Slow Down and Samba
I love the way Latin people live, especially in Spain. They get up, work a few hours, then take a three hour lunch break to eat, visit, and rest.They go back to work until its dark, eat late and then dance and party into the dawn. The afternoon quickie could really become quite the daily happening with those kids of hours. The whole point of this way of life is living life, not rushing through it. Maybe take one day and night once a month and integrate this schedule into your life. Take the time to slow down, and enjoy. Sit back one night together, and put together a great Latin beat playlist to help get you in the mood.
You can prepare spicy shredded chicken in advance, and serve it several different ways. Choose a night and day where you can be a bit more relaxed with your routine, and try not scheduling! Take your mind away from stress, and create relaxation through, music, sex, sexiness, and dance.
One of my favorite things to do while I’m in the kitchen is listen to great music, and dance. Now is the time. Salsa, Cha Cha, Samba, Mambo…. just watch videos of these different dances and teach yourself. As your slow cooking, practice these dance moves with your guy. Play music, pour some wine, and be playful and relaxed. This is a moment where you can make your home a place of joy and dancing for the whole family, just keep the sexiness with your husband behind private doors… The kids can dance with you in the kitchen, while smelling the delicious food cooking, and listening to great samba music. It’s a total experience of the senses. Taking these moments allows your family to see that you are able to enjoy one another in an easy relaxed environment, with no worries. For a refreshing drink mix lemonade with Pellegrino, ice cubed and fresh lemon wedges.
1 whole cooked rotisserie chicken
6 cups of water
1/2 cup of your favorite salsa
1 onion diced
1 red bell pepper
5 garlic cloves finely chopped
2 tsp. dried oregano
1 tsp. chili powder
2 tsp. cayenne, add more for spicier flavor
1 can fire roasted tomatoes
1 tbsp Bragg’s Liquid Amino Acid
1/4 cup red wine
Sexy Chef List
Mid Length Sarong with a Bustier top
Bright Red Lips
Red Lace panties for him to enjoy later
Strappy, lace up Shoes
Gypsy Kings Music
Fresh flower pinned in your hair
In a large pot, slowly boil the whole chicken with water on low heat for several hours. There should be enough water to cover the chicken halfway. This is a slow no pressure day, so the longer the better…of course! Remove from flame. Once cooled down, remove chicken, and place in a colander sitting over the pot of remaining water. Shred the chicken off the bones using your hands, and place back into the reserved water. Now place back on the stove to continue cooking more slowly. Add onions, bell pepper, garlic, roasted tomatoes, and salsa. After a half-hour add the oregano, chili powder, and cayenne pepper. Wait for another thirty minutes, remaining on low heat. Add the red wine and Braggs. Slow cook and stir for another hour. If at any time you need to add water, just add a very small amount to remain moist.
This incredibly flavorful chicken will make you want to dance. It’s moist, spicy, layered in flavors and versatile.
Can be served plain with tortilla chips, in a burrito, taco, or quesadilla with limes squeezed on top.
Live, be a lover, be happy, slow down, dance and enjoy time.
MORE SEXY CHEF WEBSITE TEXT
This could become a memorable night, who knows.
After a great workout with a friend, have her join you at your house for a quick shower, cook up a light dinner together, and share stories about some unforgettable nights from your past. Relax.
Tilapia or Mahi Mahi, with honey dipping sauce & Mango Salsa
2 to 4 pieces of Tilapia or Mahi Mahi
1/2 packet Panko crumbs [Japanese bread crumbs]
1 ½ tsp. salt
1 ½ tsp. pepper
Optional 1 tablespoon curry powder
1/4 cube salted butter
1/2 cup EVOO
I/2 lemon to squeeze on your hand after handling fish
2 tbsp. of honey
4 tbsp. low sodium soy sauce
2 Mangos, or Papayas, no skin, chopped in small cubes
½ cup chopped fresh cilantro
1 tbsp. fish sauce
1 tbsp. honey ½ teaspoon chili oil
1 tbsp. soy sauce
1 teaspoon roasted sesame oil
In a small bowl whisk the raw eggs with a fork and set aside. In another medium bowl, pour half the packet of Panko crumbs and add salt and pepper.
Cut the fish in two inch squares and set aside. Place a frying pan on medium heat and add olive oil and butter. Dip the Mahi Mahi cubes in the egg batter, then roll in the Panko mix. Do many pieces at once, then sauté in the olive oil and butter until crisp. To make the a dipping sauce, simply whisk the honey and soy sauce together in a dipping bowl.
Sexy Chef List
An open mind