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Welcome Bougie Babes!


Updated: Jul 7, 2022

Tired of the same old boring chicken recipes? This chicken dish is anything but boring! It's marinated with tequila and lime for a deeply juicy, flavorful chicken and covered in a creamy, tangy sauce served over a bed of tortilla strips.



  • 3-4 boneless chicken breasts (just under 2 pounds)

  • 1 tsp salt

  • 1/2 tsp pepper


  • 1/4 cup tequila

  • 1/2 cup of lime juice (about two limes freshly squeezed)

  • 5 cloves of garlic minced

  • 2 tsp of ground cumin

  • 2 tsp of ground coriander

  • 2 tsp of onion powder

  • 1/2 tsp of smoked paprika

  • 2 tsp salt

  • 1 tsp pepper

  • 1/2 cup of olive oil


  • 1/2 cup of ranch dressing

  • 1/2 cup of salsa

  • a few dashes of hot sauce (optional)

  • 1 tsp of ground cumin

  • 1 tsp garlic powder

  • 1 tsp of ground coriander

  • 1 tsp of onion powder

  • 1/4 tsp of smoked paprika

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 cup shredded Mexican cheese blend


  • tortilla strips

  • pico de gallo (you can buy it or make your own by mixing 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1/2 tsp salt and 1/4 tsp pepper

  • 2 tbsp chopped cilantro (use parsley or another fresh herb if you don't like cilantro)

  • jalapeno slices

  • 1 lime sliced into wedges

  • avocado slices (optional)


  1. Prepare the chicken by rinsing it, and seasoning with salt and pepper.

  2. Mix all ingredients for marinade and place the chicken in the marinade, cover and refrigerate for at least 15 minutes (no longer than 8 hours). Note: I only marinated mine for 20 minutes and it was wonderful!

  3. Grill chicken on grill or oiled cast iron skillet for 5-8 minutes per side (depending on the thickness of your chicken).

  4. While the chicken is cooking mix all ingredients for the topping except the cheese.

  5. After the chicken is finished cooking place in broiler safe dish (or leave it in the pan you cooked it in if you cooked it stove top and the pan can go under a broiler) pour the topping over the chicken and top each piece with shredded cheese.

  6. Place under broiler until cheese melts and bubbles.

  7. To serve put a handful of tortilla strips on each plate, top with a piece of chicken, and garnishes of your choice.

  8. Goes well with cilantro-lime or Spanish rice or a side of pinto or black beans.

  9. Enjoy!

A simple, refreshing classic cocktail. Sure you can use any other gin, but Empress makes it pretty. And we are all about making things pretty!


  1. 1.5 oz Empress Gin

  2. 1 ounce fresh squeezed lemon juice

  3. 1 ounce simple syrup (recipe below)

  4. champagne (or any sparkling wine, I used cava)


  1. Make simple syrup by mixing one part sugar with one part water (I did one cup of each) and heating in a pot until syrupy. Heat over medium high heat. It should take about 15-20 minutes. Let this cool and put in a sealed container. Keep it in your refrigerator and it should stay fresh for several weeks.

  2. Add the first three ingredients to a shaker filled half way with ice.

  3. Shake vigorously for 30 seconds.

  4. Pour into a champagne flute or coupe then top with champagne.

  5. Cheers!

A fresh, flavorful platter full of veggies and herbs. Serve for special occasions or a special weeknight meal. I love making the hummus and tzatziki fresh, but save a little time by buying prepared hummus and/or tzatziki.



1 cup dried chickpeas (must be dried and not canned)

1/2 cup fresh flat leaf parsley

1/2 cup fresh cilantro

1/4 cup of onion

5 cloves of garlic

1/4 cup chickpea flour (or all purpose)

1 tsp baking powder

1 tsp ground coriander

2 tsp cumin

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup safflower or vegetable oil


3 cups mixed greens

1/2 English cucumber

1/2 cup sliced Kalamata olives

1 cup grape tomatoes

1/2 onion

1/2 block of feta

1/2 cup fresh flat leaf parsley

1/4 cup fresh cilantro

1 cup of hummus (store bought or see recipe below)

1 cup tzatziki (store bought or see recipe below)


2 cans chickpeas

2 cloves of garlic

1/4 cup of onion

1 cup fresh flat leaf parsley

1/2 cup fresh cilantro

1 1/2 tsp cumin

1/2 tsp ground coriander

1 tsp salt

1/2 tsp pepper

1/2 cup olive oil

juice of half a lemon


1/2 English cucumber

juice of 1/2 a lemon

2 cloves of finely chopped garlic

2 cups plain Greek yogurt

2 TBSP finely chopped dill

1 tsp salt

1/2 tsp white pepper (black pepper is fine)



  1. soak the chickpeas overnight (at least 16 hours, but 24 hours is best)

  2. drain and rinse the chickpeas then add to food processor

  3. roughly chop parsley, cilantro, onion, and garlic then add to food processor

  4. add coriander, cumin, salt, and pepper to food processor

  5. blend until all ingredients are chopped finely (but not pureed, it should be a crumbly)

  6. prepare a baking sheet lined with parchment paper

  7. add flour & baking powder to mixture and stir in to combine

  8. scoop out about 1 1/2 tbsp of the mixture, form into a ball, place on baking sheet until all mixture is used

  9. put baking sheet in refrigerator for about 20 minutes or until you prepare the rest of the platter

  1. fill frying pan with about 2 inches of oil over medium-high heat

  2. slowly add falafel to the hot oil

  3. fry on the first side for about one minute or until golden brown, flip and fry for an additional minute or two until golden brown and cooked through

  4. remove from oil and put on a plate lined with paper towels


  1. add the mixed greens to a platter

  2. slice the half cucumber in half lengthwise, use a spoon to scrape the seeds out, thinly slice into half moons and add to the platter

  3. add the Kalamata olives to your platter

  4. slice the grape tomatoes in half and add them to the platter

  5. thinly slice onion and add to platter

  6. crumble the feta on top

  7. roughly chop the parsley and cilantro, add it to the platter

  8. add the falafel to the platter

  9. add a large scoop of hummus and tzatziki to opposite ends of the platter

  10. serve in a beautiful bowl & enjoy!


  1. drain and rinse to cans of chickpeas, add to food processor

  2. roughly chop onion, garlic, parsley and cilantro, add to food processor

  3. add cumin, coriander, salt, pepper, olive oil, and lemon juice to the food processor

  4. mix until smooth adding a bit more olive oil needed


  1. open a tea towel or cheese cloth in a bowl

  2. using a grater shred the cucumber into the bowl over the towel

  3. squeeze out any excess liquid from the cucumber into the bowl through the towel

  4. discard the liquid and put the cucumber in the bowl

  5. add the remainder of the ingredients to the bowl

  6. stir until well combined


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