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Las recetas de mi abuela, Calle de San Bernardo, Avilés (2026)

13/11/2025

💎 Million‑Dollar Lasagna 💎
A rich, indulgent layered lasagna bursting with hearty meat sauce, creamy ricotta, melted cheeses and bold Italian flavor—perfect for celebrations or cozy nights in.

Ingredients

🥩 1 lb (≈450 g) ground beef

🥩 1 lb (≈450 g) Italian sausage (casings removed)

🧅 1 medium onion, finely chopped

🧄 2‑3 garlic cloves, minced

🍅 2 × 24‑oz (≈680 g) jars marinara sauce

🍷 ½ cup red wine (optional, for depth)

🧀 1 cup ricotta cheese

🧀 1 cup cottage cheese

🧀 2 cups shredded mozzarella cheese (divided)

🧀 1 cup grated Parmesan cheese

🥚 1 large egg

🌿 2 tbsp chopped fresh parsley

🌿 1 tbsp chopped fresh basil (or 1 tsp dried)

🧂 Salt & freshly ground black pepper, to taste

🍝 12 lasagna noodles (regular or no‑boil)

🧀 Additional mozzarella & Parmesan for topping

Directions

Preheat oven to 375 °F (≈190 °C). Grease a 9 × 13‑inch (≈23 × 33 cm) baking dish.

In a large skillet over medium heat, cook ground beef and Italian sausage until browned, breaking it up as it cooks. Add chopped onion and minced garlic; sauté until onion softens. Drain excess fat if needed.

Stir in the marinara sauce and red wine (if using); bring to a simmer, then reduce heat and let it cook for ~10 minutes so flavors meld. Season with salt and pepper.

Meanwhile, in a bowl combine ricotta cheese, cottage cheese, shredded 1 cup mozzarella, Parmesan cheese, egg, parsley and basil; mix until smooth and set aside.

If using regular lasagna noodles, cook according to package instructions until al dente; drain and lay them out flat to prevent sticking. If using no‑boil noodles, skip this step.

In the prepared baking dish, spread about 1 cup of the meat sauce on the bottom. Layer 4 noodles side by side over the sauce. Spread half of the ricotta‑cheese mixture over the noodles. Top with about 1½ cups of meat sauce. Sprinkle with ½ cup shredded mozzarella. Repeat with another layer of 4 noodles, the remaining ricotta mixture, and ~1½ cups meat sauce. Top with the last 4 noodles, the remaining meat sauce and the remaining shredded mozzarella and a good sprinkle of Parmesan.

Cover with foil (spray underside of foil with cooking spray to prevent sticking). Bake for ~25 minutes. Remove foil and bake another ~20 minutes or until the cheese is bubbly and golden.

Let the lasagna rest ~10 minutes before slicing so layers set. Garnish with fresh parsley or basil if desired.

Serve warm, slicing into generous squares.

Prep Time: 30 mins | Cooking Time: ~45 mins | Total Time: ~75 mins | Kcal: approx 650–700 per serving* | Servings: ~8

13/11/2025

🍳 Tater‑Tot & Sausage Breakfast Casserole 🥔
A satisfyingly hearty breakfast bake that layers golden tater tots, savory sausage, fluffy eggs and melty cheese — ideal for brunch, weekends or feeding a crowd.

Ingredients

🐖 1 lb (≈450 g) breakfast sausage (links or bulk)

🧅 1 medium onion, diced

🫑 1 small bell pepper (any color), diced (optional)

🧄 2 cloves garlic, minced

🥔 1 (≈32 oz / 900 g) bag frozen tater tots

🧀 2 cups shredded cheddar (or cheddar + Monterey Jack mix)

🥚 8 large eggs

🥛 1 cup milk (2 % or whole)

🧂 1 tsp garlic powder

🧂 ½ tsp onion powder

🧂 Salt & freshly ground black pepper, to taste

🌿 Green onions or chopped chives for garnish (optional)

Directions

Preheat oven to 350 °F (≈175 °C). Grease a 9 × 13‑inch (≈23 × 33 cm) baking dish.

In a skillet over medium heat, cook the sausage until browned and crumbled. Add diced onion, bell pepper (if using) and garlic; sauté until softened and fragrant. Drain excess fat if needed.

Spread the cooked sausage mixture evenly in the prepared dish. Sprinkle about 1 cup of the shredded cheese over the sausage layer.

Arrange the frozen tater tots in a single layer atop the cheese/sausage layer.

In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper until smooth. Pour this mixture evenly over the tater tots.

Top with the remaining shredded cheese.

Bake uncovered for ~50‑60 minutes, or until the egg mixture is set and the top is golden and the tots are crisp‑looking.

Let the casserole rest ~5‑10 minutes before slicing. Garnish with green onions or chives if desired.

Serve warm.

Prep Time: 15 mins | Cooking Time: ~55 mins | Total Time: ~70 mins | Kcal: approx 450‑500 per serving* | Servings: ~8

13/11/2025

🥗 Ultimate Winter Salad ❄️
A vibrant, hearty salad packed with seasonal greens, roasted vegetables, crisp apples, pomegranate arils and toasted pecans — beautifully balanced with a maple‑Dijon vinaigrette.

Ingredients

🥬 8 cups chopped kale (stems removed)

🍋 Juice of 1 lemon

🫒 2 Tbsp extra‑virgin olive oil

🧺 2 cups shredded Brussels sprouts

🥕 1 cup shredded carrots

🥬 1 cup shredded cabbage (green or red)

🍏 1 apple, cored and diced

🍐 1 pear, cored and diced

🍠 3 cups cubed sweet potato (peeled)

🥔 3 cups cubed beets (peeled)

🍂 1 cup toasted pecan halves

🍊 ½ cup pomegranate arils

🐐 4 oz crumbled goat cheese
For the dressing:

🍷 ½ cup red wine vinegar

🥄 1½ Tbsp Dijon mustard

🍁 1.5 Tbsp pure maple syrup

🧂 ¼ tsp sea salt

🧂 ¼ tsp black pepper

🫒 ½ cup extra‑virgin olive oil

Directions

Preheat oven to 400 °F (≈200 °C). On a parchment‑lined baking sheet, toss the cubed sweet potato and beets with a little avocado oil (or olive oil), sea salt and pepper. Roast until tender (~30‑35 minutes).

While roasting, in a large bowl add the chopped kale, lemon juice, and 2 Tbsp olive oil. Massage the kale with your hands for ~2‑3 minutes until it softens and deepens in color.

To the bowl add the shredded Brussels sprouts, carrots, cabbage, diced apple and pear; toss to combine.

Add the cooled roasted sweet potato and beets to the bowl; toss gently.

In a small jar or bowl whisk together the red wine vinegar, Dijon mustard, maple syrup, salt, pepper and then slowly whisk in the olive oil until emulsified.

Pour the dressing over the salad and toss to coat everything evenly.

Finally, sprinkle the toasted pecans, pomegranate arils and crumbled goat cheese on top just before serving.

Serve immediately or chill slightly and serve cold.

Prep Time: 20 mins | Cooking Time: ~30‑35 mins | Total Time: ~50‑55 mins | Kcal: approx 290 per serving | Servings: about 10–12

12/11/2025

🍸 Gingerbread Martini 🎄
A creamy and festive cocktail that brings together warm gingerbread spices, vanilla vodka and Irish cream for a luxurious holiday sip.

Ingredients (makes ~1 cocktail)

🥃 1½ oz vanilla vodka

🍫 ½ oz hazelnut liqueur (like Frangelico)

🥛 2 oz Irish cream liqueur (e.g., Baileys)

🍯 2 oz gingerbread syrup (see instructions below)

❄️ Optional: 2 oz heavy cream or half‑and‑half for extra richness

🧊 Ice

🥄 For garnish: whipped cream, ground cinnamon/gingerbread spice, a small gingerbread cookie or candy cane

Directions

To make the syrup: In a small saucepan combine sugar, water, ground ginger (or gingerbread spice), molasses and a cinnamon stick (or ground cinnamon). Bring to a boil until sugar dissolves, then remove from heat and let steep ~10 minutes, remove cinnamon stick.

Chill the martini glass ahead if possible.

Fill a cocktail shaker with ice. Add vanilla vodka, hazelnut liqueur, Irish cream, gingerbread syrup (and cream if using).

Shake vigorously for ~10‑15 seconds until well chilled.

Strain into the chilled martini glass.

Garnish with whipped cream, a sprinkle of gingerbread spice and a little cookie or candy cane on the rim.

Prep Time: 5 mins | Total Time: ~15 mins | Kcal: approx 430‑500 per serving | Servings: 1

12/11/2025

🍪 Winter Wonderland Chocolate Chip Cookies ✨
A festive batch of soft, chewy chocolate‑chip cookies with a wintery twist — perfect for cozy afternoons or holiday gifting.

Ingredients

🧈 ¾ cup (170 g) unsalted butter, melted or very soft

🍬 1 cup packed brown sugar (≈200 g)

🍚 ½ cup granulated sugar (≈100 g)

🥚 1 large egg + 1 egg yolk (room temperature)

🌿 2 tsp pure vanilla extract

🌾 2¼ cups all‑purpose flour (≈270 g)

🧂 ½ tsp baking soda

🧂 ½ tsp fine salt

🍫 1½ cups semi‑sweet chocolate chips (≈270 g)

✨ Optional extras: white chocolate chips, holiday sprinkles, coarse sugar, sea salt flakes for topping

Directions

Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.

In a large bowl, whisk together melted butter, brown sugar and granulated sugar until smooth and glossy.

Add the egg and egg yolk, then stir in vanilla extract until well‑combined.

In a separate bowl, whisk together flour, baking soda and salt. Gradually add the dry mix into the wet ingredients, stirring until just combined.

Fold in the semi‑sweet chocolate chips (and if using, white chocolate chips & sprinkles).

Scoop dough onto prepared baking sheets (about 2 Tbsp per cookie), spacing ~2 inches apart. If you like, gently press a few extra chips or sprinkles atop each dough mound for a decorative finish.

Bake for ~10‑12 minutes or until edges are lightly golden and the centers still look slightly soft.

Let cookies cool on the baking sheet for ~5 minutes, then transfer to a wire rack to finish cooling.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 27 mins | Kcal: ~190 per cookie* | Servings: ~24 cookies

12/11/2025

Tater Tot Sausage Breakfast Casserole

12/11/2025

🎄 Candy Cane Christmas Punch 🎄
A bright and bubbly holiday punch that combines sweet cranberry and pineapple juices with fizzy ginger ale and a hint of minty candy‑cane flair — perfect for festive gatherings.

Ingredients

🧃 4 cups cranberry juice

🥭 2 cups pineapple juice

🥤 2 cups ginger ale (chilled)

🍋 ½ cup fresh lemon juice

🍬 ½ cup peppermint syrup (or candy‑cane flavored syrup)

🍊 1 cup orange juice

🍃 6–8 small candy canes (for garnish)

❄️ Crushed ice to keep it chilled

(Optional) Fresh cranberries, orange slices and mint for garnish

(Optional adult version) 1 cup vodka or white rum

Directions

In a large punch bowl or pitcher, combine cranberry juice, pineapple juice, orange juice and lemon juice.

Stir in the peppermint syrup for a minty, candy‑cane twist.

Just before serving, gently pour in the ginger ale to add that festive fizz.

Add crushed ice to the punch bowl (or to glasses) and garnish with candy canes hooked on the rim, and optionally fresh cranberries, orange slices and mint leaves.

If making the adult version, stir in the vodka or white rum before serving.

Serve immediately so the fizz stays lively.

Prep Time: 10 mins | Cooking Time: 0 mins | Total Time: 10 mins | Kcal: approx 120 per serving | Servings: 10‑12

12/11/2025

🍲 White Chicken Chili Comfort 🍲
A warm and hearty bowl of creamy white‑bean chili with tender chicken, mild green chiles, corn, and a hint of lime brightness — perfect for cozy nights.

Ingredients

🐔 1 kg boneless, skinless chicken breasts or thighs

🧅 1 medium yellow onion, diced

🌶️ 1 jalapeño pepper, seeded and minced (remove seeds for less heat)

🧄 2 garlic cloves, minced

🫘 2 × 15 oz (≈850 g) cans white beans (cannellini or great northern), drained & rinsed

🌽 1 cup corn kernels (fresh or frozen)

🔥 2 × 4.5 oz cans chopped green chiles (mild)

🍗 4 cups low‑sodium chicken broth

🌿 1 tbsp ground cumin

🌿 1 tbsp ground coriander

🌶️ 1 tbsp chili powder

🧂 Salt & freshly ground black pepper to taste

🍋 Juice of ½ lime

🧀 Sour cream, shredded Monterey Jack cheese, avocado slices, chopped cilantro & crushed tortilla chips for garnish

Directions

In a large pot, heat a drizzle of oil over medium heat, add onion and jalapeño, sauté until softened (~4‑5 minutes).

Add garlic and cook for ~30 seconds until fragrant.

Stir in cumin, coriander, chili powder and cook for another minute.

Pour in the chicken broth and add the chicken breasts. Bring to a boil, then reduce heat, cover, and simmer until chicken is cooked through (~12‑15 minutes depending on size).

Remove chicken, shred with two forks, and return to pot.

Add white beans and green chiles; then stir in corn. For a creamy texture, mash or purée about one‑third of the beans and stir back in.

Season with salt, pepper and lime juice; simmer for ~10 minutes more so flavors meld.

Serve hot, topped with sour cream, cheese, avocado, cilantro and crushed tortilla chips.

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: approx 550 per serving | Servings: 6–8

18/04/2025

¡Este Dip caliente de queso es perfecto para compartir en cualquier reunión! Cremoso, delicioso y muy fácil de hacer. 🧀🔥

Ingredientes:
- 1 cda aceite de oliva
- 1 cebolla china / cebollín / cebolla de verdeo (parte blanca), picado en medias lunas
- 2 dientes de ajo
- 180 g queso crema a temperatura ambiente
- 80 g queso Gruyère o Emmental rallado grande
- 1 cda mostaza Dijon
- 1/8 cdta pimienta cayena (opcional)
- 6 cdas crema de leche
- Sal y pimienta al gusto
- 1 cebolla china / cebollín / cebolla de verdeo (parte verde), en aros finos (para servir)

Instrucciones:
1. Precalienta una sartén pequeña a fuego medio.
2. Agrega el aceite, el ajo y la parte blanca de la cebolla china, y saltea por 1-2 minutos hasta que esté ligeramente dorado. Retíralo y deja que se enfríe por completo.
3. En un bowl, mezcla todos los ingredientes del dip hasta que estén bien integrados.
4. Vierte el dip en una fuente pequeña o sartén pequeña de hierro.
5. Hornea el dip a 200°C/400°F por 15-20 minutos, o hasta que esté dorado.
6. Sírvelo inmediatamente con tostadas o galletas y decora con la parte verde de la cebolla china picada encima. ¡Disfruta!

18/04/2025

¡Prepárate para disfrutar de un plato delicioso! El Pescado a lo Macho te hará sentir como si estuvieras comiendo en la costa peruana. 🐟🍤✨

Ingredientes:
- 4 filetes de pescado blanco (merluza, corvina o similar)
- 250 g de calamares limpios
- 250 g de camarones pelados
- 250 g de mejillones (opcional)
- 1 taza de harina para empanizar
- 1 cebolla, en rodajas finas
- 3 dientes de ajo, picados
- 2 tomates, picados
- 1/2 taza de ají amarillo molido
- 1/4 taza de ají panca molido
- 1/2 taza de caldo de pescado
- 1/4 taza de vino blanco
- 1/2 taza de crema de leche (opcional)
- 2 cucharadas de aceite vegetal
- Sal y pimienta al gusto
- Perejil picado para decorar

Instrucciones:
1. Sazona los filetes de pescado con sal y pimienta al gusto. Luego, pásalos por harina y fríelos en una sartén con aceite caliente hasta que estén dorados. Cuando estén listos, resérvalos.
2. En la misma sartén, calienta un poco más de aceite y sofríe la cebolla, el ajo y el tomate por aproximadamente 5 minutos. ¡El aroma te encantará!
3. Agrega el ají amarillo y el ají panca, mezclando bien. Cocina esta mezcla por 3 minutos más para que se integren los sabores.
4. Vierte el caldo de pescado y el vino blanco. Deja que hierva suavemente durante 5 minutos para que reduzca un poco.
5. Añade los mariscos (calamares, camarones y mejillones) a la mezcla y cocina hasta que estén tiernos. Si quieres una salsa más cremosa, incorpora la crema de leche en este punto.
6. Sirve los filetes de pescado fritos y cúbrelos con esta deliciosa salsa de mariscos. Decora con perejil picado y acompaña con arroz blanco o yuca frita para una comida completa.

¡Listo! Ahora puedes disfrutar de este exquisito Pescado a lo Macho que evoca momentos especiales. ¿Te animas a probarlo? 🤩🍽️

18/04/2025

¡Disfruta de unos deliciosos rollos primavera crujientes y llenos de sabor! Perfectos como entrante o snack. 🌱🥢✨

Ingredientes:
- 8 hojas de masa para rollos primavera
- 1 taza de repollo finamente rallado
- 1/2 taza de zanahoria rallada
- 1/2 taza de brotes de soya
- 1/4 taza de cebolla verde en rodajas finas
- 1/2 taza de carne de cerdo molida o pollo molido (opcional)
- 2 dientes de ajo picados
- 1 cucharada de salsa de soya
- 1 cucharada de aceite de sésamo (opcional)
- Aceite vegetal para freír
- Sal y pimienta al gusto
- Agua para sellar las hojas

Instrucciones:
1. En una sartén, calienta un poco de aceite vegetal a fuego medio. Agrega el ajo y la carne molida (si la usas) y cocina hasta que la carne esté dorada y cocida.
2. Añade el repollo, la zanahoria, los brotes de soya y la cebolla verde. Cocina todo junto durante 3-4 minutos, hasta que las verduras estén tiernas pero aún crujientes.
3. Agrega la salsa de soya, el aceite de sésamo, y sazona con sal y pimienta al gusto. Cocina por 1-2 minutos más y luego retira del fuego. Deja que el relleno se enfríe ligeramente.
4. Coloca una hoja de masa para rollo en una superficie plana, con una esquina apuntando hacia ti (como un diamante).
5. Coloca 2 cucharadas del relleno en el centro de la hoja.
6. Dobla la esquina inferior sobre el relleno, luego dobla las esquinas laterales hacia el centro y enrolla firmemente hacia arriba. Humedece la esquina superior con un poco de agua para sellar el rollo.
7. Repite este proceso con todas las hojas y el relleno.
8. Calienta suficiente aceite en una sartén o wok a fuego medio-alto. Cuando esté caliente, fríe los rollos en tandas, girándolos ocasionalmente, hasta que estén dorados y crujientes, aproximadamente 3-4 minutos.
9. Retira los rollos y colócalos sobre papel absorbente para eliminar el exceso de aceite.
10. Sirve los rollos primavera calientes con salsa agridulce, salsa de soya o la salsa de tu elección.

Las recetas de mi abuela

13/11/2025

13/11/2025

13/11/2025

12/11/2025

12/11/2025

12/11/2025

12/11/2025

12/11/2025

18/04/2025

18/04/2025

18/04/2025

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