Monday, December 17, 2012

Steak Stir Fry

Stir fry is a great way to stretch meat in a meal as well as use up all those leftover vegetables. I am convinced that you can’t really go wrong with the ingredients and leftovers can be used for fajitas.
·         1 lb top round steak (cut into thin strips)
·         1 small bell pepper, cut into thin strips
·         1 cup broccoli florets
·         1/2 cup chopped asparagus
·         2 stalks chopped green onion
·         2 cloves garlic, minced, divided
·         4 pieces of slice ginger
·         1 tablespoon Goya Adobo All Purpose Seasoning
·         2 tablespoon low sodium Soy Sauce
·         2 tablespoon brown sugar
·         1/4 teaspoon white pepper
·         1/4  teaspoon crushed red pepper
  1. Mix together soy sauce, brown sugar, Goya seasoning, and white pepper
  2. Add in steak strips and let marinate for 30mins – 1 hour  
  3. Add 2 tablespoon of olive oil to wok or skillet  
  4. On medium high heat, add steak strips to hot pan stirring for about 3 – 5 minutes. You don’t want to over cook the steak.
  5. Remove the steak from the wok and add vegetables, ginger and garlic, pepper flakes. You’ll want to cook the veggies in the steak juices.
  6. Cook the vegetables for about five minutes. Then add the steak back into the pan
  7. Add in any remaining sauce soy sauce marinade, and stir until sauce is to a think consistency  
  8. Garnish with green onions and Serve immediately with your favorite side.

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Friday, December 14, 2012

Chicken Marsala w/baby Portobellos

Chicken Marsala is a non-complex dish, so in less than 30 minutes you can use what you already have in your pantry to create a simple weeknight meal, packed with sophisticated taste, that everyone will enjoy.

·         4 boneless chicken breast halves
·         1/4 cup all-purpose flour
·         1/2 teaspoon salt
·         1/4 teaspoon black pepper
·         1/2 teaspoon paprika
·         1 tablespoon chopped cilantro
·         3 tablespoons butter
·         3 tablespoons olive oil
·         4 to 8 ounces fresh portobello mushrooms, sliced
·         3/4 cup Marsala wine

1.    Split and pound chicken breast to 1/4" thickness between 2 sheets of plastic wrap.
2.    Sprinkle chicken with a pinch of salt pepper and paprika.
3.    Combine flour with remaining pepper, and paprika; mix well.
4.    Heat oil and butter in a heavy non-stick skillet over medium high heat.
5.    Dredge chicken in seasoned flour mixture.
6.    Cook on both sides until lightly browned, 3 minutes each side.
7.    Remove chicken and set aside, then add mushrooms to skillet, stir frequently for about 4 minutes. Once the mushrooms start to look translucent; Add Marsala wine to pan.
8.    Stir sauce and add in the chicken, sprinkle with cilantro pieces on top
9.    Reduce heat to medium-low; cover and simmer 8-10 minutes.
10.  Serve with pasta, mashed potatoes, or rice.

Buen Provecho J
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Thursday, December 13, 2012

Horizon Bay

3/4 oz Jamaican rum
1/4 oz grenadine syrup
6 oz orange juice

add ice, rum, orange juice, then slowly add in grenadine so it nestles to the bottom of the glass
It doesnt get any simplier than that..

Enjoy   :)
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Wednesday, December 12, 2012

Coconut Cream Pie

1 can coconut milk
1 cup cream of coconut
1 cup half & half
¾ cup white sugar
½ cornstarch
¼ teaspoon salt
4 egg yolks
3 tablespoons butter
1 teaspoons coconut extract
1 cup flaked coconut
1 (9 inch) pie shell, baked


Home Made Whipped Cream
Carton of whipping cream
2 tablespoon confectioner’s sugar
1 teaspoon vanilla

Meringue Topping
4 egg whites
¼ cup sugar
Whip until soft foam peaks
Add to pie and put under the broiler for 2 minutes


  1. Preheat oven 350 degrees
  2. Spread 1 cup of flaked coconut out on a ungreased baking sheet and toast for 5-7 minutes or until golden brown, stirring occasionally. Remove and set aside
  3. In a medium saucepan, combine milk, half & half, coconut cream, egg yolks, sugar, cornstarch & salt.
  4. Bring to a boil over low heat, stirring constantly until the mixture is thick and bubbly.
  5. Remove from heat, and stir in ¾ cup of the toasted coconut and the coconut extract.
  6. Pour into pie shell and chill 2 to 4 hours, or until firm.
  7. Top with meringue or whipped topping, and garnish with the remaining ¼ cup of toasted coconut.
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Picadillo Puertorriqueño

In Puerto Rico, picadillo is used for stuffing, which needs to be moist but not runny, so not a lot of tomato sauce is used. But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients.

1 lb. lean ground beef
¼ cup ready made sofrito
½ onion (diced)
½ bell pepper (any color, diced)
3 tablespoon chopped cilantro
2 recao leaves
¼ cup pitted sliced or whole spanish olives
2 teaspoon adobo seasoning
1 teaspoon black pepper
1 teaspoon pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet sazon seasoning  
4 oz tomato sauce

  1. Heat a skillet on medium heat
  2. Add ground beef and let it brown a few minutes
  3. Using a spoon, drain or skim any excessive amount of oil from the pot
  4. Stir in sofrito, onions, peppers, cilantro, and recao, cover pot and let cook for 3-5 minutes
  5. Add olives, tomato sauce and the other seasoning and spices.
  6. Cover and cook another 10 minutes or so to cook down any extra liquids.

         Enjoy stuffed in empanadas or served on the side of rice.

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