There is a lot to love about Friday. After a busy week, Friday evenings bring the feeling of anticipation of what a great weekend may reserve. Fridays are perfect for unwinding and sharing good moments with friends. Naturally, every celebration is better when complemented with good food.
Several finger foods are quick to prepare and they are full of flavor too. The “Prosciutto and Mozzarella Bites” recipe is one of them. It combines some of my favorite ingredients: prosciutto, herbs, cheese and olive oil.
Prosciutto means “ham” in Italian and here it is commonly associated with a type of dry-cured ham from central and northern Italy. It seems that the Italians have been making this fantastic ham since 100 B.C. and it is traditionally paired with melon or figs. In my opinion prosciutto is a great on appetizers and pasta.
Here is an easy and fast recipe that you may enjoy:
Prosciutto and Mozzarella Bites
Ingredients:
4oz of sliced prosciutto
6oz of mozzarella cheese
½ tablespoon of olive oil
1 tablespoon of fresh oregano, chopped
½ tablespoon of fresh marjoram, chopped (optional)
Cut the prosciutto in half lengthwise. Cut each half into 3 equal pieces. Reserve.
Cut mozzarella cheese into 1 inch cubes. Wrap each mozzarella cube with a strip of prosciuto and secure with a toothpick.
Transfer prepared mozzarella cubes to a serving dish. Drizzle olive oil over them. Top with fresh herbs and serve immediately.
Many countries have their own version of this popular dish because it is delicious! Thus it is convenient use a store-bought package of Macaroni & Cheese when you are in a hurry, to prepare your own grown-up version of this classic pasta is simple and quick too.
You can use whole wheat pasta to make this dish healthier and richer in fiber. Plus, you will be able to control the amount of sodium added and there will be no artificial flavors or artificial colors.
This flavorsome dish is a great choice for family dinners or dinner parties.
Whole Wheat & Cheese Pasta
Ingredients:
14oz of whole wheat penne, uncooked
4 cups of warm milk
½ cup of whole wheat flour
1 stick of butter
1 cup of Fontina cheese, diced or grated
½ cup of mozzarella cheese, shredded
½ cup of Parmesan cheese, shredded
¼ teaspoon of garlic powder
½ cup of bread crumbs
Salt and pepper, to taste
Preheat the oven to 400F.
Lightly grease a casserole dish with cooking oil. Set aside.
In a large pot, bring to a boil enough water to cook the pasta. Add the pasta and add salt. Drain the penne when is partially cooked and the inside is still hard. You will finish cooking the pasta in the oven.
Meanwhile, melt the butter over medium-low heat. Add the flour and stir constantly until smooth and the color turns light brown (about 2 to 4 minutes). Slowly add the milk, stirring constantly. It is better to add ½ cup at the time to avoid lumps.
Whisk constantly until the sauce is smooth and creamy. Season it with garlic powder, salt and pepper. Add the Fontina and the mozzarella. Stir until cheese is fully melted. Stir in 1 tablespoon of Parmesan cheese. Check the seasoning and add more salt and pepper, if necessary.
Transfer penne to prepared casserole dish. Pour in sauce and gently toss to combine.
In a small bowl, mix remaining Parmesan cheese and bread crumbs. Toss to combine. Pour over pasta with cheese sauce. Bake until bubbly and the top is golden brown – about 20 to 25 minutes.
Note: You can add chicken (grilled or roasted) or shrimp (steamed, broiled or grilled) to the pasta before baking it.
There is a great deal of debate about who invented pasta. Many cultures have at a certain point created some sort of noodle-like food. Some historians believe that the pasta, in the form of rice noodles, was originated in ancient China as early as 1700 B.C. However, many Italians believe this delicious food was invented in ancient Rome around 400 B.C. when they began to make a lasagna-type noodle called “lagane” (a type of lasagna). However, the Romans baked their noodles in an oven, so boiled pasta had yet to be born in Italy. There are experts who believe that the first boiled noodles were prepared in Jerusalem during the 5th century A.C.
Obliviously, there is a lot of polemic regarding the origin of pasta and even its history. Although we don’t know who should be credited for this incredible culinary invention, I know that pasta is mouth-watering, versatile and easy to make. I grew up in São Paulo, Brazil, a city with very strong Italian roots, where exquisite pasta can be found anywhere. I have learned to appreciate pasta from a very early age and I am always excited to try a new pasta dish. Recently, I made a fettucine with anchovy that became one of my new favorite dishes.
Fettucini with Anchovy, Olives & Capers
Ingredients:
4 tablespoons of olive oil
3 garlic cloves, minced
3oz of canned anchovy filets
1 cup of olives, pitted and sliced or halved
1 tablespoon of capers, rinsed
10oz of cherry tomatoes, halved
1 tablespoon of fresh oregano, chopped
1 tablespoon of fresh basil, chopped (optional)
10oz of dried fettuccini
2/3 cup of parmesan cheese, grated
Cook pasta according to packaging directions. Drain it and reserve 1 ½ cups of pasta water. Drizzle 1 ½ tablespoon of the olive oil over fettuccini.
Heat remaining olive oil in a large sauce pan. Add garlic and sauté over low heat for about 2 minutes. Add the anchovy and mash them to a pulp with a fork. Stir in olives, tomatoes and capers. Add 1 cup pf pasta water and simmer for 7 to 10 minutes.
Stir in basil and oregano. Add pasta and toss gently. Add remaining pasta water, if desired. Transfer to serving dish and sprinkle with parmesan cheese. Serve immediately.
In my opinion, Easter dinner doesn’t have to be very time consuming or labor intensive. Thus, I put together a simple menu filled with spring flavors that I am excited to share with you.
Let’s start with two appetizers that you can prepare ahead of time:
Marinated olives:
Ingredients:
1 cup of black olives, pitted and drained
1 cup of green olives, pitted and drained
1 garlic clove, minced
¼ teaspoon of paprika
1 large spring of fresh thyme
3 springs of fresh oregano
1 ½ tablespoons of olive oil
Lemon zest, to taste
Ground black pepper, to taste
1 dried bay leave
Remove oregano and thyme leaves fromstem androughly chop the leaves. Set aside.
In a medium bowl, mix all the ingredients and refrigerate overnight. Serve it cold or at room temperature. Discard bay leave before serving.
Mozzarella & Tomato skewer:
Ingredients:
8 ounces of fresh mozzarella, cut into 48 (1/2 inch) cubes
24 cherry tomatoes, halved
12 large basil leaves, cut into 48 (1/2 inch) pieces
Olive oil, to taste
Sea salt, to taste
24 (6-inch) skewers
In a medium bowl, gently toss mozzarella cubes and tomatoes with olive oil and salt. Refrigerate for at least one hour.
To make the skewers, place a tomato halve, then basil, then mozzarella, followed by basil, another tomato halve and a mozzarella cube.
Serve it cold or at room temperature.
After enjoying these delightful appetizers, let’s move to the main course. The star of this course is an original vegetarian dish that will certainly please your guests, especially if there are vegetarians among them. I am talking about a Spinach and Ricotta Gnocchi (Italian dumplings), a restaurant quality dish that you can make at home. The second dish is porcini mushroom chicken, just one of the many meat alternatives that pairs well with this gnocchi.
Spinach and Ricotta Gnocchi:
Ingredients:
2 ½ lb of fresh spinach, stalks removed
1 ½ tablespoon of olive oil
15oz of ricotta cheese
1 ¼ cup of parmesan cheese, grated
3 eggs
½ teaspoon of garlic powder
½ teaspoon of dried basil
¼ teaspoon of dried marjoram
Salt and pepper, to taste
1 1/8 cup of all purpose OR whole wheat flour, plus more for dusting
1 cup of salted butter
1 tablespoon of fresh oregano, chopped
1 tablespoon of fresh thyme, chopped
In a large heavy sauce pan, heat olive oil over medium heat. Place washed spinach in the pan and cook over low heat for about 7 minutes (or until just wilted).
Drain spinach in a colander. Set aside. Meanwhile lightly beat eggs with garlic powder, basil, marjoram, salt and pepper. Press out remaining liquid from spinach and chop it.
In a large bowl, mix chopped spinach, ricotta, eggs and half of the parmesan cheese. Beat until fully combined. Season with additional salt and pepper, if necessary.
Shift the four and add to the mixture. Add more if necessary to obtain a workable mixture. Cover and refrigerate for at least 1 hour.
With floured hands, roll mixture into 1 inch balls. Meanwhile, bring a large pan of lightly salted water to a boil. Add the dumplings and cook for 3 to 4 minutes, until they rise to the surface. Remove from pan, drain well, transfer to serving plate and set aside.
Meanwhile, melt butter in a large sauté pan over medium heat. Add the oregano and thyme and lower the heat. Cook for about 1 minute stirring constantly. Pour over gnocchi, sprinkle with remaining parmesan cheese and serve immediately.
Serves 6.
Porcini mushroom Pan Chicken
2 ½ lb of chicken breast, boneless and skinless
¾ cup of chicken stock
6oz of porcini mushroom, sliced
¼ teaspoon of paprika
3 large cloves of garlic, minced
1 tablespoon of fresh sage, chopped
1 tablespoon of butter (optional)
1 ½ tablespoon of olive oil
Salt and pepper, to taste
In a large sauté pan, heat olive oil over medium heat. Season chicken with paprika, salt and pepper and place it in the pan. Cook for 5 minutes on each side. Transfer chicken to a plate and set aside.
Place garlic in the pan and sauté for 2 to 3 minutes. Add the mushroom to pan and cook for 5 to 7 minutes. Move mushroom to the side of the pan and place chicken breast back in the pan. Add chicken stock and sage and cook for 10 to 15 minutes covered. Lower the heat, uncover the pan and simmer for another 7 to 10 minutes. Add the butter and stir until fully melted. Check seasoning and add more salt and pepper, if desired. Serve it immediately.
Serves 6.
To finish this delicious meal, you can serve a creamy and luscious Mocha Chocolate Terrine. I think that this dessert deserves special attention, so I will have an entire post dedicated to it tomorrow.
Wheat is the most important cereal crop in the world and it is used worldwide. Many of us enjoy eating bread, pasta, bagels, crackers, cakes, and muffins, just to list a few of the foods made with this grain.
Wheat, in its natural unrefined state, offers many benefits that are being recognized more and more by consumers. Recent studies show that the consumption of whole wheat can help you manage your weight and lower the risks of developing type 2 diabetes. It is great source of key ingredients like vitamin B &E, iron, fiber and magnesium as well as other valuable antioxidants not found in some fruits and vegetables.
An easy way to increase whole grain intake is to replace some of your refined-grain products with whole grain products. You will benefit from substituting at least half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads, pancakes, etc.
Whole Wheat Focaccia:
Ingredients:
1 ¼ cups of whole wheat four
¾ cup of all purpose flour
1 tablespoon of olive oil
¼ teaspoon of sugar
½ teaspoon of salt
½ tablespoon of yeast
1 cup of lukewarm water
10oz of low fat mozzarella, sheered
12 kalamata olives, pitted
8 cherry tomatoes, thin sliced
3oz of canned mushrooms, sliced and drained
2 large basil leaves, roughly chopped
Combine the flour, water, salt, yeast, sugar and olive oil in a bowl. Using a large spoon, mix all ingredients until well combined and dough is soft and leaves sides of the bowl.
Place the dough on a lightly floured surface. Knead for 5 to 10 minutes or until dough is smooth and springy. Spray a separate bowl with cooking oil and transfer dough to prepared bowl. Cover and let it rise in a warm place for about 1 hour or until it doubles in size.
Heat the oven to 385F. Spray to 8 inches baking pans with cooking oil. Divide dough in half. Cover the bottom of each pan with dough. Cover and let it rise in a warm place for 15 to 20 minutes. Top it with equal amounts of cheese, olives, mushrooms, tomatoes and basil.
The first time my husband prepared for me a Bulgarian dish called Guvech I couldn’t stop eating it. Guvech is a Bulgarian casserole dish made with crumbled feta cheese, eggs, roasted peppers and whatever else you like. You can add ham or salami or skinless sausage. You can turn it into a fantastic vegetarian casserole by omitting the meat.
It is traditionally made in a clay pot but you can use individual casserole dishes as well. The word guvech means “earthenware casserole” in Turkish and it was probably introduced in Bulgaria during the time they dominated the country. Although I couldn’t find out much about the origin of this casserole dish, one thing is certain: It’s delicious and healthy!
I would like to share with you my first recipe but there are many variations to this recipe.
Eggs & Feta Cheese Guvech Ingredients:
¾ cup of ham or salami, chopped or diced
2 tablespoons of fresh parsley, chopped
½ cup of fresh tomatoes, sliced
¼ cup of peperoncini peppers
¼ cup of green onions, sliced
¾ cup of feta cheese, crumbled
12 kalamata olives, pitted
½ cup of roasted pepper, roughly chopped
1 teaspoon of olive oil
4 eggs
Ground paprika, to taste
Salt and pepper, to taste
Preheat the oven to 385F.
Divide the first 8 ingredients equally between two 8 inch casserole dishes. Crack two eggs on top of each casserole dish. Season with paprika, salt and pepper. Remember that the olives and the feta cheese may contain a higher amount of salt so you just need to sprinkle some salt on top of the eggs.
Loosely cover the casserole dishes with foil. Use a fork or toothpick to carefully make a few holes on the foil for part of the steam to escape during the cooking process.
Bake for about 20 minutes or until eggs are set.
P.S.: Just omit the meat to turn it into a great vegetarian casserole dish.
You can call me old fashion but I am a big fan of traditional pasta dishes, especially lasagna (spelled “lasagne” in Italy). It is a delicious savory pie! You can layer this broad noodles with pretty much anything you like, including vegetables, cheese, meats and tomatoes.
I prepare this comforting dish in different ways, but today I would like to share with you the lasagna recipe that brings back sweet childhood memories. I will always enjoy this simple lasagna as if I was trying it for the first time.
Lean Ham Lasagna
Ingredients:
1 lb of egg roll wrappers
1 lb can crushed tomato
4oz of tomato paste
1 cup of water of chicken broth
8oz of sliced provolone cheese
¼ cup of parmesan cheese, shredded
10oz of mozzarella cheese, sliced
12oz of lean smoked ham, thin sliced
3 cloves of garlic, minced
1 tablespoon of olive oil
6 large leaves of fresh basil, chopped
½ teaspoon of dry oregano
½ teaspoon of dry Italian seasoning
¼ teaspoon of sugar
Salt, to taste
Preheat the oven to 375F.
In a heavy sauce pan, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes or until it is very fragrant. Stir in crushed tomatoes, chicken stock, sugar and tomato paste. Cook over medium-low heat for about 10 minutes. Stir in basil, Italian seasoning and oregano. Season with salt. Simmer for about 10 minutes and remove from heat.
Cover the bottom of a large casserole dish with the marinara sauce. Add a layer of egg roll wrappers, cutting the edges with necessary to make it fir. Apply another layer of sauce, followed by a layer of ham and then sliced cheese. Repeat the layers until there are no more egg roll wrappers. Finish the lasagna with a generous layer of marinara sauce and sprinkle parmesan cheese on top.
When I met my husband, he introduced me to feta cheese and I quickly developed a taste for it. It is lower in calories and high in flavor! Plus, it is filling and it is a good source of calcium.
Another important nutrient to good health is whole grain. It can reduce the risk of heart disease, keep the intestines working smoothly and help you keep a healthy weight. The combination of feta cheese and whole grain makes a satisfying and healthy breakfast. I have a tasty recipe for you that takes only 5 minutes to prepare.
Feta Cheese Breakfast Toast:
Ingredients:
2 eggs yolks
4 slices of Whole Grain Sandwich Thins (made by Orowheat)
½ tablespoon of margarine or butter substitute
½ cup of feta cheese, crumbled
¼ cup of low fat mozzarella cheese, shredded
¼ cup of lean ham, diced or chopped (optional)
Salt and pepper, to taste
Preheat the oven to 360F. In a bowl, whisk in feta cheese, mozzarella, egg yolks, salt, pepper and ham. The feta cheese comes already salted, so you should try it before adding salt to your egg mixture. You may not need to season it with salt.
Meanwhile, place the Sandwich Thins slices (soft part up) in a baking pan. Spread margarine on top of each bread slice and topped with the egg and cheese mixture.
Bake for 15 minutes or until egg mixture is fully cooked. Serve hot or at room temperature.
It pairs very well with fruit and orange juice or low fat milk.
Serves 4
Tip: To keep your feta cheese creamy and flavorsome, keep it refrigerated in a brine of 1/2 milk and 1/2 water for up to 3 weeks in an airtight container. If you keep your block of feta cheese in this brine, you also obtain the perfect amount of salt. You can find blocks of feta cheese in Delis and Imports stores.
Last night we were fortuned to have two of our friends over for dinner. It was a very pleasant surprise! When I learned we would have guests for dinner I had to figure out what to cook. I was craving some sort of pasta with creamy and cheesy sauce, so I just had to think of what else to add to this pasta dish. I remembered I had cooked shrimp and blue crab meat in the fridge and “voila”! I just needed to add some of my other favorite ingredients and a new dish was born! I hope our friends enjoyed it as much as I did.
Mascarpone Cheese & Seafood Pasta:
Ingredients:
1 cup of mascarpone cheese
4 cups of uncooked pasta
1lb of cooked large shrimp
6oz of blue crab meat
3 cloves of garlic, minced
½ cup of sliced green onions or scallions
½ of roasted sweet bell pepper, diced
1 cup of tomatoes, diced
1 tablespoon of olive oil
½ cup of milk
½ cup of parmesan cheese
1/3 cup of half & half
8oz of fresh baby spinach
1 tablespoon of dried Italian herbs seasoning
Salt and pepper, to taste
Cook pasta according to package instructions. Reserve 1 cup of the cooking water with the starch from the pasta.
In a large sauce pan, heat the olive oil over medium heat. Sauté garlic for 2 to 3 minutes. Stir in tomatoes and roasted bell pepper and cook for 5 minutes. Add mascarpone cheese, milk, half &half and stir until mascarpone cheese is fully melted. Stir in green onions, Italian seasoning and spinach. Season with salt and pepper.
Fold in cooked pasta, crab meat, shrimp and parmesan cheese. Stir in the reserved cooking water as needed to obtain the desired sauce consistency (1 tablespoon at the time). Check the seasoning. Add salt and pepper if necessary. Serve immediately topped with additional parmesan cheese if desired.
Note: You can add left-over grilled or baked salmon and cooked clams.
“Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0.” Sophia Bush
A few years ago I discovered the fantastic versatility of wonton wrappers and I am always amazed to find new ways to cook it. It was invented in China thousand of years ago and in Cantonese cuisine is usually used to make delicious dumplings. Marco Polo was so impressed by its flavor that he took the recipe to Italy and it is probably the main inspiration of the fresh Italian pasta. You can use wonton wrappers to prepare a fast and impressive dinner for a small or large group of people. The recipe below can easily impress your family and friends:
Mushroom Ravioli:
Ingredients:
42 wonton wrappers
1 egg yolk, lightly beaten
1 table spoons of olive oil
½ cup of mascarpone cheese
8 ounces of fresh mushroom, sliced
2 cloves of garlic, minced
½ cup of finely chopped onion
2 large leaves of fresh basil, chopped
½ cup of finely shredded mozzarella cheese
2 tablespoons of grated parmesan cheese
1 teaspoon of dried oregano
1/3 cup of fresh parsley, chopped
Salt and pepper to taste
Water for brushing
In a large sauce pan, sauté the onions in garlic in olive oil for about 2 to 4 minutes. Add the mushrooms and season with salt and pepper. Cook until liquid has evaporated, 6 to 10 minutes. Stir in parsley. Remove mushrooms from the heat.
Meanwhile, put oregano, fresh basil, mascarpone, mozzarella, parmesan cheeses in a medium bowl and stir to blend. Season with salt. Stir in cooked mushrooms.
Place 1 tablespoon of the filling in the center of a wonton wrapper. Brush the edges of the wrapper with water. Fold the wrapper in half. Gently press the edges to seal. Repeat these steps until all wrappers are filled. Cook the ravioli in a large pan of boiling salted water for about 4 to 5 minutes. Drain water from completely and transfer them to shallow serving bowl. Cover with marinara sauce (recipe follows) and serve warm.
Variation: Add 4 ounces of finely chopped Prosciutto to the filling.
Marinara Sauce:
Ingredients:
1 tablespoon of tomato pure
1 (28 ounces) large can of crushed tomato
2 tablespoon of olive oil
4 cloves of garlic, minced
1 tablespoon of Italian dried herb mix (or Italian Seasoning)
½ bunch of fresh oregano, chopped
1 ½ teaspoon of marjoram
1 teaspoon of sugar
Sea salt to taste
Heat olive oil in a large saucepan over medium heat and sauté garlic until lightly brown, about 3 to 5 minutes. Add tomato pure, crushed tomatoes, sugar and salt. Reduce heat to medium low and simmer for about 25 minutes or until thickened. Remove and discard thyme spring, coarsely chop it. Stir in all the herbs (oregano, thyme and dried Italian herbs). Serve it with pasta.
“My doctor told me to stop having intimate dinners for four. Unless there are three other people.” Orson Welles
I am a cheese lover so it doesn’t surprise me it has been consumed since Ancient times. Nobody knows for sure when and where cheese was invented but it could have been more 7000 years ago. It is even mentioned in the early pages of the Bible. Presently, there are thousands different types of cheese and I wish I could try them all!
What could be more satisfying and fortifying than cheese? Could it be the best food in the world? I think it is delicious and I may not be the only one. The “Reblochon” cheese was invented secretly by tenant framers that didn’t want to share all of their great cheese with their lords. It used to be made with a second milking not declared to the land owners. Who can blame them? The most recent statistics show that many Americans share the same passion for cheese. The consumption of cheese in the U.S. has almost double since 1982. If you are one of these cheese lovers, I have a recipe for you that I hope you will like:
Baked Salmon with Cream Cheese Sauce:
Ingredients:
12 ounce salmon fillet, cut into 4 pieces
1 Tbsp. of olive oil
¼ cup of lemon juice
½ cup of milk
1 cup of reduced fat cream cheese
2 tea spoons of dill
1 tea spoon of onion powder
Salt and pepper to taste
Preheat the oven to 425F.
Place salmon, skin side down, on a non-stick baking sheet and season fillets with salt, pepper, lemon juice and olive oil. Cover it with foil. Bake salmon covered for 15 to 20 minutes. Uncover it and bake it until it is cooked through, about 5 minutes.
While salmon bakes, add milk and cream to cheese to a heavy sauce pan. Cook and stir over medium heat until smooth. Stir in dill and onion powder. Season it with salt and pepper if you like.
Tonight I prepared one of my family’s favorite dinners: homemade tacos. When my kids realized what is for dinner, it seems that the clock started to go “tic-taco, tic-taco”. They asked every second if the food was ready. After 20 minutes we were ready to eat!
Instead of only serving tacos and tostadas, we had also the “Scoops” corn chips and they became our main course. My husband and kids fixed all kinds of different scoops with ground beef, beans, salsa, etc.
Another big hit was the semi homemade cheese sauce. I added the “Cheesy and Smooth” cheese sauce (from Tostitos) with a kid’s friendly homemade salsa and my daughter couldn’t stop eating eat. She usually complaints that store bought cheese sauces are too spicy for her and my attempts to make entirely homemade cheese sauce were big failures. But tonight I finally discovered the cheese sauce that my entire family likes.
Here are the recipes I cooked today:
Salsa:
Ingredients:
1 can (15oz) of diced tomatoes
2 cloves of garlic, coarsely chopped
2 table spoons of lemon juice
1 table spoon of lime juice
1 table spoon of paprika
½ tea spoon of sugar
½ cup of sweet roasted pepper
½ red onion, coarsely chopped
1 table spoon of olive oil
Salt, chili powder and pepper to taste
Cilantro to taste
Place all the ingredients in the bowl of a food processor and pulse it 4 to 6 times. Put the salsa in the refrigerator for up to 12 hours for flavor infusion.
Note: Depending on your heat preference, you may add chopped jalapenos to the salsa
Taco Beef
Ingredients:
Ground beef (16oz)
2 cloves of garlic, minced
½ cup of finely chopped onion
1 table spoon of olive or vegetable oil
1 tea spoon of cumin
½ cup of finely chopped parsley
2 table spoons of fresh salsa
Salt and pepper to taste
Place olive (or vegetable) oil in a heavy sauce pan over medium heat and when it is hot add the ground beef. Cook, breaking up the meat with a wooden spoon, for about 6 to 10 minutes. Add the garlic, onion, salt and pepper. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes. Add the fresh salsa and parsley. Stir to combine all the ingredients. Remove from heat and serve.
Note: If you like, you can make your taco meat spicy by adding ground chipotle peppers. It will add a rich smoky spicy flavor to the meat.
“If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys”
Anonymous
I am not a great cook but I like to try different recipes from around the world. Food is one of my passions! I love to eat and I am good at it! Seriously! Because of that, I created this blog to share with you my experiences and ideas regarding food, cooking and baking. I hope you enjoy it!
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