Shrimp Ceviche

Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.

It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.

SHRIMP CEVICHE

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Parmesan Chicken Fingers

This is a great way to “bread” chicken fingers without actually using bread! Tha parmesan provides a delicious crust cover for the chicken fingers.

Very easy to make for a quick lunch or dinner. Serve them over a salad if you want to be super healthy. Serve it over pasta, rice or steam vegetables.

PARMESAN CHICKEN FINGERS

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Tomatillo Panela Salad

 

This is a salad that is perfect for this spring days. Very refreshing!  Panela is a white, light, fresh cow’s milk cheese. Combined with tomatillos, cilantro and lime juice becomes a delightful salad or a great appetizer. Serve it over corn tortilla chips and top it with salted yogurt.

TOMATILLO PANELA SALAD 

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Delicious Healthy Loaded Potato

How about this delicious breakfast!! This is a healthy loaded potato. Swap the regular potato for a sweet potato, which have fewer calories and more fiber. Then prepare some scramble eggs with spinach and there you go! You have a healthy topping. This is so good! The sweetness of the potato, the bitterness of the spinach, saltines of the egg and I added a little bit of this awesome hot chilli sauce that my son brought me from Hatch (great place well known for growing beautiful tasty chillies)! You have an explosion of great flavors in your mouth! Just Delicious!

LOADED POTATO

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Rosemary Cheese Crust

This may be the perfect garnish to a nice salad, perfect complement to a soup, swap it for bread, you name it! It is just grilled cheese with fresh rosemary. When I was cooking, the aromas of the rosemary and the burning cheese filled my kitchen inviting me to savor this delicious side dish.

This time I used a mild cheddar cheese and fresh rosemary. You may use parmesan and any kind of fresh herb, use your favorite! I have a rosemary plant outside my kitchen window, so it is always inviting me to use it in my cooking.

I noticed that this cheddar crusts are chewy, while the parmesan ones are crispier. So depending on what you are looking for you may choose the kind of cheese you want to use.

ROSEMARY CHEESE CRUSTS

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Salad with a Beautiful Salmon Rose

Last time I went out to dinner with my siblings, I ended up eating spaghetti with meat balls and my husband some pizza, all what we are not supposed to eat if we want to lose some body fat. On the other hand, my siblings stuck with their diet and they had just a salad. Of course, nobody forced me to eat my spaghetti and I enjoyed it. But.. next time I saw them, I decided to invite them over and prepare a nice salad for everybody, after all they set the example. There are lots of vegetables in this salad and is garnished with a beautiful Salmon “rose”. Presentation is clue, we eat with our eyes. We had a lovely time and we all felt really good, satisfied without overeating.

SALAD WITH SALMON ‘ROSE’

Ingredients 

Cabbage Leek Soup

I like to have a nice warm bowl of soup when it is cool cloudy outside. It seems to be leeks season, so I decided to do something delicious with them.

I’ve mentioned cabbage have many health benefits like anti-inflammatory, antioxidant, cancer prevention, digestive tract and cardiovascular support. In addition to the health benefits, both leeks and cabbage, are a low carb vegetable and contains fiber, so I guess we should include them more often to our diet. They pair very well, so enjoy this comfty easy to prepare soup.

CABBAGE LEEK SOUP

Ingredients

Molcajete Salsa

This is a Molcajete. It is a utensil that the indians created to grind vegetables to prepare all different kind of salsas. It is made out of volcanic rock. It is like a bowl with three legs and a separate oval stone.

Today I made salsa, have I mentioned that we all Mexicans love to pour salsa over everything? Well yes, we do. Tabasco can’t beat a real homemade salsa. And even better, a blander can’t beat a molcajete, it gives the salsa such a nice different texture. That is why I still use it.

This is a really spicy (hot) salsa, but we love spiciness too! You may adapt the ingredients to your convenience.

MOLCAJETE SALSA

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Chicken with Leeks, Sundried Tomatos, Mushrooms and Rosemary

This recipe came out of the blue, and I really, really liked it. It has all the ingredients I like. As all my recipes it is simple, easy and delicious. The aromas while cooking and while eating are so great, I barely waited to be ready!

Plenty of vegetables, you can have your dinner prepared all at the same time. Better, slow cooker will do it for you!

 CHICKEN WITH LEEKS, MUSHROOMS, SUNDRIED TOMATOES AND ROSEMARY

ingredients

Cabbage “Steaks”

 

This is a very different way to eat cabbage. Cabbage is a great vegetable, full of vitamins and enzymes. It has anti-inflammatory, antioxidant, cancer prevention, digestive tract and cardiovascular support benefits. Need more? It is the fountain of youth!

What I did, is that I grilled a thick (about 1 inch) slice of cabbage in a pan with butter, olive oil and fresh garlic. It came out so, so good! I really recommend it. It can  be a nice vegetarian plate or a side to your main dish. Give it a try! I bet you are going to love it!

CABBAGE “STEAK”

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