Easy Volcano Popsicles

4 oranges 

1/4 cup water 
1 teaspoon vanilla 

5 small limes
1 cup water
3/4 cup sugar
1/3 cup lemon juice
4 tablespoons honey 
6 tablespoons tajin fruit seasoning 
PREPARATION

Slice your oranges.
Juice each orange slice.
Add the water and vanilla extract to the orange juice. Mix.
Pour the orange juice halfway into each popsicle mold and freeze for 2-3 hours. 
Zest 5 small limes. 
In a sauce pan pour the water and sugar and whisk continuously.
After the sugar has dissolved, add the lime zest and lemon juice. Whisk.
Use a strainer and pour the mixture into a bowl.
After your popsicles have been frozen for 2-3 hours take them out.
Add the lemon mixture to the remaining half of each mold. 
Freeze for 6-8 hours.
In a small bowl mix the honey and tajin.
After the popsicles have been frozen, take out and run each popsicle mold with hot water.
Remove the mold and fill the top of the popsicle with the honey & tajin mixture

Easy Baked Potato Soup

4-5 potatoes 

2 tablespoons olive oil
1/2 tablespoon of salt

12 strips of bacon
1/2 cup butter
1/2 cup flour
6 cups milk
1 cup cheddar cheese
1/2 cup sour cream 
1 1/2 teaspoon salt
1 1/4 teaspoon black pepper
1 1/2 teaspoon of thyme & garlic
1 1/2 teaspoon of paprika & cajun spice
1/2 cup of potato chips
2 1/2 tablespoon of cheddar cheese

PREPARATION

Poke your potatoes several times and rub with olive oil.
Sprinkle with salt and bake for 1 hour or until potatoes are soft.
After the potatoes are baked let them cool for 5-7 minutes.
Dice the potatoes and set aside. 
Cook the 12 pieces of bacon until crispy and crumble them in a bowl. 
Pour the butter in a pan on medium high heat and melt.
Slowly add the flour and quickly mix to make a roux.
Add the milk and continue to whisk. 
Add the cheddar cheese and whisk until it is melted.
Add the sour cream, salt, black pepper, thyme & garlic, and paprika & cajun. Whisk.
Add 4-5 tablespoons of the crumbled bacon.
In a small bowl, place the potato chips and crumble.
Serve the soup with the crumble potato chips, followed by the bacon.
Sprinkle cheddar cheese on top of the soup.

Green Chilaquiles

2 cups water 

4-5 jalapenos

6 green tomatillos 

1/4 piece of onion

3 garlic cloves 

2 chicken breasts

3/4 cups of water

1/2  piece of onion 

3 garlic cloves 

2 chicken bouillons cubes 

1 tablespoon of oil

1 1/2 tablespoon of salt 

4 cups of tortilla chips 

1 cup of sour cream 

1 tablespoon of lemon pepper
1 tablespoon of black pepper 
1 tablespoon of paprika 
1/2 piece of lettuce 
1/3 cup of feta cheese  

PREPARATION

Pour the water into a pot with the jalapenos, green tomatillos, onion, and garlic cloves. 
Boil the water with the contents for 20 minutes, or until the vegetables are tender. 
Blend the water and contents until you form a green paste or salsa. Set the salsa aside.
Use the same pot and pour the water, chicken breasts, chicken bouillon cubes, and garlic.
Boil for 30 minutes or until the chicken is tender.
Take the chicken out and cool, then shred. 
In a medium sized bowl pour the sour cream, lemon pepper, black pepper, and paprika.
Stir the sour cream mixture and set aside. 
Chop the lettuce and set aside. 
In a large pan, pour the olive oil, followed by the salsa and shredded chicken.
Stir together and cook for five minutes with the lid covered.
Pour the tortilla chips in and cook for one minute with the lid covered. 
Cook until the chips are lightly soft. 
Serve with the lettuce on top, followed by the sour cream. 
Sprinkle feta cheese on top.

Breakfast Pasta Frittata Explosion

2-3 small boiled potatoes with skin

2-3 sausages

1 cup spinach leaves

1 teaspoon salt

1.5 tablespoons of olive oil

6 eggs

1/4 cup of milk

1 teaspoon black pepper

2.5 cups of water

3 tablespoons of vegetable oil

1 teaspoon of salt

1 cup mozzarella

1/4 cup feta cheese

1 tomato

1.5 teaspoon of paprika

3/4 cups of angel hair pasta

PREPARATION

Slice one tomato and cook in a pan with 1.5 tablespoon of oil, over medium heat.        

Add salt and after four minutes have passed add the spinach leaves, cook until welted.

Take the three boiled potatoes and slice them. Pour the sliced potatoes into a bowl.

Pour the cooked spinach and tomato into the same bowl with the potatoes.

Cut the sausages into slices and cook in the same pan with 1 tablespoon of oil.

Cook the sausages until golden colored.

Pour the sausages into the bowl with the tomato, spinach and potatoes.

In a separate bowl, add six eggs and whisk thoroughly. Whisk 1/4 cup of milk in.

Pour the egg mix into the bowl with the tomato, spinach, potatoes, and sausages.

Add the paprika, black pepper, salt, and whisk everything.

In a larger pan or skillet add the angel hair pasta broken in half, 3/4 cups of water, & oil.

Cook until crispy at the bottom and until all the water has been drained, move very lightly so the pasta will not stick to the bottom of the pan.

Once the pasta has a crispy golden texture, add the egg mix on top of the pasta, cover & cook for seven minutes over medium heat.

Add the mozzarella and feta and cook for another 6 minutes or until egg is firm.

*To serve, slice the pasta frittata onto a plate. 

 

Beer Battered Fish Tacos with Buffalo Sriracha Mayo Sauce and Pico de Gallo

Beer Batter

1 cup all-purpose flour

2.5 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

3-4 cups of oil

Flour tortillas

Buffalo Sriracha Mayo Sauce

1/3 cup of mayo

1/2 cup of sour cream

3.5 tablespoons of spicy buffalo sauce

1.5 teaspoons of sriracha seasoning

2 tablespoons of lime juice

1 teaspoon of salt

Pico de Gallo

1/4 cup of chopped onion

1/3 cup of chopped tomato

1/4 cup of jalapeno pepper

4 tablespoons of lime juice

1.5 teaspoon of salt

1/4 cup of chopped cilantro

PREPARATION

In a large bowl, combine flour, cornstarch, baking powder, and salt.

In a separate bowl blend egg and beer.

Stir egg and beer mix into flour mixture.

Heat the oil in a large pot for frying.

On a cutting board, place your fish fillets and pat dry them.

Lightly coat them with flour.

Cut the fillets into 1/2 inch pieces.

Dip them into the beer batter and fry in the pot until golden on both sides.

Remove them from the heat and set aside.

In a separate bowl combine mayo, sour cream, buffalo sauce, sriracha seasoning, lime, and salt, then mix.

In another bowl, combine onion, tomato, jalapeno, lime, and salt, then mix.

*To serve, warm the flour tortillas, place the beer battered fish, the buffalo sriracha mayo sauce on top, and finally the pico de gallo.

  

Extra Crispy Skinned Chicken Breast w/ Sweet Pepper Sauce

Chicken
3 large bone-in chicken breasts
Salt and pepper
2 tablespoons vegetable oil
Sweet Pepper Sauce
1.5 teaspoon oil
1/2 finely chopped onion
1 tablespoon of flour
1 cup chicken broth
6 sweet peppers
1/2 teaspoon thyme
1 teaspoon parsley
1.5 teaspoon paprika
1 teaspoon black pepper
PREPARATION
Split the chicken and debone.
Poke the skin on the chicken several times (40-50x)
Pound the chicken and sprinkle salt over them.
Cover the chicken and refrigerate for 1-6 hours.
Take the chicken, make sure they are dry.
Sprinkle black pepper over them.
In a large skillet pour 2 tablespoons of vegetable oil over medium high heat and quickly place chicken skin side down.
Put a heavy pot on top of chicken. (Helps the skin cook crispier)
Check on the skin after 8 mins, if golden and crispy, flip the breasts & leave uncovered.
Cook for another 6 minutes or until golden.
Once the skin is cooked, remove all the oil from skillet.
Return 1.5 teaspoons of oil to the same skillet.
Add the onions, cook for about 1 minute, and add the flour.
Add the chicken broth and pepper vinegar.
Add the parsley, thyme, paprika, and black pepper.
Add salt to taste.


*Spread the sauce around the chicken when serving, so as not to make the skin soggy.