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My wife and I eat a lot of chicken. After awhile, you get tired of the same old thing. This recipe came about by finding a fresh bunch of cilantro my wife had brought home. A search for other ingredients turned up a lime. The rest just fell into place. This chicken makes a great salad topping. Ingredients: 2 skinless boneless breasts 2 tablespoons lime juice 1/4 cup chopped cilantro 1/4 teaspoon chipotle powder 1 tablespoon olive oil 1/4 teaspoon minced gar vhflic 1/2 teaspoon honey Begin by combining all the ingredients except the chicken in a small bowl. Whisk until everything is well blended. Add chicken to a quart zip top bag. Cover with liquid and massage marinade into chicken breasts.  Refrigerate for two to three hours. Grill or broil until internal temperature reaches 165 degrees. Allow to rest about 5 minutes, slice and enjoy.

This is a quick recipe for delicious side dish. With only three ingredients, it is quick to assemble and serve. Ingredients: 1 can fire-roasted corn 1/4 cup chunky salsa 2 tablespoons cilantro Drain corn and add to a medium sauce pan. Add salsa and then add cilantro. Heat over medium flame until hot, the serve.

I love gadgets. If it can help in the kitchen, I'm interested. I recently got a sous vide cooker. For those who don't know, it is a French way of cooking food in a vacuum bag. The bag is placed in a warm water bath, and the machine circulates warm water around the food. The beauty of this way of cooking, is nothing gets overcooked. Whatever the temperature the cooker is set to, the food can't cook past it. This is a great way to prepare a steak, without constantly having to monitor your food. After a couple of hours in a water bath, the meat just needs a quick trip to a hot cast iron pan, or grill, to form a nice crust. The inside will be the perfect temperature.  Tonight I chose a two pound porterhouse for dinner. Begin by seasoning your steak with your favorite seasoning. I chose steak seasoning from the St. Augustine Spice and Tea Exchange, a great place to get spices. You can also use salt and pepper if you like. Next, place the steak in a vacuum bag and seal.

It's always a good day for soup. This is a great recipe for cold weather, or dealing with the common cold. Assemble the ingredients and let them simmer until you are ready to eat. Ingredients: 2 boneless skinless chicken breasts 2 stalks of celery 1 cup sliced rainbow carrots 1/4 cup green onions finely diced 1 32 ounce container low salt chicken broth 3 packets Herb-ox no salt added chicken bullion 1/2 teaspoon dried basil 1/2 teaspoon parsley 1/4 teaspoon pepper Begin by dicing the chicken breast into 1/2 inch cubes.  Pre-heat a large stock pot over medium heat for several minutes. Add the chicken, onions, and olive oil to your pot. Cook until the chicken is white and 165 degrees. Add the rest of the ingredients, cover and simmer for half an hour. Stir occasionally. If you would like noodles, prepare them according to the package directions. When ready to serve, add noodes to bowl and top with soup. Enjoy.

It's getting cold here in Florida , and that means chili time. If you have the time, nothing beats home made chili. Today is not one of those days. Today I start with my go to chili mixes, Carroll Shelby's Chili Fixin's. I do add a few ingredients, but if you are pressed for time, this is a great mix as it is. Ingredients; 1/2 package of Carroll Shelby chili mix 2 pounds ground beef 1/4 cup roasted Hatch green chilies 1/4 cup baby Vidalia sweet onions, diced 1/4 cup yellow and/or orange bell peppers, diced 1 can diced tomatoes 1 12 ounce can tomato paste 1/2 teaspoon molasses 1/4 teaspoon brown sugar 1/4 teaspoon dark chocolate infused sea salt Start by browning the ground beef in a large pot. When the meat is brown, add the onions and peppers. Roast for several minutes until the vegetables soften and turn translucent. Add the rest of the ingredients. Simmer for one half hour. Hatch chilies have a smooth but intense heat. The brown sugar and molas

If you are lucky enough to own a sous vide cooker, this is a quick recipe to produce great corn on the cob. Sous vide cooking can be used for much more than just meat. Vegetables can benefit from this cooking method too.  Ingredients: 2 ears of fresh corn on the cob 1 teaspoon butter Pinch of salt (optional) Shuck the ears, then place the corn in the vacuum bag. Add a teaspoon of butter, I like to slice it in several thin pieces. Add salt, if desired, then vacuum seal the ears of corn. Set you cooker for 30 minutes. If the corn floats, weigh it down. I find you don't need much weight, I use a Pyrex measuring cup filled with water. When the timer hits zero, CAREFULLY   remove the bag. Remember the water is 185 degrees, use tongs so you don't get burned. Let rest a few minutes, then cut open the bag and plate the corn. Enjoy.

I have already posted a recipe for French toast. This one uses Texas toast slices for the bread. It is made slightly different then my previous post. Ingredients: 3 eggs 4 slices of Texas toast 1/4 cup half and half 1 teaspoon vanilla extract  cinnamon for dusting your favorite topping Begin by whisking the eggs and half and half. When well mixed, add the vanilla extract. Place the bread in a toaster oven for about a minute. You don't want to toast it, just slightly dry it out. This will help it hold together. Add the bread on slice at a time, coating both sides. Lightly dust your dredged bread with cinnamon. Preheat griddle for several minutes. The pan is ready when a drop of water dances on the surface. Grill for 2 to 3 minutes, then flip and cook for 2 to 3 minutes more. Remove from heat and continue with the rest of the slices.  Add for favorite toppings and enjoy.