Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
DSC_0415-1

Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
DSC_0419-1

and mix it all together
DSC_0420-1

season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
DSC_0423-1

DSC_0424-1

bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
DSC_0436-1

for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
DSC_0429-1

DSC_0437-1

Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
DSC_0431-1

cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
DSC_0435-1

At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
DSC_0446-1

then add the onions and bell peppers to half of the tortilla
DSC_0448-1

Then add the chopped chicken
DSC_0449-1

I didn’t measure, I just added what looked good to me

Then add the cheese
DSC_0450-1

and then the olives
DSC_0451-1

Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
DSC_0452-1

I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

DSC_0456-1

Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
DSC_0458-1

DSC_0460-1

Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
DSC_0462-1

I garnished mine with pickled jalapeno
DSC_0464-1

I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing

Addapted the recipe from here

1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
DSC_0201-1

for the dressing throw everything into a bowl – starting with the rice vinegar,
DSC_0204-1

pickled ginger
DSC_0207-1

Dijon mustard,
DSC_0208-1

DSC_0209-1

sesame oil,
DSC_0210-1

agave nectar and honey
DSC_0211-1

DSC_0212-1

salt, and pepper,
DSC_0214-1

then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
DSC_0218-1

Chop Napa cabbage and place into a large bowl.
DSC_0202-1

Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).
DSC_0219-1

chopped green onions,
DSC_0220-1

DSC_0223-1

chopped cilantro,
DSC_0224-1

Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.
DSC_0229-1

What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.
DSC_0268-1

DSC_0270-1

I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.

Ty’s Thai Salad

recipe

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
DSC_0248-1

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages,
DSC_0250-1

DSC_0252-1

edamame,
DSC_0255-1

DSC_0279-1

carrots
DSC_0281-1

and green onions.
DSC_0283-1

DSC_0285-1

For the sweet lime-cilantro dressing: Put the oil, cilantro,
DSC_0257-1

sugar,
DSC_0259-1

garlic,
DSC_0260-1

lime juice,
DSC_0263-1

salt
DSC_0265-1

and pepper
DSC_0266-1

in a large blender and blend until smooth. (I used my handy dandy hand blender)
DSC_0268-1

DSC_0271-1

DSC_0274-1

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

DSC_0303-1

DSC_0305-1

DSC_0308-1

Here is that recipe for you again:

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Roasted Red-Pepper Soup

I made this and I didn’t care for it so much. Not saying its bad, but I didn’t care for it.

recipe
2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
DSC_0055-1

2 stalks celery, chopped
DSC_0056-1

2 shallots or 1/2 red onion, chopped
DSC_0054-1

Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream (I used greek yogurt)
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
DSC_0052-1

Heat the olive oil in a large Dutch oven or pot over medium-high heat.
DSC_0058-1

Add the potatoes, celery, shallots,
DSC_0059-1

1/2 teaspoon salt, and pepper to taste and cook,
DSC_0064-1

stirring frequently, until the potatoes begin to soften,
DSC_0066-1

about 5 minutes. Add the red peppers,
DSC_0067-1

vegetable broth
DSC_0070-1

DSC_0073-1

and 1 cup water.
DSC_0074-1

DSC_0075-1

Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and greek yogurt to a blender
DSC_0080-1

DSC_0082-1

and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper
DSC_0098-1

DSC_0099-1

and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.
DSC_0100-1

DSC_0105-1

DSC_0107-1

DSC_0109-1

Beef Tostadas al la Jamie

So wanted to make some Tostadas and got the inspiration to make these from the internet, just made them up and made them my own, this is what I did…

So I wanted to make like a sour cream, or creamy sauce, so I just made this sauce up.

I took some Greek Yogurt,
DSC_0322-1

about 1/2 a cup
DSC_0324-1

then took some Tabasco, the chipotle flavor (my fav)
DSC_0325-1

I didn’t measure, I just did it on taste! Added the Tabasco to the yogurt = spicy!
DSC_0327-1

and mixed
DSC_0329-1

I also added in a little lemon juice
DSC_0332-1

and mixed it allllll together
DSC_0330-1

and let it chill in fridge until you are ready for it!

Next I made my own Tostada tortillas

Heated some oil in a pan, filled the pan 1/2 way and heated it to medium high heat, I used canola oil

grabbed some corn tortillas and threw those in the oil after 15-20 minutes each, one at a time (make sure that oil is nice and hot)
DSC_0334-1

Fry them babies a minute or 2 on one side then flip them. I cooked mine for about 4-5 minutes total

DSC_0337-1

You want them to be sturdy so you can pile a bunch of goodies on top

Then drain on paper towels, like so
DSC_0339-1

Fry as many tortillas as you think you will need, I did like 8-10
DSC_0342-1

DSC_0343-1

DSC_0350-1

So the meat I used was flat-iron steak, I pulled the meat out while I was doing the tortillas, to take the chill off the meat from the fridge!

I seasoned my meat with Salt, pepper, Garlic salt and this seasoning that Normy and I got from the farmers market from the Green Chili people (its spicy and yummy)
DSC_0354-1

I seasoned both sides with the salt and pepper and garlic salt and only one side with the other seasoning (it’s pretty strong)

Then I cut the steak in half in order for it to fit in my grill pan…
DSC_0357-1

DSC_0359-1

DSC_0360-1

Now I heated my cast iron, grill pan to HIGH heat

I sprayed it with a little non stick spray and get that baby smoking hot!
DSC_0364-1

throw the steaks in with the seasoning side to the grill pan first and cook for about 5-7 minutes
DSC_0367-1

DSC_0369-1

(when I cooked this I did the steak 2-3 minutes each side and it wasn’t long enough so I had to throw it back in, so I am telling you on here 5-7 minutes and that will get you to medium, red inside, but not bloody ewww)

Then flip them steaks
DSC_0370-1

MMMM at this point, I think our smoke alarm went off and the apt was all smokey! gotta love cast iron grill pans!
DSC_0372-1

DSC_0374-1

Then once it’s cooked to your liking, to your doneness

Take it off the grill pan, or grill and let it rest on a cutting board for about 5-7 minutes, so the juices can redistribute
DSC_0377-1

then once you let it sit for a few then I have Normy cut the meat into thin strips, he’s better at this than me, so I always have him do it
DSC_0378-1

DSC_0379-1

DSC_0381-1

DSC_0384-1

Slice all the meat up
DSC_0386-1

I also had other topping for our tostadas

DSC_0387-1

Diced Red onion
DSC_0388-1

sliced jalapeno
DSC_0389-1

Cilantro
DSC_0390-1

Homemade Guacamole
DSC_0391-1

Freshly grated extra sharp cheddar cheese (I like freshly grated cheese as it doesn’t have that gross white powder crap that the pre-shreeded cheese does, probably better for you too)
DSC_0347-1

DSC_0392-1

Chopped tomatoes
DSC_0393-1

and then the yogurt sauce I made before
DSC_0394-1

so take some of the sliced meat
DSC_0395-1

and place it on a tortilla
DSC_0397-1

then add some onions
DSC_0401-1

Tomatoes
DSC_0403-1

cheese
DSC_0404-1

cilantro
DSC_0405-1

Guacamole, yogurt sauce and jalapeno
DSC_0407-1

DSC_0410-1

DSC_0414-1

after having one Tostada, I found it was better to cube the meat up instead of strips, easier to eat!
DSC_0417-1

 

and there you have it! Beef Tostadas al la Jamie!

Chicken Tortilla Soup

Recipe

For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
DSC_0065-1

2 cloves garlic, minced
1 red bell pepper, diced
DSC_0064-1

DSC_0066-1
1 jalapeno pepper, diced
DSC_0083-1

1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste

for garnish
sliced limes
diced avocado
Tortilla chips
salsa
chopped fresh cilantro
shredded cheese
DSC_0044-1

Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.
DSC_0049-1

DSC_0052-1

Brush both sides of each chicken breast with light coating of olive oil.
DSC_0053-1

Sprinkle a small amount of the spice mixture onto both sides and each chicken breast
DSC_0057-1

DSC_0058-1

DSC_0061-1

DSC_0062-1

DSC_0063-1

and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,
DSC_0097-1

and then shred. (I cubed mine).
DSC_0112-1

While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.
DSC_0068-1

Add the onions
DSC_0073-1

and garlic,
DSC_0075-1

along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,
DSC_0085-1

DSC_0088-1

lime juice
DSC_0089-1

DSC_0091-1

and zest and cilantro
DSC_0092-1

and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,
DSC_0094-1

DSC_0095-1

green chilies,
DSC_0096-1

diced tomatoes
DSC_0100-1

DSC_0101-1

DSC_0102-1

and stir well.
DSC_0103-1

Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken broth

DSC_0104-1

DSC_0109-1

DSC_0111-1

and add the cooked chicken
DSC_0113-1

and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.

Serve!

(I served mine with chopped tomatoes and sliced avocados)

DSC_0117-1

DSC_0118-1

DSC_0120-1

DSC_0121-1

Fire Roasted Tomato Lime Salsa

recipe

When I made this I did a double recipe

1 (14.5 ounce) can Fire Roasted tomatoes
DSC_0308-1

DSC_0311-1

2 vine ripened tomatoes, quartered
DSC_0313-1

1 (4 ounce) can fire roasted green chiles
DSC_0317-1

1/2 cup chopped red onion
DSC_0322-1

3 Tablespoons minced garlic
DSC_0324-1

Juice of 1 lime
1/2 Jalapeno, seeded and chopped
DSC_0328-1

1/2 cup fresh cilantro
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne
DSC_0330-1

DSC_0306-1

Add all ingredients to the food processor and pulse until you reach your desired consistency!
DSC_0333-1

DSC_0334-1

I used my salsa on Tacos
DSC_0363-1

Here is that recipe for you again:
1 (14.5 ounce) can Fire Roasted tomatoes
2 vine ripened tomatoes, quartered
1 (4 ounce) can fire roasted green chiles
1/2 cup chopped red onion
3 Tablespoons minced garlic
Juice of 1 lime
1/2 Jalapeno, seeded and chopped
1/2 cup fresh cilantro
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne

Add all ingredients to the food processor and pulse until you reach your desired consistency!

Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
DSC_0165-1

DSC_0168-1

DSC_0173-1
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
DSC_0198-1

Directions

For the salsa: Peel and trim the ends from each orange.
DSC_0199-1

Using a paring knife, cut along the membrane on both sides of each segment.
DSC_0200-1

DSC_0203-1

DSC_0210-1

Free the segments and add them to a medium bowl.
DSC_0204-1

DSC_0207-1

DSC_0213-1

Add the olive oil,
DSC_0214-1

lemon juice,
DSC_0222-1

DSC_0216-1

DSC_0217-1

cilantro,
DSC_0218-1

scallions,
DSC_0221-1

mint,
DSC_0223-1

capers,
DSC_0226-1

DSC_0227-1

orange zest, lemon zest,
DSC_0215-1

DSC_0228-1

and red pepper flakes.
DSC_0230-1

DSC_0231-1

Toss lightly
DSC_0233-1

and season with salt and pepper,
DSC_0234-1

to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
DSC_0235-1

DSC_0236-1

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
DSC_0239-1

DSC_0240-1

DSC_0248-1

DSC_0251-1

Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Arroz con Gandules – Rice & Pigeon Peas, A Puerto Rican Feast for Fawn

On November 11, 2012 I celebrated my 35 years of life

So my friend Fawn was flying in from Kansas to spend my birthday weekend with me. She was flying in Friday the 9th. So I decided that I wanted to make her a Puerto Rican Dinner for her first night here! Because you know how I am, I HAVE to cook for whoever is staying at my house! So I made her: Roasted Pork Shoulder (Pernil) and Normy made Rice with Pigeon Peas – Arroz con Gandules and Fried Plantains (Tostones)

for the pork I use a LOT of garlic
DSC_0168-1

just wanted to share a few photos of how I made it
DSC_0194-1

DSC_0200-1

and now for the Pork Shoulder! The best PORK!
DSC_0204-1

DSC_0210-1

So on the way home from the airport from picking Fawn up, we stopped at the Liquor store
DSC_0014-1

Let’s get this party started!
DSC_0015-1

Fawn was REALLY excited to be in Denver!
DSC_0017-1

Look at my pork shoulder!
DSC_0019-1

DSC_0130-1

and now for the recipe for Normy’s Arroz con Gandules – Rice & Pigeon Peas

1 tbsp. GOYA® Extra Virgin Olive Oil

¼ lb. country ham, cubed
DSC_0026-1

½ green bell pepper, chopped (about ½ cup)
DSC_0042-1

½ yellow onion, chopped (about ½ cup)
DSC_0035-1

2 packets Sazón
DSC_0082-1

1 tbsp. Minced Garlic

2 tsp. finely chopped fresh cilantro

1 tsp. Oregano

1½ cups Medium Grain Rice
DSC_0055-1

1 can (15 oz.) Green Pigeon Peas
DSC_0107-1

4 oz. Tomato Sauce

1/4 cup Manzanillas Olives Stuffed with Minced Pimientos, sliced
DSC_0092-1

1. Heat oil in a medium, heavy saucepan over medium-high heat.
DSC_0043-1

Add ham to pan;
DSC_0047-1

cook until brown, about 5 minutes. Stir in peppers and onions; cook,
DSC_0057-1

DSC_0059-1

stirring occasionally,
DSC_0063-1

DSC_0065-1

scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic,
DSC_0076-1

DSC_0081-1

cilantro and oregano. Cook until fragrant, about 30 seconds.

2. Add rice to pan.
DSC_0085-1

Cook, stirring frequently, until coated in oil and toasted, about
1 minute.
DSC_0087-1

Stir in pigeon peas,

tomato sauce,
DSC_0089-1

olives
DSC_0095-1

and 1½ cups water;
DSC_0096-1

using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.

3. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
Untitled

Don’t forget the Fried Plantains (Tostones)

Untitled

DSC_0119-1

DSC_0121-1

DSC_0129-1

DSC_0131-1

and now Normy will slice the Pork
DSC_0140-1

DSC_0144-1

DSC_0147-1

DSC_0150-1

Dinner is served!
DSC_0152-1
Untitled

Fawn can not WAIT to try her first Puerto Rican meal!

DSC_0156-1

Homemade Pico de Gallo

MMMM Nothing like fresh salsa! THE BEST!

Recipe adapted from http://www.bloggingoverthyme.com/

2 cups diced, de-seeded vine-ripened tomato (roughly 3-4 tomatoes)
DSC_0083-1

1/3 cup finely chopped white onion
DSC_0089-1

1 tablespoon minced jalapeno (de-seeded for less heat)
DSC_0091-1

1/3 cup roughly chopped cilantro
DSC_0094-1

2 tablespoons freshly squeezed lime juice
DSC_0095-1

DSC_0097-1

Salt
DSC_0103-1

DSC_0079-1

1.Combine all ingredients in a bowl. Season with salt.
DSC_0108-1

DSC_0109-1

2.Best served immediately or refrigerated and used within 2-3 days (if it lasts that long). Enjoy!

(I also added in slices of jalapeno as well)