Chunky Mango & Tomato Salsa

Hola!

I love when I can make simple and delicious appetizers that you can put together in just 10 minutes. One of the recipes I like to make its this mango tomato salsa. Refreshing, delicious and the most important is that 1) you can make it ahead of time and 2) it takes 10 minutes to make.

I you make it ahead of time, I would mix all the ingredients except for the tomatoes, unless you use cherry tomatoes. Add those 10 to 15 minutes before you want to serve it. Also, I find that you can easily substitute the lime for lemon. 

Let’s do it! 

Chunky Mango Salsa

5 from 1 vote
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Course: Appetizer
Keyword: appetizer, easy, mango, tomato
Total Time: 15 minutes

Ingredients

  • 1 Medum Ripe Mango peeled and chopped
  • 1 Cup Chopped Tomato Or cherry tomatoes
  • 1/2 cup Red onion Chopped
  • 1 1/2 tsp Garlic chopped (1 clove)
  • 2 tsp Lime zest 1 large lime *See notes
  • 2 Tbsp Lime juice 1 large lime
  • 1 tsp Chopped jalapeño Seeded (1 small jalapeño) *See notes
  • Handful of cilantro Chopped
  • Salt and Pepper

Instructions

  • In a large bowl mix all the ingredients.
  • Bon profit!

Notes

*You can substitute the lime for lemon.
*Pickled jalapeños are fantastic in this dish! Check out the recipe on my instagram account. 
*Make Ahead: Make it up to 3 hours ahead of time. If using cherry tomatoes, you can mix them too, but if you use a whole tomato, I would suggest to add the chopped tomato 15 to 20 minutes before serving the salsa. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Chunky Mango & Tomato Salsa

White Wine Sangria

Hola!

Phew… its hot out here, about mid 90’s everyday, somedays 100F. When it’s this hot I really like to drink something very refreshing. Today I am making a white wine sangria. Its easy to make, but it requires some time in the fridge so all the flavors can marry.

In Spain, the classic sangria is the red wine sangria, a classic summer drink. I gave the classic a twist, and I am using white wine instead of red wine. For the wine, I used a Spanish Verdejo. You want something a little more fruit forward, not dry. You could also use Sauvignon Blanc.  I am also using orange liqueur and blackberry liqueur, but if you don’t have either, use another fruity liqueur.

White Wine Sangria

Rrefreshing Summer Drink
5 from 1 vote
Print Pin Rate
Course: Appetizer, Drinks
Cuisine: spanish
Keyword: drink, Fruit, sparkling wine, summer
Prep Time: 10 minutes
Refrigerator: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4

Ingredients

  • 750 ml White Wine 1 bottle
  • 1 Apple Sliced and Cored
  • 1 Yellow Peach Sliced
  • 1 White Peach Sliced
  • 1/2 Cup Bluberries *See notes
  • 1/3 Cup Orange Liqueur *See notes
  • 1/3 Cup Blackberry Liqueur *See notes
  • Ice

Instructions

  • In a large pitcher add all the ingredients EXCEPT for the ice. Stir and put it in the fridge for at least 60 to 90 minutes. 15 minutes before serving add ice.
  • Enjoy! Bon profit!

Notes

Blueberries: If you don't have blueberries, you can use another berry or another fruit like a pear, orange or banana. 
Liqueur: If you don't have any orange or blackberry liqueur, use another fruity liqueur. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
White Wine Sangria

Zucchini Tart

Hola! 

Wow… that’s all I can say about my zucchini plants. I can’t keep up with them! lol. I can’t believe I am saying this… but thats true. I pick so many that I feel I am eating zucchinis every day. The good news is that I love zucchini, so I just get creative and cook with them. 

Today I am making a simple summer zucchini tart using fresh herbs and zucchini from the garden. I am using an arugula pesto that I previously made and froze, but you can swap that for regular pesto, or whatever your favorite pesto is. Just be aware that the flavor might change a little bit.

Lets get to work!

Zucchini Tart

5 from 1 vote
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Course: Appetizer, dinner, Lunch
Keyword: cheese, tart, veggies, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 Sheet puff pastry
  • 3 cups Sliced zucchini 1 medium zucchini
  • 4 Tbsp Arugula Pesto *See Notes
  • 1/3 cup Cheddar Cheese grated
  • 1/3 cup Parmesan cheese grated
  • 1 Tbsp Fresh oregano chopped
  • 1 Tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Preheat the oven to 400F
  • Roll out the puff pastry sheet on a baking sheet. Using a fork, pinch the dough and pre-bake it for about 3  to 5 minutes.
  • Remove from the oven and spread the pesto. (You just want a thin coat.)
  • Top it with the zuchini slices.  Season with the olive oil salt, pepper and oregano.
  • Add the parmesan cheese.
  • Bake for 16 to 18 minutes or until golden brown.
  • Broil for 2 minutes.
  • Serve immediately and Bon Profit!

Notes

*Arugula Pesto: Use any other pesto if you don't have arugula pesto. Be aware that the flavor might change a little bit. 
Make the tart up to 1 day in advance. Keep in the fridge. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Zucchini Tart

Tortilla de Zucchini

Hello!!

One of my favorite things about summer is having a garden. I grow tomatoes, zucchinis, cucumbers, greens, asparagus and more! It usually does very well and I end up having lots of veggies. My zucchinis are doing so good, I pick about 5 zucchinis a day. That means that I end up eating lots of zucchinis every day! Yummy! I am also happy that my 1-year old baby loves to eat zucchini.

Today I am making a simple tortilla (omelette) with zucchinis instead of potatoes. The classic Spanish Omelette (Tortilla Española or Tortilla de Patatas)  has onions, potatoes and eggs. This one has onions, garlic and zucchini  (and eggs). The way to make the tortilla (omelette) is exactly the same as the Spanish Omelette.

This is a healthy and easy recipe. You can eat it warm or cold. It is perfect as an appetizer or as a meal with a simple salad as a side dish.

Tortilla de Calabacín (Zucchini Omelette).

5 from 1 vote
Print Pin Rate
Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: eggs, omelette, tortilla, vegetables, zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 Cups Sliced Zucchini 2 medium zucchinis
  • 1 Sweet onion Chopped
  • 1 Tbsp Chopped garlic 2 medium cloves
  • 4 medium eggs
  • Salt and Pepper
  • Olive oil

Instructions

  • In a medium pan, drizzle 2 Tbsp of olive oil. Cook the onion on low heat for about 6 to 8 minutes, season with 1/2 tsp salt.
  • A couple minutes before the onion is done, add the garlic.
  • In a separate pan, drizzle 2 tablespoons of olive oil, and cook the zucchi for about 8 to 10 minutes.
  • While the onions and zucchini are cooking, whisk the eggs in a large bowl with 1/2 tsp of salt.
  • When the onion and galic are cooked, add them to the zucchi and cook for another 1 to 2 minutes. Transfer the mixture to the bowl with the eggs.
  • Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture. 
  • Using a 9 inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
  • In about 6-7 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. 
  • Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette  5-6 times. My grandmother told me that the more you flip it, the bettter!
  • Enjoy, Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

Crab Croquetas

Hola!

As you may already know, I was born and raised in Spain, and adopted the USA as my new home a few years ago. And just a few short months ago, I became a US Citizen as well! So now I have a dual citizenship, I am both Spanish and American. Hurray! 

I love different cultures. Today’s dish definitely shows it, as it’s a blend of my old culture and my new one. Crab Croquetas. Crab from the Chesapeake and the Croquetas from Spain. I am so lucky to live near the Chesapeake Bay (specifically Maryland.) Crab season is on here! Woohoo! 

Croquetas are one of the most popular and typical tapas in Spain, I have different recipes for croquetas: chicken, ham and cheese, cod, squid, and today, crab! You definitely won’t find these in Spain. These are my take on Crab Cakes, which are one of the most popular and typical (and delicious) things to eat in the Chesapeake region.

Old Bay is a blend of herbs and spices and its originally from Baltimore, Maryland 

To make these delicious croquetas you can use the leftover crab meat from picking crabs (as I have done) or buy the crab meat from your local market.  The fresher, the better.

Ingredients (makes 20 to 25 croquetas): 

  • 1 medium onion, diced 
  • 2 cups Maryland blue crabmeat (or your local crab) (12 oz)
  • 1 ½ cups warm milk (I used whole milk)
  • 2 tablespoons butter 
  • 2 to 3 tablespoons flour 
  • 2 teaspoons Old Bay spice
  • 2 eggs 
  • 1 ½ cups bread crumbs 
  • 3 cups neutral (vegetable or canola) oil 
  • Cook the onion on medium heat with a drizzle of olive oil until it gets browned. Add a pinch of salt and transfer to a plate. 
  • In the same pan, melt the butter and 2 tablespoons of flour, whisk until fully combined. Add the warm milk and the Old Bay, whisk until fully combined and it gets thicker. 
  • Add the onion and the crabmeat and fold in the white sauce. If it looks too liquidy, add the extra tablespoon of flour. 
  • Transfer the mixture to a plate. Once at room temperature, wrap in plastic wrap, and put it in the fridge for at least 1 hour. *Important* The mixture has to be cold before you start shaping it into croquetas. 
  • After the dough has rested, whisk the eggs in one bowl and pour the breadcrumbs onto another large plate.
  • Shape the mixture into small croquettes with a small spoon.
  • Dip them first into the egg mixture, then roll them in the breadcrumbs.
  • Time to fry them! It is super fast. It takes about 3 minutes total for each batch of croquetas. Be sure to turn them to evenly cook each side.
  • Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Season with salt/pepper or sprinkle on more Old Bay!

Don’t forget to tag me on Instagram if you make them! Thanks!

Bon profit! 

Crab Croquetas

Canelones de Verduras (Vegetable Canelones)

Hola!

My guess is that you are confined at home…like me, and almost, the rest of the world. But guess what? I am here, trying to give you some ideas on what to make for dinner. If you follow me on Instagram, you will see that almost everyday I try to make a different and simple recipe for you. I am aware that we can’t go to the supermarket everyday as we used to (well, or every other day lol), so I am trying to make recipes with simple ingredients. 

Today, I am making Vegetable Canelones. Delicious, and a good way to eat veggies if you don’t like to eat them on their own.  If you are a meat lover, check out the Meat Canelones. 

For the dough, I used that classic canelones pasta shape that we use in Spain. If you can’t find those, you can use lasagna pasta. (Boil the lasagna pasta and cut it the size of the canelones. Each canelon is a square, approximately 4 inches x 4 inches.

Vegetable Canelones

Ingredients for 20 canelones:

  • 1 box of canelones dough (You can substitute it for lasagna pasta).
  • Approximately ½ lb spinach
  • 1 pint of mushrooms, chopped (I used cremini and shiitake mushrooms)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced 
  • ½ lb whole canned tomatoes  (don’t add the juice)
  • Salt and pepper
  • Olive oil
  • ½ cup Cheddar Cheese, grated (to broil on top of the Canelones)

For the white sauce/bechamel sauce: 

  • 2 cups milk
  • 2 tablespoons butter
  • ¼ teaspoon nutmeg
  • 2 tablespoons flour

Add 2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Whisk constantly until the flour is combined. Add 2  cups of milk and stir until the sauce thickens. Add 1/4 teaspoon of nutmeg or just a small pinch (nutmeg has a lot of flavor!).

Canelones: 

  • Preheat the oven to 350F
  1. Boil the canelones following the directions on the box. Once they’re done, lay ou tthe pasta on the counter- I always spread them on top of a dishcloth. The pasta shouldn’t touch each other.
  2. Cook the mushrooms on medium heat with a generous drizzle of olive oil, salt and pepper. It will take about 3-ish minutes for the mushrooms to be cooked. Transfer them to a clean plate. Using the same pan, cook the onion until translucent, season with a pinch of salt and pepper. Once translucent, add the red pepper and cook until softened. 
  3. Add the spinach and the garlic to the onion mixture. Cook for about 5-7 minutes or until the spinach is almost cooked. Season with salt and pepper. 
  4. Add the mushrooms and the canned tomatoes. Stir and simmer for 10 minutes. 
  5. Add this mixture to the food processor or blend it up with a hand blender and blend it briefly, leaving some chunks (you might need to do this step in batches). 
  6. Allow the mixture to cool a little bit. 
  • Stuff the mixture in the middle of the canelones dough, once done, roll it up and transfer to a baking sheet.  (At this point, you can freeze the Canelones for up to 3 months).
  • Bake for about 10 minutes at 350 F and then broil it for 2 minutes to brown the cheese.

Optional: Good bread is also good to serve with and to dip into the sauce.

Canelones de Verduras (Vegetable Canelones)