Wednesday, February 27, 2013

Black Bean Patty

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe is another great vegetarian recipe that will for sure satisfy any meat-lover! This is one of those recipes that even if you are not a vegetarian, you need to try out, the combination of flavors and textures is fantastic, besides this patty do have as much  protein as a good piece of steak! It's easy, delicious and very budget friendly, perfect for any day of the week!
I hope you like it.


Makes 4 large patties or 6-7 medium size patties.
Ingredients:

  • 4 cups of cooked Black Beans
  • ½ cup of finely chopped Bell Peppers (any color you like)
  • ½ cup of finely chopped Red Onion
  • ½ cup of finely chopped Mushrooms (I used baby Portobello, use any kind you like)
  • 2 minced Garlic cloves
  • 1 minced Jalapeno Pepper
  • ¼ cup of fresh Cilantro, chopped2/3 cup of Panko breadcrumbs
  • 1 large egg
  • 2 tablespoons of Dry Oregano
  • 1 tablespoon of Chicken Flavor bouillon Seasoning
  • 2 teaspoons of Ground Cumin
  • Salt and Black Pepper to taste
  • 2 tablespoons of Extra Virgin Olive Oil


These can be baked or pan fried or grilled. To Bake, preheat the oven to 400ºF.

Season the beans with 1 tablespoon of dry oregano, salt and black pepper to taste
and also add in 1 teaspoon of ground cumin. Mix well, and with a masher or a fork, mash the beans until there's no more whole beans left in there. Set a side for a moment.

In a skillet on medium heat, heat up 1 tablespoon of olive oil, and cook the onion for about 1 minute, add in the bell peppers, mushrooms, and minced jalapeno, give it a quick stir, then add in the garlic and season with 1 tablespoon of chicken flavour bouillon seasoning and pinch of black pepper, stir once again, and continue to cook on medium heat for 2 more minutes.

Now in large container, combine the black beans with the mixture of bell peppers and mushrooms,
also add in the fresh cilantro, 2/3 cup of Panko bread crumbs, mix well and also add in 1 tablespoon of Extra Virgin Olive Oil and 1 egg slightly beaten, mix everything together until everything is well incorporated, taste the flavor and add any more salt or pepper if needed. Divide this mixture into equal portions to make the patties.

These patties can be baked at 400ºF for 12 minutes or until slightly brown.

Can be pan fried or grilled for about 4-5 minutes on each side. 

They make an awesome vegetarian burger, or can be served over a salad or with some rice!

Enjoy!

Wednesday, February 20, 2013

Piña-Coco Cookies

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is an amazing cookie recipe, this one has to be one of the best cookies I have ever made, I loved them, I'm obsessed with them, and I'm not ashamed to say that when I baked them a few days ago, I ate 10 of them in a row... they are that good! I just couldn't stop eating them. I really recommend  you give these a try, and hopefully you will love them as much as I did!

Makes about 3 dozens
Ingredients:

  • 3 cups of all purpose flour
  • 3/4 cup of light brown sugar
  • 3/4 cup of granulated sugar
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt
  • 2 teaspoons of vanilla extract
  • 2 sticks of unsalted butter soften (1 cup)
  • 1 large egg
  • 1 cup of finely chopped pineapple,
  • 1/3 cup of sweeten shredded coconut, plus another 1/4 cup for garnish
  • 1 1/2 tablespoons of pineapple juice

Preheat the oven to 300ºF (150ºC)

Combine the flour with ½ teaspoon of baking soda, ¼ teaspoon of salt and ½ teaspoon of baking powder, mix well, and set aside until you are ready to use it.

In an electric mixer blend the brown sugar and the granulated sugar until well combined, for about a minute or so, then add in the butter,  and continue to blend on medium speed until you get a grainy creamy texture for about 2-3 minutes. After everything is well incorporated, add in the egg, blend for about 30 seconds, and also add in the vanilla extract, pineapple juice, chopped pineapple, and 1/3 cup of shredded coconut. Blend on medium speed for 30 seconds or just until all the ingredients are well combined.


Set the speed to the lowest and slowly add in the flour mixture. Continue to blend on low speed until the flour is incorporated with the rest of the ingredients, but do NOT over-mix, you just want everything to come together without over-mixing.


To make the cookies, grab a tablespoon of the dough and roll it with your hands into a ball, place the cookie balls on a baking sheet, place them about 1½ in. apart from each other to prevent them from sticking together while in the oven.  Press each ball with your finger tips or a spoon, just a little bit to flatten them up a bit, and sprinkle them with more shredded coconut.

Bake them at 300ºF for about 20-22 minutes or until they become slightly brown. As soon as they are done, transferred them to a cold surface to cool down. Then Enjoy!

Friday, February 08, 2013

Honey Mustard Chicken

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is perfect for a Valentine's date! Super easy to make, full of flavor and  will for sure impress your date, and of course , it will also save you tons of money and time,! I hope you give it a try!

Ingredients:
Serves 2-3
  • 1 package Chicken Drumsticks (6 to 8 pieces)
  • ½ cup Honey
  • ¼ cup Dijon mustard
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 tablespoon White wine vinegar
  • 2 tablespoons chopped green onions plus a little extra for garnish
  • 2 large garlic cloves finely chopped
  • 1 tablespoon dry cilantro
  • Black pepper and salt to taste

Rinse the chicken pieces under cold water. Dry them with paper towels. With a Knife or fork, poke the chicken pieces a few times each. (This will allow the marinade to fully impregnate the chicken meat instead of just hanging on the skin.)

In a large container combine the minced garlic, green onions, 1 tablespoon of dry cilantro,  and salt and black pepper to taste. Also add in 1 tablespoon of white wine vinegar, 2 tablespoons of Extra Virgin Olive Oil, ½ cup of honey, and ¼ cup of Dijon mustard; mix everything together until all the ingredients are combined, taste the flavor and more salt and pepper if needed.  Reserve ¼ cup of this mixture to baste the chicken when cooking.

Rub whatever is left of the Honey-Mustard marinade all over the chicken pieces, give each piece a good massage with this mixture. And refrigerate for at least 1 hour. (Overnight will be perfect!)

This chicken can be grilled or baked.
To grill it: grill it for about 20-30 minutes turning a few times in between. Baste the chicken with the leftover marinade (¼ cup of marinade we reserved earlier?)  every 6 minutes or so.

To bake it: Preheat the oven to 400ºF
Cooking time will be 30-35 minutes. Basting the chicken every 10 minutes.

Place the chicken on a baking sheet, cook for 10 minutes. After 10 minutes in the oven baste the chicken pieces with the leftover marinate. (¼ cup we reserved earlier)

Place the chicken pieces back in the oven and after 10 more minutes, baste the chicken pieces once again with the rest of the marinade.


Place back in the oven and continue to cook for 10-15 more minutes or until the chicken pieces are completely cooked!

Serve over mashed potatoes, garnish with chopped green onions!

 Enjoy!!

Friday, February 01, 2013

Easy Chocolate Mousse


To watch this Video-Recipe please click HERE!

Hi everyone! Today's recipe is a perfect dessert for Valentine's, it's super easy to make, delicious and very budget friendly, with this one, you will safe time and money without compromising the taste. I hope you give it a try!

Serves 2-4 (2 servings of 1 cup or 4 servings of ½ cup)
Ingredients:

  • 1 cup of Semisweet Chocolate Chips
  • 2 cups Heavy Whipping Cream
  • ¼ cup Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • Fresh Raspberries to serve

In a sauce pan simmer ½ cup of the heavy cream, once it starts boiling add in the chocolate chips. Stir together. Turn off the heat. Stir again, cover with a lid, and set aside so the chocolate chips can continue to melt.


Once the chocolate chips are completely melted, transferred the chocolate to a larger bowl, cover again with a lid, and let it cool at room temperature.

In the meantime, in an electric mixer, add in the rest of the heavy cream, and also add in the powdered sugar the vanilla extract, and blend everything on high speed for about 3-5 minutes or until the cream becomes thick and fluffy, until you get the consistency of whipped cream.


With a spatula fold in a of the whipped cream wit the melted chocolate, try not to over mix,  you just want to slowly blend the cream with the chocolate, once the whipped cream is incorporated with the melted chocolate, add another whipped cream and continue fold the cream with the chocolate without over mixing. Repeat this step until all the cream is well incorporated with the Chocolate.

At this point the Chocolate Mousse is ready, you can either serve it right away, or place it in a plastic container or bag and refrigerate until you are ready to serve.

Garnish with fresh Raspberries and shaved chocolate.  Enjoy! 

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