Ingredients Archives: garlic cloves

Pressure Cooker Chicken Cacciatore

Pressure Cooker Chicken Cacciatore
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Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Pressure Cooker Chicken Cacciatore
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Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in to batches. Transfer the chicken to a plate and set aside.
  2. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  3. Put the sauteed vegetables into a pressure cooker. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomato paste, then tomatoes with their juice, broth, capers and oregano.
  4. Place a steamer stand in the pressure cooker and stack the chicken pieces on the stand. Cover and pressure cook for 10-15 minutes. Use the natural release method.
  5. Remove the chicken with tongs and set aside. Stir in the peas and carrots. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the vegetable mixture and sauce over the chicken, then sprinkle with the basil and serve.
Recipe Notes

Serve the sauce and chicken over noodles or serve with rice.  The peas and carrots are optional but add texture and flavor to this dish.  Experiment with adding more vegetables like Brussel sprouts and cauliflower being careful to not over cook them.

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Winter Oven Beef Stew

Winter Oven Beef Stew
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This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Winter Oven Beef Stew
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This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture.
  2. 2. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  3. 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.
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Thai Crunch Salad with Optional Peanut Dressing

Thai Crunch Salad with Optional Peanut Dressing
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Servings
4 Servings
Servings
4 Servings
Thai Crunch Salad with Optional Peanut Dressing
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
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Instructions
  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
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Salsa Roja Mexicana

Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Salsa Roja Mexicana
Votes: 1
Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
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Huevos Ahogados

Huevos Ahogados - Drowned Eggs
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Rating: 5
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They are called "drowned eggs" because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Hidalgo. and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
Servings Prep Time
2 Servings 1.4 Hours
Servings Prep Time
2 Servings 1.4 Hours
Huevos Ahogados - Drowned Eggs
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Rating: 5
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They are called "drowned eggs" because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Hidalgo. and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
Servings Prep Time
2 Servings 1.4 Hours
Servings Prep Time
2 Servings 1.4 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Boil the tomatoes, onion, and garlic then peel the tomatoes. Liquify the tomatoes, onion, garlic, and 1/2 of the broth in a blender. Heat a saucepan over medium heat the vegetable oil and fry the sauce. Cook for 5 minutes and add the rest of the broth. Add cilantro and season. When it starts to boil, lower the flame. Taste and adjust with salt if needed. Bread the eggs inside the broth, you must add one by one to prevent them from sticking. Cook for 10 minutes with the pot covered. The eggs can be cooked soft or hard. Remove the cilantro and adjust the seasoning as you like.
Recipe Notes

We like to make this non-spicy so all the family can enjoy it so feel free to reduce amounts of spicy ingredients.  Serve with refried beans, rice. and tortillas or tortilla chips.

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Venezuelan Reina Pepiada Arepas

Venezuelan Reina Pepiada Arepas
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Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana’s first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.") The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.
Servings Prep Time
6 Arepas 1 Hour
Servings Prep Time
6 Arepas 1 Hour
Venezuelan Reina Pepiada Arepas
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Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana’s first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.") The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.
Servings Prep Time
6 Arepas 1 Hour
Servings Prep Time
6 Arepas 1 Hour
Ingredients
Servings: Arepas
Units:
Instructions
  1. 1 To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
  2. 2 Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.
  3. 3 To make the arepas, stir 3 cups lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 3 cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.
  4. 4 Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.
  5. 5 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and heat over medium heat.
  6. 6 In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.
  7. 7 When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.
Recipe Notes

For arepas, you must use precooked cornmeal (labeled harina or harina precocida), imported from Venezuela. American cornmeal or corn flour and Mexican masa harina will not work. The most popular brand of precooked cornmeal is P.A.N., found at Latino markets or online at www.amigofoods.com. Use white (blanco) cornmeal only.

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Gazpacho

Gazpacho
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Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Gazpacho
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Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
  2. 2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.
Recipe Notes

Reserve some of the coarsely blended mixture to add back after the rest is good and smooth. Garnish with shredded Basil.

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Cochinita Pibil

Cochinita Pibil
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Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin.
Servings Prep Time
6 People 24 Hours
Cook Time Passive Time
30 Minutes 23 Hours
Servings Prep Time
6 People 24 Hours
Cook Time Passive Time
30 Minutes 23 Hours
Cochinita Pibil
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Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin.
Servings Prep Time
6 People 24 Hours
Cook Time Passive Time
30 Minutes 23 Hours
Servings Prep Time
6 People 24 Hours
Cook Time Passive Time
30 Minutes 23 Hours
Ingredients
Servings: People
Units:
Instructions
  1. In a bowl, put the pork with the oranges juices. In the blender put the axiote paste, 1/2 cup of vinegar, 1/2 cup of water, 2 garlics, 1/4 onion. Blend well and add the mix into the pork. Leave the meat overnight. Then cook for 30 min on high temperature in the pressure cooker. Shred after that.
Recipe Notes

Slice the onion very thin, add the lime juice, 2 tbls spoons of vinegar and ground oregano. Mix well and serve on top or use as a side. You could made soft tacos or crispy tacos with this meat

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