Broccoli and cheese patties

Broccoli and Cheese Patties

  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • Food processor
  • 1 head Broccoli
  • 2 Garlic Cloves
  • ½ Small Yellow onion
  • ¾ cup panko Bread crumbs
  • 1 cup Cheddar Cheese (shredded)
  • ⅓ cup grated parmesan cheese
  • 2 Eggs
  • Salt and Pepper (to taste)
  1. Heat oven to 400° F

  2. Add all ingredients to the food proccessor, blend until fine, but not completely smooth. You want to see small chuncks of broccoli

  3. Once preccessed, form into patties and place on silicone mat, on rimmed baking sheet.

  4. Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy. Serve hot.

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Appetizer, Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes, Snacks
Broccoli and cheese, patties, Quick & Easy

Grilled baby potatoes with Herbes De Provence

Grilled baby potatoes with Herbes De Provence

French flavored baby potatoes

  • Flat top griddle
  • Medium Mixing bowl
  • 2 lbs. baby potaotes (sliced in half)
  • 2 lbs. fingerling potatoes (sliced in half)
  • 1 Tbsp. Vegetable Oil
  • 1 tbsp. Herbes De Provence
  1. Heat grill to medium high, add 1 tsp. oil and heat for 15 minutes until slightly smoking.

  2. Add potatoes to medium mixing bowl, add the rest of the oil and the herbs, stir to combine.

  3. Once grill is slightly smoking add potatoes and turn grill down to low and cook on flat side for 10 minutes. Flip and cook on other side 5-10 minutes until fully cooked. Serve hot.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
American, French
Grill, herbs, Potatoes

cilantro white rice with serranos

Cilantro rice with serranos

Spicy white rice with cilantro

  • Dutch Oven
  • 1 cup Long Grain white Rice
  • 2 Serrano Chilies (cut in half)
  • 1½ cups Cilantro (chopped)
  • 2 cups Chicken Broth/Stock
  • ½ Large Onion (diced)
  • Salt and Pepper (to taste)
  • 1 tbsp. Vegetable Oil
  1. Heat Dutch oven over medium high heat, add oil once hot.

  2. Add diced onions and rice and cook until shiny about 5-6 minutes

  3. Add broth and serranos and put lid on pot. cook for 15-20 minutes until rice is tender, adding more broth if needed. The last 3 minutes add cilantro and then fluff with fork and serve hot.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
cilantro, Rice, spicy

Nopales con tomates estofados y cebollas

Nopales con tomates estofados

Cactus with stewed tomatoes and onions

  • Dutch Oven
  • 1 jar Nopales
  • 1 28 oz Stewed Tomatoes
  • 1 Small Yellow onion (diced )
  • 1 tsp. Ground Cumin
  1. Preheat dutch oven over medium heat.

  2. Add diced onions and cook about 4-5 minutes until translusent.

  3. Add stewed tomatoes and nopales and simmer over medium low for 20- 30 minutes.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Holiday, Lunch, Side Dishes, Snacks
Cactus, Nopales, onions, tomatoes

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

Broccoli and Cheese

Broccoli and Cheese

  • Sauce Pan
  • 1 head Broccoli (broken down into bite size pieces)
  • 2 packs Velveeta Original Cheese Sauce
  • ¼ cup Water
  • Salt and Pepper (to taste)
  1. Preheat pan to medium, add in broccoli and ¼ cup water. cook about 4-5 minutes until slighlty softened. Add cheese sauce and cook another 1-2 minutes until everything melds together nicely. Season with salt and pepper to taste.

Dinner, Game Day, Grill, Holiday, Side Dishes
Broccoli and cheese

Stuffed Poblanos

Stuffed Poblanos

Poblanos stuffed with black beans and cheese

  • 9×13 Cake Pan
  • Sauce Pan
  • Blender
  • Large Mixing bowl
  • 4 Poblano Pepper (Halved lengthwise, ribs and seeds removed. Leave the stems in tact.)
  • 1 28 oz can Whole Plum Tomatoes (With juice)
  • 1-2 Jalapeños (Minced, for less heat remove seeds and membraines)
  • 2 Small Yellow onion (Chopped coarse)
  • 3 Garlic Cloves (Peeled, 2 crushed, 1 minced)
  • 2 19 oz cans Black Beans (Drained and rinsed)
  • ½ cup Cornmeal
  • 2 cups Pepper Jack Cheese (Shredded)
  • 1 cup Mozzerella (Shredded)
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • ¾ cups Water
  • Salt and Pepper (To taste)
  1. Pre-heat oven to 425° F

  2. In a blender puree the tomatoes and their juices with the jalapeños, half the onions, and the crushed garlic until smooth. Season with salt to taste. Pour sauce into the 9×13 pan and spread evenly.

  3. In the large mixing bowl, mix together the beans, cornmeal, 1 cup pepper jack cheese, the rest of the onions, minced garlic, cumin as well as the water, season with salt and pepper to taste.

  4. Take each poblano half and stuff with bean mixture, making sure you have enough for all 8 pieces. Place stuffed poblanos in 9×13 pan on top of the sauce. Sprinkle poblanos with the remaning cheeses, making sure to cover completely. Cover pan with Aluminum foil, tightly, but making sure it doesn't touch the cheese top.

  5. Place on middle oven rack for 45-55 minutes until poblanos are tender. Uncover and cook for another 10-15 minutes until cheese browned and sauce thickens. Remove from oven and let cool for 10-15 minutes.

Appetizer, Dinner, Game Day, Holiday, Lunch, Side Dishes
Black Beans, Cheese, Chilies, Peppers, Poblano, Stuffed

Frijoles Negros Cremosos

Frijoles Negros Cremosos

Creamy black beans

  • Sauce Pan
  • Potato masher
  • 2 tbsp. Vegetable Oil
  • ¼ cup Small Yellow onion (Finely chopped)
  • 2½ cups Black Beans (cooked or from the can (don't drain))
  • Salt and Pepper (to taste)
  • queso fresco (garnish)
  • Serrano Chilies (siced thin to taste)
  1. Heat the oil in a sauce pan over medium heat, add the onion and serranos and cook until soft and tender.about 5-6 minutes

  2. Next, add the beans to the pan, reserving the liquid for later.

  3. Using a potato masher or a cup, smash the beans until they are smooshed totally. adding the liquid a little at a time to make them "creamy"

I serve with many things but today i served with Bistec a la mexicana

Appetizer, Breakfast, Dinner, Game Day, Grill, Holiday, Lunch, Salad, Salsa, Side Dishes, Snacks, Soup
Black Beans

Arroz Rojo

Arroz Rojo

Mexican Red Rice

  • Dutch Oven
  • Blender
  • Fine Mesh Strainer
  • Medium Mixing bowl
  • 1½ cups Long Grain white Rice
  • 3 Tbsp. Vegetable Oil
  • 2 Large Tomatoes (chopped)
  • 3 Tbsp. Large Onion (chopped)
  • 1 Garlic Cloves (chopped)
  • 2¾ cups Chicken Broth/Stock
  • 2-3 Baby Carrots (chopped)
  • ½ cup Peas (if canned, then drain, if frozen add directly)
  • 1 Cilantro (1 sprig, chopped)
  • 1 Serrano Chilies (chopped)
  • Salt and Pepper (to taste)
  1. In a large mixing bowl, add rice and enough HOT water just to cover the rice. Stire once and let stand for 10-15 minutes. After the timer is up, place rice in the fine mesh strainer and rinse thoroughly under cold water until the water runs clear and not milky or cloudy. Turn water off, and keep shakeing the strainer well to help the rice get ride of any access water, i rub my hand in the rice and move the rice around to make sure all water is gone. Set rice aside to dry.

  2. Heat the oil in a small Dutch oven over medium-high heat, then add the rice. It will sizzle as it should when you place it in the pot. Fry the rice for 8-10 minutes stiring requently, funtil rce is light and golden rowni.

  3. While the rice is cooking, add the tomatoes, garlic and onion to the blender, blending until completely smooth. Pour the tomato mixture into the rice using the fine mesh strainer again. Stir and continue to cook until the liquid has been absorbed into the rice. Make sure to continue to stire frequently as to not let rice stick to bottom of the pot, about 3-5 minutes. Stire in the chicken broth, and the carrots and peas and bring to a boil.

  4. Once it comes to a full boil, cover the pan and cook over low heat until all the liquid has been asborbed. This will take about 15 mintues. Make sure you do NOT touch or stir the pot!! If you continue to touch the rice, it will become MUSHY, nobody likes mushy rice, so just leave it alone with the lid on until the 15 mintues are over.

  5. At the 15 minute mark, take the lid off and check to see if the liquid has been absorbed, if so take pot off heat and then fluff with a fork then place thelid back on and let it set for 10-15 mintues. If there is still some liquid then continue to cook 3 minutes at a time checking at the 3 minute mark.

You can serve this rice with about anything, today I served it with my Bistec a la Mexicana 😉 and some Frijoles negros cremosos. 

Dinner, Game Day, Holiday, Lunch, Side Dishes
carrots, peas, Rice, tomatoes

Spicy Shrimp and Squid Ceviche

Spicy Shrimp and Squid Ceviche

Mexican Ceviche

  • Large Mixing bowl
  • Large Skillet
  • 1 lb. Shrimp (peeled devened and choppe into about 4 pieces each shrimp)
  • ½ lb. Squid (cut into rings)
  • 8 Limes (juiced)
  • 2 Roma Tomatoes (diced)
  • 1 small Red Onion (diced)
  • 2 tbsp. Worcestershire sauce
  • 1 Tbsp. Hot Sauce (I used Valentina)
  • 1½ tsp. Cayenne Pepper
  • ½ tsp. Ground Cumin
  • ½ tsp. Ancho Chili Powder
  • 1 tsp. Salt
  • 1 bunch Cilantro (Chopped)
  • ½ tsp Vegetable Oil
  • Tostadas
  1. Heat large skillet over medium heat with ½ tsp vegetable oil, add shrimp and squid rings, season with salt and pepper. Cook about 2-3 minutes until shrimp are pink and rings are tender.

  2. In large bowl, mix in diced tomatoes, onion Worcestershire Sauce, hot sauce, tomato paste, cayenne pepper, cumin, chili powder and salt. Cover and refridgerate 30 minuts.

  3. Once shrimp and squid have cooled down, chop into small pieces and then add to tomato misture and add lime juice and cilantro. Refrigerate another 1-2 hours before serving.

  4. Serve on tostadas or tortilla chips.

Appetizer, Dinner, Game Day, Holiday, Lunch
Ceviche, Squid