Main Dishes

IMG_0544My Taco’s

These are my taco’s. I only found one place that served the best ever taco so I tried to come close to them. This is my version. Again cheaper than going out to eat.

3 pounds Taco steak meat

1 tablespoon garlic powder
1 tablespoon onion powder
2 packs of Sazon
1 tablespoon adobo
3 or 4 tablespoons safrito
1 tablespoon oil


In large pan add the oil and then the taco steak meat. Start adding in all the ingredients and stir in well.

Cook taco meat until no longer pink. Taste for seasoning if more is need add in at this time. Cook for about 10 more minutes until all flavors are mixed well.

Serve with soft tortillas corn or flour.
Note: I normally marinade the meat over night using the same seasonings; this makes for more favorable taco meat.
I use 3 pounds of meat so I can stretch this for two days.
For the Sazon, Adobo and Safrito, can be found in most stores. The adobo and sazon will be in the Spanish isle, and the Safrito, this would be found the in product section

 Ruthy’s Spaghetti

My short cut to making spaghetti in 1 hour.


3 lbs of ground beef
2 medium jars of Ragu (what ever flavor you want)   IMG_1859
1 tsp of Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 lb spaghetti noodles
2 jars of water (this will get all the sauce from jar)
salt to taste


Boil and salt water for spaghetti. When water is ready put raw spaghetti in.

While the spaghetti is cooking, cook the ground beef. The object is to have both spaghetti and beef done at the same time.
Drain ground beef and put into a large pot.
Add the Ragu sauce and the 2 jars of water.
Put in the seasonings and stir well.
Add spaghetti and make sure all is mix. Let this cook on low for about 20 minutes until all flavor and melted together.

Serve with Parmesan cheese on top and garlic bread.

This pot for my family make enough for two days, so you can freeze and have a another meal for a different night. My family does not mind my spaghetti two days in a row. This also is great for work week dinners

 Spinach and Sausage Pasta 

I was looking for an easy pasta dish with the Ingredients I had on hand, and I found this. All is where I got this one and it was a keeper. It takes about 30 minutes to make which is great for a work week dinner.

1 box of pasta (bow tie works best)
1 tbsp olive oil
1 to 2 lb Italian sausage
1 medium onion chopped
4 cloves garlic minced
1 cup chicken broth
1 tsp dried basil
1 can diced tomatoes (with liquid)
1 bag of baby spinach
Parmesan cheese to topping
Cook pasta for 8 minutes or to your liking

Cook Italian sausage until no longer pink, but before meat is completely done, add the onion and garlic to meat, and cook those for the remainder of time to the meat is done.
Add the broth and diced tomatoes with liquid
Cook over medium heat for about 5 minutes until liquid has reduced.
Add in the spinach and cover and cook until spinach is tender.

Now add in the pasta and stir well.

Taste for salt

Serve with Parmesan cheese on top.

Makes 4 to 6 servings

 Sloppy Joes

I cook for a family of four so this was perfect and cheap to make and easy to cook.  I would this on some time ago, and just made it to my family likings.  Hope you enjoy.


3 LBS ground beef                                             D4288D5B-B45D-4F36-9F7E-296DDD73FF5F

1 medium onion chopped

2 or 3 green peppers (depending on size)

1 tsp garlic powder

1 tsp onion powder

1 tsp yellow mustard

3/4 cup ketchup

3 tsp brown sugar

Salt and pepper to taste


In medium pan cook ground beef over medium heat.  Once beef is starting to brown add in the onion and green peppers.  Then add in the garlic and onion powder and cook this until meat is no longer pink.  Drain the fat from the pan and then add in brown sugar, mustard, and ketchup and mix well.  Reduce heat and let simmer for about 20 to 30 minutes.   Taste for seasonings and add if you so desire.

Servings 6

Note: you can change the beef to turkey or what ever meat you prefer.

 Chicken Stir Fry

This is my take on chicken stir fry.  I seen a recipe on Taste of Home and just made what my family would love.


1 package chicken flavored Ramen Noodles                                     img_0878

1 lb boneless chicken cut into strips

1 tbs oil

1 cup of fresh pea pods

¼ cup of carrots thinly sliced

1 cup bean sprouts

½ cup soy sauce

2 tsp sesame seed oil

1 cup broccoli


Set seasoning packs aside from the Ramen soup. You want to cook the Ramen soup noodles per the package directions, maybe slightly under.

In a large wok or skillet, stir fry the chicken for 5 to 7 minutes until no longer pink and cook through. Then add in the vegetables and stir fry those for 3 to 4 minutes, but still have a crispness to them.

Drain the noodles and then add them to the stir fry along with the seasoning packs, soy sauce, and sesame seed oil.   Stir all ingredients until well mixed, and then serve.

Serves 4 to 5

 Slow Cooker Red Beans and Rice

These beans were great.  A taste of Louisiana cooking.   I found this on Pinterest at weary

Ingredients: img_0864

1 lb dried red beans (rinse)

1 onion (diced)

4 ribs of celery (chopped)

7 oz of smoked boneless pork chops (I used smoked pork neck bones)

12 oz andouille sausage (cut lengthwise)

1/2 tsp cayenne pepper

1/2 dried thyme

2 bay leaves

6 cloves of garlic crushed

4 c. cooked rice

Salt and pepper to taste (the smoked pork had salt so I didn’t add anymore)


Place all ingredients except for rice into slow cooker.  Add about 7 cups of water ( I added about 8) enough to cover the contents with about 1 inch of water.  Stir and cover cook on high for 8 hours or low for 10 hours.

About half hour before this is done, smash the beans with a potato masher and then stir.  (this will help thicken and give a creamy sauce.

Before severing taste bean and see if any additional seasoning is needed.  Remove the bay leaves and you are ready to serve over white rice.

Makes 6-8 servings

BBQ Chicken Legs    
2-3 lbs Chicken legs
BBQ (the brand you like)
1 tsp Garlic powder
1 tsp Onion powder
Salt and pepper to taste
Cooking spraySteps:
Pre-heat oven 350 degrees
Season the chicken legs with the garlic powder, onion powder and then salt and pepper. Please the chicken legs into a greased baking dish and then cover with tin foil.
Place into oven and cook for 30 minutes
Once the 30 minutes is up, take the chicken legs out of the oven and brush on a layer of BBQ. Please the chicken legs back into the oven and cook for another 20 minutes. Repeat this last step one more time
Once the BBQ layering process is done the chicken legs are ready to be served.

This has big flavors and will satisfy your taste buds.  I learned spanish cooking when I was young. My childhood friends tought me everything about Puerto Rican cooking, and I took it from there.




 Italian Sausage with Bow Tie Pasta

Don’t remember exactly but maybe Food Network that this was formulated from. This is so easy and good.


1 or 2 lbs. Italian sausage
1 to 2 tbsp. olive oil
1 box of bow tie pasta
1/8 tsp. red pepper flakes (optional)
Parmesan cheese for topping

Cook Italian sausage until no longer pink. Drain and set aside.
Cook pasta according to directions
Drain pasta and put pasta back in pot along with the sausage, red pepper flakes. Mix well
Add in the olive oil 1 tbsp. at a time until it’s at the consistency you would like.

Plate and add Parmesan cheese on top

Serves 4

Note: You can also change out the sausage depending on your preference or eating life style.

Creamy Broccoli, Chicken, and Bacon Pasta Recipe (Pinterest find)


1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon

salt and pepper to taste
1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken

My Chicken Wings

Ingredients:                                        img_0955
3 lbs chicken wings
1 ½ tsp Garlic powder
1 ½ tsp Onion powder
Salt and pepper to taste
¼ tsp Cayenne seasoning
2 cups Oil

Wash the chicken wings and place in big bowl. Season the wings with all the seasonings listed and set aside.
On a flat plate or pan put in 2 or 3 cups of flour. Add in the same seasoning listed above. Note: you can omit the cayenne on this step if you don’t want it to be spicy.
Heat a pan with enough oil to cover the chicken wings.
While oil is heating, dreg the chicken legs into the flour and coat very well. (You can also use eggs and dreg with flour and eggs; I don’t due to allergies in my family)
Carefully put in some of the floured wings into the oil (don’t over crowd as this will bring down the temperature of the oil)
Cook on each side about 10 minutes then turn and cook on other side for another 10 minutes. Note: if you are using big wings then the cooking time should be a little longer)
Once the chicken wings are golden brown, remove from oil and place on a paper towel line plate to soak up any remaining oil. Repeat the cooking process until all wings are fully cooked.

Potato Salad

I don’t make my potato salad often, so when I do I make a lot. You can adjust the ingredients to you taste but this is how I do it. I really don’t measure so these measures are the closet I believe what I do put in my potato salad.


5 lbs potatoes                        img_0958
2 cups Mayo
1 ½ tbls Dill relish
1 ½ tbls Mustard
1 medium Onion
Salt and pepper to taste
You are going to need a big bowl with water. This is going to be used once the potatoes are cute, so they don’t turn brown.
Peel and then cut the potatoes into cubes. Drain the water off the potatoes and now place them in a big enough pot to begin cooking them. Add some salt to the pot of water to flavor the potatoes.

Once the potatoes are tender (you can test them with a fork) drain them and let them cool down for a few minutes.
Note: You can use the pot you cooked the potatoes in or a big bowl to mix all the ingredients together.
When the potatoes are cool enough start mixing the ingredients together one by one. You should do this to your liking of the ingredient used.
Once everything is mixed well, cover and put in fridge and let the potato salad chill for a few hours.

My Mac N Cheese


1 Package of Egg noodles (or the noodle of your choice)    img_0722
1 Can condense milk
2 – 3 cups Shredded cheddar cheese
2 tbls Butter
Salt and pepper to taste

Bring a pot of salted water to boil to cook the noodles. Once it has begun to boil add in the egg noodles and cook per the package instructions.
Once the noodles are done drain them and put them back into the pot they were cooked in. (We will mix everything in pot not to dirty other dishes)
Preheat oven 350 degree
Add in the butter and stir it in the noodles until melted.
Add in the milk and then the cheese a little at a time to ensure all the cheese is mixed in well.
Note: you can add more milk and cheese if you like it creamy.
Once everything is mixed and to the right consistency you want, put the mac into a greased baking dish into the preheated oven.
Let the mac n cheese cook about 30 minutes (depending on your oven) or until nicely golden brown.



For best flavor let the meat marinate overnight

Seasonings for the meat:

2 table spoons each:                   IMG_1204

  • Garlic powder
  • Onion powder
  • Adobo
  • Sazon complete

2 packs of Sazon

1 head of garlic

Preheat 250 degrees.

To prepare the lechon you will need to cut slits into the meat fairly deep so you can put cloves of garlic in each. Once that is done combine the remaining seasonings mixing them well, and rub the seasoning all over the meat.

Let the meat sit for a few hours to take in the flavors of the spices, but overnight is the best results for flavor.

Put lechon in a roasting pan and put in oven covered with lid or tinfoil for 7 to 8 hours. Check around 4 hours to see how it looks, but by the 7th hour it should start falling off the bone.

Once done take the lechon out and let rest for 10 minutes then eat. We eat this with red rice and gandules.


Note:  For the skin that is one the meat, cut this off and place on a aluminum lined sheet and place the skin on there and cook in over for 25 minutes at 350 degrees.   You will get some awesome chicharones.

Chinese Rice


4 to 6 cups of already cooked white rice

1 ½ cups of beef or chicken (cut into small pieces)               IMG_1176

1 cup of bean sprouts

½ peas

1 medium onion diced

1 to 2 cloves of garlic minced

3 tbsp of sesame oil

¼ cup or less of soy sauce

3 green onions chopped


Cook beef/chicken in sesame oil until no longer pink, and remove once done.

Put in white onion, garlic, and peas cook for 5 minutes.

Add white rice stirring all ingredients together. Once all incorporated, add back in the meat and bean sprouts stir all ingredients well.

Now add in soy sauce (I did a table spoon at a time) until you are at the likeness you want.

Serve when ready


Cowboy Chili

Ingredients:        IMG_1242

1 lb of ground beef

1 lb bacon diced

1 medium onion diced

1 tbsp garlic minced

2 28oz can Van De Kamps Pork and Beans

1 tbsp liquid smoke

1 tbsp Worcestershire

1 cup of your favorite BBQ sauce (I use Baby Rays)

1 tsp onion powder


Preheat over 350

In a Dutch oven pot cook the bacon on medium high heat until crisp and then remove with a slotted spoon and put on a plate with paper towels to drain any access oil off.

Using the same pot remove most of the bacon grease but leaving about a table-spoon and add in the ground beef.  Cook this on medium high heat as well.  Using the bacon grease will give the beef more flavor.  At this point season the ground beef with the minced garlic and onion powder.  Cook the beef until no longer pink.  Drain the beef from its fats and put back into the same pot.

Now add in the bacon Worcestershire sauce, BBQ sauce, liquid smoke, and the beans.  Note: I used the liquid from the bean as well, but you can omit that.  Stir to combine all ingredients well.  Then put this in the oven with the lid on for about 45 minutes at 350 degrees.

Remove from oven and serve when ready.

Tater Tot Breakfast Casserole



6 eggs
2 packages of 10 oz sausage links
1 lb bacon
1 cup milk
16 oz Tater tots
2 1/2 cups shredded cheese (we used a cheddar and jack mix)
Salt and pepper to taste
1 Green pepper
Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. Brown sausage or bacon according to package directions and cut into bit sized pieces. Spread cooked and cut sausage or bacon at the bottom of a greased casserole dish.

In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the casserole dish with the egg mixture.

Sprinkle the cup of cheese on top of the eggs.

If you are serving this the next morning you can cover and refrigerate at this point, and finish the next steps in the morning. (I only cooked the meat and cut up the green peppers).

Spread 16 oz of tater tots on top of the cheese.

Add the remainder of the cheese on top.

Bake for about 40 minutes at 350 degrees. Depending on your oven I would check with a toothpick and insert into the center of the casserole to make sure it comes out clean. If not, cook for a few minutes longer.

Note: I did a lot of the prep work the day before so when the morning came all I had to do was the eggs. I cooked the sausage, bacon, and cut up green peppers the night before which made this supper easy to make in the morning.

Pot Stickers with Pork

I belive I found this recipe on  These are a favorite with my family.


2 pound ground pork         IMG_1356

1 tablespoon ground ginger

1 shallot, minced

1 bunch green onions, chopped

3 Napa cabbage leaves, chopped

2 tablespoon soy sauce

1 teaspoon sesame oil

1 pinch of white sugar

1 package of round pot sticker wrappers

¼ cup water

Vegetable oil



Put the ground pork in a food processor, and process until the pork is fine grind.

Combine the pork with the ginger, shallot, green onions, Napa cabbage, soy sauce, sesame oil, sugar, and salt and pepper to taste. Make sure mixture is thoroughly combined.

To fill the pot stickers, put the wrapper on surface in front of you, moisten the edges of wrapper then add about a teaspoon of filling in center of wrapper. Close the wrapper into a moon shape making sure the filling does not come out.   While sealing wrapper gently press any air pockets out of wrapper while sealing.

You can also make pleats at top of each pot sticker for a traditional look. Refrigerate the wrappers on a baking sheet line with parchment paper or tin foil until you finish the rest of the wrappers.

Heat oil in a large skillet that has a lid over medium heat. Place pot stickers flat side down without over crowding and let the bottoms get golden brown about 1 or 2 minutes. Turn pot sticker over and now pour the water over them covering with lid and let the dumplings steam with the water until the water is almost gone. At this point the dumplings should begin to brown again in oil. Do this for about 5 or 7 more minutes. Now uncover pan and let any remaining water evaporate and wrapper have shrunk down tightly. This should take about 2 or 3 minutes.

Dumplings are now done and ready to eat.

Bacalaitos (Cod fish fritters)

There is nothing like some good Puerto Rican street food.  Bacalaitos is easy to make and so darn good.   I was always hunting down the food trucks to get these in my neighbor, but now I know how to make them and can have them anytime I want.  I wanted to make sure when making these that it was the traditional Puerto Rican way.   I hope you try and enjoy these.


½ to 1 lb. Bacalo (cod fish)  IMG_0128

2 cups flour

1/1/2 cups water

1 tsp. baking powder

½ tbsp. sazon con complete

1 envelope

Black pepper to taste

2 cloves of minced garlic


Put flour, baking powder, sazon pack, and sazon con complete in a bowl and combine well.

Add water to mixture. Add more water if needed. This should be like a pancake batter consistency

Put in Bacalo (cod fish) and mix well. If more water is needed at this point add

Pre heat oil to fry

Pour a spoon full of batter into hot oil. The size of the fritter is up to you.

Fry to golden brown

Mini Muffin Pancakes

I try to keep breakfast quick and easy for me.  I was looking for new breakfast ideas on Pinterest (of course) and found this idea.  It don’t take a lot of ingredients or time to make, and its a quick bit for busy mornings.

All you need is:


Pancake mix    IMG_0645

blue berries (or fruit of choice)

chocolate chips


Pre-heat oven to what is on the pancake mix box.

Make the pancake mix as directed.

Grease the mini muffin tins and pour the pancake mix into each mini muffin tin and fill about a fourth full.  Sprinkle the blue berries and chocolate on top of the muffins.

Let this cook in the oven for about 10 to 12 minutes or until done.  Use a toothpick to test the middle of the muffin and if it comes out clean then done, if not cook a few minutes longer.

Let cool and serve with powder sugar or syrup.

Mexican Rice My Way


3 cups of rice (I use Goya)2 tables spoons oil ( I used olive oil)              IMG_1180

1/2 tsp cumin

1/2 tsp chili powder

1/2 cup of water

1 tsp minced garlic

1 tsp powder chicken bouillon

1 1/2 cups chicken broth

1 8oz can tomato sauce


  1. Heat the oil in a medium to large size pan on medium / high heat for 1 to 3 minutes.  Then add the rice to the pan and stir to coat rice with the oil.
  2. Begin toasting the rice for about 5 to 7 minutes or until slightly brown. Starring constantly so rice don’t burn.
  3. Then add in your tomato sauce and stir to coat rice.  Then add in all of the seasonings, including the powder chicken bouillon, and stir to combine.
  4. Then add in the chicken broth and water stirring all ingredients until well mixed.
  5. Bring to a boil and reducing the liquid.  Once the liquid is reduced, cover rice a lid and cook on low heat for about 20 minutes or until rice is soft.

Rice is ready to serve

Beef and Broccoli

I found this recipe on Rainy Day Gal (Jenny Miller) site some years ago and I have been cooking using this recipe ever since.  The flavor is what I was looking for when making Beef and Broccoli.  This is an easy recipe to make and very delicious as well.  I don’t need to order out anymore.

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes

First, marinate the meat:

1/2 tsp baking soda        IMG_1355
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce 1 tbsp water

2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips

  1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
  • 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1 tbsp sherry
  • 3 tbsp vegetable oil
  • 2 heads broccoli, crowns only
  1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
    2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
  2. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Stuffed Peppers

This recipe is made for a family of four plus lunches for 2 people.


6 large green peppers

3 lbs of ground beef        IMG_0702

1 onion diced

4 cups of white rice. (I just used instant)

2 table spoons of Worcestershire sauce

1/4 cup of water (if needed)

1 1/2 cups of Bloody Mary mix (use can substitute with tomato sauce)

1 tsp onion powder

1 tsp garlic powder

1 cups of shredded mozzarella cheese

salt and pepper to taste


pre-heat oven at 350 degrees

Cut off the tops of each pepper and clean out the inside of the peppers of the seeds and membranes then set aside.

Cook the ground beef until no longer pink and drain any fat off.

Add the ground beef back into the pan it was cooked in and start adding in the ingredients and stirring well after each.

Now stuff the peppers with the mixture to the top of pepper.  You can add the cheese on top now, or wait until half way through the cooking time.

Bake the stuffed peppers for about 35 minutes at 350 degrees.  Cook longer if needed.  I ended up cooking mine for 40 minutes.

Hard Shell Taco’s

Very easy weeknight dinner.


Taco shells

2 or 3 packages of taco seasoning ( I only use McCormick)

Water (follow taco seasoning package directions)

2 or 3 lbs ground beef


Toppings: (whatever you like)              IMG_1418




Sour cream




In a medium size pan cook the ground beef at a medium high heat.   While stirring meat break up any big pieces you may find. Cook ground beef until no longer pink.

Drain all the fat from the ground beef and place the meat back into the same pan.

Add in the seasoning packs along with the water per the directions on the taco seasoning package.

Stir the seasoning until well mixed into meat and cook ground beef for about 15 to 20 minutes to ensure all flavors are incorporated.

Serve in taco shell and any topping you like.

Note: you can also just put this on top of come corn chips and have nachos

Arroz con Pollo or Chicken with Rice


Seasoning for meat

½ tsp adobo                       IMG_1310

½ tsp sazon complete

½ sazon with achotte

½ tsp garlic powder

½ tsp onion powder


For the Rice

3 cups of rice

1 8oz can tomato sauce

1 green pepper

1 red pepper

1 pk sazon

2 tbsp safrito

2 tsp adobo

1 tsp garlic powder

1 tsp onion powder

1 1/2 cups of water

1 cups of chicken broth

2 or 3 tbsp of Oil

2 tbsp green olives

2 tsp salt or to taste

2 tsp salt or to taste


Cut the chicken into bit size pieces and then add the seasonings listed.  Let the chicken marinade for at least 2 hours.  However, you can marinade this overnight as well.

Cook chicken in a large enough pan on medium high heat and use a pan that will also hold the rest of the ingredients.  Cook the chicken until no longer pink.  Remove the cooked chicken and set aside for now.

In the same pan on medium high heat put in oil and the peppers, and cook this for 3 minutes.  Then add in tomato sauce, all seasonings (except for salt), and chicken.  Stir well to incorporate all ingredients and let cook for 3 or 4 minutes.

Now add in the rice along with the water and chicken broth.   Add in the salt and this point and stir the rice to blend all of the ingredients now together.   Cook the rice until the liquid almost absorbed into rice.  Lower the heat to low and put a lid on the pan.  Cook the rice until tender.

Broccoli Salad


2 heads of broccoli broken down into small florets
1/2 cup bacon bits     IMG_1421
4 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved

Newman’s Raspberry dressing

Blanch broccoli in boiling hot water for about 5 minutes and then drain and run under cold water to stop the cooking process.

Chop onions, celery, grapes and broccoli into bit size pieces.

Combine broccoli, bacon, green onions, celery and grapes in a large serving dish.

Toss the dressing with the rest of the salad ingredients and stir or just put the dressing on each plate.

Dressing can be added at the last minute if desired.



1 or 2 pks of Corn tortillas

2 or 3 chicken breast (you can also use chicken tenders)

3 cups Mexican cheese (Chihuahua)

Tooth picks

1 to 2 cups of Oil                    IMG_0667


Chicken seasonings

1 tbsp. Sazon complete

1 tbsp. Adobo

½ tbsp. Garlic powder

½ tbsp. Onion powder

2 cups of Chicken broth

1 pk of Sazon

3 tbsp. safrito

Steps to cook the chicken:

Put the chicken in a crock-pot along with all the seasonings and let this cook for about 3 hours on high until chicken tender enough to shed

Once the chicken is done, let it cool for a few minutes and then shred the chicken

Prepare a workstation for assembling of the flautas


Steps for making the flautas:

Lay a tortilla down on a clean surface and add the about a tablespoon of the chicken on top of the tortilla. Then add heaping tablespoon of cheese on top of the chicken.

Roll the filled tortilla as tight as you can without breaking it. Insert a toothpick at the seam of the tortilla to help hold it together when you fry. Prepare all your flautas and place on a cookie sheet until ready to fry.

Heat oil until hot. You can test the oil by adding one flauta to the oil to see if the oil sizzles. When the oil is hot, put about 5 flautas in the oil and cook for about 5 minutes or until brown on that side. Turn flauta to cook the other side. The frying process for each batch should take about 10 minutes.

Once the flautas are golden brown take them out of the oil and place them on a paper towel line plate. Repeat steps until all of the flautas are cooked.

Serve this a snack or dinner with Arroz con gandules. That is what we do, and yummy it is.

Beef Enchilada Casserole


2 to 3 lbs. ground beef

1 ½ teaspoon ground cumin   IMG_0565

¼ teaspoon cayenne pepper

½ teaspoon chili powder

1 tablespoon minced garlic

1 onion chopped

1-teaspoon salt

½ teaspoon Sazon completa (complete seasoning)

¼ teaspoon black pepper

½ cup frozen corn thawed

2 green onions, chopped, plus more for garnish

2 (10 oz.) cans enchilada sauce

¼ cup sour cream

Corn tortillas

Shredded Chihuahua Cheese


Preheat the oven to 375°F.

Spray a 13×9-inch baking dish with nonstick cooking spray.

Arrange tortillas in a single layer in the prepared baking dish, and layer it with half of the meat.  Then put a layer of cheese and pour about half a can of the enchilada sauce on top.   Repeat the layers until all the meat is gone.  Sprinkle some cheese on top and then cover with aluminum foil.

Bake for about 30 minutes, and then remove the, and cook for 20 minutes more until the cheese melted and brown.

Let the casserole cool for 10 minutes before cutting and serving.

Garnish with green onions, sour cream

Original site

Turkey and Cheese Sandwich bake



1 Pillsbury pizza dough

6 slices of turkey slices               IMG_0718

6 slices of sharp cheddar cheese slices

2 tbsp. melted butter


Pre-heat oven to about 425 degrees

Roll out the pizza dough from the package on a cooking sheet pan

Put a layer of turkey slices and then a layer of cheese slices

Cut slits in the pizza dough on each side so you can wrap them on top of the filling.

Brush the melted butter on top of loaf

Put in oven and cook for about 10 to 15 minutes or follow the directions of the pizza dough package.

Let cool for 5 minutes and cut into slices

Note: you can use what ever cheese or deli meat you have on hand

Steak Sandwiches


1 package of think steak meat

2 tsp. garlic powder

2 tsp. onion powder     IMG_0720

2 tsp. season salt

1 to 2 tbsp. oil

pepper to taste


Season the all of the steak with the seasoning and let marinade for about 30 minutes to an hour.

Put oil in a frying pan on medium heat.

Add in as many steaks that your pan will hold and cook. Each side should only take 5 minutes to cook and then turn the steak over and cook the other side.

Take out of pan and place on a paper towel lined plate and finish cooking steaks if needed.

Serve this on French bread with whatever condiments you would like.

Spicy Cauliflower


½ cup hot sauce

1 tbsp. melted butter    IMG_0673

1 tsp. garlic powder

1 or 2 heads of cauliflower


Pre-heat oven to 450 degrees

Cut the cauliflower into pieces and set aside.

Melt the butter in a microwave safe dish or in a pot on the stovetop and add this to the hot sauce stir well. Now add in the garlic powder and mix this in well.

Add in the cauliflower to the mixture and stir until all of the cauliflower is coated well.

Line a baking sheet with aluminum foil and spray with a non-stick spray so the cauliflower won’t stick to the pan.

Put the cauliflower on the sheet and spread around evenly.

Cook in oven for 20 to 25 minutes

Original Site: Face Book

Parmesan Roasted Fresh Green Beans


  • 1 lb. fresh green beans     IMG_1482
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • ½ tsp. kosher salt


  • Preheat oven to 400 degrees.
  • Combine all ingredients in a large mixing bowl; toss to coat.
  • Spread green beans on a large rimmed baking sheet.

Roast for 15-20 minutes; stirring halfway through.

Original Site: Face Book

Parmesan Roasted Fresh Cauliflower



  • 1 head of  cauliflower cut to bite sized pieces  IMG_1491
  • 3 to 4 tbsp olive oil
  • 1 cup Panko
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup parmesan cheese


Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large bowl and mix to coat.

Pour on baking sheet and cook for about 20 minutes stiring half way through.

Note: I used Panko and not bread crumbs



Original Site: Face Book

Italian Sausage with Green Peppers and Onions on French bread


I pk of Italian sausage

3 med size green peppers (sliced)

1 med onion (sliced)

Salt and pepper to taste

1 to 2 tbsp. olive oil


Pre-heat oven 350 degrees

Remove seeds from green peppers and then cut the green pepper into slices.

Now cut the onion in half and then cut into slices.

Open the pack of Italian sausage and set aside.

Using a medium size-baking dish put the green peppers and then the onions into the baking dish.

Add the olive oil on tablespoon at a time to see if that is enough, if not add the other one.

Add salt and pepper to taste to the mixture and stir the mixture well.

Then add the Italian sausage on top of the green peppers and onions and bake uncovered for about 30 to 45 minutes until the sausage is done.

Note: if you like the green peppers and onions to be softer remove sausage and cook for another 10 minutes

Our Spanish Style Fried Chicken Legs


1 tsp. adobo              IMG_1515

1 tsp. garlic powder

1 tsp. onion powder

1 pk sazon

½ tsp. sazon complete

1 cup of oil


Wash chicken good and then put them in a bowl.

Measure out all the seasonings and them add the seasoning to the bowl with the chicken. Cover with aluminum foil and let the chicken marinade for about 1 to 2 hours.

Heat oil on a large frying pan until the oil is hot. Once the oil is hot add the chicken lets in slowly so you don’t burn yourself. Put a lid on the pan and let it cook with the lid on for about 15 to 20 minutes. This process is to make sure the inside of the chicken is cooked.   Then remove the lid and begin the frying process.


Cook the chicken on all side until golden brown. Make sure to keep on watch on the chicken so it doesn’t burn.

Once the chicken is golden brown remove from pan and place on a paper towel to drain the excess oil off.


Flat Bread Pizzas


1 small package of Pepperoni         IMG_1419

1 8 oz. can Pizza sauce

1 ½ cups Mozzarella cheese

1 package of Flat bread


Pre-heat oven to 350 degrees

Line a cooking sheet with aluminum foil and spray with non-stick spray.

Open the flat bread and place the flat bread on a plate to assemble them.

Put on about 1 tablespoon or so of pizza sauce for each flat bread.

Then add on the cheese.

Next add the pepperoni on top of each flat bread.

Cook pizzas in oven for about 10 minutes or until cheese is fully melted.

Let cool and then enjoy.

Spanish Spaghetti


Meat Ingredients

2 lbs. ground beef 90/10

1 onion chopped                      IMG_1458

1 tsp. minced garlic

1 tsp. adobo

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. sazon complete

1 tbsp. safrito

Sauce Ingredients

1/1/2 tsp. adobo

1 pk sazon

1 tsp. sazon complete

1 tsp. garlic powder

1 tsp. onion powder

1 16 oz jar of spaghetti sauce (I used Aldi’s sauce)



In a medium skillet cook the ground beef and half way through cooking the meat add in the onion, and remaining ingredients for the meat. Continue cooking until the meat is no longer pink.

While the meat is cooking you can put on a pot of water with salt on to begin cooking the spaghetti noodles. (Follow package directions)

Drain the meat and set aside for meantime.

In a large pot over medium heat, put in the spaghetti sauce along with all of the seasonings, and stir to combine all ingredients and let simmer for about 10 minutes.

Now add in the meat and stir well.

Drain the noodles and then add them to the saucepot, stirring until all of the noodles are coated well.

Once everything is coated well, let this cook for low for about 20 to 30 minutes. Then turn off heat and let the spaghetti set for about 15 minutes.

Then its ready to be served.

Crock Pot Cranberry Pork Tenderloin


1 pork tenderloin (1 lb.)

1 can of whole-berry cranberry sauce    IMG_1518

1/2 cup of orange juice

1 tablespoon of brown sugar

1 teaspoon of ground mustard

2 tablespoons of cornstarch

3 tablespoons of cold water

Preparation steps:

Place pork in crockpot. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and pour over pork. Cover and cook on low for 5 to 6 hours.

Remove pork and keep warm. Combine cornstarch; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork and enjoy.

Note: I didn’t use ground cloves as per original recipe calls for, and I will be omitting the 1/2 cup of sugar because I think the brown sugar is enough.

Orignal source:

Puerto Rican Beans


1 can of pinto bean with juice (Goya is preferred)

1 8oz can of tomato sauce            IMG_1510

1 tsp garlic powder

1 tsp onion powder

1 pk of sazon

3 tbsp. safrito

1 tsp adobo

1 tsp sazon complete

1 can of water (use the pinto beans can)

1 or 2 tbsp. green olives (optional)

1 medium potato diced in small cubes


Open can of pinto beans and pour them into a medium sauce pan with liquid from the beans. Also add in the 1 can of water at this point.

Add in the tomato sauce, garlic powder, onion powder, sazon pack, adobo, and safrito.  Stir these ingredients to all is mixed well.

Add in the green olives and potatoes and stir well.


Let this cook on medium low for about 30 to 45 minutes are until the potatoes are done.


Serve this over some white rice

White Rice



4 cups of white rice (I use Goya medium grain)         IMG_1535

3 tbsp. oil

1 to 2 tbsp. salt (or to your taste)

Water (enough water to cover the rice and about an inch over)


Put oil into a medium pan and heat oil on medium high.  While oil is heating wash the rice with water and drain.  Do this about 3 times or until water from rice is clearer.

Once the oil is heated add in rice to the hot oil.  Be careful as it will splatter.

Add in water enough to cover the rice with an inch over the rice.


Put in the salt and stir to mix until salt is well incorporated into rice


I seen this on a Youtube channel I watch @Sweetsandbeyond.  If the spoons stays standing then you have the correct water to rice ratio.


Cook on Medium high until water absorbed

Then lower heat to low and put a lid on the pan.

Let this cook about 45 minutes or until rice is done.

Serve when done.

Salisbury Steak


2 lbs ground beef

1 pack of onion soup mix    IMG_1542

1/2 cup bread crumbs

1 egg

1/2 tsp mustard powder

1 tbsp Worcestershire sauce

salt and pepper to taste


Pre-heat oven 350 degrees

In a large bowl put the ground beef and add in all ingredients one at a time mixing them well.  If at this point you think the meat is to dry add another egg, or to wet add more bread crumbs.

Once the meat is well mixed grab a handful of ground beef and shape into an oval shape as best as you can.  Put on a baking dish and finish up the rest of the meat.

Please the baking dish in the oven and let cook for about 30 to 45 minutes or until steaks are cook through.

For the gravy

I just store-bought gravy and added in mushrooms to that and poured over the Salisbury steaks.

Spanish Pork Chop or Chuletas



1 tsp onion powder  IMG_1557

1 tsp garlic powder

1 tsp adobo

1 pk sazon

¼ cup oil

1 package of thin pork chops



Put all of the seasonings on the pork chops and let sit for at least 30 minutes but can be done sooner.

Put the oil in a medium size pan on medium heat and let the oil get hot. Once the oil is heated add in the pork chops without crowding the pan.

Let the pork chops cook for about 5 minutes on each side or until golden brown.

Remove the chops from pan and set on a paper towel lined plate to absorb any extra oil.

Serve this with white rice, or rice and beans, or rice and gandules.

Spanish Corn Beef


2 cans of Goya corn beef

1 tsp. adobo                           IMG_1470

1 tsp. garlic powder

1 tsp. onion powder

1 pk sazon

1 8 oz can tomato sauce

2 tbsp. green olives

2 tbsp. safrito

1 medium potato pealed and diced into small cubes


Peal and cut the potato into small cubes and put them into a small pot with salted water on medium to high heat. Cook the potatoes until tender. Then drain and set aside.

On medium low heat using a medium saucepan put the 2 cans of corn beef. in   Take a fork and break up the corn beef up into small pieces. (The sauce will do the rest)

Now add in the tomato sauce and mix well into the corn beef. The corn beef should now not have any chunks.

Start adding in the remaining ingredients adobo, garlic powder, onion powder, sazon, safrito, green olives and potatoes.   Stir all of the ingredients until well combined. Cook the corn beef on medium low heat for about 20 to 25 minutes or until heated thoroughly.

Serve over white rice

Sazon Home Made


1 1/2 tsp cumin

1 1/2 tsp dried oregano          IMG_1583

1 1/2 garlic powder

1 1/2 dried cilantro flakes

1 tbsp Annatto (or Achiote)

1 1/2 ground coriander

1 1/2 tsp salt

Measure all ingredients and put into a spice grinder and grind this mixture until it turns into granules.  Once all the spices are gridded put into a container for daily use.


Adobo Home Made


Ingredients               IMG_1586

1 tbsp salt

6 tsp garlic powder

6 tsp peppers (or to you taste)

6 tsp oregano

3 tsp turmeric


Measure all ingredients and put into a spice grinder and grind this mixture until it turns into granules.  Once all the spices are gridded put into a container for daily use.


We did taste the store-bought brand verse our home-made and you can taste the difference in freshness and salt.   After the seasonings are gridded you can see the similarities.

Safrito Home Made


2 bunches of Culantro

15 Aji Dulce or sweet peppers           IMG_1580

3 medium onions

3 large green peppers

4 bunches of cilantro

1 cup of fresh garlic


Prep all ingredients to be ready to add to a food processor.

Peal and remove skin from garlic.  Remove seeds from green peppers and cut into chunks.  Remove stems from cilantro and discard then chop cilantro in half to put in the food processor.   Remove skin from onion and cut onion into chunks as well.  For the sweet pepper remove the stem and cut in half.  These don’t have many seeds so you can leave them in or remove them.  I did remove them for our safrito, but didn’t really need to.

In batches add in some of the ingredients until smooth.  You can leave it chunky if you prefer that way.   Do this step until ingredients are finished.

Store this in an air tight container, or mason jars.  You can freeze any of the safrito that you will not be using right away.  I normally just freeze for about a month but I do use a lot of this.



1 slab of ribs (of your choice)

2 tsp onion powder                                 IMG_1845

2 tsp garlic powder

2 tsp adobo

1 Bottle of BBQ Sauce


Pre-heat oven 275 degrees

Seasoning each side of the slab with 1 teaspoon each of the seasonings.

Place the ribs in a baking dish big enough to fit the slab. You can also cut the slab if you need to fit them in a baking dish.

Cover with tin foil and put them in the oven and cook for about 3 hours.

At this point the ribs should be starting to fall off the bone.

Brush on the BBQ sauce of your choice on both sides of the ribs and put back into the oven for another 30 minutes.

Take the ribs out and repeat last step.

Hot Subs


½ lb. ham                                IMG_1592

½ lb. salami

½ lb. pepperoni

3 tsp butter

1 – 2 tsp Italian seasoning

½ lbs. Pepper Jack Cheese

Pre-heat oven to 350 degrees.

While oven is pre heating start prepping the subs. You will need a baking dish that is just big enough for the subs. You want the subs to be upright so the subs will need to have a tight fit.

Mix the Italian seasoning into the butter until well combined and set aside.

Take the sub bread and open each so you can apply start applying the seasoned butter. Butter both sides for each sub.

In the baking dish layer add in the buttered sub buns and then start layering in the meat and cheese in each sub until they are all filled to your liking.

Please in heated oven and heat for about 10 minutes or until cheese is melted.

Steak Stir Fry



1 package chicken flavored Ramen Noodles   IMG_1642

1 lb boneless chicken cut into strips

1 tbsp oil

1 cup of fresh pea pods

¼ cup of carrots thinly sliced

1 cup bean sprouts

½ cup soy sauce (or to taste)

2 tsp sesame seed oil

4 green onions chopped


1 tsp fresh garlic

1 tsp soy sauce

1 tsp sesame seed oil


Marinade steak with soy sauce, sesame seed oil and fresh garlic for about 30 minutes.

Set seasoning packs aside from the Ramen soup. You want to cook the Ramen soup noodles per the package directions, maybe slightly under.

In a large wok or skillet, stir fry the steak for 5 to 7 minutes until no longer pink and cook through. Then add in the vegetables and stir fry those for 3 to 4 minutes, but still have a crispness to them.

Drain the noodles and then add them to the stir fry along with the seasoning packs, soy sauce, and sesame seed oil.   Stir all ingredients until well mixed, and then serve.

Meat Loaf



2 ½ lbs. of ground beef                                  IMG_1602

1 medium onion chopped

1 ½ cups of bread crumbs

1 tsp A1 sauce

1 tsp Worcestershire sauce

1 can of mushrooms

1 tsp garlic powder

1 tsp onion powder

1 tsp parsley

1 can cream of mushroom

1 pk of onion soup mix

Salt and pepper to taste


Pre-heat oven 350 degrees

Put the ground beef in a large bowl and then add in the ingredients one at a time until the meat and ingredients are well blended.

Once this is done, take the meat out of the bowl and place into a baking dish and form into a loaf the best you can.

Cover the pan with tin foil and bake in oven covered for about 30 minutes. After 30 minutes remove the tin foil and let cook without cover for additional 15 to 20 more minutes depending on the size of the loaf.

Remove from oven and let rest for about 10 minutes and then serve with mashed potatoes and a vegetable.

Baked Ravioli



1 or 2 packages of fresh or frozen ravioli

2 or 3 cups of mozzarella cheese                            IMG_1674

1 24 oz can of Hunts pasta sauce

1 tsp Italian seasoning

¼ parmesan cheese (for top)


Pre-heat oven 350 degrees

Open can of pasta sauce and pour some on the bottom of a baking dish. Then add a layer of the ravioli on top of the sauce. Now evenly sprinkle the mozzarella cheese on top of the ravioli and just repeat the steps until ravioli is gone.

Bake in oven for about 30 minutes at 350 degrees until hot and bubbly

Let cool for about 10 minutes and serve with garlic bread

Pepper Steak



1 to 2 pounds of steak (cut into strips)                 IMG_1605

3 medium to large green peppers

1 medium onion

2 cans tomato sauce

1/2 cup water

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste


Prep work

Cut green peppers into strips

Cut onion into strips

Cook and cut steak into strips



Stove top

Cook steak until no longer pink. Remove from pan and let cool. Cut steak into strips and then add back to pan along with green peppers, onions, tomato sauce, water and seasonings.

Cook until vegetables are tender but not soft

Put over rice or noodles

Crock Pot

Put all ingredients into crock pot except for green peppers and onions. Let this cook for about 3 hours on low. Then add in the onions and green peppers and cook for another 2 hours until meat and vegetables are tender.

Put over rice or noodles

Potatoes Green Peppers and Italian Sausage



10 potatoes

3 green peppers chopped    IMG_1677

1 medium onion diced

1 tbsp. olive oil

1 package of Italian sausage

Salt and pepper to taste


Peel potatoes and cut them into cubes.

Put the cubed potatoes into a 9×12 baking dish along with the green peppers and onions. Pour the olive oil over the potato mixture and mix all ingredients until they are well coated with the oil. Sprinkle salt and pepper to taste and mix that in as well.

Place in the oven at 375 degrees for about 30 minutes covered with aluminum foil. After 30 minutes remove foil and cook additional 25 minutes or until potatoes are tender.

Note: you can substitute the Italian sausage for turkey or chicken sausage.

Home Made Cheesy Beef Macaroni



1 lb. lean ground beef

1 medium size onion, diced                           IMG_1672

2 garlic cloves, minced

1/2 teaspoon fresh ground pepper

1 teaspoon garlic powder

1 cup can milk

2 1/2 cups chicken stock (or broth

2 cups Penne or Cavatappi

1 cup shredded smoked cheddar

1 cup shredded sharp cheddar

Salt and pepper to taste


In a large skillet over med-high heat, brown the ground beef and half way through cooking add in the diced onion and fresh garlic. Cook until beef is longer pink.

Drain any access fat from meat and return to pan.

Stir in the salt, pepper and garlic powder and stir well.

Add in the can milk, chicken stock and macaroni. Stir mixture and bring to a boil. Once it is boiling lower heat to low and let it simmer for about 10 to 15 minutes or until the noodles are tender.

Turn heat off and slowly stir in the cheese until all the cheese is incorporated and melted.

Serve when done


Original source The suburban soapbox

Slow Cooker Pot Roast


5 lb. pot roast

4 cups beef broth                         IMG_1826

1 large onion

2 tsp. garlic powder

2 tsp. onion powder

3 cans mushrooms

1 pk of onion soup

1 16 oz. can cream of mushroom soup

1 bag mini carrot

Salt and pepper to taste



Wash pot roast before adding the seasoning

Add 1 teaspoon of garlic and 1 teaspoon of onion powder to each side of roast. Now add salt and pepper to roast to your liking.

Place roast in slow cooker on low.

Roughly chop the onion and place in slow cooker with the roast. Now add in the remaining ingredients and let cook for about 7 hours or until roast is tender.

This feeds about 6 people.


3 pound(s) cooked 90% lean ground beef

3 Tbsp chili powder

1 canned diced tomatoes                                IMG_1816

1 Tbsp table salt, or to taste

6 cup(s) water

1 can Chili Beans, Mild

3 packs of McCormick Chili Seasoning Mix, 30% Less Sodium


Cook ground beef until no longer pink. Drain any fat and then pour meat into a pot that would hold all ingredients. Then add all remaining ingredients to pot and let simmer for about 45 minutes until all flavors are combined.

Refried Beans


1 tsp. minced garlic

2 cups of pinto beans (or 15.5 oz. if using a can)

½ – 1 tsp. cumin                                                                            IMG_3335

½ – 1 tsp. onion powder

¼ cup chicken stock

Salt to taste


If using homemade bean put them in a pot and add in the stock. If using a can of pinto bean drain and rinse the beans then put them in a pot.

Put heat on medium low and add in the stock stir and mix well.

Then add in the garlic, cumin, onion powder and salt to taste. Stir the bean to make sure all the seasonings are incorporated.

Using an emulsion hand blender or you can put in a blender puree until beans are smooth, or you can leave some bean whole.

Give the bean a taste to make sure it has enough seasonings and then remove from heat and serve.

Spanish Stew



4 medium potatoes (cut into bit size pieces)

1 cup of carrots                                                          F4F967A4-6610-4075-A274-75F7780F2F85FD3D3AD5-00DC-4660-B845-7C541FA5D8AF

2 tbsp. cilantro

1 medium onion (chopped)

1-cup beef broth

2 cups beef base

3 tbsp. safrito

1 tsp. crushed garlic

1 8 oz. can tomato sauce

1 tsp. adobo

1 pk of sazon (if fresh 1 tsp.)

1 tsp. onion powder

1 tsp. garlic powder

2 tbsp. green olives (chopped)

1/3 cup red wine (one you can drink)

1 tsp. red wine vinegar

2 bay leaves


For the meat to marinade:

1 tsp. each garlic powder, onion powder, adobo, and a pk of sazon


Marinade the meat with 1 tsp. each of adobo, garlic and onion powder and a pk of sazon. Let this marinade for at least 30 minutes but longer is better.

Add 1 to 2 tbsp. flour into meat and mix until all the meat is coated.

In a Dutch oven pot add about 1 tablespoon of oil and cook the meat in batches just until each piece is brown.

Once all the meat has been browned, remove the meat and add in the broth, beef base and get all the bit from the bottom of the pot. This adds more flavor. Then add in the remaining ingredients excluding the potatoes and carrots. These you will in the last hour of cooking.

On medium heat let the stew come to a boil, then lower the heat to low and let cook for about 2 or 3 hours. On the last hour add in the potatoes and carrots.

Chicken Fajitas




1 1/2 lbs. chicken breasts skinless, boneless

3 bell peppers red, yellow, green                     qBQgRpqiS4+qbaNPTOxUIg

1 medium onion

1 tbsp. vegetable oil

8 flour tortillas 8-inch size

2 pack of fajitas seasoning (any brand)

Garnishes – optional

  • Sour cream
  • Avocado


  1. Preheat oven to 375°F. Set aside a large baking sheet.
  2. On a work surface, cut chicken breasts into bit size pieces.
  3. Cut the onions and peppers into thin strips.
  4. Place chicken, onions and peppers on the baking sheet and drizzle some oil over them. Sprinkle the seasonings from fajitas seasoning pack and stir the seasoning in well.
  5. Bake for 25 minutes or until chicken is done.
  6. Remove from oven, and use tongs stir chicken and vegetables.
  7. Heat tortillas in oven on a sheet pan for about 3 to 5 minutes just to warm.

Serve in tortillas with optional sour cream and avocado

Easy Italian Meat Balls


2 lbs of ground beef ( or turkey)     IMG_3436

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. parsley

¼ cup fresh parmesan cheese

1 tsp. oregano

1 egg

½ cup bread crumbs



In a medium bowl add the ground beef or turkey and then the egg and mix well.

Then add in the remaining ingredients and blend very well. If meat is dry add in another egg or if meat is to moist add in more bread crumbs.

Using a cook sheet lined with tin foil scoop out about ¼ cup for each meat ball and form into a round circle as best as you can.

Put in oven at 375 degrees for about 30 minutes uncovered.

Serve with side of your choice.

Breaded Chicken Cutlets



¼ cup parmesan cheese, grated               IMG_3415

1 cup Panko bread crumbs

½ tsp paprika

1 tsp dried parsley

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

4 boneless skinless chicken breasts, about 1 pound (butterflied)


Preheat oven to 400°F.

In a zip lock bag put the butterflied chicken breast and season them with ½ teaspoon each of garlic powder and onion powder, and salt to taste. Let the chicken marinade for about 30 minutes but the longer the better.

Put the panko on a large enough plate and start adding the other half of the garlic and onion powder, parsley, paprika, and salt and pepper to taste. Mix the panko well so that all the seasonings are blended into the panko.

Take the chicken breast and coat each well and then place the coated chicken on a non-stick baking sheet.

Bake the chicken for about 35 – 45 minutes or until done. This will depend on your oven.

Bistec Tampiquena

2 lbs. or arrachera steak                    IMG_3445

3 lines

2 tsp adobo

2 tsp garlic powder

2 tsp onion powder

1 tsp salt



Marinade meat with the ingredients above. Let the steak marinade over night. You can do less time but overnight packs more flavor.

On a grill or griddle pan fry the steak until done to you likeness.   About 10 minutes per side. Remove from pan put on plate to set for about 5 minutes. This will allow the juices to stay within the meat.

You can serve with rice and refried beans alone with grilled green peppers and onions.

Ruthy’s 2 Meat Pasta


1 15 oz. can of Hunts meat sauce                      F1A94EA1-C714-4760-A521-A50DF31108BA

2 lbs. ground beef

1 package of Italian sausage

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Oregano

1-½ cups of mozzarella

1 cup of Parmesan cheese (topping)

Salt and pepper to taste


Cook the ground beef until no longer pink.  About mid way through the cooking put in the onion powder, garlic powder, and oregano and salt, pepper to taste.

Once the ground beef is done drain any access fat from pan and set ground beef aside.

In the same pan cook the Italian sausages removing the casings.  Cook the sausage until done.  Then drain any access fat and add it to the ground beef.

Note:  You can cook both meets together if you prefer.

While meat is cooking you can start a pot of water to begin the pasta.  Once the water is to a boil add the pasta and cook according to pasta directions.

Drain pasta and then put the pasta back into the pot it was cooked in.  Add in both ground beef and Italian sausage and give it a good mix.

Now add in the mozzarella cheese and mix the cheese in well.  This will make the pasta nice and cheesy.

Place the pasta into a medium baking dish or a baking dish that will hold all the pasta and bake in the oven on 350 degrees for about 20 minutes until the cheese is nice and melted.

Serve with Parmesan cheese on top.

Note: You can also freeze this dish using aluminum pans.   I can get two dinners out of this.

Baked Bacon Cheese Burger and Potato Casserole



2 lb. Ground beef (or turkey)                         261BD591-7271-44B8-9D8C-3660B99B59B6

1 medium Onion finely chopped

2 tsp Minced garlic

Salt and pepper to taste

1 ½ tsp Grill seasoning for burgers

1 lb. of Bacon

4 medium Potatoes

1 ½ cups Cheddar cheese


Cut the bacon into pieces and cook in a medium pan.  Once bacon is cooked remove with a slotted spoon and place on a paper towel.

Using the same pan with the bacon droppings add in the ground beef to the pan.  Then add in the onion, garlic, salt and pepper along with the burger seasoning.  Cook beef until no longer pink.  Drain any access fat from beef.

While beef is cooking peel and slice potatoes into ½ inch thickness.  (I used a Madeline)

Using a 9×13 inch baking dish layer the bottom with potatoes and then beef and cheese.  Repeat the layers until all ingredients are used.

Garnish with fresh tomato

Loaded Hash Browns



2 packages of frozen hash browns                                  7641872E-5EFD-4FB0-A5C8-78BB4C77885C

2 green peppers (chopped)

1 package of bacon ( cooked and chopped)

1 package of sausage links (cooked and chopped)

1 to 2 cups shredded cheese (your choice)

Salt and pepper to taste


Pre-heat oven per package of hash brown directions, it should be around 375 degrees.

Open hash browns and dump them into a baking dish.

Then add in about a cup or so of the cheese and mix well.

Then add in the cooked bacon and chopped sausage links and mix into potatoes until well incorporated.

Add in the green peppers and salt and pepper to taste.  Make sure to mix this well.

Then add in the remainder of the cheese and cover with tin foil.

Cook according to has brown directions or longer if need to.

About half way through cooking time remove the foil and let potatoes brown.



Note: This recipe is doubled so only use half of ingredients if only serving for one breakfast.

Also the sausage links can be turkey, or chicken.

Taco Salad


2 lbs. ground beef (chicken or turkey)

3 cups shredded Cheddar cheese (or your choice)

1 bag of Doritos or corn chips                                  781F7255-10E3-4AAE-86C1-3C6FA57C6C36

1 bottle of Katolina dressing

1 cup black olives (chopped)

1 head of lettuce (chopped)

2 or 3 tomatoes (chopped)

1 medium onion (chopped)

2 packages of taco seasoning



Cook ground beef until no longer pink and drain any access fat.

Add in taco seasoning packs and cook per package directions.

Let meat cool for a few minutes and begin making the salad.

In a large bowl add in the lettuce, tomatoes cheese, onion, black olives and taco meat.  Give this a good stir.

Put the Doritos or corn chops into a zip lock bag and smash them up.

Then add the chips to the salad bowl and give that a good mix.

Start pouring the Katolina dressing in mixing along the way.  Use as much or as little of the dressing you want.

Note:  I did not use the full bottle of dressing.