Guava Sauce

 

This past Sunday we decided to have our baby's first BBQ gathering at my parent's house, but the weather didn't let us. So we decided to cook inside. My brother is obsessed with my savory mango sauce, but even though I love it too I wanted to make a variety of sauces because my sister was going to bring chicken wings. So I made strawberry sauce and a guava sauce to dip the wings in. Obviously I had to make the savory mango sauce for my brother regardless. If I arrived at my parent's house without that sauce he would've banished me from his life! The whole purpose of the BBQ in the first place was the mango sauce! So, I brought it and two new sauces for the wings. I must say both sauces were incredible! This post will be for the guava sauce and my next one will be for the strawberry sauce.

A while back  I was looking for a guava sauce recipe to fall in love with, but after researching (and being disappointed by) several recipes I decided to make my own. This is an extremely simple recipe because I love to let the guava be the star so using the least amount of ingredients lets the guava flavor shine! I really loved the result. However what really made my day was being able to be in the kitchen experimenting once again with my hubby watching and tasting everything I was doing. I must confess I'm the kind of girl that loves to entertain and loves making other people happy with my food. So watching my husband eating what I make is the best gift ever!  (Honey if you read this... it doesn't mean I don't love when you buy me cooking books, pot, pans or kitchen tools! Those are amazing gifts too!! Don't stop! ;) ) Now back to the recipe... lol After making this sauce and tasting it, I will probably make a few variations of this basic sauce. So it's probable that you guys will see at least two or three more guava sauces. 

You can use this sweet, simple sauce in meats and even desserts! The sky is the limit! Enjoy!!

Until next time.

Ingredients:

Three triangles of guava paste
1/4 cup of water
1 Tablespoon of brown sugar
1 Teaspoon of white vinegar

Procedure:

This is the guava paste I use.

When you open it you will see it's divided into triangles. Cut three of them into little pieces.

Put the guava paste into a saucepan. Add the water. Mix it at a medium temperature 5-6. Then add the light brown sugar and the white vinegar.

After a few minutes it will have rich, thick consistency. If by any chance you want the sauce a bit more runny add a little water, or remove from the heat sooner. Enjoy!

Vegetable Fritatta

I made this recipe for my hubby a while back, like... almost a year. It was before I got pregnant. I was on bed rest for a while and couldn't cook. After that I was too tired to even think about making elaborate recipes or anything that took more than half an hour to make, so my hubby had to eat spaguettis with chicken, mashed potatoes with chicken, quesadillas, sandwiches, rice with chicken or take out. He really loved this recipe though so I decided to make it again for him.

The first time I heard the name fritata I thought the recipe was gonna be hard to make. Sometimes they make the names more difficult than the recipe. So I took a aimple recipe and studied the basics. In a frittata the essential elements are: eggs, vegetables and the baking time. From there you can make a lot of variations. Have fun and make yourself, your partner, kids and friends some delicious and easy meals.
The traditional fritatta uses more eggs than what I used in this recipe. If you google images of fritatta recipes you will see that classic fritattas tend to be bigger and fluffier than in my recipe. The reason for the change is that I prefer using fewer eggs. But when my whole family comes for a visit, I just inclrease the eggs to make a bigger fritatta! So here is my combination for an all vegetable fritata. Hope you guys enjoy it as much as my husband and me!

Ingredients: (to taste)

Butter
Eggs
Garlic
White onion
Tomatoes
Green pepper
Red bell pepper
Cilantro
Salt
Ground black pepper


Procedure:  ( It's important to use an oven safe pan for this recipe!)

Put the butter in the pan. When the butter is melted add the garlic and cook it for a little while.

While that is in the skillet, cut the tomatoes, onions, cilantro and bell peppers.
Put all the ingrdients in, except for the cilantro. When the onions look transluscent add the cilantro. 

Mix up the eggs then pour them onto the vegetables and cook for two minutes.

Put the pan in the oven at 350 grades for 15 to 20 minutes. Take the pan out of the oven and it will look like the picture above or bigger depending on the quantity of the eggs.

Awesome Guacamole!

When I was a little kid (I think I was in second grade) I discovered the awesome flavor of avocado! So I decided to eat nothing but rice mixed with avocado all week long. And why wouldn't I? I'd just discovered that awesome buttery flavor. I had to, I needed to eat it every day! After making my mom buy lots of avocadoes and devouring it for lunch and dinner for seven straight days, (despite my mom's best efforts to get me to eat something else) I finally got an overdose of avocado! After that week I didn't even want to smell one!

So after nearly twenty years of not eating them I decided to bring them back into my menu. Oh avocado, I'm sorry for ever letting you go. What the hell was I thinking!! May I say, I've missed you!! We are a match made in heaven. Not that long ago I posted a refreshing salad. That recipe had avocadoes in it too. It just make me love them even more! So, avocadoes are in season rith now, and what better way of paying them a tribute than by making a sinfull, luscious and awesome guacamole!! After expressing my definite love for avocadoes... here is my recipe!

Ingredients:

white onion (half of a big one or a whole small one)
cilantro
tomato (large)
avocado
lemon juice
salt
pepper

Procedure:

First gather all your ingredients. 

Now start chopping your cilantro, white onion, and tomatoes.

Separate de avocado from the skin. The best way to do it is to scoop it with a spoon:

Cut the Avocado in half, take out the seed with a knife and put the spoon between the skin and the meat of the avocado. Carefully passit all the way and the skin comes right off!

Put the avocado in the bowl where you are gonna make the guacamole. With the same spoon roughly chop the avocado.

Then add the other ingredients to the bowl and start mixing. Add lime juice to taste. The juice is important because it keeps the avocado from going brown with oxidation. Finally add salt and pepper to taste.

Finally,time to eat! You can eat it on tortilla chips, in tacos, burritos, with meat (like in the picture) or just enjoy it by itself!

Refreshing Summer Salad

I've been away for a while, but I haven't been idle. After two miscarriages I've managed to navigate my way through a succesful pregnancy and now my new baby boy has arrived. It's been a difficult, but rewarding process. Unfortunately that means I've been out of the kitchen for months. Luckily I've spent what little free time I've had thinking and planning a lot of new recepies. Now I'm getting geared up for another journey through food, and to kick things off I decided to try something healthy for my newly expanded family. So here's a new salad recipe for you guys. I decided I wanted something simple and refreshing since this new mommy is hot and VERY busy. It turned out to be a big hit with my hubby who was super excited that I was back in the kitchen! I hope it turns out to be a big hit for you guys too!

Tip:

You can add half an avocado to this recipe. Just cut it into squares and add it before putting the salt and pepper in the salad.

Ingredients:

1 tomatoe
1 cucumber
Cilantro (to taste)
Salt ( to taste)
Pepper (to taste)

Procedure:

First clean all your fruits and vegetabables. Cut the tomatoes (the fruit) in little squares.

Put them in the bowl.

Cut the cucumber down the middle (lengthwise)

Seed the cucumber and cut it in little squares

Put them in the bowl

Cut the cilantro

Put it in the bowl. Salt and pepper to taste.

Bon appetit!