Happy Tuesday, everyone! I hope you had a great evening. Today’s recipe is Guava cake! I love guava and cheese pastelitos from my local bakery back home in Miami. It’s a huge Cuban treat to have with breakfast or even for a snack. I was homesick and intrigued when I came upon this recipe and it was quite a treat! I hope you enjoy it as much as I do.
Breakfast: Fab Fruit Salad
Lunch: Spaghetti with Artichoke
Snack: Graham Crackers
Dinner: Ropa Vieja
Dessert: Guava Cake
Guava is a tropical fruit. The word Guava means “pomegranate” in Latin. Guava tastes sweet and gives off a scent less faint than a lemon rind but still pleasant. It is considered a super fruit due to it being rich in dietary fiber. it typically grows in tropic climates (like Florida).
Apple Guava Fruit
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 cup guava pulp
- 1/2 cup guava nectar
- 3 cups cake flour
- 1 teaspoon ground nutmeg
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour one 13×9 inch pan.
- Sift together flour, nutmeg, soda, cinnamon, and cloves.
- In another bowl, mix together guava pulp and juice.
- In another bowl, cream together butter and sugar.
- Add eggs, one at a time.
- Add flour mixture and guava mixture alternately to creamed mixture.
- Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Happy Friday, everyone. It’s Berry season! So a raspberry pie with vanilla ice cream is the perfect treat for a summer day. Have you considered starting a berry garden? It’s a lovely afterschool activity to do with the kiddies to wind down from the day and you will literally get to enjoy the fruits of your labor! Go to your local florist for startup plants. Here is the menu!
Breakfast: Banana Crumb Muffins
Lunch: Cuban Chicken Soup
Snack: Whole Grain Toast with Nutella
Dinner: Pinapple Glazed Chicken
Dessert: Raspberry Pie
- 1 quart fresh raspberries
- 1 1/4 cups white sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons water
- 4 tablespoons butter
- 1 recipe pastry for a 9 inch double crust pie
- Mix together raspberries, sugar, cornstarch, minute tapioca and water
- Mix and let sit while you make your pie crust
- Put berries in bottom crust,
- Put 4 – 1 tablespoon pats of butter on top.
- Put on top crust and crimp edges.
- Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Enjoy your evening and your weekend!
I love Arroz con Pollo. It was my comfort food at home! It’s easy to make and this variation is just amazing! I hope you enjoy it!
Breakfast: Honey Fruit Salad
Lunch: Simple Sesame Noodles
Snack: Grapefruit and sugar
Dinner: Arroz Con Pollo
Dessert: Mixed Berry Salad
Arroz Con Pollo
- 1-3/4 cups uncooked instant rice
- 6 boneless skinless chicken breast halves (4 ounces each)
- Garlic salt and pepper to taste
- 1 can (14-1/2 ounces) chicken broth
- 1 cup picante sauce
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Spread the rice in a greased 13-in. x 9-in. baking dish.
- Sprinkle both sides of chicken with garlic salt and pepper
- place over rice.
- In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper
- pour over the chicken.
- Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°.
- Sprinkle with cheeses.
- Bake, uncovered, 5 minutes longer or until cheese is melted.
There! Delicious! I hope you and your family enjoy it!
If you don’t ever take a recipe away from this website… I beg you to try the Sirloin Steak. You won’t believe your taste buds! Always remember, with a good steak you don’t need to use much seasoning. Serve with mashed potatoes or veggies or jasmine rice with cilantro in it. It will be quite the treat!
Breakfast: Buttered Rosemary Bread
Lunch: Veggie Fried Rice
Dinner: Sirloin Steak with Garlic Butter
Dessert: Malted Milk Chocolate Chip Cookies
Sirloin Steak With Garlic Butter
- 1/2 cup butter
- 2 teaspoons garlic powder
- 4 cloves garlic, minced
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic.
- Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness.
- When done, transfer to warmed plates.
- Brush tops liberally with garlic butter
- Allow to rest for 2 to 3 minutes before serving.
Hello everyone! Frittata is a delicious treat! I really enjoy it and I hope you do too! It’s a great way to sneak veggies into a meal for kids.
Breakfast: Asparagus and Sundried Tomato Frittata
Lunch: Loaded Nachos
Snack: Fruit Leather
Dinner: Chicken in Organe Sauce
Asaparagus and Sundired Tomato Frittata
- 1/4 cup organic sun-dried tomatoes, chopped
- 2 cups organic asparagus, blanched and chopped
- 2 Tbsp organic Parmesan cheese, grated
- 1 Tbsp organic butter
- 1/4 cup organic, 1% milk
- 6 large organic, omega-3 eggs
- 1/2 medium organic onion, diced
- Preheat oven to 325 F. In large bowl combine beaten eggs with the milk and Parmesan.
- Heat the butter in a medium oven-safe sauté pan, and add the onion.
- Cook until the onion is translucent and golden.
- Pour in the egg mixture and turn the heat down to low.
- Stir the eggs to fully cover the bottom of the pan.
- When the eggs begin to cook and take shape, stir in the chopped sun-dried tomatoes and asparagus.
- Place the sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
- Remove immediately form the oven.
- Invert the frittata onto a large platter and serve immediately.
Enjoy your meal!
Happy Tuesday, everyone!
Today I have a really yummy treat for everyone. I’m originally from the south (Miami, Florida!) so I love good “down home” cooking. With parents from the Caribbean I am very used to full hearty meals that leave you feeling full for days. One of my favorite treats is honey cornbread. I can be eaten with dinner as a dessert or as breakfast with tea. Before I get to the main event, here is our hearty, healthy meal for the week:
Breakfast: Honey Cornbread
Lunch: Prosciutto and Melon Salad
Snack: Salted Dark Chocolate Almonds
Dinner: Standing Rib Roast with Cognac Sauce
- Preheat oven to 425 degrees F.
- Sift dry ingredients.
- Mix remaining ingredients, then add to dry ingredients. Beat until smooth.
- Pour into greased and floured 8-inch square baking pan.
- Bake for 20 minutes.
- Serve with butters and jams. It’s also excellent with spicy dishes.
Voila! Serve with butter with tea and it is an amazing breakfast and a great way to start a Tuesday. Enjoy!
We’re having guests today and I have a few meetings. This can be the perfect recipe for a larger crowd who loves Italian food. At the same time, it is a very easy meal that can be ready whenever you are ready.
Breakfast: Apricot – Wheat Germ Muffins
Lunch: Scallop Pasta
Snack2: Corn Fritters with Roasted Red Pepper
Dinner: Chicken Parmesan
Dessert: Snickerdoodle Ice Cream Sandwiches
As previously mentioned, today’s recipe is perfect for the larger group. Ideal when guests with kids are joining you for dinner. You cannot go wrong with Chicken Parmesan!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (for 10 guests):
- 10 skinless boneless chicken breast halves
- 2 eggs
- 1 cup all purpose flour
- 3 cups breadcrumbs
- 10 tablespoons olive oil
- 300 gr mozzarella
- 150 gr parmesan cheese
- 150 gr pecorino romano cheese
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh parsley
- salt & pepper to taste
For the sauce
- If you have time to make the sauce, 600 g ripe tomatoes
- If you don’t have time, then buy 2 cans (28-ounce) whole peeled tomatoes
- 1/4 cup olive oil
- 3 tablespoons fresh thyme
- 3/4 cup grated peeled carrots
- 1 3/4 cups onions
- 4 garlic cloves
- Start with the sauce by adding the onion, garlic and parsley in the blender and chopped it all together
- Take a saucepan and heat the olive oil, add the mix you just chopped and saute until the onions are golden for about 7 minutes. Then add the carrots and thyme for another 5 minutes.
- Add the tomatoes and leave it boiling for about 1 hour. Just remember to add the water gradually. Don’t ever let the sauce change the red color.
- In the meantime place the chicken breast between two sheets plastic wrap
- With a meat mallet, pound the breasts to 1/4-inch thickness andadd the salt and pepper
- Place the breadcrumbs on a flat plate
- Place the flour on another flat plate
- Whisk eggs to blend in a bowl
- Coat both sides of chicken with flour first, then the eggs and then the breadcrumbs.
- Preheat oven to 350 F. In the meantime, heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Take a saucepan and heat olive oil
- Add chicken breasts making sure you leave enough room between them. Cook until they turn brownish.
- Spread 1 cup sauce over bottom of a large baking dish
- Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Cover with mozzarella, parmesan and pecorino.
- Repeat step 14 with all the remaining chicken
- Bake until cheeses melt and chicken is cooked for about 30 minutes.
- Sprinkle with parsley, parmesan and marjoram when served
Today’s Menu (Friday Nov. 26 2010):
Breakfast – Honey-Nut Pumpkin Cinnamon Rolls
Snack1 – Matcha Shortbread
Lunch – Fresh Turkey Salad (from last night’s turkey)
Snack2 – Apple Maple Pecan Bread
Dinner – Baked Salmon & Spinach al Ajillo
Dessert – Tiramisu (a video ’cause you have to see this recipe)
Recipe of the Day:
Baked Salmon & Spinach al Ajillo
This is one of the healthiest, most practical and fastest meals you will see in my kitchen. I do this after a big feast to take a rest and also to bring the stomach back to normal. Plus it’s really tasty.
Preparation Time: 10 minutes
Cook Time: 30 minutes
- Fillets Salmons (6 oz each, based on the number of members in your family)
- 3 Lemons
- Olive Oil
- Salt and Peper
- 1 pound of washed spinach
- 4 cloves garlic, minced
- Preheat the oven to 375 degrees F (190 C)
- Place the Salmon in an medium glass bowl, then brush the sazon and oil on both sides of the fillets
- Bake it for 30 minutes
- In the meantime, boil the spinach just for 5 minutes until it soften just a little
- chop the garlic
- Heat 5 spoons of olive oil in a pan and place the garlic for 2 minutes until it takes a gold color
- Pass the spinach by the oil for 5 minutes
- Add salt and pepper to your taste
- You can create all kinds of shapes with the Spinach on top of the Salmon for the kids to play (I always do a happy face with the Spinach mouth on top of the Salmon)
November ’10 – Week 3
Breakfast: Fill Your Own Popovers
Morning Snack: Banana Bread and Mango Lassi
Lunch: Shrimp Tacos with Creamy Chipotle Slaw
Afternoon Snack: Fresh Fruit with String Cheese
Dinner: Slow Cooker Jambalaya
Dessert: Rice Pudding
Recipe of the Day:
My mom used to make these all the time- she still knows the recipe by heart! They’re perfect with a dollop of butter and jam inside, sophisticated with a smear of Nutella, or satisfying with a poached egg! They really can be filled with just about everything, and their huge bubbles and nooks and pockets are an open invitation for yumminess. (*Orange text indicates easy steps that kids can do!)
1 C Flour
1 C Milk
1/2 t Salt
Preheat oven to 450°. Grease and flour a muffin or popover tin.
In a medium bowl beat eggs lightly, then beat in flour, milk and salt until just smooth, being careful not to over-beat.
Fill cups halfway. Bake for 20 minutes. Decrease oven temperature to 350° and bake for 20 minutes more. Serve immediately with different fillings- here’s some ideas:
Peanut butter and jelly.
Butter and cinnamon sugar.
Cream cheese and ham.
Poached eggs and hollandaise.
October ’10 – Week 2 – Friday Dinner/Entree
This recipe is my own, based off of a meal an old friend used to tell me about but never got around to cooking for me. My version is elegant, worthy of an anniversary dinner, and reminiscent of meals I ate during my summer in Germany. This meal is also very versatile. It could be rendered into a soup, the potatoes could be removed and mashed with the cream, butter and herbs in the pan, or it could be served exactly as it is, straight out of the oven.
4 Salmon Fillets
1 lb Fingerling Potatoes
1 lb Asparagus Spears, trimmed
1 Pint Half & Half
1 Stick of Butter
Zest of 1 Lemon
Salt & Pepper to taste
Preheat oven to 350°.
In the bottom of a baking dish, arrange the asparagus spears into a mat for the salmon to sit on. Arrange salmon on top, and potatoes off to either side. Pour half and half into the bottom of the dish, and cut the butter into bits and scatter them throughout. Roughly chop the dill and sprinkle it over the top, along with the lemon zest, salt and pepper.
Tent with foil and bake for 60 minutes, or until fish is tender and flaky and potatoes are cooked through.