Fruity Oatmeal Crumble

I commandeered this recipe from my friend Kim. She bakes fantastic things at completely random times and it's awesome whenever she does. I have done this recipe with tons of different kinds of fruits and jams, but she originally did this recipe using apricot preserves.

Prep time: 5 minutes
Cook time: 25-30 minutes

You will need:
-baking dish
-large bowl
-measuring cups

Ingredients:
-1 1/2 cups flour
-1/2 cup oats
-1 cup brown sugar
-1/2 tsp. baking soda
-3/4 cup butter, softened
-1 cup preserves of your choice (Apricot, Strawberry, Raspberry, Blackberry),

-OR- 

-1 cup berries, chopped, sugared and refrigerated for 30 minutes
(I have used a combo of strawberries, blackberries and blueberries and it was fantastic)

Directions:
-Stir flour, oats, soda and sugar together in a bowl
-cut-in butter until the mixture is crumbly

-use cooking spray or butter to grease the bottom of the baking dish

-add 2/3 of the crumbles in the bottom of the pan and pat it down gently

-add either preserves or berries equally to the top of the crumbs

(if you want to, you can do both! It'll still taste amazing!)

-crumble the last of the mixture on top of the fruity layer, evenly

-bake for 25-30 minutes or until golden-brown

-cool on a raised cooling rack so the bottom cools as well as the top 

Cheers, foodies!

Stephanie's Cheesy Potatoes

These potatoes are not for the faint of heart!! They are extremely rich, and the portion I am cooking for is perfect for a large family dinner or potluck. Get ready for the cheesy, yummy, creamy goodness!

Prep time: 5 minutes
Cook time: 1 hour, 30 mins

You will need:
-large bowl
-baking dish
-foil

Ingredients:
-1 bag of frozen cubed hash browns
-3 cups cheddar cheese
-1 onion, chopped small
-16 oz. sour cream
-1 stick butter, softened
-salt and pepper to taste

Directions:
-preheat oven to 350 degrees
-mix all but potatoes together 

-mix-in potatoes

-add to baking dish

-cover with foil

-bake for 1 hour, covered

-after 1 hour, remove foil and cook until brown at the edges (about 30 minutes)

Cheers, foodies!

Black Beans, Baby!

There are so many things to do with black beans, and they're good for you, too! They are low in fat, high in protein and cholesterol free. These quick and easy recipes are taken from a book I love, "Fast Weeknight Favorites" by Good Housekeeping. 

All of these recipes take less than half an hour. 
And for all recipes, first drain and rinse black beans. 

1) Black Bean Dip:

 In a food processor or blender, puree

-1 can of beans

-1 tablespoon fresh lime juice

-1 teaspoon freshly grated lime peel

-2 teaspoons chipotle pepper sauce

Transfer mixture to small bowl and stir-in

-1/4 cup chopped cilantro leaves

-2 plum tomatoes, seeded and chopped

(Great with carrot sticks or tortilla chips)

2) Black Bean Salad:

In medium bowl, combine

-1 can beans

-1 red bell pepper, chopped

-1 can whole-kernel corn, drained 

-1/4 cup chopped fresh cilantro leaves

-2 tbsp. ranch dressing

(Great served with chicken or fish)

3)Black Bean Saute:

In a non-stick skillet, brown

-1 small onion, chopped in

- 2 tbsp.'s olive oil

Stir-in 1 clove of garlic, crushed with a garlic press, and cook 1 minute.

Stir 1 can of beans and heat through and through. 

Remove from heat and add 1-2 tbsp. chopped pickled jalapeno chiles.

(Great side dish for pork chops).

4)Black Bean Soup

In a saucepan, cook for three minutes over medium heat:

-1 cup fresh salsa

-1 pinch of allspice

Stir-in 2 cans black beans, and 3 cups low sodium chicken broth.

Heat to boiling over high heat.

Reduce heat and simmer 10 minutes.

Use potato masher to coarsely mash beans.

Cheers, foodies!

Alyssa's Random Recipe

I just made this randomly for the first time tonight but it turned out delicious. I ate it so fast I forgot to take a picture! It's very savory while not being too heavy. Served best with white rice or pearled couscous.

Prep time: 1 day (for marinating), 10 mins.

Cook time: 15-20 minutes

You will need:

-Skillet

-Tupperware with sealing lid

-refrigerator

- knife and cutting board

Ingredients:

-2 large chicken breasts

 -2 zucchinis, cut into medallions

-2 summer squash, cut into large pieces

-1/2 red bell pepper, cut into large square pieces

-2 cloves garlic, chopped

-1/2 red onion, cut into large square pieces with layers peeled apart

-1 1/2 cups whole sweet cherry tomatoes

For marinating:

-1/2 cup Italian dressing

-1/2 cup soy sauce

-1 cup orange juice

-2 tbsp.'s honey

-1 tsp. salt, 1 tsp. pepper

Directions:

-marinate breasts overnight in a Tupperware inside the fridge.

-cut breasts into large square pieces (save marinating juice!)

-add sauce and cut pieces to saucepan with 1/2 of the chopped garlic and all of the onions

-cover and cook for 10 minutes or until chicken is close to being cooked

-add all vegetables and cook, uncovered, until a fork or knife can just go through the zucchinis/squash

(don't let them get too squishy!)

-serve over rice or couscous

Cheers, foodies!
-

Slutty Brownies

Why are these slutty, you ask? Because they're easy, and a little bit dirty. Now, let us all take a moment to thank my good friend Sami for finding this recipe on StumbleUpon. This will be my 2nd "celebrity" guest spot, and although she can't completely take credit for the recipe, Sami deserves a gold medal for finding it!

Total time: 45 minutes

You will need:

-parchment paper (enough to line a brownie pan)

-a brownie dish (usually 8x8 or 9x9)

-oven

Ingredients:

-1 Box of cookie mix

-1 Box of brownie mix

-2 Eggs

-2 Packs of Oreos (double stuffed ones are even better if you can find them)

-Some vegetable oil 

-your favorite ice-cream (optional)

Directions:

-Preheat your oven to 350°F, 180°C, gas mark 4.

-Line a baking tray with parchment paper.

-Follow the instructions on the cookie mix box and prepare the cookie dough

-Add about 1 teaspoon of water and oil into this mix to make it extra moist, as you will be baking it longer than it says on the box.

-Squish the cookie dough into a lined baking tray, until it covers the bottom. 

-Then, add whole Oreos to the top of the cookie dough.

-Mix the brownie batter until smooth.

-Pour over Oreos.

-Bake for 30mins.

I hope you enjoy this delicious treat as much as we did! 

Cheers, foodies!

Avocado-Chocolate "Fudge"

Why is "Fudge" in quotations, you say? Because I attempted an avocado truffle recipe and it turned out to have the consistency of fudge. Alas, I call this avocado fudge. The avocado taste is very subtle, but it makes the chocolate extremely smooth and creamy. Yum!

Prep time: 5-10 mins

Cook time: 10 mins

 Set time: approx. 1 hour

You will need:

-microwave-safe bowl

- blender or food processor

- large bowl

-short, wide tupperware or deep plate for setting

-fridge!

Ingredients:

-1/2 cup butter (1 stick)

-1 large ripe avocado

-1 1/2 teaspoons pure vanilla extract

-1 1/4 cups cocoa powder

-3 cups powdered sugar

-extra powdered sugar for dusting/rolling

Directions:

-melt butter in microwaveable bowl, remove from microwave and set aside

-puree avocado until smooth (add some butter to help smooth)

-add avocado puree, extract, cocoa powder, powdered sugar and butter to a large bowl and mix until smooth

-pour into a deep plate or shallow bowl and sprinkle with powdered sugar if desired

-allow to harden in the fridge (about 1 hour)

-remove from fridge and cut into bite-size pieces 

Cheers, foodies!

My Famous Pear Custard Pie

If you know me, you know I love to bake. I discovered this recipe a couple years ago and have been making it and pies of a similar variety every chance I get. I titled this "Pear Custard" but really, you can choose any fruit that you would prefer. I once made this pie with kiwis, cherries, strawberries and raspberries as a variation for a friend that didn't prefer pears to other fruits. 

  Prep time: 20 minutes 

Cook time: 25-35 minutes 

You will need:- 

-pie dish 

-large bowl 

-stirring spoons 

 Ingredients: 

-3 pears, cored and sliced thin 

-3 eggs 

-1/3 cup flour 

-1 cup sugar 

-1 tsp. Vanilla extract 

-1/4 cup melted butter 

-graham-cracker pie crust (store bought or homemade) 

-1 tbsp. Cinnamon 

Directions: 

-preheat oven to 375 degrees 

-combine eggs, flour, sugar, melted butter and extract to a bowl. Mix until smooth 

-pour into pie crust -arrange pears in spokes coming from the center 

-sprinkle cinnamon on top of pears -bake 25-35 minutes or until custard is firm 

This is one of my favorite pies, I hope you enjoy it! 

 Cheers, foodies!

Oh, Honey! (Pie)

The intended way to make this pie is taken from "Chocolate: A Love Story." I officially love this book. I had two attempts at this pie, because I "messed-up" the first one by putting in almost twice the amount of butter in it. Turns out, it gives the pie more of a molasses-like texture and is almost like its own pie. Just goes to show, that more butter is never a bad thing, and that mess-ups can be wonderful sometimes. :-)



Prep time: 10 minutes
Cook time: 25-35 minutes

You will need:
-pie tin/ pie dish
-thick-bottomed small pot or saucepan
-large bowl
-spatula

 Ingredients:
-1 cup honey
-3 large eggs, lightly beaten
-original recipe: 3 tbsp.'s butter./"Alyssa style": 1 stick butter
-1 tsp. vanilla extract
-1 cup pecans, roasted (in oven at 400 degrees for 10 minutes)
(you may sprinkle brown sugar on the pecans before roasting them)
-1 1/2 cups chocolate chips
-1/2 tsp. nutmeg
-1 9-inch store bought or homemade pie crust


Directions:
-Preheat the oven to 325 degrees.
-Bring the honey to a boil in the saucepan, 
-While honey is boiling, add eggs, butter and vanilla to a large bowl.
- When honey has come to a boil, remove from heat and allow to cool for two minutes.
-Slowly whisk hot honey into the mixture.
-Then, add the pecans. Followed by the chocolate chips.
(orig. recipe: quickly add the choc. chips in, stir only once and pour into pie crust./ "Alyssa style": pour the chocolate chips in and stir until they are completely melted. )

-Bake for 25-35 minutes or until center is firm.
("Alyssa style: Bake for 30 minutes and then allow to cool in refrigerator for 30 minutes or until center is firm.)

Cheers, Foodies!

Crabby Cakes!!

This is my first recipe given to me by a "celebrity chef," being my very good friend, Jill. She works on the crab docks in Trinidad and was able to score us some amazingly fresh Dungeness crab.

Prep time: 15 minutes
Cook time: 10 minutes

You will need:
-large bowl
-spoons!
-frying pan
-spatula

Ingredients:
-1/4 cup finely chopped parsley
-3 tbsp. mayonnaise
-2 tbsp. dijon mustard
-3/4 tsp. old bay seasoning
-1/2 tsp. Worcestershire sauce
-2 egg whites, beaten lightly
-1 lb. crab meat
-1 1/2 cup panko breading
-1 tbsp. olive oil
-1/2 small red onion, finely chopped

Directions:
-mix all ingredients in a large bowl
-shape into small patties (not very thick)
-warm up non-stick frying pan and add 2 tbsp. olive oil
-make sure it sizzles right when the patty hits the oil, or else it is not hot enough
-fry until both sides are golden-brown

Enjoy this wonderful recipe with a dipping sauce consisting of:
  -chopped roasted bell peppers
-1 cup mayonnaise
-Worcestershire to taste
-lemon juice


Cheers, Foodies! (and thanks, Jill!)

So..What's Ganache?

What's Ganache, you ask? Well, it's the soft chocolate inside of a truffle! And lucky for you, it's my specialty. Also, its extremely easy to make. You can use this Ganache to make truffles, or use as a frosting for cake and/or cupcakes.  

Prep time: 5 minutes
Cook time: 5 minutes
Set time: At least two hours. (Overnight is best)

You will need:
-microwave safe bowl
-large plastic bowl
-spatula
-several small bowls for different flavors, or one bowl for one flavor

...for truffles:
-parchment paper 
-a teaspoon, melon baller, or knife
-baking sheet

...for a frosting:
-baking sheet
-raised metal cooling rack
 

Ingredients:
-2 lbs. Guittard dark cooking chocolate, chopped
-1 cup heavy whipping cream
(the ratio is always 1 cup of cream for 1 lb. of chocolate)
-If you want your truffles to be flavored, get any of your favorite extracts (organic is best), but you will only need about a teaspoon of any particular extract. Peppermint and Rum flavors are especially strong, you only need half a teaspoon for these. You can also add any herbs you like, such as lavender, cinnamon, etc.

Directions:
-Pour 1 lb. chopped chocolate into the large bowl.
-Pour 1 cup whipping cream into microwave-safe bowl.
-Microwave cream until it comes to a rolling boil, (about 3 minutes)
 -Immediately pour cream on top of the chocolate: DO NOT STIR YET!
-Exactly 3 minutes later, begin slowly folding and stirring the chocolate until smooth and shiny.

 If you want to use this as frosting for a cake or cupcakes, here are your next steps:
-(You must have already made a cake or cupcakes for this to work)
-Set cake or cupcakes on top of a metal rack as such:

-Pour ganache over the cake and allow to set.


If you want to make truffles, here are your next steps:
-If you have any flavor/extract, now is the time to stir it in.
-When the flavor is blended completely (taste it!), line the final bowl with the parchment paper.
-Pour-in your Ganache!
-Allow to set in the fridge for at least three hours, but overnight is best.
-When it has set completely, remove Ganache and scoop it out with melon baller, teaspoon or cut pieces off with a knife.
-Refrigerate for 10 minutes.
-Melt extra 1 lb. of chocolate in double-boiler or on very low in the microwave.
-At this point, you dip your rolled chocolates into the melted chocolate and place on a baking sheet lined with parchment paper. You can also add any nuts, shavings or sprinkles to the top of the truffles when the truffles are freshly dipped.
-Allow to set in fridge for an hour, or overnight.

Here are some truffles I made at work:

You did it!

Cheers, Foodies!

V-Day/B-Day Treat!

Sooooo...It's Valentine's Day! (And my birthday)... This gives me reason to have something to celebrate, and why not celebrate with CHOCOLATE?!? This recipe was taken from "Chocolate, A Love Story." 

Fried Chocolate Truffles...

Prep time: 4 hours

"Cook" time: 2-3 minutes

You will need:

-microwave-safe bowl

-large bowl

-baking sheet

-parchment paper
-deep saucepan or small bowl, for frying

Ingredients:

- 1 1/2 cups heavy cream

-16 oz. dark chocolate

-1 stick unsalted butter, softened

-3 tbsp.'s almond or other liqueur

-1 large egg, beaten

-3/4 cups flour

-1 cup shredded coconut

-3 cups vegetable oil (for frying)

Directions:

-pour cream into a microwave-safe bowl and heat in the microwave until it comes to a boil (a few minutes)

-place chocolate in the large bowl, and pour the simmering cream onto the chocolate. Wait two minutes exactly, and then stir until smooth.

-Cover and chill in the refrigerator for at least two hours.

-Scoop chocolate mixture into small balls using a small ice cream scoop, melon baller, or teaspoon.

(you can powder your hands with powdered sugar to keep the chocolate from sticking to you)

-Place on a baking sheet lined with parchment paper.

-Freeze for at least two hours.

-Prepare three shallow bowls containing 1) the beaten egg, 2) the shredded coconut, and 3) the flour.

-Roll the balls first in the egg, then in the flour, then in the egg again, and finally in the shredded coconut.

EGG-FLOUR-EGG-COCONUT

-Allow them to set in the refrigerator for 5 minutes.

-Then, dip them all again in the same order: EGG-FLOUR-EGG-COCONUT

-Freeze for one hour.

-Add the vegetable oil to a deep saucepan or small pot, and bring to 375 degrees.

(A good way to test if the oil is hot enough is to run your hand under some cold water and flick some water into the pan. If the oil is hot enough, it will crackle.)

-Carefully fry the truffles until golden brown.

-Serve hot!

Cheers, foodies!  

Five Great Glazes For All!

I love glazes! These are meant for a rotisserie chicken specifically, but they are a great way to spice up any dish that doesn't seem to have much flare. Sweet, spicy and savory, please enjoy all!
(Taken from a book I love, "Fast Weeknight Favorites: 200 Really Quick, Simply Delicious Recipes by Good Housekeeping).

Apricot Ginger Glaze:

-In microwave-safe bowl, stir 2 tbsp.'s apricot jam, 2 tbsp.'s bottled horseradish, and 1/2 teaspoon ground ginger until blended.

-Cook on high in microwave 30 seconds, and stir.

Hoisin and Five-Spice Glaze:

-In microwave-safe bowl, stir 1/4 cup hoisin sauce, 2 tbsp.'s soy sauce, and 1 teaspoon Chinese Five-spice powder until blended.

-Cook in microwave on high 30 seconds.

Moroccan-Spiced Glaze:

-In microwave-safe bowl, stir 3 tbsp.'s honey, 1 tbsp. fresh lemon juice, 1/2 tsp. ground cinnamon, and 1/2 tsp. ground cumin until blended.

-Cook in microwave, on high, one minute.

Honey-Mustard Glaze:

-In microwave-safe bowl, stir 2 tbsp.'s dijon mustard with seeds, 2 tbsp.'s honey, and 1/2 tsp. dried thyme (or 2 tsp.'s minced fresh thyme leaves).

-Cook in microwave on high 30 seconds.

Balsamic-Soy Glaze:

-In microwave-safe bowl, stir 2 tbsp.'s balsamic vinegar, 2 tbsp.'s dark brown sugar, and 2 tbsp.'s soy sauce. 

-Cook in microwave oh high 2 minutes.

Potato-Chip Chicken with Homemade Slaw

I love this recipe for backyard barbecues, or anytime in winter to get the feeling of summer. It has a great crunch and texture, and you can always substitute the coleslaw with any salad.

 Prep time: 10 minutes
Cook time: 30 minutes

You will need:
-baking pan
-large bowl
-cutting board and knife
-large plate
-small bowl


Ingredients:
-1 1/4 cups crushed potato chips (your favorite flavor)
-1 large egg
-4 medium boneless, skinless chicken breasts
-1/4 teaspoon black pepper
-4 cups shredded cabbage (green and purple)
-i large carrot, peeled and shredded
-1/4 red onion, shredded
-1/4 cup cider vinegar
-1 tbsp. vegetable oil
-1 tsp. sugar
-1/2 tsp. salt
-1/4 cup light mayonnaise
-2 tbsp. barbecue sauce

Directions:
-Preheat oven to 450 degrees
-Crush potato chips and place on a large plate or baking dish
-With a fork, beat an egg in a small bowl
-Dip a chicken breast in egg, and move to plate to coat with potato chips
-Repeat with remaining chicken.
-Dip chicken a second time so that it is completely coated.
-Return chicken to an ungreased cookie sheet
-Sprinkle both sides of chicken with 1/4 tsp. pepper.
-Bake until chicken loses its pink color inside, or about 15 minutes.
-Meanwhile, in a large bowl, toss cabbage mix with carrot and onion.
-Mix-in vinegar, oil, salt, sugar, and remaining pepper.
-In a small bowl, mix mayonnaise and barbecue sauce until well blended.
-Serve and enjoy!

Cheers, foodies!

Yummy Pasta Salad

I've always been a fan of pasta salad, because you can serve it hot or cold, and it's great for leftovers! Also, you can pretty much add whatever you want to it, so have fun with it!

Prep time: 15 minutes
Cook time: 11 minutes

You will need:
-cutting board and knife
-large pot
-large spoon
-large bowl

Ingredients:
-1 box/bag bow tie pasta (or any other pasta that isn't spaghetti or linguine)  
-1 celery stalk, chopped
-1/2 cup sweet peas
-sundried tomatoes, to taste, sliced
-artichoke hearts, sliced
-black olives, sliced
-1 can garbanzo beans
-1/2 can kidney beans, if you wish
-1 cup Italian dressing
-3 tablespoons olive oil
-salt and pepper to taste

Directions:
-boil pasta until al dente
-remove from pot, strain, and place in bowl
-add all of the ingredients and stir
-add a small amount of olive oil
-salt and pepper to taste
-add Italian dressing last, and serve chilled

Cheers, Foodies!

Float on these Zucchini Boats!

Hey there foodies, sorry for the delay!! I have been extremely busy with work, but I will be posting more recipes in the near future.
This recipe is inspired by a friend of mine, Jill. Normally, I would make this recipe including ground turkey or ground beef. However, Jill is a vegetarian, so we did the recipe with all vegetables. It is really easy and you can variate it with many different kinds of ingredients. Great for appetizers or if you get a massive zucchini in season, you can definitely make it a hearty meal!

Prep time: 35 minutes
Cook time: 15-25 minutes

You will need:
-large baking sheet
-saucepan
-foil
-a knife, spoon and cutting board
-large metal or plastic bowl

Ingredients:
-1 very large zucchini, or several small zucchinis
-1 carrot, peeled or chopped small
-black olives, chopped
-1/2 onion, chopped
- 2 cloves garlic, chopped
-1/2 red, yellow or or orange bell pepper, chopped
-1/2 head of broccoli, chopped
-handful of pine nuts
-feta cheese (optional)
-Parmesan cheese (optional)
-1/2 cup breadcrumbs
-1 tbsp. olive, coconut or safflower oil
-Tony Chachare's creole seasoning (or any other seasoning salt)
-any herbs you like, and salt and pepper to taste

Directions:
-Preheat oven to 350 degrees.
-Cut zucchini(s) in half long-ways, into two equally-sized pieces. Set aside.
-Scoop-out insides of zucchini and chop them up.
-Heat-up a saucepan to medium-high with whichever oil you have chosen.
-Add onions, garlic and carrot to saucepan and cook for three to four minutes.
-Add the rest of the vegetables, and any other vegetables you desire. Season with seasoning salt, herbs, salt and pepper.
-Cook for four to five minutes.
-Add pine nuts and turn off heat.
-Add contents to a bowl. Add feta and/or Parmesan cheese to your liking.
-Taste, and add more seasoning if needed. Add breadcrumbs and stir.
-Disperse these contents equally between the shelled-out zucchini boats.
-Top each boat with cheese and place on baking sheet covered in foil. 9Spray foil with cooking spray or grease with oil.
-Bake 20-30 minutes or until cheese turns golden-brown.

Cheers, Foodies!

Hangover Potatoes

Whenever I am feeling crappy in the morning (which isn't often, I must say), these potatoes get me through the day.

Prep time: 10 minutes

Cook time: 20-30 minutes

You will need:

-          Saucepan

-          Knife

-          Large pot

-          Wooden spoon

Ingredients:

-          You can use a variety of potatoes, I like using the mix of Yukon golds, russets, reds and purples for color.

-          ½ onion, red or yellow

-          Cherry tomatoes

-          3 cloves of garlic

-          Sundried tomatoes (optional)

-          Black olives, chopped.

-          Olive oil

-          Bacon grease (optional)

-          Bacon (your choice)

-          1 Bell pepper (red)

 

Directions:

-          Chop all veggies. Potatoes should be quartered and/or diced. (Bite size)

-          Boil water in a large pot. Add potatoes when boiling.

-          Boil until almost soft, think “Al Dente”, like pasta.

-          Heat saucepan with 1 tbsp. olive oil and 1 tbsp. bacon grease.

-          Sauté garlic and onions for 1-2 minutes.

-          Add potatoes and rest of veggies, minus cherry tomatoes.

-          Sauté until fully cooked and golden-brown, then add cherry tomatoes.

-          Cook for one more minute.

-          Serve piping hot with sour cream, ketchup or hot sauce. And a mimosa!

Cheers, Foodies!

Salsa Verde Chicken

I absolutely love this recipe. Mostly because it doesn't require much work at all, just chopping vegetables and putting everything in the oven. Also, it can be as spicy or mild as you wish! The vegetable options that you can use with this recipe are endless, so have fun with it! 

Prep time: 10 minutes or less
Cook time: 30-40 minutes

You will need:
-cutting board and knife
-casserole dish with lid (or dutch oven with lid)

Ingredients:
-3-4 chicken breasts (thin!), or as many chicken thighs as you want. (Boneless/skinless is best).
-1/2 white or yellow onion, chopped into large, square pieces
-1 small zucchini, cut into medallions.
-1 small yellow squash, cut into medallions.
-1/2 Poblano pepper or Aneheim pepper. (If you prefer a more mild dish, you can omit these)
-1 red bell pepper, chopped into large pieces
-2-3 cloves of garlic, chopped
-1 tbsp olive oil
-salt and pepper to season chicken
-4 small (8oz) cans of Salsa Verde of your choice.


Directions:
-Preheat oven to 400 degrees.
-Wash chicken in cold water and set on a plate for seasoning.
-Season on both sides lightly, with salt and pepper. (Or any other spices)
-Add tbsp. of olive oil to bottom of casserole dish.
-lay chicken in layers as such: chicken, veggies, salsa, chicken, veggies, salsa.
-Make sure all of the chicken is submerged in the salsa.
-Cover and place in oven for 30 minutes, or until chicken is fully cooked.

Cheers, Foodies!

Luigi's Spanish Rice

My dad's name isn't actually Luigi, it's Luis. He says, "I am not a good cook; I am a GREAT cook!" To that end, here is an example of one of his recipes that you can play around with. 

Prep time: 10 minutes
Cook time: 20-30 minutes

You will need:
-a deep saucepan with a lid
-Knife, cutting board
-1 cup measuring cup

Ingredients:
-1 cup white rice
-3 cloves garlic
-1/2 white or yellow onion
-1 tbsp. tomato paste
-1 8oz. can tomato sauce
-2 cups water
-salt and pepper to taste
-Caldo de Pollo (chicken bouillon), 1/2 cube
-2 large tbsp. butter

Directions:
-heat saucepan on stove, medium-high.
-melt butter in pan and add garlic, onions and 1 cup rice
-saute rice for 3-4 minutes on high, stirring constantly
-add can of tomato sauce
-add 2 cups water
-bring to a boil
-cover and turn to low
-cook twenty minutes or until all liquid has evaporated. Enjoy!

I get nostalgic when I cook this dish, remembering childhood dinners. Soon to come (and great with this dish), Rosemary Pine Nut Chicken!


Cheers, Foodies!

Hey all! So sorry about the delay in recipes!! For that, I owe you! In a few minutes you will see a few more recipes.