Cooking, eating, Food

What You Can Do With Tomatoes To Start A Healthy Week!

Marinate them and add some mozzarella cheese. Delicious, fast, easy and healthy!

Cooking Tomatoes Delidious Food Dr Martha Castro Mexico Tijuana

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
Cooking Tomatoes Delidious Food Dr Martha Castro Mexico Tijuana

The herbs gave such a great flavor and the balsamic added the perfect amount of tangy sweet goodness and I loved the creamy bits of mozzarella

Cooking Tomatoes Delidious Food Dr Martha Castro Mexico Tijuana

Enjoy and give pleasure to your palate with this wonderful salad!

Cooking Tomatoes Delidious Food Dr Martha Castro Mexico Tijuana

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salad sunday dra martha castro tijuana mexico baja california usa
Cooking, Food

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt for a Healthy Sunday!

This recipe is not of my invention, I just made it my own by adding more and different ingredients to give it that special flavor that my family (especially my daughter Alexandrea) loves.

salad sunday dra martha castro tijuana mexico baja california usa

You have to get Greek yogurt,  Dijon mustard with honey, sweet cranberries and toasted pecans,  since these are the “secret” ingredients that make this chicken salad very unique.

salad sunday dra martha castro tijuana mexico baja california usa

Ingredients

Serves 8 (only 5 if I am in the eating group 😀😅😊😂🤩)
Apple
Celery stalks
2/3 cup Cranberries, dried
1 tsp Onion powder
2 tsp Parsley, fresh
4 tbsp Red onion
1 lemon or lime
1/2 tsp soy sauce
1/2 tsp curry powder
2 tsp Dijon mustard with honey
1/2 cup Mayonnaise (do not use light)
1/2 tsp Black pepper
1 tsp Salt
1/2 cup Toasted pecans
1/2 cup Greek yogurt  (light sour cream)
3 WELL DONE LARGE  COOKED CHICKEN BREAST

It Can Be Served on crispy Lettuce leaves

salad sunday dra martha castro tijuana mexico baja california usa
In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!
salad sunday dra martha castro tijuana mexico baja california usa
refreshing dra martha castro tijuana mexico
Cooking, Food

Refreshing Delicious Salad for This Great Weekend 1 Recipe

refreshing dra martha castro noriega tijuana mexico

 

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

 

Refreshing pineapples!

 

refreshing dra martha andrea castro tijuana mexico

 

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

 

refreshing dra martha castro tijuana mexico

 

METHOD

 

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

 

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

 

refreshing dra martha castro tijuana mexico

 

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

 

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

 

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

 

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Cooking, Food

Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe

 

chicken recipe dr martha castro noriega tijuana

 

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

 

chicken recipe enjoy dra martha castro tijuana

 

Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

 

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

 

food chicken recipe to enjoy dra martha castro noriega tijuana

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Amazon chicken recipes

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Beauty, Comida, Cooking, Food

Turkey Salad Recipe Tempting Food for a Happy Sunday Day – A #369

TURKEY RECIPE

 

 turkey recipe

  • Apple brined

  • Garlic butter

  • Citrus herb buttered roasted

  • Spatchcocked with anise and orange

  • Bacon wrapped

  • Ranch-seasoned roast

  • Barbecue

  • Zesty italian

  • Maple glazed

  • Roasted vegetable

  • Grilled Tuscan style

  • kale pomegranate orange salad and a special kind of turkey recipe I haven’t tried yet.

KALE POMEGRANATE ORANGE SALAD

 

 

INGREDIENTS

300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

DIRECTIONS

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!

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Comida, Food, Travel, Viajar

Beautiful Rarities to See in my Neck of the Woods La Jolla San Diego Baja California

Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

Underwater Graveyard in La Jolla

Blue Star Fallen Star in San Diego California

Fish Tacos Invented in Ensenada