Saturday, July 23, 2011

Mejillones Enchilados con Arroz Amarillo

I know so many people whose motto is "I don't eat anything that comes from the sea." Then there are people who will eat fish but not shellfish, and those who will eat fish and shellfish, but NOT mussels! That's okay; more for me.

A couple of weeks ago I posted a picture of rice with mussels that my sister made. My daughter did not eat with us that day, so I decided to make her a different version of mejillones enchilados con arroz amarillo (mussles in a spicy red sauce and yellow rice).

2 lbs of mussels (I used pre-cooked frozen mussels, fresh is better of course)
1 medium size onion,  chopped
3-4 cloves garlic, pressed
8 oz canned stewed tomatoes
dash of hot sauce
dash of Worchestershire sauce
dash of soy sauce
1 bay leaf
1/2 cup white wine
olive oil
salt to taste
parsley for garnish

If using fresh mussles discard any with open or broken shells. Scrub the mussels with a stiff brush, debeard and rinse under cold water.

Coat a pot with olive oil and saute your onions and garlic. Add your stewed tomatoes, hot sauce, Worchestershire sauce, soy sauce, bay leaf and wine and salt and let simmer for the flavors to meld. Add your mussels and cook until they open carefully spooning the sauce over them as they cook. Turn off the heat cover and let sit for a while so the mussels absorb the flavor of the sauce. Serve over a bed of yellow rice.

Note: If you don't eat mussels you can substitute shrimp, crab, lobster or any other shellfish for this recipe.

Thursday, July 14, 2011

Roasted Acorn Squash, Onions and Peppers

This is so simple. Peel and cut an acorn squash into section (any squash will do), peel and quarter 2-3 onions, seed and quarter 1-2 bell peppers. Liberally coat the vegetables with olive oil and sprinkle with coarse sea salt. Place on a cookie sheet and bake at 350F for approximately 40 minutes, turning the vegetables half way through.

I served the roasted vegies with salmon sauteed in olive oil, white wine, 1/2 cup vegetable broth, salt, olives and capers. Sorry I didn't follow through with this one as far as the steps.

Monday, July 11, 2011

Invitation to Dinner

Sorry guys, I don't have a recipe for this arroz con mariscos. I got to enjoy this great meal made by another fellow Cuban.... my sister! Yummy!

Friday, July 8, 2011

What's for Lunch? Chicken and Swiss Sandwich

I've been soooooo lazy in the kitchen lately, but yesterday I defrosted some chicken breast, pound them thin with a meat mallet and marinated them in a mojo that I prepared with crushed garlic, salt, fresh oregano, fresh rosemary, a splash of dry white wine, a splash of lime juice and a splash of orange juice along with a sprinkling of paprika.  Now, you would think that I would have written all the measurements down and taken pictures... did I mention I've been lazy? Anyway, last night I cooked my chicken breast, but I had two leftover sitting in their marinade so I decided to make sandwiches for lunch.

The sandwich was easy to assemble, leftover hamburger buns from the 4th of July, a slice of swiss cheesse which I always have handy, some lettuce, and I chopped up some onion and tomato and mixed it up with some Ranch dressing to which I added a dash of garlic powder..... I improvised.


Saturday, July 2, 2011

The veggies are growing

I know I haven't posted any recipes lately. It gets to the point where you just repeat the recipes you have according to what you like to eat and what your family is used too, or.... you order out! It's been unusually hot here in the Midwest this year. I blame it on global "weirding." It seems the weather has just been wild this year, but luckily for us, it's given us the right amount of rain and heat for our garden to grow.
Big Bite Tomatoes

Green Bell Peppers (we have some red ones coming up also)

Cherry Tomatoes

Roma Tomatoes

Better Boy Tomatoes
Super Steak Tomatoes