Saturday, March 29, 2014

Healthy Granola

To watch this Video-Recipe please click HERE!!

Hi Everyone! I hope you are all doing great!  Today's recipe is a healthy Granola recipe. The grocery store is full of Granola brands, most of them are packed with lots and lots of refined sugar and bad fats, so the granola you are buying might not be as healthy as you think it is. And quite frankly Granola can be expensive. Why would you pay 7 dollar for a bag of sugary granola, when you can make your own? It takes no time and no effort at all,I assure you, you will very pleased with this recipe, its so well balanced in flavor and nutrition. All the flavors complement each other so beautiful, you will want to eat this everyday!

Makes About 5½ cups
Ingredients
  • 3 cups Old Fashion Oats
  • 4 Tablespoons Chia Seeds
  • 3 Tablespoons Ground Flax Seeds
  • ¼ cup Raisins (more to taste)
  • 1/3 cups shredded Coconut (sweet or unsweetened)
  • ½ cup chopped nuts
  • ½ cup chopped Almonds (optional)
  • ½ cup dried fruit (I used mango, papaya and pineapple)
  • 1 tablespoon ground Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Salt
  • 2 teaspoons Vanilla extract
  • 1½ tablespoons Coconut Oil
  • ¼ cup Agave Nectar (or honey) (Add more to taste)

Preheat oven to 350ºF.

In a a large container, combine the Old Fahion Oats with the Chia Seeds, ground Flax Seed,nuts, almonds,  and coconut,  season with the ground Cinnamon, salt and nutmeg, stir well and set a side for a minute.

In a small bowl, combine the Coconut oil with the Vanilla extract, place this in the microwave for about 10-15 seconds to soften the coconut oil, then add in the Agave Nectar, stir well, and pour this mixture over the Old Fashion Oats mixture,  stir well to combine everything together. You want the oat mixture to get soak with the oil and agave mixture. Taste the flavor, add more agave nectar, cinnamon, salt or nutmeg if you think is necessary.

Pour the Granola Mixture on a large baking sheet, spread it on an even-flat layer, make sure the granola is well distributed along the baking sheet,  (feel free to use more than one baking sheet). Bake at 350ºF for 15-20 minutes or until golden brown and toasted.

Transfer to a cold surface to cool down for about 5-10 minutes, then place it a container, add in the dried fruit and raisins, stir together to combine thoroughly.  And that's it, you are ready to enjoy!

Store in an air tight container. (Stays fresh and crunchy for up to 2½ weeks)

Thursday, March 27, 2014

Peanut Butter Cookies with Oats and Chocolate Chips

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe is my husband's favorite cookie recipe, Peanut butter with Oatmeal and chocolate chips! I hope you like these cookies as much as he does!

Makes 2½-3 dozens
Ingredients:
  • 2 cups All Purpose Flour
  • 1 cup Old Fashion Oats
  • 1 cup Light Brown Sugar
  • 1 cup Creamy Peanut Butter
  • 1 stick Unsalted Butter, softened (113grams)
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Honey
  • ½ teaspoon Salt
  • ½ teaspoon Baking Powder
  • 1 cup Semi-sweet Chocolate Chips
Preheat the oven to 325ºF (for a crispier cookie, preheat oven to 350ºF)

In a large bowl combine the flour, oats, salt, and baking powder, mix well and set aside for a minute.

In an electric mixer on medium speed, cream the butter with the brown sugar until you get a creamy and grainy paste, then add in the Peanut butter, and continue to blend for about 1 minute, until well combined.

Scrape down the sides of the bowl if you need to, then add 2 tablespoons of honey, 2 teaspoons vanilla extract,  and 1 egg, mix for 30 seconds, then add in the second egg, continue to mix until everything is well incorporated.

Scrape down the sides of the bowl, reduce the speed to low and add in the flour mixture in two parts. Stir on low speed until the flour is combined with the rest of the ingredients. (DO NOT OVER-MIX!!) Turn off the mixer, now add in the chocolate chips, and use a spatula to combine the chocolate chips with the cookie dough. Once the chocolate chips are incorporated with the cookie dough, you can make the cookies.

To make the cookies, spoon about 1 tablespoon of the dough on a baking sheet, leave about an inch of space in between each cookie to prevent them from sticking together.  Keep on repeating this step until  you have all the cookies ready.

Bake them at 325ºF for about 18-20 minutes or until golden brown. (For a crispier cookie, bake at 350ºF) 

Transfer them to a cold surface to cool down. Once they are cold, Enjoy!

Friday, March 21, 2014

Spanish Rice with Chicken and Sausage

To watch this Video-Recipe please click HERE

Hi everyone! Today's recipe is a super delicious Spanish Rice with Chicken and Sausage, you can't go wrong with this awesome trio! I hope you like this one as much as we do. Enjoy

Serves 5-6
Ingredients:
2 cups Long Grain Rice (I always use Jasmine Rice)
5-10 Chicken drumsticks (or any other chicken pieces with bone in)
8oz Smoked  Sausage (or any other sausage you like)
1 chopped Onion
1 14oz can diced Tomatoes
1 cup green Olives stuffed with pimentos
½ green Bell Pepper, chopped
2 minced Garlic cloves
½ cup fresh Parsley finely chopped
¼ cup All Purpose Flour (½ cup if you use more than 5 chicken pieces)
2 tablespoons Paprika (4 tablespoons if you use more than 5 chicken pieces)
½ tablespoon dry Oregano (1-1½ tablespoons if you use more than 5 chicken pieces)
Salt to taste
Ground Black Pepper to taste
Chicken Flavor Bouillon Seasoning to taste
2 Bay Leaves
4-5 cups Chicken Broth or Water (the amount of liquid depends on the kind of rice you use)
4-5 tablespoons of extra Virgin Olive Oil (more if you use more than 5 chicken pieces)

Preheat the oven to 350ºF.

In a large plate or container combine the flour, paprika, ground black pepper to taste, oregano and chicken flavor bouillon seasoning to taste, stir well until combined. Coat the chicken pieces with this mixture. Make sure every chicken piece is really well seasoned and set aside for a minute. (You can season the flour mixture with any seasoning you like! Italian or Cajun go great with this recipe!)

In a large skillet on medium heat, preheat 3-4 tablespoons of olive oil, and cook the chicken pieces until browned on all sides. (this will take about 15 minutes. you want to brown all sides, not just front and back.) 

While the chicken gets some color. Now in a large saucepan on medium heat, preheat 1 tablespoon of olive oil and cook  the sausage for about 5 minutes or until browned, then remove from the saucepan, and in that same saucepan now cook the onion, bell pepper and garlic for about 2 minutes or until the onion and garlic soften a bit. Then add in the diced tomatoes, 2 bay leaves and 3-4 cups of chicken broth of liquid.  (To check the exact amount of liquid, please check the instructions on your rice package, and add as much liquid as you need to cook the rice.  My package needs 1½ cups of liquid for every 1 cup of rice, so I'm adding only 3 cups, but if your package calls for 2 cups of liquid for every 1 cup of rice,  you will need to add 4 cups of liquid to the tomato mixture.)


After you add in the liquid, season with chicken flavor bouillon seasoning to taste (or salt and pepper), give it a quick stir, cover the saucepan with a lid, and cook on medium-high heat for about 5 minutes or until it comes to a boil.

Once the tomato mixture is boiling, taste the flavor add more salt and pepper if needed, and add in the rice, give it a quick stir, cover the saucepan with a lid, reduce the heat to low, and simmer for 10 minutes.

While the rice is simmering, now go back to the chicken. It should have a golden brown color on all sides by now, it won't be completely cooked, but don't worry, because it will finish cooking in the oven, so after the chicken is golden brown on all sides, turn off the heat and set it aside for a minute.

After the rice has being simmering for 10 minutes, now transfer it to a baking dish, spread it in an even layer, the top it with the olives,  a ¼ cup fresh parsley and the sausage, give it a quick stir. (if your rice is looking dry, feel free to add more liquid so it will finish cooking in the oven, I added another  ½ cup of chicken broth. But only add more liquid if you think is necessary.)

Top the rice mixture with the chicken pieces, cover everything with a lid, make sure it's well sealed, to keep the steam inside the baking dish, then cook in 350ºF oven for about 30 minutes or until the rice and chicken are completely cooked.

Garnish with the left over parsley, then serve. Enjoy!!

Thursday, March 13, 2014

Spaghetti with Shrimp in a Creamy Tomato Sauce

To watch this Video-Recipe please click HERE!!

Hi everyone, today's video is super easy and delicious pasta dish! I hope you like this one as much as we did! It will take you less than 25 minutes to make this delicious goodness from start to finish. Enjoy!

Serves 4
Ingredients:
  • 1½-2 lbs. of Shrimp,peeled and deveined
  • 1 lb. of Spaghetti
  • 1½ cups of chopped tomatoes
  • 1 small onion finely chopped
  • ½ cup chopped cilantro
  • 1 cup Mexican Cream (or Salvadorean Cream, or 1 cup sour cream mixed with 3-4 tablespoons of heavy cream)
  • 1 tablespoon of Butter
  • 1 tablespoon of minced Garlic
  • 1 tablespoon of Extra Virgin Olive Oil
  • Salt and ground Black Pepper to taste
  • ½ tablespoon of dry oregano(optional)
  • ½ tablespoon Chicken flavor Bouillon Seasoning (optional)

Season the shrimp with salt and ground black pepper to taste and 1 teaspoon of the minced garlic, mix well until the shrimp is well seasoned and set them aside until you are ready to use them.

In a large saucepan or pot, bring plenty of water to a boil, once the water is boiling, season it with plenty of salt, and cook the pasta according to the instructions on the package. Cook the pasta until Al Dente.   Drain it,  place the spaghetti back in the sauce pan or pot, just to keep it warm, then season it with a pinch of salt, ground black pepper to taste, ½ tablespoon dry oregano, a dash of olive oil and fresh cilantro to taste, toss together and set it aside until you are ready to use it.

In a large skillet or sauce pan, melt the butter and cook the onion for about 2 minutes or until soft, then add in the chopped tomatoes and the minced garlic, stir and cook for 2 more minutes or until the garlic is soft. Season with  chicken flavor bouillon seasoning or with salt and pepper to taste,  add in the shrimp and ½  cup of the pasta water follow by ½ cup of the cream, and a ¼ cup of fresh cilantro, stir well until the cream is well combined with the rest of the ingredients.

If you think is necessary, add another ½ cup of water, (regular water now), or for a richer, creamier consistency add another ½ cup of the cream, stir once again, taste the flavor and add more salt and pepper if needed. Cook for around 5 minutes or until the shrimp is well cooked. (If you added too much liquid and the sauce it's not as thick as you would like, then add 1-1½ tablespoons of all purpose flour, mix until the flour is dissolved in the sauce and cook for 1 more minute.)

Once the shrimp is cooked, toss the pasta with the shrimp mixture until everything is well combine and then you are ready to serve. Garnish with more fresh cilantro and serve with your favorite vegetables. Enjoy!!

Friday, March 07, 2014

Stuffed Zucchini

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is another vegetarian recipe! If you are not a vegetarian, this delicious goodness goes great as a side dish for any kind of meat! So hopefully you will give it a try! It's very light and filling and full of flavor! Hopefully you will give it a try!

Serves 4
Ingredients:
  • 4 large Zucchini
  • ½ cup diced Bell peppers
  • ½ cup chopped Red Onion
  • 1 minced Garlic clove
  • 2-3 tablespoons chopped Cilantro
  • 1 tablespoon Soy Sauce
  • 2 teaspoons Chili Oil
  • Salt to taste
  • Ground Black Pepper to taste
  • Crushed Red Pepper to taste
  • Shaved Parmesan Cheese or Shredded Cheese (optional)
  • Your favorite Ragu or Tomato Sauce (Optional) (To serve)

In a large pot bring plenty of water to a boil. Then cook the zucchini for about 5-8 minutes or until soft. ( I don't like it too soft, so I boiled it for 5 minutes!) Remove from the water, set them aside to cool, while you make the filling.


In a skillet on medium high heat, heat up the chili oil, cook the onion for about 2 minutes or until soft, then add in the bell peppers and the minced garlic, cook for 1 more minute or until the garlic is translucent,  season with ground black pepper to taste, a pinch of salt and crushed red pepper to taste. Add in the rice and 1 tablespoons of soy sauce, stir together, then add in the chopped cilantro, stir once again, taste the flavor add more salt and pepper if needed, cook for about 2-3 more minutes or until the rice is heated through.


Trim the ends of each zucchini. Cut each zucchini in half lengthwise. Remove some of the seeds from each of the zucchini halves. (remove as much of the seeds as you want.)

Fill the zucchini with the rice mixture. Place them in a plate or a baking dish,  Sprinkle some cheese over the zucchini and place in t he oven (or microwave ) to heat them through. To heat them through in the oven, preheat the oven to 400ºF and cook the zucchini for about 8-10 minutes or until heated through.   To warm them up in the microwave, just place t hem in the microwave for about 2 minutes or until well heated.

Serve with your favorite Ragu Sauce, or with a delicious salad! Enjoy

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