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Quick Nacho Grilled Corn on the Cob and SweepStakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Quick and easy Nacho Grilled Corn on the Cob topped with nacho sauce, pico de gallo, and queso fresco or feta. The perfect side for celebrating the end of the school year or serving at bbq’s and backyard parties.   

Several ears of Nacho grilled corn on the cob on a baking sheet.

I can’t believe the school year is almost over. My future 7th and 5th graders will be spending the next 3 months at home… all day long! (LOL)

This busy momma’s got mixed feelings about it all; however, we will be celebrating their achievement with a little party.  Some time soaking in the pool along with friends, delicious barbecue, and of course,  this great side: Nacho Grilled Corn on the Cob. Yes!!!!!!!!!

Nacho cheese sauce as a topping for grilled corn on the cob?  Well, if this is your first time, please know that from now on this is gonna be one of your go-to sides. I am not kidding at all, because it’s quite delish!

I got the inspiration from a classic: Mexican Street Corn (Elotes) — which is corn on the cob either boiled or grilled, and served slathered in a chili-and lime mayo sauce with cheese.

Get the picture? 😉

One more thing: if you don’t want to use your grill, heat your grill-pan! Easy peasy!

How to Make Nacho Grilled Corn on the Cob (IN A GRILL PAN)

Heat a grill pan over medium-high heat.

In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.

When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and tender (approximately 8-12 minutes).

Two ears of corn on the cob on a grilling pan

Serve corn slathered or topped with warm Rico’s Gourmet Nacho Cheese Sauce, pico de gallo, and queso fresco. Alternatively, you can sprinkle on a bit of chili powder and lime juice.

It is a feast all by itself,  but you can also serve as a side for barbecue. 😉

Comined images showing aisle of Walmart with cans of queso

All the ingredients for our Queso Grilled Corn on the Cob are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce, which is trans fat FREE and made with no hydrogenated oils.

Ingredients of nacho grilled corn on the cob on a table

It can be used as an ingredient for a dish, a dip, or a topping. Yep! Just heat and eat!  Basically, fun food for a fun world.

Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions. For more information about Rico’s cheese sauces and other delicious recipes, take a look at their website!

But that’s not all! Would you like the chance to win a 2018 Ford F-150? 😉

If so, learn how to participate and also ENTER THE SWEEPSTAKES HERE  — which goes live from 1/15/18 to 5/31/18!  Enter now, and good luck!

And here is our Nacho Grilled Corn on the Cob to mark the beginning of a great summer. Enjoy!

Close up view of nacho grilled corn on the cob

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Nacho Grilled Corn on the Cob
Quick and easy Nacho Grilled Corn on the Cob topped with nacho sauce, pico de gallo, and queso fresco. The perfect side to serve at bbq's and summer backyard parties. 
Four ears of nacho grilled corn on the cob and a bowl of sauce on a baking sheet
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 8-12 minutes
Servings
corn on the cob
Prep Time 10 minutes
Cook Time 8-12 minutes
Servings
corn on the cob
Four ears of nacho grilled corn on the cob and a bowl of sauce on a baking sheet
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. Heat a grill pan over medium-high heat.  In a small bowl, combine the vegetable oil, salt, and ground pepper to taste. 
  2. When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and cooked (8-12 minutes total). 
  3. Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
  4. If desired, you can sprinkle on a bit of chili powder and lime juice.  
Recipe Notes

Although this nacho grilled corn on the cob is a feast by all itself, you can also serve as a side for barbecue or grilled meats.

Continue Reading 3

No Bake Vegan Chocolate Pot de Creme

This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It’s super creamy, rich, and can be prepared in 15 minutes. An everyday or entertaining must-have!

Overhead view of 3 cups of vegan chocolate pot de creme on a platter.

If you think healthy desserts are boring, think twice. This vegan chocolate pot de creme is the bomb… I promise! It is rich, extra creamy, and can be prepared quickly with chocolate, canned coconut milk, avocado, and dates. Yep, that’s it!

Unlike the classic pot de creme, it requires no baking,it is dairy-free ,and contains  no processed sugar.  If both my picky husband and eldest child thought it was one of those eats and repeats… oh, then I’m tellin ya, you’re gonna be hooked!

How to Prepare our Vegan Chocolate Pot de Creme

The process is quite simple. In a blender, combine the coconut milk, avocado, and dates and blend until smooth.

Then, melt the chocolate in the microwave and stir the blended mixture into the melted chocolate until obtaining a homogeneous mixture. If desired, stir in pure maple syrup for extra sweetness.

Three combined images showing the process of how to make vegan chocolate pot de creme

Pour mixture into ramekins, cover, and refrigerate for at least 4 hours or until set.

Right before serving, vegan chocolate pot de creme can be garnished with pomegranate seeds, berries, toasted nuts, cocoa nibs, or shaved chocolate. See? Easy, peasy!

The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is what gives the dessert that deep/rich chocolate flavor.

I made it and took several cups to my doctor’s office. He and his staff went crazy for it — actually, so much that they asked me for the recipe.

If you are still wavering,  go ahead and try this recipe. You will have no regrets… well, except perhaps for not having doubled the recipe. Hehe!

In addition, if you are into vegan food or would like to try something healthy and delish,  also try our vegan raw salad.

Enjoy all!

Close up image of a cup of vegan chocolate pot de creme with a spoon.

 

 

 

 

 

 

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No Bake Vegan Chocolate Pot de Creme
This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It's super creamy, rich, and quick to prepare. An everyday or entertaining must-have!
Votes: 1
Rating: 5
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Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a blender, combine the coconut milk, dates, and avocado. Blend on high until smooth and reserve.
  2. In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between intervals, until melted and smooth. Stir well!
  3. Add the blended mixture to the melted chocolate and stir until obtaining a homogeneous mixture. Taste and stir in maple syrup, only if desired, for extra sweetness.
  4. Pour mixture into 4-oz cups or jars and refrigerate covered for at least 4 hours. Serve topped with berries, toasted almonds, cocoa nibs, or shaved chocolate. Enjoy!
Recipe Notes

Storage: Store covered in the refrigerator for up to 2-3 days.

NOTE: The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is the one the gives the dessert that deep/rich chocolate flavor.

TRY ALSO: our healthy and delish vegan raw salad!

 

Continue Reading 6

Fiesta Queso Burger Tostadas & Sweepstakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.

Queso burger tostadas on aplate with a spoon filled of queso on the side surrounded by a drink, a can of queso, and garnishings.

Have you ever attended Fiesta in San Antonio, Texas?  Well, whether you have or not, these Fiesta Queso Burger Tostadas are a real fiesta for your mouth!

They are full of flavor, eye-popping, and quick to prepare yet gluten-free, making them the perfect bite to celebrate this event or for casual entertaining.

As you may already know, I live in San Antonio, Texas.

Every April the city holds a huge, very important festival called Fiesta,  which has been celebrated ever since the late 19th century.

The festival honors the memory of the battles of the Alamo and San Jacinto.

Fiesta is known for its parades with extravagantly decorated floats, music, yummy street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things.

I’m not kidding!  It’s an 11-day citywide party to thrill the eyes, spirit, and palate!

Whether you can visit my city to enjoy Fiesta or not, have a little taste of it by trying our Queso Burger Tostadas.

How to Prepare our Queso Burger Tostadas

To prepare them, all we need to do is cook onion and garlic in oil for about 4 minutes over medium heat.

Next, cook seasoned lean ground beef over medium heat for 3 minutes, stir in tomato paste and let cook for an additional 3 minutes.

View of a skillet with cooked ground beef and a can of queso with garnishing near.

When meat is cooked, squeeze on the juice of a lime.

To arrange the tostadas, place yellow corn tostadas on a plate, spread warm Rico’s Gourmet Nacho Cheese Sauce on top, spoon on cooked ground beef, pico de gallo, chopped red cabbage, and sliced avocados.

Serve with your favorite drink and enjoy!

This is the type of recipe that doesn’t require any special skills and can be prepared in less than 30 minutes.

Comined images showing aisle of Walmart with cans of queso

Moreover, all the ingredients for our Queso Burger Tostadas are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce, which is trans fat FREE and made with no hydrogenated oils.

Sheet pan displaying all the ingredients of queso burger tostadas

It can be used as an ingredient for a dish, a topping, or a dip. Just heat and eat!  Basically, fun food for a fun world. 😉

Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions.

For more info about Rico’s cheese sauces, and for delicious recipes like these Queso Burger Tostadas and also our Shrimp Skillet Nachos, take a look at their website!

Now tell me, would you like the chance to win a 2018 Ford F-150? 😉

If so, learn how to participate and also ENTER THE SWEEPSTAKES HERE  — which goes live from 1/15/18 to 5/31/18!  Good luck!

Yee haw! Now grab our tostadas and let’s celebrate Fiesta.

Close up shot of a stack of queso burger tostadas

Print Recipe
Fiesta Queso Burger Tostadas
Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 0
Servings
Votes: 1
Rating: 5
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Instructions
  1. Heat a large skillet over medium heat, add oil and cook onion for about 3 minutes, stirring occasionally.
  2. Then, add garlic and let cook for about 1 minute, stirring every now and then. Do not let brown!
  3. Season ground beef with salt and pepper and cook for for 3 minutes.
  4. Add tomato paste and let cook additional 3-4 minutes, stirring occasionally. Stir in lime juice!
  5. To arrange the dish, place corn tostadas on a plate, and spread 2 Tablespoon of warm Rico's Gourmet Nacho Cheese Sauce on top of each of the 4 tostadas.
  6. Next, spoon about 1/4-1/3 cup cooked ground beef on top of each tostada.
  7. Add about 2 tablespoons of pico de gallo and 1/4 cup chopped red cabbage on top, as well as a few slices of avocado and chopped cilantro. Serve immediately!
Recipe Notes

If desired, additionally serve with sour cream or lime wedges, and your favorite drink.

Continue Reading 3

Guilt-Free Blueberry Coconut Oatmeal Pudding

Blueberry Coconut Oatmeal Pudding is a quick, easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It’s both dairy-and-gluten-free! 

Overhead view of a bowl of blueberry coconut oatmeal pudding, with a spoon on the side, placed between scattered blueberries/mint leaves and a mug of latte. 

Oatmeal for breakfast? How about Blueberry Coconut Oatmeal Pudding for dessert? I am tellin’ ya, it’ll become your ultimate favorite treat… Check it out!

The oatmeal has a creamy-like pudding consistency with a subtle coconut flavor, it’s topped with a blueberry lemon sauce, and garnished with coconut flakes.  It is a dessert splurge minus the guilt! 😉

It can be made ahead and refrigerated to enjoy the next day.

I enjoyed mine in the afternoon with a cup of dairy-free latte! So good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face. If you are in a rush, place the pudding and sauce in a mason jar and eat it while driving to work.

Making Blueberry Coconut Oatmeal Pudding

The process is quite simple.

First prepare the sauce. Combine water, sugar, cornstarch, and lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture.

Two combined pictures of blueberry lemon sauce in a saucepan showing the process of how to make the sauce.

Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in a bit more lemon juice and remove from heat.

Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.

Two combined images of oatmeal pudding in a saucepan showing the process of how to make the oatmeal pudding.

Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener, and coconut flakes.

Spoon into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled!

See? Easy peasy! It is an explosion of flavor! Something new to make with oatmeal.

Overhead view of half of a bowl full of blueberry coconut oatmeal pudding garnished with edible flowers, mint leaves, and coconut flakes.

 

 

 

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Guilt-Free Blueberry Coconut Oatmeal Pudding
Blueberry Coconut Oatmeal Pudding is a quick. easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It's both dairy-and-gluten-free!  
Votes: 0
Rating: 0
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Rate this recipe!
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. First prepare the sauce. Combine water, sugar, cornstarch, and 1 Tablespoon of lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener,and coconut flakes. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  2. Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in 1/2 to 1 Tablespoon of lemon juice and remove from heat. 
  3. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.  Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  4. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  5. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sugar, and 3 Tablespoons of coconut flakes.
  6. Spoon oatmeal pudding into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with the remaining coconut flakes. Enjoy either warm or chilled! 
Recipe Notes
  • Lemon rind and mint leaves can also be used as garnishing for the sauce as well. In this case, only add them right before serving to avoid drying out. Any oatmeal pudding and sauce leftovers should be stored covered in the refrigerator.
  • Take a look at our 4 TIPS ON HOW TO MAKE THE PERFECT OATMEAL for your next breakfast!
Continue Reading 5

How to Make the Perfect Oatmeal (4 Useful Tips)

Learn how to make the perfect oatmeal for breakfast indulgence or a fiber-loaded dessert. Our 4 tips guarantee the creamiest and most delicious oatmeal ever!  

Overhead view of a bowl full of oatmeal topped with blueberry sauce, with a spoon on the side, both positioned between several blueberries/mint leaves and a glass of water.

Oatmeal is a very popular breakfast dish in many countries, including in the United States. But do you how to make the perfect oatmeal?

If not, check out our 4 tips below.  Our method is both gluten free and dairy-free!

How To Make the Perfect Oatmeal

2 combined images, one of a saucepan with oatmeal being mixed with heavy cream and brown sugar and the other showing a spoon full of oatmeal.

  1. The type of oats: Either steel-cut/Scottish oats or old fashioned oats/rolled oats (100% whole grains) — both are less processed than instant oatmeal and hold their shape better once cooked. They also take longer to cook, absorb more liquid, and produce a smooth texture (while instant oatmeal cooks faster, yet often winds up mushy and/or lumpy).
  2. Water rather than dairy: Water is the ideal liquid for cooking oats because in contrast to milk, there is less of a chance for scorching. A touch of dairy (whole milk, half-half or heavy cream) or canned coconut milk can be added after cooking for extra creaminess and richness.
  3. Proportion of oats to water: The right proportion is 1:3– that means, for example, 1 cup of oats to 3 cups of water in order to cook the oats perfectly. The best way to cook them is by first bringing the mixture of oats/water to a boil over high heat, and then reducing heat to medium-low for a simmer.
  4. Breaking oats down by stirring until cooked: The ideal tool is either a pointed wooden spoon or the end of a wooden spoon.  Steel-cut oats should take about 12-15 minutes to cook, while rolled oats will take approximately 5-10 minutes. This makes rolled oats my preferred oats because they cook quicker than steel-cut, while holding still their shape relatively well. The heat and stirring cause both oats to release their starch, which adds to the creaminess.

Overhead shot of a spoon full oatmeal above a bowl of oatmeal topped with blueberry sauce.

Toppings are a whole separate chapter. I used a blueberry lemon sauce for my oatmeal, but one can vary according to one’s preference. My daughters love theirs mixed with a bit of heavy cream and apple sauce.

However, you can add spices, applesauce, cocoa powder, Nutella, or peanut butter to your cooked oatmeal.  Top with chocolate chips, dried fruits and/or chopped nuts, fresh berries, or banana rounds and honey (the latter, very common in Brazil)…

… or use preserves as a topping, or a smear of butter and a sprinkle of brown sugar for a caramel-like flavor, etc. The options are endless! 😉

Every time, it comes out consistently creamy and delicious, but the different toppings make it exciting! That is the beauty of it all!

In addition, if you’re serving oatmeal for breakfast it can be less sweet than serving as a dessert. The type of sweeteners also vary according to each person’s choice — granulated sugar, brown sugar, honey, maple syrup, agave, sugar substitute, etc.

Adding a pinch of salt while cooking oatmeal is not required but certainly helps to bring out the sweetness of the topping or added mix.

Well, I hope these tips help you to make the best oatmeal that you have ever had. It certainly helped me because my family says that I make the best!

Large overhead view of half of a bowl with oatmeal topped with blueberry sauce.

 

Print Recipe
How to Make the Perfect Oatmeal
Learn how to make the perfect oatmeal for breakfast indulgence or a fiber-loaded dessert. These 4 tips guarantee the creamiest and most delicious oatmeal ever! 
Votes: 0
Rating: 0
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Prep Time 8 minutes
Cook Time 7 minutes
Passive Time 0
Servings
people
Ingredients
Prep Time 8 minutes
Cook Time 7 minutes
Passive Time 0
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  3. Let simmer, while stirring, until cooked (about 5-10 minutes). If using steel-cut oats this will take around 12-15 minutes.
  4. Remove from heat and stir in vanilla, heavy cream or coconut milk, and sweetener.
  5. Enjoy by itself or with a topping of your choice!
Recipe Notes
  1. Tips adapted from Jaime Oliver.
  2. Mix/Topping suggestions:  Mixed with apple sauce, spices, cocoa powder, Nutella, or peanut butter to your cooked oatmeal. Topped with blueberry sauce, chocolate chips. dried fruits and/or chopped nuts, fresh berries, banana rounds and honey drizzle, preserves,  a smear of butter and a sprinkle of brown sugar for a caramel-like flavor, etc. The options are endless! 😉
Continue Reading 7

Instant Pot Beef Short Rib Pot Roast (Cozido Pernambucano com Costela na Pressão)

This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with different vegetables and spices. Perfect for an easy family meal, either served over rice or along with your favorite side dish.

A platter full of Instant Pot Beef Short Rib Pot Roast with Vegetables with a spoon and fork on the side.

If you are a fan of traditional American pot roast, you will go crazy for this Instant Pot Beef Short Rib Pot Roast — which, by the way, cooks much quicker than the classic pot roast.  Don’t believe me? Check it out!

Traditional American Pot Roast is a stew made using a roast-sized, tough cut of beef such as chuck roast, which is browned and then slow cooked in a dutch-oven pan or slow cooker until tender, along with various vegetables (potatoes, carrots, and onions).

Also known as Yankee pot roast, it is a variation of the French boeuf à la mode. 

In contrast, our Beef Short Rib Pot Roast is prepared with beef short ribs browned and then cooked in an instant pot with a larger assortment of vegetables such as corn on the cob, potatoes, carrots, onions, and okra.

 

Like its Portuguese cousin, cozido a Portuguesa,  the dish has numerous regional variations throughout Brazil — from the cut of meat used to the variety of vegetables, and in some instances even incorporation of plantains.

The version that I have for you today comes from my home state, Pernambuco, on the northeastern coast.

A platter of beef short rib pot roast between a glass of water and a side of vegetables.

Down there, it is common to also have maxixe (maroon cucumber or West Indian gherkin) in the mix of vegetables, which we omit because it is not easily available in Texas.

Some even add plantains, which we felt unnecessary for our recipe because American corn is typically quite sweet, in contrast to the most common type of corn consumed in Brazil.

The modification is minimal.  Back in Pernambuco the dish is served accompanied by white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour).

But you can certainly serve it all by itself or along with your favorite side dish such as pasta, couscous, quinoa, mashed potatoes, etc.

 

The spices and herbs used in our Beef Short Rib Pot Roast also differs from the American version. Besides salt and pepper, we used ground cumin and annatto/achiote (both available in any local supermarket in the Latin aisle, since both are also commonly used in Mexican cuisine).

If you don’t have an instant pot or pressure cooker, no worries. You can make this in a dutch-oven pan. which will probably take a little longer to cook compared to an instant pot.

I made this Beef Short Rib Pot Roast for the first time and my family fell in love with it. I practically transported myself back to Brazil, along with my family, who have never tried the dish before down there.

To make the experience more authentic, I served it with white rice and of course, pirão. The roast received unanimous approval, but I can’t say the same about pirão. 🙂

While I had to contain myself to leave enough pirão for the rest of the family, my husband and eldest child were not crazy about it– mostly on account of its gooey texture.  I guess this was somewhat to be expected, since they both are not really fans of creamy polenta or gravy.

Fortunately, my little one (I mean, my ten-year-old) saved me from disappointment. She ate it all — with a huge smile on her face. I was so proud of her adventurous palate —  just like her mom’s. 😉

If you would like to try pirão, bring about 2 cups of the pot roast broth to a boil in a saucepan, reduce heat to medium, and then add 1 to 1 1/2 cups of coarse manioc flour (farinha de mandioca) in a steady stream, stirring constantly until it has the consistency of cooked creamy polenta and no lumps are found.

You can adjust the seasoning (salt and pepper) if necessary.

Well, enjoy a gastronomic trip to my beautiful and delicious state of Pernambuco through our hearty Beef Short Rib Pot Roast!

Até mais! (See you soon)

TO PIN & ENJOY!

Close up image of a platter full of beef short rib pot roast with a fork on the side.

 

 

 

 

 

 

 

Print Recipe
Instant Pot Beef Short Rib Pot Roast
This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with vegetables. Perfect for an easy family meal, either served over rice or along with your favorite side dish.
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix the annatto, salt, cumin, and pepper in a small bowl. Sprinkle spice mixture on the ribs on both sides, distributing uniformly with your hands.
  2. With mine, I put the instant pot on the saute function.
  3. Turn on your instant pot and follow the instructions for use. For this method, when pot has heated, add 2 Tablespoons of oil and brown the ribs in batches, about 1 1/2 minutes per side.
  4. Do not overcrowd the pan! Use a bit more oil if necessary. Transfer ribs to a plate.
  5. Add remaining oil and saute the onion and garlic for about 2 minutes, stirring every now and then. Do not let them brown.
  6. Stir in the tomato paste and water, scraping the pot down with an wooden spoon. Add the ribs back with their juices, cover, and set to cook for about 30 minutes.
  7. For this I used the meat function of my instant pot. If you would like to cook in a dutch-oven pot, please read NOTES at the bottom of the recipe.
  8. When the 30 minutes has elapsed, carefully turn valve to fast release, letting all the pressure out.
  9. Safely open the pot and add all the vegetables, making sure to submerge them into the liquids as much as possible, principally the corn and potatoes.
  10. Cover and set on the vegetable or poultry function for about 8 minutes.
  11. Again, carefully turn valve to fast release, letting all the pressure out. Safely open the pot, taste, and adjust salt and pepper if desired.
  12. Squeeze in the lemon, stirring carefully. Sprinkle chopped cilantro/parsley.
  13. Serve with white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy corn polenta, grits, pasta, couscous, quinoa, etc.
  14. TIP: pirão recipe is above (post text).
Recipe Notes

DUTCH-OVEN PAN: If cooking our beef short ribs pot roast in a dutch-oven pan, brown ribs over medium-high heat, about 1 1/2 minutes per side, working in batches to avoid overcrowding the pan.

When cooking onion and garlic, reduce heat to medium, letting them cook for 2 minutes and stirring occasionally to prevent from browning.

Once tomato paste and water are added, bring to a boil over medium-high heat and then reduce heat to medium-low.

Cover pan, and let ribs cook for about 35-45 minutes or until almost tender.

Add the vegetables, making sure to submerge the corn and potatoes as much as possible into the liquids.  Cover the pan and let cook over medium-low heat for 10-15 minutes or until vegetables are cooked and ribs are very tender.

Continue Reading 4

Keto Mediterranean Chicken Foil Packets

Easy-to-prepare, healthy Keto Mediterranean Chicken Foil Packets that are perfect for a family-friendly weeknight meal and those busy days.

Overhead view of Mediterranean Chicken Foil Packets over a plave with silverware on the side served with a glass of juice and garnishing

Have you heard about the ketogenic diet? If not, it is a low carb, moderate protein, and high fat diet that forces the body to burn fats rather than carbohydrates.

The carbs in our Keto Mediterranean Chicken Foil Packets are by and large mostly obtained from vegetables.

This is a dish that is easy to put together, yet big on flavor!  And you know what? You won’t have to wash a single pot to prepare this dish!  How can that be?  Well, check it out.

Our Mediterranean chicken foil packets are like no other. They are easy to prepare yet healthy… and you won’t wind up with any pots to wash.   I call it “the magic meal!” 🙂

How to Make Mediterranean Chicken Foil Packets

All you have to do is lay down slices of lemon, chicken breast, and a few vegetables such as canned artichoke hearts and Kalamata olives on to aluminum foil…

… and then top with lemon slices, season with salt and pepper, drizzle with olive oil and fresh lemon juice, and place a sprig of rosemary on top.

Next, wrap and bake for about 25 minutes. Voilá… right there you have a healthy meal fit for a king!  Like I told you, it just can’t get any better than that, honey!!!

Image of a Mediterranean Chicken Foil Packet opened, showing the layering process (lemon slices and vegetables) right before baking in the oven.

Right before serving, sprinkle on a bit of crumbled feta cheese and enjoy!

These are great as a gluten-free weeknight meal, especially when you want to eat well after a busy and tiresome day of work.

This is my little way of enjoying a tasty meal while allowing for my busy-yet-health-conscious lifestyle. Life is all about balance; each of us has to find our own.

Healthy yet tasty food and moderate exercise are one way to find enjoyment without taking years off of one’s life… right?

 

I not only try to live by this principle, but also to pass it on to my children.

Speaking of children, this dish is so easy that even a child could prepare it. There is nothing complicated about layering, seasoning, drizzling, and wrapping.

As you see, it demands no special cooking skills. The same thing goes for cleaning up after preparing our Keto Mediterranean foil Packets.

Again, surely even a child can do that! Try also our 10-Minute, Healthy Fish Stew Foil Packets.

I hope you enjoy our Easy Keto Mediterranean Chicken Foil Packets, and have an amazing week!

PIN & ENJOY!

Close up image of a Mediterranean Chicken Foil Packet

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Easy Keto Mediterranean Chicken Foil Packets
Easy-to-prepare, healthy Keto Mediterranean Chicken Foil Packets that is perfect for a family-friendly weeknight meal. 
Mediterranean-chicken-foil-packets, Keto-chicken-foil-packets
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Prep Time 15 minutes
Cook Time 25 minutes
Servings
Mediterranean-chicken-foil-packets, Keto-chicken-foil-packets
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 degrees F. Tear off four double sheets of foil, about 12-inches long each.
  2. Place about 3 slices of lemon onto each foil. Fold up all 4 sides of each sheet of foil, forming each into a packet.
  3. Season both sides of each chicken breast with salt and pepper (and also paprika if desired).
  4. Lay one breast onto each foil sheet (on top of the slices of lemon).
  5. Drizzle each with the juice of one half of a lemon and 1 tablespoon of olive oil.
  6. Halve or quarter the artichoke hearts and distribute among the foil packets along with the whole olives, fitting them in on the sides.
  7. Top each chicken breast with remaining slices of lemon, and one sprig of rosemary for each.
  8. Fold the sides of each foil sheet over the chicken, covering completely, and then sealing the packets closed.
  9. Place foil packets in a single layer on a baking sheet and bake for about 25-28 minutes.
  10. Right before serving, open the foil packets and sprinkle one tablespoon of feta cheese over each chicken breast.
Recipe Notes

Our Mediterranean Chicken Foil Packets can be enjoyed either by themselves or along with a fresh salad or hard-crusted bread.

Continue Reading 5

One Pot Brazilian Shrimp Stew (Ensopado de Camarão)

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40DaysOfFlavor

An One Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!

Image of Brazilian shrimp stew in a bowl with a spoon of the side. A bottle of Clamato juice, a glass of a drink, and a wedge of lime are displayed on the table near the bowl of stew.

Traditional seafood dishes such as this Brazilian Shrimp Stew (Ensopado de Camarão in Portuguese) are must-haves at any Latin table on Easter — as well as during the season of Lent.

This is a dish perfect for bringing family and friends together! Perhaps you may be asking: “Why so?”

Well, Brazil has the largest Catholic population in the world, which observes Lent — the 40-day period when one abstains from eating meat and poultry…

… starting at noon on Ash Wednesday and extending until Easter Sunday.

Our Ensopado de Camarão (Brazilian Shrimp Stew) is perfect for this occasion.

It is an one-pot dish originally made from sauteed fresh vegetables and shrimp simmered in coconut milk, broth, and tomato paste.

The word ensopado is a derivative of soup in Portuguese –which in this case denotes a stew with lots of sauce.

The reason why the sauce is so abundant is because the dish is traditionally served over white rice — which of course absorbs part of the sauce.

The stew is also great accompanied by a hard-crusted bread to mop up the savory sauce with.

Image displaying ingredients of Brazilian shrimp stew over a cutting board.

We are putting our own little twist on the dish, making it even more flavorful.

Instead of the vegetable broth, we are substituting Clamato® Tomato Cocktail, which is available in Walmart’s juice aisle.

Combined images of Clamato juice bottles on Walmart shelves.

Clamato® is a tomato cocktail juice bursting with freshness, which comes in various sizes — including the 64 fl. oz. that comes in handy to serve more people or to use in multiple recipes.

So yes, it can be enjoyed all by itself or incorporated into scrumptious cocktails and dishes such as our Brazilian shrimp stew. It really spices up parties and get-togethers with family and friends…

… And so that is why we are using Clamato in our stew, and also for preparing a refreshing Tomato Basil Caipirinha to pair with it…

… which calls for lime wedges muddled with sugar and then mixed with Clamato, cachaça (vodka or white rum), crushed ice, and fresh basil leaves. Cheers!

How to Make One Pot Brazilian Shrimp Stew

To make our stew, heat vegetable oil in a large pot and add chopped onion and bell pepper.

Let cook for about 3-4 minutes on medium heat, stirring occasionally. Add the garlic and cook for about 1 minute.

Image showing process of sauteeing vegetables to prepare stew with a bottle of Clamato juice neat the pan.

Then, add diced fresh or canned tomatoes, letting cook for a couple of minutes, and transfer to the blender.

Add coconut milk, Clamato® Tomato Cocktail, tomato paste, and seasonings, and blend until smooth.

Image showing vegetables blended in a blender with additional vegetables and a bottle of Clamato juice near the blender.

Using the same pot, heat remaining vegetable oil and saute raw shrimp for about a couple of minutes and transfer to a plate.

Pour blended mixture into the pot and let simmer uncovered for about 10 minutes. Place shrimp into the pot and let cook for about 3 minutes.

Image of a pan containing sauteed shrimp -- with lime, vegetables, and Clamato juice near the pan.

Remove from the heat, adjust the seasonings, add lemon/lime juice, chopped cilantro or parsley, and serve while hot over white rice.

And there you have it– a dairy-free and gluten-free meal to please a crowd.

Overhead view of a bowl of Brazilian shrimp stew with silverware and 2 glasses of a drink near the bowl

See? Simple… yet so outrageously flavorful!!! I am telling ya, this dish will help you to make memories with your family and friends around the table.

For more info about Clamato and delicious recipes, please click here.

Now tell me, what are some of your favorite dishes and drinks to prepare during the Lent season?

TO PIN & ENJOY!

Close up image of Brazilian shrimp stew

 

 

 

 

 

 

Print Recipe
One-Pot Brazilian Shrimp Stew
An One-Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!   
One-pot-Brazilian-shrimp-stew, Ensopado-de-camarao
Votes: 1
Rating: 5
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
One-pot-Brazilian-shrimp-stew, Ensopado-de-camarao
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat half of the oil in a large no stick pot over medium heat and then add chopped onion and bell pepper.
  2. Let cook for about 3-4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Do not let brown!
  3. Add diced tomatoes, letting cook for a couple of minutes, and transfer to a blender.
  4. Add the coconut milk, Clamato tomato cocktail, tomato paste, and seasonings. Blend until smooth.
  5. Using the same pot, heat remaining vegetable oil over medium-high heat and cook raw shrimp for about a couple of minutes. Transfer to a plate.
  6. Pour blended mixture into the pot, bring to a boil, and then reduce heat to medium and let simmer uncovered for about 10-12 minutes.
  7. Place shrimp into the pot and let cook for about 3 minutes.
  8. Remove from the heat, adjust the seasonings, stir in lemon/lime juice,and chopped cilantro or parsley. Enjoy!
Recipe Notes

This Brazilian shrimp stew traditionally contains a lot of sauce -- this is why is recommended to serve it over white rice (which of course absorbs part of the sauce) or accompanied by hard-crusted bread to mop up the savory sauce with.

Continue Reading 12

Quick Pan Fried Barbecue Pork Chops

Less than 30-minute, easy to prepare, darn delicious Pan Fried Barbecue Pork Chops. A ‘one-pan’ dish that is perfect for any time of the year! 

Overhead view of pan fried barbecue pork chops on a serving platter with silverware on the side

Valentine’s Day will be celebrated a few days from now in the United States… and I will be serving one of my husband’s favorite dishes: these super flavorful Pan Fried Barbecue Pork Chops.

Yep, it works well as a “guy dish” — on account of the meat (although I am also a huge fan — and my daughters as well!)

How to Make Pan Fried Barbecue Pork Chops

These quick Pan Fried Pork Chops are easily prepared by seasoning both sides of the chops with salt and pepper.

Then, the pork chops are place into a hot pan with oil and browned for about 2-3 minutes per side.

Next, a mixture of barbecue sauce, ketchup, spices, vinegar, brown sugar, and mustard  is pour over the chops, brought to a boil, and left to simmer together for about 5 minutes.

Pan with cooked pan fried barbecue pork chops with lime and green onion near the pan.

There you have it, my friend!  A dish fit for a king, ready to be devoured down to the very last bite.

Simple, right? Oh… and quick, too, because the entire dish takes less than 30 minutes to prepare.  A real present for both the cook and eater!!! 😉

Serve our Barbecue Pork Chops with a side of steamed, baked or roasted baby potatoes or sweet potatoes, and a fresh salad or steamed vegetables… and just wait and see how your honey will look at you.

Our Barbecue Pork Chops also work great as a ‘one-pan’, no-fussy weeknight meal.

I kept the recipe easy and delish, hearty, and desirable to a man’s eyes. 😉  After all, my honey deserves this type of TLC and way more.

But that’s not all! We are serving a Nutella Tart for dessert… Yaasss!!!!!  Pure indulgence is the order of the day here.

Well, Happy V-Day to my hubby as well as to each one of you. Enjoy your day!!!

TO PIN & ENJOY!

Close up image of pan fried barbecue pork chops on a platter

Print Recipe
Quick Pan Fried Barbecue Pork Chops
Less than 30-minute, easy to prepare, darn delicious Pan Fried Barbecue Pork Chops. A 'one-pan' dish that is perfect for any time of the year! 
Pan-fried-barbecue-pork-chops
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Prep Time 17 minutes
Cook Time 11 minutes
Servings
pork chops
Prep Time 17 minutes
Cook Time 11 minutes
Servings
pork chops
Pan-fried-barbecue-pork-chops
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Instructions
  1. Season both sides of each pork chop with enough salt and pepper. 
  2. Then, heat a large skillet over medium-high heat and add 2 Tablespoons of oil.
  3. Place 4 chops at a time into the hot pan and let brown without disturbing for about 2-3 minutes per side.
  4. Remove the 4 chops and place onto a plate. Pour in the remaining oil and brown the other 4 chops.
  5. Meanwhile, combine the spices, 1/2 teaspoon black pepper, mustard, vinegar, sugar, barbecue sauce, and ketchup in a medium bowl, whisking well until homogeneous and free of lumps.
  6. Return all 8 chops to the pan, pour on the sauce mixture, and bring to a boil.
  7. Reduce heat to medium-low, cover, and let simmer for about 5 minutes.
  8. Serve immediately with chopped green onions on top. Enjoy!
Recipe Notes

Suggested sides: steamed, baked, or roasted baby potatoes or sweet potatoes, and a fresh salad (or cooked vegetables such as corn or green beans).

Continue Reading 6

Champion Mojito Shrimp Street Tacos

Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!

Close up image of lined up Mojito shrimp street tacos between 2 small bowl of garnishes such as cheese and sour cream.

The Super Bowl will be held this Sunday, February the 4th.  Amid all the excitement,  it is great to have something scrumptious and quick to prepare that can really thrill a crowd.

This year, we will be celebrating this event with these quick and easy, gluten-free Mojito Shrimp Street Tacos — a true champion for the palate and eyes!

As you probably know, mojitos are traditional Cuban summer cocktail drinks made with fresh lime juice, mint, sugar, club soda, white rum, and ice.

But this time, you are combining the main ingredients (lime juice, white rum, and mint) into a marinade to flavor shrimp.

That’s right! 🙂 The very shrimp that will make our street tacos sizzle with a bold, super delish flavor.

Close up image of shrimp being cooked in a pan, showing one of the cooking steps.

But that’s not all!

Besides the shrimp flavored with a mojito mixture and cooked to perfection, these gluten-free small white corn tacos are bedecked with a small bed of half and half mix (baby spinach, baby lettuce blend, baby greens, radicchio, and red kale), plus crumbled cheese and a mango avocado salsa.

The mango avocado salsa is a flavorful and sensuous attraction all on its own– mango, avocado, red onion, cilantro/parsley, jalapeno, lemon juice, and salt make this salsa the perfect element to heap onto the shrimp.

Both have kind of a Caribbean vibe! 😉  A kaleidoscope of colors and flavors.

Image containing a bowl of mango avocado salsa between some of  its ingredients such as lime, cilantro, and avocado

Mouth watering already?

Definitely something to bring the heat to the game and fill your belly with joy.  It just screams FIESTA!

 

It is such a big event in the U.S. that it feels like a real party, right?

As a final touch, you could drizzle these Mojito Shrimp Street Tacos with sour cream and pair with a drink: a mojito itself, a super-chilled beer, soda, or any other drink of your choice. Cheers!

Overhead view of Mojito shrimp street tacos lined up between bowls of garnishes, a knife, and a drink glass.

For other Super Bowl appetizers, please check out our Palm Heart Bacon Bites and Avocado Cranberry Hummus Dip.

I hope you have a very exciting, fun, and yummy Super Bowl!!!

P.S.: Which team will you be cheering for? 

PIN & ENJOY!

Close up image of Mojito shrimp street tacos showing filling ingredients .

 

Print Recipe
Mojito Shrimp Street Tacos
Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!
Mojito-shrimp-street-tacos
Votes: 1
Rating: 5
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Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Mojito-shrimp-street-tacos
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium bowl, combine the mango, avocado, red onion, jalapeno, lemon juice, salt, and cilantro/parsley.
  2. Cover and refrigerate.
  3. Meanwhile, prepare the mojito shrimp. Season the shrimp with salt, pepper, cumin, and chili powder, mixing well. Add the mint, remove from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
  4. Then, heat a large no stick skillet over medium-high heat and add the oil and the seasoned shrimp.
  5. Cook shrimp for about 3 minutes.
  6. Add the rum and let cook until slightly evaporated.
  7. Turn it over, add the garlic, and cook for about 1 minute, stirring occasionally. Do not let brown!
  8. To arrange the mojito shrimp street tacos, place double tortillas (one on top of the other) on a flat surface.
  9. Fill tortilla with a bit of the leaf mix, spoon a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, and a drizzle of sour cream.
  10. Repeat the process so that you end up with 8 street tacos. Enjoy!
Recipe Notes

The double tortilla helps to prevent breaking, and spilling of the filling.

Continue Reading 3
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