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Monthly Archives: January 2012

Pollo de Limón con Chorizo y Cerveza

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Lime Chicken with Chorizo and Beer a Tim Taylor Original

I came up with this recipe while watching Clair Robinson’s Beer Braised Chicken. It looked so good but I wanted to change it up a bit and make it Mexican style. So I changed the bacon to chorizo sausage, the fennel to leeks and the beer to a Corona. It was really good but the beer was really prominent and you really could not taste the rest of the flavors. So back to the drawing board I went. This time I used a ½ a Coors light beer and added 1 cup chicken stock. The chicken is a real winner, but make sure you follow the step where it says to remove the bits of chorizo or they will burn when you are searing the chicken.

I also made Hasselback potatoes and they are looking good too. Here is the link for the potatoes. They were really good; this is the first time I have made them.

Here is the recipe for the Pollo de Limon con Chorizo y Cerveza:


2 Tablespoons Chorizo; Broken up
2 Tablespoon Olive oil
6 Bone in and skin on chicken thighs (or use what pieces you like)
1 Teaspoon Salt
½ Teaspoon pepper
1 Teaspoon Paprika
¼ Teaspoon Cumin
2 Large bunch Leeks, prepped and sliced
1 Bottle light beer (See cook’s note)
1 Small jalapeño pepper seeded and chopped (optional)
1 clove garlic, finely minced.
3 tablespoons Lime Juice

Preheat oven to 400 degrees.
Cook the Chorizo in olive oil in large oven safe pan (such as a Dutch oven or a baking dish with large sides) on low heat and until rendered down, remove chorizo bits with slotted spoon and discard.
Mix salt, pepper, cumin and paprika together in a small bowl.
Turn up heat in pan to medium high. Pat chicken dry and season on all sides with seasoning mixture. Sear the chicken on all sides in the pan with the rendered chorizo fat and olive oil, until the outside is brown and crispy. Remove the chicken to a plate and set aside, meanwhile turn pan back down to low and add the sliced Leeks to the pan, season with salt and pepper to taste and cook until translucent, about 5 to 6 minutes.
Pour in beer, add garlic and Jalapeño pepper (if using) and bring to a boil then lower to a simmer, nestle chicken and all resting juices, skin side down, in the leeks and beer. Cover and transfer the pan to the oven. Roast for 35 to 40 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the lime juice to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

  • Cook’s notes: If you want you can use a whole chicken for this, to sear a whole chicken use two sets of tongs to turn the chicken on all sides.
  • I use Coors light for this as it has a good mellow flavor. You can also substitute 2 cups Chicken stock if you don’t want to use the beer but I advise using the beer, it is just SO good with it.


Shredded Beef Tacos with Home Made Pico de Gallo

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I have been craving a good taco for a few days and so I decided to head over to the store and get a few things to make some. I have never made them before so I was wondering if they would come out OK.

They were so good along with my own pico de gallo and a bit of shredded Monterey jack cheese.

I wanted these to be low fat so I used a lower fat tortilla and low fat Monterey jack but you could not taste the difference. I normally would have used whole wheat tortillas but I could not find any in the small taco size. The beef was a bit bland (After all it WAS my first time making them) but after adding a little more salt they were fine. Next time I will have to double the seasonings that I used.

I used a London Broil (OK out here in California they label it a London Broil but it is actually a top round steak)because I read that it is a cut that is very similar to Flank or skirt. I cut some small pockets in the beef and inserted a slice of garlic into each pocket and then I drizzled some olive oil on both sides and seasoned the whole thing with a mixture of chili powder, salt, freshly ground black pepper, cumin and parsley flakes. It was well seasoned but because I cooked it in the crock pot all day it needed way more seasoning. I would do the same thing next time but then add more of the same seasonings after I got it into the crock pot. I put it in a shallow dish and added some chopped onion, cilantro and 2 jalapeño-seeded and diced. Then I drizzled some lime juice over it and put it in the refrigerator. The next morning it went into the crock on low and cooked all day.

When I cut up the large onion I used only half and saved half for my Pico de Gallo. This is so easy to make it is just some chopping and dicing but I let the food processor do all that work. For my Muy bueno! Pico de gallo I use 5 roma tomatoes (also known as Plumb) seeds removed, half a large white onion, half a bunch of fresh cilantro, chopped, 1 jalapeño, seeds and veins removed, 2 cloves of garlic and about 2 tablespoons lime juice. Put it all in the food processor and pulse until chopped.

Sometimes I think my stomach really controls me and that is not good. When the Israelites were led out of Egypt and into the desert God fed them with manna so that they would know that they did not live by bread alone but by every Word that proceeds out of the mouth of God: And he humbled you and let you hunger and fed you with manna, which you did not know, nor did your fathers know, that he might make you know that man does not live by bread alone, but man lives by every word that comes from the mouth of the LORD. (Deut. 8:3 ESV)

The key is to eat well but also to read the Word every day. It is just as important to be spiritually fed as it is to be physically fed.

Here is the recipe for Tim’s Muy Bueno! Shredded Beef Tacos:

1 London broil (Top Round Steak)

1 tsp cumin

1 cloves of garlic, sliced thin

¼ tsp freshly ground black pepper

½ tsp salt

½ tsp parsley flakes

½ tsp chili powder

¼ cup lime juice

½ large white onion, chopped

2 jalapeño’s seeded

½ bunch cilantro, chopped

Taco size whole wheat or low fat tortillas

8 oz. low fat Monterey Jack cheese

1 avocado, chopped

Cut small pockets in meat and place a slice of garlic in each one. Drizzle with olive oil and rub in on all sides of meat, combine seasonings and liberally apply to meat on both sides reserving half.

Place in shallow dish and add the onion and cilantro then pour the lime juice over the vegetables. Place in the refrigerator the night before.

Put into Crock Pot and add the rest of the seasonings, set on low and let cook 6 to 8 hours.

Remove meat from Crock pot and shred using two forks. Remove juices from Crock pot and mix into shredded meat.

To serve warm tortillas and place some of the meat on the tortilla and top with cheese, then add some pico de gallo and some chopped avocado, fold and enjoy!

Bridgeport Covered Bridge

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Recently my dad and I went over to Bridgeport to see the covered bridge. It is the longest single span covered bridge in all of the USA. It was built in 1862 by David Isaac Johnwood and was built for the Virginia Turnpike Company toll road which served the northern mines and the busy Nevada Comstock Lode. You can read more about its history in the picture.

This is an amazing piece of Northern California history and if you have the time this year, you should drive up and see it. The drive up from Sacramento only takes 90 minutes and it is so worth it. This is how you get there:

From Sacramento head up HWY 80 to Auburn and take the HWY 49 exit (exit 119c Elm Ave.)toward Nevada City.

Head north and follow 49 to the CA-20 west/Empire St. toward Marysville, 22 miles, turn left onto CA-20.

Then go 7 and a half miles and turn right onto Pleasant Valley road. The bridge is about 8 miles in.

You will have a great time.

Lemmon Tea Bread

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December is in full swing and the Christ-mas season has come again, it is wonderful to read all the blogs about what people are cooking and the treats they are making for the season. I can’t wait to try some of them myself esp. A recipe I got from my friend Yoshiko, she, her husband and I go to church together and they host a bible study at their house. She made this wonderful Lemon Tea Bread from a cookbook called

‘Quick Breads’ well it was really good the way she made it and I think I am going to give it a whirl for Christ-mas eve. I love lemon anything! When I make it I will post the recipe with pictures.


But what I really want to get off my chest is these Christ-mas greetings that are going around, people wanting to be ‘politically correct’ and say “Happy Holidays” or “Seasons Greetings” instead of Merry Christ-mas. It is after all, Christ’s birth that we are celebrating. To be honest it is really not His birth that we are really celebrating but the fact that He (Who is, after all, God (John 1:1)) came down to live as a human, to go through the things that we all go through so that He could comfort us when we are going through them and to teach us about this Agape love that we should have for Him and for our fellow man (Neighbors). To endure temptation, again so He can comfort us when we are tempted and ultimately pay the price for all of us by dying on the cross and then raising back to life 3 days later. Ah but that is another Holy day.


So, where do you stand? In the ‘Happy Holidays’ camp or in the ‘Merry Christ-mas’ one? I for one am and always will be a Merry Christ-mas guy.


Photo of Lemon Tea Bread courtesy of

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