I Hate Baja Sauce, said No Juan Ever!

Hola, amigos!  After living in Florida for almost 8 years now, as transplant from the Southwest, I appreciate so many things.  For example, I love the Florida winters.  Christmas Eve at the beach?  Yes, please.  And speaking of beaches, I love that they are not only a short drive away, but they are not to be confused with hellish women when pronounced with a Latin accent.  I also love the art and culture.  Cubans have flair, no doubt, and we devour both performance and fine art equally.  The state's history is sordid and rich, and SO much fun.  We get to claim both not giving a damn, my dear, and running your rum, Capone.  As a foodie, who could help but love the ready access to deep fried southern amazingness and super fresh sushi served up on every corner?  Hell, fish is so available, we make our own sushi.  And let's not forget what Cuba brings to the table.  In a state where flip flops are a way of life and swimming with manatees seems commonplace, it would seem we lack nothing.

I do, however, miss many things about my pre-Florida existence.  I am an avid hiker, for example.  The highest hill I can find here is the bridge that leads to the beach.  I am also an admitted snow bunny, but hitting the slopes is definitely not an option.  Still, I would not trade it for a minute because one of the things I miss most is the food.  Luckily for me, and for the people who love my cooking, I can bring my love of the Southwest flavor and add some Florida flair.

On that note, I'd like to share my recipe for Florida Baja Sauce.  It is AMAZING on fish tacos.  And regular tacos.  And burgers.  And fries.  And chicken.  And grilled cheese sandwiches.  It's soooo good on almost anything.  ALMOST.  Please do not put this on your hot dog, pancakes, pet dog or family members.

No Baja in Florida?  Think again!  Here's the recipe.  You're freakin' welcome.

1 cup mayo
1 tablespoon red wine vinegar
1 tablespoon key lime juice (KEY lime!)
2 tablespoons of finely chopped onion
1 jalapeno, seeded and finely chopped
1/2 teaspoon paprika
2 teaspoons sugar (Florida crystals raw sugar is my fav)
2 teaspoons red chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin

All the measurements are approximate.  You like garlic?  Do it up!  You're eating this, sucka.  Mix it all together in a pretty bowl (good recipes belong in pretty bowls), refrigerate overnight to let the flavors marry.  Then put that ish on everything!  Enjoy!

If you want my dinner, and you think you're hungry...

Happy Friday Eve! I hope everyone is doing great. I know I'm looking forward to my Friday with the premier of the new Alice in Wonderland.

I made a really great dinner last night, a family favorite. The kids ALWAYS ask for seconds, and that is rare. Plus it's ridiculously easy, so I wanted to share the recipe with you. Keep in mind that this is a recipe that's been passed down from my Grandmother to my mom to me, so the measurements should all end in "-ish" and you should adjust for your taste.

Ingredients:

4 large chicken breasts

8 oz sour cream

1 can of cream of chicken soup

30 Ritz crackers crushed

1/2 cup of melted salted butter

Put it together like this:

1. Boil the chicken til it is tender and falling apart.

2. Mix it in a cake pan or large casserole dish with the sour cream and cream of chicken soup, and spread it out evenly.

3. Combine the Ritz crackers with the melted butter and sprinkle it over the top of the mixture in the pan.

4. Bake at 350 degrees for 15-20 minutes, until the crackers are golden brown.

That's it. Now if you've read the ingredients and thought, "Holy fat content!" I don't blame you. This recipe was passed down from a time when butter was blameless and doctors advocated smoking for stress relief, so it's not quite as healthy as it is delicious. That said, it's still better for you than a hot dog. If you're still wanting to be a little more healthy, that's easy. Just substitute low-fat items like the sour cream, cream of chicken soup and Ritz crackers, and use margarine instead of butter. Voila! I've tried it this way too, and it's not quite the same, but still very, very good and the kids still loved it.