Dinner, Lunch

Spicy Tomato Soup with Hominy

Spicy Tomato Soup with Hominy
Enjoy a mouthwatering tomato soup without having to get away from the comfort of your own home. This flavor rich recipe composed of onions, garlic, tomatoes, cayenne peppers and queso fresco will lift your spirit and satisfy your crave. Buen provecho!!

Author:
Cuisine: Mexican Cuisine
Recipe type: Dinner, Lunch

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 Tblsp. olive oil
  • 3 medium red onions, finely chopped
  • 8 gloves of garlic, minced
  • 2 28 oz. can of crushed tomatoes
  • 2 Tblsp. tomato paste
  • 2 tsp. sugar
  • ¼ tsp cayenne pepper or more if desired
  • 2 C. canned hominy, drained
  • 8 C. water
  • Salt and pepper
  • Queso fresco, grated
  • Cilantro, chopped
  • olive oil

Preparation
  1. In your IMUSA dutch oven heat olive oil on medium heat and cook onions until soft, 2-3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, paste, sugar, cayenne pepper and mix. Lower heat and simmer for 10 minutes. Add hominy and water. Allow to simmer for 10 more minutes then season with salt and pepper. Add more water if too thick.
  2. Serve soup with grated queso fresco, chopped cilantro and drizzled olive oil.

 

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Adobo Skirt Steak with Herbed Garlic Sauce

 

Adobo Skirt Steak with Herbed Garlic Sauce
Skirt steak is long and flat – prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients – rich in flavor!

Author:
Cuisine: More Favorite Recipes
Recipe type: Dinner, Lunch

Ingredients
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons

Preparation
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.

Smokey Tomato Paella

Smokey Tomato Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!

Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch

Ingredients
  • chicken stock 4 cups (32 fl. Oz.)
  • saffron 1 pinch
  • olive oil ½ cup
  • chorizo links (8 ounces) 3
  • red onion ½
  • garlic cloves 4
  • medium grain rice 2½ cups
  • paprika 3 teaspoons
  • salt 4 teaspoons
  • cans of diced tomatoes 2 (14.5 ounces)
  • Red bell pepper 1
  • frozen green peas I cup

Preparation
  1. Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
  2. Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
  4. Mix in rice, paprika, and salt and stir until well combined.
  5. Add tomatoes and mix evenly.
  6. Place bell pepper strips in a circle around the paella
  7. Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
  8. Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
  9. NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.

Couscous con Pollo “Cous Cous With Chicken”

Couscous With Chicken
Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy – using whole grain couscous, vegetables, and skinless chicken.

Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch

Ingredients
  • olive oil, plus more for serving 1 tablespoon
  • boneless, skinless chicken thighs 1½ pounds
  • yellow onion 1
  • red bell pepper 1
  • green bell pepper 1
  • cloves garlic 3
  • red pepper flakes ½ teaspoon
  • whole grain couscous 1 cup
  • packet seasoning with azafran 1
  • frozen peas ½ cup
  • cilantro ½ cup

Preparation
  1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
  2. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
  3. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
  4. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
  5. Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
  6. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.

 

Chorizo and Seafood Paella

Chorizo and Seafood Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This paella recipe uses chorizo, squid, scallops, and shrimp to creat a dish sure to impress your guests!

Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch

Ingredients
  • chicken stock 3 cups
  • dry white wine ½ cup
  • saffron 1 pinch
  • Olive oil ½ cup
  • chorizo links (6 oz.), 2
  • medium onion 1
  • garlic cloves 3
  • medium grain rice 1½ cup
  • paprika 2 teaspoons
  • salt 1 teaspoon
  • cans of diced tomatoes 1 (14.5 ounce)
  • squid 8 ounces
  • baby scallops 8 ounces
  • large shrimp 10
  • frozen green peas 1 cup

Preparation
  1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
  2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
  4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
  5. Add squid and scallops and cook for about a minute.
  6. Mix in rice, paprika, and salt and stir until well combined
  7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
  8. Add the rest of the stock and simmer for another 5 minutes.
  9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
  10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
  11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.