Tuesday, June 28, 2011

Pesto Devil Eggs with Crumbled Bacon

4th of July is around the corner, and you may want to try this old fashioned recipe with the volume turned up! A few days ago, I was asked by a friend to prepare these for a baby shower. The result... amazing!


2 dozen of eggs (hard boiled)
1/3 cup water
1/2 cup mayonnaise
8 tablespoons basil pesto (you can find a pesto recipe here)
Bacon crumbles


Cut the eggs in half (lengthwise), then drop all the yolks into the food processor. Add the water and mayo and pulse until well combined. Add the pesto, two tablespoons at a time, pulsing after every addition.

Evenly distribute the mixed egg yolk and pesto into the center of each egg, and decorate with the bacon crumbles. Enjoy!

Source: Recipe Adapted from "Food.com"

How to cook perfect hard boiled eggs

The perfectly cooked and pealed hard boiled egg sometimes seems to be almost a challenge. I spend a lot of time searching for the perfect recipe, not because I didn't know how to boil an egg, but I wanted the really perfect egg. The one that the yolk is bright yellow and when you take the shell off, it would slide right off it, without taking pieces of the egg white in the process. So, after several recipe testings, I came out with the one that will never fail you. I promise. Perfectly cooked eggs, every single time!

What you need:

1 heavy bottom pot
Cold water
3/4 tspn. baking soda
Ice cubes


Put the eggs on the pot in a single layer. Cover them up with cold water and add the baking soda.

Cook the eggs uncovered under medium heat. Once started to boil, turn the heat off and cover the pot. Set your timer for 8 minutes.

Drain the eggs and shock them in a bowl with iced water (cold water+ice cubes). Once they are cold, start taking the shells off. I personally tap the bottom and top of the egg on the counter and then roll the egg until the shell is cracked. Peel the egg under running water (cold). I promise, a perfectly cooked egg (no more green border around your egg yolk) and perfectly pealed every time!

Friday, June 17, 2011

Happy Father's Day 2011!!! / Feliz Dia del Padre 2011!!!!

A few chilean bloggers decided to get together again and post a special recipe either from our fathers or their favorite recipe to celebrate this day. My dad passed away in 1992. Some of his favorite foods were "cazuela", "pan amasado", "porotos con riendas" and "duraznos en almibar". Since I am out of town, I am short of time to make any of the above recipes, but instead I will be sharing with you my husband's favorite drink: "Lime Frozen Margarita". He is an amazing father. Our boys love him to death and I am so honored to spend this life with him! Happy Father's Day, Sweet Boy!!


1 cup good Tequila
1 cup Orange Liquor (I use Triple Sec)
3/4 cup fresh squeezed lime juice
1/2 lemon, juiced
1/2 cup simple syrup
3 cups of ice cubes


Put all the ingredients inside of your blender pitcher and process until well combined. Pour over salted rimmed glasses. ¡Salud!

For more Father's Day recipes, please check out this link.

Thursday, June 16, 2011

Frozen Key Lime Pie

This is such a delicious dessert. Especially for those hot summer days. The flavor is right on. I have to warn you that this recipe has to be made in advance since it needs to freeze for at least 8 hours. If you do not have the time for it, you may just need to bake the filling until it sets and let it chill in the fridge.


- For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

- For the filling:

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

- For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges


Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for at least 8 hours or overnight.

Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa Family Style"

Monday, June 13, 2011

Roasted Summer Vegetables

Summer is almost here but somehow we are able to enjoy these gorgeous produces a few weeks in advance. They are not only yummy but also healthy. One way we have learned to maximize their flavors is through the roasting process. It caramelizes the natural sugars bringing a sweeter and more complex taste.


2 zucchinis (sliced thick)
2 yellow squash (sliced thick)
1 big red onion (cut into wedges or big chunks)
1 cup cherry tomatoes
3 garlic cloves (minced)
Salt & fresh ground pepper
Olive oil
Splash of balsamic vinegar (optional)


Put all the veggies in a pan big enough to cook them in a single layer. Season with salt and fresh ground pepper to taste. Drizzle generously with olive oil and finally give them a splash of balsamic vinegar (1/2 Tbsp or so). Stir them up and bake at 400ºF for 20 minutes. Serve.

Sunday, June 12, 2011

Pesto Butter Potato Salad

This is a delicious side dish for your favorite protein. It is full of flavor and very easy to make too.


2 lbs. baby red potatoes
2 Tbsp unsalted butter
1 Tbsp fresh basil leaves, stems removed
1 Tbsp fresh parsley leaves, stems removed
1 very small garlic clove
1 tsp fresh lemon juice
1 - 1 1/2 Tbsp olive oil
freshly ground pepper, to taste
1 Tbsp grated Parmigiano-Reggiano cheese


In large stockpot, add potatoes to boiling water and cook until fork tender, about 20 minutes. Drain and let cool slightly.

Meanwhile, in bowl of mini food processor, add remaining ingredients and blend until smooth. Carefully halve, or quarter if larger, potatoes and place into large bowl.

Add pesto butter mixture and gently toss to combine, being careful not to break up the potatoes. Serve immediately.

Source: Recipe Courtesy of "Good Things Catered"

Monday, June 6, 2011

White & Dark Chocolate Peppermint Bark

This is a Christmas treat that we love. It is so addictive that I have to hide it from our little guys, so every time I make it I save some for us and give away the rest!


1 lb. Semi Sweet Chocolate
1 lb. white chocolate
1 box of candy canes, smashed


Line a baking sheet with parchment paper. Melt the dark chocolate in a double boiler. Once smooth, pour it over the baking sheet and smooth it in a thin layer with a spatula. Put on the fridge for 10 minutes to solidify.

While the dark chocolate is cooling, melt the white chocolate.

Bring the baking sheet out and pour the white chocolate on top of the dark layer and smooth it gently. Sprinkle the candy on top in a single layer. Put on the fridge to harden it for a couple hours. Once ready, break into pieces and enjoy!

Note: Consider yourself warned. It is addictive!

Sunday, June 5, 2011

Beef Vegetable Soup

This is a very easy to make soup. You simply toss a bunch of stuff in your crock pot or dutch oven and cook it slowly for a few hours. The result is a delicious, comforting and hearty soup for those cold and rainy days.


1 lb. browned ground beef (ground beef cooked in a pan and drained its fat)
1 tall can V-8 juice
1 large can diced tomatoes (2 cups)
1 can of water (use the empty one from the tomatoes)
2 Tbspn. dried onion soup mix
1 Tbspn. Mc Cormick Chile Mix
1 large potato diced
1 yellow squash diced
1 bag frozen veg. soup mix
lots of shredded red cabbage


Combine and cook in large pot for 3 - 4 hours at low heat. (If you use a crock pot cook it on low for 4 hours)

Substitutions: As some of these ingredients are hard / impossible to find in Chile, here are a few tips to substitute them.

- 1 Can V-8 (I know they sell this in Chile but can get a little bit pricey. You can substitute with plain tomato juice.)

- Onion Soup Mix (use onion and garlic powder plus pepper)

- Chili mix (use chili powder. if you cannot find it, you can make you own mix using this link)

- Frozen Veg soup mix (use any kind of frozen vegetables mix you like)

Source: Recipe Courtesy of "Carol Ann Shull"

Friday, June 3, 2011

Peach Smoothie

This is a classic in our house. We love smoothies, especially when is as hot as this Spring is! Can you believe we had 97ºF/36ºC and it is only June?!?!?!

If you want a refreshing and tasty treat, here is a great recipe for you to try!


1 cup frozen peaches (You can use fresh but you'll need to add ice cubes to the mix)
1 cup plain yogurt
2 Tbspn. of honey
a splash of milk


Put all the ingredients in a blender and process until smooth and liquified. Serve and enjoy!

(*) You can use any kind of fruits. (Mixed berries, mango-pineapple, peach-blueberry, etc)

Thursday, June 2, 2011

White Chocolate & Peppermint Biscotti

Another "friend" for your coffee time! I made this around Christmas. (I told you I have recipes from last season!) This is a classical flavor combo for the Holidays, though, I would eat it all year around!


2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate


Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions. Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.

Source: Recipe Courtesy of "Annie's Eats"

Wednesday, June 1, 2011

Peanut Butter & Chocolate Biscotti

Following with the sweet little pleasures, here I have another one, that is the perfect "mate" for a delicious cup of coffee!


Yields: about 30 cookies

3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
6 tbsp. unsalted butter, at room temperature
¾ cup creamy peanut butter
1 cup sugar
2 tsp. vanilla extract
3 large eggs
1 cup mini chocolate chips (or chopped dark chocolate)
Additional chocolate, for drizzling (optional)


Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend. In the bowl of an electric mixer, combine the butter, peanut butter and sugar. Beat on medium-high speed until fluffy and smooth, 1-2 minutes. Blend in the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed between additions. With the mixer on low speed, blend in the dry ingredients just until incorporated. Stir in the chocolate chips or chocolate chunks until evenly distributed.

Divide the dough in half. Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart. Bake for 30 minutes. Remove the pan from the oven while maintaining the oven temperature. Let the logs cool for 10 minutes. Slice the logs diagonally into slices about ½- to ¾-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more. Transfer to a cooling rack and let cool completely. If desired, drizzle cooled biscotti with additional melted chocolate. Let set before serving.

Source: Recipe Courtesy of "Annie's Eats"