Melt in Your Mouth Mexican

Mexican Cobb Salad with Avocado Lime Ranch

Pan Seared Chicken with Mole Sauce

Yellow Rice

Tres Leche Cake

Mexican Cobb Salad

2 cups chopped Romaine Lettuce

½ small red onion Diced

6 oz canned Black Beans

1 Roma Tomato Diced

½ Cup Cooked Corn

½ Cup Monterey Jack Cheese

½ Avocado large dice

1. In a mixing bowl add romaine lettuce and toss with dressing.
2. To compose rest of salad, arrange tossed lettuce on a plate and sprinkle in rows the black beans, onion, cheese, corn, tomato and avocado.

Avocado Lime Ranch Dressing

• 1/4 cup mayonnaise or sour cream
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp dry mustard
• ½ tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp finely chopped chives
• 1/2 Tbsp finely chopped dill
• 1/2 Tbsp finely chopped parsley
• 1/2 Tbsp finely chopped cilantro
• 1/2 whole avocado ripe, peeled
• 1/2 lime juice
• 1/4 cup buttermilk

1. Combine all ingredients in a mixing bowl and stir with a whisk.

Chicken Mole

Serves 2

1 Tablespoon Oil

2 Chicken Breasts

1 Cup Chicken Stock

1/ 2 Cup Orange Juice

½ Onion Diced

¼ Cup Almonds Sliced

2 Garlic Cloves

2 Teaspoons Cumin

2 Teaspoon Coriander

2  oz.  Dried Pasilla Chiles torn into 1 inch pieces

2 oz. dried Negro Chiles torn inot 1 inch pieces

1 teaspoon Dried Oregano

2 oz Mexican Chocolate chopped

1 Tablespoon Cilantro

1. Heat oil in a lagre pan over medium high heat. Brown chicken on both sides and season with salt and pepper. Transfer Chicken to a bowl or plate after browning.
2. While pan is still hot add onions and sauté until soft, next add almonds, cumin, coriander, oregano, and chiles ,then cook for 5 minutes.
3. Next add stock and orange juice and cook for 25 minutes.
4. Remove from heat add chocolate and cilantro
5. Put in a blender after it has cooled for 15 minutes and blend until smooth
6. Add sauce back into pan and add browned chicken and cook until chicken is one over medium heat.

Yellow Rice

Serves 2

2 Cups Long Grain Rice

4 Cups Water

2 Cloves garlic, minced

1 Tablespoon Tumeric

1 Teaspoon Kosher Salt

1 Bay Leaf

1. Put all ingredients into a heavy-bottomed pot, stir well and bring to boil over medium- high heat.
2. Reduce heat to a simmer, cover and cook over low heat until rice has absorbed the water, about 15 to 20 minutes. Remove from heat and let sit, covered for 5 minutes.
3. Discard bay leaf and serve

Tres Leche Cake

Ingredients

Ingredients:

• 1 cupall-purpose flour
• 1 1/2 tspbaking powder
• 1/4 tspsalt
• 5 eggs, (large)
• 1 cupsugar, divided into 3/4 and 1/4 cups
• 1 tspvanilla extract
• 1/3 cup whole milk

Syrup:

• 12 ozevaporated milk
• 9 ozsweetened condensed milk
• 1/3 cup heavy whipping cream

Frosting:

• 2 cups heavy whipping cream
• 2 Tbsp granulated sugar
• 1 cup berries, to garnish, optional

Instructions

How to Make Tres Leches Cake Base:

1. Preheat the oven to 350 °F and butter a9×13 casserole pan. Set up three mixing bowls.
2. In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
3. Beat egg yolks with 3/4 cup sugar with anelectric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
4. Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute
5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
6. Gently fold in egg white mixture with thespatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup:

1. In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

To Make the Whipped Cream Frosting:

1. Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.