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Monday, October 31, 2011

Pollo guisado en Sangria, Stewed chicken in Sangria

I miss my mothers cooking. She used to make a lot of Pollo guisado when I was a little girl, she used to stew the chicken in Budweiser beer and wine, her favorite grape wine Manishewitz. My stepfather and I used to race to the pot to get some every time. My kids also love this dish, specially the chicken and the broth goes preety quickly. I made this particular dish with Sangria, I think it came out preety tasty.
    Pollo Guisado en Sangria/Stewed Chicken in Sangria
1 cup of Sangria
4 large Bay leaves (remove after cooking0
1 packet of Sazon with saffron
6 pieces of chicken leg quarters with skin, cut the things from the legs(keep the skin on the chicken, it flavors the stew, I've tried it without skin and the broth is not as tasty)
1 cup of mixed vegetables (frozen is fine)
1 can of fire roasted tomatoes
1/2 cup sliced red peppers
1/2 cup sliced green peppers
2 cups of water
1/2 cup of chopped yellow onion
Adobo for seasoning the chicken enough to coat the pieces of chicken 1 tablespoon of Olive oil 2 cups of potatoes cut in small cubes (I usually don't add potatoes but is quite tasty with them so add some)
  Season the chicken with adobo, let sit for 30 minutes in the fridge. In a large pot sautee the onions then pour olive oil, then add the chicken skin down and fry until the skin is a golden brown and the onions have caramelized a bit( browning the skin on the chicken flavors the stew broth. Pour the Sangria and stir. Add the vegetables, roasted tomatoes, potatoes and water.  Cook covered on medium low heat for 35 minutes until the chicken and potatoes are done. Salt to taste. I don't add anymore salt because the chicken had some adobo already in it. Serve over white rice and a side of sweet fried plantains.
Enjoy!

Thursday, October 27, 2011

White truffle oil and white truffle honey

{300/365 Stinky stuff}   How do I follow that last post about meeting Paula Deen! nice highlight in my life :)Next time I meet her I would like cooking with her, and enjoying a nice southern meal and just chit chat.. Lemme tell ya about what happened with this two things a few days ago. This is what I get for trying new things, cuz I just love and I'm intrigued with foods I've never tasted. Is not fun most of the time because half of the time is something that I have no business messing with if I don't know where to put it or how to cook with it. I'm not an expert or a clasically trained chef I know! but it didn't hurt to try, just did some dry heaving that is all.(I hate dry heaving). Oh! and the price I paid for this stinky stuff, overpriced in my opinion. I'm not posting the recipes I cook and added this stuff too. They were terrible! but I made a risotto that was too salty and a salad with a vinaigrette with baby spinach and sliced apples so atrocieous(misspelling I know) and disgusting, Im preety sure my kids where wanting to tell me I shouldn't be cooking anything at all in my kitchen. I lost my cooking drive after this for a while. Epic fail lol! I was intrigued about truffles and how they tasted. Im going to be honest and say I dont like truffles. Maybe you gotta have an aquired taste and use a small amout of, but the amount of truffle in the honey and olive oil should be a small amount. Nope, this stuff was very aromatic, I think if I ever(and I won't) smell the real thing, an actual white or black truffle I would pass out and dry heave for weeks. The risotto was too salty, I didn't add white wine I improvised and added a starwberry sparkling wine I was drinking while I was cooking(bad judgment I guess cuz maybe I was tipsy lol) but a bad choice. Then added chicken broth and forgot it was salty already then pile a bunch of Parmesan cheese on it. I sauteed some green onions and added the white truffle olive oil. I didnt like the smell too much but was excited I was finally going to try this fancy food. Well the risotto came out sticky and salty and the truffle flavor wasnt as strong but it was noticeable. I didn't put a lot though but I wont be making that dish again. The vinaigrette for the spinach and apple salad, now that was just nasty. Yes tell me Im an idiot for even mixing this into the vinaigrete, white truffle honey and red wine vinegar! then I tried to "fix" it and added a splash of balsamic vinegar, awful! I know. I was aiming to make honey mustard but since I didnt have mustard, I decided to be a little daring and do that nightmare of flavors. I made my children try this. Bad mommy lol but I tried it too and didnt like it. I recorded their reaction, I felt so bad beucause they dry heaved and ran to the kitchen sink quick! I have it on video, its quite funny though. So go ahead try white truffle oil and white truffle honey, I dare you to make something yummy with it, if you do pass on the recipe so I can try it but to be honest I don't think I will try cooking with these. My sister says to try it again just using a small amount but I don't know. If this had synthetic flavor(most likely)added into it, I would totally hate the real thing too if it taste this way. I didn't like this at all! I don't understand why truffles are sold as such expensive prices, and are supposedly so exquisite and so coveted, I need a super delicious recipe to give this ingredients a chance. To me truffles are just very stinky fungus. I forgot to describe the flavor and the taste of the honey truffle, smells like honey and garlic and the taste well its just horrible I dont know how to describe it. Here is a video clip of my girls tasting a spinach leaf that had some of the vinaigrette. Blood curdling screams and dry heaving consume them even before they tasted it. No I didn't feed this to Tutti or Ernie thats just cruel lol!Well tutti tasted it on her own, she didn't heave just said it tasted good but I know she didnt really enjoy it. Im sorry! lol

Friday, October 14, 2011

Met Mrs. Paula Deen

It was such an honor to meet her, she's the sweetest lady. My daughter and I met Paula Deen y'a'll This was a dream come true. This was at a bookstore in Raleigh, Quail Ridge Books, Paula is promoting her new book Southern Cooking Bible, I love the book it's beautiful and it has some delicious recipes that I'm definitely going to be trying out. You have to get a copy! A lot of people showed up and waiting time was not an issue. She greeted everyone with a smile, signed books, joked and giggled and was just the sweetest lady. I introduced myself to her but I was so nervous. My daughter was nervous and couldnt take a lot of pics. I wanted a photo next to her so after I got my book signed I waited til the crowd got smaller and then got the opportunity to pose next to her and Oh my goodness her eyes! I've never seen such beautiful blue eyes!! Her husband Michael was also there signing books and posing for photos. Such a sweet guy! Lovely day, wonderful people met. A day I won't forget. Lyann, Michael(Paula Deen's husband) and I

Pumpkin Pound Cake

I was watching TV, and there is this lady, Hungry Girl Lisa Lillien and she has awesome low calorie, clever and quick recipes I really like, so she has this recipe, you can use regular cake mix and pumpkin purée. I been wanting to make a Pound cake for a while now. So I decided to give this recipe a try. This recipe is not low calorie though lol! it has butter and pound cake has to have butter!!!
I'ts time for some yummy Fall recipes!



Pumpkin Pound Cake
1 box of Betty Crocker Pound Cake mix
2 eggs
1/2 stick of butter(I used Brummel and Brown yogurt butter about 1/4 cup
1/2 can of Pumpkin Purée
1/4 tsp of Pumpkin pie spice
1 tsp vanilla
  Follow the instructions in the box, add all the ingredients above. Grease a 9x5 loaf pan pour and bake at 350 for one hour.
Test the middle with a knife and if it comes out clean its done!
  I baked it on two separate pans because the box said the batter will overflow and puff up, well mine didn't, thats why in my picture it doesn't look big, so go ahead and pour all the batter into one 9x5 loaf pan and it will come out perfect. Let cool(my kids couldn't wait so they started eating it almost as soon as it was out of the oven)
  The aroma filled the house, it was so good, it was gone very fast.
  Serve with some of your favorite fruits on the side or you can even sprinkle some powdered cinnamon sugar on top!
  Enjoy!

Healthy Spaghetti



Trying something new, Spaghetti Squash :) it's called spaghetti squash because of its stringy texture inside. You can use this instead of pasta for a healthy diet change or because you want to try something you never have like me :D

Healthy Spaghetti Squash
Ingredients for this tasty dish;
1 large squash cut in half, (you remove seeds and save them, you can toast them in the oven with a little salt, or cinnamon sugar or drizzle honey and eat them as a light snack :D)
Bake at 375 degrees for an hour
Once done, with a fork scrape the inside of the squash, it will look like spaghetti strands.
Drizzle Extra virgin olive oil a little salt and pepper, parsley. The texture is not like spaghetti, its a little crunchy not like al dente pasta, and it tastes like squash. I couldn't make my kids eat this but I'm sure if they were starving they will eat it lol!



I Drizzled with evoo, parsley, a little bit of salt and pepper. Butter is delicious on this also, I tried that Brummel and Brown yogurt butter mmmmm butter....lol!this is quite yummy with butter.
This was tasty but my kids didn't agree, even if it was smothered in marinara sauce, parmesan and mozarella cheese!!!!but they rather eat real spaghetti pasta. I liked it and this is what I'm going to eat from now on cuz its healthy, in season, affordable if you buy it at a farmers market and it tasted good to me.

You can add this into a salad, lots of possibilities. I really like the texture and eaten cold is also quite delicious, I'm thinking of other yummy recipes to use this!Try this instead of pasta one day
Enjoy!