Spicy cilantro garlic shrimp

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons butter, softened
• 2/3 cup finely chopped cilantro
• Juice of 1 lime
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 Habanero pepper, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound large shrimp, cleaned, peeled, tails

Instructions

1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.

Mexican grilled chicken cobb salad

Ingredients

Seasoned baked tortilla strips

• 2 Old El Paso Flour Tortillas, cut into strips
• 1 tablespoon Old El Paso Taco Seasoning
• 1 Tablespoon olive oil

Salad

• ¼ cup fresh lime juice
• 1/3 cup + 3 tablespoons olive oil
• 2 teaspoons Old El Paso Salsa Seasoning Mix
• 1 jalapeno, seeded + diced
• 1 cup fresh cilantro, chopped
• Salt + pepper, to taste
• 1 pound boneless skinless chicken breast
• 1 packet Old El Paso Taco Seasoning
• 2 heads romaine lettuce, chopped
• 1 cup monterey jack cheese, shredded
• 1 cup cooked black beans, rinsed + drained if using canned
• 1 cup fresh grilled corn kernels
• 1 cup cherry tomatoes, halved
• 3 hard boiled eggs, sliced
• 1 avocado, pitted + sliced

Instructions

Seasoned Baked Tortilla Strips

1. Preheat the oven to 350 degrees F. 
2. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. 
3. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. 
4. Watch closely, they will burn fast. 
5. Remove from the heat and store in a sealed container for up to 1 week.

Salad

1. In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. 
2. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.
3. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil. 
4. Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. 
5. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
6. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate.
7.  Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.

The hurricane cocktail

Ingredients

• 2 oz light rum
• 2 oz dark rum
• 2 oz passion fruit juice
• 1 oz orange juice
• ½ oz fresh lime juice
• 1 Tablespoon simple syrup
• 1 Tablespoon grenadine
• orange slice and cherry

Instructions

1. Shake all of the ingredients in a cocktail shaker with ice
2. Strain into a Hurricane glass filled with ice
3. Garnish with a cherry and an orange slice

Easy cranberry margaritas

Ingredients

• 1 1/2 cups cranberry juice
• 3/4 cup fresh lime juice
• 3/4 cup tequila
• 1/2 cup orange-flavored liqueur, such as Cointreau or triple Sec
• ice cubes

Direction

1. Stir all ingredients together until blended.  
2. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired.

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.

Classic mexican tortilla soup

Ingredients

For soup

• 2 large dried pasilla ancho chiles
• 15-ounce of fire-roasted tomatoes
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 2 cups roughly chopped kale leaves, stems removed
• 1 1/2 lb chicken breast, cut into 1/2" chunks
• juice from half a lime

Garnishing

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• avocados (1-2), pit removed and diced
• fresh cilantro leaves

Instructions

1. Using metal tongs, toast the chiles carefully over an open flame until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and stirring frequently, cook until soft and translucent--roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer the cooked onion and garlic to the blender with the tomatoes and chiles. Puree all of the ingredients together until very smooth.
4. Return the soup pot to high heat. Once pot is very hot, add the pureed tomato chile mixture all at once--it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially--for about 5-6 minutes--once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add the kale and chicken. Stir occasionally until chicken is just cooked through. Finish the soup with lime juice. Then garnish it!!!!

Sardine fritters

Ingredients

• 3 tins of sardines in oil or brine
• 2 eggs
• 2 tbsp fresh dill, finely chopped
• 3 tbsp fresh lime juice
• 2 tbsp sesame seeds
• ½ tsp chilli flakes
• 5 tbsp white breadcrumbs
• a twist of black pepper
• cheap oil for frying

Ingredients

1. Drain and transfer the sardines to a large mixing bowl. Break the fish up with a fork, beat in the eggs and tip in the remaining ingredients.
2. Heat around an inch of flavourless oil – sunflower works well – in a wok or frying pan until hot enough. Fry the fritters in balls of roughly an inch in diameter until golden brown.

Thai steamed fish with lime, garlic, and chilies

Ingredients

• 1.5 lbs skinless fish fillets
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon granules
• Juice of one large, juicy lime
• 3 large garlic cloves, peeled
• 5-6 bird’s eye chilies, more or less depending on your heat tolerance
• a handful of fresh cilantro leaves

Instructions

1. Place the fish fillets in a heatproof dish in a single layer.
2. Chop the garlic and chilies finely. It's important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
3. Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
4. Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
5. Cover the dish with a piece of foil and steam in a steamer until the fish is fully cooked.
6. Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.

Pineapple upside down cocktail

Ingredients

• 2½ cups chilled pineapple juice
• 3 ounces cake-flavored vodka, preferably chilled
• 1 ounce amaretto
• 2 teaspoons fresh lime juice
• 1 ounce grenadine
• cherries and pineapple slices for garnish

Instructions

1. In a small pitcher, combine pineapple juice, vodka, amaretto, and lime juice.
2. Divide mixture between 2 glasses.
3. Slowly pour ½ ounce of grenadine into each glass.
4. Garnish with cherries and pineapple slices.

Spicy Watermelon Margaritas

INGREDIENTS

Watermelon juice

• 1 small seedless watermelon, or half of a larger watermelon

Chili-salt rims

• 1 part kosher salt
• 1 part ancho chili powder or regular chili powder
• Lime wedges

Ingredients per margarita

• 2 ounces fresh watermelon juice
• 1½ ounces tequila, preferably 100% agave silver or blanco tequila
• ¾ ounce fresh lime juice
• ½ ounce fresh orange juice
• ½ teaspoon agave nectar or simple syrup, more to taste
• 1 thinly sliced jalapeño round

INSTRUCTIONS

1. To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp.
2. To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
3. To make margaritas. Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
4. Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass.

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.

Fresh Pineapple Margarita

Ingredients

• 1 fresh pineapple, cored and cut into chunks
• 1 c tequila
• 1 c water
• 1 c orange juice
• 2 limes, juiced
• ice cubes

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Pour into a pitcher.
3. Serve in glasses rimmed with salt and filled with ice cubes.

Passion Fruit Mojito

INGREDIENTS

• 2 tbsp. freshly squeezed lime juice
• 7-8 mint leaves
• 1 tbsp. simple syrup
• 4-5 tbsp. white rum
• ¼ cup passion fruit juice/pulp
• Crushed ice
• Sparkling water

DIRECTIONS

1. In a serving glass, combine the lime juice, mint leaves, simple syrup and rum. Muddle together well. Add in the passion fruit juice/pulp and stir to combine.
2. Add crushed ice to fill the glass most of the way. Top off with sparkling water. Garnish with a few passion fruit seeds, if desired. Stir gently with a straw and serve.

No Noodle Pad Thai

INGREDIENTS

• ¾ pound daikon radish, peeled
• 4 medium carrots, peeled
• ½ pound zucchini
• ½ pound bean sprouts
• 4 green onions, finely sliced
• 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
• 1 small handful cilantro leaves, chopped, plus extra for serving
• 2 tablespoons sesame seeds, preferably black, plus extra for serving
• 4 small wedges of lime, for serving

Peanut sauce

• ½ cup peanut butter or almond butter
• ¼ cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• About 3 tablespoons water, to thin

INSTRUCTIONS

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point.
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

BAKED CREAMY CHEESY CHICKEN FLAUTAS WITH GUACAMOLE

INGREDIENTS

Flautas

• 2 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ¾ cup corn, canned and drained
• 1 cup salsa, store bought
• ½ cup sour cream
• 1½ cup Tex Mex or Mexican cheese blend
• 10 6 inch flour tortillas
• ¼ cup butter, melted

Guacamole

• 1 avocado
• 1 medium tomato
• ½ jalapeno pepper
• juice from ½ lime
• 1 tbsp cilantro, chopped
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 F degrees.
2. In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
3. Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
4. Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
5. Bake for about 15 minutes or until tortillas turn golden brown.
6. While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
7. Serve guacamole over flautas.

Crunchy Coconut Chicken Bites with Thai Mango Mayo

Ingredients

Chicken Bites

• 1½ lbs boneless, skinless chicken breasts
• 1 can of Thai Kitchen Coconut Milk
• 1½ cups unsweetened, shredded coconut
• ¼ cup Clubhouse Rice Flour
• salt
• Clubhouse Ground Black Pepper to taste

Thai Mango Mayo

• ½ cup mayonnaise
• ¼ tsp Thai Kitchen Spicy Thai Chili Sauce
• 1 tbsp Thai Kitchen Spicy Thai Mango Sauce
• 1 tsp fresh lime juice
• 2 - 3 tbsp fresh chopped cilantro

Instructions

Marinading the chicken

1. Cut the chicken breasts into strips, and place them into a shallow dish. Sprinkle with salt & pepper. Set aside.
2. Using a hand blender, cream the coconut milk until it is nice and creamy, then pour the coconut milk over the chicken, and gently stir to coat it. Cover and refrigerate the chicken for about 1 hour. Longer is fine too.

Coconut coating

1. In a bowl combine the shredded coconut and rice flour. Set aside.

Dressing

1. Combine the mayonnaise, chili sauce, Thai mango sauce, lime juice and cilantro, and refrigerate until you are ready to use it.

Chicken tenders

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with parchment paper and a wire rack.
3. Once the chicken has marinated, dredge the chicken pieces in the coconut/flour mix. Gently shake any excess coating off, then place the chicken onto the wire rack on your baking sheet.
4. Continue until all the chicken pieces are coated.
5. Bake for about 12 minutes on one side, then turn the chicken over and bake for about 12 minutes more, or until the chicken is cooked through and the coconut coating is toasty brown.

Blueberry Mojito

Ingredients

• 1 cup fresh blueberries, plus extra for garnish
• 4 oz clear rum
• 10 fresh mint leaves
• 2 teaspoons sugar
• juice of 2 limes
• 6 oz club soda
• ice

Directions

1. In a food processor or blender, puree blueberries until smooth. Set aside.
2. Add mint leaves and sugar to a cocktail shaker. Use a muddler to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries shake vigorously.
3. Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint.

RUM PUNCH

Ingredients

• 3 ounces of pineapple juice
• 2 ounces of orange juice
• 1 ounce dark rum, plus 1/2 ounce to splash on top
• 1 ounce coconut rum
• splash of grenadine
• lime slice for garnish

Instructions

1. In a glass, pour in the pineapple juice, orange juice, 1 ounce dark rum, and 1 ounce coconut rum. 
2. Gently stir. 
3. Then slowly pour in a splash of grenadine. 
4. The grenadine will sink to the bottom giving you that gorgeous coloring. Then, add 1/2 ounce of the dark rum to the top.
5.  Garnish with a slice of lime and float away into a tropical paradise. A cute straw helps, too.

CHIPOTLE CHICKEN TORTA

INGREDIENTS

• 4 soft Bolio rolls
• 1 pound chicken boneless, skinless breasts
• ¼ cup chipolte peppers, from a can
• ½ cup beer
• 1 cup shredded cabbage
• 1 beefsteak tomato, sliced
• 1 sweet onion, sliced
• 1 lime
• ½ cup queso fresco cheese
• 1 avocado
• salt and pepper

INSTRUCTIONS

Chicken

1. Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. 
2. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.

Sandwiches

1. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
2. Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.