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rociosmexicankitchen.com

Saving Tips

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Plan your meals, but be ready to improvise and use your leftovers. All of this, of course, properly storing and refrigerating food, adhering to safety standards. To save money and time, follow these tips:. When you are cooking chicken breasts to make enchiladas, use vegetables in your broth, so that it is more nutritious and you can use it later to make sopa de fideo o caldo de pollo. If you do not have time to boil the chicken, just buy a rotisserie chicken and shred it!

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Rocio's Mexican Kitchen

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Every meal can be made in 30 minutes or less. Because these recipes are so easy, they are perfect for parties, every day meals or just for fun as a family cooking gathering! Your family and friends will love these dishes! Sign up for a cooking class today! Bring your family back together after learning to make fun and tasty meals that your family will love! This is what people are saying. We even spice it up with a little salsa music in the background! Monica, Avon, CT. Rocio's Mexican Kitchen. (2012).

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A Well Stocked Kitchen

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A Well Stocked Kitchen. Having the right ingredients in your pantry and in your fridge will help you when you are in a bind for time or resources. The following items are essential in your Mexican Kitchen! Being well prepared will help you to make Mexican dinners that are quick, easy, and healthy! Canned black refried beans. Mexican Cheeses like: Queso Fresco, Oaxaca or. Jalapeno or Serrano peppers. Sign up to be part of our blog! Rocio's Mexican Kitchen. (2012).

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Salads & Dressings

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Tomato and Cheese Salad with Cilantro Vinagrette. 2 beefsteak tomato or big roma (have to be firm and flavorful). 1 small mozzarella cheese or oaxaca. Both the tomato and the cheese to make circles. The tomatoes first on the plate, salt and pepper to your taste. The rounds of cheese on top. Cilantro vinaigrette on top. A handful of cilantro (leaves and stems), washed. 1 cup of olive oil. 1 tsp of salt. 1 tsp of white vinegar. All ingredients to create a smooth consistency, if too thick, add more oil.

learntocookmexican.com

Saving Tips

http://www.learntocookmexican.com/SavingTips.html

Plan your meals, but be ready to improvise and use your leftovers. All of this, of course, properly storing and refrigerating food, adhering to safety standards. To save money and time, follow these tips:. When you are cooking chicken breasts to make enchiladas, use vegetables in your broth, so that it is more nutritious and you can use it later to make sopa de fideo o caldo de pollo. If you do not have time to boil the chicken, just buy a rotisserie chicken and shred it!

learntocookmexican.com

Entrees

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1 chicken breast with bone. 2 cloves of garlic. 1 tbsp of salt. 1 cup shredded Mexican cheese. The chicken breast with the garlic, onion and salt. It when cooked, using 2 forks, pulling apart. Enough canola oil to cover the bottom of a small frying pan, once the oil is hot, pass the tortilla through it and quickly remove it. Do this with each one. Tortilla in plate and add shredded chicken in the middle and roll it tightly. With salsa (your favorite verde or roja). 1 poblano pepper (seeded). Meat and pep...

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Desserts

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Cream Cheese Fingers with Pecans and Dulce de Leche. 1 Bar of Philadelphia Cream Cheese. 1 cup of pecans. 1 can of Dulce de Leche. The cheese in rectangles. The cheese rectangles with the pecans. Or fridge to maintain firmness. With sprinkled Dulce de Leche on top. 1 can sweetened condensed milk. 1 can whole milk. Heat the sugar in the flan maker until becomes caramelized. Blend all other ingredients. Add to flan maker. Place flan maker inside pressure cooker. When pressure is ready:.

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Salsas

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Roasted red tomato salsa. 2 tsp of tomato paste. In a flat pan or griddle, the tomatoes, peppers and onion to get several black patches on the skin. Keep turning for uniform roasting. Them to desired chunkiness with the cilantro, tomato paste and salt. If you are using it for enchiladas, it should be smoother and cooked. In a pot with a tsp of oil for 5 to 10 minutes. The tomatillos and the jalapeno until tomatillos change to a pale green (about 5 min). Tomatillos, jalapeno cilantro and salt.