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Are you on the hunt for a quick, no-fuss meal that’s both delicious and healthy? Well, I've got something fun and delicious for you: a zesty chicken salad that’s not only packed with flavor but also a breeze to whip up. This isn't just any chicken salad, though. We’re talking about transforming your ordinary pico de gallo into a mouth-watering, juicy chicken delight. And the best part? No cooking required! Just grab a rotisserie chicken, chop it up into fine, delicate pieces, and mix it with some fresh veggies. It’s that simple! What makes this salad stand out is the vibrant mix of ingredients. Think finely chopped tomatoes, onions (both white and purple for that extra zing), cucumber, and a jalapeño for a bit of heat. Add some black pepper, a generous pinch of salt, and the juice of a Meyer lemon for a tangy twist. Don’t forget a big bunch of cilantro and, if you’re feeling adventurous, a couple of Chiltepines for a smoky punch. Give it all a loving mix, and you've got yourself a healthy, crunchy, and flavorful masterpiece. Trust me, your taste buds will thank you! 🌶️🍅🥒 And here’s a pro tip: serve this deliciousness with some corn chips or tostadas, and watch your family’s eyes light up. For an extra kick, try adding some Mexico Lindo Siete Mares or Valentina salsa. It's perfect for those munchies and keeps things exciting. Plus, the cleanup is a breeze – fewer dishes mean more time to enjoy with your loved ones. So, if you’re looking to impress your family with minimal effort, this chicken salad is your new best friend. Give it a try, and let the compliments roll in! 🌟🍽️ Happy eating, amigos! Ingredients: 2 rotisserie chicken breast, cubed 2 finely chopped tomatoes 1/4 of a white onion, finely chopped 1/4 of a purple onion, finely chopped 1 cucumber, finely chopped 1 jalapeño, finely chopped (optional for spice) 1/2 teaspoon black pepper 2 teaspoons salt (adjust to taste) Juice of 1 Meyer lemon or lime A big bunch of cilantro, finely chopped 2-3 Chiltepines (optional for extra spice) 5 oz can of V8 juice 1 small piece of cucumber (for decoration) Avocado (optional, if budget allows) Tostitos Verdes, Corn chips or tostadas Salsa (Mexico Lindo Siete Mares or Valentina) Mayonnaise (optional) Instructions to make Pico de Gallo Chicken Salad: Slice the rotisserie chicken breast into small cubes. Place the cubed chicken into a large bowl. To the chicken, add the finely chopped tomatoes, white and purple onions, cucumber, and jalapeño. Add the black pepper and salt to the mixture. Mix well to combine. Slice the Meyer lemon or lime and squeeze the juice into the salad. Mix thoroughly. Add the chopped cilantro and, if desired, the Chiltepines for a smoky flavor and extra spice. Pour the V8 juice into the salad and mix well. Place a whole cucumber slice down the center for decoration. Optionally, add slices of avocado on top. Serve the chicken salad with corn chips or tostadas. - Add a little bit of mayonnaise on top of the salad if desired. - Add salsa for extra flavor Tips -Use Meyer lemons for a more enhanced flavor. -Adjust the number of jalapeños and Chiltepines based on your spice preference. -This recipe is designed for easy cleanup, making it perfect for busy days. Enjoy your no-cook, easy-to-clean chicken salad meal! What are Chiltepines? Small, round chili peppers are native to North America. They are considered the mother of all chili peppers, as they are among the oldest known pepper varieties. Chiltepin peppers are used in a variety of cuisines, particularly in Mexican and Southwestern American dishes, to add a burst of heat and a unique, smoky flavor. They’re often used in salsas, sauces, soups, and stews. Chiltepines can be purchased at your local Mexican market or our Amazon Store: https://a.co/d/gMAl8mP

End of the Month Delight: A Quick, Budget-Friendly Meal Hey there, amigos! We all know that the end of the month can get a little tight on the wallet, but that doesn't mean we have to skimp on delicious, hearty meals. Today, I’m excited to share a fantastic recipe that’s not only budget-friendly but also super quick to whip up! This end-of-the-month meal is a lifesaver, taking less than 25 minutes from start to finish, including prep time. With just a handful of ingredients like tomatoes, a poblano pepper, half an onion, a garlic clove, a small bunch of cilantro, and some hot dogs or your choice of protein, you can create a dish that’s both satisfying and comforting. What I love about this recipe is its versatility. You can easily swap out the hot dogs for spam, tofu, or simply double up on the potatoes if you're running low on other ingredients. Start by boiling your cubed potatoes to keep them nice and firm, then sauté garlic, onions, and tomatoes in a bit of olive oil for that extra nutty flavor. Add your protein and cook it until everything is well incorporated. Throw in your poblanos and pre-cooked potatoes, sprinkle your spices, cover, and let it all simmer. In just about 10 minutes, you’ll have a mouthwatering meal ready to serve. Pro tip: If you don’t have fresh tomatoes, an eight-ounce can of tomato sauce works wonders! This dish isn’t just a dinner; it’s a lifesaver for busy families. Make a little well in the middle of your serving dish, add some rice, and Boom Done—dinner is served! Not only is it perfect for a quick meal, but the leftovers are a blessing. Store them in snack-sized storage bags and freeze them for an easy, microwaveable snack. Trust me, your kids will thank you. So, give this end-of-the-month meal a try and let me know in the comments how you liked it. As always, sending you lots of love and delicious vibes! Until next time, happy cooking! Ingredients: 2 tomatoes (or 8-ounce can of tomato sauce) 1 poblano pepper (or substitute with Anaheim or pan chili) 1/2 of an onion 1 large garlic clove A small bunch of cilantro 1/2 cup of warm water 1/2 tablespoon of chicken bouillon 1 teaspoon of black pepper 1/2 tablespoon of Mexican oregano 1 pack of hot dogs (cubed or sliced as preferred) 2 potatoes + water to boil Olive oil Instructions: Cube the potatoes, slice or cube the hot dogs, chop the tomatoes, poblano pepper, onion, garlic, and cilantro. Bring a pot of water to a boil and add the cubed potatoes. Boil for 10-12 minutes to keep the potatoes intact and not mashed. Heat a pan over medium-high heat for 30-45 seconds. Add a little bit of olive oil to the pan. Add the garlic and onion, then the tomatoes. Stir and cook for 3-4 minutes. Add the cubed or sliced hot dogs (or your preferred protein like Spam or tofu). Mix well and cook for another 2 minutes. Add the chopped poblano peppers. Continue to cook for 2-3 minutes until everything is well combined. Add the drained pre-cooked potatoes to the pan. Mix the chicken bouillon, black pepper, Mexican oregano, and warm water together. Place a lid over the pan and cook on medium heat (about a 5 on the dial) for another 8-10 minutes. If you don't have fresh tomatoes, use an 8-ounce can of tomato sauce. Start by adding 4 ounces of tomato sauce and adjust to taste. Once the dish is cooked and flavors are well combined, sprinkle chopped cilantro on top (or green onions if you prefer). Serve with rice or as desired. Tip: -Chop potatoes big if you want bigger pieces. -This dish can be stored in snack-sized storage bags and frozen for easy reheating.

Delicious and Easy Tostada Recipe the Whole Family Will Love Are you looking for a quick and delightful meal that your entire family will enjoy? We have a fantastic tostada recipe that's not only easy to make but also incredibly delicious. This recipe requires minimal cooking and uses simple ingredients you likely already have in your pantry. Whether you're craving something crunchy or need a quick dinner solution, these tostadas are sure to become a favorite in your household. To start, heat a little olive oil in a pan on medium heat and add two precooked potatoes, seasoning them with a taco blend or your favorite spices. Lightly mash the potatoes to create a tasty base for your tostadas. If you prefer beans, prepare them similarly by cooking black beans with a bit of oil, onion, and jalapeño, then mashing them slightly. Top your tostadas with finely chopped cabbage, tomato, green onion, freshly cracked black pepper, salt, and a squeeze of lemon or lime juice for a refreshing slaw that perfectly complements the other ingredients. To save time, you can use frozen precooked potatoes and a bag of coleslaw mix. Store-bought tostadas are a lifesaver when you're short on time. Simply load them up with your mashed potatoes or beans, add some crema fresca, your favorite hot sauce, and a sprinkle of Cotija cheese. For an extra touch, add slices of avocado. The tanginess of the slaw brings everything together, creating a mouthwatering dish that's sure to please everyone at the table. Give this recipe a try, and enjoy a hassle-free, delicious meal tonight! Ingredients: Olive oil 2 pre-cooked potatoes 1 Tablespoon of Taco seasoning or your favorite seasoning 1/4 of a Cabbage head 1 Tomato 2 Green onion 1 Teaspoon black pepper Salt to taste Juice of half a lemon or lime Store-bought tostadas Crema fresca Hot sauce Cotija cheese Avocado (optional) Instructions for Potato Tostadas: Place your burner on medium heat and add a little bit of olive oil to a pan. Add two precooked potatoes to the pan Season the potatoes with taco seasoning or your favorite seasoning. Mash the potatoes slightly. Continue cooking for a few seconds, turn the burner off and set your potatoes to the side. Finely chop cabbage, tomato, and green onion. Add all your chopped veggies to a bowl. Season with black pepper and salt to taste. After tasting, add lemon juice and mix until everything is fully combined. Take the store-bought tostadas and load them with the seasoned potatoes. Add a generous amount of slaw. For extra flavor, a dollop of crema fresca on top. Drizzle your favorite hot sauce over the crema fresca. Sprinkle some Cotija cheese. If you want some extra creaminess add some sliced avocado! Tips -To save even more time, you can use frozen diced potatoes and a bag of coleslaw mix. -Store bought tostadas are a great time-saver and perfect when the family is hungry. Enjoy your delicious, crunchy potato tostadas!

Discover the Delight of Homemade Shrimp Ceviche This refreshing and flavorful recipe is perfect for any occasion, whether it's a casual get-together or a special celebration. Easy to prepare and bursting with vibrant flavors, shrimp ceviche is sure to become a favorite during hot months as it is for many Latin households! To start, finely chop the shrimp into smaller pieces and cover them with lime juice. Allow the mixture to marinate in the refrigerator for about an hour. This crucial step not only infuses the shrimp with zesty lime flavor but also "cooks" the shrimp through the acid in the lime juice. Once marinated, it's time to add the ingredients that bring this dish to life. Incorporate classic elements of the Mexican flag: chile, tomato, and onion, along with refreshing cucumber. Sprinkle in some cilantro, and add clamato juice, the juice of two limes, and salt and pepper to taste. To give it an authentic touch, include a Sonoran favorite, Chiltepines. Mix everything lovingly, and your shrimp ceviche is ready to serve. Not only is shrimp ceviche a delight, but it’s also a great conversation starter that brings back fond memories of past gatherings. Just like the excitement of attending a game, creating and sharing this dish brings joy and connection. So why not make your next event special with homemade shrimp ceviche? And if you're looking for more ways to enjoy life to the fullest, consider attending local events and games! Ingredients: 1 pound of peeled & deveined tail-off Raw Shrimp (20-25) 1-2 cups of lime juice (enough to cover the shrimp) + juice of 2 limes 1 Jalapeño or serrano chile 2 tomato 1 small onion 1 cucumber 1/2 cup of chopped Cilantro 1/4 cup of clamato juice 1/2 tablespoon of salt 1/2 teaspoon pepper Chiltepines to taste Optional, Tostitos verdes or tostadas Instructions to make Shrimp Ceviche: Chop the shrimp into smaller pieces. Add enough lime juice to cover the shrimp completely. Place the shrimp with lime juice in the refrigerator. Let it marinate for about an hour. Dice the Chile, tomato, onion, cucumber and cilantro. Mix all the vegetables with the marinated shrimp. Pour in some Clamato juice. Add the juice of two limes. Season with salt and pepper to taste. Add Chiltepines to the mixture for a Sonoran touch. Give the mixture a loving mix to combine all ingredients well. Your ceviche is now ready to serve! Enjoy your homemade ceviche! Tips -Salt, pepper and chiles to taste -I like to enjoy my ceviche with Tostitos salsa verde -eat your ceviche same day as it's meant to be fresh! What are Chiltepines? Small, round, chili peppers native to North America. They are considered the mother of all chili peppers, as they are among the oldest known pepper varieties. Chiltepin peppers are used in a variety of cuisines, particularly in Mexican and Southwestern American dishes, to add a burst of heat and a unique, smoky flavor. They’re often used in salsas, sauces, soups, and stews. Chiltepines can be purchased at your local Mexican market or our Amazon Store: https://a.co/d/gMAl8mP

Hola! Birria butter is a delightful way to bring the rich, savory flavors of birria into your everyday cooking. It's versatile, easy to make, and sure to impress anyone who tastes it. Give it a try and discover how this simple yet sophisticated condiment can elevate your creations. Whether you're hosting a dinner party or just looking to add a little extra flair to your weeknight meals, birria butter is your new go-to kitchen staple. Ingredients: 1 cup of Chile Guajillo powder 3 tbsp of chicken bouillon 2 tbsp of onion powder 2 tbsp of garlic powder 1 tsp of salt 1 Stick of unsalted butter Instructions for Birria Butter: Place your burner on medium-low heat and allow your pan to heat up for about 15 seconds Add one stick of salted butter to the heated pan Add one tablespoon of birria seasoning to the melted butter. Stir and fully combine the seasoning with the butter until everything is well-incorporated. Continue to cook the mixture for another 45 seconds The birria butter is now ready to be used Tip: -This birria butter will add a rich, savory note that complements the tender, juicy meats. -Creamy mashed potatoes are the perfect side to soak up any extra birria butter. -A medley of grilled vegetables will complement the rich flavors of the steak and butter. -Kick up your movie night by drizzling the birria butter over your popcorn. -Birria butter will hold up in the fridge as long as the expiration date on your butter!

Discover the Revolutionary Dreo ChefMaker: Your Ultimate Culinary Companion As the summer heat intensifies, keeping our homes cool becomes a priority without sacrificing the quality of our meals. Enter the Dreo ChefMaker, an innovative kitchen appliance designed to simplify and enhance your cooking experience. This state-of-the-art device offers an all-in-one solution for preparing a diverse range of dishes, from pizzas and pastas to vegetables and proteins, all with the touch of a button. Its user-friendly cooking guide and integration with the Dreo app ensure that even the most novice home chefs can achieve professional results. The app not only provides a seamless setup process but also sends notifications when your food is ready, making meal preparation more convenient than ever. One of the standout features of the Dreo ChefMaker is its advanced cooking technology, which includes options like the sous vide flavor function. This technique, renowned for its ability to retain moisture and enhance the natural flavors of ingredients, is effortlessly executed by the ChefMaker. The appliance's intelligent design calculates the optimal cooking time and temperature, ensuring perfect results every time. Whether you opt for the sous vide method or the quicker classic flavor option, the ChefMaker guarantees a steak that is juicy, tender, and cooked to perfection. Moreover, the device's safety features, such as its cool-touch exterior, make it a practical choice for households with children. The Dreo ChefMaker is not just about functionality; it's also about enhancing the overall cooking experience. Its whisper-quiet operation is ideal for homes sensitive to noise, and its capability to cook multiple items simultaneously without compromising quality is a game-changer. The ChefMaker's intuitive interface and minimal need for manual intervention allow users to focus more on enjoying their meals and less on the cooking process. With its blend of cutting-edge technology and user-centric design, the Dreo ChefMaker stands out as a must-have appliance for any modern kitchen. Embrace this culinary innovation and transform your cooking routine into an effortless and enjoyable endeavor. Buy the DREO ChefMaker at https://sponsr.is/dreo_viewsontheroad Enjoy $150 off Exclusive ChefMaker discount with my code: ViewonRoad Ingredients for Steak Dinner: Rib Eye Steak Mild and smoked sea salt Freshly ground cracked pepper Cooking probe (included with your purchase Dreo ChefMaker) Water (for the water tank) Instructions for Steak: Unbox the Dreo ChefMaker and rinse it with water and dry the ChefMaker thoroughly. Season both sides of the rib eye steak with mild and smoked sea salt and freshly ground cracked pepper. Insert the cooking probe into the thickest part of the steak and angle it slightly. Place the steak and the probe into the non-stick basket of the ChefMaker. Click on Chef Mode on the ChefMaker and press the play button. Select "beef" and then scroll to choose the cut of beef you are cooking. Choose the "sous vide" flavor option for a perfectly cooked steak. (You can choose "classic flavor" for a quicker cooking time.) The ChefMaker will automatically calculate the cooking time and temperature. Once the steak is done cooking, allow it to rest for a few minutes. Carefully remove the cooking probe (it will be hot) Serve the steak with the prepared birria buttery sauce. Optionally, you can prepare mashed potatoes as a side dish while the steak is cooking. Ingredients for Birria Butter: 1 cup of Chile Guajillo powder 3 tbsp of chicken bouillon 2 tbsp of onion powder 2 tbsp of garlic powder 1 tsp of salt 1 Stick of unsalted butter Instructions for Birria Butter: Place your burner on medium-low heat and allow your pan to heat up for about 15 seconds Add one stick of salted butter to the heated pan Add one tablespoon of birria seasoning to the melted butter. Stir and fully combine the seasoning with the butter until everything is well-incorporated. Continue to cook the mixture for another 45 seconds The birria butter is now ready to be used Tip: -This birria butter will add a rich, savory note that complements the tender, juicy meats. -Creamy mashed potatoes are the perfect side to soak up any extra birria butter. -A medley of grilled vegetables will complement the rich flavors of the steak and butter. -Kick up your movie night by drizzling the birria butter over your popcorn. -Birria butter will hold up in the fridge as long as the expiration date on your butter!

Delicious Deli-Style Crab Salad: Your New Summer Go-To Recipe! Hola! If you're on the lookout for a delicious, easy-to-make recipe that can help you keep the heat in check, you’ve hit the jackpot. Today, I'm sharing a mouthwatering deli-style crab salad that you can whip up in no time. Trust me, once you try it, store-bought salads will be a thing of the past. Plus, I’ve got a few secret tips to make it taste even better than the deli version! First, let’s talk ingredients. You can use imitation crab meat or the real deal if you’re feeling fancy. Personally, I love using imitation crab—it’s got that perfect deli flavor that I crave. Mix it up with finely chopped onions and celery for that crunchy goodness. And here’s the kicker: dilute your mayo with a bit of water to keep it creamy without the extra calories. A splash of vinegar, a squirt of lemon juice, and a dash of sugar and celery seeds will bring all the flavors together. Let it chill in the fridge overnight, and you’ll have a salad that’s creamy, tangy, and absolutely irresistible. Now, this crab salad isn't just tasty; it's also versatile. You can enjoy it with Ritz crackers for a quick snack or wrap it in lettuce leaves for a low-carb option. It's perfect for meal prep too—just store it in a good ol' Rubbermaid container, and you’re set for the week. So why settle for store-bought when you can have homemade deliciousness? Give this recipe a try and let me know in the comments how it turns out. And hey, don’t forget to subscribe for more yummy recipes coming your way! Happy cooking! Ingredients: 1-3 Packs of Imitation Crab Meat or be fancy and use real crab (wash and clean) 1 tin of crab meat (optional, but I highly recommend if the budget allows it) 1/2 Finely Chopped White Onion 4-6 Finely Chopped Celery Stalks 1 -1 1/2 Cup Mayonnaise 1/4 Cup White Vinegar (Also good with 2 TBSP) Juice of 1/2 Lemon 1 Tbs Sugar 1/2 Tsp celery seeds pinch of salt as needed salt Small Portion Ingredients: 8 oz Imitation Crab meat 1 tin of crab meat (optional, but I highly recommend it if the budget allows it) 1/4 of onion 2 Celery sticks 1 TBSP lemon juice 1 tsp sugar pinch of salt as needed Instructions for Deli Crab Salad: Start by finely chopping the onions and celery. If using imitation crab meat, open the packs and set aside the required amount. In a large bowl, combine the finely chopped onions and celery with the imitation crab meat. Mix these ingredients together thoroughly. Add mayonnaise to the mixture. Adjust the amount according to your preference. To reduce the calorie content, dilute the mayonnaise by adding a small amount of water (about one-fourth of a cup). Pour a small amount of vinegar into the mixture. Squeeze the juice of half a lemon into the mixture. This step is optional but enhances the flavor. Add a small amount of sugar to the mixture to balance the flavors, especially since imitation crab meat already has some sweetness. Sprinkle in celery seeds. This ingredient is key to achieving an authentic deli flavor. Add salt to taste. Start with about one-fourth of a teaspoon and gradually add more if needed. Be cautious not to over-salt. Mix all the ingredients together thoroughly to ensure even distribution of flavors. Transfer the salad to a container with a lid and refrigerate it for at least 12 hours or overnight. This allows the flavors to meld together and gives it that authentic deli taste. Serve the crab salad chilled. It pairs well with Ritz crackers or lettuce leaves for a lighter option. - Optional: Add jalapeños or serranos for a spicy kick. The crab salad can be stored in the refrigerator for about 4-5 days. Ensure you use a clean spoon each time to prevent it from spoiling Tips -If you need to stretch this recipe, add one box of cooked pasta and 1/2 cup of mayonnaise. -If you need this recipe same day, use 1 tin of white crab meat -Substitute mayonnaise for plain yogurt and other ingredients to suit your dietary needs and taste preferences. -The longer the salad chills, the better the flavors will develop.

Salsa Roja, a staple in Mexican cuisine, offers a versatile base that can elevate a diverse array of dishes. Whether you are crafting the perfect dip for a gathering or enriching the flavor profile of your tacos, understanding the nuances of salsa roja will undoubtedly enhance your culinary prowess. These recipes delve into the preparation of three fundamental variations: boiled, fresh, and roasted salsa, each offering unique flavors. For the boiled salsa, the process begins with selecting the right tomatoes. Roma tomatoes are an excellent choice due to their affordability and rich flavor. However, for those who seek a juicier, more nuanced taste, combining Roma tomatoes with vine-ripened tomatoes can yield exceptional results. The boiling process softens the tomatoes and jalapeños, ensuring a smooth and cohesive blend. This method is particularly suited for those who prefer a balanced, mild heat in their salsa. Adding a touch of cilantro, lime juice, and salt can further enhance the freshness and depth of this salsa. The roasted salsa, on the other hand, introduces a smoky, robust flavor that can transform ordinary meals into gourmet experiences. By charring tomatoes, peppers, and garlic, you create complex layers of taste that are both rich and satisfying. This method requires a keen eye to achieve the perfect char without burning the ingredients. The inclusion of garlic skins during blending can also add a unique thickness and texture to the salsa. Roasted salsa is ideal for those who appreciate a deeper, more intense flavor, perfect for pairing with grilled meats or hearty stews. By mastering these techniques and understanding the subtle adjustments in ingredients and preparation, you can craft salsas that not only complement but also elevate your culinary creations. 🌶 Boiled Ingredients: Water for boiling (enough to cover tomatoes & chili) 3 Roma tomatoes 1 Jalapeño or serrano pepper Small bunch of cilantro (20 stems) 1/2 tbsp salt (Himalayan salt) Juice of half lime salt to taste Instructions for Boiled Salsa: Add the tomatoes and the chosen green pepper (and onion if using) to a pot of boiling water. - Boil the ingredients for about 10 to 15 minutes until the tomatoes are soft and the skins start to peel off. Remove the ingredients from the boiling water. - Slice the stems off the peppers. - If using garlic, you can leave the skin on to add thickness to the salsa. Place the boiled tomatoes and green pepper (along with onion and garlic if using) into a blender. - Add cilantro or green onion (about 20 stems for cilantro, 8 to 10 stems for green onion). Squeeze the juice of one lemon or lime into the blender. Adjust the quantity based on your preference for tartness or sweetness. Add salt to taste (start with a small amount and adjust as needed). Blend the mixture until it reaches the desired consistency. For a chunkier salsa, blend at a lower speed. For a smoother salsa, blend at a higher speed. - Taste the salsa and adjust the citrus and salt levels as needed. The boiled salsa is now ready to be served. It can be used for dipping chips, topping tacos, adding to burritos, or any other dish that needs a delicious salsa. Enjoy your homemade boiled salsa! 🌶 Fresh Red Salsa🌶 3 Roma tomatoes (or a mix of Roma and vine-ripened tomatoes) 1 Jalapeño or Serrano pepper (adjust depending on spice level of pepper) A few stems of cilantro (about 8-10) Juice of 1 lime (or lemon for a sweeter taste) Salt to taste (Himalayan salt recommended) Instructions for Fresh Salsa: Chop the tomatoes into small pieces. If using jalapeños and you want to control the spice level, you can start by adding just the tip of the jalapeño. - Break up the cilantro stems into smaller pieces. Add the chopped tomatoes, green pepper, cilantro, lime juice, and salt into a blender. Blend until you reach your desired consistency. For a chunkier salsa, blend on a lower speed. For a smoother salsa, blend on a higher speed. After blending, taste the salsa. - If needed, adjust the citrus (lime juice) and salt levels to your liking, and blend a little more if necessary. This fresh salsa is great for dipping chips, topping tacos, or enhancing dishes like pinto beans and chicken burritos. Enjoy your fresh salsa! 🌶 Roasted Red Salsa🌶 3 Roma tomatoes+ 1 ripe vine tomato 1 Jalapeño or serrano pepper Small bunch cilantro (20 stems) 3 garlic cloves 1/4 medium onion Juice of 1 lemon 1/2 Tbsp salt (Himalayan salt) Instructions for Roasted Salsa: Preheat a pan over medium heat until it is smoking slightly. Add the tomatoes to the hot pan. If using vine-ripened tomatoes, be cautious as they may burst quickly. Add a piece of onion (a fourth if it's a large onion, half if it's small). Add the green pepper. If using jalapeños, you can add them whole. Add garlic cloves. Use one clove per tomato if you love garlic, or fewer if you prefer a subtler taste. Roast the vegetables, turning them every minute to ensure even charring. Continue roasting for about 15 minutes until the vegetables are soft and juicy inside. Transfer the roasted tomatoes, onion, green pepper, and garlic to a blender. - Optionally, you can leave the skin on the roasted garlic to help thicken the salsa.Remove the stems from the jalapeños before blending. Add the juice of half a lemon or lime to the blender. Add 18-20 stems of cilantro. Add salt to taste (start with a small amount and adjust as needed). Blend the ingredients until smooth. If you prefer a chunkier salsa, blend at a low speed. For a thinner, more dippable salsa, blend at a medium-high speed. Taste the salsa and adjust the citrus and salt to your preference. If you want a redder salsa, you can blend in an additional roasted vine-ripened tomato. Serve the salsa with your favorite dishes like tacos, burritos, or as a dip for chips. Tips -The roasted bits from the skins adds a delicious flavor and texture to the salsa. -Roasted salsas tend to be spicier initially but will mellow out over time. -Cooking with intuition: Adjust the ingredients as per your taste and the availability of ingredients.

Hola amigos! If you're feeling the heat this summer and want to stay cooler than a cucumber, I've got just the thing for you: a refreshing mint agua fresca. Born and raised in the scorching Sonora Desert, I know a thing or two about beating the heat, and this drink is a game-changer. Imagine the crisp, invigorating taste of mint with a hint of lime, all wrapped up in a deliciously hydrating beverage. Plus, it's super easy to make, so you can whip it up in no time and keep cool all day long. Let's talk ingredients. You'll need a few sprigs of fresh mint, some lime juice, and a little bit of sugar or your preferred sweetener. If you know someone who grows mint, you're in luck—it tends to spread like wildfire, so they'll probably be more than happy to share. Just blend the mint with water, lime juice, and sugar until smooth, then strain out the fibrous bits if you want a smoother drink. Trust me, your kids will love it too, especially if you tell them it's a Hulk drink or Slimer juice. It's not just tasty; it's fun! Not only does this agua fresca taste amazing, but it's also packed with benefits. Mint is known to help clean out your system, so it's a great way to detox. Just a heads-up, though: if your diet hasn't been super clean, you might want to try this on a day off first. Whether you're packing it for a field trip, sipping it at work, or just lounging in a hammock at home, this drink is the ultimate way to stay refreshed and hydrated. So go ahead, give it a try, and share the love by sending this recipe to your friends and family. Stay safe, stay cool, and enjoy every sip! Ingredients: 8 cups of water 1 teaspoon of sugar (or 1 spoon of simple syrup or your favorite sugar alternative) Juice of 1 lime 7 sprigs of fresh min Ice Instructions to make Fresh MINT Water Agua Fresca: Start by adding 1 teaspoon of sugar into a pitcher. Squeeze the juice of one lime into the pitcher. Mix well until the sugar is fully dissolved. If using simple syrup or a sugar alternative, add it now and mix. Take about 7 sprigs of fresh mint. Reserve 4 sprigs for later. Add 3 sprigs of mint to a blender. Fill the blender with water up to the maximum fill line. - Blend the mixture until smooth. If you prefer a smoother drink without mint fibers, strain the blended mixture into the pitcher. If you don't mind the fibers and want extra fiber in your diet, you can skip the straining. Add the remaining water to the pitcher, filling it up to the top. Optionally, add ice to the pitcher or directly into serving glasses for an extra cooling effect. Slice additional limes thinly and add them to the pitcher for garnish if desired. Pour the mint lime agua fresca into glasses and enjoy! Tips -This agua fresca can be kept in freezable bottles for on-the-go refreshment. As the ice melts, it will keep you cool and hydrated. -Note: Mint can produce gas, so if you are sensitive, consider drinking this on a day off.

Your New Go-To Summer Pasta Salad Hola Corazón! If you’re on the search for a quick and refreshing meal that’ll keep your kitchen cool and your family happy, look no further. I’ve whipped up this pasta salad three times this month already, and let me tell you, it’s a hit every single time. The best part? Minimal cooking involved! Just cook your spaghetti as directed, rinse with cold water, and you’re halfway there. The magic lies in the dressing: a blend of red wine vinegar, water, your favorite Italian seasoning packs, and olive oil. Give it a good shake and set it aside. Trust me, the ease and flavor of this dish make it a summer staple. Now, let’s talk veggies. Start with a cucumber—don’t forget to rub the ends to remove bitterness and scoop out the seeds for an extra crunch. Thinly slice some red onions and grab those cherry tomatoes (cherry bombs if you can find them)—they add a sweet, vibrant flavor that’s just unbeatable. A sprinkle of smoked salt on those tomatoes? Game changer. Toss in some black olives and a generous amount of Parmesan cheese. Mix in your spaghetti and that killer dressing, and you’ve got a bowl of summer goodness ready to go. Want to stretch the recipe? Throw in more cucumber and pasta. The best part is, even if you’re short on veggies, the dressing alone makes it delicious. Finished with a sprinkle of parsley, this salad doesn’t just taste amazing—it looks stunning too. Perfect for family dinners or cookouts, and it stores beautifully in the fridge for up to four days. Pro tip: add some pepperoni and croutons for the picky eaters, and you’re golden. It’s a lifesaver on those hot days when you can’t bear to turn on the oven. So, give it a try, and let us know how it goes. We’re here, cheering you on in the kitchen and beyond. Stay cool, and happy cooking! Ingredients: Spaghetti (amount as directed on the box) 1.5 packs of Italian seasoning (if using a pre-packaged mix) 1/4 cup of red wine vinegar 3 tablespoons of water 1 teaspoon of additional Italian seasoning 1/2 cup of olive oil 1 cucumber (seeds removed, sliced) 1 red onion (thinly sliced) Cherry tomatoes (amount as desired, salted) Black olives (amount as desired) Parmesan cheese (amount as desired) Smoked salt (for tomatoes) Pepperoni (optional, for picky eaters) Croutons (optional) Parsley (for garnish) Instructions for Cold Spaghetti Salad: Cook the spaghetti as directed on the box. Once cooked, rinse it with cold water. In a container, mix 1/4 cup red wine vinegar and 3 tablespoons of water. Add 1.5 seasoning packs (from the Italian dressing box) along with an additional teaspoon of Italian seasoning. Shake well to mix. Add 1/2 cup olive oil and shake again until fully combined. Set aside. Rub the ends of the cucumber to remove bitterness, then remove the seeds and slice it into smaller pieces. Thinly slice the red onion. Halve the cherry tomatoes and sprinkle them with a little smoked salt. In a large bowl, add the cooled spaghetti, sliced cucumber, red onion, cherry tomatoes, black olives, and grated Parmesan cheese. Pour the prepared Italian dressing over the salad. - Mix everything until fully combined. For picky eaters, consider adding pepperoni slices and croûtons. Sprinkle some extra Parmesan cheese on top if desired. Garnish with a little bit of parsley for a beautiful presentation. Tips -You can use your favorite pre-made Italian dressing. Go with 1 cup if you go this route. -Store the salad in a large container that fits in your refrigerator. This salad can be kept for up to four days. Serve chilled for a refreshing and easy meal.

Creamy Mexican Street Corn Lasagna: A Fusion Dish You Didn't Know You Needed! Hola! If you're a fan of Mexican street corn and lasagna (and let's be real, who isn't?), you're in for a culinary treat that seamlessly blends the best of both worlds. Today, we're diving into the deliciously creamy, cheesy, and oh-so-satisfying realm of Mexican Street Corn Lasagna. This isn't your nonna's traditional lasagna, but trust me, it'll have you rethinking your Friday night dinner plans faster than you can say "elote." So, why should you give this fusion dish a spot in your weekly rotation? Whether you're out of lasagna sheets or just feeling adventurous, you can easily swap in spaghetti or any pasta you have on hand. The sauce—an indulgent mix of heavy whipping cream, mayonnaise, and cotija cheese—brings out that savory, roasted corn flavor we've all come to love. And let's not forget the layers upon layers of Mexican cheese blend that make this dish a melty, gooey masterpiece. It's a comforting, crowd-pleasing meal that’s surprisingly easy to whip up. But here’s the kicker: this dish is not just about taste. It's about bringing a bit of fun and creativity into your kitchen. Imagine the look on your family's faces when you tell them you’re serving Mexican Corn Lasagna. It’s a conversation starter, a tradition breaker, and most importantly, a delicious experiment. So, if you're ready to impress your family or just treat yourself to something extraordinary, give this recipe a go. Your taste buds—and your dinner guests—will thank you! Ingredients: 4 cups corn kernels (fresh or frozen) 2 tablespoons oil (for roasting the corn) 1/2 stick of butter or 1/4 Cup 2 cups heavy whipping cream (you may need up to 3 cups depending on the dish size) ½ cup mayonnaise 1 cup Cotija cheese (crumbled) 12 lasagna sheets (boiled according to package instructions) 1 cups Mexican cheese blend (Asadero, Monterey Jack, Cheddar) 1 cup Medium Cheddar Cheese 1 cup Queso Quesadilla (or substitute with mozzarella or Muenster cheese) 1 cup of panko crumbs (mixed with a little oil for added crunch) Tajín seasoning (for sprinkling on top) Optional: Crushed Hot Cheetos (for serving) Instructions: Boil the lasagna sheets or other pasta noodles until al dente. Drain and set aside Heat oil in a non-stick pan over medium heat. Add the corn kernels and roast, stirring every 2-3 minutes, until they start to brown slightly. This should take about 5-8 minutes. Ensure there is enough oil to prevent sticking, and adjust heat if necessary to avoid burning. Set to the side, next you will prepare the panko crumbs. Skip to step 3 if you are omitting the panko crumbs ( I recommend you try this step for sure) In a small skillet or saucepan, melt the butter over medium heat. Make sure to keep an eye on it so it doesn't burn. Once the butter is melted, add the panko breadcrumbs to the skillet. Stir the panko breadcrumbs continuously to ensure they are evenly coated with butter. Continue to cook, stirring frequently, until the panko turns golden brown. This should take about 3-5 minutes. Set to the side, the following step is making the sauce. In a separate pan, melt 2 tablespoons of butter over medium heat. Add 2 cups of heavy whipping cream and stir until it starts to warm up. Add ½ cup of mayonnaise and whisk until smooth. Gradually add 1 cup of crumbled Cotija cheese, stirring until melted and incorporated into the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly but remains creamy. Preheat your oven to 375°F (190°C). Time to assemble the Lasagna: First Layer: spread a thin layer of the creamy sauce on the bottom of your baking dish. Second Layer: place a layer of cooked lasagna sheets over the sauce. Third Layer: spread more of the creamy sauce over the pasta. Fourth Layer: add a generous amount of the roasted corn. Fifth Layer: Sprinkle a blend of Mexican cheeses (Mexican blend, Asadero, Cheddar, Queso Quesadilla, and Cotija). Repeat Layers: continue layering in the same order (sauce, pasta, sauce, corn, cheese) until you reach the top of your dish. The final layer should be a layer of pasta topped with sauce and cheese. Optionally, sprinkle some oiled Panko crumbs on top for added crunch. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly!!!! Tips -Sprinkle hot cheetos crumble for a pop of flavor -Feel free to season the panko with salt, pepper, garlic powder, or other spices while toasting to add extra flavor. This buttery panko can be used as a topping for casseroles, macaroni and cheese, or any dish that could benefit from a crispy, flavorful crust. -I have meal prepped this casserole in individual freezer & Microwaveable containers. Parents, this meal will be so helpful to you during school breaks!

At Views on the Road, we pride ourselves on offering delicious and easy-to-follow recipes, and our slow cooker birria tacos recipe is no exception. These tacos are not just meals; they are culinary experiences that bring the rich flavors of traditional Mexican cuisine straight to your kitchen. What Makes Our Recipe Special? We make our slow cooker birria tacos with tender, juicy beef that's been slow-cooked to perfection. The meat is simmered in a richly seasoned broth infused with spices like bay leaves, Mexican oregano, and Guajillo chiles. This cooking method ensures that every bite is bursting with flavor. We've crafted our recipe to be straightforward and time-efficient, so you can enjoy gourmet-quality tacos without spending hours in the kitchen. Are you ready to elevate your taco game? Visit Views on the Road today and  learn more  about the people behind the recipe that can transform your dinner table. Don't miss out—start cooking the best birria tacos you've ever had! If you’ve mastered the basics of birria and are ready to elevate this delicious Mexican dish to new heights, then you’re in for a treat! I’m sharing some insider tips and tricks to transform your slow-cooker birria from simple to sensational. Trust me, these enhancements will make your birria the star of your next gathering, and you'll never look back. Let's talk about those all-important chiles. Adding a blend of Guajillo chiles will impart a richer, more complex flavor. Make sure to soak, de-stem, and deseed those chiles before blending them to perfection. Incorporate this goodness with 4-6 pounds of chuck roast, along with aromatic ingredients like a large onion, garlic cloves, and a mix of spices including chicken bouillon, black pepper, cloves, and bay leaves. Don't forget a teaspoon of Mexican oregano for that special touch. Trust me, these small tweaks make a monumental difference, turning your birria into a symphony of flavors that are sure to impress even the pickiest of eaters. If you really want to leave your guests speechless, consider adding 4-6 carrots to your slow cooker. This not only enhances the flavor, but also adds a subtle sweetness that perfectly balances the dish. And for the showstopper moment, dip your tortillas in that luscious, oil-rich broth before grilling them to make mouth-watering birria quesadacos. The result? A crispy, juicy, and utterly delectable bite that will have everyone asking for seconds. So go ahead, take the plunge and make your birria truly unforgettable. Happy cooking, and don’t forget to share your success stories! Buen provecho! Beef Birria Ingredients: 4 to 6 pounds of chuck roast 4 1/2 cups of water 6 Guajillo chiles 1 large onion  4 large garlic cloves 1 1/2 tbsp chicken bouillon (more salty a pop of flavor use 2 tbsp) 1 tbsp Mexican oregano  4 bay leaves 1/2 tbsp black pepper 3 cloves 4 to 6 carrots For spice add 2 chiles de árbol Birria quesa tacos: Corn tortillas Chihuahua Mexican cheese or your favorite white melty cheese Chopped Onion  Chopped Cilantro  Lime Instructions: Soak the Guajillo Chiles, remove stems and seeds, then blend them.  In a slow cooker, combine the chuck roast, blended chiles, water, onion, garlic, chicken bouillon, black pepper, cloves, bay leaves, oregano, and optional carrots.  Cook on low for 8 hours. Once the birria is cooked, shred the meat using two forks.  To make birria tacos, dip the tortillas quickly in the broth, just enough to coat them lightly but not soak them, then fill them with the shredded meat and melty cheese. Top with chopped onions and cilantro. Pan-fry the filled tacos until crispy and serve them with additional broth for dipping. Tip: -Don’t skip on the carrots you don’t have to eat them, but they have such a savory flavor. -Fresh tortillas tend to hold up better and are less likely to become soggy. If you have supermarket tortillas not to worry, heat the tortillas on a skillet for a few seconds before dipping in the broth. This will help remove excess moisture.