Pupusas

What you will need...

Dough

2 Cups Masa Harina

4 Cups Water

Canola oil (for frying later)

Filling

Any Shredded Cheese (mozz, monterrey jack, or mexican blend)

Refried Beans

Curtido

1/4 Cup of White Vinegar

1/2 Cup of Water

1/4 tsp of Salt

a pinch of Oregano

1/2 tsp Crushed Red Pepper

dash of cayenne pepper

1 Tbs of Brown Sugar

(MIX ALL OF THESE TOGETHER in a large bowl.

Add all of these to the mixture.

1/2 head of cabbage (finely chopped)

1 Large Carrot (shredded)

1 Tbs of minced Onion

Salsa

1 can of Mexican stewed tomatoes

1 sm can of tomato sauce

1/2 of a jalepeno

a few sliced of roughly chopped onion. (1/4 C)

1 tbs of chopped garlic

salt

 Grate carrots, mince onion and chop cabbage. 

Pour the sauce in and mix it well.

 Cover with plastic wrap and chill for at hour or two.

 Mix the flour and water. It will be a little dry at first.

Add a few more tbs of water as youcontinue to knead the dough. 

The consistency should be like play dough.

 Place damp paper towels over the dough and let 

it sit for at least 10-15 minutes.

 Grate the cheeeese.

Roll the dough into a log shape.

 Break off a piece about the size of your fist. Make a hole 

in the middle and add the cheese and beans. 

Close the dough

around the filling.  Flatten it the best you can without the 

edges breaking. Add a little bit of canola

oil to your hands to soften the dough.  

 Place some wax paper on the cutting

board and flatten out like a pancake.

 Heat a few tbs of canola oil in a large pan.

Fry each of the pupusas for a few minutes on each side

 until they are very browned.

 Salsa. Blend together all of the ingredients. Cook on Medium

heat for about 20 minutes. Let the salsa cool 

before putting in on the pupusas.

Top with the curtido and salsa.  ENJOY!

Sliced Baked Potatoes

Sliced Baked Potatoes

Ingredients:

3 Baking Potatoes
4 Strips of Bacon
2-3 Tbs of Melted Butter
2 Tbs Olive Oil
Shredded Cheese
Salt/Pepper
Oregano, Parsley

Heat oven to 425 degrees.

 Wash Potatoes

Cook 4 strips of bacon, and crumble.

Slice the Potatoes. Place chopsticks under each side to stop from slicing all the way through. Melt butter. 

 Add about 2-3 tbs of olive oil to the pan. Drizzle the melted butter on top of each potato. 

Put some of the bacon pieces in the sliced potatoes, but leave some to put on top 

when they are done.  Add salt, pepper and a little bit of oregano and parsley.  Bake for 50 minutes, covered with foil. Take foil off, top with 

the rest of the bacon, and add some shredded cheese of your choice.Bake for another 5 minutes to crisp the bacon and cheese.

And then...

ENJOY! ! :)

Crab Dip with Shrimp

Ingredients:

1 Pkg Cream cheese

2 Tbs Mayo

2 Tbs Sour cream

1 Tbs Finely chopped onions

1/2 Tsp Garlic powder

1 Tsp Chopped garlic

1 Tbs Grated cheese

1/2 Tsp Red Hot" sauce

1/4 Tsp of cayenne pepper (optional)

1 Can Lump Crab Meat

1 Can Tiny Shrimp

Topping:  Shredded Cheese (any kind)

1/4 Cup panko bread crumbs

Preheat oven to 350 degrees. Mix all ingredients except for Crab and shrimp. Once it is blended well, add crab and shrimp and mix together. Top with shredded cheese and bread crumbs. Bake uncovered at 350 for 25 minutes. Broil for another couple minutes to brown cheese and bread crumbs. Let sit for 2-3 minutes before serving.  Serve with corn chips or crackers. ENJOY! !

Veggie Lasagna

Vegetable Lasagna

Ingredients:

1 Eggplant

1Summer Squash

1 Zucchini 

1 Jar Pasta Sauce

1 Small Container of Ricotta Cheese

3 Eggs

1 1/2 cups of Seasoned Bread Crumbs

2 Cups Vegetable/Canola Oil

1 Box of Oven Ready Lasagna Noodles

1 Bag Mozzarella Cheese

Slice Zucchini and Summer Squash. Toss in some olive oil and chopped garlic. Bake @ 400 degrees for about 15-20 minutes

 Peel and slice eggplant into 1/2 " slice. Beat 2 eggs, and place breadcrumbs on a plate. Dip Eggplant slices in egg and cover with breadcrumbs. 

 Heat oil on med-high.  

 Place on paper towels to get excess oil off.

 Set squash aside

 Beat 1 egg and add to ricotta.

 Layer bottom of pan with sauce. Add noodles and spread with ricotta mixture.

 Layer eggplant, squash, and more sauce. Add some mozzarella cheese. Repeat the layering until the pan is full. 

Add remaining sauce and the rest of the cheese. Cover with foil and bake at 375 degrees for 30 minutes. Uncover and bake for another 10-15 minutes until the cheese is slightly brown.

 ENJOY!  !

Zucchini Bread

Quinoa with Shrimp and Vegetables

Beef Stroganoff

Beef Stroganoff

Ingredients:

1 lb Ground Beef
I Can of Cream of Mushroom Soup
1/4 c chopped onions
1 tbs chopped garlic
3 tbs butter
1/4 c sour cream
1/2 c brown gravy
1 sm can Slice Mushrooms
1 c beef broth
1/2 tsp black pepper
salt to taste

1 pkg Wide Egg Noodles

Brown hamburger, drain as well as you can and set aside( a little bit of excess fat is ok..adds flavor) Add 3 tbs of butter, chopped onions and garlic to pan used to brown hamburger. Saute until onions are clear. Add cream of mushroom soup, beef broth and sour cream. Stir well.  Simmer for about 10 mins. Boil some water in the mean time for the egg noodles.  While this is simmering, make some brown gravy and add about 1/4 cup to simmering mixture. Stir well.  Simmer another 5-10 mins. Add mushrooms and ground beef. Let simmer for a few more minutes. Add cooked noodles to mixture, and stir.  Sprinkle with grated parmesan cheese....and ENJOY! !