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.
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!
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.
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.
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.
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.
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.
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.
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.
Usually terrine dishes are associated with patéand 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.
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 fromstem androughly 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.
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. Line15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beateggs, 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.
Rollup omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
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.
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 29th. 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***
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.
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.
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 cocktailsor 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.
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.
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.
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!
I am not a great cook but I like to try different recipes from around the world. Food is one of my passions! I love to eat and I am good at it! Seriously! Because of that, I created this blog to share with you my experiences and ideas regarding food, cooking and baking. I hope you enjoy it!
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