Puerto Rican Style Corned Beef Hash

I seriously can't get enough of this exotic cuisine!

5 Tbsp canola oil

1 potato, peeled and chopped

1/2 cup chopped onion

10 garlic cloves, minced

1/4 cup red bell pepper, minced

1 packet Sazon

1 packet chicken bouillon

1/4 tsp Adobo

1 8-oz. can Iberia Spanish-style Tomato Sauce

6 oz. beef broth

1 can corned beef

1/4 cup green onion, chopped

Serve with white rice.

In a non-stick large sauce pan, fry chopped potato in canola oil at medium high heat.  Once lightly browned, remove potato from pan and drain on paper towel.  Add onion, garlic, pepper, and seasonings to pan.  Cook 3 minutes, stirring frequently.  Add tomato sauce and beef broth; bring to a boil.  Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork.  Cover and cook at least 15 minutes.  Stir in potato and green onion; cook additional 5 minutes. 

Buen Provecho!

Basic Pizza Dough

We make this dough almost weekly!

1 tsp. instant or active dry yeast

1-1/2 c warm water

4 c. all purpose flour or you can do half white and half whole wheat flour

1 tsp. salt

1/3 c olive oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Top your crust with your toppings of choice. Then bake for 15 to 17 minutes at 500 F., or until crust is golden brown and toppings are bubbly.

For the NY style baked pizza dough in pic above:
I preheat oven to 500 F. with the pizza stone heating and then when it's very hot, evenly with metal spatula, evenly coat stone with corn meal and skip oiling process above.

Easy Chicken Pot Pie

This recipe is so easy and kid friendly!

1 lb. cooked chicken, cubed

3 c. of your preferred veggies( I use carrots, potatoes, peas, green beans and corn the most)

1 can of chicken broth

flour

butter

Pillsbury pie crusts

Boil chopped carrots and potatoes. At the same time, sautee 1 medium onion and a couple sticks of celery in a generous amount of butter.  Add flour little by little to make almost a paste in your saute pan. Whisk in chicken broth (about 1-2 cups).  Let broth simmer while putting chicken (I used a rotisserie one) in the bottom of a already made pie crust. 
Dump in frozen veggies.  Pour some sauce over.  Add carrots and potatoes.
Pour rest of sauce over everything. Put the other pie crust on top. 
Bake at 375 for about 35 minutes give or take.

San Diegan Fish Tacos

These are delicioso!

Blue Water Grill inspired at the Bay.

1 lg. salmon fillet, mahi mahi, swordfish or 6-12 shrimp or prawns

3 c. cabbage(red or green), thinly sliced

2 roma tomatoes, diced

1/2 c cilantro

1/2 c. purple onion, diced

2 limes

lime juice

1/2 c. plain yogurt

1 c. cheddar cheese, shredded

white corn tortillas

garlic salt

pepper

Cook your seafood or meat of preference. We use salmon, mahi mahior shrimp most of the time.

Fish fillets:

Preheat oven to 350 F. Grease a 8x8 baking dish. Place fillet inside dish and sprinkle garlic salt, lemon juice and a lot of freshly ground pepper on top. Cover with foil and cook about 15-20 minutes depending on the thickness of the fillet. Remove when it's cookedthoroughly and let sit for 5 minutes to lock in flavor. Cut fillet into fourths in long strips.

In large skillet on medium heat, lightly cook each side of tortillas. Melt 1 oz. of cheese on each tortilla and place meat on top of melted cheese. Sprinkle 1/2 c. of cabbage, onions, tomatoes and cilantro on the meat(it should be overfilling). Mix, plain yogurt, garlic salt, pepper and 2 tbsp. of lime juice. Pour 3 tbsp. yogurt mixture over fish tacos and serve. Garnish with lime wedges that you can freshly squeeze.

Serves 2 per fillet