Vaca Frita de Pollo
The Chef: Ezequiel Sosa
The Restaurant: Bongos Cuban Cafe
The Dish: Vaca Frita de Pollo
Ingredients:
6 large boneless, skinless chicken breasts
8 cups of water
1 medium white onion
4 garlic cloves
4 garlic cloves, minced
1 1/2 tsp. of salt
1 tsp. of dried oregano
1 bay leaf
1/2 cup of lime juice
vegetable oil
1 Tbs. of olive oil
Method of Preparation:
-Start by cooking the chicken in a pot of boiling water. Add chopped onion, garlic cloves and salt for extra flavor.
-After about 30 minutes, let the chicken cool and then shred it into small pieces.
-Next, combine the chicken with oregano, bay leaf, minced garlic and lime juice.
-Pour a little vegetable oil over a flat grill or in a sauté pan and cook the chicken until it's a nice golden brown.
-In the meantime, sauté some sliced onions in a little olive oil and a dab of white wine.
To Plate the Dish:
Serve the vaca frita de pollo and top it off with the sautéed onions. You can garnish with lime wedges.
I often serve it with rice and plantains. I like buying the Goya Plantain cups and serving the chicken in the cup. It is a pretty presentation.
Serving Suggestion: Chardonnay
Serves: 6
Sunday, January 24, 2010
Sunday, January 3, 2010
Mr. Food Cold Fudge Cake
Mr. Food’s COLD FUDGE CAKE
03/22/2002
12 to 15 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 packages (4 servings each) instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool.
3. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well.
4. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping.
5. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator.
"OOH IT'S SO GOOD!!"
03/22/2002
12 to 15 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 packages (4 servings each) instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool.
3. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well.
4. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping.
5. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator.
"OOH IT'S SO GOOD!!"
Chicken and gnocchi Soup
This is one of those improvised dishes that I just made up as I went along.
Chicken and gnocchi soup
Poach the chicken in a combination of half water and half chicken stock. I use College Inn brand.
Cook it thoroughly.
Remove chicken from pan and put on cutting board to chop it up or shread, as desired.
While it cools, saute a little chopped onion and celery in a little butter.
Cut up or shread chicken.
Start sou p pot with combination of water and broth/stock.
Throw in chicken and onion.celery mixture.
Bring to boil.
Add mini gnocchi and broccoli. I also add shredded or sliced carrots.
Season with sea salt and pepper to taste.
I add crushed red pepper flakes for a little kick.
Any veggies work fine.
Do not cook too much longer after you add the gnocchi and broccoli, or the starch from the gnocchi will make it too think, and the broccoli will get mushy.
Chicken and gnocchi soup
Poach the chicken in a combination of half water and half chicken stock. I use College Inn brand.
Cook it thoroughly.
Remove chicken from pan and put on cutting board to chop it up or shread, as desired.
While it cools, saute a little chopped onion and celery in a little butter.
Cut up or shread chicken.
Start sou p pot with combination of water and broth/stock.
Throw in chicken and onion.celery mixture.
Bring to boil.
Add mini gnocchi and broccoli. I also add shredded or sliced carrots.
Season with sea salt and pepper to taste.
I add crushed red pepper flakes for a little kick.
Any veggies work fine.
Do not cook too much longer after you add the gnocchi and broccoli, or the starch from the gnocchi will make it too think, and the broccoli will get mushy.
Apple/Beet Coleslaw
Here is one for everyone who made a resolution to eat healthy and eat more veggies and salads!
Apple/Beet Coleslaw
Buy a bag of shredded red cabbage or a cole slaw mix. I actually mix half a bag of red and half a bag of green with carrots mixed into it.
Take a can of beets and cut the beets into thin strips.
Take a tart apple, like a Granny Smith, and cut it into strips the size of the beets.
Toss cabbage, apple and beets together in a big salad bowl.
Dress with a low fat raspberry vinegarette dressing or make a dressing of basalmic vinegar, honey, and just a touch of olive oil
Apple/Beet Coleslaw
Buy a bag of shredded red cabbage or a cole slaw mix. I actually mix half a bag of red and half a bag of green with carrots mixed into it.
Take a can of beets and cut the beets into thin strips.
Take a tart apple, like a Granny Smith, and cut it into strips the size of the beets.
Toss cabbage, apple and beets together in a big salad bowl.
Dress with a low fat raspberry vinegarette dressing or make a dressing of basalmic vinegar, honey, and just a touch of olive oil
The Never Trust a Skinny Cook Project
My goal for the New Year is to post one recipe a week.
These are family recipes, recipes I have tried from Food Network, newspapers, magazines, etc., and my own creations.
I cook a lot. I like to talk about cooking and eating. I like to watch Food Network and read about cooking.
I love to share the fruits of my labors with friends, neighbors, family, co-workers...People often ask for recipes. Sometimes, it is something I just created from instinct, not a recipe. Sometimes, it is something I adapted from someone else's recipe.
As for the name of the blog, it kind of sums up my philosophy of life: be bold, have fun, eat chocolate, laugh out loud! I always joke that you can never trust a skinny cook!
One day, over drinks and appetizers, a skinny friend served up some en fuego salsa verde from a secret family recipe, she announced with a flourish, "See, you can trust a skinny cook1"
"Naw, I said, you probably got this from a chubby grandma!"
Week 1: Whoopie Pie Recipe
This is a recipe I tried when my 12 year old had a Christmas Party to attend at the home of a classmate. I wanted to make something that would be a hit with kids. What's not to love? Chocolate and marshmallow are a great combination.
These are also called BFO's, as in Big, Fat Oreo.
Whoopie Pie recipe from Food Network
Directions
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 3 eggs and 1 teaspoon vanilla. Add 6 ounces melted semisweet chocolate with the eggs.
Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking powder; stir into the butter mixture.
Chill 30 minutes.
Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes.
Top with the remaining cookies.
.
These are family recipes, recipes I have tried from Food Network, newspapers, magazines, etc., and my own creations.
I cook a lot. I like to talk about cooking and eating. I like to watch Food Network and read about cooking.
I love to share the fruits of my labors with friends, neighbors, family, co-workers...People often ask for recipes. Sometimes, it is something I just created from instinct, not a recipe. Sometimes, it is something I adapted from someone else's recipe.
As for the name of the blog, it kind of sums up my philosophy of life: be bold, have fun, eat chocolate, laugh out loud! I always joke that you can never trust a skinny cook!
One day, over drinks and appetizers, a skinny friend served up some en fuego salsa verde from a secret family recipe, she announced with a flourish, "See, you can trust a skinny cook1"
"Naw, I said, you probably got this from a chubby grandma!"
Week 1: Whoopie Pie Recipe
This is a recipe I tried when my 12 year old had a Christmas Party to attend at the home of a classmate. I wanted to make something that would be a hit with kids. What's not to love? Chocolate and marshmallow are a great combination.
These are also called BFO's, as in Big, Fat Oreo.
Whoopie Pie recipe from Food Network
Directions
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 3 eggs and 1 teaspoon vanilla. Add 6 ounces melted semisweet chocolate with the eggs.
Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking powder; stir into the butter mixture.
Chill 30 minutes.
Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes.
Top with the remaining cookies.
.
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