Baked Rigatoni With Spicy Italian Sausage

I don't know anyone who doesn't enjoy a nice baked pasta. The only problem is that it can be a pain in the patooty to make. Not this particular one, its yummy and has a flavor profile. Start to finish it should take 1 hour. Make sure you use great ingredients and you will get great flavor.

Ingredients:

3 hot Italian sausage links (make sure they are of good quality)
1 pound of rigatoni
1 32oz can or crushed tomato
16oz of water or red wine
1 tbs dried basil
1tbs dried oregano
2 bay leaves
1 medium onion diced
4 cloves of garlic diced
1 tbs sugar
2 tbs olive oil
1 cup of cheese (we use mozzarella flavored rice cheese)

preheat oven to 350 degrees, take a stock pot and prepare water for pasta, and cook according to the package. Drain and place pasta back into the pot

.In a pot on medium heat saute onion, garlic and herbs in 1 tbs of olive oil until the onion is translucent. 

 Then add crushed tomato, half a can of vino or water. Lower heat and simmer until reduced by 1/2 about 30mins.

In a skillet on med/high heat cook sausage links, add 1/2 a cup of water and cover. Let sausage rest for 5 mins.

Cut sausage on a bias.

In the pot with the pasta add half of the sauce and the sliced sausage and mix, spoon this mixture in a baking dish. Top the pasta with the rest of the sauce.

 

Bake for 20 mins and add cheese if desired.

Enjoy!

Chilaquiles With Chicken and Salsa Verde

I love chilaquiles, when made well its a party in your mouth. When living in Mexico, Sunday was my favorite day. I would go to my favorite coffee shop and order chilaquiles and Skype with family and friends.  I wish I was able to eat it with crema and queso fresco... I can't wait until that day comes again.

Ingredients:

6oz salsa verde
1/2 cup chicken stock
1/2 cup of chicken shredded
3 handfuls of good tortilla chips
2 eggs cooked to your liking
1/4 of spanish onion sliced
1/4 cup of cilantro chopped
2 tbs of Mexican crema or sour cream
desired amount of queso fresco crumbled

You can use jarred salsa verde or make it at home. I have pictured here a 6oz jar of my homemade roasted salsa verde. You can find the recipe here.

In a skillet on medium/high heat add salsa verde and chicken stock and reduce by 1/4

Add tortilla chips and coat with sauce, add chicken and cover and cook for 5 mins. Meanwhile make eggs to your liking. 

Plate the tortilla mixture and top with an egg, garnish with onion, fresh cilantro, crema and cheese

Its typical to serve this dish with refried beans and avocado.

Provecho!

Mini Banana Orange Muffins

The Husband Person had a meeting at his school today and we had a guest over so I decided to make a quick batch of these up to have with coffee. As well as to drop off  a batch to my husband so he had a little something for his guest during their meeting.

Now these little 2 bite sweeties are packed with flavor and they are very quick to make. So don't waste those bananas! You can use any size muffin tin, or a loaf pan if you're a traditionalist, just keep a toothpick ready to test to see if they are done.

Ingredients:
2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 eggs lightly beaten
1 stick unsalted butter melted and cooled
3-4 very ripe bananas mashed well
1 tsp almond extract
zest of 1 whole orange (mixed in with wet ingredients)
juice of 1/2 the zested orange

Preheat oven to 350 degrees, grease a mini muffin tin. In one bowl combine all the dry ingredients and in another combine all the wet including the orange zest. Fold wet ingredients into the dry and be careful NOT to over mix!

 With a mini ice cream/melon scooper scoop batter and place in each mold. Bake for 8 mins on the middle rack.

 

Store in a airtight container for up to one week, if they last that long!

Enjoy!

Ropa Vieja (Shredded Clothes)

I first had this dish in Miami when I was there for a music conference. I went with a group of friends, and we sat down in this cozy restaurant where the only people who spoke English were my friends and myself. All my friends said that I had to try the Ropa Vieja. Well I did, and I'm glad I did... It was love at first bite.

I've come across several recipes for this popular Cuban dish. I decided that I would post the easiest one that I have. The one recipe that I cherish and I that I received from my friend Javi's Abuelita is an all day affair, and with a rambunctious 4 month old its not going to happen. If you want that recipe, please let me know and I'll send it to you.

Ingredients:

2 1/2 pounds of flank steak, or chuck make sure meat is well marbled
4 tbs olive oil
7 cloves of garlic
1 large onion
1 large bell pepper
3 bay leaves
1/2 tbs ground cumin
pepper
1 1/2 cups chicken stock or 1 1/2 cups of cooking liquid
2 cups water
1 8oz can of tomato sauce
6oz of tomato based sofrito
1/4 cup of Spanish olives sliced (optional)

In a dutch oven with 2 tbs of oil brown meat on both sides.

 Add 2 cups of water, 1 bay leaf, 2 cloves of garlic smashes, 1/4 onion, 1/4 bell pepper. Simmer for 1 1/2 hours until meat is tender. 

 Remove meat and shred with a fork and discard any fat left over. At this point you can reserve 1 1/2 cups of the cooking liquid if you do not have stock available.

 Dice up the rest of the onion, bell pepper and garlic and add to the dutch oven with 2 tbs of oil. Cook until soft and translucent.

 Add tomato sauce, Chicken stock or cooking liquid, sofrito, 2 bay leaves, cumin and shredded meat. Simmer on low for about 1 hour, leave the pot half covered.

 Add sliced olives at the end if you wish. Serve with white rice, black beans and sweet plantains.

Hope you enjoy this one.

Provecho!

Easy Cuban Black Beans

I love rice and beans, I love Cuban rice and black bean even more. Since I made Ropa Vieja today, it would be high treason if I didn't make black beans! Since I made the easy version of the Ropa Vieja, I'm going to make the east version of the black beans.

Ingredients:
1 can black beans with juice
2 cloves garlic minced
1/4 onion chopped
2 slices bacon chopped
1/2 cup chicken stock
1 tsp ground cumin
dash hot sauce
1/2 tbp of red wine vinegar

Cook up bacon, until halfway cooked

Add onion and garlic and  cook until translucent 

Add the remaining ingredient with the exception of the vinegar. Cook until the liquid is reduced by 1/2. The last 5mins add the red wine vinegar.

Again sorry about the lack of a final photo, I was distracted by a baby and a hungry husband.

Fried Sweet Plantains (Platanos Maduros)

These by far have to be the favorite to many. When the bright green plantain turns yellow and spotted with black spots, or even black all together. This sweet treat is always served with various Cuban and Puerto Rican dishes.

Ingredients:

Plantains cut on a bias
enough vegetable oil to cover the plantains halfway.

 

Cut plantains on a bias

Heat oil in a heavy bottom skillet. Add plantains and cook for 1 min each side.

Remove plantains and turn down the heat to low. Add the plantains back into the oil and cook for 5 mins each side.

Note you can roll plantains in white or brown sugar before frying.

Sorry I don't have a final photo, I was distracted by a baby and a hungry husband.

The B.E.L.T.

I don't know anyone who doesn't like bacon... I mean I've had a form of bacon in every country I've ever been. If that doesn't prove my point that bacon is a product of love then I don't know what will. Bacon, its meat candy!

So the B.E.L.T. as most of you know is a Bacon.Egg.Lettuce.Tomato. Sammich'. No you read right, its not a sandwich, its that deliciousness when you bite down and when someone asks you what you're eating you say. "A sammich'." I like mine with a little garlic aioli, possibly ripe avocado if I had it on hand. OH! You have to remember to season your tomatoes too man! A little salt and pepper never hurt anyone!

Ingredients:
2 slices of your favorite bread toasted
4 slices good bacon halved
lettuce of your choice
tomato seasoned with salt and pepper
egg cooked to your liking
mayo, or your favorite sammich' spread

 We've got here a piece of toasted whole wheat

 

Now with a little mayo...

 

Bacon... Yes, bacon.

 

Over easy egg, oh can you imagine when that yolk breaks open and drips all over the sammich'?

Pure. Bliss.

 

Remember to season your tomatoes, like I said a little salt and pepper never hurt anyone!

 

Lettuce is our friend if its baby field greens... yes.

 

Here we go folks. The B.E.L.T. now go eat it like its the last sammich' you'll ever have. Mmmmkay?

Ameeeerica!

Chicken Wrap

I've mentioned before that I love to make wraps for lunch. Since I've made roasted chicken earlier in the week I decided to make a chicken wrap. I like to add rice and veggies along with sauces. Sauces could be hummus, vinaigrette, aioli... catch my drift? There are so many options and the good thing, you can make it very healthy.

Ingredients:
1 whole wheat burrito sized tortilla
1/4 cup chicken diced
1/4 cup rice
lettuce
red onion chopped 
sauce of your choice. I'm using the raspberry chipotle sauce made earlier.

Warm up your tortilla until soft. Then add all the ingredients. 

 Roll up the tortilla like a burrito 

and you're done!

 

Its that simple, try one and see how you like it. There is no longer a need to spend a pretty penny on a wrap when you can make them at home!

Provecho!

Raspberry Chipoltle Sauce

I love this sauce. Its so yummy to baste chicken with when grilling, or to put on a nice piece of fish. I love to make wraps for lunch and I usually drizzle a little bit of this sauce on a wrap with chicken, black beans, jasmine rice and veggies.

You can use fresh or frozen raspberries, If you have fresh use em' if they are frozen make sure they are without syrup and unsweetened. You can store it in a airtight container up to 2 weeks.

Ingredients:
2 6oz packages of raspberries
2 tbs of olive oil
2 jalapenos seeded and diced
2 large cloves of garlic minced
4 tbs chipotle chile adobo sauce
1 chipotle pepper
1/3 cup red wine vinegar
1/4 cup brown sugar
1/2 cup white sugar

Sautee jalapenos and garlic until fragrant, add adobo and one chili from the adobo sauce. Allow to simmer for about 2 mins.  Add raspberries and cook until soft, add sugars and vinegar.

Simmer for 5 mins.I take my hand emulsifier and blend all the ingredients at the end, you can also place it in the blender or food processor. If you prefer a clear sauce, omit the chipotle pepper. Allow to cool before serving, this can be stored in a airtight container in the fridge for 2 weeks.

Simple Roasted Chicken

In our house my husband can count on having roasted chicken usually in the beginning of week. I like to roast chicken and use the leftovers for lunch items like chicken wraps, and various salads. I often use the carcass to make stock. It beats buying roasted chicken from the deli any day!

So the way I roast my chicken is not the typical way you'll see it done, but I think it helps to make a juicy chicken that's easier to store in the end. I like to season it either the night before or in the morning and place it in the a ziploc. Its almost like you're koshering it, but not.

This is a simple chicken, there are plenty of variations that can be made. I also like to use fresh herbs by chopping them up together finely and rubbing the herbs under the skin of the chicken. Chicken is versatile, try mixing your favorite seasonings and herbs. Please note that the skin of the chicken will be salty, but the meat underneath will be juicy and flavorful.

Ingredients:

1 chicken 3.5-4 pounds
2 tbs of Kosher salt
1 tbs of granulated garlic
1/2 tbs of fresh cracked pepper
1 tsp paprika
1tbs poultry seasoning
3 tbs olive oil

Cut chicken in half, removing the back bone. I usually save the back bone for stock. Rinse and pat dry. then coat the chicken with olive oil.

  In a small bowl mix together all the seasoning and sprinkle all over both sides of the chicken halves. Place the chicken in a gallon size ziploc and into a shallow dish in the fridge for at least 6 hours.

  Allow chicken to come to room temperature. This allows for even cooking. Preheat the oven to 375 degrees. Place chicken skin side up, and cover with more foil, always remember to place the foil shiny side up. 

 Roast for 45 mins. covered. Raise the temperature to 400 degree and remove the foil and roast for another 20 mins until the skin has browned.

 I hope you like it!

Will Be Back Soon!

Hi Everyone!

I'm back home in Kentucky due to family illness. I won't be back in my kitchen until this weekend. Keep your panties on, cause I'ma gonna' be cooking like crazy.

xoxo,
M

Knives

So many times have I been at a friend's house and decided to whip something up and BAM there I am faced with a dull knife, with no way to sharpen it. This is huge hazard in the kitchen. With a dull knife you have a better chance of cutting yourself then a with a sharp knife. I like to keep a ceramic knife sharpener in my house, its easy to use and sharpens my knives well. If you don't feel comfortable sharpening your own knives, most butchers will sharpen them for you. All you have to do is wrap them up in a towel and drop them off at the butcher as you do your grocery shopping.

Not only does a dull knife hinder a job in the kitchen, but so does having the wrong knife for the job. For example if I need to peel a apple I need a paring not a huge chef knife. If I want to chop veggies I don't need a paring knife I need a chef or santoku knife. I personally have several knives that I keep in my kitchen, a large chef knife, santoku, cleaver and paring knife.

Now that we've covered knives, we need to work on knife skills. Cutting yourself sucks, trust me I've gotten myself good before. One needs to have decent knife skills and can't be intimidated by holding a knife. Here is tutorial that can help you with basic knife skills if needed Basic Knife Skills Video

Hope this helps! Thanks for reading.

Best Damn Breakfast Sammie (that I've made in a long time)

This sammie was so darn good, once again simple food made me do the happy dance around my kitchen, I have yet to come up with a name for it but I think I just may have to make it for my husband on valentines day just to show him through a breakfast sammie how much I adore him... That kinda' reminds me of the scene from Lady and the Tramp with the whole meatball thing. Anyway, you have to try this. If you don't then you just plain ol' hate Amuuurica!

Ingredients:

• 2 English muffins or you can check out these nifty sandwich thins I love 
• 2 eggs 
• 1/2 cup of sweet yellow onion sliced thin
• 2 slices of good ham 
• 2 tsp of the glorious roasted garlic aioli
• 1 tsp olive oil
• pinch of good salt
• pepper to taste

 

In a med low heat with a tsp of olive oil add onion, salt and pepper.

Lower heat and cook onions until caramelized, be careful not to burn these babies or they'll just taste bitter

When the onions are done move them to the side of the pan to keep warm and place ham in the pan to brown.

When ham is browned on both sides, top them with the caramelized onions. If I could have cheese I would melt a slice of really good gouda on here, better yet good goat cheese...

In a egg pan cook eggs anyway you please, we happen to like ours sunny side up or over easy. Meanwhile toast your muffins (lol I know what I just said)

When the bread is toasted spread the garlic aioli on both sides.

 

Place the ham topped with onion on top, then the egg. There you have it folks.

Provecho!

Roasted Garlic Aioli

This mayonnaise aioli is a fabulous addition to sammies, I mean come on it has ROASTED GARLIC! Its so simple to make and you can use it on a plethora of things. For example I have a breakfast sammie I will post that I use it on and it makes me want to do the happy dance every time I have one of those puppies. It can be used as a dipping sauce for fries. You can top fish with it... Are you getting my point? I think you are. Just make it and make a simple turkey sammie with it and I promise you, that you will do a happy dance too.

Ingredients:

• 1 head of roasted garlic
• 1/2 cup mayonnaise
• 1 tsp of lemon or lime juice
• couple dashes of hot sauce
• pinch of salt

1. Add all ingredients in a mini food processor or you can mash the garlic very well with a fork then add the rest of the ingredients and blend well.

This stuff is so good it will make you want to smack yo' mama.

Enjoy y'all!

Fish Tacos

There are so many varieties of fish tacos. I've had them fried, grilled, and pan fried. Served with a creamy dressing, or vinegar dressing. Dressed with cabbage or simply pico de gallo. I personally like them seared on the stove and finished in the oven. Reason being is that I prefer my tacos to be non greasy, I also like them with pineapple salsa and diced avocado. The sky's the limit here.

Ingredients:

• 1 pound of a mild white fish such as cod, tilapia, mahi mahi or flounder
• package of fresh corn tortillas (usually there is 12 in a pack)
• 1/2 tsp of cumin
• 1/2 tsp of cayenne pepper
• 1/2 tsp of chili powder
• 1 tsp sugar
• 2-3 cloves of garlic minced
• pepper to taste
• pinch of kosher salt
• zest of one lime 
• juice of half a lime
• 1 tbs. of olive oil

1. preheat the oven to 375

1. mix all ingredients except for the fish and tortillas in a bowl and make a loose paste

1. spread the mixture over the fish and allow to marinate for at least 30 mins

1. heat a pan to med. add a tsp of olive oil and add the fillets.
2. once you are able to lift the fish without it sticking to the pan, flip and transfer to the oven and cook until done 7-10 mins
3. as fish is finishing in the oven warm tortillas in a dry pan over med heat and place in a towel to keep warm.
4. when fish is finished flake into large chunks and serve with your favorite additions.

 

Here I have served with pineapple salsa, avocado and lime juice. 

Provecho!