jueves, 14 de abril de 2016

{Pasta texmex con queso cheddar}

Porciones: 4

En el mercado

50 g. de manteca
1 cucharada de aceite
350 g. de carne de pollo cruda cortada en cubos
1 pimiento chico picado
1 lata de tomates cortados en cubitos con su líquido
250 g. de granos de choclo
200 g. de queso Finlandia light cheddar
150 g. de crema de leche
1/2 paquete de pasta corta cocida al dente y aún caliente
3 cucacharadas de queso en hebras Gouda, Mozzarella y Cheddar

En la cocina

Paso 1

En una sartén grande, derretir la manteca en el aceite y cocinar el pollo y el pimiento.

Paso 2

Incorporar los tomates, los granos de choclo y el queso Finlandia light cheddar, mezclando con la crema de leche.
Mezclar y cocinar sin que llegue a hervir, durante unos 3 a 4 minutos.

Paso 3

Agregar la pasta cocida y el queso en hebras.
Integrar suavemente todos los ingredientes y calentar hasta derretir el queso.


miércoles, 6 de abril de 2016

{Guisos by Marhta Stewart}


{Parmesan chicken}

Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield:6 servings

En el mercado

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

En la cocina

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

2002, Barefoot Contessa Family Style, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe.html?oc=linkback



lunes, 4 de abril de 2016

{Blueberry Almond Breakfast Cake}

Blueberry Almond Breakfast Cake is the perfect combination of blueberry and almond in a tender butter cake. This recipe comes together so easily with just a handful of ingredients you will find yourself whipping it up all year long. Perfect for making any time of year with fresh or frozen fruit.

Costco has had some really great looking berries this summer. I keep buying more and at some point I ended up with too many to fit in my fridge. Well, instead of buying a new fridge (which is what I really wanted to do) I decided to whip up a simple blueberry cake.

With just a handful of ingredients this amazing simple cake came together. The addition of almond extract in the batter and toasted almonds on top really enhance the sweet blueberries in this tender buttery cake. The almond topping is sprinkled on before it goes into the oven, leaving nothing to do when it cools, but enjoy a slice or 3.

This has been our most popular cake all year. I actually made 3 of these cakes before I managed to get a shot.  Mind you every time someone pops over I am sure to feed them before they leave.  My friend Heather popped over and got a taste. She swears it tastes just like a coffee cake, but better.

I found myself picking at this cake every time it was on the counter top because is it sooo good. So, I cut it up and tossed it in the freezer for safe keeping. Then my father-in-law came by and picked up the last batch. Whew! Crisis averted. Needless to say the cake freezes perfectly and you are going to love it.


With love from our simple kitchen to yours.

SERVES 18  |  ACTIVE TIME 10 Min  |  TOTAL TIME 50 Min

2 cups granulated sugar
3 large eggs, room temperature
3/4 cups  (12 tablespoons) salted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12 ounces fresh blueberries (or frozen and thawed)
1 cup sliced almonds

Preheat oven to 350°F.  Spray a 9x13 baking pan with cooking spray.  Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with an mixer on medium.  The volume of mixture will increase by almost half and will be thickened and light in color.

Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until just combined.  Fold in blueberries.

Using a spatula, pour and smooth batter into prepared pan.  Sprinkle almonds on top.

Bake for 40-45 minutes until a toothpick comes out clean.

Allow to cook completely before serving, or cake will crack. If you can't wait, just know it will taste amazing!

DONNA'S NOTES:Use a serrated knife to cut cake. Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow to thaw for 10-15 minutes on counter before eating. Cake will keep for up to 6 months.