Tuesday, August 31, 2010

Green Chicken Salad / Ensalada de Pollo Verde




One of our favorite cooking shows is "Delicioso" with Ingrid Hoffman. Last week we saw an episode where she made a chicken salad using simple and healthy ingredients. We looked in the fridge and saw that we had everything we needed to make this fresh and tasty meal! Needless to say, we were very excited, especially because the cheese bowl is so much fun to make and eat! Great idea, Ingrid!

Uno de nuestros programas de cocina favorita es "Delicioso", con Ingrid Hoffman. La semana pasada vimos un episodio donde hizo una ensalada de pollo con ingredientes simples y saludables. Miramos en nuestra nevera y vimos que teníamos todo lo que necesitamos para hacer esta comida fresca y sabrosa! Estábamos muy entusiasmados, sobre todo porque la tazita del queso es tan divertido de hacer y comer! Gran idea, Ingrid!

Ingredients:
2 chicken breasts
Complete seasoning
1 red onion
1 green pepper
1/2 cup of chick peas
A handful of cilantro
Juice and zest of one lime
1 cup of olive oil

Kitchen Essentials:
Oven
Baking Dish
Cutting board
Knife
Medium-sized bowl
Measuring cups
Spoon
Refrigerator
Blender

Prep:
Preheat the oven to 400 degrees.

Directions:
Season the chicken breasts with complete seasoning and place on a baking dish. Drizzle some olive oil on the chicken and bake for 30-45 minutes depending on how thick the breast is. Allow the chicken to cool and cut into 1-inch cubes. Set aside in a bowl.
Chop the onion and pepper and place in the bowl. Add the chick peas.
In a blender, combine the cilantro, olive oil and lime juice and zest until smooth. Add the mixture to the bowl and mix. Place in the refrigerator until ready to serve.

Receta en español:

Ingredientes:
2 pechugas de pollo
Sazon completa
1 cebolla roja
1 pimiento verde
1/2 taza de garbanzos
Un puñado de cilantro
El jugo y la ralladura de un limón
1 taza de aceite de oliva

Fundamentos de la cocina:
Horno
Cazuela
Tabla de cortar
Cuchillo
Plato hondo mediano
Tazas de medir
Cuchara
Refrigerador
Licuadora

De preparación:
Precaliente el horno a 400 grados.

Instrucciones:
Sazonar la pechuga de pollo con el sazon completo y colocar en una cazula. Rocíe un poco de aceite de oliva sobre el pollo y cocina en el horno 30-45 minutos, dependiendo del tamaño del la pechuga. Deje que el pollo se enfríe y corta en trozos de 1 pulgada.
Pica la cebolla y el pimiento y colocarlo en el plato hondo con el pollo. Agrege los garbanzos.
En una licuadora, combine el cilantro, el aceite de oliva y jugo de limón y la ralladura hasta que quede suave. Mezcla con los otros ingredientes. Coloque en el refrigerador hasta que esté listo para servir.




Directions for cheese bowl:
You will need shredded cheese (we used mozzarella cheese), a non-stick skillet, and a cup to make a cheese bowl. Make a thin layer of cheese on the skillet over low heat. When the edges of the cheese are golden brown and the center of the cheese begins to bubble and melt, slowly turn it over with a flat spatula. Cook on the other side for a few more minutes and immediately place the cheese disk on top of a cup and allow the edges to naturally fall down to the sides of the cups. When the cheese cools, remove from the cup and place on a plate or platter. Fill with chicken salad.


Instrucciones para las tazitas de queso:
Usted necesitará queso rallado (nosotros usamos queso mozzarella), un sartén antiadherente, y un baso para hacer un plato de queso. Hal una fina capa de queso en la sartén a fuego lento. Cuando los bordes del queso esten dorado y el centro del queso comience a burbujear y se derriten, poco a poco le dan la vuelta con una espátula plana. Cocine en el otro lado por unos minutos más e inmediatamente coloque el disco de queso en la parte superior de un baso y deja que los bordes se caidan a los lados. Cuando el queso se enfría, sacalo del vaso y coloque en un plato o bandeja. Rellena con ensalada de pollo.


Saturday, August 28, 2010

"Delicioso" Shoot at Our Home





The producer and cameraman for Ingrid Hoffman's cooking show "Delicioso" on TeleFutura visited our home today (8-28-10) to shoot some video for a feature about Mr. & Mrs. P on the show! We had an unforgettable day with a very special group of people! This is only the beginning of our adventures! Stay tuned for air dates!

(Photos courtesy of Wallace Clark)

Monday, August 23, 2010

Finger Lickin' Good Homemade Apple Butter





If you love food and haven't been to the Smokey Mountains, you really should! Things are done a little different there. Almost every restaurant that we dined in was family-owned and operated, including the Apple Barn. One taste of their homemade apple butter, and we were hooked! Almost a year later, one of Michael's co-workers brought him three pounds of apples from her vacation home in North Carolina. Guess what he wanted to make? Homemade Apple Butter! Here's his recipe:

Ingredients:
3 pounds of green apples
4 cups of sugar
2 teaspoons of nutmeg
3 teaspoons of cinnamon

Kitchen Essentials:
Stove
Large pot
Cutting board
Knife
Wooden spoon
Potato masher
Measuring cups and spoons
Sieve
Jars or plastic containers for storage

Prep:
Wash, peel and core apples. Chop into small pieces. The smaller you chop them, the less time they will take to cook.

Directions:
Cook the chopped apples in a large pan over low heat for about an hour, stirring frequently. Use a potato masher to break down the chunks. Once the apples have cooked down and changed color, add the sugar, nutmeg and cinnamon. Stir and cook for another 30 minutes or so. Place the apple butter in a jar or plastic container. You will have enough to share and the jars make great gifts! You can freeze it or store in the refrigerator for up to three months.

Tuesday, August 17, 2010

Fresh Fish Tacos with Mean Green Sour Cream

Fresh bass with the perfect combination of seasoning and olive oil

You'll love these toppings for your fish taco!

We love tacos! Who doesn't? So when we saw a fish taco recipe on Aarti's blog (our favorite contestant on The Next Food Network Star) we knew we had to try it and make it our own. We did just that, and the results were fantastic! We made them on a week night, but they are also great for entertaining, especially when your guests could build their own taco. Its fun to play with your food for a change!

NOTE: We recommend making the mean green sour cream before you begin to cook the fish because it cooks so fast!

Ingredients:
1 pound of bass
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika
1/2 teaspoon of coriander
1/2 teaspoon of onion powder
1 clove of garlic (minced)
Juice and zest of one lime
1/4 cup of olive oil, plus two tablespoons, separated
1/2 yellow onion (sliced)
1 cup of cabbage (shredded)
2 tablespoons of rice vinegar
1 cup of cheddar cheese
Salsa

Kitchen Essentials:
Ziploc bag
Refrigerator
Stove
Large non-stick skillet
Thongs
Measuring cups and spoons
Knife
Cutting board
Small bowls for toppings
Food processor

Prep:
The night before you make the fish tacos, place the fresh bass in a Ziploc bag and place the salt, pepper, paprika, corriander, onion powder, garlic, and 1/4 cup of olive oil in the bag as well and making sure to release the air from the bag and closing tightly. Blend all of the ingredients together by massaging the bag. Chill in the refrigerator over night.

Directions:
Heat two tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is hot, place the fish on the skillet and cook for 2-3 minutes on one side, then flip to the other side and cook for another 2-3 minutes. Sautee the onions until golden brown, adding a little more olive oil if necessary. That's it! Before you begin to assemble the tacos, shred the fish into bite-size pieces and place in a bowl.

Serve with shredded cabbage with a splash of rice vinegar, shredded cheddar cheese, salsa and mean green sour cream!


Ingredients for mean green sour cream:
1/2 cup of light sour cream
Juice and zest of one lime
1/4 teaspoon of cumin
1/2 cup of cilantro
Pinch of salt and pepper

Directions:
Place all of the ingredients in the food processor and pulse until completely combined. Scoop onto a bowl and place on fish tacos.



Garlic Couscous


The perfect side dish for a light and healthy entree. It only takes five minutes to make, yes, only five minutes! We guarantee that this fluffy rice alternative will soon become a necessity in your pantry!

Ingredients:
1 cup of tri-colored couscous
1 cup of chicken broth
1/4 teaspoon of salt
1 teaspoon of margarine
2 cloves of garlic (finely minced)

Kitchen Essentials:
Stove
Medium sauce pan
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Fork

Directions:
In a medium sauce pan over medium-high heat, melt the margarine. Add the salt and garlic and sautee for a few seconds while stirring. Add chicken broth and cook on high heat until it comes to a boil. Add couscous and stir. Remove from heat and put the lid on the pan. Let stand for five minutes. No peeking! After five minutes, fluff with a fork and serve. How easy was that?

Baked Salmon with Basil Aioli


Elegant. Simple. Fresh. That's the best way to describe this salmon dish. Not only is salmon extremely good for you, its the type of fish that even people who don't like fish enjoy. If you are looking for a quick and healthy dinner, look no further than this recipe.

Ingredients for salmon seasoning:
1 pound of fresh salmon
1/4 cup of lemon juice
1/2 teaspoon of salt
1/2 of teaspoon of pepper

Ingredients for basil aioli:
3 cloves of garlic
1 egg yolk
1/4 teaspoon of salt
3/4 cup of olive oil
1 cup of basil
1 jalapeno (seeded)
1/4 teaspoon of pepper
Zest of one lime
Juice of two limes

Kitchen Essentials:

Refrigerator
Oven
Ziploc bag

Cooking spray
Oven-safe baking dish
Cutting board
Knife
Blender
Spatula
Measuring cups and spoons

Prep:
The night before you make this recipe, put the salmon in a Ziploc bag. Add the lemon juice, salt and pepper to allow it to marinate overnight in the refrigerator.

Directions:
Pre-heat the oven to 350 degrees. Spray the oven safe dish with cooking spray to prevent the fish from sticking. Place the piece of salmon on the dish and sprinkle with a little more salt and pepper. Place it in the middle rack of the oven and bake for 20-25 minutes until it is nice and golden brown. NOTE: Depending on the thickness of the salmon, cooking times may vary. Ensure that the salmon is always cooked through.

To make the aioli, place the chopped garlic cloves, egg yolk, salt, pepper, basil, lime zest and lime juice in the blender. Turn the blender on to high speed and begin to slowly add the olive oil. Once the mixture is well mixed and thick, add the seeded jalapeno. We removed the seeds to infuse the flavor of the jalapeno but not the heat. Blend well and your aioli is complete. Pour over the salmon and enjoy. We like to serve this with couscous.

Friday, August 13, 2010

Garden Update - August 2010



Jalapeno Peppers

New Mexico Big Jim

Tomatoes

Oregano

Sweet Basil


It's been raining like crazy in Miami and our garden seems to like it. All the plants have become so tall that we had to put wood stakes to give them support. Our basil has grown so much that it needs a huge trimming. We are probably going to make pesto sometime this weekend. Our New Mexico Big Jim peppers are starting to turn red. They are about 8 inches long and we are looking forward to tasting them.

Making a herb and vegetable garden has been great, there is nothing better that using fresh herbs from your back yard in your dishes.

Thursday, August 12, 2010

Curry Chopped Chicken and Rice




We love cooking and eating. Another thing we love is saving money. We are always looking for ways to make our favorite restaurant meals at home. Instead of spending $6 on a chop chop, we quickly make it at home for half the price and the calories! You'll love this dish! It makes a great weeknight meal.


Ingredients for chicken seasoning:
2 chicken breasts sliced in half
1/2 cup of lime juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of cumin

Ingredients for rice:
2 tablespoons of olive oil
2 cups of rice
4 cups of chicken broth
1 teaspoon of Badia yellow coloring

Ingredients for yellow curry sauce:
4 tablespoons of light mayo
2 teaspoons of mustard
1 teaspoon of curry powder
2 teaspoons of water

Kitchen Essentials:
Ziploc bag
Grill
Thongs
Medium sized pot
Wooden spoon
Cutting board
Knife
Small bowl
Spoon
Measuring cups and spoons

Prep:
The night before you make this recipe, cut the chicken breasts in half to make 4 thin cutlets. Place the chicken in a Ziploc bag and add lime juice, salt, pepper, onion powder, garlic powder and cumin. Shake and marinate in the refrigerator overnight.

Directions:
Heat up the grill and place the chicken on it. Cook for a few minutes and turn until thoroughly cooked. Meanwhile, heat olive oil in a pot on high heat. Add the rice and toast in the olive oil for a few minutes. Add chicken broth, salt and yellow coloring into the pot and stir. Allow the rice to come to a boil and then lower the heat to low and place the lid on the pot. Cook for 20 minutes until the liquid is absorbed into the rice. Do not stir the rice unless you want it to become mushy.

To make the yellow curry sauce, combine all of the ingredients in a small bowl and mix. Taste it and add more mayo, mustard, curry sauce to taste. Add more water if you want the sauce to be thinner.

Once the chicken is cooked, place on a cutting board and chop into bite-sized pieces. Serve over rice and top with sauce. We like to eat this with toasted pita bread.

Wednesday, August 11, 2010

Low-fat Broccoli & Cheese Soup

This soup is perfect for a rainy day...it takes the blues away!

Broccoli & Cheese Soup in the pot before being pureed in the blender.


This creamy soup is a great way to sneak in your vegetables and you don't have to be a "soup person" to enjoy it. This broccoli and cheese soup is our version of the kind we have had at some of our favorite restaurants but with half the fat. Plus, broccoli is full of fiber and anti-cancer compounds, so eat up!

Ingredients:
1/2 of a a yellow onion
5 tablespoons of unsalted butter
salt
pepper
2 1/2 cups of low fat milk (you could whole milk or half & half if you would like)
4 cups of chicken broth (vegetarians can substitute the chicken for vegetable)
2 cups of shredded carrots

2 tablespoons of flour
4 cups of broccoli
1/4 teaspoon of nutmeg
2 1/2 cups of shredded cheddar cheese

Kitchen Essentials:
Large pot
Cutting board
Grater
Knife
Whisk
Wooden spoon
Blender
Food processor

Prep:
If you bought whole broccoli and carrots start by peeling and shredding the carrots. Then chop the florets of the broccoli into small pieces. Finely chop the onion so that it can cook easily.

Instructions:
Melt 2 tablespoons butter in a large pot over low heat. Once the butter is melted, add the onions. Sprinkle a little bit of salt and pepper over the onions. This helps them cook down and become translucent. Once the onions are cooked down, remove from the pot. Add the remaining 3 tablespoons of butter to the pot. Once melted, add the flour and whisk the raw flour for 2 minutes. This mixture is called a roux. Slowly add the milk and then the chicken broth while continuing to whisk to avoid clumps of flour.
Simmer for 5 minutes before adding the broccoli, carrots and onions. Continue to simmer the soup for 10 minutes until the broccoli is tender.

Transfer the soup to the blender and puree for a few seconds. This recipe make a lot of soup so you may have to puree two times. Pour the pureed mixture back into the large pot and add the nutmeg. Taste and add more salt and/or pepper if needed. Finally mix in the cheese and allow it melt before serving. Serve with toasted bread or croutons.

Tuesday, August 10, 2010

Cuban Sandwich





Anyone who lives in Miami or has been to Miami has savored a Cuban sandwich. Although you can find it in every Latin cafeteria in town at any hour, it's fun and convenient to create it at home. Plus, if you live outside of Miami, you can pretend you are on vacation by taking a bite out of this traditional dish. Here's how we make it:

Ingredients:
3 slices of deli ham (thinly sliced)
3 slices of deli pork (thinly sliced)
2 slices of Swiss cheese
Cuban bread (or French Bread if they do not sell Cuban bread in your area)
3-4 pickles
Mustard
Butter

Kitchen Essentials:
Bread knife
Cutting Board
Butter knife
Panini press (or George Foreman Grill)

Prep:
Turn the Panini press on to pre-heat.

Instructions:
Begin to assemble your Cuban sandwich by cutting the Cuban bread into 6-inch piece. Slice the piece of bread in half and place your desired amount of mustard on the bottom half of the bread. Layer the ham and pork and top with swiss cheese and pickles. Put the top half of the bread on the sandwich and spread a small amount of butter on the top. Place the sandwich on the panini press and toast for 5-6 minutes. Once the bread is golden brown, take the sandwich off the panini press and slice in half in an angle. ¡Buen provecho! (Enjoy your meal!)

Monday, August 9, 2010

Nutella Pizzelle




We rolled two Italian classics into one easy, yummy dessert: Nutella and Pizzelle! You do not need any culinary skills to assemble this and most importantly, it looks beautiful on a plate. Here's how we quickly pull it off.


Ingredients:
2 Pizzelles (Italian wafer cookies)
2 tablespoons of Nutella
2 strawberries (cut into quarters)
Whipped cream
A sprinkle of powered sugar

Kitchen Essentials:
Tablespoon
Teaspoon
Knife
Cutting board

Directions:
On a cutting board, cut the top part off of the strawberries and then cut strawberries into quarters. Place to the side. Spread Nutella on one pizzelle and top with another one, like a sandwich. Place on a pretty plate and top with whipped cream, strawberries and powdered sugar. Makes one dessert.

Sunday, August 8, 2010

Cinnamon Mango Ice Cream





It's mango season in Miami and everyone is showing up at your house with handfuls of mangoes. You think: "What to do with all these mangoes?" Of course you can eat them, but after a while you wonder what else you can do with them. That's why we came up with this recipe for cinnamon mango ice cream. This creamy dessert is Miami in a bowl! The mango is sweet and tropical, while the cinnamon and nutmeg add warmth. Best served on a hot and muggy day!
Enjoy!

Ingredients:
2 1/2 cups of half-and-half
8 egg yolks
1 cup of sugar
2 1/2 cups of whipping cream
4 teaspoons of vanilla extract
2 cups of pureed mango
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
Pinch of salt

Prep:
Make room in your refrigerator for a large bowl and freezer for the ice cream maker bowl.

Kitchen Essentials:
KitchenAid mixer, whisk attachment and ice cream maker attachment
Medium saucepan
Wooden spoon
Mixing bowl

Directions:
In a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, while stirring frequently. Remove from the heat and set aside.

In the KichenAid mixing bowl, whisk together egg yolks and sugar. Very gradually, add the hot half-and-half and mix until blended. Return the mixture to the saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Again, transfer the mixture into the bowl bowl. Stir in whipping cream, vanilla, mangoes, cinnamon, nutmeg and salt. Cover and chill in the refrigerator thoroughly, at least 8 hours. Place the ice cream maker attachment bowl in the freezer.

After 8 hours, begin to add the chilled mixture into the ice cream maker bowl on low speed. Continue to stir on low speed for 15-20 minutes, depending on the consistency you want. Remove from ice cream maker and either serve or freeze in an airtight container.

Sunday, August 1, 2010

Nutella "Meringon"



If clouds were edible, this is what they would taste like! If you are looking for a fancy dessert that requires little effort and cash, but looks like a million bucks...this is it. It's light, airy and so elegant! The reason we named it "meringon" is because a friend of ours used to make a meringue dessert similar to this one and she named it "meringon." She hasn't made it anymore because she says it was too much work. However, this recipe is not hard at all. Enjoy!

Meringue Ingredients:
4 large egg whites
1 cup of sugar
1 teaspoon of white vinegar
1/2 tablespoon of cornstarch

Prep:
Preheat oven to 250 degrees. Place rack in center of oven. Line a baking sheet with parchment paper and draw an 8 inch circle. Turn the parchment paper over so that the pencil mark is up against the baking sheet.

Kitchen Essentials:
KitchenAid mixer with whisk attachment (or large bowl with hand mixer)
Measuring cups and spoons
Spatula
Oven
Parchment paper
pencil

Meringue Directions:
Beat the egg whites on medium high speed until they hold soft peaks. Slowly add the sugar and continue to beat until the meringue holds very stiff peaks. Sprinkle vinegar and cornstarch on top of the meringue and fold in with a spatula.

Gently spread the meringue inside the circle on the parchment paper, making sure that the sides are slightly higher than the center, like a crater.

Bake time 1 hour 15 minutes. When the outside is dry and takes on a very very pale cream color, turn off the oven. Leave the door slightly open and let the meringue cool in the oven completely. The outside will be firm and will show slight cracking as it cools, but if pressed gently you will see that the inside is soft like a marshmallow.

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Topping Ingredients:
1 cup of heavy whipping cream
1 1/2 tablespoons of sugar
1 teaspoon of vanilla extract
2 tablespoons of Nutella
A few tablespoons of mini chocolate chips

Topping Directions:
Whip the heavy cream until it is nice and thick and begins to look like cool whip. Add the sugar and vanilla and continue to whip. Finally add the nutella, one tablespoon at a time until it is evenly distributed in the whipped cream.

Serving the Meringon:
Gently remove the meringue disk from the parchment paper and place onto a serving dish. Spread he whipped cream in the center of the meringue. Top with a sprinkle of mini chocolate chips. Serve asap. Meringue doesn't hold up well.
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