MY RECIPES

SPICY MANGO MARGARITA

• 1.5 oz blanco or reposado tequila
• 1.5 oz fresh lime juice
• 1 oz Cointreau or triple sec 
• 1 oz fresh mango juice
• 3 jalapeno coins 

DIRECTIONS:

Rim your glass with lime juice and tajin.

Add your tequila, mango juice, and 2 jalapeno coins into your shaker and muddle for 5 seconds. 

Then, add the rest of your ingredients into the shaker, add 4 ice cubes, and shake for 10 seconds until your shaker is cold.

Once it’s ready, strain your margarita into your rimmed glass with 5 large ice cubes and top with the other jalapeno coin.

RAE OF SUNSHINE MARGARITA

• 2 oz blanco tequila
• 1.5 oz lime juice
• 1 oz fresh pineapple juice
• 1 oz cream of coconut 
• .5 oz Cointreau 

DIRECTIONS:

Rim your glass with honey and coconut flakes.

Add your ingredients into your shaker with 4 ice cubes, and shake for 10 seconds until your shaker is cold.  

Once it’s ready, strain your margarita into your rimmed glass with 5 large ice cubes. 

CRISPY CHICKEN CUTLETS:

• 4-6 chicken breasts, sliced thin
• 2 eggs
• 5 cups of panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ cup avocado oil
• ½ cup olive oil 

DIRECTIONS:

Pat your chicken breasts dry, slice into ¼ inch thick cutlet

In a bowl whisk together 2 eggs with a dash hot sauce (optional) and salt. In a second bowl bowl mix together the breadcrumbs, garlic powder, onion powder, and black pepper. 

Pat your chicken breasts dry for the second time. Next, dunk each piece into the the egg and then cover the chicken in the panko mixture. Repeat for each cutlet.

 In a deep skillet or pot, heat oil over until it reaches 350°F. I don’t have a cooking thermometer so I just put a wooden sooon in the oil and when the bubbles begin forming, it’s hot enough. 

Place each chicken cutlet in the hot oil for 3-4 minutes on each side (this also varies depending on how thick your chicken is). Fry 1-2 cutlets at a time so they don’t get soggy!!

When done, place the cooked cutlets onto a paper towel lined plate to absorb the oil. Serve warm or cold. 

My favorite meals to make with these are:

• Chicken Parmigiana 
• Chicken Caesar Salad or Sandwich
• Buffalo Chicken Sandwich
• Chicken Milanese 
• On the side of any pasta, rice, or salad. The options are endless, these cutlets are a staple for me!

STEAK:

• 10 -12 oz skirt steak is the best for this but anything works!
• 1 tsp lime juice
• 1/4 cup chopped cilantro
• 1 tsp salt
• 1 tsp pepper

CHICKEN:

• 2 chicken breasts
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp lime juice

TACOS: 

• 10 - 12 corn tortillas
• 3 tbsp avocado oil
• 1 can of sweet corn (or 1-2 fresh cobs)
• 1 cup cotija cheese

PICO DE GALLO:

• 1 large tomato, diced
• 1/4 white onion, finely diced
• 1/2 cup cilantro, chopped
• 1/2 jalapeño, diced
• 1 tsp salt
• 1/2 tsp garlic

CHIPOTLE AIOLI:

• 1 cup mayonnaise 
• 1/8 cup fresh lime juice
• 2 tsp chipotle chili flakes
• 1 tsp smoked paprika
• 1 tsp chili powder

DIRECTIONS:

Marinate the steak in the lime juice and seasonings for 1 hour. Pan-sear or grill the steak (for medium rare, sear on high heat for 3-4 mins on each side). Let rest for 5-10 minutes and then slice.

Marinate the chicken in the lime juice and seasonings for 1 hour. Grill or sear on medium heat until fully cooked. 

For the chipotle aioli, add the mayo, lime juice, and the seasonings to a bowl. Stir until fully combined and let it sit for one hour in order for the flavors to marinate. 

Add avocado oil to a large pan and fry the tortillas. Flip once crispy. A special trick is to put the tortillas in a cup/mug after frying them so they hold their shape! 

When the tortillas are done, add your corn to the pan and sear it until it looks roasted. 

For the pico, chop your tomato, onion, jalapeño and cilantro. Add a squirt of lime juice and mix together in a bowl. 

Assemble the tacos by spreading the chipotle aioli on the bottom of the tortilla, then add corn, chicken/steak, pico, and top with cotija cheese. These tacos are amazing you MUST try them!

SALAD:

• 4 large chicken breasts (grilled or pan-seared)
• 1/8 cup of BBQ sauce, 2 tsp mesquite BBQ seasoning, 1 tsp smoked paprika, garlic powder, black pepper, salt
• 1 large tomato, diced
• 2 cans of black beans
• 2 cans of yellow corn
• 2 small avocados, sliced
• 1/4 red onion, diced
• 10 tortilla chips, crushed

DRESSING:

• 1/2 cup ranch dressing
• 1/4 cup BBQ sauce, divided
• Squeeze of lime
• Black pepper

DIRECTIONS:

Marinate your chicken breasts with the BBQ sauce and seasonings for 20-30 minutes. Then grill or pan sear until fully cooked. Then, shred chicken with a fork and add to a large bowl. 

In a separate bowl, combine ranch, bbq sauce, lime juice, salt and pepper. Mix until combined.



Add the black beans, corn, avocado, onions and chicken to a large salad bowl. Pour on salad dressing, crushed tortilla chips, and enjoy! 

(3-5 servings)

CHILLI:

• 1 lb ground beef (can be substituted with turkey or pork)
• 1 tbsp olive/avocado oil
• 1 can (15 oz) black beans, (undrained)
• 1 can (15 oz) kidney beans, (undrained)
• 1 can (15 oz) white beans, undrained)
• 1 can (15oz) yellow corn (rinsed)
• 1/4 onion, chopped
• 1 jalapeño, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef/chicken broth or beer
• 1/2 can of roasted green chilies
• 2 teaspoons smoked paprika
• 1 teaspoon green and red hatch chili flakes
• 2 teaspoons chipotle chili flakes
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 bay leaf
• Salt and pepper to taste

DIRECTIONS:

In a large pot, add your oil and meat. While your meat is cooking, chop up your jalapeño, peppers, and onion. 

Once your meat is fully cooked, pour it into a separate bowl (keep the grease in the pot). 

Next, add your onion, peppers, and jalapeño into the pot and turn the heat on medium low. Sauté until soft and fragrant. 

Next, add your meat back into the pot. Add green chiles, beans, corn, tomato paste, and crushed tomatoes. Pour in 2 cups of beef stock. Add the bay leaf and seasonings. 

Let it simmer on low for at LEAST one hour. I recommend 2 hours for more flavor. 

And you're done! Serve warm in a bowl and top with cheese and some tortilla chips. Enjoy!

(6-8 servings)

SCALLOPED POTATOES:

• 4-6 Yukon Gold Potatoes, sliced 1/8 in thick 
• 1 small white onion, sliced 1/8 in thick
• 4 large garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/4 cup all-purpose flour
• 1/4 cup chicken stock 
• 2.5 cups heavy cream 
• 2 cups freshly-grated white sharp cheddar cheese
• 1/2 cup Parmesan cheese

DIRECTIONS:

Preheat the oven to 400°F.  Use a 9x13 baking dish.

Melt 2 tbsp of butter in a large pan on medium heat, add your onion and let it cook until soft. Then, lower the heat and add your garlic, stir for another 2-3 minutes. Then, add in the flour and whisk until smooth (about one minute). Next, pour in the stock, heavy cream, and seasoning. Whisk together until sauce is combined and somewhat thick. After it’s done, remove from heat. 

Slice your potatoes VERY thin, I recommend using a mandolin. In your dish, spread one layer of potatoes and then pour over some of the sauce and add a handful of cheese. Repeat these steps for two more layers. Top with the rest of the cheese and cover the dish with tinfoil. Bake for 30 minutes covered. After 30 minutes, remove the foil and cook for an additional 20-25 minutes until the top is golden brown and the potatoes are soft. 

Serve warm and enjoy!!! They are best served with steak. So delicious.

(4-6 servings)

ENCHILADAS:

• 3/4 rotisserie chicken, shredded
• 1 bottle enchilada sauce (bonus points if you make your own)
• 1 tsp onion power, garlic powder, salt, pepper
• 1 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ⅛ cup finely chopped cilantro
• 10 corn tortillas
• 1 cup Monterey jack cheese, 1 cup white cheddar cheese, ½ cup cotija cheese

DIRECTIONS:

Preheat oven to 400F degrees.

Add enchilada sauce into a pot on medium low and simmer with all of the spices, cilantro, and shredded chicken for 5 minutes to marry the flavors together. Set aside until ready to use.

Grease a 13 by 9-inch baking dish. Put around 1/3 cup of chicken into each tortilla and roll them. Top each tortilla with sauce and cheese.

Cover the pan with foil and bake for 20 minutes then bake uncovered for 5 minutes. 

Enjoy with a side of refried beans and rice. So delicious!!!

(2-4 servings)

SALMON:

• 1 Salmon filet 
• ¼ cup Teriyaki Sauce
• 1 tsp Hot Honey
• 1 tsp Siracha
• SAUCE:
• ¼ cup Kewpie mayo 
• ¼ cup sweet chili sauce (Trader Joe’s has a great one)

BOWL:

• 1 cup jasmine or sushi rice 
• 1 avocado, sliced
• 4 pineapple chunks
• 4 mango chunks
• ⅛ cup cilantro, chopped
• ⅛ cup of bell peppers, sliced
• ¼ jalapeño, sliced

DIRECTIONS:

Cut the skin off of your salmon filet and slice it into cubes. Put the cubes in a container with the teriyaki sauce, hot honey, and sriracha. Let marinate in the fridge for 30 mins - 2 hours depending on how much time you have!

For the sauce, whisk together the mayo and the sweet chili sauce. Let it sit for the flavors to marinate.

While you’re waiting, cut four chunks of pineapple and four chunks of mango along with 4 slices of bell peppers. Heat a skillet to medium-high and sautee until the fruit looks “grilled”. Make sure to do this quickly so the fruit doesn’t get too mushy. Thinly slice your cucumber, jalapeño and avocado. 

Preheat your air fryer to 400 degrees F and add the marinated salmon to the tray. Air fry for 8-10 minutes, depending on the size of your cubes. 

While your salmon is cooking, make your rice. I like to use either sushi rice or jasmine rice. Cook according to the instructions on your rice. 

Enjoy this delightful and nourishing bowl!

(1-2 servings)