Saturday, October 26, 2013

Bistec encebollado (beef cutlet with onions)

My sister-in-law Thelma, aside from being extremely creative, is also a great cook. The other day, my brother shared a picture with me of a dish she made for dinner, which was the inspiration for this recipe today.


Ingredients
2 large thin beef cutlets (milanesa cut)
1/2 large white onion
garlic powder
worchesterisihrre sauce
garlic sauce (if you have any)
salt and pepper

Cut the steak into strips. Place in a bowl with the garlic powder, worchestesrshshire sauce, garlic sauce, salt and pepper. You don't need to much sauce, just enough to spread throughout, but the meat shouldn't be swimming in it. Heat a skillet to medium high heat, add a bit of oil and throw the onions in. Cook the onions until they turn slightly darker, then add the beef. The beef will release a lot of liquid. Cook together until the liquid evaporates and the meat/onions start to get slightly charred.

THAT'S IT! Any veggie is a good side for this.


Brunometer: 8.1/10

Saturday, October 5, 2013

Tilapia in foil (pescado empapelado)

Well! The intensity of the month of September took me by surprise. For some reason, my classes this semester are more intense than they have ever been, and I found myself so busy that Bruno has been doing all the cooking :) (this is not a bad thing).

Between exams and taking limits, I had time to make this quick tilapia dish today:


Wtf? Foil? Yes, it's part of the dish.

Ingredients
Olive oil
2 garlic cloves, chopped
1/4 onion, sliced
1 tomato, sliced
3 cilantro sprigs
3 tilapia filets
salt and pepper to taste

  • Preheat the oven to 325F.
  • Cut up 3 squares of aluminum foil big enough to wrap your tilapia filets in.
  • Spread a bit of olive oil and spread the garlic and onion evenly on the center of the foil sheet.
  • Pat any excess water off the fish and place on top of the garlic/onion bed.
  • Sprinkle with salt and pepper.
  • Layer the tomatoes slices and cilantro sprigs on top.
  • Wrap the fish so that the liquids do not fall out (it does not have to be very tight).

Place the three packets on a baking sheet and bake for 30 minutes (or until the fish is fully cooked). Serve with rice and leave it in the foil, it's tradition :)

Monday, September 9, 2013

Avocado toast with red pepper flakes

Busy times call for easy recipes!


This is actually a very simple thing which is very very delicious and can be eaten as a snack, breakfast, or even dinner if you're a light eater. It was inspired by a dish I had at a small diner in New York City.

All you need: ripe avocado slices, hearty bread slices, red pepper flakes, salt.

Toast the bread, make sure it isn't the kind of bread that will get soggy. I usually toast it more than I would for other things, just so the avocado won't make it all mushy. Spread the avocado slices all over the bread. Sprinkle with salt and red pepper flakes. DONE!

And you know what the best thing about it is? Bruno loves it!

Brunometer: 9.0

Tuesday, September 3, 2013

Potato, egg, and chicken salad


1 chicken breast, cubed
1 large potato, peeled and cubed
1/2 red pepper, chopped
1/2 medium onion, chopped
2 eggs
2 tbsp mayo
1 tbsp chicken bouillon powder
salt and pepper to taste

Boil the chicken for about 15 minutes. The smaller you cut the pieces, the faster it will cook. At the same time, boil the potato for 10-15 minutes. Same concept applies, the smaller you cut, the faster they will get tender. Then, continuing with the efficiency, boil 2 eggs for about 10 minutes. Let cool before peeling.

Once everything is ready, drain and let cool. Cut the egg into slices. Mix all the ingredients together in a bowl. You can eat this warm or cold. The onion and red pepper add a very nice crispy crunch. Alternatively, you could use celery. You can also add curly parsley, that would be delicious!

Share on Pinterest

You might also like:

Related Posts Plugin for WordPress, Blogger...