Steak with zucchini, mushrooms and green onions.

Steak with zucchini, mushrooms and green onions for an easy weeknight meal.

What happens when you don’t have all the ingredients to make a recipe you had in mind? You create a new one!

Last Tuesday as I was heading home from work, I was thinking ( as usual 😉 ) of what to make for dinner; I knew I wanted something easy because I wasn’t feeling to well, but I also knew it need it be delicious… and then it clicked! Stir Fry. Yay! Stir Fry is one of those recipes that you can put together in no time and it is so delicious.

Until…

I checked my pantry and I had none of the main ingredients to make it…literally none. I had steak, zucchini and mushrooms in my fridge…oh and some green onions, but that’s about it.

So, what could I made that was similar to Stir Fry but it didn’t need soy sauce; or sesame oil; or ginger?

I could have prepare Pepper Steak but I didn’t even have any peppers…or onions– and I think you need those vegetables to make pepper steak. Don’t you? 😕

What a mission…

Anyways, I ended up making  Steak with zucchini, mushrooms and green onions and let me tell you, I’m so glad that I didn’t have the ingredients for the stir fry.

Here is the recipe:

  • 1 lb beef top round steak cut into 1 inch pieces
  • 1 cup of Zucchini, diced
  • 1 cup of Mushrooms, halved or quartered
  • 1/2 cup of green onions, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon of dry oregano
  • 1 tablespoon of vinegar
  • 2 tablespoons of olive oil
  • 1 teaspoon of butter
  • salt and black pepper to taste

Preparation:

  1. Season the steak with vinegar, garlic, oregano, salt an black pepper. Let it marinate in the fridge for 30 minutes.
  2. In a large skillet, over medium-high heat, heat the olive oil.
  3. Add the steak and let it cook until brown.
  4. Remove the steak from the skillet and set aside.
  5. Melt the butter in the same skillet.
  6. Add the zucchinis, mushroom and half of the green onions, cook for about 2 minutes or until vegetables are tender.
  7. Add the cooked beef and mix well. Sprinkle with more green onions.
  8. Serve over rice.

Simple -yet-delicious!

Hope you like this recipe as much as we did. As always, share your thoughts with us.

Happy Cooking!

Johanny

Recipe for Sancocho Dominicano

Without a doubt, sancocho is one of the favorites dishes of Dominicans. Accompanied with a very cold beer it’s the perfect dish to celebrate any occasion.

Nada como un buen Sancocho Dominicano!

It hasn’t been cold here in Jersey, however it has been raining a lot; In fact, as I write this post I can hear the rain outside…And guess what? It suppose to rain for the next few days! so I’m in the mood for some sancocho.

Sancocho is a vegetables and meat soup that requires time to prepare… and patience. However, the result is well worth it; Dominicans prepare it mostly for special occasions but I have come to the conclusion that any day is special occasion for me. 🙂

This traditional stew goes really well with white rice, avocado, a hint of lime juice or hot sauce!

Recipe for about 8 to 10 people

  • 1 Lb. of beef chuck, cubed
  • 1 Lb. of Pork belly, cubed
  • 1 Lb. Chicken
  • 1 Lb. Smoked pork chops or pork neck bones
  • 1/2 lbs. yucca (cassava) peeled, washed and diced
  • 1/2 lbs. yautia (tarot root) peeled, washed and diced
  • 1/2 lbs. potatoes, peeled, washed and diced
  • 3 green plantains, peeled and cut into round pieces
  • 1/2 cup of butternut squash, cubed
  • 3 whole corns, cut into 3 or 4 pieces
  • 2 large carrots, peeled, washed and diced
  • 2 stalks of celery, diced
  • 1 large onion, diced
  • 4 garlic cloves, mashed
  • 1 green pepper, diced
  • 3/4 teaspoon dry oregano
  • 1/2 cup cilantro leaves
  • 3 tablespoons of Beef or Chicken Bouillon
  • 3 tablespoons of canola oil
  • salt to taste

Preparation:

  1. In a large bowl season all the meats with the dry oregano, lime juice, and salt. Let it marinate in the fridge for at least 30 minutes.
  2. Over medium-low heat, cook the meat in a large-deep pot until tender. Remove the meat from the pot and set aside.
  3. In the same pot heat the 3 tablespoons of canola oil; add the onions, green peppers, celery, garlic, and chicken or beef bouillon. Let it cook for about 2 minutes.
  4. Add the peeled vegetables (except for the cilantro) and cooked meat, stir and cover with water ( about 3/4 of the pot). Bring to a boil.
  5. Add the cilantro, lower the heat and let the sancocho simmer until all vegetables are tender. Taste for salt and add more if necessary.
  6. Serve with rice, avocado and hot sauce!

Did you like this recipe? Share with us your famous sancocho recipe.

Happy Cooking,

Johanny

chicken pot pie

What’s better on a cold day than a hearty chicken soup? Chicken pot pie!

It might be the crust; it might be the filling, but a chicken pot pie is the perfect dish for the cold days. I mean, what’s better than tasty chicken cooked with veggies inside a crisp, golden crust? NOTHING!

I learned this recipe for homemade pot pie (which is really easy!) a while back and to my surprise I do not prepare very often; the funny thing is that my whole family loves it– So again, why I don’t cook it more often? I don’t know…

This recipe could be prepare with boneless rotisserie or baked chicken!

Chicken pot pies (serve 4 people)

Ingredients:

  • 2 lbs. boneless chicken breast
  • 1 cup diced white onion
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup of frozen peas
  • 1 cup of diced celery
  • 2 cups of chicken stock
  • 1/2 cup whole milk
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • salt and black pepper to taste
  • water to boil the chicken
  • store-bough pie dough or pastry dough

Preparation:

  1. Cover the chicken with water and bring to a boil; add salt, pepper and  the bay leaf for flavor. When chicken is cooked through (about 25 minutes) discard the water ( and bay leaf) and shred the chicken with two forks.
  2. Preheat oven to 350°
  3. In a large pot melt the butter over medium-high heat, then add the onions, potatoes, carrots and celery. Stir until onions are translucent.
  4. Sprinkle the flour over the veggies and stir until it’s all well combined.
  5. Pour in the chicken stock and the milk, follow by the shredded chicken and peas. Stir again. Once it start to thicken add the salt, black pepper and fresh thyme. Cook for about 10 minutes.
  6. Divide the filling into 4 individuals ramekins or oven proof bowls.
  7. Roll out the pie/pastry dough and divided in 4 pieces ( I cut mine in strips) Place the dough on top of each ramekin and press the edges to the outside of the bowl.
  8. Give a quick egg brush over the surface of the dough. Place on a baking sheet and bake for about 30 minutes or until crust is golden brown and the filling is bubbling.

Get ready for the cold and enjoy a delicious pot pie!

Did you like this easy recipe? Share with us!

Xo,

Johanny

Easy Tangerine Cake

A semi-homemade tangerine cake made with store-bought yellow cake mix, and fresh tangerine juice for extra flavor.

Hi amigos! It’s been a while. I’m so happy to be back and eager to see what this new year is going to bring for my family and I.

This past holiday week I’ve being cleaning, organizing the house and spending much-needed time with the family… What about you? Also, I’ve being doing a lot cooking; and with cooking comes the development of new recipes and new ideas for the blog.

This year I have a new goal: To create easy recipes that will not required a lot time in the kitchen, and to start I want to share an easy  tangerine cake.

A cake mix has the instructions in the back of the box. All you have to do is substitute any liquid (usually water) for tangerine juice and add the tangerine zest for extra flavor.

Recipe for Tangerine cake:

  • 1 package of yellow cake mix
  • 1 stick of butter, softened
  • 3/4 cup of fresh Tangerine juice
  • 3 Large eggs
  • the zest of one tangerine

Preparation:

  1. Preheat oven to 350°F.
  2. Grease cake pan and flour lightly.
  3. In a large bowl, blend cake mix with tangerine juice, zest, softened butter and eggs at low speed until moistened.
  4. Pour batter in cake pan and bake in the oven for about 35 minutes or until toothpick inserted in center comes out clean.
  5. Remove cake from oven and cool on wire rack before removing from pan.
  6. Serve with coffee or hot chocolate

As you can see this recipe is rather simple; All I did was follow the cake batter instructions and substituted some of the Ingredients. The end results where amazing!

Try this recipe and surprise your family and friends. Share with us your thoughts.

Happy Cooking

-Johanny