Restaurant review on Antojitos Authentic Mexican Food restaurant at Universal Orlando's CityWalk! A must to visit if you are vacationing in Orlando, Florida!

Last night, I had the chance to attend a media event for the brand new Antojitos Authentic Mexican Food restaurant at Universal Orlando’s CityWalk. Since all I crave right now is Mexican food this event was right up my alley. Plus, I haven’t been to CityWalk in a while and I wanted to see for myself all the updates they’ve been working on.

Antojitos Authentic Mexican Food is located in the heart of Universal CityWalk, right next to the groove nightclub.  Visitors to the vibrant, two-story restaurant can enjoy two unique dining experiences, both featuring a delicious menu that combines authentic, traditional Mexican fare with all-new flavors – all made from scratch using the freshest ingredients.Antojitos Authentic Mexican Food Restaurant

I took full advantage of having one of my last girls nights out for a while. I met up with my friend, Kristen from Yellow Bliss Road (who just so happened to be visiting from California on vacation with her family), and Christine from Cook the Story. When we got to the restaurant we started off with delicious house-made chips and salsa on the spacious outdoor patio. The mariachi band was playing popular music that you’d here on the radio–not your traditional mariachi music!  I sipped on an agua fresca while the girls tried one of the signature margaritas. Restaurant review on Antojitos Authentic Mexican Food restaurant at Universal Orlando's CityWalk! A must to visit if you are vacationing in Orlando, Florida!

When we got inside I immediately noticed the eclectic decor; a mix of traditional Mexican folk art with new-aged style decorating. Lots of bright and vibrant colors. Antojitos takes diners on a journey through the cantinas, street carts and markets of Mexico City for craveable Mexican fare that is unlike any other.  The restaurant has two floors and each floor has a different menu.

Guests can choose to dine downstairs and enjoy a more casual dining experience that includes items like carnitas al pastor tacos (made with beer and chile braised pork, grilled pineapple and guajillo salsa) and oaxaca enchiladas (chicken tinga and house made mole sauce, queso fresco and lime crema). Click on the link to find all the offerings for the the Antojitos Menu.


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Southwestern  Chicken and Rice Soup

Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.

Southwestern  Chicken and Rice Soup using leftover stuffed peppers!

Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers  of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!

Katie Original Recipe

Southwestern Chicken And Rice Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6

Southwestern Chicken And Rice Soup

Ingredients

Directions

  1. Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
  2. Serve and top with fresh cilantro.
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Southwestern Chicken & Rice Stuffed Peppers
What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers! We love stuffed peppers in our home. From the traditional stuffed peppers with ground beef and rice to my favorite slow cooker chicken enchilada stuffed peppers. Any way you make them–we love stuffed peppers, and thanks to our winter garden I’ve grown a few green bell peppers. Growing up that was the only way we had stuffed peppers, but I learned once I was older that I really enjoyed all other bell peppers other than the green variety.

So when I make stuffed peppers I make them with a mix of colored peppers, that way everyone can enjoy what they like! So let’s talk about these Southwestern Chicken And Rice Stuffed Peppers. I combined black beans and chunky diced rotel and corn with my leftover chicken and rice. Mixed it all together with a little cheese and a few other ingredients and sliced my bell peppers in half. I stuffed them and backed them for an hour. I did not pre-boil the bell peppers like I’ve done in the past. By cooking them for so long and simply covering the baking dish with tin foil it creates enough steam and the peppers are cooked perfectly. So if your a lover of stuffed peppers definitely give my recipe a try for Southwestern Chicken And Rice Stuffed Peppers.

Katie Original

Southwestern Chicken And Rice Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Yield: 5

Southwestern Chicken And Rice Stuffed Peppers

Ingredients

  • 2 cups leftover white rice
  • 2 cups leftover shredded cooked rotisserie chicken
  • 1 15oz can of black beans, drained
  • 1 10oz can of chunky diced tomatoes and green chiles
  • 1 cup shredded Mexican cheese (plus more for topping)
  • 1 cup frozen corn, thawed
  • 1/2 tsp salt
  • 1 tbsp chili powder
  • 5 bell peppers, multi-color
  • Sour cream and cilantro for garnish

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, 1/2 cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
  3. Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
  4. Serve with sour cream and cilantro if desired.
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This is a sponsored post brought to you by Pacific Foods. 
Mexican Vegetarian Rice Bake from KatiesCucina.com

Last month, Pacific Foods contacted me to create a recipe using their Pacific’s Organic Spicy Black Bean and Kale Soup. The first thing that came to mind was a rice bake and then of course something Mexican flavored since that’s my going theme around here lately! They are easy to make and I almost always have leftover rice (whether in the fridge or freezer)! This soup is awesome on its own, but use it as base to transform a recipe and give a whole new layer of flavors. This Vegetarian Mexican Rice Bake is one to not miss.

Mexican Vegetarian Rice Bake from KatiesCucina.com

What I love about Pacific Foods is that all of their products come in a box form which means no preservatives or BPA (aka your soup won’t have hints of aluminum in it). They are also certified organic and Non GMO which is very important to me. Their philosophy “We have one simple goal- to make tasty, healthy foods with integrity.” They are trying to make good on this planet, one package at a time, and I love that about them. Whether your looking for soups or a hearty side–Pacific is the company to turn too!

Mexican Vegetarian Rice Bake from KatiesCucina.com

Oh and if your looking for a quick and easy vegetarian meal to serve to your family (or maybe a side dish to pair with roasted chicken breast head on over to the Pacific Foods Blog to get my recipe for Mexican Vegetarian Rice Bake

Disclaimer: I was compensated to create the recipe. I love Pacific Foods and as always all opinions are my own.


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 This is a sponsored post on behalf of OXO. 

Vegetarian Black Bean Fajitas from KatiesCucina.com using @OXO kitchen tools #VeryVegetarian

I finally spilled the beans yesterday, and announced that I’m expecting a baby in March. One thing I’ve had the hankering for over the past 2 months is Mexican food. I can not eat enough Mexican food (you might recall that before I was pregnant I also loved Mexican food so some things maybe haven’t really changed). But let’s get this straight. I can not do spicy foods like I use too. So all my Mexican meals are sans the spice for right now. Which is probably a good thing since I have a crazy amount of heartburn this early on. I love tomatoes and peppers but they kill me… for someone who has never experienced heartburn in her life… its intense!


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Grilled Corn & Poblano Guacamole from KatiesCucina.com

Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.

Grilled Corn & Poblano Guacamole from KatiesCucina.com

By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.


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Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

Looking for a fresh fish dish? This is the summer fish dish for you, and best of all it’s one skillet cooking! My brother in-law has been spear fishing weekly over the past month. Each time he goes fishing he needs help cleaning the fish once he gets back, so my husband helps out and in return his payment is fish! Not a bad trade off for a one hour job! I’m happy to report that our freezer is pretty stocked with fish. This girl is definitely not complaining. I’m actually trying to persuade my husband to take a day off of work next week for mini lobster season! Hopefully, I won’t have to twist his arm too much longer for him to realize he needs to bring us home lobster (and lots of it). But, back to this dish. After getting our weekly fill of fish I started dreaming up a one skillet fish dish–everything all in one! Of course, I’m obsessed with Mexican food, so that was a given it was going to have to have Mexican flavors in it. That’s when I created this Mexican Corn & Grape Tomato Skillet with Grouper. I used fresh corn that  is in season along with a pint of grape tomatoes, sauteed them with spices, removed them from the skillets and cooked the beautiful fillets of grouper!

Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

How could you go wrong with a dish like this? Light for summer and full of flavor. I did have leftover rice in the refrigerator and I served the corn/tomato mixture over rice and then place a fillet of grouper on the dish. I had very little rice and it was just as good. I had never sauteed fresh corn before, so it was a nice treat and experiment all at once! Don’t be alarmed by the long ingredient list, it’s mainly spices. This Mexican Corn & Grape Tomato Skillet with Grouper utilizes local and in season produce as well as fish–making it the perfect summer dinner!


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Skillet Mexican Chicken & Rice from KatiesCucina.com

Looking for an easy one pot meal? You know I love Mexican food, and I’ve done it again, just when I thought I couldn’t make a better Mexican dish. I made this one-pot skillet Mexican Chicken & Rice dish. The chicken is cooked in the skillet and then removed followed by a nice saute of veggies like poblano peppers. The rice is then added in, and its pure heaven. I ultimately wanted to make a risotto, but it didn’t work out that night since I didn’t have any arborio rice on hand.

Skillet Mexican Chicken & Rice from KatiesCucina.com

The chopped chicken on top with broiled melty cheese is to die for! I placed the skillet on the table and we helped our selves to dinner that night. I paired this one-pot skillet Mexican chicken & rice recipe with my favorite classic guacamole recipe and my homemade salsa. We chowed down on dinner and took breaks in between bites to fill up our tortilla chips with more guac and salsa.

Skillet Mexican Chicken & Rice from KatiesCucina.comAlthough I’m not an advocate for turning your oven on during the summer months, this dish is really worth it in the end. Just a few minutes in the broiler and your house shouldn’t heat up that much.

Head over to Food Fanatic for my recipe: Skillet Mexican Chicken & Rice: A Weeknight Winner! 


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Bacon Refried Bean & Cream Cheese Stuffed Jalapenos from KatiesCucina.com

A few months ago, I guest blogged over at my friend Meagan’s blog: A Zesty Bite. Meagan and I have had the chance to meet in real life twice. First at Food Blog Forum followed by a few weeks later at BlogHer Food. We hit it off instantly and I’m so grateful for our friendship!  That is one of the perks of blogging–you meet so many amazing new people. People you get to call your friend. People whom you tweet, and private Facebook message, and send emails too. And if your lucky text with randomly at all hours of the day just because you wanted to say “hi”!

Back in May, I shared my recipe for Bacon Refried Beans. Creamy pinto beans smashed and infused with bacon fat and then to top it off crumbled bacon, gobs of cheese, and freshly sliced green onions. Well what do you do when you have just a little bit of refried beans leftover? Why, you split open a dozen jalapeno peppers and stuff them full of cream cheese and bacon refried beans.


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Cherry Tomato and Chorizo Omelet via KatiesCucina.com

Happy Cinco de Mayo! Whether you are hosting a brunch or preparing for a Mexican fiesta tonight you will want to make my Cherry Tomato and Chorizo Omelet’s! Or, if you aren’t the Cinco de Mayo celebrating type of person you can serve these up on Mother’s Day. This week I’ll be participating in Brunch Week. A week of delectable brunch-recipes from a wide-variety of food bloggers (31 to be exact)! Today, I’m sharing what I like to call a 2-for-1. This hits both Cinco de Mayo and Mother’s Day!

Cherry Tomato & Chorizo Omelet from KatiesCucina.com

I recently had the opportunity to try out some OXO egg kitchen tools. Pictured above is the OXO Good Grips Egg Beater. I shared with the world 2 years ago how much I love this egg beater and how easy it is to use. Check out my How to Cook Fluffy Scrambled Eggs post. It was my first cooking video I ever made, too!

Anyway, I digress.

Whenever I make eggs I have to use my egg beater. I had been brainstorming about a brunch related recipe to share for the past few weeks. Last weekend, we had our first-ever community garage sale. I knew this would be the perfect time to make an omelet recipe and have a few of my favorite neighbors test it out. Like I mentioned the other day I have an abundance of cherry tomatoes. I knew I would have to incorporate cherry tomatoes into the omelet. I reached into my pantry and found a package of chorizo and at that same moment found myself gazing at a few limes I had in my fruit bowl. I knew I was going to make a Cherry Tomato and Chorizo Omelet. Before I got started, I walked out to my garden and clipped a generous bunch of cilantro and a handful of chives. I prepped all of my ingredients before hand so cooking my omelets would be a breeze. That is the key when your cooking omelets or really just about anything. If you do all of the prep work in advance the cooking part won’t be as dautning. You won’t burn nor over cook anything because you aren’t worried about chopping, measuring, and dicing.

Cherry Tomato & Chorizo Omelet from KatiesCucina.com

Pictured above is me showing off how easy it is to use the OXO Good Grips Flip and Fold Omelet Turner! I love this new spatula! So whether you are celebrating Cinco de Mayo today or just starting to plan for a beautiful homemade mother’s day brunch give my Cherry Tomato and Chorizo Omelets a try!

Katie Original Recipe

Cherry Tomato and Chorizo Omelette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Cherry Tomato and Chorizo Omelette

Ingredients

  • 1 tbsp canola oil
  • 2 links chorizo, casing removed and quartered 1/2 inch thick
  • 2-1/2 cups cherry tomatoes, quartered
  • 2 tbsp jalapeno, minced
  • 1 tbsp garlic, minced
  • 1/4 tsp salt
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • 4 tbsp unsalted butter, divided
  • 8 eggs
  • 4 tbsp half & half, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1/2 cup crumbled queso fresco, divided (about 2 tbsp each)
  • Crumbled Queso Fresco, cilantro, and chives for topping.

Directions

  1. In a medium sauce pan, add one tablespoon canola oil to the pan (medium-high heat). Then add quartered pieces of chorizo. Cook for 2 minutes then add 2-1/2 cups cherry tomatoes, jalapeno, garlic, and salt. Cook on medium for 5-10 minutes. Add lime juice and stir in cilantro right before serving.
  2. Once the cherry tomato-chorizo mixture is almost finished cooking begin to cook the eggs. I made my omelette's in 2 batches using 2 small frying pans.
  3. In a small frying pan add one-tablespoon of unsalted butter (medium-high heat). While butter is melting beat 4 eggs with 2 tablespoons of half & half (*if you don't have half & half use milk--that's just what I had on hand). Add 1/4 tsp of salt and black pepper. Beat well until bubbles start to appear in egg mixture (about 15 seconds).
  4. Divide the egg mixture in half among the two frying pans. Cook on medium heat for 2-3 minutes until eggs have set. Carefully flip the egg over, cooking 30 seconds more. Place 1/4 cup of tomato/chorizo mixture on one side of the omelette as well as 2 tablespoons of queso fresco cheese. Flip the egg to form an omelette, and carefully transfer to plate. Repeat this step until all of your omelette's are done cooking. Top with additional crumbled queso fresco, minced cilantro, and green onion.
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Today’s Brunch Recipes From Participating BrunchWeekers:

 

Beverages

Hot Maple Walnut Coffee Float by Cook the Story

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

 

And of course… don’t forget to enter the Brunch Week Giveaways!!!#BrunchWeek Giveaway via KatiesCucina.com

 

Disclaimer: OXO sent me the egg kitchen tools to try out. I was not compensated nor required to blog about it. I love OXO and use their products on a daily basis in my kitchen. There are affiliate links in this post. All brunch week sponsors are providing prizes. I did not receive anything from the sponsors nor was I compensated to write about them. As always all opinions are my own. 


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