Grilled Chicken Tarragon w/ Yoghurt Marinade Recipe

This recipe rocks. Tender chicken thighs marinated in a savory tarragon yoghurt sauce. Great for grilling.

Grilled Chicken Tarragon w/ Yoghurt Marinade Recipe – Fast & Easy Quick How To

Ingredients:
( serves 2 )

• Guajillo Chilli
• 4tbsp fresh tarragon
•  1 1/2 cup Greek Plain Yoghurt
• 6 cloves Garlic
• Salt
• Fresh ground Black Pepper
• 1/2 cup plus 2 tbsp Red Wine Vinegar
• 2lbs boneless skinless Chicken Thighs
• 1/4tsp Crushed Red Pepper
• 1/4tsp cayenne pepper
• 1/4tsp Paprika
• Pickled Red Onions
• 2 pieces of cooked bacon crumbled

Cut guajillo chilli and deseed. Place into heat safe container with water and microwave till it boils. let sit for 5 minutes.. Place chilli and 1/4 cup chilli liquid into food processor. Add  fresh tarragon, 2 chopped garlic cloves, yoghurt, salt, pepper and vinegar into food processor and puree until creamy. Place chicken thighs into a large ziploc baggie, add marinade and rub chicken thoroughly into chicken. Refrigerate for 2 – 4 hours.
Prepare Yoghurt Topping
Chop 4 cloves of fresh garlic and place in food processor or blender. Put 1/2 cup red wine vinegar, 1/2 cup yoghurt, second 1/2 guajillo chilli, 1/4 tsp cayenne, 1/4tsp crushed red pepper, 1/4tsp paprika,  pickled red onions, dash salt, fresh ground black pepper into food processor and puree till creamy.
Heat grill and cook chicken about  8-10mins per side. Cover and let rest for 5 minutes. top w/ yoghurt topping and crumbled bacon.

Shrimp Marinara – How to make authentic Italian marinara sauce

Shrimp Marinara – How to make authentic Italian marinara sauce from scratch
Marinara (mariner’s) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives and spices.
Traditional southern Italian cuisine uses this sauce to add flavor to pasta, rice, seafood and pizza.This sauce is also widely used in Italian-American cuisine, which has diverged significantly from its Old World origins.
Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to “spaghetti mariner’s style” (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for sauce), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pomarola.

Outside of the US, this is referred to as Neapolitan sauce or Napoli sauce, and Marinara sauce refers to a sauce containing seafood.

Origin

At least two folk theories are given as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World fruit) to Europe. The original recipe did not contain seafood, so it was resistant to spoilage due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea. An Australian folk theory accounts that seafood marinara sauce was the first tomato-based pasta sauce popularized in the US, and with the explosion in popularity of Italian cuisine, the name “marinara sauce” became a misnomenclature for Neapolitan sauce or salsa Napolitana. In Australia, where it has been introduced by Italian Australians, marinara sauce always includes seafood (‘marine’), except at the American fast food chain, Subway.
Historically, however, the first Italian cookbook to include tomato sauce, Lo Scalo alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa.

Shrimp Marinara – How to make marinara sauce from scratch – No Pasta

Ingredients:
( serves 2 )

• 2 dozen large Shrimp, peeled & deveined
• 1/2 White Onion
• 2 stalks Celery
• 3 cloves Garlic
• 2 Carrots
• 3tbsp Olive Oil
• 1 large can crushed San Marzano Tomatoes
• 1/2 tsp crushed Red Pepper
• Salt
•  fresh ground Black Pepper
• Fresh Basil

Preheat a large skillet or Dutch oven on medium heat. Dice onion,carrots, celery. Finely chop garlic. Place chopped items into oiled skillet and slowly cook till onions turn translucent. When onions change color add can of crushed red tomatoes and bring to a vigorous simmer. Simmer to reduce sauce to about 1/2 volume. Place shrimp and 5 chopped fresh basil leaves into sauce and cook for 3 minutes. Plate, garnish with fresh basil and serve.

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Authentic Huevos Rancheros - Eggs with Spicy Mexican Sauce

Authentic Huevos Rancheros Recipe – Mexican Eggs with Ranchero Sauce


Huevos rancheros ( "rancher's eggs") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.

Variations

As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chile or enchilada sauce instead of tomato-chile salsa have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common beyond the dish's native range. "Huevos divorciados", divorced eggs, are simply two eggs served in the usual style, but with a different sauce for each, usually a red and a green chile.

 

Here ya go. Great breakfast made EASY. If you have trouble finding guajillo chiles or chipotles in adobo. See the links below .

Guajillo Chiles CLICK ABOVE Buy Now Best Price

Chipotle in Adobo Sauce CLICK HERE Buy Now Best Price

Ingredients 4 single servings :

• 4 Eggs
• 2 large Roma Tomatoes
• 1 large Guajillo Chili
• 2 Chipotle Peppers in Adobo
• Cilantro
• 1 1/2 tsp Fresh Oregano
• 1 cup Chicken Stock or Broth
• 1/4 tsp. Salt
• 1/4 tsp Fresh Ground Black Pepper
• 1/2 Red Onion
• 3 cloves Garlic
• Oilve Oil
• 4 Corn Tortillas
• Queso Fresco

Chop roma tomatoes into large pieces and place into food processor. Seed guajillo chile, cut into thin strips and add to processor, add 2 chipotles plus 1 tbsp adobo sauce  add cilantro, oregano, salt, ground black pepper and chicken stock / broth. Run food processor till liquid and chunky.
Chop red onion and garlic and set aside. heat fry pan on medium heat,  add 3 tbsp olive oil. When oil is hot add corn tortillas one at a time and soften tortillas. Place tortillas on paper towels to remove excess oil.  Using same fry pan add chopped onions and garlic heat slowly till onions become translucent. Add contents of food processor and simmer vigorously for 10 minutes. Taste for proper seasoning, remove from heat and cover. Cook eggs sunny side up or over medium. Place tortilla on plate top with egg, sauce, 1 tbsp crumbled queso fresco and chopped onion. Serves 4

Shrimp Enchiladas w/ Fire Roasted Tomato Sauce

Shrimp Enchiladas w/ Fire Roasted Tomato Sauce

Makes 3 tacos, enough for 1 hungry person.

• 2 small Shallots
• 3 cloves Garlic
• 1/2 medium Red Onion
• 1 Lime
• 1/2 Ancho Chili
• 12oz can Fire Roasted Tomatoes
• 1/2 lb Queso Fresco
• 6 jumbo Shrimp - peeled & deveined
• Dash Salt
• Fresh ground Black Pepper
• Cilantro
• Olive Oil
• 3 Corn Tortillas

Heat a small saucepan on medium heat. Finely chop garlic, shallots and red onion. Reserve some onion for garnish. Cook onion,garlic & shallots in olive oil till translucent. Pour can of fire roasted tomatoes and simmer for 15 minutes. Place jumbo shrimp into simmering sauce and cook shrimp till done, about 3 minutes. Remove shrimps when done and cover to keep hot. Heat up large skillet or griddle and pour some olive oil on it. Place corn tortillas one by one into oil and heat till tortillas are soft and coated with oil. Place tortilla in skillet add crumbled queso fresco and some sauce. Fold over like a taco. fill remaining tortillas. cook till tortillas are browned on both sides. add remaining sauce over tortillas and heat up sauce. Plate, top w/ shrimps, onion, crumbled queso and cilantro.  Enjoy !

CLICK HERE for video Shrimp Enchiladas w/ Fire Roasted Tomato Sauce


The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce. Enchilada is the past participle of Spanish enchilar, "to add chile pepper to", literally to "season (or decorate) with chile."

History

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) The Nahuatl word for enchilda is chīllapītzalli [t͡ʃiːlːapiː't͡salːi] which is formed of the Nahuatl word for "chili", chīlli ['t͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli [t͡ɬapiː't͡salːi]. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Chipotle Salsa - Hot Spicy Mexican Salsa - Fast Cheap and Easy recipe

Chipotle Salsa - Hot Spicy Mexican Salsa - Fast Cheap and Easy recipe

  This super hot and spicy salsa is a snap to make. Fresh tomatoes, onions and spicy, smoky Chipotle peppers give the Chillihead a rush of flavor and this salsa tastes great. You can adjust the heat to your liking by only adding a 1/4 can of Chipotle peppers or up to a full can for chilliheads. The chipotle pepper is a ripened Jalapeno that has been left on the bush till it turns a dark red. the fully ripe peppers are then smoke dried and placed in a vinegar, garlic and onion sauce that gives an awesome super-hot smoky flavor.

Chipotle Salsa - Hot Spicy Mexican Salsa - Fast Cheap and Easy recipe:

• 4 Roma Tomatoes
• 2 Cloves Garlic
• 1/2 red Onion
• 1 Dried Ancho Chili Pepper
• 1 can of Chipotle Chilies in Adobo Sauce
• Salt
• Pepper

Give all fresh items a quick chop and place into a food processor. Puree until chunky. Heat a large skillet on stove top med heat. Carefully pour salsa into skiilet. Be very careful when pouring salsa into a hot skillet as the capsaicin will emit a strong blast that will take away your breath, so be warned. Bring slalsa up to a fast boil then lower heat and let simmer vigorously for 15 minutes. Coll enough to eat and serve. the salsa will keep in the fridge for 2 weeks.

Chipotle Salsa - Hot Spicy Mexican Salsa - Fast Cheap and Easy recipe

 

Chipotle Salsa - Hot Spicy Mexican Salsa - Easy recipe

A chipotle (pron.: /tʃɨˈpoʊtleɪ/ chiPOtlay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoctli meaning "smoked chili pepper" is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex. Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the upper nations of North America, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China. Its heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, New Mexican varieties of the Anaheim pepper, and Tabasco sauce. Source: Wikipedia [caption id="attachment_155" align="aligncenter" width="800"] Chipotle Salsa – Hot Spicy Mexican Salsa[/caption] This super hot and spicy salsa is a snap to make. Fresh tomatoes, onions and spicy, smoky Chipotle peppers give the Chillihead a rush of flavor and this salsa tastes great. You can adjust the heat to your liking by only adding a 1/4 can of Chipotle peppers or up to a full can for chilliheads. The chipotle pepper is a ripened Jalapeno that has been left on the bush till it turns a dark red. The fully ripe peppers are then smoke dried and placed in a vinegar, garlic and onion sauce that gives an awesome super-hot smoky flavor.

Chipotle Salsa – Hot Spicy Mexican Salsa – Fast Cheap and Easy recipe:

For recipe CLICK HERE
Give all fresh items a quick chop and place into a food processor. Puree until chunky. Heat a large skillet on stove top med heat. Carefully pour salsa into skiilet. Be very careful when pouring salsa into a hot skillet as the capsaicin will emit a strong blast that will take away your breath, so be warned. Bring slalsa up to a fast boil then lower heat and let simmer vigorously for 15 minutes. Coll enough to eat and serve. the salsa will keep in the fridge for 2 weeks.

Mexican Huarache ( Flat Tire ) From Scratch Recipe - Fast Easy Delicious

Mexican Huarache From Scratch Recipe - Fast Easy Delicious
For Video Recipe visit 4you2eat.com


Huarache - Mexcican Flat Tire Recipe -   Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally from Purepecha (Tarascan) and the Nahuatl word for huarache is kwarachi. Huaraches are similar to sopes but differ in shape. Huaraches are topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco cheese.This dish is most popular in its hometown, Mexico City. However, Huaraches have branched out to cities with Mexican-American populations like Chicago, New York, or Houston, but have yet to become widely available across the entire United States. Serves 4-5

• 3 cups Corn Masa
• 1 cup AP Flour
• 1/2 tsp salt
• 2 cups Hot Water
• 2 TBSP Extra Virgin Olive Oil
• 1 can 12oz Heated Refried Black Beans
• 1 lb. Cooked Seasoned Mexican Chicken Breast cut into strips
• Shredded Lettuce
• 2 Roma Tomatoes Diced
• 1 cup Mexican Crema w/ Lime Juice
• 1/2 lb. Queso Fresco
• 1 cup Salsa

Preheat a skillet on medium heat. Combine dry ingredients and oil and mix thoroughly. Add hot water a little at a time. Use only enough water till you get correct consistency. Work dough till it is crumbly and sticks together. Cover w/ a towel and let rest for 15 minutes. Form 8" long roll 1 1/2 inches in diameter. Flatten Huarache in a plastic bag to make a 1/4" thick Huarache sized like a flip flop 10" long and 3" wide. Place 2 TBSP Oilive Oil in skillet and place flattened Huarache in skilliet. Do not let pan get too hot. You want to carefully turn Huarache after a minute and turn every minute till Hurache is golden brown. Dress Huraches w/ Black Beans, top w/ Cooked Mexican Chicken Strips, Lettuce, Diced Tomatoes, Mexican Crema and Salsa.
For Video Recipe visit 4you2eat.com