Ingredients 1 cup short grain rice zest of an orange 1 stick of cinnamon 4-5 cups of whole milk, room temperature 2 cups sugar 1 Tablespoon condensed milk Ground cinnamon or unsalted pistachios for garnish and taste Preparation Soak the rice in cold water for about 1 hour. Rinse it. Put it in a large sauce pan at medium heat with 2 cups of the milk. Cover the pan and let it simmer. Uncovered the sauce pan and lower the heat. Stirring constantly add rest of the milk (2-3 cups). Incorporate sugar and cinnamon stick. Keep stirring for at least 25…
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Continue ReadingIngredients for Homemade Gnocchi 1/2 cup mascarpone, room temperature 1 cup whole milk ricotta, rinsed 2 egg yolks 1 cup + 2 Tablespoon of all-purpose flour for dusting 1 cup Pecorino Romano cheese, grated 1/4 teaspoon nutmeg, ground 1 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Preparation for Gnocchi Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl. Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy. Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is…
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Continue ReadingLooking for a light, delicious appetizer with stunning presentation, these are fun individual bite sized vessel for any of your prepared dips. Looks pretty too, served in a platter for a Home style Dip. Note: Please look for Eggplant Dip Recipe on my site.
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Continue ReadingIngredients 2- 6 ounces solid white tuna canned, in water 2 Roma tomatoes, diced 1/2 avocado, diced 1/4 cup cranberries, dried 2 Tablespoons Extra Virgin Olive oil 4 Tablespoon of fresh lemon juice zest of a lemon 5-6 Butter Lettuce Leaves, rinsed and dry 2 Tablespoon of Balsamic glaze Salt and pepper To Taste Preparation 1. Drain Tuna cans and place into a bowl. 2. Add diced tomatoes, diced avocado. Seasoned with salt and pepper. 3. Drizzle over olive oil and lemon juice. Add zest of a lemon. Combine all ingredients. Add dried cranberries. 4. Rinse butter lettuce and arrange them…
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Continue ReadingIngredients 2 Pounds boneless skinless chicken breast tenderloins 1 cup all-purpose flour, for dredging 12 ounces of crimini or porcini mushrooms, sliced 1/2 cup Marsala wine or brandy 3/4 cup chicken broth 4 Tablespoon of butter 2 Tablespoon extra virgin olive oil 1/4 cup fresh parsley, chopped 4 cloves of garlic, minced 1/2 cup heavy cream or mascarpone cheese 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika Preparation Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika. Dredge both sides of chicken tenderloins in the…
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Continue ReadingRecipe will be posted! Pictures of steps for now:)
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Continue ReadingIngredients 2 white sweet potatoes, peeled and cut into long thin strips 1 Tablespoon of fresh rosemary leaves, finely chopped 2 Tablespoon olive oil 1 teaspoon Kosher salt 1/2 teaspoon garlic powder 1 tablespoon corn starch water Preparation Preheat oven to 425 grades Fahrenheit. Prepare a baking sheet lined with foil paper and set aside. Peel sweet potatoes. Soak thin strips of sweet potatoes into a large bowl with cold water for at least one hour to minimize excess of starch.3. Drain and pat dry potatoes using paper towels. Add corn starch and toss well. 4. Drizzle with olive oil. Add kosher salt,…
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Continue ReadingIngredients 3 Tablespoons Butter 1 Tablespoon extra Virgin Olive Oil 4-5 cloves garlic, minced 1 small onion, sliced 1 1/2 cup fresh cilantro leaves, chopped 1 pound medium shrimps, peeled and deveined. 2 lemon juiced 1 bunch green onions, sliced 1 small jalapeno, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon smoked paprika 1/2 teaspoon garlic salt 1/2 teaspoon freshly ground black pepper Preparation Use a large skillet. Heat the olive oil and butter on medium-high heat till starting to turn golden brown and add garlic. Sate garlic for 2 to 3 minutes. Add green onions. Seasoned with crushed red pepper,…
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Continue ReadingIngredients 6-8 pieces of rice paper 4-5 Persian cucumbers, cut into sticks 3-4 carrots peeled, cut into sticks 5 ounces Chinese Vermicelli rice noodles, cooked 2 avocados, sliced Dipping Sauce 2 Tablespoon sesame oil 2 Tablespoon soya sauce 1 Tablespoon lemon juice 1 Tablespoon brown sugar 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon rice vinegar Mix all ingredients. Set aside Preparation Cook rice noodles until they turn soft into boiling water for about 3 to 6 minutes. Drain well and rinse. Simmer water in a large pot. Turn off heat. Dip one rice paper into the warm water for…
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Continue ReadingIngredients for the Tomato-Sage Sauce 1 medium size onion, finely chopped 12-15 fresh sage leaves 4 cloves of garlic, minced 2 Tablespoon butter 1 tablespoon extra virgin olive oil 1 cup of tomato sauce 5 fresh tomatoes, diced 1 teaspoon Kosher salt 1 teaspoon freshly ground black pepper 1 cup of parmesan cheese, grated(set aside) 1-16 ounces package spaghetti pasta Meatball (please see my site for this delicious recipe) Preparation for sauce: Heat the butter and olive oil over low heat in a large pan. Add the sage leaves to infuse the butter and oil. Sate for about 3 minutes. Remove…