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Sweet Chicken


  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 tsp dry ginger
  • 2 tsp minced garlic
  • 1 Tbsp brown sugar
  • 4 boneless skinless chicken breasts (approx. 1 1/4 pound) cut into thin strips
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp vegetable oil
  1. Mix soy sauce, honey, ginger, garlic and brown sugar in a bowl.
  2. Sprinkle chicken with salt and pepper
  3. Heat oil in a skillet. Add chicken and brown on both sides (add more oil if needed).
  4. Pour sauce over chicken. Simmer uncovered until sauce thickens (approx. 10 minutes)
  5. Serve with white rice or cauliflower rice
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Flank Steak Tacos with Strawberry Salsa


Steak Tacos with Strawberries
  • 1 pound Flank Steak
  • 2 tsp vegetable oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Corn tortillas

Salsa:

  • 2 cups chopped strawberries
  • zest and juice of 1 lime
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup finely chopped onion
  • 1 Tbsp cilantro
  1. Season steak with salt and pepper. Heat 2 tsp oil in a large skillet over medium heat. Add the steak and cook turning halfway through. Approx. 3 to 4 minutes per side. Transfer to a cutting board, let it rest for 10 minutes and thinly slice it against the grain
  2. To prepare the salsa, combine the strawberries, lime juice and zest, balsamic vinegar, honey, salt and pepper. Stir the onions and cilantro.
  3. Divide the steak and salsa among warmed tortillas. Serve with more cilantro if desired
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Lentil Soup with Lemon


  • 3 Tbsp olive oil
  • 2 cups minced onion
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 cups water
  • 2 chicken Bouillon Cubes
  • 1 cup dried lentils
  • 3/4 cup peeled and diced carrots
  • Juice from 1 lemon
  • 3 Tbsp chopped fresh cilantro
  • Sour cream
  1. Heat oil in a large pot. Stir in onion and garlic and stir occasionally until browned (approx. 5 minutes)
  2. Stir in tomato paste, cumin, salt, pepper. Stir for about 2 minutes
  3. Stir in lentils, chicken cubes, water and carrots. Bring to a boil over high heat
  4. Reduca heat to medium low and simmer covered for about 20-25 minutes until lentils are soft
  5. Stir in lemon juice and cilantro.
  6. Serve with sour cream (optional)
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Moussaka


  • 2 pounds eggplant
  • Salt
  • 2-3 tbsp olive oil

Meat Sauce:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef ▢ 1/2 cup red wine , dry (optional)
  • 1 can 14 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup water
  • 1.5 beef bouillon cube
  • 2 bay leaves
  • 1.5 tsp sugar
  • 2 tsp dried oregano
  • 3/4 tsp salt

Bechamel Sauce:

  • 4 tbsp butter
  • 5 tbsp flour
  • 2 1/2 cups milk
  • 1/4 tsp nutmeg
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1 egg yolk
  • 1 chicken bouillon cube
  • 1/4 tsp pepper

Topping:

1/2 cup panic crumbs

PREPARATION

  1. Cut eggplant – thin slices. Place eggplant on a paper towel. Sprinkle with salt. Leave to sweat for 30 minutes. 
  2. Meanwhile, make Meat Sauce and Béchamel Sauce.
  3. Preheat oven to 450F. 
  4. Cover eggplant with paper towels and tap dry
  5. Lay on parchment paper lined trays, brush with oil., and bake 15 – 20 minutes. Remove and set aside to cool slightly.
Meat Sauce:
  1. Heat olive oil in a large skillet, then cook the garlic and onion for 2 minutes. 
  2. Add the beef nd cook until it changes from pink to brown
  3. Add wine cook for 2 minutes
  4. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Bechamel Sauce:
  • Melt butter in a pan. Add flour and cook for 1 minute, stirring constantly.
  • Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens. Add chicken cube, pepper and nutmeg
  • Remove from the stove and whisk in cheese
  • Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Assemble:
  1. Lower oven to 350F
  2. Place half the eggplant in the bottom of a baking dish then top with the meat sauce
  3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
  4. Bake for 30 – 40 minutes or until golden brown.
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Lemon Chicken Piccata


Lemon Chicken Piccata
  • 3 chicken breasts cut into thin cutlets (approx. 1 pound)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup flour
  • 2 Tbsp. vegetable oil
  • 1 clove garlic
  • 1 cup chicken broth
  • 1/2 lemon sliced
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp capers
  • 3 Tbsp butter
  • 2 Tbsp Italian Parsley
  1. Season chicken with salt and pepper, and cover with flour. Shake off excess flour
  2. Heat oil in skillet and add the chicken until golden brown on both sides. Remove chicken from pan and drain excess oil
  3. Add garlic to skillet and cook for a minute. Add broth. Scrape any brown bits from the bottom of the skillet. Stir in lemon slides and bring to a boil
  4. Cook stirring until sauce reduces. Add lemon juice and capers and simmer until sauce is slightly thickened.
  5. Drop butter in. Add chicken and then parsley on top. Serve hot.
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Shrimp Scallop and Artichoke Lasagna


Seafood Lasagna
  • 1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
  • 1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
  • 2 tablespoons olive oil plus more for baking dish
  • Salt and freshly ground black pepper
  • 8 ounces sea scallops
  • 10 ounces large shrimp peeled and deveined (without the tail)
  • 12 lasagna noodles
  • 1 can (14-ounce) artichoke hearts, drained, and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup shredded parmesan cheese
  • 1/4 cup chopped fresh parsley
  1. Preheat oven to 375 degrees.
  2. Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
  3. Lightly oil a rectangular baking dish. Set aside.
  4. Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
  5. Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
  6. Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
  7. Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley
  8. –The final layer should be Rosa Sauce, the remaining cheese and parsley.

Cover loosely with aluminum foil and bake 30-40 minutes.

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Postre de Tres Leches y Duraznos


Postre de tres leches y duraznos
  • 1 lata de leche condensada
  • 1 lata de crema de leche
  • 1 taza de leche + un poco mas para diluir la maizena
  • 3 huevos
  • 2 cucharadas de maizena
  • 1 lata de duraznos u otra fruta
  • 1/2 taza de almendras picadas
  • Cerezas para decorar el postre

En una olla al fuego verter la leche condensada, crema de leche y taza de leche. Aparte batir las yemas y después batir las claras a punto de nieve. Mezclar las yemas con las claras y agregar a la preparación anterior. Disolver la maizena en un poco de leche y verter a la mezcla. Revolver con cuchara de madera hasta que hierva.

Cortar los duraznos y colocarlos en una fuente que se pueda llevar a la mesa. Verter la mezcla sobre la fruta, y una vez frio decorar con las almendras y cerezas. Llevar a la nevera y servir frio.

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Mojo Chicken and Plantains


Chicken and Plantains
  • 1/4 cup orange juice, plus 1 orange sliced
  • 2 tbsp fresh lime juice (1.5 limes)
  • 5 cloves garlic, minced
  • 1/2 cup + 2 tbsp olive oil
  • 1/2 cup fresh parsley
  • 8 skin-on, bone-in chicken thighs
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 green plantains
  • 1 onion cut into wedges
  • Salt and pepper
Sheet Pan Chicken and Plantains
  1. Combine orange juice, lime juice, garlic, 1/2 tsp salt a a pinch of pepper in a blender until combined. Let sit for 5 minutes. Turn blender back on and slowly pour 1/2 cup of olive oil.
  2. Remove 1/2 cup of the mixture and set aside for the marinade
  3. Add parsley to the remaining mixture in the blender and puree until smooth. Season with salt and pepper. Transfer the sauce to a bowl, cover and refrigerate
  4. Season the chicken with salt and pepper. Place in a bowl and add the reserved marinade, cumin and oregano. Rub util evenly coated. Cover and refrigerate 1 to 4 hours.
  5. Preheat over to 450 degrees. Let the chicken come to room temperature. Toss plantains and onions on a baking sheet with the remaining 2 tbsps of olive oil. Season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin side-up, and orange slices among the plantains and onions.
  6. Roast until the plantains are tender, about 20 minutes. Remove the plantains to a cutting board and stand them on a cut side. Flatten them with the bottom of a ramekin, and return them to the baking sheet, setting them flat in the pan juices. You may need to add extra olive oil on top of the plantains if they look dry.
  7. Return the pan to the oven and roast until the chicken is browned, 20 to 25 more minutes. Sprinkle with chopped parsley, server with the sauce on the side.
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Avocado Plantain Cups


Avocado Plantain Cups
  • 1 tbsp Olive Oil
  • 3 large green plantains peeled and sliced into 8 pieces each (3/4 inch thick)
  • 1 avocado, sliced in small pieces
  • 1 tomato, diced
  • 1/2 orange or red pepped, diced
  • 1/4 small onion, minced
  • 2 tbsp fresh lime juice (approx. 1.5 limes)
  • 2 tbsp chopped fresh cilantro
  • Salt
  1. Preheat oven to 400 degrees. Brush a 24 cup mini-muffin pan with olive oil.
  2. Bring a large pot of salted water to a boil. Add plantains and cook until tender (12 to 15 minutes). Drain and let cool slightly
  3. Using your fingers or a spoon, press a plantain chunk in the bottom and up the sides of each muffing cup to form a crust
  4. Bake for 25 to 30 minutes. Let cool 5 minutes, remove from pan
  5. Combine the remaining ingredients in a medium bow. Toss and divided among the plantain cups. Top with an avocado slice.