Christmas in JULY??

July came and passed us but not before leaving a significant mark in my life. I had the pleasure of traveling to my home country Colombia and have the best Christmas party ever...yes I said Christmas! My parents finally got to spend time with almost the whole family after 19 yrs of being apart and honestly I cannot even begin to explain to you the joy and love that we all felt for those few hours. We had not just traditional Colombian Christmas food, but also music, decorations, presents, a tree and tons of decorations....not to mention a live band commonly known as a "chirimia". Friends and family gathered for a night full of dancing, drinking and eating, but most of all sharing such a great moment that has become a permanent memory in all our hearts.

The servers greeted everyone with a small plate with bunuelos, natilla, and hojuelas- a must every December! The bunuelos have cheese and are fried, the hojuelas are similar to phyllo dough, fried and with a touch of sugar, and natilla is made with cinnamon, milk, cane sugar, and a couple other secret ingredients...it can be compared to a cross between flan and panna cotta in terms of consistency, as far as flavor...well that is a different story. The recipes for these will come in December, but take a look at what they look like so that if you ever come across these take the plunge and give them a try!

Despite the fact that I was only there for 3 days, I managed to eat some of my favorite things that cannot be purchased in the States. One of them was a dessert from a bakery called "El Portal", and the main ingredient is tangerine. I also got to have the classic Mimo, which is simply a vanilla cone covered in chocolate- but for some reason it just tastes amazing whenever I eat it there. Another dessert that is a must, are the mini pastries from the bakery "El Astor". I had these frog shaped pieces of heaven since I was a little girl...and each time I take a bite it's like entering a travel machine.

Sometimes we truly have to stop and think about how blessed we are to be able to experience such moments in life. I am convinced that even the very smallest things can make a huge impact in what we do, who we meet and the way we live. I know I owe you guys some recipes, but I wanted to honor this experience for what it was...one to remember FOREVER! Cheers!



Where have I been??

SO...I can truly say that I am very blessed because since the last time I posted I have been to 2 wonderful places and tried really good food. In May I visited Minneapolis for a work conference, but I must say- I think we partied more than scheduled. It is truly a beautiful city with wonderful people and lots to do despite what others may think. If you are ever there, make sure you visit the Dakota Jazz Club- it is well known for all the famous and up coming musicians, not to mention super yummy food like its "deconstructed s'mores". Also, take some time to go to The Local. This bar is a replica of any corner bar you can find in the streets of Ireland...awesome fish and chips and refreshing cider. Also..you HAVE to visit Hell's Kitchen...and try the bison patties for breakfast and their homemade jams and peanut butter-a little piece of heaven! All of these great dishes are pictured bellow:

S'mores @ Dakota Jazz Club

Fish n' Chips @ The Local

                            

Hell's Kitchen Breakfast
















Then came June...and I took off to Los Angeles for a week and I had a fabulous time with my wonderful sister and my cousin- who was a great host in his quaint apartment in Beverly Hills. I must say, not only did I fall in love with the perfect beautiful weather, and the good food, but the mountains really made me feel like I was back in Colombia. So...must eat at places are at almost every corner, but there are a few that I would recommend in a heartbeat. Pinks- ahhh can I tell you how incredibly and ridiculously yummy those hots dogs are??? but here is a tip, go during a weekday right when they open, and yes we had them at 9:30am but it is better than making that 3 blocks long line!! In the mood for dim sum? try BAO, the place is tastefully decorated, the service is great, the cocktails are refreshing and well, the dim sum is awesome! Then you have the Panini Cafe...known for its Mediterranean food and super large portions, everything on that menu will make your belly more than satisfied...I promise!

Pink's- Lord of the Rings



BAO-Dim Sum Heaven!



Lamb Kabob @ Panini Cafe





And so today I bring you a recipe that puts a small twist on your chicken dishes. Being that it is summer here in Miami, I go for the fruits that are in season. Please feel free to play with this recipe, you can make it sweeter or tangier it is completely up to you and what you like.

Chicken with pineapple, orange mustard sauce

What you need:

2/3 C of chopped pineapple with its juice (if you do not have fresh, use canned)

2 Tsp Jack Daniels Honey Dijon mustard

1 Tbsp + 1 Tsp of  mayo

1 Tsp Soy sauce

1 Tsp of cornstarch dissolved in 2 tsp of water

2 Tbsp of freshly squeezed OJ

1 Tbsp of Honey BBQ sauce

About 1/4 tsp of the following: onion powder, garlic powder, pepper

4 Chicken breasts, no skin, cubed

1 Tsp butter

1 Tbsp EVOO

Sauce: in a sauce pan combine the pineapple, OJ, mustard and soy sauce. Bring to a soft boil. Add the cornstarch, and cook for a couple of minutes stirring constantly until the sauce thickens. Lower heat and let simmer for 3 minutes. Remove from heat and add mayo, combine and set aside.

Place chicken cubes in a container, pat dry. Add the remaining ingredients, and use your hands to rub all the spices well into the chicken. Place a skillet on high heat, and add the butter and evoo. When you see the butter fizz, ass the chicken and spread evenly on skillet. DO NOT touch it, let it sizzle for at least 1-2 minutes but DO NOT walk away (since it has BBQ it can burn quickly due to the sugar in the sauce). Toss chicken once browned on one side and let cook for another minute or so. Turn heat down to low and add the sauce. Mix well and let simmer for 2 minutes. May be served with white rice or pasta or...whatever you like! 

Enjoy!!!!

Pica or not???

Sometimes we have to stop and realize the many cultures that surround us. whether we like strong spices, sweet and savory together, animal parts that we did not even know existed...for us it may be unheard of, but to other it may be mom's home cooking! With that in mind, I encourage everyone to be a little courageous and step out their comfort zone. Trying new things and finding out where they come from is a wonderful experience that we have available today.

So, after trying several versions of a simple and family friendly recipe... I have put my own twist to it and the result was just perfect. Warning, please prep the meat just as explained, it lowers the fat content and makes the texture of the beef nice and smooth.

Picadillo!

What you need:

2 Lbs Ground Beef
2-3 C of mixed veggies (any choice- I love corn so for me, it's a must!)
2 Tbsp Powder Adobo
2 Small potatoes, peeled and cut into small cubes, placed in 1 Cup of water
2-3 Tbsp of guizo (1/2 onion, 1 small tomato, minced in a food processor)
1 Chicken flavor Bouillon cube
2-3 Tbsp Ketchup
2 Tbsp Jack Daniels mustard
2 Tbsp EVOO
Salt and Pepper

How to make:

Boil the ground beef on medium heat, for about 45 minutes. Drain, allow to cool and pulse several times in a food processor set aside in a bowl. In a big pot on high heat, add the evoo, the guizo, and the chicken bouillon. Mix well, and when you hear it sizzle add the beef, and the rest of the ingredients....yes, even the water that holds the potatoe. Mix everything, and once you see it begin to boil, turn the heat down to med-low, put a lid on and allow it to cook for about 20 minutes. Caution, if it begins to dry out add a little more water, or if you want it more soupy like then do not let it cook longer than 10 minutes.

The way she taught me!

Many people have tasted my mothers food. Ever since I can remember, she has always gotten wonderful compliments about her "sazon" aka seasoning and not for nothing but I am convinced that it is thanks to her that I am able to cook so well. Despite the fact that I was not able to have a career cooking, I do try to do it as often as possible. As long as mom is around, my goal is to learn all her yummy recipes along with her tips in the kitchen so that maybe perhaps one day, I can pass those on to my children. With that being said...Here is her to die for recipe for "arroz con pollo" aka rice with chicken. OH! I guarantee is not like the usual recipe that everyone seems to know, and it is worth every single step... I promise!

Arroz con Pollo
What you need:
Part 1- For the Rice:
2 Cups of white long grain rice        2 1/2 Cups of water     2-3 Tbsp of Ketchup  1 Tbsp Salt
2 Medium potatoes washed, peeled and in small cubes        1-2 Tbsp of EVOO
2 Tbsp of guizo (blend 1 tomato, 1 small onion= guizo, the base of many dishes, save the rest for the second part of the recipe)
1 Cube of Maggi Chicken flavor bouillon    1/2 Tbsp Yellow food powder

How to make:
In a rice cooker (turned on), put the guizo and sautee gently with the evoo. Add the rice and stir for 2 minutes. Add the water, potato, ketchup, bouillon, yellow food powder and salt. Cover and set to cook. Once cooked do not open! Let it rest for at least 1 hour.

Part 2. The rest yummy goodness!
What you need:
1 Can of peas and carrots mixed              1 Tbsp EVOO
2 Chicken breasts, no skin. Cooked, cooled, shredded.
4 Slices of ham, cut into small cubes        3 Hot dogs, sliced (may omit)
4 Tbsp guizo                                           1-2 Tbsp Soy Sauce


How to make:
In a large pot on high heat, add the evoo, and guizo. When you hear it sizzle, add the ham, hot dogs and chicken. Sautee for at least 3 minutes so all flavors blend. Add this to the rice, mix, and add the peas and carrots. Mix again but do so gently so that they do not break. Lastly, add the soy sauce.

Enjoy!

Operation Baking GALS!

So what do you do when you are searching to do something meaningful?
You pick up a book like "Three Cups of Tea" by Greg Mortenson and David Oliver Relin and get inspired... Now I know no all of us can just drop everything and go build a school in the middle of nowhere but, we can do much right where we live.

In my search for a new project, I came across an organization called "Operation Baking GALS" (Give A Little Support). Thanks to a dear friend Lisa Enfinger, and to Facebook I was able to join this group of home bakers and bring a little joy to many soldiers. This group bakes for all kinds of men and women serving our country here in the States or abroad, and their purpose is simple- give them a taste of home. Since I had never done anything like this, it was perfect! The team chosen -wounded soldiers...I did a little research, and read the discussion boards and off I went on my mission to make some yummy cookies. The end product included basic chocolate chip, oatmeal/chocolate chip and peanut butter/chocolate chip cookies...a total of almost 10 Lbs of total bliss. Please take a moment to look at the site-donate or join..or simply spread the word!

Despite the fact that I do not know how much they are going to like them, my heart is satisfied because like I have said before many many times...To give is better than to receive...ALWAYS! If I hear back from them, I will be sure to post an update here. In the meantime, get baking!

Oatmeal & Chocolate Chip Cookies

What you need:
1 C Softened Butter (2 sticks)
1 1/4 C Brown Sugar
1/2 C White Sugar
2 Eggs
2 Tsp Vanilla
1 3/4 C Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
3 C Oats
2 C Semi-sweet Chocolate Chips

How to make:
Preheat oven at 375. Cream the butter and sugars in a bowl. Beat in on egg a a time. Add vanilla, flour and baking soda in intervals. Stir in oats and chocolate chips. Bake for 12 minutes. Allow to cool before serving.

Peanut Butter Chocolate Chip Cookies

What you need:
1/2 C  Softened Butter
1 1/2 C   Brown Sugar
1/2 C  White Sugar
1/2   Tsp Salt
2 Eggs
2 1/2 C  Flour
2 C Semi-Sweet Chocolate Chips
2/3 C Smooth Peanut Butter
1 1/2 Tsp Vanilla
2 Tsp Baking Soda

How to make:
Preheat oven to 350. Cream together the butter, sugars, salt and peanut butter. Add eggs, flour and baking soda in intervals until mixed well. Stir in chocolate chips. Bake for 12 minutes.

***Make sure you use non-stick cookie sheets, and allow enough space in between each cookie (about 2 inches) so that they can spread. I like to gently flatten with my fingertips each cookie before putting them in the oven.

Enjoy!

The wonders of Coca-Cola...

Picture this: a hot sunny ,humid day that makes you drag and feel like the day will never end....and then, there it is...a nice cold, icy, with a lime, Coke just sitting there waiting for you! Yes I know soda is not the healthiest but I can't help but put in a word on a classic favorite. Even though it is scary to think of all its true uses, I will tell you this much- it rocks in the kitchen! Yes it does and with the following recipes I will show you how to give a different taste to everyday foods that have the potential to wow any crowd.

Coke and Coffee Pork Loin
What you will need: (serves 6)
1 cup warm water, plus 1 cup cold water

1 cup cider vinegar

1/2 cup sugar

2 Tbsp salt

1 (2 1/2 to 3-pound) pork loin

1/4 cup ground coffee beans

3 Tbsp dark brown sugar

2 Tbsp ground pepper

1 Tsp cinnamon

3 Tbsp unsalted butter

3 Tbsp canola or vegetable oil

For the sauce:

1/2 pound bacon, diced

1 package of gravy mix, dissolve in 1 cup water

1 cup red wine

1 cup pineapple juice, from canned pineapple tidbits

1/2 cup pineapple tidbits

1 cup coke (DO NOT USE DIET!)

How to Make:

Preheat your oven to 350 degrees F.
Preparing the pork:

Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag or a container that seals well. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
Mix the coffee, brown sugar, pepper, and cinnamon. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Place on a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing. (This will help keep the juices inside-resist temptation of cutting it)

Sauce:

In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the gravy, red wine, coke, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.

Cocktail Sausage Appetizer
What you need:
2 packets of little smokies
1 Cup of Ketchup
1 Cup of Coke

How to make:
In a large saucepan place both packages of smokies on med high heat. Cook for 4-5 minutes. Add the coke and ketchup and lower heat to medium. Let cook for another 5 minutes, stirring occasionally. Serve while hot!

ENJOY!