Cocina Corner

Recipe Aliza Stern, Producer for Delicious Cooking

Ingredients

• 1 lb. fusili pasta of various colors
• 1/2 cup dried tomatoes
• 1/4 cup black olives, sliced
• 1 Tbsp. capers
• 1/4 cup white balsamic vinegar
• 1/3 cup olive oil
• 1/2 cup cooked corn
• 1 cup cherry tomatoes, cut into quarters
• 1 cup fresh mozzarella cheese, diced
• 1/4 cup basil, chopped
• 1/4 cup parsley, chopped
• salt and pepper to taste

Preparation

In a blender, combine tomatoes, olives, capers, vinegar and olive oil. Blend well and set aside.
Cook pasta in plenty of boiling water as directed on package and drain well. Spend the dough to a large bowl and add dressing. Mix well and add the corn, tomatoes, cheese and herbs. Enjoy hot or cold environment on time.

Servings: 10

Preparation time:  20 min

Cooking time:  20 min

Ready in:  40 min

Country:  Italy

Season / Occasion: Summer

Main ingredients:  Flour

Learn with Chef Maurizio Farinelli to prepare this Italian delight. Not only will change the way you ate lasagna but you'll love because it is perfect for those watching their figure.

Ingredients

• 12 oz. of ground turkey
• 2 tablespoons olive oil
• 1 tablespoon chopped carrot
• 1 tablespoon chopped onion
• 26 oz. tomato sauce
• 30 oz. ravioli stuffed with cheese
• 2 cups mozzarella cheese striped
• 1 cup shredded Parmesan cheese

Preparation

• Preheat your oven at 200 ° C 
• in a glass container placed a tomato sauce base followed for the first base acomodes ravioli filled with cheese. Aside in a mixing bowl place the turkey meat and mix with vegetables (carrots and onions), chopped basil and a little tomato sauce. The meat mixture empty it on the layer of ravioli. Make sure to spread it evenly throughout the pan. Once installed, add cheese on it. Since you covered the first layer of cheese, make a new layer with the ravioli as you did the first time and again with cheese covers this layer. As you ready your gun lasagna, put it in the oven about 20 minutes or until the Take cheese is melted and golden brown.

Servings: 8

Preparation time:  10 min

Cooking time:  20 min

Ready in:  30 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Not specified

Recipe Aliza Stern, Producer for Delicious Cooking

Ingredients

• 2 tbsp. Olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp. Red chile flakes
• 2 tsp. Dried Italian herbs
• 1 bay leaf
• 1 can (28 oz.) Crushed tomatoes
• 20 oz. cheese tortellini in the refrigerated section of the supermarket
• 8 oz. fresh mozzarella cheese, cut into ¼ inch slices
• ¼ cup fresh basil, cut into thin strips

Preparation

• Heat oil in medium saucepan and add onion. Jump 3 minutes add the garlic, chile flakes, Italian herbs and bay leaf. Saute 1-2 minutes more and add the crushed tomatoes. Bring to a boil, then lower the temperature and simmer 30 minutes, stirring occasionally. 
• Preheat oven to 375 ° F. 
• Boil water in a large pot. 
• Add the tortellini and cook 8-10 minutes or according to package directions. 
• Drain the pasta and pass it to a greased 9x13 baking dish. 
• Cover with prepared marinara sauce and keep the remaining sauce for another use. 
• covers everything with slices of mozzarella cheese and bake 25-30 minutes to melt the cheese. 
• Serve with fresh basil on top.

Servings: 6

Preparation time:  30 min

Cooking time:  1 hr

Ready in:  1 hr 30 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Not specified

Recipe Aliza Stern, Producer for Delicious Cooking

Ingredients

• 1 baguette, cut into 24 thin slices
• ¼ cup olive oil
• 6 large tomatoes, cut into ¼ inch cubes
• ½ cup basil, thinly sliced
• 3 tbsp. capers
• 1 Tbsp. sherry vinegar
• 2 tbsp. olive oil
• 2 tbsp. lemon peel, grated
• ½ cup shredded mozzarella cheese
• salt and pepper to taste

Preparation

• Preheat oven to 375 ° F. 
• Place each slice of bread on a baking sheet. Using a brush, spread each slice of bread with olive oil and season with salt and pepper. Bake 9-11 minutes to brown. In a large bowl, combine tomatoes, basil, vinegar, 2 tbsp. olive oil, lemon peel and mozzarella cheese. Mix well and season cabbage salt and pepper. Place tomato mixture on each slice of bread and enjoy immediately.

Servings: 24

Preparation time:  30 min

Cooking time:  12 min

Ready in:  42 min

Country:  Italy

Season / Occasion: Christmas / New Year

Main ingredients:  Flour

kien not know ke more prepared with chicken for lunch or dinner? because this recipe is very easy to do and I hope you like resturants * put my own picture to look ke ke kedo rich :)

Ingredients

• 3 chicken breasts
• 2 carrots
• 1 bunch of broccoli
• ham
• bacon
• olive oil
• 1 cup cheese quezadilla d (ke melts)
• 6 slices of cheese cualkier cheese (the kezadilla if decean)
• Alfredo 1sobre souce mix (mcormic)
• minced fresh garlic
• salt and pepper
• aluminum
• 1/2 cup milk

Preparation

from the first diced carrots and make sewing and also put broccoli and sew from the ham and bacon and put them together with the same oil cosinar ke released cosinarse bacon and lower the fire and wait to cool ke ke vegetables cuesan ... and from the breasts so well destendias ke keden not so thin but well bisted and zasonar starting with salt and pepper ... then stitched and ke this vegetable put in a bowl and put the bacon and ham and vatir pedaso together and cut a large enough aluminum to cover the breast and the breast and put a layer of keso Ensim (the slices) with the mixture of vegetables with ham / bacon and wrap the breast and put a teaspoon ensima garlic and oil and cover tightly with aluminum as tamalito Kedara and follow along the same step with the other breast when you finish them in a saucepan over high heat and bring them for 3 minutes each side after the 3 min each side put them the oven for about 30 minutes at 275 degrees review them after 30 min if you are or need more time For the sauce put on alfredo sauce with 1/2 cup milk and vatir and put the medium in a pot and add cup of cheese and not stop till ke mescla vatir release bubbles and lower the oven and ready * can accompany it with mashed potatoe and white rice I also serve with the corn :) serve the chicken with rice and mashed potatoe if deceas Ensim and the breasts to the alfredo sauce dipping sauce and ready to eat :)


Preparation time:  30 min

Cooking time:  35 min

Ready in:  1 hr 5 min

Season / Occasion: All year

Main Ingredient:  Poultry

Try this sauce to accompany our bean tortilla chips or your favorite snacks.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic, minced
• 2 cans of 15 oz. black beans, rinsed and drained
• ½ tsp ground cumin
• Red pepper (optional)
• Salt
• 1 pack of 6 oz. plain yogurt
• 2 large tomatoes, disheartened, seeded and finely chopped
• ½ cup chopped fresh coriander leaves to serve

Preparation

Heat the olive oil in large skillet over medium-high heat for 1 minute. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 2 minutes. Pass the onion mixture to a blender or food processor along with the drained beans, cumin, pepper and salt, pushing the mixture into the bottom of the blender if necessary. (If the puree is too thick, add 1 to 2 tablespoons water or chicken broth to facilitate mixing of ingredients and puree smooth.) Transfer the puree to a bowl and adds yogurt and chopped tomatoes. Serve immediately. If you wish, you can refrigerate up to 3 days, covered with plastic wrap. In this case, let it reached room temperature before serving. Sprinkle with chopped cilantro before serving.

Servings: 6

Season / Occasion: All year

Main ingredient:  Vegetables

A splash of rose water is sufficient for an unforgettable recipe. Join this recipe with Roasted Bean and Queso Fresco and Delicious Avocado Stuffed with Shrimp.

Ingredients

• 3 egg whites, room time
• 1/4 tsp. salt
• 1 1/2 tbsp. raspberry gelatin powder
• 3/4 cup sugar
• 1/4 tsp. rose water
• 1/4 tsp. white vinegar

Preparation

• Preheat oven to 250 ° F. 
• In an electric mixer, beat egg whites until soft peaks form. Add sugar and gelatin slowly to dissolve sugar. Continue beating until stiff peaks form. Finally, add the rose water and vinegar. Beat 15 seconds. 
• Transfer the meringue to a piping with large star tip or a disposable bag. 
• Spray a baking sheet with cooking spray and lined with parchment paper. 
• Using the sleeve, a small meringues leaving 1 inch between them, more about 24 per can. 
• Bake 1 hour. Turn off the oven and let stand in oven 15-30 minutes, until thoroughly dry.

Servings: 60

Country:  International

Season / Occasion: Mother's Day

Main Ingredient:  Eggs

A simple soup ideal for testing in a winter night. A variant for the lovers of vegetables that serves as an entrance or main course.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 lb boneless chicken breasts, skinless, chopped
• 5 and 1/4 cups chicken broth Progresso ® reduced-sodium (32 oz carton)
• 2 cans (15 oz c / u) of beans (beans) Progresso ® cannellini beans white
• 2 cans (4.5 oz w / u) of chopped chilies Old El Paso ® chopped green chiles, drained
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper, if desired
• 1 and 1/2 cups shredded Monterey Jack cheese
• Chopped fresh cilantro, if desired

Preparation

1. In a pot of 4 quarts, heat oil over medium high heat. Add onion, garlic and chicken, cook and stir until the chicken is no longer pink.

2. Add remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat, cover and simmer 10 to 15 minutes, until flavors are incorporated, stirring occasionally.

3. Serve in soup plates. Sprinkle each serving with cheese and cilantro.

Servings: 9

Preparation time:  15 min

Cooking time:  15 min

Ready in:  30 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

Jose Linares, winner of the Olive Garden, you share your knowledge with this recipe.

Ingredients

• 8 oz pasta Capellini (Angel Hair)
• 1 ½ lb fresh medium shrimp, peeled and tail
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1 stick butter
• ½ cup white wine
• 3 tablespoons parsley, finely chopped (1 tablespoon dried)
• 2 tablespoons olive oil
• ¼ teaspoon crushed red pepper
• Salt and pepper to taste

Preparation

Pasta with garlic prawns Ingredients

1. Cook pasta as directed Capellini package.

2. Heat olive oil in a skillet over medium heat.

3. Add onion, garlic and crushed red pepper. a. Cook until onion is transparent.

4. Add shrimp and cook until they are pink.

5. Add wine to dissolve the burnt food.

6. Finish with butter and parsley.

7. Put the pasta in a serving dish. Distribute the shrimp and sauce evenly over pasta.

8. Serve immediately.

Servings: 4

Country:  Italy

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Recipe from Chef Aliza Stern, Producer for Delicious Cooking

Ingredients

• 1 can (11 oz.) Refrigerated pizza dough
• 1 Tbsp. olive oil
• 1/4 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 zucchini, halved and thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup cherry tomatoes, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 2 tbsp. chopped fresh parsley
• salt and pepper to taste

Preparation

• Preheat oven to 425 F. 
• Heat the olive oil in large skillet over medium heat. Add onion and saute 2 minutes. Add garlic, zucchini, mushrooms and sauté 4 minutes. Add tomatoes and cook 1 minute more. Season with salt and pepper to taste. 
• Stretch the pizza dough on a baking sheet lined with parchment paper. 
• Spread the ricotta over the dough and continue with the cooked vegetables. Sprinkle with Parmesan cheese and bake 15-17 minutes. Garnish with chopped parsley on top.

Servings: 4

Preparation time:  25 min

Cooking time:  20 min

Ready in:  45 min

Country:  Italy

Season / Occasion: All year

Main ingredients:  Flour

Inspired by the traditional Catalan sauce, this salad with cilantro aioli is extremely easy and irresistible.

Ingredients

• ¼ cup fresh cilantro, coarsely chopped
• 1/8 teaspoon salt
• 2 cloves garlic, peeled
• 2 large egg yolks
• ¼ cup olive oil
• 4 tomatoes \ \ \ \ \ \ \ "beefstake \ \ \ \ \ \ \" large, cut into ¼ inch slices
• thickness
• 1 ¼ cups diced fresh pineapple
• 1 ½ cups fresh mango, diced
• 3 fresh basil leaves, cut into slices finite

Preparation

• To prepare Cilantro Aioli: Mix the cilantro, salt, garlic and egg yolks in a food processor or blender. Turn it up until the mixture is smooth. 
• With processor or blender running, slowly add the oil. 
• Whisk until thick and creamy. 
• To assemble the salad, divide the tomato slices evenly into each of the 6 dishes. Top with the chopped mango and pineapple chopped into equal parts. Sprinkle with basil as well. Sprinkle with Cilantro Aioli equally and serve immediately.

Servings: 6

Country:  Italy

Season / Occasion: Spring

Main ingredient:  Vegetables

Categories: Salads and vegetables

A fun and easy dessert, ideal to prepare and enjoy with our children.

Ingredients

• 1 container (6 oz) Yoplait ® Original French Vanilla, 99% fat free
• 2 packages (4 oz each) chocolate pudding ready to eat
• 1 cup Cocoa Puffs ® cereal, crushed
• 4 sweet gummy worm-

Preparation

1. In a small bowl stir together yogurt and pudding, pour a spoon into 4 individual cups 5 to 6 oz custard cups or. Refrigerate at least 30 minutes to blend flavors.

2. Just before serving, sprinkle each bowl with 1 quarter cup of crushed cereal. Crown each with a gummy worm.

Servings: 4

Preparation time:  40 min

Ready in:  40 min

Country:  International

Season / Occasion: Summer

Main ingredient:  Dairy

You can make a sample to decorate these cupcakes and let your guests, especially children use their creativity to build these delicious cakes in the shape of gloomy tombstones. Join this recipe with Salted Pussycats and a cake with cream cheese and pumpkin.

 Ingredients

• 1 jar (16 ounces) white custard
• 1 package (18 ounces) chocolate cream cookies, crushed
• 12 chocolate cupcakes, baked and cooled
• 12 vanilla cookies, oval-shaped
• 3 tubes of pastry cream black color
• Halloween candy, like gummy worms, jelly beans and gummy spiders eyes

Preparation


Top each cupcake with a thin layer of pastry cream white. Pour the chocolate cookie crumbs in a bowl. Turn the muffins and put them in crumbs to cover the entire surface. To prepare the tombstones, he writes, with the tube of cream-colored apron black country, the legend required on the flat side of the Galician TAS vanilla. Insert a marker on each cupcake and decorate with Halloween candy

Servings: 12

Preparation time:  10 min

Ready in:  10 min

Servings: 12

Preparation time:  10 min

Ready in:  10 min

This is a fun way to introduce vegetables to children. Chop cucumbers tiny chunks so as not to fall when the Pussycats armes. Use olives for use as eyes. Accompany with dark Cakes  and cream cheese cake and pumpkin.

Ingredients

• 1/3 cup cream cheese, at room temperature
• 1/4 cup cucumber, grated
• 24 butter crackers, round
• 72 Pretzels in sticks
• 24 slices of black olives
• Ketchup

Preparation

In a small bowl, mix cream cheese and grated cucumber. Take the butter crackers and fill them with 1 tablespoon cream cheese mixture, top with another cookie, forming a sandwich. Inserts three pretzel sticks on each side of sandwich cookie, thus forming the cat's whiskers. Use black olive slices for eyes and make ketchup you can draw the mouth.

Servings: 12

Preparation time:  10 min

Ready in:  10 min

Country:  United States

Season / Occasion: Halloween

Main ingredient:  Not specified

It is the ideal recipe to make with the kids and the rest of the family. Although this recipe uses pistachio, chocolate and coconut truffles baked to cover, you can cover your favorite nuts or ingredients. Placed in a container or box pretty, these truffles are a perfect gift for the holidays. Also try the Rosca de Reyes and Coquito.

Ingredients

• 1 tablespoon unsalted butter at room temperature
• 1 14-ounce can condensed milk
• ¼ cup coconut extract
• 1 ½ tablespoons unsweetened cocoa powder
• 1 ½ tablespoons instant espresso
• ¼ cup chocolate chips (sprinkles) for dusting
• ¼ cup toasted coconut flakes
• ¼ cup almonds or pistachios, finely chopped

Preparation


Grease a large shallow dish or baking sheet with half the butter and set aside. Mix condensed milk, coconut extract and cocoa powder in a small saucepan. Cook over medium-high heat, stirring constantly, until milk thickens a wooden spoon and leave a trace in the bottom of the pan, 15 to 20 minutes. Stir in coffee powder, pour the mixture into the greased dish or plate and let cool completely, about 45 minutes. Place chocolate chips, coconut flakes and chopped nuts in 3 dishes. Grease hands with the remaining butter. Take a spoonful of the chocolate mixture with your hands and give a ball. Repeated with the remaining mixture to form all the balls. Then give them several laps around the plate of chocolate chips, others shredded coconut and the other by that of the chopped nuts. Try as they are coated evenly. Press lightly with fingers to adhere covers the basic chocolate mixture. Brigadeiros Place in pans or on a platter and serve, or leave them at room temperature until serving time.

Servings: 18

Country:  Brazil

Season / Occasion: Christmas / New Year

Main ingredient:  Dairy

Maggie Jimenez tells you how to make a smoothie full of flavor and color with amazing ingredients: strawberry and watermelon. A perfect drink for breakfast or lunch for the kids.

Ingredients

• 1 cup diced seedless watermelon
• 2 cups frozen strawberries, halved
• 1 cup vanilla ice cream low-fat
• 2 tablespoons organic honey or fructose
• 1/2 cup soy milk

Preparation


In a blender add all ingredients and beat for 2 to 3 minutes. Keep refrigerated until serving.

Servings: 2

Country:  United States

Season / Occasion: All year

Main ingredient:  Fruit

Here's a variant of the typical dark chocolate brownies, this recipe prepare the white version. You can also supply delicious chopped walnuts or just taste them alone.

Ingredients

Brownies

• 2 cups brown sugar
• 1/2 cup butter or margarine, softened
• 2 teaspoon vanilla
• 1/2 teaspoon rum extract
• 2 eggs
• 2 cups Gold Medal ® all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces white chocolate bars for baking, chopped
• 1 cup walnuts (walnuts), chopped

Glazed

• 1/4 cup semisweet chocolate chips (one bag of 12 oz)
• 1 teaspoon vegetable oil

Preparation

1. Preheat oven to 350 ° F. In a large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until mixture is fluffy.

2. At low speed, beat to incorporate the flour, baking powder and salt. Add white chocolate pieces and nuts. In a 13x9 baking dish of inch ungreased spread the paste evenly. Bake 25 to 35 minutes or until top is golden. Cool completely, about 2 hours.

3. In small bowl microwave oven, bake glaze ingredients, uncovered, on high, 30 to 60 seconds, stirring every 15 seconds, until melted, stir well. Spread frosting over brownies. If desired, place the icing in a plastic bag for storing food girl and make a cortecito in a corner of the bag, pour the glaze over brownies diagonal lines. Let stand until glaze hardens. For brownies, cut 6 rows by 6 rows. Variation: You can use nuts (pecans) instead of the nuts or you can make brownies without nuts, if desired.

Tip: To easily cut, cover the pan with foil. When brownies are cool, use foil to lift them up the mold and place on a flat surface for cutting.

Servings: 36

Country:  International

Season / Occasion: All year

Main ingredients:  Flour

An elegant and fun dessert cones filled with a soft mousse. You can also supply a delicious cream or vanilla ice cream. They are very exquisite, be sure to try them!

Ingredients

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 tablespoon vegetable oil
• 8 cones for ice cream cookie, with pointed ends
• 2 eggs
• 2 tablespoons sugar
• 2 cups whipped cream
• 2 cups raspberry snow
• 8 fresh raspberries

Preparation

1. To make a container to hold the cones upright, turned upside down egg carton. Make holes in 8 of the holes for eggs to hold the cones. If you have a carton of eggs, use 8 cups with narrow mouth.

2. Place chocolate chips and oil on top of a double boiler over water to a boil over low heat or in a medium bowl over a pan of water to simmer. Melt the chocolate, stirring as the chocolate begins to soften.

3. Dip in melted chocolate and turn 2 inches from the top of each cone, remove them quickly and place in container to hold them. Refrigerate or freeze until chocolate is set, about 1 hour.

4. In a small mixing bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually, includes beating the sugar beat 1 minute more.

5. In a pot of 2 quarts, heat 1 cup whipping cream over medium heat until hot. Gradually, mix at least half the hot cream with the eggs, then stir into the hot cream into the pan. Cook over medium heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).

6. Add the remaining melted chocolate where sumergiste cones. Cover, refrigerate about 1 hour, stirring occasionally, until cold.

7. In a medium mixing bowl cream, whip the remaining cup of whipped cream on high speed until firm. Stir in chocolate mixture with the whipped cream, refrigerate until 1 hour before serving.

8. Serve the chocolate mixture into the cones, place a ball girl snow on everyone. Decorate each with a fresh raspberry.


Servings: 8

Preparation time:  3 hrs

Ready in:  3 hrs

Country:  International

Season / Occasion: All year

Main ingredient:  Dairy

Add a dash of chile in the recipe if you like your children. Join this recipe with Madeleine de Pina Colada Cookies  and Barquitos Chicken Salad.

Ingredients

• 4 cups of popcorn
• ¼ cup Parmesan cheese
• ¼ teaspoon paprika

Preparation


In a bowl, mix popcorn with Parmesan cheese and paprika.

Servings: 2

Preparation time:  5 min


Ready in:  5 min

Country:  International


Season / Occasion: All year

Main ingredient:  Not specified

This recipe is to satisfy the most craving Mexican tacos al pastor, but with chicken. Do not miss this recipe from chef Oropeza to your table.

Ingredients

• For the marinade
• 2 tablespoons achiote
• 2 tablespoons apple cider vinegar
• A touch of salt and pepper
• Deveined 2 guajillo chiles, seeded and hydrated
• Deveined 2 ancho chiles, seeded and hydrated
• 1 clove of garlic
• 1/4 of onion
• 1/4 cup orange juice
• 1 clove
• A touch of salt and pepper

For the tacos

• 2/2 semi flattened chicken breasts, boneless
• 1/4 cup canola oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped rosemary
• A touch of salt and pepper
• 4 slices of pineapple in syrup
• Cue corn tortillas
• Chopped onion, to taste
• Cilantro washed and disinfected, to taste
• Lemons into quarters
• Red sauce on the side.

Preparation


Mix in your blender cup marinade ingredients and marinate in this mixture the chicken breasts. Mix in a bowl oil, lemon juice, rosemary, salt and pepper, sea pineapple slices and cook on the grill along with the chicken breasts. When chicken is almost fully cooked cut into squares guys, back to the grill and let it finish cooking. Heat the tortillas and prepares tacos, served with onion, cilantro, lime juice, pineapple and salsa to taste.

Servings: 4

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Extremely easy to do, this healthy chicken recipe is an excellent and delicious way to introduce brown rice to your family.

Ingredients

• 1 (3 1/2-libras) organic chicken, skinless, cut into 8 pieces
• 4 cups organic chicken broth or low sodium
• 1 cup light beer
• 1 medium yellow onion, cut into quarters
• 1 cup chopped fresh cilantro
• 6 cloves garlic, minced
• 3 tablespoons Worcestershire sauce
• 3 tablespoons marinade delicious
• 2 cups organic brown rice
• 8 oz. green beans, peeled and cut into 1-inch pieces (about 1 cup)
• 2 medium carrots, diced (about ¾ cup)
• 1 teaspoon salt
• 1 red pepper, seeded and cut into strips
• 1 green pepper, seeded and cut into strips
• 1 yellow onion, cut into strips
• 1 cup homemade ketchup (recipe to follow)
• 1 cup green peas or frozen peas
• 1 cup pimento stuffed olives

Preparation


Combine chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire sauce and delicious marinade in a pan, over low heat, simmer, cover until chicken is tender and cooked around 35 minutes. With a strainer spoon, move the chicken to a plate to stop cooling. Shred the chicken to remove the bones. Separate the liquid discarding onions and cilantro. Return the liquid in the pot and raise heat to medium-high heat. Add rice, green beans, carrots, and ¾ teaspoon salt, bring to a boil. Simmer, cover until liquid has evaporated and rice is tender, about 40 minutes. Meanwhile, in skillet, cook peppers, chopped onion and ¼ teaspoon salt. Stirring occasionally, until vegetables are tender, for about 8 minutes. Add the shredded chicken. Add chicken mixture to rice, ketchup, green peas and olives and cook thoroughly.

Servings: 6

Preparation time:  40 min

Cooking time:  35 min


Ready in:  1 hr 15 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Beans and rice

Give a different touch to your enchiladas surprised with this recipe and your family.

Ingredients

• 1 lb. chicken breasts, skin or bone
• 3 cups water
• 3 cloves of garlic
• 1 tsp. delicious marinade
• 3/4 lbs. (As 6) tomatillos, cut into quarters
• 1 yellow onion, cut into four
• 2 jalapenos, seeded and cut into thin strips
• 1/4 cup cilantro
• 1/2 cup sour cream, nonfat
• 2 tbsp. Parmesan cheese, grated
• 8 corn tortillas
• 1 cup mozzarella cheese (2%), grated
• 1/2 cup Parmesan cheese, grated

Preparation

Preheat the oven to "broil".
In a medium saucepan, combine chicken, water, 2 cloves garlic, delicious marinade and bring to a boil. Cover, lower heat to medium low and cook 15 minutes to cook the chicken. Remove and shred the chicken and reserve broth. In a blender, combine the tomatillos, onion, jalapeno, cilantro, 1 clove of garlic and 1/4 cup reserved broth. Blend well and becomes a medium saucepan. Bring to a boil and simmer 10 minutes, stirring constantly. Remove from heat and adds sour cream and Parmesan cheese. Wrap tortillas in damp paper towel and heat in microwave 15 seconds. Spray a 9x13 baking dish with cooking spray. Dip each tortilla in the tomatillo sauce and place on a plate. Fill with 2 tbsp. chicken and roll. Place enchilada in baking dish with the edge down. Repeat with remaining tortillas. Cover with sauce and sprinkle with mozzarella cheese and Parmesan cheese.

Servings: 6

Preparation time:  25 min

Ready in:  25 min

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

This recipe is great for a light dinner or brunch (breakfast / lunch). You can replace the ham with prosciutto or other ham you get at the deli. Join this recipe with mussels with corn and fresh tomato preserves salty cheese.

Ingredients

• 6 large ripe tomatoes (each about 8 oz.)
• 2 tablespoons olive oil, plus more for spreading on tomatoes
• 1 clove garlic, finely chopped
• 1 sprig fresh thyme
• 12 very thin slices of ham or prosciutto
• 6 extra large eggs
• Tips 1 bunch of asparagus as thin as pencils (2 cups approx.)
• 1 cup frozen peas, at room temperature
• 6 slices country bread ½ inch, pan fried in olive oil until golden

Preparation


Cutting ½ inch from the top of the tomatoes. Scoop out pulp and seeds from the center with a spoon, leaving only the meat attached to the skin. This is important because the more meat they leave, the more likely that tomatoes are baked porridge made. Remove all the seeds that you can not do much, do not worry if there are some. Cut the flesh into large pieces. Cutting a thin slice in the bottom of each tomato. The idea is that the slice is so thin as possible, and has a small hole in the bottom for all the liquid to drain the tomato during and after baking. Place tomatoes on a rack in a roasting pan . Brush lightly with olive oil and reserve aside. Preheat oven to 400 F. Meanwhile, heat olive oil in small skillet over medium heat. Add the tomato paste, garlic and thyme. Boil and then cook the sauce over low heat until most of liquid from the tomatoes has evaporated, about 15 minutes. Remove from heat. Place two slices of ham into each tomato, overlapping and cutting the slices as needed to cover completely the inside of tomatoes and the edges of ham protrude slightly. (The edges will brown as the tomatoes are cooked and will look nice). Break an egg over each "basket" of tomato. Bake the tomatoes on the grill until soft and cooked but the yolks eggs are still moist, about 20 minutes. Remove tomatoes from oven and reserve aside while you finish the sauce. Reheat the sauce to a simmer and add the asparagus and peas. Cook the asparagus until crisp and tender, about 3 minutes. To serve, remove the thyme and pour the sauce in the center of the plate. Use a slotted spoon with holes to lift the tomatoes, leaving the slices on the grill. Hold a few seconds for liquids to drain and pour the tomato sauce on each plate. Serve warm with toast on the side.

Servings: 6

Cooking time:  15 min

Ready in:  15 min

Country:  Spain

Season / Occasion: All year

Main Ingredient:  Eggs

This is a classic dessert from Mexico Lent. The cheese is an ingredient tradicionale for the preparation of this dessert, and coverage of honey with cream gives shine and flavor to this delicious dessert.Ingredients

For honey:

• 6 ounces or ¾ cup brown sugar brown sugar
• 1 teaspoon ground allspice
• 1 piece of cinnamon broken 6-inch
• 8 cloves
• 1 ½ cups water
• 1 cup red wine

To the dry ingredients:

• 8 slices French bread, cut into ½ inch cubes
• 1 cup walnuts, toasted in the oven for 20 minutes at 350 degrees.
• ½ cup sliced ​​almonds, toasted in the oven for 5 minutes at 350 degrees.
• 1 ripe banana, cut into cubes
• 1 large apple, peeled, diced
• 1 stick of butter (4oz) unsalted, and a little more for the dish.
• 1-15oz package of V & V SUPREMO CHEESE ® diced
• ¾ cup raisins
• ½ cup red wine
• For the custard:
• 4 large eggs
• 1 ½ cup milk
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• ½ cup sugar

Garnish:

• 1 cup V & V SUPREMO ® SUPREME ® Cream mixed with
• 1 tablespoon honey

Preparation


Preheat oven to 350 degrees. In a baking dish to cook 9x12 inch greased with butter. Boil all ingredients for honey in a saucepan over low heat 20 to 25 minutes or until reduced to about 1 ½ cups . Strain the honey, and dispose of waste. Put raisins and ½ cup of wine over medium heat in a skillet for 5 minutes or until the wine is consumed. In a large skillet over medium heat, add 4oz of butter when melted add the bananas and move them constantly until they turn brown, add the apples and cook for 1 minute. Put all dry ingredients in a large bowl, including apples and bananas from the pan with butter. Add honey to the bowl and stir well, place half the mixture into the dish. In a separate bowl, mix the ingredients for the cream. Put half the mixture over first layer. Add remaining dry ingredients and cover with remaining cream. With your hands press the mixture and place in oven for 45 minutes. Remove from oven, serve with cream and honey prepared.

Servings: 12

Preparation time:  40 min

Ready in:  40 min

Servings: 12


Preparation time:  40 min

Ready in:  40 min

A rich choice to satisfy that craving. This recipe is ideal for Lent and has all the flavor of Chef Oropeza.

Ingredients

• 1 tablespoon canola oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 11/2 cups of water packed tuna, drained
• 1/2 cup tomato puree (tomato)
• 2 tablespoons green olives, sliced
• 1 tablespoon capers
• 2 chipotle peppers marinated
• 1 tablespoon dried oregano
• A pinch of salt and pepper
• 4 tablespoons fresh parsley, chopped
• 8 baked toast
• 4 tablespoons low-fat mayonnaise
• A touch of dried oregano

Preparation

INGREDIENTS PREPARATION Heat oil in a pan, add the onion and garlic, and cook until they turn transparent tone. Add the tuna and tomato paste (tomato), includes olives, capers and chipotle peppers, and boiled. Put the oregano, salt and pepper. Cook for 2 minutes over low heat. Remove and integrates the parsley. Combine and set aside. Place on each toast, half a tablespoon of mayonnaise, oregano and a portion of the tuna mixture. Serve immediately.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood