French Bread Pizza

 

Today I made a French Bread Pizza for lunch and the Family loved it! It was so simple and delicious.

all you need is:

• French Bread (I used the pre-made store garlic bread)
• Cheese (mozzarella or monterrey Jack)
• Pepperoni
• Tomato sauce
• You can add Oregano and Parsley to taste
• 

Cook at 350 degrees for 15-18 minutes.

Ok so 1st you spread the tomato sauce on the garlic bread. I added oregano, parsley and black pepper to the top of the tomato sauce. Then I covered it with lots of cheese. Before I placed the pepperoni on the bread, I dubbed them with a napkin to remove the extra grease. Then I placed the pepperoni on the bread and sprinkled a little more cheese on it.

I cooked it for about 18 minutes at 350 degrees.

Cool for a few minutes and Enjoy!!!

 

Spring Pasta Salad

I enjoy making this Chicken Pasta Salad.

What you need:

• Chicken Chopped into bite size squares  ( I used some leftover gilled chicken)
• Fusilli Pasta
• A block of Monterey Jack Cheese (Cut into squares)
• A block of Cheddar (Cut into Squares)
• Cucummbers (sliced)
• Italian Dressing (you’ll need the whole bottle)
• Black Pepper (to taste)

Heat the pasta as direct on the box. (Chop the cheese & cucumber while you wait) Once it is done drain it out and rinse with cold water. In a large serving bowl mix all the ingredients. Enjoy!

Tony’s Chicken Enchiladas

Today I’m going to share my husband’s Chicken Enchiladas recipe. I made him make me some while he was here on leave They are very easy to make and so delicious.

Here is what you need:

• Shredded Chicken (we usually be the roasted chicken from our local grocery store)
• Flour Tortillas
• Monterey Jack & Cheddar Cheese Shredded
• Green Enchilada Sauce (28oz) I prefer Las Palmas
• Sour Cream

Preheat oven to 350

Heat up the flour tortillas on a skillet. Once you’ve heated all the tortillas you will use, stuff them with chicken and some cheese, roll them up and place them with the seam facing down on a casserole. Pour the Green Chile Enchilada sauce on them then top off with some more Cheese. Bake them for 10-20 minutes until the cheese is melted. Once they are done serve and top with Sour Cream. (as you can see from the picture above my husband likes to put a lot of sour cream on it) Enjoy!

Chorizo Portobello

Delicious Chorizo Stuffed Portobello

This weekend I made some Stuffed Portobello Mushroom with a slight kick. When I started to make them I did not intend for them to be made with Chorizo, it was a last minute change to my original plan, granted this was also my first time trying to make Stuffed Portobello and of course I didn’t have a recipe to follow, I figured how hard can it be (Well a little complicated when you don’t know what your doing, lol ). I had a leftover sausage link from the bow tie pasta, that I didn’t want to go to waste. I bought 3 portobello mushroom and tried to create Sausage Stuffed Portobello’s, I soon found out that One sausage link was not enough to stuff the mushrooms, so I panic  figured why not use Chorizo. It turned out Very Delicious!!!! I bragged to my mom about my new discovery.

 

Here is what you need:

• Portobello Mushroom
• Chorizo
• A Sausage Link
• Pepper Jack Cheese
• Minced Garlic
• Onion (Chopped)
• Olive Oil

Preheat Oven to 350

1. Line a cookie sheet with foil paper
2. Carefully wash Mushroom and remove the stem (Chop the stem and save it for later)
3. Pat mushroom dry with paper towel, then rub a little olive oil in the top of the mushroom
4. Then I removed the Sausage casing (outer film) by slitting it and squeezing it out onto a pan , then I added the onions & garlic.
   

   Sausage and Onion

   

5. Then I added the Chorizo.
6. While that cooked I shredded the Pepper Jack Cheese.
7. Once the meat finished cooking, I drained out the grease and let it cool on a plate that I lined with two paper towels.
8. Once it was cooled, I mixed the meat and the Cheese together and stuffed it in the mushroom caps

I baked it at 350 for 20 minutes. Once done let it cool off and sprinkle some queso fresco on top. Enjoy!!!

 

Bow-Ties

Today I made Farfalle (aka Bow-tie pasta) with Eggplant & Parmesan sauce and sausage. It was fast and delicious. Even my 3 year liked it (after I convinced her to try it, by singing a Yo Gabba Gabba song)

Here’s what you need:

1lbs Farfalle (Bow-tie pasta)

(2) 24oz Eggplant & Parmesan sauce

Sausage

1 Yellow Bell Pepper

1 Orange Bell Pepper

A small carton of Mushrooms

2 cloves of Garlic

Butter

Limeade/Lemonade (I used Minute Maid Limeade)

1. Boil Pasta add your favorite seasonings. I added Parsley, Crushed Black Pepper & Salt.
2. While the Bow-tie cooks, Start cooking the sausage. I used Johnsonville mild Italian Sausage. I added the Limeade to the sausage to give it a sweet flavor. (I ended up slicing up the sausage because it wasn’t cooking the well for me :-/ )
3. Then I sliced the Bell Peppers, placed them & the mushrooms in a medium pan. Added some butter, a garlic clove, salt, black pepper and some Limeade. I put a lid on the pan and let the vegetables absorb the flavors.
4. Once the pasta is done drain it out and added the Eggplant & Parmesan sauce. Let the sauce heat up for a little bit.
5. Then you can mix-in the vegetables & the sausage. Enjoy!

I only mixed in the veggies for the kids, since they don’t like sausage more for me. Have a great weekend!

Coctel De Camaron aka Shrimp Cocktail

The other day I was talking with my friend Kim about a Shrimp Cocktail and soon realized that my definition of a Shrimp Cocktail was different from hers. Here is what I think of when someone mention a Shrimp Cocktail:

So Yesterday I had my Familia come over for dinner and I prepared a Shrimp Cocktail Coctel De Camaron. Its fast, simple and Delicious!

Ingredients: 

• Shrimp ( I bought 3 packets for the already cook & peeled Shrimp, I feed 6 people and everyone have seconds )
• 64fl oz Clamato- The Original
• 1/2 – 1 cup of Orange Juice- Pulp Free
• Limes (You can also you the bottled juice)
• Ketchup
• 2 Cucumber
• 3 Avocados
• 1/4 small White Onion
• Cilantro (small amount, to taste)
• Salt (to taste)
• Pepper (to taste)
• garlic powder 1 tablespoon
• Crackers

First You remove the tail off the shrimp, by squeezing softly on the tail and pulling. Once you have removed the tail from all the shrimps, Place them in a big pot and pour half of the Clamato juice in the pot and add the onions finely chopped. Place the pot in the refrigerator, if you have the space (It taste better chilled), while you chop up the cilantro, cucumbers & avocados.

Then add the chopped Cumber, Avocados and Cilantro to the pot. Add the Orange Juice, if it taste too much like OJ and a little more Clamato. Then stir in the Ketchup to thicken the broth, again to taste, if it’s too “Ketchupy” (I know thats not even a word) add a little more Clamato. Add Salt, Pepper & Garlic powder to taste. Stir well and serve with Crackers and you favorite salsa (I use tapatio). Enjoy!

Sonoran Hot Dogs

Tonight we had Sonoran Hot Dogs. If you’ve never tried them you don’t know what you’re missing. They are a twist to regular hot dogs. They are wrapped in bacon topped with bell peppers.

Here’s how to prepare them:

Ingredients:
Hot Franks
Bacon
Red & Green Bill Peppers
Onion
Minced Garlic
Mexican cream
Tequila optional
Pan Bolillo (for the bun, my local store does not carry it so I used French Rolls, you can use a regular hot dog bun, but they will fall apart)

1) Wrap bacon around your favorite hot dog Franks

2) Cook over medium heat on a skillet. Make sure to turn them once beacon starts to brown.

3) Chop red bell peppers, green bell peppers and white onion. Sauté them in a little olive oil & 4tbs of butter season with salt & pepper (on medium high heat). Add a teaspoon of minced garlic.

4) When bell peppers starts to soften I removed it from the heat and add my favorite cooking ingredient 2 tablespoon of tequila. I cover the pan, so the veggies could absorb the flavors.

5) Slice the bread on top to fit the hot dog.

6) Top with sautéed veggies  and Mexican Cream. You can add avocados, If you like.

7)  Top it with ketchup, mustard and your favorite salsa. (I like mine with cheese )Enjoy!!!

Tequila Spinach & Mushroom Enchiladas

I’m ashamed to admit that before today I had never made enchiladas myself, I always had my mom or my husband do it for me. But today I felt like trying something new, so I prepared some Spinach & Mushroom Enchiladas with a little splash of Tequila for lunch. It’s a very simple and flavorful dish.

Ingredients:
2 1/2 cups of Spinach (chopped)
2 cups of Mushrooms (coarsely chopped)
2-3 cups of Monterrey Jack chesse
1 (28oz) can of Las Palamas Green Chile Enchilada Sauce.
4 tablespoons of butter
1/4 onion (chopped finely)
1 garlic clove (minced)
1/3 cup of Tequila (optional) (I used Patron Silver, because it has a smooth taste)
4-6 White corn tortillas
Olive oil
Black pepper

Preheat oven to 375

1) In a small sauce pan sautée the onion & garlic with the butter and added a little black pepper (to taste) for a minute over medium heat. 2) add mushroom cook until mushrooms a well cooked, then set aside. 3) in a small pan add a 2-3 teaspoons of olive oil & 1/3 cup of tequila stir in spinach, cook for about 5 minutes over medium heat. Once the spinach is well cooked add the sautéed mushrooms, let it cool then add the Monterrey Jack cheese mix well.

sautéed onions & garlic

Then heat a little olive oil in a large pan to lightly cook tortillas. (I like to dab the tortillas with a napkin once I take them out of the oil, so it wouldn’t be oily). Cup a tortilla in your had like if you were making a taco add the mixture of Spinach, Mushroom & Cheese, then fold in the side/seams (like a wrap) and place them with the seams facing down. Pour the enchilada sauce on top and sprinkle with cheese, bake for 15-20 minutes. Serve with Crema Mexicana or sour cream. (I sautéed the l mushrooms I had leftover and topped my enchiladas with it. Enjoy!

Malibu Rum chicken & Strawberry salad

Tonight I made a Malibu rum chicken on a bed of strawberry salad topped with almonds & a raspberry vinaigrette. The salad alone looked so delicious I didn’t want to cook the chicken, but I’m glad I did. The combination of the Malibu & strawberries with the chicken was fantastic! I love it!! Try it at home and let me know what you think.

Here’s the salad alone:

All I did to make the chicken is add 2 cups of Malibu, about 1/2 – 1 cup of lemon juice, some black pepper, parsley and a little rosemary. I let it sit over night in the fridge, then I cook it with a little olive oil in a pan. It was so easy & fast to make.

Here a picture of the bottle:

Enjoy