Stroller Adventures: quick and easy recipes

Showing posts with label quick and easy recipes. Show all posts

Monday, May 11, 2015

Refreshing Watermelon Frost

It's that time of year when the seasons change in California and you know what that means? We could easily have the "4 seasons of the year in one day", it's true. You wake up to 50ºF weather and throughout the day the temperature varies up to mid 70s, you end up dressing in layers because let's be realistic 20º difference is 20º.

Mother's Day weekend was no exception, on Saturday it was a breezy day. Too cold in the morning for us, so much so that when we arrived in San Francisco around noon we had to put on our jackets and it still felt cooler than we expected. Then on Sunday it was warm and sunny, we went out for the evening in tank tops and crop pants only to return home 2 hours later shivering and begging for warmth.

While the warmer temperatures on Sunday made us long for a cool and refreshing beverage we just couldn't decide what to drink... That is until my husband remembered we had half a Dulcinea watermelon left from the day before in the refrigerator. I guess you could say we both came up with what we wanted the drink to taste like and when I posted an image on Facebook I honestly didn't think you would be interested, but I was wrong because immediately I began getting requests for the recipe. As promised here's what we used and how we prepared the drink:

INGREDIENTS:

Half of a Dulcinea Seedless Watermelon.

Ice

Optional ingredients:

Tajin Seasonings

Key Limes

PREPARATION:

1.- Chop watermelon into bit size pieces, put in a bowl and place it in the refrigerator for at least 2 hours.

2.- Take out watermelon and leave at room temperature for at least 45 minutes {this is so it has more natural "juice" in it.

3.- Blend with ice cubes until completely blended as if making a smoothie. Serve and enjoy!

As for the optional ingredients, I felt it needed a little kick in the flavor department mostly because we didn't add any sweeteners. So I squeezed half a key lime and mixed in the juice directly in my glass and topped my drink with some tajin seasonings. It was delicious, refreshing and easy to make! Of course I used a slice of key lime to garnish my glass and next time I plan on adding some tajin seasonings to the rim of my glass.... mmm

Thursday, April 25, 2013

Lavash Wraps

Ingredients:

Lavash Bread
Boneless Chicken breast tenders
Provolone cheese slices
Spinach
Avocado
Mayonaise
Chipotle Chile sauce

Preparation:

1.- Depending on the amount of wrap sandwiches you will be making {I made 2} use 1 tbsp of mayonnaise and 1 tbsp of chipotle sauce and mix using a fork. Combining both ingredients well. We'll call this spicy mayo sauce. Place a skillet on medium heat and cook chicken breast tenders with cooking spray using garlic, crushed black pepper and garlic salt.

2.- Heat Lavash bread on a griddle on both sides for about 40 seconds each side, then spread the spicy mayo sauce mixture on the side that is up and place a slice of provolone on it so it melts a little. Add chicken breast and take off the heat.

3.- Place the Lavash bread on a plate, add spinach and avocado slices. Now roll into a "taco" shape and enjoy.

Wednesday, January 23, 2013

Machaca Burritos Baja Style

INGREDIENTS:

1 Package of London Broil Meat
6 Cups of water
3 Anaheim Peppers a.k.a Hatch Chiles
1 Medium sized tomato
1 Medium Onion
1 Tbsp of Minced Garlic
3 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Oregano leaves
3 Bay Leaves
1 Tsp of ground cumin
Black crushed pepper to taste
Salt to taste
Cilantro is optional {add to taste}

PREPARATION:

1.- Cut the onion in half and then cut one half into quarters. Place water, oregano, cumin, black pepper, bay leaves, salt and meat in a slow cooker/crockpot and cook on high for 2 hours or until meat is tender.

2.- Once the meat is fully cooked it will look brown, take out of the slow cooker/crockpot and pull it apart into thin threads.

3.- Once the entire meat is pulled into threads chop chiles, tomatoes and the half onion you have left into tiny squares. Place a large skillet on medium-high heat with extra virgin olive oil. Add minced garlic, chopped onion, chopped hatch chile and meat. Sauté mixing well so it combines all the flavors.

4.- Add chopped tomato and if you are adding cilantro this when to add it {make sure it is chopped as well or at least just the leaves}.

5.- In the meantime heat the flour tortillas. Once the tortillas are warm place them on a flat surface and add the "machaca" pulled meat in the middle and roll the tortilla from one side to the other creating a burrito. If you want to add flavor and more texture to it, add some "queso fresco" which is fresh cheese, avocado slices and salsa.

Enjoy warm!

Wednesday, January 16, 2013

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: