February 2012 Posts (102)

Fish! Delicious, moist, and good for you fish, out of the oven. I adapted this recipe from an episode of "Emeril Live" that  watched years ago.…

(Pictured: Orange Chipotle Jicama Salad served with fish and rice)

Ingredients:

Juice of 1 orange, plus zest

5 tablespoons of rice wine vinegar

1/4…

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3 large Poblano peppers

5 tomatillos, husked and washed

1 medium white…

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2 pounds of rib eye with a good amount of…

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2 pounds beef chuck short ribs…

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3 boneless chicken breasts, sliced thin

2 large poblano peppers, roasted,…

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1 whole bunch of cilantro, washed and coarsely chopped

2 serrano peppers, seeds removed (optional)

4 cloves…

All Mexican families have there own cherished recipe of Mexican rice. This is the version I learned from my Mom. It may seem simple, yet it was one of her recipes that took me the longest to get just right. It is one of my top 5 family recipes that I love preparing for friends and family. I remember that when I was a…

Ingredients:

1 fresh pineapple, peeled, cored and diced

1 cup of roasted sweet red peppers

1 small red onion,…

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3 large boneless chicken breast, cut into 1-inch chunks

½ cup of achiote marinade (see achiote chicken recipe)

2 poblano peppers, cut into 1-inch…

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1 store bought frozen pizza dough

1 8 oz package of mozzarella cheese, sliced thick

2 cups of slow cooked pork, see recipe for …

Ingredients:



1 pound of medium…

Besides grilling, this is one of my favorite ways to prepare shrimp. Served over rice or stuffed into an empanada, it's one of our favorites! I developed this recipe one day when my husband asked if I had ever made an empanada stuffed with shrimp. As far as I was…