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Smashed Potatoes


  • 1.5 pounds baby potatoes
  • 2 baby leaves
  • 2 garlic cloves
  • Olive Oil
  • salt
  1. Put potatoes in a pot with bay leaves and garlic and cover with water. Add salt.
  2. Cook until potatoes are tender (approx. 20 min)
  3. Drain and discard bay leaves and garlic. Drizzle with 2 tbsp olive oil
  4. Transfer potatoes to baking sheet and smash each potato using a cup. Drizzle with more olive oil, and season with salt and pepper. Broil until crisp and golden approx. 20 min (turning after 10 min).
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Balsamic Pork Loin in Slow Cooker


  • 3 pound pork loin
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp onion pwder
  • 1/4 tsp ground pepper
  • 1/2 cup chicken broth
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 5 garlic cloves
  • 1/2 tbsp Italian seasoning
  1. Pat dry pork with paper towels
  2. Combine salt, paprika, onion powder, and pepper in a small bowl. Mix spices.
  3. Sprinkle the spices all over the pork
  4. Add 1 tbsp of olive oil to a skillet and sear pork for a couple of minutes on each side
  5. Add chicken broth to slow cooker
  6. Place pork loin in slow cooker fat side up
  7. In a blender combine remaining olive oil, balsamic vinegar, and garlic. Add Italian seasoning and whirl for a couple of seconds
  8. Brush this mixture on the pork
  9. Cook for 5 hours on LOW.
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Blueberry Compote


 

  • 3 cups frozen blueberries (approx. 16 ounces)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 2 tsp cornstarch
  1. Mix blueberries, maple syrup, vanilla, cardamom and salt in a medium pot. Cook stirring occasionally for about 10 minutes until the blueberries break down.
  2. Whisk cornstarch, whisking until sauce thickens
  3. Serve over yogurt, oatmeal, pancakes, ice cream. Refrigerate in an air tight container
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Blueberry, Almond, and Lemon Bread


  • 1/2 cup sliced almonds
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated lemon peel
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 1/2 cup blueberries
  • 3 Tbsp fresh lemon juice
  1. Set aside 2 Tbsp almonds.
  2. Chop the rest of almonds finely. Mix flour, chopped almonds, baking powder, lemon peel, salt, and set aside.
  3. Cream butter with 1 1/4 cup of sugar with a mixer until light and fluffy. Beat in eggs 1 at a time. Beat flour mixture into butter mixture alternatively with milk. Fold in blueberries.
  4. Pour batter into parchment-lined pan. Bake at 325 degrees for approximately 1 hour 15 minutes until a toothpick inserted in the middle comes out clean.
  5. Mix remaining 1/4 cup sugar and lemon juice and set aside until loaf comes out of the oven.  While still hot, pierce loaf multiple times with a toothpick. Pour sugar mixture over loaf in plan. Sprinkle remaining almonds. Let cool for 30 minutes before removing from pan.

 

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Encocado de Pescado y Camarón


INGREDIENTES

  • 4 Filetes de Pescado (Tilapia, Pargo, etc)
  • 1 Libra de Camarones
  • 1 cebolla redonda picada
  • 4 ajos picados
  • El jugo de un limon
  • 1 cucharada de aceite de oliva
  • 2 tomates pelados y picados
  • 3 cebollas largas picadas
  • 1 pimentón picado (rojo preferiblemente)
  • 1 cucharadita de comino
  • 1 Lata de 14 oz de leche de coco
  • 1/4 taza de cilantro fresco picado
  • Sal y pimienta al gusto

 

  1. Mezclar la mitad de la cebolla, la mitad de los ajos, y el jugo de limon. Vertir encima del pescado en un recipiente hondo y dejar marinar por lo menos durante una hora
  2. Calentar el aceite a temperatura media y añadir el resto de la cebolla, ajos, tomates, pimentón, cebolla larga y cocinar durante 5 minutos
  3. Agregar la leche de coco y el comino, mezclar y cocinar por 8-10 minutos. Agregar el pescado, tapar y reducir el calor a bajo y cocinar por 10-15 minutos. Agregar el camarón y cocinar por 10 minutos hasta que el pescado y el camarón estén cocinados.
  4. Sazonar con sal y pimienta y añadir el cilantro.  Servir con arroz, tostadas de plátano, y aguacate.
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Postre de Tres Leches con Melocotones


  • 1 Tarro de Melocotones
  • 1 Lata de leche condensada
  • 1 lata de crema de leche
  • 1 lata de leche (la medida de la lata de crema de leche)
  • 4 huevos
  • 1/2 cucharadita de vainilla
  1. Enmantequillar un molde y repartir los melocotones en el fondo.
  2. Mezclar en la licuadora las 3 leches, los huevos, y la vainilla. Licuar por unos segundos
  3. Verter la mezcla en el molde encima de los melocotones
  4. Llevar al horno precalentado a 350 grados durante aproximadamente 50 minutos hasta que al introducir el cuchillo este salga limpio
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Grilled Chicken Thighs with Lime and Cilantro


INGREDIENTS

  • 6 chicken thighs
  • 1/2 cup olive oil
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon lime zest
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons minced garlic
  1. In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lime zest, cilantro, lime juice, salt, pepper and garlic.
  2. Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.
  3. Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.
  4. Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  5. Let the chicken rest for 5 minutes. Sprinkle with additional cilantro for garnish.
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Oven-Baked Chicken Fajitas


INGREDIENTS

Chicken Seasoning:

  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 2 tsp sugar
  • 1 tsp salt

Vegetables:

  • 2 onions
  • 3 bell peppers, any color
  • 2 lb. chicken breast
  • 4 Tbsp vegetable oil
  • 1 lime
  • Tortillas
  • 1 cup sour cream (optional)
  • 1/2 bunch cilantro (optional)

Instructions

  • Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  • Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13×15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  • Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the lime over top of the meat and vegetables after they come out of the oven.
  • Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
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Postre de Coco al Horno


  • 4 huevos, separados
  • 1 tarro de leche condensada
  • 1 tarro de crema de leche
  • 2 tazas de coco rallado
  • Opcional: 30 gramos de uvas pasas enharinadas
  1. Caliente el horno a 350 grados. Engrase con mantequilla un molde y cubra con una capa delgada de tintura de panela
  2. Bata las claras hasta que se formen picos suaves. Añada las yemas y bata ligeramente. Agregue el resto de ingredientes y mezcle bien.
  3. Vierta la mezcla en el model y lleve al horno por aproximadamente 50 minutos.