Ana's Chronicles

Prosciutto & Mozzarella Bites

2010-04-23T11:00:00.017-05:00

There is a lot to love about Friday. After a busy week, Friday evenings bring the feeling of anticipation of what a great weekend may reserve. Fridays are perfect for unwinding and sharing good moments with friends. Naturally, every celebration is better when complemented with good food.

Several finger foods are quick to prepare and they are full of flavor too. The “Prosciutto and Mozzarella Bites” recipe is one of them. It combines some of my favorite ingredients: prosciutto, herbs, cheese and olive oil.

Prosciutto means “ham” in Italian and here it is commonly associated with a type of dry-cured ham from central and northern Italy. It seems that the Italians have been making this fantastic ham since 100 B.C. and it is traditionally paired with melon or figs. In my opinion prosciutto is a great on appetizers and pasta.

Here is an easy and fast recipe that you may enjoy:

Prosciutto and Mozzarella Bites

Ingredients:

4oz of sliced prosciutto

6oz of mozzarella cheese

½ tablespoon of olive oil

1 tablespoon of fresh oregano, chopped

½ tablespoon of fresh marjoram, chopped (optional)

Cut the prosciutto in half lengthwise. Cut each half into 3 equal pieces. Reserve.

Cut mozzarella cheese into 1 inch cubes. Wrap each mozzarella cube with a strip of prosciuto and secure with a toothpick.

Transfer prepared mozzarella cubes to a serving dish. Drizzle olive oil over them. Top with fresh herbs and serve immediately.

Note: You may use fresh mozzarella, if you like.

Caribbean Mini Sausage

2010-04-22T22:10:00.005-05:00

I use my grill as often as I can and when I need to cook delicate foods, I use a grill basket. It’s a great outdoor cooking tool that keeps your food from getting dry or overcooked quickly. I use grilling baskets to prepare delicious fish, chicken, seafood and vegetables with very little effort.

A non-stick grilling basket can be very useful also when preparing flavorsome homemade sausages – free of preservatives, colorants, artificial flavors, etc. These little “guys” are perfect on hot summer nights, picnics or barbeque parties.

Caribbean Mini Sausage

Ingredients:

1 lb of ground beef

6oz of ground pork

1 teaspoon of Caribbean seasoning

½ teaspoon of cumin

½ cup of fresh parsley, coarsely chopped

½ cup of red onion, coarsely chopped

3 to 4 cloves of garlic, crushed

½ tablespoon of olive oil

1/8 cup of fresh lemon juice

Salt and pepper, to taste

Place all the ingredients in a food processor bowl. Pulse for 20 seconds and scrape the sides of the bowl with a rubber spatula. Pulse for 30 seconds or until fully mixed. Refrigerate for 4 hours or overnight.

Roll the meat mixture into 2 inches long sausages. Set aside.

Grease a grill basket with vegetable oil. Transfer sausages into the basket and grill over low heat for about 3 to 4 minutes on each side. Turn sausages only once during cooking. Work in batches, if necessary.

Serve immediately with lemon or lime wedges. It pairs very well with summer salads!

A Great Hearts of Palm & Artichoke Salad

2010-04-17T22:13:00.003-05:00

Spring is here and it calls for fresh flavors! I have a salad recipe that is easy to prepare and it is flavorsome. It pairs well with grilled and roasted meats.

Hearts of Palm & Artichoke Salad:

Ingredients:

1 can (14oz) of artichoke hearts, quartered

1 can (14oz) of hearts of palm

½ cup of fresh parsley, finely chopped

½ teaspoon of paprika

½ tablespoon of balsamic vinegar

1 ¼ tablespoons of olive oil

½ tablespoon of lemon juice

1 dried bay leave

2 stalks of fresh marjoram, finely chopped (optional)

½ cup of mixed olives, chopped or sliced

3 peperoncini peppers, thin sliced

Salt and pepper, to taste

Drain all the water from the artichoke and the hearts of palm. Slice the hearts of palm into ½ inch slices.

In a bowl, mix all the ingredients, with the exception of the bay leave. Toss carefully. Add bay leave and refrigerate for 4 hours or overnight. Remove and discard bay leave before serving.

Note: You can substitute the fresh marjoram for 1/8 teaspoon of ground marjoram.

Restaurant Quality Macaroni & Cheese

2010-04-16T22:13:00.003-05:00

Many countries have their own version of this popular dish because it is delicious! Thus it is convenient use a store-bought package of Macaroni & Cheese when you are in a hurry, to prepare your own grown-up version of this classic pasta is simple and quick too.

You can use whole wheat pasta to make this dish healthier and richer in fiber. Plus, you will be able to control the amount of sodium added and there will be no artificial flavors or artificial colors.

This flavorsome dish is a great choice for family dinners or dinner parties.

Whole Wheat & Cheese Pasta

Ingredients:

14oz of whole wheat penne, uncooked

4 cups of warm milk

½ cup of whole wheat flour

1 stick of butter

1 cup of Fontina cheese, diced or grated

½ cup of mozzarella cheese, shredded

½ cup of Parmesan cheese, shredded

¼ teaspoon of garlic powder

½ cup of bread crumbs

Salt and pepper, to taste

Preheat the oven to 400F.

Lightly grease a casserole dish with cooking oil. Set aside.

In a large pot, bring to a boil enough water to cook the pasta. Add the pasta and add salt. Drain the penne when is partially cooked and the inside is still hard. You will finish cooking the pasta in the oven.

Meanwhile, melt the butter over medium-low heat. Add the flour and stir constantly until smooth and the color turns light brown (about 2 to 4 minutes). Slowly add the milk, stirring constantly. It is better to add ½ cup at the time to avoid lumps.

Whisk constantly until the sauce is smooth and creamy. Season it with garlic powder, salt and pepper. Add the Fontina and the mozzarella. Stir until cheese is fully melted. Stir in 1 tablespoon of Parmesan cheese. Check the seasoning and add more salt and pepper, if necessary.

Transfer penne to prepared casserole dish. Pour in sauce and gently toss to combine.

In a small bowl, mix remaining Parmesan cheese and bread crumbs. Toss to combine. Pour over pasta with cheese sauce. Bake until bubbly and the top is golden brown – about 20 to 25 minutes.

Note: You can add chicken (grilled or roasted) or shrimp (steamed, broiled or grilled) to the pasta before baking it.

Comforting Tropical Bananas

2010-04-14T00:44:00.000-05:00

Today I have another dessert recipe inspired by the traditional flambé bananas. It’s a comforting dessert that takes me back to the tropics and memorable meals with old friends. I am not confident I can put food on fire without burning down the kitchen, so I created an easy recipe that is not flambéed.

Tropical Bananas:

Ingredients:

4 tablespoons of sugar

6 ripe bananas, peeled

2/3 cup of fresh orange juice

¼ cup of Alize liqueur (passion fruit w/ cognac blend)

1 tablespoon of orange liqueur

2 tablespoons of freshly squeezed lime juice

¼ cup of tropical blend juice, no sugar added

Vanilla ice-cream, for serving

Melt sugar in a large skillet until it’s completely liquid. Add orange juice, lime juice and the liqueur. Simmer the mixture for 5 to 7 minutes.

Add the bananas without cutting them. Work in batches if necessary. Cook the bananas for 3 to 5 minutes on each side.

Transfer each banana to individual serving plates. Top bananas with fruit syrup and serve it with ice cream.
Enjoy it!

Salt at its Essence!

2010-04-13T01:16:00.004-05:00

Today salt is widely available and generally cheap. But salt is much more than a seasoning. Its ability to preserve food has a profound impact on human civilization. It allowed people to preserve and season food for long period of times. Therefore, it became a highly valued trade item. The earliest evidence we have for people producing salt comes from China, where people seem to have been harvesting salt from a salt lake, probably around 6000 BC.

Salt’s economic and military value had resulted in trading partnerships and even wars. Today’s high supply of salt eliminates the risk of generating armed combats but it will always be extremely valuable. Salt is essential to any animal life. It regulates the water content of the body and avoids dehydration.

The proper consumption of salt is beneficial to our immune and digestive systems. It can also prevent muscle cramps and increases resistance against infections and bacterial diseases. Plus, it helps maintain the electrolytes in the body which are essential for certain brain cell functions.

On the other hand, the excessive consumption of salt can lead to heart problems and high blood pressure. Several studies show that most Americans consume more salt than it is needed. If you are interested in diet moderate in salt, increase your intake of fruits and vegetables that are low in sodium. Try to reduce the amount of salt used to season food and increase the use of herbs and spices to add flavor to your meals. Read food labels to identify foods lower in sodium or salt and make informed decisions. Several processed foods, like frozen dinners, are high in sodium or salt.

Superb Mixed Berries Bar

2010-04-11T23:09:00.005-05:00

Today I wanted to prepare something sweet for my family that I wouldn’t make me feel guilty about it. I didn’t want to spend too much time in the kitchen either. I came up with a recipe turned out really great. It’s perfect with vanilla ice cream! On top of that, it is healthier than a traditional pie crust. I used whole wheat and all purpose flour for this recipe but I am confident it will be delicious with only whole wheat flour, if you prefer.

Berries Oats Bar

Ingredients:

1 cup of flour, plus 2 tablespoons

1 ½ cups of brown sugar

2 ½ cups of quick oats

1 teaspoon of canola oil

½ cup of butter at room temperature

½ teaspoon of vanilla extract

2 cups of orange juice

1 teaspoon of orange zest

1 tablespoon of lemon juice

22oz of fresh berries (black berries, raspberries, blue berries)

Preheat the oven to 375F. Grease a 8 inch square baking pan with cooking oil. Set aside.

Place 1 cup of flour, 1 cup of brown sugar, quick oats, orange zest, oil and vanilla extract in a food processor bowl. Pulse for about 20 seconds or until combined. Add butter and orange juice. Pulse for another 20 to 30 seconds or until fully combined. Remove and reserve 1 ½ cup of the crumb mixture.

In a clean bowl, combine the berries, lemon juice, 2 tablespoons of flour and ½ cup of brown sugar. Toss gently with a spatula just until combined.

Spread the crumb mixture evenly on the bottom of prepared baking pan then add berries mixture. Top it with reserved crumb mixture.

Bake for 40 to 45 minutes. Cool for about hours. Storage in the fridge in an air tight container.

Tasty Fettuccini with Anchovy, Olives & Capers

2010-04-07T22:58:00.005-05:00

There is a great deal of debate about who invented pasta. Many cultures have at a certain point created some sort of noodle-like food. Some historians believe that the pasta, in the form of rice noodles, was originated in ancient China as early as 1700 B.C. However, many Italians believe this delicious food was invented in ancient Rome around 400 B.C. when they began to make a lasagna-type noodle called “lagane” (a type of lasagna). However, the Romans baked their noodles in an oven, so boiled pasta had yet to be born in Italy. There are experts who believe that the first boiled noodles were prepared in Jerusalem during the 5th century A.C.

Obliviously, there is a lot of polemic regarding the origin of pasta and even its history. Although we don’t know who should be credited for this incredible culinary invention, I know that pasta is mouth-watering, versatile and easy to make. I grew up in São Paulo, Brazil, a city with very strong Italian roots, where exquisite pasta can be found anywhere. I have learned to appreciate pasta from a very early age and I am always excited to try a new pasta dish. Recently, I made a fettucine with anchovy that became one of my new favorite dishes.

Fettucini with Anchovy, Olives & Capers

Ingredients:

4 tablespoons of olive oil

3 garlic cloves, minced

3oz of canned anchovy filets

1 cup of olives, pitted and sliced or halved

1 tablespoon of capers, rinsed

10oz of cherry tomatoes, halved

1 tablespoon of fresh oregano, chopped

1 tablespoon of fresh basil, chopped (optional)

10oz of dried fettuccini

2/3 cup of parmesan cheese, grated

Cook pasta according to packaging directions. Drain it and reserve 1 ½ cups of pasta water. Drizzle 1 ½ tablespoon of the olive oil over fettuccini.

Heat remaining olive oil in a large sauce pan. Add garlic and sauté over low heat for about 2 minutes. Add the anchovy and mash them to a pulp with a fork. Stir in olives, tomatoes and capers. Add 1 cup pf pasta water and simmer for 7 to 10 minutes.

Stir in basil and oregano. Add pasta and toss gently. Add remaining pasta water, if desired. Transfer to serving dish and sprinkle with parmesan cheese. Serve immediately.

Traditional Easter Meal

2010-04-02T11:55:00.003-05:00

If you are planning a traditional Easter party, I have a menu suggestion for you. You can start with Shrimp Deviled Eggs and Sausage Rolls, followed by Mango Chutney Glazed Ham with Glazed Carrots and Roasted Asparagus. To finish this great meal, you can serve easy and tasty individual Fruit Tarts.

I wish you a Happy Easter!

Shrimp Deviled Eggs

2010-04-02T11:44:00.001-05:00

This classic Easter appetizer seems to have originated in Ancient Rome and they are still widely popular across Europe and the United States. In Germany they are usually filled with caviar. There are many different recipes for deviled eggs and I would like to share mine with you today.

Ingredients:
12 eggs
1/8 cup of roasted bell pepper, drained and finely chopped (optional)
5 tablespoons of mayonnaise
2oz of tiny shrimp, drained
1 teaspoon of paprika
1 teaspoon of onion powder
1 ¼ teaspoon of Dijon mustard
Salt and pepper, to taste

In a sauce pan, boil eggs until fully cooked. You may place them pointed end down, to ensure yolks will be centered.

Drain eggs, rinse under cold water and peel them. Cut each in half, lengthwise. Transfer yolks to a medium bowl and add mustard, onion powder, mayonnaise, paprika and bell pepper. Mash ingredients together and then mix until fully combined. Try seasoning and add salt and pepper, if necessary. You may not need to add salt to the mixture, since the Dijon mustard is already salted.

Spoon mixture into a pastry bag with a fluted tip. Pipe yolk mixture into cavity of each egg white. Garnish with tiny shrimp.

Makes 24.

Easy and elegant Fruit Tarts

2010-04-02T11:11:00.001-05:00

To make your life easier, use frozen tart shells and a vanilla pudding mix. I have a recipe for a tasty homemade vanilla pudding, in case you have the extra time to make your own. This summery dessert is always a big hit among kids and adults. It can be served on garden parties, cookouts, brunches and dinner parties.

Ingredients:

16 frozen tart shells, thawed and baked
3 cups vanilla pudding
3 cups assorted seasonal fruit
1 ½ cups strawberry or raspberry gelatin, cooled and slightly thickened but not set
Whipped cream (optional)

Mint leaves for decoration (optional)

Slice or halve large strawberries, if you are using any. If you are going to add fruits like peach or plums, cut them into thin wedges after they are pitted. You can use thin and small slices of avocado as well.

If you are using a mix to make your vanilla pudding, prepare it according to packaging instructions. Please click here to see my vanilla pudding homemade recipe.

Fill ½ of pastry shells with vanilla pudding. Gently arrange fruit on top. Pour a thin layer of gelatin over the fruit. Chill 6 hours or overnight. Top with whipped cream, if desired, before serving.

Homemade Vanilla Pudding

2010-04-02T11:09:00.000-05:00

This easy recipe can be used on many different desserts like fruit tarts and various pies. If you have the time, it is healthier to make your own vanilla pudding than using a mix.

Ingredients:
2 cups milk
1 cup heavy cream
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 tablespoon unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

In a small saucepan, combine the milk, cream, sugar, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the sugar is dissolved and the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.

In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 minutes. Remove from the heat and stir in the butter and vanilla.

Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or overnight, before serving.

Makes 4 cups.

Recipe of Emeril Lagasse

Delicious Sausage Rolls

2010-04-02T10:28:00.000-05:00

Ingredients:
1 tablespoon of olive oil
½ cup of red onion, chopped
1 large garlic clove, minced
1 tablespoon of lemon juice
¼ cup of fresh parsley, chopped
1 teaspoon of paprika
3 large eggs
Ground cayenne pepper, to taste (optional)
1 lb of breakfast sausage, thawed
2 sheets of puff pastry, thawed

Preheat oven to 400F. If necessary, remove sausage meat from case.

In a sauté pan, heat oil over medium heat. Cook onion and garlic for about 2 to 3 minutes. Remove from heat. Set aside.

In a large bowl, mix thoroughly sausage, lemon juice, onion mixture, parsley, paprika, cayenne pepper and 2 eggs. Set aside.

Unfold pastry sheet on a lightly floured surface and gently roll out dough to make a 22” x 10” rectangle. Cut each rectangle in half. Cut again each strip in half (lengthwise) to make four 5 ½” x 10” strips. Beat remaining egg and set aside.

Place ¼ of sausage mixture on the center of each pastry strip. Brush the edges with beaten egg. Fold pastry over filling and press down to seal. Repeat the same steps with remaining pastry strips.

Place filled pastry strips on a baking sheet and bake for 18 to 20 minutes – or until golden. Cool slightly and cut into 1 ½ inches slices.

Roasted Asparagus

2010-04-01T23:46:00.004-05:00

Another tasty and traditional Easter side dish is Roasted Asparagus. It is quick and easy to prepare and even easier to enjoy!

Ingredients:
• 1 pound of asparagus, trimmed
• 1 ½ tablespoon olive oil
• Salt and pepper, to taste

Preheat the oven to 400 degrees F.

Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper. Toss gently. Roast until the asparagus is tender, about 15 minutes.

Note: You can turn this side dish into an appetizer by wrapping each asparagus with ½ slice of prosciutto ham (cut lengthwise). Make sure the asparagus is completely cooled before you wrap them with prosciutto. Serve at room temperature.

Slow Cooker Glazed Carrots

2010-04-01T23:29:00.001-05:00

Glazed carrots are easy to make and they pair very well with different types of pork roast, glazed ham and roast beef. This simple and elegant side dish can be great addition to your dinner party.

Ingredients:
• 2 pounds of carrots, peeled
• 1 ½ tablespoon of unsalted butter, melted
• 2 ½ tablespoons of brown sugar
• Dash of nutmeg
• ¼ teaspoon of paprika
• 1/8 teaspoon of ground cayenne pepper
• Salt, to taste
• 1 tablespoon of cornstarch
• 4 ½ tablespoon of water or chicken stock
• 2 tablespoon of parsley, chopped

Combine carrots, 2 ½ tablespoons of chicken stock, butter, brown sugar, nutmeg, salt and cayenne pepper in a slow cooker. Cover and cook for 4 to 6 hours on low –or until carrots are almost done.

Meanwhile, combine cornstarch and remaining chicken stock in a small bowl. Whisk vigorously until smooth. Pour cornstarch mixture over carrots. Set slow cooker to high and cook for another 30 minutes – or until carrots are glazed. Transfer to serving dish, sprinkle with parsley and serve immediately.

Effortless Slow Cooker Glazed Easter Ham

2010-04-01T23:04:00.002-05:00

You can prepare a delicious and juicy Glazed Ham with very little effort when you let a slow cooker do all the work for you.

Ingredients:

1 (8 pound) smoked ham, bone-in, skin on
1 cup of light brown sugar, packed
1 cup apple juice
1 teaspoon honey
½ cup hot mango chutney
Dash of ground hot chili pepper
Salt and freshly ground black pepper, to taste

Place the ham in the crock pot, and pour the apple juice over it. In a medium bowl, mix honey, chutney, chili pepper, salt and pepper until combined. Spread prepared mixture over ham.

Cover and cook the ham over low for 6 to 8 hours. Serve it hot or at room temperature.

We have a winner!

2010-03-29T20:49:00.000-05:00

Rachel McGuire is the lucky winner of the "Super Sized Giveaway"! Congratulations Rachel! I hope you will enjoy your honey jar, vegetable slicer and cake mix cookbook.

The Perfect Easter Dinner for two

2010-03-29T00:09:00.001-05:00

If you are planning a small Easter dinner and you are wondering what to prepare, I have an amazing and easy menu suggestion for you. You can start with mouth-watering Baked Mushrooms, followed by Beer Roasted Chicken, Au Gratin Potatoes and Spring Mix Salad with Dijon Mustard dressing. To end this dinner in great style, you can enjoy luscious Lemon Bars.

Enjoy it!

Heavenly Tasty Au Gratin Potatoes

2010-03-29T00:02:00.001-05:00

A flavorful and creamy side dish filled with flavor that was originally created to please the French royal family.

Ingredients:

2 lb of gold potatoes

1 cup of heavy cream

1 cup of milk

1 garlic clove, minced

4 tablespoons of butter

1/3 cup of Parmesan cheese, grated

1 pinch of nutmeg (optional)

Salt and pepper, to taste

Heat the oven to 350F.

Peel and slice potatoes using a food processor. Set aside.

Meanwhile, place butter, milk and cream in a large sauce pan and bring to a boil. Add garlic, salt, pepper and nutmeg. Carefully add sliced potatoes and let simmer for 5 to 7 minutes.

Grease a large casserole dish with cooking oil spray. Transfer potatoes with the sauce to prepared dish. Top it with Parmesan cheese.

Bake it uncovered for 45 to 50 minutes and a golden crust has formed. Serve it hot.

French Sytle Beer Roasted Chicken

2010-03-28T23:55:00.003-05:00

This dish has delicious flavors that will please the entire family and it will fill your kitchen with the appetizing aromas of Spring.

Ingredients:

1 3lb whole chicken

4 cloves of garlic

2 cups of beer

1 cup of chicken stock

3 thin lemon slices

6 springs of fresh thyme

1 tablespoon of olive oil

1 dried bay leave

Salt and pepper, to taste

In a large bowl, place the chicken, garlic, beer, chicken stock, thyme and bay leave. Refrigerate overnight.
Heat the oven to 350F. Meanwhile, mince 2 or 3 of the garlic cloves. Remove thyme leaves from the stems. Gently ease the skin of the chicken away from the breasts. Place minced garlic and thyme leaves between the meat and the skin.

Transfer chicken to roasting pan and stuff the cavity with remaining garlic, bay leave and lemon slices. Season it with salt and lemon. Drizzle olive oil on top of the chicken. Pour marinate into roasting pan. Bake for 1 hour and 20 minutes or until juices run clear.

Pour baking juice on top of the chicken before serving. Serve it hot.

Serves 2 to 3 people.

Enjoy it with your favorite white wine.

Note: If you are baking a larger chicken, adjust the cooking time according to the weight: 20 minutes per pound, plus an extra 20 minutes. You may add another 2 cloves of garlic if your chicken is 5lb or heavier.

Delicious Dijon Mustard Salad Dressing

2010-03-28T23:41:00.001-05:00

Homemade salad dressings are healthy, easy to make and they are filled with rich flavors. This Dijon mustard dressing will certainly add a sophisticated flavor to your salad.

Ingredients:

1 tablespoon of Dijon mustard

2/3 cup of olive oil

1 garlic clove, crushed

½ tablespoon of fresh lemon juice

1 teaspoon of lemon zest (optional)

1 tablespoon of fresh parsley

3oz of fresh chives, thin sliced (optional)

Ground pepper, to taste

Place all the ingredients, except chives, in the bowl of a food processor and pulse for 20 to 30 seconds. Add chives and mix well. Put it in the refrigerator for up to 12 hours for flavor infusion.

Serve it with Spring Mix salad. You can add baby spinach, if desired.

Lemon Bars

2010-03-28T23:39:00.000-05:00

Ingredients:

1 package of lemon supreme cake mix

2 large eggs

½ cup of vegetable oil

8oz of cream cheese, softened

1/3 cup of sugar

1 teaspoon of fresh lemon juice

Combine cake mix, 1 egg and oil in a large mixing bowl. Beat at medium speed with an electric mixer until crumbly. Reserve 1 cup of cake mixture for topping. Press remaining mixture into an ungreased 13x9 inch pan.

Bake it at 350F for 12 minutes or until lightly browned.
Meanwhile, beat cream cheese at medium speed until creamy. Add sugar, 1 egg and lemon juice beating just until smooth. Pour cream cheese mixture over baked crust. Sprinkle with reserved with reserved cake mixture. Bake it at 350F fro 15 to 18 minutes or until lightly browned. Let cool slightly, cover and chill overnight. Cut into bars.

This recipe is a part of the Cake Mix Miracle recipe book, a courtesy of Viviane Arnold.

Mocha Chocolate Terrine

2010-03-26T22:53:00.004-05:00

Usually terrine dishes are associated with paté and forcemeat but it can also refer to various appetizers, entrees, salads, and desserts.

Terrine refers to the baking dish originally used to prepare the food (an earthenware cooking dish). The word terrine comes from "terre" that means “earth” in French.

In my opinion, terrines are simple, versatile and elegant. You can pull it off an easy dessert that can be served on any occasion. Today I would like to share with you my Mocha Chocolate Terrine that is a great finish to your Easter Dinner.

Mocha Chocolate Terrine

Ingredients:

2 ½ cups of heavy cream

6oz of semi sweet chocolate chips

2 tablespoons of powder sugar

1/3 cup of Amaretto or coffee liqueur

1/3 cup of fresh espresso coffee

24 lady finger cookies

Line a 1lb loaf pan with plastic wrap. Set aside.

Place chocolate in a double-boiler and melt it over low heat. Remove from heat.

In a medium bowl, combine liqueur and 1 tablespoon of espresso. Set aside.

Beat heavy cream with the powder sugar until it forms soft picks. Transfer half of the cream to a clean bowl and mix it with remaining coffee. Using a spatula, fold in the cooled chocolate with the remaining half of freshly whipped cream.

Lightly dip 8 lady fingers into the coffee and liqueur mixture. Work in batches if necessary. Arrange cookies on the bottom of the pan. Spread coffee flavored cream. Cover it with another layer of lady fingers dipped in coffee and liqueur mixture. Then, spread the chocolate flavored cream and top it with a final layer of dipped cookies. Chill for 8 hours or overnight.

Turn terrine out onto a large serving plate. Remove plastic wrap, cut it into slices and serve it.

It pairs very well with fresh berries, including raspberries and strawberries.

Primavera Easter Dinner

2010-03-25T14:18:00.005-05:00

In my opinion, Easter dinner doesn’t have to be very time consuming or labor intensive. Thus, I put together a simple menu filled with spring flavors that I am excited to share with you.

Let’s start with two appetizers that you can prepare ahead of time:

Marinated olives:

Ingredients:

1 cup of black olives, pitted and drained

1 cup of green olives, pitted and drained

1 garlic clove, minced

¼ teaspoon of paprika

1 large spring of fresh thyme

3 springs of fresh oregano

1 ½ tablespoons of olive oil

Lemon zest, to taste

Ground black pepper, to taste

1 dried bay leave

Remove oregano and thyme leaves from stem and roughly chop the leaves. Set aside.

In a medium bowl, mix all the ingredients and refrigerate overnight. Serve it cold or at room temperature. Discard bay leave before serving.

Mozzarella & Tomato skewer:

Ingredients:

8 ounces of fresh mozzarella, cut into 48 (1/2 inch) cubes

24 cherry tomatoes, halved

12 large basil leaves, cut into 48 (1/2 inch) pieces

Olive oil, to taste

Sea salt, to taste

24 (6-inch) skewers

In a medium bowl, gently toss mozzarella cubes and tomatoes with olive oil and salt. Refrigerate for at least one hour.

To make the skewers, place a tomato halve, then basil, then mozzarella, followed by basil, another tomato halve and a mozzarella cube.

Serve it cold or at room temperature.

After enjoying these delightful appetizers, let’s move to the main course. The star of this course is an original vegetarian dish that will certainly please your guests, especially if there are vegetarians among them. I am talking about a Spinach and Ricotta Gnocchi (Italian dumplings), a restaurant quality dish that you can make at home. The second dish is porcini mushroom chicken, just one of the many meat alternatives that pairs well with this gnocchi.

Spinach and Ricotta Gnocchi:

Ingredients:

2 ½ lb of fresh spinach, stalks removed

1 ½ tablespoon of olive oil

15oz of ricotta cheese

1 ¼ cup of parmesan cheese, grated

3 eggs

½ teaspoon of garlic powder

½ teaspoon of dried basil

¼ teaspoon of dried marjoram

Salt and pepper, to taste

1 1/8 cup of all purpose OR whole wheat flour, plus more for dusting

1 cup of salted butter

1 tablespoon of fresh oregano, chopped

1 tablespoon of fresh thyme, chopped

In a large heavy sauce pan, heat olive oil over medium heat. Place washed spinach in the pan and cook over low heat for about 7 minutes (or until just wilted).

Drain spinach in a colander. Set aside. Meanwhile lightly beat eggs with garlic powder, basil, marjoram, salt and pepper. Press out remaining liquid from spinach and chop it.

In a large bowl, mix chopped spinach, ricotta, eggs and half of the parmesan cheese. Beat until fully combined. Season with additional salt and pepper, if necessary.

Shift the four and add to the mixture. Add more if necessary to obtain a workable mixture. Cover and refrigerate for at least 1 hour.

With floured hands, roll mixture into 1 inch balls. Meanwhile, bring a large pan of lightly salted water to a boil. Add the dumplings and cook for 3 to 4 minutes, until they rise to the surface. Remove from pan, drain well, transfer to serving plate and set aside.

Meanwhile, melt butter in a large sauté pan over medium heat. Add the oregano and thyme and lower the heat. Cook for about 1 minute stirring constantly. Pour over gnocchi, sprinkle with remaining parmesan cheese and serve immediately.

Serves 6.

Porcini mushroom Pan Chicken

2 ½ lb of chicken breast, boneless and skinless

¾ cup of chicken stock

6oz of porcini mushroom, sliced

¼ teaspoon of paprika

3 large cloves of garlic, minced

1 tablespoon of fresh sage, chopped

1 tablespoon of butter (optional)

1 ½ tablespoon of olive oil

Salt and pepper, to taste

In a large sauté pan, heat olive oil over medium heat. Season chicken with paprika, salt and pepper and place it in the pan. Cook for 5 minutes on each side. Transfer chicken to a plate and set aside.

Place garlic in the pan and sauté for 2 to 3 minutes. Add the mushroom to pan and cook for 5 to 7 minutes. Move mushroom to the side of the pan and place chicken breast back in the pan. Add chicken stock and sage and cook for 10 to 15 minutes covered. Lower the heat, uncover the pan and simmer for another 7 to 10 minutes. Add the butter and stir until fully melted. Check seasoning and add more salt and pepper, if desired. Serve it immediately.

Serves 6.

To finish this delicious meal, you can serve a creamy and luscious Mocha Chocolate Terrine. I think that this dessert deserves special attention, so I will have an entire post dedicated to it tomorrow.

Fun and Easy Easter Party Planning!

2010-03-23T22:46:00.000-05:00

If you are planning an Easter party or if you are helping someone throw a party, you may feel preparation stress. Venturing into the world of party planning can be stressful at times. But party planning can be just as much fun as the party itself! To make it easier, I have put together some simple tips that will help you plan and prepare a successful party.

First, you set a budget for the party. This information will help you make smart and clear party planning decisions.

Second, you can decide where the party will take place. Will it be at your house party or out at another location. Once the location of the party is defined, you will know if your guest list needs to be limited by the available space and how the food can be served comfortably.

Third, you should create a guest list based on your budget and event location. For your guest to have fun, they should have room to roam and comfortable seating. Also, you should decide if you want to spend your budget on affordable refreshments and food for a bigger group of people, or if you prefer to spend it on a more sophisticated menu for a smaller guest list.

After making these initial decisions, you will be to easily choose between a sit-down or buffet style party. Then, you will be ready to put together the party menu – that’s my favorite part of the process.

When planning a party menu, you should consider your budget, the number of guests, how the food will be served, preparation time and your guests’ life style or healthy needs (i.e.: vegetarians, diabetics, food allergies). Though you should consider all these factors when creating a party menu, it doesn’t have to be an overwhelming process.

I will share with you many party menu ideas for the next 10 days. I hope I will be able to inspire you and save you time. Plus, I want to take the guess work out deciding what foods do together well. I have chosen recipes based on their ease of preparation, taste appeal and appropriateness for a buffet or sit-down party type service.

I am excited to share my favorite Easter Party recipes with you and I am looking forward to your feedback.

Great Breakfast Omelet Roll

2010-03-18T19:12:00.006-05:00

I found an original and tasty omelet recipe that I would like to share with you:

Omelet Roll:

Ingredients:
8 eggs

1 cup milk

1/3 cup flour

1 red pepper, finely chopped

8 slices bacon, cooked & crumbled

3 green onions, finely chopped

1 tsp. dried oregano leaves, crushed

1 cup cheddar cheese, shredded

1 cup tomato salsa, warmed

Heat oven to 350ºF.

Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Source: Kraft Foods

What can High Fructose Corn Syrup can do to you?

2010-03-16T01:09:00.006-05:00

When I first saw television commercials telling us that it is okay to intake corn syrup in moderation, I got worried. In my opinion, it sounds like a confirmation of high fructose corn syrup can really be bad for you. Today I decided to do some research on the topic.

First, I learned that even though the effects of high fructose corn syrup (HFCS) seem very damaging, we are eating a lot of it any way. Apparently, the average American eats an astounding 41.5 lbs of high fructose corn syrup per year. I found this information alarming! The consumption of HFCS has been linked to high levels of bad cholesterol, obesity, type 2 diabetes and other metabolism conditions. It is metabolized to fat in your body much faster than any other sugar. There are also other concerns related to how HFCS is processed. Most of the corn that the high fructose corn syrup is made from comes from genetically modified corn and that alone may cause negative effects.

Despite of all these facts, HFCS is commonly found in baked goods, breakfast pastries, breakfast cereals, cookies, canned food, cough syrup, processed meats (i.e.: sausage, ham) and condiments (i.e.: salad dressings, ketchup). Above all, many of the soft drinks available in the market contain high fructose corn syrup. Perhaps you are wondering why high fructose corn syrup is added to foods and beverages if it seems to be so unhealthy.

The explanation is simple, it is cost effective. Food and beverage manufacturers began switching their sweeteners from table sugar to corn syrup in the 1970s when they discovered that HFCS was not only cheaper to make, it was also much sweeter. Processed HFCS is almost 20 times sweeter than table sugar.

If you want to reduce or eliminate HFCS from your diet, I suggest you consider taking the following steps:

Avoid fast food
Read food labels (it is the best way to find out if there is high fructose corn syrup in your food.)
Understand what "natural" or "organic" may mean on labels (foods and beverages can be labeled as natural even though they contain high fructose corn syrup. Only foods labeled as 100% organic can be assumed to be HFCS-free.)
Avoid canned or bottled beverages (or switch to small bottlers who use pure sugar cane instead of high fructose corn syrup.)
Buy fresh produce
Avoid processed food as much as possible (try to find easy and healthy recipes that you can prepare even if you have a hectic schedule)

As sweet as Honey

2010-03-12T12:16:00.009-06:00

Honey is an organic, natural sugar alternative with no additives that is easy on the stomach, adapts to all cooking processes, and has almost indefinite shelf-life. It contains protein, vitamins and minerals, but no cholesterol. Honey has less than 2% sodium, and because of that, it is labeled as a sodium-free product. Also, its sugar structure gives a quick energy boost. Some experts claim that honey has antibacterial properties as well.

Obviously, there are many reasons to eat honey. Its consumption is as old as written history. Honey was valued highly and often used as a form of currency, tribute, or offering. During the 16th century, peasants in Germany were required to pay their feudal lords in honey and beeswax.

In the past, honey has been used not only in food and beverages, but also to make cement, in furniture polishes and varnishes, and for medicinal purposes.

You can replace honey for sugar in your recipes. In addition, its ability to absorb and retain moisture, can keep your baked goods moist and fresh for longer.

My husband is a honey fanatic. His grandfather used to raise bees and the entire family is big on honey. I am glad that my kids love honey too. They like to eat it with bread and butter. Also, honey is great on fruit such as sliced lemon, strawberries and melon.

We used to have a bulky and ugly honey jar. I tried to put on top of trivets or little plates to avoid sticky messes, but nothing really worked well. When the kids get a spoonful of honey they often left behind a trail of tiny spills. Glass or plastic jars may work well for storing honey, but they are not ideal for serving (especially with you have guests). For quite some time I searched for a cute and efficient honey pot. I recently purchased an adorable one made by MSC International. I like it so much that I asked the manufacturer to donate one for my blog giveaway.

This ceramic honey pot has a dipper for easy serving. The actual pot is dishwasher safe. I have been washing the wood dipper by hand only. The little bee on the tip is so charming that I want to preserve it!

Please click here for a chance to win this honey pot and more!

***Please go to www.joieshop.com to visit MSC International online store.***

Super Sized Giveaway!

2010-03-12T12:04:00.014-06:00

I am excited to tell you about the new BIG giveaway! This time we have 3 items!

First, we have a cute honey jar just like mine. Please click here to learn more about it.

Second, we have the practical vegetable slicer with a guard that will make your live easier. It works well for slicing firm vegetables like cucumbers, carrots and small potatoes. This gadget will allow you to obtain even slices every time. The winner will receive an ORANGE color slicer.

These first two giveaways are a courtesy of MSC International. I have several of their stylish and functional products and I hope you will like them as much as I do. If you want to see their current catalog, please go to www.joieshop.com .

Lastly, a good friend of mine is donating a great Cake Mix booklet filled with superb and easy recipes. You will find a total of 50 great recipes for any occasion including layer cakes, muffins, cookies, cupcakes, etc. Easter and Mother’s Day are just around the corner and these simple cake mix recipes can be a live saver.

The Cake Mix recipe booklet is distributed by the Entertaining at Home Company and it is a courtesy of Viviane Arnold.

Giveaway Details:

March 12^th -28^th

To enter this giveaway, you must:

· Leave a comment on this post.

For additional entries, you can:

· Leave one comment on another post as well

· Blog about my giveaway and post the link here in a separate comment

· Facebook about my giveaway and let me know in a separate comment

· Become a Facebook fan and let me know in a separate comment

· Follow Me on Twitter and let me know in a separate comment

Please send your e-mail address to anaschronicles@aol.com. I will use this information to contact the winner. I will NOT use your personal information for any commercial purposes. I will never share your email with a third party (I promise!). To protect your own personal information, please do not post your e-mail here.

Contest ends March 28, 2010 at 12:00 PM central time. I will announce the winner here and on my Facebook page on March 29^th. There will be only one winner who will be picked via a Random Number Generator service. The winner will be contacted through e-mail and must respond within 72 hours of contact, otherwise a second winner will be selected.

***Contest open to

USA

and

Canada

Only – No PO Boxes***

Good Luck to Everyone!!!

Thank you for your support!

The Truth about Whole Wheat

2010-03-11T10:53:00.008-06:00

Wheat is the most important cereal crop in the world and it is used worldwide. Many of us enjoy eating bread, pasta, bagels, crackers, cakes, and muffins, just to list a few of the foods made with this grain.

Wheat, in its natural unrefined state, offers many benefits that are being recognized more and more by consumers. Recent studies show that the consumption of whole wheat can help you manage your weight and lower the risks of developing type 2 diabetes. It is great source of key ingredients like vitamin B &E, iron, fiber and magnesium as well as other valuable antioxidants not found in some fruits and vegetables.

An easy way to increase whole grain intake is to replace some of your refined-grain products with whole grain products. You will benefit from substituting at least half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads, pancakes, etc.

Whole Wheat Focaccia:

Ingredients:
1 ¼ cups of whole wheat four
¾ cup of all purpose flour
1 tablespoon of olive oil
¼ teaspoon of sugar
½ teaspoon of salt
½ tablespoon of yeast
1 cup of lukewarm water
10oz of low fat mozzarella, sheered
12 kalamata olives, pitted
8 cherry tomatoes, thin sliced
3oz of canned mushrooms, sliced and drained
2 large basil leaves, roughly chopped

Combine the flour, water, salt, yeast, sugar and olive oil in a bowl. Using a large spoon, mix all ingredients until well combined and dough is soft and leaves sides of the bowl.

Place the dough on a lightly floured surface. Knead for 5 to 10 minutes or until dough is smooth and springy. Spray a separate bowl with cooking oil and transfer dough to prepared bowl. Cover and let it rise in a warm place for about 1 hour or until it doubles in size.

Heat the oven to 385F. Spray to 8 inches baking pans with cooking oil. Divide dough in half. Cover the bottom of each pan with dough. Cover and let it rise in a warm place for 15 to 20 minutes. Top it with equal amounts of cheese, olives, mushrooms, tomatoes and basil.

Bake for 25 to 30 minutes. Serve warm.

Serves 12

The key to a real Healthy Diet

2010-03-08T18:17:00.000-06:00

Most diets are very strict and they may make people think they need to be unrealistically thin to be healthy. But it is really about feeling good. A healthy diet can boost your energy, sharpen your memory and stabilize your mood. You don’t have to deprive yourself of the foods you love to have a good diet. You just need to learn some nutrition basics and use them in a way that works for you. It’s all about “eating smart”.

First, you should set yourself up for success. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of balancing different food groups. Focus on foods you like and easy recipes that incorporate fresh ingredients. You don’t need to drastically chance your diet overnight. You can start slow and make chances to your diet overtime. Gradually, your diet will become healthier and tastier. Keep in mind that every change you make to improve your diet matters.

Second, moderation is the key. Try to eat smaller portions and no food should be off limits as long as you have balance. Avoid eating in front of the computer or TV because it often leads to overeating.

Third, eating a plant-based diet is the healthiest option. Focus on eating plenty of vegetables, fruits, whole grains, and some of the healthy fats, like olive and canola oil. You should keep your consumption of red meat, sugary drinks, salty snacks, refined grains and potatoes to a minimum.

Lastly, you should think of exercise as a food group in your diet. I am currently working on finding a physical activity I can do at least 3 days a week in the beginning. I also take a multivitamin every day to ensure I am not missing any nutrients.

I hope you find this information useful.

Bulgarian Comfort Food for two

2010-03-07T23:09:00.005-06:00

The first time my husband prepared for me a Bulgarian dish called Guvech I couldn’t stop eating it. Guvech is a Bulgarian casserole dish made with crumbled feta cheese, eggs, roasted peppers and whatever else you like. You can add ham or salami or skinless sausage. You can turn it into a fantastic vegetarian casserole by omitting the meat.

It is traditionally made in a clay pot but you can use individual casserole dishes as well. The word guvech means “earthenware casserole” in Turkish and it was probably introduced in Bulgaria during the time they dominated the country. Although I couldn’t find out much about the origin of this casserole dish, one thing is certain: It’s delicious and healthy!

I would like to share with you my first recipe but there are many variations to this recipe.

Eggs & Feta Cheese Guvech

Ingredients:
¾ cup of ham or salami, chopped or diced
2 tablespoons of fresh parsley, chopped
½ cup of fresh tomatoes, sliced

¼ cup of peperoncini peppers

¼ cup of green onions, sliced
¾ cup of feta cheese, crumbled
12 kalamata olives, pitted
½ cup of roasted pepper, roughly chopped
1 teaspoon of olive oil
4 eggs
Ground paprika, to taste
Salt and pepper, to taste

Preheat the oven to 385F.

Divide the first 8 ingredients equally between two 8 inch casserole dishes. Crack two eggs on top of each casserole dish. Season with paprika, salt and pepper. Remember that the olives and the feta cheese may contain a higher amount of salt so you just need to sprinkle some salt on top of the eggs.

Loosely cover the casserole dishes with foil. Use a fork or toothpick to carefully make a few holes on the foil for part of the steam to escape during the cooking process.

Bake for about 20 minutes or until eggs are set.

P.S.: Just omit the meat to turn it into a great vegetarian casserole dish.

Shrimp and Fish Ceviche

2010-03-07T00:07:00.009-06:00

My sister’s post about ceviche inspired me to learn more about this flavorsome and healthy dish. I tried for the first time in Mexico. As she said, it is considered a national dish in Peru but many countries in Latin America have their version of this mouth-watering food. It has been one of South America's best-kept secret for centuries, but ceviche is becoming a popular appetizer and it is gaining popularity in North America.

There is a theory that ceviche was created during the ancient Inca civilization in which people used to eat a salted and marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

Many Latin American countries have their own version of ceviche (or seviche). In

Peru

, it is served with slices of cold sweet potatoes or corn-on-the-cob. In

Ecuador

, it is often served in a large bowl with the guests helping themselves. In Panama, ceviche is accompanied by little pastry shells called “canastitas”. In

Mexico

, it is usually served with toasted tortillas.

Ceviche is a seafood dish cooked with acidic juices (lemon or lime juice) instead of heat.

It can be eaten as a first course or main dish, depending on what is served with it. I have restaurant quality ceviche recipe for you that anyone can make at home:

Ceviche:

Ingredients:

2 lb of fresh tilapia or sea bass (or other firm white fish), skinless and boneless

_1/3 cup of fresh lime juice

½ cup of lemon juice

¼ cup of tomato juice

¼ cup of kennel corn (optional)

¼ teaspoon of ground cayenne pepper (optional)

1 garlic clove, minced

1 cup of red onions, finely chopped

½ cup of cilantro, chopped

10 oz of medium cooked shrimp, thawed and divined (tail off)

Salt, to taste

Cut fish fillets into ½ inch cubes. In a ceramic or glass casserole pan, place the fish, tomato juice, salt, cayenne pepper, lemon and lime juice. Gently mix ingredients to combine. All the fish needs to be covered with lemon and lime juices. Refrigerate for about 3 hours covered. Stir fish to ensure it is cooking evenly.

Stir in the remaining ingredients with the exception of the cilantro. Refrigerate for another 6 hours or overnight.

You know the fish is cooked when it has turned from translucent and pinkish to completely opaque and white.

Stir in corn and cilantro before serving. Serve it with corn chips, lime wedges and avocado slices on the side.

Healthy and Delicious South American Food

2010-03-05T01:44:00.001-06:00

I would like to share with you my sister’s fun dinning experience that took place in Rio de Janeiro, Brazil but it took her back to her visits to Ecuador and to the healthy ceviche.

“There are a lot of charming restaurants in Leblon, a wealthy neighborhood by the sea in Rio de Janeiro, where the rich & famous people live. I have recently been to the restaurant“Quadrucci” with friends and we started with appetizers, as we were not very hungry, and they were great.

One of my friends had a fantastic grilled seafood platter served with a delicate salsa. Everybody else ordered salads. Mine had asparagus and little slices of salmon with a ginger, soy sauce and lots of lettuce. It was very nice!

I saw they had also ceviche on the menu, and I was very tempted to try it. But there is a “cevicheria” in São Paulo, where I live, that I want to go, so I decided to live it for São Paulo. “Ceviche” is a Peruvian dish. It is basically marinated seafood or fish in a very rich lemon sauce (which “cooks” the fish). It’s absolutely delicious! I tried it when I visited Ecuador. Last year a friend of mine from Peru prepared it at her home and I almost asked for more! I think everybody can make it at home. You just need fresh seafood and/or fish, lemon, onions and salt.”

By Carla Aranha

Feijoada: A Brazilian National Dish

2010-03-04T11:41:00.008-06:00

Feijoada is a type of Bean Stew original from Portugal that is also found in Angola, Brazil and other former Portuguese colonies. It can be made with different types of meat and beans. The name comes from feijão, Portuguese for "beans". In Brazil, the fusion of African and local cuisine, resulted in the famous Brazilian feijoada. An icon of Brazilian cuisine known internationally. Feijoada is the kind of comfort food that brings people together in Brazil. Feijoada lunches can be an all day event involving dancing and lots of fun conversations.

The traditional Brazilian feijoada is prepared with black beans and a variety of salted pork products, such as salted trimmings (ears, tail and feet), bacon and sausage. However, I am not a fan of fatty meats, so I created a slow cooker lean feijoada recipe. The result is an effortless dish that is also healthier and flavorsome.

In Brazil, feijoada is often enjoyed with family and friends paired with various side dishes and caiprinhas cocktails or beer. Some of these side dishes are collard greens, rice, peeled oranges and a pepper sauce.

This stew is easy to prepare and it is very economical. You can make a large amount of feijoada with a few low cost ingredients.

Brazilian Feijoada:

Ingredients:

1 ¼ cups of chicken stock

3 cloves of garlic, minced

1 lb of pork tenderloin OR pork loin

1 (8oz) skinless smoked sausage, sliced

¼ teaspoon of ground cumin

2 dried bay leaves

2 (15oz) cans of Black beans, not seasoned

1 slice of hickory smoked bacon

Salt and pepper, to taste

Cooked rice, for serving

Trim excessive fat from pork tenderloin and cut it into 1 inch pieces. Lightly season meat with salt and pepper. Set aside.

Layer the sausage and pork meat in a 4 to 5 quart slow cooker. Sprinkle ground cumin, garlic, salt and pepper. Pour beans and chicken stock over the top. Add the bay leaves and bacon.

Cover and cook on low for 5 to 6 hours or until meat is tender. Remove bay leaves before serving. If you like, remove and discard the bacon slice too. Leftovers can be refrigerated for one week.

Serves 8.

Collard Greens

Ingredients:

1 lb of fresh collard greens, thin sliced

1 tablespoon of olive oil

3 garlic cloves, minced

Salt and pepper, to taste

In a large sauce pan heat the olive oil over medium heat. Saute garlic for about 3 minutes and stir in collard greens. Work in batches if necessary. Season with salt and pepper. Cook it covered over medium low heat for about 7 to 10 minutes or until tender. Serve immediately.

Serves 8.

Pepper Sauce

Ingredients:

¼ cup of roasted peppers, chopped

_1/8 cup of jalapeno peppers (or any other hot pepper), chopped

1 small garlic clove, finely chopped

_1/8 cup onion, chopped

1 ½ tablespoon of fresh parsley, chopped

1 tablespoon of fresh lime juice

¾ cup of olive oil

1 dry bay leave

¼ teaspoon of paprika

Ground cayenne pepper, to taste

Salt, to taste

In a bowl mix all ingredients together and refrigerate overnight. Remove and discard the bay leave before serving.

Good old Lasagna

2010-03-02T14:32:00.005-06:00

You can call me old fashion but I am a big fan of traditional pasta dishes, especially lasagna (spelled “lasagne” in Italy). It is a delicious savory pie! You can layer this broad noodles with pretty much anything you like, including vegetables, cheese, meats and tomatoes.

I prepare this comforting dish in different ways, but today I would like to share with you the lasagna recipe that brings back sweet childhood memories. I will always enjoy this simple lasagna as if I was trying it for the first time.

Lean Ham Lasagna

Ingredients:
1 lb of egg roll wrappers
1 lb can crushed tomato
4oz of tomato paste
1 cup of water of chicken broth
8oz of sliced provolone cheese
¼ cup of parmesan cheese, shredded
10oz of mozzarella cheese, sliced
12oz of lean smoked ham, thin sliced
3 cloves of garlic, minced
1 tablespoon of olive oil
6 large leaves of fresh basil, chopped
½ teaspoon of dry oregano
½ teaspoon of dry Italian seasoning
¼ teaspoon of sugar
Salt, to taste

Preheat the oven to 375F.

In a heavy sauce pan, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes or until it is very fragrant. Stir in crushed tomatoes, chicken stock, sugar and tomato paste. Cook over medium-low heat for about 10 minutes. Stir in basil, Italian seasoning and oregano. Season with salt. Simmer for about 10 minutes and remove from heat.

Cover the bottom of a large casserole dish with the marinara sauce. Add a layer of egg roll wrappers, cutting the edges with necessary to make it fir. Apply another layer of sauce, followed by a layer of ham and then sliced cheese. Repeat the layers until there are no more egg roll wrappers. Finish the lasagna with a generous layer of marinara sauce and sprinkle parmesan cheese on top.

Bake uncovered for 40 to 45 minutes.

Serves 8.

Let's talk Pie!

2010-03-01T23:00:00.006-06:00

I don’t miss the pie recipes posted on The Empty Nest every Friday and I would like to share with you some of my favorites. First, I will start with a creamy and rich Chicken Pot Pie with a flaky crust. If you crave homemade comfort food, this savory pie is a great choice.

But if you are craving a sweet treat, you want to try the prize-winning Chocolate Chip Pecan Pie. Another wonderful option is the creamy Pineapple pie (shown above)with cream cheese topping that includes a recipe for pie crust cookies made with left over dough. Lastly, there is the old time favorite, the sweet and tart Apple Pie.

Janet recipes are filled with step by step pictures and several helpful hints to help you make the perfect pie.

We have a Winner!

2010-03-01T11:50:00.002-06:00

My first giveaway is over and Ruth is the winner! Congratulations!

I would like to thank everybody for participating and for providing such good feedback! I am working on many of your suggestions and appreciate your support.

I will be annoucing a new giveaway soon!

Simple Chicken Mole

2010-02-27T20:25:00.007-06:00

When I was pregnant with my first child a dear friend cooked chicken mole for us and it was delicious! He introduced me to the wonderful mole, this famous thick, rich, chocolate-tinged sauce. Traditional mole recipes call for more than 20 ingredients, including different types of pepper, nuts and a small amount of chocolate. This concoction is boiled for hours until it reduces to a thick, fragrant and unique sauce.

To make mole form scratch is time consuming, so I developed an easy chicken mole recipe inspired by our friend’s dish. It is a simple, economical and tasty recipe that you can serve even to guests. My husband and I love this dish and I hope you will enjoy it as well.

Simple Chicken Mole:

Ingredients:
1 ½ lb of chicken breast tenderloins, boneless and skinless
¼ cup of store-bought mole sauce
1/8 cup of fresh lime juice
2 ¼ cups of chicken stock or chicken stock
¼ teaspoon of garlic powder
¼ teaspoon of paprika
¼ teaspoon of onion powder
½ teaspoon of ground cumin
¼ cup of fresh cilantro, chopped
1 ½ tablespoon of vegetable oil
Salt and pepper, to taste
Cooked white rice, for serving

Preheat the oven to 375F. Spray a casserole dish with cooking oil. Set aside.

In a large skillet, heat the oil over medium heat. Meanwhile, season chicken with salt, pepper, garlic powder, onion powder, paprika and lime juice. When oil is heated, add the seasoned chicken and cook over medium heat for about 10 minutes, turning it only once after 5 minutes.Add 2 tablespoon of chicken stock after 5 to 7 minutes to keep the meat from getting dry.

Transfer the chicken to prepared casserole dish. Set aside. Add mole to skillet and slowly add the remaining chicken stock (1 cup at the time). Cook it over medium-low heat. Stir constantly until the mole sauce is fully dissolved. Add cumin and let it simmer for about five minutes. Pour sauce over chicken in prepared casserole dish.

Bake it uncovered for 7 to 10 minutes. Remove from oven and top it with chopped cilantro. Serve it hot with cooked rice. Garnish with jalapenos peppers, if desired.

Serves 4.

If you like your chicken mole with beans, here is another simple recipe:

Latin Style Pinto Beans:

Ingredients:
15oz (1 can) of pinto beans
1 dry bay leave
½ slice of uncooked bacon
½ cup of water
1 small garlic clove, minced
Salt, to taste

In a sauce pan, cook the bacon over medium heat. Remove bacon from the pan. Add bay leave, garlic and pinto beans with the juice. Stir in water. Season with salt. Simmer over medium low heat for about 10 minutes, stirring occasionally. Crumble bacon and return to the pan, if desired. Serve hot.

Note: You can find mole sauce in the Latin or Hispanic aisle of your grocery store.

When does food really expire?

2010-02-25T10:49:00.006-06:00

The other day I got the milk out of the fridge and it didn’t look good. When I opened the bottle and it didn’t smell good either. Based on the expiration date, I shouldn’t have bad milk for at least another 4 days. I obliviously couldn’t prepare my kids cereal with that milk. Furthermore, I start to wonder what “food expiration dates” really mean? So I did some research.

I found out that there is no substitute to common sense and dates stamped on the packaging of the food you buy can be quite confusing. For example, "sell by" is more a guide for the store to know how long it can display a product for sale. The "best before" or "best if used by" date usually refers to a quality or flavor of the food. "Use by" works more like an expiration date, similar to that on medicines, and taking them after the date is not recommended. However, when it comes to raw meat, you should be extra careful. Food safety experts recommend that consumers should either eat or freeze any type of raw meat within two days of buying. If you decide to freeze your ground meat, remember that it needs to be consumed within three months of being frozen.

Now, let’s talk about my “milk situation”. I learned that milk starts deteriorating in quality quite quickly. Pasteurized milk may remain fresh for five days after its sell-by date. Interestingly, milk can lose vitamins when exposed to light, which is why it usually comes in opaque plastic or paperboard. Generally speaking, dairy and raw meat should be kept in the low 30 degrees Fahrenheit, while the home refrigerator's temperature is set around 40 degrees to keep other things in the fridge (like vegetables) from freezing. Therefore, you should place these products where your refrigerator is the coldest.

When it comes to canned food, most high-acid can stay on shelves for twelve to eighteen months. Low acid foods, such as fish, meat, and some vegetables can be used for two to five years if stored properly. If the can is budging, that means it's infected by some unwanted bacteria and should not be eaten.

After the "use by" or “best” date has passed, you may start to notice gradual changes in the product’s texture, color, or flavor. But as long as item has been stored properly, you can generally consume it beyond this date. The way the food is handled by producers, retailers and consumers can affect the quality and freshness of food. Experts’ points out that most of these dates are not an indicator of safety, rather of quality. Some foods spoil if not refrigerated quickly enough. Ultimately, most of these labels should be used more as a guide, rather than a hard and fast expiration date.

Your best bet for gauging whether a product with this type of date is still of satisfactory quality is to simply smell and taste it first. Always use common sense and discard foods that have developed an unusual odor, flavor or appearance.

Easy and Delicious Black Forest Torte

2010-02-24T11:23:00.007-06:00

Today I am posting the last recipe to celebrate National Cherry Month and I would like to share with you one of my favorite desserts: Black Forest Cake. It can be time consuming to make certain desserts from scratch but when you use the help of a cake mix, you can pull it off quickly. I selected a delicious version of the traditional Black Forest cake that you will love!

Black Forest Torte:

Ingredients:
1 pkg of dark chocolate fudge cake mix
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans.

Prepare, bake and cool cake according to package directions.

Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.

To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

Copyright © 2009 Pinnacle Foods Group LLC. All Rights Reserved

New Blog layout!

2010-02-24T10:53:00.000-06:00

I have been receiving wonderful feedback from all of you and I would like to thank for that. I have getting great suggestions on the blog content, and especially on the old blog background. Several people said the original layout was narrow and kind of dark. To make my blog more pleasant and easier to ready, I eliminated the brown edges and I changed the layout. The text screen is now wider and the colors are softer.

I had to change the NetworkBlogs widget to a badge (placed under the Blog Archive) but everything else remains the same.

I hope you like the new layout better! I am always interested in your thoughts and ideas so feel free to give your feedback at any time!

Happy National Margarita Day!

2010-02-22T22:46:00.007-06:00

There are many claims to the invention of the Margarita, the most popular mixed drink ordered in 2008 in the U.S. (representing 18% of all mixed drink sales in the U.S.). It is definitely one of the most famous tequila cocktails recipes.

But the origin of the cocktail is actually unknown. There are claims that a Dallas socialite, named Margarita Sames, created this drink during a party at her vacation home in Acapulco, Mexico. Others believe that Carlos Herrera is the inventor of the Margarita.

Despite of knowing who created this refreshing drink, I would like to know how can something so simple taste so good? A little salt around the rim, a blend of citrus fruit juice and tequila and olé! You have made yourself a wonderful margarita!

When I educated myself a little bit on the art of making the perfect Margarita, I learned that traditionally there are three basic ingredients: tequila, orange liqueur and lime juice. Obviously, good quality ingredients make a better Margarita.

In my opinion, colorless or “blanca” tequilas have a smoother taste than the gold. Also, you should use fresh squeezed lime juice. The limes should be ripe, juicy and soft. Finally, the most appropriate type of salt is considered to be the coarse kosher salt.

I have a great Margarita recipe for two:

Margarita on the Rocks

Ingredients:

¾ cup of tequila
¼ cup of triple sec
¼ cup of fresh squeezed of lime juice
1 tablespoon of fresh squeezed lemon juice
Coarse kosher salt
Lime wedge
Ice cubes
2 packets of sweetener (optional)

Add the tequila, orange liqueur, fruit juices and sweetener in a cocktail shaker half filled with ice cubes. Close it and shake well for about 1 minute.

Moisten the rim of the glass with lime and then salt it. Fill half of the two cocktail glasses with ice. Pour the mixed drink into cocktail glasses and enjoy!

Chocolate Dipped Biscotti

2010-02-21T16:55:00.004-06:00

Since one of you will soon get a box of biscotti, I got inspired to talk a little bit about these traditional Italian cookies. The origin of this long-shelf-life treat goes back to Roman times. Because biscotti are baked twice, they are completely dry and more durable than other cookies or breads.

During Ancient times, biscotti were considered a convenient food for Roman Legions and other travelers. A Tuscan baker re-introduced the biscotti during the Renaissance by serving it with wine. Centuries later, the Italians still enjoy biscotti dipped in wine at the end of a meal.

Today’s biscotti are made many different flavors and they are a popular accompaniment to cappuccino. They are also great on desserts or dipped in chocolate.

Chocolate dipped Biscotti

Ingredients:

6 biscotti

6oz of semi sweet chocolate chips

½ teaspoon of orange zest

1 teaspoon of orange flavor liquor

Place the chocolate chips, orange zest and liquor in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate mixture is fully melted and smooth. Dip each biscotto in the chocolate in a lengthwise position to get a taste of chocolate on each bite. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

They pair very well with espresso!

P.S.: Remember to enter my current giveaway here to get a free box of biscotti and a gourmet recipe book!!!

Mamma Roja – A Real taste of Mexico in Oklahoma City

2010-02-20T21:01:00.004-06:00

Located in one of the most scenic spots in Oklahoma City, Mamma Roja Mexican Kitchen has being serving wonderful tex-mex food for almost one year.

The restaurant has an inspiring and relaxing atmosphere even before you enter the building. Inside, the authentic pottery, décor and paintings create a very pleasant, southwestern ambience. This relaxing environment makes the dinning experience even more enjoyable.

In addition to the traditional salsas, Mamma Roja’s homemade habenero salsa is unique and flavorsome – the perfect blend of roasted peppers and roasted tomatoes.

My husband ordered the Tijuana Tacos with braised brisket and it was very well accompanied by smoky refried beans. It was really delicious! Unfortunately, I couldn’t have more than one bite. I was too busy enjoying my tasty shrimp fajita, served with grilled peppers and a grilled lemon. The shrimp was flawlessly seasoned and cooked. I enjoyed every single bite of it!

My husband ordered a Mexican flan for dessert that he quoted as “better than his mom’s!” And that’s really impressive! The right amount of condensed milk is definitely the key of this delightful dessert. I agree with my husband, Mamma Roja’s flan is delicious.

I can’t imagine a more relaxing setting to enjoy a Margarita in a hot day than Mamma Roja’s lakeside gazebo. I have no other choice, but to return to Mamma Roja this summer to enjoy a refreshing drink on the patio paired with homemade tamales or fish tacos with mango salsa.

Mama Roja Mexican Kitchen Lake Hefner
9219 Lake Hefner Pkwy
Oklahoma City, OK, 73120
Phone: 405-302-6262
http://www.mamaroja.com/

My very First Giveaway!!!!

2010-02-18T10:35:00.007-06:00

I am excited to announce my very first blog giveaway! And it is a double giveaway as a sign of my appreciation for my readers.

One lucky winner will receive the cookbook Cookies & Bars and a box of Hazelnut Biscotti containing six cookies.

Biscotti (meaning "twice-baked") is a traditional Italian dipping cookie perfect for breakfast or with your coffee or with ice-cream. You can also dip them in wine or chocolate like the Italians do.

The winner of this contest will get a box of traditional Hazelnut Biscotti made by Coffaro's bakery. There is a total of 6 individually wrapped biscotti in a box.

The book Cookies & Bars is filled with error-proof recipes, including chocolate cookies, fruity bites, and nut-based morsels. There is also a chapter on exotic cookies you may want to make for special occasions. All of the recipes are presented with detailed instructions and pictures.

Book information:

ISBN 13:	9781407532967
ISBN 10:	1407532960
Language:	English
Pages:	96
Category:	cooking
Format:	hardcover
Size:	9.25” x 9.25”

Giveaway Details:

Feb. 18^th -28^th

Your opinion is really important to me. Please tell me your opinion about my blog. Leave a meaningful comment about how I can improve or topics we would me to discuss. Please give me specific suggestions, such as recipe ideas themes (i.e.: easy dinners, breakfast, low fat desserts) or topics (i.e.: organic food, healthy eating).

To enter this giveaway, you must:

· Leave a comment on this post sharing your opinion about my blog and send your e-mail to anaschronicles@aol.com.

For additional entries, you can:

· Leave one comment on another post as well

· Blog about my giveaway and post the link here in a separate comment

· Facebook about my giveaway and let me know in a separate comment

· Become a Facebook fan and let me know in a separate comment

· Follow Me on Networked Blogs (badge on left sidebar under Blog Archive) and let me know in a separate comment

Contest ends February 28, 2010 at 12:00 p.m central time. I will announce the winner here and on my Facebook page on March 1^st. There will be only one winner who will be picked via a Random Number Generator service. The winner will be contacted through e-mail and must respond within 72 hours of contact, otherwise a second winner will be selected.

***Contest open to

USA

and

Canada

Only – No PO Boxes***

Good Luck to Everyone!!!

Thank you for your support!

Cherry Mojito

2010-02-17T22:01:00.004-06:00

Cherries are great in desserts but they can be a sweet ingredient in cocktails as well. Here is a Cherry Mojito recipe that is ideal for entertaining and may become your new favorite drink. It’s also easy to prepare!

Ingredients:

1 1/4 cups sugar
1 1/4 cups fresh lime juice (about 9 limes)
3 pounds dark cherries, such as Bing or Burlat, pitted
2 1/4 cups best-quality black cherry or plain vodka
1 (750 ml) bottle sparkling water

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.

Put lime juice into a medium nonreactive bowl. Halve 2/3 of the cherries; add all cherries to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).

Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top with sparkling water; serve immediately.

Serves 12

Note: Omit the vodka to make a delicious cherry soda.

From The Martha Stewart Show, all rights reserved

The Mushrooms without a Picture

2010-02-16T15:58:00.002-06:00

After watching a TV show on french fries, my older daughter begged for homemade fries. It didn’t take much for her to talk me into it. When I asked what else she would like to eat, Virginia answered “I can have only French fries, thank you!”. If I was 8 years old, I am sure I would have asked for a “french fries” meal, but that would not be a nutritional lunch. I wanted to come up with an exciting meal for the entire family but my mind was going blank. I couldn’t think of anything creative beyond “french fries & steak”.

You are probably asking yourself why I am talking so much about potatoes if this should be a post about a mushroom dish. Well, this is when the mushrooms came into the picture. After searching for side dishes ideas, it suddenly came to me. I could bake the baby Portabella mushrooms I had in the fridge. They would go great with steak, french fries and a nice salad. And I was corrected. These mushrooms paired so well with the rest of our meal that we ate them all before I could take a picture. I am sorry but I don’t have a single photo to show you.

Baked Mushroom Bites:

Ingredients:

8z of fresh mushrooms (white or baby portabella)

½ cup of Italian breading

1 ¼ tablespoons of parmesan cheese, finely grated

1 teaspoon of garlic powder

1 teaspoon of paprika

2 egg whites

Salt and pepper to taste

Preheat the oven to 380F. Line a baking sheet with parchment paper.

In a small bowl, place parmesan cheese, breading, paprika, garlic powder, salt and pepper. Mix to combine. Clean mushrooms with a damp kitchen cloth without removing the steams. Leave them aside.

In a different bowl, lightly whisk egg whites. Dip each clean mushroom into the egg whites and then into breadcrumb mixture. Place mushrooms on the prepared baking sheet.

Bake for 15 minutes or until crust is crisp and golden.

Cayenne Pepper dipping sauce:

Ingredients:

1 cup of mayonnaise

1 small garlic clove, minced

¼ teaspoon of ground cayenne pepper

¼ teaspoon of onion powder

1 tablespoon of fresh parsley, chopped

½ tablespoon of lemon juice (optional)

In a small bowl, stir all the ingredients together until well combined. Cover and keep it refrigerated overnight for flavor infusion. Serve it chilled.

This is a quick and tasty recipe is great for parties and for everyday meals!

Valentine's Dinner at Caffe Pranzo

2010-02-15T00:00:00.006-06:00

I was raised in San Paolo, Brazil, a city where the Italian culture has been fully embraced and it is often celebrated. We take proud in the flavorful and authentic Italian food served in restaurants throughout town - from the traditional “cantinas” to the new cuisine eateries. I have always liked the Italian culture and their incredible cuisine. Thus, when I go out to eat with my family, I often pick an Italian restaurant. I have eaten in several Italian restaurants in the Oklahoma City metro area, searching for a genuine Italian eatery.

Last night, my family and I went to Caffe Pranzo, in Oklahoma City, to celebrate Valentine’s Day. We were excited to try a new Italian restaurant. Thought Caffe Pranzo has been open for over ten years, last night I ate there for the first time. We started with fried calamari, my kids’ favorite appetizer. It was precisely cooked and served with a delicate anchovy dipping sauce. It was the best calamari I have had a long time!

Caffé Pranzo offers a wide selection of other starters, from soups to salads. The French onion soup is made with a delicious broth but I wish it was served with the traditional crusty and cheesy toast on top. I also tried the ceaser salad that, in my opinion, lacks flavor. When the entrees were served, I tried my kids’ garlic linguini that was cooked al dente and it was pleasantly seasoned. The tasty meatballs are definitely made with good quality ground beef.

I ordered the “tri formaggi” ravioli stuffed with ricotta, parmesan and mozzarella topped with pesto and marinara sauces. Unfortunately, I was not impressed with my entrée. The creamy pesto sauce was blend and the marinara sauce was a little too sweet. The cheese filling was not well balanced. It tasted mostly like ricotta cheese that is a very mild cheese. When combined with these two sauces, the results were disappointing. On the other hand, my husband enjoyed his angel hair pasta with grilled portabella mushrooms. I tried a bite from his pasta and it was well sautéed with garlic, olive oil and tomatoes.

Lastly, we had to end the evening with dessert. I am a chocolate lover, so I had to order a chocolate dessert to celebrate Valentine’s Day. My girls and I chose the Kahlua torte with whipped cream and raspberry sauce. We rated it as an average dessert. My husband tried the crème brulee and he seemed quite dissatisfied with it. Naturally, many of you may argue the must have dessert in an Italian restaurant is the “tiramisu”. It certainly is! I hear their tiramisu is light and delightful but I personally don’t have any impressions to share with you at this point about this famous Italian dessert.

My Little Girl's Chili

2010-02-12T23:59:00.002-06:00

My older daughter is a food enthusiastic and she likes to experiment with flavors and tastes that are familiar to her. But usually she doesn’t want to try new foods. Most of the time, she wants to stay in her comfort zone. As she is growing older, her passion for food is increasing and I noticed that slowing she is adventuring herself into new flavors. A few months ago, she tried chili for the first time and she really liked it! Isn’t that exciting?

Today we tried to “recreate” the chili she ate at the cook-off! It was fun to come up with our own chili recipe. It was even better to work with my 8 year old daughter. For the first time we worked together developing a new recipe. I found a new way to spend quality time with Virginia.

Above all, Virginia is very happy with her chili creation. It was very comforting to eat such a tasty dish in a cold night.

Virginia’s Chili

Ingredients:
1lb of ground beef
5oz of pork breakfast sausage
1 tablespoon of vegetable oil
2 cups of chicken stock
4 cloves of garlic, minced
1 ¼ cups of onion, chopped
15oz (1 can) pinto beans, rinsed and drained
1 ½ teaspoon of ground cumin
¼ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon of paprika
3 tablespoons of tomato paste
½ cup of tomatoes, diced
Salt and pepper, to taste

In a large skillet, heat the vegetable oil over medium heat. Sauté onions and garlic for about 3 minutes. Stir in ground beef and sausage. Cook the meat mixture for about 5 minutes breaking up big chunks of meats with a wooden spoon. Season with salt and pepper.

Transfer the meat and its drippings to a 5-qt slow cooker. Add chicken stock, cumin, chili powder, paprika, cayenne pepper, tomato paste and diced tomato. Cover and cook for 2 to 3 hours in high or for 4 to 5 hours in low. Stir in pinto beans drained and cook for another 30 minutes or until fully heated. Test seasoning and add salt and pepper if necessary.

Garnish with shredded cheese and jalapeno peppers if desired.

Cappucino Brownie

2010-02-11T22:07:00.002-06:00

Today I want to share with you my family’s favorite brownie recipe. My husband calls this brownie "guiltless pleasure"!

Valentine’s Day is just around the corner and if you are looking for a chocolaty treat for the occasion, look no further! You will like this light and luscious brownie! I know we already talked about sweets yesterday, but “love” should be celebrated with “chocolate”! Do you agree?

Cappucino Brownie:

Ingredients:

For the Brownie:

1/3 cup of butter at room temperature

4oz of semi sweet chocolate

¾ cup of cake flour

½ teaspoon of baking powder

3 eggs at room temperature

2 tablespoons of instant expresso powder

1 _1/3 cups of sugar

2 tablespoons of coffee liqueur

½ teaspoon of vanilla extract

For the Glaze:

3 oz semi sweet chocolate

½ tablespoon of coffee liqueur

½ tablespoon of whipping cream

½ tablespoon of milk

Chopped nuts (optional)

Brownie:

Preheat oven to 355f. Grease 8x8x2 glass pan with oil. Set aside.

In a saucepan, melt butter and chocolate over low heat. Remove from heat and cool to room temperature.

In a bowl, combine flour and baking powder. Set aside.

Meanwhile, beat eggs, sugar, espresso powder, coffee liqueur and vanilla with an electric mixer until combined. Stir in chocolate mixture and then the flour mixture.

Spread evenly in prepared pan. Bake for about 25 minutes or until top is set and dry. When a toothpick is inserted, it should come out clean. Cool in a pan on wire rack.

Chocolate glaze:

In a double boiler, combine all ingredients but nuts. Melt chocolate over low heat, stirring constantly until chocolate is fully melted. Remove from heat and let cool for about 15 minutes. Pour over brownie and top it with chopped nuts, if desired.

Recipe Collection

2010-02-11T12:32:00.003-06:00

Now you can find and print all the recipes at:

Complete Recipe Collection

I will be updating the recipe page constantly!

Create your own video slideshow at animoto.com.

National Cherry Month

2010-02-10T21:34:00.005-06:00

February is the national of month of this red-luscious fruit! The pretty color and sweet flavor make cherries the perfect fruit for Valentine’s Day recipes. It is also commonly connected to George Washington and to President’s day celebrations.

To honor this delicious fruit, I will post a cherry recipe every Wednesday during the month of February.

I will start with a traditional recipe of chocolate covered marshmallows with cherries. Tough this recipe is not one of my creations, my little one has asked to put it on my blog. It is one of her favorite treats! I hope you enjoy it too!

Marshmallow Cherry Kisses

Ingredients:

1 pkg. (8 oz.) Semi-Sweet Chocolate

16 maraschino cherries with stems

16 large marshmallows

Melt chocolate in small saucepan on low heat, stirring occasionally. Place in small bowl; cool slightly. Meanwhile, drain cherries and thoroughly pat dry.

Make indentation in each marshmallow with your finger, then insert 1 of the cherries into the hole, leaving 1/3 of the stem end of the cherry exposed. Using a fork to support the bottom of the marshmallow, dip the marshmallow into the chocolate, turning to evenly coat the cherry. Gently shake off excess chocolate.

Place on wax paper-covered baking sheet; cover. Refrigerate 20 to 30 minutes or until set. Store in airtight container in refrigerator.

Enjoy a Healthy and Tasty Whole Grain Breakfast

2010-02-09T09:04:00.002-06:00

When I met my husband, he introduced me to feta cheese and I quickly developed a taste for it. It is lower in calories and high in flavor! Plus, it is filling and it is a good source of calcium.

Another important nutrient to good health is whole grain. It can reduce the risk of heart disease, keep the intestines working smoothly and help you keep a healthy weight. The combination of feta cheese and whole grain makes a satisfying and healthy breakfast. I have a tasty recipe for you that takes only 5 minutes to prepare.

Feta Cheese Breakfast Toast:

Ingredients:
2 eggs yolks
4 slices of Whole Grain Sandwich Thins (made by Orowheat)
½ tablespoon of margarine or butter substitute
½ cup of feta cheese, crumbled
¼ cup of low fat mozzarella cheese, shredded
¼ cup of lean ham, diced or chopped (optional)
Salt and pepper, to taste

Preheat the oven to 360F. In a bowl, whisk in feta cheese, mozzarella, egg yolks, salt, pepper and ham. The feta cheese comes already salted, so you should try it before adding salt to your egg mixture. You may not need to season it with salt.

Meanwhile, place the Sandwich Thins slices (soft part up) in a baking pan. Spread margarine on top of each bread slice and topped with the egg and cheese mixture.
Bake for 15 minutes or until egg mixture is fully cooked. Serve hot or at room temperature.

It pairs very well with fruit and orange juice or low fat milk.

Serves 4

Tip: To keep your feta cheese creamy and flavorsome, keep it refrigerated in a brine of 1/2 milk and 1/2 water for up to 3 weeks in an airtight container. If you keep your block of feta cheese in this brine, you also obtain the perfect amount of salt. You can find blocks of feta cheese in Delis and Imports stores.

Tres Leches Cake: a Crowd-Pleaser!

2010-02-08T19:42:00.007-06:00

This delightful cake is very popular throughout Latin America and the cake batter can be prepared in different ways. A Tres Leches cake (three milk cake in Spanish) in some countries is a butter cake, in others it is a traditional sponge cake. Despite the cake recipe used, it is always soaked in a glaze of three kinds of milk (evaporated milk, condensed milk and heavy cream). In opinion, it is the glaze that makes this cake just divine!

There is a lot of controversy regarding the origin of the Tres Leches cake. Despite of where it was created, it is a delicious dessert! Every time I serve this moist cake, it is a show stopper! My husband asked me to prepare one for his birthday and it was a big hit!

Tres Leches Cake:

Ingredients:

For the cake:

1 ½ tablespoons of vegetable oil

1 cup of cake flour

2/3 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

5 tablespoon of unsalted butter (at room temperature)

6 large eggs

½ teaspoon of vanilla extract

For the glaze:

1 (12 oz) can evaporated milk

1 (14oz) can sweetened condensed milk

1 cup half-and-half

Topping:

1 ½ cups of cool whip

Directions:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

In a bowl, sift flour, stir in salt and baking powder and set aside.

Beat the butter on medium speed until fluffy. Slowly add the sugar. If necessary, stop the mixer and scrape down the sides of the bowl.

Add the eggs, one at a time, and mix until combined. Add the vanilla extract and the flour mixture to the batter in 3 or 4 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 30 minutes or until a toothpick comes out clean when inserted.

Allow cake pan to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half until combined. Pour the glaze over the cake. Refrigerate the cake overnight.

Top the cake with cool whip before serving.

Enjoy it!

Succulent Meatballs for a Party or for Everyday Dinner

2010-02-06T23:51:00.007-06:00

When we think of meatballs, we think of Italian meatballs in tomato sauce served with spaghetti. Actually, meatballs are very international and they can be prepared in many different ways. Meatballs are found in almost every cuisine. It’s likely that meatballs were created to avoid waste. Turning leftover meat into a meatball is still an economical way of conserving resources. When grounded or shredded meat is mixed with spices and liquids (i.e.: milk or vinegar), it becomes tender and flavorsome.

Different countries have created their own way of preparing and serving meatballs. In Italy, meatballs are traditionally made with ground beef and pork and they are baked or fried. They can be served with a brandy or herb sauce (more similar to a broth) or they can be stuffed with mozzarella. Above all, they are usually served alone as an entrée. The combination of the spaghetti and meatballs was created to please Americans, who craved red meat with their pasta.

In Brazil, meatballs are deep-fried and often served as part of an entrée paired with side dishes like rice, beans and vegetables. Every time we have these meatballs for dinner, the entire family eats very well! Really! To my husband, this dish is a good representation of southern Brazilian cuisine. These meatballs are also great for parties!

Below is my version of these appetizing dish.

Brazilian Meatballs:

Ingredients
1lb of extra lean ground beef
5oz pf ground pork
2/3 cup of low fat milk
1 cup of fine dried bread crumbs
1 teaspoon of paprika
2 cloves of garlic, minced
½ cup of red onion, finely chopped
1 tablespoon of dried Italian herbs seasoning
¼ cup of parsley, finely chopped (optional)
All purpose flour for dusting
Salt and pepper, to taste
Vegetable oil for deep-frying

Heat a large sauté pan with about 2 inches of vegetable oil to 375F.

Meanwhile, in a large bowl combine meat, milk, bread crumbs, garlic, onion, paprika, salt, pepper, Italian herbs and parsley. Using a large spoon, mix throughout. Lightly flour your hand and shape into small sized inch meatballs. Push back any piece of onion that poke through the meat or they will burn. Roll them onto flour.

Fry the meatballs over medium heat for about 10 minutes, turning them once after 5 minutes. Work in batches if necessary. Immediately transfer the meatballs to a plate lined with paper towel to remove excess oil or grease. Serve hot or at room temperature.

These meatballs can be added to tomato sauce or served as an appetizer accompanied by dipping sauces.

Preserve meatballs in the refrigerate in a airtight container for about 2 weeks. They can be frozen for up to 3 months.

Makes about 45 meatballs.

Tonight is Chicken Night!

2010-02-05T16:52:00.005-06:00

I like to develop my own recipes and try new ones too, but there are times when my kids just want a simple familiar dish. As a friend of my mine said once, “My kids don’t eat the food they show in gourmet the magazines”. Because of that, I often cook roasted and grilled meats that can be eaten with kid’s favorite side dishes (i.e.: pasta, potatoes). To be honest, I like when my family asks for our “old time favorites” because they easy and fast to prepare. If you are in the same shoes, I have a recipe that your family will enjoy:

Skillet Chicken:

Ingredients:

1/8 cup (1oz) of lemon juice

¼ teaspoon of ground cayenne pepper

¼ teaspoon of ground paprika

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of chicken flavor bouillon

3 tablespoons of olive oil

Salt to taste

1 pound of chicken breast tenderloin, skinless

½ teaspoon of vegetable oil

Place the first eight ingredients in a small bowl. Whisk to blend. Pour over chicken breast. Gently fold with a wooden spoon to ensure all the chicken is evenly coated. Put the wooden spoon aside.

Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook over medium-low heat, turning it only once. Let it cook for about 5 to 7 minutes on each side or until juices run clear. Check and adjust the seasoning. Serve it warm.

Side dish suggestion:

Baked Tomatoes

Variation: If you cut the raw chicken breast into smaller pieces, it will make a great appetizer that can be served with yogurt dipping sauce

The belly rules the mind. ~Spanish Proverb

Organic Ingredients, Not Always Necessary

2010-02-05T07:52:00.002-06:00

We all know that pesticides are not good for our bodies. The exposure to toxic chemicals can have an even more adverse effect in children. The metabolism of a fetus, infant and child is less able to metabolize and inactivate toxic chemicals, being more vulnerable to the harmful effects of pesticides.

Consuming organic food minimizes the problem, but it is generally expensive, and not accessible to everybody. The Environmental Working Group developed a list of vegetables and fruits that contain the highest amount of pesticides, and the ones that are generally clear. So, be wise and don't spend the extra cash when not necessary.

Rank starting with the fruits and veggies with the highest load of pesticides:

1. Peach (highest load of pesticides)
2. Apple
3. Bell Pepper
4. Celery
5. Nectarine
6. Strawberry
7. Cherry
8. Kale
9. Lettuce
10. Grapes - imported
11. Carrot
12. Pear
13. Collard Greens
14. Spinach
15. Potato
16. Green Beans
17. Summer Squash
18. Pepper
19. Cucumber
20. Raspberry
21. Grapes - domestic
22. Plum
23. Orange
24. Cauliflower
25. Tangerine
26. Mushroom
27. Banana
28. Winter Squash
29. Cantaloupe
30. Cranberry
31. Honeydew Melon
32. Grapefruit
33. Sweet Potato
34. Tomato
35. Brocoli
36. Watermelon
37. Papaya
38. Eggplant
39. Cabbage
40. Kiwi
41. Sweet Pea
42. Asparagus
43. Mango
44. Pineapple
45. Sweet Corn
46. Avocado
47. Onion (lowest load of pesticides)

For more information on how to live a healthy and meaningful lifestyle, logon to www.EcoLogicalMom.com, or www.facebook.com/EcoLogicalMom

By Renata B.L.Lerch

Delicious Creamy Seafood Pasta

2010-02-04T11:23:00.005-06:00

Last night we were fortuned to have two of our friends over for dinner. It was a very pleasant surprise! When I learned we would have guests for dinner I had to figure out what to cook. I was craving some sort of pasta with creamy and cheesy sauce, so I just had to think of what else to add to this pasta dish. I remembered I had cooked shrimp and blue crab meat in the fridge and “voila”! I just needed to add some of my other favorite ingredients and a new dish was born! I hope our friends enjoyed it as much as I did.

Mascarpone Cheese & Seafood Pasta:

Ingredients:

1 cup of mascarpone cheese

4 cups of uncooked pasta

1lb of cooked large shrimp

6oz of blue crab meat

3 cloves of garlic, minced

½ cup of sliced green onions or scallions

½ of roasted sweet bell pepper, diced

1 cup of tomatoes, diced

1 tablespoon of olive oil

½ cup of milk

½ cup of parmesan cheese

_1/3cup of half & half

8oz of fresh baby spinach

1 tablespoon of dried Italian herbs seasoning

Salt and pepper, to taste

Cook pasta according to package instructions. Reserve 1 cup of the cooking water with the starch from the pasta.

In a large sauce pan, heat the olive oil over medium heat. Sauté garlic for 2 to 3 minutes. Stir in tomatoes and roasted bell pepper and cook for 5 minutes. Add mascarpone cheese, milk, half &half and stir until mascarpone cheese is fully melted. Stir in green onions, Italian seasoning and spinach. Season with salt and pepper.

Fold in cooked pasta, crab meat, shrimp and parmesan cheese. Stir in the reserved cooking water as needed to obtain the desired sauce consistency (1 tablespoon at the time). Check the seasoning. Add salt and pepper if necessary. Serve immediately topped with additional parmesan cheese if desired.

Note: You can add left-over grilled or baked salmon and cooked clams.

“Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0.” Sophia Bush

Rio de Janeiro Insight

2010-02-01T13:27:00.003-06:00

My sister just had the fortune of being down in Rio de Janeiro, Brazil, she went to one of her favorite places to eat. She asked me to share with you this inside tip:

"When I am in Rio I love to go to Botequim Informal, a bar & restaurant close to the beach, in Copacabana, and ask for “tilapia with massed potatoes or rice”. Tilapia is a very common fish in Brazil. It’s very soft. Botequim Informal makes it grilled, with curry rice (my favorite) and salad or potato and salad. The portion is enormous and it is a very healthy and tasty food. For those who like draft beer, Botequim Informal is also a very good choice. Go for it!"

By Carla Aranha

Ratatouille: A promise has been delivered!

2010-02-01T00:16:00.011-06:00

Every time we watch the movie Ratatouille (from Pixar) my 4-year old daughter asks me to prepare this dish for her. After putting it off for awhile, I did some research on the topic. I found out that Ratatouille is a vegetarian dish original from the regions of Provence and Nice in France. It is usually served as a side dish, but it may also be served as an entrée accompanied by rice or bread. There is much debate on how to make a traditional Ratatouille. I chose to simply sauté all of the ingredients together but some recipes call for the layering approach. Basically, Ratatouille can be as complicated or as simple as you want it to be. Here is my version of this traditional French dish:

Ratatouille

Ingredients:

½ eggplant

1 zucchini, chopped

2 ½ tablespoons of olive oil

3 cloves of garlic, minced

1 ½ cup of sweet roasted bell pepper

8oz of pure tomato sauce

½ cup of chicken stock or water

8oz of crimini mushrooms, sliced

1 tablespoon of butter

_2/3 cup of onion, chopped

¼ teaspoon of dried rosemary

1 teaspoon of dried oregano

¼ teaspoon of dried marjoram

2 teaspoons of paprika

3 large leaves of fresh basil, chopped

1 cup of fresh parsley, chopped

1 dried bay leave

Salt and pepper, to taste

In a large skillet, heat ½ tablespoon of olive oil. Meanwhile, cut eggplant into 2-inch cubes. Cook eggplant for about 5 minutes over medium heat.

Heat olive in a large sauce pan over medium heat, add garlic and onions. Sauté for 2 to 3 minutes. Stir in eggplant and zucchini. Cook for about 3 to 4 minutes. Meanwhile, in the skillet where you cooked the eggplant, melt butter and add mushrooms. Cook in medium heat for about 5 minutes or until mushrooms are golden brown.

Stir in the roasted bell pepper and mushrooms to the sauce pan. Add tomato sauce, chicken stock, rosemary, paprika, oregano, marjoram, salt and pepper. Stir to combine. Add bay leave and simmer over medium-low heat for 25 to 30 minutes. Stir gently from time to time (be careful not to break the bay leave). Remove the bay leave and check the seasoning. If necessary, add more salt and pepper. Stir in the parsley and basil. Serve hot or at room temperature.

Tip: Mushrooms shouldn’t be cleaned under running water because they became rubbery and more difficult to cook.

A Great Game Day Snack: Fish Bites!

2010-01-30T22:23:00.005-06:00

The Super Bowl is coming up and I need to come up with snacks that the adults and the kids will like. If you are in those same shoes, I have a winner for you: homemade fish sticks. They are easy to make and it is not your usual Game Day Snack.

Catfish Bites:

Ingredients
1 pound of catfish fillet
1 teaspoon of paprika
1 teaspoon of dried Italian seasoning
3 eggs
½ teaspoon of garlic powder
1 ½ teaspoon of onion powder
2 cups of Panko bread crumbs
2 teaspoons of salt
Pepper, to taste
Vegetable oil

In a large bowls, beat the eggs with the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper - just until combined. Cut the fish fillets into bite size pieces and add to the egg mixture. Toss gently with a rubber spatula until fully coated. Cover and refrigerate. It can be refrigerated overnight for flavor infusion.

Heat the vegetable oil in large sauce pan. Meanwhile, remove the fish cubes from the egg mixture, drain and dredge in Panko (Japonese style bread crumbs). When oil is hot (350F), fry the fish for 3 to 5 minutes, turning it only once. Work in batches, if necessary. Drain fried fish with paper towels to remove excess oil. Serve hot with lemon wedges and the Yogurt Dipping Sauce (recipe follows).

Yogurt sauce:

Ingredients

2 cups of plain yogurt
2 ½ teaspoons of lemon juice
2 teaspoon of dried dill
1 clove of garlic, minced
¼ teaspoon cayenne pepper
½ cup of fresh parsley, finely chopped
Salt, to taste

Mix all ingredients in a medium bowl and test the seasoning. Add more salt if necessary. It can be refrigerated for 2 weeks.

Chicken potpie the Latin way!

2010-01-28T18:00:00.002-06:00

Cold winter days call for tasty comfort food, but they need to be easy to prepare. On top of my list is “chicken potpie” because they please the entire family and they are simple to prepare. I like to give a Latin American twist to my flaky and buttery individual potpies. I have a recipe that is nothing like your grandmother’s chicken potpie:

Puffy Chicken Potpies

Ingredients:

1 sheet frozen puff pastry

1 teaspoon of chicken flavor bouillon

1 pound of chicken breast, boneless and skinless

1 ½ tablespoons of olive oil

1 tablespoon of lemon juice

½ cup of red onion, chopped

3 cloves of garlic, minced

1 cup of chicken stock

½ cup of fresh carrots, chopped

_1/3 of green peas, thawed and drained

1 small can (8oz) of pure tomato sauce

½ can of hearts of palm, drained

1 ¼ cup of kennel corn, thawed and drained

¾ cup fresh parsley, chopped

Salt and pepper, to taste

Thaw puff pastry according to package instructions.

Preheat the oven to 425⁰F. In a large skillet, heat the olive oil and add the chicken. Cook chicken in medium heat for about 5 minutes, add the garlic and red onion and stir. Season chicken with salt, pepper and chicken bouillon. Stir and let it cook for 2 to 3 minutes. Add the lemon juice and scrape the bottom of the pan with a wooden spoon. Add the chicken stock, tomato sauce, corn, green peas and carrots. Lower the heat and simmer for 7 to 10 minutes. Meanwhile, slice the hearts of palm (about 1 inch thick). Add parsley and hearts of palm and gently toss to combine. Remove from heat and keep it warm.

In a lightly floured surface, unfold and roll puff pastry sheet into a 12-inch square. Cut into 4 equal pieces. Divide the chicken filling among four 8-ounce individual casseroles. Place a square of puff pastry on top of each casserole.

Bake uncovered for 15 to 20 minutes or until crust and puffed and golden.

Warm up with this Creamy Hot Chocolate

2010-01-28T11:35:00.008-06:00

My daughter is so excited about my blog that she asked me to post her recipe for Hot Coco. She came up with this recipe on her own! Here it is:

Hot Chocolate:

Ingredients:
1.25 oz of Dark Chocolate Swiss Miss cocoa mix (1 envelope)
1 ½ cups of milk
½ tablespoon of sugar
¼ cup of semi sweet or milk chocolate chips
¼ cup of half & half

Mix together cocoa mix, milk, half and half and sugar. Cook in the microwave for 2 minutes. Stir in chocolate chips. Microwave it for another 40 seconds and stir. Repeat the last step as many times as necessary until chocolate chips are fully melted.

It can be served with whipped cream or marshmallows on top.

She also took the picture!

It is Olive time!

2010-01-27T11:06:00.005-06:00

I have always been a big fan of olives! When I was small girl my dad use to take me to the city's only Deli & Imports store to taste and buy olives and I was excited to go every single time! Sometimes I was so anxious to try all the different kinds of olives that I would put 2 or 3 in my mouth at the same time – it caused me swallow a couple of pits but it was worthy!

I like olives so much that I am always trying to incorporate them in my dishes. Today, I want to share with you two recipes that can be great life-savers when you are planning a party:

Tapenade

Ingredients

2 cups of Kalamata olives, pitted and drained

1/3 cup of green olives, pitted and drained

1 clove of garlic, coarsely chopped

½ cup of sweet roasted peppers

1 tablespoon of capers, rinsed and drained

1 teaspoon of dried oregano

2 large leaves of fresh Basil, roughly chopped

¼ cup of olive oil

Ground black pepper to taste

Place all the ingredients in the bowl of a food processor and pulse for 20 seconds or until you obtain the desired consistency. Put the tapenade in the refrigerator for up to 12 hours for flavor infusion.

Use it in dips, savory tarts and appetizers or as a spread for sandwiches and bruschettas.

Light Olive Dip

Ingredients:

15oz (1 container) of ricotta cheese

Tapenade

In a bowl combine the ricotta cheese and homemade tapenade. Stir with a rubber spatula until combined. Preserve it covered in the refrigerator for 2 weeks. Serve it with crackers or small toasts.

If you don’t have time to make your homemade tapenade, you can use an entire jar of store-bought tapenade to make this quick and tasty dip.

Bon Appetite!

Delectable Mushrooms!

2010-01-25T23:10:00.005-06:00

Mushrooms can be part of a healthy diet. Some types of mushrooms are claimed to be cancer-fighters and they contain no fat or cholesterol. In my opinion, the qualities of mushrooms go way beyond its healthy benefits. They are also flavorful, easy to prepare and very versatile! I would like to share with you one of my very favorite recipes. It can definitely be the star of your next dinner party:

Provence Baked Mushrooms

Ingredients:
2 large Portabella mushroom caps
3 cloves of garlic, minced
½ cup of fresh parsley, chopped
¾ cup of red wine
¼ teaspoon of paprika
¼ teaspoon of dried thyme (optional)
½ teaspoon of dried oregano
1/8 cup of cognac
Sea salt, to taste
1/3 cup of olive oil

Place mushroom caps in a baking sheet. Place all other ingredients but parsley in a small bowl and stir to combine. Pour it over mushroom caps and let marinate at room temperature for one hour. Heat the oven to 3550F. Bake mushrooms uncovered for 15 minutes, sprinkle parsley and bake for another 5 to 7 minutes. Serve immediately with remaining cooking juices. It is a flavorsome complement to roasted or grilled meat.

If you need a mouth-watering appetizer for a bridal or cocktail party, replace the large mushroom for 8oz of baby Portabella mushroom caps. Bake it for 5 minutes and then add the parsley. Bake for another 4 to 5 minutes. Serve it with thin sliced toast. I recommend sea salt bagel crisps or lightly toasted French baguette. It is to die for!!!

“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are”. Adelle Davis

Pan Grilled Shrimp

2010-01-24T23:08:00.002-06:00

A good cocktail tastes even better when balanced with appetizing food. If you are wondering what could go well with the Strawberry and Kiwi Caipirinha, the answer is a quick and succulent Pan Grilled Shrimp:

Ingredients:
1 pound of raw large shrimp, divined and thaw
¼ cup of lemon juice
1 clove of garlic, minced
½ teaspoon of paprika
1 teaspoon of onion powder
½ tablespoon of vegetable oil
Sea salt and pepper to taste

In a small bowl, combine lemon juice, garlic, paprika, onion powder, salt and pepper. Whisk until combined and pour over shrimp. Cover and refrigerate for at least one hour.
Heat the oil in large sauté pan. Drain and shrimp and cook it over medium heat for about 5 minutes (or until it turns pink) turning it only once. Serve with lemon wedges.

“Food is the most primitive form of comfort.” Sheila Graham

Have a Brazilian cocktail to celebrate the weekend!

2010-01-22T20:32:00.010-06:00

Today is Friday, my favorite day of the week! The weekend is just starting and to celebrate I gave a simple cocktail recipe for you to unwind. It is fun version of the traditional “caipirinha” (the most famous Brazilian cocktail drink). This drink is traditionally made with “cachaça” – Brazil’s national spirit made from sugar cane juice – but if can use a good quality vodka if you prefer.

Kiwi & Strawberry "Caipirinha":

Ingredients:

3 oz of “cachaça” or vodka

1 pint of fresh strawberries, sliced

¼ cup of fresh lime juice

½ kiwi, sliced

1 ¼ tablespoons of sugar or sweetener

½ cup of crushed ice, plus ice cubes for serving

Blend on high speed half of the strawberries, lime juice, ice, sugar and liquor until smooth. Strain it if desired. Place remaining strawberry slices and kiwi on 4 glasses half filled with ice cubes. Distribute blended mixture evenly and serve.

Tomatoes, tomatoes, tomatoes!

2010-01-21T17:29:00.003-06:00

Tomatoes are often added to salads, used in sauces and stews but their potential doesn’t end there. Tomatoes are native from South America but North America’s love affair with the tomato is undeniable. This plump red-delicious fruit, often mistaken for a vegetable, can be cooked in virtually anyway. I have a suggestion of how you turn tomatoes into an appetizing, simple and easy side dish:

Baked tomatoes:

Ingredients:
2 tablespoons of olive oil
3 medium size tomatoes, cored
¼ teaspoon dried oregano
¼ teaspoon dried basil
½ teaspoon of ground thyme
¼ teaspoon of garlic powder
Salt and pepper to taste
1 tablespoon of grated parmesan cheese (optional)

Preheat to 375F. Place olive oil, oregano, basil, thyme, garlic powder, paprika, salt and pepper in a small bowl and whisk until combined. Heat a large skillet. Cut tomatoes in half through the middle of the tomatoes. Brush each half with the seasoned olive oil and place it face down in the heated pan. Cook over high heat for about 6 to 8 minutes without turning.

Transfer tomatoes to a baking sheet using a spatula. Place them face up. Season it with salt with necessary. Drizzle remaining olive oil over tomatoes. Sprinkle parmesan cheese. Bake for 15 to 20 minutes. Serve warm with grilled or roasted meat.

“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Adelle Davis

Wonton I go!

2010-01-20T09:02:00.008-06:00

A few years ago I discovered the fantastic versatility of wonton wrappers and I am always amazed to find new ways to cook it. It was invented in China thousand of years ago and in Cantonese cuisine is usually used to make delicious dumplings. Marco Polo was so impressed by its flavor that he took the recipe to Italy and it is probably the main inspiration of the fresh Italian pasta. You can use wonton wrappers to prepare a fast and impressive dinner for a small or large group of people. The recipe below can easily impress your family and friends:

Mushroom Ravioli:

Ingredients:

42 wonton wrappers

1 egg yolk, lightly beaten

1 table spoons of olive oil

½ cup of mascarpone cheese

8 ounces of fresh mushroom, sliced

2 cloves of garlic, minced

½ cup of finely chopped onion

2 large leaves of fresh basil, chopped

½ cup of finely shredded mozzarella cheese

2 tablespoons of grated parmesan cheese

1 teaspoon of dried oregano

1/3 cup of fresh parsley, chopped

Salt and pepper to taste

Water for brushing

In a large sauce pan, sauté the onions in garlic in olive oil for about 2 to 4 minutes. Add the mushrooms and season with salt and pepper. Cook until liquid has evaporated, 6 to 10 minutes. Stir in parsley. Remove mushrooms from the heat.

Meanwhile, put oregano, fresh basil, mascarpone, mozzarella, parmesan cheeses in a medium bowl and stir to blend. Season with salt. Stir in cooked mushrooms.

Place 1 tablespoon of the filling in the center of a wonton wrapper. Brush the edges of the wrapper with water. Fold the wrapper in half. Gently press the edges to seal. Repeat these steps until all wrappers are filled. Cook the ravioli in a large pan of boiling salted water for about 4 to 5 minutes. Drain water from completely and transfer them to shallow serving bowl. Cover with marinara sauce (recipe follows) and serve warm.

Variation: Add 4 ounces of finely chopped Prosciutto to the filling.

Marinara Sauce:

Ingredients:

1 tablespoon of tomato pure

1 (28 ounces) large can of crushed tomato

2 tablespoon of olive oil

4 cloves of garlic, minced

1 tablespoon of Italian dried herb mix (or Italian Seasoning)

½ bunch of fresh oregano, chopped

1 ½ teaspoon of marjoram

1 teaspoon of sugar

Sea salt to taste

Heat olive oil in a large saucepan over medium heat and sauté garlic until lightly brown, about 3 to 5 minutes. Add tomato pure, crushed tomatoes, sugar and salt. Reduce heat to medium low and simmer for about 25 minutes or until thickened. Remove and discard thyme spring, coarsely chop it. Stir in all the herbs (oregano, thyme and dried Italian herbs). Serve it with pasta.

“My doctor told me to stop having intimate dinners for four. Unless there are three other people.” Orson Welles

This post is a part of Real Food Wednesday

Brazilian Fudge Balls

2010-01-16T18:49:00.002-06:00

We made the fudge balls (Brigadeiro)and they were a big success at my daughter’s birthday celebration. They are easy to make and they are always a hit! Below is a picture of how they look like.

If you cook it for about 7 to 10 minutes over medium heat, you can use this delicious fudge on top of cakes, brownies or as cookie sandwich filling. For the complete recipe, please go to http://anaschronicles.blogspot.com/2010/01/chocolate-delightful-guilty-pleasure_09.html

The Cheesiest the Better!

2010-01-14T21:31:00.005-06:00

I am a cheese lover so it doesn’t surprise me it has been consumed since Ancient times. Nobody knows for sure when and where cheese was invented but it could have been more 7000 years ago. It is even mentioned in the early pages of the Bible. Presently, there are thousands different types of cheese and I wish I could try them all!

What could be more satisfying and fortifying than cheese? Could it be the best food in the world? I think it is delicious and I may not be the only one. The “Reblochon” cheese was invented secretly by tenant framers that didn’t want to share all of their great cheese with their lords. It used to be made with a second milking not declared to the land owners. Who can blame them? The most recent statistics show that many Americans share the same passion for cheese. The consumption of cheese in the U.S. has almost double since 1982. If you are one of these cheese lovers, I have a recipe for you that I hope you will like:

Baked Salmon with Cream Cheese Sauce:

Ingredients:

12 ounce salmon fillet, cut into 4 pieces

1 Tbsp. of olive oil

¼ cup of lemon juice

½ cup of milk

1 cup of reduced fat cream cheese

2 tea spoons of dill

1 tea spoon of onion powder

Salt and pepper to taste

Preheat the oven to 425F.

Place salmon, skin side down, on a non-stick baking sheet and season fillets with salt, pepper, lemon juice and olive oil. Cover it with foil. Bake salmon covered for 15 to 20 minutes. Uncover it and bake it until it is cooked through, about 5 minutes.

While salmon bakes, add milk and cream to cheese to a heavy sauce pan. Cook and stir over medium heat until smooth. Stir in dill and onion powder. Season it with salt and pepper if you like.

Serve salmon topped with cream cheese sauce.

Enjoy it!

The Dinner that turned into “Scoops”

2010-01-10T22:50:00.004-06:00

Tonight I prepared one of my family’s favorite dinners: homemade tacos. When my kids realized what is for dinner, it seems that the clock started to go “tic-taco, tic-taco”. They asked every second if the food was ready. After 20 minutes we were ready to eat!

Instead of only serving tacos and tostadas, we had also the “Scoops” corn chips and they became our main course. My husband and kids fixed all kinds of different scoops with ground beef, beans, salsa, etc.

Another big hit was the semi homemade cheese sauce. I added the “Cheesy and Smooth” cheese sauce (from Tostitos) with a kid’s friendly homemade salsa and my daughter couldn’t stop eating eat. She usually complaints that store bought cheese sauces are too spicy for her and my attempts to make entirely homemade cheese sauce were big failures. But tonight I finally discovered the cheese sauce that my entire family likes.

Here are the recipes I cooked today:

Salsa:

Ingredients:
1 can (15oz) of diced tomatoes
2 cloves of garlic, coarsely chopped
2 table spoons of lemon juice
1 table spoon of lime juice
1 table spoon of paprika
½ tea spoon of sugar
½ cup of sweet roasted pepper
½ red onion, coarsely chopped
1 table spoon of olive oil
Salt, chili powder and pepper to taste
Cilantro to taste

Place all the ingredients in the bowl of a food processor and pulse it 4 to 6 times. Put the salsa in the refrigerator for up to 12 hours for flavor infusion.

Note: Depending on your heat preference, you may add chopped jalapenos to the salsa

Taco Beef

Ingredients:
Ground beef (16oz)
2 cloves of garlic, minced
½ cup of finely chopped onion
1 table spoon of olive or vegetable oil
1 tea spoon of cumin
½ cup of finely chopped parsley
2 table spoons of fresh salsa
Salt and pepper to taste

Place olive (or vegetable) oil in a heavy sauce pan over medium heat and when it is hot add the ground beef. Cook, breaking up the meat with a wooden spoon, for about 6 to 10 minutes. Add the garlic, onion, salt and pepper. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes. Add the fresh salsa and parsley. Stir to combine all the ingredients. Remove from heat and serve.

Note: If you like, you can make your taco meat spicy by adding ground chipotle peppers. It will add a rich smoky spicy flavor to the meat.

“If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys”
Anonymous

Chocolate: A Delightful Guilty Pleasure

2010-01-10T00:38:00.001-06:00

I discovered the delectable pleasure of chocolate when I was pregnant with my first child. Some people say chocolate is the main reason to celebrate Valentine’s Day. I don’t believe that’s true but I agree that many of us are chocolate lovers. We like chocolate, and we want to enjoy it again and again. It definitely stimulates the brain's pleasure centers!

Some experts claim they know why people like chocolate. Despite if there is a scientific explanation for its popularity, chocolate is here to stay. It has been consumed for more than 2,000 years because it tastes good. It is not a surprise it means “food of the Gods” in Latin.

In my opinion, chocolate is definitely a “food of the Gods”! My older daughter has a birthday this week and to celebrate we are going to make her favorite chocolate dessert: Brazilian Fudge Balls. I would like to share this delicious recipe with you:

Brazilian Fudge Balls
Ingredients:

1 can (14oz) of sweetened milk (NOT evaporated milk)
1 ½ Tbs of unsalted butter
4 Tbs of cocoa powder
Chocolate sprinkles

In a heavy sauce pan add the condensed milk and 1 table spoon of butter. Add one table spoon of cocoa at the time and mix well. Over medium-low heat, stir the mixture constantly until it thickens and you can see the bottom of the pan when you scrape it. Let it cool to room temperature. Grease the palm of your hands with the remaining butter and roll the mixture into 1 inch balls. Roll the fudge balls into chocolate sprinkles and place them in candy paper cups. It makes about 40 fudge balls.

Tip: Before it cools off, place a small ball of fudge in a glass filled with cold water. If it holds the shape after a minute or so, you have cooked it long enough. If it changes to a coin like shape, you should cook it for an additional five minutes and repeat the test until you get to the desired consistency.

Variation: the fudge balls can be rolled into diced nuts, sugar sprinkles or coconut flakes.

I hope you enjoy this recipe as much as we do!

"There's nothing better than a good friend, except a good friend with chocolate."
Linda Grayson