Recipe of the Week: Sofrito (1/31/13)

Recipe of the Week: Sofrito

Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. I find using Sofrito that I tend to use it in a lot of things from making rice extra yummy, to adding it to eggs. It is super easy to make and a perfect pairing to a lot of dishes.

Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

Prep Time: 15 minutes Yields: 1 quart

Ingredients:

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 2 large tomatoes
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves
• 1/2 bunch parsley leaves

Preparation:

1. Chop and blend all the ingredients in a food processor or blender.

2. Store in glass container in the fridge or freezer for use any time to add a flare to your food. 

ENJOY My friends!

Perfect Pumpkin Pie Recipe

So I got a bit delayed making the recipe image for last nights blog post, so here it is today. The most perfect pumpkin pie recipe I have ever used. Its from Martha Stewart, with a tad adjusting to taste. I think you will adore  this recipe. I sure do. This will be a yummy Christmas pie your whole family will enjoy!

Happy Holidays & Enjoy your baking ;)

Rum Raisin Cookie: Recipe Of The Week!

Hello all you beautiful friends... The Holiday Season is in full swing, and I thought I would start making the recipe of the week make its full comeback. I couldn't think of a better comfort cookie than my Run Raisin's! They are easy to make and scrumptious... perfect for a holiday snack. Enjoy!

(CLICK TO MAKE IMAGE LARGER FOR RECIPE)

What type of recipe would you fancy seeing next week. Feel free to comment and let me know.
From mine to yours, Happy Holidays!

Recipe of The Week: Homemade Hamburger Helper!

Hi my lovelies... The recipe of the week, will be followed up with pictures next time I make it, which should be very soon. I apologize for lack of visuals lately. Bear with me friends.

Since I always seem to cook for an army lol, Buying Hamburger helper seems wrong to me. Stuff is a little bland for my tastes as well. This version will hopefully prove just how easy it is to make your own yummy concoction.

Now you can adjust for larger/smaller servings.... This isn't exact.. so feel free to experiment.

1 to 2 pounds of hamburger meat. Add Adobo... I use Goya's! I tend to lean towards always buying the variety with pepper.  Use about 2 tablespoons. Brown until done in skillet. Drain any grease really well in a strainer. Set to the side, until ready to add.

In a large pot, Add 2 cups of milk. I use 2 percent milk, but that's totally up to you. Add 4 cups water. Bring to boil.

Now add in half of a block of velveeta cheese. Make sure you cube it into small pieces first, as this helps to make it melt faster. Once it is melted proceed to next step.




Now add in to the pot 2 packages of egg noodles. I use Pennsylvania Dutch Broad egg noodles, but you can use whichever brand you prefer. Let boil for a few minuits. Turn down heat to medium before your noodles are completely cooked. This ensures they are not over cooked by the time the dish is all the way done.



Now you can add in your cooked and drained hamburger. Stir well until its mixed in evenly. After about 2 min. reduce heat to low.

Stir in 2 heaping tablespoons of Sour Cream. Add a few more dashes of Adobo as well. If you like your dishes with a lil kick, add in a small dash of red pepper flakes. Mix well.

Now add in half of a container of French's Cheddar French Fried Onions. Stir in well so its evenly mixed.


Let cook on low until noodles are perfectly done. Turn off heat. Once heat is off, if its not fully thickened yet, it will when you let it rest. Just make sure you keep your pot stirred well at all times, so it does not stick on bottom.

Top with some shredded cheddar cheese, and a handful of the french fried onions & enjoy!
Now if you try this out, I want some feedback, comments and even some of your own pics. Lemme know guys what you think. My family loves it and so do I. I make this almost every week!

Recipe Of The Week! Yummy Sesame Chicken Fingers!

                                     Recipe of The Week!

I have decided to start posting a weekly recipe section in my blog. I am always looking to expand on recipes that I have yet to try, or even share some tried and true favorites of mine.


Today I want to share: Yummy Sesame Chicken Fingers. Super easy to make, and very very yummmmmmy!!!


Ingredients:

- YOUR FAVORITE HONEY-MUSTARD SAUCE! Use whichever brand you like, or make your own:
- 2 tablespoon mustard ( whole grain)
- 6 tablespoon honey
- a small pinch of brown sugar 

-CHICKEN FINGERS
- 1/2 cup sesame seeds
- 1/4 cup parmesan cheese
- 1 pound boneless skinless Chicken Breast
- (Sliced into 2x1/2" strips)
- 2 tablespoon olive oil
-  2 tablespoons of orange juice. 

- minced garlic to taste. 

Directions:

Sesame seeds replace traditional batter for these yummmy crunchy appetizers. Makes abought 20 pieces or so. In a small bowl blend mustard and honey for sauce, or use your fave brand. Set aside. In shallow pan combine sesame seeds and Parmasan, garlic & orange juice; roll chicken pieces in sesame mixture. Heat olive oil in oven proof heavey-bottomed nonstick skillet or saute pan until just below the smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.  Serve with the  honey mustard sauce! 

These taste amazing, and are so super simple to make.  Let me know when you try out the recipe, I know you will be happy with it!