8/30/2012

SCRAMBLED EGGS WITH TOMATO AND HAM

This is a recipe that takes me to the times as a child, my grandmother used to make this super easy dish as a snack for after school.
How I miss those days, nothing better than the food that makes grandma.
I have always believed that the best memories are made in the kitchen, so now I try to do this kind of dishes full of nostalgia for my family.
This is a very simple recipe, but delicious and I'm sure will delight your entire family.
Enjoy it.

INGREDIENTS
  • 8 Whole eggs
  • 1 onion, chopped
  • 200 grams of cooked ham
  • 3 tomatoes, seeded, chopped
  • 1/2 cup of chopped cilantro
  • salt and pepper to taste
  • cooking spray
DIRECTIONS

Spray a hot skillet with cooking spray, add onion and ham cook for 3 minutes, add the tomatoes and cook another 3 minutes, season with salt and pepper.
Add eggs, cilantro and stir well, cook for 5 minutes over low heat.

Serve and enjoy.

Serves 4 people.

Preparation time: 5 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI
Esta es una receta que me transporta a los tiempos de cuando era nina, mi abuelita acostumbraba a hacer este platillo súper sencillo como una merienda para después de la escuela.
Como extraño esos días, nada mejor que la comida que hace la abuela.
Siempre he creído que los mejores recuerdos se hacen en la cocina, y por eso hoy en día trato de hacer este tipo de platillos llenos de nostalgia para mi familia.
Esta es una receta muy sencilla, pero deliciosa y estoy segura que encantara a toda su familia.
Que la disfrute.

INGREDIENTES
  • 8 huevos
  • 1 cebolla picada
  • 200 gramos de jamón cocido
  • 3 tomates sin semillas picados
  • 1/2 taza de culantro picado
  • sal y pimienta al gusto
  • spray de cocina
PREPARACION

Rocie una sartén caliente con spray de cocina, agregue la cebolla y el jamón cocine por 3 minutos, agregue el tomate y cocine otros 3 minutos, sazone con sal y pimienta.
Agregue los huevos, el culantro y revuelva bien.
Cocine por 5 minutos a fuego bajo.

Sirva y disfrute.

Rinde para 4 personas.

Tiempo de preparación: 5 minutos
Tiempo de cocción: 10 minutos
Nivel de la receta: Facil
ENGLISH VERSION CLICK HERE
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8/26/2012

PASTA IN TOMATO SAUCE WITH TURKEY MEATBALLS for #SundaySupper

That the name does not scare you, this delicious dish is very easy and quick to make.
This week at the #SundaySupper, we want to share recipes quick, easy and delicious for back to school.
So all you need to do is join us and enjoy a variety of recipes we have prepared for you.
This recipe is ideal for sharing with family after the first day of school, one of which I consider the most tired because I spent a couple of hours at school getting ready for the school year.
I invite you to enjoy all the special recipes for school nights, and we hope you enjoy them as much as us.
Enjoy it

INGREDIENTS
  • 1 lb. ground turkey
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 cup of parmesan cheese, more for garnish
  • 1 lb. spaghetti
  • 2 cans of tomato sauce 15 oz
  • 1 cup of ketchup
  • 1/2 cup of basil chopped.
  • salt and pepper to taste
DIRECTIONS

Cook spaghetti according to package directions.

In a bowl place the ground turkey, mustard, Worcestershire sauce, salt, pepper, garlic powder, oregano and parmesan cheese, mix well and form meatballs. In a saucepan heat the tomato sauce with ketchup. Add meatballs and cook for 8 minutes.

Once the pasta cooked, pass it through a strainer, place in a serving bowl and add the sauce with meatballs on top.
Sprinkle with more Parmesan cheese and basil.

Serve immediately.

This recipe makes 6 servings.

Preparation time: 5 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

Here are more delicious recipes for you to enjoy.
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
Posted by at 16 comments

8/24/2012

ALMOND COOKIES WITH WHITE CHOCOLATE

Delicious cookies that will delight your family.
Perfect for a snack after school or accompany the afternoon tea with these delicious cookies.
These cookies are a temptation, you can not eat just one.
So make and enjoy these cookies with milk, chocolate, coffee, tea or just alone.
I'm sure you will love them.
Enjoy.

INGREDIENTS
  • 2 cups of flour
  • 2 cups of chopped almonds
  • 2 sticks of butter
  • 1 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of almond extract
  • 1 1/2 cup of white chocolate chips
  • pinch of salt
DIRECTIONS

Preheat oven to 350 degrees F (176 degrees C).

In the mixer place the butter and brown sugar, beat until well incorporated. Add eggs, vanilla and almond extract. In a bowl sift together the flour, baking powder and salt, gradually add to the above mixture.

In a tray lined with parchment paper, place spoonfuls of the mixture and bake for 12 minutes or until golden brown.
Once baked place on a rack to cool completely.
The cookies remain soft in the center.

This recipe makes 36 cookies.

Preparation time: 20 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI
Deliciosas galletas que deleitaran a su familia.
Ideales para una merienda después de la escuela o acompañe el cafe de la tarde con estas deliciosas galletas.
Estas galletas son una tentación, no puedes dejar de comer solo una.
Así que les recomiendo hacerlas y disfrutarlas de la forma que mas les gusten, con leche, chocolate, cafe, te o simplemente solas.
Estoy segura que les encantaran.
Que las disfruten.

INGREDIENTES
  • 2 tazas de harina
  • 2 tazas de almendras picadas
  • 2 barras de mantequilla
  • 1 taza de azúcar moreno
  • 2 huevos
  • 1 cucharadita de vainilla
  • 1 cucharadita de polvo de hornear
  • 1/4 cucharadita de extracto de almendra
  • 1 1/2 taza de chispas de chocolate blanco
  • pizca de sal
PREPARACION

Precaliente el horno a 350 grados F (176 grados C ).

En la batidora coloque la mantequilla y el azúcar moreno, bata hasta que quede bien incorporado.
Agregue los huevos, vainilla, extracto y el almendra.
En un tazón cernir la harina, polvo de hornear y sal, agregue poco a poco a la mezcla anterior.

En una bandeja forrada con papel encerado, coloque cucharadas de la mezcla y hornee por 12 minutos o hasta que esten doradas.
Una vez horneadas coloque en una rejilla a que enfríen completamente.
Las galletas quedaran suaves en el centro.

De esta receta salen 36 galletas.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 12 minutos
Nivel de la receta: Facil
ENGLISH VERSION CLICK HERE
Posted by at 6 comments

8/15/2012

BLUEBERRY MASCARPONE MUFFINS

These delicious muffins taste very different, are really something else that would please the whole family.
They are not extremely sweet and that makes these muffins the perfect choice for an afternoon coffee in the company of friends.
Not the most attractive muffins but I assure you they are delicious and perfect for any occasion.
Enjoy it.

INGREDIENTS
  • 1 stick unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup mascarpone cheese
  • 1/2 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2 cups blueberries
  • pinch of salt
DIRECTIONS

Preheat oven to 350 degrees F (176 degrees C).

In mixer bowl add the sugar and butter, beat until sugar is well incorporated with the butter, add the mascarpone cheese.
Add the eggs one by one, milk and vanilla, beat for 3 minutes.

Sift flour in a bowl, baking powder, baking soda, pinch of salt and add to creamed mixture gradually allow beating until well incorporated.

Remove the bowl and add the berries, mixing carefully to keep the shape. In a muffin pan place paper caps and add portions of the mixture, bake for 30 minutes.

Once ready remove from oven and let cool in pan for 15 minutes, then move to wire racks to cool completely.

This recipe makes 24 muffins.

Preparation time: 15 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI
Estos deliciosos muffins tienen un sabor muy diferente, son realmente algo que agradara a toda la familia.
Son son extremadamente dulces y eso convierte a estos muffins en la opción perfecta para una tarde de cafe en compania de amigos.
No son los muffins mas atractivos pero le aseguro que son deliciosos e ideales para cualquier ocasión.
Que los disfrute.

INGREDIENTES
  • 1 barra de mantequilla sin sal
  • 1 taza de azúcar
  • 2 huevos
  • 1 cucharadita de vainilla
  • 1/2 taza de queso mascarpone
  • 1/2 taza de leche
  • 1 cucharada de polvo de hornear
  • 1 cucharadita de bicarbonato de sodio
  • 2 tazas de harina
  • 2 tazas de moras
  • pizca de sal
PREPARACION
  1. Precaliente el horno a 350 grados F ( 176 grados C ).
  2. En el tazón de la batidora agregue el azúcar y la mantequilla, bata hasta que el azúcar se halla incorporado bien a la mantequilla, agregue el queso mascarpone.
  3. Agregue los huevos uno a uno, la leche y vainilla, batir por 3 minutos.
  4. Cernir en un tazón harina, polvo de hornear, bicarbonato, pizca de sal y agregue a la mezcla anterior poco a poco, deje batir hasta que este bien incorporado.
  5. Retire el tazón y agregue las moras, mezclando con mucho cuidado para que mantengan la forma.
  6. En un molde para muffins coloque capsulas de papel y agregue porciones de la mezcla anterior, hornee por 30 minutos.
  7. Una vez listos retire del horno y deje enfriar en el molde por 15 minutos, luego pase a una rejilla a que terminen de enfriar.
De esta receta salen 24 muffins.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 30 minutos
Nivel de la receta: Facil
ENGLISH VERSION CLICK HERE
Posted by at 8 comments

8/12/2012

SCRAMBLE EGGS WITH SAUSAGE AND FRESH HERBS -- #SundaySupper

Back to school this week and of course we have all the great ideas and recipes that Katie Workman's cookbook The 100 mom gives us especially for this crazy mornings.
It is very important to give a balanced diet to our children, especially when they spend hours studying every day.
Each of the recipes that the #SundaySupper family prepare for you is full with delicious and nutritious experience for your children, easy to prepare and even great for a snack.
We share with you one more week and the last in which will have the pleasure to have Katie Workman.
Fill yourself with inspiration, you will be very satisfied with all the delicious ideas that we are prepared for this occasion.

INGREDIENTS
  • 6 eggs
  • 3 tablespoons of half and half
  • 3 green onions, minced
  • 1 cup of fully cooked turkey sausage crumbles
  • 1 teaspoon of unsalted butter
  • 1/2 cup of combine basil and parsley minced
  • Cooking spray
  • Salt and pepper to taste
DIRECTIONS

Heat a skillet spray with cooking spray and then add the butter, cook the green onions for 2 minutes and then add the cup of turkey sausage stir.
In a separate bowl whisk the eggs with the half and half. 

Add eggs to the above mixture along with fresh herbs, add salt and pepper, cook for 5 minutes. 

Remove from heat and serve immediately, accompanied by toast and orange juice.

Makes 3 servings.

Preparation time: 5 minutes
Cooking time: 7 minutes
Level of the recipe: Easy

Here are more delicious recipes to inspired you in this Back to school week.

Easy Breakfast ideas:
Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:
We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Posted by at 13 comments

8/08/2012

TRADITIONAL LEMON CAKE

I always try to make my recipes as healthy as possible, but on this occasion wanted to give me a little pleasure, I'm sure you too will like.
This spongy, juicy and delicious lemon cake has become a favorite of my husband which fills me with great joy because he did not eat any cake.
Incredible true, my husband does not like at all the cake with frosting, for his birthday I have to make anything else.
This recipe is very popular and many people prepared in different ways, to me personally I like the taste of lemon and for the summer it becomes a very refreshing cake.
I hope you enjoy this delicious cake.

INGREDIENTS
  • 3 cups flour
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 1/2 cup lemon juice
  • 1/2 cup nonfat sour cream
  • Zest of 1 lemon
  • Pinch of salt
DIRECTIONS

Preheat oven to 350 degrees F (176 degrees C).
In a mixer, beat butter and sugar for five minutes, add the eggs one by one and the lemon zest. In a bowl sift together flour, baking powder, baking soda and pinch of salt in another bowl mix the lemon juice, sour cream and vanilla.

Add dry ingredients and wet to butter mixture alternately ending with flour. Pour into a greased chimney mold and bake for 45 minutes.

Let cool in pan for 10 minutes, unmold the cake and place on a wire rack to finish cooling.

This recipe makes 12 servings.

Preparation time: 20 minutes
Cooking time: 45 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI
Trato siempre de hacer mis recetas lo mas saludable posible, pero en esta ocasión quería darme un pequeño gusto que estoy segura a ustedes también les va a gustar.
Este esponjoso, delicioso y suculento queque seco de limon, se ha convertido en el favorito de mi esposo, lo cual me llena de mucha alegria ya que el no come ningún tipo de queque.
Increíble cierto, pero es así a mi esposo no le gusta para nada, con decirles que para el cumpleaños preparo algún otro tipo de postre.
Esta es una receta muy popular y mucha gente la prepara de formas diferentes, a mi en lo personal me gusta con bastante sabor a limon ya que siento, sobre todo para el verano,que se convierte en un queque muy refrescante.
Espero que disfruten tanto como nosotros de este delicioso queque seco.

INGREDIENTES
  • 3 tazas de harina
  • 1 1/2 taza de azúcar
  • 3 huevos
  • 2 cucharadas de polvo de hornear
  • 1/2 cucharadita de bicarbonato de sodio
  • 1 cucharadita de vainilla
  • 2 barras de mantequilla sin sal
  • 1/2 taza de jugo de limon
  • 1/2 taza de crema agria sin grasa
  • Ralladura de 1 limon
  • Pizca de sal
PREPARACION

Precaliente el horno a 350 grados F ( 176 grados C ).
En una batidora, bata la mantequilla con el azúcar por cinco minutos, agregue los huevos uno a uno y la  ralladura de limon.
En un tazón cernir la harina, polvo de hornear, bicarbonato y la pizca de sal, en otro tazón mezcle el jugo de limon, crema agria y vainilla.

Agregue los ingredientes secos y los húmedos a la mezcla de mantequilla alternando hasta terminar con la harina.
Coloque en un molde tipo chimenea previamente engrasado y hornee por 45 minutos.

Deje que enfrie en el molde por 10 minutos, desmolde y coloque en una rejilla a que termine de enfriar.

De esta receta salen 12 porciones.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 45 minutos
Nivel de la receta: Facil
ENGLISH VERSION CLICK HERE
Posted by at 1 comments

8/05/2012

RATATOUILLE #cookforjulia this #SundaySupper

It's a great honor for me to participate this week as we celebrate a great woman and inspiration for us Julia Child.
She and her zest for life, left us an incredible culinary legacy.
His great ispiracion French food that led to devote the rest of his life to a culinary career muchosde inspired us to be great cooks.
 This week at #SundaySupper we are celebrating her 100 years and not for the fact that she is no longer with us keeps us from celebrate in style.
For those who had the pleasure to meet her and work with her is definitely a very special day for all of us that we have the videos and books has been an amazing school.
A great woman, wife, feisty and full of desire to succeed and transmit everything that she's passionate, food. Celebrate with us in this day and enjoy delicious recipes inspired by a great woman Julia Child.

INGREDIENTS
  • 1 lb eggplant
  • 1 lb zucchini
  • 1 tsp salt
  • 7 Tb olive oil, more if needed
  • 1/2 lb (about 1 1/2 cups)  thinly sliced yellow onions
  • 2 slice green peppers (about 1 cup)
  • 2 cloves mashed garlic
  • 1 lb ripe red tomatoes peeled, seeded, and juiced
  • 3 Tb minced parsley
  • Salt and pepper to taste
DIRECTIONS

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly ans cook uncovered for about 15 minutes more,basting a spoonful or two of flavored olive oil. Be careful of your heat, do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

This recipe make 6 to 8 serving.

If this recipe just make you drool here is a list of more recipes, the this incredible family make to celebrate this great day.


#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)  by Cooking by the Seat of our Pants 
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
#CookForJulia Dinner
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie 
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife

 Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!
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