I hope you had a lovely 4th of July Holiday filled with fun, water and fireworks! Today we will be having Seafood Pasta! Full of different textures and tastes, Seafood pasta is surely a light summer dish that everyone can love!
Breakfast: Nuttella, Toast and Fruit
Lunch: Meatball Parmesan Sub
Snack: Kid Friendly Sushi
Dinner: Seafood Pasta
Dessert: Apple Crisp
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 (15-ounce) can crushed tomatoes
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
- In a large saucepan boil water for the pasta.
- When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan.
- Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
- Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
- If using raw seafood, season with lemon zest, salt, and pepper.
- Raise the heat
- Add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes.
10. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
11. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley,
12. Adjust seasoning and serve.
Happy Sabrosa Saturday! Head over to twitter and post your favorite Hispanic recipes using the hashtag #sabrosasaturday. Share and learn with an amazing community of people who love cooking just like you!
Breakfast: Cereal with Milk
Lunch: Grilled Cheese and Tomato Soup
Snack: Fruit and String Cheese
Dinner: Ropa Vieja
Tonight’s Dinner is Ropa Vieja. Meaning “old clothes” in Spanish, Ropa Vieja is a delicious meal of shredded beef. Belos is the menu:
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
- Stir until well blended.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
Have a wonderful Saturday and enjoy your delicious meals!
Thursday? Thursday! I don’t know about you, but this week flew by! Here is our Thursday menu!
Breakfast: Yogurt and Granola
Lunch: Five Cheese Mac and Cheese
Dinner: Oxtail Stew
Dessert: Fruit Sorbet
I think I mentioned it before, but I’m Caribbean (Dominican and Bahamian) so oxtail stew was a weekly thing at my house. We typically had it Sundays, but why not spice up your Thursday with something different? It’s delicious with yellow rice, beans and rice or just white rice. A real treat for your family! Enjoy!
- 12 ounces dried lima beans
- 4 pounds oxtails
- 2 large Vidalia onions, chopped
- 3 scallions, chopped
- 4 garlic cloves, smashed
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes
- 4 teaspoons hot paprika
- 2 bay leaves
- 2 tablespoons hot sauce
- 4 tablespoons gravy master
- 6 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 2 tablespoons salt
- Right rice, recipe follows
- In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
- At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
Yield: 4 to 6 servings
Have a great meal!
Happy Saturday, everyone. It’s Sabroso Saturday so today we have a delicious Sancocho recipe that is a favorite among many Hispanic families. It’s always a treat for me and my family. The preparation seems scary and long, but it’s just a lot of small steps, I promise! I hope you enjoy it as much as we do!
Breakfast: Eggs and Homefries
Lunch: Garlic Broccoli
Snack: Trail Mix
Dinner: Dominican Snacocho
Dessert: Spiced Carrot Cake with Coconut Cream
- 2 lbs beef with bones
- 1 lb of goat meat
- 1 lb. pork sausage (longaniza)
- 1 lb pork
- 1 1/2 lb chicken
- 2 lbs of pork ribs
- 1 lb of bones from a smoked ham
- 4 lemons cut in halves
- 1 tablespoon of mashed garlic
- 4 tablespoons of oil
- 1/2 lb of cassava cut into 1-inch thick pieces
- 1/2 lb of yam cut into 1-inch thick pieces
- 2 celery stalks
- 1/2 lb of malanga cut into 1-inch thick pieces
- 1/2 lb of potatoes cut into 1-inch thick pieces
- 3 unripe plantains, 2 cut into 1-inch thick pieces
- 2 cubes of beef stock (optional)
- 2 corn cobs cut into 2-inches long pieces (may be omitted)
- 1/2 teaspoon of powdered oregano
- 1/2 teaspoon of coriander/cilantro
- 2 teaspoons of vinegar
- 2 teaspoons of chili pepper sauce or agrio de naranja
- *10 Bollitos de harina (boiled flour rolls) (optional)
- Place the beef in a pan and add the celery, coriander, oregano, garlic, vinegar, and salt.
- Marinate for at least half an hour.
- In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering).
- Cover and and simmer for 10 minutes. Add a few spoons of water if the meat sticks to the pot.
- Add the pork and let simmer for 15 minutes, adjust water when necessary.
- Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
- Add the chicken and let simmer for another 10 minutes.
- Add 1/4 gallon of water to the pot and bring to a boil.
- Add the yam, malanga and the two plantains that you had previously cut.
- Add the bollitos now.
- Simmer for 15 minutes.
- Add all remaining ingredients and adjust water when necessary.
- Stir regularly to avoid excessive sticking.
- Simmer until the last ingredients you added are tender.
- Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.
- Simmer for another 10 minutes.
- Adjust salt to taste.
- Serve hot with white rice.
I love Arroz con Pollo. It was my comfort food at home! It’s easy to make and this variation is just amazing! I hope you enjoy it!
Breakfast: Honey Fruit Salad
Lunch: Simple Sesame Noodles
Snack: Grapefruit and sugar
Dinner: Arroz Con Pollo
Dessert: Mixed Berry Salad
Arroz Con Pollo
- 1-3/4 cups uncooked instant rice
- 6 boneless skinless chicken breast halves (4 ounces each)
- Garlic salt and pepper to taste
- 1 can (14-1/2 ounces) chicken broth
- 1 cup picante sauce
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Spread the rice in a greased 13-in. x 9-in. baking dish.
- Sprinkle both sides of chicken with garlic salt and pepper
- place over rice.
- In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper
- pour over the chicken.
- Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°.
- Sprinkle with cheeses.
- Bake, uncovered, 5 minutes longer or until cheese is melted.
There! Delicious! I hope you and your family enjoy it!
If you don’t ever take a recipe away from this website… I beg you to try the Sirloin Steak. You won’t believe your taste buds! Always remember, with a good steak you don’t need to use much seasoning. Serve with mashed potatoes or veggies or jasmine rice with cilantro in it. It will be quite the treat!
Breakfast: Buttered Rosemary Bread
Lunch: Veggie Fried Rice
Dinner: Sirloin Steak with Garlic Butter
Dessert: Malted Milk Chocolate Chip Cookies
Sirloin Steak With Garlic Butter
- 1/2 cup butter
- 2 teaspoons garlic powder
- 4 cloves garlic, minced
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic.
- Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness.
- When done, transfer to warmed plates.
- Brush tops liberally with garlic butter
- Allow to rest for 2 to 3 minutes before serving.
Happy Wednesday! Halfway into the week, only a few days to the lovely weekend. Today we will be having Tilapia with Scallions and Black Bean Sauce- yum! I love Seafood I had it at least three times a week growing up so there will be quite a few fish recipes here.
Breakfast: Maple cinnamon apple sauce
Lunch: Meatloaf Burrito
Snack: Kid Friendly Sushi
Dinner: Tilapia with Scallions and Black Bean Sauce
Dessert: Chocolate Peanut Butter Pie
Tilapia with Scallions and Black Bean Sauce
- 3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
- 1 Tbs. oyster sauce
- 2 tsp. lower-sodium soy sauce
- 1 tsp. Asian sesame oil
- 1 tsp. rice vinegar
- 1-1/2 lb. tilapia fillets, cut into 2-inch pieces
- 1 cup long-grain white rice, preferably jasmine
- 1 Tbs. peanut oil
- 2 small bunches scallions, trimmed and cut into 1-inch lengths
- 1 Tbs. Asian chile sauce, such as Sriracha
- In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar.
- Add the fish and stir gently to coat.
- Cover and let sit for 20 minutes.
- Cook the rice according to package directions and keep warm.Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously.
- Add the fish all at once, distributing it evenly around the pan.
- Cook without stirring for 3 minutes.
- Add the scallions and stir gently.
- Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.
- Serve with the rice, drizzled with chile sauce.
And Voila! This recipe is just mouthwatering. From the first bite to the last you will experience bursts of flavor. I prefer my fish served with yellow rice but steamed vegetables are also a good choice.
We’re having guests today and I have a few meetings. This can be the perfect recipe for a larger crowd who loves Italian food. At the same time, it is a very easy meal that can be ready whenever you are ready.
Breakfast: Apricot – Wheat Germ Muffins
Lunch: Scallop Pasta
Snack2: Corn Fritters with Roasted Red Pepper
Dinner: Chicken Parmesan
Dessert: Snickerdoodle Ice Cream Sandwiches
As previously mentioned, today’s recipe is perfect for the larger group. Ideal when guests with kids are joining you for dinner. You cannot go wrong with Chicken Parmesan!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (for 10 guests):
- 10 skinless boneless chicken breast halves
- 2 eggs
- 1 cup all purpose flour
- 3 cups breadcrumbs
- 10 tablespoons olive oil
- 300 gr mozzarella
- 150 gr parmesan cheese
- 150 gr pecorino romano cheese
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh parsley
- salt & pepper to taste
For the sauce
- If you have time to make the sauce, 600 g ripe tomatoes
- If you don’t have time, then buy 2 cans (28-ounce) whole peeled tomatoes
- 1/4 cup olive oil
- 3 tablespoons fresh thyme
- 3/4 cup grated peeled carrots
- 1 3/4 cups onions
- 4 garlic cloves
- Start with the sauce by adding the onion, garlic and parsley in the blender and chopped it all together
- Take a saucepan and heat the olive oil, add the mix you just chopped and saute until the onions are golden for about 7 minutes. Then add the carrots and thyme for another 5 minutes.
- Add the tomatoes and leave it boiling for about 1 hour. Just remember to add the water gradually. Don’t ever let the sauce change the red color.
- In the meantime place the chicken breast between two sheets plastic wrap
- With a meat mallet, pound the breasts to 1/4-inch thickness andadd the salt and pepper
- Place the breadcrumbs on a flat plate
- Place the flour on another flat plate
- Whisk eggs to blend in a bowl
- Coat both sides of chicken with flour first, then the eggs and then the breadcrumbs.
- Preheat oven to 350 F. In the meantime, heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Take a saucepan and heat olive oil
- Add chicken breasts making sure you leave enough room between them. Cook until they turn brownish.
- Spread 1 cup sauce over bottom of a large baking dish
- Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Cover with mozzarella, parmesan and pecorino.
- Repeat step 14 with all the remaining chicken
- Bake until cheeses melt and chicken is cooked for about 30 minutes.
- Sprinkle with parsley, parmesan and marjoram when served
Happy Friday Everyone!
The sun is finally out and shining again so enjoy this time with family and friends! Today’s recipe is grilled fish, a tasty go to that’s healthy delicious and nutritious! It’s easy to make and will really impress your family and guests when they sink they teeth into it. I enjoy cooking things with very few ingredients because I honestly want to taste what I’m eating- not the seasonings. Here’s a nice and very simple dish with an interesting choice in marinade: italian dressing. Marinating is always a great idea for mutli taskers who may need to pick up the kids and run errands during the day.
Before we start dinner, here is today’s full menu:
Dinner: Grilled Fish
There. Now onto the main event!
- Fresh tuna/fish
- 1 bottle Italian dressing
- Old bay seasoning
Prep time: 2 hours
Cook time: 10-20 minutes
- Marinate fish for 2 hours in Italian dressing (enough to coat fish).
- Grill 5 minutes, one side.
- Turn and lightly season.
- Cook 5 more minutes.
- Check for doneness.
- Cooking time varies due to thickness of fish.
Serve with fresh veggies, a baked potato, on top of buttered pasta or with a side of white or yellow rice. It’ll be delicious with any side!
You can also enjoy the leftovers on a sandwich or in a salad the next day. Enjoy!
On with our super easy recipes while the kids are at home. I try to introduce fish to our diet at least twice a week. It helps the kids a lot because of the high level of proteins, but also to expose them to new and different flavors.
Breakfast: Baked Apple – Cinnamon
Snack1: Whole Grain Toast with Apple Butter
Lunch: Burritos (using the rice and meat from yesterday)
Snack2: Matcha Shortbread
Dinner: Scallops in Garlic Cream Sauce
Dessert: Ginger Yogurt with Fruit
Scallops in Garlic Cream Sauce
This is super easy to cook and decorate. You can serve it on pasta (as shown on the top) or alone with some veggies. The kids can have a lot of fun with the decoration. I tell my kids that scallops are fish nuggets! so they eat it with even more pleasure.
Prep time: 5 minutes
Cook time: 15 minutes
- 800 g scallops
- 5 tablespoons of heavy cream
- 2 tablespoons butter
- 2 cloves crushed garlic
- 2 tablespoons chopped parsley
- 3 tablespoons white wine
- Take a flat pan and add the butter
- When the butter has melted and it’s warm, add garlic, parsley, wine, salt and pepper
- If serving with pasta, this is a good time to start boiling your pasta
- In the meantime, move the mix for 5 minutes and add scallops
- When scallops are mixed, add the cream and move for another 5 minutes
- Keep moving until the scallops are well cooked (it takes about 5 to 8 minutes based on how fresh your scallops are).
- If served with pasta, serve the plates of pasta and pour the scallops on top. Otherwise, you can serve them alone with spinach or baked potatoes. You won’t go wrong with this.
Salt and pepper to taste
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