Archive for ‘United States’

Lemon Chicken

By , 11 May, 2010, No Comment

Lemon Chicken

This recipe is a combination between the way roast chicken is made in Venezuela and the way I used to make it in Florida… It’s also an easy recipe when the kids have friends over – I still have not met a kid yet that didn’t like lemon chicken!

(This recipe serves 8 – adjust for 4)

  • 2 chickens
  • 4 garlic cloves
  • 2 – 3 lemons – juice
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 3 teaspoons salt
  • pepper to taste
  • 4 onions – quartered
  • Olive oil
  • 1 cup water
  • 1 teaspoon cornstrch – optional

Directions:

  1. Wash and pat dry the chickens.
  2. Place them in a large pan.
  3. Squeeze the lemons over the chickens.
  4. Sprinkle the salt, pepper, garlic powder, and oregano.
  5. Sprinkle a little bit of olive oil over the chickens.
  6. Place the garlic cloves in the chicken cavities.
  7. Place the quartered onions around the chickens.
  8. Add the water to the pan.
  9. Lemon Chicken 1Place in an oven at 350ºF  (180ºC) covered for about 40 minutes.  Uncover, make sure that it has enough water, and continue baking uncovered for about another hour. Make sure it is thoroughly cooked before serving!
  10. Add 1 teaspoon cornstarch diluted in water to the sauce and let it boil for just a sec if you would like a thicker sauce.

Meatloaf

By , 8 May, 2010, No Comment

Meatloaf

Ingredients:

  • 2 lbs ground beef
  • 2 Tablespoons sour cream
  • 1 Onion – finely chopped and fried in a little bit of oil
  • 2 Eggs
  • 3 Slices of sandwich bread
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Directions:

  1. Chop the onion finely and fry it for about 10 min at low heat.
  2. Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
  3. Frikadellen
    In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
  4. Place the meat in a meatloaf pan (or a pound cake pan).
  5. Pour a thin layer of ketchup over it.
  6. Bake in a preheated oven at 350º F (180ºC) for about 1 -1.25 hours, or until meat is well done.
  7. Let stand for about 10 minutes before slicing.

Chili

By , 21 April, 2010, No Comment

chili
I like to make chili on a “lazy” day – a day where I know I’ll be at home, and I do not want to spend too much time preparing something, but don’t mind the cooking time.  It takes long to cook, but the preparation time is short, and you only need to keep an eye on it.

  • 1 lb (500 gr) ground beef
  • 1.5 lb (750 gr) pelati tomatoes (I prefer the ones in the tetra paks) – in chunks
  • 1/2 lb (250 gr) tomato puree
  • 2 Tablespoons tomato paste
  • 2 onions – chopped
  • 2 peppers – chopped
  • 2 cups canned kidney beans
  • 2 cups canned corn
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon sugar

———-

Extras to serve with:

  • A couple Baguettes
  • Any nice hot sauce

Directions:

  1. Start by making a “sofrito”:  fry, at low-medium heat, the chopped onions, peppers, and garlic, for around 15 minutes.
  2. In the meantime, cook the ground beef, pelati tomatoes, puree and tomato paste in a large pot. Remember to mix all really well at the beginning, so that the ground beef does not lump together.
  3. Add the “sofrito” to the meat, and cook on low for about 1 hour.
  4. Now add the rest of the ingredients and continue cooking at a very low temperature for at least another 40 minutes.
  5. Check for seasonings.  Add more chili to taste or, better yet, have some nice hot sauces handy to serve with!
  6. Serve with baguettes.

Tuna Salad

By , 11 April, 2010, No Comment

Tuna Salad

Ingredients:

  • 2 cans tuna (in water)
  • 1 Tablespoon Mayonaise
  • 1 teaspoon ketchup
  • 1 cup yogurt
  • 1 small onion – finely chopped
  • 2 celery stalks – finely chopped
  • 1 hard boiled egg – finely chopped
  • salt and pepper to taste

Directions:

  1. Mix the mayo and the ketchup
  2. Add yogurt, onion, celery, egg, and tuna
  3. Mix well and a little bit of salt and pepper

Serve with bread or with celery stalks to eat as a dip.

Ceasar style salad with chicken

By , 9 April, 2010, No Comment

Ceasar style salad with chicken

Ingredients:

  • Croutons
  • Ceasar style salad (see recipe)
  • 4 chicken breasts, skinless and deboned, cut in thin stripes

Marinade:

  • 1 large lemon
  • 4 Tablespoons olive oil
  • 1.5 teaspoons salt
  • pepper
  • 3 garlic cloves crushed

Directions:

  1. Combine lemon, salt, pepper, oil and garlic.
  2. Add chicken, mix, cover and place in the fridge for about 2 hours.
    chicken for your salad
  3. I like to fry the chicken in smaller batches, to sear and then cook.  This way the chicken stays tender.
  4. Add to your favorite salad!

Ceasar style salad

By , 8 April, 2010, No Comment

Ceasar Style Salad

This is definitely my version of a classic.  My mom used to make this dish with eggs (the original), but I prefer mayo to go on the “safe” side…   I also like to add a little bit of balsamic vinegar because its sweetness adds a really nice touch to it.

Ingredients:

  • 8 Anchovies, chopped small.
  • 2 Tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 garlic clove , crushed or 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (more or less, depends on how salty the anchovies are)
  • 1 Tablespoon dried parsley
  • Pepper
  • 1/2 lemon – juice
  • 2 Tablespoon white balsamic vinegar
  • 8 Tablespoons olive oil
  • Worcestershire sauce
  • Parmesan cheese
  • Croutons
  • 2 romiane lettuces (clean and cut in smaller pieces)
  • 10 bacon strips, fried and chopped

Directions:

  1. Mix the mayo and the mustard.
  2. Add salt, pepper, garlic, parsley, and about 4 dashes of Worcestershire sauce.
  3. Add lemon juice and vinegar.  The balsamic vinegar adds a little bit of sweetness to the dressing…
  4. Now mix in the Olive oil and add the anchovies at the end.
  5. Mix it all well and taste.  Sometimes the lemons are very mild and it should taste great, but sometimes they a little bit bitter and you need to compensate by adding more olive oil… same goes with the salt and the anchovies…
  6. Mix the salad and the dressing when you are ready to serve.  Add the bacon, parmesan and croutons at the end.  I usually serve the croutons on a separate dish and only add them when serving on top , since I like them to stay crunchy.

See Ceasar style salad with chicken for the chicken marinade.