To keep the drink from diluting, freeze cubes of leftover coffee and half-and-half to use in place of ice. [Read more…]
A memorable and healthy summer salad. You will love the colorful combination of fresh greens, red strawberries and crunchy nuts. [Read more…]
Celebrate this Cinco de Mayo with this salsa made of fresh ingredients…don’t forget the chips! [Read more…]
2 Tbsp olive oil
4 cups chopped yellow onions (from about 2-3 onions)
2 Tbsp balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
6 ounces light cream cheese, softened to room temperature
Heat olive oil in a large, thick-bottomed deep pot (I used a 5-quart Dutch oven) on medium high heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the balsamic, salt, black and cayenne pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
2 In a medium bowl, mix together the cream cheese, sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.
Chill until ready to serve. Serve with potato chips.
Try this quick and tasty recipe…It’s also great if you are watching your weight too!
1 teaspoon cornstarch
2 tablespoons water
2 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, julienned
1 red bell pepper, chopped
1 zucchini, sliced
2/3 cup fresh corn kernels
2 cloves crushed garlic
4 green onions, sliced
1 1/3 cups bean sprouts
1/8 teaspoon crushed red pepper flakes
2 teaspoons chopped fresh ginger root
Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a skillet or wok over medium-high heat. Sauté the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, ginger, red pepper flakes, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
May be served over brown or jasmine rice.
** You may experiment with other prepared sauces from the Asian foods section of your supermarket. Chile-garlic sauce is a favorite.
8 oz. box spaghetti
1 jar of your favorite spaghetti sauce
1 pkg. Mild Italian sausage
1 lg. pkg. shredded Mozzarella cheese
1 green pepper diced and sautéed
1 medium onion diced and sautéed
Grated Parmesan cheese
Crushed red pepper (optional)
Fresh basil (optional)
2 tsp. oregano
Brown sausage and drain off grease. Sauté green pepper and onion, mix into sausage, add oregano and spaghetti sauce, and set aside. Cook spaghetti noodles 2 minutes less than package directions say then drain water off spaghetti. Pour noodles into sauce/sausage mixture and add 1 C. of the Mozzarella cheese. Stir well and pour into a buttered 9″x13″ baking dish. Spread rest of Mozzarella cheese and Parmesan cheese and fresh basil (optional) on top and bake for 20 to 30 minutes at 350 degrees. Serve and add crushed red pepper if you desire.
8 oz Cod Fish, cubed into 1/2-3/4 inch cubes
1 tbsp Olive Oil
2 cup Broccoli Florets
1 cup Canned beans (your choice, my favorite are black beans or kidney)
1 cup Low-sodium Chicken Stock
3 lg. Cloves garlic, mashed
2 cans “No Salt Added” Stewed Tomatoes
1 tbsp Salt (Optional)
1/4 tsp Pepper
1 tsp Dried basil
1 tsp Oregano
1 tbsp Chili powder
3 tbsp Parsley
Soak Bacalao (Cod) overnight, change water once in the process.
Combine tomatoes, chicken stock, beans, salt, pepper, oregano, chili powder, garlic, olive oil, and basil in a stock pot over medium heat. Bring to a boil. Add cod fish and broccoli, reduce heat to a simmer. Simmer for 10 minutes. Add parsley. Simmer until all ingredients are hot.
Optional: zucchini and other vegetables and seafood.
Serve with garlic bread.
1-3/4 cups nonfat dry milk powder
1 cup confectioners’ sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
3/4 cup hot milk
1/2 teaspoon vanilla
few drops of almond extract
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Add vanilla, almond extract, whipped cream and chocolate shavings.
Thanksgiving is a time to cherish your family and stuff your belly. Puerto Ricans are all about food and family, so it only stands to reason that they love this holiday. But they’ve injected a little island flavor into the festivities, coming up with a tropical twist on an old classic: Thanksgiving Turkey. [Read more…]
Celebrate Oktoberfest with warm and delicious biscuits that will become a family favorite.