Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. Add the oil to the pan along with the chopped onion and garlic. Saute for 5 minutes on medium to high heat.
  2. Chop the tomatoes and add them along with the raisins. Chop the 2 chilies from the can and add the teaspoons of adobo sauce.
  3. Add the bouillon cube and 2.5 cups of water along wit the chili powder, cinnamon, salt, pepper and cacao powder.
  4. Add the honey and the almond butter. Incorporate all the ingredients and cook on medium for about 15 minutes.
  5. Add your immersion stick blender and turn on to low, pulsing in and out of the sauce until you get your desired consistency. Less for more chunky, or more for smooth. If you prefer, you can add to a large blender or food processor to blend if you don't have an immersion stick.
  6. Once blended (if out of the pot, return to the pot), then turn flame to low and cook another 5 minutes. Continue to taste test and add more cacao powder if you wish, or honey or chili powder. It's really up to your palate to determine if it needs to be sweeter or more bitter. Enjoy!
Recipe Notes

Nutritional content: 10 servings. Serving size, 1/2 cup (121g) Calories: 152, Fat: 7.2g (Saturated fat 0.9g), Cholesterol: 0, Sodum: 29mg, Potassium: 328mg, Total Carbohydrates: 21.8g, Dietary Fiber: 2.1g, Sugars 14.7g, Protein 3.0g, Vitamin A: 11%, Calcium: 4%, Vitamin C: 14%, Iron: 5%

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Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice the onion into thin strips. Set aside in a bowl.
  2. Cut the tops (stem) off the peppers. Remove the core and seeds and slice thinly just as you did the onions. Add to the onion bowl. Mix together.
  3. In a 9x13 pan, or any casserole dish that will accommodate your salmon (making sure there's about an inch or more around the salmon for you to layer the onions and bell pepper mix), lay the salmon with either the skin on or off (it doesn't matter, just a personal preference for you) in the middle of the dish and add your onions and peppers around it. If you're keeping the skin on it, make sure the skin side is on the bottom of the dish. Once the salmon if fully cooked, the salmon will just slide off of the skin when serving.
  4. Take your blackened seasoning salt and shake all over the salmon until it's covered in the spice.
  5. Take your olive oil and in a quick back and forth motion. pour zig zags of it from one side of the dish to the other. Pop in the oven @375 degrees for 15 minutes. Open the oven after 15 and with a set of tongs, toss the onions and peppers around so that you ensure they evenly cook. Put back in the oven for another 15 minutes. Make sure ALL of the pieces of onion and peppers are evenly coated with olive or avocado oil at the beginning and midway point. This will prevent them from getting scorched tips.
  6. At the 30 minute mark, remove the dish from the oven, pour enough teriyaki sauce over the piece of fish to cover it, and pop back into the oven for an additional 8-10 minutes.
  7. While it's in it's last 8-10 minutes, I heat my tortillas (I use the small slider taco sized ones) over an open flame on the stove and make about a dozen of them, and put the heated and crispy tortillas into my tortilla keeper and put it on the table. Once the salmon is ready to come out, I place the dish on the table along with the tortillas and scoop the salmon into the tortillas, and top with the onion and peppers and a dollop of guacamole (I always have a container ready to go in the fridge) and voila. Baked salmon tacos!
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Rotisserie Chicken Enchiladas
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This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Rotisserie Chicken Enchiladas
Print Recipe
This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees. Spray casserole dish with olive or avocado oil and set aside.
  2. Remove the skin and shred your rotisserie chicken and place in a large mixing bowl. Set aside.
  3. Peel and chop the large onion. Add olive oil to coat the bottom of your pan and saute the onion until it's translucent. Add to the bowl of shredded rotisserie chicken.
  4. Add 1 cup of cheese and 1/2 cup of sour cream to your your shredded chicken.
  5. Add 1/2 can of the Hatch Chili Enchilada Sauce to the shredded chicken. Stir the chicken, cheese, and sour cream together. Set aside.
  6. You'll need 2 small frying pans and 1 large dinner plate. Have the plate next to the pans on your counter. You'll be transferring the tortillas once they've been through the oil and sauce to this plate.
  7. In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.
  8. Bring your plate over to your counter and set next to the bowl of mixed goodness! I leave the stack of softened tortillas in place and spoon a large amount of the chicken mix down the center. I put just enough in it so that the tortilla can fold on either side to cover the mix. Place the seam side down on the pan and push into the corner. Do the same with the rest of the tortillas until they're all side by side in the pan. If you want to use a full dozen, don't fill the tortillas as much.
  9. Open the 2nd can of the Hatch Enchilada Sauce and pour over your entire tray of rolled enchiladas. I use about 2/3 of the can, so that every single piece of tortilla is covered. Then sprinkle the rest of the cheese left in your bag (it should measure 1 cup) over the enchiladas.
  10. Place in the oven and bake for 35-40 minutes until the cheese is melted and the enchiladas are bubbling. Remove from oven and let cool on the counter for about 10 minutes before serving. Enjoy!
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Breakfast Tacos Olé, Olé!
Print Recipe
Scrambled eggs with fire roasted bell peppers and corn slider tortillas. Breakfast in 5 minutes!
Servings Prep Time
1 person 2 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
5 minutes
Breakfast Tacos Olé, Olé!
Print Recipe
Scrambled eggs with fire roasted bell peppers and corn slider tortillas. Breakfast in 5 minutes!
Servings Prep Time
1 person 2 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
5 minutes
Ingredients
Servings: person
Instructions
  1. Place 1 tbsp or more of coconut oil to coat the pan and turn heat to high. Add 1 cup of frozen bell peppers and saute for 2-3 minutes. While sauteing the peppers, crack 2 eggs in a bowl and scramble and pour into the pepper mix. Cook for another 2-3 minutes until the eggs and peppers are done.
  2. Heat your tortillas for 30 seconds to 1 minute over a flame on your burner, turning constantly with tongs until they get crispy on the edges, or however you like them. Transfer to your plate and spoon the eggs onto your tortillas, and if you'd like add any toppings such as sour cream or guacamole, add that as well. Top with hot sauce if you like and enjoy!
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Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Chipotle sauce: Add 3-4 chipotle peppers to the bottom of your Magic Bullet or blender. Add about 1 Tablespoon of the sauce from the can as well. Add your 1/2 cup of mayo and 1/2 cup of sour cream or greek yogurt and blend for about 15 seconds until fully mixed. Pour into a container and put back into the fridge until you're ready to serve. Feel free to add more peppers to the blender for a spicier sauce. Too spicy? Add more sour cream or yogurt to cool it down, but do taste it before pouring into your container.
  2. Cut the fresh or defrosted Mahi Mahi into the bit sized strips for your tacos. Make sure whatever size you pick, that they're all uniform so they cook evenly.
  3. Beat the 2 eggs and add to a shallow dish. I use 3 Marie Callender empty pie tins for my 3 shallow dishes.
  4. Add the 1 cup of flour to your 2nd pie tin.
  5. Add the 1-2 cups of panko to your 3rd pie tin. Put the tins in order next to each other - flour, egg and panko.
  6. Add plenty of oil to your pan so that the bottom of the pan is coated. Heat the oil on medium high while you prepare the fish.
  7. Roll the pieces in flour first, then roll them in the egg, then roll in the panko and set on a board until they're all ready to be put into the pan at the same time.
  8. Cook the fish on one side for about 3-4 minutes until they're golden brown, then turn and do the same with the other side.
  9. Transfer the fish to a small baking pan and I put them on a paper towel on my small pan and pop them into the toaster oven or my large oven at 200 degree, just to keep them warm while you make the 2nd batch in your pan.
  10. Continue this process until all the fish is cooked and on your pan being kept warm.
  11. Chop the cilantro and set aside. Chop your cabbage or lettuce and set aside. Slice or cube your avocado and set aside.
  12. Heat your tortillas one at a time on the burner. I actually light all 5 of my burners and use tongs while turning all 5 to quickly move the process along.
  13. Once your tortillas are ready, you can remove the fish from your toaster oven and start to assemble each taco with the cabbage or lettuce, fish, avocado and then top with the chipotle sauce! It's that easy! Enjoy!
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