Etiqueta: Messy

Beauty, Cooking, Food, Health

Great Homemade Dressing of the Day: Hot Bacon (Dr Martha Messy Style)

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Great Hot Bacon Dressing!

I like my Hot Bacon Dressing salad without gluten. Gluten makes me feel bloated and I try to avoid it the most I can. Although there are some ways to flush it out of your intestines fast if you happen to ingest it in some meal. But this  would be the topic for another blog post. So let’s get to our homemade salad of the day:

Keep it in the jar

INGREDIENTS Nutrition

  • 5 slices bacon, diced

  • 1⁄2 cup finely chopped yellow onion

  • vegetable oil

  • 22 teaspoons cornstarch, mixed with

  • 2 teaspoons water

  • 1⁄2 cup white vinegar

  • 1⁄2 cup water

  • 1⁄4 cup sugar

  • salt and pepper

Enjoy it on Spinach or any other Salad!

DIRECTIONS:

Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 cup. Add bacon fat to cornstarch mixture and reserve. Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.

Comida, Food, Travel, Viajar

Beautiful Rarities to See in my Neck of the Woods La Jolla San Diego Baja California

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

Underwater Graveyard in La Jolla

Blue Star Fallen Star in San Diego California

Fish Tacos Invented in Ensenada

Beauty, Cooking, eating, Food

Deliciously Messy Fun Food for the Day: Steak Eggs BBQ Pork Ribs and Lobster!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Steak and Eggs with Hollandaise Sauce

Barbecue Baby Pork Ribs

Steak and Eggs

Lobster Crab and Shellfish

 

 

Beauty, Food, Travel

Munich Oktoberfest 2018 Food and Beer

Dr. Martha Andrea Castro Noriega, MD WMA FACS

This speciality is served in all the big festival tents. There is actually not much room for experimenting, because the guests want the roast pork exactly like it’s done in Bavaria: with potato dumplings, sauerkraut and, of course, a lot of gravy.

Roast Pork for Connoiseurs and Epicures

The only exception that one can recommend with a clear conscience is exchanging the potato dumplings for bread dumplings. Many locals go on an excursion to the festival field on the Wiesn Sundays to eat roast pork with their families.

Gefüllter Spießbraten (Stuffed Pork Roast)

The Bavarian traditions can be enjoyed in special style at lunch time, accompanied by regional brass music in the beer tents. Whether the meat is served with crackling or without is left to the cook’s preferences.

Münchner Aufschnitt (Münich Cold Cuts)

Fun Messy Food Family Friends and lots of Dancing

THE GLOBAL BLOGGER IN PINTEREST

Beauty, Food, Travel

Delicious Messy Fun Food in Frankfurt Germany: Steak and Meats

Dr. Martha Andrea Castro Noriega, MD WMA FACS

The food in Frankfurt is varied, delicious and most importantly, interesting. But you definitely need some recommendations to come to a city like Frankfurt and without some good ones, you may struggle to know where to go. Reason being: Frankfurt is small but the hotspots are spread out, which means there’s not ‘one area’ to visit. If you are a connoisseur of good food, you want to enjoy different German styles.

RIBS WITH GERMAN CREAMED SPINACH

FRANKFURT GERMAN TARTARE

(One of my favorite German dishes!)

MESSY DELICIOUS REAL GERMAN MEATY PLATTER

(Pork Knuckle is out of this world!)

Würst Platter with Braut and Knockwurst. Sauerkraut and

potato salad!

JOIN MY PINTEREST DELICIOUS MESSY FOOD GROUP

 

Beauty, Comida, Cooking, eating, Health

Yummy Avocado Roasted Chickpea Taco Salad Recipe for a Healthy Summer

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!

INGREDIENTS:

For the Roasted Chickpeas:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil

For the Cilantro Lime Vinaigrette:

  • 1 shallot, minced
  • 2 cups packed fresh cilantro leaves, stems removed
  • 1 large clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the Salad:

  • 4 corn tortillas
  • 1 tablespoon olive oil
  • Salt, to taste
  • 6 cups chopped Romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup grape tomatoes, cut in half
  • 1 cup fresh corn kernels
  • 1 large avocado, pit removed and sliced
  • 3 tablespoons fresh cilantro, chopped

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
  2. Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
  3. Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
  4. While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
  5. Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
  6. To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

LINKS OF REFERENCE:

Dra Martha A  Castro Noriega

Original: Our Chicken is always open

strawberry dra martha castro noriega tijuana mexico california america us
Beauty, Comida, Cooking, Food

Strawberry Fun Delights and Surprises for Sunday

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Strawberry Fun Delights and Surprises for Sunday

WHITE CHOCOLATE SHOT GLASSES WITH STRAWBERRY MOUSSE DESSERT

ANGEL FOOD STRAWBERRY CHOCOLATE KEBOBS

STRAWBERRY RHUBARB CRUMBLES

CHOCOLATE COVERED STRAWBERRY DELIGHTS

Beauty, Food

Bubbles in Food and Drinks Good or Bad?

Dr. Martha Andrea Castro Noriega, MD WMA FACS

When we talk about bubbles we immediately think: Champagne don´t we? A great quality champagne bottle that serves that bubbly liquid to make our senses happy. So this is good. Bubbles in champagne, specially if the bottle is French, real champagne!

Now, finding bubbles in  newly (72 hrs) canned berries…mmmmm….nope, not good. That means that the person doing the canning didn’t wait for the  glass containers to cool down, the berries were not at room temperature and the bubbles are a sign that fermentation has started.

Hey, talking about bubbles, don´t you ever forget to always enjoy your delicious messy food of the day!

BURGER AND BUBBLES

Bubble