You can make these puffs few days before, save them at room temperature, and just warm them in the oven at 325 degrees until warm and crisp. Yummy!
3 sweet potatoes cooked and smashed
1 cups finely grated Parmigiano-Reggiano
1/2 cup all-purpose flour or 1/4 of whole wheat
1 tablespoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
5 large egg whites at room temperature
*For a holiday flavor you can add a teaspoon of cinnamon or anise seeds to the mix. I add both, why not…….
In a bowl mix together cheese, flour, pepper, nutmeg, and salt until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold into sweet potatoes. Mix potatoes and egg whites mix with rest of ingredients gently but thoroughly.
Pour canola oil into a fryer and heat until very hot. Grab mix with a big stirring spoon about 8 teaspoons of batter and drop into hot oil 1 spoon at a time. Fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve hot.
*Thanksgiving will never be the same without this addition!
8oz can artichoke hearts/bottoms in water only (discard water)
1 cup lite mayo
1 cup mozzarella cheese
1 cup fresh shredded parmesan cheese
3 fresh garlic cloves cut very small
baguette of your favorite bread
Preheat oven 350degrees. In a square or round ceramic baking dish mix all the ingredients. Bake for 20 minutes and serve with fresh bread on the side
FYI; artichoke is a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.
4 chicken breast halves
1 chicken stock cube
24oz plain Greek yogurt
1 tablespoon garlic salt
1/2 cup diced fresh mint
1 cucumber peeled and cut into small pieces
1 medium celery cut into small pieces
1 tablespoon fresh lemon juice
waffle ice cream cones
salt and pepper
1/2 to 1 tablespoon of honey for a sweet and sour touch!
In a tall pan boil water, cook chicken with cube and plenty salt. Lower heat to medium and boil chicken for 15 minutes. Cool chicken and shred. In a bowl mix chicken with rest of ingredients and refrigerate for 20 minutes. Serve the mix with cone on the side so people can fix the cones as needed. Making the cones ahead of time can make them saggy. Serves 8 to 10
*This recipe is a very popular appetizer in Puerto Rico. The original recipe is well kept but my version is equally good, and fun!
FYI- Yogurt is a very good source of calcium, phosphorus, riboflavin-vitamin B2 and iodine. Yogurt also emerged from our analysis as a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. These 10 nutrients alone would make yogurt a health-supportive food. But some of the most interesting health information about yogurt comes from a different context—its potential inclusion of live bacteria.
1 cup of water
1/2 tablespoon salt
2 cups corn meal
2 tablespoon butter
1 cup milk
1/2 cup shredded hard cheddar or gouda cheese
1 teaspoon vanilla
Heat a pan over medium and mix water, butter, cheese and vanilla until melted (do not over cook). Add corn meal and stir until is mix well and turn heat off. In a big bowl mix eggs and milk. Fold and stir corn mixture well. Form the sorullitos by picking up the mix with a soup spoon and forming cylinder shape sorullos. Deep fry until golden and serve with sauce
2 crushed garlic cloves
1/2 cup ketchup
1/4 cup lite mayonnaise
1/2 teaspoon black pepper
for spicy add 1 teaspoon tabasco sauce
1 lb fresh sea bass, tilapia or mahi-mahi cut into 1/4 inch cubes
8 limes for juicing
4 crushed garlic cloves
1 small mango cut into small cubes
1 jalapeño, seeded, and diced (spicy)
1 small red onion, finely diced
1 small tomato finely diced
1 big bunch of cilantro, chopped
finely ground sea salt and black pepper
Place the fish in a bowl with the juice of 3 limes; season with salt and pepper. Marinade for at 3 hours. In a separate bowl stir the jalapeño, mango and onion with the juices of 3 limes. Allow it to sit for one hour. Using a fine-mesh strainer, drain the excess liquid from both bowls. Combine the vegetables, mango and fish. Add the chopped cilantro, garlic and fold.
Adjust the seasonings and stir in the juice of the last two limes. Refrigerate for at least 20 minutes.
1 1/2 cups or 12oz artichoke hearts
1 cup fresh basil
juice of two lemons
1/2 cup extra virgin olive oil
1 tablespoon garlic salt
1 teaspoon onion powder
sea salt and fresh cracked black pepper to taste
In a blender mix all ingredients and refrigerate for 15 minutes or until time to serve. Makes two cups
Great as a dip or on top of grilled chicken or fish
1 pound shrimp, Small for crackers or big for cocktail
1 10.5 oz can drained mandarin orange pieces ( I usually put the can in the refrigerator)
3 tablespoon lime juice
1 teaspoon sesame oil
1 tablespoon fresh grind ginger or 1/2 tablespoon powder ginger
2 teaspoon honey
2 tablespoon fresh cilantro cut into small pieces
1/2 red onion cut into small pieces
4 tablespoon sliced almonds
sea salt and pepper to taste
Boil the shrimp in sea salt water until pink, remove tail. In a serving bowl mix the rest of ingredients but almonds. Add shrimp, mix and refrigerate for at least 20 minutes. Top with almonds and serve it with plain big crackers o baguette pieces or just plain in small cocktail plates.
*This recipe is great for summer parties, very refreshing