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🇬🇧 Cilantro Lime Chicken & Loaded Mexican Rice Board​Yields: 4 Servings | Prep Time: 20 mins | Cook Time: 30 mins​🛒 Ingr...
11/23/2025

🇬🇧 Cilantro Lime Chicken & Loaded Mexican Rice Board
​Yields: 4 Servings | Prep Time: 20 mins | Cook Time: 30 mins
​🛒 Ingredients
​For the Cilantro Lime Chicken:
​Chicken: 6–8 boneless, skinless chicken thighs.
​Marinade Base: 1/4 cup olive oil, juice of 2 large limes, and 1 tsp honey (helps with browning).
​Aromatics: 1/2 cup fresh cilantro (chopped) and 4 cloves garlic (minced).
​Spices: 1 tsp cumin, 1 tsp chili powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper.
​For the Loaded Mexican Rice:
​Rice: 1 ½ cups long-grain white rice.
​Liquid: 2 cups chicken broth + 1/2 cup tomato sauce (or El Pato sauce for spice).
​Vegetables: 1/2 cup canned black beans (rinsed), 1/2 cup corn kernels, 1/2 yellow onion (diced), 1/2 green bell pepper (diced).
​Oil: 2 tbsp vegetable oil (for toasting the rice).
​The Sides (Queso & Guac):
​White Queso: 1/2 lb White American Cheese (deli sliced, not "cheese product"), 1/4 cup whole milk, 2 tbsp canned diced green chiles.
​Guacamole: 2 ripe avocados, juice of 1 lime, salt, chopped cilantro.
​👨‍🍳 Instructions
​1. Marinate the Chicken
​In a large bowl or ziplock bag, whisk together the olive oil, lime juice, honey, garlic, cilantro, and all spices. Add the chicken thighs and toss to coat well. Let sit for at least 20 minutes (or up to 4 hours in the fridge).
​2. Cook the Rice
​Heat the vegetable oil in a large saucepan over medium heat. Add the rice, onion, and green pepper. Sauté for 5–7 minutes, stirring frequently, until the rice is toasted golden brown and smells nutty.
​Step 2b: Stir in the broth, tomato sauce, beans, and corn. Bring to a boil. Cover with a tight lid, reduce heat to low, and simmer for 20 minutes. Do not peek! Remove from heat and let steam for 5 minutes before fluffing.
​3. Make the Queso
​While the rice simmers, place the cheese, milk, and green chiles in a small saucepan over low heat. Stir constantly until melted and silky smooth. If it is too thick, add a splash more milk. Keep warm.
​4. Sear the Chicken
​Heat a cast-iron skillet or grill pan over medium-high heat. Remove chicken from the marinade. Cook the thighs for 6–7 minutes per side. Look for a deep, dark golden char on the outside.
​5. Assemble
​Mash the avocados with lime and salt for the guacamole. Plate a generous scoop of the loaded rice, top with the hot chicken, and serve with a side of warm queso and guacamole.

​🇪🇸 Receta: Pollo al Cilantro y Lima con Arroz y Queso
​Porciones: 4 Personas | Prep: 20 min | Cocción: 30 min
​🛒 Ingredientes
​Para el Pollo al Cilantro y Lima:
​Pollo: 6–8 muslos de pollo deshuesados y sin piel.
​Base de Marinada: 1/4 taza de aceite de oliva, jugo de 2 limas (limones verdes) grandes y 1 cdta de miel (ayuda a dorar).
​Aromáticos: 1/2 taza de cilantro fresco (picado) y 4 dientes de ajo (picados).
​Especias: 1 cdta de comino, 1 cdta de chile en polvo, 1 cdta de cebolla en polvo, 1 cdta de sal, 1/2 cdta de pimienta negra.
​Para el Arroz Mexicano "Cargado":
​Arroz: 1 ½ tazas de arroz blanco de grano largo.
​Líquido: 2 tazas de caldo de pollo + 1/2 taza de salsa de tomate (o salsa El Pato para un toque picante).
​Verduras: 1/2 taza de frijoles negros (lavados), 1/2 taza de granos de maíz, 1/2 cebolla amarilla (picada), 1/2 pimiento verde (picado).
​Aceite: 2 cdas de aceite vegetal (para tostar el arroz).
​Los Acompañantes (Queso y Guac):
​Queso Blanco: 1/2 libra (approx 225g) de queso americano blanco (de charcutería), 1/4 taza de leche entera, 2 cdas de chiles verdes picados (de lata).
​Guacamole: 2 aguacates maduros, jugo de 1 lima, sal, cilantro picado.
​👨‍🍳 Instrucciones
​1. Marinar el Pollo
​En un tazón grande o bolsa ziplock, mezcla el aceite de oliva, jugo de lima, miel, ajo, cilantro y todas las especias. Agrega los muslos de pollo y mezcla para cubrir bien. Deja reposar al menos 20 minutos (o hasta 4 horas en la nevera).
​2. Cocinar el Arroz
​Calienta el aceite vegetal en una olla grande a fuego medio. Agrega el arroz, la cebolla y el pimiento. Sofríe durante 5–7 minutos, revolviendo frecuentemente, hasta que el arroz esté dorado y huela a nuez tostada.
​Paso 2b: Agrega el caldo, la salsa de tomate, los frijoles y el maíz. Lleva a ebullición. Tapa bien, baja el fuego al mínimo y cocina a fuego lento por 20 minutos. ¡No destapes la olla! Retira del fuego y deja reposar 5 minutos antes de esponjar con un tenedor.
​3. Preparar el Queso
​Mientras el arroz se cocina, coloca el queso, la leche y los chiles verdes en una olla pequeña a fuego bajo. Revuelve constantemente hasta que esté derretido y sedoso. Si está muy espeso, agrega un chorrito más de leche. Mantén caliente.
​4. Sellar el Pollo
​Calienta una sartén de hierro fundido o parrilla a fuego medio-alto. Saca el pollo de la marinada. Cocina los muslos de 6 a 7 minutos por lado. Busca un sellado dorado oscuro en el exterior.
​5. Servir
​Machaca los aguacates con lima y sal para el guacamole. Sirve una porción generosa del arroz, coloca el pollo caliente encima y acompaña con el queso tibio y el guacamole

🌮 Soft Flour Tortillas with Coconut Oil (English)Ingredients:- 2 cups all-purpose flour - 1 teaspoon salt - 4 tablespo...
10/07/2025

🌮 Soft Flour Tortillas with Coconut Oil (English)

Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons coconut oil (solid or melted)
- ¾ cup hot water

Instructions:
1. Mix dry ingredients: In a bowl, combine flour and salt.
2. Add coconut oil: Mix in the coconut oil until crumbly. Use a fork or your fingers to blend it evenly.
3. Add water: Slowly pour in hot water, stirring until a dough forms.
4. Knead: Knead the dough on a floured surface for about 2–3 minutes until smooth.
5. Rest: Cover and let the dough rest for 15–20 minutes.
6. Divide & roll: Divide into 8 balls. Roll each into a thin circle (about 6–8 inches).
7. Cook: Heat a dry skillet over medium heat. Cook each tortilla for 30–60 seconds per side until golden spots appear.
8. Keep warm: Stack cooked tortillas under a towel or in a tortilla warmer.

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🌮 Tortillas de Harina con Aceite de Coco (Español)

Ingredientes:
- 2 tazas de harina de trigo
- 1 cucharadita de sal
- 4 cucharadas de aceite de coco (sólido o derretido)
- ¾ taza de agua caliente

Instrucciones:
1. Mezcla los ingredientes secos: En un bol, combina la harina y la sal.
2. Agrega el aceite de coco: Incorpora el aceite hasta que la mezcla esté arenosa. Usa un tenedor o tus dedos.
3. Agrega el agua: Vierte el agua caliente poco a poco, mezclando hasta formar una masa.
4. Amasa: Amasa sobre una superficie enharinada por 2–3 minutos hasta que esté suave.
5. Reposa: Cubre y deja reposar la masa por 15–20 minutos.
6. Divide y extiende: Divide en 8 bolas. Extiende cada una en un círculo delgado (15–20 cm).
7. Cocina: Calienta un sartén sin aceite a fuego medio. Cocina cada tortilla por 30–60 segundos por lado hasta que aparezcan manchas doradas.
8. Mantén caliente: Guarda las tortillas cocidas bajo un paño o en un tortillero.

10/07/2025

Pineapple or Onions on Pizza??

🥟 Easy Beef Empanadas (English)Ingredients:- 1 tablespoon olive oil - ½ pound ground beef - ½ onion, finely chopped -...
10/05/2025

🥟 Easy Beef Empanadas (English)

Ingredients:
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ onion, finely chopped
- ½ green bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- 2 tablespoons tomato sauce
- 1 teaspoon garlic (minced)
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 10 empanada dough discs (store-bought or homemade)
- 1 egg (for brushing)

Instructions:
1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Cook filling: Heat olive oil in a pan. Add ground beef and cook until browned. Add onion and peppers, cook until soft.
3. Season: Stir in tomato sauce, garlic, cumin, oregano, salt, and pepper. Simmer for 10–15 minutes. Let cool slightly.
4. Fill empanadas: Place 2 tablespoons of filling in the center of each dough disc. Fold in half to form a half-moon. Seal edges with water and press with a fork.
5. Brush with egg: Lightly brush the tops with beaten egg for golden color.
6. Bake: Place on tray and bake for 20–30 minutes until golden brown.

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🥟 Empanadas de Carne (Español)

Ingredientes:
- 1 cucharada de aceite de oliva
- 250 g de carne molida
- ½ cebolla picada
- ½ pimiento verde picado
- ½ pimiento rojo picado
- 2 cucharadas de salsa de tomate
- 1 cucharadita de ajo picado
- ½ cucharadita de comino
- ½ cucharadita de orégano seco
- Sal y pimienta al gusto
- 10 discos de masa para empanadas (comprados o caseros)
- 1 huevo (para pincelar)

Instrucciones:
1. Precalienta el horno a 175°C. Coloca papel de hornear en una bandeja.
2. Prepara el relleno: Calienta el aceite en una sartén. Agrega la carne y cocina hasta que esté dorada. Añade la cebolla y los pimientos, cocina hasta que estén suaves.
3. Sazona: Incorpora la salsa de tomate, ajo, comino, orégano, sal y pimienta. Cocina a fuego lento por 10–15 minutos. Deja enfriar un poco.
4. Rellena las empanadas: Coloca 2 cucharadas del relleno en el centro de cada disco. Dobla por la mitad formando una media luna. Sella los bordes con agua y presiona con un tenedor.
5. Pincela con huevo: Pincela la parte superior con huevo batido para dar color dorado.
6. Hornea: Coloca en la bandeja y hornea por 20–30 minutos hasta que estén doradas.

Dinner ideaCesina steak, how to prepare cesina # # # **Ingredients:**- 1 lb (450 g) thinly sliced beef (preferably flan...
02/09/2025

Dinner idea

Cesina steak, how to prepare cesina

# # # **Ingredients:**
- 1 lb (450 g) thinly sliced beef (preferably flank steak or beef round)
- 1/4 cup of kosher salt
- 2-3 cloves of garlic, minced
- 1-2 tablespoons of fresh lime juice
- Freshly ground black pepper
- Optional: ground cumin, oregano, and chili powder for additional flavor

# # # **Instructions:**

1. **Prepare the Beef:**
- Lay the thinly sliced beef on a clean surface or cutting board.

2. **Season the Beef:**
- Rub the beef slices with kosher salt on both sides. Make sure the beef is evenly coated with salt.
- Add minced garlic, lime juice, and freshly ground black pepper. Optionally, sprinkle some ground cumin, oregano, and chili powder for extra flavor.
- Press the seasonings into the beef slices to ensure they stick.

3. **Cure the Beef:**
- Arrange the seasoned beef slices in a single layer on a tray or plate.
- Cover with plastic wrap or a clean cloth and refrigerate for 1-2 days. This will allow the salt to draw out moisture and cure the beef.

4. **Dry the Beef:**
- After curing, remove the beef from the refrigerator and pat it dry with paper towels to remove excess moisture.
- Hang the beef slices on a drying rack or lay them on a clean, wire rack.
- Place the rack in a well-ventilated area, preferably with some airflow. Let the beef dry for another 1-2 days until it becomes firm and slightly leathery.

5. **Cook the Cesina:**
- Once the beef is properly dried, it's ready to be cooked. Preheat a grill, skillet, or grill pan over medium-high heat.
- Cook the cesina for 2-3 minutes on each side until it reaches your desired level of doneness.

6. **Serve:**
- Slice the cesina into thin strips against the grain.
- Serve with tortillas, lime wedges, salsa, and other traditional Mexican accompaniments.

Enjoy your homemade Mexican cesina!

❤️❤️❤️🎵
02/09/2025

❤️❤️❤️🎵

# # # **Cream Cheese Pound Cake****Follow me for more recipes** # # # # Ingredients:- 200 g of cream cheese at room tem...
02/09/2025

# # # **Cream Cheese Pound Cake**

**Follow me for more recipes**

# # # # Ingredients:
- 200 g of cream cheese at room temperature
- 200 g of butter at room temperature
- 200 g of sugar
- 4 eggs
- 300 g of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- A pinch of salt

# # # # Instructions:
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a loaf pan.
2. Beat the butter with the cream cheese and sugar until you get a creamy and fluffy mixture.
3. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
4. Sift the flour with the baking powder and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until fully combined.
5. Pour the batter into the prepared pan and smooth the surface.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cake is soft, moist, and perfect to pair with coffee or tea.

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