Spicy Beer and Lime Chicken Enchiladas

Enchiladas for dinner, because who doesn’t love them?!  Based on THIS recipe:  http://www.howsweeteats.com/2013/12/spicy-beer-braised-lime-chicken-enchiladas/

Spicy Beer and Lime Chicken Enchiladas

  • 1 1/2 lb boneless skinless chicken breasts
  • the zest of one lime
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz of beer (I used Corona)
  • 1 jalapeño pepper, diced
  • the juice of one lime
  • 8 oz monterey jack cheese, shredded
  • flour tortillas (I used 9, but depends on the size of them, I suppose)

Let’s start with the rub.  Zest the shit outta a lime into a bowl:

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Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.

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Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat.  While that’s heating up, mix together your rub and smother those chicken breasts.  I mean, COVER them with the entirety of the contents of the bowl.  Add to the skillet.

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Brown them on both sides, a few minutes per side.

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Sunday Morning Grits and Eggs

There’s not much better than breakfast on lazy Sunday mornings.  This morning was grits and eggs baked in these awesome little ramekins.

Sunday Morning Grits and Eggs

  • 1 cup white grits (instant if you HAVE to but really these take 10 minutes)
  • water
  • 1/2 cup cheese (we had parmesan in the house)
  • salt and pepper
  • 4 eggs
  • extra cheese to sprinkle on top

Preheat the oven to 400.

Cook the grits according to the package.  Once they’re done, stir in the 1/2 cup of cheese (or more if you like them extra cheesy).

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You can also add spinach, arugula, bacon, sausage, tomatoes, or avocado here.  Whatever your little heart desires!  We didn’t have much in the house so just plain old cheesy grits.  Salt and pepper to taste.

Divide the grits evenly among the ramekins and create a well.

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Then crack the eggs into them.

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Put the ramekins on a rimmed baking sheet and into the oven for 10-15 minutes, or until the whites are set but yolks are runny.  Sprinkle the tops with some more cheese (I added mozarellaaaaa) and a little pepper.

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Eat them up with maybe some Srircha drizzled on top and a cup of fresh brewed coffee.

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Straight from Costa Rica!

Summer Eats from Coast to Coast

Here’s some of the amazeballz things I’ve been eating/drinking this summer:

1.  This photo is reaaaally old but brunch here was amazing and The General Muir (http://www.thegeneralmuir.com/) is my oldest friend and future chef business partner’s favorite place to eat in Atlanta.  Highly recommended.

The Avenue A open faced bagel:  nova, schmear, avocado, grapefruit, cucumber, onion.

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2.  While in sunny SAN DIEGO for the 4th of July, I had lunch with my lovely mother at Prep Kitchen (http://www.prepkitchen.com/) in Little Italy:  to start, probably one of my favorite cocktails to date, London’s Burning.  Gin, jalapeño, avocado and lime.

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Followed up by a cold corn puree soup:

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And mussels with garlic, white wine, cream and fries:

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Crockpot Cheesechicken!

Turns out when you have a pretty much full time job, there’s not much time to cook during the week.  But there are these amazing revolutionary man-made machines called slowcookers and they are wonderful, especially if you’re feeling lazy but want slow cooked goodness.  So prepare yourself for the easiest recipe yet:  Crockpot CHEESECHICKEN!  Let’s DO THIS thing.  And prepare for hardly any prep time then doing other things for 6-8 hours!  Amazing.

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