Citrus and Ginger Juice

I am a bit under the weather and am hoping this juice kick starts my immune system! Thanks to my wonderful health conscience friend and my trusty juicer, I am getting myself out of this funk! This juice contains ginger, which has incredible health benefits for women including aid in indigestion, cough, inflammation, and upset stomach!
Get your juicer motor going and blend up batch of this juice when you are feeling a bit fatigued or just to jump start your day!

1 grapefruit, peeled
1 orange, peeled
1/4 lemon, rind on
1 to 2 gala apples
1/2 inch fresh ginger (less if you are afraid of the spice!)

Cut up and throw in your favorite juicer! Pour over ice and enjoy!

Roasted Asparagus and Parmesan Risotto

Made this delicious little dish on a rainy day here in Michigan. Simple yet hearty, a perfect meal to keep you warm from the inside out! Risotto is easy to prepare, but is a labor of love as you must watch it and stir to obtain a nice creamy texture. You will surely not be disappointed, however, with your amazing creation!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!


Ingredients

2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper

Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.

In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.

Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!

Enjoy!

Adobo Chili Chicken Tacos with Jicama & Radish Slaw

This recipe is perfect for all of you busy moms out there! This dish doesn't get any more simple to prepare, it basically prepares itself and it tastes delicious!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.

Ingredients

4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce

1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime

1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce

Sliced avocado
8 flour tortillas

Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.


In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.


To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.

Enjoy with a cold Corona and Lime and dream of warmer weather!

Tilapia Tacos with Adobo Chili Slaw

After I made these fish tacos, my husband said, "you can make these anytime!" My oldest was a big fan as well. I love seafood and I can't get enough of anything with a Mexican flair... put the two together and I am a happy woman!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!


Fish

4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish

Sauce

2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin

Adobo Chili Mayo

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped

8 flour tortillas, warmed

In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.

Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.

To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.

To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.

To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.

Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!