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2. Heat 1 cup of orange juice in a sauce pot. Add the garlic, cinnamon stick and bay leaves to soften. Once the orange juice is very hot, add the chiles and remove from heat. Allow the chiles to soak in the juice until they are soft–10 minutes.

3. Pour the contents of the pot into a food processor. Add the remaining juice, vinegar, and following 5 spices. Puree until smooth.

4. Heat the grill to medium. Brush the adobo sauce onto the pork loins, salt well, and set aside. Cut two onions in half, then slice off the stump on either end.

5. Grill the pork for 15 minutes, turning every five minutes. Remove from heat and tent with foil for 5-10 minutes before slicing. Grill the onions for 10-12 minutes until soft.

6. Meanwhile, Cut the corn off the cobs and place it in a skillet over medium heat.

7. Saute the corn until it is popping and almost dehydrated–about 10 minutes. Then lower the heat and add the butter and goat cheese. Stir the cheese until melted. Stir in the paprika, salt and pepper to taste. Drizzle with a little lime juice at the very end.

8. To plate: Slice the pork in ¼- ½ slices on the bias. Push the center sections out of each onion half (reserving for another dish) leaving only 2-3 rings. Fill the onion “cups” with the exsquite corn. Fan out the pork slices on a plate and set an onion cup next to it.

9. For a cool plating effect, brush a little of the extra adobo sauce around the edge of each plate. Heat the oven to 400 degrees F then turn it off. Place the plates in the oven for 5-10 minutes to allow the sauce to dry! Allow the plates to cool before serving!

Credit:Foodista

Abc Chicken Soup

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January 9, 2021

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One of my easiest-to-make soups!

Ingredients

4 medium-sized pieces of chicken (Breast, thighs or drumstick)- Main Ingredient

2 small onions (cut into quarters)

2 carrots (skin peeled and cut into bite sizes)

2 celery stalks (cut into chunks)

3 small potatoes (cut into small chunks)

2 small tomatoes

Preparation

1. Wash and slice off oily chicken skins. Chop up all vegetables stated above.

2. Place all ingredients into a pot, fill it with water (1.5 cup more above the ingredients).

3. Turn heat up high to boil for 5-8 mins.

4. Place lid on top, then turn the heat down to low fire and let it simmer for 1 hour. Check the soup often to remove any floating oils in the soup.

5. Note: Serves 2-3

Credit: Foodista

Abacate com Camarao (Avocado with Shrimp)

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January 9, 2021

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Abacate com Camarao (Avocado with Shrimp)

This recipe comes from Brazil and it is a different way to serve shrimp and a fun way to plate it. The people you serve this dish to will love the way it looks but also the way it tastes. The recipe makes a total of 4 servings.

Ingredients

1 cup of cooked shrimp

1 cup of diced celery

1 tspn lemon juice

1 egg (hardboiled and diced)

¼ cup of mayonnaise

4 avocados

½ a tspn of salt

Freshly ground pepper to taste

Preparation

1. First sprinkle all of the shrimp with only half of the lemon juice, then add the celery, salt, pepper and mix it in the mayonnaise.

2. Cut the avocados in halves and remove their seeds. If the seeds are too small you could remove a little of the avocado’s meat with a spoon. Sprinkle the avocados with the rest of the lemon so that there is no discoloration.

3. Stuff the avocado halves with the shrimp mixture and let it chill before serving.

Credit: Foodista

Aarti’s Green Minty Curry Chicken

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January 9, 2021

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My girls started school few weeks ago and I have been meaning to write a post to share their experience.

My feelings and emotions have been exciting and stressful…

Exciting… because it’s a new year that celebrates a new milestone.

Stressful… because Ariana (my 5 yr old) broke her arm few days before starting kindergarten.

Luckily they both got great teachers and seem to be loving school. Ariana made a great impression with her pink and purple arm cast and Anabelle has been her shield and playing the perfect role of a “big sister.”

It’s been pretty hectic at our house… Once we all get home, we are on a schedule hour by hour . Eat, homework, shower, bedtime, pack lunch, prep dinner, get online, try blogging… then repeat.

I have been quite obsessed with Indian cuisine lately thanks to Aarti Sequeria from Aaarti Paarti. I just want to try every recipe that airs on her show… I guess because I have not had any fails with any of her posted recipes on Food Network thus far. In addition, I love trying the new called out spices and ingredients. I feel like I am learning while cooking. I am truly enjoying the experience.

I decided to make the minty curry chicken dish for my girls for a great start in the school year. When I started prepping and cooking up the minty masala for the chicken, my kitchen was smelling so so good… so good, that my neighbor wanted to know what I was making. She was able to smell it from outside. I told her I will bring her some food once I was done.

I did not have to make any changes on her recipe. I thought it tasted perfect just the way it was… and so did my hubby, girls, and not to forget our beautiful neighbor. My only note would be to make sure to season with salt and pepper and adjust seasoning as you’re following each step of the recipe. Also, if you’re like me and don’t like too much fat on your meat, I suggest to clean out the fat before starting any cooking activity.

Ingredients

1 1/2 cups 2 small bunches cilantro leaves, coarsely chopped,

1 1/2 bunchs 1 fresh mint, leaves, coarsely chopped, cups

1 red onion, chopped

6 cloves garlic

1 1/2 – inch piece ginger, peeled and coarsely chopped

salt and freshly ground black pepper

1 1/2 cups ¼ chicken stock, plus 1 ½ cups

2 tablespoons olive oil

2 shallots, thinly sliced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon ground turmeric

1 3/4 pounds 6 boneless, skinless chicken thighs, about, halved

1/2 teaspoon malt vinegar

1/4 cup plain whole milk yogurt, whisked until smooth

Cooked basmati rice or warm naan bread, for serving

Preparation

1. Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

2. In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

3. Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

4. Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

5. Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

Credit: Foodista

A+ Pie Crust

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January 9, 2021

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A snippet from bottomlesskitchen.com: “So why are there so many recipe variations for plain ol’ pie dough? Since dough is basically just flour, water, and fat…striking the “perfect” combination of ingredients has been sought after by many for years. The idea is to create a crust that is flakey & fine textured (use shortening instead of butter), but not lacking flavor (don’t use ALL shortening), and definitely not one that is heavy & overpowering (all lard), since that raises health concerns about the effects of animal fat.”

Ingredients

2 1/2 cups of unbleached, all-purpose flour (plus extra for dusting workspace when rolling out the dough)

1 teaspoon of salt

2 tablespoons of sugar

1/2 cup of Crisco (vegetable shortening), chilled

12 tablespoons (1 ½ sticks) of cold, un salted butter

8 tablespoons of water

Preparation

1. Combine the flour, salt, and sugar in a food processor.

2. Add shortening, pulsing until you achieve a sand-like texture

3. Add butter, pulsing for about 10 seconds, until you achieve a coarse crumb-like texture with butter bits no larger than the size of a pea.

4. Transfer mixture to a medium bowl.

5. Sprinkle 4 tablespoons of ice water over the mixture.

6. With a rubber spatula, use a folding motion to mix, adding 2 more tablespoons of water.

7. Press the dough downwards from the sides until the dough sticks, adding up to two more tablespoons of water if necessary.

8. Divide the dough into 2 sections, flattening into four-inch disks. Wrap in plastic & refrigerate for at least one hour, up to two days, or freeze.

Credit: Foodista

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A “Whale” of a Grilled Cheese, with Roasted Broccoli, Garlic and Caramelized Onions

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January 6, 2021

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A “Whale” of a Grilled Cheese, with Roasted Broccoli, Garlic and Caramelized Onions

This weekend, our town, Dana Point, is hosting its annual Festival of Whales! We celebrate with cheesy things like a town parade featuring a giant whale balloon, a sprawling block party, and all kinds of whale and marine themed activities in the harbor. It’s actually a lot of fun, and one of the reasons we really dig living in Dana Point. So we figured we’d run with the whole cheesiness theme, and whale theme, by making whale-shaped grilled cheese sandwiches! Or, to be more accurate, vaguely-whale shaped grilled cheese sandwiches (That little broccoli floret is supposed to be an eye)…Of course, since we like to experiment when we cook, we added things like roasted broccoli and garlic as well as caramelized onions. We also like to get both nice creamy cheeses like Jack in there along with sharp cheeses like extra-sharp cheddar and parmesan. I have to say, it’s one of the best grilled cheeses I’ve ever had. And I’ve had a lot…

Ingredients

Extra-sharp cheddar cheese, cut into slices

Monterey Jack cheese, cut into slices

Grated Parmesan cheese

Sourdough bread slices

Whale-shaped cookie cutter

Roasted Broccoli:

1 bunch broccoli, cut into small florets

olive oil, for drizzling

¼ teaspoon crushed red pepper flakes

salt

freshly ground black pepper

2 tablespoons grated Parmesan cheese

1 lemon wedge

balsamic vinegar, for drizzling

Roasted Garlic:

1 garlic bulb

1 tablespoon olive oil

salt

Caramelized Onions:

2 onions, peeled, halved, then sliced

Preparation

1. To roast the broccoli: Heat oven to 425.

2. Place florets on baking sheet.

3. Drizzle with olive oil.

4. Sprinkle red pepper flakes, salt, and freshly ground black pepper over pieces.

5. Sprinkle Parmesan cheese over pieces.

6. Roast for about 25 minutes, until pieces are soft and have that delicious browning on them.

7. Remove from oven and drizzle fresh lemon juice and balsamic vinegar.

8. Set aside.

9. To roast the garlic: Heat oven to 400.

10. Take off the papery outer skin of the garlic bulb.

11. Don’t remove all the skin, just the stuff that comes off easily. The head of garlic should still remain intact.

12. Slice off the pointy end of the bulb to expose all the cloves.

13. Place in a small greased ramekin and cover with the olive oil.

14. Sprinkle just a pinch of salt and cover with aluminum foil.

15. Place in oven and roast for about 45 minutes.

16. The cloves of garlic will be all nice and soft.

17. To caramelize the onions: Place a tablespoon of olive oil in large sautÃ© pan over medium

18. Add the onion slices.

19. Don’t stir too often yet.

20. Let the pieces brown, without getting burnt.

21. After about 15 minutes or so, once slices have mostly browned, I like to turn the heat down to low or medium low.

22. Stir frequently.

23. I like adding a bit of water or oil every so often to keep the pieces from burning or sticking too much.

24. After about 40 minutes or so, the onions should have a dark brown, jam-like quality.

25. To assemble the sandwiches: Place slices of cheddar and Monterey Jack cheeses on slice of bread.

26. Place pieces of roasted broccoli on top, followed by some caramelized onions.

27. Sprinkle Parmesan cheese on top. Spread clove or two of roasted garlic on the top piece of bread.

28. Butter both sides of the sandwich and place on greased griddle.

29. Once one side has turned golden brown, flip and let the other side develop a golden brown color.

30. Once the sandwich has cooled a bit, use the cookie cutter to cut out the whale-shape.

Credit: Foodista

A True Lover’s Chocolate Cake

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January 6, 2021

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Sometimes I share this cake to make a statement. Then I go the extra mile to created a filled layered and frosted masterpiece. More often then not I just let the cake speak for itself.

Ingredients

1 cup chestnut flour

1 cup sugar

1 cup Baking Cocoa

8 ounces unsalted butter

2 cup Chocolate Drops

1/2 cup Diplomatico Anejo Rum

4 large eggs at room temperature and whipped

Preparation

1. Sift flour, sugar and cocoa into a large bowl.

2. Melt the butter and chocolate together in a saucepan or double boiler over low heat. Stir frequently to make certain the chocolate doesn’t scorch.

3. Fold in eggs and remove the pan from heat.

4. Blend the mixture in with the dry ingredients.

5. Pour and scrape the batter in to a pie pan has been lined with parchment.

6. Bake the brownies on center rack at 350 ° for 30 minutes.

Credit: Foodista

A Stay in “Take-Out” Dinner

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January 6, 2021

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This is a great way to have “take out” without the cost.

With Love,

Catherine
xo

Ingredients

2 cups uncooked rice — plus a dash of turmeric in the water

1 inch piece of fresh ginger — chopped fine

3 eggs — slightly beaten

2 stalks celery — chopped

2 carrots — sliced thin

4 cloves of garlic — chopped

½ red onion — sliced thin

1 cup frozen peas

1 grilled jalapeÃ±o – chopped

½ tsp. salt

¼ tsp. black pepper

2 tablespoons soy sauce

2 tsp. sesame oil

1 tablespoon fish sauce

Drizzle of olive oil

Preparation

1. Cook the rice as directed or in a rice cooker with a dash of turmeric in the water.

2. Heat a frying pan with a drizzle of olive oil. Pour in eggs, pushing them with a flat metal spatula to keep from sticking. Cook just until set and no longer runny. Set aside.

3. Add one teaspoon of sesame oil and a drizzle of olive oil to the frying pan. Add the ginger and garlic and sautÃ© until the garlic is fragrant. Add the rest of the veggies and continue to sautÃ© until the onion is soft. Add the salt and pepper.

4. Stir in the eggs with a fork.

5. Combine the soy sauce with the remaining teaspoon of sesame oil and the fish sauce in a small bowl. Set aside.

6. Add the rice and pour the soy sauce combination over the rice and gently toss.

Credit: Foodista

A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)

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January 5, 2021

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A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)

Paula Deen is the inspiration for A Southern Belle Visits Provence! The first time I tasted shrimp and grits was at Uncle Bubbas when I was in Savannah for the Real Women of Philadelphia live event to announce the talent search winners. All 16 of us finalists were treated to an incredible five days in Savannah. One of the highlights of our stay was lunching at Uncle Bubbas and actually meeting Paula’s’ brother Bubba. Wow, what a true southern gentleman!
I have been thinking a lot about shrimp and grits lately; wondering what it would be like if I introduced a French/Italian twist to the flavors. I was up against my husband not liking grits; he’s only tried them once or twice and decided they had absolutely no flavor. Now that was probably the preparation because how could they have no flavor when Paula’s recipes and other well known chefs for that matter, combine cream and a lot of cheese into the grits!
In the south of France, at least around Valbonne where I lived, shrimp is traditionally sautÃ©ed in butter with parsley, garlic or shallots and white wine. Scallops and frogs legs are done the same way and if you ever find yourself in Valbonne, you simply must try the frogs’ legs at the Valbonnaise Restaurant. They are the best I have ever had!
Well, both my picky teenager and my reluctant husband declared this recipe FANTASTIC! I’m going to send this recipe on to Paula Deen just for fun; who knows she just might try it!

Ingredients

cups quick cooking grits (NOT instant)

cups boiling water

1 tablespoon Herbs de Provence

1 teaspoon onion powder

3 tablespoons salt (Paula Deen said make sure you salt the water enoug

4 tablespoons butter

1 cup grated mozzarella cheese

2 packages organic baby spinach

1 sweet onion finely chopped

2 tablespoons Olive Oil

1 pound shrimp

1 clove garlic

12 large fresh basil leaves

2 sun dried tomatoes packed in olive oil

1/4 teaspoon salt

4 tablespoons butter

1 tablespoon olive oil

1/2 Juice of lemon

Preparation

1. Pour the boiling water into a heated sauce pan and stir in the salt, onion powder, grits and Herbs de Provence.

2. Bring to a boil and reduce heat to a simmer and cook for 15 minutes

3. While grits are cooking prepare the shrimp

6. Add the spinach and mix well

7. Cover and continue cooking over medium/low heat until wilted

8. Clean and devein the shrimp

9. Prepare a pesto using the basil leaves, sun dried tomatoes, garlic, olive oil and salt

11. Cook for 2 minutes add the remainder of the butter and cook for 2 minutes

12. Add the pesto and lemon; coat the shrimp well

Credit: Foodista

A Simple Sweet Mixed Fruit Bake!!!

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January 5, 2021

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Nothing quite compares to the rustic smell of apples cooking with butter. Add a sprinkle of sugar here, a drizzle of berry sauce there, and what you have in the end is pure magic!! Enjoy!!

Ingredients

For Mixed Fruit Bake you will need:

2 pears — peeled, cored and sliced

5 apples — peeled, cored and sliced

Zest of 1 lemon

Juice of ½ lemon

¼ cup white sugar

2 tablespoons unsalted butter

For Berry Sauce you will need:

1 cup of your favorite preserve (I used ½ cup cherry and ½ cup mixed berry)

For Brown Sugar Topping you will need:

½ cup all-purpose flour

¼ cup plus 1 tablespoons dark brown sugar

1 tablespoon white sugar

A sprinkle of cinnamon

2 tablespoons unsalted butter, melted

Preparation

1. In a large bowl, combine apples, pears, lemon zest, and lemon juice. Toss together. Then cook down in a large saucepan with butter and sugar over medium heat until the apples are soft and just slightly golden, about 8-10 minutes.

2. In a small sauce pan, heat a cup of your favorite preserve until its consistency changes to a light sauce.

3. For the brown sugar topping, combine flour, dark brown sugar, white sugar, and cinnamon with the melted butter mix until a soft crumble forms.

4. Preheat oven to 345 degrees F.

5. In a buttered pie dish, spread out the apple and pear mixture. Drizzle the berry sauce over the apples and then top it off with the brown sugar crumble. Bake for about 15 minutes.

Credit: Foodista

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Abodo Grilled Pork With Esquite Stuffed Onions

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Abc Chicken Soup

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Abacate com Camarao (Avocado with Shrimp)

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Aarti’s Green Minty Curry Chicken

Ingredients

Preparation

A+ Pie Crust

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A “Whale” of a Grilled Cheese, with Roasted Broccoli, Garlic and Caramelized Onions

Ingredients

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A True Lover’s Chocolate Cake

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Preparation

A Stay in “Take-Out” Dinner

Ingredients

Preparation

A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)

Ingredients

Preparation

A Simple Sweet Mixed Fruit Bake!!!

Ingredients

Preparation

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