#43 Easy BBQ Chicken and Mashed Potatoes

This meal got me a ring on my left hand! Haha, I kid you not, this was the meal during which Walter and I got engaged. Yup, it's that good people and super simple. So if you're looking for some luck and love, enjoy the BBQ chicken and mashed potatoes!

Easy BBQ Chicken

Ingredients:

1 whole chicken, cut into pieces

2 teaspoons garlic powder

1 1/2 cups prepared BBQ sauce (pick whichever flavor suits your fancy)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F.

3. Remove baking dish from oven and drain any fat from dish. Pour the BBQ sauce evenly over the chicken and bake uncovered for 30 minutes. Remove and serve warm.

Mashed Potatoes

Ingredients:

6 medium potatoes, peeled and cubed

1/2 c warm milk

1/4 c butter/margarine

1 tsp Dill

3/4 tsp salt

Dash Pepper

Directions:

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20 - 25 minutes or until very tender. Drain well. Add milk, butter, dill, salt and pepper; mash until light and fluffy.

Buen Provecho!

#42 Chiles Rellenos

It's about time I share a Mexican dish on the blog and this one is a winner. You may not want to judge this meal based on the poor pictures I took or the poor presentation on the plate, because it really is a winner despite its appearance. I once learned how to make this recipe from a dear Mexican woman, though had yet to try it on my own until this month. It is a bit timely in the preparation, but I think it's worth it. So best of luck and enjoy the spice!

Chiles Rellenos (Stuffed Chiles)

Ingredients:

4 fresh poblano chile peppers

1/2 pound ground beef

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded cheese (mozzarella if you like)

2 tomatoes, chopped

1/2 cup all-purpose flour

1 cup oil

Directions:

1. Place whole peppers over an open flame (gas burner) or under the broiler. Roast, while turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel off easily. (This step is time-consuming and seems weird to be intentionally burning the peppers - but it's a must!)

2. While the peppers are sweating, cook the ground beef in a skillet over medium-high heat. When the beef if fully cooked, add the onion, garlic and tomato. Cook for a few more minutes and finish by seasoning with salt and pepper.

3. Remove the peppers form the bag and peel off the burnt skin. Run peppers until cool running water to rinse away burnt pieces. (This is hard, but try not to break the pepper). After getting the peel off, make a small vertical slit in the side of the peppers and remove the seeds and veins.

4. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the pepper with shredded cheese. Close the slits and try to fasten with toothpicks.

5. Whip egg whites in a large glass or metal bowl until thick and fluffly. Add the egg yolks and whip for a minute to blend in.

6. Heat 1/4 inch of oil in a large skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour and then dip them in the egg so they are fully covered. Carefully place in the hot oil and fry on both sides until golden brown.

7. Drain on paper towels and serve warm. (Goes well with rice and beans!)

Buen Provecho!

#41 Peruvian Ceviche

As a teacher, I'm always encouraging my students to take turns sharing their ideas and listening to others. It's somewhat the same taking turns in the kitchen. Though Peruvian Ceviche is Walter's favorite dish and his specialty, I decided to take on the challenge while visiting my friend in San Diego. So here you go, my attempt at Peruvian Ceviche!

Peruvian Ceviche

Ingredients:

2 potatoes

2 ears of corn

1 red onion cut into thin strips

1 cup fresh lime juice

1 - 2 stalks of celery

1/4 cup lightly packed cilantro leaves

1 pinch ground cumin

1 clove garlic, minced

1 habanero pepper, seeded and minced

Salt and freshly ground pepper to taste

1 pound fresh tilapia, cut into 1/2 inch pieces

Romaine Lettuce Strips

Directions:

1. Place the potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Also boil the corn until it is finished and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.

2. Meanwhile, place the lime juice, celery, cilantro and cumin into a glass bowl to soak. Stir in garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia.

3. Set aside to marinate for an hour, stirring occasionally. The fish is done once it turns firm and opaque.

4. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls/plates with lettuce and spoon the ceviche onto the lettuce leaves. Serve with ears of corn as well.

Buen Provecho!

#40 Cinnamon Rolls

Yum! Never having attempted to make my own cinnamon rolls, I was pleasantly and sweetly surprised by these treats. I look forward to making these for years to come as people visit or need a breakfast dish to share. Delicious!

Cinnamon Rolls

Ingredients:

3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25oz) package instant yeast

1/4 cup white sugar

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tbsp. ground cinnamon

1/2 cup margarine, softened

1/2 cups raisins

Directions:

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small mix, together brown sugar, cinnamon and softened margarine.

4. Roll out dough into a 12 x 9 inch rectangle. Spread dough with margarine and sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 or more equal size rolls and place into a 9x13 baking pan. Cover and rise until doubled (at least 30 minutes - I did it overnight and it was phenomenal!).

5. Preheat oven to 375 degrees F (190 degrees C) and bake for 20 minutes or until browned. Serve warm.

Buen Provecho!

#39 Chicken Pot Roast

When I hear the words "Pot Roast", I can't help but think of a Sunday afternoon meal back home. And this is exactly what this meal turned into....a lazy Sunday afternoon lacking a plan. Turns out, chicken pot roast in my new roaster pan was pretty tasty.

Chicken Pot Roast

Ingredients:

4 potatoes, peeled and chopped

1 large onion, thinly sliced

2 carrots, peeled and chopped

1 tomato, chopped

1/2 cup mushrooms

1/2 cup white wine

1/3 cup Soy Sauce

3 tbsp olive oil

2 tbsp red wine vinegar

2 cloves garlic, pressed

4 bay leaves

1 tsp dried oregano leaves, crumbled

1 tsp dried rosemary, crushed

3/4 tsp. pepper

1 tsp. paprika

4 chicken breasts, sliced

Directions:

1. Place all vegetables and chicken in the roaster pan. Cover with soy sauce, olive oil, vinegar, wine and spices. Stir until evenly coated.

2. Roast in oven at 375 degrees F for about 1 hour or until fully cooked. Remove from oven and let cool before serving.

Buen Provecho!

#38 Peruvian Kabobs

I love entertaining people. Not in the comedic or performing sense, but in the hosting and having people over sense. This week, Walter helped me host a little Peruviandinner party with some friends. While he did most of the work with the main dish: ceviche. I marinated some meat and made some kabobs along with apple crisp for the sweet tooth. We made a good team serving dinner this week and here's a yummy recipe from Peru to try if you please.

Peruvian Kabobs

Ingredients:

1 1/2 pounds sirloin steak, trimmed and cut into 1/2 inch pieces

3 tbsp. red wine vinegar

2 teaspoons paprika (use aji amarillo if you can find it!!)

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1 - 2 onions chopped into chunks for skewers

1 - 2 green peppers chopped into chunks for skewers

Fiery Rub:

1 teaspoon ground paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

3 tablespoons chopped fresh flat-leaf parsley

cooking spray

Directions:

1. To prepare the beef, combine the first 7 ingredients in a large bowl; toss well. Cover and Chill 3 hours.

2. To prepare fiery rub, combine 1 tsp. paprika, 1 tsp. salt, 1/2 tsp. pepper, turmeric and

parsley.

3. Prepare grill or oven. (We baked ours, because we don't have a grill!)

4. Remove beef from bowl, discarding marinade. Thread beef along with onions and peppers onto skewers. Press fiery rub onto beef. Place kebabs on grill rack or baking dish in the oven. Grill for 6 minutes or until desired doneness, turning once.

(Thanks to http://www.myrecipes.com/recipe/anticuchos-peruvian-beef-kebabs-10000000234994/ for the yummy recipe!)

Buen Provecho!

#37 Potato Pizza

Well, better late than never. As I looked at my blog this morning (it is January 11th of the new year - yikes!) I realized that I had fallen way behind. So though the dates and meals match up, I'm writing everything 3 months later. Oh well, this recipe was made in effort to rid my fridge of the many potatoes and vegetables I had on hand.

Potato Pizza

Ingredients:

4 potatoes, shredded

1 medium onion, grated

2 eggs, beaten

1/4 cup flour

2 tbsp. olive oil

1 zucchini, thinly sliced

1 green bell pepper, chopped

1 onion, thinly sliced

2 cloves garlic, minced

2 tomatoes, sliced

1 cup chopped broccoli

2 tbsps. chopped fresh basil

1/2 cup tomato sauce

1 cup shredded cheese

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza dish with nonstick cooking spray.

2. In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix well and press into the prepared pan.

3. Bake for 15 minutes. Spray the crust with cooking oil and bake for 10 more minutes. Place under broil and broil for 3 minutes (I couldn't do this "broil" in my oven - but it still turned out!). Once the crust is golden and crips, remove from the oven but leave the oven on.

4. In a large bowl, combine the zucchini, green pepper, thinly sliced onion, garlic and any other veggies you have. Toss to combine.

5. In a large nonstick skillet, saute the veggies until tender crisp.

6. Combine the tomato sauce and basil. Spread half of the sauce over the top of the potato crust. Top with the sauteed vegetables and tomatoes. Pour the remaining sauce over all. Top with cheese.

7. Bake at 425 degrees F (220 degrees C) for 7 minutes or until the cheese is melted. Slice into wedges and serve.

Buen Provecho!

#36 Italian Pesto Chicken Noodle Soup

Without fail, within the first 2 months of every school year, I get sick. I lose my voice, I have a sore throat, I cough, I am miserable for a week. And for the last couple years this sad turn of events has culminated over a long weekend break. Boo. So here I am, with no audible voice and three days off from school. All the things I had dreamed of doing this weekend have come down to herbal tea, movies, blogging and cooking.

Wanting to prove this sickness that I am stronger than it, this morning I invented an exquisite chicken noodle soup with a heavy Italian twist. The Italian flavor comes from the homemade pesto I made last week for ladies' night, which works surprisingly well in a chicken and vegetable broth. So though much of my weekend has been limited to my apartment, I at least still get to enjoy some new flavors and good cooking. Now, the real question is, can I follow my soup with a cup of coffee? I may have a cup even though everything I read says coffee is not good for sore throats. Darn it, I'm living on the wild side, coffee here I come.

Italian Pesto Chicken Noodle Soup

Ingredients:

• ½ cup diced onion
• 4 garlic cloves, sliced
• 2 tbsp. olive oil
• 6 - 7 cups chicken broth
• 4 tbsp. pesto sauce (I used my homemade pesto sauce from last week)
• 2 zucchini, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 green pepper, chopped
• 1 tomato, diced
• 2 cups broccoli (I steamed fresh broccoli, but frozen would work too)
• 2 chicken breasts, cut into strips
• 1 lime
• ¼ cup white wine
• 1 cup noodles
• Salt, Pepper and Cayenne Pepper
• 1 avocado
• shredded cheese

Directions:

1. Chop all vegetables and defrost chicken.
2. In large pot, pour olive oil and sauté the onion and garlic until tender. Add the chicken stock and pesto sauce. Add tomato, green pepper, zucchini, broccoli (if frozen add it with the rest of the vegetables but wait until the noodles go in if you are using steamed broccoli) and potatoes. Heat to a boil and then lower to a simmer, stirring often. While the soup is heating up, cut the chicken and squeeze one lime over the chicken and sprinkle with salt and pepper.
3. After lowering the heat on the soup, add the lime-soaked chicken to the pot and ¼ cup of wine. Sprinkle the soup with salt, pepper and cayenne pepper (if you want some spice!). Cover the soup and let cook for 10 minutes.
4. Add the noodles and cover for another 5-10 minutes. Keep an eye on the soup, as soon as the noodles are done, the soup is ready!
5. To serve, ladle into bowls and top with shredded cheese and diced avocado. Yummy stuff.

Buen Provecho

#35 Pesto and Hummus made the night

One thing that has been fun about having the boys play soccer on Saturdays is that us girls can get together for a little ladies' afternoon/night. This week, the chicas came to my apartment and we enjoyed some white sangria, chocolate chip peanut butter cookies, curried hummus and bruschetta.

After discovering how easy it is to make hummus and much you can save ($$) by making it yourself, I don't think I'll be buying hummus again anytime soon.

Curried Hummus

Ingredients:

1 can garbanzo beans with half the liquid of the can

1 tbsp olive oil

1-2 garlic cloves, crushed

2-3 tsp curry powder

1 tsp cumin

2 little limes - squeeze the juice out

a couple shakes of cayenne pepper

1/2 tsp paprika

salt to taste

Directions:

Mix all ingredients in the blender and thoroughly mix together to the right pasty consistency.

For the occasion, I made my usual bruschetta but decided to make my own pesto sauce and did what I could with the ingredients I could find and was pleasantly surprised.

Homemade Pesto Sauce

Ingredients:

2 cups fresh basil, chopped

1 cup fresh parsley, chopped

1 cup olive oil

1/2 cup almonds, crushed

4 cloves garlic, crushed

1/4 cup grated parmesan cheese

salt and pepper to taste

Directions

Chop the necessary ingredients and put all the solid ingredients into the blender, slowly add the olive oil as you blend the ingredients. Add salt and pepper to taste after blending all the ingredients. It's very simple and very good!

Buen Provecho!

#34 Chorizo, Potato and Cabbage Stew

This was tastier than it sounds, trust me. It's a nice change for a soup and tastes delicious with some corn tortilla chips on the side. Besides the yummy taste, it's super simple and can be adjusted based on whatever vegetables you have on hand.

Chorizo, Potato and Cabbage Stew

Ingredients:

4 large carrots, thinly sliced

2 large potatoes, thinly sliced

1 large onion, thinly sliced

1/4 medium head cabbage, thinly sliced

2 cloves garlic, smashed

6 cups chicken stock

1 cup cooked chorizo (sausage)

1 tbsp olive oil

1/4 tsp dried thyme

1/4 tsp dried basil

1 tsp dried parsley

1 tsp salt

ground black pepper to taste

Directions:

1. Combine the all ingredients and simmer until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Buen Provecho!

#33 BLT wraps

This is an easy, quick and yummy alternative to the classic BLT. It was going to just be a salad, but why not throw some tortillas around it and make it a wrap? And this one will be wrapped again, it was pretty tasty.

BLT Wraps

Ingredients:

6 slices of bacon

3/4 cup mayonnaise

1/4 cup milk

1 teaspoon garlic powder

1/8 tsp ground black pepper

salt to taste

1 head romaine lettuce - rinsed, dried and shredded

2 large tomatoes, chopped

1/2 cup craisins

2 cups seasoned croutons

Directions:

1. Place bacon in a large skillet and cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. In a blender, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

3. Combine lettuce, tomatoes, bacon, craisins and croutons in a large salad bowl. Toss with dressing and serve immediately with tortillas.

Buen Provecho!

#32 Lomo Saltado

Another Peruvian dish graced the table this week. It's funny and slightly embarrassing to think that I once thought that Latin American food was all the same. Peruvian cuisine really does have a different taste than Argentinian or Mexican food. And this week's dish was another delight and a very typical Peruvian meal. Enjoy!

Lomo Saltado

Ingredients:

2 potatoes, sliced into strips

1 pound steak, sliced

salt and pepper to taste

1 large onion, sliced into strips

3 large tomatoes, peeled, seeded and sliced into strips

1 yellow chili pepper

1/4 cup white vinegar

1 dash soy sauce to taste

2 tbsps. chopped fresh parsley

Directions:

1. Make french fries by frying the potatoes in olive oil and salt in a small skillet.

2. While the french fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and yellow pepper; cook until the tomato softens. Pour in the vinegar and soy sauce, add the french fries, cover and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Buen Provecho!

#31 Cilantro-Lime Chicken with Craisin Rice

Today I wanted to spice up the same ingredients I always have on hand: chicken and rice. So I was pleasantly surprised by the mix of these 2 flavors and really enjoyed the new meal with a side of steamed broccoli.

Craisin Rice

Ingredients:

2 tbsps. olive oil

3 cups cooked white rice

1 cup craisins

1 onion, chopped

1 tbsp. ground turmeric

salt to taste

pepper to taste

Directions:

1. In a skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and craisins. Add cooked rice salt. Mix well. Salt and pepper to your liking.

Cilantro-Lime Chicken

Ingredients:

3 tbsps. olive oil

4 boneless chicken breast halves, cut into bite-sized pieces

2 cloves garlic

2 tbsp. lime juice

1/2 cup chopped fresh cilantro

salt and pepper to taste

Directions:

1. Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with the rice.

Buen Provecho!

#30 Made-with-Love Lemon-Pepper Shrimp Pasta and Salad on the side

As a little girl, I was convinced that the reason my parents liked so many different foods, which at the time were "gross" to me, is because their taste buds had simply died. The idea of someone enjoying a cooked onion or eating a sauce that contained sour cream or swallowing food that touched another food on the plate was outrageous to me. Therefore, mom and dad no longer had taste buds.

It turns out that my taste buds seem to be "dying" as well or just accepting new and yummy flavors never once tried as an eight-year old. And though I can still be picky at times when it comes to eating, I now eat a much wider variety of dishes. The one delicacy I still can't embrace is shrimp. But I have learned that Walter loves shrimp and orders it at every possible moment while eating out. With that in mind, and wanting to try something new this week,

I went out on a limb and made pasta with the one thing I avoid at all costs: shrimp.

This meal involved a special trip to the seafood man at the grocery store. I held my breath (seafood smells disgusting) and managed to get the man's attention (he was slicing an octopus while listening to loud Mexican folk music) and was able to point with a smile at the smallest little shrimp bodies I have ever seen. The man, sensing my inexperience, inquired about my purchase and made sure I was buying the right little shrimpers. I insured him that I had a recipe waiting at home and knew what I was doing. After fooling the happy seafood man, I walked out that door and headed home.

I had a feeling I wouldn't like this meal, so I made sure to make a hearty salad on the side with a delicious homemade dressing recipe given to me from my cousin Mallory - thanks Mal! As it turns out, shrimp pasta was not so bad. (I just swallowed the shrimp whole to avoid any sort of texture disturbance while in my mouth.) And Walter would even say that he LOVED this meal and would be content adding it to the weekly menu. While he had second helpings of shrimp pasta, I was on thirds of the salad. What can I say....love makes you do crazy things. So take it or leave it folks, it's all up to you.

Shrimp Lemon-Pepper Pasta

Ingredients:

1 (8 oz) package pasta

1 tbsp olive oil

6 cloves garlic, minced

1 cup chopped green/red peppers

1/2 cup sliced mushrooms

1 diced tomato

1/2 cup chicken broth

1/4 cup white wine

1 lemon

salt to taste

2 tsps fresly ground black pepper

1 pound fresh shrimp, peeled and deveined

1/4 cup butter

3 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

Directions:

1. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 9-13 minutes or until al dente; drain.

2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Add chopped red and green peppers, mushrooms and diced tomatoes. Mix in chicken broth, wine, lemon juice, salt and pepper. Reduce heat, a

nd simmer until liquid is reduced by about 1/2.

3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 4 minutes, until shrimp is opaque. Stir in the cooked pasta and continue cooking 2 minutes, until well coated.

Side Salad with Light Dressing

1. Mix whatever vegetables and toppings you have on hand. I used lettuce, cucumbers, carrots, peppers, cheese, craisins, walnuts and salt/pepper.

2. Create your dressing by mixing a 1-1-1 ratio of olive oil - lime juice - honey and pour over the salad.

Buen Provecho!

• 
  

#29 Make-Ahead Moroccan Stew

Once upon a time I rode a camel. For real. My family and I took a boat to Morocco from the southern tip of Spain and spent a crazy day following a frenzied tour guide around Tangier, which included a 30-second ride on a stationary camel. The entire day was somewhat of a blitzed experience with hardly a clear memory, though I do remember my mom complaining about the Persian rug salesman who kept following her around the store. The funny part is that she forgot most of the salesmen in the busy city spoke English as well as French, Spanish, Arabic and Italian so the annoying salesman not only understood my mom, but firmly told her, "Ma'am, I am NOT following you."

While that makes all of us laugh as we remember it to this day, likewise, my taste buds still remember the the rich flavors we sampled that day. There is something about Moroccan spices that fill a room and make mouths water with a single whiff. And not only did this meal rate 5 stars, the best part is that it is easily frozen for another meal later. (This makes enough for 6-8 servings, so be prepared to have people over or to freeze half the stew for a later date.)

Make-Ahead Moroccan Stew

(http://allrecipes.com/recipe/make-ahead-vegetarian-moroccan-stew/detail.aspx)

Ingredients:

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground turmeric

1/8 tsp curry powder

1 tsp salt

1 tbsp butter

1 onion, chopped

2 cups finely shredded kale (cabbage)

6 cups chicken or vegetable broth

1 tomato, diced

1 tbsp honey

4 large carrots, chopped

2 large potatoes, peeled and chopped

1 (15 oz) can garbanzo beans, drained

1/2 cup craisins

1 cup dried lentils, rinsed

1 tsp ground black pepper, to taste

Directions:

1. Combine cinnamon, cumin, cloves, nutmeg, turmeric, curry powder and salt in a large bowl, reserve.

2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins wilt and spices are fragnant.

3. Pour the broth into the pot. Stir in the tomatoes, honey, potatoes, garbanzo beans, craisins, and lentils. Bring to a boil; reduce heat to low.

4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Make Ahead Tip:

If making ahead or freezing, prepare stew through Step 3. Simmer for about 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, the pour stew into a pot, bring just to a boil and simmer until heated through.

Buen Provecho!

#28 Uncle Paul's Gelatin Poke Cake

Fourth of July brings a lot of good food and people we love together as the entire family reunites at the lake for the weekend. This year was extra special for me as I brought home my novio to meet the family. Not only did he love all the friendly faces, he couldn't get enough of all the new food and colorful tastes of Minnesota.

Specifically, he couldn't stop talking about my uncle Paul's jello poke cake. Paul is a talented chef, and he gets complete credit for this one. So if you're needing a sweet, light, simple and vanilla cake, go ahead and give this one a go. Or if you're not feeling up to making it, I still have half a cake in my fridge. Come on over before Walter gets to the rest of it.

Uncle Paul's Gelatin Poke Cake

Ingredients:

1 pkg white cake mix (I used vanilla)

1 cup boiling water

1 pkg (3 oz) Jell-O Strawberry Flavor Gelatin

1/2 cup cold water

1 tub (8 oz) Cool Whip Whipped Topping, thawed (I used real whipped cream)

Directions:

Prepare cake batter and bake as directed on package (9 x 13 inch pan). Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2 inch intervals.

Add boiling water to gelatin and mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.

Frost cake with Cool Whip, refrigerate 1 hour.

This is also a perfect cake to top with strawberries or blueberries as my uncle Paul always uses to make an American Flag on top for the 4th.

Buen Provecho!

#27 Grilled Steak and Potato Salad with Garlic Corn on the Cob

My summer in the states was not filled with as many vegetables as I normally eat during the week, so I decided to remedy that with a salad and some corn. Even if you're not a salad person (like my boyfriend who prefers the meat and potato dishes), this is a good one for you. And, the corn on the cob was excellent. I ended up cutting mine off the ear and adding it to the salad. Yum.

Grilled Steak and Potato Salad

Ingredients:

1/4 cup white wine vinegar

1 tsp garlic powder

1 tsp salt

1/2 tsp dried thyme leaves

1/2 tsp black pepper

1/2 tsp granulated sugar

3/4 cup olive oil

1 1/2 pounds small red potatoes, scrubbed and quartered

1 pound thinly sliced steak

1/2 pound white mushrooms, rinsed and thinly sliced

1 medium red bell pepper, seeds and ribs removed and thinly sliced

1 tomato, sliced

Lettuce, cut for salad

Directions:

1. Whisk together vinegar, garlic, salt, thyme, pepper and sugar. Add olive oil; whisk until thoroughly blended.

2. Place steak in re-sealable plastic bag. Pour on-third of dressing over meat. Marinate 30 minutes.

3. Place diced potatoes in large pot. Cover with cold water; add salt. Bring to boil on high heat. Boil for 12-15 minutes, or until tender when pierced with a knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing.

4. Prepare grill.

5. Add mushrooms, red bell pepper, onion, avocado and tomatoes to potatoes. Toss gently to mix.

6. Remove steak from marinade; discard marinade. Season steak with salt and pepper.

7. Grill steak to desired doneness; allow to rest 5 minutes before slicing in thin slices across the grain.

8. Arrange lettuce leaves on plates/bowls. Top with vegetable mixture. Place steak slices on top; drizzle with remaining marinade.

Garlic Corn on the Cob

Ingredients:

Ears of corn, husked and cleaned

1 tbsp of butter/per ear of corn

1 tsp. garlic powder/per ear of corn

Directions:

1. Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C)

2. Place each ear of corn on a separate square of aluminum foil. Place 1 tbsp. of butter on each one, and sprinkle with garlic powder.

3. Place ears of corn on the grill in the oven for 20 to 30 minutes; turning over occasionally.

Buen Provecho!

#26 Mexican Chicken Noodle Soup

There are times when you need to "wing it" while you cook and that's how the new recipe happened today. It was originally going to be chicken tortilla soup, but that was a little too difficult when there were no tortillas in the house. So here is a somewhat spicy, hearty and tasty alternative.

Mexican Chicken Noodle Soup

Ingredients:

1 garlic clove, minced

1 medium onion, chopped

4 Tbsp. oil

2 cans Mexican-style tomatoes, chopped (with jalapeno if you want it to be spicier)

1 tomato, chopped

1/2 green pepper, chopped

4 cups chicken broth

2 cups beef broth

1 1/2 cup chicken, chopped

1 Tbsp. cumin

chili powder to taste

2 pkgs. ramen noodles (I was desperate, you can use whatever noodles you choose)

Garnish with: shredded cheese, sour cream, hot sauce

Directions:

Saute garlic and onion in oil. Add all tomatoes, peppers, broths, chicken, cumin and chili powder. Mix well and simmer for 45 minutes - 1 hour. For the last 5 minutes, add the ramen noodles to cook. Serve and garnish with whatever toppings you prefer.

Provecho!

#25 Greek Turkey Burgers and Rosemary Red Potatoes

Last summer, I was lucky enough to travel around Greece for a month. This summer, I have been traveling around the US visiting family. I currently am in Atlanta, Georgia watching my niece and nephews for a little over a week. And tonight, making one of their favorite meals and a new one for me, we brought Greece to Atlanta. Thanks big bro for the recipe, as we always said growing up, "It's good stuff Maynard!"

Greek Turkey Burgers

Ingredients:

1/3 cup fine dry bread crumbs

1 slightly beaten egg white

1 tbsp. milk

1 0.6 pkg Italian salad dressing mix

1 pound lean uncooked ground turkey or chicken

4 pita bread rounds (toasted if you please)

1/4 cup crumbled feta cheese (optional)

Greek Salsa Ingredients:

2 tbsps. white wine vinegar

2 tsps. olive oil

1 cup finely chopped tomato

1/2 cup chopped cucumber

1/4 cup kalamata or ripe olives (if available)

Directions:

1. In a medium bowl combine bread crumbs, egg white, milk and half of the salad dressing mix. (Keep the remaining half for the Greek Salsa). Add turkey; mix well. Shape turkey mixture into four 6-inch-long x 1/2-inch-thick oval platters.

2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time.

3. While broiling the turkey burgers, mix the Greek Salsa. In a small bowl stir together white wine vinegar and olive oil and the remaining half of the salad dressing mix. Stir in tomatoes, cucumber and olives.

4. Serve the burgers in pita bread rounds. Top with Greek Salsa and feta cheese.

( This recipe for Greek Turkey Burgers is from the Better Homes and Garden cookbook.)

Rosemary Red Potatoes

Ingredients:

6 red potatoes, washed and cut into wedges

3 tbsp. butter, melted

3 tbsp. olive oil

1 tbsp. fresh or dry rosemary

salt and pepper to taste

Directions:

1. Preheat Oven to 375 degrees F

2. Mix together melted butter and oil, then pour into a 9 x 13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkly with rosemary, salt and pepper. Cover with aluminum foil.

3. Bake for 30 minutes or until potatoes are tender.

(This recipe is from: http://allrecipes.com/recipe/bellas-rosemary-red-potatoes/detail.aspx)

Buen Provecho!

#24 Sesame Chicken Noodles

Looking for a new taste this week and knowing that there is a much wider selection in the grocery store in the States, we enjoyed some sesame chicken this week. My niece loved it so much, she had 3 helpings. So thanks to some yummy chili sauce from Thailand, here's another winner!

Sesame Chicken Noodles

Ingredients:

1 16 oz. box of spaghetti

4 tbsp. peanut butter

2 tbsp. honey

2 tbsp. soy sauce

2 tsp. Thai chili sauce (or more if you like spice)

2 tsp. sesame oil

2 tsp. ground ginger

2 cloves garlic, minced

2 green onions, chopped

4 tsp. sesame seeds

2 chicken breasts, boiled with salt, pepper and garlic

1 cup of cooked broccoli

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occassionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. (As I taught my niece and nephews, if you throw a piece of spaghetti at the wall and it sticks, that means it is done.) Drain well in a colander set in the sink.

2. Melt the peanut butter in a large microwave safe bowl, 15 to 20 seconds (depending on your microwave). Mix the honey, soy sauce and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Stir in the garlic, green onions, cooked chicken and broccoli and pour the entire mixture over the noodles. Top with the sesame seeds.

Buen Provecho!

Thanks for this recipe goes to: http://allrecipes.com/recipe/my-favorite-sesame-noodles/detail.aspx

#23 Grilled Fish Tacos with Fresh Corn Salsa

Every family has traditions, some are less common than others. For example, my family has tacos every Christmas Eve and to be honest prefers tacos at most every meal. Normally we have beef tacos, so I decided to switch things up a little and make some grilled fish tacos. Too bad my dad was working and missed this winner of a meal. I will definitely be doing this recipe again!

Grilled Fish Tacos with Fresh Corn Salsa

Ingredients:

2 cups corn (I used fresh corn off fresh corn on the cob)

1/2 cup red diced onion

1 diced tomato

1/2 cup diced red bell pepper

1 cup fresh cilantro leaves, finely chopped

1 lime, zested and juiced

2 tablespoons cayenne pepper

1 tablespoon ground black pepper

2 tablespoons salt

6 fillets tilapia

2 tablespoons olive oil

corn/flour tortillas warmed on the grill

shredded cheese if you want to make quesadillas on the grill

Directions:

1. Preheat grill for high heat

2. In a medium bowl, mix together corn, red onion, red pepper and cilantro. Stir in lime juice and zest.

3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

4. Arrange fillets on grill grate, and cook for 3 minutes per side. Make quesadillas as you go and/or warm the tortillas as you grill the fish.

#22 Pumpkin Bread

Many people describe something akin to "culture shock" when they travel to a distant land or foreign country. I experience it every time I return to my parent's house in Minnesota. After being away and living in Mexico for 4 years, I am not prepared to look through mom's pantry at the wide variety of food (My novio had an extreme case of culture shock when he opened the pantry and said, "Whoa, it's as if there's an entire supermarket right here!" haha). A trip to the grocery store takes me 4 times longer than it would in Mexico because my eyes are trying to take in all the products I had forgotten even existed.

Likewise, when I decide to make or bake something I feel overwhelmed at the endless options before me. This recipe was tried because I stumbled upon a can of pumpkin in the pantry and couldn't resist. So though it's not October or November and may not be pumpkin season, it was totally worth it. Here's to a slice of pumpkin bread and a cup of morning coffee. (Picture will be uploaded soon!)

Pumpkin Bread (thanks to Taste of Home)

Ingredients:

1 cup butter or margarine, softened

3 cups sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

1 (16 oz) can solid pack pumpkin

Directions:

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5 in. x 3in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Buen Provecho!

#21 Hearty Egg Bake

This summer brought about a lot of new things, more for my novio than for me as he came home to Minnesota with me to meet the family. Thankfully all went well as he kept the entire family laughing with his jokes and the constant misunderstandings between English and Spanish. Many charades were acted out this summer as he did his best to communicate with his "suegros" (in-laws). Thankfully actions speak louder than words and we soon discovered that food transcends any language barrier as he and I made many new meals for my family.

One of the new dishes was a breakfast he and I made for everyone one of our first mornings in Minnesota and it was a hit. Hope you can also enjoy our version of an egg casserole with some veggies thrown in. (Picture will be coming soon!)

Hearty Egg Bake

Ingredients:

1 cup of cheese

1 cup of skim milk

1/2 pound of sausage

1 cup cut spinach

1 chopped tomato

1/2 chopped green pepper

1/2 chopped small red onion

10 eggs

Directions:

In a 9 x 13 inch pan, crack the eggs in the bottom. Poke a hole in each yolk. Layer the cooked sausage on top of the eggs, then place all the veggies on top of the sausage. Pour the cup of milk over the mixture and top it all off with a cup of cheese. Bake at 350 degrees for 30 minutes or until you check with a fork to make sure the eggs are cooked.

Buen Provecho!

#20 Best Chocolate Birthday Cake

I'm not a chocolate cake fan. It's usually too dry or too moist for my liking. Call me picky or call me crazy, but I prefer a good carrot cake anyday.

My novio on the other hand is a chocolate cake lover to the core. And since he just turned 29 this month, I found a new recipe to share with all. And it's actually a chocolate cake I would make again, it is that good.

Best Chocolate Birthday Cake

(aka Cinnamon Chocolate Cake)

Ingredients

2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup water

1/2 cup vegetable oil

1/2 cup butter or margarine

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk (i used regular skim milk)

1 teaspoon vanilla extract

1 teaspoon baking soda

1 bag of chocolate chips

• 
  
• FROSTING:
• 1/2 cup butter or margarine
• 1/3 cup whipping cream
• 1/4 cup baking cocoa
• 1 1/2 teaspoons ground cinnamon
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts
• 
  

Directions

In a mixing bowl, combine the first four ingredients. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat. pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Melt the bag of chocolate chips and add to mixture. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over hot cake. Cool completely.

Buen Provecho!