Cafe Gratitude Magazine - Best Cooking Channel

Best Ham and Cheese Empanadas Cooking

In Venezuela, these empanadas made with puff pastry are called pastelitos. They are very popular for breakfast, a true delight! The fillings can vary: there are cheese, ham and cheese, chicken, meat, ricotta, and spinach, among other flavors. I prepare them at home very often, as they are the favorites of my family. Prepare them and surprise your family with a different and very tasty breakfast!

Ingredients:

  • two Pillsbury® Puff Pastry Puff Pastry Sheets
  • 1 1/2 cup shredded mozzarella cheese
  • one cup ham, chopped into small pieces
  • one egg
  • one tablespoon of water
  • one tablespoon sesame seeds (optional)

Instructions:

1. Preheat oven to 375 ° F.

2. Carefully roll out the puff pastry. Using a circular cutter, cut the dough into circles of about 9 inches.

3. Mix the cheese and ham in a small bowl. Reservation.

4. Add 2 tablespoons of the cheese and ham mixture in the center of each circle. Fold and seal the edges with the teeth of a fork.

5. Mix the egg with the water. Reservation.

6. Place the empanadas on a large baking sheet and brush them with the egg mixture. Sprinkle with sesame seeds, if desired.

7. Bake for 15-20 minutes, or until patties are golden brown.

8. Serve immediately.

Easy way to prepare Watermelon and Lima slush

It is always good to have easy dessert ideas on hand and with the summer coming, this watermelon and lime slush will surely be a favor to accompany the grills. It’s easy to make and has only three ingredients, but it promises to be a refreshing dessert with a lot of flavors. Your friends and family will want more!

Ingredients
6
cups watermelon seedless
1/2
Sugar cup
two
Juice of 2 limes

Instructions:

one
Cut the watermelon into pieces and remove the peel. Mix all the ingredients in a processor and process until obtaining a homogeneous consistency. Pour the watermelon liquid into a shallow pan and put it in the freezer for an hour.

two
After an hour, remove it from the freezer and stir with a fork. Put it back in the freezer for another hour.

three
Remove it from the freezer and stir a second time. Serve immediately in individual cups. Use lime wedges for garnish.

Yummy Garlic Shrimp Tacos recipe

Shrimp tacos are one of my favorite dishes when meeting with friends. They are easy to prepare and you don’t need to spend a lot of time in the kitchen. You can use the tortillas that come toasted or the soft ones, cut them to give them the desired size, and make them a perfect snack. Prepare them for your next meeting and enjoy these culinary delights!

Ingredients:

  • 8 large wheat tortillas
  • one butter spoon
  • one small onion, chopped
  • two garlic cloves, minced
  • one tablespoon chili powder
  • two lb small shrimp, raw
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
    one teaspoon fresh parsley, chopped

Instructions:

1. Cut tortillas with a 2 1/2 in. Cookie cutter, and set aside.

2. Melt the butter in a large skillet, add the onion and garlic. Stir fry for 2 minutes over low heat.

3. Season shrimp with chili powder, salt, and pepper. Incorporate them into the sofrito, cook for 5 minutes, stirring constantly. Remove them and sprinkle the parsley on the preparation.

4. Serve over tortillas.

Roasted Japanese Shishito Peppers with Soy Sauce and Lime

Japanese shishito peppers are unique. Their size is similar to that of a medium carrot and they are quite thin. They are green and turn red when ripe. The strangest thing is that they are bittersweet. Not spicy at all! Actually 1 in 10 is spicy. This little pepper is super delicious and addictive. Since I discovered them, which was recent, I have been eating them as snacks. I like to enjoy them roasted, and my family and friends cannot believe that I am eating what to them seems like very hot chili. But after they try it, they love it! I am not exaggerating when I tell you that you will not be able to eat just one.

 

Ingredients:

  • two tablespoons of vegetable oil
  • one lb of shishito peppers
  • two teaspoons soy sauce
  • one  lime juice

Instructions:

1. In a large skillet over medium-high heat, heat the vegetable oil.

2. Add the shishito peppers and mix well so that they are covered with the oil.

3. Cook them for 5-10 minutes on each side. Your skin will begin to blister and singe. That is exactly the point we are looking for.

4. Put the soy sauce on top and mix.

5. Squeeze the lime over the peppers and mix.

6. Remove from heat and serve. To enjoy!

How to Make Flan quickly

I am sure that if I explain how to make flan step by step you will convince yourself that it is easy. That is why I have tried to explain it to you in a simple and graphic way so that you are sure that you will not be wrong in any of the steps. Dare … and surprise your family! This dessert is very versatile. Once you know how to do the basics, you can let your imagination run wild and prepare it in many other flavors. In this site, you will find many recipes for flans, and they are all delicious.

Ingredients:

For the flan:
5 eggs
one can (12oz) evaporated milk
one can (14oz) condensed milk
one tablespoon vanilla
1/2 Sugar cup

For the caramel:
one Sugar cup
two tablespoons of water

Instructions:

1. Preheat the oven to 350 ° F and have on hand the pan you will use for the bain-marie.

2. Place the sugar for the caramel in a frying pan over medium heat with the 2 tablespoons of water until it melts homogeneously.

3. Cook until the caramel turns golden.

4. Pour it into the mold that you will use. Carefully spread the candy around the mold until it covers the walls of the mold. Let it cool.

5. Add the eggs and blend only for a few seconds. Then add the evaporated milk and mix. Add the condensed milk and mix. Add the vanilla, sugar and continue mixing until you get a homogeneous mixture.

6. Strain and pour the mixture into the mold that you already have caramelized.

7. Take to the oven in a water bath for 45 minutes.

8. Verify that it is ready using a skewer stick or a fine knife. If they come out clean it means you are ready to go.

9. Take it out of the oven being very careful not to burn yourself and put it on a wire rack. Let cool at room temperature until completely cold.

10. Unmold and take to the fridge until serving time.

Mouth watering Pasta with Creamy Butternut Pumpkin Sauce

Simple and easy recipes don’t have to be bland or under-nutritious. With little time and a large family to feed, I always look for these kinds of recipes to prepare at home. This pumpkin pasta recipe is ideal to satisfy my children, it is super affordable and it is also ideal to prepare in advance and leave a portion in the freezer for later.

Ingredients:

  • 1-2 tablespoons of olive oil
  • 1/2 chopped onion (about 1 cup)
  • one butternut squash, peeled and diced (about 4 cups)
  • 2-3 garlic cloves, minced
  • two cups chicken broth
  • one bay leaf
  • 1/8 teaspoon nutmeg Salt and pepper to taste
  • one lb of pasta
  • 1/4 cup parmesan cheese
  • 1/4 cup of whole milk

Instructions:

1. In a skillet over medium-low heat, add the olive oil and sauté the onion until golden. Add the pumpkin and garlic, and cook for a few more minutes. Incorporate the chicken stock and the bay leaf, the nutmeg, the salt, and the pepper. Cook until the squash softens.

2. Meanwhile, prepare the pasta following the instructions on the package.

3. Remove the bay leaf and, with a hand mixer, step on the preparation until you get a completely smooth consistency. Add the cheese and milk. Add the cooked pasta and serve.

Combination of Zucchini, Corn and Cotija Salad

The combination of corn and zucchini takes me instantly to my childhood. This recipe is usually served as an accompaniment or to complement Spanish rice, and is ideal to serve during the Thanksgiving celebration. Add more cheese and cream that your kids will love!

Ingredients:

  • one olive oil spoons
  • 1/4 cup onion, finely chopped
  • two cups Italian zucchini, finely chopped
  • two cups canned corn washed and strained
  • 10 oz cotija cheese, crumbled
  • one 1 lime juice
  • Salt to taste

Instructions:

1. In a large skillet, heat the oil over medium heat. Add the onion and sauté until translucent. Add the zucchini and corn. Reduce heat to medium-low and cook for 12 minutes, mixing frequently.

2. Turn off the heat, add the cotija cheese, lime juice, mix, and season with salt. Serve and enjoy!

Tostones with Chicken and Coriander Sauce

Bananas and chicken, an excellent combination. And with this simple recipe for tostones, you can definitely check it out! You will like much more when you try the rich sauce that accompanies them, so tasty that you will want to make a little extra, to taste it with the dishes that you will prepare later. Crumble a chicken breast, garnish with a tomato and garlic stew, serve over tostones and garnish with the coriander sauce. Do not you think the ideal recipe?

Ingredients:

  • one chicken breast
  • 2 cups of water, approximately
  • Salt to taste
  • one teaspoon of butter
  • one Chopped tomato
  • one minced garlic clove
  • two male or green bananas
  • 1/2 oil Cup For the coriander sauce
  • one cup coriander
  • 1/2 avocado
  • one garlic clove
  • one tablespoon white vinegar
  • one tablespoon lemon juice

 

Instructions:

1. Cook the chicken breast in enough salted water. Remove from the heat when the chicken is fully cooked, let it cool slightly, and crumble.

2. Heat the butter in a frying pan and sauté the chopped tomato there. Add the garlic and sauté until the tomato softens. Keep aside.

3. Peel the bananas and cut them into thick slices.

4. Heat the oil and deposit the banana slices. Keep them on low heat for a few minutes until they soften. Remove the bananas from the pan.

5. Flatten the banana slices with a plate or a rolling pin and add them to the hot oil again.

6. Remove the tostones when they are browned on both sides and add salt immediately.

7. To prepare the coriander sauce, liquefy the rest of the ingredients and check the seasoning. Add more salt if you consider it necessary.

8. Cover the tostones with the minced chicken, the tomato stew, and finally the coriander sauce.

Simple way to cook Tilapia with Creamy Wine Sauce

Ingredients:

  • two half-and-half cups
  • one Cup of water
  • 1/2 cup of dry white wine or water
  • two teaspoons grated lemon peel
  • one Tuna Helper® Creamy Broccoli Mix Box
  • one lb tilapia fillets or fillets from other fish with a mild flavor, about 3/4 of an inch thick
  • one egg
  • one tablespoon of water
  • 1/3 cup Progresso® Garlic & Herb Bread Crumbs Garlic & Herb Breadcrumbs
  • two tablespoons of olive oil or vegetable oil
  • one tablespoon fresh chopped Italian parsley (flat-leaf)

Instructions:

1. In a 2-quart saucepan, heat half-and-half, 1 cup water, wine, lemon peel, uncooked pasta, and Tuna Helper® sauce mixture until simmering. Lower the flame;
Uncover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender.

2. Meanwhile, cut the fish fillets into 4 pieces. In a shallow bowl, beat the egg and 1 tablespoon of water with a fork until mixed. In a shallow dish, place the
breadcrumbs. Dip each piece of fish in the egg mixture and then cover it completely with the breadcrumbs.

3. In 10-inch skillet, heat oil over medium-high heat. Add the fish; fry for 6 to 10 minutes, turning once, until fish flakes easily by inserting a fork and
browning on both sides. Transfer the pasta mixture to a platter; cover with fish. Garnish with parsley and lemon wedges.

How to prepare Pastina and Chicken Soup

Give your family a big surprise with a delicious dinner; This soup made with chicken, Progreso® chicken broth, pasta, and vegetables.

Ingredients:

  • two lb boneless, skinless chicken breasts
  • two cartons (32 oz each) of Progresso® chicken broth (8 cups)
  • one tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup diced carrot (1 medium)
  • 1/2 cup diced celery (1 medium stalk)
  • one cup 28-ounce can crushed tomatoes
  • 1/2 teaspoon sea salt or gray salt
  • 1/4 teaspoon freshly ground pepper
  • one dried bay leaf
  • one cup uncooked pasta or ammunition pasta or other small round pasta (8 oz)
  • two cups chopped spinach, chard, or other leafy green vegetables
  • 1/3 cup grated parmesan cheese

Instructions:

1. Place chicken in a 12-inch skillet. Add 1 carton of the broth. Heat until boiling. Lower the flame; Cover and simmer for 20 minutes or until chicken juice is clear when cut through the center of the thickest part (170 ° F).

2. Meanwhile, in a 5-quart saucepan, heat oil over medium heat. Add the onion, carrot, and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

3. Drain the chicken, reserving the broth; set the chicken aside. Strain the broth and add it to the vegetables, and also add the remaining carton of broth, the tomatoes (tomatoes), salt, pepper, and bay leaf. Heat everything until it boils. Add the pasta and stir. Lower the flame, cover, and let it simmer for 15 minutes.

4. Crumble the chicken or cut it into bite-size pieces; add it to the soup. Pour the green leaves until they are tender. Discard the bay leaf. Sprinkle with additional freshly ground pepper and cheese. Ready to serve!