You are here: Home / Archives for Food & Recipes

How to make pico de gallo guacamole

May 16, 2012 By 4 Comments

I have had guacamole on the brain for the last couple of weeks. Since we have started Taco/Mexican Tuesday night dinners at our home, I have been learning such delicious new recipes. (I have a recipe for simple crockpot black bean and a super-easy, super-delicious 4-ingredient salsa that I have made. I will share them by the end of the month.) Today, I want to share a guacamole recipe…and my process for coming up with foods that both my family and I enjoy. (Cooking really isn’t that complicated!)

As you may know, I have a somewhat obsessive personality. Once something gets “stuck” in my mind, I just have to figure it out. That’s what happened with my desire for a great, homemade guacamole. I didn’t grow up eating guacamole, so I went to my local grocery store and looked at the ingredients on the pre-packaged guacamoles. (When I can’t pronounce the ingredients, I move on!) I was pleasantly surprised to find Calavo’s guacamole with 8 real ingredients: Hass Avocados, Tomato, Onion, Jalapeno Pepper, Salt, Cilantro, and Garlic. Since I had (and enjoy!) 6 of the 8 ingredients in my home already, I decided that this was the type of guacamole that I would make. So, I bought a couple of Mexican avocadoes (since Chef Aarón Sanchez said that they are the best to use) and some jalapeno peppers. I was all set. Well almost…avocadoes are hard when you buy them. You need to keep them in a brown bag for 5 days or so before they are ready to be used.

Finally, the avocadoes were ripe enough for me to make guacamole yesterday. I knew what I wanted to put into my guacamole, but I still needed to figure out the amounts to use. I put all of the ingredients into my google search bar to see which recipes popped up. (I usually look at the first 5 to see what commonalities they have and start experimenting from there.) This time, I couldn’t find any recipe with all of the ingredients, but a Martha Stewart one came close. I have changed several things including adding an extra half of an avocado (the flavors were too strong with just 1) and garlic; including all of the tomato; and the preparation (I’m simple – no special tools, besides the back of a spoon, are needed to mix this guacamole together. Also, I like my guacamole to be a little more substantial, so I don’t finely chop anything…except for the jalapeno and garlic!) In any event, I loved, loved, loved the final result. Michael (the only other avocado eater in my home) did too. It’s the second best guacamole that I have tasted.  Chef Aarón Sanchez‘s guacamole at Centrico is still the best. Oh, well…here you go:


Pico De Gallo Guacamole
Adapted from Classic Mexican Guacamole from Martha Stewart Recipes
Yield: Approximately 1½ cup

Ingredients:
• 1 ½ ripe Mexican Hass avocado, peeled, pitted and lightly mashed
• 3 tbsp tomato, chopped
• 1 1/2 tbsp chopped onion
• 1 1/4 tsp jalapeno, seeded and finely chopped
• Salt to taste
• 1 tbsp plus 2 tsp chopped fresh cilantro
• 2 cloves garlic, finely chopped

Directions:
1. Mix all of the ingredients together in a medium bowl. Sprinkle with salt to taste.

2. Use immediately or as another option, cover the bowl with plastic wrap and refrigerate the guacamole for 30 minutes before serving.

Filed Under: Food & Recipes

Quiche Lorraine Recipe
(Easy One Dish Meal for Mother’s Day Brunch)

May 11, 2012 By Leave a Comment


I have been to several brunches and events lately where various quiche dishes have been served. That’s why when I was thinking of an easy one dish meal that “my guys” could make for Mother’s Day, quiche immediately popped into my mind. Since I like bacon and scrambled eggs with cheese for breakfast, I made a couple of Quiche Lorraines…which is simply a fancy name for a quiche made with cheese and bacon. It was a hit in my house…we went through two quiches in two days! Sean was my little helper as I made the test quiches, so he will be able to “instruct” Reggie and Michael this weekend. In any event, this is a simple recipe that your kids can make for Mother’s Day with a little oven supervision by another adult. (Seriously, Sean can do all of this by himself…besides the oven parts!)


Easy “Mother’s Day” Quiche Lorraine Recipe
Yield: 1 quiche

Ingredients:

  • 1 (9 inch) unbaked pie crust
  • 8 pieces of bacon
  • ¾ cup shredded cheese
  • 3 large eggs
  • 1 cup milk
  • Salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees.

2. Cook the bacon according to the directions on its package. Note: the bacon will basically stay at the same consistency that you originally put it into the uncooked quiche. So, if you like your bacon crisp (like “my guys” preferred the smoked bacon that I used), then be sure to make it crispy from the start.) Once the bacon is cooked, crumble it and place it into the bottom of the (room temperature) pie crust.

3. Sprinkle the cheese over the bacon. Many people use gruyere or Swiss cheese in this quiche, but you can use whatever type of cheese that you enjoy the most since it’s your special day. (A four-cheese blend – Monterey Jack, Mozzarella, Colby and Cheddar – was my choice.)

4. Whisk the eggs, milk and seasonings together. Basically, I prepared my egg mixture the way that I normally cook my eggs (with seasoned salt and pepper). I don’t normally use milk in my eggs, but that addition is a must with quiche.  Pour the egg mixture on top of the bacon and cheese.

5. Place the quiche in the oven and let it cook for 35 – 50 minutes. When you insert a toothpick (or butter knife) into the center and it comes out clean, it is ready. With my particular oven, it was cooked perfectly at 40 minutes both times. Take the quiche out of the oven and let it cool to room temperature. Enjoy!

Filed Under: Food & Drinks, Food & Recipes, Mother's Day 2012 Tagged With:

Four Mother’s Day Brunch Recipes
(Banana Muffins, French Toast, Frittata & Pancakes)

May 11, 2012 By Leave a Comment

I prefer eating breakfast foods later in the day, so brunch is one of my favorite meals. Following are four recipes that I think would be a delicious part of any Mother’s Day brunch menu…


Best Banana Muffins
Yield: One dozen muffins

Ingredients:

  • 1 stick of unsalted butter (room temperature)
  • 1 cup of sugar
  • 2 eggs
  • 1 1/2 cups unbleached flour
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of mashed, very ripe bananas (Approximately 3 bananas)
  • 1/2 cup of sour cream
  • 1 tsp of vanilla extract

Directions:

1. Preheat oven to 400 degrees. Place a light coating of butter on the bottom and sides of the muffin pan (or use cupcake holders).

2. In a bowl, cream together butter (that is at room temperature) and sugar until it is light and fluffy.

3. Add the eggs to the butter and sugar mixture and beat all three ingredients together well.

4. In a separate bowl, sift the dry ingredients (flour, baking soda and salt). Combine them with the mixture in the first bowl and blend everything together well.

5. Add the mashed bananas, sour cream and vanilla to the bowl with the rest of the ingredients. Stir everything together well.

6. Scoop the batter into the muffin pan and let the muffins bake uncovered for 16 -18 minutes. (When a toothpick inserted into the center of a muffin comes out clean, the muffins are ready.)


French Toast Recipe
(Serves 2 – 3)

Ingredients:
-2 eggs
-1/2 cup of milk
-2 teaspoons of sugar
-1/4 teaspoon of cinnamon
-butter
-4 to 6 slices of day-old bread (4 if thickly cut/6 if regularly sliced sandwich bread)

Instructions:
1. Whisk the eggs, milk, sugar, and cinnamon together in a large, shallow bowl.

2. Dip both sides of each slice of bread in the mixture thoroughly coating the bread. Place the battered slices of bread to the side.

3. Coat your 10-inch nonstick sauté pan or griddle with a thin layer of butter and heat on medium heat until it is hot. (You can tell that it’s hot enough by letting a few droplets of water fall on it. The water will sizzle/ “dance” when the pan/grill is ready.”)

4. Place the battered bread in the heated pan or griddle and cook until golden brown on each side. This will take approximately 3 – 5 minutes per side. If you’re cooking with a pan, then you will be able to cook 2 slices at a time.

The thing that I love about basic recipes like this one is that you can always change them up based on who is eating the meal. How do you like your French toast? My brother is simple, so he just wanted French toast made with whole wheat bread. However, you can use thicker cuts of bread like challah, brioche, etc. As another option, you can also add vanilla to the dipping mixture. Once the toast is cooked, you can sprinkle it with confectioner’s sugar for a “pretty” touch. You can add sliced fruit (bananas, strawberries, etc.) on top.


Pancetta Chobani Fritatta
(Recipe courtesy of Chef Jason of Chobani Kitchen)
Yield: 6 servings

Ingredients
8 eggs
Fresh thyme (? how much thyme)
1 cup 0% plain Chobani
1 tsp olive oil
2 oz  diced onions
¼ cup diced pancetta
2 oz asparagus
2 thinly sliced Peruvian potatoes
6 cherry tomatoes sliced
4 slices of Gruyere
salt and pepper to taste

Cooking Directions

1. Whisk the eggs, thyme and Chobani together until the Chobani is smoothly blended with the egg.

2. Place a nonstick pan on the stove at a medium high heat. Pour the olive oil in the pan and sauté the onions in the oil until they are caramelized.  Remove the onions from the pan.

3. Place the pancetta into the pan and cook it until it is tender.  Remove the pancetta from the pan, but leave the oil in the pan.

4. Cook the asparagus in the pancetta fat and remove it from the pan.

5. Then add the potatoes to the pan and cook them until they are crispy.

6. Place the egg mixture (from Step 1) into the pan and cook it on medium heat. Add the pancetta, asparagus and onions to the egg mixture. Place the tomatoes and cheese on top of the egg and place the pan into an oven until everything is done (approximately 3 minutes).  Season and serve.


Serena’s Homemade Pancakes
Yield: 6-8 pancakes

Ingredients

  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups of reduced-fat milk
  • 3/4 cup of ricotta cheese
  • 2 cups of fresh fruit (I used blueberries, raspberries, and blueberries.)
  • 2 tbsp of butter
  • 1 tbsp sugar
  • 3 tsp baking powder
  • 1 tbsp of lemon juice
  • pinch of cinnamon
  • 1/2 tsp salt
  • 1 tbsp of butter

Cooking Instructions

  • Mix the flour, sugar and baking powder together in a large bowl.  Next, add the eggs, milk and ricotta cheese to the mixture. (You can add additional milk if you want thinner pancakes.)  Then, add the lemon juice, cinnamon, and fresh fruit to the mixture. Mix everything together until the batter is smooth and has reached your desired consistency.
  • Add approximately one tablespoon of butter to a large frying pan. Turn the flame to a low setting and let the butter melt in the pan. Use a small measuring cup to scoop out the batter and add it to the pan. (As an alternative, you can use a ladle or large spoon to scoop the batter.) Let the pancakes cook on one side. When they start to “bubble”, turn them over and let them cook on the other side. Serve the pancakes while they are warm along with your favorite toppings (maple syrup, butter, sugar, or plain). Enjoy!
Filed Under: Food & Drinks, Food & Recipes, Mother's Day 2012

Mother’s Day Tea Party Recipes
Courtesy of Alice’s Tea Cup

May 11, 2012 By Leave a Comment

Tea parties are a great option for Mother’s Day. In the past, I have written about my love for Alice’s Tea Cup, one of my very favorite afternoon tea places in New York City. I don’t think that there is a better place to get tea party recipes from than there. As such, I’m sharing two recipes, Vegan German Chocolate Cake and Curried Chicken Salad Sandwich, from their cookbook, Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot (used with permission from the publishers).


Curried Chicken Sandwich
Yields 1 sandwich

½ cup Curried Chicken Salad (recipe follows)
2 slices whole- wheat bread
4 tomato slices
1 handful mixed field greens

This creamy, chunky, tangy, zesty sandwich was a late addition but quickly topped our lists. Place the chicken salad on 1 piece of bread, layer the tomatoes on top, and pile the mixed greens on top of that. Top it off with the other piece of bread. Cut the sandwich on the diagonal and serve! (For tea sandwiches, slice the sandwich into 3 strips, removing the crusts if desired.)

Curried chicken salad
Yields 4 to 6 sandwich servings

4 medium boneless, skinless chicken breasts
2 tablespoons curry powder
¼ cup apricot jam
¼ cup sour cream
¼ cup mayonnaise (we prefer Hellmann’s)
¼ cup finely chopped celery
¼ cup finely chopped red onion (about ½ medium onion)
Kosher salt and freshly ground black pepper

Our secret ingredient? Apricot jam for a touch of sweetness. For a great low- carb option, serve a scoop of the chicken salad over a bed of greens.

1. Preheat the oven to 350°f.

2. Rub the chicken breasts with 1 tablespoon of the curry powder, place them on a baking sheet, and roast until a meat thermometer registers 160°f in the thickest part, about 20 minutes. Let the chicken cool.

3. Meanwhile, in a large mixing bowl, combine the remaining 1 tablespoon curry powder with the apricot jam, sour cream, and mayonnaise.

4. When the chicken is cool, cut it into ½- inch cubes. Add the chicken, celery, and onion to the bowl and stir well. Season to taste with salt and pepper. (Any unused curried chicken can be covered and refrigerated for up to 5 days.)

I am so happy that Alice’s was willing to share their recipe. This is really one of my favorite sandwiches of all time. You will love it! If you try the recipe, please let me know if you agree with my opinion.


Vegan German Chocolate Cake
Yields one 8-inch 2-layer cake

Cake
3½ cups all- purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups soy milk
1½ cups unsweetened cocoa powder(we recommend Hershey’s)
1 cup canola oil
3 cups real maple syrup
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract

Coconut- Pecan Frosting
½ cup soy milk
¼ cup cornstarch
1 pinch kosher salt
2 cups firmly packed dark brown sugar
1½ cups coconut milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut
1 cup pecans, coarsely chopped

Vegan Chocolate Ganache
½ cup soy milk
8 ounces unsweetened chocolate
¼ cup real maple syrup

Even the most passionate German chocolate cake lover will love this rich, dark vegan treat. It’s sweetened mostly with maple syrup and loaded with dark chocolate. You won’t miss the dairy at all, we promise. . . .

1. To make the cake, preheat the oven to 350°f. Have ready two 8- inch round nonstick cake pans.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3. Heat the soy milk in a small saucepan to slightly bubbling, and then add the cocoa powder. Remove from the heat and whisk well.

4. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Whisk well. Pour in the soy milk–cocoa mixture, and whisk until smooth.

5. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth.

6. Pour the batter evenly into the two cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Set the cake aside to cool thoroughly.

7. To make the coconut- pecan frosting, whisk the soy milk, cornstarch, and salt together in a small bowl.

8. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. Cook, whisking, until the mixture comes to a boil. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened.

9. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth. Remove from the heat and beat in the vanilla, coconut, and pecans. Cool before using.

10. To make the chocolate ganache, combine all the ingredients in a saucepan over low heat, and stir continuously until the glaze is smooth. Remove from the heat, stir for another 2 minutes, and then cool to room temperature.

11. To build the cake, place 1 cake layer on a cake plate or stand, and spread a layer of the coconut- pecan frosting over the top (but not the sides). Place the second layer on top of the first, and spread a very hearty layer of the frosting over the top. Using an offset spatula, ice the sides of the cake with a thick layer of ganache. Then warm about ¼ cup of the ganache in a small saucepan, or in a micro wave oven, and drizzle it across the top of the cake (or use a pastry bag to pipe it).

(Sandwich image courtesy of Alice’s Tea Cup; cake image courtesy of stu_spivack)
Filed Under: Food & Drinks, Food & Recipes, Mother's Day 2012 Tagged With:

Cinco de Mayo Recipes from Two Food Network Mexican Chefs
(Chef Marcela Valladolid and Chef Aarón Sanchez)

May 4, 2012 By Leave a Comment

One of my “life menu” items was to meet and eat food prepared by 10+ Food Network chefs. I’m currently up to #12 (yes!) and I’m going to “up” the number to 20. In honor of Cinco de Mayo, I’m sharing the recipes and videos from the two Mexican Food Network chefs (Marcela Valladolid and Aarón Sanchez) whom I have met. Both chefs were warm, engaging and talented…much like my “in real life” Mexican friends…



Tequila Lime Shrimp
(Courtesy of Chef Marcela Valladolid for Sauza Tequila)

Ingredients:
• 1 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
• 1 tablespoon lime juice
• 2 teaspoons Salt
• 1 teaspoon kosher salt
• 2 tablespoons Butter
• 1/4 cup Sauza Blanco Tequila
• 1/4 cup green onions
• 3/4 cup crema or sour cream

Directions:
1.Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

2. Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes.

3. Reduce heat and add Sauza blanco, then increase heat to medium-high.

4. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.

5. Remove from heat and stir in crema. Serve sprinkled with chili powder.


Slow Roasted Chipotle Chicken
(Courtesy of Chef Aarón Sanchez and Sierra Mist Natural)

Ingredients:
• 2 pounds of boneless, skinless chicken thighs
• 1 large white onion, thinly sliced
• 2 garlic cloves, minced
• 2 chipotle peppers in adobo, finely chopped
• 1 teaspoon ground cumin
• 1 12oz can Sierra Mist Natural
• 1 15oz. can fire roasted diced tomatoes, with their juice
• Salt to taste

Directions:
1. Put the chicken in the bottom of a 4- or 6- quart slow cooker and scatter on the onions, garlic, chipotle and cumin. Pour the tomatoes and Sierra Mist Natural over all and cover.

2. Cook on high for 4 to 5 hours or low for 7 to 8 hrs.

3. To serve, mound the chicken into warm flour tortillas and top with shredded lettuce and queso fresco.

Filed Under: Food & Recipes, Holiday & Party Ideas Tagged With: