Author: vanva

I am a writer, mother, teacher, traveler and am unreasonably competitive at trivia and card games.
Central American · Recipes · Side dish

Cilantro Lime Rice

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You will need:

  • 2 1/4 c. chicken broth
  • 1 1/2 c. fresh cilantro leaves, as well as 2 tbs. minced
  • 2 tbs unsalted butter
  • 1 small onion or shallot, chopped fine
  • 1/2 lime, cut into wedges for juice
  • 2 garlic cloves, minced
  • 1 1/2 c long grain white rice, rinsed
  • salt and pepper to taste

Step one:

process broth and cilantro leaves in a blender until the cilantro is chopped, 30 seconds. Melt butter in a large saucepan over medium heat. Add shallot/onion and cook until softened (5 minutes). Stir in garlic and cook until fragrant, about 30 seconds. Add rice & cook, stirring often until the edges become translucent (2 minutes). Add broth mixture, squeezed lime and 1 tsp salt. Bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed (17-20 minutes).

Step two:

Take pot off the heat, let the rice sit for 10 minutes. Add in cilantro and fluff. Season with salt and pepper to taste.

 

*Source: America’s Test Kitchen

Appetizer · Holiday · Recipes

Pumpkin Dip

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I plan to set this out for friends and family as we get ready to trick or treat tonight, but this is a nice treat to bring to a party or in to work to share:) You will need to chill this three hours before serving, as a warning.

Serve with: Ginger snaps, apples

You will need:

  • 8 oz cream cheese, softened
  • 1-2 cups of confectioner’s sugar
  • 1 15 oz can of pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

Step one: blend sugar, cream cheese and vanilla together

Step two: add in pumpkin and spices. Blend until smooth.

Step three: chill for three hours before serving

Pork Tinga with Tostadas
Central American · Recipes

Pork Tinga with Tostadas

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img_4310These are excellent served in a variety of ways: tacos, tostadas or over rice. I truly enjoy serving them with diced avocado or guacamole. Because you need about 1 1/2 hours to cook down the pork, this is a great weekend family meal.

You will need:

  • Tostadas (hom-eade or storebought).
  • 2 lbs boneless pork butt roast, trimmed, cut into 1 inch pieces
  • 2 onions – 1 quartered, 1 diced
  • 5 garlic cloves – 3 peeled & smashed, 2 minced
  • 2 tbs olive oil
  • 1/2 tsp dried oregano
  • 1 (15 oz) can tomato sauce
  • 1 tbs minced canned chipotle chile in adobo sauce
  • 2 bay leaves
  • 1 avocado, halved, pitted, diced
  • 2 oz queso fresco, crumbled
  • 1/4 cup cilantro leaves
  • 3 sprigs fresh thyme
  • lime wedges
  • salt and pepper

Step one:

In a large sauce pan, bring 6 cups water, pork, quartered onion, smashed garlic, thyme and 1 tsp salt to a simmer over medium-high heat. Skim off foam that rises to the surface. Reduce heat to medium low, partially cover, cook until pork is tender (1.5 -2 hours).

Step two:

Drain the pork, reserving 1 cup of the cooking liquid. Throw away onion, garlic, thyem. Return the pork the saucepan and mash it with a potato masher or shred with two forks.

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Heat oil in a  skillet over medium-high heat. Add oregano, shredded pork, chopped onion and cook until the pork is brown and crisp (around 7 minutes). Stir in minced garlic and cook for about 1 minute. Add tomato sauce, chipotle, bay leaves, reserved pork liquid and simmer until the liquid has evaporated, 5-7 minutes. Discard the bay leaves and season with salt and pepper.

Garnish with avocado, queso fresco, cilantro and limes.

 

Chicken Adobo
Central American · Recipes · Spanish

Chicken Adobo

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img_4526

You will need:

  • 1 (14.5 oz) can diced tomatoes, drained
  • 3-4 tbs minced canned chipotle chile in adobo sauce
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 and 1/2 tsp ground espresso, fine
  • 2 lbs boneless, skinless chicken thighs, trimmed, cut into 2 inch pieces
  • 2 tbs canola
  • 1 onion, chopped
  • 3 Tbs molasses
  • salt and pepper
  • 2 Tbs fresh cilantro

Step one:

Blend tomatoes in a food process until smooth. Set aside. Combine chipotle, garlic, oregano, espresso, 1/2 tsp salt, 1/4 tsp pepper in a bowl. Pat chicken dry and coat with chipotle rub.

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Step two:

Heat 1 tbs oil in a skillet over medium high heat. Cook chicken until golden brown on both sides (6-7 minutes) and transfer to a plate. It will not be completely cooked.

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Step three:

Heat remaining oil in skillet over medium high heat. Add onion and cook until softened and lightly browned, around 6-7 minutes. Stir in molasses, tomatoes and chicken along with juices. Cover and simmer chicken until the sauce has thickened, around 10 minutes.

Transfer the chicken to a plate (keep warm with aluminum foil if needed). Season sauce in pan with salt and pepper, and then spoon over chicken. Add cilantro on top. Serve with rice.

 

Source: America’s Test Kitchen*

Central American · Recipes

Tequila-Lime Chicken Fajitas

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This was a relatively easy way to enjoy the classic combination of tequila and lime. This makes for a very fresh, yet rich flavor. I adapted this from an excellent tequila-lime shrimp quesadilla recipe which I will post soon! For this recipe, I served it with charred corn.

You will need:

  • 2-3 tbs canola or vegetable oil
  • 1/4 cup minced cilantro
  • 1 shallot or 2 scallions, sliced thin.
  • 2 lbs chicken breast, sliced into thin strips.
  • 2 garlic cloves minced
  • 1 small sweet pepper, seeded and sliced thin
  • 1 tsp minced canned chipotle in adobo sauce
  • 1/3 cup tequila
  • 1 tsp lime zest and two limes, cut into quarters
  • Corn tortillas or flour tortillas, grilled
  • Cotija or Monterey Jack cheese
  • salt and pepper to taste

Heating Tortillas: While cooking the vegetables and shrimp, begin to heat your tortillas.

  • Electric stove: Using your favorite frying pan or griddle, heat the pan on medium high until drops of water make the pan sizzle. Heat the tortillas for about 45 seconds on each side.
  • Gas stove: Using tongs, heat the tortillas over a low flame.* This takes some practice & skill.
  • Oven: This is good for a large stack. Preheat the oven to 350°F and assemble stacks of five or six tortillas. Wrap each stack in aluminum foil and place them on the center rack of your oven.
  • Keeping them warm:  To eat immediately: Keeping them double-wrapped in a layer of aluminum foil and then a dishtowel will keep them pretty warm even without a direct heat source. For later: Wrap your tortillas in a damp towel or aluminum foil and keep them in a slow cooker or an oven set on low.

Step one:

Heat canola oil in a skillet over medium heat until shimmering. Add garlic, chipotle, shallots or scallions, and 1/4 tsp of salt and cook until the mixture is softened about 2 minutes. Add sliced pepper and tequila and simmer until most of the tequila has evaporated and the pan is drier, about 5 minutes.

Step two:

Add chicken, lime zest and the the juice of one lime and cook, stirring often until the meat is cooked through, about 7 minutes. Season with additional salt and pepper, if needed. In the last minute of cooking, add 1/4 cup cilantro to the mixture, stirring to release the flavor.

Step three:

Serve with additional lime & cilantro, sour-cream, cheese, avocado and salsa of your choice. Enjoy!

I might have gone overboard with the salsa
Italian · Recipes

Caprese Chicken

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This is a delicious choice for the summer. I use fresh basil and tomatoes from my garden, and the result was a really simple, refreshing meal. I like to serve it with mashed potatoes or a simple pasta. Using a good quality balsamic vinegar is also important – there are many types that are infused with flavors that would be interesting to try.

Ingredients:

  • 4 boneless chicken breasts
  • Olive oil, 2-3 tbs
  • 4 cloves of garlic
  • 1/4 cup balsamic vinegar, good quality.
  • Fresh basil
  • 1/2 cup grape tomatoes, sliced in half.
  • Mozzarella, fresh and thinly sliced. (you may substitute shredded)
  • Salt and pepper to taste

Step one:

Heat olive oil on medium heat. Salt and pepper the chicken liberally. Cook chicken for six minutes on each side, and then remove from heat.Step two:

Saute garlic in the balsamic vinegar for several minutes, until softened. Add the basil and tomatoes and cook it down for 5 minutes, until they begin to soften.

Step three:

Add the chicken back in the pan, and thinly sliced mozzarella on top. Cook for 6-8 more minutes or until the mozzarella is melted, and serve. Enjoy!

Homeade Marinara Sauce
Italian · Recipes

Homeade Marinara Sauce

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There are many iterations and recipes about how to make a good Marinara sauce. Here is what I use – I prefer it because it is simple and a proven winner over the years.

You will need:

  • 1 28 oz can whole San Marzano tomatoes (certified DOP, if possible)
  • 1/4 cup extra virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • 1 tsp kosher salt
  • 1 large basil sprig, fresh
  • pinch, crushed red pepper flakes

Step one:

Pour tomatoes in a bowl and crush with your (clean) hands or use a food processor. Pour 1 cup of water in the empty can and swish to get a little tomato juice. Save it for later.

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Step two:

In a large sauce pan or skillet, heat oil over medium – add garlic when it is ready. As soon as the garlic is sizzling (do not overcook), add the tomatoes. Then the reserved tomato water, the pinch of red pepper flakes, and salt. Stir.

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Step three:

Place the basil sprig (stem included) on the surface. Let it wilt and submerge into the sauce. Simmer until the sauce is thickened and oil on the surface is a deep orange, around 15 minutes.

Shrimp Diabla
Central American · Recipes

Shrimp Diabla

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img_8466This is spicy and absolutely delicious served with rice and avocado. Feel free to cut back on the amount of chiles in order to dial back the heat.

You will need:

  • 2 Tbs olive oil, plus extra as needed
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 2 Tbs minced canned chipotle chile in adobo sauce
  • 1 (8 oz) can crushed tomatoes or 4-5 roma tomatoes chopped.
  • 2 lbs extra large shrimp (21-25’s) peeled & deveined
  • 1/4 cup chopped fresh cilantro
  • 2 tsp oregano
  • salt and pepper
  • 1 Tbs lime juice, plus lime wedges for serving
  • A dutch oven, or enameled cast iron pot, if possible.

Step one:

Heat oil in a large skillet over medium-high heat. Saute onion and 1/2 tsp salt and cook until soft, about 5 minutes. Stir in garlic, chipotle, oregano, and cook for about 1-2 minutes. Stir in tomato sauce (or chopped tomatoes); bring to a simmer and cook until vegetables are soft, around 10 minutes.

Step three:

Transfer the mixture into a blender and process until smooth – 30 seconds. Return sauce to the pot and stir in shrimp. Cover and cook over medium-low heat until shrimp are opaque and cooked, 5-7 minutes. Stir cilantro and lime juice into the sauce and season with salt and pepper to taste.

Serve with extra cilantro and lime over cilantro-lime rice.

Watermelon-Mint Granita
Dessert · Recipes

Watermelon-Mint Granita

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img_8473This is an incredibly easy, refreshing summer treat.

You will need:

  • 8 cups watermelon, cut into 2 inch chunks or slices
  • fresh mint, 2-4 tbs
  • 1 lime, cut into quarters
  • 2 tbs honey or 1/4 cup sugar

Step one:

Cut around 8 cups of watermelon into 2 inch pieces. Blend them in two batches in a food processor or blender. Blend with mint, lime and honey/sugar. Blend (or food process) watermelon pieces with 2 tbs of honey, squeezed lime and 2 tbs of mint. If the watermelon is too solid, add a tiny bit of water.

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Spread mixture into a 9×13 baking dish and freeze for around 1 and 1/2 to two hours. Scrape the mixture and serve.

Seared Shrimp with Avocado and Tomatoes
Central American · Recipes · Spanish

Seared Shrimp with Avocado and Tomatoes

vanvaLeave a comment

img_8502

This is a very refreshing summer dish, especially if you have fresh, ripe tomatoes. This is mildly spicy. If you want to adjust heat, add less chipotles in adobo sauce. The avocado pairs perfectly with the texture and flavors of the dish.

You will need:

  • 1 lb fresh tomatoes, diced
  • 1 shallot or 6 scallions, diced
  • 1/4 cup fresh cilantro
  • 3 garlic cloves, minced
  • 2 tsp minced canned chipotle chile in adobo sauce
  • 1.5 lbs extra large shrimp (21-25’s), peeled and deveined
  • 1/8 tsp sugar (or a pinch)
  • 2 tbs canola oil
  • 1 tbs lime juice, plus lime wedges for serving
  • 1 avocado, halved and pitted, diced
  • Salt and pepper to taste

Step one:

Toss tomatoes, shallot/scallion whites*, cilantro, garlic, chipotle and 3/4 tsp salt together in a bowl. In a separate bowl, toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp pepper.

Step two:

Heat 2 tbs oil in a skillet over high heat – your goal is to sear the shrimp, so a good quality skillet is preferred. Add shrimp to the pan in a single layer and cook, without moving them, until slightly brown (seared) on 1 side. No more than 1 minute. Transfer shrimp to a large bowl (they will be undercooked – this is okay).

Step three:

Add tomato mixture to the skillet and cook on high in the remaining shrimp juices. Cook for 1-2 minutes until the tomatoes have softened. Stir in the shrimp with accumulated juices and cook until the shrimp are opaque, about 1-2 minutes.

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Step four:

Transfer shrimp to a platter and add avocado. Serve with additional cilantro, scallion greens and lime wedges.