Below are some of my favorite recipes. They are very easy to make. Hope you enjoy! ~Mommy Warrior
Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables
TOTAL TIME: 10 hr
Prep: 8 hr
Cook: 2 hr
YIELD: 8 servings
- 8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight
- 8 ounces pork stew meat cut into cubes
- 1 ear fresh corn
- 1 green plantain
- 8 ounces cassava
- 8 ounces malanga (a root similar to potato)
- 8 ounces sweet yam
- 1/2 cup crushed tomatoes
Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
SOUTHWESTERN CHICKEN SALAD IN AN AVOCADO
(Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook)
Prep Time 15 mins / Serves 4
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g
TURMERIC GOLDEN MILK RECIPE*NOTE: This particular recipe is for health benefits.
Turmeric is a golden-yellow spice originally from India. Get high-quality Turmeric Powder at your local health food store. It is one of my favorite all-time, remedies for many different ailments. It can be used as an anti-inflammatory for people suffering from arthritis, joint pain, and muscle pain. Personally, I used it to help myself with a case of pleurisy, I had that lasted almost 2 months. When nothing else seemed to work, I turned to this paste and in 3-4 days I was fine. (Note: all results are different and this is not medical advise. Always check with your healthcare provider if you have a serious medical condition.) Turmeric paste may also help aid in digestion, and works as an anti-parasitic, and anti-bacterial.
INGREDIENTS: (to make the paste)How to make Golden Paste:
½ cup turmeric powder
1 cup spring water (+ ½ extra if necessary)
1.5 tsp ground black pepper*
(Why add Black Pepper? It is beneficial to take black pepper with turmeric because it helps the body absorb turmeric.)
Cook this paste for 7-9 minutes.
The Golden Paste is a turmeric-based paste that taken orally provides health benefits to humans as well as animals (dogs and horses). Turmeric, known for is anti-inflammatory properties and used medicinally for over 4,000 years, is excellent for arthritis, skin health, digestion, immune system, and even cancer. Recent studies have confirmed that it may be as effective as 14 different prescription drugs – without the adverse side effects.
After you have the actual Turmeric paste, you can turn it into a tea or "Golden Milk." (Personally, I used Almond Milk for flavor.)
How to Make Golden Milk:
-1 teaspoon of organic coconut oil
-1/4 teaspoon of turmeric paste
-1 cup of almond milk
-Organic, raw, unfiltered honey for taste
Mix all the ingredients together over medium heat except the honey. Do not allow it to boil. Add a bit of honey for taste and drink as soon as it is cool enough.
See video for instructions:
3-INGREDIENT BEER CHEESE DIPby BuzzFeed Food
(1) Bottle of Beer (Corona is my choice) or you can always brew your own beer!
(1) 8 oz. package of Cream Cheese
(1) 8 oz.
Pour a bottle of beer into a saucepan and simmer for 2-3 minutes. Add a cubed 8-oz package of cream cheese and stir until combined. Add an 8-oz package of shredded cheese and stir until combined. Optional: Garnish with sliced green onions. Then drink that dip like a soda. https://instagram.com/p/zit4OYwZ0o/?modal=true
AVOCADO SALSAThis is the perfect topping, or dip, to any Mexican food! It is absolutely delicious!
Recipe type: Appetizer
- 3 avocados, diced chunky
- ¼ cup chopped red onion
- 3 Roma Tomatoes, diced
- ⅛ cup fresh cilantro, finely chopped
- 1 Tbsp. lime juice
- ¼ tsp. garlic salt
- ⅛ tsp. pepper
- After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
- Toss and lightly stir to combine flavors.
Grinch Kebobs Fruit Snacks - a fun and creative way to make snacks for your holiday party that are sure to be a hit. You only need 4 ingredients and it takes approximately 10 minutes to prepare.
- 1-2 pints Strawberries 2 Bananas 1 cup Green Grapes Mini Marshmallows 24 Long Toothpicks
Directions:Place the four ingredients on the long toothpick as shown. First the grape, banana, strawberry, and last the marshmallow.
Cut and remove stem from strawberries to create a flat surface. With toothpick, place ingredients as follows:
Serve and enjoy! Serving Size: Makes about 12-24 servings.
Number of Servings: 12
Spiralized Zucchini with Avocado and Edamame
by Shelbie Seys
• 1 medium zucchini, ends trimmed off
• 1/2 lemon
• 1/2 tbsp olive oil
• kosher salt, to taste
• fresh black pepper, to taste
• 2 oz diced avocado (1/2 medium haas)
• 1/3 cup shelled cooked edamame
• 1 basil leaf, minced
• 1 tsp minced chive
-Use a spiralizer to cut the zucchini into thin spaghetti-like strands. -Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl. Drizzle the olive oil, lemon juice, salt and pepper and toss.
-Dice the avocado into small pieces and add to the bowl along with the edamame basil and chives. Serve right away and enjoy!
-Dice the avocado into small pieces and add to the bowl along with the edamame basil and chives. Serve right away and enjoy!
RumChata Cheesecake Pudding Shots
1 small pkg. Cheesecake pudding (instant, not the cooking kind)
¾ Cup Milk
¾ Cup Rum Chata
8oz tub Cool Whip
1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined. 2. Add cool whip a little at a time with whisk. 3. Spoon the pudding mixture into shot glasses, disposable 'party shot' cups or 1 or 2 ounce cups with lids. Garnish with graham cracker crumbs if desired. Place in freezer for at least 2 hours.
Zucchini, Squash, and Corn Casserole
Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.
- 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices $
- 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices $
- 1/4 cup butter, divided
- 2 cups diced sweet onion
- 2 garlic cloves, minced
- 3 cups fresh corn kernels $
- 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons freshly ground black pepper
- 1 teaspoon table salt
- 1 1/2 cups soft, fresh breadcrumbs, divided
- 1 cup freshly grated Asiago cheese, divided
- 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
- 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
- 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
- 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Green Smoothie Recipe
- one small or half a large ripe pear, cored
- 1/2 cup plain yogurt
- two generous handfuls of baby spinach
- 1/4 - 1/2 cup water
- handful of ice cubes
- juice of 1/2 a lemon
- Add all ingredients in the blender.
- Blend until smooth.
Waffle Iron Ham & Cheese
Here is an easy-to-make delicious ham and cheese on a quesadilla using a waffle iron:
Spinach Spanakopita CasserolePrep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- 1/2 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- 1/4 cup olive oil
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Crock Pot Recipes – Pizza Pasta
- 12 oz rigatoni cooked (the package says 12 minutes of cooking I have cooked only 8 minutes)
- 28 oz jar spaghetti sauce
- 3 cups of shredded mozzarella cheese
- 2 cup Cheese cheddar
- Pepperoni (to taste)
- 1 cup. Canadian bacon chopped (optional)
- 1 small can sliced mushrooms (optional)
- 1 can sliced olives (optional)
- Cook the rigatoni for 8 minutes.
- Drain and mix with pasta sauce.
- Put half in the crock pot.
- Then put half of the ingredients: mushrooms, olives, mozzarella, cheddar and canadian bacon.
- Now place the rest of the rigatoni with sauce, and cover the other half of the ingredients. The last layer should be covered with mozzarella and pepperoni.
- Cook on low for at least 5 hours.
Skillet & Slow Cooker – "Ropa Vieja" (Cuban-Style flank steak)
Original recipe makes 6 servings
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with rice and beans if you like.
Shrimp Creole – "Camarones Enchilados" (Cuban-Style)
Camarones enchilados recipe:
1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
1/2 tsp salt
1 T plus 1/4 cup olive oil
1 medium onion, finely diced
1 medium green bell pepper, finely diced
3 garlic cloves, minced
1/2 tsp oregano
1/2 tsp cumin
1 bay leaf
1/2 cup dry white wine
1 8-oz can low sodium tomato sauce
1 cup jarred red pimentos, and their liquid
1 T white wine vinegar 1/2 tsp Tabasco sauce
1/2 cup fresh peas
1/4 cup fresh parsley, finely chopped
salt and pepper to taste.
1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about (5) minutes. Add 3/4 cups of water, 1/2 tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside.
2. In a caldero or 4-inch deep large saute pan, heat 1/4 cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized.
3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, vinegar, and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes.
4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.)
5. Stir in the parsley and let cook for another minute or 2.
Serve over a bed of white or brown rice. I of course, prefer white rice! Makes 4 to 6 servings.
Late Summer Minestrone
Courtesy: The Clever Carrot
- 4 oz. pancetta, finely diced
- 2 leeks (white & light green part only)
- 1 carrot
- 1 celery
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled
- ½ c. diced haricots verts
- 1 yellow summer squash
- 1 zucchini
- 1 quart chicken stock + more to taste
- 1x 14 oz. can diced tomatoes
- 1x 14 oz. can cannelini beans, rinsed and drained
- ½ lb. baby spinach
- ½- 1 c. cooked quinoa
- handful of fresh basil leaves, reserving some for garnish
- olive oil
- salt & pepper
- parmesan cheese
*If you are making this soup in advance, it is best to keep the spinach and quinoa separate, only adding it right before serving.
*If fresh basil is unavailable, you can substitute with a small dollop of pesto.
- Cook quinoa according to the package instructions. Set aside.
- In a large dutch oven, warm a splash of olive oil over moderate heat. Add the pancetta, and saute until golden.
- Roughly chop the leeks, carrot and celery. Add the vegetables to the pot and saute until soft, about 15 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Roughly chop the peeled sweet potatoes, haricots verts, yellow summer squash and zucchini. Saute for about 5 minutes.
- Add the chicken stock and tomatoes, and bring to a gentle boil. Reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.
- Add the beans.
- Spoon a large ladle (mostly sweet potatoes) into a blender and puree. This will help to thicken the soup. You can also use a hand-held blender. Add the puree back to the pot and stir well.
- Add the basil leaves.
- Add the spinach.
- Add ½ c. of quinoa, and adjust consistency with more chicken stock if too thick.
- Season with salt and pepper to taste.
- Garnish with extra basil leaves, a drizzle of good olive oil, and parmesan cheese.
- Serve immediately with crusty bread.