Divergent Trilogy and a Mexican Recipe!

 Hello friends, ready with your cup of coffee? I hope you've been enjoying your week so far! It's been very busy here and I haven't had much time to be on the computer! Just have had my days filled (which is great) and I re-started homeschooling my 3 yr. old. It's been so much fun! She loves it and I do too!

I've also been baking a lot and having friends over! Today I am going to help do something at church (I am not even sure what, but I jumped right in when a friend told me she'd be there to help lol!) then I'll be going to Chick-Fil-A for lunch (my girls love it, and even when I love it too I don't get too excited about going there at noon because it's always packed!)... anyway... I said Divergent Trilogy, right?

Well... about probably 2 weeks ago I bought (what I thought was) the 1st. book of the Divergent Trilogy...

It was weird because the name of the Book was "Insurgent" and I thought the name of the 1st. book would be "Divergent" ... I saw the Divergent Book, opened it and I could swear I saw something that said "the 2nd. book of the Divergent Trilogy" inside of it... then I went ahead and opened the "Insurgent" book in my hands and I could also swear it said "the first book of the divergent trilogy" ... what went wrong? I don't know! I was sooo unsure that was the first book so I thought I really checked twice before buying it but... I did.. and even when I started reading it something was off! Things didn't make sense... I had the feeling I was supposed to know what was going on ... but I didn't ... so I convinced myself it's probably just the style of the author... and maybe things would get clear later... things did get easier later ... and I got the personality of the characters and understood that a lot had happened before but I thought the author explained it all throughout the book... I was sure I was reading the 1st. book of the Trilogy!!! (ugh!) ... I wasn't!!!

Then... when I finished the book... I was eager to read the 2nd. one... so I went to the bookstore THAT NIGHT and got it... guess what... when I start reading... I realize... I was wrong! The whole time! And here I am ... reading the 1st. book with such disappointment because I now knew what was going to happen... I tried to convince myself this would be like watching "Batman" and then "Batman -The Beginning-" or something like that ... it hasn't been bad at all though... I thought I wouldn't be able to get into it since I know so much of what's going to happen! But it's been really great and I finally get details about the personalities and "lives" of the characters that I might have to read the second book again! LOL! ...

Anyway... I recommend this book! There are some things I haven't liked but overall it's a good read, I've liked it better than "The Hunger Games"  ... I am almost done with the first book (2nd. one for me... LOL!) of the Trilogy... and I can't wait for Fall 2013 to read the last book!

And now... A recipe!

I am going to just start sharing here some of the recipes of my "Mexican cooking Blog" since I haven't been around there for a while... for a long time actually! So... for all my followers here I'll just start bringing those recipes over! I hope you enjoy them! All AUTHENTIC!

I know the fact that these albondigas are stuffed with hard-boiled egg might make some people nervous, but trust me... my husband (who is a gringo) loved them! :) He was skeptic at first but they are delicious!

Albondigas rellenas de huevo / Meatballs stuffed hard-boiled egg

Yields: 8 Meatballs (4 servings)

Ingredients:

1. 1 lb. ground beef
2. 1 chipotle pepper (from a can of chipotle peppers in adobo sauce) -it HAS TO BE chipotle, any other "chili pepper or powder wouldn't give this dish the wonderful smokey flavor -
3. 2 cloves of garlic
4. 1/4 white onion
5. 6 roma tomatoes (or about 4 of the whole red tomatoes) - cut in quarters or big chunks -
6. 3 hard-boiled eggs cut in quarters (you will probably only need 2 because we are making about 8 meatballs but cook 3 eggs just in case)
7. 1/4 cup of white rice
8. 1 cube of chicken bouillion
9. salt and pepper to taste (about 2 tsp. salt and 1 tsp. of black pepper... adjust to your taste)
10. about 1.5 tbsp. vegetable oil (or a little more if necessary)

Directions:
- In a middle sauce pan pour some water (fill it about half-way) and when the water starts boiling throw the 1/4 cup of white rice and let it boil for only 5 minutes, remove from the heat, drain the rice immediately and set aside (let it cool for about 5 minutes)

- Mix the ground beef with the rice, season with some salt and black pepper and mix it all well with your hands.
- With the meat start making "patties" (like hamburger patties) and wrapping the egg quarters with those patties (one quarter per each of the patties) Making sure the egg is completely wrapped by the mix of meat/rice. Do this with all the meat/rice mixture. You should have about 8 meatballs. Set aside.

- Put your tomatoes, garlic, chipotle pepper and about 1 cup of water in the blender. Blend it all until it makes a sauce (as smooth as possible)
- In an extended non-stick pan using medium-low heat add the oil and fry your 1/4 onion there (you can slice the onion if you want, it doesn't matter much but the onion will be removed) While the onion is frying and the oil is hot add your meatballs carefully so they don't open or fall apart, if you use medium or medium-high heat it might cause them to break so just be patient and seal your meatballs on all sides.

-Once they are browned on all sides (about 9-10 minutes) remove the oil and the oil excess. Add your sauce and chicken bouillion (you can add some salt at this point if necessary but wait until the sauce has been simmering for about 5 minutes to taste and adjust) once you add the sauce you can also add chopped potatoes if you want just to add something else, but I left it like that. Bring it all to a boil, cover, turn the heat down to low and let it simmer for about 35 minutes and serve. (side of rice, mashed potatoes or salad)

I hope you like this recipe! If you do please let me know! Comments are always a great encouragement to keep cooking/sharing.

© Paloma K.

Chicken Pozole Recipe! A very Mexican Dish!

 Being a Mexican in the United States is hard when it comes to finding real, authentic Mexican food... I still have found only one place that was the closest to what Real Mexican food was like and even that was way short of the mark!

I must say I actually get a little "offended" (not really, but I can't find the right word) when people eat greasy, spicy food (with lots of cumin, lots of melted yellow cheese and soooo much oil!) and think they are eating Mexican! Mexican cuisine is amazing! And the variety in flavors, colors and aroma is sooo huge that not many people can say "I've tried it all" even... Mexicans like me... that were raised in Mexico, can say they've only tried "some" of the dishes... because each city/state has so much tooo offer when it comes to recipes and traditional Mexican dishes!

Let me tell you that Mexican cuisine doesn't travel! I will do my best to share with you things so you can replicate and get some of the taste of Mexico but to eat the "real stuff" you'd pretty much need to go to a home in Mexico or to places that you'd probably consider "a hole in the earth" but that's exactly where you'd find the most authentic flavors!

Anyway... So... what's this pozole all about? Well... interestingly enough... and trying to incorporate more Mexican in my kitchen (so my girls grow up knowing what Mexican food really tastes like) I decided to give this pozole a try... Pozole is an amazing dish usually made with pork in Mexico, Americans would call it a "soup", it has spice, a little heat, so much flavor and the raw vegetables that garnish it give it amazing freshness and crunch! Making it extra special... chunks of avocado go great with it adding creaminess!

This pozole recipe... (is going to sound very weird) but ... it's a recipe that I actually found from Martha Stewart Recipes... and it didn't disappoint me (I did make some adjustments)... it's not the most authentic pozole but it's the closest recipe I could find that would do a good job displaying the colors and flavors of the dish while still being friendly to the "American Palate"

I hope you enjoy it!

Chicken Pozole

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 1/3 cup tomato paste
•  1 tbsp. chili powder
• 1 teaspoon dried oregano
• 4 cans (14.5 ounces each) reduced-sodium chicken broth
• 4 cans (15 ounces each) white hominy, drained
• 6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
• Coarse salt and ground pepper
• Assorted garnishes, such as diced avocado, thinly sliced radishes, thinly sliced cabbage and "tostaditas (tortilla chips)  
• Fresh squeezed lime juice.

Directions

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
4. To serve, divide among bowls, and garnish with the raw vegetables/avocado and add some drops of fresh squeezed lime juice.

Enjoy!

Linking up with: Simple Lives Thursday

and  

© Paloma King

Happy Monday, Sippy Cups and Chicken Tacos!

 As I do every Monday... Here I am sharing about how HAPPY I AM IT IS MONDAY! ... Yes... I guess I could complain about it and lose focus on the blessings that Mondays represent and I could say:


"ugh! Hubby has to go to work" it's hard to find something else I don't like about Monday actually... but I guess we all have our reasons to dislike it... a little...

But ... Instead I choose to love Mondays and start them with a good attitude because

1. It's a brand new day God's given me and my family.
2. His mercies are new each day .... even on Mondays! ;)
3. Hey! Hubby has a job to go to!!! WOOHOOO!!! Praise God... He provides!
4. Mondays feel like a clean slate to me! New opportunities... New challenges!

We should focus on what we have... Is it fair to complain about dishes to wash instead of being thankful for the fact that we had FOOD that made those dishes possible?
  

Yesterday... I was washing my girls' sippy cups... and all of a sudden I felt overwhelmed with gratefulness! What a wonderful, blessed moment! I am the mom of two great girls! They have a blessed life, their little mouths drink clean water from those cups! I must say "being a mom" was never in my plans before I had them... I wasn't completely "against being a mommy" but I didn't think I really cared much if I had children or not... I didn't know!!!! It's been such an amazing blessing and the sippy cups reminded me of it!

Are there times... when little things remind you to be thankful? Would you share with us?

And now... More reasons to be thankful!

Fast Chicken Tacos 
(Adapted from Martha Stewart Recipes)

Ingredients

• 1 1/2 pounds chicken cutlets (about 8) (to reduce time you can use leftover rotisserie chicken, you will need about 1 pound. For my recipe to make rotisserie style chicken click here and skip the steps of cooking the chicken cutlets)
• 2 tablespoons vegetable oil, such as safflower (only 1 tbsp. if you use rotisserie chicken)
• 1 teaspoon chili powder (not needed if using rotisserie style chicken)
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch) - You can use whole wheat if desired.
• Fresh cilantro leaves, for serving
• 1/2 cup reduced-fat sour cream, for serving
• Lime wedges, for serving

Directions

1. Heat broiler on high (with rack about 4" from heat) Arrange chicken on a baking sheet lined with aluminum foil, rub with 1tbsp. oil. Season with chili powder, salt and pepper. Broil without turning until chicken is opaque throughout (about 6 mins) Remove from oven. Set aside.
2. On another baking sheet (preferably a rimmed baking sheet) lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Heat up a griddle (or a big flat pan on the topstove)   at medium heat, once the pan is hot set the tortillas (as many as you can fit without overlapping much), let tortillas warm up on one side for about 45 seconds, flip and let them warm up for about 1 more minute, flip again and warm up for about 40 more seconds (try to press the tortillas down with a fork if your hands aren't that used to the heat) flip again if necessary, tortillas should start making "hot air bubbles" inside, this means they are warming all the way through. (you can use your microwave or oven to warm up your tortillas, but as a Mexican and expert tortilla warmer -lol- I just shared with you the best way to warm up a tortilla) 
4. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

Enjoy!

© Paloma King

Perfect after fast food! - Meatball Soup

Thanks for the "get well comments" I am still surrounded by "Kleenex" and coughing but I DO feel better ;) Thank you very much! It is very encouraging to see your comments! You have no idea. Ok... now to my post...

Unfortunately for some reason I couldn't cook lunch for hubby the other day... You know? I always prepare it ahead of time and then just leave it ready for him in containers so he can take it to work and enjoy his food at lunch... he loves it! And hates having to eat "fast food" (although he loves having a Bic Mac once in a while by choice not because he "has to" ... BTW I hate Bic Macs) - ok moving on to my topic -... so... He had to eat fast food  and came home still feeling "yucky" from eating that... I knew he would! So... to make it up to him I cooked something I knew screams "I am homemade and the person who made it LOVES YOU!" is one of those "Mexican Meals" that you just love because is something "a mommy" would cook to make you feel better or special" ... Hubby loves the "Mexican Meatballs" I usually make with chipotle... for my recipe click here but this time I wanted to make something different and without chipotle so it would be tender to his stomach.... So I decided to try Leslie's "Caldo de Albondigas" (Mexican Meatball Soup) from La Cocina De Leslie just making some variations of my own and my amazing Red Rice (Recipe will be posted tomorrow) and he was in heaven! He kept making "I love this" noises while eating it! and I felt very happy!

So here it is:

 

Now the recipe...

Caldo de Albondigas
Adapted from La Cocina de Leslie

Ingredients:

Ingredients:

• 2 pounds ground beef
• 1/4 cup  long-grain rice (uncooked)
• 1/4 cup dry bread crumbs
• 1/2 cup finely chopped tomato
• 1/2 cup finely chopped onion
• 1 large egg
• 1/8 teaspoon dried oregano (crushed)
• 4 medium potatoes (cut in large chunks)
• 4 carrots (peeled and sliced in large chunks)
• 1/2 tsp. garlic powder
• 1 1/2 cubes chicken bouillion (I use Knorr)
• Salt and pepper to taste

Directions:
In a medium bowl, combine the ground beef, rice, bread crumbs, tomato, onion, egg and oregano.  Season with salt and pepper (about 2 tsp. salt and 1/2 tsp. black pepper).  Mix until well combined.

Using a 1/8-cup measuring cup as a reference to get the "size" of the meatballs, shape the meat mixture into balls.  Place in a 4-quart stockpot with 8 cups of water.  Add the vegetables and season soup with chicken bouillion and garlic. Cover stockpot and cook over medium heat until vegetable are tender (about 35 mins). Taste and season with more salt if needed.

Join us tomorrow for the recipe to make Red Rice.

Enjoy!

© Paloma K.

I'll oversing your praises! - and will eat some chicken!

 Last night I went to choir rehearsal @ church, at some point the worship leader started talking about how we can sing a song basically with more "umph", everybody gave suggestions like "thinking about what you are singing and believing it, etc" well... I guess I got stuck on that... and thinking about the song I got so excited I got goosebumps... So, after discussing all the great tips and ideas to sing with more passion and better transmit the feeling of the song to the congregation we got up and started to sing... at some point, the emotion flooded me and just like I do when I talk and get excited I started yelling (LOL!) that's always been an issue for me when singing... too much emotion! when practicing way back when I learned to better control all that but it's been so long since I last sang in front of others or in a choir that I've lost practice of technique and stuff like that... so here we reached a part in the song that says:

"I am hope, I am peace, I am joy, I am rest, 

 I am your comfort and relief from your stress,

 I am strength, I am faith, I am love, I am power

 I am your freedom this very hour"

I got sooo into the song and not so into the singing that I was yelling! until I heard the leader say "wow! Don't oversing it" LOL! I was a little embarrassed because I had actually forgotten everyone was there....

But then ... by the time everything was done and when I left church look what I saw:

His creation was over-singing with colors just like I was with my voice ... :) I know I have to control my voice if I want to sing in a choir but I am happy I can over-sing for Him any time of the day!

And now... a recipe that's so good and easy it will make you sing:

Cayenne-Rubbed Chicken with Avocado Salsa (Perfect S for THM)
Original from Martha Stewart's Recipes

Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks (to choose the perfect avocado click here )

Directions

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

© Paloma K.

Garlic Lovers' Pot Roast

First of all... did you enter my giveaway? I see that not many have entered yet... So there are lots of opportunities to win! Sometimes I want to give this gift to myself! LOL! ... I am giving away a $25.00 Starbucks Gift Card so click here to enter!

Yesterday I was surfing the web trying to find a "different way" to slow cook the Beef Chuck Roast I bought! I like buying this cut of meat because it is cheaper and you can still make wonderful things with it! I try to be very frugal when cooking and I also try to make healthy things! I know! You see lots of desserts posted here and sugary stuff... but the truth is that even when I love desserts I don't eat them (I used to but not any more.. or not as much as I did... don't take me wrong... I'd LOVE TO! but you can't eat all those delicious treats without your  body paying the price) Hubby, on the other hand, loves all desserts (not so much the fruity ones) and since I enjoy baking he is pretty much in paradise! Plus, he doesn't gain any weight, I envy him so much! I am so happy for him! So he eats as much as he wants! Anyway... here at home, the rest of us (my 2 girls and I) don't really eat much sugar... Natalia loves chocolate, but that's it, and just eats a little bit of chocolate occasionally... Karina, she doesn't eat any sugar or dessert, but they love LOVE vegetables! That's what they see as a "snack" you'll see Natalia asking for celery in the middle of the day! And I am all backwards! I almost have to say "eat your dessert or I won't give you any vegetables!" (LOL! j/k) So... that's pretty much us in this household! I have to be constantly buying vegetables! They just don't last! Even my omelette I eat for breakfast in the morning has green bell peppers, mushrooms, zucchini, onions and sometimes chopped tomato!

So I was looking for a recipe and I came across an idea! I saw Chef Emeril encrusting GARLIC CLOVES in a 3.5 lb. cut of Beef Chuck Roast! I immediately knew I would love it! I thought it was too much garlic (even for my taste) but I decided to give it a try! And Am I happy I did? It was perfect! So I thought I would share MY VERSION of the original recipe by Chef Emeril with you!

See the Encrusted Garlic Cloves? This worked really great!

Garlic Lovers' Pot Roast 

Ingredients

• 1 (3-pound) boneless beef chuck roast
• 10  cloves of garlic, peeled and halved lengthwise
•  About 2 teaspoons coarse salt (I use Kosher)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 chopped white onion
• 3 peeled and chopped carrots
• 2-3 stalks of chopped celery
• 2/3 cup of low sodium chicken stock, I recommend Swanson! If you don't have low sodium chicken stock then use 1/2 Stock 1/2 water.
• 1 cup of red or white wine (I used white, you don't have to use wine, you can just use more chicken stock but wine really brings it to another level)

Directions

1. Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season both sides of your roast with salt and pepper.
2. In a Dutch-oven (or big/heavy pot with tight lid), heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup chicken stock and wine. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning about 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. (If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.)
3. Transfer meat to a cutting board and let stand 10 minutes. Slice meat (or shred if preferred) and serve drizzled with pan juices.

Serve with a side of mashed potatoes and Enjoy!

© Paloma King

Chicken Parmigiana

Well... today I made a delicious and better than restaurant "Chicken Parmigiana" I slightly adapted the recipe from Martha Stewart's website, "Everyday-Food". The original recipe is by Everyday-Food Editor Sarah Carey and I loved its simplicity! Plus it had great reviews so I decided to make it too!

Here is the recipe: (slightly adapted)

Homemade Chicken Parmigiana

Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup grated Parmesan cheese
• 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
• Coarse Salt (I use Kosher) and freshly ground pepper
• 1 large egg, lightly beaten
• 2 cups jarred tomato sauce (Spaghetti Sauce, I use the one that is just "basil/tomato" sauce or you can make your own.
• 1/4 cup olive oil
• 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices. (you can use shredded mozzarella, which is what I used)

Directions

1. Pre-heat your oven at 400F. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
   
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
   
3. Bake for 18 minutes. Increase oven temperature @475F, remove baking dish from oven and add your mozzarella cheese to each chicken breast. Return to the oven (cheese should melt and lightly brown in spots), 5 to 8 minutes. Serve immediately with a side of pasta or your favorite salad (I use the Baby Spring Mix and Italian Dressing)
   
   
   
   
   
   Enjoy!
   

Paloma K.

Thinking Chinese Take out? Think again!

I just love Chinese food! (at least the American version of it!) I have never been in China to know for sure what real Chinese food is... and being a Mexican in the USA I know for a fact that what people know as "Mexican food" is very (VERY) far from "The Real Thing" (yup, there are things people in the USA think they are "Staples" of Mexican Cuisine and in Mexico we have never even heard of!) but anyway... we are talking "Chinese" right? I was saying... I love Chinese food! But I know that even when it might look "healthy" just because it is lots of rice and vegetables, well... Chinese take-out is not the healthiest (or leanest) option for dinner. Lots of sugar, then the battered (oh! so deliciously battered) chicken and oil (plus all the calories in the white rice) can make you consume at least 800 calories "all at once" (I know! Who am I to "criticize" the amount of calories when I am always posting about decadent desserts!?) but anyway... Last night I found a "lighter" (not light! not the healthiest) but "lighter" version of a famous "Chinese take-out" dish... "General Tso's Chicken"... I wasn't going to eat it anyway (it still has sugar in it! and I am really watching what I eat!)  but I thought hubby would love it (and he did!) and he would also love the fact that it is WAY CHEAPER than the "real deal"... so ... here is the recipe.

 

 

Lighter General Tso's Chicken

Slightly adapted from Martha Stewart's recipe.

Ingredients

• 1 cup long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced (or 1 tsp. of garlic powder)
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 chicken breasts)
• 2 tablespoons vegetable oil, such as safflower

Directions

1. Cook rice according to package instructions (if the package doesn't call for salt just add 1 tsp.). Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Enjoy!

Paloma K.

Pulled-Pork Sandwiches with Coleslaw

This recipe is one of those "Martha Stewart" recipes that I HAD TO try! I remember I thought about making pulled pork right before my then almost 2 yr. old was going to have her tonsils removed and I wanted to have something in the freezer that would be "quick" to put together for hubby's lunch/dinner and for myself too when I had no chance to cook because I would be taking care of my baby in the hospital and then at home... So... I remembered I had bought Pork Shoulder in the store and I still wasn't sure what to do with it... I knew I wanted "Pulled Pork" but I had never made it before and I had had my share of bad experiences with Pork Shoulder... anyway... I found this recipe and I thought it sounded really good so I gave it a try! I am glad I did because once the pork was ready I just divided it in smaller portions and froze them and used them up whenever I needed. Hubby loved these sandwiches and that's what I do with pork shoulder now and when I know I'll have visits from out of town for over 2 days and we'll probably be on the go and without much time for me to cook. Recipe:

Easy Pork Shoulder
From Martha Stewart

Ingredients

• 1 boneless pork shoulder (7 pounds)
• Coarse salt and ground pepper
• 1/2 cup water

Directions

1. Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

How to store: Refrigerate shredded meat in airtight containers, up to 3 days, or freeze in 2- or 3-cup portions, up to 3 months. If desired, reserve fat and render by cooking over low heat until mostly liquid. Strain and refrigerate; use in place of oil. (you can also make tacos with this pork recipe, just add it to corn tortillas, pico de gallo or salsa and avocado!... YUM!)

Let's make those sandwiches with coleslaw

Ingredients

• 2 cups shredded green cabbage (from 1/2 small head)
• 1 carrot, cut into strips using a vegetable peeler
• 1 tablespoon cider vinegar
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 3/4 cup homemade or store-bought barbecue sauce
• 2 cups Easy Pork Shoulder (recipe above)
• 4 hamburger buns

Directions

1. In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

Thanks for another great recipe Martha!
 

 © Paloma K

Potato Polpettes - Finished Product

These is the finished product of the Potato Polpettes I posted about yesterday. These guys just look impressive.  Pan frying is very forgiving, in that even when something gets a little burned, it really doesn't seem to hurt the final product.  Polpettes are an italian style meatball traditionally.  This is just a potato spin on an old classic.  Surprisingly tangy, don't be afraid to use the salt in the uncooked mixture, you will need a good amount.

Delicious food doesn't have to be expensive

© Brand S.

Potato Polpettes - PART I

Well, lots of food for very little money...potatoes.  Potatoes carry their own set of problems.  Big, boring, bland...so much so, that if you have a broth or soup that is too salty, drop a potato in and it sucks up the salt! Potatoes actually make food have LESS flavor.  So, spuds require the presence of some other superstars to help them shine. 

Mixing the ingredients

Oil works wonders, strong cheeses, herbs and other root veggies all do a wonderful job of hiding the fact that potatoes are very plain.  If you are to take advantage of this nutrition packed super-food, don't think of it as a vast tasteless desert, instead think of it as a blank canvas!  Feta is a cheese that can hold its own.  Dill (my favorite secret ingredient), often paired with potato.  Lemon...Hmm?  its a Mediterranean thing.

Frying stage

If you want to see the FINISHED PRODUCT come back tomorrow.

© Brand S.