Roasted Strawberry Bar-B-Que Sauce

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

Roasted Strawberry BBQ Sauce from Closet Cooking A sweet, spicy and smoky strawberry BBQ sauce. Servings: 2 cups Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 4 cups strawberries, hulled 1/2 cup ketchup 2 tablespoons maple syrup 2 tablespoons strawberry preserves/jam 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 chipotle chili in adobo, chopped 1 tablespoon garlic, grated 1 tablespoon ginger, grated 1 teaspoon Worcestershire sauce 1 teaspoon dijon mustard 2 tablespoons cilantro, chopped Directions Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes. DO NOT BURN Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. And then the finished product which is absolutely DEEEELICIOUS!!!   A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries. ****Thank you Kevin from Closet Cooking one of my most favorite Pinterest sites that I follow****

Mushrooms Cooked Perfectly!!!

“Bring on that Steak”!!!

Mushrooms are one of my VERY favorites but I always wondered how they cooked them so well in restaurants,  especially with steaks or as a side dish!! The answer is “PATIENCE”!!! Mushrooms are primarily water! Don’t cover them, spread them out in the pan, let the water evaporate then watch them brown.  Be PATIENT….hahahaha…it will be worth it!

INGREDIENTS:

• 1 lb Mushrooms, any kind, cleaned and sliced
• Butter or EVOO (extra virgin olive oil), or BOTH
• Kosher Salt
• Maderia, Red Zinfandel or Port wine (optional)

DIRECTIONS:

Set a heavy-bottomed large skillet oven medium heat.

Add the oil/butter and wait for it to heat up. Add the sliced  mushrooms, then salt. (add wine here if preferred)

Let them cook over a medium/high heat, stirring occasionally, so not to burn but until  juices evaporate.  About 5-7 mins.

Turn down the heat to medium, and cook stirring occasionally until mushrooms are nicely browned. Taste and add more salt if necessary. 10 mins or so.

“Where’s that Steak”??

Then serve and listen to the ooooo’s & aaahhhhhhh’s!!!!

Grape Tomatoes Pasta Sauce

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Ingredients

4 cups grape tomatoes, halved

1 shallot, sliced thinly or yellow onion…whatever is on hand

2 TBS minced garlic…from the jar is just perfect!

3 Slices Turkey BAcon (optional)

2 sprigs of basil, sliced into ribbons

2 TBS Capers (optional)

1/4-1/2 cup extra virgin olive oil

¼ cup Parmesan cheese, grated

Salt and pepper to taste

8oz cooked pasta such as angel hair or spaghetti

Instructions

Put olive oil into a hot pan on medium-high heat

Add in the garlic and sauté for 1-2 minutes, be careful not to burn

Add in the shallots or onion and sauté for 1-2 minutes

Saute garlic in EVOO

Add in the tomato halves and sauté a few minutes until soften and juices start flowing

Add in half of the basil and stir, cook a few minutes to let the sauce thicken up a little bit

Add in half of the cheese and stir, cooking a few more minutes to combine

Add the cooked pasta into the pan and toss to mix

Top with Parmesan Cheese & more Basil and Voila!!

Nacho’s Grande Ole’

Nacho’s made easy!

INGREDIENTS:

• Tortilla Chips 1/2 bag)
• 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
• 2 Roma Tomatoes, seeded & diced
• 1/2 can Black beans drained (I used leftover)
• 1/2 med red onion, thinly sliced
• 1 large Avocado, diced
• 1 thinly sliced Jalapeno (optional to your taste buds!)
• Chopped lettuce
• 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
• Coarsley chopped Cilantro
• Sour Cream
• Tomatilla Sauce or Salsa…whatever you prefer
• Mexican Cheese (looks like feta)

DIRECTIONS

1. Spread chips on large plate that can fit in microowave
2. Put grated cheese all around, and under chips..
3. Put black beans, intermittently on top of cheese
4. Zap in Microwave for about 30 seconds until cheese is semi melted
5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
6. Then some sour cream
7. Little Mexican Cheese, crumbled
8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

Eggs in a Basket

Easy breakfast with home made hash potatoes and eggs!

INGREDIENTS:

• 1 potato, cleaned and poked with fork then put into microwave for 3 mins
• 1/4 c thinly sliced onions
• 1 garlic, chopped or 1 tsp of minced garlic from jar
• 2 TBS chopped green chilies from can
• 1/2 c chopped tomatoes
• 1/4 c chopped ham…or bacon…or whatever you have on hand!
• 1/2 c grated cheese…cheddar…monterey jack…swiss..put aside
• 2 eggs cracked and put into a cup
• seasonings that are to YOUR liking
• 2 TBS oil

DIRECTIONS:

1. cook potato in microwave, then coarsely chop
2. heat 2 TBS of oil in pan, add garlic and onion and cook 2 mins then add potatoes
3. once potatoes are getting brown add ham, tomato, chilies and reduce heat and let brown
4. once browned on both sides, spread potato mixture so there is a hole in the middle to pour your eggs into, forming a “nest” if you will.
5. season the eggs, put the cheese on top of the potatoes and cover and cook till eggs are to your liking
6. Then, carefully remove and put on a plate and voila!!!!!!!!

Tomatilla Sauce

INGREDIENTS:

• 6 tomatillas
• 1 jalapeno
• 1 garlic clove, whole
• 1/4 c chopped onion
• salt
• 1/2 c water
• ***sugar if it is too hot for you****

DIRECTIONS:

1. Get a blender or food processor and put aside

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

Chicken Enchilada a la Lupita

INGREDIENTS:

• A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
• 4 roma tomatoes, 3 sliced and 1 diced
• 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
• 1 lb Monterey Jack Cheese, shredded and put aside
• 1/2 head of lettuce, chopped
• 1 avocado sliced
• 12 corn tortillas
• 1/4 c oil
• Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
• 1- 8 oz container sour cream
• Mexican Cheese (Like Feta Cheese)
• 9×13 greased glass pan

DIRECTIONS:

1. Preheat oven at 325 degrees
2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

1. Next, cover each one lightly with Sour Cream

1. Then cover with shredded Monterey Jack Cheese

1. Next layer with sliced tomatoes & sliced onions

1. Add sliced Avocado & dollops of sour cream on top 

1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Michelada aka Spicy Beer

Micheleda Delicioso

Your Ingredients

In a COLD glass squeeze 1 lime (or more if you like it!!)

Pour 1/4 cup Clamato Juice or Tomato Juice

3-4 good shakes of Worcestershire Sauce

Pour in any light colored beer

Then down the hatch it goes!!!!

***** you can add some hot sauce, cayenne pepper, Tabasco…you name it!!*****

This is a wonderful, refreshing drink here in Mexico!! It’s like a Bloody Mary with Beer!!

Red Snapper with Mango Salsa

INGREDIENTS:

• 4 -4 oz red snapper fillets
• extra virgin olive oil
• salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)

DIRECTIONS:

1. Rub both sides of fillet with EVOO
2. season generously with S & P, some paprika and if you are daring….cinnamon

1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa

INGREDIENTS:

• 2 roma tomatoes seeded & diced
• 2 mangos, peeled & diced
• 1 small red pepper, cored, seeded & chopped coarsely
• 1 small red onion, diced
• ½  small Jicima peeled & diced
• ¼ c chopped fresh cilantro
• 1 med garlic, peeled & minced
• ½ jalapeño chili, seeded & minced (more if you want!!)
• 2 limes juiced
• ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Ceviche a la Lupita

Ceviche a la Lupita

Feeds 8 easily

INGREDIENTS:

• 1 mahi-mahi filet, thinly sliced then diced or similar mild fish
• ½ lb med shrimp, deveined
• 1 med pot with water, bring to boil
• 10 key limes
• 2 Roma tomatoes seeded & diced
• ½ med onion, diced small
• 1 bottle ketchup
• 1 cup orange juice
• 1 avocado, diced
• ¼ tsp oregano
• ¼ tsp salt
• ¼ tsp pepper

DIRECTIONS:

1. Take diced mahi-mahi and put in bowl. Squeeze 7 of the 10 limes into the bowl and marinade, turning frequently for at least 10 mins.
2. Take the shrimp and put into billing water for 2-3 mins then remove and dice, put into bowl with Mahi and stir and let sit for 5 mins.
3. Take the diced tomato & diced onion and toss in bowl. Then add the chopped cilantro.
4. Now, take the Mahi & Shrimp mixture and by the handful, take it out and “squeeze” the marinade out of it and then put into tomato mixture
5. Once that is done, add the bottle of ketchup & then rinse out bottle with 1 cup of OJ and put into mixture, with oregano, S & P and then squeeze the last three limes and the diced avocado Stir it up and taste it.
6. For those who want a little more “kick”, add some picante or hot sauce and then cover with saran wrap and put in the refrigerator for 2-3 hours and then VOILA!!!

Serve on a bed of lettuce, or in a cup with crackers…whatever you like!! Best part….it’s even better the 2^nd day!  ENJOY!!!

Marinade Mahi Mahi or whatever white fish you want

Take diced shrimp and put into boiling water for 2-3 mins, drain and add to Mahi Mixture

Mixed tomatoes & onion

Add Cilantro

Squeeze excess marinade from fish mixture and add to tomato mixture

Add 1 bottle of ketchup to mixture

Add 1 cup of OJ to Ketchup bottle then pour into mixture

Add your last 3 limes

Add Avocado and then season with Oregano, S & P

Put it in fridge and in 2-3 hours top it with sprigs of Cilantro and then ENJOY!!