4 Tablespoons of butter ( 1/2 stick )
2 Tablespoons olive oil
1 medium onion ( I use red onion )
Coarse salt and ground pepper
1/4 cup of all- purpose flour ( I use unbleached flour )
3 Tablespoons tomato paste
2 cans ( 14 1/2 oz each ) reduced sodium chicken broth
2 cans ( 28 oz each ) whole peeled tomatoes in juice
4 leaves of fresh basil *
Using a 5 quart saucepan melt butter; add oil and onion and season with salt and pepper. Cook until the onion is translucent, amount 5 minutes. Stir in flour and tomato paste; cook 1 minute.
To saucepan, add basil, broth and tomatoes, breaking the tomatoes with your fingers. Bring to boil; reduce heat and simmer, 30 minutes.
Working in batches puree half of the soup in a blender until smooth; return to pot. Season with salt and pepper. Serve immediately or let it cool to room temperature before dividing amount air tight containers ( leaving 1 inch of space at the top ) and freezing.
* Options
Instead of basil you can use 2 springs of fresh thyme.
You can serve this with fresh strips of basil and some fresh Parmesan cheese or the typical American way with grilled cheese. If you want a different way of making grilled cheese let me know.
Monday, August 16, 2010
Cherry Tomato Salad
1 tsp of Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon of olive oil
Coarse salt and ground pepper
2 pint of cherry tomatoes, halved
In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper and whisk to combine. Add tomatoes and toss to coat. You can serve it chill or room tempeture.
1 Tablespoon fresh lemon juice
1 Tablespoon of olive oil
Coarse salt and ground pepper
2 pint of cherry tomatoes, halved
In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper and whisk to combine. Add tomatoes and toss to coat. You can serve it chill or room tempeture.
Mexican Caviar
2 Cans of black eyed peas-rinsed and drained
1 Can of Shoe peg corn
Red, Yellow, Green peppers chopped ( amount you prefer )
1 Jalapeno pepper
1/4 tsp salt
Cilantro to taste
1-8 oz of free zesty italian dressing
*Optional:
1/4 tsp garlic salt
1/8 tsp cayenne pepper
2 tsp hot sauce
Mix all together and chill! Serve with Frito's corn chips (Scoops)
Enjoy!
1 Can of Shoe peg corn
Red, Yellow, Green peppers chopped ( amount you prefer )
1 Jalapeno pepper
1/4 tsp salt
Cilantro to taste
1-8 oz of free zesty italian dressing
*Optional:
1/4 tsp garlic salt
1/8 tsp cayenne pepper
2 tsp hot sauce
Mix all together and chill! Serve with Frito's corn chips (Scoops)
Enjoy!
Tuesday, June 22, 2010
Pork with Apples and Sweet Potatoes
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 pepper
4 1/2 cups of cubed peeled sweet potatoes ( 1 1/2 pounds )
4 teaspoons olive oil or canola oil ( divided )
2 pork tenderloins ( 3/4 pounds each )
4 large Granny Smith or other tart apples, peeled and cored
In a small combine salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons of oil; toss to coat. Spread in a single layer in a 15x10 baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 10 minutes. Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes . Bake for 15 minutes. Cut apple into eight wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until the meat thermometer reads 160 degrees.
Serves 6
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 pepper
4 1/2 cups of cubed peeled sweet potatoes ( 1 1/2 pounds )
4 teaspoons olive oil or canola oil ( divided )
2 pork tenderloins ( 3/4 pounds each )
4 large Granny Smith or other tart apples, peeled and cored
In a small combine salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons of oil; toss to coat. Spread in a single layer in a 15x10 baking pan coated with nonstick cooking spray. Bake uncovered at 425 degrees for 10 minutes. Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes . Bake for 15 minutes. Cut apple into eight wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until the meat thermometer reads 160 degrees.
Serves 6
Raspberry Pretzel Dessert
Using a 9x13 pan.
Crust: 2 Cups of broken pretzels
3 Tablespoon of sugar
3/4 Cup of butter ( melted )
Mix together and bake at 400 degrees for 7 minutes. Cool.
Filling: 1- 8 oz pkg. cream cheese ( Fat Free )
1 cup of sugar
1- 8 oz container of cool whip ( Fat Free)
Blend and spread on the crust.
Topping: 6 oz Red Raspberry Jello
2 Cup of hot water
10 oz pkg. frozen red raspberries
Dissolve jello in boiling water. Add raspberries. Chill 45 min until thickened, but not set. Pour over cream cheese layer. Chill until set.
Enjoy this is one of my family favorite over the summer! Is my mother in law recipe.
Crust: 2 Cups of broken pretzels
3 Tablespoon of sugar
3/4 Cup of butter ( melted )
Mix together and bake at 400 degrees for 7 minutes. Cool.
Filling: 1- 8 oz pkg. cream cheese ( Fat Free )
1 cup of sugar
1- 8 oz container of cool whip ( Fat Free)
Blend and spread on the crust.
Topping: 6 oz Red Raspberry Jello
2 Cup of hot water
10 oz pkg. frozen red raspberries
Dissolve jello in boiling water. Add raspberries. Chill 45 min until thickened, but not set. Pour over cream cheese layer. Chill until set.
Enjoy this is one of my family favorite over the summer! Is my mother in law recipe.
Brooklyn Ricotta Roll
This a sandwich version of white pizza!
2 sandwich rolls, such as kaiser rolls or sourdough
2/3 Cup of shredded mozzarella
2/3 Cup of ricotta
6 fresh basil leaves
Heat oven to 450 degrees. Slices the rolls in half horizontally. Hollow them out by removing most of the soft crumb from the tops and bottoms. Distribute the mozzarella evenly inside each of the 4 hollowed-out halves. Place 1/3 cup of ricotta into each bottom half. Top each bottom half with 3 basil leaves. Put the 2 halves of rolls back together and wrap each sandwich in foil. Bake until outside are crispy and the cheeses are melted, 25 minutes. Let cool 5 minutes. Slice in half and serve.
Cesar Salad on side is nice!
2 sandwich rolls, such as kaiser rolls or sourdough
2/3 Cup of shredded mozzarella
2/3 Cup of ricotta
6 fresh basil leaves
Heat oven to 450 degrees. Slices the rolls in half horizontally. Hollow them out by removing most of the soft crumb from the tops and bottoms. Distribute the mozzarella evenly inside each of the 4 hollowed-out halves. Place 1/3 cup of ricotta into each bottom half. Top each bottom half with 3 basil leaves. Put the 2 halves of rolls back together and wrap each sandwich in foil. Bake until outside are crispy and the cheeses are melted, 25 minutes. Let cool 5 minutes. Slice in half and serve.
Cesar Salad on side is nice!
Sunday, June 6, 2010
Shrimp Gazpacho
1 Tablespoon olive oil
1 Pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 Plum tomatoes, chopped ( about 3 cups)
1/2 Red Onion, chopped
2 Garlic cloves, chopped
1/2 Cucumber, peeled and chopped
1/2 Cup finely chopped red peppers and yellow peppers
1 1/2 Cup tomato juice
2 Tablespoons red-wine vinegar
In a large non-stick skillet, heat oil over high heat, swirling to coat bottom of the pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp( reduce heat if browning too quickly).
In a food processor, combine tomatoes, onion, garlic and of the peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
To serve, divide tomato mixture among bowls; top with shrimp and remaining pepper.
Garnish with Parsley!
Gazpacho is a cold vegetable soup with a lot of potential!!
1 Pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 Plum tomatoes, chopped ( about 3 cups)
1/2 Red Onion, chopped
2 Garlic cloves, chopped
1/2 Cucumber, peeled and chopped
1/2 Cup finely chopped red peppers and yellow peppers
1 1/2 Cup tomato juice
2 Tablespoons red-wine vinegar
In a large non-stick skillet, heat oil over high heat, swirling to coat bottom of the pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp( reduce heat if browning too quickly).
In a food processor, combine tomatoes, onion, garlic and of the peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
To serve, divide tomato mixture among bowls; top with shrimp and remaining pepper.
Garnish with Parsley!
Gazpacho is a cold vegetable soup with a lot of potential!!
Wednesday, May 19, 2010
Caribbean Turkey Burgers
1 1/2 pounds of lean ground turkey
1/2 cup of dry bread crumbs
3 Tablespoons of chopped green onions
3 Tablespoons of minced cilantro
2 Tablespoons of Worcestershire sauce
1 Tablespoon of Jerk Seasoning ( optional )
1/2 teaspoon of sea salt
1/4 cup of Blue Cheese crumbs
1 teaspoon of olive oil
In a large bowl combine the first eight ingredients. Shape into four 1/2 in. thick patties.
In a large skillet cook the patties in oil over medium heat for 5 minutes on each side or until no longer pink or you can grilled them.
Serve on buns with lettuce, onions, mango slices, avocados or red pepper rings and Condiments.
Enjoy!!
1/2 cup of dry bread crumbs
3 Tablespoons of chopped green onions
3 Tablespoons of minced cilantro
2 Tablespoons of Worcestershire sauce
1 Tablespoon of Jerk Seasoning ( optional )
1/2 teaspoon of sea salt
1/4 cup of Blue Cheese crumbs
1 teaspoon of olive oil
In a large bowl combine the first eight ingredients. Shape into four 1/2 in. thick patties.
In a large skillet cook the patties in oil over medium heat for 5 minutes on each side or until no longer pink or you can grilled them.
Serve on buns with lettuce, onions, mango slices, avocados or red pepper rings and Condiments.
Enjoy!!
Monday, May 10, 2010
Mozzarella and Ham Panini
1 Large loaf Italian bread
8 Ounces fresh mozzarella thinly sliced
4 Ounces shaved deli ham ( low and lean ham or honey ham )
2 Ounces of baby spinach ( 2 cups, loosely packed )
Coarse salt ad ground pepper
1 Tablespoon olive oil
Preheat oven to 450 degree. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. ( Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
If you have a panini press; skip the next step.
Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with the remaining oil. Place another baking sheet on top ( cover bottom of sheet with aluminum foil, if necessary) and press down very firmly.
Bake panini, pressing down top baking sheet once or twice during baking, until cheese is melted and sandwich is golden, 20 to 25 minutes. Cut into four pieces and serve with your favorite salad or soup.
8 Ounces fresh mozzarella thinly sliced
4 Ounces shaved deli ham ( low and lean ham or honey ham )
2 Ounces of baby spinach ( 2 cups, loosely packed )
Coarse salt ad ground pepper
1 Tablespoon olive oil
Preheat oven to 450 degree. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. ( Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
If you have a panini press; skip the next step.
Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with the remaining oil. Place another baking sheet on top ( cover bottom of sheet with aluminum foil, if necessary) and press down very firmly.
Bake panini, pressing down top baking sheet once or twice during baking, until cheese is melted and sandwich is golden, 20 to 25 minutes. Cut into four pieces and serve with your favorite salad or soup.
Pasta with shaved asparagus
12 Ounces of pasta ( spaghetti, linguine or thin spaghetti ) Whole Wheat for those that want to be healthier
1 Bunch ( 1 pound) asparagus, tough end removed, shaved with vegetable peeler
4 Strips of lemon zest plus 1 Tablespoon of fresh lemon juice
4 Tablespoons of butter (or butter substitute)
1 Ounce Parmesan cheese, shaved with vegetable peeler (you can substitute with another firm cheese)
Coarse salt and ground pepper
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add Asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan Shavings.
Enjoy!!
1 Bunch ( 1 pound) asparagus, tough end removed, shaved with vegetable peeler
4 Strips of lemon zest plus 1 Tablespoon of fresh lemon juice
4 Tablespoons of butter (or butter substitute)
1 Ounce Parmesan cheese, shaved with vegetable peeler (you can substitute with another firm cheese)
Coarse salt and ground pepper
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add Asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan Shavings.
Enjoy!!
Tuesday, May 4, 2010
Stuffed Chicken Breast
4 Boneless skinless chicken breast
Salt and Pepper to taste
4 Slices of ham ( I like to use honey ham )
4 Slices of cheese ( Munster, American, Provolone or any cheese of you preference )
8 Slices of bacon
Pre-heat the oven at 350 degrees.
Season and butterfly the chicken breast, take 1 slice of ham and 1 slice of cheese and stuff the already butterfly chicken closed and wrap 2 slices of bacon hold it with toothpicks. Place the bundles in a shallow baking pan. Cook for 40-45 minutes until the chicken is cooked and the bacon is browned.
*Optional
Sauce:
1/4 cup of White Wine
2 teaspoon of white wine vinegar
2 teaspoon of olive oil
You can baste the chicken breasts with the sauce before cooking it or serve it warm like gravy with the meal.
Salt and Pepper to taste
4 Slices of ham ( I like to use honey ham )
4 Slices of cheese ( Munster, American, Provolone or any cheese of you preference )
8 Slices of bacon
Pre-heat the oven at 350 degrees.
Season and butterfly the chicken breast, take 1 slice of ham and 1 slice of cheese and stuff the already butterfly chicken closed and wrap 2 slices of bacon hold it with toothpicks. Place the bundles in a shallow baking pan. Cook for 40-45 minutes until the chicken is cooked and the bacon is browned.
*Optional
Sauce:
1/4 cup of White Wine
2 teaspoon of white wine vinegar
2 teaspoon of olive oil
You can baste the chicken breasts with the sauce before cooking it or serve it warm like gravy with the meal.
Sunday, May 2, 2010
Spinach Straberry Salad and Dressing
1 pound or 1/2 pound of spinach
1 or 1/2 of a red onion
1 quart or 1 pint of fresh strawberries
Amounts depend of the amount of people you are having. 8 to 4.
*Dressing:
2 tablespoons of olive oil
2 tablespoons of red wine vinegar or apple cider vinegar
4 1/2 teaspoon sugar ( I use natural raw sugar)
1 1/2 teaspoon of fresh snipped dill or 1/2 teaspoon of dill weed
1/8 teaspoon of salt
1/8 teaspoon of garlic powder (if you want to experiment you can use fresh garlic)
1/8 teaspoon of ground mustard
Combine all ingredients and shake well.
You can always top the salad with any type of nuts (walnuts, pecans or almond)
And for the guys bacon!!
1 or 1/2 of a red onion
1 quart or 1 pint of fresh strawberries
Amounts depend of the amount of people you are having. 8 to 4.
*Dressing:
2 tablespoons of olive oil
2 tablespoons of red wine vinegar or apple cider vinegar
4 1/2 teaspoon sugar ( I use natural raw sugar)
1 1/2 teaspoon of fresh snipped dill or 1/2 teaspoon of dill weed
1/8 teaspoon of salt
1/8 teaspoon of garlic powder (if you want to experiment you can use fresh garlic)
1/8 teaspoon of ground mustard
Combine all ingredients and shake well.
You can always top the salad with any type of nuts (walnuts, pecans or almond)
And for the guys bacon!!
Wednesday, April 28, 2010
Basics on Beans
2 Can of Beans (any kind you will like)
2 tps of Sofrito (look on the spanish isle and it has to be the green sofrito)
optional:
1 can of tomato sauce
1 envelope of sazon
Put everything in a pot and simmer, not boil for about 20 minutes.
Enjoy!!
*For every can of beans add a tps of sofrito.
2 tps of Sofrito (look on the spanish isle and it has to be the green sofrito)
optional:
1 can of tomato sauce
1 envelope of sazon
Put everything in a pot and simmer, not boil for about 20 minutes.
Enjoy!!
*For every can of beans add a tps of sofrito.
Tuesday, April 27, 2010
Basics on Rice
2 cups of water
1 cup of rice
1/2 of tps of olive oil
pinch of salt (sea salt)
Boil your water, add your rice and oil. Wait until rice is dry about 6 minutes and lower your heat and cover it. Cook for about 14 to 15 minutes.
If you want to make more rice, for every cup of rice you add a cup of water.
Example: 3 cups of water for 2 cup of rice....
Enjoy!!
1 cup of rice
1/2 of tps of olive oil
pinch of salt (sea salt)
Boil your water, add your rice and oil. Wait until rice is dry about 6 minutes and lower your heat and cover it. Cook for about 14 to 15 minutes.
If you want to make more rice, for every cup of rice you add a cup of water.
Example: 3 cups of water for 2 cup of rice....
Enjoy!!
Monday, April 26, 2010
Welcome! To my blog...
Finally after a lot of thought, I've decided to create a blog about what I enjoy the most.....cooking!
The purpose of this blog is to share recipes, info on healthy cooking and anything that has to do with food preparation or saving money. But most of all, having fun in the kitchen!
If you want specific recipes, general ideas, or information on Latin food, please let me know and I will be more than happy to help. Please check frequently as I will have daily and weekly updates!
Thanks for embarking on this adventure with me and lets have fun cooking together!
Vanessa
The purpose of this blog is to share recipes, info on healthy cooking and anything that has to do with food preparation or saving money. But most of all, having fun in the kitchen!
If you want specific recipes, general ideas, or information on Latin food, please let me know and I will be more than happy to help. Please check frequently as I will have daily and weekly updates!
Thanks for embarking on this adventure with me and lets have fun cooking together!
Vanessa
Tuesday, April 6, 2010
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