Simple Meals


20
Aug 11

Cuban Chicken Pizza

FYI – This post is long overdue but here we go:

So after experiencing a lackluster cooking class at Lenore Nolan Ryan’s Cooking School , my girlfriends and I started our own little cooking club.

I was the hosting the first one and I decided to use an easy recipe that I’ve used before. I’ve learned many times never to make a recipe for guests that you’ve never made before. :) It never turns out good. (However, there are exceptions) The theme of the night was latin night and I chose to demonstrate Cuban Chicken Pizza. I actually got this recipe from my sister back when we were both living in New York. She found it in Cooking Light Magazine and has since been a recipe I use  quite often.

Move over Taco Night, Cuban Chicken Pizza is here. (Ok I lied, Taco Night will never go away, but you should still enjoy this recipe!)

Cuban Chicken Pizza Close

Cuban Chicken Pizza

Ingredients
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1 (11-ounce) can no salt-added whole-kernel corn, drained
  • 1/2 teaspoon cumin seeds (Cumin Powder will work as well)
  • 2 cups diced roasted chicken breast
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 3/4 cup Monterey Jack cheese with jalapeño peppers
  • 4 teaspoons chopped fresh cilantro
Preparation
  • Preheat oven to 350°.
  • Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
  • Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.

Cooking Light
DECEMBER 2004

(I realized when hosting a dinner party, it is very hard to manage taking stellar pictures and still serve warm food. )

Cuban Chicken Pizza Cheese

 

Cuban Chicken Pizza Cheese

Leave me some comment love

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24
Feb 11

My Grandma’s Frozen Yogurt Pie

When my grandma made her yogurt pie, I probably never ate it.  One because I was young and a fickle eater and two because I was not a fan of yogurt.  About four years ago, I was at my sister’s apartment for dinner and she made this dessert.  Once I had my first bite, there was no turning back, I was hooked.  I kept thinking to myself why didn’t I try this sooner.  Well you know the reasons.  Anyways, I started making this recipe all the time, once it was finished, I would make another one.

This soon became a family staple when we had get-togethers.  I’ve assumed responsibility for making this dessert.  I do have to give my sister credit for keeping this dessert alive. Now-a-days my mom actually is the one who makes it all the time.  Its funny, I think my sister Jackie was probably the only one who use to like it.  Now, we all fight over the last slice.

Please mind the less than awesome pictures because I was making this at a potluck dinner with friends and got a little tipsy when it was being served.

Ingredients:

Keebler’s Ready Crust -Graham Cracker (find this in the baking aisle)
2 Dannon Fruit on the bottom Yogurts ( I use strawberry and blueberry to get a mixture of flavor.
1 – 8oz container of Cool Whip – Free

Directions:

  • Mix the Yogurt and Cool Whip together until well blended.
  • After ingredients are completely mixed, put yogurt filling in pie crest.
  • Put in freezer for a few hours until filling in frozen

Serve:

  • Take out of freezer 30 minutes prior to serving, in order to soften the filling slightly.
  • Any leftovers, put pie back in freezer for a later time

ingredients

ingredients in bowl

ingredients mixed

yogurt filling in pie crust

frozen yogurt pie

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22
Jan 11

Chicken Fricassee

In my previous post, I mentioned I started making the mozzarella, tomato and basil appetizer after attending a potluck dinner with friends.  Potlucks are great because you get to taste things that you never had before and get the recipe. Now this recipe, I started making after having potluck at the office.  I actually had to beg my coworker Jessica for this recipe.  It took her a while, like a few months, to give it to me.  I think she was just being lazy, but I finally got it.  I’ve made this dish so many times now, but I can still never make it the way she did.  I think she just didn’t give me the right directions.  However, the way I make it still tastes great, hence why I continue to make this dish all the time.

Another reason why I make this dish is because of these guys below. Let me introduce you to them, Miss Tomato, Mr Pepper and Mr Onion. These veggies are like my staples. I constantly use these 3 guys when cooking.  I know I need to expand and try new things but with these veggies you can always find something to cook even on a rainy day.

tomato onion pepper

Ingredients
Boneless Skinless Thin Chicken Breast
Sazon with Coriander and Annatto ( Goya sells pre-packaged packets)
Chicken Bouillon
Garlic
Onion
Peppers – red, green, yellow
Extra Virgina Olive Oil
White Vineger
Can of Dice Tomatoes or Fresh Tomatoes
Sugar (optional)
Hot Sauce (optional)
white cooking wine

Prep:

Cut Onion and Peppers into small pieces.  Take about 2 cloves of garlic and mince finely.

chopped onion pepper tomato

Directions

Prepare a pot of water for boiling.  Add salt, pepper, a little bit of olive oil and a cap of vinegar.  Once boiling, add chicken and reduce heat and cover.

While chicken is boiling:

In a saucepan, add enough Olive Oil to coat the bottom on the pan evenly.  Turn on to high and add minced garlic and chopped onions and peppers.  Allow to simmer for a minute, then reduce heat.  You will then add the dice tomatoes, coriander and annatto, chicken bouillon.  You will add salt, pepper and hot sauce to your own taste.

veggies in pan

Taste dish once all ingredients are added and then add sugar based on acidity

Once everything is in the saucepan – bring to a boil, uncovered for a minutes while stirring.  When I make this dish, there was never enough liquid to boil. I just keep it on simmer.

Reduce heat and simmer until the chicken is done.  If you see the sauce has reduced too much, add some of the water from the pot where the chicken is boiling in. (I use cooking wine as I noticed the first few times of making this, the water diluted the flavor of the dish)

When chicken is done, remove the chicken and place on cutting board and begin to shred the chicken.  You can either use your hands or a fork and knife.  Once all chicken is shredded, add to saucepan.

shredded chicken and veggies

Once chicken is added, bring to a boil for a couple of minutes, reduce heat and cover for about 5 minutes then remove from heat.  (Again, I keep it on simmer because if I kept it on boil, the dish would dry out).

Bon Appetite

chicken friscassee

chicken fricassee

—-

Usually potlucks you would hope to  get the correct recipe to follow, but if not you just have to adapt to your taste, experiment with flavors and hopefully it will turn out delicious.

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11
Jan 11

Simple Meals: Twice Cooked Angel Hair Pasta with Tomatoes

Since bringing in the New Year, I actually have avoided cooking a real meal/ taking on a new recipe.  Call it lazy, procrastination, whatever you want. I know I’m not the only one. You know who you are! :)

Tonight I decided to make an easy meal that I’ve made many times.  I don’t exactly have a name for it so I called it Twice Cooked Angel Hair Pasta with Tomatoes.   This may not be the healthiest meal, but trust me once you make it once you’ll definitely be making it again.

angel hair with tomatoes

Ingredients
Angel Hair Pasta
Tomatoes – Diced
Garlic Salt
Pepper
Adobo Seasoning
Protein of Choice- I use Shrimp or  Chopped Chicken Strips
Olive Oil

Directions:

Do your normal routine of cooking pasta in a pot of boiling water. Drain water in a strainer.  Now heat up a large frying pan with olive oil on medium low heat.  Once pan has been heated, put in the cooked pasta in the pan. Make sure the pasta has been coated with olive oil, you may need to add more olive oil to make sure the pasta does not get dried out.  Add Garlic Salt, Adobo Seasoning and Pepper to taste. After a few minutes of the pasta cooking in the pan, add the fresh cut diced tomatoes. Cook until the tomatoes have softened.  Lastly, add your cooked protein into pan and your dish is now complete.

Notes:
For your protein, lightly season it with salt and pepper and cook in a pan

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20
Dec 10

Strawberry Banana Smoothie

I love smoothies… well actually I just love Strawberry Banana Smoothies. I’ve tried other flavors of smoothies, butStrawberry Banana Smoothie nothing does it for meal like the refreshing Strawberry Banana Smoothie.

I crave them on a hot day, in the morning for breakfast, after a workout (ha when I actually workout), for an in-between meal. Pretty much whenever I can get my hands on one.

Now my “Smoothie” comes out more like a juice as its very light and I don’t put ice or dairy products in it. I do, however put in frozen strawberries instead of fresh to get that smoothie frothy texture

Ingredients

Serves 2

16 oz of Orange Juice (8oz / glass)
1 banana (use half banana if for one glass)
8-10 strawberries

Blend it!

Side Notes:
I actually blend the OJ and strawberries first as to not overblend. Then I add banana to thicken the smoothie. After everything is blended, I taste with a spoon to try the mixture. If it tastes too much like Orange Juice and I add 1 or 2 more strawberries and then blend. If it tastes too much like strawberry, I add slightly a little more banana.

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