Creamy Chicken Pasta

Now here is a delectable and easy pasta. I sometimes try and make a healthy pasta but I always end up adding a ton of butter, cream and cheese. I wouldn't call this pasta healthy but at least it doesn't have any butter or cheese in it, just a little cream :). I hope you will give it a try, it is really simple and delicious.

Ingredients
1 lb fusilli pasta (or your favorite short pasta)
2 cups heavy cream
4 TBSP dijon mustard
2 1/2 cups chicken breast, cooked and chopped
2 cups mushrooms, sliced
3 cups fresh spinach, chopped
1 tsp salt
1/8 tsp black pepper

Directions
1. Cook pasta according to package directions
2. In a large skillet, heat cream and mustard. Add salt & pepper
3. Add chicken and mushrooms and heat thoroughly
4. Add pasta and spinach, toss well

Serves 6-8

Sopa De Pan en Cazuela (Colombian Bread Soup)

I am back and will be posting more often. Sopa de Pan en Cazuela literally means 'bread soup in a bowl' but that doesn't translate very well because where else would you serve soup but in a bowl? This soup might seem a little unusual or at least that is what I have been told but it is very good. It is very easy to make and I thought it would be the perfect send off before the really hot weather sets in. This recipe is really just a guideline, back home nobody uses exact measurements - adjust to your tastes. Some recipes have ham, beef, corn etc. but I am a purist and love this basic version. The recipe can be easily cut in half or made just for one. It is a complete meal in one delicious, steaming hot bowl, I hope you try it - enjoy!

Ingredients
12 slices toasted french bread
2 cups Mozzarella Cheese, cubed
12 cups Chicken Broth
2 tomatoes, seeded and finely chopped
2 small onion, finely chopped
3 TBSP butter
1/2 cup cilantro, finely chopped
ketchup
cream (optional)

Directions
1. Preheat oven to 425 degrees
2. In a medium pan melt butter and saute tomato and onion until soft
3. In 6 big, ovenproof bowls arrange layers as follows:
2 pieces of toasted bread
Sauteed tomato and onion mixture (evenly distributed among 6 bowls)
Mozzarella Cheese
Ketchup (a squirt in each bowl)
Egg
Ladle hot chicken broth to fill bowls
Sprinkle generously with Cilantro

4. Place bowls on a cookie sheet and in the oven for 6-8 minutes or until eggs are set.
5. Very carefully take out of the oven, add a tsp of cream to each bowl and serve.

Servings 6

Mexican Chicken Enchiladas

These enchiladas are muy deliciosas! You have everything you need wrapped up in a little bundle - the veggie, protein, starch...I love mexican food but I rather cook it at home to make it a little healthier than the restaurant dishes. The pico de gallo gives you a fresh and crisp flavor with a little kick. I usually serve these alone but you can add a small salad or some refried beans on the side. If you are pressed for time you can use store bought salsa and tortillas....sooo good!

Ingredients
2 chicken breasts, cooked and shredded
1 jar mild taco sauce
1 1/2 cups mexican cheese blend, shredded
1 cup sour cream
1 cup yogurt
1 recipe pico de gallo (from this site:under sauces)
1 cup frozen corn, thawed and drained
8 flour tortillas (store-bought or from this site: under baking and sweets)

Directions
1. Combine the yogurt and sour cream
2. In a medium bowl combine the chicken, 1/2 jar taco sauce, 1 cup cheese, 1 cup of the sour cream and yogurt mixture, 1/2 recipe of pico de gallo and corn
3. Place about 1/2 cup of the filling in the center of each tortilla and roll up
4. Place in an 8x8-inch greased baking dish
5. Continue with the remaining filling and tortillas
6. Mix the remaining taco sauce, cheese, sour cream- yogurt mixture and pico de gallo then pour over the enchiladas
8. Place in a pre-heated 375º oven for 35-45 minutes or until brown and bubbly

Servings 4

Shells and Tuna Pasta Salad

This pasta salad is full of flavors - it is sweet, tangy, a little spicy and oh so good. It is great for picnics, pot lucks or just to take to work for lunch. If you are not a fan of capers you can substitute with pickles and depending on how spicy you can go, just adjust the curry by using mild, medium or the real hot stuff. I used mild because I am a wimp but it still adds a little kick.

Ingredients
1/2 lb small shell macaroni
1 can tuna in water, drained
1/2 cup celery, chopped
1 small carrot, shredded
2 TBSP capers, roughly chopped
1/4 cup dried cranberries or raisins, roughly chopped
For Dressing
1/3 cup mayonnaise
1/2 cup milk
1 cup yogurt, plain
2 TBSP curry powder
2 TBSP lemon juice
1 tsp dry mustard
1 TBSP poppy seeds
2 TBSP parsley or cilantro, minced

Directions
1. Cook the pasta according to package directions; set aside and let cool
2. For the dressing combine all the ingredients in a bowl
3. In a large bowl add the tuna and flake well
4. Add the celery, carrot, capers, cranberries and mix well
5. Add the pasta and the dressing and gently combine until well blended
6. Place in the refrigerator for at least 1 hour to allow flavors to blend.

Tip : If the pasta dries out too much add more yogurt until it is moist. Serve over a few romaine lettuce leaves.
(optional: Add a diced apple, peas, or broccoli florettes)

Servings 4

The Perfect Pizza Crust

I think I got it or at least as good as it's going to get without getting a brick oven installed at home. This crust is the best I have made, crispy on the outside with a bit of chewy in the thin middle. I am a purist when it comes to pizza, just the basics, my favorite is Margherita (tomato sauce, a bit of cheese and basil) but you can go crazy and add your favorite toppings. This recipe is really just for the crust, to complete the pizza add your tomato sauce, cheese and toppings. I made 2 batches of this recipe and froze half with the works to see how it will turn out once cooked... I will let you all know. I thought it would be great to have a homemade pizza right out of the freezer when you are in the mood, which I am quite often - I probably don't even have to freeze it but since I am being healthy I have to ration my guilty pleasures :)

Ingredients
2 tsp active dry yeast
1 teaspoon sugar
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions
1. In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water.
2. In a large bowl, combine the flour and the salt.
3. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.
4. Mix until the entire mixture forms a ball.
5. Turn the dough out onto a lightly floured surface.
6. Knead by hand 2 or 3 minutes. The dough should be smooth and firm.
7. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
8. Divide the dough into 2 balls.
9. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
10. Cover the dough with a damp towel and let rest 1 hour. (At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 6 months).
11. Preheat oven to 500º F. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface - to the shape desired
12. Carefully transfer dough to cookie sheet
13. Add sauce, cheese and toppings.
14. Cook for 10 - 12 minutes, or until crust is cooked and cheese is bubbling

Servings: 2 (large) personal sized pizzas

Chicken & Veggie Soup

I can't seem to get enough of this soup! I have made it 3 times already this year. Since I have been in 'healthy' mode I have found this soup to be the most satisfying. For a starch I have made it with potatoes, yuca, and noodles but by far my favorite is brown rice, you can add your favorite. This is also great with homemade broth but I didn't have time so I just used store bought broth - it was delicious! Not cooking the chicken in the soup makes it less greasy, which is an added plus. It is my birthday this week so I will be going out for PIZZA!!!! Good thing I have been having plenty of this healthy soup... it's time to be a little bad :)

Ingredients
1 TBSP olive oil
1 cup onion, sliced
3 cups carrots, sliced 1" pieces
1/2 cup brown rice (raw- not pre-cooked or par-boiled)
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
8 cups low-sodium chicken or vegetable broth
1 sprig each of parsley and cilantro (leave whole, you will remove when done)
1 cup fresh peas
2 chicken breasts, cooked and shredded

Directions
1. Heal the oil in a large pot, add onion and sauté until translucent
2. Add next six ingredients and cook about 5 minutes, stirring
3. Add broth and sprigs of parsley and cilantro; bring to a boil
4. Reduce heat and simmer for 30 minutes
5. Add peas, adjust seasoning and simmer and additional 5-10 minutes or until brown rice is done
6. Add the chicken heat through and serve

Tip: I serve this with sliced limes, finely chopped cilantro and garlic toast.
Optional Additions: 1 TBSP sliced fresh ginger, 1 cup fresh mushrooms, 1 cup thawed, chopped and drained frozen spinach, 1 cup peeled, seeded, and diced tomatoes. Any one of these can be added in Step 2

Everything But the Kitchen Sink Rice

It's rice again...I know in the US eating leftovers all mixed in with rice and two fried eggs on top is not very common. In Colombia it is so popular that even restaurants serve the so called 'calentado', in that case I sure hope they don't actually use everybody's leftovers - that would be quite unsanitary and well gross! The only required ingredient is rice then you cut everything else you have meat, chicken, potatoes, veggies, basically any leftovers cut into small equal pieces. I usually add soy sauce but you can add your favorite sauce maybe teriyaki, Thai chili, a spicy blend even steak sauce.
The downfall of this is that you will never be able to duplicate it since it is unlikely you will have the same exact leftovers in the future. It is kind of like a latin fried rice.

Ingredients
2 cups cooked rice (brown or white)
2 TBSP olive oil
1/2 cup onion, diced
1/2 cup celery, diced
1 cup any leftover chicken, meat, chorizo or pork, diced
1 cup of any leftover vegetables, diced if needed
4 TBSP low sodium soy sauce

Directions
1. In a large frying pan over medium heat add the olive oil, onion and celery; sauté until onion is translucent
2. Add the remaining ingredients until heated through

Tip: I sometimes have this with 2 fried eggs on top
You can use frozen peas, corn or mixed vegetables

Servings 4

Mini Meat Loaves

These little meat loaves are sweet, savory, moist and delicious. The topping is ketchup, tomato and pineapple pieces, it goes really well with the savory meat. You can also make this as one big loaf, just adjust the time.

Ingredients
2 lbs. lean ground beef
1 cup bread crumbs
1/3 cup ketchup
1/4 cup onion, finely chopped
1 egg, slightly beaten
1/4 cup milk
1 tsp salt
1/8 tsp pepper
1/2 cup ketchup
1/4 cup tomato, finely chopped
1/2 cup pineapple, finely diced

Directions
1. Combine first 9 ingredients in a medium bowl.
2. Grease a cookie sheet
3. Fill a 1 cup glass (ramekin or pyrex) with the mixture to form a mold, overturn on the cookie sheet; Continue with remaining meat
4. Bake in a 350º oven for 25 minutes; remove from the oven
5. Combine the remaining ketchup, tomato and pineapple; spoon over the meat loaves evenly
6. Bake 15 minutes longer. Let stand 5 minutes

Servings 6

Clay Baker Country Chicken

This is the easiest and juiciest chicken I have ever made, it comes out great every time using my Romertopf clay baker. They are easily found and affordable in most kitchen gadget stores. It is not only for chicken though you can make fish, meatloaf, roast beef, baked apples and even a great bread loaf. Best of all the chicken is very healthy which is my main goal nowadays.

Ingredients
3 lb whole chicken
1 yellow onion
1/2 a lime
parsley
2 TBSP butter
1 tsp thyme
1 tsp rosemary
1/2 cup white wine
2 cups of your favorite vegetables (potatoes, onions, carrots, tomato)
salt & pepper to taste

Directions
1. Completely submerge your clay baker for 15 minutes in water
2. Wash the chicken and rub the inside with salt and pepper.
3. Place the onion, lime and parsley in the cavity of the chicken; tie the legs together
4. Place in bottom of pot and brush with butter, season with thyme, rosemary, salt & pepper
5. Add wine and vegetables all around
6. Cover pot and place in a cold oven. Bake at 450º for about 85 minutes
7. For crispier skin remove the top and broil for 3-5 minutes

Servings 4

Salmon Coulibiac

We had this for New Year's Eve also a treat. I am not a huge fan of salmon but in this dish it all comes together great. It is best to do all of the prepping the day before and put it together 2 hours before baking. This is a russian fish pie packed with salmon, rice, hard-boiled eggs and mushrooms wrapped in puff pastry.

Ingredients
1/4 cup rice, cooked
3 eggs, hard bolied and finely chopped
3 TBSP butter
1/2 cup scallions, finely sliced
1/4 cup shallots, finely sliced
12 oz mushrooms, finely diced
2 TBSP lemon juice
4 cups salmon, cooked
1 1/2 lb puff pastry
2 1/2 TBSP fresh dill, finely chopped
1 egg yolk
1/3 cup yogurt, plain

Directions
1. Melt half the butter in a saucepan and add the scallions, cook 4 minutes or until soft; season to taste and set aside
2. Melt the remaining butter and ad the shallots, cook gently for 2 minutes. Add the mushrooms, lemon juice, salt & pepper and cook until the mushrooms are dry.
3. Cut the pasrty in half on a lightly floured surface; roll out one half to a 1/8 inch-thick rectangle. Transfer to a cookie sheet and trim to about 9x14 inches
4. Wrap and chill the trimmings
5. Leaving a 1 inch border on all sides, spread the rice in the center of the pastry
6. Sprinkle with 1/2 TBSP dill, then the salmon, salt and pepper, mushroom mixture, chopped eggs and scallions in separate layers
7. Beat the remaining egg and brush over the border.
8. Roll the remaining pastry to 18x12 inches and place over the filling, press the edges together to seal then trim neatly and brush top with egg
9. Roll out the reserved trimmings into strips to decorate the pie. Lay them on as a lattice
10. Place pie in the refrigerator for 15 minutes
11. Preheat oven to 400º Beat the egg yolk and brush over the pie. Make 3 small holes down the center of thepie using a skewer
12. Bake for 30 minutes, until crisp and golden
13. Stir the remaing dill into the yogurt and serve alongside the coulibiac

Servings 8

Authentic Spanish Paella

We had this for Christmas Eve dinner and it was a real treat. It has a lot of steps so it's not something you will make often but for a special occasion it is the perfect meal. It helps if you can make the broth a day ahead. The authentic way to make paella is outdoors but this one has been adjusted to make at home. Paella is best prepared over an open fire, charcoal BBQ or gas paella burner. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. If you prepare paella often, you may want to invest in a Paella Burner & Adjustable Tripod Stand, designed specifically for cooking paella outside. They usually come with two ring burners and allow adjusting each ring separately. These burners connect to a propane tank via a hose and regulator. (see photo below)

Broth
Ingredients
2 TBSP olive oil
12 cups chicken or fish broth
1 cup white wine
3 stalks celery, chopped
3 carrots, chopped
handful each of parsley and cilantro
2 bay leaves
1 tsp thyme
6-8 whole black peppercorns
2 stalks green onion
1 onion, quartered
4 whole garlic cloves, peeled
1/4 tsp cumin
3 tsp salt
1 tsp pepper
1/2 TBSP saffron threads, crushed
splash tabasco sauce

Directions
1. Add all of the ingredients to a large soup pot
2. Boil for 30 minutes (it should be pretty salty)
3. Cool, sieve and refrigerate

Sofrito (you will need 4 cups total)
Ingredients
3 medium onions
8 plum tomatoes with seeds and skin, cut in half
1/4 cup pimentos

Directions
1. Place onions in a cuisinart and process until finely diced.
2. Add the tomatoes and pimentos, process until everything is diced; set aside

Paella
Ingredients
1/4 cup olive oil
10-12 cups broth (remove from refrigerator a few hours before using)
4 cups sofrito
4 large garlic cloves, pressed
8 cups arborio rice
2 lbs. shrimp, shelled, deveined, lightly salt & peppered
3 lobster tails, shelled, sliced, lightly salt & peppered
2 lbs. chicken breast, cut into small chunks, lightly salt & peppered
1 1/2 lbs. pork loin, cut into small chunks, lightly salt & peppered
1 cup frozen peas, thawed and drained
1 cup artichoke hearts, quartered
fresh asparagus tips (for decoration)
pimentos, sliced into strips (for decoration)
green olives (for decoration)

Directions
1. Place the broth in a large soup pot and heat through, lower heat but don't allow to cool
2. In an 18 inch large skillet heat the olive oil, almost covering the bottom (this might seem like a lot but it's not)
3. Add pork and sauté until no longer pink
4. Add chicken and sauté until no longer pink; Add the garlic
5. Add sofrito and cook about 5 minutes or until onions are translucent
6. Add the rice and stir well
7. Start adding the broth slowly, stirring in between until you have added 10 cups (save remainder in case you need more later)
8. Continue simmering, add the peas, artichoke hearts, asparagus, pimentos and olives
9. Cover with foil and lower temperature to low for 10 minutes.
10. Do not uncover just shake the skillet from side to side to prevent sticking
11. Leave an additional 10 minutes, uncover if too dry add a bit more broth
12. Add the shrimp and lobster (do not stir in just place on top of the rice), cover and leave another 10 minutes or until seafood is done (when it turns opaque)
13. Take off heat and let rest for 10 minutes, covered

Servings 12

Chicken Chop-Chop

This is a copycat recipe from Chicken Kitchen known as The Original Chop-Chop. It is really very easy and the only things I had to perfect was their signature curry sauce and the marinade for the chicken. I love trying to guess what ingredients are used in great recipes and recreate them. I did a taste test with the original sauce and mine - nobody could tell the difference, mission accomplished! If you go to Chicken Kitchen nowadays there are many variations of the Chop Chop - The Deluxe, The Cuban, The Mexican, The Teriyaki, The Oriental etc... you get the point but my all time favorite is the good ole reliable Original Chop Chop. I normally use turmeric to give the rice the yellow color but I have also made it using a few threads of saffron, both ways are delicious.

Ingredients
Yellow Rice
Prepare regular rice(see post for perfect white rice), add 1/2 tsp turmeric to water for yellow color
4 chicken breasts, boneless & skinless
Chopped iceberg lettuce and tomato
Marinade
1/2 cup Lea & Perrins Worchestershire for chicken
1/4 cup lemon juice
3 TBSP vegetable oil
1 tsp freshly ground pepper
1/4 tsp salt

Directions
1. Combine all ingredients in a large plastic bag
2. Add the chicken, seal and marinate in the refrigerator for 2-3 hours
3. Broil, flipping once until no longer pink
4. Chop into bite size pieces keeping each breast separate for equal portions

Curry Sauce
1/2 cup mayonnaise
1/2 cup milk
1/4 tsp salt
1/8 tsp black pepper
1 tsp curry powder
Combine all ingredients with a whisk; set aside

To serve: In a large bowl add rice, chicken, lettuce, tomato and drizzle sauce on top

Tip: Serve with a warmed pita bread

Servings 4

Creamy White Asparagus and Chicken Crepes

If you have never tried white asparagus I highly recommend a trip to the market for a few jars. White asparagus come from the deprivation of light, dirt is kept mounded around the emerging stalk. The plant cannot produce chlorophyll without light, so there is no green color to the stalks. They have a sweet-tart taste and a smooth texture. I like to make the sauce for the crepes very mild so it doesn't overpower the delicate flavor of the asparagus - it is a simple butter and cream sauce. When I have time I like to make my own crepes but if you are short on time you can use store-bought crepes, they will do in a pinch. This recipe calls for 8-10 crepes.

CREPES
4 eggs
1 tsp salt
2 cups flour
2 1/4 cups milk
1/4 cup butter, melted

Combine ingredients in a blender for 1 minute. Refrigerate in blender overnight.
Let batter get to room temperature, blend an additional 30 seconds
Cook in crepe pan (6-7 inch frying pan) until bubbly. Flip and continue with remaining batter
Makes 32-36 crepes (Freeze the extras in between wax paper for later use)

Ingredients
FILLING
2 tablespoons butter
1 small onion, diced
1 1/4 cups cooked chicken, shredded
1/2 cup gruyere cheese, grated
1/2 cup reduced fat sour cream
salt and pepper
16 oz jar white asparagus
SAUCE
1/2 cup butter
1 1/2 cups cream mixed with 2 tsp cornstarch
2 TBSP sherry
1 tsp tarragon
1/2 tsp salt
1/8 tsp black pepper
1 cup parmesan cheese

Directions
1. To make the filling, cook the onion in the butter until just soft and golden. Remove from heat
2. Stir in the chicken, gruyere cheese, sour cream, salt and pepper to taste and mix well.
3. Divide between the crepes and roll them up (cigar-style) placing 1 white asparagus first and then about 2 TBSP of the filling along the asparagus.
4. Arrange in a greased 8x8 dish; set aside
5. Preheat oven to 375º
6. To make the sauce melt the butter in a medium pan; add the cream, sherry, tarragon, salt and pepper
7. Once heated through add the parmesan and continue to cook until cheese is melted
8. Spoon over the crepes.
9. Bake for 20-25 minutes or until bubbly

Servings 4

Soupy Black Beans

The beans are great as a main course since they are high in protein but they also go great with the shredded beef I posted a few weeks ago. Serve with rice, fried plantains and slices of avocado or quartered oranges. 'Sofrito' is a typical base in most latin cuisine, it is a savory, flavorful sauce. The main ingredients are tomatoes and onions finely diced and slowly cooked in olive oil. I know there is a bit of apprehension at eating beans because of their 'effect' but if you make sure to soak the beans overnight AND rinse well before adding fresh water it will be fine (no side-effects) and they are super healthy.

Ingredients
1 1/2 lbs. dried black beans
3 TBSP vegetable oil
1 chicken boullion cube
2 tsp salt
4-6 cups water
1 TBSP olive oil
1 cup onion, finely chopped
2 cups tomato, seeded and chopped
1 clove garlic, pressed
1 TBSP chives
1 bay leaf
1/4 tsp tabasco sauce
1 TBSP white vinegar
1 TBSP red wine vinegar
1 tsp oregano
1/4 tsp cumin
1/2 tsp sugar
3 tsp salt
1/4 tsp black pepper
1 chicken bouillion cube

Directions
1. Soak beans overnight in vegetable oil, 2 tsp salt and water to cover; rinse well and drain
2. Heat olive oil in 4-6 quart heavy pot; Add beans, 4-6 cups water, 1 tsp salt, 1 beef boullion cube and dash tabasco
3. Bring to a boil, then reduce heat and simmer for about 2 hours or until tender; set aside
4. For the sofrito: Heat a large frying pan with olive oil; Add onion and sauté until translucent
5. Add the rest of the ingredients (tomatoes through boullion cube)
6. Lower heat and allow to simmer about 8-10 minutes, stirring frequently
7. Add the sofrito mixture to the beans and over medium heat allow to cook about 10 minutes.

Servings 6-8

Chicken Lasagna

As you can tell from my past recipes, I am a big fan of comfort foods and lasagna is no exception. A plate full of pasta, chicken, spinach and bubbling cheese, sooo good. This lasagna is one of my favorites, it is much lighter than the regular meat lasagna but just as comforting. I first tried this at a restaurant in Colombia and have been perfecting it for a while, I think I got it, give it a try and let me know what you think.

Ingredients For The Sauce
6 TBSP butter
4 TBSP flour
4 cups milk
2 tsp dry sherry
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper

Ingredients For 'The Stuffing'
2 TBSP butter
1 1/4 cup onion, finely chopped
2 cups tomatoes, peeled, seeded and finely chopped
2 (10oz) pkgs. frozen chopped spinach, thawed and drained
4 chicken breasts, cooked and shredded
1 tsp oregano
1/2 tsp salt
1/8 tsp black pepper

Remaining Ingredients
1 lb mozzarella cheese, shredded
1 cup gouda cheese, shredded
1 cup parmesan cheese, shredded
9 pre-cooked lasagna noodles
6 pimento stuffed olives
2 TBSP fresh parsley, chopped

Directions For the Sauce
1. Melt the butter in a medium pan; add the flour stirring constantly for 1 minute
2. Remove from heat and slowly add milk stirring constantly so that no clumps form. Place on heat again and continue to cook until thickened, stirring constantly.
3. Add the sherry, dry mustard, salt and pepper; set aside

Directions For 'Stuffing'
1. Melt the butter in a large pan; Add onion and cook until translucent about 5 minutes
2. Add the tomatoes and continue cooking 3-5 minutes
3. Add the spinach, chicken, oregano salt and pepper; set aside

To Assemble
1. Combine the mozzarella, gouda and parmesan in a bowl
2. Preheat oven to 375º
3. Grease a 9x13 baking dish. Spread 1/3 of the sauce mixture in the bottom of the dish. Top with 1/3 of the noodles, sauce, chicken mixture and cheeses. Repeat the layering (noodles, sauce, chicken mixture and cheeses) twice leaving enough cheese to evenly cover the top layer.
4. Arrange olives on top and sprinkle with parsley
5. Bake for 35-45 minutes or until brown & bubbly. Let stand 5 minutes.

Servings 8

Creamy Chickballs

Ingredients
1 cup bread crumbs
1 lb skinless, boneless chicken breast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 egg white
1 TBSP olive oil
1 cup chicken broth
1 TBSP all purpose flour (dissolved in the broth)
1 8 oz. tub reduced-fat sour cream
2 TBSP parsley, chopped

Directions
1. Place chicken in a food processor and pulse until ground
2. Mix chicken with salt, nutmeg, pepper, egg white and breadcrumbs in a medium bowl until well blended.
3. Shape into 16 chickballs (about 1 1/2 inch)
4. Heat the olive oil in a large nonstick skillet over medium-high heat.
5. Add chickballs; cook about 6 minutes, browning on all sides.
5. Remove chickballs from pan. Add the chicken broth and flour to pan and stir. Boil and cook for 1 minute until slightly thickened, stirring constantly.
6. Stir in the sour cream and return meatballs to skillet. Reduce heat and cook for 10 minutes or until chicken is done.
7. Sprinkle with parsley and serve

Serving Tip: Serve over a bed of buttered noodles. If you like it extra saucy, the sauce doubles easily.

Servings 4

Shredded Beef (Ropa Vieja)

Flank steak can be used as a substitute for the skirt steak, the meat is traditionally served with white rice (to soak up all of the sauce) and fried plantains. I remember having this in Colombia with a few adjustments but here in Miami it is very popular in the large cuban community. I would say this meat is a necessity in Colombia because the beef is very tough..very, very tough... (the cows roam free for their food and as a result build a lot of muscle which equals tough meat) So except a cut called Baby Beef it is best shredded or cooked forever in a pressure cooker until it is like butter. No porterhouse, no sirloins, no t-bones there. The other reason for this is because I think the butchers have no idea what they are doing, that goes for chickens too - you get the strangest most undistinguishable pieces- it is a bit frightening :) You rarely know what you are getting. Another example of this is a meat called 'carne polverizda' which literally means pulverized meat, I will post soon, it's different but really good. When the beef is in small bites it is much easier to eat, which is NOT the case with this recipe using skirt or flank steak - you will get a wonderfully tender and tasty meat dish.

Ingredients For Meat
1 1/2 lbs skirt steak
1 small onion, quartered
1 tomato, quartered
1 carrot, roughly chopped
1 clove garlic, peeled

Ingredients To Finish
2 TBSP olive oil
1 clove garlic, pressed
1 small onion, thinly sliced
1/4 tsp cumin
1 14.5 oz can diced tomatoes
3 TBSP white wine
juice of 1 lime
1/2 tsp salt
1/8 tsp ground black pepper

Directions
1. Combine beef, quartered onion, tomato, carrot, garlic and 6 cups water in a large pot.
2. Bring to a boil over high heat. Reduce heat and simmer, uncovered until very tender about 35 to 45 minutes.
3. Strain the meat, cool slightly and tear it along the grain into thick strips.
4. Heat the oil in a large frying pan over medium heat
5. Add the sliced onion until translucent 2-3 minutes. Add the pressed garlic and cook an additional 2 minutes
6. Stir in the meat, cumin, diced tomatoes, white wine, lime juice, salt and pepper.
7. Cook until the meat is well coated and the sauce is reduced about 5-10 minutes

Servings 4

Mama Lasagna

This is my mom's famous lasagna, she has made it for years and will probably kill me when she sees it on here. Of course she is also known to omit a few key ingredients/tips when giving me recipes - she's so cute! It is a little labor intensive but most lasagnas are right? This freezes really well so make two batches freeze one and next time you are in the mood defrost in refrigerator overnight, allow 1 hour to get to room temperature and bake as below.

Ingredients
1 cup onion, diced
1/2 cup grated carrots
1/2 cup celery, diced
1/4 cup parsley, chopped
3 TBSP olive oil
2 pounds ground meat
2 garlic cloves, pressed
8 oz can tomato sauce
4 oz tomato paste
1/2 cup red wine
36 oz water
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1/2 tsp sugar
2 TBSP boullion, granulated chicken flavor
1/2 cup ketchup
1 pound lasagna noodles
1 pound mozzarella, grated
2 cups parmesan cheese, grated
1 pound gouda cheese, grated

Directions
1. Saute onion in oil, add ground meat and garlic, brown well
2. Stir in the rest of the ingredients (from carrots to ketchup), cover and simmer 1 1/2 hours.
3. Cook noodles, drain and dry on paper towels
4. Mix 3 cheeses in a large bowl; set aside
5. In 9x13 pan put a bit of sauce on bottom (abut 1 cup) then a layer of noodles some of the cheese and then sauce repeat layers ending with cheese.
6. Bake uncovered in a 350º preheated oven for 30-45 minutes or until slightly browned and bubbly

Tip: Let rest 5 minutes, decorate with parsley and olives.

Servings 6

Turkey á la King

Ingredients
4 oz can sliced mushrooms, drained
1/2 cup celery, diced
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/8 tsp black pepper
1 cup chicken broth
1 cup milk
1/4 cup dry sherry
1 1/2 cups leftover turkey, cubed

Directions
1. In a medium pot, melt butter and sauté celery 2-3 minutes
2. Add mushrooms and sauté 2-3 minutes
3. Add flour and seasonings; stir for 1 minute
4. Slowly add in broth and then milk; boil, stirring constantly until thickened (about 3-5 minutes)
5. Add turkey and sherry until heated through

Tip: You can also use cooked chicken instead of turkey. Serve over a bed of rice, toast points, biscuits or pasta.

Servings 4

Chilling Chili

Who doesn't love a hot bowl of Chili? I have tried many and always come back to this recipe. I also make it vegetarian by omitting the ground meat and adding 2 other 15.5 oz cans of beans (1 can black beans and 1 can chick peas)

Ingredients
2 lbs. beef, ground
1 onion, chopped
3 tsp salt
1/4 cup chili powder
2 cloves garlic
2 tsp sugar
2 tsp cumin
24 oz can tomato sauce
2 cups water
4 cups beef broth
4 TBSP flour
3 TBSP white vinegar
1 (15.5 oz) can red kidney beans, drained

Directions
1. Saute beef and onion until beef is no longer pink
2. Add remaining ingredients and simmer for 45 minutes, stirring occasionally

Tip: Serve in bowls with diced red onion, shredded cheddar cheese, sour cream and chives. Also great with a scoop of rice at the bottom of the bowl or saltines

Servings 6