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.
8- pork chops
4- pears cut into thin pieces
4- tablespoon fresh minced ginger
2- tablespoon olive oil
4- tablespoon lime juice. I use fresh limes
1- teaspoon cinnamon
1-teaspoon mustard seeds
1- cup apple cider vinegar
1- whole clove
3- tablespoon honey
1/4- cup gold raisins
1- teaspoon red pepper
salt and pepper to taste
In a bowl mix the pears, blueberries and lime juice. In a pan over medium, mix the vinegar, sugar, ginger, cinnamon, mustard, clove, raisins and salt to taste. Cook for 15 minutes. Add the pears and berries and cook 15 minutes. Set aside. Season the chops with salt and pepper and cook in a skillet with olive oil over medium high until brown. About 3-4 minutes each side. Serve with sauce on top. Serves 8
Tip: if you do not want the pears to change color just add the blueberries after the sauce is done.
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
5 tamatillos cut into pieces
1 chicken breast
3 tablespoon olive oil
1 diced yellow onion
6 smashed garlic cloves
2 jalapeños cut into pieces without seeds
6 cups chicken broth
1/4 cup fresh cilantro
1 cup corn
salt and cayenne pepper to taste
Garnish with any of;
fresh mexican white cheese
Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 3 minutes per side. Remove chicken, and set aside.
Lower to medium heat, add onions and garlic to saucepan, and sauté for 5 minutes stirring occasionally. Stir in the tomatillos, jalapeño peppers and sauté for 10 minutes. You can use this time to shred the chicken. Add broth and bring to a boil. Reduce heat, add cilantro and puree. Return to pot, add shredded chicken and corn, salt and pepper to taste and simmer for about 5 minutes. Garnish as desire and serve with warm tortillas
FTY; Tomatillos are rich in vitamins and minerals and are considered to be good for health. You can eat them raw or add to soups and salads for a tasty meal.
1 pound raw shrimp
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 cup corn
1 red bell pepper, seeded & diced
1 large carrot, diced
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 cup chopped parsley
1/2 cup dry white wine
1/4 cup sherry
1 can (28 oz) petite diced tomatoes
1 can (14 oz) chicken broth
Salt & pepper, to taste
4 limes cut into wedges
Heat the olive oil in a large saucepan set over medium heat. Add the onion, garlic, red bell pepper and carrots. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes. Add the oregano and pepper flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes, corn and chicken broth, and bring to a simmer. Simmer for 20 minutes
Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir and season to taste with salt and pepper. Serve with limes.
*For crunchiness you can sprinkle multigrain tortilla chips.
*This recipe is great during winter cold nights!
8 ripe(only) roma tomatoes cut in half
4 cups chicken broth
1/4 cup olive oil
6 garlic heads
8 basil leaves
1 tablespoon tomato paste
1 tablespoon brown sugar
1 1/2 tablespoon balsamic vinegar
salt and pepper
garnish with any or all of these;
parmesan or mozzarella cheese
croutons or baguette
Preheat oven 375 degrees. Puree garlic, basil, olive oil and 1 tablespoon chicken broth. Cut the tomatoes in half. Cover cookie pan with foil and spread with olive oil. Place tomatoes with the middle part down on pan. Sprinkle with salt, pepper and pour the mix on top. Bake for 30 minutes. Remove tomatoes from oven and puree with juices, tomato paste, sugar and rest of chicken broth. Pour into a soup pot, and cook for 15 minutes over medium. Add balsamic and remove from heat. Serve with cheese, bacon or croutons on top and baguette on the side. Yummy!
*This recipe is my favorite during winter times because is warm, lite, has lots of antioxidants, and soo delicious!
FYI- Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart.
1 15oz black beans without the juice
1/3 cup onions dice into tiny pieces
4- diced garlic cloves
1/2 cup smoked ham
1 cup chicken broth
1 cup of water
1 tablespoon oregano
1 teaspoon italian herbs
1/2 teaspoon cumin
salt and pepper
cut apples pieces
In a soup pot pour the olive oil and cook the onions, ham, garlic for 10 minutes. Add the rest of the ingredients and cook for 10 more minutes. Discard the ham puree the mix and bring back to the pot for 20 more minutes. Garnish with any of these ingredients, sherry, sour cream or apples.
* I sometimes use croutons, bacon or red onions for garnishing. Be creative!
*I created this recipe to satisfy my cuban husbands cravings!
FYI- Black beans are a concentrated source of both dietary fiber and folic acid. This has been shown to help lower cholesterol levels. Black beans also contain magnesium, which can improve the flow of blood, oxygen, and nutrients through the body.
Research has shown that there are at least eight different flavonoids in black bean’s color coats, which bestow this little bean with potent antioxidant power.
Black beans are a great source of protein. One cup has at least 15 grams which can provide us with a significant amount of our daily requirement of protein.
Black beans contain sleep-promoting tryptophan.
These beans can provide sustainable energy while promoting stabilized blood sugar levels. Black beans contain vitamin B1, which is instrumental in converting sugar into usable energy, as well as phosphorus, which is a component of ATP (the fuel that powers our cells).
It’s not a secret that beans can cause gas. This is because we cannot digest oligosaccharides, which are sugars found in beans. These sugars are consumed by bacteria in the gut and cause gas. To help eliminate the gas-factor, soak the beans overnight, drain the water, and soak beans in new fresh water before cooking. Always rinse beans (even canned) before cooking.