Spicy Southwestern Stuffed Peppers

Tonight I was inspired to cook something a little different. My boyfriend enjoys peppers, so I decided to make stuffed peppers. I have made stuffed peppers before but with an Italian twist. This time I chose to go with a southwestern flavor profile. The ingredients are reminiscent of Mexican flavors thus the Southwest title.

As you will notice I only chose to add one jalapeno to this dish but you can certainly add as much heat as you'd like, such as more jalapeno, a hot salsa, red pepper flakes or hot sauce. This recipe can be customized to anyone's taste preference and it's fun to make. I felt very accomplished looking at how pretty my stuffed peppers looked when they were all filled and covered with melted cheese. They were devoured. Now this dish was enough for my boyfriend and I to enjoy on it's own, it's basically a casserole/one-pot dish in a pepper... the peppers being the individual casserole dish! You can pair this dish with roasted corn, a side salad, roasted potatoes, etc.. Have fun with this dish creating your own fillings, but also enjoy this one!

Serves 4 - 6

A Wednesdays
with Eryka Recipe

6 multi-colored peppers
1/2 lb ground beef
1/2 cooked white rice
1 small onion, chopped
2 garlic cloves
1 jalapeno, chopped
1 cup black beans, rinsed and drained
1 cup corn
1 cup salsa
1/2 teaspoon cumin
1/2 teaspoon adobo seasonings*
salt and pepper to taste
Mexican blend shredded cheese*



1. Prepare the peppers by chopping the top off and removing the rib. Place on a greased baking dish.

2. Preheat the oven to 400 degrees.

3. In a pan on medium heat, cook ground beef, onion and garlic until cooked through. Add the jalapeno.

4. Add the beans, corn, rice and salsa. Heat through then season with cumin, adobo and salt and pepper to taste (I added only a pinch of each).

5. Sprinkle about a tablespoon of cheese into the mixture. Stir until gooey.

6. Spoon the beef mixture evenly into all the peppers. Top with their appropriate tops.

7. Bake for 20 minutes then remove tops of the peppers to add the shredded cheese. Top again with their tops and bake for 10 more minutes until cheese is melted and peppers are soft.

Enjoy!

Recipe Notes:
*The cheese blend I used contained Monterrey jack, cheddar, queso quesadilla, asadero cheese. You can use whatever Mexican cheese blend you prefer.
*Adobo seasoning is a blend of onion and garlic powder, black pepper, Mexican oregano, cayenne pepper and cumin. Mix together an 1/8 teaspoon of each ingredient if you can't find it locally.

Pumpkin-Banana Walnut Bread with Butter-Whiskey Glaze.

A Two for Tuesday Recipe 

Anytime I have over-ripe bananas, I have to make my favorite bread, Pumpkin-Banana Walnut Bread. And if that isn't irresistibly delicious on it's own, I use my Butter-Whiskey Glaze all over it. Well, I don't just glaze it, I let it soak in to the warm bread.

This produces an almost bread pudding like custard-y texture, that is warm, gooey and the whiskey in the glaze provides a nice little kick. The pieces of  toasted walnuts scattered through out, add an unexpected delightful crunch, coupled with the warmth of cinnamon, nutmeg and cloves, making it a slice of heaven on a fork. 

Serves 8

1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup buttermilk
1 1/2 cups AP* flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, nutmeg, cloves
2 ripe bananas, mashed
1 cup toasted* walnuts, chopped

Simmered Beef Tips and Carrots

A Two for Tuesday Recipe 
Ever been in a cooking bind where you didn't plan on cooking but somehow wound up having to make dinner on the spot? That was me last week. Tuesday night I took out a pound of eye-round to slow cook the next day. When my boyfriend comes home from a long day Tuesday night, he tells me he will be home late Wednesday to not worry about making dinner. Now I had already taken out the eye-round but I just figured I'd season it and just use it Thursday for the slow cooker... it'll be marinated for a whole day so it'll make for a great stew. I go about my Wednesday, running errands, jogging, then I get a phone call at around 6pm. It was my boyfriend, telling me he'll be home on time, that it'll be Thursday when he's late. Now, obviously, we could have resorted to buying food but to me, it's an expense that can be avoided and unnecessary. So I told him, oh don't worry, I'll whip something up! I went into panic mode! What do I do?? I'm used to planning my meals. I opened my fridge and just starred at it then it all hit me. I saw my eye-round meat (cut into 1-inch pieces, marinating in salt and pepper and red wine) from earlier that day, a half full bottle of barbecue sauce, onions, tomato paste and carrots. It all started coming together. I was taking a risk, mixing ingredients that I'm not used to mixing, but I figured today was the day to experiment...we could always have take out if my experimenting failed! I felt like a mad scientist working in the kitchen, working fast and frantically moving around. I don't know about you, but there is a certain time of day where even your kitchen closes, it just becomes a "quicky mart" for milk or cookies. Within about hour I had finished my culinary experiment; behold a recipe that we both enjoyed! I think I enjoyed it more though, because I went crazy trying to figure it all out. I hope you enjoy this "on a whim recipe" that turned out to be very tasty!

Recipe:
1 lb eye-round, cut into 1-inch pieces, marinated overnight in 1 cup of red wine with salt and pepper.
1 tablespoon olive oil
4-5 carrots, cut diagonally
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 tablespoon barbeque sauce (any of your choosing)
1 can beef consomeé 10.5 oz (or homemade, if you prefer)

Spicy Coconut Curry Grilled Shrimp

A Two for Tuesday Recipe 

The last few weeks of extended daylight are within reach, which means I won't be using the outdoor grill as often during the weekdays. By now you probably know that we love curry, coconut and Thai chilies and what better way to use these beautiful and fiery spices and ingredients than with grilled shrimp! A little time to marinate, a few skewers, a scorching hot grill and you are on your way to the most delectable shrimp dish my Spicy Coconut Curry Grilled Shrimp. I love pairing this with sliced avocado wedges and a squeeze of lime.

Serves 2 - 4

1 pound of large shrimp, peeled* and deveined
1 tablespoon coconut milk solid
1 tablespoon curry powder
1/4 teaspoon of cumin
1 teaspoon granulated garlic powder
1-3 Thai chilies (or to taste) finely minced
2 tablespoons of finely grated ginger root
1 tablespoons of minced cilantro
4 tablespoons of toasted coconut flakes
1 lime cut into 8 wedges
1/2 teaspoon salt
1/8 teaspoon black pepper

Drunken Tres Leche Cupcakes

 A Two for Tuesday Recipe 
There is a lot of speculation as to where Tres Leches Cake (Cake in Three Milks) originated. A quick search online will produce a myriad of answers (I'll wait while you search). Back? See, what did I tell you! The first time I had Tres Leches was at my in-laws, who happen to be Nicaraguan, and at around that time Tres Leches started to appear on the Miami food scene. This happened to coincide with the (mass) immigration of Nicaraguans to Miami in the early 80's - so my biased conclusion - it's a Nicaraguan dessert! If you've never had Tres Leches Cake, it's basically a sponge or yellow cake that is soaked in three milks; heavy cream, condensed milk and evaporated milk and then topped with a thick, creamy meringue. To say that this dessert is sinfully rich and delicious is an understatement. I wanted to make a more portable, not as "soaked" version, of this creamy cake, I also wanted it to have a bit of a "kick" in the form of a little rum (okay, a lot of rum). So after a few tries, my Drunken Tres Leches Cupcakes were born. I don't like a mushy cake and the batter that I use in both the cupcake and cake version stands up very well  to soaking. The texture and mouthfeel are perfect - not too dry and definitely not mushy. As to the rum, use a good quality rum and if you've never tried Nicaraguan rum, give Flor de Caña a try, it's become one of my favorite rums. Putting this decadent dessert into a cupcake makes it way more appealing for on the go eating or just all around anytime eating!

Makes 12 cupcakes

For the cupcakes:
6 eggs + 3 egg yolks, set aside the egg whites for the meringue.
2/3 cup of sugar
1/2 cup of whole milk
1/2 cup of butter, softened
2 teaspoons vanilla extract
2 cups flour, sifted
3 teaspoons baking powder, sifted
1/2 teaspoon salt

Slow-Cooked Kale and Ham

A Two for Tuesday Recipe 
I don't know about you but sometimes I may order a meal because of the sides it comes with.  I recently had a delicious kale cooked with ham at a local eatery that was out of this world. So, of course,  I set out to recreate the kale I had and I am really thrilled with how delicious it was. My version has a wonderfully smokey scent and the taste ... hammy with hints of bacon ... is comfort food all the way. Warm, and hammy, it's a perfect side dish.  Because this is a slow cooked kale, the bitterness that turns some folks off of kale, disappears and the kale itself takes on a slightly spicy taste that is simply amazing. If you have your doubts about kale, this recipe may turn you into a fan!


1- 1 pound bag of kale
2 quarts of ham stock*
1- 2 ham hocks
8 ounces of  ham steak, diced
1 package of center cut bacon*, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 or more Thai chilies (optional), cut in half and lightly smashed

Savory Beef and Barley Stew

A Two for Tuesday Recipe 

One pot meals are a home cook's friend just like the slow cooker. There is one less pot/pan to wash, which to me is a huge hassle because pots and pans always weigh a lot for my little hands. One pot meals also usually mean some kind of soup or stew... which I love! This week I have a pretty neat stew recipe that is now one of my favorites. It's easy to prep and cook ... the hardest thing about this recipe is waiting for it to finish cooking! Although the meat is what makes this stew hearty, to me the star of this recipe is an overlooked ingredient: barley. It's delicious, filling, hearty and it's very good for you. Barley is a whole grain that helps with blood sugar, blood pressure, cholesterol and fat. After the two hour cooking time of this recipe (the two hours seemed to drag on by as the aroma of this dish filled my nose and brain), after the dish was served and ready to eat I was shocked (pleasantly) at how tender the meat was. It was literally melt in your mouth bites of deliciousness. It was juicy, packed with flavor and I just wanted more. Each spoonful was a firework of flavor for your taste buds; a piece of meat, pieces of carrots, onion and celery, barley and of course my favorite pairing rice. I hope you enjoy this dish. Just remember to have patience as it's cooking because it is definitely irresistible!

Serves 4

2lbs chuck roast
1 tablespoons olive oil
1 cup carrots, chopped
1 cup onions, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
6 cups beef broth
salt and pepper to taste
2 bay leaves
1/8 tsp Herbs de Provance
2/3 cups dried barley

Deep-Fried Coconut Lime Baby Octopus

A Two for Tuesday Recipe 

If you like fried calamaris, I know you will like fried octopus. Personally, I think it tastes better, and if prepared right, it is way more tender. The coconut and panko coating give a nice crisp and crunchy texture and the lime livens up the flavors of the octopus and coconut. I like to serve this as an appetizer but you can easily make a light meal out of it served with a salad and a simple lime vinaigrette.

Serves 4 as an appetizer
or 2 as part of a meal or in a salad.



1/2 Pound baby octopus
1 teaspoon baking soda
1 Large tablespoon coconut milk - the solid portion that is at the top of the can when you open it
Finely grated zest of one lime
1/2 teaspoon salt
pepper
1 cup toasted finely grated unsweetened coconut flakes (instructions below)
1/2 cup panko bread crumbs
1 egg white beaten until frothy
peanut or canola oil for frying
Lime wedges

Cocco's Chicken Curry

A Two for Tuesday Recipe 

Seven years ago I landed in a foreign land called Japan ... Okinawa to be exact. It is the largest island south of Japan where the largest amphibious battle occurred during World War 2. Little history for ya! Authentic Japanese food does not compare to the food served here in the USA. There are some staples such as Yakitori, served as street food, but the menu usually consists of seafood and other items I did not recognize. However, there was one restaurant I dined in that was reminiscent of an American diner called Cocco's Curry House, where I had Cocco's Curry Chicken. The second you open the door you are blasted with the smell of curry. You can order it on any type of meat (I chose chicken) as well as the level of heat; it's served with white rice, and as odd as it may sound, it had melted cheese. It was absolutely delicious, and the crunch from the panko and the sauce slathered over top and the gooey melted cheese, just makes you hungry for more!  After the trip I HAD to recreate it and I couldn't believe how simple it was to make and that my adaptation captured it so well. With a little help from your local Asian market or Asian section of your supermarket, you too can create this authentic Japanese meal. It is very simple: panko, chicken breasts/cutlets and curry sauce. My recipe is for two people however you can certainly adjust the amount of chicken to the amount of people you are serving. Enjoy!


2 chicken breasts, halved
2-3 tablespoons flour
1 egg, beaten
1 cup Japanese panko
1-2 tablespoons canola oil
1 3.5oz box Golden Curry Mix
1 Polly-O string cheese (optional)

Easy Does It Baked Corn Tortilla Chips

A Two for Tuesday Recipe

Generally speaking, I do not keep junk food in the house, especially chips. So, if I am in the mood for tortilla chips and I have corn tortilla, I am in good shape and I make them myself. These are very easy and simple to prepare and are baked not fried. I actually prefer them to the fried version, because they hold up better and don't turn to mush in chilies or soups. Serve them with your favorite salsa or use in a salad or crumbled into chili like my Creamy White Bean and Chicken Chili. Personally, one of my favorite way to enjoy these chips is with a dollop of crema, one cilantro leaf and a drop or two of habanero hot sauce. It's the perfect little bite!





1 package of white corn tortillas
Cooking spray or 1/4 cup canola oil
Coarse kosher or sea salt

Quick & Easy Asian-Style Ground Beef Stir Fry

A Two for Tuesday Recipe 

I enjoy Asian food or should I say Asian-American food. It is tasty food but it is also usually very simple to make and most importantly cooks up fast! As you know, I love simple and fast meals that I can make during the week. Unfortunately, I do not have a wok and if you don't either, no worries, any skillet will do fine. What I like about stir fry dishes is that you can customize them to your liking by adding as many or as little vegetables/ingredients as you want. Most stir fry's are made with chicken or beef but this recipe is unique in that it is with ground beef, one of my favorite cuts of beef. It cooks fast, it's cheap, it's versatile and always delivers in taste. Take this stir fry recipe and add to it, build on it. If I were to repeat the recipe I would add bean sprouts and broccoli. You can add mushrooms, carrots, snow peas, bok choy, anything you like! Have fun with it. The serving amount is enough for dinner and tomorrow's lunch... you know, the lunch that will make everyone else jealous at work!

Serves 4

2 cups white rice
1lb Ground Beef
4 eggs, beaten
2 tbs sesame oil
1 onion, chopped
1 scallion, chopped
2 garlic cloves, minced
1 cup frozen peas
1 teaspoon sugar
3 tbs soy sauce
1/4 teaspoon fresh ginger
pinch salt

Red Wine Braised Italian Sausage in Spicy Tomatoes, Olives & Capers

A Two for Tuesday Recipe    
Sometimes I fall into a rut with Italian sausages and go with the usual sausage with onion and peppers. Not that there's anything wrong with that but I needed a change! And that is what led me to developing this recipe. I braised the sausages in red wine until the wine completely evaporated and started to crisp up the skin. The sausages take on the deep color of the wine and are then simmered in a spicy tomato, olive and caper sauce. Was it good? Nope ... it was mouth-watering! The Hub, had seconds and he's my  "this stuff is good" barometer ... if he's having seconds I know it's a home run.

Serves 4

1 pound Italian sausage
1 cup red wine
2 tablespoons olive oil
1 medium onion, chopped
6 garlic cloves, minced or pressed through a press
1/4 cup of drained non-pareil capers, roughly chopped
1/2 cup of drained kalamata olives, pitted and roughly chopped
1 tablespoon tomato paste
2 pounds of roma tomatoes, diced or 1- 28 ounce can of diced tomatoes, including juice
1 teaspoon fresh or 1/2 dried thyme
I bay leaf
2 pinches of sugar
1/4 teaspoon red pepper flakes or to taste (If you don't like heat just leave it out)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 pound linguine or pasta of choice

Zesty Green Chile, Corn and Chicken Soup

I've been kicking around the idea for this soup for some time and hadn't gotten around to taking the time to thinking it out and then actually making it. All I can say is I waited too long - Zesty Green Chile, Corn and Chicken Soup is a success!

As this soup simmers, the aromas of the spices, chilies and chicken are delightfully mouthwatering. You'll be standing by the pot with a ladle in hand ready to fill your bowl! Don't be put off by the list of ingredients, the most "time-consuming" part is dicing the onion, peppers and garlic, everything else is just added in. For my family, this is the perfect soup for a Monday night (or any night), after a long day at work. Now, if you are not wild about heat from chilies in your food, no need to fear, green chilies are very mild!
The tortilla "paste" technique in this recipe is one that I learned from a friend a very long time ago. I had hand-written the instructions at the back of a Better Homes & Garden cookbook I have had since the 1980s. I think it was one of my very first cookbooks. I knew I needed to use this in my soup, because not only would it certainly lend the rustic flavor of the "masa" that is used to make the tortillas but it would also act as a thickener. My soup is satisfying and flavorsome, it is simple to make, whips up quickly and it is easy on the budget. What more could you ask for? Well ... Maybe seconds!


Serves 4

2 Tablespoons olive oil
1 Medium red onion, diced

1 Medium green bell pepper, diced

3 - 4 Garlic cloves, finely chopped
1 - 4 Ounce can of fire-roasted green chiles, undrained
1 - 10 Ounce can of green chili sauce

1 - 15.5 Ounce can pinto beans

1 - 15.25 Ounce can of whole kernel corn, undrained

1 - 10 Ounce can of diced tomatoes, seasoned with lime & cilantro
Flour tortilla paste:
   3 flour tortillas, chopped. Place in a food processor with 1/4 cup of milk and
   blend until it forms a thick paste. If too dry, add 1 tablespoon of milk at a
   time and blend.

1 Teaspoon cumin

1 Teaspoon dried oregano

1/2 Teaspoon cayenne pepper or to taste (optional)

1/4 Teaspoon cinnamon

1/2 Teaspoon salt 

2 Cups chicken stock

2 Breasts from a store bought roasted chicken, skin removed (or you can roast the chicken yourself). Slice each breast lengthwise (as if butterflying), then dice into 1/2 cubes.

1/2 cup rice

To dress the soup:
Cilantro - handful chopped
2-3 Green Onions, sliced on the bias
Monterrey Jack & Colby shredded cheese
2 Ripe avocados diced
Crema or Sour Cream to taste
2-3 Limes, cut in wedges
4 Flour tortilla or more to make chips

Heat a deep pot over medium heat, add the onions, peppers and garlic. Cook, stirring frequently, for about 5 - 7 minutes. While the vegetables cook you can make the flour tortilla paste. Add the roasted green chiles, undrained and cook for 3 minutes or until most of the liquid has been absorbed.
Stir in the next 4 ingredients and allow to heat through to a simmer, then add the flour tortilla paste, stir well until incorporated into liquid. Add the cumin, oregano, cayenne pepper, cinnamon, salt, chicken stock, diced chicken and rice.
Reduce heat to a simmer and cook for 20 minutes.

Ladle soup into deep bowls, add diced avocados, sprinkle with green onions, cilantro, shredded cheese and top with crema or sour cream to taste. Squeeze lime to taste. Crunch up tortilla chops over top ... big in!

Serve with store bought or home made tortilla chips. For home made chips cut 4 - 6" tortillas into triangle, preheat oven to 425, brush tortillas with canola oil sprinkle with salt, and bake for 4-5 minutes.

Slow Cooked Beef in Wine and Broth with Herbs

There are many days I crave stews. Stews are delicious my favorite part being the sauce. Why? To pour that silky sauce over white rice is heaven to me! Back to the story. This week I was craving a stew, but I wanted to make my own creation. I have followed many recipes that I decided to take what I have learned to venture out on my own. I used my trusty slow cooker for this recipe, as you all know it is my favorite kitchen appliance. Saturday my mom and I had a day planned out to go to the mall, then the movies ... our little girls day out. I didn't want to be thinking about dinner or thinking about getting home to make dinner so the night before I thawed a chuck roast to prep in the AM for slow cooker cooking! For this recipe you can certainly use whatever cut of meat you would prefer for a stew; you can also adjust the amount of herbs to your taste. I would consider this a simple, basic stew recipe that you can use to build your own recipe. I like simplicity but the wine is the ingredient that adds that extra depth of flavor. Please feel free to add or expand this recipe!

Recipe:
2lbs chuck roast
1 onion, chopped
4 carrots, chopped in large pieces
1 cup beef broth
1 cup red wine
1/2 tsp dried thyme
1/4 tsp paprika
salt and pepper to taste

1. Cut the chuck roast into 1-2 inch pieces. Chop onions and carrots in large pieces. Place all in slow cooker.

2. Add the broth, wine, thyme, paprika and salt and pepper. Mix in slow cooker.

3. Cook on low for 8 hours.

4. Serve with rice or vegetables. Enjoy!

Nicaraguan White Rice - Arroz Banco Nicaraguense

A Two for Tuesday Recipe 

The first time I had Nicaraguan white rice, I realized what I had been missing out on and what all the fuss was about. To me, white rice was white rice, you boil it, add some salt, cook it for 20 minutes and you're done. BOY was I wrong! I could eat this stuff all by itself, in fact, I do.

By slowly cooking the onions and the peppers in the oil first, the vegetables release their delicious juices into the oil, which is absorbed into the rice as you lightly "fry" it before bathing it in water, a little salt and the secret ingredient my father-in-law, Aurelio, told me about ... a tablespoon of sour orange juice. Don't worry if you don't have access to sour oranges, you can make your own. See my post "Don't Have Sour Oranges? Make Your Own!"
Like most every Nicaraguan recipe I post, I learned how to make this from my in-laws ... so a big ¡Gracias! (thank you) to both Aurelio and Lupe for sharing. This recipe isn't for plain old white rice, it's for white rice taken to a new and yummier level ... a Nica* level!


Serves 4

1/4 cup of canola oil (do not use olive oil for this)
1/2 an onion, cut in thick lengthwise strips
1/2 green pepper, roughly chopped
Pinch of salt
2 cups of white rice
3 1/2 cups of water
1 tablespoon sour orange juice
3/4 teaspoon salt

Nicaraguan Salpicón! Chopped Beef in Zesty Lime with Onions and Peppers

A Two for Tuesday Recipe 

Today I am taking you on a culinary trip down south to Central America, Nicaragua to be precise. The Hub and his family are from Nicaragua. Nicaraguans refer to themselves and anything Nicaraguan as "Nica". So if you see me using the term "Nica", now you know what I am referring too!

I was introduced to this Nicaraguan dish, like most of the Nicaraguan food I have come to love, at my in-laws. My father-in-law, Aurelio, is a fantastic cook and he taught me how to make Salpicón (pronounced SAL-PEE-CONE). And by taught, I mean he told me what goes in it (no exact measurements) and what the process is. That's the sign of what I call a "natural chef"! This dish is tooted as being dietetic because there is absolutely no fat in it, and uses a lean cut of meat ... eye round. When you look at the actual recipe you tend to think it's too simple and can't possibly be all that flavorful, but I got to tell you, it is! The lime juice breaks down the rawness and mellows the flavor of the onions and peppers and gives the finely chopped meat a light and tangy taste. Traditionally, Salpicón is served with Nica white rice and boiled or fried plantains. However, it's absolutely divine served in a lettuce wrap with pickled onions, radishes and cucumbers, sprinkled into a simple salad, or wrapped in a tortilla, preferably a Nica tortilla, with "crema" (similar to crème fraîche) and a little crumbled "queso ahumado" (similar to Feta, only smoked) over top. So pack your culinary taste buds as we head into the land of Nica food!

2 pounds eye round, trimmed of any fat, cut down into smaller chucks,
roughly 2"
2 quarters of water
1/2 of a head of garlic, cloves smashed and peeled
2 onions:

• 1 onion, chopped into quarters 
• 1 onion, finely diced about 1/8"  

2 bell peppers, 1 green, 1 red:

• 1/2 a green and 1/2  red, chopped into quarters
• 1/2 a green and 1/2  red, finely diced about 1/8"

1/2 - 3/4 cup of lime and the zest of the lime
1 tablespoon apple cider vinegar
Salt

Stuffed Cuban Meatloaf

A Two for Tuesday Recipe 

My mom use to make Cuban Meatloaf when I was kid and I was always fascinated by how she got the egg into it and made it not only taste great but look so pretty. My mom would always wave me off when I complimented the dish and she'd say "eh that's just picadillo with an egg in the middle, nothing special", but it was to me! Her comment is how I figured out how she made it.

My parents came over from Cuba in 1960 and I am thinking this may very well be a Cuban-American recipe, not sure that I've ever seen this in a Cuban food cookbook, but I use to see it at a few Cuban restaurants. The flavors are reminiscent of a Cuban Picadillo, one of my favorite of Cuban meal, which is a ground beef dish that simmers in onions, peppers garlic and lots of seasonings in a rich tomato sauce. But I digress, so back to the meatloaf! The meatloaf stays very moist because of the cooked onion, peppers and garlic that are added to the raw meat. It packs a big flavor punch that is a result of the blend of spices in my homemade sazón completa seasoning.  When you cut into it, you see a perfectly cooked egg, hugged by a blanket of pimientos and dotted by Spanish green olives, it's really impressive and is just so flavorful and delicious! If you have leftovers it's great the next day in a sandwich or you can make my cheesy biscuit empanadas!


1 pound ground beef
1/2 pound of ground pork
1 large yellow onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, minced
2 small pinches of salt
1/4 cup dry white wine or Vino Seco
2 tablespoons tomato paste
2 tablesspoons Cuban sazón completa {you can make your own*}
1/2 cup finely grated Cuban cracker or panko breadcrumb
1 egg
Grated zest and Juice of 1 lime

Easy, Saucey Cube Steak

A Two for Tuesday Recipe 

Steak terrifies me. It is my culinary hurdle, that one day I must jump over, but for now I use cube steak to satisfy my cravings for big beef flavor in the form of a steak.

On a shopping trip with my mom, I stumbled upon this cut of meat and decided to try it. I really like it because it's so flat that I don't have to worry about the doneness plus it cooks up fast, and it is easy  to work with. This is certainly a great meal for busy weeknights. I have created this recipe for a  fast, easy way to dress up cube steak. It has a robust beefy flavor, the steak is tender and tastes like it is more of a complex dish, than it actually is.  I am a fan of broths or saucey meals because simmering the meat in these sauces helps it develop that extra layer of flavor and tenderness. Not to mention I love dredging my rice with the sauce of anything I make! If the sauce is too watery for your liking feel free to thicken it up with cornstarch; I personally like the sauce in any shape or form it comes in. One steak per person is enough but take out extra so you can take some for the lunch the next day!

Serves 2-4

1lb or 3-4 pieces Cube Steak
1 medium onion, sliced in rings
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic
2-3 tablespoons cornstarch
salt and pepper
2 tablespoons red wine
2 carrots, chopped diagonally
1 10.5 oz can Beef Consume

Turkey, Quinoa & Goat Cheese Stuffed Peppers

A Two for Tuesday Recipe 

I haven't made stuffed pepper in ages, but last week I was inspired by a recipe post on stuffed peppers and tomatoes by the wonderful folks at +Little CookingTips. I was inspired to revive and update an old recipe I developed a few years back. I use to make this recipe with ground beef, orzo and mozzarella, now I've switched over to ground turkey, quinoa and goat cheese.

The turkey lightens the heaviness that can come from beef, but because of the seasonings, it packs one heck of a flavor punch. The sauteed onions and sun-dried tomatoes added to the turkey, deepen and enhance the flavor, as well as, adding moisture. The soft creaminess of the goat cheese compliment the turkey and the simple, yet rich, tomato-based sauce the stuffed peppers are cooked in. The Hub, who is my culinary gauge as to whether a recipe is a success or not, had seconds and happily took the leftovers to have at lunch the next day. All in all, I can confidently say this revision was a smash hit. I hope you enjoy it too!

Serves 4 - 6

1 pound ground turkey*
1 teaspoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes (or to taste)
3/4 teaspoon salt
1/8 cup water
1 cup cooked quinoa*
pepper to taste

Eryka's Weeknight Bolognese

A Two for Tuesday Recipe 

I am a big fan of Italian food, especially pasta. Pasta dishes are hearty, homey and the possibilities are endless. I do love a good tomato sauce; I make my own in a slow cooker and let it cook all day, but what if you come home from a long day and don't have time to stew a sauce but want that home made taste? I have created a weeknight bolognese sauce that is quick without sacrificing flavor or quality. A bolognese is a ragu, a meat sauce; it is very simple to make and doesn't need to stew for a long time. You will see that it has a lot of ingredients and that is the longest part of the recipe, chopping the vegetables. I find chopping therapeutic, fun as well as gratifying since I know what I'm adding to my food. Taking a closer look at the recipe, you will see a different ingredient: sugar! There is a theory that states that sugar added to tomato sauce will help cut the acidity. I have researched this claim to find that there is a 50/50 chance it is true. However, what I do know is that the sugar does bring out the sweetness in the tomatoes, thus adding a much needed slight sweetness to the sauce; I say that's a great thing! For those weeknight pasta cravers, I hope you opt out of opening a jar of tomato sauce to make this simple, satisfying bolognese sauce. Enjoy!

Serves 4

1lb ground beef
2 tablespoons olive oil
1 onion, chopped
1 celery, finely diced
1 carrot, peeled and finely diced
1 green or red pepper, chopped
4-5 pieces dried sun dried tomato (optional)
3 cloves of garlic, minced
3-4 fresh tomatoes
1/2 teaspoon dried oregano
5-6 fresh basil leaves, chopped
2 tablespoons tomato paste
1 14.5 oz can stewed tomato
18-20 oz crushed tomato
2 tablespoons red wine

1. In a large sauce pan, heat oil on medium heat. Brown meat. Set aside.

2. To the same sauce pan, add the onion, celery, carrot, pepper and sun dried tomato pieces. Cook until onion is translucent about 8-10 minutes.

3. Add the garlic and fresh tomatoes. Cook for about 3 minutes.

4. Add the oregano and basil leaves. Cook until fragrant.

5. Carefully, add the tomato paste, stewed tomatoes, crush tomato and the red wine. Cook until bubbling for about 3 minutes then lower to a simmer. Simmer for 15 minutes.

6. Using an immersion stick blender, run it through the sauce using quick pulses, this will further thicken the sauce. Leave as smooth or as chunky as you like.

7. Add the ground beef back into sauce pan and stew with the sauce for 20-25 minutes. You can stew it for as long as you'd like (check and stir sauce constantly) but it will be ready in the 20-25 minute range.


Serve over your pasta of choice, salad and garlic bread. Enjoy!