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Grilled Tilapia – Recipe


  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh basil, divided
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons capers, drained
  • 1/2 teaspoon grated lemon peel
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil. Yield: 4 servings.

Sangria Recipe

  • 1 bottle(s) (1.5 liters) red wine
  • 1 1/2 cup(s) fresh orange juice
  • 1/3 cup(s) brandy
  • 1/3 cup(s) sugar
  • 2 (nectarines) pitted and cut into wedges
  • 1 orange, cut in half then sliced
  • 1 lemon, sliced
  • 1 (Kirby (pickling) cucumber) sliced
  • 3 cup(s) seltzer or club soda, chilled
  • Ice cubes

Related: 22 Smoothie and Frozen Drink Recipes


  1. In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.
  2. Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  3. To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Rosca de Reyes- Three Kings Bread Recipe


  • 1/3 cup warm water
  • 1 packet of yeast
  • 4 cups flour
  • 1 cup sugar
  • 4 large eggs, beaten
  • 3/4 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon anise seed
  • 4 teaspoons vanilla extract
  • A small figurine or toy
  • Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange, lemon, mango or cherries)
  • 1 egg beaten (egg wash)
  • 1/3 cup sugar (topping)


  1. Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.
  2. In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.
  3. Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert the toy by pushing it up through the bottom. Smooth out any lumps or tears.
  4. Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and bake for approximatley 45 minutes at 350 degrees.

Posole Rojo Recipe


  • 4 ounces guajillo, ancho, or a combination of both, chili pods
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells*


  1. Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.
  2. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chiles soak in the hot water for 15 to 20 minutes.
  3. Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
  4. Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
  5. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it’s probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.
  6. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 2-3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.
  7. When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can’t find tostada shells).

Yield: Serves 12, plus plenty for leftovers.

Christmas Cookies Recipe


  • 1 cup butter
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 3 teaspoons vanilla
  • 4-1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt


  1. Cream butter, shortening and sugars. Beat in eggs and vanilla.
  2. Sift together dry ingredients and stir into butter mixture.
  3. Let chill; then roll out and cut into shapes with your favorite cookie cutters. Place two inches apart on baking sheets.
  4. Bake at 350 degrees for about 10 minutes or until edges begin to turn golden brown.
  5. Decorate as desired.