The Latest


Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:
1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.
2. In a shallow serving bowl, mix the fruit gently so it is not crushed.
3. Evenly sprinkle with sugar and gently mix again.
4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.
5. Let stand refrigerated for one to two hours.
6. Serve in chilled champagne glasses.

Ingredients :
1 Mahi Mahi filet
2 whole wheat wraps
1 cup of shredded lettuce
1/4 cup black beans
2 slices of tomato, diced
2 tablespoons Newman's Own organic salsa
1 tablespoon diced onion
1 tablespoons fat free sour cream
Cilantro to taste

How To Prepare :
1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!
Ingredients :

4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut
tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)


Preparation :
1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

3. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

4. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. 
Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.


Servings : 08

 Ingredients :

 1/2 pound uncooked orzo pasta
 1/4 cup olive oil
 1/3 cup red wine vinegar
 1 teaspoon Dijon mustard
 3/4 teaspoon garlic powder
 3/4 teaspoon dried oregano
 3/4 teaspoon dried basil
 3/4 teaspoon onion powder
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 cup grape tomatoes, cut in half
 1/4 cup black olives, cut in half lengthwise
 2 ounces crumbled feta cheese
 1 grilled chicken breast half, diced
 2 red bell peppers, cut in half lengthwise and seeded
 4 sprigs fresh oregano

How To Prepare :

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Serve : 4 servings

Preparation Time : 20 Min s
Cook : 11 Mins
Ready In : 1hr



Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :
1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 
2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.
3. Taste and adjust the flavorings and seasonings as desired.
4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups





Here is another ingredient you can add when you want to cook Chicken Tinola.  This time it is not the usual Chicken Tinola with Papaya and Malunggay Leaves, I replaced Green Papaya and Malunggay Leaves with Zucchini.  (Here is a link to learn more about Zucchinis).

Here are the Ingredients:


* 1 chicken (1/2 Kg) 

* 5 pieces of Zucchini, these are the light green ones 

* 1 medium onion cut in slice 

* 4 cloves garlic, crushed 

* 2 tbsp. ginger strips 

* 2 tbsp. of Fish Sauce

* 2 green chili's, these are not that hot though

* Few leaves of Onion leaves (a personal favorite) 










Cooking Procedures: 

- Clean and cut chicken into small serving pieces. 

- Saute' garlic and ginger until light brown. Add onion. 

- Then, add chicken. Stir for 3 minutes or until it's almost tender, pour in the fish sauce.    Cook for another 3 minutes. Cover and let simmer. 

- When chicken is almost cooked, add Zucchini and Chili's. 

- Cover and simmer until chicken it's cooked. 

- Lastly, turn the cooker off then add Onion leaves.  You do not want the onion leaves to be very soft.


 Voila!  It is ready to serve.

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