Denise's Food Blog

So I haven't been doing such a great job taking pics lately. But here's what I did. I took chicken breasts, sliced in half so they were thinner, then I pounded them out.  I salt and peppered them. Laid sliced swiss and ham on them and rolled them up. I then wrapped them in plastic wrap and put them in fridge for 30 min. I pulled them out rolled them in flour, egg then bread crumbs. I lightly browned them in oil. Transferred them to a baking dish and baked them for 30 minutes. While the chicken is baking, I made the cheese sauce. I started with a half a brick of cream cheese and a half cup of milk. Heat on medium heat and whisk until cream cheese is melted and no lumps. I added a half cup of parmesan and a quarter cup of mozzarella. I added some pepper and a little garlic, don't overwhelm with garlic. I Sliced the chicken on my plate and poured the cheese sauce on top. It was fabulous!!

This is seriously delicious! One of my favorites from Ecuador and Ecuadorian staple! This cheese soup is simple, easy, and filling. In Ecuador, usually, the soup is served as an appetizer to the main meal. As you see, it's packed and filling. I diced an onion, put it into a soup pan with a little oil and butter, about a tablespoon. I sauteed it until translucent. I peeled and diced 2 large potatoes and added it in. I then added 32 oz of chicken stock. I sprinkled about a tablespoon of achiote. I let it simmer until the potatoes were half cooked.  Then I added chuclo. It's corn, however, in the andes, it is large and meaty. You can find frozen chuclo at the market. This one id from Peru. I added a couple teaspoons of oregano, and then let the soup simmer until the corn is tender and potatoes are cooked. I then added a cup of milk. I diced up 12 oz of fresh cheese and added at the very end. I did add the cheese, brought to a boil and ...

The name of this dish just sounds delicious! It is! Use it as a side dish or a main dish. Take out your crock pot folks! I first took the casings off of 2 hot Italian links but you can use bulk sausage if you have it. Brown it in a frying pan. and then I sauteed minced garlic in the sausage oil/juices. I put 1 and 1/2 cups of risotto in the crockpot, poured the sausage and garlic on top. I put 3 cups of water and 1 tablespoon of chicken bullion. I added a bunch of fresh basil and some Italian seasonings. Turned the crock pot on high and let it cook. When just about all of the liquid was absorbed about 1 1/2 hour) I added about 3/4 cup of milk and 1/3 cup of grated parmesan cheese and stirred it up. After that was absorbed about 30 minutes, it was done, and I shut off the crock pot so it didn't get sticky on the bottom. Rich, flavorful.

I love this dish and there are so many variations. Most Latin and Caribbean countries have their own version of Arroz con Pollo and this one is mine. First, make the rice. I used 3 cups of water and then, of course, a packet of Sazon. While the rice is cooking, Cut up chicken. I use boneless breast but again, you can use whatever you wish. I cut them into small chunks and sautee them in some olive oil. I dice up an onion and add that when the chicken is almost done. I then add frozen peas once the onions are translucent. I put some minced garlic and another sazon packet in at this point as well. Once the peas are cooked and the rice is done, I dump the rice into the meat mixture and stir it up. I add Adobo generously, but careful not to add too much because it can become too salty. The bottle is with numerous holes for a reason so don't be scared! Mix it up well. Then I chop up fresh cilantro about a half a cup and stir. Serve. Feel free to serve it with Ahi, o...

Like cake? Like cheesecake? This is a 2 for 1! Preheat oven to 350. I block of cream cheese softened. 3 eggs put in a bowl and blend. Add 1 lb of Ricotta and blend add 1/2 cup of sour cream. Then add 2/3 cup of sugar, 1/2 tsp of almond extract, 1/2 tsp of vanilla. Blend Next, in a separate bowl, take a yellow cake mix and make according to box directions. Pour in a greased 9x13 pan. then pour cheese mixture on top Bake for an hour. Let cool, refrigerate for 2 hours or until chilled. Cut and serve.

OK so, maybe it doesn't look that delectable but it WAS! Very tasty, and perfect winter comfort food! I cut up potatoes and put them in water to boil to make the mashed potatoes. In the meantime I browned up about 1 1/2 lbs of ground beef. Added onion celery and carrots, a cup of water, and 2 beef bullion cubes. I also added some frozen corn. You can add peas as well. I cut up 2 springs of Rosemary and some fresh Thyme added to the meat mixture. I then added a packet of brown gravy and a little bit more water and let simmer. Oh and salt and pepper to taste. Preheat oven to 375. While that was simmering I drained and mashed up the potatoes. Adding milk, butter, and sour cream. Salt and pepper to taste. Put the meat mixture in the bottom of a casserole dish and then spread the mashed potatoes gently on top. Bake in the oven for about 20 minutes until bubbly. Sprinkle a generous amount of shredded cheese on top bake an addition 5 minutes. Serve!

Easy, simple, so good! When my grandmother gave me the recipe, I couldn't believe how easy it was. Dice up an onion, 2 carrots, 2 celery stalks and 4 small potatoes. Next, I put a tablespoon of olive oil and a teaspoon of minced garlic and sautee. I add in the cut vegetables and sautee. I added Italian seasoning, oregano, and some chicken bullion. I then added broth. 2 containers, not the cans but the 32 oz. Let the vegetables and potatoes cook. I added about 10 oz of sauce. You can use homemade, jarred or even a can of tomato sauce. Bring to boil, add ditalini 6 oz. I didn't have any so I used small shells, when its almost done, Put 1 can of cannellini beans, juice and all.  Serve hot and with parmesan cheese.