Preparing for a Fiesta with Carne Asada

Every Thanksgiving, my family opts for a non-traditional meal, Mexican!  We are not huge on Turkey AND since the majority of the kids are splitting Thanksgiving day between two families, my mom likes to break it up and have a different meal since the first half of the day consists of your normal turkey, mashed potato traditional dinner.

Also, it is tradition that every year we celebrate my Mother-In-Law’s birthday at out house.  This year she requested Mexican food.  Time to pull out my mom’s delicious recipe for Carne Asada!!  It gives me chills just thinking about it 🙂

So what is Carne Asada?  Carne Asada is a Mexican way to marinade skirt steak.  The marinade has A LOT of ingredients but the taste is out of this world.  Here are the items you will need to make this Carne Asada marinade.

  • A Whole Bag of Oranges
  • 8 Limes
  • A Bunch of Fresh Cilantro
  • A Bunch of Fresh Parsley
  • A Bunch of Fresh Chives
  • A Large Onion
  • 4 Cornoa Extra Beers
  • 6-7 lbs of Skirt Steak


The trick here is to layer the skirt steak with all these ingredients.  The easiest way to do this is:

Step 1:  Pour 1-2 Coronas into your marinading container.  Cover the bottom of the container with a layer of skirt steak.  Add 1/3 of the limes, oranges, cilantro, parsley, chives and onion.

Step 2:  Pour 1 Corona on top of your first layer of skirt steak.  Add another layer of skirt steak.  Add 1/3 of the limes, oranges, cilantro, parsley, chives and onion.

Step 3:  Pour 1 Corona on top of your first layer of skirt steak.  Add another layer of skirt steak.  Add 1/3 of the limes, oranges, cilantro, parsley, chives and onion.

Step 4:  Cover your container and place in the refrigerator for 2 – 3 days.  When you are ready, grille normally.


Skirt Steak can be challenging to find, however, if you have issues, your local Whole Foods will have it.  Marinade this steak for 2-3 days then slap on the grill for a delicious Mexican Steak that I guarantee will knock your socks off…ENJOY!


Easy Entertaining

The other night we had some great friends over for dinner.  I LOVE to entertain…so much fun!  AND, I love to cook for guests…also so much fun.  Often when we have folks over for dinner, it takes me a while to figure out what I will serve.  I found this recipe off Pinterest, DUH, and I wanted to share.  It is an incredibly easy recipe AND it will knock your socks off…and your guests!  Enjoy!

For nibbles, we had cheese, crackers and great wine!


Chicken and Garlic Pasta with a Hint of Lemon


  • 3 Lemons
  • Olive Oil
  • 6 Cloves of Fresh Garlic
  • Fresh Basil
  • White Wine
  • Garlic Salt/Garlic Pepper
  • A Bag of Shredded Parmesan Cheese
  • 3 Chicken Breasts
  • Pasta (I prefer angel hair)


Cook the pasta.  Drain the pasta.  Go ahead and mince your 6 cloves of garlic.  Cut your chicken into small pieces and cook with olive oil, a tablespoon of fresh garlic, seasoning to your likings and a quick and small pour of white wine.  Really, you can cook your chicken however you want.  In a small frying pan, generously cover the bottom of the pan will olive oil.  Add the rest of the minced garlic to the mix.  Simmer the garlic and olive oil until the garlic is a light brown.  Add 1/4 cup of white wine and lemon juice of 1.5 of Lemons.  Simmer for anywhere between 5-10 minutes.  Put the cooked pasta in a large bowl.  Pour the olive oil and garlic mixture you just fried up into the bowl with the pasta.  Add the cooked chicken.  Completely cover the top of the bowl with Garlic Salt, Garlic Pepper and fresh Basil (make sure this is dried and sliced).  Squeeze the remainder of the 1.5 Lemons into the mixture.  Add the bag of parmesan cheese.  Toss everything together until well mixed…Serve!

Note:  If slightly bland, add more spices and salt.  Also, I used cilantro as a garnish that gives this recipe an extra bit of flair.  This recipe is delicious!!!! 


Best Homemade Chicken Enchiladas

I use homemade loosely ya’ll…

My mom has been making these for years and the recipe has evolved over time.  This is super easy, incredibly tasty and saves/freezes very well.  Enjoy!


Note: You can add veggies to this recipe if you like.  When I am not cooking for my husband, I like to add black olives.

  • Small can of El Paso enchilada sauce (10 ounces)
  • Large can of El Paso enchilada sauce (1 lb & 3 ounces)
  • Package of shredded cheese (you can use mexican blend, taco blend, cheddar…whatever you like)
  • Package of large tortillas
  • Package of Spanish Rice
  • Package of chicken breasts

Preheat oven at 350!

Step 1:

Cut up a package of chicken breasts (Perdue chicken usually comes with 3 large breasts).  You can use white or dark meat, I prefer dark meat.  For those nights that you don’t feel like cooking up some chicken, grab a rotisserie that is already cooked.  You will want to shred the meat.  IMO, cooking your own chicken makes the enchiladas heftier and tastier…

Step 2:

Grab a package of Spanish rice (any brand will work) and follow the directions on the packaging.  You can do this alongside the chicken.

Step 3:

Mix the cooked Spanish rice, cooked chicken, a cup of shredded cheddar cheese and the small can of El Paso sauce in a large bowl.

Step 4:

Grab that Pyrex casserole dish and grease it up real good with that Pam Olive Oil.  Go ahead and open that large can of El Paso sauce and pour a little bit on the bottom of your Pyrex casserole dish…just enough to cover the bottom.

Open that package of tortillas.  In each tortilla, add a generous amount of the mixture from step 3 (only handle one tortilla at a time).  Roll the tortilla into a burrito and place in your Pyrex casserole dish.  Repeat for all the tortillas.  You will more than likely only be able to fit 6-7 enchiladas at a time in your Pyrex casserole dish.  Almost finished….

Pour the remaining El Paso sauce on top of all the enchiladas.  Cover the Enchiladas with a generous amount of cheese.  Cover your Pyrex casserole dish with aluminum foil and place in the over.  Bake for 30-40 minutes.

Bon Appetit!