Thai Chicken Rice Bowl

You will need:

• 4-5 chicken thighs with fat removed and cubed
• 1 cup brown rice
• Garlic chili sauce
• Soy Sauce

Directions:

- Prepare Brown or white rice in your steamer or on the stovetop.

- Brown your cubed chicken thighs in vegetable oil over medium heat in a wok or large skillet. Cook until done.

- Reduce heat to low, and add desired amount of Garlic Chili Paste to the skillet and make sure all the chicken is coated.

- Add about 3 tablespoons of soy sauce (or more to cut the spice if needed/for a thinner sauce) to the Garlic chilli chicken and turn up to medium heat until everything is heated throughout. 

- Spoon rice into a bowl and top with Thai Chicken

Ham, Turkey and Avocado Panini

You will need:

• A simi flat- flat loaf of bread such as Focaccia or Ciabatta 
• Ham
• Turkey
• 1/2 Avocado (smashed)
• Lettuce
• Tomato
• Red onion
• Cheddar Cheese (or any cheese you like)

Instructions:

Slice loaf in half evenly. Place cheese slices on bottom of loaf, then ham and turkey. 

Place Onion and tomato on top of the meat. 

Butter or oil the top and bottom Panini plate.

Put the top of the loaf on and place in your Panini press on high. Leave on the press approx 2-3 minutes until cheese is melted and bread is crisp. Watch closely to not burn the top or bottom of the bread.

Take the Panini off the press with a spatula and take the top off. 

Spread the avocado on the top piece and layer lettuce. 

Enjoy!!

Verde Chicken over Brown Rice

You will need:

• 1 can Las Palmas green enchilada sauce
• 1/4 cup chicken broth
• 3-4 chicken thighs
• Brown rice
• White onion
• Ortega diced jalapenos (optional)
• Cayenne Pepper
• Pepper
• Salt
• Sour Cream

Prep:

1. Cut chicken into bite size pieces 
2. Rough chop about 1/4 cup Onion (or more if desired)  
3. Heat a sauce pan with a tablespoon of vegetable oil
4. Steam 1 cup (per 2 people) Brown rice. Salt the water.

Throw the chicken into the oil and let chicken brown for about 2 minutes. 

Once the chicken is brown on both sides, add Enchilada sauce, Chicken Broth, diced jalapenos to your liking, half a tablespoon cayenne pepper (+/-), pinch of pepper and pinch of salt. Simmer about 20 minutes until onions are soft.

Spoon Brown rice into a bowl and cover with chicken enchilada sauce. Garnish with sour cream and serve with warm tortillas.

Chimichurri Marinated Flank Steak Fajitas

You will need:

• Taco size flour tortillas
• 2-3 large red bell peppers (substitute any color peppers you like)
• Med-Lg White onion cut into long strips
• Half of a medium Red onion (roughly chopped)
• 1-2 lb Flank steak
• 1 bunch fresh Parsley 
• 1 bunch fresh Cilantro
• 6 cloves garlic
• 3 tablespoons Salt
• 3 tablespoons Pepper
• 4 tablespoons Red wine vinegar
• 4 tablespoons lemon juice
• 3/4 cup extra virgin olive oil
• 2 tablespoons vegetable oil
• Sour cream  

Chimichurri marinade/sauce:

Pinch all the Parsley and Cilantro from the stems (some stem is fine) and place into a food processor or blender. Add red onion, garlic cloves, salt, pepper,  red wine vinegar, lemon juice, olive oil, and blend until smooth. Add more salt to taste, and olive oil to the mixture if it's too thick.

Place steak in a baking pan and puncture holes in the steak with a knife. Cover the steak with Chimichurri sauce, flip over and cover the other side as well. Let sit out in room temperature for at least 1 hour. 

Reserve at least a half cup (if not more) of sauce to use on fajitas.

Grill Steak on BBQ until medium rare. Take off the grill and tent with tinfoil 5-10 minutes before slicing.

Start at the corner of the steak and slice diagonally. Slicing the long strips in half for shorter strips.

Fajita Veggies:

Cut peppers and onions into strips and place in a pan with 2 tablespoons vegetable oil, plus seasoning to taste. I just use salt and pepper. Saute veggies in the oil on medium heat with the lid on until tender. Remove the lid and cook on high heat until most of the moisture is gone and veggies blacken slightly.

Heat your tortillas on a flat griddle or in the microwave/oven until warm and slightly crispy.

Layer Meat, veggies, sour cream and chimichurri sauce into tortilla and serve.

Chipotle Tabasco goes great as a hot sauce with this recipe.

Fish Tacos with Tangy Yogurt Sauce and Spicy Green Salsa

You will need:

• 1 single serving size Plain Fage greek yogurt
• Mayonnaise 
• Taco size tortillas
• Tempura Mix (I use an "onion ring tempura batter mix" that I find at my grocery store)
• 1 lb Talapia/Mahi Mahi or any other white fish you would like to use
• Salt
• Cumin
• Cayenne powder
• 6-8 whole peeled medium-large tamatillos 
• 2 whole medium-large jalapenos
• White onion
• Cilantro
• 2 Garlic cloves
• Green cabbage 

Green Salsa:

1. Peel your tamatillos and garlic, and place on a baking sheet with the jalapenos. Place baking sheet in your oven under the broiler on HIGH for about 8-10 minutes or until blackened. Turn tomatillos and jalapenos over and return to the broiler for another 5-8 minutes or until blackened also.
2. Place broiled tomatillos and jalapeno (take the stem off!!) into a blender along with salt (more or less to your liking) and about 1/4 cup of fresh cilantro leaves and blend until smooth. You may add water if the salsa is too thick. Add small amounts until you get to your desired consistency. It will also thicken a little after it cools. 
3. Add desired amount of diced onions to your blended salsa and cool in the fridge, or eat it after its cool enough to eat. You can also add a tablespoon or so of lime juice if you desire. 

Tempura Fish:

1. Make tempura batter as directed on the package and set aside. 
2. Cut your fish into taco length pieces about 1/4 of an inch thick. This way they will cook fast. You can also make them thicker if you want meatier pieces.
3. Heat vegetable oil in a medium pan.
4. Dip pieces of fish into batter and place immediately into oil and fry both sides until golden brown. Transfer fish to a paper towel to soak up the excess oil. 

Tangy Yogurt Sauce:

1. Spoon about 2 heaping tablespoons of yogurt into a small bowl 
2. Add 1 tablespoon of mayo and mix thoroughly.
3. Add cumin and cayenne powder to the mixture for some flavor and let sit in the fridge while all the flavors marry.    

Shred Cabbage and heat the tortillas. Place fish into tortilla and top with cabbage, yogurt sauce and green salsa. Enjoy!

Guacamole

You will need:

• 3 ripe Hass avocados 
• 1/4 cup chopped Cilantro (measure after chopped not before)
• 1/8 - 1/4 cup chopped Jalapeno (with seeds or without. Your preference)
• 1/3 - 1/2 cup Red onion finely chopped 
• 2 tablespoons lime juice
• Sea salt

Prep:

1. Cut the avocados in half and remove the pits. Spoon out Avocado into a medium mixing bowl.
2. Add salt and lime juice to the avocado halves and mash with a potato masher or fork until smooth. A few lumps are ok, just make sure you break down the avocado enough so that you don't have large chunks.
3. Add onions, jalapeno and cilantro to the mashed avocado and fold ingredients in until they are distributed evenly throughout the mix.
4. Taste, and add more salt, lime juice or other components to suite your liking.
5. Serve chilled with chips, and enjoy!

This recipe can be doubled.

Chicken, Shrimp and Chorizo Paella

You will need:

• 5 cups of low sodium chicken broth
• 2 tablespoons Extra Virgin Olive oil
• 3/4 lb boneless, skinless chicken thighs cut into 1 inch pieces
• 12 medium (or approx 1 lb) raw de veined shrimp (shell off)
• 1- 6 oz raw chorizo or link dry spanish chorizo, thinly sliced
• 1 tablespoon smoked paprika
• 2 tablespoons (+/-) cayenne pepper
• 4 bay leaves
• 4 large cloves of garlic minced or pressed
• 2 cans stewed tomatoes (drained)
• 1 medium yellow onion chopped
• 3/4 teaspoon salt
• 1/4 (+/-) teaspoon pepper
• 2 cups Arborio rice
• 1 large red bellpepper cut into 1/2 inch by 1/2 inch pieces

Directions:

Heat oil in a wok, or other wide based/deep skillet over low heat. Add chicken, chorizo, and shrimp. The chorizo will splash a lot at first so I suggest starting cooking heat on low and then turning it up slowly. When shrimp is done, take it out and set it aside until later. We don't want it to continue to cook. Leaving chicken and chorizo in the pan.

Add paprika, bay leaves, garlic, tomatoes, onion, salt, pepper and cayenne. Cook until thickened, stirring often for about 10 minutes. Add 5 cups of chicken broth and bring to a boil.

Add 2 cups Arborio rice, red bellpepper pieces, and stir gently to get bellpepper distributed evenly and and cook without stirring, until most of the liquid is absorbed, approximately 15-18 minutes. Reduce heat to medium -low, and add the shrimp you cooked earlier, tucking them down into the rice and let sit approx 5-7 minutes until shrimp are warm.