ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
GRILLED CHICKEN BREAST WITH SUN-DRIED TOMATO VINAIGRETTE OVER FUSILLI
Sun-dried tomatoes, dried at their peak, just taste like summer. You can slow roast the tomatoes yourself as I explain in the last section of this article and use them instead. All you need is a simple green salad, crispy crusted bread and a fruity dessert.
Yield: 3 to 4 servings
1 large skinless, boneless chicken breast, 1 to ½ pounds Juice of 1 lime 2 cloves garlic, minced ¼ cup good-quality olive oil, preferably Spanish 8 ounces blue corn fusilli pasta ½ cup sun-dried tomatoes, reconstituted according to package directions and diced 1/3 cup fresh salsa or commercial salsa 2 Tablespoons red wine vinegar
1. Trim chicken breast and place on a plate. Combine lime juice with garlic and 2 teaspoons of the olive oil in a small bowl. Pour lime-garlic mixture over chicken, turning to coat. Set aside to marinate.
2. Cook pasta in boiling salted water according to package directions. Drain. In a medium salad bowl, combine pasta and sun-dried tomatoes. Whisk together remaining olive oil with salsa and vinegar. Pour over pasta mixture and toss to combine; cover and refrigerate.
3. Preheat grill to medium-high 400F (205C), adding your favorite wood chips. Place rack 4 inches above heat. Remove chicken from marinade and place on rack. Grill about 4 minutes on first side. Turn and grill another 4 minutes or until chicken is no longer pink and centers register 185F (85C). To serve, divide pasta mixture among plates. Cut chicken into about 1-inch squares and top each salad serving with chicken.