Happy Cinco de Mayo!!!
These delicious dishes are fun to eat with friends and family.
Huevos Rancheros (Breakfast)
1 tablespoon olive oil
1 15-ounce can diced or crushed tomatoes (basil, garlic & oregano)
Dash seasoning, crushed red pepper, or ground cumin to taste (optional)
4 corn tortillas
2 fresh eggs
2 tablespoons fresh cilantro, chopped (optional)
In a large skillet on medium heat, add the tomatoes and dash original seasoning.
Bring to a simmer, stirring occasionally. Reduce to warm after it has been simmering for 8 to 10 minutes.
Heat a teaspoon of olive oil in a large non-stick skillet on medium-high, heat the tortillas in the pan, about a minute or two on each side.
In the same skillet used for the tortillas, add a little butter or cooking spray. Heat the pan on medium-high heat. Crack 2 eggs into the skillet and cook for 3 to 4 minutes (sunny side up style).
For serving on a plate, top with tortilla, then add the sunny side up eggs. Top with sauce, sprinkle with parsley and/or crushed red peppers if desired.
GARLIC SHRIMP SKEWERS (Lunch)
1 pound 16-20 count large shrimp, peeled and deveined
Extra virgin olive oil
1 tsp Black pepper
3 tablespoons butter
3 cloves garlic, minced
1 tsp Dash seasoning (optional)
Sazon seasoning (optional)
Whisk together all ingredients for shrimp marinade in a large bowl. Place shrimp in a sealable plastic bag and pour marinade over shrimp. Put in the refrigerator for 30 minutes to one hour.
After the shrimp has marinated, Preheat the oven to 450 degrees. While oven preheats, skewer shrimp onto 12” wooden skewers.
Place shrimp directly on the baking pan for about 5 minutes, until pink and opaque.
Remove from oven and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chopped parsley to serve!
STUFFED PEPPER with RICE (Dinner)
2/3 cup long-grain white rice*
Salt and freshly ground black pepper
6 bell peppers
1 Tbsp olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced (1 Tbsp)
1 can petite diced tomatoes, drained
1 (8 oz) can tomato sauce
3 Tbsp minced fresh parsley
2 tsp dash seasoning
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Cook rice accordingly.
Trim about 1/4-inch from tops of bell peppers and then remove stems, ribs, and seeds. Fill a baking dish large with about 1/2-inch of water.
Place peppers upside down in the water, cover with foil, and bake for 20 minutes.
Heat olive oil in a large non-stick skillet over medium-high heat. Add onion and saute for 4-5 minutes. Add season with salt and pepper until browned, about 4 minutes.
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, dash seasoning, and season with salt and pepper to taste.
Reduce oven temperature to 350 then turn peppers upright, sprinkle inside peppers lightly with salt. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake for 15 minutes.
Remove from oven, sprinkle with cheese, return to oven, and bake uncovered for about 10 - 15 minutes longer. Sprinkle with parsley and serve warm.