Marinated Prawn Salad | top

16 Med/Large Prawns, Peeled & Deveined
1 cup diced tomatoes
1 cup julienned carrots
4 cups lettuce (you can use any blend)
1/ cup cotija cheese
1/5 cup olive oil
2 cloves garlic (use garlic press)
½ tsp salt
Pinch of blk pepper
Juice from ½ lime
1/5 bunch of cilantro (finely Chopped)
4 bamboo skewers

Combine olive oil, garlic, salt, pepper, lime juice and cilantro in bowl. On a flat surface add 4 prawns to each skewer and place in shallow pan. Pour marinade over the shrimp and refrigerate for 2 hours.

Create your salad by placing small amount of lettuce on plate add tomatoes and julienned carrots. Cook prawns on medium heat on either a grill or lightly oiled pan until pale brown in color. Add too salad and sprinkle with small amount of cotija cheese and desired amount of Honey Chipotle Sauce.

Balsamic Vinegar Dressing | top

Vegetable oil
¼ cup apple cider vinegar
1 tbl balsamic vinegar
1 ½ tsp cumin
Pinch of ground chipotle
Pinch salt
Pinch black pepper

Combine all ingredients in a small bowl and mix well.

Honey Chipotle Sauce | top

3 chipotle chiles in adobo sauce minced fine
¼ cup tomato puree
½ cup honey
½ bunch fresh cilantro
1/3 cup water
Juice from ½ limeCombine all ingredients in a small bowl and refrigerate

Lime Chicken Enchiladas | top

1lb chicken thigh meat
2 cups shredded jack cheese
1 cup shredded cheddar cheese
4 corn tortillas
¼ yellow onion, diced
Pinch of salt
Pinch of white pepper
2 tsp dried minced garlic
1 tsp dried oregano
2 tbls lime juice
2 tbls white vinegar

Lime Chicken Sauce | top

1 lb sour cream
1 ½ cup half & half
Pinch salt
Pinch cayenne pepper
2 limes, zested & juiced

Chicken - Bring water to boil in a large stockpot and add chicken, reduce to a simmer and cook for 2 hours or the chicken is tender. Add onion, salt, pepper, minced garlic, oregano, lime juice and white vinegar return to a boil and lower to a simmer and cook an additional 20 minutes. Drain excess liquid break apart the chicken.

Sauce - Combine all ingredients and refrigerate

Heat tortillas in a lightly oiled pan on medium low heat, place tortillas on plate add chicken and roll up. Drizzle with the sour cream sauce; add Monterey jack and cheddar cheese and place in preheated oven (350 degrees) for 15 minutes.

Calabacitas | top

4 Small bowls
4 side plate liners for the bowls
Tortillas
2 zucchini, quartered and sliced
½ red onion, 1” julienne
3 Tbl chopped cilantro
¾ C corn kernels
¼ C diced green onion
¼ C diced roasted red chilies or regular red bell peppers diced
1 tsp ground chilies, oregano and thyme (fajita seasoning)
1 tsp salt and pepper mix
¼ C jalapeno juice
Juice from ½ lime
¾ C heavy cream

Toss together zucchini, red onion, cilantro, corn kernels, diced green onion, and roasted red chilies. Heat oil in skillet and add vegetable mixture. Sauté mixing often. Add ground chili mix, salt and pepper. Cook until residue builds on bottom of pan. About five minutes. Add jalapeno juice, lime juice and cream. Cook to reduce and thicken while still leaving vegetables crisp. About five minutes. Serve with flour or corn tortillas. Serves four as an appetizer or can be eaten as an entrée.