Ham and Swiss Cheese Crescents

Tags

Crescents, quick meal, sandwich, snack, toasted

Do you ever find yourself thinking about a delicious and quick way to beat hunger? I do, especially when you have a 7 year old boy constantly saying that he’s hungry.  This is a quick and easy snack that comes in handy every time, and it can also be served at your next party or gathering.  Go ahead give it a try, you’ll love it just as much me and my family did.

1. 1 package of Pillsbury Crescents (yield 8 pcs).
2. 1/2 Lb of Ham, thinly sliced.
3. 1/2 Lb of Swiss cheese, thinly sliced.
4. cracked black pepper.
5. 1/2 tbsp of butter.
6. 1/2 Tbsp of Powder garlic.

Open the crescent package and roll the dough out on a flat surface, separate the crescents into individual pieces.  Add 2 slices of swiss cheese and 2 slices of ham inside each individual roll and roll to shape.  In a baking sheet, spray some oil and place the crescent rolls and bake according to package instructions.  Once out of the oven, spread some butter on top and sprinkle black pepper, garlic powder garlic and serve right away. Enjoy!

Pan Seared Salmon and Saute Garlic Spinach.

Tags

dinner, healthy, recipe, salmon, seafood, spinach

Hello fellow foodies, today I bring this super easy dish that I prepared for my wife today.  Pan seared salmon with garlic and thyme and a squeeze of lemon juice atop a bed of “Outta Bounds” garlic sautéd spinach.  This is truly one of the easiest recipes I have made this week.  Cook time only was 20 minutes.

1. Three 4oz. of salmon fillets
2. 4-5 sprigs of thyme
3. 4 crushed garlic cloves divided
4. 1 Pinch of salt and Pepper
5. 1/2 of a lemon
6. 4 Tsp of butter divided
7. 2 Tbsp of Olive oil
8. 1 bag of baby spinach (pre-washed)
9. 1 Tsp of  grated Parmigiano Reggiano

Start by seasoning the salmon with the salt and pepper, then in medium sized pan, heat up 2 tablespoons of butter and the olive oil.  Add the garlic(2 cloves) and sauté for about 30 seconds, then add your salmon fillets along with the thyme. Sear for about 3 minutes per side. Meanwhile in another medium pan, heat up the remaining butter and add the rest of the garlic and sauté for about 30 seconds. Add the baby spinach and sauté until wilted, add a pinch of black pepper and the the grated cheese, mix well.  Serve the salmon fillet over the spinach and watch your family enjoy this awesome, healthy and delicious dinner.  Happy Cookin’

Polenta cakes With Braised beef and Horseradish Sauce

Tags

appetizer, beef, braise, horseradish, polenta, recipe, Slow cook

Hello fellow foodies! I know it has been a while since I’ve posted a new recipe.  What better way to get back into the swing of things  than this fantastic, delicious and easy to make recipe.  I originally made this recipe with the intention to serve as an appetizer during the Holidays.  It came out so good that now my friends are expecting me to make it every time we all get together.  Although, I have to agree with them- this  is a simple, quick, and easy to put together kind of dish – Try it! I am sure your friends will be raving  about it as well!

1. 2 Lbs of beef chuck.
2. 1/4 Cup of red wine.
3. 1/2 Cup of beef stock.
4. 1/2 cup of sliced onions (shallots work very well too).
5. 3 Tbsp of all purpose flour.
6. 3 Tbsp of tomato paste.
7. 3 Cloves of garlic (crushed).
8. 5-7 Sprigs of Thyme.
9. 1/2 Tsp of salt.
10. 2 Tbsp of fresh ground pepper.
11. 2-4 Tbsp of vegetable oil.

Horseradish Sauce

1. 8 oz. of sour cream.
2. 1/2 lemon juice.
3. 1/2 tsp of salt.
4. 1/2 tsp of black pepper.
5. 3 Tbsp of white wine vinegar
6. 1/4 cup of horseradish.

Mix all ingredients in a small bowl, mix well and set in the fridge.  You can make this a day ahead as this will intensify  the flavor a lot better.

Preheat oven to 350 degrees.

In a dutch oven heat  2 Tbsp of oil then add the beef seasoned with salt and pepper. Brown the beef on all sides, about 3-4 minutes per side, set aside.  Add remaining oil to dutch oven along with the onions and garlic and cook till translucent (about 8 minutes). Add the tomato paste and cook for another 5 minutes until tomato paste becomes fragrant.   Mix in the flour and cook for another 2 minutes. Add the wine and beef stock using a whisk to dissolve any lumps and bring to a boil.  Add the remaining black pepper, thyme and the beef, cover and set in the oven.  Allow it to cook for 1.5 – 2 hours or until the meat is tender.  Remove meat from the dutch oven and shred with 2 forks, then add it back to the pot and mix it well with the sauce.

Polenta:

For this dish I chose to use store bought polenta.  This reduced the cooking time dramatically. All you have to do is slice the polenta about 1/2 to 1 inch thick and heat in the oven for about 5-8 minutes.  Arrange the slices in a serving platter and top each cake with the shredded beef and a dab of horseradish sauce, sit back and watch your friends go wild over them!! Cheers!

Viva Ceviche!!

Tags

appetizer, ceviche, citrus, fish, lemon, lime, peruvian ceviche, rawfish, recipe

Hello my friends and fellow foodies! It has been a while since my last post but I finally had the opportunity to get back to what I love with this new Ceviche recipe. I was thinking of the various ways it can be prepared and how different countries use different combinations of the marinade. From lemon to lime or sour orange..even all 3 the possibilities are many! The acid in the citrus juice combined with the salt in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. Add the enhancing ingredients of hot peppers, green peppers, garlic, cilantro and onion give the civeche its pleasing gusto. Today I bring my take on the dish that can be served as a starter or main course as I did. Enjoy!

1. 2 LBS of Tilapia fillets.
2. 3 Limes.
3. 3 Lemons.
4. 1 Tsp of salt.
5. 1 Tsp of pepper.
6. 1 Tsp of ground cumin.
7. 1 Tsp of red pepper flakes.
8. 1 Large red onion, thinly sliced.
9. 1 Clove of garlic, thinly chopped.
10. 1 Cup of fresh chopped cilantro.
11. 2 Sliced Haas avocados.
12. 1 Yellow bell pepper, diced
13. 1 Orange bell pepper, diced
14. 3 Green Plantains thinly sliced.
15. 2 Tbsp of olive oil*.
16. 5-6 Cherry tomatoes(thinly sliced for garnish).
17. 5-6 Radishes (thinly sliced for garnish).

Method:
There are 2 ways to make this dish. You can cut the tilapia into 1 inch cubes or you can slice it really thin as I did in this recipe (which also cuts down the cooking process).  Combine all ingredients (except avocado and tomatoes) in a large bowl, mix and set aside. Stir in the sliced tilapia and cover the bowl. Set in refrigerator for 15 minutes.
While the tilapia is marinating, heat a large skillet and add 5-6 tbs of canola oil. (vegetable oil works well too) Fry the plantains for about 5-6 minutes or until golden and crispy. Remove from oil and place on a plate covered with a paper towel to soak up excess oil. Sprinkle a bit of salt to taste.
Arrange the ceviche on a place and add the avocado, tomatoes and plantain chips and serve immediately. Enjoy!

Caldo Gallego (Gallician Soup)

Tags

caldo gallego, casserole, chorizo, dinner, ham hocks, Potatoes, recipe, smoked ham, soup, stew, white bean

Here’s one of my favorite soups of all time!  Caldo Gallego (Gallician soup).   This dish spawns from many visits, my family and I have made to a little Cuban restaurant in  North Bergen  NJ.   Gilberto’s is a non-pretentious,  straight forward cozy spot, with an amazing array of dishes and a fantastic wait staff (3-4 waitresses).  Their caldo Gallego is by far one the best, if not the best one I have tasted. My family and I always look forward to swinging by the restaurant for a nice meal, with exceptional people that always go above and beyond to make sure you’re taking care of.   Simple and straight forward, Enjoy!

1. 1 LB of white beans or two 12 oz. cans of Goya white beans.*
2. 1 LB of smoked ham(Smithfield smoked pork butt) diced.
3. 2 Smoked pork ham hocks.
4. 3 Bay leaves.
5. 1/2 Tsp of black pepper.
6. 4 Spanish style chorizos ( cut into 1/2 inch slices).
7. 2 Garlic cloves (crushed).
8. 5 Small white diced potatoes.

*If using fresh beans, you’ll need to soak them over night in cold water.  If using canned beans (which i used for this recipe) then no need for soaking.

In a large pot combine the 3 cans of beans with liquid along with 4 cans of water (use the bean can). Add the smoked ham, bay leaves, garlic and ham hocks. Bring to a boil and then reduce to simmer for about an hour and a half. Add the potatoes and chorizo along with the black pepper and garlic and cook until the potatoes are done. Remove the ham hocks and cut away the meat and add back to the soup. Cook for another 10 minutes. Remove from heat and allow to cool for at least 15 minutes to allow the flavors to marry and intensify. Add salt if needed though I did not add any and it was not necessary. Serve in soup bowls (add avocado slices for added flavor) and Enjoy!.

Lime Chicken Soup

Tags

cilantro, fall, healthy, healthy cooking, latin, lime, recipe, soup

The leaves on the trees are changing and winds are getting cooler. The days are getting shorter and Autumn is in full swing! So grab your jackets and sweaters break out the scarves and boots and bring on the most beautiful season of the year. Along with that comes more hearty meals such as soups, stews and roasts. This brings me to this easy but fantastic soup! Its light and lemony with a little heat thanks to the chipotle peppers. This dish will warm you from the inside out! Enjoy!!

1. 6 Cups of chicken broth(homemade or boxed).
2. 1 Jalapeño pepper (diced).
3. 3 cloves of garlic, finely chopped.
4. 2 Limes.
5. Salt and Pepper to taste.
6. 1 Red roasted pepper ( cut into 1/2 inch strips)
7. Bunch of cilantro (for garnishing)
8. 1 Chipotle pepper in adobo sauce (rough chopped).
9. 1/2 Tsp of ground oregano.
10. 1 package of chicken tender loins (chicken breast OK). cut into small pcs.
11. 2 Tbsp of vegetable oil.
12. 2  Haas avocados.
13.  2  Cups White rice (cooked in a rice cooker, equal part of rice and water)

In a medium sized pot, heat 1 tablespoon of oil. Sprinkle chicken with salt and pepper and brown all sides (about 3-4 minutes). Once chicken is browned, remove from pot and set aside. Add the rest of oil to the pot along with the jalapeño pepper, red roasted pepper, garlic and chipotle pepper (I used one Tsp of the adobo sauce to increase heat). Cook on medium heat for about 3-4 minutes. Add the Chicken stock and the oregano, stir a few times and bring to a boil. Once it starts to boil, lower heat and simmer for about 15-20 minutes. In the last 5 minutes of cooking, add the chicken and the lime juice and continue to simmer. In a medium sized bowl, add one to two spoons of cooked rice, ladle in enough soup to cover rice, add a few slices of avocado and cilantro, grab a spoon and enjoy this easy to make meal.

Baked Potatoes wedges

Tags

appetizer, baking, dinner, easy, french fries, garlic, lemon, parsley, Potatoes, recipe, tapas finger foods

Who does not like french fries? I can honestly say that I have not met anyone that will pass on a basket of french fries and ketchup.  This quick and easy to make  dish is my rendition of what I like to call “adult fries or potatoes wedges”. Browned in a saute pan, and finished in the oven for a wonderful golden finish and topped with a fresh and aromatic gremolata, and a splash of fresh lemon will sure have the crowd roaring.

Gremolata

1. 1/4 Cup of flat leaves parsley, finely chopped.
2. 1 Garlic clove, finely chopped.
3. 1 Tbsp of lemon zest.
4. 1/2 of a lemon.
5.  Salt and black pepper to taste.

Combine all ingredients in a small bowl, mix well and set aside.  Use to garnish baked wedges.

Potatoes

1. 4 Large Potatoes ( baking potatoes work well)
2. 2 Tbsp of salt.
3. 4 Cups of cold water.
4. 3-4 Tbsp of vegetable oil.

Wash the potatoes very well.  You have the option of peeling or leaving the skins on, your choice. (I left the skins on) Cut into large wedges (4-5 inches), set aside. In a Large bowl add 4 cups of cold water and the 2 Tbps of salt and soak the wedges for 20 minutes.  Remove wedges from water and  pat down excess water.  In a large skillet over medium high heat, add 3-4 tbsp of oil and brown the potato wedges on both sides (about 2-3 mins per side). Repeat if necessary.  Arrange the wedges on a cookie sheet (sprayed with pam to prevent sticking)  and bake for about 10 mins at 350 degrees.  Remove from the oven, plate the potatoes ( add salt and pepper) sprinkle with the gremolata and squeeze the 1/2 of lemon on top and let your friends enjoy!.