Beef Chorizo and Egg Skillet

1 12 oz beef chorizo

Eggs

6 cloves garlic chopped

2 red bell peppers sliced

3 tomatoes diced

2 chili peppers medium heat (3 for max heat)

Cilantro

2 tablespoons sea salt

2 tablespoons black pepper

1 tablespoons beef paste

1 cup of water

1 tablespoon brown sugar

1 tablespoon chili powder

2 tablespoons curry powder

1 tablespoon turmeric

1/2 tablespoon cumin

Paprika

Olive oil

On medium heat, saute onions, chili peppers and half of your chopped garlic until onions soft in olive oil.

Add red bell peppers and tomatoes. Pour in water and beef paste. Stir and season with your spices. Let the tomatoes cook down.

Slice the beef chorizo and drop it in. Let it simmer for about 7 minutes. Then remove from heat.

Then crack eggs over top the vegetables in the skillet. You can put as many that will cover the top. Sprinkle a little salt, cilantro, pepper, paprika and the rest of the chopped garlic over top the eggs.

Bake 400 degrees for 15 minutes. Serve with rice and avocado.

Slow Cooker Beef Noodle Soup

Ingredients:

2 lbs of beef chuck roast

3 slices of ginger

2 green onions

1 large yellow onion

2 carrots

1/3 cup red cooking wine

8 cloves

8 cloves garlic chopped

3 star anise

3 bay leaves

1 cinnamon stick

1 teaspoon fennel

3 dried chili peppers

1 Greenhouse tomato quartered

1/3 cup of soy sauce

1 tablespoon sugar

2 tablespoons of beef base

1 teaspoon cumin

1 tablespoon black pepper

2 tablespoons of sea salt

Olive oil

Bok choy

2 packs of udon noodles

Garnish:

Jalapenos and cilantro

Equipment: 7 quart crockpot

**Fyi Walmart has them on sale at the time of this post for $20.

Boil 5 mins to get the muck off. Set it aside.

Slice thin half of the yellow onion. Then saute onion, garlic, ginger, bay leaf, anise, cloves, chili peppers, cumin, fennel, cinnamon, sugar and black pepper in olive oil.

Pour in wine, soy sauce and beef base. Let simmer.

Quarter half of the yellow onion and tomato. The slicing of the vegetables are meant for flavor purposes.

Slice the beef in portions sizes like pictured.

Drop in the spices you already sauteed. Then cover with water.

Cook on high for 8 hours. Add the sea salt and stir.

Boil udon noodles for 8 minutes. Strain them out and rinse with cold water breaking up the noodles. Set aside.

Blanch bok choy for 2 minutes. I cut off the ends and sliced them.

This was my final set up. Then combine your bowl.

Stewed Chicken

Ingredients:

4 lbs chicken thighs

1 can tomato paste

1 cup chicken broth

1 cup cilantro chopped

1 onion sliced

1 green bell pepper sliced

1/2 of yellow bell pepper sliced

3 potatoes cubed

1 bay leaf

1 serrano pepper finely chopped

Zahtar seasoning

1 tablespoon Rick’s Hot & Spicy All Purpose seasoning (Spicy)

sea salt

black pepper

onion powder

garlic powder

olive oil

Preheat oven 400 degrees.

Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.

Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.

Bake for 45 minutes and then serve over rice.

Spicy Baked Tilapia … It’s hot!!

Ingredients:

10 filets of tilapia

1 onion sliced

1/2 a green pepper sliced

1/2 a yellow pepper sliced

1/2 a red pepper sliced

1 Serrano pepper finely chopped

1 bunch of cilantro chopped

2 stalks celery sliced

1 roma tomato sliced

Louisiana Cajun Seasoning

paprika

onion powder

cayenne red pepper

black pepper

sea salt

chopped garlic with juices

Olive oil

Brush tilapia with olive oil.

Mix the chopped vegetables and cilantro in a separate bowl.

Sprinkle seasoning over top of fish liberally. Now for the cayenne pepper… imagine you are crop dusting the fish. This is so you aren’t putting too much per fish. Remember your serrano peppers will take over the heat aspect.

Preheat oven 400 degrees. Cover the fish in vegetables and chopped cilantro. Sprinkle over chopped garlic.

Bake 20 minutes.

Serve over rice.

Faux Orange Chicken

**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.

Ingredients:

3 lbs skinless, boneless chicken breasts diced

1 onion sliced

1 green bell pepper sliced

1 Serrano pepper finely chopped

1/2 bunch of cilantro chopped

1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced

3 packages of Goya Sazon (Coriander & Annatto)

1/2 tablespoon turmeric

2 cups of water

1 tablespoon garlic powder

1 tablespoon onion powder

sea salt to taste

black pepper to taste

vegetable oil

Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.

20180928_200309.jpg

Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.

20180928_181942.jpg

Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.

20180928_200518.jpg

As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.

20180928_200617.jpg

I served with jasmine rice and sweet peas.

IMG_20180928_191729_165.jpg

 

Blog at WordPress.com.

Up ↑