Mussels de Mexico

1/3 cup diced chorizo
1 medium yellow onion, diced
2 plum tomatos, seeded and diced
1 small can of chopped canned green chiles
2-3 cloves of garlic, minced
1 tsp ground cumin
1 tsp fine sea salt
1/2 tsp black pepper
1 cup of any mexican beer of your choice
2 pounds mussels, cleaned ( dicard any open ones prior to cooking, they're bad. )
1/4 cup chopped fresh cilantro
1 lime, to squeeze juice over the cooked mussels

Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion and garlic stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin salt and pepper,stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce. This can be served as an appetizer pr meal when served with rice and some good crusty bread.

Not Your Sonic Cherry Limeade

1 part UV Cherry vodka

2 parts lemon-lime soda

1 part limeade

Pour over ice and enjoy. Repeat :)

Chicken with a round 2 feature

Yes Folks, I have returned to the blogging world. While this may be short lived my intentions to deliver delicious recipes are always in mind. This simple chicken recipe gives you the opportunity for a round 2 option later in the week. I think we all don't mind taking a break form the, "What's for dinner?" dilemma every evening. So here you go...2 meals with ease. Each meal serves 4.

Round 1: Salt & Vinegar chicken (if you love the chips, you'll love this dish)
12 boneless, skinless chicken thighs
1 egg
2 cups of apple cider vinegar
1 cup of vegetable oil
3 tsp fine sea salt
2 tsp poultry seasoning

Whisk all ingredients in a large mixing bowl and add chicken. Cover and marinate in the fridge for at least 1 hour. Preheat oven to 350 degrees when ready to cook. Remove chicken from bowl and throw away remaining marinade. Bake in a 13x9 for 30 minutes. Drain excess fluids and cook for an additional 15 minutes or until chicken is no longer pink and juices run clear. This can also be cooked on the grill but comes out much more tender form the oven. Serve with your favorite sides. Rice pilaf or roasted potato with veggies work great.



Round 2: Pulled chicken sandwiches
Remaining chicken, shredded
1 sliced onion
1 bottle of your favorite bbq sauce

Add ingredients to crock pot and cook on low for 2 hours. Serve on buns with beans and my honey dijon slaw for the perfect meal :)