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Fish in chipotle sauce with mandarin


Recipe chef Lula Martín del Campo. For this season sauces recommend a fruit instead of a cream base. You will notice that it is also delicious healthy.

Ingredients

For the chipotle sauce with mandarin

  • 2 tablespoons chopped onion
  • 1 tablespoon oil
  • 2 cups tangerine juice
  • 2 tablespoons white vinegar
  • 2 tablespoons chipotle liquefied
  • ½ cup of SPLENDA Granulated Sweetener 
  • 3 tablespoons cornstarch
  • Fish
  • 6 fish fillets 120 grams each
  • 1/2 teaspoon salt
  • 6 teaspoons of oil


Preparation

For the chipotle sauce with tangerine 

1. Fry the onion until golden brown tone.

2. Mix tangerine juice, vinegar, chipotle and SPLENDA No Calorie Sweetener Granular.

3. Add the onion and allow to reduce for 10 minutes.

4.Diluir cornstarch in a little water and add to mixture.

5.Cocinar for 5 minutes or until it acquires the desired consistency.

Fish fish fillets 

1.Sazonar with salt and cook in a pan with hot oil.

2.Servir and cover with chipotle sauce with tangerine.

3.Se can accompany with steamed vegetables.

Servings: 6

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

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Macaroni and cheese for children


This version of an old superlative classic recipe, sure to please many.

Ingredients


  • 8 Oz. macaroni
  • 15 Oz. CREAM SUPREME ® SUPREME ® V & V
  • 3-cups CHIHUAHUA CHEESE ® ® V & V Supremo cheese.
  • 3-tablespoons prepared yellow mustard
  • ½ teaspoon salt


Preparation


In a saucepan put the CREAM SUPREME ® SUPREME ® V & V on medium-high flame, add 1 ½ cup CHIHUAHUA CHEESE ® SUPREME ® V & V mix until melted. Add remaining cheese CHIHUAHUA ® V & V SUPREMO ® and stir constantly until melted and sauce is smooth. Add the mustard and salt to the sauce. Boil macaroni according to package directions, drain. Stir the hot cheese sauce and macaroni in a large bowl and serve

Servings: 10

Preparation time:  20 min

Ready in:  20 min


Country:  United States

Season / Occasion: All year


Main ingredients:  Flour

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Lomo saltado


Although his presentation gives the impression that it is a very elaborate dish, Lomo Skipped this is fast and easy to do. You can add yellow pepper or a chile of your choice once you have added all the sauteed ingredients. For a full menu try the ceviche Pucusana (look for the recipe) and the Cause filled with chicken (look for the recipe).

Ingredients


  • 2 Lb. Tenderloin
  • ½ tsp. Garlic paste
  • 1/2 cup soy sauce (soy sauce)
  • 2 tablespoons, vegetable oil
  • Red wine vinegar
  • 1 red onion, sliced
  • 2 tomatoes, sliced
  • Coriander
  • Parsley
  • Salt, pepper and cumin
  • 1 Yellow Pepper sliced
  • White rice
  • French fries


Preparation


  • Cut the meat into 1 inch strips. 
  • Season with salt, pepper and cumin. 
  • Add garlic paste and ¼ cup soy sauce. Stir well. 
  • Heat 2 tbsp. vegetable oil a skillet over high heat. 
  • Add meat and saute 2-3 minutes until golden. 
  • Add 2 tbsp. red or red vinegar. 
  • Remove meat and let rest on a plate. 
  • In the miso pan, add onions. Season with salt, pepper and cumin. Sauté 1-2 minutes. 
  • Add 2 tbsp. soy sauce. 
  • Add tomatoes, cilantro, and meat. Saute for 1 minute. 
  • Before serving, add yellow pepper. 
  • Serve with white rice and French fries


Cooking time:  10 min

Ready in:  10 min

Country:  Peru


Season / Occasion: All year

Main Ingredient:  Pork

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Sopes with poblano chiles cottage cheese and herbs


The Mexican cheese similar to ricotta cheese and is often flavored for use in various dishes in the state of Morelos, Mexico.

Ingredients


  • 1 pack of 15 oz. V & V SUPREMO ® CURD
  • 2 poblano chiles, roasted, peeled, seeded and diced
  • 3 large garlic cloves, unpeeled
  • ¼ bunch of cilantro, chopped
  • 2 tablespoons chopped epazote (optional)
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 serving of "Pico de Gallo"
  • 1 packet soups V & V SUPREMO ®
  • Corn oil to fry the sopes



Preparation

1. In a saucepan place the unpeeled garlic and cook over a medium heat, turning until skins turn black and the garlic is soft. When cool peel and chop garlic.

2. In a bowl put the V & V SUPREMO ® CURD, chiles, garlic, chopped herbs, salt, pepper and toss well.

3. Cold soups V & V SUPREMO ® according to package directions. Fill each sope with the ricotta mixture and bring them over pico de gallo.

suggestions:  Use canned chilies, minced jalapeno chile or a so avoid the process of the chiles.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Dairy

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Shrimp Quesadillas with Pico de Gallo


The shrimp and cheese are a great combination and adding a fresh, spicy sauce and pico de gallo cream flavor created a balance of easy to make quesadillas.

Ingredients


  • 4 flour tortillas
  • 1 cup V & V SUPREMO ® ® CHIHUAHUA CHEESE, grated
  • 8 medium shrimp, shelled and deveined
  • 1 tablespoon of lemon juice
  • ½ cup pico de gallo (recipe)
  • 1 tablespoon corn oil
  • Ground pepper
  • Salt
  • ½ cup V & V SUPREMO ® SUPREME ® CREAM


Preparation


1.Corte each shrimp into 4 pieces, place in bowl and toss with lemon juice, some salt and pepper.

2.On a skillet heat oil over a medium heat-high, add shrimp. Cook, moving until shrimp is firm and cooked through (about 2 minutes.) Remove it from the flame.

3.Place a large skillet over medium heat, place a tortilla in the skillet and top with ¼ of V & V SUPREMO CHEESE ® CHIHUAHUA ®, ¼ shrimp and pico de gallo. Fold tortilla in half

4.Repeat fit process with few tortillas in the pan. Turn quesadillas occasionally to brown on both sides Serve The quesadillas can be given whole or cut in half and serve with V & V SUPREMO ® SUPREME ® CREAM

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Dairy

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