Instant Pot Chicken Tortilla Soup, Freezer Meal

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

.Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Prepare this Instant Pot chicken tortilla soup on the weekend and freeze it for later or if you have the time you can make it in the morning and toss it in the Instant Pot or a slow cooker. Either way you return to a delicious soup in the evening. You can cook this recipe on the stove top without a slow cooker, simmer for 40 minutes.

I made a double batch and froze one batch for later.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

If you freeze a batch then thaw the meal overnight in the refrigerator and dump it into the Instant pot on the slow cooker setting in the morning with a 6 cups of broth or chicken stock. I use generous tablespoons full of spices every time I use the slow cooker because the spices mellow after a few hours or simmering. I want to taste all of those fragrant Mexican spices.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Serve Instant Pot chicken tortilla soup with tortilla strips, cilantro, sour cream or la creme, diced avocado, crumbled cotija or shredded cheddar cheese and lime wedges.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

 

Special Diets?

A Weight Watcher’s friendly meal, but use fat free sour cream (not a fan) and go easy on the cheese and tortilla strips. The soup is loaded with vegetables, fiber and flavor. Soup fills you up faster than tacos!

Paleo diets exclude legumes, the pinto beans, but a real food diet would welcome them. In my opinion legumes are an inexpensive, healthy source of protein and fiber so I include them in my lower carbohydrate real food diet.

Vegetarians and vegans can modify this recipe by leaving out the chicken and using vegetable broth. The spicy soup and vegetables are the best part of this recipe anyway.

 

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com
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Instant Pot Chicken Tortilla Soup

An Instant Pot recipe that can be made in a slow cooker or simmered on the stove top. Easy, healthy real Mexican flavored soup loaded with vegetables and fiber. Double the recipe and freeze 1/2 before cooking for a ready to cook slow cooker dinner. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 6 cups low sodium chicken broth or stock
  • 1 pound skinless, boneless chicken breasts and/or thighs
  • 2 cups cooked pinto beans substitute kidney or black beans
  • 14 ounces fire roasted tomatoes 2 cups fresh diced tomatoes
  • 14 ounces canned fire roasted tomatoes substitute 2 cups fresh
  • 1 cup diced onion
  • 1 cup corn kernals frozen, fresh or canned
  • 1 cup sliced fresh carrots
  • 1 cup sweet peppers, poblano or bell pepper
  • 1 cup chopped cilantro divided, 1/2 cup cooked, 1/2 cup raw to serve
  • 3 cloves garlic minced 1 tablespoon dried
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 avocado
  • 1 cup crisp corn tortilla strips or tortilla chips crushed
  • 1/2 cup sour cream
  • 1 fresh lime
  • 1/2 cup crumbled cojita cheese substitute any cheese

Instructions

  1. Sauté onions and garlic in a tablespoon of olive oil until soft on the sauté setting. Add remaining ingredients and use the slow cooker low setting for 6-8 hours or high setting for 4 hours. 

    Serve with diced avocado, tortilla strips or chips crushed, additional chopped cilantro, sour cream or la creme, and lime wedges. 

Recipe Notes

To freeze this before cooking as part of a weekly meal prep, combine all soup ingredients except canned tomatoes and broth. Let the meal thaw overnight in the refrigerator and toss into the Instant Pot in the morning with the canned tomatoes and broth. To cook this on the stove top, simmer 40 minutes or until the vegetables are soft. 

Pin it for later. You might like my Pinterest Board, Instant Pot Mexican Recipes.  
Instant Pot Chicken Tortilla Soup. #Healthy Mexican Soup, #Freezer Meal, MyBajaKitchen.com



 

Chili Spiced Sheet Pan Pork Tenderloin, Apples and Brussels Sprouts

One Sheet Pork Tenderloin, Apples and Brussels Sprouts/MyBajaKitchen

This chili spiced sheet pan pork tenderloin, apples and brussels sprouts would be a guest worthy, easy meal.

All the work is done in advance and the clean up is a breeze. A chili rub on the pork and brussels sprouts pairs well with sweet cinnamon baked apples. I used honey crisp apples, which are tart and sweet.

Yes, I’m currently obsessed with one pan meals. Thank you for noticing. ☺️ They are sooooo easy. Try one.

I need easy meals because I’m busy packing to move home to Mexico, scheduling last minute appointments, forwarding my mail, getting Biscuit’s pet passport and doing a zillion tasks that have to be done when you are leaving the U.S. for 8 months.

International pet passport template for your vet. Mexico now requires proof of treatment for external and internal parasites within 10 days of travel into Mexico, in addition to an up to date rabies vaccine. Here’s a good summary of requirements for pets entering MX.

Baja dog
Take me to the beach, Mom. Just kidding I hate the beach.

Finding and modifying the ingredients

I have to say that I haven’t seen pork tenderloin at the local grocery stores in Loreto but I’m sure you can special order a tenderloin from the local butcher. Pork chops would work just as well but adjust the cooking time. The apples beg for pork but chicken pieces might be delicious too.

Toss everything on a parchment lined sheet pan and sit back and relax with your guests over a sparkling cranberry mocktail. (A splash of cranberry juice and a squeeze of lime in a glass of Topo Chico or other sparkling water.) Pinot Noir would make a nice pairing with this mildly spicy pork and sweet apples.

One Sheet Pork Tenderloin, Apples and Brussels Sprouts/MyBajaKitchen

Try this sheet pan pork tenderloin as a festive Christmas or Thanksgiving meal or make it tonight in less than an hour.

Special diets? Enjoy this chili rubbed pork tenderloin apples and Brussels sprouts on any healthy meal plan for omnivores.

It is paleo, whole 30 and weight watchers friendly. A Keto diet would skip the apples or maybe sneak just a few juicy pieces.

Of course vegetarians can make this sheet pan meal of roasted brussel sprouts and cinnamon apples without meat but you may want to add some protein with quinoa or a combination of grains and legumes for a complete protein.

What’s your favorite sheet pan meal? Please leave a comment or a link.

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Sheet Pan Chili Spiced Pork Tenderloin, Apples, Brussels Sprouts, #paleo, whole 30, Weight Wiatchers

 

One Sheet Pork Tenderloin, Apples and Brussels Sprouts/MyBajaKitchen
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Chili Rubbed Sheet Pan Pork Tenderloin, Apples and Brussels Sprouts

A simple sheet pan meal with chili rubbed pork and brussels sprouts with cinnamon sweetened apples. Roasted together for an easy weeknight or company meal. Healthy and delicious whole food. Paleo, Weight Watchers and Whole 30 approved. 

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1-2 Pound Pork tenderloin
  • 3 Cups Brussels sprouts halved
  • 3 Cup Apple cubed
  • 2 Tablespoons Chili powder Divided
  • 2 Tablespoons Ground Cinnamon
  • 2 Tablespoons Olive oil Divided

Instructions

  1. Preheat oven to 350 degrees. Rub 1 tablespoon of chili powder over pork. Wash and halve Brussels sprouts, toss with 1 tablespoon of olive oil. Wash and cube apples and toss with cinnamon and remaining olive oil. Place Brussels sprouts and apples to each side of the tenderloin on a parchment lined sheet pan. 

    Bake in a preheated oven for 25 minutes or until the meat temperature is 160 degrees for medium. Adjust time according to the size of the tenderloin. Let rest 10 minutes before cutting. The Brussels sprouts should be browned and the apples soft and brown. 



Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Host A Mexican Tapas Party and A Recipe For Chorizo Mushroom Tapas

Mexican Chorizo Mushroom Tapas

 

Host a Mexican tapas party to celebrate being back on the Baja.

Let’s get together.

Ideas for hosting your own tapas party

Make it a potluck

You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Do everything yourself

I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.

A few ides to try 

Easy spicy tuna sushi towers

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Peel and eat shrimp with citrus ponzu:

Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.

Fruits and veggies:

Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.

Caprese skewers: 

Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.

artichoke, prosciutto, Parmasan appetizer

 

Cilantro chipotle hummus and tortilla chips 

Cilantro Chipolte Hummus

Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.

Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

Finally the recipe! 

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha  The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

[lt_recipe name=”Chorizo and Mushroom Tapas” servings=”Several ” prep_time=”10 MINUTES” cook_time=”10 MINUTES” total_time=”20 MINUTES” difficulty=”Easy ” summary=”Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth. ” print=”yes” ingredients=”4 ounces chorizo, either ground texture or firm Spanish style chopped.;1 pound of mushrooms, any variety;1/4 cup sliced scallions, green only;1/2 cup chopped cilantro;Sliced baguette” ]Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.[/lt_recipe]

Check out my Pinterest Board, Tapas for more great ideas.

You might like my Pinterest Board, Tapas

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Easy Mexican Corn, Chic Pea Salad, Vegan

Easy Mexican Corn, Chic Pea Salad

Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays.

Healthy and inexpensive protein source.
I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in the crock pot or in the Instant Pot on the slow cooker setting for 6-8 hours on low, in water or broth. I keep them for quick inexpensive, soy free, vegetarian protein in salads, for hummus, vegan burgers and roasted with chili powder for a healthy snack. Chic peas are incredibly versatile, inexpensive, high in protein and fiber and adapt well to every cuisine.

You can use canned chic peas and canned or frozen corn for an easy quick lunch or dinner meal. This would be perfect for a camping trip without cooking facilities in Baja.

A healthy versatile salad/taco filling/side dish.

Adjust the heat in this Mexican corn, chic pea salad by increasing or decreasing the chili. Leave it out completely if you wish. Feel free to add any other vegetables available; shredded carrot, celery, or jicama would go well in this salad. Vegetarians might like to add feta cheese for a Mediterranean twist. I serve this over arugula or spinach but it would be great in a tortilla or a pita. Add avocado and salsa for a perfect vegan taco base.

Easy Mexican Corn, Chic Pea Salad

Easy Mexican Corn, Chic Pea Salad, Vegan
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Easy Mexican Corn, Chic Pea Salad, Vegan and Healthy

An easy Mexican vegan salad with chic peas, corn, black olives and peppers. Perfect as a main course or side dish. 

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 2 cups chic peas cooked, canned are fine
  • 1/2 cup green onions sliced
  • 1/2 cup sliced black olives
  • 1/2 cup red, orange or yellow bell pepper chopped
  • 1 tablespoon Serrano chili minced, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 cup corn kernels raw or steamed .
  • 1 cup cherry tomatoes optional

Pin it for later. Check out my Mexican Vegetarian Recipe Board for more inspiration.
Mexican Corn, Chic Pea Salad, Vegan/MyBajaKitchen



Turmeric Ginger Cauliflower Rice

Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

 

Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger

I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury.  Unfortunately I’m back to square 1 with the same hip so I need to re-introduce power house, plant based anti-inflammatories into my diet. I have bought turmeric, fresh ginger and cauliflower in Baja.

I’m a physician but I’m not a big fan of traditional medication. Did I hear you gasp?

Sometimes, at least for me, the cure is worse than the injury. Narcotic pain medications make me nauseated, NSAIDs like Ibuprofen and aspirin eat holes in my stomach and steroids make me insane. What about marijuana? Cannabis is legal in Nevada now but no thanks; I don’t like how it makes me feel but ask your doctor if it’s right for you.

Which leads to me my personal natural remedies for pain and inflammation. Please check with your personal physician to discuss natural remedies because some foods and supplements can affect blood clotting and interact with traditionally prescribed medications.

Glucosamine is reported to reduce pain and inflammation in joints. The best studies were done in dogs but there were a few studies in humans which showed that it does work in arthritis patients but takes longer than NSAIDS. I think it is really helping reduce my pain and I haven’t had any side effects.

Food is Medicine and this turmeric ginger cauliflower rice is loaded with anti-inflammatory spices.

Turmeric, ginger, rosemary, green tea and fish oil have anti-inflammatory properties and taste delicious so I’m adding even more of these foods to my diet. Turmeric is best absorbed with some fat and black pepper in the same meal.

Ice is an effective pain reliever that also reduces swelling and inflammation so I’m icing for acute pain.

Somatic movement is helping me increase my range of motion and is reducing the trauma response. Trauma response is when you injure one area, like your low back or hip, and then your brain tries to protect the injured area by contracting all the muscles around it causing lopsided posture and more pain. Read about it here.
That was a long winded introduction to this easy, anti-inflammatory packed delicious, low carb, Paleo, vegan side dish: Turmeric ginger cauliflower rice. You could make this a main dish by adding nuts, legumes and/or tofu. I served mine with salmon for an omega 3 boost.

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Turmeric Ginger Cauliflower Rice

Easy vegan, paleo cauliflower rice recipe with healthy ginger, turmeric and black pepper. 

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 Cups Cauliflower Riced
  • 1 Tablespoon Olive oil Extra Virgin
  • 1 Clove Garlic Minced
  • 1 Inch Fresh ginger, 1 tablespoon Minced
  • 1 Tablespoon Fresh turmeric Sub. 1 teaspoon dried
  • 1/2 Teaspoon Ground black pepper Or to taste
  • 1/2 Teaspoon Salt
  • 1/2 Cup Cilantro Chopped

Instructions

  1. Rice cauliflower by hand or with a food processor shredding blade. Heat olive oil in skillet and add olive oil. Sauté garlic, ginger and turmeric until fragrant about 3 minutes. Add cauliflower and a dash of water. Heat on medium until cauliflower is soft but holds its shape about 7 minutes. Add pepper, salt and cilantro. Heat an additional minute and serve. 

    Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

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Turmeric Ginger Cauliflower Rice, Vegan/MyBajaKitchen



Easy Pumpkin Pie, Just 4 Ingredients That You Can Find in Baja

Easy Pumpkin Pie, 4 Ingredients/ MyBajaKitchen.com

Easy pumpkin pie made with sweetened condensed milk?

I know, making pumpkin pie is never complicated but this recipe is so easy that you don’t even need to measure anything. I think I made my first pumpkin pie when I was 12 and believe me when I say, “I’m not a baker.” I have to admit that making pie crust scares me a bit. I found this great article at Food 52 with several recipes for pie crust and some day…..I’ll make a butter or coconut oil pie crust. Actually I’ve never seen prepared pie crusts in Baja so if I want to make a pie for Thanksgiving then I better get over my pie crust fears or make crust less desserts like crumbles.

My blog friends make pie baking look so easy. Share your recipe in the comments and I’ll re-post them. I can’t be the only girl in Baja who is afraid of pie crust!

 

Health tip:

I used a Trader Joe’s pie crust for this pie because it has coconut oil and no lard or trans fats (hydrogenated oils are trans fats). Given the choice I will choose coconut oil, butter, or lard over hydrogenated oils every time. Vegetable shortening is a hydrogenated oil.

What’s the deal with trans fats?
Trans fats never leave your fat cells until the cells die and they increase inflammation in your body and increase the bad cholesterol, LDL and reduce the good cholesterol, HDL. They are the most dangerous fats you can eat. Here’s a quick article from the Mayo Clinic about trans fats.

Read the labels:

There is a product in Mexico that is on the shelves next to the condensed milk products in the baking section of the market that has no milk but is a can of trans fats. Read the labels closely because this product looks like sweetened condensed milk but is actually hydrogenated vegetable oil with sugar or even worse, fructose. It is less expensive but don’t be fooled into buying it. Sweetened condensed milk is not a healthy product either but at least it’s real food and if you are making this easy pumpkin pie or key lime pie it is an essential ingredient.

There is room for dessert as part of a healthy lifestyle, but keep the portions small, eat them sparingly and savor every bite.

If I haven’t scared you to death about eating this easy pumpkin pie then here’s the recipe. I thought I was a genius for developing this recipe. Uh, not so much. There are a million versions of this 4 ingredient pie all over the internet. *sigh.

[lt_recipe name=”Easy Pumpkin Pie” servings=”8″ prep_time=”10 MINUTES” cook_time=”45 MINUTES” total_time=”55 MINUTES” difficulty=”Easy” summary=”Mix pumpkin, sweetened condensed milk, eggs and spices for a quick and easy pie. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/741CC440-4A51-4459-9C19-AC978A371766-225×300.jpeg” ingredients=”1 prepared pie crust;14 oz can of pumpkin or 2 cups cooked pumpkin;10 oz can sweetened condensed milk;3 eggs;1 tablespoon pumpkin pie spice” ]Pre-heat oven to 425F;Mix all ingredients in a food processor or with a mixer until smooth. ;Fill prepared pie crust.;Bake 15 minutes, then reduce heat to 350F without opening the oven door. Continue baking another 30 minutes. Pie should be set when finished. Let cool and serve with whipping cream or la crema if desired. [/lt_recipe]

What’s your favorite, easy pie crust recipe without hydrogenated oils, which includes vegetable shortening, that even I can’t mess up?  Please share in the comments and I’ll re-post your recipe. 

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Easy Pumpkin Pie/MyBajaKitchen.com



When One Door Closes ….. IFBC in New Orleans 2018

I would love to report on the Sacramento IFBC but alas, I can not. I suffered a concussion last week and my pesky doctors would not let me drive or fly or think for a few weeks. Let me just say that being on the receiving end of healthcare is not to my liking. Protect your brain, it’s the only one you get in this life time and not being able to think is very scary. I’m better this week but if you see typos just ignore them. MmmK?

I was really excited to talk to other food bloggers and maybe to a few sponsors. I was going to sell my freelance writing skills and make some new friends. I even designed cute new business cards with all of my contact information. Seriously cute cards.

The good news, I’m going to be ok and there’s another IFBC around the corner in New Orleans August 24-26, 2018. There is a special discount available so go sign up now.  I hope to see you there. New Orleans is one of the most unique places in the United States; great for foodies, jazz lovers and history buffs.

Balsamic Glazed Green Beans and Almonds, Healthy Vegetable Side Dish

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com

Healthy balsamic glazed green beans will make a perfect vegetable side dish for Autumn and for Thanksgiving, if you are a planner. The almonds give it a healthy bit of protein and pizzaz.

BTW, in the foodie blogosphere, it isn’t too early to start talking about Thanksgiving.

I’m not gonna lie, I used to love my mom’s green bean casserole with mushroom soup and French’s deep fried onions. Totally classic, comfort food.

Fortunately my taste buds have grown up and I like the vegetable to be the star of my vegetable side dish. These balsamic glazed green beans are crisp tender with a hint of acid and sweetness so you can fully enjoy the flavor of the green beans. They aren’t hidden under layers of fat and salt.

Healthy and delicious.
These are easy to make on the outdoor grill for those of us celebrating in sunny Baja. You can also bake or stir fry them if it’s too cold to grill outside. However, the additional smoky flavor layer may well be worth you braving the cold weather.

Finding a fresh turkey is a challenge in Loreto.
Last year I found a smoked turkey that was very expensive by Mexican standards. Truthfully, I don’t even like smoked turkey. My friend didn’t know that she had purchased a smoked turkey (pavo ahumando) and she cooked it for 3 hours as if it were fresh. Oops, she made turkey jerky. Language barriers make for some hilarious cooking disasters.

Ahumando means smoked. I found that out when I thought I was buying fresh fish and came home with a strange smoked fish of questionable origin.

My smoked turkey did look pretty and reminded me of Thanksgivings at home but this year I may just roast a fat chicken instead.

Lemon, Thyme and Rosemary Roasted Chicken Recipe:

Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.

Lemon thyme roasted chicken/MyBajaKitchen.com
It’s always best to eat locally for the freshest and least expensive meals but sometimes sentiment wins out and we want what we want and that’s ok too. What are your plans for Thanksgiving? I hope you spend time with family and friends giving thanks for the many blessings life brings.

[lt_recipe name=”Balsamic Glazed Green Beans With Almonds ” prep_time=”20M” cook_time=”15M” total_time=”35M” difficulty=”Easy” summary=”Grilled balsamic glazed green beans with almonds are an easy healthy vegetable side dish for any occasion. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/final-272×300.jpg” ingredients=”1 1/2 pounds fresh green beans;1 glove garlic minced;1 tablespoon olive oil;3 tablespoons balsamic glaze;Dash of salt and black pepper;1/4 cup slivered almonds, substitute any chopped nut” ]Wash and prepare green beans, snap off the ends. Combine beans, garlic, vinegar and seasonings.;Heat grill to 350 degrees. Grill beans on indirect heat for 15 minutes until beans are crisp tender and beginning to char. Toss in almonds and grill an additional 2 minutes.;Serve warm or cold. [/lt_recipe]

I served my green beans with Instant Pot chicken and mushrooms over polenta but they would be delicious with barbecued turkey and chorizo crashed potatoes.

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com
Vegetarians could serve them with more almonds and a Thanksgiving lentil meatloaf or vegan chorizo and grilled tortillas.

Easy Butternut Squash with Bacon, Sage and Rosemary

Butternut Squash Roasted with Bacon, Sage and Rosemary

Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash and really made the dish special but vegetarians could add another protein. Do be careful with nuts because they tend to burn, so throw them in during the last 15 minutes of roasting. The sage leaves should be fresh because the crispy pieces of sage stand out without overwhelming the dish.

I’m dreaming up all sorts of vegetable, bacon and sage recipes for fall: Brussels sprouts, green beans, roasted sweet potatoes, beets.

Sage is hardy and easy to grow so consider planting it in your Baja herb garden to enjoy all fall and winter. It also survives the harsh Nevada winters.

This snowbird is ready to fly south to avoid the harsh Nevada winter. It is cold and rainy in northern Nevada and I’m wearing jeans and shoes for gosh sakes.

I’m also embracing fall vegetable side dishes. I’m always talking about how much produce I buy and cook but I never seem to post any vegetable recipes. I have some in the queue so stay tuned.

Fall Vegetable side dishes/MyBajaKitchen.com

I’m sharing my easy butternut squash and bacon fresh out of the oven with Fiesta Friday where you can find more delicious recipes from around the world. The lovely cohosts, in addition to the supreme cohost Angie’s, are Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens

Don’t save this easy butternut and bacon dish for special occasions but you can bet that it will be on my Thanksgiving table.

[lt_recipe name=”Butternut Squash Roasted With Bacon, Sage and Rosemary” servings=”4″ prep_time=”15 MINUTES” cook_time=”45 MINUTES” total_time=”60 MINUTES” difficulty=”easy ” summary=”Butternut squash seasoned with bacon, sage and rosemary. A delicious vegetable side dish. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/IMG_2694-300×225.jpg” ingredients=”4 cups cubed butternut squash ;2 slices bacon;2 fresh rosemary springs, stripped;1/4 cup sliced fresh sage leaves ;1 teaspoon sea salt;1/2 teaspoon ground black pepper ” ]Preheat oven to 350 F. Wash and cube butternut squash into 1 inch pieces. ;Chop bacon into 1/4 pieces;Wash herbs. Strip rosemary leaves and chiffonade sage leaves.;Combine all ingredients in a glass baking dish. ;Bake uncovered at 350F for 45 minutes. the squash will be soft and the bacon should be crisp but not burnt. [/lt_recipe]

Pin it for Thanksgiving or Christmas
Butternut Squash with Bacon, Sage and Rosemary/MyBajaKitchen.com