Friday, April 20, 2012

Cook Book Available

    Everyone I have some good news. I will be offering a cookbook for sale. It is a homemade book that has well over 100 recipes. I will not get anything from this. Everything will cover printing, shipping and the rest will go towards the reunions.

    One more amazing thing is that every single recipe was provided by a military veteran or their family. Yes that includes the few of recipes I provided. I myself am a proud US Navy Veteran and many of family have served this great country as well.

    The cookbook will be available for $20.00. Shipping within the United States is included. Payments will be accepted through Paypal only. If you order and are out of the country you will be contacted for shipping charges.

Scorching Cilantro Burgers

Scorching Cilantro Burgers

Get gready for some heat now that the grills have already started to be fired up around the country. This burger will and that extra fire to your next BBQ. There is not only heat but amazing flavor as well.

  • 1 pound ground turkey or beef
  • 2-3 habanero peppers, diced
  • 1/2 cup cilantro, coarsely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • Salt and pepper to taste

In a large mixing bowl, combine all ingredients and hand mix. Do not overmix the meat or you'll lose the texture of the burgers. Form the meat into 4 quarter-pound patties.

Grill over medium heat about 10 minutes, flipping once about half way through, or until burgers are cooked through and not pink in the middle. Serve on buns with your favorite toppings!

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw
  • 4 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded
  • 5 tablespoons olive oil, divided
  • 4 skinless boneless chicken breast halves
  • 3 cups thinly sliced romaine hearts
  • 1 cup thinly sliced red onion
  • 1 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved
  • 4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted
  • 8 ounces Cotija or feta cheese, sliced


    Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.

     Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.

     Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.