BROCCOLI AND SHRIMP

Whenever I can I like to share with you recipes fast, easy and with ingredients we usually have in the pantry or refrigerator.
This is that sort of recipes perfect for a quick lunch because it only takes 30 from start to finish.
Seasoned in a balanced way, so that the whole family to enjoy.
Shrimp cooked just right and crunchy vegetables, definitely the perfect pair.
I invite you to enjoy this dish.

INGREDIENTS

2 pounds of peeled and deveined shrimp
2 heads of broccoli cut into flowers
1 cup of slice red pepper
1/2 red onion, cut into julienne
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 cup water
1/2 teaspoon olive oil
juice of 1/2 lemon
1/2 cup chopped parsley
Salt and pepper to taste

DIRECTIONS

In a skillet heat oil and add onion, red pepper, garlic, salt, pepper, stir and add the broccoli and worcestershire sauce.
Add water and cook the vegetables for 8 minutes.

 In a bowl season shrimp with salt, pepper and old bay seasoning.

 Add shrimp to vegetables and stir well, cover the pan and cook 3 more minutes.

 Before serving, sprinkle with lemon juice and parsley.

 Serve immediately accompanied by mashed potatoes if desired.

 Makes 6 servings.

Preparation time 30 minutes.

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BBQ PORK TACOS

These delicious Mexican style tacos are the perfect choice to prepare a quick dinner.
Made with pork loin in a barbecue sauce and pico de gallo-style salad.
I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one.
Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos.
Enjoy it.

INGREDIENTS

2 pounds of pork loin
2 cups barbecue sauce of your choice
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 Roma tomatoes diced
1 cup chopped cilantro
juice of 1 lemon
salt and pepper to taste
25 corn tortillas

DIRECTIONS

PORK
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.

 SALAD
 Place all ingredients in a bowl stir well.

TO SERVE
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

Cooking time 2 hours.

Makes 25 servings.

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TRADITIONAL CHICKEN WITH POTATOES


As I said one day the chicken meat is one of my favorite and I try to create recipes that are easy and delicious for my family.
What better way to do it as a main dish by adding potatoes, the vegetables we all have in our pantry is versatile and does not need anything else.
Your family will love this different way of eating the chicken and potatoes as they complement each other perfectly in this recipe.
It only needs an occasional complement ingredient for this dish and you're done, enjoy a delicious dinner. If you never tasted this kind of recipe I assure you that you will be happy and it will be one more way to prepare so delicious ingredients.

INGREDIENTS

2 chicken breasts boneless skinless cut into squares
8 medium potatoes cut into chunks
1/2 onion, chopped
1/2 chopped red pepper
1 teaspoon of garlic powder
1 cup of cilantro
1 teaspoon of dried oregano
1/2 teaspoon of achiote paste
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 cup water
1 teaspoon vegetable oil
Salt and pepper to taste

DIRECTIONS

In a saucepan heat oil and add onion, chicken, oregano, red pepper, stir and cook for 5 minutes.
Add garlic powder, Worcestershire sauce, achiote and potatoes, stir well to coat chicken and vegetables with achiote.
Mix ketchup with water, add to the above, season well with salt and pepper, cover the pan, reduce heat and simmer for 15 minutes or until potatoes and chicken are well cooked.
Finally stir in cilantro and serve.

Makes 6 servings.

Preparation time 30 minutes.

If you like serve with a simple salad.

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EDAMAME WITH GARLIC

The Edamame, or soybeans, has a lot of protein and fiber to the daily diet is available in the frozen food section at the supermarket.
Very healthy and easy to prepare and eat them just to open the pod with the mouth to extract the beans. This recipe is delicious and different to enjoy the small bits of garlic that literally melt in your mouth.
Enjoy it as much as us.

INGREDIENTS

4 cups of edamame
6 cloves of garlic sliced
1 tablespoon olive oil
2 tablespoons coarse salt
1 tablespoon pepper

DIRECTIONS

For this preparation you can use a wok or large skillet.

Heat the olive oil and add the garlic, add the 4 cups of edamame and stir well to coat completely with garlic and oil, add salt and pepper.

Continue stirring, that will allow the garlic does not burn, about 10 minutes on medium high heat.

Remove from heat and serve immediately.

Preparation time 15 minutes.

Serves 6 people.

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CHICKEN WITH VEGETABLES

I admit it I love chicken in all its forms.
I consider this type of meat one of the most versatile in the kitchen.
Fast to cook and can be include in almost any dish.
Roasted, grilled, in soups, etc., is always delicious.
This recipe is incredibly delicious and very easy to make, is prepared with ingredients that usually we have on hand.
If you have trouble getting your kids to eat vegetables, this recipe will help you to consume more often. We must be practical in the kitchen and this kind of recipes are ideal.
Enjoy it.

INGREDIENTS

2 chicken breasts without skin or bone, cut into small pieces
1 head of broccoli into florets
1/2 onion, chopped
1/2 chopped yellow pepper
1 cup sliced ​​mushrooms
1 tablespoon Worcestershire sauce
1 teaspoon rice vinegar
1 tablespoon ketchup
1/4 cup water
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
salt and pepper to taste

DIRECTIONS

In a hot skillet place the oil, add onion, yellow pepper and cook for 3 minutes.
Add chicken and mushrooms, mix the Worcestershire sauce and ketchup with rice vinegar and stir in the preparation.
Let cook for 10 minutes.
Add the broccoli and mix, add water and cover the pan, allowing it to cook for 7 more minutes, add salt and pepper to taste.
Finally mix the cornstarch with water, add to mixture and is ready.

Preparation time 20 minutes.

Serves 6 people.

Serve with white rice, mashed potatoes or couscous.

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TORTILLA SOUP

This recipe takes me back to my childhood.
My grandmother made ​​us this soup on rainy afternoons, or when there was a lot of tortillas at home.
I'm not sure who invented the soup, I only know that for many years was consumed in my house and we all loved it.
I was surprised when one day my husband told me that he also made ​​him this soup as a child and is one of their favorites.
What I do now is to make it on occasion for my family, trying to follow the tradition that started many years ago my grandmother.
I hope you make it and enjoy it as much as we do.

INGREDIENTS

4 cups of milk
12 corn tortillas
1 1/2 teaspoon salt

DIRECTIONS

In a saucepan, heat milk and crumble the tortillas, add salt and stir.
Wait until the milk begins to boil and apart from the fire.
You will notice that it will thicken as they cool.

Serve immediately.

Preparation time 10 minutes.

Makes 4 servings.

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