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.
This one is a surprise for my wife. The Olive Garden’s Italian Salad Dressing is the only dressing she will have with her salads. She absolutely is a FREAK over this stuff. So when I came across the copycat recipe, I had to try it for myself and share it with you guys.
Hope you enjoy!
The Olive Garden's Italian Salad Dressing
The Olive Garden's Italian Salad Dressing is an iconic dressing that is sure to please everyone. The rich and zesty flavors will keep you coming back for more.
Thoroughly combine in a container of your choosing. Make sure to refrigerate for at least 2-3 hours.
Mojo Criollo is a staple in all Cuban households. It can be used for a variety of different things including to marinade your pork roast or used as a dipping sauce for your plantains or yuca. The strong garlic mixed with the sour citrus is a powerful and delicious combination.
This is another influence we can trace back to the Arabs into Spain. They brought the flavors of the Sour Orange with them. When Spain colonized Cuba, they brought with them that flavor. Once in Cuba, the Garlic was added.
Give it a try! You will not be disappointed.
Here we have a traditional Cuban dipping sauce and marinade. It is used in pretty much every Cuban dish and goes great as a dipping sauce for Plantains and Yuca.
Peel and mash the garlic cloves using a garlic press and combine with all the other ingredients.
Chick-Fil-A Chicken Sandwiches are King. There I said it… I have had my fair share of chicken sandwiches and I can honestly say that out of all the fast food chain chicken sandwiches (notice I said fast food chain chicken sandwiches), Chick-Fil-A has to be the absolute king. The only problem is, they are closed on Sunday. Now we can make the recipe at home!
Copycat Chick-Fil-A Chicken Sandwich
Have you ever wanted your chicken to taste like the heavenly goodness that is Chick-Fil-A? Or is it Sunday and you can't get into your local Chick-Fil-A? Well, look no further! We have the recipe here.
Let me know in the comments below how that worked out for you.
Take your chicken and split it into equal portions.
Pound the chicken flat (with a meat tenderizer or hammer, whichever floats your boat)
Put the chicken into a large ziplock with the pickle juice for 1 hour (longer if you wanted)
Combine all dry ingredients.
Beat the eggs in a separate bowl.
Get pan ready on Medium-High heat with your peanut oil.
Dip the chicken into the flour mixture, then the egg mixture, then back into the flour mixture. Drop into the frying pan.
Cook until golden brown (about 2-3 minutes on each side)
Serve on Hamburger Buns and Pickle (add lettuce, jack cheese, and tomato to make it a deluxe)
In order to make the best Mexican food, you need to start with the essentials. Don’t go out and buy those nasty tortillas you find in the store. They are filled with so many disgusting chemicals. Make them at home and for a fraction of the cost.
Worlds Best Flour Tortillas
Stop buying those crappy chemical filled tortillas from the supermarket. Make your own in no time at all.
Grab a large bowl and mix the Flour, Salt, and Baking Powder.
Take the shortening and crumble it into the flour mix until the flour mix becomes crumbly.
Add water and mix until the dough starts to take shape.
Throw some flour down on your counter and knead the dough until it is smooth and stretchy.
Put it in a bowl and cover with a damp towel. Let it sit for one hour.
Split the dough into 6 equal pieces and roll into a ball. If you want to make smaller taco tortillas, cut into 12 pieces.
Heat up your skillet to medium high heat.
Throw some flour on a rolling pin and roll each dough ball into a tortilla. If you want the tortillas to come out better, use a tortilla press or frying pans.
Throw the tortillas on a skillet and cook until lightly golden brown.
Pull off the tortillas and place under a towel.