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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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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Dinner Lab – The Duck

There are some animals I really like to eat.  I’m sure you’ve all realized I really REALLY like to eat pigs.  Want to know what else is close to the top??  Ducks.  Cute little Donald Ducks any and all ways.  So imagine my elation when I received this menu for a Dinner Lab event (if you’re confused about what this is, see here: https://thegirlwhoate.com/2013/05/15/dinner-lab-austin/) showcasing the Duck.  I found myself drooling just reading the menu and knew I had to have it.  All of it.

Note:  Please excuse the crap quality of the pictures in this post… iPhone pictures without flash in not-so-great lighting.  Better than nothing?

Cucumber Coconut Gazpacho Storrel, candied duck skin, jalapeño, lime zest (WHY ARE COLD SOUPS SO GOOD?!)

That candied duck skin on top UGH

That candied duck skin on top UGH

Chiogga Beet and Duck Cracklins Strawberries, roasted oyster mushrooms, preserved lemons (oyster mushrooms yummm)

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