Archive for the ‘Mexican’ Category

Three Days in Mexico with Altos Tequila

From Jalisco to Mexico City, find out all about my amazing trip with Altos Tequila. Distillery tour, historic markets, ATV tour of the agave fields, an incredible hands-on cooking lesson and, of course, tequila tasting.

This post is being sponsored by The Daily Meal and Altos Tequila featuring a distillery tour, copious tequila tastings and an opportunity of a lifetime. All opinions of these ABSOLUTELY AMAZING products are mine.

When I received the word that I was to partake in a whirlwind adventure involving foreign travel, distillery tours, cooking classes in Mexico and tequila tastings I pretty much-starting packing immediately – even before I informed Mr. Fantabulous. Looking at the itinerary, it was a jam-packed three-day jaunt starting from Jalisco and ending in Mexico City. What stuck out for me were 3 things: Olmeca Altos distillery tour and tasting, Mexican cooking experience, and cocktail class, and “pack an outfit that you don’t mind getting dirty or leaving behind”. That last part I was so stoked about. Anytime I can get my hands dirty and get in the thick of things, I’m game!

Day One – Arrival at Olmeca Distillery

Hitting the airport at dark o’thirty in the morning, I welcomed the 5 hour flight for some snooze time. Arriving at the airport I met some fellow writers and hit the ground running. Instead of heading to our hacienda we kicked off this trip with a tour of the Destilería Colonial de Jalisco in Los Altos with Maestro Tequilero Jesús Hernandez. Pulling up to this beautiful place we were immediately met with libations and snacks. As I stood there and gazed upon the beautiful stone building, I couldn’t help but be in awe of the beauty of this place. From the fields of Blue Agave plants to the red soil, it truly was captivating.

Altos Tequila For a smooth, sophisticated tequila, go with Altos Tequila!

10 Minute Pressure Cooker Chicken Barbacoa

Just 10 minutes and a pressure cooker is all you need to make this SERIOUSLY DELICIOUS Barbacoa Chicken!  It’s the perfect meal for weekly meal prep and when you want a killer nacho topping! 

So remember my sharing with you a few weeks ago my experience with the mother of all nachos I had at this one restaurant? They were this ridiculously massive piling of beef barbacoa nachos that we ate for 4 days that resulted in a slight obsession in my house. Yeah so I had to do it, I had to make barbacoa. But I couldn’t just stop at beef (don’t worry, that recipe will be coming up soon!). Oh no, I had to also go with chicken because um, chicken rocks and it’s super high in protein. Plus when you do weekly meal prep, chicken is almost always a must-have.

Now this recipe is crazy easy. I’d say the hardest part was lugging out my blender from the one cabinet and then putting it away. I’m not one that keeps ‘stuff’ on her counters. Even my stand mixer that I use almost every day I put away. Yeah, I know… “but if you use it every day, save the effort and leave it out.” I hear ya and I used to be like that but Mr. Fantabulous hates ‘clutter’ and likes clean lines. Honestly, once I saw how my kitchen looked with those clean lines I was sold.

So as you read above this dish takes 10 minutes in the pressure cooker once it comes up to pressure. If you wanted you could most definitely make this in the crockpot – go with about 4 hours on high but you’ll need more liquid for sure. And if you wanted to make this in the oven you can do so as well. I would go with 300F for maybe 4-5 hours (though check it after 3).
This dish will be a weekly repeater in your house!

Pressure Cooker Mexican Stuffed Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HuntsHasHeart #CollectiveBias

No longer do you have to slave over a hot oven for hours to get seriously delicious stuffed peppers!  All you need is a pressure cooker and 10 minutes!  These Pressure Cooker Mexican Stuffed Peppers are easy, heart healthy and delicious!

Growing up stuffed peppers were a staple in my house.  Since we had a huge garden Mom would grow rows upon rows of peppers – green ones, never the good kind like red, orange or yellow. (I hate green ones). It’s a personal thing – to me they taste more bitter or it could simply just be my inner 7-year old acting up because I hated them then so I must hate them now.  Anyway, we’d pick our peppers (and now I’m literally citing ‘peter piper picked a peck of pickled peppers’ over and over in my head.. nice – and you’re welcome for it being stuck in your head now too). Yeah.. as I was saying, we’d pick the peppers and Mom would set at the kitchen table with 3-4 large roasters set up ready to do their magic.  She would stuff pepper after pepper after pepper.  There was one point she had so many we couldn’t give them away! Now where Mom’s Stuffed Peppers and mine differ is I love adding tomatoes into mine. They add such a rich flavor to filling plus seriously, all those healthy benefits are a huge bonus for me!  Tomatoes fit into my lifestyle perfectly – I want deliciousness and healthy!

Tomatoes are heart healthy. Tomatoes are low in calories, high in fiber, and have many nutrients that are good for your overall health, including: lycopene, folate, potassium and vitamins A, B, C, and E. So what’s that all mean? Lycopene is a natural occurring chemical that gives the tomatoes their red color. It’s a powerful antioxidant that, studies have shown, can help prevent cells from being damage. Additionally it’s been shown that it can help lower cholesterol.

Grab your pressure cookers and let’s get cooking!

2 Seriously Delicious Game Time Recipes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MakeGameTimeSaucy #CollectiveBias

Growing up in Pittsburgh there were a few things that you were born into.  You were born with the notion that all salads come with fries on them.  You were born into a language of it’s own – Pittsburghese.  And you were born into Pittsburgh Football nation. You were a die-hard black ‘n gold football fan.  And lastly, you were born into serving killer food during those football games. Being that house that hosted the games was a right of passage. Some folks waited decades to become the house where we gathered.  Some just impressed right out of the gate and they took over the hosting.

chicken-salsa-rollups13

Up until we started the remodel on the house, mine was that house that hosted the games.  I’d put out a spread that would rival any Vegas buffet. Now to know me you know I never do simple.  While I love simple chips and Pace® Salsas, I need to take them to another level. That’s why I’m super stoked share with you 2 seriously delicious game time recipes featuring Pace® salsa and picante sauces.  We’re making game time saucy!  Today I’m sharing with you 2, yes TWO, recipes. One is for my Creamy Chicken & Salsa Pinwheels and the other is for my famous Double Bean Cheeeeesy Bean Dip.
Today I’m serving you up 2 killer recipes that will go perfectly with the big game!

One Pan Mexican Chicken & Rice Casserole

So one pan cooking has been around forever.  Mom threw everything in a roaster or crock pot.  In college everything I made went into a hot pot and nowadays things are either in a baking dish or a stock pot.  It’s not new but it sure is awesome.  I mean HELLO… one pot to clean (well okay minus the plates or utensils… that is unless you’re a caveman).  This recipe I’ve been making ever since I bought my first house.  I had bought some chicken breasts and veggies.  I had rice on hand and a half open jar of salsa in my fridge.  Working long hours at my day job, helping to run my family’s pizza shop and running my own web company I didn’t have much free time.  Cooking back then wasn’t really a priority.  I mean I loved it but it wasn’t a priority.  Sad I know but it’s the truth.

I can still remember the first time I made this.  I had just got home from tutoring on a Saturday morning at the local library and I had 4 hours of down time until I went into the pizza shop.  I fed the cats (because lord knows if you didn’t feed them as soon as you walked in the door there was hell to pay) and put the rest of their canned food in the fridge.  It was there that I saw the chicken (that I had to use up), the half full jar of salsa, cilantro and stock.  This dish just kind of was a ‘dump it all in the pool’ type recipe.

Mexican Chicken Salsa One Pan Casserole2

I’d love to tell you that it turned out amazing the first time I made it.  Yeah, no, it didn’t.  It was HORRIFIC!  The rice was hard as a rock, dry as I didn’t use enough liquid and the chicken was rubbery.  I way under cooked it. So I tried it again… and again.. and again.  Honestly this dish took me about 8 times to get right AND to make it repeatable quality-wise. Remember, I’m a perfectionist.
All you need is a 9×13

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