Palitos de Salmon al Horno

No se a ustedes pero a mi me encantan los mariscos,,,, muchas veces queremos varias la manera de cocinarlos y estoy casi segura que les va a encantar,, hasta para servir como picadera esta Buena esta, unos palitos de salmon con una salsita de mayonesa y mostaza.

Ingredientes

• 1 libra de salmon cortado en tiritas
• 1/2 taza de harina
• 1/2 cdta. de sal marina
• 1/4 cdta. de pimienta molida
• 2 claras de huevo
• 1 taza de queso parmesano rallado
• 1 taza de pan rallado
• Aceite de oliva para cubrir

Salsita

• 1/3 taza de mayonesa
• 1/3 taza de yogurt o crema agria Baja en grasa
• 1 cucharada de mostaza (puede ser Dijon o Spicy Brown)
• 1 cucharada de cilantro picadito

Preparacion

Precaliente el horno a 450 grados F. Enjuague el filete de salmón y seque con toallas de papel. Corte el pescado en las barritas

Colocar la harina en un tazón mediano y sazone con la sal y la pimienta. Coloque las claras de huevo en un bol y batir hasta que quede espumoso, unos 30 segundos. Combine el queso parmesano y el pan rallado en un tercer recipient.

Cubra las piezas de salmón en la harina sazonada y pat para eliminar cualquier exceso de harina. Sumergir el salmón enharinada en las claras de huevo y luego en la mezcla de queso parmesano, presionando suavemente la mezcla en el pescado. Coloque los trozos de salmón empanado en una bandeja de horno engrasada liberalmente. Rocíe ligeramente con aceite de oliva. Hornear durante 15 a 20 minutos hasta que estén dorados.

Preparacion de la Salsita:

Mezcle la mayonesa, el yogur, la mostaza Dijon y el perejil (o cebollino, si se utiliza) en un pequeño tazón de inmersión. Colocar los palitos de pescado en un plato de servir y servir con la salsa.

St. Patricks: Reuben Dip

Tienes una lata de carne curada "cornned beef" quieres inventar algo diferente, mira esta salsita o dipp como le dicen en ingles, sirvelo con tiritas de pan de  centeno tostado o con pretzels o con lo que decidas.

Ingredientes

• 1/2 taza de corned beef (use de lata), picada o rallada
• 1/4 taza de col fermentada, exprimido y escurrido
• 1/4 taza de queso suizo, rallado
• 4 oz de queso crema, a temperatura ambiente
• 1/4 taza de salsa rusa

Instrucciones

1. Mezclar todo en un recipiente grande.
2. Vierta la mezcla en un molde para hornear.
3. Hornear en un horno precalentado a 350 ° F hasta que burbujea en los lados y en la parte superior se torne doradito, unos 20 minutos.

Kale, Apple &Pears

Ingredients: 

1 Bunches of Kale Leave
 1 Cucumber (peeled)
½ Pear
½ Apple
½ cup of ice
½ cup Water
¼ of a Lemon – adds an extra kick

Directions: 

I threw in all the ingredients and blended away! A regular blender should work just fine.

Options: You could put mint or ginger.

Baked Eggplant Parmesan

As dominican we usually made to many fried food, fried eggplants, tostones, fried yellow plantain, fried chicken, fried fish, fried sweet potatoe, endless,,,,  this is a non fry variation of this popular dish, and is awesome!!!

Ingredients

3 eggplants

2 eggs (beaten)
4 cups seasoned bread crumbs 
6 cups spagheti sauce
1/2 teaspoon dried basil or oregano
16 oz mozzarella cheese (shredded)
1/2 cup grated parmesan cheese



Directions

1. Preheat oven to 350 degrees
2. Dip eggplant slices in egg,then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheat oven for 5 minutes on each side.
3. In a baking dish spread spaghetti sauce to cover the botton. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheat oven for 35 minutes or until golden brown.

Chicken Tortilla Soup

I have to say,,, I love Chicken Tortilla Soup from Applebees,, and everytime I think,,, I can do something better at home, and a cold winter day I decided to try, this is my version.

 

The Aztec soup, also known as tortilla soup is a traditional Mexican dish made ​​from strips of fried corn tortillas, which are dipped in a broth of crushed tomatoes with garlic and onion, seasoned with parsley and ground pepper tree,  served with pasilla chile, pork or chicken, avocado, cheese and cream.

Ingredients

• 1 onion, chopped
  3 cloves garlic, minced 
  1 tablespoon olive oil
  2 teaspoons chili powder 
• 1 teaspoon dried oregano
  1 can crushed tomatoes 
  
• 1 (10.5 ounce) can condensed chicken broth 
• 1 1/4 cups water
  1 cup whole corn kennels, cooked 
  
• 1 (4 ounce) can chopped green chile peppers 
• 1/4 cup chopped fresh cilantro 
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
  Fried strips corn tortilla 
  
• sliced avocado 
• chopped green onions 

Directions

1. fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 
2. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Fried Chicken

With the house full of girls, cold outside and the small ones running around, its the perfect time to make some fried chicken biscuits and salad.

Ingredients
3 cups of buttermilk
1/4 cup hot sauce
3 tsp salt
2 or 3 pounds chicken (I use legs and tights) 
2 cups all flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
Canola oil for deep frying

Directions

Combine buttermilk, hot sauce, and 1 teaspoon of the salt in a large bowl or large releasable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours. 

Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes. (I used seal bag to the flour mixture too)

Add oil to a large, deep skillet, bring oil to 350 degrees F.  

Fry chicken in batches of five, turning occasionally, until golden brown and cooked through, about 12 minutes per side. Transfer chicken to a wire rack set on baking sheet. 

Options: If you do no like spicy food, avoid hot sauce

Black Beans rice with coconut

Rice is the base of Dominican cuisine, that's why we always try to add some extra flavors, at some part of our country they used a lot of coconut, when you add coconut milk to this rice,,, the result its absolutely awesome!!!

Ingredients

• 4 cups of rice
• 3 cups of boiled black beans
• 2 cups of coconut milk
• 4 cups water
• 2 tablespoons of oil
• 4 teaspoons of tomato paste (optional)
• 1/4 cup of chopped green peppers
• 1 pinch of oregano
• 1/2 teaspoon mashed garlic
• 1/4 cup of chopped celery
• 1 teaspoon of finely chopped coriander/cilantro
• 1/2 teaspoon of thyme leaves
• 1 teaspoon of salt
• 12 pitted olives cut into halves

Instructions

1. Heat 1 tablespoon of oil in an iron pot and add the cilantro, celery, garlic, olives, thyme, peppers, oregano and salt.
2. Stir while adding the tomato paste. Add beans, also while stirring.
3. Once well heated, add the water and coconut milk and bring to a boil.
4. Add the rice and stir regularly removing as much as you can of the rice that sticks to the bottom.
5. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
6. Wait 15 minutes, uncover, add the remaining oil and stir.
7. Move the rice from the bottom to the top so it cooks uniformly.
8. Cover again and wait another 5 minutes.
9. The rice should be firm but tender inside.
10. If necessary, cover and leave another 5 minutes on very low heat.

Fish in Coconut Sauce

Fried Fish

Coconut Sauce

Fish in Coconut Sauce

Ingredients

• 2 pounds Tilapia fillets
• 2 peppers cut into strips
• 1 teaspoons of crushed garlic
• 1 tbsp tomato paste
• 2 cups of  coconut milk
• 2 tablespoons of cilantro finely chopped
• 4 tablespoons of oil
• 1 onion cut into strips
• Salt and pepper

Instructions

Cuts the fish in stripe or cube 

Salt and pepper the fish for both sides

Heat oil in a pan over medium heat.

Lightly brown fish on one side, rotate and cook other side equally, drain on a paper towel and reserve.

Add the pepper strips and onion and sauté until the onions become transparent add garlic, tomato paste.

Add coconut milk and cilantro, taste and season with salt

Simmer over medium heat until the liquid reduces to half.

When the sauce thick add the fish and reduced the heat, let the fish to infuse with all the flavor and remove from the heat.

Serve hot. (Usually we serve with white rice or tostones)

Rice with smoked pork chops and dominican sausage

Have you ever tried it? If not, you must absolutely do.


Ingredients

• 3 cups of rice
• 1  pound of longaniza (dominican spicy pork sausage), cut into slices
• 1  pound smoke pork chops
• 2 tablespoons of olive oil
• 1 cup of tomato sauce
• 1 bell pepper, cut into small pieces
• 1 small red onion, diced
• 1 cup of diced tomatoes
• A pinch of oregano
• 2 garlic cloves, crushed 
• 1 tbsp cilantro
• Pepper
• Salt

Directions

1. In a pot heat the oil over medium heat.
2. Brown the sausage.
3. Lower the heat and add the peppers, onion garlic, and tomatoes. Cook and stir until onions become transparent.
4. Add the tomato sauce and oregano and mix well.
5. Add rice  and cilantro and mix well.
6. Cover and simmer over low heat for 25 minutes.
7. Serve hot.

Noodle rice

Rice is the base of Dominican cuisine, and arroz con fideos is one of an endless list of adaptations we have made to exotic dishes from other countries. It is very tasty, with a nice contrast of colors and textures, it is also easy to prepare and makes a great substitute for arroz blanco or White rice.

Ingredients

• 4 cups of rice
• 1/2 cup of angel hair noodles
• 5 cups of vegetable or chicken broth (see notes) 
• 2 clove of garlic minced
• 5 tablespoons of oil
• Salt

Instructions

In a deep bottom pot heat 3 tablespoons of oil, over medium heat.

Add the noodles (uncooked) and cook and stir until they are golden brown being careful not to let them burn.

Add garlic and rice and stir until all the rice is covered in the oil.

Try the broth and add salt if it is necessary. Add the boiling broth. Stir regularly to avoid excessive sticking.

When all the liquid has evaporated cover with a tight fitting lid and simmer over very low heat.  

Wait 15 minutes and uncover. Stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat. 

Serve with meat or seafood.

Noodle rice with fried tilapia

Nutella Flan

Many friends like Nutella, but my nephew Gaby and my niece Michelle they like it and I know, they will love this flan. This is super easy to make and I have to say DELICIOUS.

Ingredients
1 can of evaporate milk
1 can of condense milk
1 cup of  Nutella
5 eggs
1 tsp vanilla extract
1 tsp cocoa powder
1 cup of sugar (Caramel)

Directions

Preheat your oven to 400F.

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
 

Blend really well the eggs, milk, condensed milk, chocolate powder, Nutella and vanilla.

 

On a deep baking sheet fill it with water. Sit your flan pan inside the deep baking sheet with water and to the oven it goes for about 1 hour and 10 min.

Wait till it cools off before taking it out of the flan pan, otherwise it will lose the shape.

 

 

Lentils with coconut

Back home we usually made green peas with coconut, but I've had a lot of lentils and decided to make something a little bit different, this is how my lentils with coconut came out.

Inggredients

• 2 teaspoons olive oil 
• 2 cups chopped onion 
• 1 small carrot, diced
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
•   3 garlic cloves, minced 
• 3 cups fat-free, less-sodium chicken broth 
• 1 cup dried small lentils
• 1/2 cup water
• 1 cup light coconut milk 
• 3 tablespoons chopped fresh basil
• 2 tablespoons fresh lime juice 
• 1/4 teaspoon salt 

    
Preparation:

Heat oil in a large saucepan over medium heat. Add onion; cook until golden. Stir in ginger and next 5 ingredients (through garlic); cook 1 minute, stirring constantly. 

Add broth, lentils, coconut milk and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.

Po Boy Sandwich

El Po'Boy (tambien po-boy o poor boy) es un sandwich tradicional de Luisiana, New Orleans esencialmente hecho con carne, usualmente roast beef, tambien pueden ser mariscos. La carne es servida en un pan baguette o pan frances crujiente. Mi version es un sandwich abierto servido sobre una tostada de pan de centeno.

Tengo que decir que es un poquito trabajoso,, pero si preparan el aderezo, salsa tartara o remoulade con anticipacion, se hace mas facil la preparacion. 

Ingredientes

• 1 libra de camarones, pelados 
• 3/4 taza de harina de maiz
• 3/4 taza de harina
• 1 cucharada de sazon Cajun 
• 1 cdta. de sal
• 2 huevos ligeramente batidos
• Aceite suficiente para freir preferiblemente de mani
• 1/2 lechuga (use iceberg)
• 2-3 tomates rebanados 
• 4 rebanadas de pan de centeno (pueden usar pan frances)

Remoulade o Salsa Tártara

• 1/4 taza de mostaza (preferiblemente creole)
• 1 1/4 taza de mayonesa
• 1 cdta. de vinagre o jugo de pepinillo
• 1 cdta. salsa picante (Crystal, Tabasco, etc)
• 1 diente de ajo triturado
• 1 cdta. de paprika dulce
• 1-2 cdtas. de sason cajun

Preparacion

Si vas a preparar tu propia salsa tártara, mezcla todos los ingredientes en un tazón y deja reposar por 30 minutos o menos, no tienes que esperar tanto tiempo, pero la salsa mejorará con el tiempo.

Vierte suficiente aceite en una sartén grande para llegar a cerca de 1/4 de pulgada a fuego medio-alto hasta que una pequeña cantidad de harina se quema inmediatamente cuando la pones en el aceite.

Mezcla la harina de maíz, la harina, el sazon cajun y la sal en un tazón grande. Trabaja con pocos camarones a la vez, pasa el camarón por el huevo y luego en la mezcla de harinas. Sacude el exceso y fríe hasta que estén doraditos por ambos lados, unos 2 minutos en total, escurrelos en papel toalla para eliminar el exceso de aceite.

Para armar el sándwich, coloca en una rebanada de pan tostado una cucharada de salsa tártara, luego coloca una capa de lechuga, tomate y luego los camarones en la parte superior o si prefieres sirve los camarones sobre el pan, con la salsa y la lechuga y el tomate como acompanantes.