Friday, July 26, 2013

Chicken Alfredo


To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is my take on a very popular Italian Dish: "Chicken Alfredo", Creamy, rich, easy, quick and delicious, this is the perfect dinner for any day of the week, and it is so good, you can even serve it for a special occasion! I hope you enjoy this one as much as I did.

Serves 4-6
Ingredients:

  • 3 Large Chicken Breast cut in half (you will end up with 6 pieces)
  • ½ cup All Purpose Flour
  • Salt and Ground Black Pepper to taste
  • 3 tablespoons Extra Virgin Olive oil
  • 3 minced Garlic Cloves
  • ¼ cup chopped onions
  • ¼ cup fresh Parsley (for garnish)
  • ½ cup Parmesan Cheese
  • 4oz Cream Cheese
  • 2 cups Whipping cream or heavy Cream

Preheat oven to 375ºF (190ºC). (If you prefer, you can cook the whole dish on the stove without using the oven at all!)

In a large bowl, season the flour with salt and black pepper to taste.Mix well and coat the chicken breasts with the flour mixture.

In a large skillet or sauce pan on medium high heat, heat up 2 tablespoons of Extra Virgin Olive oil. Cook the chicken breasts for about 2 minutes on each side or until brown. (The chicken doesn't need to be cooked all the way through, it will finish cooking in the Sauce later, so do NOT over cook it, just give it a little bit of color!)

Once the chicken is golden brown on both sides, place it in a baking dish and set it aside until ready to use it.

In the same skillet, you used to brown the chicken, add 1 more tablespoon of extra virgin olive oil, reduce the heat to low, and cook the onion for 1 minute. Then add in the garlic and continue to cook for 1 more minute. Add in 2 cups of cream, 4oz of cream cheese and ½ cup Parmesan Cheese, stir together, season with ground black pepper to taste, stir again, taste the flavor and add more black pepper if needed. If you want you can also add salt to taste, or you can use a little bit of Chicken Flavored bouillon seasoning to season the sauce. But the Parmesan Cheese has a lot of flavor and is kind of salty so I didn't add any salt at all!
Let the sauce continue to cook on medium-low heat until it comes to a boil.

Once the sauce is ready, pour it onto the chicken breasts and bake in a 375ºF oven, for about 8-10 minutes or until the chicken is well cooked.

Or you can finish cooking this dish on the stove. Once the sauce is ready, bring the chicken breasts back into the saucepan,and let the chicken cook in the Alfredo sauce for about 5-8 minutes or until the chicken is completely cooked.

Garnish with fresh parsley and serve! Enjoy!!!

Thursday, July 18, 2013

Red Enchiladas


To watch this Video-Recipe please click HERE

Hi Everyone! Today's recipe is another Mexican Dish, this one has been highly requested on my channel, so today I'm going to share with you a family recipe to make "Red Enchiladas", this dish is one of the most popular dishes in Mexico and in the United States, so I really hope you like my version for this dish.

Serves 4-5
Ingredients:
10 chiles Anchos  (Find them at Walmart in the International Food Aisle)
5-6 chiles Guajillos (Find them at Walmart in the International Food Aisle)
2 Roma tomatoes
¼ of a small onion
1 garlic clove
Salt to taste
1 pinch of ground Cinnamon
3 cups boiling water
Vegetable oil
2 large chicken breasts, cooked and shredded.
Queso Fresco for Garnish
Crema Mexicana for garnish
½ small onion cut in slices for garnish

On a large skillet or griddle toast  the dry chiles for a couple seconds on each side. Make sure not to burn any of them, or your sauce will have a really bitter taste. You just want to toast them for about 5 seconds on each side.  Remove the seeds, and stems from the toasted chiles and place the chiles in a large bowl.

On a hot skillet or griddle,  add a tiny bit of oil and roast the tomatoes, onion and garlic for about 2 minutes on low heat or until the tomatoes and onions become somewhat softer (they don't have to be super soft), don't let the garlic burn otherwise it will also give your sauce a very bitter taste. Once everything is roasted, add these ingredients to the same bowl with the dry chiles. Pour about 3  cups of boiling water into the bowl, and let the dry chiles and rest of ingredients soak in the hot water.

After 15 minutes,  place everything in a blender, season with a pinch of ground cinnamon and salt to taste. Blend on high for about 5 minutes or until well combine into a soft sauce. (Add more water if you need to).

Strain the sauce and bring to a boil, add more water if needed, and also add a splash of vegetable oil, stir together, taste the flavor and add more salt if needed. Let it come to a boil on medium heat.

Heat up the tortillas. I like to heat up the tortillas in a little bit of vegetable oil, the oil will toast the Tortillas a little bit, and that will give them more texture, and will allow them to hold together better after I dip them in the sauce. But if you prefer, you can heat up the tortillas on a griddle or in the microwave.

Once the sauce is done and the tortillas are heated through, now you can make the enchiladas. Grab a tortilla, dip it in the Red Sauce, add some chicken on the tortilla, roll it like a taco, and keep on repeating these steps until you have all the enchiladas done.

After they are done, you can either: 1.- Place them in a baking dish, spoon some of the red sauce all over the enchiladas, garnish with onion slices and bake them in a preheated oven (350ºF) for about 8-10 minutes or until heated through, or place them in the microwave for about 2-3 minutes or until well heated. Garnish with Queso Fresco and Mexican Cream. Enjoy.

Or you can make them the old fashion way 2.- Once you have all the enchiladas rolled like tacos, now preheat a skillet, add a splash of oil, and cook the enchiladas for about 1 minute on each side. This step will take the enchiladas to another level, this step will ensure that the Tortilla has really absorb and sealed all the flavor of the red salsa. So just toast them on the hot skillet for about 1 minute on each side, and then place them on a baking dish,  spoon some of the red sauce all over the enchiladas, garnish with onion slices and bake them in a preheated oven (350ºF) for about 8-10 minutes or until heated through, or place them in the microwave for about 2-3 minutes or until well heated.

Garnish with Queso Fresco and Mexican Cream. Enjoy.

Friday, July 12, 2013

Home-made Pizza

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a Home-made Pizza, topped with fresh  Mozzarella, Pepperoni, Bell peppers and green onions.  Like with any other recipe that requires you to make bread, this recipe does take sometime, the preparation time doesn't take that long, the dough is really easy to make, it's  the waiting that keeps you "waiting", but every minute is well worth it, I assure you, this Pizza is much better than any Frozen Pizza or take out Pizza out there! I hope you enjoy it.

Serves 4 (Large Pizza 8-10 slices)
Ingredients:

  • 3 cups of all purpose Flour
  • 1 cup warm water
  • 1 7g package of Fast Rise Yeast
  • 2 tablespoons of extra virgin Olive Oil
  • ½ teaspoon Salt
  • ¼ tablespoon of sugar

Ingredients for Tomato Sauce (if you prefer, buy your favorite brand at the grocery store)
  • 2 cups roughly chopped Tomatoes
  • ½ cup of chopped onions
  • 2 chopped garlic cloves
  • 2 tablespoons of butter
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh basil
  • ½ tablespoons of dry oregano
  • black pepper and salt to taste
  • ½ tablespoon of chicken flavor bouillon½ cup of chicken broth or water


Pizza Toppings: (possibilities are endless, top the pizza with your favorite cheese and ingredients)

  • 2 cups Mozzarella Cheese
  • 6-8 oz Pepperoni
  • ½ cup sliced Green Bell peppers
  • 3 tablespoons chopped Green Onions

To make the dough: In a large bowl combine yeast with water, sugar, salt and oil, stir together until well combined and sugar and yeast are dissolved. Stir in 1 cup of flour, mix well until well incorporated, stir 1 more cup of flour, and continue to mix until you get a sticky dough. Add in the rest of the flour ½ cup at a time, knead the dough until you get a soft and elastic dough. Place dough in large bowl, cover with a clean kitchen towel and let it rise for 45 minutes to 1 hour.

In the meantime, prepare the tomato sauce: In a large skillet on medium heat, melt the butter and cook the onion for 2 minutes or until soft, add in the garlic and cook for 1 more minute. Stir in the tomatoes, chicken broth or water, and the fresh herbs, season with ½ tablespoon of dry oregano, salt and black pepper to taste, plus ½ tablespoon of chicken flavor bouillon, stir together, cook on medium-low heat for 10 minutes or until tomatoes are well cooked and the liquid in the skillet has reduced to half.  Once the sauce is ready, remove the sprig of rosemary and basil from it. Let the sauce cool down a little bit before using it. 

Preheat the oven to 450ºF (preheat for about 30-45 minutes)
On a flour surface, roll out the dough to a about 1/2 inch thickness. Place it on a baking sheet, brush it with  a little bit of olive oil, top it with the tomato sauce, cheese and rest of the ingredients and bake at 400ºF for about 20-22 minutes or until cheese is melted and crust is well cooked.

For a crispy Crust:
After you roll out the dough, place it on a baking sheet, brush i with a little bit of olive oil, poke the c with a fork all around the surface, bake it for 8 minutes in a 450ºF oven. After it comes out of the oven, top the crust with the tomato sauce, mozzarella cheese, and the rest of the toppings. Bake once again in a 450ºF oven for 15-18 minutes or until cheese is melted and crust is cooked.



Let the Pizza rest for a minute or so before slicing it! Enjoy!

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