Friday, August 5, 2011

Make it Hot Hot Hot!

Hello my fellow foodie readers, T.G.I.F so to celebrate the last summer vacation weekend before my children go back to school I present to you: Amazon Fried chicken, Spicy south western potato salad, tomato salad, biscuits, cherry bomb cooler! Enjoy!

    Amazon Fried Chicken W/cilantro Sauce
  • Cilantro Sauce:
  • 2 cups cilantro leaves, whole
  • 2 cloves garlic
  • 1 jalapeno -- seeded
  • 2 tbsp distilled white vinegar
  • 2 tbsp water
  • 1 cup mayonnaise
  • 1/2 cup egg substitute
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 5 oz bag Death Rain potato chips -- finely crushed
  • 4 6 oz skinless boneless chicken breast halves -- pounded 1/2" thick
  • 2 tbsp vegetable oil
  • In a blender, combine the cilantro, garlic, jalapeno, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate. In a shallow bowl, place egg substitute. In another bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the egg. Coat the chicken with the potato chips. Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Drain on paper towels and place in a 350F oven for 15 minutes. Transfer to plates. Serve at once with the cilantro sauce. Serve with Tomato Salad. recipe resource from
    Southwestern Potato Salad
  • 1 cup prepared mayonnaise -- reg or low fat
  • 1/4 cup dijon mustard
  • 2 tbsp fresh lime juice
  • 1 med tomato -- chopped
  • 2 tbsp cilantro -- chopped
  • 1/2 jalapeno -- finely diced
  • 2 scallions -- chopped
  • 1/2 med red onion -- thinly sliced
  • 1/2 tsp cayenne powder
  • 1 small clove garlic -- minced
  • salt and freshly ground black pepper
  • 16 new potatoes -- cook/drain/slice
  • With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes. NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist. Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot. recipe resource from:

Fresh Tomato Salad Recipe

Fresh Tomato Salad


  • 5 tomatoes, diced
  • 1 onion, chopped
  • 1 cucumber, sliced
  • 1 green bell pepper, chopped
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 2 tablespoons crushed garlic
  • salt and pepper to taste
  • 2 tablespoons white wine vinegar


  1. In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

Cherry Bomb #7 recipe

Pour the grenadine into a shot glass, then carefully pour the Bacardi 151 on top; the two should not mix. Light it on fire, blow out the flames and shoot.

Read more:Cherry Bomb #7 recipe

How I make this a cooler add 1 1/2 oz light rum, 1 1/2 oz grenadine syrup and cherry 7up soda in a rocks glass or whatever glass you have half filled with ice.


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