Spanish Rice


  • 1 TBSP olive oil
  • 1 cup long grain rice, uncooked
  • 2 TBSP sweet yellow onion, finely diced
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper to taste
  • 1/2 tsp cumin
  • Dash of Cayenne pepper
  • 1/2 cup tomato sauce
  • 1 3/4 cup chicken broth
  • 3 TBSP dress cilantro, finely chopped
  • Yield: 6
  • PrepTime: 10 min.
  • Cook Time: 30 min.


  1. Heat the olive oil in a sauce pan over medium heat. Add the onions, rice, sea salt, pepper, cumin and cayenne pepper. Stir often for 3 minutes.
  2. Add the minced garlic and cook, stirring constantly for 1 minute.
  3. Add the tomato sauce, chicken broth and half the cilantro. Stir until well combined. Turn the heat up until it boils the reduce to low and cover. Let cook for 20 minutes.
  4. Remove from the heat without removing the cover and let sit for 5 minutes.
  5. Add the remaining cilantro and fluff with a fork.

Corn Tortillas


  • 2 cups masa flour
  • 1 1/2 cups warm water


  1. Mix flour and water so dough has a Play-Doh® consistency
  2. Form dough into balls about the size of a golf ball (approx. 1.5 oz)
  3. Press or roll into tortilla shapes approximately 7”
  4. Cook each side for 60-90 seconds on a heated pan (medium high heat)

Baja Fish Tacos


  • 1 1/2 cups of flour
  • 2 tsp pepper
  • 1 tsp salt
  • 2 TBSP paprika
  • 1 egg beaten
  • 1/2 cup beer
  • 2 pints vegetable or peanut oil
  • 2 lbs. firm white fish (cod, tilapia, halibut) cut into 2 oz fingers
  • 1/2 small head of red or white cabbage finely shredded
  • 20 corn tortillas
  • 3 limes cut into wedges
  • 1/2 cup finely chopped cilantro

Crema Sauce

Combine 1 cup Mexican Crema and 2 TBSP Mexican Chile sauce (i.e. Tabasco, Cholula)

Pickled Red Onion

Combine 1 thinly sliced red onion, 1 TBSP sugar, 1/4 cup white vinegar, 1/4 cup hot water. Seal in an airtight jar and refrigerate. Lasts up to 4 weeks.

Filing Directions and Taco Assembly

Mix the flour, salt, pepper, and paprika and then divide in half. Use one half of the dry mix to make the batter by mixing with egg and beer. You want the batter to cling to the fish but also drip excess away-consistency of heavy cream. Heat two pints of vegetable oil in a large deep frying pan or wok. Dip pieces of fish into the batter and let the excess batter drip off, then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. Cook fish for about 3 minutes. Place cooked fish on paper towel to soak excess oil. Place shredded cabbage, 1 piece of fish, pickled onions, crema sauce, and cilantro on a warm tortilla. Serve with lime wedges and enjoy.

Mom’s Pizza Dough

Mom’s Pizza Dough
By ,
May 27, 2018
Pizza Dough
Mom’s homemade pizza dough.
Prep Time: 15 minutes
Mix time: 15 minutes
Yield: 2 regular size pizzas
1 pkg yeast
1 tsp sugar
1 Cup warm water (approx 115º
1 1/2 tsp salt
1 Tbsp oil
1 Egg Beaten
3 1/2 Cups Flour

– Mix yeast, sugar and water in a bowl and let sit for about 5 minutes until yeast starts to foam.
– Add remaining ingredients to mixing bowl then add yeast mixture and knead dough until well mixed.
– Put in a greased bowl and cover with plastic wrap and then a towel, let rest at room temperature until it doubles in size (approx 1 1/2 hours) then punch down then either refrigerate over night or make into 2 pizzas.