Tilapia Veracruz Recipe

Baked Tilapia Veracruz Recipe
3-4 fillets of Tilapia about 3/4" thick
16 medium Shrimp, shelled and deveined

1/2 Onion, diced
1/4 large Green Pepper, finely diced
2 cloves of Garlic, minced
1 Tablespoon Tomato Paste
2 cups Chicken Stock
1/2 cup Tomato Sauce
Black Pepper & Salt, to taste
2 Tablespoons Capers, drained and rinsed
2 Tablespoons of Italian Parsley
Juice from 1/2 a Lemon

In skillet over medium heat, saute onion for a couple minutes. Add green pepper and cook until onion starts to become clear. Add garlic. When you can smell the garlic, before it browns, add the tomato paste and cook a minute or so, stirring constantly, then add chicken stock, tomato sauce, capers, black pepper and salt to taste. Simmer and reduce a bit until flavors meld, about 5 minutes. Turn off heat. Add parsley and lemon juice. Stir to combine.

Pour a bit of the sauce into a  8"x11.5"x2" baking dish, just enough to cover the bottom, saving the rest.  Place tilapia in a single layer, side by side into the dish. Add raw shrimp to the remaining sauce and pour over the tilapia. (The shrimp will cook along with the tilapia.)  Cover with foil and bake at 350 degrees until done (if fresh tilapia, approx 15 minutes, if frozen about 30 minutes).

Serve with steamed white rice. Salad and yuca toasted garlic and lime to round out the meal. Enjoy!

Veggie Wrap Recipe

Who doesn't hate dieting? I find it impossible. And I greatly regret having to talk about it on a food blog! So, let's focus on the positive, I do love veggies.  Let's hope today's veggie wrap gets the numbers on the scale going in the right direction!!!

FriendlyFork Veggie Wrap Recipe
1 large Tortilla (I use spinach tortillas)
1 Tablespoon Hummus
2 slices Tomato, sliced and halved
3 Mushrooms, sliced
1 sliver of Sweet Onion
5 Greek Olives, pitted and chopped coarsely
2-3 fresh Basil leaves
2 sprigs Cilantro
1 Roasted Red Pepper, sliced
1 large handful of fresh Spinach, Arugula, or Lettuce
drizzle of your favorite Vinagrette dressing
a few drops of Siracha or Tabasco (optional)
Black Pepper

Spread hummus down the center of the tortilla leaving about 2 inches free on one end to fold up later.  layer the ingredients in the order listed making sure to leave 2 inches on the end free and one side of the tortilla clean as well. Start wrapping by turning of the 2inches at the end, then grip the full side of the tortilla and roll it toward the clean side of the tortilla. Place seem side down until ready to eat.

Enjoy!

Picadillo Recipe

Last night's picadillo got rave reviews from the family.  Here's the recipe:

FriendlyFork Cuban Picadillo Recipe
1 1/2 lb. Ground Round Beef
1/4 medium Sweet Onion, diced
1/4 Green Bell Pepper, diced
2 cloves Garlic, minced
2 teaspoons Ground Cumin
1/2 teaspoon Oregano
1 Bay Leaf
1/2 cup Tomato Sauce
1 Tablespoon Cider Vinegar
1 pinch Sugar
Water, beer, or beef stock

1-2 Tablespoons Capers
1/4 cup Raisins
1/4 cup Green Olives, sliced in rings, or chopped (optional)
1 extra large Beef Bouillon cube (or replace water with 1 cup of beef broth)
Salt
Pepper
2 Tablespoons Cilantro, minced

Brown ground beef in dry skillet over medium high heat. Do not drain. Push meat to the side, turn heat to medium, and add the onions to the empty side of the pan. After about 1 minute, add diced pepper. Cook until pepper is soft and onions are translucent. Add minced garlic and cook for a minute. Then mix the meat and veggies together in the pan.

Add cumin, oregano, bay leaf, tomato sauce, vinegar, and sugar. Add water, beer, or beef stock to the level of the beef (so everything is moist, in the liquid, but it is not soupy). It should be about a cup, but will depend on your pan. Add capers, raisins, olives, and bouillon. Cover and simmer on medium for 10-15 minutes. Add salt and pepper to taste. Stir in cilantro.

Serve over white rice with a side of sweet plantains and a salad.
Enjoy!