Cooking, eating, Food

Exotic Tropical Fruit Of The Week: Chayote Part 2

Chayote, also known as choko, xuxu, chayote squash, custard marrow, and others. Chayote is a fruit, but it is eaten as a vegetable in soups, stews, and salads. It is outstandingly delicious, and healthy.

Chayote is an excellent source of folate, a nutrient required for proper fetal development. Therefore, the squash may have appeal for women who are pregnant or trying to become so.

CHAYOTE GROWING IN ABUNDANCE

exotic tropical fruit chayote dra martha castro noriega tijuana mexico california america world

SAUTEED CHAYOTE WITH GARLIC

exotic tropical fruit chayote dra martha castro noriega tijuana mexico california america world

MEXICAN NOODLE SOUP WITH CHAYOTE AND VEGGIES

exotic tropical fruit chayote dra martha castro noriega tijuana mexico california america world

STUFFED CHAYOTES…DELICIOUS!

CREAMY CHAYOTE WITH VEGGIES SOUP

greek salad dra martha castro noriega tijuana mexico
Cooking, eating, Food

Food Recipe Of The Week: Greek Salad You Are Going To Love!

greek salad dra martha castro noriega tijuana mexico

MOST DELICIOUS ORIGINAL GREEK SALAD

INGREDIENTS FOR DRESSING

2 tablespoons dried oregano
1/4 cup red wine vinegar
1 cup extra virgin olive oil
2 large garlic cloves, mashed
Salt
Freshly ground black peppe
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greek salad recipe dra martha castro noriega tijuana mexico

INGREDIENTS FOR SALAD

2 teaspoons salt

1 medium red onion, halved and thinly sliced

3 tomatoes, cut into wedges

1 cucumber, peeled and cut into chunks (cucumber is great for your health)

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1/4 cup chopped fresh basil

1/2 cup pitted and halved black or green olives (both are my favs)

2 tablespoons fresh Italian parsley (the one I prefer)

6 ounces feta cheese, sliced

6 lemon wedges

greek salad dra martha castro noriega tijuana mexico

INSTRUCTIONS:

For Dressing:

Combine all the ingredients in a jar, shake well, and let stand for 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days.

greek salad dra martha castro noriega tijuana mexico

For Greek Salad:

In a bowl, combine salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes then rinse and drain well.

In a large bowl toss the tomatoes, cucumbers, and peppers with the basil and enough of the dressing to coat vegetables well.

Adjust the seasonings. Plate in a high mound on a large plate and garnish with olives, parsley, feta, and lemon wedges and serve.

Cooking, Food, inspiration

Broccoli Salad Ideas for You To Be Healthy and Happy Today!

food cooking eating healthy salad dra martha castro noriega mexio

Here, in my neck of the woods, it’s heating up! Oh man, I love the heat, the sun, the clear skies and of course, a delicious refreshing salad.

food cooking eating healthy salad dra martha castro noriega mexio

These are only few ideas about a good broccoli salad. Just looking at the pictures you get the idea how to make them. They are easy and fast to prepare.

food cooking eating healthy salad dra martha castro noriega mexio

Now, you can be creative and add your own ingredients to make it more attractive and flavorful to you. So let me know what different veggies or meat you added to it.

BROCCOLI WITH RANCH CHICKEN AND PARMESAN CHEESE

food cooking eating healthy salad dra martha castro noriega mexio
potato salad dra martha castro noriega tijuana mexico
Cooking, Food

Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

potato salad dra martha castro noriega tijuana mexico

 

Potato Salad Recipe Ingredients:

 

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

 

potato salad dra martha castro noriega tijuana mexico

 

Instructions:

 

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

 

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

 

potato salad dra martha castro noriega tijuana mexico

 

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

 

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.

 
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

 

potato salad dra martha castro noriega tijuana mexico

 

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.

 

We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.

 

Enjoy!

 

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