Breakfast Recipes
Miroslava's Pesto & Asparagus Breakfast Croissant
Ingredients
Asparagus sprigs
1 Tomato
1 Tablespoon Pesto Sauce
2 Eggs
1 Spoon of coconut oil
Shredded mozzarella cheese for topping
Directions
1. Dice asparagus sprigs
2. Slice tomato
3. Whisk eggs in a bowl and add pesto sauce
4. Heat skillet and add coconut oil on medium to low heat then sauté asparagus
5. Add egg mixture and place tomatoes and shredded cheese on top
6. Cook on low heat until eggs cooked thoroughly through
7. Add eggs to croissant and enjoy your breakfast sandwich!
Breakfast Tacos A La Mexicana
Ingredients
2 Eggs
1 Diced Tomato
1 Diced Jalapeno
1/4 chopped onion
3 Bacon strips cooked and chopped
Olive oil for sautéing
Corn tortillas
Directions
1. Sautee tomato, onion and jalapeno in a skillet until tender
2. Add chopped bacon
3. Pour whisked eggs over veggies and scramble
4. Heat tortillas on a skillet
5. Add scramble to tortilla and enjoy!
Miroslava's Breakfast Tostadas
Can't go wrong with tostadas and eggs for breakfast!
Ingredients
1 Egg
1 Corn Tortillas
Miroslava's Pinto Beans
Miroslava's Tomatillo Salsa
1 Avocado
OIl for frying
Directions
1. Mash beans in a skillet over medium heat
2. Heat oil in a skillet and add tortilla to hot oil and fry on each side until golden brown
3. Fry egg in a skillet and cook until desired consistency
4. Spread a layer of beans over tortilla then add fried egg on top.
5. Add salsa and fresh sliced avocado and enjoy!
Refreshing Fruit Juices
Miroslava's Fresh Agua de Sandia
There is nothing sweeter and more refreshing than Miroslava's Agua De Sandia!
Ingredients
Fresh cut watermelon
Water
Agave syrup
Directions
Blend 3 parts watermelon and 2 parts water and a few tablespoons of agave syrup.
Serve chilled and enjoy!
Gloria's Fresh Mystery Green Drink
Are you ready for a refreshing, vegan friendly juice?
Ingredients
1 Cucumber peeled and chopped
Cilantro Sprigs
2 Cups of water
2 Tblspns of agave syrup
Directions
1. Add all ingredients into a blender and blend until smooth.
2. Pour into glass and add lime for extra flavor and enjoy!
(To enhance add your favorite tequila for a refreshing cocktail)
Lita's Canteloupe Juice
Wake up to a great, refreshing, homemade Canteloupe juice.
Ingredients
1/2 Fresh cut cantaloupe
Agave Syrup to taste
1 cup Water
Directions
1. Blend fresh Cantalope , syrup, and water until smooth. Add ice for smoothie texture and enjoy!
Sandwiches & Salads
Miroslava's Mexi-Veggie Lime Salad
I love this light citrus-y recipe and I hope you do too!
Ingredients
1 Head of Boston Lettuce
Cucumber
Carrot
Squash
Radishes
Tomato
Green Onion
Roasted Corn
Lime Zest
Dressing Ingredients
1 Lime
1/4 Teaspoon powder chicken bouillon
1/4 Cup olive oil
Directions
1. Tear Boston lettuce into small pieces
2. Chop or slice all ingredients in your saladmaster machine for quick prep.
3. Toss all ingredients together in large salad bowl.
4. Mix ingredients for dressing in a small bowl and whisk together until smooth.
5. Drizzle dressing over lettuce and toss.
Serve and enjoy!
Miroslava's Italian Baked Sandwich
For lunch you can't go wrong with an Italian Baked Sandwich
Ingredients
1 White Italian Loaf
2 Slices of capocolla
2 Slices genoa salami
2 Slices mortadella
2 Slices provolone cheese
Romaine lettuce
Purple onion
Pepperoncini peppers
Italian seasoning
Crushed red pepper flakes
Olive oil
Directions
1. Slice loaf in half
2. Layer meats on one side, and provolone cheese on the other
3. Top with pepperoncinis
4. Bake in the oven on 400 for 10 minutes or until cheese melts
5. Remove from oven and top with Italian seasoning, pepper flakes, lettuce, onion and drizzle with olive oil.
Enjoy!
Miroslava's Ham & Pesto Italimex Sandwich
Ready for the perfect Italimex fusion sandwich?
Then get your ingredients together!
Ingredients
Multi-grain Ciabatta Roll
Pesto Sauce
Monterrey Jack Cheese
Sliced Black Forest Ham
Sliced Onion
Sliced Roma Tomato
Sliced Avocado
Pepperoncini peppers
Fresh leaf Spinach
Directions
1. Cut ciabatta in half
2. Spread Pesto Sauce on ciabatta roll
3. Layer ham, jack cheese, tomato, and onion on ciabatta
4. Place in the oven on 400 for 8-10 minutes and cheese is melted.
5. Remove from oven and top with spinach, pepperoncinis, and avocado.
6. Cut in half and enjoy!
Miroslava's Feta & Olive Balsamic Salad
Ready for a crisp, refreshing, Mediterranean salad?
Ingredients
1 Head of Romaine Lettuce
Sliced Purple Onion
1/4 Cup Feta Cheese
Green olives
Kalamata olives
Pepperoncini Peppers
Olive OIl
Balsamic Vinegar
Salt and Pepper
In a big bowl
1. Cut Romaine lettuce in small pieces
2. Add onion, olives, feta, pepperoncinis
3. Drizzle balsamic vinegar over top
4. Drizzle olive oil over top
5. Add salt and pepper and toss all ingredients together until thoroughly mixed
Enjoy! love, spice, passion
Italian Recipes
White Wine & Capers Chicken Over Swiss Chard
A little wine can go a long way!
Ingredients
5 Chicken tenderloins
1/4 Cup of chopped white onion
1/4 Cup of chopped red onion
6 Garlic cloves chopped
Capers
3-4 Cups of wine
Bundle of Swiss Chard
Olive Oil
Italian Tuscan Seasoning
Directions
1. Drizzle olive oil in a skillet
2. Add white onion and half of the garlic to skillet and sauttee with Chicken over medium to high heat
3. Add wine to mixture and capers
4. Sprinkle with seasoning over top and cook over medium heat
5. Sautee red onion and garlic in olive oil and add swiss chard.
6. Add salt and pepper to taste and cook until tender.
7. Add chicken and capers over swiss chard and enjoy!
Miroslava's Italian Homemade Meatballs
For the first time ever, I am releasing my recipe for my famous Italian Meatballs, guaranteed taste of Italy in every bite!
Ingredients
1 Loaf of Italian bread
Milk for soaking
1/2 Pound of ground beef
1/2 Pound of ground pork
1 Egg
3 Tablespoons of Italian Seasoning
Basil, oregano, parsley
1 Tblspn Crushed red pepper
1 Tblspn granulated garlic
1/2 Cup grated Parmegiano
Reggiano cheese
Dash of salt
Italian breadcrumbs
Olive oil
Directions
1. Slice Italian bread down the middle and remove insides of the bread.
2. Soak in milk. Remove excess milk from bread by squeezing excess with hands.
3. In a large bowl mix beef, pork, egg, seasonings, cheese, Italian bread mixture together.
4. Mix all ingredients until well blended and roll into medium sized meatballs.
5. Roll each meatball in Italian breadcrumbs.
6. Add olive oil to skillet on medium heat and fry to a golden brown on all sides.
7. Place in a baking dish and bake on 400 for 20 minutes.
8. Remove from oven and add Miroslava's marinara over top and sprinkle extra parmesano reggiano cheese over top and enjoy!
Baked Eggplant Rollatini in Marinara Sauce
Ready for a taste straight out of Italy?
Ingredients
2-29 Ounce cans crushed tomato
1/2 Onion diced
6-8 Garlic cloves diced
1 Tspn of chicken bouillon
Olive oil
Chopped fresh basil
1 Tblspn of Italian seasoning
1 Eggplant
Italian bread crumbs
3 Eggs
Grated Parmesan Cheese
Grated Mozzarella Cheese
Sliced Proscuitto
Whole Milk Ricotta cheese
How to make the Marinara Sauce
1. Sautee onion and garlic in a pot with enough olive oil to coat the bottom of pot, and sautee until garlic is golden in color over medium heat.
2. Add bouillon and crushed tomato and stir.
3. Add italian seasoning and fresh basil. Cover and simmer for at least 30 minutes over medium to low heat stirring occasionally.
Tip: The longer it simmers, the better the flavor.
Time for the main course!
1. Peal skin off of eggplant and slice into long flat strips.
2. whisk eggs until smooth
3. Coat each strip of eggplant in eggs then coat in Italian breadcrumbs and place on cooking sheet.
4. Drizzle olive oil on both sides and place in the oven on 425 degrees for 10-15 minutes or until golden brown and crisp.
5. Lay a slice of prosciutto and a dollop of ricotta cheese onto each slice of eggplant and roll it up and place in a baking dish.
6. Add marinara sauce over top and sprinkle grated parmesan and mozzarella over the top.
7. Bake in the oven on 425 for another 15 minutes.
Nicholas's Cheesy Baked Penne Pasta
Are you ready for some authentic Italian comfort food?
Ingredients
1 Pound Penne Pasta
1/2 Pound lean ground beef
1/4 Pound lean ground pork
1/4 Pound deli black forest ham sliced in small squares
1/4 Cup chopped onion
1/2 Tablespoon chicken bouillon powder
Dash of Fennel (optional)
Miroslava's Marinara Sauce
Grated Mozzarella Cheese
Directions
1. Bring water to boil in a pot and drizzle a bit of olive oil in water. Add penne pasta and cook until al dente per instructions on box. Drain and add pasta back into pot.
2. Brown beef and pork in a skillet and add onion, chicken bouillon, fennel, black pepper and mix thoroughly.
3. Add meat mixture, chopped ham, and miroslavas marinara to pasta and mix together.
4. Pour pasta into a baking dish and cover the top with shredded mozzarella.
5. Bake in the oven at 425 for 15 to 20 until cheese is melted and bubbly.
6. Remove from oven, serve and enjoy!
Ready for a taste straight out of Italy?
You are going to need
2-29 Ounce cans crushed tomato
1/2 Onion diced
6-8 Garlic cloves diced
1 Tspn of chicken bouillon
Olive oil
Chopped fresh basil
1 Tblspns of Italian seasoning
1 Eggplant
Italian bread crumbs
3 Eggs
Grated Parmesan Cheese
Grated Mozzarella Cheese
Sliced Proscuitto
Whole Milk Ricotta cheese
How to make the Marinara Sauce
1. Sautee onion and garlic in a pot with enough olive oil to coat the bottom of pot, and sautee until garlic is golden in color over medium heat.
2. Add bouillon and crushed tomato and stir.
3. Add italian seasoning and fresh basil. Cover and simmer for at least 30 minutes over medium to low heat stirring occasionally.
Tip: The longer it simmers, the better the flavor.
Time for the main course!
1. Peal skin off of eggplant and slice into long flat strips.
2. Whisk eggs until smooth
3. Coat each strip of eggplant in eggs then coat in Italian breadcrumbs and place on cooking sheet.
4. Drizzle olive oil on both sides and place in the oven on 425 degrees for 10-15 minutes or until golden brown and crisp.
5. Lay a slice of prosciutto and a dollop of ricotta cheese onto each slice of eggplant and roll it up and place in a baking dish.
6. Add marinara sauce over top and sprinkle grated parmesan and mozzarella over the top.
7. Bake in the oven on 425 for another 15 minutes.
Mexican Recipes
Lyssylala's Favorite Serrano Salsa
Get ready for the hit of the party!
Ingredients
5 Tomatillos Peeled and Washed
4 Serrano Peppers with stems cut off
1/4 Cup of water
Pinch of salt
Directions
1. Roast tomatillos and Serrano peppers on a Mexican style comal or skillet on all sides until toasted.
2. Add tomatillos, serranos, water and salt to blender and blend until desired consistency.
3. Pour into a bowl and serve with tortilla chips.
(add a few sprigs of cilantro for a more authentic flavor)
Miroslava's Salsa Chipotle
Get ready for a good kick!
Ingredients
4 Tomatillos sliced in half
4-5 Chipotle peppers in adobo
1/4 Onion
2 Garlic cloves
Dash salt
Directions
1. Roast tomatillos in a sauce pan preferably your saladmaster!
2. Combine tomatillos, chipotles, onion, garlic cloves and a dash of salt in blender and blend until desired consistency.
Miroslava's Jalapenos Salsa
Be the hit of the party with fresh salsa!
Ingredients
2 Roma tomatoes
3 Jalapenos
Dash of salt
1/4 Cup water
Directions
1. Boil tomatos and jalapenos in a small pot on the stove in water for 5 minutes and until soft. OR cook them in your waterless saladmaster pot on medium click low.
2. Remove from stove and drain water or if using saladmaster simply add tomatoes, jalapenos, water and salt to your blender and blend until smooth or to desired texture.
3. For a chunkier salsa blend by pulsing.
Enjoy!
Miroslava's Bacon Wrapped Poblano Chicken
Everything is better with bacon! And this poblano chicken is no exception!
Ingredients
4 Skinless Chicken Thighs
8 Strips of Bacon
4 Poblano peppers
2 Cups Crema Mexicana
2 Tblsps Chicken Bouillon powder
1 Cup water
Directions
1. Wrap bacon around chicken thighs, add salt and pepper to taste
2. Add bacon wrapped chicken to skillet and cover. Cook 10 to 15 on each side until golden brown and chicked cooked thoroughly throughout
3. Place poblano peppers in the oven on broil. Broil each side until skin turns crispy and brown
4. Remove from oven place in a plastic bag for 5 minutes.
5. Peel skin off of poblanos
6. Blend crema, poblanos, bouillon, and water until smooth
7. Chicken pairs well with Miroslava's homemade Mexican rice. Layer poblano cream sauce over top and add slices of poblano for extra flavor and enjoy!
Miroslava's Chipotle Tacos De Pescado
THERE ARE 3 PARTS TO THIS RECIPE
Ingredients
The Chipotle Sauce
1/2 Cup of Mayo (greek yogurt substitute for lighter option)
4 Chipotles in adobo sauce chopped
3 Garlic cloves diced
1/2 Lime
Directions
1. Mix all ingredients in a bowl together until until mixed thoroughly
The Ingredients for Slaw
1/4 Cabbage chopped
3 Radishes chopped
1/2 Cucumber chopped
Cilantro bunch
1/4 Red onion chopped
1/4 White vinegar
Salt and Pepper
Directions
1. Toss all ingredients together in a bowl and mix.
The Fish
Any type of white fish. (I prefer either Cod or Mahi Mahi)
Cayenne pepper, (or chile piquin for authentic Mexican flavor)
Garlic and herb seasoning
Organic coconut oil
Corn tortillas
Queso Fresco
Directions
1. Sprinkle seasonings on fish
2. Add coconut oil to skillet and heat on medium to low heat
3. Add fish to skillet and fry on each side for about 3 minutes
4. Heat tortillas on a skillet
5. Layer chipotle mayo, fish, slaw, and queso fresco
Enjoy!
Alyssa's Enchiladas Verdes & Jalepeno Rice
Are you ready for some super simple Enchiladas?
Ingredients
3 Chicken Tenderloin Strips
4 Cups Miroslava's Roasted Tomatillo Serrano Salsa
Corn tortillas
Sliced Onion for topping
Queso Fresco
1 Cup long grain rice
1/4 Cup of diced onion
1 Jalapeno diced
3 Garlic cloves diced
Olive oil for sautéing
2 Cups of Chicken Broth
Directions For Enchiladas
1.Cook tenderloins in a skillet and add salt and pepper to taste for 3 minutes each side on medium heat or until cooked thoroughly throughout.
2. Shred chicken conveniently with the Saladmaster machine.
3. Pour tomatillo salsa into hot skillet and stir until simmer.
4. Add tortilla to simmering sauce and coat with salsa on each side for about 5 seconds.
5. Immediately remove from skillet and add shredded chicken down the center of tortilla and roll.
6. Add extra salsa over top and add Queso fresco and sliced onion as desired.
Rice
1. Heat oil in skillet on medium heat and sautee onion garlic and onion until tender.
2. Add rice and sautee until rice turns golden brown.
3. Add 2 cups of chicken broth and change to medium to low heat.
4. Cover and simmer for 15 to 20 minutes or until rice is soft and fluffy. Do not stir rice while it is cooking in broth.