Picadillo Tostadas {recipe}

INGREDIENTS FOR PICADILLO:

1 Pkg of ground meat {beef or turkey, we've used both and it makes no difference} -about 1.5 lbs
1 Tbsp of garlic salt
1 Tbsp of black ground pepper
1/2 Tsp of minced garlic
1/2 Medium sized yellow onion
2 Tbsp Olive Oil
1 Zucchini
1 Medium size potato
1 Can of tomato sauce


PREPARATION OF PICADILLO:

1.- Place meat on a plate and add ground pepper and garlic salt. Combine the meat as if you were kneading dough, to get all the ingredients incorporated. Dice onion, zucchini and potato.

2.- Place a deep skillet (make sure you have a lid for it) on medium heat add the olive oil give it a minute or two and add diced onion, garlic, potato cook for about 5 minutes then add meat. Brown the meat with all the vegetables.

3.-  After about 8 minutes of stirring constantly add the tomato sauce and combine all the ingredients. Cover and cook for about 10 - 15 minutes on medium - low heat.

For the tostadas you will need to use refried beans, I'd say about 2 cups of refried beans would be enough. I have a recipe for refried beans here on Stroller Adventures.

ASSEMBLY OF TOSTADAS:

1.- Spread 1 Tbsp of refried beans directly onto a plain tostada.

2.- Add picadillo {enough to cover the tostada}.  Top the picadillo off in this order lettuce, salsa, sour cream and sprinkle cotija cheese and some cilantro leaves.

You can also add some slices of fresh radishes and avocado.

Enjoy!

Spicy Tuna {recipe}

One of the items that you will always find in our pantry besides spices and Extra Virgin Olive Oil is canned tuna. It's convenient, easy to store and not to mention perfect for emergencies.

A couple of years ago I was taught this recipe with basics, but I've kind of made it my own with different spices and ingredients :D

INGREDIENTS:

1 - 2 Cans of tuna in water, drained
1 Tbsp of chopped or minced garlic
1 Tsp of crushed black pepper
2 Tbsp of Extra Virgin Olive Oil
1/2 Cup of chopped fresh green bell pepper
1/2 Cup of chopped onion
1 Can of El Pato sauce
Salt to taste


PREPARATION:

1.- In a large skillet on medium heat sauté onions, bell pepper and tuna in Extra Virgin Olive Oil along with garlic. Mixing all ingredients well.

2.- Sprinkle black pepper and mix all ingredients.

3.- Add El Pato sauce and set to low heat with a lid on. If you want to add salt, this is when you should add it.

Enjoy with some hot corn tortillas and a side of refried beans!

A delicious and healthy Christmas dinner.

In 2012 I took charge of my health and made a "u-turn" to a different lifestyle. Back in June my journey began and I knew that when the Holiday Season came I wanted to continue with those changes. I did not know how I would go about it, but I knew I was going to stay onboard!

Last November it was confirmed that we would be hosting Christmas and New Year's Eve for our family. As soon as I knew I began searching online for healthy and delicious recipes. Around this time was when I received my November issue of Self Magazine and saw the recipe that would make my mouth water. It looked easy to prepare and most importantly it would have my family in "ohs" and "ahs". 

The recipe?

Herbed Chicken and Squash... 

Here are some images of what it looks like while preparing, baking and served. I loved that I served it with vegetables, as you can see on my plate I had cauliflower, mashed potatoes, zucchini and the chicken. Please note that the entire meal was made from scratch and I am proud of myself. :D

For complete recipe make sure you visit Self's website or pinterest board! They also have it there. 

Thank you Self, for sharing amazing, healthy and delicious recipes! This family approves them. 

Mima's Arroz con Pollo {Rice and Chicken Cuban Style}

My grandmother was Cuban, in my opinion she was the best cook and grandmother in the world {sorry mom ;) } She could mend any torn clothes or rag dolls and she could knit too. She taught me how to cook Cuban food and I love the fact that I could call her and ask what or how to do something and the recipes would always taste like hers! She is not with us anymore, but I still have her in my heart and in my kitchen... Great memories! So today I'd like to share one of our family's favorite Cuban meals... Arroz con Pollo! Mima {how we called her} style.

INGREDIENTS:

1/2 Yellow Onion chopped into tiny pieces
3 Cups of white rice
2 Boneless/Skinless chicken breasts*
1 Tsp of minced garlic
1 Can of tomato puree
1/4 Tsp of Bijol  {it's a condiment or spice that is used for Paellas, Chicken, Yellow rice}
2 Tbsp of Knorr Chicken Bouillon
1 Small jar of red bell pepper chopped
1/4 Tsp of Paprika
1 Bay Leaf
1/4 Cup of White Wine or Beer
1/4 Cup of Olive Oil
1 Medium size jar of green manzanilla olives -stuffed with pepper or simply pitted {optional ingredient}

PREPARATION:

1.- Cut chicken into 1 inch pieces. Sauté yellow onion, rice, chicken, garlic in the olive oil for about 8 minutes or until chicken is cooked on the outside. 

2.- Add tomato pure and mix, add bijol and mix. Add water {rule of thumb is 2 cups of water per 1 cup of rice}. Add Chicken Bouillon, bell pepper, olives, paprika and wine {or} beer and mix all ingredients. On top place bay leaf.

3.- Let cook as you would normally cook rice. 

We like to enjoy ours with a garden salad and some Tostones or Maduros (ripe plantains fried). I love cooking this meal in a my rice cooker, makes it easier and once it is fully cooked it turns off on its own. 

*You may use any part of the chicken you'd like, we just love chicken breast because we love white meat. 

Bistek Ranchero Baja Style {Steak Ranchero}

INGREDIENTS:

1 Lb of stir-fry steak strips
3 Roma tomatoes
3 Anaheim peppers
1 Medium size yellow onion
1/2 Cup chopped cilantro
1 Tsp chopped or minced garlic
1 Shot of Tequila
2 Tbsp Extra Virgin Olive Oil
1 Can of tomato sauce
Salt
Pepper



PREPARATION:

1.- Finely chop onion, tomatoes and cilantro.  Use a stock pot with a lid and place on medium heat with the extra virgin olive oil. Add garlic, onion, tomatoes, cilantro and steak strips {you may also cut into bite size squares}.

2.- After 10 minutes of "stir-frying" ingredients add salt and pepper to taste stirring constantly, then add the shot of tequila to add a little kick to it. Add tomato puree and mix. Cover and let cook until it boils.

Buen Provecho! We enjoyed ours with some Mexican Style Rice and refried beans. 

Shrimp Cocktail Baja Style

INGREDIENTS

1 lb of shrimp {previously frozen or fresh or pre-cooked}
2 Medium Roma tomatoes
1/2 Medium Onion
1 Cilantro Bunch
1 Large Avocado
2 Cups Tomato Juice {I like using Clamato brand}
1/2 Cup of Ketchup
15 Key Limes
1 Tbsp Salt


PREPARATION:

1.- If using fresh or previously frozen shrimp then rinse, devein, peel shell off and take tail off. Place in a large enough stock pot with water and cook for 15 minutes or until completely pink. While the shrimp is cooking chop all the vegetables into tiny pieces, except the avocado that should be cut into 1/2 inch squares.*

2.- Rinse shrimp in ice cold water so they stop cooking. Place all vegetables in a large bowl and mix. Juice key limes.

3.- Add shrimp, tomato juice, ketchup and key lime juice. Add the salt and serve!

We enjoyed our shrimp cocktail with tortilla chips and added some Tapatio sauce, but you can also enjoy with tostadas.

* Remember to wash all vegetables thoroughly. 

** If you like spicy or want to add a little kick to your cocktail chop into tiny pieces a Serrano Chile and add to the mixture. 

Enchiladas Suizas

INGREDIENTS

8 Anaheim Peppers
4 Tomatillos
1 lb Shredded cheese {mozzarella or Oaxaca work best}
2 cans of table cream {we like using Nestle brand}
1 small can of evaporated milk
2 cans chicken broth
1/4 onion chopped
1/2 tsp of minced garlic
1 cup of water
25 corn tortillas
Salt to taste
Cotija Cheese

PREPARATION:

1.- Using a skillet or griddle roast peppers and tomatillos, turning the over so they are evenly roasted. Place roasted peppers and tomatillos inside a plastic bag and close the bag so that the peppers and tomatillos skin is ready to be peeled off easily this takes about 10 minutes. Peel them and devein. Meantime preheat oven at 370 degrees.

2.- In a blender add peppers, tomatillos, onion, garlic, evaporated milk, chicken broth, salt and table cream leaving 4 Tbsp on the side and mix. Then place the mixture in a large stockpot and add water, cook for about 10 minutes mixing so all ingredients are well blended and allow to cool down a bit. Begin warming tortillas.

3.- Start assembling enchiladas by dipping each tortilla into the sauce then adding the amount of cheese you'd like to each tortilla and rolling into a taco. Place the rolled up enchilada onto an oven safe container sprayed with non-sticking cooking spray. After the oven safe container is filled with all the enchiladas {in a single layer} pour the salsa on top of the enchiladas drizzle the 4 Tbsp of table cream on top and bake for 30 minutes at 370 degrees. **

Enjoy topping them off with some cotija cheese!

**We cut down on fat by not frying the tortillas.

Milanesas {Country Fried Steak}

I was a little too hungry and squirted ketchup
before taking my picture ;)

INGREDIENTS:

1 Package of Beef Chuck Cross Rib Steak Thinly Sliced and boneless
Italian Style Bread Crumbs {varies on brand}
2 Eggs
2 Tbsp Vegetable oil

PREPARATION:


1.- Beat eggs and place on plate large enough for your steaks to fit. Place bread crumbs on a separate plate. Meanwhile place a large skillet on medium heat with oil.

2.- Dip steaks in eggs so both sides are evenly covered then place on bread crumbs and try to coat evenly on both sides.

3.- Cook each side of steaks in skillet with oil for about 5 minutes {or less depending on your stove} What you want is the bread crumbs to be golden and the steak to be fully cooked.

Serve and enjoy!

*We like serving ours with mashed potatoes and mac&cheese, however in Baja Mexico they are served with some french fries or in a bun called "bolillo" and turned into a Mexican sandwich called "torta" either way it is delicious!

Chicken Tostadas

INGREDIENTS

2 Boneless/skinless chicken breasts
1 Small yellow onion
1 Medium sized tomato
1 Tsp minced garlic
4 Cups of water
Tostadas
Sour Cream
Radishes
Lettuce
Cotija Cheese
Salsa
Refried beans
1/2 Cup of Olive Oil
1/4 Tsp of cumin
Salt
Pepper



PREPARATION

1.- Pour water into a large saucepan and boil chicken alone. When chicken is thoroughly cooked then shred it using your hands "strip" by "strip". While chicken is boiling chop onion, tomato, lettuce and slice radishes. *

2.- In a large skillet add 1/4 cup of olive oil and place on medium heat, add garlic, onion, tomato and chicken and sauté add cumin and salt and pepper to taste.

3.- Assemble the tostadas with spreading refried beans directly on plain tostada. Add shredded chicken. Add lettuce. Add radish slices. Add salsa. Add Sour cream and sprinkle cotija cheese.


*Always remember to wash and disinfect your produce before eating.
Enjoy!

"Picadillo" Cuban style minced meat.

INGREDIENTS:

1 Pkg of ground meat (beef or turkey, we use turkey) -about 1.5 lbs
1 Tbsp of garlic salt
1 Tbsp of black ground pepper
1/2 Tsp of minced garlic
1 Medium sized tomato
1/2 Medium sized yellow onion
2 Tbsp Olive Oil
1 Can of tomato sauce
1 Jar of Manzanilla Pitted Green olives with red pepper in the middle

Optional Ingredient:

1 Medium sized potato


PREPARATION:

1.- Place meat on a plate and add ground pepper and garlic salt. Combine the meat as if you were kneading dough, to get all the ingredients incorporated. Dice tomato and onion (potato too if you choose to add it).

2.- Place on medium heat a deep skillet (make sure you have a lid for it) add the olive oil, diced onion and meat. Add the tomato and drained olives**. After 3 minutes of stirring constantly add the tomato sauce and combine all the ingredients. Cover and cook for about 10 - 15 minutes on medium - low heat.

Enjoy with white steamed rice and a side of Tostones and garden salad.

**If you decide you want to add potato, make sure to peel and cut into 1/2 inch squares and cook them first! before adding the rest of the ingredients because they take longer to cook thoroughly.