An Inside Look at Healthy Living...

Saturday, June 24, 2017

Lemon, Caper and Olive Oil Vinegarette

Lemon, Caper and Olive Oil Vinegarette


This lemon, caper and olive oil vinegarette is bold, tangy and delicious. It is fabulous in salads, pastas, and as a marinade for meat, poultry and fish.  


Ingredients


Directions

1.  In a small bowl, add the grated garlic and sea salt. Mash the garlic with the sea salt into a paste with the back of a teaspoon. 

2.  Add the rest of the ingredients and mix well.  Use on salads, pastas or a marinade for meats. 


Saturday, June 17, 2017

Mexican Seasoning Blend

Mexican Seasoning Blend

Many recipes that I cook such as chili beans, taco meat, and fajitas use a blend of spices that is very characteristic of the dominant flavors of Mexico.  This seasoning is the foundation of Mexican cooking.


Ingredients:

1/2 cup of New Mexico chili powder
1/2 cup of paprika
1/4 cup of Cayenne pepper
1/4 cup of cumin
1/4 cup of garlic salt



Instructions:

1.  In a small bowl, mix all the dry ingredients together.
2.  Store in a plastic bag or plastic jar.  Place in a cabinet where it will remain dry.

Chili Powder

Chili Powder


I tend to make a lot of Mexican recipes that calls for the use of chili powder.  Here is a flavorful blend of chili powders that will give any recipe a kick.


Ingredients:

1/2 cup of New Mexico chili powder
1/2 cup of paprika
1/4 cup of Cayenne pepper


Instructions:

1.  In a small bowl, mix all the dry ingredients together.
2.  Store in a plastic bag or plastic jar.  Place in a cabinet where it will remain dry.

Sunday, June 4, 2017

Chunky Rustic Guacamole

Chunky Rustic Guacamole

Avocadoes are not only creamy and delicious but their great for your health!  Packed with Omega 3 fatty acid, it is an excellent compliment to any dish.  This guacamole is a chunky version of the typical guacamole recipe without chili.  This is a great complement for tacos,  tostadas and burritos.  It is also great as a chunky dip served with tortilla chips.

Ingredients
1 large avocado
1/2 cup of finely chopped red onion
1/2 cup of finely chopped tomatoes
1/8 teaspoon of dried oregano
1/3 cup of finely chopped cilantro
the juice of 1 lime
salt to taste



Instructions:


  1. In a small mixing bowl, add all the ingredients.   Gently mix the ingredients together.
  2. Serve and Enjoy!

Steak, Potatoes, Peppers and Onions

Steak, Potatoes, Peppers and Onions


Steak and potatoes is one of the ultimate hearty dishes.  When the meat is lean and trimmed of its fat, you can create flavor-packed and healthy dishes.  Enjoy this dish with my bold and sassy steak sauce for an extra kick!

Ingredients
1/2 pound of London Broil, trim the fat and chop into small strips
3 potatoes, finely chopped into small cubes
2 large sweet bell peppers, cut into small strips
1/2 of a red onion, thinly sliced
salt to taste
2 tbsp of olive oil


Instructions:



  1. In a large pan, add the olive oil and the potatoes.  Cook the potatoes over medium heat until the potatoes are tender, about 5 -6 minutes.  Make sure to turn the potatoes over several times to ensure cooking on both sides of the potatoes.
  2. Add the meat to the pan and cook over medium heat until medium rare, about 5-6 minutes.
  3. Add the bell peppers and the onions to the pan. Add salt to taste. Cook until the onions and peppers have softened, about 3-4 minutes.  
  4. Serve and Enjoy!

Monica's Bold & Sassy Steak Sauce

Monica's Bold & Sassy Steak Sauce


Steak sauce is a condiment that we use to enhance the flavor of steak or other beef dishes.  I love being able to create a recipe that I can make and use whenever it is needed.  I wanted a recipe that featured bold flavors of garlic and pepper, without a vinegary taste that is present in most store bought versions of steak sauce.

Ingredients
2 cups of water
2 cups of tomato puree 
2 tbsp Worchestershire sauce
1/2 cup of finely chopped onion
3 cloves of garlic, grated
1/4 teaspoon of red pepper flakes
1/4 teaspoon of salt
1 tbsp of olive oil


Instructions:



  1. In a saucepan, add the olive oil, onion, garlic and red pepper.  Sautée the onions until they become translucent, about 3-5 minutes over medium heat.  
  2. Add the water, tomato puree, and Worcestershire sauce to the saucepan.  Mix well and cook the sauce for 8 to 10 minutes.  
  3. Enjoy!






Saturday, May 27, 2017

Beef Birria


Beef Birria

(Stewed Meat for Tacos, Burritos and Tostadas)

Courtesy of The Spruce

What You'll Need 

  • For the Chile Paste:
  • guajillo chiles
  • 3 ancho chiles
  • 3 cascabel chiles
  • 2 tablespoons vinegar
  • For the Meat Rub:
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon ground cloves
  • 1 teaspoon dried Mexican oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground thyme or 2 to 3 sprigs fresh thyme
  • For the Meat:
  • 3 to 4 pounds goat meat, mutton, beef, veal, and/or pork, with or without bones
  • 1 cup water
  • 1 onion, peeled and coarsely chopped
  • 2 bay leaves
  • 6 cloves garlic, peeled and finely diced
  • For the Garnish:
  • 1 cup chopped fresh cilantro
  • 1 cup chopped onion


How to Make It 

Make the Chile Paste
  1. Toast the chiles on a hot griddle or skillet over medium heat until browned, but not burned.
  2. Remove the seeds and veins, then place the chiles in a bowl and cover them with very hot water for 15 to 20 minutes.
  3. When chiles have rehydrated, drain them.
  4. Process chiles and vinegar in a blender to make a paste.
Make the Meat Rub 
  1. In a small bowl, mix together the salt, pepper, cloves, oregano, cumin, cinnamon and thyme.
  1. Rub the meat well with this mixture.
Marinate the Meat
  1. Coat the meat with half of the chile paste.
  2. Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.
Cook the Meat
  1. Pour the water into a Dutch oven or deep casserole dish and add the coarsely chopped onion, bay leaves, diced garlic and the remaining chile paste.
  2. Place meat on a rack that sits just above the water mixture. Place lid on the pot, making sure that it covers tightly, and bake for 4 hours at 350 F (176 C).
Finish and Serve the Birria
  1. Remove the meat from the Dutch oven and distribute it among 6 to 8 bowls.
  2. Finish the birria and serve with broth (as a soupy stew) or as a saucy taco filling with corn tortillas.
Brothy Birria Variation
  1. After removing the meat from the Dutch oven, let the liquid cool slightly and remove the bay leaves.
  2. The broth can be left as is or it can be blended into a smooth sauce.
  3. Add enough hot water to the broth to make at least 2 cups. Ladle the liquid over the meat and top with chopped cilantro and onion. Serve with a spoon and warm corn tortillas.
Saucy Birria Variation
  1. After removing the meat from the Dutch oven, remove the bay leaves from the liquid. If liquid is watery, reduce it by boiling in a small pan to thicken.
  2. Break the meat into chunks and coat them with the reduced liquid. Fill warm corn tortillas with the filling and top with chopped onions and cilantro.
-Edited by Robin Grose