I’ve been doing a lot of recipe development jobs lately. Things I never post on my blog, and because I’m under a contract, I am not allowed to disclose the company anywhere. This job has taken up a lot of my free time, but has also taught me a great deal of techniques and has seriously pushed me to venture into a side of cooking that I had rarely visited in the past. I’ve come to realize from the recipes I’ve come up with, that I am especially good at making fusion dishes. Melding my all American girl tastes with my East Los Angeles Mexican girl tastes. The results have been close to sublime, for my palate at least.

My fiance’s cousins are here visiting from Mexicali, Mexico and I didn’t want to make them Mexican food (they eat that all the time), but I wanted to make them something slightly spicy delicious. I decided to revert to what I do best and make them a fusion dish.

Walmart had a beautiful display of tomatoes calling my name when I was there shopping yesterday, and of course I bought about 12 thinking I would be making salsa over the weekend for our guests.  As my work load thickened with plenty, the salsa idea fell to the wayside. I ended up making a fried chicken in a creamy tomato chipotle sauce instead with all those perfectly ripe tomatoes. No one complained, in fact they practically licked their plates clean and asked for more!

Ingredients for fried chicken in a creamy tomato chipotle sauce:

• 4 – pounds chicken (cut into eighths, bone in, skin on)
• salt and pepper to taste
• unbleached flour
• 1/4 cup olive oil
• 1 – heaping tablespoon garlic (minced, about 3 garlic cloves)
• 1 – onion sliced
• 3 – large tomatoes (on the vine) (chopped into cubes)
• 3 – chipotle peppers (chopped in big chunks)
• 1/4 – cup tequila
• 4 – cups chicken broth
• 1 – cup half and half

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. Salt and pepper chicken generously.
3. Dip chicken into 1/2 cup of flour.
4. In a large pot / dutch oven over a medium flame add in olive oil and allow to get hot.  Fry the chicken on each side for about 4 minutes to brown.  Remove chicken from frying oil and set to the side. 
5. In the same pot add in garlic, and onion. Saute for 4 to 5 minutes or until slightly browned. Add in 2 tomatoes and chipotle peppers continue to saute for an additional 10 minutes. Stirring often. 
6. Pour in the tequila and cook for 3 minutes.
7. Add in chicken broth, and half and half. Bring to a simmer. 
8. Place the chicken pieces back into the pot, cover with the lid and place in the oven for 30 to 35 minutes. Thermometer should read 165 degrees. 
9. Transfer chicken to a plate.
10. Place pot back on the stove top over a low/simmer flame. Mix to combine. Then take a 1/2 cup of the liquid out of the pot and pour it into a bowl and whisk it together with 3 tablespoons flour. Once the mixture is smooth, pour it back into the pot and mix to combine. 
11. Stir constantly for about 5 minutes as the sauce thickens.
12. Place the chicken in a serving dish and pour the sauce over the top.
13. Top the dish with one chopped tomato. 
14. EAT THIS NOW!

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

Summer thus far has been filled with Avocados.  I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable.  No, I don’t tire of Avocados from Mexico.  I just keep thinking of new ways to enjoy them.  Last week I added a few chunks to a spicy pasta salad and the results were delightful.  This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado.  The question is:  How to mix them?  I’m in constant craving of food that is fresh and light, especially during these summer months.  I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite.  I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon.  It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing.  Recently was one of those days.  I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil.  My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf.  I quickly started chopping and grilling bread.  Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it.  I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page.  It’s a great place for avocado lovers to get ideas on what to make with avocados.  So many great dishes, and lucky for us we have the entire year to be able to try them all.

If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here!  Go ahead…. it’ll inspire someone to make your fabulous avocado dish.

Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:

• 1 – Avocado from Mexico (sliced in half and grilled)
• salt to taste
• french bread loaf (sliced into 2 inch slices)
• 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
• 1 – red tomato (cut into 1/4 inch chunks)
• 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
• 1/2 – red onion (sliced very thinly)
• 2 – garlic cloves (chopped super small)
• 1/4 – cup watermelon (cut into 1/4 inch chunks)
• 3 – fresh basil leaves (chopped into small strips)
• 2 1/2 – tablespoons olive oil
• 1/4 – cup crumbled blue cheese

Directions:

1. Cut avocado in half, and remove the pit.
2. Sprinkle with a little salt. 
3. Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
4. Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side. 
5. In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
6. Then pour in olive oil and salt. Mix well and set to the side.
7. Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
8. Mix to combine.
9. Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
10. Then sprinkle the entire place with blue cheese crumbles. 
11. Eat! Enjoy! Love Avocados From Mexico!

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico.