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!

Tuna Ceviche Tostadas

INGREDIENTS:

2 Cans of tuna in water {drained}
1 Medium sized tomato {finely chopped}
1 Medium sized onion {finely chopped}
1 Cup of chopped cilantro
11 Key limes juiced Dash of salt
1 Package of tostadas

 PREPARATION:

1.- Place the drained tuna in a large bowl and spread around with a fork. Add tomato, onion and cilantro one at a time.

2.- Pour key lime juice all around and mix all ingredients with a fork. Add salt to taste. Refrigerate for about 30 minutes. Spread the ceviche covering entirely a tostada.

Enjoy with some slices of avocado on top and some Tapatio sauce.

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!

Cilantro Dressing

INGREDIENTS:

2 Garlic cloves
1 Tbsp White Vinegar
3 Bunches of fresh Cilantro
2 Tsp of Chicken bouillon powder
2 Tbsp of Mayonnaise or sour cream


PREPARATION:

1.- Thoroughly wash the fresh cilantro and chop off any leafs that are not green. Chop Garlic.

2.- Blend all ingredients at medium - high speed.

Enjoy with your favorite salad or slices of french bread.

Menu Mondays week 12/19 - 12/23

This week is filled with lots shopping, wrapping and family gatherings. That said we thought it would be a good idea to include some of our favorite recipes that are both easy and tasty. Not to mention also fast to prepare.

MONDAY

Stir-Fried Honey-Ginger Chicken with Peppers

TUESDAY

Ranchero Shrimp

WEDNESDAY

Fresh Cappellini Pomodoro

THURSDAY

Breakfast for dinner

FRIDAY

Mexican style rice top it off with an over easy egg.

Menu Mondays week 12/12 - 12/16

MONDAY

Lentil Soup

TUESDAY

Curried Chicken Pomegranate

WEDNESDAY

Mexican Sopes

THURSDAY

Mushroom Pasta

FRIDAY

Thai Cashew and Vegetable Chicken

Menu Mondays week 11/28 - 12/02

MONDAY

T-Bone Steak and sides

TUESDAY

Ranchero Shrimp

WEDNESDAY

"Sopes" -Maribel Style-

THURSDAY

Oven Crisp Chicken

FRIDAY

Mahi-Mahi