Cocina Corner

IS A QUICK ARECETA rich and PREPARE
AND ESPECIALLY DO NOT TAKE LONG TIME IN PREPARING ....

Ingredients

• 2 pounds of shrimp
• I PACK OF BACON
• 5 cloves garlic
• 1 small onion
• 1 SWEET CHILE
• 5 jalape ~ OS
• 1/4 OF CHIPOTLE CHILE CAN
• SAZON, BUTTER AND PEPPER TO TASTE ...
• 1/4 OF CHIPOTLE CHILE CAN

Preparation


ENGUAGAR SHRIMP, FRIED TO PUT A BUTTER,
GARLIC SHORT IN THE SMALL BITS ~ OS, ONION CRACKS THE SAME SWEET AND CHILE jalape ~ O. .... AS ARE GOLDEN MIDDLE .. you add the remaining ingredients, , AND BACON IN THE OTHER Doras small pieces OS X LAST IS WHAT YOU ADD ... WHAT AN accompanying WHITE RICE AS,,,,

Utensils

• I PAN

Wine / Drink

• ANY WINE IS RICH

Servings: 5

Preparation time:  20 min

Cooking time:  20 min

Ready in:  40 min

Country:  Mexico

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

Our Real Estate Agent in Tuscon Arizona gave us this receipe which has delighted many friends and family. I warn you, this has some heat which you can control by the amount of jalapenos you use.

"A spicy, satisfying southwestern treat!"

Ingredients

• 1-1 Lb boneless, skinless chicken breast
• 2-1/4 cups fat free chicken broth
• 2-4 cloves garlic, finely chopped
• 1 to 2 medium jalapeno chilies, seeded and diced
• 3-1 tablespoon all purpose flour
• 4-1 medium red bell pepper, diced
• 1 medium carrot, sliced
• 1 cup whole kernel corn
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped fresh cilantro

Directions


A-Cut chicken into cubes
B-Heat 3/4 cups of broth to boiling in a large pan
C-Add chicken and cook about 5 minutes
D-Remove chicken and add garlic and chilies
E-Cook over medium-high heat for 2 minutes, and stir in flour (stir untill thickened
F-Add remaining broth,chicken, and remaining ingredients (heat to boiling)
G-Reduce heat, cover and simmer about 20 minutes

Cookware

• Large pan, knife

Wine/Beverage

• Milk - to ward off the heat

Servings: 4

Preparation time: 20 Min

Cooking time : 30 Min

Ready in: 50 Min

Cuisine: USA

Season/Occasion: All seasons

Main ingredient: Poultry

The origin of this cocktail dates back to 1938 when a bartender in love with the beautiful actress Rita de la Rosa decided to conquer it by creating a cocktail with Cuervo Tequila and the delicious taste of Mexican limes, which took off as "Daisy" was the stage name of his beloved.

Ingredients

• 1.5 oz. Jose Cuervo Especial Gold
• 4.5 oz. Jose Cuervo Margarita Mix Zero Calorie

Preparation

• Mix in a shaker and serve in a cocktail glass or glass with ice. 

Suggestions 

• Frost the glass with salt and garnish with a slice of lemon. 
• Add fruit puree (strawberry, raspberry and / or blueberries)

Servings: 1

Preparation time:  2 min

Ready in:  2 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

For those seeking an easy option and without so many calories, Casa Jose Cuervo Jose Cuervo created the Zero Calorie Margarita Mix, mixer ready to serve, with less than 95 calories, to create a perfect Margarita and light with or without alcohol and Thus celebrate National Margarita cocktail and enjoy all year long in a responsible manner. These are two classic recipes and easy to prepare this traditional cocktail.

Ingredients

• 1/2 cup Jose Cuervo Authentic Margarita Light
• ice and salt to taste
• Serve in a glass with ice or serve cocktail glass and enjoy. 

Tips 
Before serving, escarche the glass with salt and garnish with a slice of lemon.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

If the summer is coming a little hot time to know how to prepare this drink that will refresh you like no other.

Ingredients

• 200 gr. sliced ​​strawberries
• 50 gr. raspberry
• 3 tbsp. apple juice
• Soda lime low calorie

Preparation

• Go through the blender chopped strawberries, raspberries and apple juice tablespoons. When creamy, strain and remove the pulp. 
• Pour into a pitcher and add lemon soda low in calories. Distributes ice cream soda in 4 cups accompanied with ice cubes. To make strawberry ice cubes, put in each compartment of the tray a few pieces of strawberry. Fill with water and put it in the freezer.

Servings: 4

Preparation time:  5 min

Ready in:  5 min

Country:  International

Season / Occasion: Summer

Main ingredient:  Fruit

The taste of pineapple with ginger will make your mouth feel great taste and completely refresh you in times of heat.

Ingredients

• 1/2 liter of orange juice (natural or chilled)
• 1/2 liter of pineapple juice (natural or chilled)
• 2 tablespoons grated fresh ginger
• Ginger ale low in calories (Ginger Ale)

Preparation

• In a large pitcher, combine the orange juice, pineapple juice and ginger tablespoons. Cover the bowl with plastic wrap and let rest in the refrigerator between 2 and 24 hours. 
• mixture through a strainer to remove pulp and ginger. Add it slowly a quart of ginger ale low in calories. 
• Distributes combined 12 cups of ice cream. If you want you can decorate with slices of orange. To make citrus ice cubes, put in each compartment of the tray a few pieces of lemon or orange (unpeeled). Fill with water and put it in the freezer.

Servings: 12

Preparation time:  24 hr

Ready in:  24 hr

Country:  International

Season / Occasion: Summer

Main ingredient:  Fruit

Join the properties and flavors of mango, banana, blueberries, flaxseed and many more in a single vessel.

Ingredients

• 1 banana (banana), frozen
• ½ cup mango, peeled and diced
• ½ cup blueberries
• 1 cup kefir (drinkable yogurt), and nonfat unflavored
• 1/8 tsp. Vanilla extract
• 1 inch fresh ginger, peeled and grated
• 2 tsp. ground flax seed
• honey to taste
• 6 blueberries for decoration
• mint leaves for decoration

Preparation


Combine all ingredients except mint in a blender. Blend until well blended. Serve with some blueberries and mint leaves on top.

Servings: 2

Cooking time:  5 min

Ready in:  5 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fruit

Why eating out if we can prepare sushi at home? This recipe provides a variant of the typical Japanese dish with tortillas including this delicious recipe. Hands up.

Ingredients

For the rolls

• 3/4 cup of sushi rice, uncooked (raw)
• 1 cup water
• 3 tablespoons rice vinegar (rice vinegar)
• 3 whole wheat tortillas large (about 9 1/2 or 8 inches, an 8 oz package)
• 6 tablespoons spreadable cream cheese with vegetables (garden vegetable cream cheese spread)
• 1/2 cup grated carrot
• 1/2 cup red bell pepper, chopped
• 6 to 8 (about 1 ounce each) sticks of surimi or imitation crab refrigerated area
• 3 scallions (green onions), cut to 8 inches long, half (lengthwise)

Dipping sauce for sushi

• 2 tablespoons ginger root, finely chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1/4 to 1/2 teaspoon chile paste (roasted chili paste network)
• 2 cloves garlic, finely chopped
• 1/3 cup plus 2 tablespoons soy sauce, reduced sodium

Preparation

1. In a pot of 1 1/2 quarts, cook the rice and water to a boil. Reduce heat to low, cover and cook 15 to 20 minutes or until water is absorbed and rice is tender. Meanwhile put a pan of 15 X 10 inches in the freezer to cool.

2. Add the rice vinegar over the rice as you lift and pampas in the cold mold. Put the rice back in the r frozen for 5 minutes to cool completely.

3. On a surface, place 1 tortilla. Spread 2 tablespoons cream cheese over the surface. Spread three fourths cup cold rice left over cream cheese 1 1/2 inches at the edges and free rice. Add an inch from the edge of the grated carrot, alternating with the surimi, and onion. Press the layers of rice.

4. Roll from one side to the other. Be careful that no air spaces and the filling is firm. Enrólalos in plastic wrap. Repeat with remaining ingredients and chill in the refrigerator wrapped in plastic rolls for 1 hour.

5. Meanwhile, in a small dish mix the sauce for dipping. To serve cut them each roll into 8 slices and serve with the sauce.

Servings: 24

Preparation time:  1 hr 35 min

Ready in:  1 hr 35 min

Country:  International

Season / Occasion: All year

Main ingredients:  Flour

The field, nature, herbs de Provence, give the chicken a sophisticated and different, especially if it comes with rice and vegetables.

Ingredients

• ¼ cup sun-dried tomatoes packed in oil, chopped and drained
• 2 tablespoons herbs de Provence
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 8 chicken thighs with bones but without skin and fat (about 2 lb)
• 1 ½ cups sliced ​​mushrooms
• 1 cup long grain white rice, uncooked
• 1 medium carrot, grated (¾ cup)
• 2 cups boiling water
• 1 tablespoon Italian parsley (flat leaf) fresh, chopped
• 2 teaspoons lemon zest

Preparation

1. In a resealable plastic bag very sturdy, 1 gallon, mix tomatoes, herbs de Provence, oil, lemon juice, garlic and half a teaspoon of salt. Add the thighs and mushrooms; close the bag tightly. Keep turning to the thighs and mushrooms to soak in marinade. Refrigerate 2 to 24 hours.

2. Preheat oven to 375 ° F. Apply cooking spray a 13x9-inch baking dish fret (3 quart) baking dish.

3. Put the rice, carrot and half a teaspoon of salt remaining in the fret refractory, add boiling water and stir. Place the thighs, marinated mushrooms and evenly over rice mixture.

4. Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when you cut the center of thickest pieces. Sprinkle with parsley and lemon zest.

Tip: If you do not have herbs de Provence, using any combination of basil, fennel seed, lavender, marjoram, rosemary, sage, savory, tarragon and thyme, dried.

Servings: 8

Preparation time:  3 hr

Cooking time:  25 min

Ready in:  3 hr 25 min

Country:  International

Season / Occasion: All year


Main Ingredient:  Poultry

This fall takes advantage of seasonal vegetables to prepare this delicious recipe for roasted vegetables. This dish goes well with any meat or poultry.

Ingredients

• ¼ cup butter or margarine
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 2 cloves garlic, finely chopped
• ½ lb Brussels sprouts, halved (2 cups)
• ½ lb parsnips, peeled, cut into quarters lengthwise and then into 2-inch pieces (2 cups)
• ½ small butternut squash (butternut squash), peeled, seeded and cut into 1 inch pieces (about 1 lb, or 2 cups)
• 1 bag (8 oz) baby carrots (baby) ready to eat (2 cups)

Preparation

1. Preheat oven to 375 ° F. In a saucepan melt 1 quart butter and add the sage and garlic.

2. Place in a bowl 13x9-inch baking dish (3 quarts) other ingredients. Pour butter mixture over vegetables, toss to coat well.

3. Cover with foil, bake for 45 minutes. Remove foil, bake for 15 minutes or until vegetables are tender.

Servings: 6

Preparation time:  20 min

Cooking time:  1 hr

Ready in:  1 hr 20 min

Country:  International

Season / Occasion: Fall


Main ingredient:  Vegetables

For lovers of tastes and flavors of Asia, we present a recipe for meat with soy sauce and ginger, a dish best Korean style. Enjoy ...

Ingredients

• 1/2 cup soy sauce, reduced sodium
• 1/2 cup rice vinegar
• 1 tablespoon ginger root, finely chopped
• 1 tablespoon Dijon mustard
• 6 medium green onions, sliced ​​(6 tablespoons)
• 4 cloves garlic, minced
• 1 sirloin steak, boneless 1 1/2 inches thick (2 1/4 pounds)

Preparation

1. In a large resealable plastic bag, food storage, mix all ingredients except meat.

2. Brand or beam cross sections for meat, with a half inch apart and a quarter inch deep (the meat will absorb more marinade and bake more evenly). Place the meat in the bag, seal bag and turn it to coat. Refrigerate 2 hours to marinate, turning the bag once, after 1 hour.

3. Preheat gas grill or charcoal. Remove meat from marinade, reserving marinade in a saucepan 1 qt. With a paper towel, dried meat. Place meat on grill over medium heat. Cover the grill and cook 10 minutes. Turn the meat, cover the grill and cook 10 to 15 minutes for medium cooked (145 ° F). Cook 2 minutes more for medium doneness (160 ° F).

4. Meanwhile, heat the reserved marinade to a boil, over medium high heat, boil for 3 minutes, stirring frequently. Remove and discard garlic.

5. To serve, cut the meat into slices, pour the sauce over the meat.

Preparation time:  2 hr 20 min

Cooking time:  20 min

Ready in:  2 hr 40 min

Country:  International

Season / Occasion: All year

Main ingredient:  Red Meat

A simple and healthy companion. Boiled potato with cream and seasoned with dill. A recipe for today and enjoy with a barbecue.

Ingredients

12 chips (about 1 1/2 lb)
1/2 cup sour cream
Sprigs of dill (dill) or chopped fresh chives

Preparation

1. In a saucepan 3-quart, heat 1 inch water to boiling. Add the potatoes and leave until steaming hot. Reduce heat. Simmer 20 to 25 minutes or until potatoes are tender, drain. Cooled to 30 minutes to 1 hour.

2. Cut potatoes in half, place them on a platter, cut side up. (Cut a thin slice in the bottom of each potato half, if necessary, to keep them upright). Top each potato half with 1 teaspoon sour cream and a sprig of dill. Top

Servings: 24

Preparation time:  1 hr 25 min

Cooking time:  25 min

Ready in:  1 hr 50 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

Being vegetarian does not eat food is synonymous with boring. Here are a way of preparing the skewers with a delicious combination of vegetables only.

Ingredients

• 1 eggplant girl (3/4 lb), cut into 1 inch cubes
• 3/4 teaspoon salt.
• 2/3 cup Italian-style dressing.
• 2 girls zucchini, cut into 1 inch cubes.
• 1 green pepper, cut into 1-inch pieces.
• 1 small onion, cut into 1-inch pieces.
• 1 cup prepared tomato sauce for pasta or pizza.

Preparation

1. Place the eggplant in a colander over a bowl or sink. Add a dash of salt, let drain 30 minutes. Rinse and dry with paper towels.

2. In a glass bowl or plastic placed 1/3 cup dressing. Add the eggplant, zucchini, bell pepper, and onion, stir to incorporate dressing in all the vegetables. Let marinate at room temperature for 30 minutes.

3. Meanwhile, applied with a brush vegetable oil on the grill grate. Turn on the grill or grill either gas or coal.

4. Drain the vegetables in the dressing, keep the dressing. In 6 metal wire 10 inches long alternatively put the eggplant, zucchini, peppers and onions, leaving a space between each vegetable. With a brush apply the dressing you saved.

5. Put the wires with the vegetables on the grill. Cover it, cook over medium heat for 15 to 20 minutes, turning and applying the 1/3 of the remaining dressing until vegetables are tender but not sobrecosas. In a pot heat 1 quart pasta sauce in 10 minutes before removing the wires from the grill, stirring occasionally. Serve with sauce wires.

Servings: 6

Preparation time:  40 min

Cooking time:  1 hr 20 min

Ready in:  2 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

Are you on a diet but do not want to stop eating healthy and tasty? So enjoy this lighter version of a Caesar salad with chicken.

Ingredients

• Lemon Dressing and Dijon mustard
• 1/4 cup low fat mayonnaise or salad dressing
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 clove garlic, finely chopped

Salad

• 4 cups romaine lettuce, shredded
• 2 cups cooked chicken breast, shredded
• 1/4 cup dried tomatoes in oil, sliced ​​and drained (sun dried tomatoes)
• 1 boiled egg, chopped
• 2 medium green onions, sliced ​​(2 tablespoons)
• 1/4 cup grated Parmesan cheese, optional

Preparation


1. Prepare the dressing of lemon and Dijon mustard. In small bowl, whisk all ingredients with a wire whisk.

2. Arrange on individual plates romaine lettuce, chicken, tomatoes and egg. Serve over dressing of lemon and Dijon mustard. Sprinkle with onions and cheese.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Poultry

Recipe from Chef Aliza Stern, Producer for Delicious Cooking

Ingredients

for meat

• 1 1/2 lbs. brisket
• 4 tsp. balsamic vinegar
• 2 tbsp. olive oil
• salt and pepper to taste

for salad

• 1 red onion, cut in half
• 1 avocado, chopped
• 1 cup cherry tomatoes, cut into 4
• 2 tbsp. chopped parsley
• 1 Tbsp. balsamic vinegar
• 2 tbsp. olive oil
• salt and pepper to taste

Preparation

• Place meat in a rectangular refractory. In a bowl, combine the vinegar, oil, salt and pepper. Add the marinade to the meat and refrigerate 30 minutes to 4 hours. Heat a grill over medium high heat. 
• Sprinkle half of the red onion with salt and pepper and place on grill, about 3-4 minutes. Reserve the other half for another use. 
• Cut the roasted onion diced and set aside. 
• Place the brisket on the grill and cook 5-6 minutes per side for medium or until desired doneness. 
• Remove from grill and let stand 10 minutes covered with foil. 
• Meanwhile, to prepare the salad, combine the roasted red onions, avocado, tomatoes, parsley, vinegar, oil, salt and pepper in medium bowl.

Servings: 4

Preparation time:  30 min

Cooking time:  30 min

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Red Meat

Converts the creamy yogurt drink with a delicious raspberry lemonade and fresh fruit. A perfect drink for a picnic with friends.

Ingredients

• 2 ripe bananas, sliced ​​thick
• 1 1/2 cups fresh raspberries
• 2 packages (6 oz each) Yoplait ® yogurt raspberry Original 99% Fat
• 1 cup chilled raspberry lemonade (from a 64 oz package)

Preparation

1. In a blender or food processor, place all ingredients. 2. Cover and blend on high speed about 1 minute or until mixture smooth and creamy.

Servings: 4

Preparation time:  10 min

Ready in:  10 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fruit