Cafe Gratitude Magazine - Best Cooking Channel

Cooking Egg with Tomatoes and Tortillas

Cooking anything with egg always reminds me of the three women with the most impact in my life: my mom, my grandma, and my mother-in-law who were experts with egg recipes. My mom and granny loved this. Every time we went out to breakfast at a Mexican restaurant, they always asked for Egg-based foods. This also reminds me of my mother-in-law because it was the first breakfast she made the first time she visited us in the United States. I still remember the smell of tomatoes and chilies roasting on the griddle for the sauce. Delicious! This recipe is how my mother-in-law prepared it on that visit.


  • one lb tomatoes
  • two chilli
  • 1/2 medium onion
  • one garlic clove
  • Salt and pepper to taste
  • 3 tablespoons of vegetable oil
  • 6 Corn tortillas
  • 6 eggs


1. Roast the tomatoes, chilies, onion, and garlic on a griddle over medium heat, until they start to singe. Remove from heat and transfer to a blender glass. With great care, blend the roasted tomatoes, chilies, onion, and garlic until well ground. Pour the sauce into a small saucepan and season with salt to taste.

2. In a nonstick skillet heat 1 tablespoon of vegetable oil over medium heat. One by one, brown the tortillas in the hot oil for about 30 seconds on both sides, adding more oil when needed.

3. In the same pan, cook one or two eggs to taste (steamed or scrambled) in a drizzle of vegetable oil; season with salt and ground black pepper.

4. To serve, put one of the golden tortillas on a plate. Place one of the eggs on top of the omelet and bathe in the sauce.

How nice it would be to have Eggs with Salsa and Tortilla Chips

A few years ago, my husband and I visited some Mexican friends, and they prepared this delicious casserole of eggs with salsa and tortilla chips. My husband, who is an egg lover, loved it and has been preparing it regularly since then. What I like the most is that it is very easy to make, it only has a few ingredients, and in just a few minutes you have a complete and delicious meal. If you wish, add fresh cheese on top to make these eggs totally irresistible. Enjoy them!


  • two teaspoons of vegetable oil
  • one cup onion, diced
  • one cup tomatoes, diced
  • one jalapeño, veined and seedless, diced
  • one cup of red sauce
  • 6 corn tortillas, cut into 4 and lightly fried
  • 4 eggs
  • Salt and freshly ground black pepper, to taste (optional)
    Coriander, to taste (optional)


1. Preheat oven to 400 ° F.

2. In an ovenproof skillet, heat the oil over medium heat. Add the onion, tomatoes, and jalapeño, and sauté until the onion is translucent about 3-4 minutes. Add the red sauce and mix until combined. Add the fried corn tortillas and delicately mix until the tortillas are covered with the sauce.

3. Break the 4 eggs over the tortillas and the sauce. Season the eggs to taste, if desired.

4. Bake until the eggs are cooked to your liking.

5. Sprinkle with coriander leaves, if desired. Serve immediately.

Easy way to prepare Watermelon and Lima slush

It is always good to have easy dessert ideas on hand and with the summer coming, this watermelon and lime slush will surely be a favor to accompany the grills. It’s easy to make and has only three ingredients, but it promises to be a refreshing dessert with a lot of flavors. Your friends and family will want more!

cups watermelon seedless
Sugar cup
Juice of 2 limes


Cut the watermelon into pieces and remove the peel. Mix all the ingredients in a processor and process until obtaining a homogeneous consistency. Pour the watermelon liquid into a shallow pan and put it in the freezer for an hour.

After an hour, remove it from the freezer and stir with a fork. Put it back in the freezer for another hour.

Remove it from the freezer and stir a second time. Serve immediately in individual cups. Use lime wedges for garnish.

Roasted Japanese Shishito Peppers with Soy Sauce and Lime

Japanese shishito peppers are unique. Their size is similar to that of a medium carrot and they are quite thin. They are green and turn red when ripe. The strangest thing is that they are bittersweet. Not spicy at all! Actually 1 in 10 is spicy. This little pepper is super delicious and addictive. Since I discovered them, which was recent, I have been eating them as snacks. I like to enjoy them roasted, and my family and friends cannot believe that I am eating what to them seems like very hot chili. But after they try it, they love it! I am not exaggerating when I tell you that you will not be able to eat just one.



  • two tablespoons of vegetable oil
  • one lb of shishito peppers
  • two teaspoons soy sauce
  • one  lime juice


1. In a large skillet over medium-high heat, heat the vegetable oil.

2. Add the shishito peppers and mix well so that they are covered with the oil.

3. Cook them for 5-10 minutes on each side. Your skin will begin to blister and singe. That is exactly the point we are looking for.

4. Put the soy sauce on top and mix.

5. Squeeze the lime over the peppers and mix.

6. Remove from heat and serve. To enjoy!

Combination of Zucchini, Corn and Cotija Salad

The combination of corn and zucchini takes me instantly to my childhood. This recipe is usually served as an accompaniment or to complement Spanish rice, and is ideal to serve during the Thanksgiving celebration. Add more cheese and cream that your kids will love!


  • one olive oil spoons
  • 1/4 cup onion, finely chopped
  • two cups Italian zucchini, finely chopped
  • two cups canned corn washed and strained
  • 10 oz cotija cheese, crumbled
  • one 1 lime juice
  • Salt to taste


1. In a large skillet, heat the oil over medium heat. Add the onion and sauté until translucent. Add the zucchini and corn. Reduce heat to medium-low and cook for 12 minutes, mixing frequently.

2. Turn off the heat, add the cotija cheese, lime juice, mix, and season with salt. Serve and enjoy!

Simple way to cook Tilapia with Creamy Wine Sauce


  • two half-and-half cups
  • one Cup of water
  • 1/2 cup of dry white wine or water
  • two teaspoons grated lemon peel
  • one Tuna Helper® Creamy Broccoli Mix Box
  • one lb tilapia fillets or fillets from other fish with a mild flavor, about 3/4 of an inch thick
  • one egg
  • one tablespoon of water
  • 1/3 cup Progresso® Garlic & Herb Bread Crumbs Garlic & Herb Breadcrumbs
  • two tablespoons of olive oil or vegetable oil
  • one tablespoon fresh chopped Italian parsley (flat-leaf)


1. In a 2-quart saucepan, heat half-and-half, 1 cup water, wine, lemon peel, uncooked pasta, and Tuna Helper® sauce mixture until simmering. Lower the flame;
Uncover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender.

2. Meanwhile, cut the fish fillets into 4 pieces. In a shallow bowl, beat the egg and 1 tablespoon of water with a fork until mixed. In a shallow dish, place the
breadcrumbs. Dip each piece of fish in the egg mixture and then cover it completely with the breadcrumbs.

3. In 10-inch skillet, heat oil over medium-high heat. Add the fish; fry for 6 to 10 minutes, turning once, until fish flakes easily by inserting a fork and
browning on both sides. Transfer the pasta mixture to a platter; cover with fish. Garnish with parsley and lemon wedges.

Steamed Vegetables with Chili Butter and Lemon

Kids of all ages will love vegetables if they’re topped with citrus-flavored spicy butter


  • one tablespoon butter or margarine
  • one small garlic clove, finely minced
  • one teaspoon grated lemon peel
  • one teaspoon serrano pepper or jalapeno pepper, chopped
  • 1/2 teaspoon of salt
  • one tablespoon fresh lemon juice
  • 3 cups chopped fresh vegetables, such as broccoli florets, cauliflower florets, and/or sliced ​​carrots


1. In a 1-quart saucepan, melt butter over low heat. Add the garlic; cook and stir approximately 20 seconds. Add the lemon peel, the chili, the salt, and the lemon juice; mix well. Set aside.

2. In a 4-quart saucepan, place the special basket or basket for steaming. Add 1 cup of water; heat to boiling. Put the chopped vegetables in the basket; cover and cook 4 to 5 minutes or until smooth and firm.

3. To serve, place the vegetables in a bowl. Add the butter mixture; stir gently to cover.

How to prepare Frozen Lemon Pie


  • 1 1/4 graham cracker or crumbs for pie
  • 1/3 butter or margarine, melted
  • 1 1/2 cups vanilla soy milk
  • 1/2 Sugar cup
  • 1/4 cup cornstarch
  • 1/2 teaspoon lemon-lime or key lime zest
  • 1/4 cup lemon juice or key lime type lemon
  • one container (8 oz) vegetable cream (pre-whipped) fat-free (frozen whipped topping), thawed
  • A few drops of green food coloring



1. Preheat oven to 375 ° F. Mix the biscuit and butter; press into the bottom of 9-inch pie plate. Bake 6 to 8 minutes or until golden brown. Let it cool.

2. While mixing soy milk, sugar, cornstarch, zest, and lemon juice and mix in a saucepan until the starch is incorporated and there are no lumps. Heat over medium heat 5 to 6 minutes, stirring constantly, until bubbly and thick. Remove from heat.

3. Refrigerate for 30 minutes or until chilled, stirring constantly. Carefully and wrapping add 1 cup of the pre-whipped cream; add a few drops of green food coloring to a smooth green color. Add to the play deck.

4. Add the rest of the pre-beaten vegetable cream on top of the pie. Refrigerate for 2 hours or until firm.

Tilapia Casserole in Coriander Sauce

During the Lenten season, fish dishes become the protagonists. A delicious way to enjoy them is by preparing this tilapia casserole in coriander sauce, so simple and quick to make that it will pleasantly surprise everyone. Another great advantage is that it is a dish made with few ingredients and a low cost. Serve with white rice or French fries to get the most out of the rich sauce.


  • 5 tilapia fillets
  • 1/2 teaspoon canola oil
  • one finely chopped garlic clove
  • Salt and pepper to taste
  • one cup of cream
  • 1/2 cup coriander


1. Cut the fish fillets into large cubes. Season with salt and pepper.

2. Heat a frying pan over medium heat, add the oil and the minced garlic.

3. Put the cubes of tilapia, in batches, in the pan, brown them for 3 to 5 minutes. Reservation.

4. In the blender, blend the cream with the coriander.

5. Pour the coriander sauce into the fish skillet and heat slightly for 1 ½ to 2 minutes.

6. Serve the fish with the sauce on top.

7. Serve immediately with the sauce on top

Berry Carrots Salad




5 Ingredients
2 Packs (4 oz) Yoplait yogurt (Berry or Strawberry)
3 Tablespoons of dulce de leche
16 Strawberries (with stems and green leaves)
1 Very Berry Cheerios cup (crushed)
Glazed Betty Crocker orange color to decorate

In a blender, blend the yogurt and dulce de leche together. Reserve in the fridge.

Place 1 cup of Very Berry Cheerios in a sealed plastic bag and carefully crush the Cheerios with a spoon or roller. Place on the plate or cup in equal portions.

Cover the strawberries in the yogurt sauce and place them on a bowl of waxed paper.

Decorate with Betty Crocker orange icing to make each strawberry look like a carrot.

Place each decorated strawberry in a serving dish or individual cups containing crushed Berry Cheerios.