everything together in a big bowl and if you can wait, allow the salad to chill overnight for the flavors to blend together.


Baby girl and I, obviously could not wait 24 hours to eat, time to dig in.

King Hawaiian Pasta Salad
adapted from Hawaii Magazine

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes plus chill time
Servings: 6-8

Ingredients:

1 lb pasta, penne, macaroni, or rotini
1/2 lb genoa salami, sliced into strips (optional)
8 slices cooked, crumbled bacon (optional)
1 1/2 bell pepper, diced
1/2 white onion, grated
1/2 red onion, grated
3 stalks green onions. sliced
3 cloves garlic, minced or grated
2 c. mayonnaise
1/4 c. milk
1 tbsp. apple cider vinegar
1 tbsp. extra virgin olive oil
2 tsp. seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper

1/2 tsp. hot sauce
1 c. grated sharp Cheddar cheese
1 tsp. salt for pasta water
campari tomatoes, seeded for garnish

Directions:

Bring a large pasta pot of water to boil. Cover with lid to bring up to boil quickly. Remove lid, add salt, stir, add pasta, stir and cook for 14 minutes stirring occasionally. Do not put lid on pot while pasta cooks.

Heat oven to 400 degrees and cook bacon until crisp about 15 minutes. Remove from pan, drain on paper napkins, chop and set aside.

Rinse vegetables and in a large salad bowl grate white and red onion directly into bowl, you want to capture the onion juice for the salad. Dice green onions, and bell pepper. Add crushed garlic and place in bowl.

Mix spice mixture in a small bowl and set aside.

In another small bowl mix mayonnaise, milk, apple cider vinegar and olive oil. Add 2 teaspoons of spice mixture and 1/2 teaspoon of hot sauce to dressing and mix well, refrigerate until ready to use.

Drain pasta, rinse in cold water and allow pasta to sit for 30 minutes to dry out.

Assemble:

In the large salad bowl with vegetable mixture, add pasta, dressing, cheese, salami, bacon and remaining spice blend, stir well and refrigerate until ready to serve preferably overnight. Stir well before serving.

Garnish with fresh diced tomatoes.

For a vegetarian option, you can omit the bacon, genoa and cheese. 

Note: I know the pasta is being over cooked, it's the Hawaiian way for this dish. The pasta is suppose to allegedly swell up. Sorry Italy but this is the way it's done in Hawaii. I would never do this to pasta any other time but for this dish it works.






Wednesday, December 26, 2012

Soft Buttery Pink Salted Pretzel Twist


Butter Time!



Oh, yes, these are so buttery. I wanted a soft pretzel and I wanted one that was buttery. I must say, I think I accomplished my mission.


These pretzels are so good, I will never buy another pretzel again. You must make these at least once to experience what I am talking about. 


You must use the King of All Flour. It is important to use a high quality unbleached Bread Flour to have superior results.


This recipe is so simple, all ingredients are added to my food processor with a dough attachment. I used Himalayan Pink salt inside the dough mixture and sprinkled on top. 


After the bread was kneaded and allowed to rest for 30 minutes, it was formed into a log and cut into four equal pieces.


Each of the pieces were cut into half.


I pinched the end of the long ropes I formed with my hand and I twisted the ropes like you would twist a doughnut.


After the dough soaked and was basted with the baking soda bath for 2 minutes, I placed the dough on my greased pan and sprinkled coarse Pink Himalayan Salt over them.

Allow the dough to rest for 10 more minutes before baking.



After the pretzels baked for 9-10 minutes, remove from the oven and bring on the butter.


I basted these babies, not once, but three times with butter. 


Look at them, just a work of art. They are fresh, soft, buttery with a pinch of saltiness. 


 Enough of the pictures, it's time to eat! Yes, that is butter on the board, not steam. Enjoy


Soft Buttery Pink Salted Pretzel Twist
adapted from King Arthur Flour


Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
Servings: 4

Ingredients:

2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
butter
salt to top (optional)

For the soaking bath:

2 tablespoon baking soda
1 cup boiling water.

Directions:

Pre heat oven to 475 degrees.

In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.

Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.

Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into four pieces and then cut the pieces in half.

You should have 8 pieces of dough. Allow dough to rest 5 minutes. Roll it each piece of dough into a long thin log about 10-12 inches.

Take two of the thin logs and pinch the end of one side of the log then twist the two pieces together, pinching the other end when you reach it.

Add all 4 logs to the soaking bath and baste the logs for two minutes with soaking liquid.

Remove logs from soaking liquid and place on a greased baking sheet and allow to rest for 10 minutes.

Bake pretzel twist at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.






Tuesday, December 25, 2012

Quick Maple Bacon German Chocolate Doughnuts


Just Delicious!


This is another one of my quick doughnut recipes when I want something sweet to eat in a hurry. I decided to take these doughnuts to another level by using bacon, pecans and maple syrup. 


After mixing the batter add it to a freezer bag and create a mock pastry bag. Cut the tip of the bag off and pipe dough in a circle into doughnut mold.

Use the back of a teaspoon to flatten dough out after piping. Tap pan on counter to release air bubbles.


After doughnuts are finished baking allow to cool five minutes in pan, move to a cooling rack and dip in glaze, then sprinkle chopped bacon and pecans on top. Allow to dry about 5 minutes.

 These doughnuts are not only visual pleasing they taste awesome.


Come on and bite me, you know you want to.



Quick Maple Bacon German Chocolate Doughnuts

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 doughnuts


Ingredients:

1 box German chocolate cake mix
1 box jello chocolate instant pudding mix
4 eggs
1/3 c. vegetable oil
1/2 stick melted butter
1 c. water
1/2 tsp. vanilla
Glaze (recipe below)

Directions:

In a large mixer, mix cake mix, jello, eggs, vegetable oil, melted butter, water and vanilla. Beat on medium speed about 2 minutes. Scape bottom of mixer and sides and mix 30 seconds more.

Add batter to freezer bag and pipe into doughnut mold. Bake at 325 degrees for 15-20 minutes.

Let doughnuts cool in pan for 5 minutes then remove and transfer to a cooling rack. Dip in glaze, sprinkle pecans and crumbled bacon on top.
 
Glaze:

2 c. confectioners sugar
2/3c. half and half
4 tbsp. bacon grease
3 tbsp. maple syrup
½ tsp. vanilla
8 slices of bacon, cooked crumbled
1 c. diced pecans

In a large bowl add confectioners sugar, half and half, bacon grease, maple syrup and vanilla. Mix well. In a separate bowl mix bacon and pecans and set aside.

Monday, December 24, 2012

Mexican Christmas Chicken Burrito


Filled With Joy!


My Mexican Christmas Chicken Burrito is a true joy to eat. It is filled with citrus marinated grilled chicken, spicy lime rice, refried pinto beans and cheese. I top my wet burrito with red chili sauce and roasted green chili verde salsa for a true burrito feast.


Start by reconstituting dry, seeded ancho and guajillo chiles.


Marinate thin chicken cutlets in spices with lemon and lime zest and juice.


After chiles have been reconstituted, they are blended with onion, garlic, jalapeno and cooked over medium heat with a can of chicken broth.


The green chili consist of roasted tomatillos, onion, garlic, jalapeno, poblano peppers and cilantro. Then blended until finely chopped. 


Chicken breast is cooked about 4-5 minutes on each side depending upon thickness and allowed to rest 5 minutes before cutting.


Place chicken in the center of a warmed burrito shell.


Top burrito with your favorite toppings, I chose refried beans, Spanish rice and cheese.


Fold in both sides of burrito.


 Fold over bottom of burrito to reach as far up as it will go without smashing the burrito filling.


Finally roll burrito over and you have a neatly rolled burrito and none of the burrito goodness will leak out.


Top burrito half with salsa verde and the other have with red chili sauce for a true Mexican Christmas burrito.


Top with extra cheese, shredded romaine lettuce, guacamole and tomatoes. Enjoy

Mexican Christmas Chicken Burrito

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6

Ingredients:

4 boneless, skinless chicken breast
1 tbsp. chile powder
1 tbsp. Mexican oregano
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
1 lemon, zested, juiced
1 lime, zested, juiced
3 tbsp. extra virgin olive oil
burrito shells
red chile sauce (recipe below)
green salsa verde (recipe below)
refried beans (recipe below)
lime rice (recipe below)

For the Roasted Green Chile Salsa Verde:

3 poblano peppers, roasted and skin removed
1 1/2 lb tomatillos, roasted
1/2  white onion, roasted
3 cloves of garlic, roasted
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1 jalapeno pepper
1/4 tsp. salt
1 tbsp. extra virgin olive oil 

For the Red Chile Sauce:

3 dry ancho chiles. seeded
3 dry guajillo chiles, seeded
1 small can of chicken broth
1/2 c. water
1 can hot tomato sauce
1/2 tsp. sugar
1/4 tsp. salt  
3 cloves garlic
1 poblano, fresh 
1/2 white onion 
1 tsp. extra virgin olive oil 

For the Quick Spanish Rice:

2 c. rice
2 1/2 c. chicken broth
1 small can of tomato sauce
1 lime, zested and juiced

For the Quick "Refried" Beans

1 small can of pinto beans, rinsed and drained
1/2 white onion
2 cloves of garlic
1/2 tsp. black pepper
1/4 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. onion powder

For the Toppings:

chopped lettuce
tomatoes
cheese
guacamole
sour cream
diced tomatoes

Directions:

To prepare the Red Chili Sauce, coat with olive oil and roast poblanos, garlic and onion until poblano is blackened on both sides. Remove from oven and cover with a kitchen towel for about 5 minutes. 

Reconstitute ancho and guajillo chiles by removing stem, pouring out seeds and in a small stock pot cover dry chiles with water, bring to a boil and let sit for about 30 minutes until soft and pliable. 

Add reconstituted chiles, poblano, onion, and garlic to a blender, blend well. Take vegetable paste and add to a small stock pot. Pour in chicken broth, sugar, water and salt and whisk well. 

Cook for about 5 minutes. Strain the mixture through a fine sieve, discarding pulp. Add hot tomato sauce and bring to a simmer. Cook for about 5 minutes more. 

To prepare Green Chili Sauce, remove husk from tomatillos and rinse well. Rinse poblanos and add tomatillos, poblanos, jalapeno, onion and garlic in a roasting pan and coat with 1 tablespoon of extra virgin olive oil and salt.

Broil vegetables turning during roasting until skin is blackened on both sides. Allow roasted vegetables to sit under a kitchen towel to steam for about 5 minutes.

Remove skin from poblanos and discard stem. Slice poblanos to remove seeds. Do not rinse roasted peppers or they will lose their flavor. Add all ingredients to blender, blend well.

To prepare the Spanish Rice bring chicken broth, tomato sauce and lime zest and juice to a boil in a small sauce pan. Add rice, stir, cover and cook approximately 15-17 minutes.

Remove from heat and allow rice to steam for about 5 more minutes, fluff with fork.

To prepare the beans, place all items in a blender and blend until creamy. Add to pot and heat until cooked about 5 minutes.

To prepare the burrito, slice boneless skinless chicken breast into cutlets. Place cutlets in a large bowl, add all spices, lemon and lime zest and juice.  Add 1 tablespoon of extra virgin olive oil and mix well. Marinate in the refrigerator for about 30 minutes.

In a hot grill pan add olive oil and grill chicken for about 4-5 minutes on each side until no longer pink. Allow chicken to rest for 5 minutes before slicing.

Add sliced chicken into the middle of a warm burrito shell, top with beans, rice, cheese and roll burrito up using my burrito tutorial. Top  half  of burrito with red sauce the other half with green sauce then garnish with more cheese, shredded lettuce, guacamole and diced tomatoes. Enjoy



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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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