Holy Guacamole is a perfect addition to any Mexican meal. Put it in your burrito, on top of your enchiladas, or just directly inject it into your veins. All are perfectly acceptable.
Why does Guacamole turn brown?
It starts with a little chemical called polyphenol oxidase which is present in Avocados. When that chemical is exposed to oxygen, it oxidizes and causes a reaction that develops a pigment, turning the avocado brown.
How you combat that, is to keep the Guacamole in an airtight container and introduce some type of acidity such as lime or lemon juice.
Holy Guacamole is the perfect addition to any Mexican food dish and it is super simple to make. Why pay the extra $1 when you can make so much more from scratch.
Peed and mash the avocados into a paste. Add all other ingredients into a bowl and viola! Perfect Guacamole!
Today, we are going to take a look at an amazing recipe for my favorite pasta dish, the Spicy Chicken Chipotle Pasta from The Cheesecake Factory. This thing is loaded with flavor (and calories) so keep that in mind. It is super simple to prepare, even though there seem to be a lot of moving parts, it all comes together in the end. It is the perfect combination of spicy and sweet and savory.
Introduction to The Cheesecake Factory
If you have never been to The Cheesecake Factory, you are definitely missing out. The huge menu is rather intimidating at first, but you soon realize that most of the menu is Cheesecake. I think that is why the Cheesecake Factory is so well liked. No matter what everyone is craving, there is something for everyone. From Cuban Sandwiches to Asian Salads, to Burritos there is something for even the pickiest of eaters.
What is the Spicy Chicken Chipotle Pasta from The Cheesecake Factory?
Made using Penne Pasta, the Spicy Chicken Chipotle Pasta has Chicken breast sauteed in honey. The sauce is a unique sauce made from Alfredo and Chipotle peppers in Adobo Sauce. This gives it a beautiful mild kick that you crave as well as a deep smokey flavor. The sweetness of the honey combined with the spice of the sauce makes an amazing dish that can be enjoyed by everyone.
Make sure to check out how to make the Salad Dressing from the Olive Garden or how to make a Cuban Classic, Picadillo, which is a cheap and flavorful addition to your families dinner rotation.
Spicy Chicken Chipotle Pasta
A spicy chicken pasta with chipotle flavors with a sweet undertone. A sure crowd pleaser.
Prepare Vegetables and Pasta
Add the asparagus to the pasta water and boil for 2-3 minutes or until slightly tender.
Pull out the asparagus and run under cold water to shock it and stop it from cooking.
Add your pasta to the water and remove when al-dente, normally 12-13 minutes rolling boil.
Combine lemon juice, salt, pepper, and chicken and let it marinade.
Prepare your skillet with butter on medium heat.
Add bell peppers and onions.
Leave on the heat until translucent, stirring occasionally to make sure they do not char, then add the garlic cloves, saute for 1 minute.
Cook Chicken and Serve
Remove the veggies and add olive oil to your skillet
Add chicken to the pan and turn the heat up to medum-high.
Keep on the heat until browned on all sides.
Add in the honey and stir until the honey loosens up.
Puree the Chipotle peppers in adobo sauce can and set aside.
Brown the chicken on both sides and remove from heat.
Cook for an additional 3 minutes, then add all other ingredients (Veggies, Adobo, Pasta)
Make a basic Alfredo sauce (Butter, Parmesan, Heavy Cream, Black Pepper, Garlic Powder) and add in the Pureed chipotle peppers. Let it come to a simmer. Add your frozen peas to thaw in the sauce.
Add sauce, pasta, chicken in your pot adding the asparagus last or as a garnish. Add Cilantro or parsley and grated Parmesan as a topper. Tortilla strips if you want to be really authentic.
Cuban Picadillo…Anyone that has ANY Cuban blood in them can make Picadillo from scratch, it’s a known fact. It is the most basic of recipes that are simple to make, doesn’t break the bank, and is done in a matter of minutes. When I was growing up, this was one of my mom’s go-to recipes when there wasn’t a lot of time and people were hungry. I mean, how basic can you get with ground beef, olives, and tomato sauce and spices.
Origins of Picadillo
Many picadillo recipes derive from the one that Nitza Villapol put in her cookbook “Cocina Criolla,” published in 1954. Villapol, a writer and television host, was the closest thing Cuba has had to a Julia Child. Her shows were broadcast there for more than 40 years, and her cookbooks were a mainstay of Cuban home cooking from the 1959 revolution until her death in 1998.
Cortina’s first picadillo was a Villapol recipe, she said. Her mother had packed her off to Gainesville with the cookbook. “It was probably just beef and raisins then,” she said of her early attempts at the dish. “The first time, I skipped the tomatoes entirely.”
Picadillo roughly translates from the Spanish as “mince.” The dish bears some resemblance to American sloppy joes, or to hash. Some cooks use tomato sauce in the base. (Cortina’s mother, for one.) Others insist on fresh tomatoes.
Source: The New York Times
Take note, this meat is also used as a filling in several different recipes including Papas Rellenas and Empanadas. You can serve it on Potatoes, Rice, in a sandwich, or as a side dish.
This is a recipe for a traditional Cuban Picadillo that doesn't break the bank and that every Cuban should know how to make.
In a large skillet, start to brown the ground beef with the green pepper and onion.
Once browned, drain the grease from the saucepan.
Combine all the other ingredients and simmer for 5-10 minutes.
Remove that Bay Leaf and serve it up over some rice and add the cilantro and WHAM, you will be craving Mojitos and Cuban Cigars in no time.
There is a topic of hot debate among Cuban households, and that is the addition of Potatoes and Raisins to the mix. My family are Picadillo purists and those things are blasphemy. If you would like to adulterate the recipe with raisins and potatoes, be my guest. The wonderful thing about Picadillo is that it is very forgiving, so experiment away!
One of the staples to any BBQ is the Coleslaw. If you want to take that to the next level, come check out this recipe for a Kickin’ Jalapeño Coleslaw that is sure to please. This recipe has all the bases covered: Sweet, Spicy, Tangy, and Freaking Delicious.
Recommended on the following Dishes:
You can even add this to your tacos and use the Lime Cilantro Jalapeño Aioli for a real party in your mouth with everyone invited.
Kickin' Jalapeño Coleslaw
An awesome side for your Tacos, Burgers, Hot Dogs, or even on its own. It definately has a kick it and will be a sure crowdpleaser.
Open your Coleslaw Mix and place in a large mixing bowl. Dice the Jalapenños and Cilantro and add to the veggies. Mix well.
Add the Mayonaise, Jalapeño Juice, Lime Juice, White Sugar and Salt and pepper to another mixing bowl until thoroughly mixed. Add Dressing to the Coleslaw and Mix until all incorporated evenly.
Place in Refrigerator for at least 2-3 hours so the flavors can build.
Lime Cilantro and Jalapeños. How can that be bad at all! This stuff is pure gold. It is a spicy and fresh sauce to put on any sandwich, salad, eggroll, jalapeño poppers, tacos, burritos, rice, beans, ice cream, brownies, or whatever your heart desires. (Don’t really put it on your ice cream or brownie, that’s weird. I know some of you will.)
It is super simple to make and can store in the refrigerator for several months.
This would go perfectly with the Rattlesnake Bites we made earlier.
Lime Cilantro and Jalapeño Aioli
A spicy and tangy sauce that compliments any Tex-Mex meal.
Combine it all in your blender and puree until it runs smooth.
Make sure to stick it in the Fridge for at least 3 hours for the ingredients to marry.