Lomo Saltado

1 Tablespoon Oil
2 medium Onions-sliced
1 teaspoon Oregano
2 cloves Garlic-minced
1 medium Tomato-chopped
1 medium Green Pepper-sliced
1/2 pound Sirloin Steak-cut into thin strips
4 medium Potatoes-cut into french fries
2 Tablespoons Rocoto (Peruvian Red Hot Pepper)
(or any hot pepper you can get)

1- Fry french fries then set aside to add to dish later.
2- Season steak strips with salt and pepper.
3- Heat oil in pan and sauti garlic.
4- Place steak strips into pan, add rocoto (hot pepper),
cook until brown, stirring occasionally.
5- When steak strips are cooked, add onions, green pepper,
tomato, oregano.  Stir.
6- Cover and let sauti for approx.. 5-7 minutes.  Do not
over cook.  You do not want your vegetables to be too soft.
7- Add french fries. Stir.
8- Serve over white rice.  Enjoy

Chilied Peanuts & Pumpkin Seeds

Halloween is over, time to make use of all those pumpkins!

2 Cups unsalted roasted peanuts
2 tbsp fresh lime juice
2 tsp chili powder (ancho, guajillo, arbol, etc)
1 tsp salt
1 cup hulled pumpkin seeds

1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on the nuts, 20-30 minutes. Remove from oven; sprinkle generously with salt.

2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then transfer to a serving bowl.

Makes 3 cups.

Broccoli Casserole

2 Eggs, lightly beaten
1 can condensed cream of mushroom soup (10 3/4 oz)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
2 tbs butter, melted
1 package frozen broccoli cuts, thawed (16 oz)
1 package frozen chopped broccoli, thawed (10 oz)
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients.
Fold in broccoli.
Transfer to a greased 1 1/2 quart baking dish.
Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes.

Yield: 8 servings

Italian Chicken Bowtie Pasta

1.5 lb boneless chicken breast, chopped into bite size pieces
2 shallots, chopped
4 garlic cloves, chopped
1 small squash, chopped
8 oz fresh mushrooms, sliced
1 green pepper, chopped
1 tbs olive oil
Fresh basil, oregano, thyme, salt pepper - to taste
16oz can chopped tomatoes
1 lb bowtie pasta, cooked

1. Heat a large pan with olive oil. Add peppers and shallots and saute for 2-3 minutes.
2. Add chicken, garlic, squash and mushroom and continue to cook until tender and chicken is cooked through.
3. Season with spices, then add chopped tomatoes and cook for 2-3 minutes.
4. Mix in pasta until hot and combined.
5. Serve on plate and top with freshly grated parmesan cheese.

Jello Shots !

PARTY SHOTS - JELLO SHOTS - PARTY IDEAS!

Jello shots are pure fun for those of legal drinking age. Easy to make and they pack a punch! Here I have put together a few of my favorite party shots. Enjoy!

ELECTRIC KAMIKAZE

Makes 20 shots

8 ounces water

1 (3oz) package lime Jello

5 ounces citron vodka

2 ounces blue curacao

1 ounce fresh lime juice

1. In a small saucepan, bring the water to a boil.

2. Pour the lime jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool

3. Add the vodka, curacao, and lime juice to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

COSMO A LA JELLO

Makes 20 shots

8 ounces water

1 (3 oz) package cranberry gelatin

5 ounces vodka

1 ounce fresh lime juice

1 ounce Triple Sec

1 ounce Limoncello liqueur

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the vodka, lime juice, Triple Sec and Limoncello to the cooled mixture, stir until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

TROPICAL BLISS

Makes 20 shots

6 ounces water

1 (3 oz) package pineapple gelatin

5 ounces Malibu coconut-flavored rum

1/2 cup mandarin or orange sorbet

1. In a small saucepan, bring the water to a boil.

2. Pour the pineapple jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the sorbet, stir until dissolved and then let cool.

4. Add the Malibu rum to the cooled mixture, stirring until well combined.

5. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

ENERGIZER

Makes 40 shots

16 ounces water

1 (3 oz) package cranberry gelatin

1 (3 oz) package peach gelatin

8 ounces Southern Comfort

8 ounces Red Bull energy drink

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry and peach jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the Southern Comfort and Red Bull to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.