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Buena Comida Sencilla, Porfirio Díaz 27-53, Alfredo Bonfil, Naucalpan de Juárez, Méx., Naucalpan (2025)

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Porfirio Díaz 27-53, Alfredo Bonfil, Naucalpan De Juárez, Méx.

19/08/2025

Steak with Mushroom Sauce & Creamy Mashed Potatoes 🥩🍄🥔
✅Ingredients:
For the Steak:
- 2 ribeye or filet mignon steaks (about 1-inch thick)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Mushroom Sauce:
- 2 tbsp butter
- 2 cups sliced mushrooms (cremini or button)
- 1 clove garlic, minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 3 tbsp butter
- Salt and pepper, to taste
✅Directions:
1. Prepare the Mashed Potatoes:
- In a large pot, boil the potatoes until tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper until creamy. Set aside and keep warm.
2. Cook the Steaks:
- Season both sides of the steaks with salt and pepper.
- In a skillet over medium-high heat, add olive oil and butter. Sear the steaks for 3-4 minutes per side, or until they reach your desired level of doneness. Remove steaks from the skillet and let them rest.
3. Make the Mushroom Sauce:
- In the same skillet, add butter and sliced mushrooms. Cook until mushrooms are golden and softened, about 5 minutes.
- Add minced garlic and cook for an additional 1 minute.
- Pour in the beef broth and let it simmer until reduced slightly.
- Stir in the heavy cream, season with salt and pepper, and cook for another 2-3 minutes until the sauce thickens.
4. Assemble:
- Plate the mashed potatoes, place the steak on top, and spoon the mushroom sauce over the steak.
- Garnish with fresh chopped chives and serve immediately.
Enjoy this comforting and elegant meal!
Prep time: 15 mins, Cook time: 30 mins, Servings: 2, Calories: 600 kcal’

19/08/2025

ALMOND, BANANA, AVOCADO SMOOTHIE WITH HONEY 🍌🥑🍯
Ingredients:
🍌 1 ripe banana
🥑 1/2 ripe avocado
🥛 1 cup almond milk
🍯 1 tablespoon honey
🌰 1/4 cup raw almonds (or 2 tablespoons almond butter)
🧊 Ice cubes (optional)

19/08/2025

Marry Me Halloumi Recipe | One Pan Wonder
This "Marry Me Halloumi" recipe is a vegetarian twist on the beloved "Marry Me Chicken," known for its creamy, flavorful sauce that is said to make anyone fall in love. It combines halloumi with garlic, tomatoes, spinach, and parmesan in a one-pan dish that’s ready in just 20 minutes. This simple yet rich recipe is perfect for a quick dinner or special occasion, and it’s both delicious and slimming-friendly. Serve it over pasta, rice, or with potatoes and vegetables for a complete meal!
225g reduced-fat halloumi cheese, sliced into thick pieces
Salt and pepper, to taste
1 onion, finely diced
1 clove garlic, minced
150g cherry tomatoes, halved
240ml vegetable stock
120ml reduced-fat single cream
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp smoked paprika
2 tbsp grated parmesan (vegetarian if needed)
Handful of fresh spinach
Directions
1. Season halloumi slices with salt and pepper.
2. Cook halloumi in a large frying pan until golden brown on both sides. Set aside.
3. In the same pan, sauté onion and garlic with cooking spray until soft.
4. Add cherry tomatoes and cook until they release juices.
5. Pour in vegetable stock and bring to a simmer. Let reduce.
6. Stir in cream, oregano, paprika, and thyme. Simmer until the sauce thickens.
7. Add parmesan and stir in spinach until wilted.
8. Return halloumi to pan, cover, and simmer for 2 minutes.
Prep Time: 20 minutes
Kcal: 459 per serving

19/08/2025

Baked Feta with Olives & Sun-Dried Tomatoes recipe

Ingredients: 8 oz block feta cheese, 1 cup pitted olives, drained, 1/2 cup sun-dried tomatoes, 1/3 cup olive oil, 3 cloves garlic, thinly sliced, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, Kosher salt (to taste), Fresh cracked pepper (to taste), Fresh parsley, chopped (for garnish), Sliced French bread or crostini (for serving).

Directions: Preheat the oven to 350°F (175°C). Place the feta block in a small baking dish and arrange olives and sun-dried tomatoes around the cheese. In a bowl, mix olive oil, garlic, oregano, thyme, rosemary, salt, and pepper. Drizzle the mixture over the feta, olives, and tomatoes. Bake for 20 minutes, then broil for 1–2 minutes for a golden finish. Sprinkle with fresh parsley and serve warm with French bread or crostini.

19/08/2025

Homemade Moose Tracks Ice Cream 🍦

Dive into the creamy, indulgent flavors of this dreamy treat! With a velvety vanilla base, swirls of peanut butter, ribbons of chocolate fudge, and crunchy peanut butter cups, this homemade delight is a must-try for ice cream lovers!
Ingredients
For the Ice Cream Base

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
A pinch of salt
4 large egg yolks

For the Moose Tracks Mix-ins

½ cup (120g) peanut butter (creamy or crunchy)
½ cup (120ml) chocolate fudge sauce
½ cup (60g) mini peanut butter cups, chopped

Instructions
1. Make the Ice Cream Base:

In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm (do not boil).
In a bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (5-7 minutes).
Remove from heat, strain through a fine mesh sieve to remove lumps, and stir in vanilla extract. Allow to cool. Cover and refrigerate for at least 4 hours or overnight.

2. Churn the Ice Cream:

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
In the last few minutes of churning, add the chopped mini peanut butter cups to mix them in evenly.

3. Swirl in the Moose Tracks:

Transfer the churned ice cream to a mixing bowl or container.
Gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating ribbons without fully mixing them.
Add extra peanut butter cups for additional crunch, if desired.

4. Freeze the Ice Cream:

Cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.

Serve and Enjoy!

Scoop into bowls or cones and savor every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!

19/08/2025

Title: Garlic Herb Lamb Chops with Loaded Baked Potato and Steamed Broccoli

Recipe:

Ingredients:

For the Lamb Chops:

4 lamb loin chops
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper
For the Loaded Baked Potato:

2 large baking potatoes
¼ cup shredded cheese (cheddar or your choice)
2 tbsp butter
2 tbsp cooked bacon bits
1 tbsp chopped parsley
For the Broccoli:

2 cups broccoli florets
1 tbsp olive oil or butter
1 pinch salt
1 pinch black pepper
Instructions:

Prepare the Lamb Chops:

Rub lamb chops with olive oil, minced garlic, rosemary, parsley, salt, and pepper. Let marinate for 20 minutes.
Heat a skillet or grill pan over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Let rest for 5 minutes before serving.
Bake the Potatoes:

Preheat the oven to 400°F (200°C). Wash potatoes and pierce them with a fork. Bake for 1 hour or until tender.
Cut open the potatoes and fluff the insides with a fork. Add butter, cheese, bacon bits, and parsley on top.
Steam the Broccoli:

Steam broccoli florets in a steamer or microwave for 4-5 minutes until tender. Toss with olive oil or butter, salt, and pepper.
Assemble and Serve:

Plate the lamb chops alongside the loaded baked potato and steamed broccoli. Enjoy this hearty and flavorful meal!

19/08/2025

Chocolate Fudge Layered Cake – Indulge in Decadence! 🤎🎂

This ultra-rich brownie cake layered with silky ganache is the perfect treat for chocolate lovers. Each bite is a decadent blend of fudgy texture and creamy topping that will leave everyone asking for seconds!

Ingredients
For the Brownie Cake:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
1 tsp baking powder
1 cup chocolate chips (semi-sweet or dark)
For the Ganache Topping:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Directions
1️⃣ Prepare the Brownie Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
2️⃣ Make the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (avoid boiling).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is smooth and glossy.
3️⃣ Assemble the Cake:
Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula.
Let the ganache set at room temperature for a softer texture, or refrigerate for a firmer finish.
4️⃣ Serve:
Slice into squares or rectangles and serve. For an elegant touch, top each slice with:

Whipped cream
Fresh berries
A sprinkle of powdered sugar
Tips for Perfect Results
Add a Crunchy Twist: Mix chopped nuts like walnuts or pecans into the brownie batter.
Extra Ganache: Double the ganache recipe for an even thicker layer.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
Enjoy this irresistible combination of fudgy brownie and smooth ganache—it's the ultimate chocolate dream! 🍫

19/08/2025

**Filet Mignon with Red Wine Reduction, Baby Potatoes, and Carrots**

Tender Steak Paired with a Luxurious Sauce and Classic Vegetables

**Ingredients:**

**For the Filet Mignon:**
- 2 filet mignon steaks (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- Salt and black pepper to taste

**For the Red Wine Reduction:**
- 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 1/2 cup beef stock
- 1 shallot, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste

**For the Baby Potatoes and Carrots:**
- 1 lb baby potatoes, halved
- 1/2 lb baby carrots, peeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste

**Directions:**

1. **Prepare the Vegetables:**
- Preheat the oven to 400°F (200°C). Toss the baby potatoes and carrots with olive oil, garlic powder, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through, until tender and golden.

2. **Cook the Filet Mignon:**
- Pat the steaks dry and season generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare.
- Reduce the heat to medium-low, add butter, smashed garlic, and thyme. Baste the steaks with the melted butter for 1–2 minutes. Remove the steaks from the skillet, cover with foil, and let rest for 5 minutes.

3. **Make the Red Wine Reduction:**
- In the same skillet, add the chopped shallot and cook over medium heat until softened, about 2 minutes.
- Deglaze the pan with red wine, scraping up any browned bits. Add the beef stock and thyme leaves. Simmer until reduced by half, about 5–7 minutes.
- Whisk in butter and season with salt and pepper. Strain the sauce, if desired, and keep warm.

4. **Assemble the Dish:**
- Plate the filet mignon and drizzle with the red wine reduction. Serve with the roasted baby potatoes and carrots on the side. Garnish with fresh thyme, if desired.

**Prep Time:** 15 minutes | **Cooking Time:** 30 minutes | **Total Time:** 45 minutes

**Kcal:** 520 kcal per serving (approximate, based on 2 servings) | **Servings:** 2 servings

19/08/2025

Title: Glazed BBQ Ribs with Fried Rice and Flaky Biscuits

Ingredients:

For the Ribs:

2 lbs (900g) pork ribs
1/4 cup (60ml) olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (240ml) BBQ sauce
2 tablespoons honey
1 teaspoon chili flakes (optional, for garnish)
For the Fried Rice:

2 cups (400g) cooked and cooled rice
1/2 cup (75g) diced carrots
1/2 cup (75g) green peas
1/4 cup (35g) sweet corn
2 tablespoons soy sauce
1 tablespoon sesame oil or vegetable oil
2 garlic cloves, minced
2 large eggs, lightly beaten
Salt and pepper to taste
For the Biscuits:

2 cups (250g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (60g) cold unsalted butter, cubed
3/4 cup (180ml) buttermilk
Instructions:

Prepare the Ribs:

Preheat your oven to 300°F (150°C). Line a baking sheet with foil.
Rub the ribs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place the ribs on the prepared baking sheet, cover tightly with foil, and bake for 2.5–3 hours until tender.
In a small saucepan, heat the BBQ sauce and honey until combined. Brush the sauce over the ribs and broil for 5–7 minutes until caramelized. Garnish with chili flakes, if desired.
Cook the Fried Rice:

Heat sesame oil in a large skillet over medium heat. Add garlic and cook until fragrant.
Push the garlic to the side and scramble the eggs in the same skillet.
Add carrots, peas, and corn, sautéing until tender.
Stir in the cooked rice and soy sauce, mixing until evenly combined. Season with salt and pepper.
Bake the Biscuits:

Preheat your oven to 425°F (220°C). In a bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs. Add buttermilk and stir until just combined.
Roll out the dough to 1/2-inch thickness and cut out biscuits. Place on a baking sheet and bake for 10–12 minutes or until golden brown.
Assemble and Serve:

Plate the ribs alongside the fried rice and freshly baked biscuits. Serve immediately for a hearty, satisfying meal.
Perfect for family dinners or weekend feasts!

19/08/2025

Grilled Lamb Chops and Shrimp over Saffron Rice
Ingredients:
For the Lamb Chops:

4 lamb chops
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
3 garlic cloves, minced
Salt and black pepper to taste
For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
For the Saffron Rice:

1 cup basmati rice
2 cups chicken or vegetable broth
1/4 tsp saffron threads, soaked in 2 tbsp warm water
1 tbsp olive oil
1 small onion, finely chopped
1 red bell pepper, thinly sliced
1/4 cup fresh parsley, chopped
Salt to taste
Instructions:
Lamb Chops:

In a small bowl, mix olive oil, rosemary, minced garlic, salt, and pepper. Rub the mixture over the lamb chops and let marinate for 30 minutes.
Heat a grill or skillet over medium-high heat and cook lamb chops for 3-4 minutes per side until desired doneness is achieved. Remove and let rest.
Shrimp:

Toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
Grill or sauté shrimp for 2 minutes per side until pink and cooked through. Set aside.
Saffron Rice:

Heat olive oil in a saucepan over medium heat. Add onion and red bell pepper, cooking until softened.
Stir in rice and toast for 1 minute. Add chicken broth, saffron water, and salt.
Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes until rice is tender and liquid is absorbed.
Fluff rice with a fork and stir in parsley.
To Serve: Plate the saffron rice, arrange lamb chops and shrimp on top, and garnish with fresh rosemary sprigs. Enjoy!

19/08/2025

👩‍🍳Beef with Black Bean Sauce

Ingredients
For velveting the beef:
1 pound beef flank steak or beef chuck (thinly sliced against the grain)
1 teaspoon baking soda
1/4 cup water
2 teaspoons cornstarch
2 teaspoons vegetable oil
2 teaspoons oyster sauce

For the rest of the dish:
1 1/2 cups low sodium beef or chicken stock
2 tablespoons black bean and garlic sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper (or to taste)
2 tablespoons vegetable oil
2/3 cup onion (cut into 1-inch/2.5cm pieces)
1 cup red bell pepper (cut into 1-inch/2.5cm pieces)
1 cup snow peas (trimmed)
1 1/2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

Instructions
In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.

Then add the cornstarch, vegetable oil, oyster sauce. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.

In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them.

Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.

Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with rice

Buena Comida Sencilla

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