Denise's Food Blog

So, I said I was going to make the dish with fish, so that's what I did. I made it similar to the chicken, although it was delicious, I feel it was missing something. Next time I make it, I am going to add green olives or kalamata olives to the dish before putting it in the oven. I actually looked before I made it but... I didn't have any! I used frozen tilapia. Added the seasonings to a ziplock before adding the fish. These are the seasonings I used. About a 2 teaspoons of curry powder, 1 tablespoon of turmeric, 2 teaspoons of oregano, a teaspoon of black pepper and 2 tablespoons of lemon juice. While that was quickly marinating, I used 1 1/2 cups of basmati rice, added the same seasoning concoction to the rice. I added 4 cups of chicken broth, cut up a jalapeno, and added that to the rice. I pre-heated the oven to 375. I decided to try and brown the tilapia before adding it to the rice mixture. I don't feel this step is necessary for fish and will eliminat

 Enchiladas.... they're so good, easy and makes plenty for company or leftovers! I use boneless chicken breast about 3 half breasts. I put into a pot with about a cup of water and boil until cooked. I then remove the chicken and shred, return to pan. I melt some cream cheese in the pan about a half of brick.  once melted I add a jar of salsa verde (green salsa) and some shredded cheese. I add a can of green chiles and chop up some cilantro. I let cool a little..... just makes it a little easier to fill the shells if it's not scalding hot! At this point, you can preheat the oven to 350. I use soft corn shells. Fill, roll and place in a baking dish. Once they're all stuffed, I use canned enchilada sauce and spread evenly. Cover with shredded cheese. Use what you want. Cheddar, Monterey Jack. I use a bagged blend, just makes the process quicker.  Place in the oven and bake about 20 minutes until cheese is melted and bubbly but not brown. So good!

So I have a little story to tell first before I give you the recipe. As a guidance counselor, I've across all sorts of students. I had sisters who were from Afghanistan. I built a relationship with these amazing girls who told me their story of how they left their homeland due to violence and they are so appreciative to be in our country where they are able to get an education. The older sister recently just became a citizen and I am so proud of their accomplishments and am amazed at their resiliency. Anyway, They invited me to their house for dinner and I of course went. Their mother made a spread of food like I've never seen before. Dishes upon dishes and one just as amazingly delicious as the next. I did not get the recipe but I made this from a combo of recipes I've read. And Next will attempt a similar dish her mom made with tilapia! Stay tuned for that! I took chicken, I used thighs this time, but I have made it with boneless breast. I seem to be on a thigh kick

My sister's mother-in-law makes Colombian tamales, so hers are the only ones I've ever had and I've watched her make them a few times and they are amazing!! It's been a while since I watched her make them and this is the FIRST time I have ever made them. They came out good for the first time but I would add one more ingredient next time and will tell you when I get to that point. They are a little time consuming but not that bad. First, I took 7 chicken thighs, and a porch chop put into a bag with a packet of Goya Sazon, a little Italian dressing and let the meat marinate. Next, I made masarepa. I brought 4 cups of water to a boil and used 2 cups of masarepa and added a Sazon packet in the water. I then diced up an onion, cut 4 potatoes, a few carrots and added frozen peas. I went light on the peas if my family liked peas, I'd add more. When the masarepa was done cooking, which was only a few minutes. I added that to the cut up vegetables. This

 Shrimp scampi, easy weeknight meal! I put on a pot of water to cook the macaroni while I make the scampi. I put some olive oil in a pan, added garlic a couple cloves, a can of diced tomatoes, sprinkled a little red pepper flake(optional)added a teaspoon of pesto. You can just use basil if you have it and don't have pesto. I had frozen precooked shrimp which I defrosted and patted dry. otherwise, it gets watery and fishy. I normally use fresh just devein and peel. But I had frozen so that's what I used. After patting it dry I add it to the sauce. I added a cup of dry white wine and let it simmer. When it was done simmering I mixed a teaspoon of cornstarch in a couple tablespoons of water and added it to thicken. I don't make it super thick, just enough to stick to the macaroni. I drained the pasta when it was finished and stirred it up. Total time:30 min!!

This was actually easy and pretty quick to make. I do, however, have to confess that I used jarred jerk sauce not homemade. I did buy hot and it was HOT! I will next time try to make my own and post that. I used chicken thighs, there were 7. I put them in a ziplock and dumped the jar of jerk seasoning in and lime juice from a lime. I let the chicken marinade for 2 hours. When I was ready to make dinner, I browned the chicken on the stove in a few tables spoons of olive oil on each side. I pre-heated the oven to 350. after I browned the chicken, I placed on a baking pan, added the rest of the marinade from the bag with a little water and put in the oven. I let it bake for about 40 min. Serve with Lime. For the rice. I used a can of Goya coconut milk. I put on in a measuring cup and got about 2 cups. I used about 1and 1/4 cup of rice so I needed another 1/2 cup of water. I put a teaspoon of bullion in the coconut milk and brought to a boil. I added the rice turned it down and simm

Empanadas...they're delicious and the kids love them!! I never have leftovers when making these. If I have some they disappear before morning. You can put different fillings in, I made beef this time. I first browned up hamburger meat 1.5 lbs, I diced up an onion and put that in and then I added a can of green chiles. Now you can add peas, which I like but the boys aren't super fans of peas in general. I add pepper and the key ingredient: Goya Adobo. It's a Hispanic all purpose seasoning which is fabulous! I use it in a variety of dishes and always have it on hand. I add some cilantro. I also added some cheese not a lot about 3/4 cup. You can add it individually when filling the empanadas or not add cheese at all up to you. I used Monterey Jack but a white cheese is what you use when making cheese empanadas.   I actually let the meat mixture cool down before filling them. it makes it easier to stuff the empanadas because the dough gets soft and then breaks open ea