Thursday, March 31, 2016

Raspberries Mimosa (Alchohol and Alchool Free Recipes)

With summer around the corner, we start craving those sweet but cold and refreshing drinks. this is my Raspberries Mimosa. Perfect for those hot summer nights.
The alcohol free version (at the bottom) is a yummy drink for kids and non drinkers.

Ingredients (for a pitcher)

1 bottle orange juice
2 packs frozen raspberries
 prosecco wine (if you don't like dry wine use a sparkling sweet white wine)
1 cup sugar
mint leaves for garnishing

Blend the orange juice with 1/2 pack of the raspberries, pour in a glass pitcher, add prosecco wine to top (1 part juice and 2 parts wine), add sugar. Chill for two hours before serving. When serving, pour drink in a glass, add some thawed raspberries and mint leaves to garnish. (for those that like a kick in their drinks, add a splash of vodka in the glass)

Alchool free Raspberries Mimosa

Same ingredients and process, but substitute Prosecco wine with Sprite, and use 2 parts of juice and 1 of Sprite. Stir before serving.

You can use strawberries or pineapple instead of raspberries.

Chicken Enchiladas with White Sauce

2 whole chicken breasts, cooked and shredded 1 lb. Monterey Jack cheese, grated 1 (3 oz.) can (mild) chopped green chilies 2 cans cream of chicken soup 1 pt. sour cream 
1 can of corn 
2 cup of rice 1/2 lb. Cheddar cheese, grated 1 dozen flour tortillas 

Boil rice. While rice is cooking, toss together: chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, and then roll. Drain corn, mix it with the rice. Make a rice bed on the bottom of a casserole pan. Place enchiladas , seam down, on the rice. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese. Bake at 350 degrees for about 45 minutes.

Wednesday, March 16, 2016

Mint Tea

This is a Marroccan tea. In Morocco the tea is usually prepared in a special teapot. After the tea brews a little, some is poured back and forth between the pot and and a glass, a procedure that is said to improve the brewing process. When ready, the tea is poured from a height of one to two feet into the small glasses. 


4 bags of green tea
1 cup packed fresh mint leaves
1/4 cup sugar
3 cups boiling water

Place the tea bags, fresh mint leaves and sugar in teapot. Pour the 3 cups of boiling water and stir to dissolve the sugar. Let steep for 4 minutes and serve. 
If you prefer ice tea let it cool down, add ice, garnish with fresh mint and a lemon slice. Your mint tea just turned in the perfect beverage on a hot summer day.

Marinated Flank Steak


4 large shallots, chopped
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp dry red wine
1 1/2 tsp dried thyme
1 1/2 lbs flank steak, trimmed

Whisk first 5 ingredients and pour in a 13x9x2 inch glass dish, season with pepper. Add steak and turn to coat. Marinate steak for 2 hours at room temperature or 1 day in the fridge. Turn steak occasionally. 
Preheat broiler. Remove steak from marinade. Broil steak to desired doneness, about 5 minute per side for medium-rare. Transfer steak to plate and serve.

Tuesday, March 15, 2016

Spaghetti All'Amatriciana


1 Tbsp Olive Oil
1/4 Lb Lean Bacon, diced
3/4 Lb Tomatoes, skinned and diced
1 Chili Pepper, do not chop
1 Pack Spagetti (14 oz)
1/2 cup Pecorino or Parmesan Cheese, grated

Heat the olive oil in a pan and fry the diced bacon well for 5 minutes. Add the tomatoes and the chili peppers, sauté for another 10 minutes stirring occasionally. 
Cook the spaghetti "al dente" in plenty of salted water. Drain well. 
Remove the chili peppers from the sauce. Place the spaghetti in a warm plate, pour sauce over the top, sprinkle with cheese.