I love to eat seafood, and this Mexican shrimp soup is definitely one of my favorite ones. This recipe is so versatile that you can change some ingredients for others of your preference.
- 6 Bell peppers
- 3 cloves Garlic
- 1 Onion, medium
- 1 1/2 tsp Oregano, dried
- 1 Parsley
- 1 (14.5-oz.) can Tomatoes
- 2 tbsp Tomato paste
- 1/2 cup Rice
- 2 tbsp Olive oil, extra-virgin
- 1 cup Monterey jack
- Preheat oven to 400 degrees. Cook rice according to package instructions.
- Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.
- Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
- Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
- Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
- Add onion and sauté 3 minutes. Move onions to one far side of the skillet.
- Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
- Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
- Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
- Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
- Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
- Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
- Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes. Sprinkle with parsley and serve warm.
This year I really took very good care of my urban orchard. I fertilized it, had no diseases, watered it properly, trimmed it at perfect timing. The result is here: so far, I have harvested 108 oranges and still there are probably another hundred to be collected. Oh, and the flavor of them is amazing. They are so sweet and juicy. Delicious!
I wrote the title of the post in capital letters because I am screaming it to everyone around the world, to whom I wish love, prosperity, wisdom, happiness, food on the table today and each day of your lives for you and your loved ones. May the glory of the universe and the goodness of the people in the world fill your hearts and your homes with health and great energy, forever and ever.
French Food Recipe: BLINIS
Cooking and eating don’t have to be common and boring. It is nice to savor each bite, to satisfy the palate with each bite.
Enjoy the following recipe:
THESE ARE THE QUAIL EGGS
Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon
Delicious and exotic!
Bite-size blini are topped with a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe.
Ingredients Make 4 dozen
Meat 24 Quail eggs
Seafood 2 oz Trout or salmon roe … Salmon fillet if you prefer
Produce 6 Scallions 3 bunches of Tarragon, fresh
Condiments 2 tsp Dijon mustard
Baking and Spices 1 Salt, Coarse
Oil and Vinegar 1/4 cup Canola or vegetable oil
Bread and Baked Goods Dairy
Marinate them and add some mozzarella cheese. Delicious, fast, easy, and healthy!
This is what do you need to make this succulent salad, the marinated tomatoes with mozzarella:
- Olive oil
- Lemon juice
- Grated garlic
- Salt + red pepper flakes
- Torn basil leaves
- Pearl, triangular or cherry-sized mozzarella balls (any shape you like)
- Balsamic vinegar
ROAST YOUR TURKEY
IN CASE YOU WANT TO HAVE A PRE-THANKSGIVING DINNER
- Apple brined
- Garlic butter
- Citrus herb buttered roasted
- Spatchcocked with anise and orange
- Bacon wrapped Ranch-seasoned roast
- Zesty italian
- Maple glazed
- Roasted vegetable
- Grilled Tuscan style
- kale pomegranate orange salad and a special kind of turkey recipe
KALE POMEGRANATE ORANGE SALAD
150g pomegranate seeds
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
Pecorino or parmesan (optional)
Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.
Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!
REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy! 😊
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 200g button mushrooms, sliced
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 1 lemon, rind finely grated
- 1/2 cup fresh continental parsley leaves, finely chopped
- 200g Bulla Cottage Cheese
- 425g can tuna in spring water, drained, flaked
- 2 large tomatoes, thinly sliced
- 20g (1/4 cup) finely grated parmesan
- 150g mixed salad leaves
- Select all ingredients
For the cooking directions, you can email me at CONTACT ME