7 Roma tomatoes
2/3 onion, divided
2 green chiles, seedless
1 garlic clove
1 teaspoon beef bouillon powder
3 ribeye steaks
2 tablespoons white vinegar
1 pkg. mozzarella or asadero cheese
12 corn tortillas
1 tablespoon olive oil
1 tablespoon Worcester Sauce
Lime juice from 2 or 3 limes, plus more for serving
Finely chopped cilantro, to taste
Salt, black pepper, and fajita seasoning
- Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
- Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
- Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.
1/2 cup water
4 Tbsp. unsalted butter
1/4 tsp. table salt
1/2 cup all-purpose flour
1/4 tsp. grated nutmeg
1/4 tsp. grated lemon zest
2 large eggs
Nonstick cooking spray
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, melted
- Preheat a waffle iron. Meanwhile, make the batter by combining the water, butter, and salt in a medium sauce pan. Bring to a boil over high heat. Stir with a wooden spoon until butter is melted.
- Reduce the heat to medium and add all the flour at once, followed by the nutmeg and lemon zest. Beat vigorously with the spoon; cook for 1 minute, Remove the pan from heat; let cool 5 minutes. Thoroughly beat in the eggs, once a time. The finished dough will be pasty and tacky.
- Grease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough (this will expand a lot as it cooks) on each section of the iron. Close and cook until the churros are golden brown on the outside, about 5 minutes. While cooking churros, combine sugar and cinnamon. Immediately after removing the cooked churros from the iron, brush their top sides with melted butter and sprinkle them with cinnamon-sugar mixture.
- You can keep the cooked churros in a warm (less than 200ºF) oven on a baking sheet for about one hour. They are best eaten shortly after they’re made. Refrigerate any leftovers.
4 Bolillo rolls (Mexican white bread)
2 cups butermilk
8oz margarine or butter
1 cup sugar
1/2 Tablespoon nutmeg
1/2 Tablespoon cinnamon
Place the chunked bolillo rolls in a medium bowl, pour the milk , add the cinnamon, and nutmeg and let them soak for ten minutes. Add the eggs, the spread, and the sugar. Mix all ingredients with a wooden paddle to a smooth and creamy paste. Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.
Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.
Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.
Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.
Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.
Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.
1 can evaporated milk
3 large eggs, beatem
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cup chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.
Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.
Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.
1 pound boneless salmon fillet
1/4 cup finely grated onion
2 tablespoons chopped fresh parsley
3/4 cup crushed pistachio
3/4 teaspoon salt
1 tablespoon lime juice
3 large eggs
coconut oil (or oil of choice)
1 cup Greek yogurt plain
1/2 cup crushed pineapple (or fruit/ naturally sweetened jam)
Preheat oven to 350ºF
Using hands, flake salmon into chunks. In a mixing bowl, combine salmon with onion, parsley, salt, and lemon juice. Scoop 1/2 coop portions to make patties. Place on a pan and freeze for about 30 minutes.
Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned. Place on parchment papered cookie sheet. Bake for 10-15 minutes.
Blend yogurt and crushed pineapple to make a dipping sauce. Feel free to substitute another fruit.