Mexican Vegetable Soup with Meatballs

Mexican Vegetable Soup with Meatballs

  • Dutch Oven
  • 1 Tbsp. Vegetable Oil
  • 1 Small Yellow onion (chopped)
  • 2 Tbsp. Cilantro (chopped)
  • 2 lbs. Ground Hamburger
  • 1 Carrots (cut into rounds)
  • 1 Jalapeños (whole)
  • 1 bag baby potaotes (quartered)
  • 2 Tbsp. Tomato Paste
  • 8 cups Vegetable Stock
  • 3 Medium zucchini (diced)
  • 3 Chayote Squash (diced)
  • ⅓ cup Long Grain white Rice (uncooked)
  • 1 Tbsp. Ancho Chili Powder
  • ½ tsp. Ground Cumin
  • 2 lemons (juiced)
  • Salt and Pepper
  1. In Dutch oven, heat the oil over medium-high heat. Add the onions and cook until translucent, about 5-6 minutes. Remove from pan and add to bowl, let cool slightly.

  2. In the same bowl, once onions have cooled, add in the rice, cliantro and ground meat, 1 teaspoon salt, 1 teaspoon pepper. Mix until well combined. Wet hands and shape the meat mixure into 1 inch balls. Set aside.

  3. Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.

  4. Once at a full boil add in the meatballs, zuchinni and chayote and simmer at medium heat for 20-30 minutes until meat is cooked through. Add in the lemon juice and a little more salt and pepper to taste. Serve with cilantro and more onions if you like.

[wpedon id=”1646″]

Dinner, Game Day, Holiday, Lunch, Soup
Chayote, Game Day, Meatballs, Mexican, Potatoes, Soup, Zucchini

Monterey Bay Red Cioppino

Monterey Bay Red Cioppino

Seafood Stew

  • Dutch Oven


  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Large Onion (halved and sliced thinly )
  • ¾ tsp. Salt
  • 1 15 oz can Tomato Sauce (I used 2- 8 oz cans as my local store didn't have a 15 oz can at the time.)
  • 1 cup Canned Tomato Puree
  • ½ cup Fresh Basil (chopped)
  • 1 Tbsp. Light Brown Sugar (packed)
  • 1½ tsp. Worcestershire sauce
  • ¼ tsp. cinnamon


  • 1½ lbs. skinless cod ( or any firm white fish) (cut to 1 -1½ in. pieces)
  • 1 lb. extra large shrimp ((21-25 per pound) )
  • 12 oz Large Scallops (cut in half horizontally, tendons removed)
  • 3 Tbsp. Extra Virgin Olive Oil
  • ½ cup Fresh Basil
  • ¼ cup Dry sherry
  • 3 Garlic Cloves (minced)
  • 2 tsp. Worcestershire sauce
  • 2 8 oz bottles Clam Juice
  • 1 12 in. French Baguette (sliced and toasted)
  • lemon or lime wedges (if desired)


  1. Heat oil in Dutch Oven over medium heat until shimmering.

    Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.

  2. Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.

  3. Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.


  1. To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.

  2. Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.

  3. Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.

  4. Remove from heat and let sit, covered another 8 minutes.

  5. Serve with toasted baguette slices and lemon/lime wedges.

Dinner, Game Day, Holiday, Soup
American, Italian
American, Cioppino, Fish, Italian, Scallops, shrimp

Chicken and Chorizo Pozole

Chicken and Chorizo Pozole

Mexican chicken and chorizo soup with hominy

  • Dutch Oven
  • 1 Tbsp Vegetable Oil
  • 2 medium onion (diced (2 cups))
  • 6 Garlic Cloves (sliced)
  • 11 oz Mexican Chorizo
  • 2 Tbsp. mexican chili powder
  • 8 cups Chicken stock
  • 28 oz crushed tomatoes
  • 2 15 oz cans hominy
  • 2 boneless boneless skinless chicken breasts
  • 2 limes
  • 1½ Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol


  • Cabbage (sliced)
  • Jalapeños (diced)
  • radishies (diced or sliced)
  • Cilantro (chopped)
  1. Heat oil in pan, once slightly smoking

  2. Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes

  3. Add chick stock, crushed tomatoes, and hominy cook until simmering.

  4. Meanwhile, cut the chicken into thin strips, add to a bowl and add a pinch of salt and the lime juice from the limes. Let marinate until soup comes to a gentle simmer.

  5. Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.

  6. Get yourself a serving and add any of the toppings that you like, you can also add avacado, but this time i didn't buy any 😉

without toppings.


With toppings ;) 

Dinner, Game Day, Holiday, Soup
Chicken, chorizo, hominy, Mexican, Pozole

Seafood Linguine in a Creamy white CLAM sauce WITH GARLIC AND HERBS


  • Sauce Pan
  • Large Skillet
  • 1 Bag Seafood Mix
  • 1 16 oz linguine
  • 2  tbsp. butter
  • 1 tbsp. Vegetable Oil
  • ⅓ cup panko Bread crumbs
  • ⅓ cup Parmesan cheese (shredded)
  • 1 tsp.  lemon peel ( grated)
  • 2 tbsp Basil (chopped)
  • 2 Garlic Cloves (minced)
  • ½ cup Small Yellow onion (chopped)
  • ⅓ cup Dry White Wine
  • ¼ cup Heavy Whipping Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 15 oz. cans Progresso™ white clam sauce with garlic & herb
  1. Thaw frozen seafood mix in the sink with water for about 10 minutes.

  2. In 4-quart saucepan, cook linguine as directed on package; drain

  3. Meanwhile, in 10-12-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.

  4. In same pan add seafood mix and oil and cook on medium heat until cooked through, about 5-10 minutes.

  5. Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors.

  6. Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Holiday, Lunch
Calamari, Clam, crab, garlic, herbs, linguine, Mussels, Pasta, Sauce, Seafood, shrimp, Squid

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.

[wpedon id=”1646″ align=”center”]

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

Cavatappi with ribeye steak, asparagus, peas, and crispy prosciutto


Ribeye steak and pasta with vegetables and prosciutto

  • Dutch Oven
  • Sauce Pan
  • 2 Ribeye Steaks
  • 16 oz. Cavatappi pasta
  • 4 oz. proscuitto (thinly sliced and cut into strips)
  • 1 medium onion (diced)
  • 1 Tbsp. Garlic (minced)
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp. Butter
  • 1 Lemon (juice only)
  • 8 oz. Asparagus (cut into 1 inch pieces)
  • 1½ cup Peas (fresh or frozen)
  • 1½ cups grated parmesan cheese
  • 1 tsp. Salt and Pepper
  • ½ cup Basil (Fresh and chopped)
  • 3 tsp Vegetable Oil
  1. Using a large pot , add salted water and bring to a boil. Add the pasta and cook for 6 minutes. Add asparagus pieces and cook for another 6 minutes. Reserve ½ cup pasta water and drain and set aside.

  2. Meanwhile, in a dutch oven heat 1 tsp of the oil, over medium heat, once hot and shimmering, season both steaks with salt and pepper to taste. Cook to your liking, we like ours medium rare so about 5 minutes per side. Remove from pan and let rest 10 minutes.

  3. Add the rest of the oil to the Dutch oven, Once shimmering, add the prosciutto. Cook for 4-5 minutes or until crispy. Transfer to paper towel lined plate, set aside.

  4. Add the diced onions and garlic to pan, stirring occasionally until onions just begin to soften, about 4-5 minutes. Add the heavy cream, lemon juice and butter to the pan, let simmer for 4-5 minutes or until butter has fully melted and mixture has thickened slightly.

  5. Add cooked pasta, asparagus, peas, parmesan cheese, steak and salt and pepper to taste. If needed add up to ½ cup of the pasta water that you reserved. Top with basil and crispy prisciutto.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Holiday, Lunch
American, Italian
asparagus, Pasta, peas, Prosciutto, Ribeye, vegetables