Thursday, April 30, 2009

Baked Potato Wedges
Cunas de Papa Asada


it all starts with baking potatoes
todo comienza con papas de asar


Give them a good rub and cut them in wedges
Lave las papas bien y cortelas en forma de cunas


Place them on a baking dish
Coloquelas en un recipiente de hornear


Add Salt, Pepper and 1 Tablespoon Olive oil and toss them together
Agregue sal, pimienta y una cucharada del Aceite de Oliva y combine todo




Bake them at 350 Degrees for 30 minutes or until crispy
Hornear a 350 grados por 30 minutos o hasta que esten crujientes



3-4 Idaho potatoes
Salt and pepper to taste
1 tablespoon olive oil


3-4 papas Idaho
Sal y pimienta al gusto
1 cucharada de Aceite oliva

Tuesday, March 24, 2009

Chicken Soup

, originally uploaded by Sunshine1102.

This is my favorite chicken soup. It is very simple but full of flavor.

Chicken Soup
11 Cups of Water (or enough to cover chicken)
1/2 chicken

2 Stacks of Celery sliced
1 Medium white chopped onion
3 Minced garlic cloves
2 carrots sliced about 1 inch thick
2 medium Idaho potatoes peeled and diced
1 Packet Knorr Sazon (Seasoning with coriander and annatto)
8 oz thin spaghetti
1/2 cup italian parsley
Salt & Pepper to taste
Lemon quartets

Add water and salt to large pot. Set temperature on high and add chicken when water is hot.
Lower temperature and add onions, garlic, carrots, Knorr seasoning and pepper.

Cover pot and simmer for about 1/2 hour, add potatoes and celery and simmer for another 1/2 hour or until the chicken is tender and meat loosens from the bone easily.

Remove the chicken to a large cutting board and debone the meat using 2 forks. Cut into bite sized pieces. Add 1/2 a cup chicken bites reserving the rest for another dish!

Add the thin spaghetti and 1/4 cup parsley and cook on low heat for 10 minutes

Serve with lemon quarters on the side to be squeezed over the soup and a sprinkling of remaining parsley.

Note: Yellow golden soup color is from the Knorr seasoning

Monday, January 12, 2009

Cauliflower Soup

Cauliflower Soup


1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1-2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

Crispy Bacon bits

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Add Bacon bits to soup and stir

Serve immediately.

Asian Noodle Salad




1 package linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
1 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos)


Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Additional Pictures

This is HEAVEN!! You have got to try this! I'm serious! ok enough, but really! give it a


Some of the Veggies




Monday, December 15, 2008

Chicken Salad

I've been craving this delicious salad for a while so I finally decided to indulge myself..hehe
Of course the recipe has been modified (by me) a little but I assure you it's YUMMY!!!

So here it goes...

Chicken legs (3) Chicken wings (2) can add more if you'd like
2 Stalks of Celery
4 Boiled eggs
Fresh Dill
Green Onions (I used 2)
Lemon Juice (about 1 lemon)
Brown Sugar
Lite Ranch Dressing
Sour Cream
Salt to taste

Part of the Cast


Now for the dressing

I combined 4 tablespoons of Mayo, 3 tablespoons of Lite Ranch dressing, 1 tablespoon sour cream, 2 teaspoons brown sugar, lemon juice, pepper and a pinch of salt, mix together


Chop dill, celery and green onions, add and mix


I seasoned chicken with salt pepper, chopped celery, dill, butter and garlic and baked for 1 1/5 hours at 350 Degrees covered with foil


Take the bones out and chop it baby


Now add chicken to the Dressing


Take those 4 boiled eggs, smash them with a fork and they should look like this


...and then add them to our salad


My camera is terribly bad but we should have something like this


Now serve on a toasted bread, whole wheat!! be but since I just needed a snack, I ate it with soda crackers...YUM!