I was hoping to make him something spanish and spicy because he likes spicy food, i’m hoping to make a lot of things, like some vegetarian, and not everything spicy, maybe just one dish? Does anyone know anything i could make, it cant be too difficult because im only 15, but im a pretty good cook.
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I’ve cooked everyone of these so I know there good…
Margarita grilled chicken breast over spanish rice & black beans with mango salsa: Serve all with lime, clinatro and sour cream!!!http://images.search.yahoo.com/images/vi…
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid(grocery store has no alcohol)
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.
Grilling works best, but you can also use an iron skillet and bring to medium high temperature.
Spray an oil coating into pan and braise chicken breast until done on each side.
Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa.
Beans and rice: http://images.search.yahoo.com/images/vi…
Spanish rice: http://www.tasteoftx.com/recipes/spanish…
1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato
2 teaspoons shortening
1 cup raw rice, rinsed until water is clear
1 cup chicken broth
1 1/2 teaspoons salt
3 cups chicken broth
Place onion and 2 tablespoons of shortening
in a medium-sized saucepan.
Saut? onion at medium heat
until transparent.
Add tomato sauce,
1 cup chicken broth, salt, oregano,
and garlic salt to onion and
simmer mixture at
low heat for 1 hour.
Set aside.
Add 3 cups chicken broth to rice and
bring to a boil
using medium-high heat.
Reduce heat to low,
cover and simmer for 20 minutes,
or until the broth is absorbed.
Place shortening and rice in a large skillet.
Stir-fry rice at low heat
until the rice is browned,
approximately 15 minutes.
Combine sauce and rice and serve warm.
Feijoada - Brazilian Black Beans: 2 cans black beans http://images.search.yahoo.com/images/vi…
1 tablespoon olive oil
1 large yellow onion, diced
2 red bell peppers, chopped
2 medium tomatoes, diced
4 garlic cloves, minced
4 medium red potato, cut into 1/2-inch dice
4 medium carrots, peeled and coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped
Drain beans and RESERVE 3 1/2 cups of the cooking liquid.
Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 30 minutes on med low. Stir in liquid smoke flavoring and fresh chopped parsley.
Let stand 10-15 minutes before serving.
Mango Pepper salsa http://images.search.yahoo.com/images/vi…
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper. Serve with grilled chicken or any meal or with just chips!!
Or Chicken enchiladas: http://images.search.yahoo.com/images/vi…
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 1/2 cups packed grated sharp cheddar cheese
8 8-inch flour tortillas
1 (8 ounce) package cream cheese, cut lengthwise into 8 strips
1 (24 ounce) bottle mild picante sauce or salsa
Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.
Beef or chicken Fajitas : http://www.tasteoftx.com/recipes/fajitas…
1 package (1.12 oz) McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons vinegar
2 tablespoons oil
1 1/2 pounds sirloin steak or boneless, skinless chicken breasts, sliced into thin strips
Onion and bell peppers, sliced into strips
Flour Tortillas
Garnishes: Sour cream, salsa, guacamole and shredded cheese
Combine Seasoning Mix, water, vinegar and oil in self-closing plastic bag or glass bowl. Add steak or chicken to marinade; toss to coat. Let stand 15 minutes.
Remove meat from marinade; saute over medium-high heat 2 minutes. Add onion and bell pepper and saute 2-3 minutes or until meat is done.
Place meat and vegetables in center of warm tortillas. If desired, top with garnishes. Fold over sides of tortilla.
Makes 6 servings
Macaroni and Cheese with Chiles
Salt
12 ounces elbow macaroni (3 cups)
2 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons cornstarch
One 4-ounce can mild or hot chopped jalapeños or other green chiles, drained (1/2 cup)
Two 8-ounce packages of mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack
Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well.
2. Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.
this is always a hit with my family.fry some chicken thighs,but not fully cooked.take them off and keep them warm,then fry chopped onions and some chorizo sausage.when it’s taken a bit of colour,put the chicken back in ,add a tin of chopped tomatoes,some seasoning and a splash of white wine.cover and leave to cook until chicken is completely cooked and enjoy.you can add some black olives if you like them.
im thinking that the best dinner comes from within………literally, just take a poo and that’ll do