Tequila Turkey Fettuccine

Another quick, simple and delicious classic recipe from Guy Fieri's cookbook. We've made this recipe several times and it has nice spicy hints and tasty influences. It also doesn't feel like you're eating a heavy meal which is a plus for me! Guy's cookbook is chuck full of delicious recipes. Check it out-- you'll love it!

*Makes 2 servings

Ingredients

2 tablespoons olive oil
1/4 red onion, cut into 1/8-inch strips
3 teaspoons minced jalapeno
5 ounces turkey breast, cooked, sliced
1/4 cup roasted red bell pepper strips
1 tablespoon minced garlic
9 ounces fettuccine
1 ounce white or silver tequila
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated Parmesan cheese
2 tablespoons diced Roma tomato
Freshly cracked black pepper
2 lime wedges, for garnish

Directions

1. Bring a large pot of salted water to a boil.

2. In a large skillet over high heat, heat the olive oil. Add the onion and jalapeno and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.

3. Cook fettuccine al dente, according to package directions. Drain.

4. Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce for 2 to 4 minutes. Add the lemon juice, chopped cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.

5. Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.

Recipe Source: [link]

Red Rocker Chicken Sandwich

Guy Fieri never ceases to amaze. My mother and I cook from his book Guy Fieri Food at least a few times a month and the Red Rocker chicken margarita sandwich happens to be a classic for us. Simple and absolutely bursting with delicious flavors. The marinade is perfect and the the fried peppers are unbelievably delicious. *I also like to take the jalapenos from the marinade and coat/deep fry them along with the bell peppers for extra delicious heat!

Makes 4 servings

Ingredients:

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

Directions:

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

*Recipe source: [link]