The Skye Trilogy: Isle of Skye, Isle of Night, and Isle of Dawn. * Bonus: Scrumptious Skye Confections Cookbook* (127 page)

Taquitos

4 TBLS.
cooking oil

1 red onion, finely chopped

1 green pepper, diced

1 red pepper, diced

2 jalapenos, chopped and seedless

2 TBLS.
minced garlic

4-chicken breasts diced into small chunks

1 cup Colby jack cheese

Salt and pepper to taste

3 oz. tequila

1 lime, juiced

20 6 or 8-inch corn tortilla shells

Directions:

1)
      
Heat 1 TBLS. oil in a large skillet over medium-high heat. Toss chicken chunks with 2 TBLS. of flour and add to skillet. Cook chicken until juices run clear and no longer pink. Add onions, bell peppers, jalapenos, salt and pepper, and garlic to chicken. Cook until vegetables are just tender, about three minutes.

2)
     
Deglaze pan with lime juice and tequila. Let simmer for 2-3 minutes. Remove chicken mixture from pan and place in a large bowl with cheese. Mix and set aside

3)
     
Wrap tortillas in paper towels and warm in the microwave for one minute.

4)
     
Assemble Taquitos; Place 1 ½ TBLS. of chicken mixture down center of tortilla and wrap tightly. Repeat until all of the mixture is used.

5)
     
Heat 3 TBLS. of oil in a large skillet over medium-high heat. Place taquitos, seam side down on the skillet and keep turning until all sides are golden brown. Repeat until all are fried and placed on a large baking sheet.

6)
     
Cook in a 425-degree oven for 10-15 for crispy taquitos!

Polly’s Avocado Salsa

4-plum tomatoes, chopped

2 TBLS. finely chopped red onion

2-garlic cloves, minced

1 (4oz.) package of feta cheese crumbles

1 TBLS.
chopped parsley

3 TBLS.
red wine vinegar

2 TBLS.
olive oil

½ tsp. dried oregano

½ tsp. kosher salt

2 avocados, chopped

Directions:

1)
      
Stir together first nine ingredients. Gently fold in avocados before serving.

Dos Equis Fish Tacos

1 pound firm white fish, cut into 1 ½ inch pieces

1
( 12 oz.) bottle of Dos Equis Beer

Salt & pepper to taste

Vegetable oil

1 tsp. salt

1 tsp. sugar

½ tsp. baking powder

1 cup of Dos Equis beer

½ cup of hot sauce

12 fresh warm corn tortillas

1 lime cut into wedges

¾ cup Monterey jack cheese

3 cups shredded cabbage or lettuce

½ red onions cut into strips

Directions:

1)
      
Place fish in a large, zip lock plastic bag. Combine 12 oz. of beer and salt and pepper in a bowl. Pour beer mixture over fish and seal. Chill for two hours.

2)
     
Pour the oil into a large skillet over medium-high heat

3)
     
Combine flour, salt, sugar and baking powder in a medium bowl. Whisk in one cup of beer and hot sauce. Remove the fish from the plastic bag and drain well.  Discard the marinade. Coat fish in batter and cook fish in batches about four minutes or until white and flaky. Drain on paper towels.

4)
     
Place 2-3 pieces of fish on each tortilla. Squeeze lime over the fish and top with remaining ingredients.

Mexican Meatloaf

This is my kid’s absolute, hands down favorite meatloaf. Mathias will even attempt a few bites although it’s a tad too spicy for him. You can certainly omit the hot sauce but really, what’s the point?

3 pounds ground turkey (you can use ground beef if you prefer)

1 egg

1 cup minced green onions

1 cup minced green, yellow and red peppers

1 tsp. hot sauce

1 cup spicy nacho chips, crushed

Salt & pepper to taste

Directions:

1)
      
In a large mixing bowl, place ground turkey, peppers, onions and nacho chips. Mix well.

2)
     
In a small bowl beat one egg and hot sauce. Pour into ground turkey mixture and mix until well combined.

3)
     
Season with salt and pepper. Place into a greased 13x9-baking dish and using your hands mold meat into a loaf.

4)
     
Bake in a 350-degree preheated oven for one hour. Remove from heat and drizzle about ½ cup of ketchup or salsa over top of meat. Place back into oven and cook for 20 more minutes.

Churros

1 cup of water

3 TBLS of sugar

½ tsp. salt

1 cup of flour

2 quarts of oil for deep frying

½ cup sugar

1 tsp. ground cinnamon

Directions:

1)
      
In a small saucepan over medium heat combine water, 3 TBLS. of sugar, salt and 2 TBLS vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture becomes a small ball of dough.

2)
     
Heat oil in the deep fryer to 375 degrees. Pipe strips of dough, about 6-8 inches long, using a pastry bag or simply roll using your hands. Fry until golden; drain on paper towels.

3)
     
Combine ½ cup of sugar and cinnamon. Roll drained churros in mixture and serve immediately.

Jeremiah inhales these tasty Mexican treats. No, really, it’s not a pretty sight.

Cormac’s Irish Dinner

Ok, so my dad is making me put this in the book. Here’s the thing; my dad is from Fairlia, which as you all know is in Ireland but on another dimension. Needless to say, every St. Patrick’s Day his goal in life is to make sure everyone that is over for dinner pee’s green. Yeah, I did go there. I had to put a stop to the whole green food coloring in everything because with twin boys, peeing green turned into an Olympic event.

Irish Colcannon

3 pounds of potatoes, peeled and cubed

1/1/2 sticks of butter

1 cup of hot milk

½ cup sour cream

2 tsp. each of salt and pepper

1 small head of cabbage, finely shredded

1 pound of bacon

6 green onions, minced

Directions:

1)
      
Place potatoes in a large saucepan and cover with water. Cook until potatoes are soft when poked with a fork. Drain and transfer to a large bowl.

2)
     
Meanwhile boil cabbage with enough water to cover in a large pot with one stick of butter ( the butter will help keep the cabbage tender), cover and simmer for five minutes. Remove and drain thoroughly

3)
     
Chop the bacon into thin chunks and sauté in skillet over medium-high heat for about five minutes, add minced green onions and cook for an additional 2-3 minutes. Remove from heat and drain on a paper towel covered plate.

4)
     
Mash potatoes, either by hand or with a mixer and add, ½ stick of butter, hot milk, salt and pepper, and sour cream. Mix until just combined. Add cabbage, bacon and scallions and mix well.

Braised Carrot & Cabbage Slaw

2 TBLS. olive oil

6 slices of bacon

2 onions, julienned

4 carrots, peeled and grated

½ head of cabbage, grated

4 green onions, minced

1-½ cups apple cider vinegar

4 TBLS.
Dijon mustard

¼ cup red wine

½ tsp. thyme

Directions:

1)
      
Coat skillet with olive oil and render bacon until crisp over medium-high heat. Add white onions and season with salt and pepper. Cook until tender. Add carrots and stir, and then add cabbage, vinegar, mustard, thyme and green onions.

2)
     
Reduce to simmer and cover. Cook for 15-20 minutes