Salmon with remoulade and zucchini, squash, and asparagus


  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • 1 salmon
  • 4 Medium zucchini (sliced into rings)
  • 4 Medium yellow squash (sliced into rings)
  • 1 bottle Remoulade sauce
  • 1 bunch Asparagus (trimmed)
  • 2 tbsp. Vegetable Oil
  1. Preheat oven to 400°F

  2. Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.

  3. On the second sheet pan add all the sliced zuchinni and squash.

  4. Add the vegetable oil on top of all the veggies and mix.

  5. Add the remoulade sauce on top of the salmon.

  6. Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.

[wpedon id=”1646″]

Dinner, Game Day, Grill, Holiday, Lunch
asparagus, remoulade, salmon, Squash, Zucchini

Bistec a la mexicana

Bistec a la mexicana

Mexican style steak

  • Dutch Oven
  • Molcajete
  • Large Mixing bowl
  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion (chopped)
  • 4 Serrano Chilies (chopped)
  • 4 Large Tomatoes (chopped)
  • 2 lbs. Beef Tips ((Stew meat))
  • Corn Tortillas
  • ½ can Peas
  1. In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.

  2. Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.

  3. Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.

  4. Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 

Dinner, Game Day, Holiday, Lunch
jalapenos, onions, Steak, stew, tomatoes

Torta de Milanesa

Rating: 5 out of 5.

Torta de Milanesa

Mexican Beef Milanesa Sandwich

  • Braiser
  • 8 4 oz Beef Cutlets
  • 1 Cup All Purpose Flour
  • 1 Cup Plain Bread Crumbs
  • 2 Eggs (Beaten)
  • Vegetable Oil (for frying)
  • 8 Bolilo or Telera rolls
  • Chipoltle Mayonnaise (Recipe below)
  • 2 Roma Tomatoes (Sliced)
  • 2 Avacados (Sliced)
  • 1 Red Onion (Sliced thinly)
  • Pickled Jalapenos (Optional)
  • 1 Chipotle chile in adobo sauce (Diced)
  • 1 Lime
  • 1 Can Refried Pinto or Black beans (Heated til warm)

Chipotle Mayonnaise

  • 1 canned Chipotle chile in adobo sauce (Diced)
  • 1 tsp. lime juice
  • ¼ Cup Mayonnaise
  • Salt and Pepper (To taste)


  1. Season the cutlets with salt and pepper, to taste.

  2. Put the flour in a small dish season with salt and pepper.

  3. Place bread crumbs in another dish.

  4. Put the eggs in a small bowl and beat lightly.

  5. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, making sure to coat each side thouroughly.

  6. Heat oil in braiser or large skillet to 350°F. Fry the cutlets in batches as to not crowd the pan, until golden brown on each side. About 2-3 minutes each side, depending on thickness of course 😉 (I normally can fit 2- 3 pieces at a time in my braiser.)

  7. Once golden brown on each side, set on sheet pan lined with paper towel and a wire rack.

  8. In medium sauce pan, heat the refried beans over medium heat until heated through

Chipotle Mayonnaise

  1. In a small bowl mix together the diced chipotles and adobe with the mayonnaise, and half of a lime worth of lime juice, season with salt and pepper to taste.

To Assemble the Tortas

  1. Cut the rolls in half horizontally. Place one or two teaspoons of refried beans on top and bottom of each roll.

  2. Spread 1 teaspoon of the Chipotle Mayonnaise on top of refried beans, on top and bottom of each roll.

  3. Place the avacado and tomato on bottom of roll, place pickled jalapenos on top side of roll,

  4. Place the 1 cutlet on the bottom of each roll ( if they are smaller place 2 on each) Add slices of red onion and tomato slices. Place the tops of the rolls onto the bottoms.

  5. I serve with Steak Style French Fries I make in my Ninja Air Fryer Oven XL

Dinner, Game Day, Lunch
Milanesa, Quick & Easy, Sandwich, Torta

Milanesa de res ( Beef milanesa)

Rating: 5 out of 5.

Milanesa de res (Beef milanesa)

Beef cutlets

  • 1 ¼ lb. thin milanesa style steaks
  • 1 cup Plain Bread Crumbs (can substitue with crackers or cornflakes)
  • ½ Tsp. Black Pepper
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Ancho Chili Powder
  • ½ Tsp. Mexican Oregano
  • ½ Tsp. Ground Cumin Powder
  • ¼ Tsp. Chile de Arbol Powder
  • 1 cup All Purpose Flour
  • 3 Eggs
  • 3 Tbsp. Hot sauce (I prefer Tabasco or Tapatío
  1. Season the beef with salt and pepper and transter to a plate.

  2. Add breadcrumbs and 1/2 of the spices together in a small bowl.

  3. In another small bowl, beat the eggs with the hot sauce.

  4. Place flour and the other half of the spices on another small plate or bowl.

  5. Place the steaks one at a time in the flour, turning over to coat each side, shake off access.

  6. Dip the steaks one at a time into the egg mixture, make sure to coat both sides.

  7. Put the steaks into the seasoned breadcrumbs, coating each side thouroghly. Set aside to rest for 10 minutes.

  8. Preheat ½ cup of oil to medium heat for 5-6 minutes until hot and shimmering. Once oil is hot enough, fry one milanesa at a time for 2-3 minutes per side until golden brown.

  9. Transfer steaks to a wire rack and cover with aluminum foil to keep warm.

  10. Serve as is or on a torta, (sandwhich) with a salad, Green speghetti or fried potatoes.

Milanesa de res con espagueti verde ( milanesa with green spaghetti) 

Dinner, Lunch

Classic Meatloaf


  • 9×13 Cake Pan
  • Oven


  • ½ Cup Heinz Chili Sauce
  • ¼ Cup Light Brown Sugar
  • 4 tsp. Apple Cider Vinegar


  • 2 Tsp. Vegetable Oil
  • 1 medium onion (chopped)
  • 2 Garlic cloves (minced)
  • 2 Eggs
  • ½ Cup Milk
  • 2 Tsp. Dijon Mustard
  • 2 Tsp. Worcestershire sauce
  • 1 Tsp. Salt
  • ½ Tsp. Pepper
  • ½ Tsp. Dried Thyme
  • ¼ Tsp. Hot Sauce
  • 1 lb. Ground Hamburger
  • 1 lb. Ground Pork
  • ⅔ cup Plain Bread Crumbs (You can substitute with crushed crackers or quick oatmeal)
  • ⅓ cup Dried Parsley


  1. Mix all the ingredients together in a small bowl

  2. Reserve 1/2 of the glaze.

  3. Add the rest of the glaze to a small sauce pan


  1. Heat oven to 350°F

  2. Line a 9 x13 cake pan with foil and set aside.

  3. Heat oil in medium pan over medium heat, add onion and garlic until soften about 5 – 6 minutes. Set aside to cool slightly.

  4. In a small bowl, mix the eggs with the milk, mustard, Worcestershire sauce, salt, pepper, thyme and hot sauce.

  5. Combine the meats in a large bowl.

  6. Combine the egg mixture with the meat mixture and add the breadcrumbs, parsley and cooked onion and garlic. Mix with clean hands until mixed thoroughly and the meat doesn't stick to the bowl.

  7. Place meat mixture into foil lined pan. Brush meat with half of the glaze you reserved.

  8. Bake the meatloaf for about 50-60 minutes, until a meat thermometer reads 160°F.

  9. Cool meatloaf for 20-30 minutes to allow the juices to settle back into the meat.

  10. During this time, take the remaining sauce that you have already in the small pan and cook it over medium heat until it is slightly thickened. Place the glaze over the meat loaf and slice.

  11. I serve with Creamy Mashed Potatoes and Mexican Corn

meatloaf, Winter

Mexican Meatloaf

Rating: 5 out of 5.

Mexican Meatloaf

  • Meatloaf Pan
  • Comal
  • Oven

Ingredients-Salsa Glaze

  • 2 Roma Tomatoes (cored)
  • ¼ medium onion (Chopped)
  • 2 Garlic Cloves (Whole, Not peeled)
  • 1-3 Serrano Chilies (depending on how spicy you like it)
  • ¼ cup Light brown Sugar
  • 1 canned Chipotle chile in adobo sauce (minced)
  • 1 tbsp. Mustard


  • 1 lb. Ground Hamburger
  • 12 oz. Mexican Chorizo (removed from casing and crumbled)
  • 1 Poblano Pepper (roasted and peeled then diced small)
  • 1 tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ tsp. Cayenne Pepper
  • ½ tsp. Ground Cumin
  • 2 Eggs (beaten)
  • ¼ cup Ketchup
  • ¼ cup Mexican Crema (can substitute with sour cream)


  1. Preheat oven to 375° F

  2. In a 12 inch pan, add the oil and heat over medium heat. Add the onion, carrot, celery and garlic. Continue cooking until veggies are translucent which is about 5-8 minutes. Set aside on plate.

  3. In a large bowl, combine salt, pepper, cayenne, cumin and eggs, ketchup and Mexican creama (sour cream if using)

  4. In another large bowl, combine the veggies, hamburger, chorizo and diced poblano chile. Mix well with hand and pour the egg mixture on top of the mixed meats, sprinkle with the bread crumbs and mix thoroughly.

  5. Place the mixture into a 9×13 inch loaf pan. Bake for 40-45 minutes until the thermometer reads 160° F. Remove from oven and carefully pour off any pan juices.

  6. Heat a comal or heavy skillet over high heat, add the whole tomatoes, onion, garlic cloves and serrano chiles. Cook turning frequently, until lightly charred on all sides. Take off heat and when cool enough to handle, peel the garlic.

  7. Add all of the charred ingredients to a food processor or blender, pulse until chunky then pour into a small pan on medium heat.

  8. Add sugar, diced chipotle chile and mustard. Bring to a boil and cook until thickened about 4-5 minutes. Season with salt and pepper to taste.

  9. Slice the meatloaf and arrange on a platter and spoon over the salsa glaze

  10. I like to serve with creamy mashed potatoes and Mexican corn.

meatloaf, Winter

Hot ham and cheese croissant

My daughter and I love hot ham and cheese sandwiches, we also love croissants. So, I have combined the two to make one of the best hot ham and cheese we have ever had

Rating: 5 out of 5.


  • Oven/Air Fryer oven
  • Wire Cooling Rack



  1. Preheat Oven/Toaster Oven to 350° F

  2. Slice all croissants in half lengthwise.

  3. Place mayo and mustard on each slice top and bottom.

  4. Layer on 2-3 slices of each ham and then cheese on each of bottom croissants.

  5. Wrap in foil and place in preheated oven/toaster oven for 12-15 minutes.

  6. Once done, take out of the oven and allow to cool on wire rack for a few minutes until you can carefully take off the foil.

  7. Serve with pickle slice and chips and enjoy!

Dinner, Lunch