Monday, November 28, 2011

Breakfast Panini



Hi Everyone!
Today's recipe is a breakfast Panini! Super easy and a great alternative to start  your mornings!

Makes 1 panini (could be enough to feed 2 persons)
 Ingredients:

2 slices white old fashion bread ( or any bread you like)
1 egg
1 bacon slice (I'm using turkey bacon)
2 slices of cheese ( I'm using colby jack cheese)
1/2 teaspoon butter
2 tablespoon shredded parmesan cheese
1 slice 1/4 inch thick of Smoke Turkey Ham
1/4 cup of baby spring mix (baby greens or lettuce)
2 tablespoon Dijon mustard
1/3 of cup of green bellpeppers mix with onion (I'm using the frozen kind,use fresh if you want to.)

1 tablespoon milk
salt and black pepper to taste

Beat the egg with the milk and season with black pepper to taste and a pinch of salt. (Do not add too much salt, we will be adding some Parmesan cheese later on... and the cheese is kind of salty.) Set aside.

In skillet on medium low heat, cook the egg mixture for about 2 minutes, flip it around and cook for 30 seconds.  Add the Parmesan cheese over one half of the omelet, cook for 30 more seconds, fold the omelete in half, and cook for 30 more seconds. Remove it from the heat. Set aside for a minute.

Cook the ham and the bacon until slightly brown. 3 minutes on each side.
In the same skillet, melt the butter and cook the bell peppers and onions for 2-3 minutes, just to warm them through.

Let's build the Panini...

Spread the Dijon mustard over the bread slices.

Top one of the slices with the omelette, add the mixture of bell peppers and top it with a slice of cheese.

Top the second one with the ham, followed by the baby greens and the second slice of cheese, top it with the bacon. Put both sides together.

If you have a panini maker, go ahead and press your panini.
If you don't have a panini  maker, you can cook your Panini on a large skillet, a gridlle, a toaster oven or a regular oven.

On a skillet or a griddle: add a teaspoon of olive oil or butter, toast your Panini until golden brown on the bottom, flip around and  continue to toast the second side, press down with your spatula or with a second skillet to flatten it up.  Let the Panini get nice and brown on both side, and let the cheese melt. 3-4 minutes first side. Second side will take less to toast since it will be pressed down. (2 min.)

In a toaster oven or regular oven: Preheat oven to 375ºF.  Bake Panini until golden brown and the cheese has melted. (5 minutes) If you want your Panini to be flat like a Panini should be, just top it with a larger cast iron skillet as soon as it goes into the oven.

Monday, November 21, 2011

Pear Pastry Pockets


Hi Everyone! Today's recipe is a very easy and delicious dessert, perfect for any occasion specially for the Holidays, it will save you tons of time and you will for sure impress your guests with this delicious pastry. (This idea was taken from The Costco Connection magazine issued Sept. 2011. I made some modifications but the idea came from the magazine.  My husband asked for this particular recipe, so I decided to share it with you all. All credits go to The Costco Connection Magazine for this delicious and super easy dessert!)

Makes 16 pockets
Ingredients:

4 large pears
2/3 cup granulated sugar
1 1/2 teaspoon cinnamon
1 egg beaten
2 packages puff pastry sheets
1/2 cup apricot preserves
2 tablespoons melted butter

Preheat oven to 400ºF.

Combine sugar and cinnamon together, mix well and set aside.

Wash the pears, cut them in half, remove the seeds, and then cut each half into 1/4 inch slices, cut the slices in half.

Pour the melted butter over the pear slices sprinkle half the sugar mixture over the pears. Combine and set aside for a minute.

Cut puff pastry sheet in half then each half in half. (it will make 4 equal size squares.)

Add some of the pears over each pastry square, sprinkle with a teaspoon of the sugar mixture.   Brush the edges of each square with the egg wash. Close the pocket by bringing the four corners of each square close together over the center of the pastry. Try to cover as much of the fruit as you can. Press down lightly to seal the pocket. Brush  with the egg wash.

Keep on repeating these last steps until you are done with all the pockets.

1.-place some of the pears over the pastry square
2.-sprinkle with 1 tsp. of sugar mixture.
3.-brush the edges with the egg wash
4.-close pocket by bringing all four corners of each square together
5.-Brush the whole pocket with the egg wash


Bake at 400º F for about 20-25 min. or until golden brown.

Serve with whipped cream or vanilla ice cream! Enjoy!

Wednesday, November 09, 2011

Lemon Cupcakes

To watch this video recipe Click HERE!
Hi Everyone!

Sorry about the delay in this recipe! My vacations are a week away and I'm very busy making sure everything is ready.Also my microphone broke, so I had to get a new one! I hope you like this recipe! Enjoy!

Makes 12 cupcakes
Ingredients:

1 1/2 cups cake flour
1 cup plus 1 tablespoon granulated sugar
1 1/2 sticks unsalted butter soften
1/4 cup sour cream
3 eggs room temperature
1/2 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon lemon extract

Lemon Cream Frosting: (makes enough to frost 6 cupcakes)
8 ounces cream cheese, soften,
1/2 stick unsalted butter, soften
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 tablespoon lemon juice

Chocolate Mousse Frosting (makes enough to frost 6 cupcakes)
1 1/4 cups heavy cream
4 ounces semisweet chocolate chips
2 1/2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chocolate sprinkles for garnish
(this Mousse frosting needs to be refrigerated before using as a frosting)

Preheat oven to 325ºF.

Combine flour with baking powder, salt and the zest of the lemon, mix together and set aside.

In two different bowls, separate the egg whites from the yolks and set aside.

In an electric mixer blend butter, sugar and sour cream together until well combined and fluffy, for about 2-3 minutes on medium high.

Reduce the speed to low and add the egg yolks one at time,make sure to beat each yolk for about 30 seconds before adding the next one, scrape down the sides if you need it to, reduce the speed to medium low and add the lemon and vanilla extract, also add in the lemon juice. Blend for 30 seconds, on medium high.

Reduce the speed to the lowest and add the flour mixture a little at a time, scrape down the sides again if you need to. Once the flour is thoroughly combined you can remove the batter from the mixer, and set aside for a minute, remember do not over-mix your batter,
if you do over-mix, the cupcakes will be hard as a rock, and we don't want that.

In an electric mixer, beat the egg whites until very think and fluffy. Once the egg whites are ready, we are going to combine them with the cake batter. Add a third of the egg whites into the batter and slowly fold them together, take your time, this step will make the cupcakes super moist and delicious so do not skip it. By folding the egg whites into the batter we will have a perfect cupcake, rich, moist and fluffy in the inside. Continue to slowly fold in the egg whites with the batter until you are done.

Spray your cupcake pan with cooking spray and pour the batter into the pan, bake at 325º for 25-30 minutes. When you insert a toothpick in the middle of your cupcake, you want the toothpick to have little crumbs on it, if it comes out clean, it means you over cooked your cupcakes, and they will just get drier as they cool. So just cook your cupcakes until the top feels springy and toothpick comes out with few crumbs on it.

Let them cool completely before you put on the frosting.

Chocolate Mousse Frosting:

Microwave 1/2 cup of the heavy cream for about 40 seconds, mix in the chocolate chips, stir together for 15 seconds, cover the cream and set aside, for 5 minutes so the chocolate continues to melt completely. If the chips do not melt completely, you can microwave again
for about 30 seconds.

In an electric mixer, blend the rest of the heavy cream, vanilla extract and the powdered sugar, blend until the heavy creamy is light and fluffy, for about 3 minutes on high speed.

Now we are going to fold the whipped cream into the chocolate mixture, make sure the chocolate is cold and completely melted. Add 1 third of the whipped cream into the chocolate
and slowly fold them together with small circular motions, keep on doing this until the whipped cream is well combined with the chocolate, refrigerate for about 20 minutes before frosting the cupcakes.

Lemon Cream Frosting:

In an electric mixer on medium, blend the cream cheese and the butter blend until well combined, for about3 minutes.

Add the lemon juice, and the the vanilla extract, blend for 1 minute. Reduce the speed to low and slowly add in the powder sugar, blend at low speed until the sugar is
completely dissolved, for about 2-3 more minutes.

That's about it, the frosting is done, now we have to make sure the cupcakes are cold before frosting them.

You can decorate your cupcakes any way you want... you can use a pastry bag
a Ziploc bag or a butter knife to decorate the cupcakes. It is all up to you,

I'm using my pastry bag with a large round decorating tip.

Fill the pastry bag with the frosting, and start frosting from the outside and swirl into the center of the cupcake. So start on the outer edge, and slowly circle the cupcake until you reach the center. That's about it. Keep on repeating this step until you are done!

I garnish the lemon cream frosting with lemon zest and garnish the chocolate frosting with chocolate sprinkles.

Friday, November 04, 2011

Chicken Tortilla Soup

To watch this video recipe click HERE!

Hi Everyone!
I hope you are all doing great! It is getting pretty cold in my side of the world, the summer is gone and this fall is starting to feel more like winter, so to warm me up I decided to make a delicious, and super easy Tortilla Soup! I hope you like it! This is one of my favorite Mexican's soups!

Serves 6
Ingredients:
2 chicken breasts
2 cups chicken broth
1 can Chipotle in adobo sauce
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 onion
4-5 small potatoes
1/4 cup chopped cilantro
3 garlic cloves
1 1/2 tablespoons chicken bouillon seasoning
1 15oz can corn kernels
Limes for garnish
Avocados for garnish
Corn tortillas about 2-3 per persons.
1/2 tablespoon olive oil
Vegetable oil for frying the tortilla chips or cooking spray for baking them

Roughly chop the onion and mince the garlic. Cut the chicken into bite size pieces. Chop the potatoes into bite size pieces.

In a large saucepan, heat up 1/2 tablespoon of extra virgin olive oil, cook the garlic and onion for about 3 minutes or until the onion becomes transparent. Add in the chicken, season with 1 1/2 tablespoons of chicken bouillon seasoning and some of the Chipotle in Adobo sauce, (I usually add 2 Chipotle peppers and about 2 tablespoons of the sauce, but you can add as many or as little as you like.  A Few teaspoons of the Chipotle sauce are good enough to add tons of flavor without adding any heat.)
Stir together and let the chicken cook for 4 minutes, the chicken will be almost cook, but not completely.  Add in the carrots, the celery and the potatoes, season with 1/2 teaspoon of each, ground black pepper and salt, stir together and add 2 cups of chicken broth and about 4 cups of water, add the cilantro and the corn kernels, stir again, cover with a lid, let it cook for about 15 minutes or until it comes to a boil.

Cut the tortillas into bite size pieces, to make some tortilla chips. Fry them in vegetable oil until golden brown and crisp. Drain them on paper towels, sprinkle with salt. ( or you can also bake the tortilla chips at 400º for about 8-10 minutes, don't forget to spray them with cooking spray and sprinkle them with salt before they go into the oven!)

When the soup comes to a boil, taste the flavor and add more salt or chicken bouillon if needed. (If you do add more seasoning, let it continue to boil for about 2 more minutes then serve.)

Serve your soup in a bowl, garnish with chopped avocado,fresh cilantro and a squeeze of  lime juice, add more of the Chipotle sauce if you want to.  Top it with the tortilla chips and that's it!  Enjoy!

Tuesday, November 01, 2011

Easy Doughnuts

To Watch this Video Recipe click HERE!

Hi everyone! Today's recipe is Easy Doughnuts!
On Saturday, my sister sent me a picture of my mom and my aunt making doughnuts, and the doughnuts looked so good that I had to make some. I love doughnuts, I used to have them every day for breakfast when I was in Mexico! My dad owns a convenience store and he always gets fresh doughnuts from the bakery, so of course, every day he will save two doughnuts for me, a chocolate one and sugar coated one! I hadn't had a doughnut since last December, but seriously after seen the picture my sister sent me, I couldn't wait any longer! and I made these super Easy Doughnuts! I hope you like them, of course they are not from scratch, but they are really good! The preparation time is about 5 minutes, and the cooking time is less than 15 minutes!
Anyway, don't worry, I promise I will bring back their home-made doughnuts recipe when I return from my vacations!!!

Makes 8 doughnuts +8 doughnuts holes
Ingredients:

1 package Pillsbury Grands Home-style biscuits
3 cups vegetable oil for frying
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon vanilla extract

Optional
1 Baker's semi sweet chocolate squares
1 Baker's premium white chocolate square
chocolate sprinkles for garnish

Combine sugar and cinnamon together, and set a side.

In a bowl add 1 tablespoon of vanilla extract, set aside.

Using a small round cookie cutter, cut a whole in the middle of each biscuit to make the
doughnuts and just continue to do this until you are done with all the biscuits.

Dip each biscuit-doughnut in the the vanilla extract, just dip one side and set aside for about 3 minutes, just so the dough can absorb the extract.

On a medium-low heat, heat up about 3 cups of vegetable oil, let the oil reach 350ºF.

Cook the doughnut holes for about 2 minutes or until golden brown and crisp. Drain on paper towels.

Cook the doughnuts for about 1 minute and 25 seconds on each side, or until golden brown, crisp and completely cooked in the inside. (If the oil is too hot, the doughnuts will get burned without cooking completely in the inside, and if the oil is too cold, the doughnuts will be extremely oily and disgusting, so make sure the oil is at the right temperature before you start frying the doughnuts.

Just keep on frying the doughnuts until you are done! Drain them on paper towels.

Roll the doughnuts on the sugar mixture until they are completely covered with the sugar.

I'm going to coat two of my doughnuts with semi sweet chocolate and the last two with white chocolate, so I melted the chocolate squares in the microwave and with a small knife I will coat one side of the doughnut and garnish with chocolate sprinkles.

and that's about it...

Enjoy!

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