Summer’s in full swing! This means our backyard grills our working overtime turning out delicious barbecued food. And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill. Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers. They are delicious!
My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!
These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue. They’re a little bit sweet, a bit cirtursy, and a whole lot spicy! Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!
If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.
Now that summer’s pretty much hear the temperature is heating up. The last think many of us want to do is to spend hours in a hot kitchen preparing dinner! I know I’m always looking for summer dishes I can prepare in minimal time. Lately I’ve been dishing up my Pan Fried Lime Cilantro Chicken Breasts to the family. It’s light but filling, takes minutes to prepare, and best of all the family loves it!
My Lime Cilantro Chicken Breasts require just 3 main ingredients and spices you probably already have in your spice rack. The chicken breasts are sliced as thin as possible so that they cook in minutes. This summer chicken dish is fast becoming a family favorite.
Serve this delicious Lime Cilantro Chicken Breasts with a salad for a light meal or with a side of refried beans and Spanish rice for a hearty meal.
If you haven’t guessed by now I love Mexican Food! I can eat it everyday! One of my favorite Mexican dishes are chicken tacos. I love them wrapped in fresh warm flour tortillas. The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor. But I like to make it from scratch and sometimes I experiment a bit with the ingredients. Recently I came up with these Margarita Chicken Tacos, they are delicious!
What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos! They really are easy to make and are too yummy!
I marinate the chicken about an hour before I sauté it. I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa. It’s a complete meal in a tortilla.
Here’s the recipe. I hope you’ll love it as much as we do.
8 Pieces Boneless Skinless Chicken Thighs – cut into cubes
Fruit Cocktail is a mixture of preserved or fresh fruits cut into pieces and served as an appetizer or dessert, its is also called “Fruit Cup”. Seasonal fruit and a simple syrup form the basis of this fresh-tasting treat. It is a terrific topping for ice cream or a perfect finish to a light meal.
We often serve fruit cocktail at birthday’s, wedding parties, Christmas, New Year’s Eve and Festivals.
This is my version of Homemade Fruit Cocktail. Have fun!
4 pcs. peaches, peeled, cut into chunks
4 pcs. nectarines, peeled, cut into chunks
1 cup dark sweet cherries, pitted, halved
1 cup canned or fresh pineapple chunks
1 sprig fresh basil
2 cups water
1 cup sugar
1 pc. lime or ¼ cup lime juice
Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
We just discovered that my 13 year old grandson loves to cook! Not only does he loves to cook, he does it very well. He recently tried out his culinary skills by making us these very delicious Steak Flautas!
What are flautas? They’re also called taquitos, tacos dorados, or rolled tacos. Basically they are a small tortilla rolled up with a filling. Whatever you call them they are very tasty and are one of my favorite Mexican dishes.
Flautas can be filled with shredded chicken, ground or shredded beef, pulled pork, beans, or cheese. They can be served as appetizers or a main dish depending on the size.
Dion used ribeye to make these Steak Flautas. The filling is tender and tasty. Served with Spanish rice and refried beans thes Steak Flautas make a great meal!
The recipe for Steak Flautas is Dion’s own creation. He didn’t follow a recipe, he simply made it up as he went. And I have to say they turned out very well! He even garnished them with chopped cilantro because according to him presentation matters! I do believe we have a budding chef in the family!
I wrote down his recipe and decided to share it with you! It’s pretty easy to make but because it involves frying kids should be supervised if they’ll be making them. This recipe will make 12 Steak Flautas.
1 Lb. Boneless Rib Eye Steak
12 Pcs. 6″ Flour Tortillas
1 Cup Sour Cream
1 Cup Shredded Monterey Jack Cheese
1 Small Bunch Fresh Cilantro – chopped
1 Tbls. Garlic Powder
Oil for frying
Pan fry rib eye steak until it’s cooked but still pink in the middle – don’t over cook the steak
Shred or chop the cooked steak
Flash fry tortillas in a small amount of oil – fry both sides until they are slightly golden brown but the tortilla is still soft and pliable – about 30 seconds per side
Drain tortillas on paper towels and set aside
In a large bowl mix sour cream, cheese, garlic powder, and cilantro until well combined
Squeeze the juice of the lime into the mixture and mix well
Add shredded steak to the mixture and stir until well combined
Scoop 1/12 of steak mixture and drop in center of tortilla, spread a line of mixture across the tortilla
Roll tortilla around the filling and secure end with toothpick
Fill remaining tortillas
Heat about 1″ of oil in a frying pan
Fry tortillas until they are golden brown
Drain on paper towel
Place in serving dish
Garnish with extra chopped cilantro and shredded cheese if desired