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  • onion
  • pepper
  • garlic
  • tomato
  • salt
  • pasta

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Ingredients: Pork belly, salt, pepper, cauliflower, tomatoes

Crispy Pork Belly with Roasted Cauliflower and Tomatoes

Ingredients:

- 1 lb pork belly
- 2 tsp salt
- 1 tsp pepper
- 1 head of cauliflower, cut into florets
- 2 tomatoes, cut into wedges

Instructions:

1. Preheat oven to 400°F.

2. Place pork belly on a baking sheet and season with salt and pepper. Bake for 30 minutes.

3. Meanwhile, place cauliflower florets and tomato wedges on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.

4. After 30 minutes, remove pork belly from oven and add cauliflower and tomatoes to the baking sheet with the pork belly.

5. Bake for an additional 20-25 minutes, or until pork belly is crispy and vegetables are tender.

6. Serve and enjoy!

Pork belly salt pepper cauliflower tomatoes

Ingredients: arroz, pollo y camarones

Recipe Name: Arroz con Pollo y Camarones

Ingredients:
- 1 cup of rice
- 1 chicken breast, diced
- 10-12 medium-sized shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 tomato, diced
- 2 cups of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish

Instructions:
1. In a large skillet, heat some olive oil over medium heat. Add the diced chicken breast and cook until browned on all sides.
2. Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened.
3. Stir in the diced tomato, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
4. Add the rice to the skillet and stir to coat the rice with the vegetable and chicken mixture.
5. Pour in the chicken broth and bring to a simmer. Cover the skillet and let the rice cook for about 15 minutes, or until almost done.
6. Gently stir in the peeled and deveined shrimp, cover, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
7. Once the rice is fully cooked and the shrimp are done, remove the skillet from the heat.
8. Serve the Arroz con Pollo y Camarones hot, garnished with fresh cilantro.

Enjoy your delicious Arroz con Pollo y Camarones!

arroz pollo y camarones

Ingredients: Flexitarian and Healthy



Vegetarian Stuffed Peppers

Ingredients:

- 4 bell peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup corn
- 1/2 cup salsa
- 1/2 cup shredded cheese
- 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F.

2. Cut the tops off of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.

4. Add the cumin, smoked paprika, chili powder, salt, and pepper and cook for 1 minute.

5. Add the quinoa, black beans, corn, salsa, and cheese and cook until heated through, about 5 minutes.

6. Remove from heat and stir in the cilantro.

7. Stuff the peppers with the quinoa mixture and top with additional cheese, if desired.

8. Bake for 20 minutes or until the peppers are tender.

9. Serve warm. Enjoy!

Flexitarian and Healthy