Chipotle lime chicken fajita skewers

Ingredients

• 4 chicken breasts (app 2 lbs)
• 5 limes (juiced)
• 1/2 tbsp sea salt
• 1/2 tbsp cumin
• 1 tbsp ground chipotle pepper
• 1/4 cup cilantro (chopped)
• 1 garlic clove (minced)
• 2 red bell peppers
• 2 green bell peppers
• 1 red onion

Instructions

1. Start by juicing four of the limes into a small mixing bowl.
2. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
3. Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container.
4. Pour the marinade over the chicken.
5. Close and shake well until all of the chicken is covered.
6. Place in the refrigerator for 30 minutes to marinate.
7. While the chicken is marinating chop the bell peppers and onions.
8. After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
9. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
10. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve.

Beef queso dip

Ingredients

• 1 tablespoon olive oil
• 8 ounces ground beef
• 1 teaspoon Emeril's Essence Creole Seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces velveet, cubed
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup canned diced tomatoes
• 1/4 cup canned chopped green chiles
• 1/4 cup salsa verde
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat olive oil in a saucepan over medium high heat. Add ground beef, Emeril's Essence, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate.
2. Add velveet to the saucepan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined. Stir in ground beef and cilantro until heated through, about 1-2 minutes.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

CARNE ASADA CHIPOTLE PULL APART BREAD

INGREDIENTS

• 300g Or 10oz thin sizzle steak fillets
• 1 teaspoon ground Cumin
• 1 teaspoon Chipotle Chilli Powder
• Salt to season
• Olive oil or cooking oil spray
• ½ cup Chipotle Salsa
• 1 tablespoon adobo sauce
• 1 loaf Sourdough Bread
• ½ red onion, thinly sliced and divided
• 200g Or 7oz grated Mexican Cheese blend
• 2 ripe tomates, finely diced
• Fresh Cilantro Or Coriander
• 1 lime

INSTRUCTIONS

1. Rub seasonings onto steak fillets. Heat a grill pan over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides. Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
2. Place the loaf of bread on a lightly greased baking tray, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
3. Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
4. Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
5. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
6. Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.

SPICY SHRIMP WITH CILANTRO AND LIME

INGREDIENTS

• 3/4 tsp. sea salt
• One tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• Two lb. large shrimp, peeled and deveined
• Garnish with chopped cilantro and lime wedges

Directions

1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

For grilling

1. Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. 
2. Thread shrimp on skewers and place on grill for 1 to 2 minutes then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying

1. In a large skillet, melt about a tablespoon of light butter over medium-high heat. 
2. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS

INGREDIENTS

• 1 -13.5 ounce can black beans, drained and rinsed
• ½ cup water
• One tablespoon lime juice
• ½ teaspoons salt, divided
• Cilantro
• 8 eggs
• 8 flour or corn tortillas
• 3 ounces Mexican chorizo
• One garlic clove, grated
• ½ teaspoon cumin, divided
• 2 avocados
• One cup greek yogurt or sour cream
• ½ cup salsa or hot sauce

DIRECTIONS

1. Heat a large non-stick skillet to medium high heat. Add chorizo. Sauté for two minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to mash beans. You still want there to be some texture, so don’t smash all of the beans, only ¾ of them.
2. Add in some water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
4. Poach eggs.
5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.

Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.


Red Pepper and Baked Egg Galettes

Ingredients

• 2 large or 4 small red bell peppers, cut into 1/2 inch strips
• 2 small onions, halved and cut into 1/2 inch wedges
• fresh sprigs of thyme, leaves removed
• 1 tsp cumin
• 1 tsp coriander
• 6 Tbsp olive oil
• handful fresh parsley, chopped
• handful cilantro, chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten, for brushing the pastry
• 12 tsp sour cream
• 4 large fresh eggs
• salt and fresh cracked pepper

INSTRUCTIONS

1. Set oven to 400F
2. Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
4. Sprinkle the veggies with half the fresh herbs and set aside.
5. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
6. Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
8. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
9. Bake for about 10 minutes until rising and starting to brown.
10. Remove and carefully crack in egg into the center of each galette.
11. Put back into the oven for about 10 minutes until the egg is set.
12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Ingredients

Moroccan Chicken

• 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
• 2 cloves garlic
• 1 inch piece fresh ginger, peeled + roughly chopped
• 2 dried chile de arbol, seeds removed
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 small to medium lemons, grated + juiced
• 1 jar marinated artichoke quarters
• 1 bunch asparagus, cut into fourths

Lemon Herb vinaigrette

• 1 lemon, juiced + zest
• 1/2 cup olive oil
• 1 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon honey
• 1/2 a lime, juiced

Minted Goat Cheese Yogurt

• 1/2 cup plain greek yogurt
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced
• salt and pepper, to taste
• 2-3 ounces goat cheese, crumbled

Instructions

Place the chicken in a gallon size ziplock bag or medium size bowl.To the bowl of a food processor add the garlic, ginger, dried chile de arbol, cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. You do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

CLEAN EATING QUINOA FALAFEL WITH TAHINI SAUCE

INGREDIENTS

Falafel

• Two cups quinoa, dry
• Two x 14 oz cans chickpeas, drained & rinsed
• 1 medium onion, cut into big chunks
• 8 garlic cloves, large
• two cups parsley, packed
• 3 1/2 tsp salt
• 4 tsp cumin
• two tsp coriander, ground
• 4 tbsp sesame oil
• Two tbsp cornstarch
• 1/2 cup water
• Cooking spray

Tahini Sauce

• One cup water
• One cup tahini
• One garlic clove, large
• 1/4 tsp salt
• Some Falafel mixture

DIRECTIONS

1. Cook quinoa as per package instructions and set aside. Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
2. In the meanwhile, in a food processor add remaining Falafel ingredients and blend until semi- smooth with some smaller chickpea chunks left. Transfer to a large bowl along with quinoa and mix with spatula until well combined. Reserve some mixture for the sauce. Using small scoop roll mixture into golf size balls and place on a baking sheet. Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
3. While falafel is baking make the sauce by processing Tahini Sauce ingredients in a food processor until smooth. I baked falafel in 2 batches, so while 1st one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick. Honestly, I didn’t measure. Serve falafel hot with salad or pita and sauce. Great for making sandwiches.

Blackened Salmon

Ingredients

• 1 lb. salmon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 cayenne pepper
• 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Directions

1. In a small dish, combine all the spices.  Generously coat both sides of the salmon with the spices and gently rub into the flesh.
2. Preheat the oven to 350F
3. Heat the olive oil in a medium-sized pan over medium-high heat.  Once the pan is hot, place the salmon in the pan.  Cook for 2-3 minutes, or until the spices are blackened, then flip and cook for another 2-3 minutes to blacken the other side.
4. Line a baking sheet with parchment paper and move fish from the pan onto the baking sheet.  
5. Bake in the centre of the oven for another 10-15 minutes, or until the salmon is no longer dark pink in the middle and flakes easily with a fork.  Serve with avocado-corn salsa.

SKINNY TACO SALAD

INGREDIENTS

SKINNY TACO SALAD INGREDIENTS

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing

SKINNY CILANTRO LIME DRESSING INGREDIENTS

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

DIRECTIONS

THE SALAD

1. Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

THE DRESSING

1. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.