TOMATO MOZZARELLA STACK

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

You Need:

• 4 vine ripened tomatoes, seeded and cored
• 2 balls (large) buffalo mozzarella
• 2 tbsp fresh chives
• 2 tbsp fresh basil
• 2 tbsp balsamic vinegar
• Salt

Tips:

Seed and core tomatoes and finely dice.

Add finely chopped chives, salt and balsamic vinegar to tomatoes and stir gently.

Finely chop buffalo mozzarella.

Plating:

Place a ring on a serving plate in the desired location and add ¼ of the tomato mix into the ring, using a tamper to gently guide the tomato evenly over the bottom.

Take ¼ of the diced mozzarella and place inside the ring and gently press using a tamper to fill the ring, especially around the edges.

Repeat this process with the tomato mix.

Keep the tamper inside the ring and gently remove the ring with one hand while holding the tamper with the other in one movement.

Repeat with the remaining plates.

Drizzle olive oil around the plates and garnish with fresh basil leaves.

PEACH MANGO GUACAMOLE

Have you ever had the Santa Barbara Mango Peach Salsa at Costco? Costco is like my home, I go there once a week, 5 months ago I went to costco and I see peach-mango salsa, I was like?! what? it's that good? never have that before, lol. So I bought it and try, it's pretty good, have a sweet taste in it. And I think... how about I make them in to guacmole?! I try to make it and it turned out soooooo damn yum. The power of deductive reasoning. I really love the combination of avocados and mangos!!! All my frds love it when I make them this dish!!!! 

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

You Need:

• 2 ripe avocados (should be buttery soft) 
• 1 cup of Salsa
• 1 peach
• 1 mango, diced small
• 1 4.5 oz can green chiles
• 2 tbs fresh cilantro, chopped
• Salt and pepper to taste
• 1 lime, only needed if you will not be eating it right away
• Tortilla chips
• 2 TBS peach preserves (apricot preserves works as well) 
• 1/2 teaspoon salt (or more to taste) 

Tips:

Cut the avocados in half, remove the pit, and strip away the skin. 

Place the avocado meat in a large bowl mash it well.

Mix the acocado with the salsa, mango,peach preserves, salt, and lime juice.

With a fork, smash until desired consistency is reached.

Grab a handful of tortilla chips and dive in.

HONEY TANGERINE PAN FRY CHICKEN

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

You Need:

• 2  boneless chicken breasts or lags
• 2 tablespoons butter
• 2 tablespoons honey
• 3 tablespoon olive
• 4 tangerine, 2 make them to juice, 2 other tangerine slice them 
• 1 teaspoon sea salt 
• 1 teaspoon of chicken powder 
• half lime of lime juice
• Girlic slice
• Some minced fresh rosemary
• 1/4 teaspoon pepper

Tips:

1. In a small bowl, combine the honey, salt, rosemary, chicken powder, lime juice, tangerine and oil. Now mix them up. 
2. wash the chicken, for me, I like to put some corn poder over the chicken so when you fry it, chicken skin will be crisp.
3. Heat the preheat the pan, put butter and olive in and put the girlic slice in.
4. Put the chicken into the pan and put some pepper on the chicken, fry them until the chicken become golden color and now turn to other side and do the same thing... 
5. Pour the bowl that have all the sauce in to the pan and put the pan lid on the pan wait for the souce become more thick
6. try out the souce see if it need more honey or salt.
7. Now take the chicken out and put on the plate, pour the souce over the chicken and decorate it.