Cocina Corner

A different way of combining the typical Mexican mole, in this case, the fresh taste and a lean turkey breast.

Ingredients

• Turkey breast
• 1/4 cup melted butter
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 cloves garlic, finely chopped
• 1 turkey breast with bone, 4 to 5 lbs., Thawed green mole
• 2 tablespoons olive oil
• 2 cloves of garlic
• 1 small white onion, chopped
• 4 cups Progresso  chicken broth (32 oz carton)
• 1 jar (8.25 oz) of green mole (pipián)
• 2 slices of bread roll
• 3/4 cup salted and shelled seeds
• 1 teaspoon salt

Preparation


1. Preheat oven to 325 ° F. Mix first six ingredients, úntalos on the breast and place in a roasting pan, skin side up. Insert a thermometer. Cover and bake for 1 hour.

2. Discover and bake one hour and a half until the thermometer reads 180 ° F. Remove from oven.

3. In a saucepan, heat oil over medium high heat. Fry for 2 minutes in garlic, onion and bread. Vacíalos in blender with 2 cups of broth, mole, 1/4 cup of seeds and sugar. Blend on medium speed until it forms a puree.

4. Return the sauce to the pot. Boil over medium-high. Reduce heat and cook 10 minutes. Add the remaining broth. Cook 15 minutes or until thickened. Slice turkey and serve with mole and seeds.

Servings: 8

Preparation time:  30 min

Cooking time:  2 hr 30 min


Ready in:  3 hr

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

Join this recipe Breaded Cod with Coconut and Almond (look for the recipe, Baked Bananas with Brown Sugar and Chipotle and Kale in Shallots and Orange.

Ingredients

• 6 chicken breasts, skinned thin
• 2 eggs
• 1 tsp. Dijon mustard
• 1 cup Panko breadcrumbs type
• 1 cup grated Parmesan cheese
• cooking spray
• salt and pepper to taste
• lemon wedges to serve

Preparation

• Preheat oven to 400 ° F. 
• In a shallow dish beat the eggs with mustard. 
• In a food processor, combine bread crumbs with the cheese and processed into fine crumbs half. Pass the mixture to a shallow dish. Season each chicken breast with salt and pepper. Spend each chicken breast first in egg and then bread mixture to coat well. Place the chicken on a baking sheet lined with parchment paper. Sprinkle the chicken with cooking spray. Bake 20 minutes and then raises the temperature to broil and cook 3-4 minutes more to brown well. Serve with lemon.

Servings: 6

Preparation time:  30 min

Cooking time:  25 min

Ready in:  55 min

Country:  International


Season / Occasion: All year


Main Ingredient:  Poultry

A simple and 'gourmet' to prepare the chicken breasts. This time we show how to make chicken breasts stuffed with spinach and cheese sauce. A tasty recipe and suitable for any occasion.

Ingredients

• 6 chicken cutlets flattened 1/4 inch thick.
• 1 box (9 oz) Green Giant ® frozen spinach, thawed and drained.
• 1/4 cup grated Parmesan cheese.
• 1 and 1/2 teaspoons dried basil.
• 1 clove garlic, finely chopped.
• 1 egg.
• 1/2 cup graham cracker crumb or bread crumbs.
• 1 teaspoon dried basil.
• 1/2 teaspoon ground black pepper.
• 2 cups pasta sauce organic Muir Glen ® Italian style.
• 1/4 cup shredded mozzarella cheese style.

Preparation

1. Preheat oven to 375 ° F. Spray with cooking spray a mold of 13 x 9 inches.

2. Stir the spinach into a mold, the cheese, half a teaspoon of basil and garlic. Put a spoonful in the center of each breast. Close with toothpicks and leave aside.

3. In a small bowl, whisk the egg with a fork. In another, placing the dry ingredients. Dip chicken in egg and then bread. Place the breast facing down, in the mold engrasaste in step 1. 4. Bake uncovered for 20 minutes. Add the pasta sauce over chicken and cheese. Cover and bake 10 to 15 minutes until internal temperature of 165 ° F. Remove the toothpicks before serving.

Servings: 6

Preparation time:  20 min

Cooking time:  35 min

Ready in:  55 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Poultry

For the oriental culture, the noodles are associated with wealth. So invite your family to try these noodles, they also have a touch of spice. Complements the menu with Swiss chard and ginger spicy miso and the Asian Tuna Ceviche (look for the recipe). The chef Ingrid Hoffmann recommends to take a Coco-Jengibrito.

Ingredients

• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups chicken broth, homemade or canned low-sodium
• 1 small chipotle chile in adobo sauce (or more to taste), seeded and chopped, plus 1 teaspoon adobo sauce (optional)
• ½ teaspoon chile powder (or more if desired)
• 1 small yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 2/3 pound of beef, lean ground
• Salt and freshly ground pepper
• 10 ounces egg noodles, wide
• 2 cups Cheddar cheese, grated
• 1 cup fresh cilantro leaves, chopped

Preparation


Melt 1 tablespoon butter in medium saucepan over medium heat. Add flour and stir using a wooden spoon. Let the pasta cook until pale yellow, stirring constantly, for 2 minutes. Gradually add a little chicken broth to the flour mixture. Keep adding broth little by little until you have a smooth paste, then add, beating the remaining broth. Add the chipotle chile, adobo sauce, and chili powder, put it to simmer, then reduce heat to very low and keep warm until the meat mixture is ready. Put a large pot of water to boil for the noodles. Melt remaining tablespoon butter in large skillet over medium-high heat. Add the ground beef, onions , garlic and some salt and pepper. Cook until beef is browned, crumbling it with a wooden spoon as it cooks, about 5 to 8 minutes. Pour a bit of fat (place a smaller pot lid and use it to hold the meat mixture, pour the fat while). When water is boiling add a large pinch of salt and add the noodles. Cook according to package directions or until al dente. Drain the noodles and throw them in the meat mixture. Serve in bowls, sprinkled with cheese and cilantro.

Servings: 4

Preparation time:  15 min

Cooking time:  10 min

Ready in:  25 min

Country:  International

Season / Occasion: All year

Main ingredient:  Red Meat

Join this recipe with Garbanzo Salad and Caramel Ice Cream Tartufo.

Ingredients

• 2 tablespoons finely ground coffee
• 1 tablespoon plus 1 ½ teaspoons freshly ground pepper
• 4 filets mignon 6 oz
• 2 tablespoons canola or vegetable oil
• 5 ½ tablespoons unsalted butter, at room temperature
• 2 teaspoons fresh sage, chopped
• 2 to 3 ounces crumbled blue cheese
• Salt
• 2 tablespoons dark rum

Preparation

Mix the coffee powder and pepper in small bowl. Put the fillets in a baking dish and top with 2 tablespoons of oil. Rub both sides of steak with the coffee mixture, cover the dish with plastic wrap and set aside. Mix 4 tablespoons softened butter with sage and blue cheese in small bowl until well blended. Pass the butter mixture to a sheet of plastic wrap and fold the plastic around the butter, like a log. Freeze it until firm and then cut into 4 wheels. Keep the wheels in the freezer until the steaks are done. Heat the remaining 1 ½ tablespoons butter in large skillet over high heat. Remove steaks from marinade, dry them on paper towels, salt espolvoréales and cook until browned on one side, 2 to 4 minutes. Give back to the fillets and cook espolvoréales more salt on the other side for 1 minute. Reduce heat to medium low and cook for another 3 to 4 minutes to get some more facts or if you prefer your steak is cooked. Pass the fillets to serving plates and top with a wheel-flavored butter. Add the rum to the pan and carefully turn it on with a long match to burn the alcohol (the flames will go after a few seconds). With a spoon pour some sauce over steaks and serve immediately.

Servings: 4

Preparation time:  30 min

Cooking time:  10 min

Ready in:  40 min

Country:  International

Season / Occasion: All year

Main ingredient:  Red Meat

The pumpkin seeds will give you a delicious flavor dimension to this colt perfect for breakfast or "brunch".

Ingredients

• 8 large eggs
• 4 flour tortillas, burrito size for
• 1 ½ cup chopped tomatoes
• 2 tbsp. jalapeno, finely chopped
• Spray nonstick cooking
• 1 cup mozzarella cheese, grated
• 1 can (15.5 oz.) Black beans, drained and rinsed
• salt and pepper to taste
• NUGGET SAUCE
• ½ cup pumpkin seeds, toasted, plus 4 tbsp. for decoration
• 2 cups cilantro, coarsely chopped
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 Tbsp. Honey
• ¾ -1 cup of water
• salt and pepper to taste

Preparation

To prepare the seed sauce, combine all ingredients in a blender and set aside. In a large bowl, beat eggs well and add the tomato and jalapeno. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and cook, stirring with a silicone spatula, until desired doneness and remove from heat. Wrap tortillas in damp paper towel and heat in microwave 20 seconds. Divide scrambled eggs between the tortillas and top with 2 tbsp. of beans, 2 tbsp. mozzarella cheese and 1 tbsp. nuggets of sauce. To make the burrito, fold the left and right sides of the tortilla and roll up from the bottom up. Heat the same skillet over medium-high and set to toast the burritos with the sealed portion down. Toast 1-2 minutes per side to brown. To serve, cut each burrito in diagonal and drizzle with the sauce over top and garnish with some toasted seeds.

Servings: 4

Preparation time:  10 min


Cooking time:  2 min

Ready in:  12 min

Country:  International

Season / Occasion: All year

Main ingredient:  Not specified

Ingrid Hoffmann came to Wake up America with a Mexican recipe to give your style and flavor you'll love.

Ingredients

For the Sauce

• 1 can tomatoes with chile
• 2 cans tomato sauce
• 1/4 cup coriander leaves
• 3 chipotle chiles in adobo, seeded and chopped
• Lemon juice
• 2 cans of adobo sauce
• 1 tsp. of kosher
• 1 cup beef or chicken broth
• garlic
• salt and pepper

For the filling

• 2 tsp. vegetable oil
• 1 large onion
• 3 cloves of garlic
• 2 jalapenos, seeded and chopped
• 1 lb. of Roastbeef
• 1 avocado mashed
• 4 rolls or baguettes medium

Preparation


For the sauce
in a pan with hot oil place the tomato sauce with the can of tomatoes with chile, cilantro, chile chipotle, lime juice, adobo sauce, kosher and garlic powder. Let cook about 10 minutes on low flame and, once ready, take it to the blender. To be perfectly poured grind some beef or chicken broth. When liquefied apártala in a bowl. For the filling In the same pan where you put the sauce made ​​with meat onion, garlic and jalapenos. Season with some salt and pepper and cook about 25 minutes on low heat until meat is tender. Now just cut your bread in half and spread with a little avocado mash. About this place your meat and dip the whole cake or in part to the sauce.

Servings: 4

Preparation time:  10 min

Cooking time:  35 min

Ready in:  45 min

Country:  Mexico

Season / Occasion: All year


Main ingredient:  Red Meat

In his cookbook "Sweet Kisses Larousse" pastry chef shares recipes we Paulina Abascal as delicious as this. Recipe Sweet Kisses Larousse.

Ingredients

• Paperback pie
• 1 ⅔ cups (240 g) flour
• ½ cup (100 g) butter at room temperature
• ⅓ cup (40 g) icing sugar
• A yolk (20 g)
• 1 egg (50 g)
• 1 tablespoon (15 ml) vanilla extract
• 1 teaspoon (5 g) of salt
• Filling
• 1 ½ cups (270 g) mascarpone cheese
• ½ cup (120 ml) whipping cream
• 4 tablespoons (60 g) honey
• 10 to 12 ripe figs

Preparation

Paperback cake flour 

1. Insert on the table, open space downtown.

2. Poner in the center the rest of the ingredients. Incorporate the ingredients in the center with the fingertips until well blended.

3. Add the flour gradually and incorporate it into a paste of granular consistency. Knead lightly into a ball and refrigerate for 1 hour.

4. Precalentar oven to 180 ° C.

5. Extender dough into a rectangle ½ inch thick. Place on tray, make an incision around the edges and prick the surface with a fork so it does not lift the pan.

6. Hornear for 15 minutes or until lightly browned. Allow to cool.

Filling and assembly 


1.Combine cheese, cream and honey without beating too.

2.Untar the base of the cake with the filling. Cut the figs into quarters and arrange them in a rustic cheese.

Serve immediately.

Servings: 6

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fruit

In his cookbook "Candy Kisses Larousse" the pastry chef shares recipes we Paulina Abascal as delicious as this. Recipe Sweet Kisses Larousse.


Ingredients

• 1 ¼ (330 g) of fresh milk
• ⅔ cup (130 g) butter
• 2 egg yolks (40 g)
• ¼ cup (50 g) sugar
• ½ cup (70 g) flour

Preparation

1.Preheat oven to 180 ° C. water bath

2.Calentar dulce de leche and butter until melted. Integrate well and set aside.

3.Combinar yolks, eggs and sugar and integrate the first mixture. Sift the flour and incorporate with stirring motion.

4.Vaciar into molds. (This step can be stored under refrigeration for up to 2 days.)

5.Hornear for 10 minutes or until cooked but with the soft center.

6.Servirlos immediately.

Servings: 9

Country:  Mexico


Season / Occasion: All year

Main ingredients:  Flour

Ingrid Hoffmann sophisticated recipe ready for you.

Ingredients

• CHIPOTLE MARINADE
• 2 tablespoons brown sugar
• 3/4 to 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Crisco ® Original No-Stick Cooking Spray
• 4 salmon fillets (4 to 5 oz), with skin
• 1/3 cup Smucker \ 's ® Orchard \' s Finest ™ Triple Berry Preserves Northwest
• 1/2 teaspoon fresh lime juice
• 1 tablespoon grated lime peel thin

Preparation

• SPRAY before heating the grill with nonstick spray.
• HEAT grill to medium.
• Mix brown sugar, chipotle powder, cumin and salt.
• Sprinkle the skin of fish with cooking spray.
• batter part of Top fish with marinade mixture (the side without skin).
• COOKING fish fillets on the grill plate, skin side down. Roast the fish for 12-15 minutes or until opaque.
• COMBINE preserves the lime juice in a microwave safe bowl.
• Cook in microwave for 15-20 seconds on HIGH.
• Place the salmon. Decorate with plenty of grated lime peel.

Preparation time:  15 min

Cooking time:  20 min


Ready in:  35 min

Country:  International

Season / Occasion: All year


Main ingredient:  Fish and Seafood

Hilda Perez Miramontes we shared this recipe for enchiladas typical of Guanajuato.

Ingredients

• 4 tortillas
• 2 guajillo chilies
• 2 ancho chiles
• 1 tomato
• cumin to taste
• garlic and onion to taste
• salt
• lettuce to taste
• a chicken thigh or leg

Preparation

First, prepare a sauce by mixing the peppers with a tomato. Boil it until uqe change color and bathe in that sauce tortillas.

The tortillas are stuffed with cheese. To serve, put the dish with lettuce, add potatoes and steamed carrots. This is accompanied by a piece of chicken fried in oil with onion and garlic.

Servings: 1

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Recipe from Chef Aliza Stern, Producer for Delicious Cooking

Ingredients

• 2 tbsp. vegetable oil
• 1 1/2 lbs. pork shoulder, cut into 1-2 inch pieces
• 1 onion, chopped
• 1/2 red pepper, cut into strips
• 2 jalapeno peppers, cut into strips
• 4 oz. Spanish chorizo, sliced
• Four red potatoes, cut into 4 or 6 pieces
• 2 chipotle peppers with 1 tbsp. adobo
• 1 can (28 oz.) Diced tomatoes with juice
• 1/2 cup chicken broth, low sodium
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. dried parsley
• 1 tsp. dried marjoram
• salt and pepper to taste
• fresh parsley for decoration

Preparation

Heat oil in a pressure cooker over medium high heat. Add pork in batches and cook just to seal the outside. Take the first round and put on a plate while you continue cooking over pork. Remove all the pork to a plate. In the same pan add the onion, peppers, jalapenos and sauté 3 minutes. Season with salt and pepper to taste. Add the chorizo ​​and saute 2 minutes. Return pork to pot and add potatoes, chipotle, tomatoes with juices, chicken broth, bay leaves, thyme, parsley, marjoram, salt and pepper. Close the pot and heat until grip pressure. Lower heat to medium and cook 20 minutes. Serve with chopped parsley on top.

Servings: 4

Preparation time:  30 min

Cooking time:  40 min

Ready in:  1 hr 10 min

Country:  United States

Season / Occasion: Winter

Main Ingredient:  Pork

This will combine the chicken salad with a soft, rich paste and give him a taste with raisins and almonds. Perfect to add to your diet menu.


Ingredients

• 2 tablespoons almonds (toasted and chopped)
• 1 teaspoon lemon zest
• The juice of one lemon
• 3 cups shredded cooked chicken
• 250 gr. penne pasta
• 1 cup low fat plain yogurt
• 1/2 cup prunes (optional)
• 1/2 cup chopped parsley d
• coarse salt (sea) to taste
• pepper to taste

Preparation

Boil the pasta with a little oil and salt in a pot of boiling water until al dente (15 minutes). When you list, save about 1/4 of this water to fill later. A tip to stop cooking the pasta and prevent losing your consistency is that once you add water wash cold. Now mix in a bowl pasta, chicken, yogurt, raisins (if desired) , parsley, almonds, zest and lemon juice. Here is where the water apartaste of pasta if you want to soften your salad do with this water. Refrigerate for about 24 hours so that flavors come together perfectly and go with her ​​with some crackers or bread.

Servings: 4

Preparation time:  20 min

Cooking time:  15 min

Ready in:  35 min


Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry