1 pound of cooked shredded chicken breast, shrimp cut in half or steak cut into pieces.
2 tomatoes cut into pieces or just one can of drained diced tomatoes
1 cooked big potato diced
3 tablespoon olive oil
1 onion cut into small pieces
4 minced garlic cloves
8 pieces swiss cheese
1 can red or green enchilada sauce
1 small can tomato sauce
salt and pepper
16 corn tortillas
cilantro for garnish
Preheat oven 375 degrees. In a pan heat oil and cook onions, garlic and tomatoes with salt and pepper for 10 minutes, let mixture cool for 2 minutes. In a bowl mix the shredded chicken, dice potatoes, mixture, and half a can of enchilada sauce. Heat the tortillas in the microwave for 2 minutes. In a pyrex pour the other half of enchilada sauce on the bottom. Take two tortillas together and fill with mixture, fold and wrap with a piece of cheese. Place enchilada on pyrex and keep doing the same until you line up the 8 enchiladas. In a straight line pour the tomato sauce on top of cheese. Cover and bake for 20 minutes. Uncover and cook for 5 more minutes. Serves 8
*Serve with guacamole, refried beans or just a salad on the side.
Living in Los Angeles for 10 years made me understand mexican cuisines a lot better. This recipe was inspired by my sons nanny, te quiero Edith!
1/2 pound serrano ham (spanish dried cured ham) cut into small pieces
1 yellow onion cut into small pieces
6 minced garlic cloves
4 plum tomatoes each cut into 8 pieces
4 tablespoon olive oil
1/4 cup fat free heavy cream (usually display with milk at supermarkets)
1/4 cup chicken stock
1 cup frozen peas
1 bunch fresh basil cut into small pieces
1/4 cup parmesan cheese
package penne pasta (I use whole grain)
salt and pepper
penne pasta for 4
Garnish with fresh basil and parmesan
In a large pan heat the oil over medium high. Cook the onion and garlic with salt for 8 minutes, stirring as needed. Stir in chicken stock, ham and tomatoes and cook for 5 minutes. Add cream, peas, and pepper and simmer for 5 minutes. Stir parmesan cheese, basil and remove from stove. Toss with pasta. Serve 6
*Growing up in Puerto Rico we have lots of spanish ingredients in our diet. This recipe is the modify lighter version of my mothers.
6 1″ fillet mignon steaks or your favorite steak
1/4 cup white balsamic vinegar
1/2 cup olive oil
1/2 cup fresh basil leaves
1/4 cup fresh oregano
1 teaspoon herbs the provence
1 garlic cloves
salt and fresh crushed pepper
Season steaks with plenty salt and pepper. Grind the next six ingredients and pour into a sauce cup. Grill the steaks over medium high for 6 minutes each side. Set into a serving plate and let the juices go back by letting the steaks sit for 4 minutes. Pour the sauce on top of the steaks in a straight line. Keep the rest of sauce to serve on the side. Serve with your favorite side dish. My caribbean potato salad is perfect for summer!
* This recipe can impress any picky meat eater!
2 pound flank steak
3 tablespoon worcestershire sauce
2 tablespoon sherry
1 minced garlic clove
1 tablespoon olive oil
1 teaspoon chopped onion
1 teaspoon oregano
1/4 teaspoon ginger
salt and pepper
Combine all ingredients in a bowl. Marinate the steak with mixture and place in the refrigerator for 10 minutes. Preheat broiler. Place steak on rack about 6 inches from heat. Broil for 3 to 5 minutes per each side. Put steak in a cutting board and let it cool for 5 minutes. Cut diagonally, across grain in very thin slices. Serves 6 to 8.
*This steak was serve at my wedding, yummy!
2 pounds pork loin
1 28oz of can crushed tomatoes
1 jar marinara sauce
1 large large yellow onion
8 garlic cloves cut into small pieces or smashed
1/4 cup olive oil
1 tablespoon black pepper
2 tablespoon fresh rosemary
1 teaspoon ground cinnamon
1 bag of big pasta like pappardelle or rigatoni
grated italian cheese
Season pork with salt and pepper. In a soup pot heat oil over medium high . Sear pork for 4 minutes each side. Set aside. Add the onions, garlic, rosemary and cook stirring for 3 minutes. Add marinara sauce, tomatoes with juices, stir scrapping the bottom of the pot. Return pork to the pot, cover and cook for 2.5 hours over medium low. Remove the pork, shred with a fork and put back in the pot. Add cinnamon. Simmer for few minutes. Server over pasta with grated italian cheese on top. Serves 8
*A friend from Beverly Hills had this dish at one of her fabu dinner parties. This is my version and is so GOOD!
For the steak:
1/2 lb thin cut filet sandwich steaks
1 large onion, sliced into rings
2 tsp extra virgin olive oil
1 tablespoon english sauce or Worcestershire
4 garlic cloves
3 sliced mushroom
salt and fresh cracked pepper to taste
For the sandwich:
8 slices of honey wheat bread
4 slices reduced-fat cheddar cheese slices
4 slices reduced-fat swiss
1 pound ground pork
1/4 pounds shelled jumbo shrimp
3 leafs chinese cabbage
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1 pack of wonton wrap thin
Cut jumbo shrimp into 3 pieces. Mix shrimp with pork, cabbage, salt, and sesame oil. Chop scallion and set aside.
Scoop the mix into small balls making sure each piece has a shrimp piece. Wrap each ball into a wonton wrap. In a deep pan boil water and drop the win ton until they float. Place in a a bowl and top with with soy sauce and scallions.
* Living in LA for 10 years has given me an oriental flair to my cooking
1 pound 90% ground meat or turkey
1/2 pound ground ham or ground pork
1 onion dice into tiny pieces
1 piece of whole wheat bread
1/4 teaspoon nutmeg
1/2 teaspoon oregano
1 teaspoon ground cinnamon. *This is my secret spice when I cook any ground meat.
2 teaspoon garlic salt or salt
1 teaspoon pepper
2/3 cup salt cracker crumbs
1 cup tomato sauce
Mix all of the ingredients one by one. Preheat oven 350d. With a tablespoon make balls and place them on a cooking sheet. Bake for 15 minutes or until done. COQUI!
*A traditional must in every party in Puerto Rico!