Monday, July 15, 2013

Red Beans and Rice

Hello friends!

I'm back with one classic made completely from scratch! For those cold winter days in Chile or if you so happen to have a rainy summer here in the US and need some comfort food, here is your recipe!  Very easy to make and incredibly delicious!


3 cans of Dark Red Beans, Low Sodium
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
4 cups chicken stock, or water
1/4 cup chopped green onions, garnish


In a large pot, heat the bacon grease over medium-high heat. Add the tasso or ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans with the juice and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are starting to thicken, about 45 minutes.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are creamy, 15 more minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.


 Source:  Recipe Courtesy of Emeril Lagasse, through Food Network - Adapted

Friday, March 29, 2013

Bacon, Egg and Toast Cups

A couple of mornings ago I was brainstorming for a quick breakfast treat to take to some friends.  After a few searches on "Pinterest" I came across with this easy and delicious recipe!


6 slices of sourdough bread
6 slices of bacon (I used Hickory smoked)
6 eggs
6 - 8 Tbsp. shredded cheddar cheese (I used sharp Irish cheddar)
Salt and pepper to taste


Preheat the oven to 400° F.

Grease generously 6 wells of a muffin pan with butter.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate.

Cut out rounds of bread with the help of a 3.5-inch round cookie cutter. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a bit more than a tablespoon of shredded cheese in the center of each piece of bread and bake for 5 minutes.

Then, One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake it again until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Source:  Recipe Courtesy of "Annie's Eats" - Slightly adapted

Wednesday, March 27, 2013

Apple Rose Pie

I am back again!  So happy to upload a new post after such a busy season since my last one :)

A few weeks ago, I found this recipe on "Pinterest" and went all the way to the original post from a Rumanian baker.  It was a nice challenge, but I have to warn you.  It is NOT the typical American apple pie.  It has a consistency more of a tart (the shell is just delightful) and the filling is kind of "custardy", not overly sweet.  But, it is for sure a show stopper.  It looks like you could have spend hours preparing it, but you'll be surprised how easily it comes together :)


- For the dough:
9 Tbsp. butter, softened
1/2 cup Powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp orange zest
100 grams of finely ground almonds  (about a cup)
150 g of flour (about a 1 1/4 cup)

- For the Filling
1 1/2 cup whole milk
1/2 cup white wine
3 egg yolks
1 tsp. vanilla extract
1 tsp orange zest
6 Tbsp. sugar
4 Tbsp.  flour
- For the Roses:
5-6  red apples (I used Gala)
A couple tablespoons of apricot jam 


Preheat oven to 350ºF.  Grease and flour a pie pan.   Set aside.

For the dough: In the bowl of a mixer, cream butter and sugar.  Add vanilla extract and orange zest.  Then, add the egg and almond meal.  Finally add the flour and mix until it comes together.  It will be quite a soft dough, but remember, the less you handle it, more flaky and delicious will be :)

Transfer the dough to the pie pan and spread it around covering the base and sides of it.  Chill in the refrigerator while you prepare the filling.

For the filling:  Combine the flour, sugar, vanilla and orange zest.  Mix and add the eggs and a splash of the milk.  Once it has the consistency of a paste, add the remaining milk and wine.  Transfer to a sauce pan, bring it to a boil.  Transfer to a bowl and cover the surface of the cream with clear plastic wrap and let it cool.

Once the filling is cooling, wash and dry the apples.  With the help of a vegetable peeler (I recommend the type that looks more like a pencil than the type like a "Y"), start peeling the apples until you get to the core.  Don't worry if some of the strips cut off.  You'll be able to use them anyway.  Start wrapping the apple strips simulating a rose bud. 

Assemble:  Get the pie crust from the fridge and pour the filling over it.  Place apple roses on top of the custard and continue arranging them until the whole surface of the pie is full.

Finally, heat in the microwave a couple of apricot jam until melted.  Brush the jam on top of the roses and bake the pie until the dough is baked and the apples are a little bit golden.  This may vary from oven to oven but start checking your pie after 1 hour.  (1 hour to 1 1/4 hour)

Cook completely and serve at room temperature.

Source:  Recipe Courtesy of "" - Slightly adapted.