It doesn’t get simpler than chicken and rice! Here is what you’ll need:

Serves 2…or 3 or 4 depending on how much or how little you eat!

4 pieces of brown meat chicken: thighs, legs, or a combination of the two.

(rub for chicken: salt, pepper, paprika, garlic powder)

1 cup, uncooked white rice

2 1/2 cups chicken broth

1/2 white onion, sliced

4 garlic cloves, minced

3 small tomatoes, cubed

1/4 cup green olives, quartered

1/4 cup chopped, fresh cilantro

1/4 cup olive oil

1 tbsp. chicken bouillon

1 tbsp. tomato bouillon

1/2 tbsp black pepper

1/2 tbsp ground cumin

Remove skin from chicken and season with salt, pepper, paprika, and garlic salt

In a large pan, add 1/4 cup of olive oil and heat. Add chicken pieces and fry on each side until golden brown and almost fully cooked.

Once chicken is cooked, remove from pan and set aside.

In the same oil, saute onion and garlic.

Add rice and stir for about 2 minutes.

Add tomatoes, olives, broth, bouillon, pepper, and cumin. Stir.

Add chicken and cover. Cook for 30 minutes.

Top with fresh cilantro and serve.

I like eating it with warm, corn tortillas but my husband is a country man and prefers having chicken and rice with cornbread. Either way, it tastes great! Enjoy.

Note: If you prefer a less-salty flavor, substitute the tbsp. of tomato bouillon for 1 tbsp og tomato paste.

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Not only will this flavorful stuffing complement your holiday turkey, but it will also leave you begging for leftovers! This stuffing will taste just as delicious the next day; just top it off with an over-easy egg and ta-da! Breakfast! Enjoy it.

Happy Holidays!

Prep time: 15 min.

Bake time: 20 min.

Temp. 400 degrees

Serves 10-12

2 large, red potatoes, cubed

8 oz. smoked sausage, cubed

1 red bell pepper, chopped

1 green bell pepper, chopped

½ white union, chopped

4 garlic cloves, minced

11 oz. seasoned croutons

3 cups chicken broth

1 quart water

1 tbsp. chicken bouillon

1 tsp. black pepper

1 tbsp. dried Italian herb seasoning

¼ cup freshly grated parmesan cheese

Bring water to a boil in a medium size pot. Add cubed potatoes, cover, and cook for 10-15 minutes.

Meanwhile, in a large pan, sauté garlic, onions, and bell peppers until onions are translucent and peppers are soft.

Add chicken broth, bouillon, pepper, and Italian seasoning. Stir and simmer for 1-2 minutes.

Add sausage. Stir for another minute.

Drain potatoes and add to the sausage and broth mixture. Turn heat off and remove from stove.

Slowly, add croutons. Stir gently until broth has been absorbed.

Preheat oven to 400 degrees.

Transfer stuffing into a deep, oven-proof dish.

Sprinkle with parmesan cheese and bake for 20 minutes at 400 degrees or until top layer of croutons are golden brown.

Simple and great-tasting!

Serves 4 side-dish portions or 2 full portions

Ingredients:

Summer squash (4 medium)

2 medium tomatoes                                              

1/4 white onion

1 large garlic clove

1 cup corn kernels

1 cup water

4 tbsp. sour cream or table cream

1/2 cup shredded white cheese ( Mozzarella, Muenster, or a mix of the two)

1 tbsp. olive oil

2 tsp. salt (adjust to taste)

1 tsp. black pepper

Note: Recipe pictured in this blog does not contain corn (my guest did not eat corn) but I highly recommend you add it to your version.

–  Slice squash into 1/2 inch pieces. Slice onion and chop tomato and garlic

–  Heat olive oil and saute garlic and onions, 1-2 minutes

–  Add squash and water. Cover and cook for ten minutes on medium heat.

–  After ten minutes, uncover and add tomatoes, corn, cream, salt, and pepper. Cover again and simmer for 5-10 minutes.

– Remove from heat. Stir in cheese and serve.

calabasitas

Caldillo – Beef Stew

Caldillo

Caldillo is a Mexican version of the beef stew; it contains tomatoes, green chiles, and potatoes, among other tasty ingredients.  Serve yourself a bowl of this delicious stew this weekend or serve it without the broth and a side of Spanish rice.

Caldillo

Ingredients:

Serves 4-6

1 lb. stew meat

2 large potatoes, cubed

2 tomatoes. chopped

1/4 white onion, chopped

4 large garlic cloves, minced

2 green chiles, roasted, peeled and sliced

1 handful cilantro with stems, chopped

5 cups water

1, 8 oz. can tomato sauce

3 tbsp. tomato bouillon

1 tbsp beef bouillon

1 1/2 tbsp. ground cumin

salt/pepper to taste

2 tbsp. olive oil

Steps:

– Roast, peel, and chop green chiles (you can substitute these for 1,  8 oz can of roasted green chiles)

– Season beef with salt and pepper

– In a large pot, combine garlic, onion, olive oil,  and stew meat. Stir, on medium high, until meat browns.

– Add water. Cover and cook on medium-high for 15 minutes.

– After 15 minutes, uncover and add potatoes, tomatoes, and green chile.

– Add tomato sauce, bouillon, pepper, salt, garlic powder, and cumin.

– Stir, cover, and cook on medium heat for 45-50 minutes or until meat and potatoes are tender.

– After 45 minutes, turn heat off. Add cilantro and stir.

–  Set aside to cool, about 20 minutes, before serving. Adjust seasonings.

 

 

Ingredients:

2 medium russet potatoes

3/4 cup shredded mozzarella or any type white cheese

3 tbsp. chopped, green onion, optional

3 eggs, yolks and whites separated

2 cups water

olive or vegetable oil for frying

salt, pepper to taste

– Scrub, peel, and cube potatoes. In a small pot, boil potatoes in water until soft.

– Add cheese, onions, salt and pepper to taste.  Mix and press with potato masher.

– Make golf ball-sized portions out of mashed potato mixture and press between your pals making an oval-shaped patty

– In a clean bowl, beat egg whites until they begin to fluff. Add yolks and continue to beat on high until obtaining a frothy mixture ( mixture does not need to form stiff peaks as long as it is frothy and thick)

– Heat oil in large frying pan

Dip potato patties into batter and coat evenly

– Place them in hot pan and fry both sides until golden brown. About 1 min. each side

Sauce:

1 8 oz. can chipotle peppers in adobo sauce

5 tbsp mayonnaise

salt, pepper to taste

– Blend all ingredients until sauce is thick and smooth

Torta de Milanesa

Milanesa is a thin piece of breaded and fried steak – usually labeled milanesa on the package at the grocery store. My favorite way to eat this is in a sandwich, traditionally in bolillos. I top it off with lettuce, tomato and avocado slices. And don’t forget the mayonnaise!

Frying the meat is simple: In a bowl, hand beat a couple of eggs. Add a pinch of salt and pepper. On a separate plate, place bread crumbs. Dip pieces of  beef into the egg and quickly transfer onto breadcrumb plate. Coat both sides evenly. Heat a few tbsp. of oil in a pan. Once oil is hot, place breaded steaks and fry each side until golden brown.

 

 

 

It’s finally fall – my favorite season! So are you craving something warm and sweet? Click this link for recipe:  Empanadas de Calabaza – Pumpkin Empanadas

 

Empanadas de Calabasa

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Happy Monday everyone!

Well I had a busy, busy weekend. We decided to have a cookout on Sunday and invite the family over, so guess who was at Wal-Mart at eleven p.m. stocking up on tostadas and fresh onions and tomato? But I love entertaining and most of all, cooking, so I was thrilled to have thirty hungry Mexicans at my doorstep the next evening. Like I’ve said before, I rarely follow a theme for dinner parties or cookouts. I love serving buffet style and preparing an array of dishes from Mexican to Italian, Indian to Brazilian. My husband, in an effort to fuel his grilling obsession, took over that part and made the most delectable dry rub pork ribs and chicken. I made stuffed mushrooms, potato balls, garlic tomato pasta, an alfredo, avocado, and tomato pizza, and other small dishes. The chile con queso was by far the most popular among my guests. It was literally gone before we sat down to have our meal. Now there are so many variations of chile con queso. I myself know of a few but this is one of my favorites. It’s a steak toppa’, show stoppa’! This chile con queso will taste great over a steak or even a grilled chicken breast but my family ate it straight out the serving plate with tostadas. And yes, double dipping is allowed in my house – we don’t judge! Anyway, here is the recipe:

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6 Anaheim peppers

2 russet potatoes peeled and chopped into cubes

1 chopped white onion

1 chopped tomato

1 cup shredded Chihuahua, Oaxaca, or Muenster cheese

1 pint half and half

cooking oil

salt and pepper to taste

1.) Roast peppers over a stove burner or grill until both sides are charred. Remove chiles from stove. Place them in a plastic bag for 10 minutes. This will make the skin easier to peel off. After ten minutes, peel skin off peppers and rinse clean. Remove stems and seeds and chop peppers into small pieces.

2.) In a large pan, add a few tablespoons of cooking oil and cook potatoes.

3.) Once potatoes are soft, add tomato, onion, and peppers.

4.) Add shredded cheese and half and half. Season with salt and pepper and stir. Heat until cheese melts.

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