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

Ingredients

• 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

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 13×9 inch pan.
3. Sift together flour, nutmeg, soda, cinnamon, and cloves.
4. In another bowl, mix together guava pulp and juice.
5. In another bowl, cream together butter and sugar.
6. Add eggs, one at a time.
7. Add flour mixture and guava mixture alternately to creamed mixture.
8. Pour batter into prepared pan.
9. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Enjoy!

Happy Saturday everyone!  Here is today’s menu

Breakfast: Fluffy Pancakes

Lunch: Chinese Chicken Salad

Snack: Sweet Potato Potstickers

Dinner: Vaca Frita

Dessert: Pumpkin Pie

Chinese Chicken Salad is my absolute fave salad!  It has a lot of really unique tastes blending together to create a really lovely.  I hope you enjoy it!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Preparation

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
3. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
4. Remove from oven,
5. cool completely
6. cut into 1/4-inch slices.
7. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
8. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce.
9. Pour dressing over salad and toss to combine.

10.  Divide among bowls and top each serving with 2 teaspoons toasted almonds

Bon Apetit!

Happy Friday!  As the Rain continues to fall in the Capital District, I hope this fun salad will help bring some pep into your day.  It combines a number of delicious flavors that really pleases the palate. Plus it’s pretty healthy!  I hope you enjoy it.

Breakfast: Mint and Cilantro Melon Salad

Lunch: Bartlett Pear Salad

Snack: Crispy Fried Tofu

Dinner: Cuban Paella

Dessert: Chocolate Peanut Butter Pie

Ingredients

Salad
1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe California Bartlett pears, cored, quartered and sliced
1 avocado, peeled and diced
3 to 4 strips bacon, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup fresh mushrooms, optional
Dressing
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt

Preparation

1. Combine spinach, pears, avocado, bacon, pine nuts, cranberries and mushrooms in salad bowl.
2. In a small bowl, whisk all dressing ingredients and drizzle over salad.
3. Toss before serving.

Short and sweet.  Enjoy!

Breakfast: Strawberry Melon Salad

Lunch: Cuban Lentil Soup

Snack: Baked Sweet Potato Chips

Dinner: Buttermilk Ranch Chicken Breast

Dessert: Peanut Butter Cookies

Happy Wednesday my fellow food lovers!  Today’s feature recipe is soup!  I love soup and I enjoy soup all year round.  Here is a yummy Cuban Lentil Soup for your enjoyment!

Cuban Lentil Soup, also known as sopa de lentejas, is delicious!  One thing I really love is having a few spoonfuls and then adding lime to the soup.  It completely changes the flavor.  Being from the Caribbean, I’m used to it being hot all the time, so soup is something we enjoy year round.  I hope you like it as much as I do.

Preparation

1. Over low heat, pour the water and add the lentils in a large sauce pan.
2. Bring to a boil
3. Reduce heat to low
4. Cover and simmer for 15 mins.
5. Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano.
6. Stir ingredients well
7. Bring to a boil
8. Reduce the heat to medium
9. Cover and simmer for 45 mins.
10. Remove the bay leaf and discard.
11. Add salt and pepper and wine and stir well.
12. Cook an additional 5 mins.
13. The soup should be somewhat thick and not very watery, and the potatoes tender.
14. To thicken, let stand for several mins.
15. Serve on soup bowls and enjoy!

I typically enjoy the soup with a side of rice, but it’s hearty enough to enjoy by itself!

Happy Father’s Day!  I hope you have all taken the time to honor the important men in your life.  Today we will be having Curried Coconut Shrimp, a yummy treat to enjoy by the pool or on the patio.

Breakfast: Pumpkin Bread

Lunch: Curried Coconut Shrimp

Snack: Yogurt and Graham Crackers

Dinner: Honey Baked Ham

Dessert: Fruit with Sorbet

Curried Coconut Shrimp

Ingredients

• 1 cup shredded, sweetened coconut flakes
• 1/2 cup panko bread crumbs
• 2 tablespoons curry powder
• 1 1/2 teaspoons kosher salt
• 2 egg whites
• 1 pound shrimp, peeled and deveined
• Lime wedges, for garnish

Preparation

1. Preheat oven to 375 degrees F.
2. In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl.
3. Mix coconut with bread crumbs, curry powder, and salt, and set aside.
4. Beat egg whites until slightly foamy.
5. Dip shrimp in egg whites and coat with coconut mixture.
6. Repeat to form a double coating.
7. Place shrimp on rack placed within a sheet pan and bake for 10 minutes.
8. Garnish with lime wedges and serve.

Enjoy with a pina colada or a nice cool lemonade.  Have a wonderful Father’s day!

Breakfast: White Chocolate Chip Raspberry Waffles

Lunch: Rice Bake

Snack: Yogurt Covered Pretzels

Dinner: Black Bean and Salmon Tostada

Dessert: Apples and Honey with Cinnamon

I feel like I’ve been giving pretty complicated recipes this week, so I figure I’d make it nice and simple for this lovely Friday.  Apples and honey with cinnamon is and honey is beyond delicious.  An apple sweetened with honey is a great sweet treat the kids will love and it is low calorie too!

Apples and Honey with Cinnamon

Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/3 cup honey
• 3/4 teaspoon ground cinnamon
• a few drops red food coloring, optional
• 1/2 cup raisins
• 6 apples

Preparation:

1. In a large kettle or Dutch oven, combine the sugar, water, honey, cinnamon, food coloring, and raisins;
2. Bring to a boil.
3. Peel and core the apples;
4. Add to the pan.
5. Cover and simmer in the hot syrup until tender, about 20 minutes.
6. Place apples in dish with sides,
7. For serving, using a slotted spoon to spoon raisins in center of each apple.
8. Pour syrup over all.

I hope you enjoy this tasty Friday night treat!  Try adding ice cream or whipped cream for an extra sugar rush.  Have a wonderful weekend and I’ll see you tomorrow!

Thursday? Thursday! I don’t know about you, but this week flew by!  Here is our Thursday menu!

Breakfast: Yogurt and Granola

Lunch: Five Cheese Mac and Cheese

Snack: Fruit

Dinner: Oxtail Stew

Dessert: Fruit Sorbet

I think I mentioned it before, but I’m Caribbean (Dominican and Bahamian) so oxtail stew was a weekly thing at my house.  We typically had it Sundays, but why not spice up your Thursday with something different?  It’s delicious with yellow rice, beans and rice or just white rice.  A real treat for your family!  Enjoy!

Ingredients

• 12 ounces dried lima beans
• 4 pounds oxtails
• 2 large Vidalia onions, chopped
• 3 scallions, chopped
• 4 garlic cloves, smashed
• 1 bunch fresh thyme
• 2 tablespoons red pepper flakes
• 4 teaspoons hot paprika
• 2 bay leaves
• 2 tablespoons hot sauce
• 4 tablespoons gravy master
• 6 cups low-sodium beef broth
• 4 teaspoons tomato paste
• 2 tablespoons salt
• Right rice, recipe follows

Preparation

1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
2. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
4. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.

Right Rice:

• 2 cups rice

Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

Yield: 4 to 6 servings

Have a great meal!

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

Raspberry Pie

Ingredients

• 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

Preparation

1. Mix together raspberries, sugar, cornstarch, minute tapioca and water
2. Mix and let sit while you make your pie crust
3. Put berries in bottom crust,
4. Put 4 – 1 tablespoon pats of butter on top.
5. Put on top crust and crimp edges.
6. Make slits in the crust to allow the steam to escape.
7. Bake at 425 degrees F (220 degrees C) for 15 minutes.
8. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Enjoy your evening and your weekend!

This recipe comes straight from Alton Brown of the food network. I’m a huge fan of his and the recipe is absolutely delicious.  He uses elements of science and how food works to create delicious meals.  I hope you enjoy it as much as I do!

Breakfast: French Toast

Lunch: Cuban Avocado Salad

Snack: Celery and Peanut Butter

Dinner: Turkey Burgers

Dessert: Boston Cream Pie

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 4 tablespoons butter

Preparation

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt.
2. You may do this the night before.
3. When ready to cook, pour custard mixture into a pie pan and set aside.
4. Dip bread into mixture, allow to soak for 30 seconds on each side,
5. Remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
6. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan.
7. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
8. Remove from pan and place on rack in oven for 5 minutes.
9. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Here you go! Enjoy!

I hope you all had a lovely holiday weekend.  Now that we are back to business here is a lovely menu for Tuesday.  I hope you like it!

Breakfast: Parmesan and Cheddar Cheese Grits

Lunch: Shrimp and Crab Salad

Snack: Grapes and Cheese

Dinner: Fried Round Steak

Dessert: Banana Fritters

I‘m a down south girl (many like to say Miami isn’t down South, but my parents raised me in a down South/ Caribbean home) so I love grits.  It’s like a little piece of home every time!  I love Shrimp and Crab salad.  It’s nice and cold and I can also have it on a sandwich if I wanted to.  Bread really brings out the flavor and gives it an extra texture.

Ingredients

• 2 pounds cooked medium shrimp, peeled and deveined
• 2 packages (8 ounces each) imitation crabmeat
• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup sliced ripe olives
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons prepared horseradish
• 1 teaspoon seasoned salt
• Leaf lettuce

Preparation

1. In a large bowl, combine the first five ingredients.
2. In a small bowl, combine the mayonnaise, horseradish and seasoned salt
3. Mix well.
4. Add to the shrimp mixture and stir well.
5. Cover and refrigerate.
6. Serve on a lettuce-lined plate

Shrimp and Crab Salad