20 de agosto de 2017

Crispy Pancetta Guava Grilled Cheese RECIPE FOR TODAY

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Crispy Pancetta Guava Grilled Cheese
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
This recipe makes the best, most decadent, gourmet Crispy Pancetta Guava Grilled Cheese! It's the sandwich you never knew you wanted!
Course: Main Course
Cuisine: American
Servings: 1
Calories: 752 kcal
for each sandwich
vegetable spray
4-5 very thin slices pancetta
1/2 cup fontina or any mild, melty cheese such as gruyere or mozzarella, shredded
2 rounded tablespoons guava jam
1 jalapeno pepper very thinly sliced
2 slices rustic sourdough bread
olive oil or softened butter for brushing the outside of the bread
1 tablespoon butter
Set a skillet over medium high heat for a minute to warm up. Spray the pan with vegetable spray and add the pancetta in a single layer to the pan. Cook for 2-3 minutes, flipping occasionally until browned and crisp. Transfer pancetta to a plate lined with paper towels.
Clean and dry the pan and set aside.
Brush one side of the bread lightly with olive oil or butter. Turn the bread over and spread one slice with the guava jam. Mound the other slice with the gruyere cheese. Scatter the cheese with sliced jalapeños and top with crisped pancetta. Place the slice of guava coated bread (guava side down - duh!!!) on top of the pancetta.
Heat the stove to medium-medium high and add the butter to melt. When it's bubbly and hot place the sandwich, cheese side down onto the pan and cook until the cheese begins to melt and the bread is browned and crisp. Flip the sandwich and cook until the bread is toasted on the other side and the inside is gooey. Keep watch over the sandwich so it doesn't burn, regulating your heat and flipping the sammie again, if necessary.

Nutrition Facts
Crispy Pancetta Guava Grilled Cheese
Amount Per Serving
Calories 752 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 21g 105%
Cholesterol 109mg 36%
Sodium 1312mg 55%
Potassium 206mg 6%
Total Carbohydrates 75g 25%
Dietary Fiber 3g 12%
Sugars 5g
Protein 32g 64%
Vitamin A 22.1%
Vitamin C 20.1%
Calcium 41.9%
Iron 25.8%
* Percent Daily Values are based on a 2000 calorie diet.


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Makes 2 servings

1 avocado, pitted

1 cup fresh spinach

1 large ripe banana

1 tablespoon natural peanut butter

1 cup milk

Handful of ice cubes

Blend all ingredients in a blender on high speed until very smooth.

19 de agosto de 2017

Barbecue Shrimp RECIPE FOR TODAY

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Barbecue Shrimp
by Mr. Food Test Kitchen
What You'll Need:
4 1/2 pounds peeled, medium-size raw shrimp (see Note)
1/2 cup butter, melted
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1 tablespoon seafood seasoning
1 tablespoon coarsely ground pepper
1 to 2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 tablespoon hot sauce

What To Do:
Preheat oven to 350 degrees F. Combine all ingredients in a lightly greased large shallow roasting pan; toss to coat. Arrange shrimp in a single layer.
Bake 15 to 20 minutes or until shrimp turn pink, stirring occasionally.

If you'd rather peel your own shrimp, you'll need to start with 6-1/4 pounds of unpeeled, medium-size fresh shrimp. You can get a jump-start on these by peeling the shrimp a day ahead and storing in large resealable plastic freezer bags in the fridge. You can also serve these as your main dish. If you opt for an entree, you'll get 10 to 12 main-dish servings.


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Baked Shrimp Dipby Mr. Food Test Kitchen
What You'll Need:
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1/2 cup shredded mozzarella cheese
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon hot sauce
1/2 pound frozen salad shrimp, thawed
1/2 cup sliced scallion (green onion)
What To Do:
Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray.
In a large bowl, combine cream cheese, mayonnaise, mozzarella cheese, garlic, Worcestershire sauce, lemon juice, and hot sauce; mix until well combined. Stir in shrimp and scallions; mix well.
Spoon mixture into prepared baking dish. Bake 25 to 30 minutes, or until golden on top and heated through.
Serve this baked dip with fresh-cut vegetables and crispy crackers.
Baked Shrimp Dip
by Mr. Food Test Kitchen
What You'll Need:
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1/2 cup shredded mozzarella cheese
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon hot sauce
1/2 pound frozen salad shrimp, thawed
1/2 cup sliced scallion (green onion)
What To Do:
Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray.
In a large bowl, combine cream cheese, mayonnaise, mozzarella cheese, garlic, Worcestershire sauce, lemon juice, and hot sauce; mix until well combined. Stir in shrimp and scallions; mix well.
Spoon mixture into prepared baking dish. Bake 25 to 30 minutes, or until golden on top and heated through.
Serve this baked dip with fresh-cut vegetables and crispy crackers.

18 de agosto de 2017

Cheesy Chicken Enchilada Dinner RECIPE FOR TODAY

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Cheesy Chicken Enchilada Dinner 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
1/4 cup chopped fresh cilantro
10 flour tortillas (8 inch)
2-1/2 cups frozen corn

HEAT oven to 350°F.
COOK and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
BAKE 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
SERVE chicken with corn.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. kraft kitchens tips
Prepare using your favorite KRAFT 2% Milk Shredded Cheese.
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.

17 de agosto de 2017

Wonderful Chicken And Potato Dumplings Recipe for Today

Wonderful Chicken And Potato Dumplings 

  • 4 potatoes
  • 1 egg
  • ½ teaspoon salt
  • ½ cup breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoon flour
  • 1 cup chopped chicken
  • 1 cup chicken gravy
  1. Boil potatoes until soft then peel and press through ricer.
  2. Mix with milk, breadcrumbs, salt and egg.
  3. Mold into golf ball size balls.
  4. Flour and drop into boiling water and boil 10 minutes.
  5. Combine chicken and gravy and heat through.
  6. Serve dumplings with gravy poured over top.

Old Fashioned Spaghetti Recipe for Today

Old Fashioned Spaghetti

  • 1 pound lean ground beef or ground bison
  • 6 teaspoons spaghetti seasoning mix
  • 1 (15½ ounce) can tomato sauce
  • 1 (15½ ounce) can tomatoes
  • ½ package (1 pound) spaghetti


  1. Brown ground beef; pour off grease.
  2. Add seasoning, tomato sauce, and whole tomatoes.
  3. Simmer for 10 to 15 minutes.
  4. Bring water to a boil.
  5. Cook spaghetti until tender.
  6. Serve with toast and a green salad.

16 de agosto de 2017


final banana


5 frozen bananas
¼ cup of pineapple
1 cup of spinach
1 tbs of agave syrup (this is optional, added only for a touch of sweetness)
Place bananas, chopped pineapple into the freezer until frozen through.
Place all ingredients into a food processor or blender and thoroughly mix.
Place into freezer and allow for a firm consistency or simply eat the soft serve right out of the blender.

Banana Curried Chicken Recipe for Today

Banana Curried Chicken 

  •  2 onions chopped
  • ½ cup cooking oil
  • ¼ cup flour
  • 1 cup chicken stock
  • 1 cup raisins
  • 1 teaspoon salt
  • 2 pounds cooked chicken, de-boned
  • 5 bananas sliced
  • 2 apples grated
  • 2 tablespoons grated lemon rind
  • 1 tablespoon granulated sugar
  • 2 tablespoons curry paste
  • 1 bay leaf
  • 4 peppercorns
  • 1 cup heavy cream
  1. Fry onions in oil until brown then add flour and mix well.
  2. Add chicken stock gradually while stirring.
  3. Add remainder of ingredients except for ream.
  4. Cover saucepan and simmer for 20 minutes then remove bay leaf.
  5. Mix in cream just before serving on a bed of rice.

Spicy Pizza Surprise Recipe for Today

Spicy Pizza Surprise 

  • 3 cups cooked rice
  • 2 eggs, beaten
  • 2 cups (8 ounces) grated mozzarella cheese, divided
  • 2 8-ounce cans tomato sauce
  • ½ teaspoon basil leaves
  • ½ teaspoon garlic salt
  • ½ teaspoon ground oregano
  • 2 tablespoons grated Parmesan cheese


  1. Combine rice, eggs and 1 cup mozzarella cheese.
  2. Press firmly into greased 12-inch pizza pan, spreading evenly.
  3. Bake at 450 °F for 20 minutes.
  4. Combine tomato sauce, basil, garlic salt and oregano. Spread evenly over rice crust.
  5. Top with remaining 1 cup mozzarella cheese and sprinkle with Parmesan cheese.
  6. Bake 10 minutes longer. Cut into wedges.

15 de agosto de 2017

Morning Detox Turmeric Tea RECIPE FOR TODAY

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Morning Detox Turmeric Tea
Makes a large pitcher
6 cups water
1 large chunk fresh ginger
3 cinnamon sticks
1 teaspoon ground turmeric
Juice of 6 fresh lemons
Raw honey
1. Peel and grate ginger over a large saucepan or pot with water. Bring to a boil then turn to low heat and let simmer for approximately 10 minutes.
2. After 10 minutes, add the cinnamon sticks and turmeric and simmer on low heat for another 10 minutes; stirring occasionally. Remove from heat, allow to cool and strain. Add freshly squeezed lemon juice, sweeten with raw honey and serve hot!

Eggplant Parmigiana Recipe for Today

Eggplant Parmigiana 

  • 2 eggplants, unpeeled, cut into ¼-inch rounds
  • 2 eggs, lightly beaten
  • 1½ cups breadcrumbs
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 garlic clove, peeled and halved
  • ¾ cup olive oil
  • 20 ounces canned tomatoes
  • ⅓ cup tomato paste
  • 2 tablespoons minced fresh basil
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup grated Parmesan cheese
  • ½ pound mozzarella cheese, thinly sliced
  1. Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
  2. Refrigerate 20 minutes.
  3. In a large saucepan, sauté garlic in 2 tablespoons oil for 1 – 2 minutes.
  4. Remove garlic and add tomatoes, tomato paste, basil, salt, and pepper.
  5. Cover and simmer 30 minutes.
  6. Preheat oven to 350°F.
  7. Brown eggplant in ¼-inch oil in a large skillet.
  8. Drain on paper towels.
  9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan, and mozzarella, alternately.
  10. End with mozzarella on top.
  11. Bake, uncovered, for 30 minutes.

Cajun Mac and Cheese Recipe for Today

Cajun Mac and Cheese 


  • 6 cups milk
  • 3 cups shredded mozzarella cheese
  • 8 cups shredded cheddar cheese
  • 6 oz grated romano cheese
  • 32 oz uncooked macaroni
  • 1 pound butter
  • 4 eggs
  • 1 pound small cooked shrimp
  • 1 pound cooked crawfish meat
  • 8 oz andouille sausage
  • 8 oz lump crabmeat
  • 8 oz Louisiana Hot Sauce
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper


  1. Cook macaroni and drain, dump immediately into a large mixing bowl.
  2. Add milk, all but ½ cup of the cheddar cheese, all of the mozzarella cheese and butter on top of macaroni and mix thoroughly.
  3. Add salt, black pepper, and half of cayenne pepper.
  4. Beat the eggs by hand until frothy, add to the macaroni mixture.
  5. Add hot sauce, blend well.
  6. Dump whole small cooked (shelled and de-veined) shrimp, chopped crawfish meat, crabmeat and sausage.
  7. Mix well and let stand (tightly covered) for 5 minutes.
  8. Place in large casserole dish, cover top with grated romano cheese and the rest of the cheddar, sprinkle enough cayenne pepper on top to give the dish a nice rosy hue.
  9. Bake in 350°f oven for 45 minutes, or until top is deliciously browned, bubbly, and calling out to be eaten.
  10. Serve with fresh salad and hard rolls.

14 de agosto de 2017

Honey Chipotle Chicken Lettuce Wraps RECIPE FOR TODAY

Chicken Lettuce Wraps – Piled with chunky chicken and veggies, makes for a light, yet satisfying dinner.
Honey Chipotle Chicken Lettuce Wraps
Serves 6 – 8 wraps

  • 1 1/2 pounds (750g) boneless skinless chicken breasts
  • Leaves of romaine lettuce
  • 1 avocado, diced
  • 1/2 red onion, finely minced
  • 1/2 seedless cucumber, diced
  • 1 cup cherry or grape tomatoes, diced
Honey Chipotle Marinade
  • 3 tablespoons olive oil
  • 1/4 cup honey
  • 1 tablespoon lime juice
  • 1 tablespoon Chipotle seasoning
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
Cilantro Lime Sauce
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup fresh cilantro leaves, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


1. Whisk together all of the honey chipotle marinade ingredients in a shallow dish. Add chicken breasts to the marinade and let sit in the refrigerator for 1 hour.
2. Meanwhile, whisk together all of the cilantro lime sauce ingredients and refrigerate.
3. When ready to cook, heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes depending on thickness of chicken, until cooked through. Remove chicken and allow to rest 5 minutes before chopping
4. To a large salad bowl, add diced cucumber, diced avocado, minced red onion, diced tomatoes and chopped chicken. Pour the cilantro lime sauce on top and toss to coat evenly.
5. To assemble the wraps, spoon a good amount of the chicken and veggies on a romaine lettuce leaf and top with more chopped cilantro. Drizzle with remaining cilantro lime sauce and repeat the process with the remaining lettuce leaves. Serve with hot sauce for more heat if desired. Enjoy!

Cabbage, Bacon and Potato Soup Recipe for Today

Cabbage, Bacon and Potato Soup

  • 2-pound potatoes, peeled (about 6 medium) 12 ounces bacon, diced
  • 1 clove garlic, finely chopped
  • 3 cups finely shredded cabbage
  • 2 tablespoons cider vinegar
  • ¼ cup whipping cream
  • salt and freshly ground pepper to taste
  • ¼ cup chopped chives or green onion tops

  1. In a large pot, cover the potatoes with 5 cups of water.
  2. Cover, bring to a boil and simmer for 15 minutes, or until tender.
  3. With a fork or potato masher, break up the potatoes.
  4. Do not drain.
  5. They should be lumpy, not smooth.
  6. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp.
  7. Remove the bacon and drain off all but 2 tablespoons fat.
  8. Add the garlic and cabbage to the skillet and saute until the cabbage is wilted about 3 minutes.
  9. Sprinkle with the vinegar and add the cream.
  10. Simmer on low heat until the cabbage is crisp-tender, about 10minutes.
  11. Add the cabbage, its liquid, and the diced bacon to the potatoes and water in the pot.
  12. Simmer everything together until the tastes are combined, about 5 minutes.
  13. Season well with salt and pepper.
  14. Sprinkle with chives before serving.

Focaccia Hero Sandwich Recipe for Today

Focaccia Hero Sandwich 


  • 1 (1-pound) round focaccia bread or 1 (1-pound) loaf Italian bread.
  • ½ cup creamy Italian salad dressing
  • 12 lettuce leaves
  • 4 ounces thinly sliced deli hard salami
  • 10 (¾-ounce) slices deli Land O'Lakes ® chedarella or American cheese
  • 8 ounces thinly sliced deli turkey breast
  • 8 slices tomato
  • 2 thin slices onion, separated into rings


  1. Carefully slice bread in half crosswise.
  2. Spread creamy Italian dressing on top and bottom halves of bread.
  3. To assemble, evenly layer bottom bread half with ½ of lettuce and remaining ingredients.
  4. Top with remaining lettuce leaves and bread half.
  5. Secure with toothpicks.
  6. Cut into wedges. Serve warm and plain or with other side dishes or appetizers.

13 de agosto de 2017


Ginger Peach Smoothie – A nutritious breakfast or snack! Fresh, hydrating and satisfying!


Serves 2
  • 1 cup fresh peach slices (2 medium peaches, pitted)
  • 1 small knob fresh ginger, peeled
  • 1 well ripened banana
  • 2 cups chilled pineapple juice
  • Ice cubes (optional)


1. Put all ingredients into your blender and pulse until mixed.
2. Garnish with a peach slice and enjoy!

Cheese-Stuffed Cabbage Recipe for Today

Cheese-Stuffed Cabbage 

  • 1 lb. Nepali homemade cheese, crushed
  • ½ cup onions, finely chopped
  • ½ green onions, finely chopped
  • 1 cup cooked rice
  • 2 teaspoons dill weed, minced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 3 fresh red chilies, minced
  • ½ teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon flour
  • 1 egg
  • 2 tablespoons melted butter
  • 1 head fresh cabbage
  • salt to taste


  • 1 cup chopped onions
  • 2 cloves garlic
  • ½ in. ginger
  • 1 cup chopped tomatoes
  • 1 teaspoon mustard seeds
  • 1 cup yogurt
  • 1 cup rich vegetable stock
  • 2 tablespoons clarified butter (or margarine)
  • 1 teaspoon chili powder
  • ½ teaspoon jwanu (lovage seeds)
  • 2 tablespoons green onions for garnish.


  1. In a large bowl combine all ingredients except cabbage.
  2. Mix well, cover, and refrigerate for at least an hour.
  3. In the mean time, core the head of cabbage, boil in salted water till soft.
  4. Separate into leaves, and keep in ice-cold water.
  5. Remove the thick veins if necessary.
  6. Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up.
  7. Hold the loose end of the leaf with small bamboo sticks.
  8. Repeat with other leaves.
  9. Rub butter generously on the stuffed rolls and stack in a steamer.
  10. Steam till the stuffing is cooked through, about 8-10 minutes.
  11. Transfer the steamed rolls to a large plate.


  1. In a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds.
  2. Add onions and saute till brown.
  3. Add garlic, ginger, and chili powder, and fry for a minute over low heat.
  4. Add tomatoes, broth, jwanu and salt and pepper.
  5. Simmer the tomato mixture until the sauce thickens up, about 15 minutes.
  6. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 minutes.
  7. Garnish with chopped green onions.
  8. Serve with roti and tomato achar.

Baked Buffalo Wings Recipe for Today

Baked Buffalo Wings 

  • ¾ cup all-purpose flour
  • ½ cayenne pepper
  • ½ garlic powder
  • ½ salt
  • 20 chicken wings
  • ½ melted butter
  • ½ hot pepper sauce
  • 3 tablespoons black pepper, optional
  • 3 tablespoons chili powder, optional

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, salt, black pepper (optional), and chili powder (optional) into a resealable plastic bag, and shake to mix.
  2. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 °F. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the
  3. baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly. Serve hot and plain or with rice, any dip, or other main dishes.

12 de agosto de 2017

Lemon and Chive Risotto Recipe for Today

Lemon and Chive Risotto


  • 2 tablespoons lemon juice
  • 2 egg yolks
  • ½ cup heavy cream
  • 2 tablespoons butter or olive oil
  • ½ cup minced onion
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • ⅓ cup dry white wine
  • 4 to 5 cups hot chicken broth
  • 3 tablespoons finely minced chives
  • ¼ cup grated Parmesan cheese
  • ground black pepper to taste
  • ⅓ cup lemon juice
  • ¼ teaspoon cream of tartar
  • ½ cup sliced almonds, toasted
  • lemon sauce (optional)


  1. Combine lemon juice, egg yolks and cream. Set aside.
  2. Melt butter in large skillet. Cook onion over low heat until soft but not brown.
  3. Stir in rice and increase heat to medium.
  4. Add wine and continue to stir until wine is absorbed.
  5. Increase heat to medium-high and stir in about 1 cup chicken broth.
  6. Continue stirring until broth is absorbed.
  7. Continue adding broth ½ cup at a time, stirring constantly.
  8. When rice is cooked, stir in lemon mixture, chives and Parmesan cheese.
  9. Add pepper to taste.

Catfish Etouffée Recipe for Today

Catfish Etouffée 


  • 1 pound skinned and boned farm-raised catfish
  • seasoning mix
  • ⅓ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1¼ cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • hot pepper sauce to taste
  • 4 cups hot cooked rice
  • finely sliced green onion tops (optional)


  1. Cut catfish into pieces about 1-inch square.
  2. Toss with seasoning mix.
  3. Refrigerate, covered, one to two hours.
  4. Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
  5. Lower heat and blend in flour.
  6. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not brown.
  7. Add onion, celery, green pepper and garlic.
  8. Cook, stirring, about 5 minutes.
  9. Stir in chicken broth.
  10. Add catfish, discarding any liquid that has formed, and salt, black pepper, red pepper and pepper sauce. Simmer 15 minutes.
  11. Serve over beds of fluffy rice; sprinkle with green onions, if desired.

11 de agosto de 2017

Cheesy Rice Marinara Recipe for Today

Cheesy Rice Marinara


  • 1 tablespoon olive oil
  • 1 medium Onion, chopped
  • 2 cloves garlic, minced
  • 3 cups cooked rice
  • 1 cup part skim ricotta cheese
  • 2/3 cup grated Parmesan cheese, divided
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 14-ounce jar prepared spaghetti sauce
  • 1 cup chopped fresh spinach or one 10-ounce package frozen spinach, thawed
  • 1 cup grated mozzarella Cheese
  • Vegetable cooking spray


  1. Heat oil in medium-size skillet.
  2. Saute Onion and garlic in oil 2 to 3 minutes or until Onion is translucent.
  3. Remove from heat, stir in rice; set aside.
  4. Combine ricotta cheese, 1/3 cup Parmesan cheese, egg, parsley, basil, salt and pepper in large bowl. Stir until smooth.
  5. Add onions and rice.
  6. Spread layer of spaghetti sauce on bottom of 8x8-inch or 9x9-inch baking pan coated with vegetable spray.
  7. Top sauce with alternating layers of ricotta cheese mixture, spinach and mozzarella Cheese finishing with
  8. remaining spaghetti sauce.
  9. Sprinkle top with remaining 1/3 cup Parmesan cheese.
  10. Bake covered at 400 degrees 30 to 40 minutes.
  11. Remove cover during last 10 minutes to achieve even browning.


Resultado de imagen para Yo Gotta Empanadas

Empanada Dough:
  • 3 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • Pinch salt
  • 1/2 cup lard or shortening
  • 1 egg
  • 3/4 cup chicken stock
Empanada Filling:
  • 2 tablespoons olive oil
  • 1 pound meat
  • 1 tablespoon garlic salt
  • 2 tablespoons tomato paste
  • 2 tablespoons vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • Oil or shortening, for frying
Aioli Dip:
  • 1 cup real mayonnaise
  • 1 tablespoon adobo sauce
  • Juice of 1/2 lime
  1. For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
  2. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  3. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the meat and garlic salt and cook until the meat is cooked completely. Drain the grease and set the meat aside.
  4. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the meat and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
  5. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
  6. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
  7. For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

10 de agosto de 2017

Soft Taco Delicioso Recipe for Today

Soft Taco Delicioso 
  • 12 six-inch corn or flour tortillas
  • 2 Pounds boneless, skinless Chicken breasts
  • 1 ½ Tbsp lemon juice
  • salt and pepper to taste
  • 1 ½ Tbsp vegetable oil
  • 3 Cups shredded iceberg lettuce
  • 3 California avocados, seeded, peeled and diced
  • 1 red onion, diced
  • 1 ½ Cups prepared salsa
  1. Wrap tortillas in foil and keep in warm oven until ready to serve.
  2. Pound Chicken until about 1/2-inch thick.
  3. Drizzle lemon juice on Chicken and sprinkle with salt and pepper.
  4. In a large skillet, heat oil.
  5. Cut Chicken diagonally into 1/4-inch slices; keep warm.
  6. Fill tortillas with shredded lettuce, Chicken, diced avocado and red onion.
  7. Drizzle salsa over filling and gently fold in half.