Hi and Welcome ...

Thank you for visiting my recipe blog page.

I created this page to share some of my recipes with you and I really hope that you will enjoy them as much as my family and I do. Being Mexican-American, most of the foods I cook are Mexican, but I do have some Italian and American Recipes to share with you as well. And since I like to bake a lot, I'll also be posting some of my baking and dessert recipes for you all to try. I hope reading my blog and trying my recipes is a pleasant experience for you and please feel free to leave your questions and/or comments.

Thanks and have a wonderful day.

Chicken Breast with Vegetables

This is a new recipe I decided to try recently and everyone enjoyed it. Not only was it delicious, but a very healthy meal as well.

You will need:

• 2 tbs.   olive oil
• 6 to 8   boneless and skinless chicken breasts
• 1 - 1 lb. bag of frozen stir fry veggies
• seasoning of your choice to taste

1.   On bottom of baking dish, spread 2 tbs. of olive oil. Season chicken breasts to taste and place in baking dish. Spread the 1 lb. frozen stir fry veggies over chicken breasts and cover dish with foil paper.

2.   Bake at 400 degrees for about an hour or until done.

3.   Serve over white rice.

Carne Guisada

This is one of my favorite foods to eat and prepare. This can be served with rice and refried beans on the side or used to make tacos with flour tortillas. This meat will also taste delicious if you add bell peppers to the recipe.

You will need:

• 2 lbs beef stew meat cut in 1" squares
• 2 tbs cooking oil
• 3 - 4 tbs all purpose flour
• 1 ( 15 oz ) can tomato sauce
• 2 tsp whole pepper and cumin    ( you will need to crush these, along with 3 cloves of fresh garlic, using a mortar and pestal or food processor )
• Knorr tomato bouillon seasoning to taste
• 1/4 cup finely chopped onion
• green bell peppers to taste   ( optional )

1. Heat oil in medium sized pot and stir fry onion and bell peppers ( if you are adding them to the recipe ).

2. Stir in beef stew meat and let it brown. Add 4 to 6 cups of water or more if needed. ( this meat should be kind of soupy )

3. In small bowl, whisk a half cup of water and all purpose flour until all clumps are gone and pour into pot.

4. Crush the whole black pepper, cumin and garlic in the mortar and pestal or food processor and stir into pot.

5. Pour tomato sauce into meat and stir. I use the whole can.

6. Add Knorr Tomato bouillon to taste. ( this seasoning tends to be salty, so add a little at a time and taste in between to avoid adding too much of it )

Cook until meat is tender. Serve with rice and/or refried beans if you like.

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Thanks and have a wonderful day. God bless.

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7 Layer Mexican Salad

Ingredients

• 1 (16 oz) can refried beans
• 1 (1.25 oz) package taco seasoning mix
• 1 large tomato, seeded and chopped
• 1 cup guacamole
• 1 cup sour cream, room temperature
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup chopped black olives

Directions

1. Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Mexican Pozole

Ingredients

• 2 pounds boneless pork loin, cubed
• 8 ounces fried pork skins
• 2 pig's feet
• 1 tablespoon salt
• 2 (15 oz) cans white hominy, drained
• 1 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 tablespoons chopped onion
• 4 dried hot red chile pepper pods, seeded and diced

Directions

1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
2. Remove excess grease and set aside. Reserve liquid.
3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Mexican Ceviche

Ingredients

• 5 large lemons, juiced
• 1 pound jumbo shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro, or to taste
• tomato and clam juice cocktail
• 2 white onions, finely chopped
• 1 cucumber, peeled and finely chopped
• 1 large tomatoes, seeded and chopped
• 3 fresh jalapeno peppers, seeded and minced
• 1 bunch radishes, finely diced
• 2 cloves fresh garlic, minced
• tortilla chips

Directions

1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Mexican Guacamole

Ingredients

• 3 avocados, peeled and mashed
• 1 red onion, minced
• 1 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 fresh jalapeno pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1 lime, juiced

Directions

1. In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.

Olive - Mushroom Enchiladas

Ingredients

• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 2 tsp. Creole-style seasoning
• 1 (12 oz) package corn tortillas
• 1 (8 oz) package Cheddar cheese, shredded, divided
• 1 onion, diced
• 1 (6 oz) can sliced ripe olives
• 1 (6 oz) can sliced mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Mexican Taco Casserole

This Mexican Taco Casserole can be served with a salsa and tortilla chips. You can also top with finely shredded lettuce and finely diced tomatoes and you can also omit the chili powder and mix in a package of Old El Paso Taco Seasoning Mix instead.


 Ingredients

• 1 lb. lean ground beef
• 1 (15 oz) can ranch-style beans
• 1 (14.5 oz) can peeled and diced tomatoes
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (12 oz) package corn tortillas
• 4 c. shredded Cheddar cheese
• 2 tbs. chili powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
3. Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
4. Bake in a preheated oven for 30 minutes.