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Takeout Southwestern Taco Hand Pies & GIVEAWAY

Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carry out wherever you go. They make a great comforting meal as well as a fun alternative to tacos.

Overhead view of a wood platter full of Southwestern Taco Hand Pies with a small bowl of guacamole and a knife on the side.

Lunch at the office? Back to school after Spring Break? We’ve got you covered!

These Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting Latin meal, and a fun alternative to tacos.

They can be enjoyed by both children and adults. And you know what? They are prepared with staple ingredients such as store-bought refrigerated pie dough, ground beef, taco seasoning mix, cheese, canned black beans, and a few vegetables.

My family are already hooked on them!

How To Make Southwestern Taco Hand Pies

All we have to do is to roll out the pie crusts on a lightly floured surface, cut into rectangles, and fill with a mixture of cooked ground beef, cheese, and vegetables.

Two combined images of the making process of the hand pies -- one with crust rolled out and quartered and the other filled with the filling.

 

Then, brush on an egg wash for an appealing, lightly golden color, and bake them for about 12-15 minutes.

Then, our Southwestern taco hand pies are ready to be taken wherever you go and served either by themselves or accompanied by sour cream and guacamole.

In contrast to tacos, they are mess-free because the filling is enclosed in the pie dough.  You can handle and eat them easily, just as you might eat a good-sized empanada.

These pies are a fusion between tacos and hand pies, with a Southwestern touch. I mean, they are filled with ground beef seasoned with taco seasoning and a Southwestern salsa, all wrapped in pie dough.  You see?

The only problem that you may encounter is eating too many of them!  😉 I confess that I couldn’t resist… well, you have been warned! 🙂

Overhead view of Broccoli, Ham, and Cheese Pop Tarts

These follow the same concept as our Broccoli, Ham, and Cheese Pop Tarts.

 

Well, enjoy both the taste and convenience of our takeout Southwestern Taco Hand Pies. In addition, ENTER OUR AWESOME GIVEAWAY below!

 

PIN & ENJOY!

Close up image of Southwestern taco hand pies topped with sour cream and salsa.

 

GIVEAWAY RULES:

Would you to like to win a Customized Embroidered Chef Coat?
Giveaway-prize
 
How would you like the chance to win our Chef Coat with your own name on it, and impress all your friends at your next get-together?  Enter using the Giveaway Tools form below!  
Good luck! 
 
Giveaway Begins: March 20th 12:00 am CST
Giveaway Ends: March 27th 12:00 am CST
Prize: Customized Embroidered Chef Coat (Unisex)
(US only, 18+)

Disclaimer: This is an All Season Uniforms sponsored Giveaway, which begins 03/20/2018 at 12 am CST and ends 03/27/2018 at 12 am CST. All Season Uniforms is responsible for both chef coat name embroidery customization and prize delivery.  One winner will be chosen randomly. The winner has 48 hours to respond to the congratulatory email and send us his/her name to be embroidered on the Chef coat, size (X-Small to 6XL), and address shipment which will not be publicly published. If the winner does not respond, a new winner will be randomly chosen by Giveaway Tools.   If you have any questions, please email Denise Browning at  [email protected]

a Rafflecopter giveaway

 

Print Recipe
Takeout Southwestern Taco Hand Pies
Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting meal, as well as a fun alternative to tacos.
Instructions
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Heat a large non stick skillet over medium high heat, add the oil, and then cook the ground beef, stirring occasionally, for about 4-5 minutes.
  3. Stir in the taco seasoning mix until combined. Let cook for 2 minutes and stir in the vinegar.
  4. Let cook for about 2 minutes or until vinegar has almost evaporated. Reserve.
  5. In a medium bowl, combine the onion, corn, black beans, tomatoes, and cilantro . Season with a pinch of salt and pepper if desired. Reserve.
  6. Unroll all pie crusts on a lightly floured surface according to the directions on the package. Equally divide each crust into fourths.
  7. Next, trim all edges to form rectangles. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into 4 rectangles.
  8. You will end up with a total of 20 rectangles. Reserve.
  9. Using 1/4 cup as measure, fill the measuring cup a third of the way full each with the following three components: cooked ground beef, vegetable mixture, and cheese, respectively.
  10. Place contents of the filled 1/4 cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
  11. Make sure that there is at least a 1/2-inch margin from the edges of the rectangle. Sprinkle salt and pepper on top of the mixture if desired.
  12. Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling.
  13. Pinch your fingers along the edges to seal and then use a fork to make marks all the way around.
  14. Transfer the 10 hand pies to the lined baking sheet and brush the top of each tart with more egg wash. Sprinkle a bit of salt and pepper on top if desired.
  15. Bake for 10-12 minutes, then rotate the baking sheet 180˚.
  16. Bake another 2-3 minutes or until the crust is lightly golden brown.
  17. Let cool for 5-10 minutes on the baking pan, then remove hand pies with a large spatula and serve by themselves or with sour cream and guacamole.
Recipe Notes
  • If necessary, let baked hand pies cool completely and store them in a Ziploc bag in the refrigerator. Heat in the microwave for about 30-40 seconds right before eating.
  • Use any extra ground beef and Southwestern salsa left over to make enchiladas, tacos, rice, or other dish.
Continue Reading 8

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
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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
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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

Print Recipe
Easy Keto Mediterranean Chicken Foil Packets
Easy-to-prepare, healthy Keto Mediterranean Chicken Foil Packets that is perfect for a family-friendly weeknight meal. 
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Prep Time 15 minutes
Cook Time 25 minutes
Servings
Mediterranean-chicken-foil-packets, Keto-chicken-foil-packets
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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
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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
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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! 
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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
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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
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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

Light and Refreshing Tomato Basil Caipirinha

Tomato Basil Caipirinha is a light and refreshing Brazilian cocktail drink made from lime, basil, sugar, tomato juice, cachaça (rum/vodka), and ice. It’s quicker to prepare than a Bloody Mary or Michelada!

Image of 2 glasses filled with tomato basil caipirinha with a hand holding one of the glasses.

It’s Carnival time in Brazil! And this year we are celebrating with this light and refreshing Tomato Basil Caipirinha (Caipirinha de Tomate e Manjericão).

Because, honey, if you think caipirinhas are made only from lime, sugar, cachaça, and ice… then you ain’t seen nothin’ yet. It’s the Brazilian version of the famous Bloody Mary and the Mexican Michelada.

If you are a fan of these, you will love our flavorful caipirinha.

But let me tell ya, caipirinhas come in all kind of flavors: passion fruit, cashew fruit, kiwi, strawberry, and so on.

They are quite popular in the hot climate Brazil — not only during Carnival but all year long. Pretty much most bars and restaurants serve them in a variety of flavors.

Well, since I won’t be in Brazil celebrating Carnival this year (or any time soon), I will sip my Tomato Basil Caipirinha while listening to my favorite Carnival rhythms: frevo, axé, and samba!

I know, I know… when you think Carnival, Rio may come to mind.

But actually, one of the best places to celebrate Carnival is right in my own hometown, Recife.  Galo da Madrugada is simply named in the ‘The Guinness Book of World Records’ as the biggest Carnival parade in the world (yes!!!).

It joins together more than 2.5 million participants — dressed in typical costumes and dancing frevo and other rhythms in the streets of downtown Recife, where gigantic dolls are displayed.  

Several combined images of the Carnival in Recipe, Pernambuco, Brazil

Carnival in Recife (by permission of Diário de Pernambuco).

During these festivities many beverages are consumed, including Brazilian limeade and caipirinhas of many flavors, such as Tomato Basil Caipirinha.

Image of Brazilian limeade containing 2 glasses with confetti and a carnival mask on a table close to the drinks, which is consumed during carnival.

How to Prepare Tomato Basil Caipirinha

This Tomato Basil Caipirinha requires less ingredients and is quicker to prepare than a Bloody Mary or Michelada. That’s right!

All we have to do is place limes wedges, fresh basil leaves, and sugar into a 8-oz glass.

Macerate well with a muddler in order to extract the lime juice. Stir in tomato juice and cachaça (or white rum or vodka), and then fill the glass with ice.

Horizontal image of 2 glasses of tomato basil caiprinha with a lime wedge on the side and several ice cubes.

As a final touch, you can serve it with a skewer of tomato and basil… and if desired, with a small fresh mozzarella cheese ball. Simple and quite DE-LI-CIOUS.

It’s an eat-and-drink cocktail!

So there’s no excuse for you not to experience a true Brazilian party… in your mouth! 🙂

Cheers to happiness!!!!

P.S.: A special thanks to Diário de Pernambuco for permitting me to use their gorgeous Carnival photo montage! (Obrigado, Diário de Pernambuco, por nos permitir usar a sua linda foto montagem neste artigo!)

 

TO PIN & ENJOY!

Close up image of a glass of tomato basil caipirinha

Print Recipe
Tomato Basil Caipirinha
Tomato Basil Caipirinha is a light and refreshing Brazilian cocktail drink made from lime, basil, sugar, tomato juice, cachaça (rum/vodka), and ice. It's quicker to prepare than Bloody Mary or Michelada!
Tomato-basil-caipirinha-cocktail, Caipirinha-de-tomate-e-manjericao
Votes: 5
Rating: 3
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 0
Servings
cup
Prep Time 10 minutes
Cook Time 0
Servings
cup
Tomato-basil-caipirinha-cocktail, Caipirinha-de-tomate-e-manjericao
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
  1. Place limes wedges, fresh basil leaves, and sugar into a 8-oz glass.
  2. Macerate well with a muddler in order to extract the lime juice. Stir in tomato juice and cachaça (white rum or vodka), and then fill the glass with ice.
  3. As a final touch, you can serve it with a skewer of tomato and basil... and if desired, with a small fresh mozzarella cheese ball.
  4. A true eat-and-drink cocktail!
Recipe Notes

For a virgin version you can substitute sparkling water for the alcoholic beverage in the recipe above.

Continue Reading 8

5-Ingredient No Bake Nutella Tart

5-Ingredient No Bake Nutella Tart made with simple ingredients in less than 30 minutes. It is the “it” treat for Valentine’s Day or just because!

Overhead view of a whole No Bake Nutella Tart garnished with berries and macaroons in between berries

Who is going to be your Valentine this year?  Mine devoured this 5-Ingredient No Bake Nutella Tart in the blink of an eye.

Think about richness and love in an edible form! A great way to say ‘I love you’ even without pronouncing the 3 words 😉 — something that can also be served all year long just because.

This Nutella tart is one of those impressive treats that are still quick and easy to make. That’s right!

How to Make No Bake Nutella Tart

All you need are 5 ingredients: Nutella or hazelnut spread, bittersweet chocolate chips, heavy whipping cream, unsalted butter, and Oreo cookies.

That means, almost universal ingredients, easily available in most countries in the world.

Crumb and combine Oreo cookies with melted unsalted butter and press the cookie “dough” into a tart pan. Then, freeze for at least 15 minutes.

Image of Oreo crust being spooned into the baking pan showing one of the cooking steps

Meanwhile, whisk together chocolate chips, Nutella, and warm heavy cream in a medium bowl until obtaining a homogeneous mixture.

Pour into the frozen cookie crust and freeze for 15 minutes or until set. See? Easy peasy!

Image of nutella filling being poured into the baking pan over the Oreo crust

If desired, garnish the top of the Nutella tart with assorted berries, mint, and/or dried rose petals.

And there you have a treat fit for the queen or king of your heart. Its luscious flavor is a real declaration of love.

Horizontal image of whole No Bake Nutella Tart with a knife on the side and a glass of water behind

A warning though: this thing is ADDICTIVE! You can also surprise your honey and BFF with these other savory and sweet treats too.

But of course, our no bake Nutella tart is more than just perfect for Valentine’s Day.

It makes a great dessert for Mother’s Day, a Nutella /Oreo/chocolate fan’s birthday party, and other occasions.

I plan on making it just because… especially for those days when you just need some happiness in your mouth.

Wishing you and your Valentine a very…

 

HAPPY VALENTINE’S DAY

 

TO PIN & ENJOY!

Combined close up image of No Bake Nutella Tart, sliced and piled on the top and whole tart on the bottom.

Print Recipe
5-Ingredient No Bake Nutella Tart
5-Ingredient No Bake Nutella Tart made with simple ingredients in less than 30 minutes. It is the "it" treat for Valentine's Day or just because!  
No-bake-nutella-tart, Hazelnut-tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 0
Passive Time 30+ minutes
Servings
people
Prep Time 30 minutes
Cook Time 0
Passive Time 30+ minutes
Servings
people
No-bake-nutella-tart, Hazelnut-tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare the crust: Process Oreo cookies in a food processor until finely ground up.
  2. Place crumbs into a bowl and mix well with the melted butter. Press into a 14-inch rectangular tart pan (removable bottom) with your hands or with the back of a spoon until evenly spread.
  3. Make sure to make edges a bit thicker so it won't crumble once un-molded. Freeze for at least 15 minutes.
  4. Meanwhile, prepare the filling. Combine Nutella and chocolate chips in a medium bowl.
  5. Pour warm heavy cream over chocolate mixture and whisk until chocolate is completely melted and mixture is homogeneous.
  6. Then, pour onto the frozen cookie crust. Place in the freezer for 15 minutes or until set. Before serving, garnish top with berries, mint, and/or dried rose petals if desired. Enjoy!
  7. Place into the freezer for 15 minutes or into the fridge for 2 hours.
Recipe Notes
  • This No Bake Nutella Tart can be made up to 3 days ahead of time. You can either refrigerate it or freeze it and then defrost it 1 hour before serving.
  • If you don't have a rectangular tart pan, you can easily use a round tart pan with removable bottom.
Continue Reading 8

3-Ingredient Not Baked Alaska Panettone (Sorvete de Panetone)

Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream. Great for the Holidays or any other time of the year!

Are you a fan of panettone — the famous Milanese dome-shaped sweet bread loaf? Well, panettone is a family tradition at my Christmas table!  Brazil, the country with the largest number of Italian immigrants in the world, adopted the tradition as its own.  Because of this, there are many desserts made from panettone, including our over-the-top Sorvete de Panetone or Sorvetone (translated by me as Not Baked Alaska Panettone). 😉

And yes, our Not-Baked Alaska Panettone is made out of just 3 ingredients: store-bought Panettone, ice cream, and whipped cream. How cool that is, right?

This means you can put together a gorgeous Christmassy dessert in no time flat, yet highly impress your family and guests. It’s so easy to make that anyone (I mean ANYONE) with no cooking skills can make this not baked Alaska panettone.

The reason why the recipe has been given this particular title in English is because Baked Alaska is the closest related treat to our panettone ice cream. Both have a dome shape and a cake/sweet bread outer layer. Each is filled with ice cream and covered with a white fluffy “frosting” — that is, either meringue (traditional baked Alaska) or whipped cream (our panettone ice cream).

Get it?

To prepare our quick treat, all we have to do is to horizontally cut off the top lid of the panettone with a serrated knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Also make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread at the very bottom of the panettone.

In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the lid that you cut off.  Although this is not required, it will help prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or other spirits (or a mixture of a spirit and water).

Basically, the ice cream will freeze without hardening the panettone.  I am letting you in on a chef’s tip that you will not easily find anywhere else.

Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on, wrap well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.

Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone, like one does with a baked Alaska. The difference here is, our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream.

The most delicious treat is ready to be served. If you like, you can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone.

As a huge fan of this sweet Italian bread, I have made panettone shortcake and upside down French toast. I have eaten it plain, toasted with butter, and dizzled with melted chocolate. Recently, my bi-cultural family has enjoyed it in the form of this Not Baked Alaska Panettone.

I am always looking for different ways to use panettone. What else could we make with it?   

Bom Apetite! 

 

PIN & ENJOY!

Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone

 

 

Print Recipe
Not Baked Alaska Panettone
Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream.
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
Votes: 0
Rating: 0
You:
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Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Horizontally cut the lid of the panettone off with a serrate knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread between the bottom of the cavity and the very bottom of the panettone loaf.
  2. (Optional) In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the reserved top lid that you sliced off. Although this step is not required, it will prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or some other spirit (or a mixture of a spirit and water).  Basically, the ice cream will freeze without hardened the panettone. This is a secret chef's tip that you will not find easily anywhere else!!!
  3. Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on top, wrap the whole loaf well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.  Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone just like one does with a baked Alaska (the difference here is that our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream). You can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone. Enjoy!
Recipe Notes

I ground store-bought freeze-dried strawberries to sprinkle over the whipped cream to make prettier. Either cookie crumbs or chocolate shaving would add a nice touch too. replacing the ground dried strawberries.

Continue Reading 13

Quick and Easy Avocado Cranberry Hummus Dip

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

Avocado Cranberry Hummus Dip is a no cooking, quick and easy appetizer made with a few simple ingredients, and served with olive breadsticks.  It’s perfect for the Holidays!

The holiday season is on!  Yay!!! And along with it comes food, of course… and the best eats are handy and tasty, right?! They don’t have to be heavy in order to be delicious. This quick and easy Avocado Cranberry Hummus Dip will blow your mind — it’s festive, requires no cooking, and is a real crowd-pleaser. Excited?

Now, please raise your hand if you are crazy for hummus.  Both of mine are raised and waving!!! Yep, yep!  How about avocado and dried cranberries?  Yes… my mouth is watering!

Our hummus follows the same concept as the classic gluten-free Levantine dip or spread prepared with garbanzo beans.  It is made with tahini (sesame seed) paste, lemon juice, seasonings, garlic, and olive oil. The addition of avocado is the twist!  And that’s not all. Our appetizer is topped with dried cranberries, which gives the dip a Christmasy touch, while adding a sweet-sour flavor that contrasts so well with the savory taste of the hummus.

It is served with Italian Mulino Bianco breadsticks — available in two delicious and savory flavors,  Sfilati Tomato and Sfilati Olives. We served our hummus with the latter!  These breadsticks add a wonderful crunch that contrasts with the creaminess of the dip.

Since 1877,  Mulino Bianco has been perfecting its recipe for each product, always maintaining the same standards of high quality for all of them. Because as you may know, when it comes to food, Italians are particularly demanding about products, ingredients, and flavors– no matter whether it is dinner, a simple snack or an appetizer. Every meal is equally  important!

Another bit of good news is that we don’t have to travel to Italy to find these breadsticks. They are conveniently available at an HEB near you, as well as all of the other ingredients used in our Avocado Cranberry Hummus Dip.

To prepare our dip, all we have to do is blend canned chickpeas or garbanzo beans, avocado, tahini paste (optional), garlic, salt, ground pepper and cumin, lemon juice, olive oil, and parsley in a blender until creamy and smooth.

Then, place mixture into a serving bowl and serve with the Mulino Bianco Sfilati Olive breasticks. Voila! Could any appetizer be easier than that?

For more yummy holiday recipes like ours, visit the Mulino Bianco website. There you can also obtain more info about their other products as well, and locate them at a local store near you. You can even access and print a coupon to save on your Mulino Bianco breadsticks purchase. How exciting!!!

Well, continue to enjoy the best time of the year, along with our tasty and festive Avocado Cranberry Hummus Dip.

MERRY CHRISTMAS!

TO PIN & ENJOY!

 

Print Recipe
Quick & Easy Avocado Cranberry Hummus Dip
Avocado Cranberry Hummus Dip is a no cooking, quick and easy appetizer made with a few simple ingredients, and served with olive breadsticks.  It’s perfect for the Holidays!
Avocado-cranberry-hummus, Dip, Spread
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 12 minutes
Cook Time 0
Servings
people
Prep Time 12 minutes
Cook Time 0
Servings
people
Avocado-cranberry-hummus, Dip, Spread
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place all ingredients (except cranberries and breadsticks) into a blender, including the reserved liquid from the canned chickpeas. Blend all until creamy and smooth. Spoon hummus into a serving bowl. Drizzle a bit of olive oil on top. Then, garnish with dried cranberries on the side and parsley leaves. Serve Avocado Cranberry Hummus with the breadsticks and enjoy!
Recipe Notes

Storage: Hummus must be stored in a clean airtight container in the refrigerator.

Continue Reading 6
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