Thursday, August 28, 2014

Asado Verde Mexican recipe, Pork Loin in Poblano Sauce

To watch this Video-Recipe please click HERE

Hi everyone! Today's recipe is another Mexican recipe, this one is so delicious, it's the perfect dish for any Special Occasion and it's also so easy to make that you can make it any day of the week.  I hope you give it a try!

Serves 5-6
Ingredients:
  • 2lbs. Pork Loin cut into bite size pieces
  • ½ lb. Pork Ribs cut into small pieces.
  • 6-8 Tomatillos (green tomatoes)
  • 2 Poblano Peppers
  • 2-3 Jalapeño Peppers
  • 1 Large Avocado (or two small ones)
  • ¼ cup fresh Cilantro
  • 1 Garlic Clove
  • Salt to taste
  • Black Pepper to taste
  • Ground cummin to taste (optional)

Peel off the tomatillos, place them in a saucepan. Remove the stems from the poblano and the jalapeño peppers, place them in the same saucepan with the tomatillos, rinse them with warm water, then fill the saucepan with water, and cook these on high heat for about 10-15 minutes or until soft.
Place the tomatillos and peppers in a blender, add in the avocado, garlic, cilantro and one cup of water, season with salt, and pepper to taste, (add some cumin if you like) and blend on high for about 3-5 minutes or until you  get a very smooth sauce.

In a large pan, on medium-high heat, cook the meat and ribs for about 15 minutes or until slightly brown, don't forget to season the meat with salt and pepper to taste. (add one tablespoon of oil if necessary to brown the meat.)

After 15 minutes or so, pour the green sauce over meat, if you think the sauce is too thick feel free to add more water to it,  taste the flavor, add more salt and pepper if needed, give it a stir, cover with a lid, and bring to a boil, on medium heat.

Once the sauce is boiling, reduce the heat to low, and continue to simmer for another 15 more minutes or until the meat is tender.

After 15 minutes the meat should be completely cooked and tender, so you are ready to serve.  This dish goes great with white rice or with a creamy spaghetti. Enjoy! 

Thursday, August 21, 2014

Chorizo and Sausage Jambalaya

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a really easy Jambalaya,  it's perfect all by itself, or you can serve with your favorite kind of meat! Enjoy

Serves 4-6
Ingredients:
  • 2 cups of White rice, Long grain
  • 1 Onion roughly chopped
  • 1-2 diced Tomatoes
  • 1 diced Red Bell  Pepper
  • 1 diced Yellow Bell Pepper
  • 3 minced Garlic cloves
  • 8 oz Pre-cooked Chorizo (230 grams)
  • 8 oz Smoked Sausage or Ham (230 grams)
  • 2 Hot dog links
  • 1 tablespoon fresh Thyme
  • ¼ cup chopped fresh parsley
  • 1 teaspoon Paprika
  • 1 teaspoon Crushed Red Pepper or Cayenne Pepper
  • Salt to taste
  • Black Pepper to taste
  • 4 cups chicken broth or 4 cups water (might need more or less according to the brand and type of rice you use! check the instructions on your rice package to check exact amount of liquid!)
  • 2 tablespoons Extra Virgin Olive Oil

Cut the Chorizo, Sausage and hot dogs into bite size pieces about a ¼ inch thick.

In a large pan, on high heat, preheat 1 tablespoon of extra virgin olive oil and cook the chorizo, sausage and hot dogs for about 5 minutes or until brown.  Remove them from the pan, and in the same pan cook the onion, add one more tablespoon of extra virgin olive oil if needed. Cook the onion for two minutes.

After  two minutes, then add in the garlic, bell peppers and tomatoes, give it a quick stir, then season with the paprika, cayenne pepper or crushed red pepper, salt to taste, black pepper to taste and the fresh thyme, give it a stir, cover the pan with a lid, and cook for two more minutes.

After two minutes, add in the liquid, the amount of liquid will depend on the rice you are using, check the instructions on your package for the exact amount of liquid.) Give it a stir, cover the pan with a lid, and let the broth boil.

Once it's boiling, add in the rice, and also add in the chorizo, sausage and hotdog pieces, give it a quick stir, cover again with a lid, reduce the heat to low, and cook for 20 minutes or until the liquid has evaporated and the rice is cooked. (the cooking time will also depend on the brand and type or rice you are using!)

Once the rice is cooked, garnish with the fresh parsley and serve.  Enjoy

Thursday, August 14, 2014

Baked Green Chilaquiles with Chicken

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a very popular Mexican Dish. This is a healthier version than the original version.  Chilaquiles are just fried tortillas that are cooked in a very spicy sauce, you can make them with green salsa, red, chipotle, dry chilies salsa or any other kind sauce you can think of, so they are really versatile and flavorful,  and they are also super incredibly easy to make, and very budget friendly,  if you have a bunch of left over tortillas, this is the recipe for you. I hope you give it a try, it's  so delicious and  a great way to use leftover tortillas and left over chicken, you can't go wrong with this recipe! Enjoy

Serves 5
Ingredients:
  • 20 Corn Tortillas (stale tortillas work perfect in this recipe!)
  • 3 cups cooked and shredded Chicken
  • 2 cups shredded Cheese
  • 1 Onion cut into slices
  • Cooking Spray or about 2 tablespoons Extra Virgin Olive Oil
  • Mexican Cream or sour cream to serve (optional)

Ingredients for the Green Salsa:
  • 1½ Lbs. Tomatillos or Green Tomatoes
  • 7-10 Jalapeño Peppers (use less peppers if you don't like it too spicy)
  • a Small chunk of Onion (about 2-3 tablespoons)
  • 1 Garlic clove
  • ¼ cup Fresh Cilantro
  • Salt to taste
  • Ground Black Pepper to taste

Preheat the oven to 450ºF.

Cut the Tortillas in half, then each half in thirds.  Place the tortilla chips in a baking sheet, spray them with cooking spray (or brush them with a bit of  E.V.O.O.) and bake them for about 8-10 minutes or until golden brown and crisp. Set aside until you are ready to use them.

Also place the onion slices on a baking sheet, and bake them for about 8 minutes or until soft. Set aside until ready to use them.

To make the salsa: Remove the stems from the peppers, and with a small knife poke each pepper right in the center, this will allow them to cook faster, then place them in a saucepan. Peel off the tomatillos and place them in the same saucepan with the peppers. Rinse them with warm water. Then fill the saucepan with enough water to cover the peppers and tomatillos and cook this on high heat for about 10-15 minutes or until the peppers and tomatillos are cooked.

Place the peppers and tomatillos in a blender, add in a small chunk of onion, 1 garlic clove, ¼ cup of fresh cilantro, salt and black pepper to taste and one cup of water, blend on high for about 2-3 minutes or until smooth.

Place the Green Salsa back in a saucepan and cook on high heat for about 5 minutes or until it boils.
taste the flavor and add more salt and pepper if needed. Set aside for a minute.

Place the half the tortilla chips in a baking dish, cover them with half the onion slices and half the shredded chicken, pour some of the Green Salsa on top,  (add as much salsa as you like), then add in the rest of the tortilla chips, top with the rest of the onion slices and the rest of the chicken, cover with more Green Salsa, and top with the shredded cheese. Bake at 450ºF for about 5-8 minutes or until the cheese has melted.

To serve, pour some more Green Salsa over the Chilaquiles, drizzle them with Crema Mexicana and serve them with a side of beans.  Enjoy!

Thursday, August 07, 2014

Whole Wheat Banana Bread (marbled with semisweet Chocolate)

To watch this Video-Recipe please click HERE!!

Hi everyone, today's recipe has become one of my family favorites, so hopefully you will give it a try and love it as much as we did.  It''s a delicious Banana Bread, made 100% with whole wheat flour and I added a little bit of semisweet chocolate, just because I love the choco-banana combo. It's a little bit healthier than regular Banana bread, so if you are watching what you eat, you can still have a slice or two of this delicious super moist and flavorful bread!

Ingredients:
  • 2 cups Whole Wheat Flour
  • 2 cups ripped mashed bananas
  • 2 large Eggs
  • 1 stick on unsalted butter, softened (113 grams = ½ cup)
  • ½ cup Milk
  • ¼ cup of Honey
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon ground Cinnamon
  • ½ teaspoon Baking soda
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
Chocolate Sauce
  • ½ cup Semi-sweet Chocolate Chips
  • 2-3 tablespoons milk

Preheat the oven to 350ºF

Grease and flour your baking pan.

Heat up 3 tablespoons of milk, and once the milk is hot, pour it into the chocolate chips, stir together
until the chocolate chips are melted. (If the chocolate mixture, is too thick, feel free to add one more tablespoon of hot milk.) Stir well and set aside for a minute.

In a bowl combine the flour, cinnamon, baking soda, nutmeg and salt, stir well, and set aside for a minute.

In an electric mixer, on medium-low speed, beat the butter with the honey, then add in the mashed bananas, once everything is combined, then add in the eggs one at a time, mixing each egg for 30 seconds before adding the next one.

Once the eggs are well combined with the rest of the ingredients, now add in one teaspoon of vanilla extract, mix on high speed for one minute.

Set the speed to the lowest, then add in the flour mixture, a little bit at a time, then add in ½ cup of milk, continue to stir on low speed until everything is incorporated, do NOT over mix, you just want the wet ingredient to mix with the dry ingredients.

Pour half the batter into the prepared pan, top it with the half the chocolate mixture, using a knife
or a toothpick, swirl the chocolate around to give the batter a marbled look. Then Pour the rest of the batter into the pan and top it with the rest of the chocolate, swirl the chocolate to give the surface a marbled look.   Bake at 350ºF for 50-60 minutes or until the bread is cooked.

You will know the bread is cooked when you insert a toothpick right in the middle of the bread
and it comes out with a bit of crumbs.

Let' the bread cool completely before slicing it.

Enjoy!

Friday, August 01, 2014

Jerk Chicken

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is another International dish, this time we will go all the way to Jamaica for a delicious and super easy to make Jerk Chicken, this dish has all the savory and succulent flavors of Jamaican cooking and it's made with ingredients you will find at any grocery store, it's very simple to make and also very budget friendly and crowd pleaser,  it's perfect for grilling during summer but you can also bake it all year around.  I hope you enjoy this as much as we did.

Serves 4-6
Ingredients:
  • 8 Chicken pieces or a whole Chicken cut in pieces

To make the Marinade:
  • 3 tablespoons of finely chopped White Onions
  • 2 finely chopped Green Onions
  • 1 minced Jalapeño Pepper
  • 3 minced Garlic Cloves
  • The Juice and Zest of 1 large lime (1½ tablespoons lime juice)
  • 2 tablespoons White Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 teaspoon ground All Spice
  • 1 teaspoon ground Thyme
  • 1 teaspoon ground Cinnamon
  • Salt to taste
  • Ground Black Pepper to taste

Make the Marinade:  In a large bowl (large enough to store all the chicken pieces) combine all the ingredients to make the marinade, season with salt and ground black pepper to taste, stir well taste the flavor. Once you are happy with the flavor, set aside for a minute.

Rinse the chicken pieces with cold water, then dry them really well with paper towels. Make one or two cuts a long the chicken pieces. (do not cut all the way through the chicken, the cuts don't need to be too deep,  the cuts are just so the marinade can season the chicken meat better!).

Marinate the chicken pieces in the all spice mixture, make sure the marinade is covering the chicken pieces really well, and make sure the marinade also goes inside the cuts you made on the chicken.  Marinate in the refrigerator for at least three hours. If you have more time marinate for more time.

Grill it: You can grill this chicken, and it will cook in about 20-35 minutes, depending on the size of the chicken pieces. Flip the chicken pieces 3-4 times while cooking.

Bake it: To bake it, preheat the oven to 375ºF.  Place the chicken pieces in a baking sheet or dish, pour the marinate over the chicken pieces to keep them moist,  brush with a bit of extra virgin olive oil (the oil is just to give them more color, and it's optional), and bake the chicken for about 35-45 minutes or until cooked.  (Smaller pieces will cook in about 35 minutes larger pieces will cook in about 45 minutes.)

The internal temperature of the Cooked chicken pieces should be 165-175ºF.

I served this Chicken with broiled vegetable for a very healthy and delicious Caribbean Dinner.  Enjoy

Twitter Delicious Facebook Digg Stumbleupon Favorites More