Hello Fall!

October has arrived! You know what that means??? Cooler weather here in Miami… (Crossing my fingers) and best of all it just means that we are 2 months away from my favorite month- December. I am also very excited to be on vacation for the next couple weeks and I just cannot wait to share my trip adventures to Washington D.C. with you all. I will be sure to come back with some great ideas to spruce up your everyday meals just like today’s recipe.  Here is the thing about cooking- you cannot be afraid to change ingredients and make it better and to your taste. This is exactly what happened with this potato salad that I am sharing today. I am currently doing weight watchers and I have to get real creative so that I stay within the points required and not get bored.

Like any diet…at the end of the day it is still a diet. However this one actually allows you to cook and eat normal food as opposed to processed bought stuff or dietary supplements. So I had to jump on that, and make small changes in my cooking. Bottom line, I still make the yummy stuff for the family because otherwise they would die! Ha! Pls…PLS try this one…it is quick and can be multiplied to serve tons of people, I guarantee you that you will enjoy it. And remember, IT IS HEALTHY! So, you cannot go wrong with that.

Potato Salad:

What you need-

2 Lbs cubed cooked potatoes

3 Hard Boiled Eggs

4 Tbsp Apple Cider Vinegar

½-2/3 C Plain Greek Yogurt (start with ½, add a little more if you’d like)

¼ C Mayo

4 Tbsp Minced Shallots

1 Tsp Splenda

1 Tbsp Thinly Sliced Scallions

½ Tsp Salt

½ Tsp Pepper

How to make:

For the sauce- Mash 1 of the yolks with the vinegar until smooth and set aside. On a separate bowl mix all the other ingredients except the potatoes, scallions and eggs. To that mix add the vinegar with the egg yolk. Allow the potatoes to cool down. Chop the eggs, add to potatoes and mix with sauce. Garnish with sliced scallions. Serve room temperature.

~Enjoy!

Small kind acts...BIG impact.

There comes a time in life when we really need to look inside and think about all the little things we can do to help others. As I sit back and remember all the projects I have been involved in, it really reminds me how easy it is to bring a smile to someones face. There is one thing I keep telling myself over and over again... "Sometimes the smallest things in life, become the sweetest memories." I hope you all can keep that in your hearts as well.

Today I wanted to share with you guys a small project that I have been trying to promote for a couple of years now. One of the social workers at my current job collects book bags with school supplies for underprivileged kids in Jamaica. Last year, I stuffed 2 book bags so much that I was amazed at how much they weighed...this year I prepared 4. 2 for girls and 2 for boys...All I can say is that I cannot wait to see the pictures of the kids wearing their new bags! Just take a look at the following pictures from last years trip. How can your heart not melt!!!!!

For today's yummy multi-use dish... I bring you these chicken patties.

Chicken Patties

What you need:

2 Chicken Breasts- cooked, torn apart

1 Can Peas and Carrots

2 Hot Dogs- cut into thin slices

½ C Parmesan Cheese

½ C Italian Bread Crumbs

½-1 C Flour

2-4 Eggs

3 Tbsp Guizo (onion and tomato fresh out of the food processor)

2 Tbsp EVOO

~ ½ C Canola Oil

½ Cube of Chicken Bouillon

Salt and Pepper

How to make:

On high heat, add the evoo and the guizo. Once you hear it sizzle, add the crumbled chicken bouillon and the hot dogs. Stir gently for 1 minute. Add the chicken along with the peas and carrots and stir for 3 minutes. Add salt and pepper to taste. Set aside to cool down.

In a separate bowl scramble 2 eggs, 1/3 c of flour, the parmesan cheese, and the bread crumbs. This is where it gets tricky- the consistency should be thick, almost like when you make pancakes. It should also be enough for the amount of the chicken mixture. If it doesn’t look like it is enough, you can add more eggs and flour. Mix both the eggs and chicken mixture well and set aside.

On medium high heat, add the canola oil to a large flat pan. Using a wooden spoon, carefully drop 5 spoonful’s of the mixture. Do not overcrowd the pan because it can lower the temperature of the oil. Allow each side to get golden brown (it will take 2-3 minutes on each side). Place on a tray lined with paper towels to drain excess oil. Serve this with green salad, rice, pasta…or even as a sandwich topping.

~Enjoy!

The almighty PANTRY!

Every time I sit to think about what to make, my mind races and wants to go on a culinary trip all over the world. However, on a rainy day like today in wonderful “sunny” Miami, you have to stay in and make do with what you have in your pantry. Fortunately for a foodie like me, the pantry is like a candy store- full of wonderful ingredients waiting to be used. Your pantry should always have the basics so that you can take a look and come up with a dish on the spot. It is ok to feel little bit intimidated, but with a little risk and practice- anything is possible.

So what in the world do I mean by “the basics?” Here are some items that I believe are a MUST in any pantry:

Pasta- rotini, spaghetti, farfalle, orzo…keep a box of each if you can

Canned peas, carrots and corn

Pasta Sauce- white, red, with mushrooms, vodka flavor, three cheese flavor…they are endless

Italian dressing- super easy to use as a basis in many recipes

Mayo, ketchup, mustard and BBQ sauce- also may be used in many marinades

Rice and couscous- an easy fix for a side dish

Spices: salt, pepper, garlic, basil, cumin, oregano, turmeric, dill, paprika, chili powder, chicken bouillon cubes, cinnamon.

You can really go as crazy as you want, as long as you make a commitment to use these items and have fun in the kitchen!! Now, on to the recipe for today….

Beef Cannelloni with béchamel sauce.

What you need:

2 C milk

2-3 Tbsp flour

2 Tbsp Butter

1 Small can of corn

1 C white button mushrooms, roughly chopped

Basic guizo: 1 tomato, 1 sml onion, processed until no chunks are seen

Salt & Pepper

EVOO

Garlic Powder

Dried Basil

½ C water

1 Lb of top round steak, cut in cubes- must be cooked for 1 hour in pressure cooker, cooled, and pulverized in the food processor

1 ½ Chicken bouillon cubes

1 ½ boxes of Cannelloni shells (about 20 total)

Cooking spray

2 Bags of shredded mozzarella cheese

1 C of Parmesan cheese

How to make:

Mushrooms- in a medium sauté pan, on high heat, put 2 tbsp of evoo, and 2 tbsp of guizo. Once it sizzles, add ½ a cube of chicken bouillon, and a pinch of salt and pepper. Add the mushrooms and stir until it reduces to about half its size. Set aside.

Meat- in medium sauté pan, on high heat, put 4 tblsp of guizo and 3 of evoo. When you hear it sizzle add: a pinch of salt and freshly ground pepper, 1 tsp of garlic powder and ½ tsp of dried basil, 1 crushed chicken bouillon, the water and the meat. Once everything cooks for 2-3 minutes add the corn and the mushrooms and cook for 1 more minute. Set aside.

White sauce aka Béchamel- this one is tricky! Place a sift on top of a bowl, put 2 tbsp of flour on the sift, and add ½ C of the milk- cold. With a spoon, slowly sift the flour and the milk until the flour dissolves completely. Set aside. In a small sauce pot, put remaining milk and on med high heat until a soft boil begins. DO NOT stop stirring; otherwise the milk may stick to the bottom of the pot. Slowly add the milk from the other bowl and add a pinch of salt and 2 of pepper. Stir until it becomes nice and thick. Set aside.

*Note: if the sauce is not thick enough, do the same process with the 3^rd tbsp. of flour and add to the pot.

How to boil the cannelloni shells: In a large pot, fill with water almost to the top and put it on high heat. Once it is boiling, add about your palms worth of salt, and the shells. Make sure you stir gently often otherwise they can stick to each other. Cook for about 7-8 minutes. Drain half the water, and enough cold water to slightly cover the shells. Set aside.

*Note: by adding the cold water, mixed with the left over pasta water, you will be able to handle the shells with your hands, and prevent them from sticking to each other.

Take your largest oven safe dish or pan and spray it with cooking spray. Take each cannelloni and stuff it with the meat and neatly line them up on the dish. Pour the sauce on top, making sure each one is covered fully. Sprinkle both cheeses generously. Put in oven for 8 minutes at 350 degrees, and then switch it to broil for 4 minutes. Serve with a green salad and garlic bread.

Before Cutting...

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.