Spicy Ceviche de Camaron (shrimp)

One of many Ceviche's I make! I always like to play around with the ingredients when making ceviche. There is just so much you can do with this simple dish. So many fish you can use and so many ways you can infuse and marinate it. Today, I included Thai chili flakes in its marinating process and only used radishes, red onion and cilantro along with adding a bit of olive oil which I normally don't do. I also used Hawaiian sea salt. 

Hope you enjoy! 

Serves 2-6 depending on how you serve it. I served it as a meal so it was perfect for 2.

✔️1 lb ex large shrimp, sliced in half then chopped 

✔️Juice of 4 limes

✔️Juice of 2 lemons

✔️Juice of 1 Orange

✔️1-2 tsp Thai chili flakes (I like mine spicy I use 2)

Mix all of the above ingredients in a small baking pan. Spread the shrimp out in the pan so that it lays flat and it submerges in the citrus. Refrigerate covered for 1.5-2 hours. Mix every 30 minutes. 

Meanwhile, prepare the next ingredients.

✔️4 tbsp red onion, finely minced 

✔️3 tbsp cilantro, finely minced

✔️4 radishes, sliced thin in rounds

✔️1 tsp Hawaii sea salt or regular rock sea salt

✔️1 tbsp olive oil 

Once the shrimp is done marinating and cooking, it should be a pink color.  

Using a slotted spoon, transfer the cooked shrimp to a bowl. Set the juice it marinated and cooked in aside. 

Add the rest of the ingredients in the bowl with the shrimp and toss together. Add about 2- 4 tbsp of the juice it marinated and cooked in (optional). Serve with baked or fried tortilla chips or serve it on a tostada shell! 

#ladamacooks

Lemon and Oregano Roasted Chicken and Potatoes

This was a usual dish my mom made for us. Lemon and Oregano Roasted Chicken and Potatoes. So simple, comforting and so much flavor. I always looked forward to it when she made it for us. I did it the same way she did, only I used mini honey gold potatoes instead of sliced russets which is what she used. Here's her recipe! 

✔️6-8 chicken thighs salted and peppered lightly. 

✔️1 lb of small potatoes such as fingerling or small mini reds or honey golds cut in half

Marinade

✔️1/4 cup olive oil

✔️1/4 cup fresh lemon juice

✔️3 large garlic cloves, finely minced

✔️1 1/2 tbsp dry Mexican oregano

✔️1/2 tsp fresh ground pepper

✔️1 1/2 tsp salt

Preheat oven to 425

In 12 once mason jar, add the last 6 ingredients and shake well. In a large bowl toss the chicken and potatoes with all of the marinade. Place the marinaded potatoes and chicken in a large baking dish with the chicken skin side up. Arrange so the potatoes don't cover any of the skin on the chicken. Pour any excess marinade left over the chicken and potatoes and cook uncovered for 1 hour and 15 minutes. 

Serve alone, topped with fresh peas or over rice! Enjoy!

Anchovy and Ricotta Tartine topped with Zucchini and Basil Salad

Nothing says get in my belly like a delicious tartine with fresh ingredients. I wasn't always a fan of anchovies, but these days I use them frequently in my cooking. It's like the bacon of seafood! Pack this recipe up for your next picnic!

Serves 2 for lunch or 4-6 as a crostini appetizer.

Zucchini Salad

✔️1 large raw zucchini, diced

✔️1/4 cup fresh basil, minced

✔️2 tbsp freshly grated Parmesan cheese

✔️2 tbsp fresh lemon juice

✔️2 tbsp olive oil

✔️1/2 tsp chili flakes

✔️salt and pepper to taste

Combine all the above ingredients, toss together, taste for salt and set aside.

Anchovy and Herb Ricotta

✔️1/4 cup ricotta cheese

✔️1/2 tsp dry basil

✔️1 large garlic clove, finely minced

✔️2 tbsp anchovies, finely minced to almost a paste

✔️1 tsp olive oil

✔️Salt and pepper to taste

Combine all of the above ingredients except the salt. Toss together and taste for salt. (Anchovies are salty so you may not need it)

Once you have both components for the tartine prepared, grill or toast your bread. Brush it with a little olive oil, salt and pepper prior to grilling it or toasting it. 

Now your ready to put it together!

Spread the ricotta mixture on the grilled or toasted bread and top it with the zucchini salad and serve! 

Elote Asado (grilled corn) Salad

Stuck on what to take to your next gathering? Take this to your next potluck or BBQ! 

Serves 5-6

✔️28 oz of white frozen corn

✔️1/4 cup Best Food or Hellmanns mayo

✔️1/2 of a juicy lemon

✔️1/2 cup cotija cheese, grated

✔️1/4 cup Cilantro, minced

✔️Salt to taste

✔️Lime garnish

In a dry cast iron or non stick pan on high heat, add your frozen corn and cook until it has your desired char. Once done, set it aside and let completely cool.

Next whisk your mayo and lemon with salt to taste and set aside until the corn has cooled completely. 

In a large bowl add your corn, about half the mayo mix, 1/4 cup of the cotija cheese and the cilantro leaving some to garnish after. If you feel it needs more mayo mix, this would be the time to add it. 

Plate the corn mix and top it with the rest of the cotija, sprinkle the chili powder, and sprinkle the last of the cilantro. Serve and garnish with lime! 

Pozole Chili

Searching through my Instagram today I was reminded I have to make my Pozole Chili soon! Only this time, with Ground pork! This is a fun and quick twist on my traditional Pozole which I will share soon. In this recipe I used ground turkey and I would say this meal is on the healthier side. Healthy-ish!

This makes 8 full cups ( @ 232 calories each. Feel free to calculate it yourself, I'm no expert) 

✔️1- 20 oz pack of 93/7 ground turkey( you can use whatever ground meat you want.

✔️3- garlic cloves, minced

✔️1- large yellow onion, chopped

✔️2-3 tbsp of chili powder ( I used pasilla and guajillo powders if you can get, if not regular chili powder will work)

✔️1- tbsp Mexican oregano (regular will work)

✔️1- tsp cumin powder

✔️1- 30 oz can of white hominy, drained

✔️2- 15 oz of diced tomatoes and their juice

✔️1- 7 oz can of El Pato Sauce (tomato sauce will work)

✔️1/2 cup water

✔️Salt and pepper to your taste.

In a large pot, brown the ground meat. Add the chopped onion, garlic, chili powder, oregano and cumin and cook for about 3 minutes (I salted a bit at this point but up to you) Add the diced tomatoes with their juice, hominy and El Pato Sauce and stir. Bring to a boil, salt, stir and then simmer for about 30 minutes.

Taste for salt and serve!

Garnish with shredded cabbage, onion, cilantro, sliced radishes, hot sauce and squeeze with lime! You can eat it with tostadas or bread if you want, but you don't need to! 

Chicken Chile Verde with Hominy

I've been on a hominy kick lately. For those who don't know what hominy is, it is a corn kernel that has been soaked until it is soft and tender; most commonly used in Pozole, which is a flavorful soup I will be sharing my recipe to soon. Besides it tasting good in Pozole, it can work really well in other dishes to add extra texture.

I made one of my favorites yesterday, Chicken Chile Verde. I remembered I had a can of hominy left from the last time I made Pozole, so I threw it in. It made my Chile Verde that much more special! Don't get me wrong, I won't always add it to Chile Verde, but it's good to know I can change it up a bit with Hominy! I may try it in my Barbacoa next time.... another recipe I will be sharing!

Serves 6

3 lbs boneless skinless chicken thighs, cut in in half

15 tomatillos

1 small yellow onion, cut in 4

1 large fresh green Anaheim pepper

3-4 fresh Jalapeños

6 garlic cloves 

1 cup fresh cilantro

1 tsp whole cumin, toasted

2 tsp dried Mexican oregano

1 30 oz can of white hominy, drained

1 1/2 cup water

Salt and pepper to taste

Preheat the oven to 425

In a roasting pan, place the tomatillos, onion, Anaheim pepper, jalapeños and toss with a little olive oil, salt, and pepper, and place in the oven for 20 minutes.

Once done, place the roasted veg into the a blender with the garlic, cilantro, cumin, oregano, salt to taste, half cup water and blend until smooth. Set aside until ready to use. 

Salt and pepper your chicken to taste. In a large Dutch oven or stainless steel pot with oil and on medium high heat, brown your chicken. About 10-15 minutes. Add your hominy and toss in the heat for 3 minutes, then pour in the chile verde and last cup of water and stir. Bring the chile verde to a boil and simmer for 30 minutes. Add more water to your desired thickness and taste for salt. 

Garnish with lime, onion and cilantro

and eat with corn tortillas. Enjoy!

**You don't have to roast the veg if you don't want to. You can just blend all the veg together, throw it in the pot with the chicken and hominy and cook it down that way.

Be Back Soon!

Hello friends! 

And welcome to all my new ones! 

I've been away from the kitchen for a bit, but will be back very SOON to finish where I left off and with more delicious ideas and recipes to share! Thank you always for your patience and continued support!