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Sage Pork Chops


Ingredients

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops until well browned.

In a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

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Crispy Cilantro Lime Chicken


Ingredients
  • 3 tablespoons olive oil divided
  • Juice of 2 limes
  • 1/4 cup fresh chopped cilantro
  • 4 cloves garlic minced
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ground cumin
  • 6 chicken thighs
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425°F.
  2. Mix together 2 tablespoons olive oil with the lime juice, cilantro, garlic, sugar and cumin. Add the chicken thighs to the marinade and refrigerate for 15 minutes.
  3. Heat the remaining one tablespoon of oil in a non stick pan Add in the thighs along with the marinade, and sear them for approximately 4 minutes on each side (chicken will not be fully cooked).
  4. Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
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Spaghetti with Lemon and Basil


 

Ingredients

  • 10 oz spaguetti
  • 2/3 cup olive oil
  • 1 tsp lemon zest, 1/2 cup lemon fresh juice
  • 5 oz parmesan cheese, grated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped fresh basil

Preparation

  • Cook spaghetti in salted water until al dente. Drain and reserve 1/2 cup of the cooking water
  • Mix oil, lemon juice, and reserved water in a bowl. Add cheese, until mix is thick and creamy. Add salt and pepper
  • Add the sauce to the spaghetti and toss until pasta is completely covered with the sauce. Stir in basil and lemon zest. Serve right away.

 

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1-pan Honey Balsamic Chicken Breasts with Asparagus and Cherry Tomatoes


Honey Balsamic Chicken:

  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 1 tablespoon minced Garlic
  • 1 teaspoon Paprika
  • 1/4 cup Olive Oil
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Oregano
  • Salt to taste
  • 4  Chicken Breasts

Vegetables

  • 1 Bunch of Asparagus
  • 1 cup Cherry Tomatoes cut in half
  • 3 tablespoons Olive Oil
  • Garlic Salt, Salt and Pepper to taste

Pre-heat over to 425 degrees.

Chicken. Mix together all the ingredients and cover the chicken breasts with the mix. Set aside.

Vegetables: Add the asparagus and tomatoes to the pan, and toss them with the olive oil, garlic salt, sat and pepper.

Place the chicken on top of the vegetables, cover with the marinade,  and bake for 40-45 minutes

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Cilantro Avocado Chimichurri


  • 1 Large Bunch Cilantro
  • 4 Green Onions
  • 2 Roma tomatoes
  • Juice of 1 Lime
  • 1/4 Cup Balsamic Vinegar
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Salt (or to taste)
  • 1/4 Cup Olive Oil
  • 2 Avocados diced
  • Red Pepper Flakes and Pepper to Taste

Blend all ingredients (except avocados) in a blender or food processor. Transfer mix to a bowl and add diced avocados mixing well.  Serve with Steak.

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Oven-Fried Breaded Chicken


Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.

Combine mayonnaise and paprika in a bowl; mix well. Mix bread crumbs and garlic powder in another bowl.

Spread mayonnaise-paprika mixture on each chicken thigh; press into bread crumbs mixture to coat. Place in the prepared baking pan

Bake in the preheated oven for approximately 45-50 minutes or until brown on top

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Easy Plum Crumble


Plum Crumble

  • 2 pounds plums, halved, pitted and cut into wedges
  • 1/3 cup sugar
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 cup oats
  • 1/2 cup chilled unsalted butter
  • 3/4 cup sliced/chopped almonds

Heat over to 350 degrees. Mix plums with 1/3 cup sugar. Put the 2 cinnamon sticks on the bottom of a baking dish. Arrange the plum and sugar mix spreading evenly on top of the cinnamon sticks.

For the topping, mix flour, 1/2 cup sugar, oats in a bowl. Cut the butter stick in small pieces and add to the bowl mixing well.  Add almonds and mix well.  Sprinkle crumb topping on top of fruit mixture.  Bake until the topping is golden brown. Approximately 50 minutes to an hour.

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Serve crumble in a bowl with vanilla ice cream.

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Pavo con castañas y champiñones


1 pechuga de pavo sin hueso de 1.5 a 2 libras

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Adobo:

1 cebolla mediana

1 taza vino blanco

Media cucharada de hojitas de tomillo fresco

2 hojas de laurel

¼ taza de salsa inglesa

Sal y pimienta al gusto

Se licuan los ingredientes del adobo y se pone la pechuga en el adobo con por lo menos 24 horas de anticipación. Poner en la nevera.

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Relleno Pavo:

Approx 0.4 lb pavo molido

½ cucharadita de perejil seco

Ajo (3 dientes)

1/4 taza vino blanco

1 taza consome de pollo

1/2 taza de harina de pan

3 oz de castañas

2.5 oz de champiñones

1 cebolla pequenha

2 cebollas largas (solo la parte blanca)

1 cucharada Salsa inglesa

2 cucharadas Mostaza dijon

3 tiras de tocineta

Picar las castañas y champiñones pequeñitos. Licuar los demás ingredientes (menos el pavo molido y la tocineta), mezclar con las castañas y champiñones y dejar marinando en la nevera por los menos 24 horas.

El dia de preparar el pavo, picar la tocineta en cuadritos y freir.  Encima poner el relleno, sofreir, y dejar que el liquido se seque un poco.  Rellenar el pavo.

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Precalentar el horno a 400 grados.  Cocinar cubierto con papel de aluminio mas o menos por 1 hora y 45 minutos hasta que el termómetro mida 165 grados. Quitar el papel los últimos minutos.

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Aguadito – Peruvian Chicken Soup


INGREDIENTS

3/4 cup cilantro leaves
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
4 skinless chicken thighs, bone-in
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
Salt to taste
1 lime

1. Add cilantro leaves, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, until slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.

4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Add corn. Cook for 20-30 minutes, and until rice is fully cooked.

5. When you’re ready to serve, add salt to taste.

6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

Yields 4 servings

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Slow Cooker Pork Tacos


INGREDIENTS

  • 2 Pounds Pork Loin
  • 1 teaspoon cumin
  • 1 teaspoon dry oregano
  • 1 teaspoon salt (or more, to taste)
  • 1/2 teaspoon black pepper
  • 2 cloves garlic
  • 1 onion
  • 1/4 cup orange juice
  • Juice of 1 lime
  • 1 small can of crushed pineapples
  • Tortillas
  • Sour cream

In a small bowl, combine cumin, oregano, salt and pepper. Season pork with mixture rubbing it in on all sides.

Place garlic, onion (cut in 4 pieces), orange and lime juice, and seasoned pork in slow cooker.  Cover and cook on low heat for 8 hours.

Remove pork and shred the meat.  Return it to the pot mixing well with the juices.  Check if more salt and pepper is needed.

In separate containers serve the meat, pineapple and sour cream.  Prepare tacos using the tortillas.