Season steak with salt and pepper. Heat 2 tsp oil in a large skillet over medium heat. Add the steak and cook turning halfway through. Approx. 3 to 4 minutes per side. Transfer to a cutting board, let it rest for 10 minutes and thinly slice it against the grain
To prepare the salsa, combine the strawberries, lime juice and zest, balsamic vinegar, honey, salt and pepper. Stir the onions and cilantro.
Divide the steak and salsa among warmed tortillas. Serve with more cilantro if desired
1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
2 tablespoons olive oil plus more for baking dish
Salt and freshly ground black pepper
8 ounces sea scallops
10 ounces large shrimp peeled and deveined (without the tail)
12 lasagna noodles
1 can (14-ounce) artichoke hearts, drained, and chopped
3/4 cup freshly grated Parmesan cheese
3/4 cup shredded parmesan cheese
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees.
Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
Lightly oil a rectangular baking dish. Set aside.
Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley
–The final layer should be Rosa Sauce, the remaining cheese and parsley.
Cover loosely with aluminum foil and bake 30-40 minutes.
1 taza de leche + un poco mas para diluir la maizena
2 cucharadas de maizena
1 lata de duraznos u otra fruta
1/2 taza de almendras picadas
Cerezas para decorar el postre
En una olla al fuego verter la leche condensada, crema de leche y taza de leche. Aparte batir las yemas y después batir las claras a punto de nieve. Mezclar las yemas con las claras y agregar a la preparación anterior. Disolver la maizena en un poco de leche y verter a la mezcla. Revolver con cuchara de madera hasta que hierva.
Cortar los duraznos y colocarlos en una fuente que se pueda llevar a la mesa. Verter la mezcla sobre la fruta, y una vez frio decorar con las almendras y cerezas. Llevar a la nevera y servir frio.
Combine orange juice, lime juice, garlic, 1/2 tsp salt a a pinch of pepper in a blender until combined. Let sit for 5 minutes. Turn blender back on and slowly pour 1/2 cup of olive oil.
Remove 1/2 cup of the mixture and set aside for the marinade
Add parsley to the remaining mixture in the blender and puree until smooth. Season with salt and pepper. Transfer the sauce to a bowl, cover and refrigerate
Season the chicken with salt and pepper. Place in a bowl and add the reserved marinade, cumin and oregano. Rub util evenly coated. Cover and refrigerate 1 to 4 hours.
Preheat over to 450 degrees. Let the chicken come to room temperature. Toss plantains and onions on a baking sheet with the remaining 2 tbsps of olive oil. Season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin side-up, and orange slices among the plantains and onions.
Roast until the plantains are tender, about 20 minutes. Remove the plantains to a cutting board and stand them on a cut side. Flatten them with the bottom of a ramekin, and return them to the baking sheet, setting them flat in the pan juices. You may need to add extra olive oil on top of the plantains if they look dry.
Return the pan to the oven and roast until the chicken is browned, 20 to 25 more minutes. Sprinkle with chopped parsley, server with the sauce on the side.