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Orzo/Risoni con Champiñones y Balsámico


Ingredientes

  • 1 taza de orzo/risoni crudo
  • Aceite de Oliva
  • 1 taza de puerro cortado en media lunas delgadas (solo la parte blanca)
  • 2 tazas de Champiñones frescos cortados en pequeños cubos
  • 2/3 taza de caldo de vegetales o de pollo (2/3 taza de agua + 1/2 cucharadita de concentrado de caldo)
  • 4 cucharadas de tomates secos finamente picados
  • 2 cucharadas de vinagre balsamico
  • Sal y pimienta al gusto
  • 4 cucharadas de albahaca fresca picada finamente
  • 1/2 taza de queso ricotta

Preparación

  • En una olla con suficiente agua con sal, dejarla hervir y poner el orzo/risoni hasta que este al dente. Escurrir, enfriar con agua corriente y dejarlo a un lado
  • En una sartén a calor medio-bajo, adicionar el aceite y cocinar el puerro de 3 a 4 minutos mezclando ocasionalmente o hasta que este blando. Reservar a un lado
  • En la misma sartén añadir un poco mas de aceite, y saltear los champiñones de 3 a 5 minutos. Sazonar con sal y pimienta al gusto. Reservar a un lado.
  • Vertir el caldo de vegetales en la sartén, adicionar el orzo/risoni, puerro y champiñones reservados. Adicional los tomates, vinagre balsámico, sal y pimienta al gusto, y cocinar de 2 a 3 minutos o hasta que el caldo se reduzca un poco.
  • Antes de servirlo, mezclar con la albahaca y espolvorear con el queso ricottta.
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Shrimp with Tomato and Spinach Cream Sauce


Shrimp with tomato and spinach cream sauce

Ingredients

  • 2 Tbsp olive oil
  • 1½ pounds large shrimp, peeled and deveined
  • Salt, Pepper and Paprika
  • 4 Tbsp butter
  • 4 minced garlic cloves
  • 1 small can of mushrooms
  • 1.5 cups halved Cherry tomatoes
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ cup seafood stock ( or chicken stock)

Directions

  • Heat oil in large skillet on med-high
  • Dry shrimp with a paper towel
  • Season shrimp generously with salt, pepper, paprika on both sides
  • Cook shrimp on both sides (approximately 2 minutes per side)
  • Remove shrimp to a plate
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper (to taste)
  • Cook a few mins and add spinach-let start to wilt
  • Add cream and cheese and let simmer
  • Add broth and simmer on low
  • Return shrimp to the pan
  • If sauce is thickening, add more broth to thin out a bit.
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Chicken-Thigh Piccata


Chicken Thigh Piccata
  • 4 boneless skinless chicken thighs
  • 1 tablespoon flour, plus more for dredging
  • 3 tablespoons olive oil
  • 2 tablespoons capers (drained)
  • 3/4 cups chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • Salt and Pepper to taste
  1. Season chicken with salt and pepper. Dredge in flour, tapping off excess
  2. Heat a skillet over high. Add olive oil. Add chicken and cook until cooked through (approximately 4-5 minutes each side). Transfer chicken to a plate
  3. Add flour to skillet and cook for about 30 seconds. Add capers and chicken broth. Once it boils, add lemon juice and butter.
  4. Once the butter melts, return chicken to skillet, coat in sauce and simmered until thickened.
  5. Serve with white rice or vegetables
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Crustless Quiche


Crustless quiche
  • 6 eggs
  • 1 cup milk
  • 1 cup cheese (cheddar cheese, swiss cheese or mozzarella)
  • 2 tbsp parmesan cheese
  • salt & pepper to taste
  • 1 cup additional ingredients (tomatoes, green onions, asparagus, ham). Other options: potatoes, spinach, broccoli)
  1. Preheat oven to 350 degrees.
  2. Whisk together milk, eggs, cheese and salt & pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into an pie dish, and bake uncovered for about 45 minutes.

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Pollo con Champiñones


  • 3 pechugas de pollo
  • 1 cebolla
  • 1 manojo de cilantro
  • 1 cubo de caldo de pollo
  • 4 tazas de agua
  • 1 cucharada de aceite de oliva
  • 1 barra de mantequilla 
  • 1 lata de champiñones (8 onzas)
  • 3 cucharadas de harina
  • 1 cucharadita de paprika
  • 1 lata de crema de leche
  • 50 gramos de queso parmesano
  • Sal y pimienta al gusto
  1. Cocinar en una olla las pechugas con el agua, la cebolla, el cilantro y el cubo de pollo. Reservar el caldo
  2. Sofreir los champiñones laminados en la mantequilla y el aceite. Cuando estén listos, mezclar la harina y revolver
  3. Agregar 2 tazas del caldo de pollo, la crema de leche, sal, pimienta y paprika.
  4. Por ultimo, agregar el queso y el pollo desmenuzado en piezas grandes. Tapar y dejar cocinar por unos 10 minutos
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Quick Pasta


  • 1 Boursin cheese (feta can also be used
  • 2 pints cherry tomatoes
  • Basil or any other herb
  • Olive oil
  • Pasta
  1. Preheat oven to 450 degrees.
  2. Set cheese on an oven safe pan. Add the tomatoes around it. Sprinkle with basil. Drizzle with olive oil.
  3. Cook in the oven for approximately 30 minutes.
  4. Separately cook the pasta and mix it in with the cheese and tomatoes when they are done cooking in the oven
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Sliced Baked Potato


Sliced Baked Potato
  • 2 large potatoes
  • 2.5 tbsp olive oil
  • 3 tbsp melted butter
  • Salt and pepper
  1. Preheat ovn to 450 degrees
  2. Stir butter, olive oil, salt and pepper
  3. Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potato
  4. Put the potatoes on a baking sheet and brush the butter mixture ensuring it goes between the slices. Bake until tender and crisp on the outside. Approximately 55 minutes
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Chicken Thighs in Bell Pepper Sauce


Chicken in Bell Pepper Sauce
  • 6 chicken thighs
  • 2 bell peppers, halved. I used Green but other colors can be used
  • 1 medium onion, halved
  • 6 garlic cloves
  • 1/2 cup olive oil
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 2 bay leaves
  1. Preheat broiler to high. Spray a baking sheet with cooking spray. Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack until charred on all sides. About 8 minutes turning the vegetables every 2 minutes.
  2. Chop the vegetables and transfer to a blender. Add olive oil, lemon zest and juice, vinegar, 1 tsp salt, oregano, paprika, and pepper. Puree until smooth
  3. Add the chicken and sauce to a pot. Sprinkle with 1 tsp salt. Add bay leaves. Cook covered until chicken is done. Approximately 30 minutes.
  4. Serve with baked sliced potatoes
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Mango and Strawberry Mousse


Mango and Strawberry Mousse
  • 1 cup water (room temperature)
  • 1 packet unflavored gelatin (1 oz)
  • 1 can (14 oz) condensed milk
  • 4 cups frozen mango and strawberry (any fruit can be used)
  • 1 tbsp fresh lime juice
  • 2 cups heavy cream
  • Fresh fruit for decoration
  1. Add water and gelatin to a small pot. Stir and let it rest for a few minutes
  2. In a larger pot bring 2 or 3 inches of water to a simmer. Set gelatin pot on top and cook for a couple of minutes until the gelatin completely dissolves
  3. Combine, condensed milk, fruit and lime juice in a blender. Puree until smooth. Add gelatin and blend for a few seconds to combine. Pour the mix in a large bowl
  4. Using a mixer with a whisk attachment, beat the cream for 3 or 4 minutes. Fold it into the fruit mix.
  5. Pour in individual ramekins, or champagne glasses.
  6. Cover with plastic wrap and refrigerate until set. Top with fresh fruit if desired
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Beef Picadillo over Plantain Mash


Beef picadillo over plantain mash

Plantain Mash

  • 2 medium green plantains, unpeeled
  • Hot water as needed
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Cut off ends of plantains and discard. Slice plantains in half crosswise
  2. Place them in a large pot and cover with water. Bring to a boil over medium-high heat.
  3. Cook until plantains are soft (30 to 40 minutes)
  4. Peel them and slice them into small pieces. Tranfer to a bowl and use a potato masher or a fork
  5. Add water until desired consistency is reached

Beef

  • 2 tsp olive oil
  • 1/2 cup chopped bell pepper
  • 1 onion chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 3 chopped tomatoes
  • 10 pimento stuffed olives thinly sliced
  • 2 tsp capers
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Heat oil on a skillet
  2. Add pepper, onion, garlic. Cook and stir until softened
  3. Add beef. Cook until no longer pink. Crumble it if needed.
  4. Add tomatoes, olives, capers, cumin, salt and pepper.
  5. Cover reducing heat to low and simmer for about 15 minutes.

Serve plantain mash and top with beef. Add sliced avocado (optional)