Stuffed Roasted Bell Peppers

All the sudden I found 4 bell peppers in my fridge and I had to come up with a dish idea since I just didn't want to freeze them and use them as condiment for other meals. So, I talked to my mom on the phone, and after she gave me a few ideas, I came up with this recipe. My husband absolutely loved them!


Ingredients:

4 bell peppers (red, yellow or green)
1 small onion, chopped
1 large garlic clove, minced
1 stick of celery, diced
1 small carrot, grated
2 Roma tomatoes, washed, seeded and small diced
1/2 lb. ground beef
1 bundle of fresh herbs (parsley, oregano, thyme and a couple basil leaves)
1/2 cup grated Parmesan cheese
1 cup cooked white rice
1/2 cup Shredded cheese (I used sharp cheddar and Monterrey Jack)
1 Tbsp. Olive Oil
Salt and Pepper


Directions:

Preheat your oven to 375ºF.

Wash the bell peppers, dry them well. Cut the top and with your hands get rid off all the cartilages and seeds. Set aside.

In a big pan, heat the olive oil and add the onions, garlic, celery and carrots. Saute them for 5 minutes, then add the ground beef and cook until is brown. Add the herbs (finely chopped). Cook for five more minutes. Season with salt and fresh ground pepper.

Pour the mix on a big bowl and let it cool off a little. Then, add the rice and tomatoes and Parmesan cheese. Mix well and start filling the bell peppers.

Finally, sprinkle the grated cheese on top and put the bell peppers inside of a square pan. Add about 1/4' (half centimeter) of hot water to the pan and bake for 40 minutes.

(*) If you like the peppers really soft, you may need to cover them with aluminum foil and bake them an extra 20 minutes or so.

Serve with a salad (if using as a main dish), or simply use it to complement a delicious protein.

Strawberry - Spinach Crunch Salad

This recipe has become one of our favorite salads for special occasions. It is very simple to make and you can actually have the "crunchy part" made ahead as well as the salad dressing and simply assemble the salad right before serving.


Ingredients:

- For the Salad:

1 box of organic baby spinach
1 c sliced almonds
1 c sunflower seeds
1 package ramen noodles, raw and crushed
1/2 stick butter
4 to 6 strawberries, washed and sliced.

- For the Salad Dressing:

1 cup vegetable or canola oil
1/2 cup red vinegar
1/3 cup honey
2 Tablespoon soy sauce.


Directions:

Melt butter in skillet. Add almonds and ramen noodles. Cook and stir constantly until they are brown. Drain on a paper towel.

Add sunflower seeds to nut mixture. (You'll have enough mix to make at least 3 salads, so use as much as you need and keep the rest in a sealed container)

While the above is cooling, spread the spinach in a big salad bowl or platter. Add about 1/3 of the nuts mix and the sliced strawberries. Right before serving, drizzle dressing to taste.

To make dressing: The best way to mix this is in an air tight container and shake. (I keep mine refrigerated, so next time I need it I simply put it under running hot water to make the oil smooth again)


If you want to "turn the volume up" of this salad, sprinkle some chopped pistachios on top ;-)


Source: Adapted from recipe courtesy of Mendi Walden.

Chicken Picatta

My family loves chicken, so I am always looking for new recipes using this kind of protein. When I saw this one, I totally knew it would be a winner!


Ingredients:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.


Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa" - 2007

Happy Mother's Day 2011!!!! / Feliz Dia de las Madres 2011

A few chilean bloggers decided to get together and post a special recipe from our own mothers to celebrate their day. It brought so many sweet memories of my mom, especially now that I am 5,000 miles away from her.

The recipe I wanted to share today in her honor is one of my favorite dishes. "Ceviche de Corvina" Unfortunately I cannot get corvina in here, but I adapted her recipe using Tilapia.

Ceviche is a typical appetizer dish in central Chile (Valparaiso). It is made with fresh fish, shredded or finely chopped, with onions, spices, herbs and lots and lots of lemon juice. It makes my mouth water just to think about it! So, here we go:


Ingredients:

4 Tilapia fillets
1 big onion, finely diced
5 big garlic cloves, minced (I used my microplane zester grater)
1 hand full of parsley leaves, finely chopped
1 hand full of cilantro leaves, finely chopped
Kosher Salt and Fresh ground pepper to taste
4 oregano leaves, finely chopped
1/2 tspn. of ground cumin
1 cup of fresh lemon juice
2 Tbspn. vinegar
2 Tbspn. olive oil


Directions:

Rinse the fish and either shredded with a fork or dice it very finely (I think it is easier to dice it) and set aside in a glass bowl.

Chop the onions, cilantro and parsley leaves, garlic and set aside.

Once your ingredients are ready, start assembling the dish. Add salt, pepper and condiments to the fish (cumin, oregano leaves, vinegar, olive oil and lemon juice). Stir well and let it rest for 30 minutes. Add the onions, garlic, parsley and cilantro. Mix well and let it chill for a couple hours.

Serve with toasted bread slices or crackers.

Enjoy!



For other delicious flavors and recipes made by our mothers, please check these blog entries:

Barato y rico

Canela Kitchen

Chef Potro

Cocina chilena

Cocina de mercado

Cocinarte Chile

Cocoperalta

Cuisine with Chilean flavor

Dejame cocinarte

El punto del caramelo

En guete

En mi cocina hoy

Espacio Culinario

La Brujita de Jengibre

La Cucina del Topino

La sartén y el mango

Let's bake today!

Manjar Malva

Mi diario de cocina

Mundo de Dulcinea

Pity en la cocina

Polin en la cocina

Recetas para todas

Rescatando recetas

Sweet cakes Toronto

Lemon - Basil Potatoes

This is a delicious side dish. Goes really well with grilled chicken, beef or pork. I liked the idea of cooking the potatoes with chicken stock. It made them really flavorful.


Ingredients:

16 baby new potatoes, halved
2 cups low-sodium chicken stock (Homemade is even better!)
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves


Directions:

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. Re-season if necessary.


Source: Recipe Courtesy of Giada de Laurentis - Everyday Italian

Lobster Corn Chowder

We love chowders in our family. I think because they are chunky and full of delicious veggies. This one is kind of fancy, but tasty! I have to be honest. It takes a while to get to the finish dish, but it is totally worth it. It is a great dish for dinner guests. It yields a lot!


Ingredients:

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn

- For the stock:

6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine

- For the soup:

1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry


Directions:

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.


Source: Recipe Courtesy of Ina Garten - "Back to Basics"

Tornadoes hitting Alabama

Dear friends,

This post is not food related. But, I have to share it. The afternoon / early evening of last Wednesday, several violent tornadoes hit our State. Our family is fine, but thousands of others are not. Please pray for our city. So many children, lost their parents, houses completely swept away from their foundations. Here are a few pictures and videos, that really do not make justice to the whole pain, devastation and suffering that many folks are going through...