Berry Field with Grapes in Strawberry dressing

This recipe is a good alternative for the same ol’ same ol’ ordinary salad dressing. I was in the mood for salad, but not all veggies, and not all fruits. And with sweet dressing. So, being inspired by Panera Bread’s salad… I tried to create my own fruit and spinach salad with sweet strawberries dressing. To my surprised, it came out well.. and was a hit with the family.

1/4 cup olive oil
1/2 cup strawberries, sliced
4 tsp white sugar
2 tsp teaspoon dried oregano
1 tsp teaspoon ground black pepper

In a jar with a tight fitting lid or blender, combine the oil, vinegar, sugar, strawberries, oregano, and pepper. Shake well or blend well.

Serve with bed of spinach with strawberries, blueberries, and grapes! Oh, and walnuts if you like! Enjoy!!

Spanish? I Like!

Spanish rice or some would claim it, Mexican rice… To me, there is no difference. Well, maybe a little. Both are so close in flavor for me, and I love it! It is awesomely good served with any Mexican dish. Easy and simple to make, you’d make it over and over again. Give it a try!

1 cup of uncooked rice

2 tablespoon olive oil
2 cloves of garlic or more, minced
2 tablespoon cilantro and 2 tsp for garnish
2 cup of chicken broth or water
4 plum or roma tomatoes, chopped
1/2 onion, chopped finely in squares
1 tsp cumin
salt and pepper to taste
1 tsp chili powder

Heat oil in a deep skillet over medium heat. Saute garlic until fragrant then add onion, saute until transparent. Put in rice and saute rice with garlic and onion for about 3 mins or until rice is golden brown.

Stir in chopped tomatoes. I suggest that you don’t use canned tomatoes because it will give a redder look to the rice and sweeter taste. Stir in for about a minute or so then add chicken broth or water. Put in cilantro and season with chili powder, cumin, pepper and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Enjoy!

Published in: on August 24, 2010 at 8:31 AM  Leave a Comment  
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Feeling like South of The Border on a Friday Night

Sometime I really crave food just by looking at it. Yesterday, my friend posted a picture on Facebook a Mexican dish that she was eating that day. OMG! It looked so good!! The refried beans with the melting cheese on top… Uhmmm!! So, I told hubby that I so want a Mexican food, and he offered to make. Sweeeettt!! What could be better than craving for something and someone else makes it for you in the comfort of your home?!

So, we ended up cooking together for dinner on Friday night. We made carne asada plate… yuumm-o!!. My favorite!! These are what go into our carne asada:

2 pieces of beef flank
1 tbp olive oil and 1 tbp to fry
1 tbp white vinegar
1/8 tsp salt
1/8 tsp ground black pepper
1/8 tsp garlic powder or more if you love garlic
1/8 tsp chili powder
1/8 tsp dried oregano
1/8 tsp ground cumin
1/8 tsp paprika
1 tsp lime juice

Lay the flank steak in a medium size glass baking dish. Rub the steak well with olive oil, lime juice, vinegar, and all the dry seasonings. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. Of course, the longer, the better.

Heat a skillet over medium-high heat. Put in oil, then put in steak. Turning it back and forth, fry the steak until juice is running clear. Or, if you prefer to grill or bake it in the oven, turn the heat up to 450F and bake or grill for 15- 20 mins or until juice is running clear.

Serve with refried beans, Spanish Rice, Guacamole, Pico de Gallo (recipe below), and tortilla or tortilla chips! Enjoy!!

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Published in: on August 24, 2010 at 8:30 AM  Comments (1)  
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