Wednesday, June 24, 2015

Carne En Su Jugo

1 ½ lbs Beef (Which ever cut you want you can use carne para tacos or steak and dice it)
2 lbs Bacon
Frijoles a la Olla/Homemade Pinto Beans (Previously cooked)
2 Garlic Cloves
¼ of Green Tomatillos (about 10)
1 Large Tomato
½ of a Medium White or Yellow Onion
1 Bunch of Cilantro
3 Fresh Jalapeños or ¼ cup of sliced Jalapeños en Vinagre
Black pepper
Chicken Bouillon
½ Gal or 64 oz Water
Cut in ¼ Green Tomatillos, Tomato and onion add them to the blender add Garlic, Chiles, cut Cilantro in 1/3 and add to blender, add a little bit of salt not too much (keep in mind that bacon is already salty.) Add about a ¼ of the water that has been set aside and blend really well. Set the sauce aside.
Cooking Meat & Bacon Direction
Dice up 1 ½ lb of bacon and the rest of the leftover bacon cut them in thirds. Separate the two cook the bigger slices of bacon first when crispy put them aside on a napkin to remove access grease.
Next cook the rest of the diced bacon for about 4 minutes when ready add the meat stir and let meat brown add chicken bouillon and black ground pepper, stir, aloud meat to continue to brown.
Once all the meet has browned add the sauce to the pot, and add water, stir bring it to a boil. Let it boil for about 5 minutes then taste soup if it needs salt this is the time to add some more. Reduce the flame and let it cook for 30 minutes.
(Remember it’s all about the juice so make sure it has enough water. Needs to very soupy ;) )
While the soup is cooking take this time to prepare the toppings
Chop some cilantro
Dice some Onion
Slice some Radishes
Slice some Aguacate
And Limes cut in ¼
And your Frijoles a la Olla.
Serve soup in a bowl when ready add beans as much as u would like and  the toppings. Serve with Totopos or Corn Tortillas and enjoy!

Carne En Su Jugo
1 ½ lbs Carne de Res (En trocitos o carne para tacos)
2 lbs Tocino
Frijoles a la Olla (Previamente cocidos)
2 Dientes de Ajo
¼ of Tomatillos Verdes (alrededor de unos 10)
Tomate Rojo Grande
½  Cebolla Blanca o Amarilla Mediana  
1 Manojo de Cilantro
3 Jalapeños o ¼ taza de Jalapeños en Vinagre
Pimienta negra
2 Cubito de pollo/una cucharada de Caldo de pollo en polvo (no msg)
½ Gal o 64 oz Agua

Corta los Tomatillos, el Jitomate y la cebolla en ¼ y échalos a la licuadora. Ponles un poco de sal no much (recuerda que el tocino ya tiene mucha sal). Ponle n ¼ de taza de agua que pusiste al lado y licua. Ya que este bien licuada la salsa or el recaudo ponlos a lado.

Cocinar la carne y el Tocino
Pica  1 ½ lbs de Tocino y el resto que sobre de tocino cortarlos en 3 partes. Separa los dos Y vas a dorar el tocino cortado en 3 partes primero. Cuando esté bien doradito lo sacas y lo pones en una toallita para que escurra el resto de la grasa.
Ahora vas cocinar el tocino picado pero que no se dore nomas que esté un poco cocinado 4 minutos. Y cuando esté cocinado le echas la carne de res y meneale echale los cubitos de pollo y pimiento meneale otra vez. Que se vaya cocinando hasta que la carne cambie de color.
Cuando la carne y haya cambiado de color le echas la salsa y la meneas. Échale el agua que tienes reservada meneale y que rompa el hervor.  Dejar hervir por 5 minutos. Despues de los 5 min. prueba el caldo (“Con Cuidado que está muy Caliente” ) Si le falta sal le pones. Baja la lumbre y déjalo cocinar por 30 minutos.
(Recuerda el caldo tiene que tener suficiente agua tiene que estar bien caldudita)

Los Acompañamientos
Mientra se cocina toma este tiempo para preparar los acompañamientos.
Cilantro picado
Cebolla picada
Rábanos en rodajas
Limones cortados en ¼
Y los Frijoles a la Olla
Cuando el caldo esté listo sirve el caldo en una sopera echale los frijolitos e la Olla y los de mas acompañantes.

Sírvelo con Totopos o Tortilla de Maíz

Friday, December 6, 2013

Mini Chicken Pot Pies

3 Cans of Flaky Layer Biscuits
3 Cups of Chopped Chicken Breast  (Pre Cooked)           
6 Cups of Frozen Veggies Thawed
3 Cans of Cream of Chicken Soup
Salt and Pepper to taste
Garlic Powder

Makes 24 mini pot pies

Assemble all your ingredients

Add the chopped Chicken, thawed veggies and cream of chicken soup in a large bowl and mix it all up. Add salt & pepper to taste.

Pop open your cans of biscuits. Roll each biscuit out into a circle

It's easier to cut two separate sheets of wax paper. Spray each paper on one side with non-stick cooking spray place biscuit on top of one sheet of wax paper then place the 2nd sheet of wax paper on top of the biscuit. Roll biscuit out with rolling pin.

Place rolled out biscuit in a muffin tin that has been sprayed with non-stick cooking spray. Add about 1/3 cup of the chicken veggie mix to the biscuit and tap down the filling into the cup. Pleat the edges of the biscuits up around the filling and sprinkle the garlic powder on top of each pie.

Bake at 375 degrees oven for 20 minutes or until the biscuits are golden browned.


Thursday, November 21, 2013


I know I have not been here or posting anything in a while. Sorry :( I have been busy with my book reviewing & promoting authors blog. The holidays are here and I will be doing plenty of cooking and sharing my recipes until then I will post the famous Chicago school cafeteria butter cookies. They are scrumptious ;) enjoy! (The recipe will be in the dessert tab.)

Monday, August 12, 2013

Frijoles Charros/Charro Beans

1 LB of Pinto Beans Clean.                              Salt to taste
 3 garlic cloves                                                Pinch of Cumin
8 oz Home Made Mexican Chorizo                 Pinch of Black Pepper
6 Slices of Bacon                                            1 pack of Sazon (no MSG)
6 slices of ham                                                1 can Chipotle Peppers
10 cebollitas (green onions)
 Bunch of Chopped Cilantro

Leave a pot of beans covered in water overnight.
The following day replace the water - adding a sufficient amount to begin cooking.
As the water reaches its boiling point, add the 2 garlic cloves.
Cook until done, then add salt according to taste.
In a frying pan fry the chorizo for about 4-5 minutes.
Add the bacon fry until bacon is crisp
Add ham cook another 4 to 5 minutes once everything is cook drain fat.
Add meat to beans mix
Add a Cumin, Sazon, Black pepper, Chipotle with a little sauce and finally add green onions.

Cook for another 20 min until onions are cooked.
Done & Serve 

If you would like to make this a healthier Charro Beans replace the meats with
Turkey Bacon 
Turkey Chorizo
Turkey Ham
Follow same directions.

Tuesday, May 21, 2013

Saturday, April 27, 2013

Mexican Chicken Soup
Caldo de pollo, also known as Consome de Pollo, is a common Latin-American soup made with whole chicken pieces instead of chopped or shredded chicken, and large cuts of vegetables, such as half-slices of potatoes and whole leaves of cabbage.
Caldo de pollo is a common Latin-American soup that consists of chicken and vegetables.
 What makes this soup different from many other versions of chicken soup is that Caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added.
 A typical recipe for caldo de pollo will include the following: water, chicken pieces (drumsticks, breasts, and thighs), sliced carrots, sliced celery, potato halves, corn on the cob, sliced onion, minced cilantro, cabbage, zucchini, and chayote/christophene.
While it is common to eat Caldo De Pollo plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating.
 Caldo De Pollo can also be served with hot corn tortillas. In Mexico it is also common to add steamed or boiled rice in the same bowl while serving, especially at fondas. In other Latin American countries, it is called sopa de pollo and not caldo, which means only broth.
Chicken soup has also acquired the reputation of a folk remedy for colds and flu’s, and in many countries is considered a comfort food.
Whenever the weather is cold or Rainey, or when my children, husband and I are sick with a cold or flu, I like to make Caldo de Pollo/Chicken Soup for flu relieve or as a decongestant. It has all the nutrients and vitamins they need and it is a delicious comfort food. I like to make it with a side of Mexican Rice and to drink some Chamomile Tea.

I usually make it the traditional way which is with the whole chicken, cut it into pieces and cut the vegetable into big chunks and cook, but because I like my family to eat healthy I change the recipe just a tiny bit. It still has everything the same, but instead of using the whole chicken I used skinless boneless chicken breast and I dice the vegetables so my kids can eat smaller pieces and not struggle with the big chunks.
If you like the recipe just click on the "My Recipe" tab above and you'll find it there. 
Sorry I don't have any pics up, but as soon as I have them available I will post them.

Wednesday, April 17, 2013

Just posted a new recipe. Pollo Adobado look for it under the My Recipes tab.