Part 3. Toss with the olive oil, butter, salt and pepper and roast for about an hour, until browned. Serve hot!

Part 2. In a pot of salted water, boil until tender, about 25 min. Drain and let cool slightly. Peel potatoes and cut in halves. Place potatoes in baking sheet.

Twice cooked potatoes. Toss 4 pounds of baby potatoes with a mixture of butter (1 tbsp) and 3 tbsp of olive oil. Salt and pepper to taste. Preheat oven to 375

Back soon with some new recipes and tidbits. Tricia

Empanada's: Savory Meat Pastries

Empanadas are fried or baked pastries stuffed with sweet or savory fillings. These pastries are known throughout Portugal, the Caribbean, Latin America, and the Philippines. Empanada comes from the Spanish verb empanar, which means to wrap in bread. An empanada is made by folding a disc of thinly rolled dough over a filling into a semicircle and then sealing the edge.

The empanadas we enjoy today in the western hemisphere, probably originated in Galicia, Spain. In Galicia, empanadas are similar to a cut up pies filled with cod fish or chicken. However, the idea of wrapping a hardy filling in pastry dough may well have stemmed from the Moors who occupied Spain for hundreds of years.

Puerto Ricans fill their empanadas (also known as Pastelitos) with seasoned ground beef or chicken and then fry them. It is acceptable to eat empanadas at any meal, but they are usually eaten during lunch or as a snack. In The Dominican Republic and Cuba, empanadas are prepared and eaten the same way as Puerto Rican empanadas. Catibías are made with cassava flour dough. Some of the common fillings are ground beef, chicken, or guava.

Quick tip: Buy pre-made empanada dough.  You can find it in the freezer section of your supermarket or latin market (a popular brand is Goya, discs for empanadas).

Filling

• 1/2 lb ground beef or shredded chicken
• 1 tablespoon olive oil
• 1 tablespoon sazon goya, with coriander and annatto
• 1/4 cup tomato sauce
• 2 teaspoons minced garlic
• 1/2 red bell pepper, diced (you can substitute green bell pepper or a combo of the two)
• 1/2 onion, diced
• 1/8 teaspoon black pepper
• 1/2 teaspoon oregano
• splash of white wine
• 1 bay leaf

Cooks tip:  If you have a blender, pulse together all of the spices and then sautee in your pan before you add the beef or chicken. 

Glaze

• 2  eggs beaten
• 1/2 teaspoons water

In a skillet, heat oil on medium. Stir in all ingredients except the meat. Next, stir in beef or chicken and cook until browned. Lower heat and simmer for 15 minutes or until mixture thickens. Let cool before filling the dough.

Roll the dough out a little. Add about a tablespoon of filling in the middle of each round, fold in half. Secure edges by pressing with a fork.

Brush each half-round with the egg wash, which has been beaten well. Fry empanadas in canola oil until golden brown on both sides.  Tip: only fry once on each side. 

Cool on wire rack or on a plate lined with paper towels.  Enjoy while warm, but be sure to cool a few minutes so you don't burn your mouth!


Buen Provecho!

When one has tea and wine
one will have many friends.

Chinese Proverb

Chocolate Dipped Strawberry French Toast

Over the Top French Toast

8 fresh strawberries, stemmed and sliced
Thick cut bread
Nutella chocolate hazelnut spread
4 large eggs
1/2 cup milk
1 teaspoon sugar
4 tablespoons butter

Use a serrated knife to cut a pocket in the bread.  Stuff the pocket with the chocolate and strawberries.

Once the bread is stuffed, place into egg and milk mixture and soak both sides of bread.  Place a large skillet on medium high heat with 1/2 tablespoon of butter.  Once butter melts, add French toast until well browned on each side, about 3 to 4 minutes.

Place cooked toast on a rack on a sheet pan.  Repeat for all other pieces and once all pieces have been browned, place into the oven for 5 to 7 minutes to reheat and serve. 

Sprinkle with confectioner's sugar. 

Easy Breakfast Frittata

Frittata (Skillet Eggs with Veggies)

1 tablespoon extra virgin olive oil
1 small sweet onion, thinly sliced
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 small zucchini, thinly sliced
1 cup shredded fresh spinach
sea salt and freshly ground black pepper
1 tablespoon minced fresh herbs (basil, oregano, rosemary)
6 large eggs
1/4 teaspoon Tabasco
1 cup grated Monterey jack cheese
1/2 cup grated Parmesan

Preheat oven to 350 degrees.

In an ovenproof 10 inch nonstick skillet, heat the olive oil over medium-high heat.  Add the onion, mushrooms, pepper, and zucchini, and saute until the vegetables are soft, about 5 minutes, stirring occasionally.  Add the spinach and cook for 1 minute.  Season with salt and pepper and stir in the fresh herbs.  Remove from heat.

Whisk the eggs with the Tabasco, and stir in 1 cup of the cheese into the egg mixture.

Pour the egg mixture over the vegetables.  Cook over medium heat until the eggs begin to set.

Place the skillet into the oven and cook until the top is slightly brown, about 10 to 12 minutes.  Sprinkle with remaining cheese.

Carefully loosen the frittata from the pan with a rubber spatula.  Cut it into 4 wedges and serve!

Arroz con Pollo (Chicken and Rice) in the Rice Cooker

Arroz Con Pollo in the Rice Cooker (one pot chicken and rice)

vegetable cooking spray
1 tbsp. olive oil
1 lb. of rotisserie chicken, cut into pieces
2 cups long grain white rice
1 small onion
1 medium red bell pepper
1/2 medium green bell pepper
2 cloves garlic
1 1/2 tsp salt (optional)
1 bay leaf
3 cups chicken stock
1/2 cup white wine
5/8 tsp. ground saffron or 1 packet of Sazon with Azafran (saffron)
1 bay leaf
1/4 cup tomato sauce
1 cup frozen green peas, thawed

Instructions

In a blender pulse the onion, garlic, and bell peppers until well blended. 

Spray rice cooker container with non-stick cooking spray and olive oil. Add all ingredients except green peas and chicken. Stir. Cover and cook until rice cooker shuts off.

Carefully remove cover. Fold in peas, and cooked chicken pieces. Cover and allow to steam for 10 minutes.

Delicious, home made steak sauce

Bordelaise Sauce

In a heavy 1 quart saucepan over low heat, melt 1-2 tablespoons chilled, unsalted butter.  Add 1 tablespoon minced onion or one diced shallot until tender.  Stir in 3 tablespoons all-purpose flour; cook until lightly browned.  Add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, a bay leaf, and 1/8 teaspoon ground black pepper.  Slowly stir in one 10 ounce can beef broth and 1/2 cup hearty red wine.  Increase heat to medium-high' cook mixture, stirring constantly, until sauce boils and thickens.

Top your favorite steak with this lovely bordelaise sauce!  Pairs well with flank steak and filet mignon.

Salmon with Soy Ginger Glaze

Ingredients

1. 1/4 cup soy sauce
2. 1 teaspoon finely grated fresh ginger
3. 1 teaspoon honey
4. 1 teaspoon Dijon mustard
5. 2 teaspoons extra-virgin olive oil
6. Four 6-ounce skinless salmon fillets
7. Freshly ground pepper
8. Cilantro leaves or sesame seeds, for garnish (optional)

Directions

1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro or sesame seeds and serve.

If you don"t have an oven proof skillet - just finish cooking on the stove top.  Enjoy!

Red Mango - Frozen Yogurt with Probiotics

Red Mango Frozen Yogurt

Flavors to try this Week:

Raspberry and Blueberry with Fresh Fruit!!

Spicy Linguine with Shrimp

Whole Wheat Linguine with Shrimp

serves 4-6

1/2 pound whole wheat linguine
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon of crushed red pepper (or to taste)
3 plum tomatoes (you can also use canned tomatoes)
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
3/4 teaspoon of salt (or to taste)
1/4 cup coarsely chopped flat leaf parsley (dried parsley is fine if you don't have the fresh stuff)
1 teaspoon grated lemon zest
1 pound of large shrimp, shelled and deveined
1/2 teaspoon black pepper

Cook the linguine according to package directions omitting the salt if desired.  Drain and keep warm

Pre-heat skillet and add oil, garlic, crushed red pepper and cook until fragrant.  Add tomatoes, and cook stirring, until softened, about 3 minutes.  Add the broth, lemon juice, and 1/2 tsp of salt.  Bring to a boil.  Remove skillet from the heat.  Stir in the parsley and lemon zest.  Keep warm.

Meanwhile, season shrimp with a little salt and pepper. Spray shrimp with some nonstick olive oil spray or a tsp of olive oil and grill until opaque, about 1-2 minutes on each side.  No grill? You can stir fry the shrimp in a nonstick skillet. Add cooked shrimp to the sauce. 

Transfer the linguine to a serving bowl and spoon the shrimp mixture on top.

Enjoy!

Hummus

Hummus Dip

makes 2 cups

2 cups canned chickpeas, drained, liquid reserved (15.5 ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes of Tabasco sauce
2 teaspoons of kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Serve with fresh pita or pita chips. 

Yummy Chicken Kabobs

Grilled Chicken Kabobs

Ingredients

• 1/4 cup olive or canola oil (use only half of the oil if you are watching your fat intake.  Add some chicken broth to boost the marinade.)
• 2 tablespoons lemon juice
• 2 garlic cloves, minced  
• 3/4 teaspoon McCormick dried poultry seasoning or 1/2 teaspoon Goya adobo 
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon pepper and 1/2 teaspoon of salt (added salt not necessary if you used Adobo.  Adobo has salt)

• 2 boneless, skinless chicken breast halves

Directions:

In a small bowl, combine oil, lemon juice, garlic, dried spices, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover.

Cut chicken into 1-in. wide strips; weave on skewers with any vegetable that will hold up to grilling.  I made this recently with red bell pepper, green zucchini, and grape tomatoes.

Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade.

Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.

If you don't have a grill, don't fret!  Target sells great indoor grills that fit on the stovetop.  You will get the grill marks you desire and the flavors of a summer cookout. 

Serve with your favorite sides! Happy eating.

Roasted Butternut Squash

Oven Roasted Butternut Squash

serves 4 to 6

I love butternut squash in any form and this is an easy recipe.  You can cut the squash a day in advance and throw it into the oven before dinner. 

It's a simple winter dish that's great served with Herb-Roasted Chicken.

1 large (4 pound) butternut squash, peeled, seeded and 1-inch-diced
3 tablespoons of good olive oil
1 tablespoon of minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.  Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly. Season to taste and serve hot.

Tapas: Crispy Potatoes with sauces for dipping

Crispy Potatoes with Aioli and Spicy Tomato Sauce
A classic Spanish Tapas, these golden fried potatoes are served with two perfect dipping sauces: a fiery tomato sauce and a garlicky aioli.Ingredients

Tomato Sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 14-ounce can whole tomatoes with juices, chopped
Salt

Aioli
1 garlic clove, halved
2 teaspoons fresh lemon juice
1 large egg yolk, at room temperature (if you are afraid to add raw egg, you can
substitute with a full Tbsp of Mayonnaise, such as Hellman's)
1/2 cup plus 2 tablespoons extra-virgin olive oil
salt



Potatoes Extra-virgin olive oil, for frying
2 pounds baking potatoes, peeled and cut into 1-inch cubes
Salt

(Tip: If you want a no-fry alternative then sprinkle red potatoes with salt and olive oil and roast in a hot oven until the potatoes turn golden brown. Check periodically to see when its time to flip)Directions Make Ahead The tomato sauce and aioli can be refrigerated overnight. Bring to room temperature before serving.


MAKE THE TOMATO SAUCE:
In a medium skillet, heat the olive oil. Add the crushed red pepper and cook over moderately high heat until fragrant, about 30 seconds. Add the tomatoes and their juices and boil until the sauce is reduced to 3/4 cup, about 5 minutes. Season with salt and transfer to a serving bowl.

MAKE THE AIOLI:
Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

PREPARE THE POTATOES:
Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes.

Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Arrange the potatoes in the center of a platter. Place the sauces on either side and serve right away.

_______________________________________________________________________________

Alternate sauce if you want to make Patatas Bravas (Spicy Potatoes)

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.

Wine Pairing:
I suggest La Crema, Pinot Noir.  Its fruity and bright.  Another good choice is a bottle of Tempranillo.  　

Shrimp and Chorizo Tapas

Shrimp and Chorizo

Ingredients

• 1 tablespoon, plus 1/4 cup Spanish olive oil
• 1 pound chorizo, sliced on the diagonal into 1/2-inch slices
• 1 1/2 cups thinly sliced onion
• 1 tablespoon minced garlic
• 1/2 cup dry (fino) sherry
• 1 tablespoon Spanish paprika
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds peeled and deveined raw medium shrimp
• 3 tablespoons lemon juice
• 2 tablespoons minced parsley leaves
• Crusty bread, for serving

Directions

In a large skillet heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top.

Pass some nice, crusty bread around the table!

Shrimp and Grits

 Shrimp and Grits

4 cups water
½ cup cream
2 oz butter
Salt and white pepper, to taste
Dash of Cajun or Cayenne spice
1 cup of shredded cheddar cheese
2 pounds peeled and deveined shrimp (41/50 count)

1/2 pound andouille sausage, sliced 1/4-inch thick

Chopped tomato or canned, diced tomato
Chives, Scallions or Green onions for garnish

Bring water to a boil; add cream, butter, and seasoning.

Gradually whisk in corn grits whisking constantly. Simmer until done about 20 minutes until thickened. Add cheese, taste and add seasoning if needed.

Cook sausage in 1 tsp olive oil for 2 minutes.
Add shrimp and sautée (2 pounds) in  ¼ to ½ stick of butter and 2 tsps. olive oil. Season with a little Cajun spice and cook for 3 to 4 minutes until done.

Spoon grits into shallow bowl and top with shrimp and sausage. Garnish with tomatoes and chive, scallion, or green onion.

The importance of Omega-3 Fatty Acids

The essential fatty acids are important to the human immune system and to the regulation of blood pressure.  Omega-3 fatty acids have shown to play a role in keeping cholesterol levels low, stabilizing arrhythmia (irregular heartbeat), and reducing the incidence and severity of inflammatory diseases such as arthritis.  The list of benefits go on and on. 

I just wanted to make a quick case today and give you some suggestions of what you can eat so you can get more Omega-3 fatty acids in your diet.

Common Sources of Omega-3's:
Fish.  Atlantic Salmon and other cold water fatty fish (including both Atlantic and Pacific herring, sardines, Atlantic Halibut, bluefish, tuna, and Atlantic mackerel), and lake trout. 
Plant. Canola oil, flaxseed, flaxseed oil, walnuts, almonds, and leafy green vegetables such as spinach and broccoli. 

Uncommon Sources of Omega-3's:
Cheese.  Alpine cheeses from animals that free-graze on high alpine greens.
Meat.  Wild-grazing animal meats, such as venison and buffalo. 
Enhanced food.  Eggs and breads enriched with omega-3 fatty acids.

Healthier Chicken and Bean Burrito

Ingredients

• 1/2 cup brown rice
• 2 cloves garlic; 1 smashed, 1 minced
• Kosher Salt and freshly ground pepper
• 1 cup shredded rotisserie chicken, skin removed
• 1 15-ounce can black beans
• 1 cup grape or cherry tomato 
• 1/2 cup fresh cilantro (optional)
• 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid or 2 pinches of red pepper flakes
•  4 8-inch whole-wheat tortillas, warmed
• 1/2 cup shredded reduced-fat cheddar or mexican-blend cheese
• 1 avocado, sliced
• Plain low-fat sour cream or salsa, for serving (optional)

Directions

Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Sprinkle the chicken over the rice mixture, cover and remove from the heat.

Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.

Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado and the remaining bean salsa, if desired. 

Easy Grilled Salmon

Easy Weeknight Meal - Salmon

What you will need

1 lb of Salmon (gives you two hearty portions)
2-4 Tbsp of Trader Joe's SOYAKI marinade
(or make your own marinade with low sodium soy sauce, sesame seeds, splash of orange juice or pineapple juice, fresh grated ginger, garlic, dash of sesame oil)
Pepper to taste

Marinate fish for 30 minutes to 24 hours (more time=more flavor)

Grill until opaque, about 7 minutes. Sprinkle on some sesame seeds and additional marinade, if desired.


Side Dish

Brown Rice stir fry

Microwave Birds Eye brand brown rice for 4 minutes.  Meanwhile, stir fry some minced red pepper, yellow pepper, 1/2 cup frozen green beans, 1 clove garlic, and 2 Tbsp of onion in canola oil. When the green beans are done, add the cooked brown rice and stir.  Add 2 Tbsp of low sodium soy sauce.  Serve while piping hot.

Learning to Cook for Better Health

Good morning,

When we learn to cook our own food we have control over what goes into our meals.  We can indulge a little and still know we are making better choices for our overall health. 

Here are a few ideas on what to include and limit in our diets -
Some Fat Burning Foods:
Asparagus, blueberries, tomatoes, broccoli, apples, banana's, raw carrots, oranges, jalapenos, cayenne chilies, habaneros, fish, chicken, salmon, turkey, tuna, oats, whole grain cereal, lean beef, sardines, green tea

Foods that interfere with Fat Burning:
Sugar (high fructose corn syrup), processed foods, hydrogenated fat

Great, Whole Foods:
Millet, quinoa, sweet potato, brown rice, oats
Vegetables
Fruit
Chicken
Lean Steak
Olive Oil
Breads from sprouted grains

Lemony Chicken Saltimbocca

20 Minute Chicken Saltimbocca
 
4 4oz chicken cutlets
1/8 tsp of Salt (or to taste)
12 fresh sage leaves
2 oz very thinly sliced prosciutto cut into 8 thin strips
4 tsps extra virgin olive oil, divided
1/3 cup fat free, lower sodium chicken broth 
1/4 cup fresh lemon juice
 
Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place. 
 
Heat skillet over medium heat. Add 1 Tbsp of oil to pan. Swirl to coat evenly. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. 
 
Combine broth and lemon juice. Stir. Add to pan with 1 Tsp of oil. Bring to a boil. Cook for 1 minute or until slightly thickened. Spoon over chicken. 

Serve over angel hair pasta or creamy polenta

White Wine and Sparkling Wine

Some Food & Wine Pairing Suggestions:

Vouvray (French dry, medium-bodied, white wine from the Loire Valley in France)

Paired with:

Almonds (Marcona Almonds are delicious)
Appetizers
Goat cheese on toast
Fruit and fruit desserts (yummy, I would like some strawberries)
Lobster
Steamed mussels
Quiche
Seafood salad
Baked scallops
Shrimp
Souffles
Sushi
Trout, especially baked and/or with cream sauce
Veal, especially with cream Sauce

I served Vouvray with appetizers on Thanksgiving.  It paired nicely with a store bought crab dip and multi-seed crackers. 



CAVA (Spanish, medium bodied Sparkling Wine from Catalonia)

Paired with:

BBQ
Cheese
Chinese food, especially dim sum
Desserts
Eggs
Fresh figs
Pasta with seafood sauce
Fried food, especially appetizers
Japanese food;
  Sashimi, Sushi
Salmon
Soup
Tapas (appetizers)

If you enjoy bubbly I urge you to try Cava.  Cava's are usually reasonably priced - seven to ten dollars will get you a decent bottle - so you don't have to wait for a special occasion to enjoy it.  I've had Cava with gouda cheese, brie, and mild cheddar.  It also goes well with Seafood - shrimp, scallops, lobster and Sushi.  Also pairs nicely with prosciutto wrapped food and fried crab appetizers.

Easy Seared Scallops

Easy Weeknight Meal:  Seared Scallops

 

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 16 sea scallops, trimmed
3. Salt and freshly ground pepper

Directions

1. In a large skillet, heat the oil. Season the scallops with salt and pepper and add to the pan. Cook over high heat, turning once, until cooked through, 5 minutes. Serve hot.

Optional Sauce

Slice 1 shallot and 1 clove of garlic thinly and sautee slowly with some unsalted butter, until fragrant.  Add 1 teaspon of dijon mustard, some dried parsley, and white wine. Reduce sauce. Top scallops with sauce and finish with a splash of freshly squeezed lemon juice.

Tilapia with Mojo (Lime Garlic Parsley Sauce)

Tilapia with Mojo Sauce

You probably have seen this recipe if you have been following my blog.  I am re-posting it today for those that missed it the first time. 

Ingredients

• 1  tablespoon  olive oil, divided
• 4  garlic cloves, minced
• 1/4  cup  water
• juice from a fresh lime
• ground cumin (optional)
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  ground red pepper
• fresh or dried parsley 

• Olive oil cooking spray
• 4  (6-ounce) tilapia fillets or other mild white fish

Heat 2 teaspoons oil in a small saucepan over medium-high heat. Add garlic; saute 2 minutes. Stir in water, lime juice, small pinch of cumin, and 1/4 teaspoon salt; simmer 1 minute. Remove from heat; set aside.

Season fish with a a little salt and pepper.  Heat 1 teaspoon oil in a large skillet coated with cooking spray over medium-high heat. Add fillets; cook 4-6 minutes on each side or until browned. Remove from heat. Spoon lime-garlic mixture evenly over fillets. Sprinkle parsley over fish and some red pepper flakes (if desired).

Serve with your favorite sides!

Quick tip - the freezer section of your supermarket sells Birds Eye brand frozen brown and white rice.  Just a few minutes in the microwave and you will have a tasty side dish. 

Caprese Skewers

Fresh Mozzarella cheese, tomatoes, and basil make a traditional Italian salad, which becomes a wonderful appetizer here.  While assembling the skewers, keep a damp paper towel by your side to wipe your fingers after assembling each one; this will keep each skewer clean as you go.

3 ounces fresh mozzarella cheese, cut into 24 (1/4 to 1/2 inch) cubes
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon dried basil or 3 or 4 fresh basil leaves, julienned
    crushed red pepper flakes
    salt and freshly ground black pepper
24 grape tomatoes, cut in half crosswise

Toss mozzarella with oil, basil, and a pinch or two of pepper flakes in a medium bowl.  Season to taste with salt and pepper.  Add tomatoes and stir gently to coat. Assemble skewers - alternate between 2 tomato halves and mozzarella cubes.

Serve at room temperature.

Basil and Olive Oil Dressing

Put 1/4 cup of extra-virgin olive, a handful of fresh-cut basil, and one or two cloves of fresh garlic in a blender; blend well.  Use as a dressing lightly drizzled over poached or broiled fish or over seared scallops.

Red Wine Poached Pears

Ingredients:

6 firm Bartlett pears
3 cups hearty red wine
1 cup fresh orange juice
Zest of 1 orange
2 tbsps of fresh lemon juice
1 cinnamon stick
4 whole cloves
1 bay leaf
1 teaspoon honey
Plain yogurt or fresh whipped cream, as garnish.

In a large saucepan, combine the wine, orange juice and zest, lemon juice, cinnamon, cloves, bay leaf, and honey, and bring to a boil.


Add the pears to the liquid and simmer until tender, about 20 minutes.  Cool the pears in the wine mixture to room temperature.


Serve with a spoonful of yogurt or whipped cream.

Chicken Breasts with Fire Roasted Tomatoes and Mozzarella

Chicken Breasts with Fresh Mozzarella

4 boneless chicken breasts, 6 ounces each, skinless
Salt and freshly ground black pepper
2 tablespoons olive oil
3 garlic cloves, minced
1 cup dry white wine (or chicken stock)
Fresh basil leaves
8 ounces fresh mozzarella, cut into 8 slices

Rinse the chicken and pat it dry.  Season to taste with salt and pepper.

Heat the olive oil in a large skillet over medium heat; add the garlic.  Add the chicken breasts and cook until golden brown on both sides and almost cooked through, turning as necessary, about 6 to 10 minutes.  Transfer to a plate and keep warm.

Add the wine to the pan, scraping to release any browned bits on the bottom of the pan, and simmer briefly to reduce the sauce by half.  Return the chicken to the pan and cook for 1 minute.

Top each chicken breast with 3 basil leaves, 2 slices of mozzarella and 2 tbsp of fire roasted tomatoes (Hunts brand sells canned, diced, Fire Roasted tomatoes). 

Cover the pan and remove it from the heat.  Set it aside for a few minutes until the mozzarella softens and begins to melt.  Sprinkle the chicken with additional salt and pepper to taste.

Serve the chicken on heated plates, topped with the sauce. 

Dinner is Served!

Tortilla (Spanish Omelet)

Tortilla
In Spain, a tortilla is a thin omelet made with potatoes, and served either warm or at room temperature. In this recipe, thin slices of potato are pressed into a pan to make a "crust" that holds the egg mixture, cheese, and tomatoes.

Note: You can substitute pecorino Romano cheese for Manchego.

• 4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)

Ingredients

• 1/2  pound  Yukon gold potato (about 1 medium)
• 1  tablespoon  minced fresh chives, divided
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 4  large eggs
• 1  large egg white
• 1  tablespoon  olive oil
• 1  garlic clove, minced
• 3  tablespoons  finely grated Manchego cheese
• 1  teaspoon  extra-virgin olive oil
• 1/2  cup  halved grape or cherry tomatoes

Prep:

1. Preheat oven to 350°.
2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4. Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives

Valentine's Day - A no-cook Dessert to share with your Sweetie.

Pick your favorite, high quality ice cream (my favorite is chocolate gelato - yummy). 

Scoop ice cream into your fanciest bowl and top with fresh, sliced strawberries and walnuts.  Any of your favorite toppings will do.

Don't like pecans? Try walnuts.  Love whipped cream - top it off with some and drizzle with your favorite jam. 

Get two spoons and share with your Sweetheart!

February 13th: My Day Off - Its my Birthday!

Someone else is cooking.  I am going to enjoy something with Chocolate.

Champagne Cocktail

Ingredients

• 1 sugar cube (optional)
• 1 fluid ounce pomegranate juice
• 3 fluid ounces dry sparkling wine (try spanish cava, prosecco, or any champagne/sparkling wine that you enjoy)
• Pomegranate seeds, optional (you can also use a strawberry or raspberries as garnish)

Directions

Place a sugar cube in the bottom of a champagne flute.  Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve.


Makes 1 drink

Wine

A meal without wine is like a day without sunshine.
Jean Anthelme Brillat-Savarin


If you like wine, here are some ideas on how to continue your Wine Education:

• Join a local wine club
• Spend an hour with the proprietor of your local wineshop
• Speak to the sommelier (wine steward) at your favorite restaurant
• Don't be intimidated or confused by wine labels
• Don't be shy in the presence of someone who knows more about wine than you do; consider him or her a resource

• Subscribe to a wine magazine and read it cover to cover every month

And, of course, eat and drink in moderation for your best health. 

Fragrant, Spicy Garlic Shrimp

Garlic Shrimp at its best is a savory, fragrant, spicy dish that is usually served sizzling at your table with some crusty bread for dipping into the sauce.  The aroma from your kitchen will draw neighbors to your front door so beware.  Try the following recipe:

3    Tablespoons olive oil
2    Teaspoons good quality paprika (Spanish or Hungarian)
6    Cloves garlic, minced
1/4    Teaspoon crushed red pepper flakes (or to taste)
1    Pound large shrimp peeled (You can leave tail on for presentation)
3    Tablespoons chopped parsley
Splash of white wine (optional)
Lemon or lime wedges
Salt and pepper to season

Dry shrimp with paper towels, and season lightly with salt and pepper.

Heat the oil in a large skillet over medium-high heat.  When hot, add garlic, paprika, and red pepper flakes.  Cook, stirring constantly, until garlic just begins to brown.  Be careful not to let the garlic burn.

Add shrimp and splash of wine and cook, stirring until shrimp are bright pink and just cooked through, around 1-2 minutes. Remove from heat, season to taste, add a few tablespoons of fresh lemon juice and the parsley. Serve immediately with lemon wedges.

And please, don’t forget to sop up the juices with that crusty bread.  Let me know how you enjoyed the dish. Have a great day.  

Pizza Margherita

Whole-Wheat Pizza Margherita

Sometimes nothing satisfies like a slice of cheesy pizza. This one's made with a whole-wheat crust and part-skim mozzarella, so it's healthy and yummy to anyone in the mood for a slice.

Tip: Note- If you don't have a rolling pin, use a wine bottle or stretch the dough out with your hands. If the dough springs back too much, let it rest for 3 minutes to relax the gluten. The cornmeal on the pizza stone or baking sheet makes the crust dry and crunchy. The basil shouldn't go on until after baking, or it will burn.

Ingredients:Tip about the crust- Make the one below or buy dough from your local pizzeria or supermarket.



1 package (1/4 ounce) active dry yeast
1 cup warm water
1 tablespoon extra-virgin olive oil
2 teaspoons salt  2 1/2 cups whole-wheat flour, plus additional for kneading

Topping:



2 large tomatoes, thinly sliced, then cut into half circles
8 ounces part-skim mozzarella, thinly sliced into half circles
Extra-virgin olive oil (optional garnish)
8 fresh basil leaves, thinly sliced
Dash of cornmeal for pizza stone

　

Directions:


Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.
Form dough into a ball; place in a medium bowl. Cover with plastic wrap and put in a warm place. Let rise until doubled in size, about 2 hours.

To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using floured rolling pin, roll dough outward from the center. Form dough into a circle or rectangle about 1/4-inch thick.

Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece. Lightly drizzle with additional oil, if desired.

Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.)
Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit. Sprinkle pizza with sliced basil leaves.
In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.

Buffalo Chicken Wings

Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm 

Roasted Red Pepper Dip - Great for Superbowl Sunday

Easy Roasted Red Pepper Dip

Makes about 1 1/2 cups
　
Jar of roasted red peppers (you can roast them yourself, but this is a great shortcut)
1 Tbsp minced garlic
1 Tsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 cup reduced fat sour cream (or regular, if you prefer)
1 Tbsp finely chopped basil
Salt and freshly ground pepper (to taste)

In a pan, cook the garlic in the oil over moderate heat until fragrant (watch it so you can make sure not brown or burn gthe garlic).

Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, it will take a few minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and peppter. Refrigerate until chilled.

Serve with long breadsticks and thick cut potato chips (I like Cape Cod or Lays reduced fat Kettle Chips)

Sweet Plaintains

Sauteed Sweet Plaintains

What you need:

2 plaintains and canola oil and/or unsalted butter

The secret to getting plaintains sweet is to leave them at room temperature (on the counter) until the skin turns black. Your plaintains will be sweeter, softer and less starchy.

Time to Cook:

Cut the ends off the plantains and slit the skins lenghthwise: remove the peel halve each plantain. In a skillet heat 1 Tbsp of unsalted butter and 1 tsp canola oil. Sautee the plaintains over moderately
high heat until brown on one side, flip and cook the other side.

Remove from skillet, pound slightly flatter with a meat pounder, reduce heat and cook until tender and deep brown, about 2 minutes longer.

Serve hot - alongside your favorite protein (grilled fish, roasted chicken, or your favorite steak)

Paprika Roast Chicken with Sweet Onion. Yummy, Wholesome Winter Fare.

Paprika is a spice often overlooked by cooks.  It ranges from bright red to brown.  The milder ones will have a slightly sweet flavor. Or you can try some hot paprika if you want heat.

I first discovered the great flavor of paprika while visiting Spain.  I was seaside enjoying shrimp and pulpo with a lovely bright red, slightly sweet spice sprinkled over it.  Paprika.

A little bit of paprika not only lends color to potato salad and deviled eggs, but great flavor to seafood, chicken, and pork chops.  I also add it to my garlic shrimp recipe (I will share this recipe in a few days).

Back to chicken. With a whole roasted chicken - you can pick your favorite piece, a thigh, the breast, or a savory wing.  You can share it and still have leftovers.

So, readers, remember to experiment with some new spices and you will delight your palate.  Happy eating!

Oven Roasted Chicken

You will need:

1 Tbsp. extra virgin olive oil
1 1/2 Tbsp sweet paprika (you can also use Spanish or Hungarian paprika)
2 cloves of fresh garlic (mashed) or tsp of garlic powder
Salt and pepper (to taste)
Dash or two of dried herbs (rosemary, thyme, oregano or Herbs de Provence)
1 lemon (cut into 4 pieces)
1 sweet Onion
1 whole chicken

Preheat oven to 400 degrees. 

Mix oil with spices, salt, and pepper in a large bowl and add chicken and 1/2 of the onion.  Use your hands to massage the bird. 

Stuff cavity with the other 1/2 of the onion and lemon. 

Arrange chicken, skin side up in a shallow baking dish. 

Bake until chicken is cooked through and skin is golden.  The juices should run clear. If you aren't sure that your Chicken is ready you can use a meat thermometer to check temp.  It should read 170 degrees in the thickest part of your chicken thigh. 

Let rest before serving so the juices will re-distribute (in other words, the chicken will be juicy). 
Skim fat from pan juices and use as a sauce. Add a few squeezes of lemon juice and it will perk up the flavor. 

Side dish of Green Beans and Shallots

You will need:

2 lbs of green beans, trimmed and halved  (frozen veggies will work fine too)
1 small shallot (sliced thinly)
1 Tbsp Olive Oil
Salt and Pepper

If preparing along with the Roasted Chicken, keep the oven temperature at 400 degrees and put the green beans in the oven once the chicken has been roasting about 25 minutes. 

Toss green beans with shallots and olive oil. Spread evenly in a large sheet pan
Roast, stirring occasionally, until green beans are tender and golden brown (about 25 minutes).

Salt and Pepper to taste. 

Voila! Dinner is served. 

Balsamic Vinaigrette: Beats the pants off the store bought stuff

Balsamic Viniagrette:

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
tsp of dijon mustard
1 clove of garlic
two generous pinches of Herbs de Provence (or other dried herbs that you love)
sea salt and pepper to taste

Put everything in your blender and pulse until fully blended and creamy.  Refrigerate.

Serve over your favorite salad!

The Well Stocked Pantry: Kitchen Survival

Good Afternoon!

The well stocked pantry is a home cook's best friend. 

Even if you don't cook - there are a handful of emergency supplies all girls and guys need to keep in their kitchen at all times. 

With these 10 things you can make yourself something decent to eat for breakfast, lunch and dinner and even pull together a no-cook appetizer for a friend that stops by!

Olive Oil - buy good quality (extra virgin) and keep it at room temperature away from harsh sunlight.  If properly stored, olive oil will last 6 months after it has been opened, and a year if unopened.

Sea Salt - (or Kosher Salt)  The main difference between ordinary table salt and Sea Salt is the texture.  Sea Salt has larger, irregular shaped grains, which makes it great for cooking.  Salt will keep for 3 to 5 years without any loss in quality.

Pepper - Pepper holds its taste for 2 to 3 years. Invest a little in a pepper-mill (grinder) and whole peppercorns; pepper adds flavor to everything so use it. 

Eggs - Eggs need to be refrigerated.  Keep them in their carton in the coldest part of the refrigerator.  Throw away any that are cracked.  Fresh eggs will last for 3 to 4 weeks and they are an excellent source of protein. 

Cheese - One piece of good hard cheese will last for 4 to 6 weeks, even after opened.  Pick your favorite.

Bread - If you don't eat enough bread to finish it in a week - you can freeze it in a ziploc bag and it will last for 2 months.  They have so many varieties of bread now - so experiment!

Fresh Fruit - Apples are a great choice during the winter season.  If you store them in the refrigerator they can last for more than a month. 

Nuts - (or any nut butter) There are so many choices so pick your favorite.  Shelled nuts will have the longest shell life.  Get crackin'. 

Butter - Don't use butter often? Store it in the freezer and it will be good for up to a year.  In the refrigerator it will last for 3 months. 

Wine - Drink a glass, save it for when a friend stops by, use it to create a great sauce.  Any meal or appetizer tastes better with a glass of vino.  Salute!

From these ingredients you can make:
Scrambled eggs and toast
Cheese omelet
Grilled cheese
Fried egg sandwich
Hardboiled eggs with toast
Sliced apple with sliced cheese
Sliced apple with nuts and a glass of wine (no-cook appetizer)
Sliced apple dipped in peanut butter (great snack for post-workout)

No take out! And a great snack or meal in minutes. Bon Appetit!

Check back tomorrow for Tips on the well stocked pantry - don't go hungry again - no take out required!

My first blog

Welcome to my blog!

My name is Tricia and I learned to cook when I was a little girl.  My mom would call me in the afternoon, while she was at work, to get dinner started.  Thus began my love affair with food. The creative process involved with creating a meal was exciting to me! It's an experiment you can "taste".

At thirteen years old I had my first taste of wine. Well, lets just say that it took me a little longer to appreciate wine....but we're solid friends now. 

Food and Wine meet....Sublime

Food...we cannot live without....Wine...adds pleasure to our social occasions, meals, and more.  Paired together....a party for your palate. Think about what foods elicit true pleasure for you? Maybe chocolate gelato eaten while in Rome, a lobster roll enjoyed seaside, a Coney Island hot dog, a savory Empanada from a Kiosk while in Puerto Rico, a warm Crepe on the street in Paris....

So, my friends, on my blog you can expect a daily recipe, some wine pairings, and photo's of the meals I create.  I hope you will enjoy it and feel free to ask questions and add comments!