Category Archives: MEATS

Picadillo

School started this week, it’s hard to start a new routine. I was in the mood for comfort food! Picadillo is perfect
photo-101
1 1/2 pounds organic lean ground beef
1 onion cut into small pieces
1/2 green pepper cut into small pieces
5 minced garlic cloves
3 olives cut in circles
1 teaspoon capers
1/4 cup raisins
1/2 cup your favorite vegetable (for me carrots or corn)
2 tablespoon tomato paste
1/4 cup wine
1 tablespoon olive oil
1 teaspoon cumin
salt and fresh black pepper
1 boil egg cut into pieces

In a pan heat olive oil over medium high. Cook onion, green pepper and garlic until tender, about 5 minutes. Stir tomato paste, add meat, season with salt, pepper and cumin, cook for 5 minutes stirring occasionally. Add wine, olives, capers, raisins, vegetable, stir, cover, lower heat and simmer for 10 minutes. Top with egg and serve over white rice.

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Steak with Onions

4 steak fillets
2 yellow onions cut into half moon pieces
2 tablespoon olive oil
1 teaspoon black pepper
2 teaspoon yellow mustard
1 teaspoon worcestershire
1 teaspoon garlic salt
1 teaspoon vinegar
1/2 cup of tomato sauce
1/2 cup meat broth

In a small sauce pan over medium cook the broth, tomato sauce, vinegar, worcestershire, mustard and black pepper. Season the steaks with salt and pepper. In another pan or grill cook the steaks for about 6 minutes each side and set aside. In the same pan pour the oil and cook the onions until golden brown. Pour sauce over onions and cook for few more minutes. Pour on top of steaks and serve. Serves 4

*pair it with any kind of potatoes or rice. COQUI!

*This is a very traditional dish in Puerto Rico!

Pink Beans, Smoked Ribs Stew

2 cans drained pink beans
2 tablespoon olive oil
1 big yellow onion cut into pieces
1 jalapeno peppers cut into small pieces(seeds removed)
1 green pepper cut into pieces
6 minced garlic cloves
1 tablespoon tomato paste
1/2 cup tomato sauce
4 oregano leaves cut into pieces
1 pound smoked but not fully cooked ribs
3 cups chicken broth
salt and pepper

In a deep pot heat oil over medium high and saute onions, peppers, garlic salt and black pepper for 5 minutes, stirring as needed. Add tomato paste and stir. Add tomato sauce, stir and let it cook for 2 minutes. Add oregano, ribs and chicken broth. Bring to boil, stir and cover. Lower to medium low and cook for 20 minutes. Add beans and cook for 10 to 15 more minutes. Serve with rice or corn bread on the side. Serves 6-8

*The flavor of smoked ribs is delicious and powerful!

Easy Enchiladas


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!

Penne Pasta with Serrano Ham

1si si serano
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
1 a si serrano1 serano

*Growing up in Puerto Rico we have lots of spanish ingredients in our diet. This recipe is the modify lighter version of my mothers.

Sonia's Steak with Basil Sauce – Recipe


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!

Sonia's London Broil – Recipe


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!