When you say tortilla you might think tacos, but we’re focusing on another type of tortilla. This is the Spanish tortilla filled with potato, onions and eggs! It is absolutely delicious and native to Spain. You can find different version of a “tortilla” all over Latin America. I’m going to show you an easy version and the best part you can personalize to your taste buds! Let’s get cooking….
Serves: 6- 8 Total Time: 35 minutes
·5 potatoes, peeled and cut in chunks not bigger than 1/2" thick
·1 large onion, sliced
·1.5 - 2 cups of olive oil (for frying) -
·Salt and pepper to taste
·5 eggs, beaten
·Cherry tomatoes for garnish
·Parsley for garnish
In a non-stick skillet, heat oil until very hot but not smoky. Carefully add potato and cook on a medium heat, stirring, for about 5-7 minutes. Potatoes will be submerged in oil. Then add onion and cook, stirring until potato is soft and completely cooked through. Turn heat down if needed - potato shouldn't be cooked but should not get any tan/color. Place colander into a pot and drain potato into colander. You can reuse this oil to cook something else. Wipe skillet with a paper towel, add about 2 tbs of oil and return to the stove. Transfer potato into a bowl, add beaten eggs, salt and pepper, mix and pour it into the skillet. Cook on a medium heat until golden crust forms on a bottom about 10 minutes. Then take flat plate and cover skillet with this plate. Invert tortilla onto the plate and then carefully slide it back into the skillet cook about 5 to 8 minutes. Tuck in edges of tortilla neatly and continue to fry uncovered until bottom is nice, crispy and golden-brown. Take off heat, slide onto the plate, let it seat for a minute or two. Garnish with sliced tomatoes and parsley “salad” toss with a little olive oil, a splash of vinegar, salt and pepper and garnish. You can add into your tortilla cheese or roasted peppers, even add any meats like bacon or ham! Spicy peppers are good too! You can even veggies of your choice! This is great to personalize to your liking with spices of your choice. Serve in wedges hot or room temperature, either way it’s delicious. Enjoy!
This time of the year corn is tasting pretty amazing! You can literally eat corn in many different ways and in many different dishes, but have you ever made soup with it? Corn soup has to be one of the tastiest soups, with its natural sweetness. But we are not making ordinary corn soup we’re kicking it up a notch and you’ll definitely want to try it. Let’s get cooking….
Serves: 4 Total Time: 20 minutes
·1 medium Onion – small dice
·2 tsp olive oil
·2 tsp Curry powder
·1 tsp smoked paprika
·5 Ears of corn or 2 15oz cans of sweet corn
·2 cups chicken broth
·1 cup heavy Cream
·Salt and Pepper to taste
·Chives or scallion – garnish – optional
·Sour cream or Greek yogurt – garnish – optional
Peel and finely slice the onion into small dice. Clean corn and remove kernels from the cob, keep cobs - do not discard. Heat up the olive oil in a medium pot over medium heat. Add the diced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Adding in the curry now will bring all the aromatics out for maximum flavor. Cook for 1 minute while stirring occasionally until the onion is translucent. Add the corn and the cobs to the onion and sauté for 1 minute. Keep stirring. After 1 minute add the chicken broth, paprika and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes. Season the soup with salt and pepper to taste. If you like it spicy, add in your favorite heat source. Remove cobs from the pot and then pour into a food processor and blend until smooth or leave slightly chunky, depends on your preference . You can also use an immersion hand blender and blend your soup directly in the pot. Serve garnished with chopped chives and a little bit of yogurt or sour cream drizzled over the soup. Some crumbled bacon would be amazing as garnish as well. You can also use the same technique using carrots or broccoli to create a soup. Add in your favorite toppings or spices to really personalize. Serve hot and enjoy!
Let’s make it a shrimp dinner kind of night! These creamy Tuscan shrimp are just heavenly!! Full of flavor, easy to make and done in just minutes. This is the perfect meal to make when you need to get dinner on the table in a hurry. It’s also easy to pair with any of your favorite sides, I’ll give you the secret to my easy quick go-to side and it pairs well with these shrimp! Let’s get cooking…
Serves:4 Total time:15 minutes
·1 pound shrimp (I used 31-40 count size) thawed & peeled
•2 tablespoons butter
•1 teaspoon flour
•4-5 cloves garlic minced
•1 cup heavy/whipping cream
•1/2 teaspoon lemon juice
•1 teaspoon Italian seasoning
•1/2 teaspoon paprika
•1/4 cup sun-dried tomatoes chopped or julienned
•1 cup (packed) fresh baby spinach
•Small bunch basil cut into thin strips – garnish
•Salt & pepper to taste
Melt the butter on medium heat in a large skillet. Add the flour and cook for about a minute, stirring with heat safe spatula or whisk until smooth. Add the garlic and cook for about 30 seconds or until fragrant. Stir in the cream, lemon juice, Italian seasoning, paprika and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened. Add the spinach and some basil. Cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving. You could also grate some fresh parmesan over top if you wish. I love serving these over fluffy cous cous. Follow directions on package. Once you fluff the cous cous with a fork, drizzle just a little olive oil, salt and pepper and place shrimp right over. Dinner is done in under 20 minutes! Enjoy!!