Cocina Corner

Get more fun to your mashed potatoes with this recipe that changes the flavor with a hint of chipotle.

Ingredients

• 2 1/2 lbs. red potatoes, peeled
• 8 oz. cream cheese
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp. chipotle chile powder
• salt and pepper to taste

Preparation

Fill a large pot with 1 inch of water and bring to a boil. Put a steamer in the pot and add potatoes. Cover and cook 30-40 minutes until tender, checking the water level from time to time. Place cooked potatoes in a large bowl and add the cream cheese, milk, butter, chipotle, salt and pepper. Using handheld electric mixer, beat potatoes for a creamy mixture evenly.

Servings: 6

Preparation time:  45 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Not specified


Ready in:  45 min

Cassava mash recipe is very easy to make and very rich.

Ingredients

• bacon
• salt
• olive oil
• yucca

Preparation

Boil cassava in water after this and take it out and stitched pestles made him salt to taste, olive oil and bacon taste. it is really easy and you can resturants cpn accompany fish or chicken!

Preparation time:  2 min

Cooking time:  10 min

Ready in:  12 min

Country:  Puerto Rico

Season / Occasion: Spring

Main ingredient:  Not specified

This pilaf rice and noodles with mushrooms can become the ideal companion of many meats.

Ingredients

• 2 tbsp. butter
• 1/2 cup vermicelli or angel hair thin noodles egg
• 1/2 cup mushrooms, chopped
• 2 cups long grain white rice
• 4 cups chicken broth, low sodium
• 2 cloves of garlic
• salt to taste

Preparation

Heat a medium saucepan over medium high and add the butter to melt. Add the mushrooms and saute 3 minutes. Add the noodles and stir constantly until golden, 2 minutes. Add rice, whole garlic, broth and salt to taste. Bring to a boil, then reduce heat to medium low and simmer until the liquid has almost completely evaporated, about 15 minutes. Cover the pan and reduce heat to lowest possible. Cook until rice is tender, about 25 minutes.

Servings: 8

Preparation time:  5 min

Cooking time:  40 min

Ready in:  45 min

Country:  United States

Season / Occasion: Spring

Main ingredient:  Beans and rice

Let the flavors of these ingredients are mixed properly for a delicious and very healthy dish.

Ingredients

• 2 lbs. broccoli florets, halved
• 2 tsp. olive oil
• 1/2 tsp. salt
• Anchovy Dressing:
• 4 anchovies, chopped
• 2 shallots, finely chopped
• 2 tbsp. sherry vinegar
• 2 tsp. olive oil
• 1/4 tsp. black pepper

Preparation

Heat oil in large skillet over medium high and add the broccoli florets. Cabbage seasoned salt and sauté 6-7 minutes to roast broccoli. It is al dente, with a strong color. In a bowl, combine the anchovies, shallots, sherry vinegar, oil and pepper. Mix well and add the broccoli. Stir well and serve hot.

Servings: 4


Preparation time:  5 min

Cooking time:  7 min


Ready in:  12 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Vegetables

Recipe from Chef Aliza Stern, Producer for Delicious Cooking

Ingredients

• 4 cups butternut squash, peeled and diced 2-inch
• 1/2 cup plain yogurt
• 1/4 tsp. dried thyme
• 1/8 tsp. dried marjoram
• salt and pepper to taste

Servings: 4

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

Do not delay in trying this recipe and experiment with the taste of beer in a very different.

Ingredients

• 1 Tbsp. olive oil
• 1/4 cup carrot, finely chopped
• 1/4 cup yellow onion, finely chopped
• 1 cup white rice
• 12 oz. (1 bottle) of light beer
• 1 1/2 cups chicken broth
• 1/4 tsp. turmeric
• 2 whole garlic cloves
• salt and pepper to taste

Preparation

Heat oil in medium saucepan and add the carrots and onions. Saute 3 minutes add the rice. Saute 2 minutes, adding more beer, chicken stock, turmeric, garlic and season with salt and pepper. Bring to a boil, then reduce heat to medium low and simmer until the liquid has almost completely evaporated, about 15 minutes . Cover the pan and reduce heat to lowest possible. Cook until rice is tender, about 15-20 minutes. Uncover the pan, espónjalo with a fork and serve.

Servings: 4

Preparation time:  5 min

Cooking time:  20 min

Ready in:  25 min

Country:  United States

Season / Occasion: All year


Main ingredient:  Beans and rice

Delicious pickled anchovies Betis

Ingredients

• 4 anchovies
• 0,125 liters of sherry vinegar Betis
• 1 dl of olive oil 0.4 ° Betis
• Garlic
• Parsley
• Salt

Preparation


Clean the anchovies by removing the head, guts and the backbone and open them in book form. Season and enter for 30 minutes in the mixture a pint of water and other means of vinegar. After the time, drain well and let them stand in the oil. Serve with chopped garlic and parsley sprinkled on top.

Servings: 1

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Join them with Roasted Tomato Soup, Shredded Chicken to the Delia and Tanning Fennel and Col.

Ingredients

For the Mass

• 2 cups masa harina
• ½ tsp. salt
• 1 ½ cup water
• Shredded Chicken to the Delia (separate recipe)

Preparation

• In a large bowl, mix the flour with the salt and water. 
• Knead by hand, mix all ingredients thoroughly. If dough is too hard or grainy, add a little warm water gradually to make a soft dough but firm . Take a little dough in hand and a ball fórmala. With your finger, poke a hole in the middle of the ball. Put about a tablespoon of shredded chicken and close the dough over the chicken. Place the ball between 2 pieces of wax paper and press it with your hands (be careful that the filling does not come out) to make the shape of a circle of ½ inch thick and about 3 to 4 inches in diameter. Heat a skillet over medium-high heat, pour the oil and cook pupusas two minutes on each side until golden brown. If you prefer, you can fry at 350 degrees F in vegetable oil or corn. To serve, place some tanning on the pupusa and serve with more chicken aside.

Servings: 8

Preparation time:  25 min

Ready in:  25 min

Country:  El Salvador

Season / Occasion: Winter

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

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

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

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

This creamy rice goes well with green beans and peppers, soft but firm. It is an excellent companion for many kinds of birds and fish dishes. Enjoy ...

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped onion
• 2 cloves garlic, finely chopped
• 1 package (8 ounces) quartered crimini mushrooms
• 2 teaspoons chopped fresh rosemary leaves
• Arborio rice 1 cup raw
• 2 cups Progresso ® chicken broth (from a carton 32 oz)
• ½ cup white wine or water
• 1 ½ cups frozen cut green beans, thawed and drained, Green Giant ® Valley Fresh Steamers ™
• ½ cup roasted red peppers (from jar), cut into strips
• 1 cup grated Parmesan cheese

Preparation

1. Preheat oven to 400 ° F. Apply cooking spray a baking pan 2 and a half quarts. In a 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms begin to soften.

2. Add the rice. Cook for 2 minutes, stirring constantly. Add the broth and wine and bring to a boil. Remove from heat and pour in the pan.

3. Cover the casserole. Bake for 15 minutes. Stir in beans, roasted peppers and half a cup of the cheese. Cover, bake 10 to 15 minutes or until liquid is absorbed and rice is tender. Add, stirring, half cup cheese.

Tips If you prefer your family, you can add to this dish without meat a cup of cooked ham or chicken. Add it when you pour the rice into the pot. crimini mushrooms give it a meaty flavor to a dish without meat. You can replace them with quartered mushrooms, if desired.

Servings: 4

Preparation time:  15 min

Cooking time:  25 min

Ready in:  40 min

Country:  International

Season / Occasion: All year

Main ingredient:  Beans and rice

Categories: Companions

For lovers of vegetables, this dish is ideal as a starter or as an accompaniment to any meat or fish, as well as healthy and easy to prepare.

Ingredients

• 3 cups 1/2 inch of eggplant (1 lb)
• 1 zucchini, cut into slices 1/4 inch (1 cup)
• 1 small onion, sliced
• 1/2 green pepper, in strips
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh parsley
• 1 tablespoon fresh basil or 1/2 teaspoon dried
• 2 tablespoons chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tomatoes (tomatoes) ripe, cut into 8 wedges
• Olive oil, if desired

Preparation


1. In a 10-inch skillet, cooking all the ingredients except the tomatoes over medium heat for 10 minutes stirring occasionally, until vegetables are tender, not over-cook. Remove from heat.

2. Add the tomatoes (to add flavor add 2 tablespoons olive oil). Cover and let stand 2 to 3 minutes until the tomatoes are cooked.

Preparation time:  15 min

Cooking time:  10 min

Ready in:  25 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

If you want to eat a side of tasty low calorie at a time, we present a recipe: how to prepare grilled zucchini with herbs. A dish that combines the sweet flavor of this vegetable with fresh basil. Enjoy it ...

Ingredients

• 1 gourd (Butternut Squash) medium, peeled, seeded and cut into 1 inch pieces (about 4 cups)
• 1 red or green pepper, medium, cut into 16 pieces
• 2 tablespoons olive oil or canola oil
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper, coarsely ground

Preparation


1. Heat oven to 425 ° F. Spray a 13x9-inch pan with cooking spray. In a large bowl, mix the ingredients until the gourd and capsicum are covered. Extend them into the mold.

2. Asa, uncovered, 25 to 30 minutes, stirring once, until the gourd is tender.

Servings: 8

Preparation time:  15 min

Cooking time:  30 min

Ready in:  45 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

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