Chili Lime Tilapia with Savory Veggies and Rice

Ingredients:

• 4-6 tilapia filets
• 2 tbsp chili powder
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp thyme
• 2 limes, zest of one
• 2 eggs
• 1/2 cup flour
• 1 cup bread crumbs
• Salt and pepper
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 2 jalapenos, seeded and sliced thin
• 2 garlic cloves diced
• 1 red onion, thin slices
• 2 tbsp tomato paste
• 1 cup beer or stock
• EVOO
• White rice, 1-1.5 cups
• Cilantro, handful

What to do:

1. Heat some EVOO in a skillet.  Add onions, peppers, garlic, jalapenos, salt and pepper.  Cook for 5-7 minutes. 
2. Add tomato paste and cook1-2 minutes.  Next, add beer and cook 2 minutes and then set aside and cover.
3. Meanwhile, start cooking your white rice as a side.
4. Now, take a second skillet and heat 2 tbsp EVOO.  Coat your tilapia filets in (a) eggs in one bowl (b) flour in second bowl (c) breadcrumbs, zest of one lime, chili powder, thyme, onion powder, garlic powder in third bowl.  Coat nice and evenly.
5. Cook filets and cover in foil when done.  3-4 mintues per side approximately.
6. Serve up with rice, some veggie mix topped with cilantro, 1-2 fish filets, and slices of lime.  Tell yoru guests to add the juice of the lime to their fish. 

Enjoy!

Roasted Red Pepper Chicken with Spanish Rice

Ingredients:

• 4 chicken breasts
• 3 cups chicken stock
• Salt and pepper
• EVOO
• 1/2 cup parsley, finely chopped
• 4-5 roasted red peppers, canned, slice them into bite size pieces
• 2 pinches saffron
• 1 tsp turmeric
• 1 1/2 cups white rice
• 1/2 sherry
• 2 tbsp butter

What to do:

1. In a small pot, mix together saffron, turmeric, and chicken stock.  Bring to a boil. Then add rice and cook on simmer for 18 minutes or until done.
2. Meanwhile, heat some EVOO in a medium skillet and then cook the chicken.  Season with salt and pepper (for extra heat red pepper spice).  Cook until done, then set aside and keep warm.
3. Using the same skillet, heat the red peppers for about 2 minutes.  Now add the sherry for 1-2 minutes to reduce the mixture.  
4. Add the butter and half the parsley.  Remove from heat and mix until butter is melted.  
5. Add the remaining parsley to the rice and fluff with fork.  
6. Serve on plate with some rice and top the chicken with the sauce and peppers.  

Enjoy!

Tandoori Chicken with Tomato Salad

Ingredients:

• 1 cup greek yogurt
• 1 lime
• 1 tbsp ground tumeric
• 1 tbsp coriander
• 1 tbsp smoked paprika
• 1/2 tbsp ground cumin
• 1 tsp ground cardamom
• 2 pounds boneless chicken thighs
• Salt and pepper
• 1 green apple peeled and diced into matchsticks
• 4 scallions thinly sliced
• 2 tbsp EVOO
• 4 pieces of naan bread, warmed

What to do:

1. Preheat oven to 500.  Combine the yogurt with the zest of the lime and the spices.  
2. Cut the chicken into large chunks.  
3. Season the chicken liberally with salt and pepper and then add to yogurt and coat evenly. Place a wire wrack on a rimed baking sheet or use a slotted broiler pan for cooking.  Arrange the chicken on the rack and roast for 15 minutes until charred on the outside.
4. Combine the apple, tomatoes, and scallions, and dress with the juice of the lime, the oil, and salt and pepper.  Serve chicken with salad and warmed naan bread.

Enjoy!

Moroccan Lemon Chicken with Rice

Ingredients:

• 1 pound sliced chicken breast
• 1 onion, diced
• 4 garlic cloves, diced
• 2 lemons, sliced 
• EVOO
• Salt and pepper
• 2 bay leaves
• 2 tsp tumeric
• 2 tsp coriander
• 2 tsp cumin
• 1 cinammon stick
• 2 cups chicken stock

What to do:

1. Slice one lemon into half-inch rounds.  Heat the EVOO in a skillet over medium high heat.  When the oil begins to smoke add the chicken pieces and season with salt and pepper.  Cook for 304 minutes.  
2. Add the garlic, onion, lemon rounds, and bay leaves. Cook stirring frequently for 6-7 minutes.  
3. Add the spices, stock, and olives if you'd like.  Let liquid reduce, about 5 minutes.
4. Remove from heat, discard bay leaves, squeeze juice from remaining lemon.  Discard cinammon stick. 
5. Serve with rice.

Enjoy!

Eggplant Panini

Ingredients for 4 panini's

• 1 eggplant, sliced into 8 pieces
• 8 slices of bread
• Salt and pepper
• Red and green pepper
• Onion diced
• Garlic, diced
• 8 diced mushrooms
• EVOO
• 4 slices of pepper jack cheese
• Margarine

What to do:

1. In a small skillet, mix together diced red and green pepper, garlic, onion, mushrooms, and salt and pepper in some EVOO. Cook until softened.
2. Meanwhile, coat the eggplant slices, add salt and pepper and grill until softened and slightly browned. 
3. Butter the outside of the bread slices.  Place 2 eggplant slices on each sandwich, then a slice of cheese, and a portion of the veggies mixture.  Grill until bread is golden and the cheese is melted.

Enjoy!

Chile Rellenos

Ingredients:

• 8 poblano peppers
• 2 cups heavy cream
• 2 teaspoons grated orange zest
• Salt and pepper
• 2 tbsp EVOO
• 2 pounds ground pork
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp ground cinammon
• 2 tbsp tomato paste
• 1 cup beef stock

What to do:

1. Preheat the broiler. Place the poblano peppers on a rimmed baking sheet and place under broiler flipping each side blackens until the entire pepper is blackened about 3 minutes.  Place in a container with saran wrap on top.  Slice down the center and peel off the skin after they cool some.
2. After peppers are done, turn oven down to 400. 
3. In a small pot, heat heavy cream, orange zest, and salt and pepper.  Bring to a boil and then simmer for 5 minutes.
4. Meanwhile, heat pork in a skillet pan in EVOO on medium heat for 5 minutes.  Break up the chunks. 
5. Add onion and garlic to the meat and cook for another 4-5 minutes. 
6. Stir in cumin, paprika, cinammon, tomato paste, beef stock, and salt and pepper to taste. Cook until mixture has thickened, about 1 minute.
7. Fill the poblanos with meat mixture and top with cream mixture.  Serve with rice.

Enjoy!