Rosemary Roasted Chicken Breasts with Vegetables

This is an easy and quick recipe, filled with taste and the best thing a low calorie meal.

Ingredients:
3 Boneless, skinless Chicken breasts
2 tbsp of Paprika
1 1/2 tsp crushed rosemary leaves
1 tsp of minced garlic
1 tsp of coarse ground black pepper
2 1/2  tbsp olive oil (extra virgin for deep flavor)
1 tsp of salt
1 1/2 pounds of mixed vegetables (of your choice, or you can just use potatoes)

Directions:

Mix all the spices in a large bowl, add the salt and the olive oil. Mix well until all the spices and salt are well incorporated. Dip the chicken breasts in the mix and cover well. Place the chicken on a well oiled bakin pan and surround with mixed veggies (or just potatoes).

Pre-heat oven to 425 degrees and bake for 30 minutes and broil for 10 minutes.

Serve and enjoy with a good wine.

Voila!

 

It's never a bad day for "Meatloaf"

 I was craving meatloaf today so I made one, but this time with a surprise inside, yes in the shape of hard boiled eggs. I used the same recipe I posted here before except that this time, I boiled 3 eggs and placed them in the center of the loaf, I came out delicious! check it out!

Tried it and Loved it!

I usually limit myself to Spanish wines, after all I think they are the best, but lately I have been venturing outside of my safety zone and to say the least it has been worth it. Just tried Coppola Rosso, and let me tel you that for the price it's a great wine. Can't say much for the white wine since I don't drink it but the Rosso is Great!

Give it a try! it retails for around $8.00  bottle.

Baked Salmon Topped with Mango Chutney

I tried this for the first time today and it came out great. While looking for a mango chutney recipe, I stumbled onto countless recipes, all different so I was a bit frustrated but i decided to then pick ingredients from different recipes and make my own version, and let me tell you that it was a success, so here it is.


Ingredients
(This serves 2)

1 mango (of about  a pound)
1 Chopped Onion (whichever type you prefer, I used a yellow onion)
1 clove of garlic minced
1 medium size red bell pepper
Some fresh or dried chopped cilantro (as much as you like)
2 Tablespoons of tomato sauce or paste
1/2 cup of white distilled vinegar
1 cup of brown sugar
1 Tbsp of mustard (or Dijon Mustard)
1/4 cup of finely chopped ginger
cayene pepper or chilli pepper to your taste.

Directions
Combine the vinegar and sugar in a pot and stir until dissolved. Bring to a boil. Add the remaining ingredients and cook on medium high for 30 to 45 minutes, stirring frequently. Serve over pork, fish or the meat of your choice.


I served it with Salmon which I baked at 350 degrees for 35 minutes, and brown rice.

Curry Chicken, Jazmine Rice, Salad with Peanut Dressing a Great Wine and Good Company, are the Ingredients for a Great Time

 

Thai food is by far one of my favorite, so i love to cook it for my friends but always with a little bit of a Cuban touch. So last night we got together at my friend Marina's apartment and had a great meal and a great time. I made delicious chicken tenderloins in Thai curry sauce, jazmine rice and a simple garden salad with peanut dressing.


 So here are the ingredients and the instructions to make a great meal.





Curry Chicken:

About 2 pounds of boneless, skinless chicken breast
2 cans of sliced water chestnuts
2 cans of bamboo shoots
2 8 oz cans of coconut MILK (not to be confused with coconut CREAM)
1 medium size red onion or whatever type of onion you like.
3 to 4 cloves of garlic finely chopped
1 medium size red bell pepper
1/2 cup of sliced green onions
2 Tbsp of fish sauce
1/4 cup of soy sauce
1 small can of tomato sauce
1,  8 oz can of sweet peas
Salt and pepper to your taste

Instructions

Slice the chicken breasts in about 1 1/2" slices or cube them, your choice.  Sprinkle curry powder generously all over the chicken, add salt and pepper, rub the curry powder vigorously on the chicken to ensure coverage of all the pieces, and a 1/4 cup of rice vinegar. You can do this the night before but if that is not possible try to at least marinate it between 30 minutes to 1 hour. Heat some peanut oil or vegetable oil in a wok or large pan. Place the chicken and turn until cooked.  Add the garlic onion, green onion, bamboo, and water chestnuts. Mix thoroughly and lower the heat to medium and cover and cook for 10 minutes. In a separate container pour the coconut milk and a the amount of your choice of spicy curry paste, green, red or whatever type of curry paste you like. You can omit the spicy curry paste if you wish but i always add even a very small amount. Add the fish sauce to this mix, as well as the soy sauce and the tomato sauce stir until all the ingredients are well mix. By this time the chicken should be well cooked and the vegetables also. Slowly pour the coconut milk into the wok or large pan containing the chicken, add the red bell pepper and peas and then lower the heat to medium-low and simmer for about 30 minutes.

Once done, serve over steaming jazmine rice and enjoy a great meal.

Thai Peanut Salad Dressing

Ingredients
    1/3 cup  rice vinegar
    1/3 cup  peanut butter
    2/3 cup  water
      2 tb low-sodium soy sauce
      4 cloves garlic; (i use 2)
      2 ts sugar
      1 ts crushed red pepper 

Place ingredients in a blender or food processor and blend until smooth and creamy.

French's French Fried Onions Chicken

This recipe is not mine, but I wanna post it because I tried it and I looooooove it. Instead of using bread crumbs  I used crushed French's French Fried onions and the result was scrupmtious.

Ingredients:

2 regular size boneless, skinless chicken breasts
1 large can of French's French Fried onions.
2 eggs

Season your chicken however you like, i marinade my chicken in Spanish Marinade (Mojo Criollo, whichever brand you want).
I sprinkle my favorite spices, usually, black pepper, oregano, dried cilantro, a bit of cumen, but again it is up to you what spices you use. Crush about 2 cups of the french fried onions inside a ziplock bag. after the chicken has been in the marinade for about an hour, remove it, dip in the eggs and then cover it with the crushed onions and placed on a baking pan. Bake at 400 degrees for 20 minutes, until brown and crispy.