Friday, October 13, 2017

Pumpkin Orange Cranberry Bread

Here you have a super easy and delicious Bread recipe for this season! It’s perfect for breakfast or a  dessert! Enjoy!

  • 2 cup All purpose flour
  • 1 ½ cups Brown Sugar
  • 1 Cup Dry Cranberries
  • 1 can (15 oz) Pumpkin puree
  • ⅓ cup Orange Juice
  • 113 g Soften Butter
  • 2 Large Eggs
  • 2 Tspn Baking Powder
  • ½ tspn Baking Soda
  • ¼ tspn Salt
  • 1 Tsp Ground Cinnamon
  • ¼ tspn Ground Ginger
  • ⅛ tspn ground Cloves
  • 1 Tsp Vanilla Extract
  • Zest of One Orange

  • 1 ½ cups Powdered Sugar
  • 2 Tbsp Orange Juice or Water

Preheat oven to 350 ºF.

Grease and flour a 9 ¾ in round Pound Cake pan.

In a large bowl, mix the flour with the baking powder, baking soda, salt, cinnamon, ginger and the cloves, stir well until combined and set aside.

With an electric mixer, on medium speed, mix the butter and brown sugar for about 2 minutes or until you get a creamy and grainy paste.  Then add in the eggs, one at a time, mixing each egg for 30 seconds before adding the next one.  After you add in the last egg, continue to mix for one more minute. Then add in the Pumpkin puree, mix until combined, then add in the orange zest,  the vanilla extract and the orange juice, continue to mix on medium high speed for 30 more seconds.

Reduce the speed to slow, then add in half of the flour mixture, mix on low speed for a few seconds, just so the flour will start to incorporate with the rest of the ingredients, then add in the rest of the flour, and continue to stir on low until incorporated. Then add in the Cranberries, and stir until combined. Do NOT over mix.

The batter is ready, it should be very rich and thick. Pour it into a prepared pan. Bake it at 350ºF for about 40-50 minutes or until well cooked.

You will now the bread is cooked when you insert a toothpick right in the center and it comes up with a bit of bread crumbs.

As soon as the bread comes off the oven, run a knife along the edges to separate it from the pan. Let it cool in the pan for 10 minutes, then transfer it to a plate.

Let the bread cool completely before garnishing it.

You can either dust it with Powdered sugar.  Or make a glaze to glaze it.

To make the glaze: Combined 1 ½ cup of powdered sugar with 2 tablespoons of orange juice or water, and stir well until the sugar has dissolved.

Once the bread is cold, drizzle it with the glaze on top and that’s it.


Friday, September 29, 2017

Sweet Habanero Chicken Wings

Here you have a great appetizer for any occasion!  These are so amazingly flavorful and delicious! I hope you like them!

  • 500 g Chicken Wings
  • 2 - 3 Tomatoes
  • 3-5 Habanero Peppers
  • Half a Small Onion
  • 1 Garlic Clove
  • 1 ½ Tbsp Apple Cider Vinegar
  • 113 g Butter
  • ¼ - ½ Honey
  • 1 Cup All Purpose Flour
  • Salt (to taste)
  • Black Pepper ( To Taste)
  • 1 Tbsp Chicken Flavor Bouillon
  • 2 Tbsp Vegetable Oil 

Season the wings with salt and black pepper to taste.  Cut the wings in two different parts each.

In a bowl combine the flour, with the salt, black pepper and chicken flavor bouillon seasoning.  Mix well until combined:

Cover the wings with the flour mixture on all sides. Shake them a bit to remove the excess flour. Place wings in a baking sheet. Refrigerate for 5 minutes.

This wings can be fried or baked.
To Fry them: Preheat plenty of oil to a temperature of 350ºF and fry the wings in batches for about 10 minutes or until browned and crisp on all sides. Drain on paper towels to drain the excess fat.

To Bake them:  Preheat the Oven to 400ºF.  Spray the wings with cooking spray . Bake them at 400ºF for 45 minutes or until well cooked and browned.

While the wings cook, now make the sauce:  Cut the tomatoes in half, remove the stems and seeds from the peppers.

In a large skillet, heat up a bit of oil, and cook the tomatoes, onion and peppers for about 8 minutes or until they are softened. Cover with a lid to speed up the cooking process.  After 8  minutes or not, everything should be soft. Now add in the garlic clove, reduce the speed to low, and cook on low for two more minutes.  

After two more minutes, now place everything into a blender, and into the blender also add in the vinegar, salt to taste and also add ⅔ cups of water.   Blend on high until you get a soft sauce. Once the sauce is ready, now taste the flavor add more salt if needed, and if you think the sauce is too thick feel free to add more water to thin it out.

Now.  Heat up a skillet on medium heat, add  a splash of oil, add in the sauce, and bring to a boil on low heat. Once it starts boiling. Taste the flavor add more salt if needed. Set aside until you are ready to use it.

After 45 minutes the wings should be done, well cooked and golden brown. Set them aside.

To finish the sauce, in a large skillet or wok, melt the better, you want the butter to get a nice golden color, but be careful not to burn it.

After the butter is well melted and it has a bit of color, now add in honey, stir well until combined.

Then add in the habanero sauce, stir well until combined and cook for five minutes.  After five minutes the sauce should be boiling and it should have thicken a bit.  Now reserve about ⅔ cup of this sauce.

And into the rest of the sauce we are going to add in the chicken wings.. Toss together until all the wings are well coated with the sauce and cook for one more minute to warm everything up.

After that you can serve them.  Garnish with Cilantro and serve with the leftover sauce.


Wednesday, September 27, 2017

Mexican Frijoles Charros

Here you have a super easy and delicious Mexican recipe,  Frijoles Rancheros, they are usually served with Carne Asada or Discada! And they are so full of flavor and so easy to make, I really hope you can give them a try.

  • 500 g pinto beans
  • 250 g turkey ham (cut in small pieces)
  • 250 g Turkey franks ( cut in small pieces)
  • 250 g Bacon ( chopped)
  • 170 g Chorizo
  • 1 Bay Leaf
  • 1 Garlic Clove
  • ½ an Onion
  • 1 Onion (diced)
  • 2 Tomatoes (diced)
  • 3 Serrano Peppers (diced)
  • Chopped Cilantro (to taste)
  • Salt (to taste)
  • Black Pepper (to taste) 

Sort out the beans. Remove dirt, rock or bad (broken) beans from the package.   Place the beans in a large pot, rinse them with cold water.  (if you like, you can soak the beans in water, soak them overnight or for a couple of hours.)

I don't like soaking my beans, so I skip that step. After you rinse the beans, now in the same pot add half an onion, one garlic clove and one bay leaf, add plenty of salt and add plenty of boiling water.  Now cook this on high heat for about 50 minutes or until the beans are about 10-15 minutes short from the tenderness that you like.

(Check the beans from time to time, to make sure they still have plenty of water, if you need to add more water, feel free to do so!)

In the meantime, in a large skillet on medium-high heat, add a bit of oil, and cook the bacon for about five minutes or until browned and crisp on all sides. Then discard the oil from the skillet, and right there in the same skillet with the bacon add in the Chorizo, use a spoon to break down the chorizo into small pieces, and cook the chorizo with the bacon for about 8-10 minutes or until the chorizo is well cooked.
After that, add in the chopped Turkey franks, and the chopped turkey ham, stir until well combined, and continue to cook on medium high heat for five more minutes. Then add in the chopped onion, stir and cook for two more minutes to soften the onion.   Now add in the chopped tomatoes and chopped serrano peppers, cook for 2 more minutes. Then taste the flavor add salt and pepper if needed and once you are happy with the flavor, just set this mixture aside until you are ready to use it.

After 50 minutes, the beans should be almost done.  Make sure they still have plenty of water, and feel free to add more water if needed.  Now remove the onion, bay leaf and garlic from the pot.  Now into the pot we will add the Chorizo mixture,  also add cilantro to taste, give it a stir, then taste the flavor, add more salt and pepper if needed.

Continue to cook for another 15 more minutes or until the beans have the texture that you like.  If you want them to be super tender continue to cook them for 20 more minutes.

Once they are ready, you can serve them.


Friday, September 15, 2017

Mexican Bistec Encebollado, Steak and Onions Mexican Style

Here you have a super easy, fast, delicious and budget friendly idea to celebrate Mexican independence day or any other Mexican Holiday, I hope you can give it a try!

  • 2 lbs Sirloin Steak
  • 2-3 onions,  thinly slice 
  • 3 serrano peppers in julianne 
  • 3 Tbsp Extra Virgin Olive Oil 
  • Salt
  • Black Pepper
  • 2 tsp Maggi Sauce ( or worcestershire sauce)

Season the steaks with half a tablespoon of extra virgin olive oil,  two teaspoons of Maggi sauce (or worcestershire sauce) salt and black pepper to taste.  Make sure the steaks are well seasoned on all sides and place them in the refrigerator for 5 - 10 minutes so they can absorb all the flavors of the maggi sauce.

After 10 minutes, heat up a large skillet or griddle on medium high heat and cook the steaks for about 2 minutes on the first side.

In the meantime, in another skillet, on medium high heat, heat up 2 tablespoons of extra virgin olive oil, and one the oil is hot add in the onion and cook for 2 minutes. After 2 minutes season with salt and pepper to taste, and also add in the Serrano peppers, and continue to cook for another 2 more minutes.

After 2 minutes on the first side, flip the steaks and cook on the second side for another 2 more minutes. (cook them until they are almost done, about 30 seconds short).  Once the steaks are almost done, transfer them to the onion mixture, toss together for 30 seconds or until the steaks are well cooked.  

Serve with white rice and beans.

Or make some delicious tacos with this. And serve them with Frijoles Rancheros (Ranch Style beans!)


Friday, September 08, 2017

Aguachiles Recipe, Mexican Recipe

Here you have a great Mexican appetizer to start up your Mexican Independence day party. I hope you like it! This is one is very popular in Mazatlan, Sinaloa and it’s so easy to make and delicious I hope you can give it a try.!

  • 500 gr Shrimp (cleaned, peeled and deveined)
  • ¼ Cup Cilantro
  • 1 Garlic Clove
  • 5-10 Serrano Chiles
  • 1 ½ Cups Lime Juice
  • 1 - 2 Tsp Maggi Sauce (or worcestershire sauce)
  • 1 Red Onion (cut into thin slices 
  • 1 English Cucumber (cunt in thin slices)
  • Avocado (to serve)
  • Salt (to taste)
  • Black Pepper (to taste)

Clean, peel and devein the Shrimp.

Cut the onion in half, then each half into thin slices.

Wash, Peel and cut the cucumber into slices.

Remove the stems from the serrano peppers, place them in a blender, into the blender also add in the cilantro, one garlic clove and the lime juice, season with salt and black pepper to taste, add a teaspoon of Maggi sauce or worcestershire sauce, and blend on high until you get a soft sauce.  Taste the flavor add more salt and pepper if needed.  Once you are happy with the flavor set aside for a moment.

Place the shrimp and onion in a large container or bowl, and pour the green sauce over them, toss together until well combined. You want the sauce to be enough to cover the shrimp, so feel free to add more lime juice if you think you need to.  

Cover this mixture with plastic wrap or a lid and refrigerate for at least one hour or until the shrimp is cooked. (I refrigerated it for 3 hours)

The shrimp will cook with the lime juice in the sauce, that’s why you need enough sauce to cover the shrimp to make sure everything is well cooked.

You will know the shrimp is cooked when it gets a more pinkish kid of color. Once it’s ready, now you can serve it.

You can either combined it with the cucumber slices, and toss all together, then place it onto a serving plate.

I like to use the cucumber to decorate my serving plate, so I just placed the cucumber all around the serving place, and right on the center of the plate, place the Aguachiles, then spoon all the green sauce onto the Aguachiles and the cucumbers. (same sauce you used to marinate the shrimp)  Then garnish with avocado slices and cilantro.

Serve with tostadas and tortillas ships!


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