Thursday, November 9, 2017

Tres Leches Cake


When the holidays come around I love to be in the kitchen, crank up the radio with Christmas tunes, and cook/ bake up delicious recipes for my family and friends. 

It really is the best time of the year, and for some reason gets me in the spirit to cook and bake even more. This Tres Leches recipe I've been making since I first tried it in high school. It literally means three milks, since it consists of three different types of milk in the recipe. 

I make it when my family comes over or gathering together at a friend's home. It's super sweet, but the perfect ending to a great meal. Family, friends, and little brother approved ;) Buon Appetito! 


 Ingredients  

  1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs (separated)
1/2 tsp. vanilla extract
2 cups whole milk
Filling
1 can 14 oz. sweetened condensed milk
1 can 12 oz. evaporated milk 
Topping

1 1/2 cups heavy whipping cream
1/4 cup white sugar 
1 tsp. vanilla extract



let's make it

 
1. Preheat oven to 350° F. Grease and flour one 9x13 in. baking pan. 

2. In a bowl, sift flour and baking powder together and set aside. 

3. In another bowl, cream the butter and 1 cup of sugar together until fluffy. Separate the eggs, add the egg yolks in butter mixture. Beat egg whites on the side and then add it in the butter mixture. 

4. Add 1/2 tsp. vanilla extract to butter mixture. 
5. Add the flour mixture to the butter mixture 2 tablespoons at a time. Mix until well blended. Pour the batter into the prepared greased pan. 

6. Bake at 350° F for 30-45 minutes. Once baked, pierce the cake several times using a for.

7. For the filling, combine the whole milk, condensed milk, and evaporated milk together. Once the cake is cooled, pour the mixture onto the cake. Let the cake absorb all of the milk.

8. For the topping, whip the heavy whipping cream, 1/4 cup of sugar, and 1 tsp. vanilla extract together until thick and fluffy. Spread topping over the cake. Keep cake refrigerated until ready to serve. Enjoy!

Wednesday, September 13, 2017

Chicken Scarpariello


I love chicken. In my opinion, (just like potatoes) it's one of those meats that no matter how you make it, tastes really good. 

I recently heard about this dish and found a recipe for it, but then made it my own. 

The original dish calls for sausage, but I just kept it simple.  

I made it the other night, and it's a hearty dish perfect for those cold nights coming soon. Buon Appetito!

 Ingredients  

  6 tbsp. extra virgin olive oil
2-3 chicken breast pieces
Flour (for chicken to be dipped in)
1 lb. potatoes, chopped
1 medium red onion, diced
10 cloves garlic
4 red bell peppers 
1 cup white wine
1 cup hot water
fresh basil, chopped
fresh parsley, chopped
red pepper flakes
black pepper
mushrooms



let's make it
 
1. In a 10-12 inch pan, heat ollive oil. Wash the chicken pieces and dip them in flour. Once the olive oil is hot, place the chicken pieces and cook both sides until golden. 

2. Transfer chicken pieces unto plate, set aside. 

3. Chop potatoes and add them to the same pan. Cook them until brown and set aside by the chicken. Drain the fat from the pan. 
 
4. Chop onion, garlic, bell peppers, mushrooms, and sauté them until golden. Add and stir in black pepper, wine, hot water and bring to a boil. 
 
5. Return the chicken pieces and potatoes to the pan, reduce the heat. Cook for 25-30 minutes. Add more water to keep from getting dry. Sprinkle on parsley and basil. 

6. Once cooked, transfer chicken to plates with vegetables.

Thursday, August 31, 2017

Pomodori Season 2017


Every year around my birthday, my family and I buy around 2 crates of tomatoes and get to work washing, cutting, and filling jars. 

It's a long process that ends up taking the entire day, but they usually last us the entire year.

It's a tradition that is mandatory we've been doing ever since I was a little girl. No doubt I want to continue when I have my own home.

How can we possibly eat around 50 jars of tomatoes in one year you say?

Well we don't just use it for pasta dishes but also in soups, with rice, (we love to cook Spanish dishes as well like Ropa Vieja and Arroz con Pollo!) other meals throughout the year. 

One thing is for sure: Tomato Sauce is life. ;)