Pasta with Neapolitan sauce, mozzarella cheese and basil!!

 

INGREDIENTS:

250g spaghetti

6 ripe red tomatoes⁣

2 onions⁣

2 cloves of garlic

5 basil leaves

3 tablespoons of olive oil

Salt and pepper to taste⁣

100g mozzarella cheese

METHOD OF PREPARATION: 

⁣To prepare the sauce, we put the pan on the fire with plenty of water, make a cross with the knife over the tomatoes and bring to a boil.

⁣In about 5 minutes they will be perfect. We put them in cold water so we can peel them more easily. They will go directly to the blender jar to form a perfect tomato sauce.

⁣In a frying pan with a little oil over low heat, we will continue with the rest of the ingredients. ⁣

We will peel and finely chop the onion, you can also grate it, so that it integrates better into the sauce. In the same way, we will peel and chop the garlic. ⁣⁣We add them to the frying pan. When they are very soft, we will add the tomatoes. It's time to adjust the flavors with the necessary salt and pepper. The tomatoes will take about 20 minutes on low heat to create a perfect sauce.

⁣While the tomato cooks, prepare the pasta, for this type of sauces with Italian pasta they are very good, but they will be perfect with anyone.⁣

Depending on the type of pasta, it will take more or less to be ready, the average is around 7 minutes. We add plenty of water and salt and when it starts to boil we have the spaghetti.

We drain the spaghetti and add the Neapolitan sauce on top and the mozzarella cheese in pieces. We can decorate with some fresh basil leaves and plenty of grated parmesan or whatever you want.

PANKO BREADED MOZZARELLA STICKS

 

INGREDIENTS

8 mozzarella string cheese sticks cut in half

2 eggs

2 tablespoons milk

2 1/2 cups panko breadcrumbs

1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 cup all purpose flour

Canola oil

DIRECTIONS

Mix eggs with milk in shallow bowl.

Mix panko breadcrumbs with basil, parsley, oregano and garlic in shallow bowl or plate.

Place flour in shallow bowl or plate.

Dip each mozzarella stick in flour and then in the egg mixture, into the panko breadcrumb mixture and back into the egg and into the breadcrumbs one more time. Place on baking sheet covered with parchment paper.

Place in freezer uncovered for 20-30 minutes.

Heat oil in deep fryer or dutch oven to 375 degrees.

Cook the sticks a few at a time just until golden brown. It only takes about 1 minute. Drain on paper towels. Serve with marinara or chipotle mayo.

NOTES

Use a high temperature thermometer to try to hold the oil as close to 375 degrees as possible.

These can also be baked . Drizzle with butter or spray with nonstick baking spray. Bake at 400 degrees for 6-7 minutes.

Fry just until brown. If overcooked the cheese will begin to leak out.

Birria Wings with Consome

 

Birria Wings with Consome

What You’ll Need

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon hot chili-garlic sauce such as sriracha

2 teaspoons dark sesame oil

1 teaspoon grated fresh ginger

16 chicken wings wing tips removed

vegetable oil

kosher salt

fresh ground black pepper

How to make it

1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.

2. Trim excess skin from the edges of the wings.

3. Lightly brush or spray with the oil, and season with salt and pepper to taste.

4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.

6. Serve warm.

Recipe Notes

You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and

bake again at 400 for 20 minutes until the skin is brown and sauce thickens

Strawberry Cream Cheese Rolls

 

INGREDIENTS:

DOUGH:
1/2 cup lukewarm water
2 teaspoons instant yeast
1/3 cup sugar
1/2 cup of milk
1/3 cup melted butter
1 teaspoon of salt
2 eggs
4 1/2 c all-purpose flour (more or less)
FILLING:
8 oz cream cheese, soft

3/4 c powder sugar3

/4 c strawberry jam

1 c finely diced strawberries
ICING:
1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoons of milk
touch of vanilla

INSTRUCTIONS:
blending warm water, yeast also sugar in mixing bowl. Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Adding flour to make dough. Knead until smooth.
Let the dough rest for 5 minutes while you prepare the filling.
Beating cream cheese until soft also fluffy. Add 3/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF TOPPING.

In another small bowl, combine jam and diced strawberries.
Roll out the dough on a greased counter into a rectangle about 10×15″. Spread the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Covering with plastic wrap also place in the refrigerator.
Add the 1/2 cup powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.

Chill the rolls in the refrigerator for 8 to 10 hours or overnight.
Remove rolls and bag of frosting from refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
Bake at 350° for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.
Cut a corner in the ziplock bag and glaze the rolls while still warm.

Enjoy !

CREAMY SHRIMP SOUP

 

Ingredients

1 pound (450g) deveined shrimp

3 tablespoons unsalted butter, divided

1 onion, minced

2 garlic cloves

2 carrots, minced

3 potatoes, diced

2 celery ribs, diced

1 bay leaf

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper, optional

1/2 teaspoon dried thyme

4 cups chicken stock or veggie stock

1/4 cup cream cheese, softened

1/4 cup heavy cream

1 tablespoon grated parmesan, for garnish

1 tablespoon fresh parsley, for garnish

Instructions

1. To make the Instant Pot creamy shrimp soup: In your Instant Pot in Saute mode, heat 1 tablespoon of butter and cook the shrimp on both sides for 4-7 minutes or until they become completely opaque on the outside. Transfer the shrimp to a shallow plate and set aside.

2. In the Instant Pot, still in saute mode, heat the remaining 2 tablespoons of butter and cook the onions, carrot, and celery for 2-3 minutes. Add the garlic and diced potatoes and continue to cook for 1 minute before adding paprika, Cayenne pepper, and bay leaf. Cook for 1 minute more, stirring constantly, then add chicken stock and softened cream cheese. Close the lid and set to pressure cook for 2 minutes.

3. When time is up, do a quick release and carefully remove the lid. Add the heavy cream into the soup. Stir until the cream is incorporated and allow the chowder to heat through in reheat mode. Adjust seasonings to preference. Divide the creamy potato shrimp soup into bowls and serve warm topped with grilled shrimps. Top with grated parmesan and chopped parsley for extra flavor.

Enjoy!

classic caramel flan

 

Introduction

 

Caramel flan, also known as crème caramel, is a rich, creamy custard dessert topped with a layer of

clear caramel sauce. This dessert is popular in many parts of the world and is known for its smooth

texture and delightful caramel flavor. It’s an elegant and indulgent treat that’s surprisingly easy to

make at home.

Ingredients:

For the Caramel:

1 cup granulated sugar

1/4 cup water

For the Custard:

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 cup whole milk

5 large eggs

1 tablespoon vanilla extract

Instructions:

 

Prepare the Caramel:

In a medium saucepan, combine the granulated sugar and water.

Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns

a deep amber color.

Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom.

Set aside.

Prepare the Custard:

Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs,

and vanilla extract until smooth and well combined.

Pour the custard mixture over the caramel in the baking dish.

Bake the Flan:

Place the baking dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway

up the sides of the baking dish.

Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the

center comes out clean.

Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least

4 hours or overnight.

Serve:

To unmold the flan, run a knife around the edges of the dish to loosen it.

Place a large serving plate on top of the baking dish and quickly invert it, allowing the flan to release

onto the plate with the caramel sauce cascading over it.

Slice and serve chilled