ANDRE'S FOOD CORNER

My Favorite Summer Recipes As promise yesterday. Today I’m...

Thu, 07 Jun 2012 14:05:00 -0400

My Favorite Summer Recipes

As promise yesterday. Today I’m posting a fabulous recipe which main ingredient is a nice steak. This proves you, I’m a meet eater too. Magnificent summer meal and can be garnished with one of my previous salad recipes. Can you say delicious? Yum!

Grilled Skirt Steak with Herb Salsa Verde

(Click for recipe.)

Bon appétit!

My Favorite Summer Recipes Grilled Vegetable Tostada This is a...

Wed, 06 Jun 2012 10:13:00 -0400

My Favorite Summer Recipes

Grilled Vegetable Tostada

This is a yummy yet healthy recipe. As I told you, summer (for me) is all about eating healthy. You can easily tell I’m a veggie lover, but don’t worry because tomorrow I’ll be posting a delish recipe which includes meet.

(Click for instructions.)

Enjoy!!!

In the move for summer!? Today I’m embarking on...

Tue, 05 Jun 2012 12:50:00 -0400

In the move for summer!? Today I’m embarking on a journey to 10 healthy summer recipes I know you will love.

Summer is for fun, healthy, light and yummy dishes. Fruits, vegetables, light drinks, Popsicles and water. This is why I decide to do my best, go on a search of my all time favorite summer recipes and post them for you.

So, lest’s do this.

First summer recipe is ‘Zucchini Ribbon Salad.’

Click on the image for instructions.

Enjoy!

‘Cielito Lindo’ Vegetarian Version, Seven Leyer...

Thu, 18 Aug 2011 15:13:00 -0400

‘Cielito Lindo’ Vegetarian Version, Seven Leyer Dip.

Serve 2

Ingredients

Refried Beans DIY
Sour Cream
Basic Guacamole DIY
Queso Dip
Cheese

For the Pico De Gallo

1 white onion, finely chopped
2 ripe plum tomatoes, seeded and finely chopped
½ jalapeño pepper, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon limejuice
Salt

Method

Combine all the ingredients, cover, and refrigerate for an hour.

Method for ‘The Cielito Lindo’

After you’ve made the guacamole, refried beans, queso dip and pico de gallo, layer all the prep. as show in the image.

Enjoy.

Baked parmesan seasoned “fries” by Playing with...

Tue, 31 May 2011 11:49:52 -0400

Baked parmesan seasoned “fries” by Playing with sugar.

Serve 2

It taste so much better than fries. Love it!

Ingredients

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic
1/4 tsp of Old Bay Seasoning
2 TBSP Parmesan Cheese

Method

Preheat oven to 425.
Wash and cut potatoes into 1/8ths.
Place on a cookie sheet that has been lined with foil (I used extra virgin olive oil).
Mix all of the spices and the parmesan cheese in a small bowl.
Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
Seal the bag and shake until the potatoes are evenly coated.
Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

May I introduce you to, Sophie Dahl ‘The Delicious Miss...

Thu, 26 May 2011 11:51:08 -0400

May I introduce you to, Sophie Dahl ‘The Delicious Miss Dahl.’ Pretty sure this Video will hypnotize you. And you, my dear. Will be doing this recipe this week, for sure!

Recipe

Roasted tomato and thyme soup with double baked cheese and chive potatoes & Orange and raspberry Victoria sponge. ♥♥♥

When planning a lunch, brunch or dinner, remember, you can...

Thu, 26 May 2011 10:44:56 -0400

When planning a lunch, brunch or dinner, remember, you can always use some tips.

Guacamole Bruschetta Serve 10 to 12 How can you go wrong with...

Wed, 18 May 2011 14:50:00 -0400

Guacamole Bruschetta

Serve 10 to 12

How can you go wrong with this?

Ingredients

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Method

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Roasted Garlic Chicken Pasta by Good Things Catered Serve...

Sun, 15 May 2011 11:33:00 -0400

Roasted Garlic Chicken Pasta by Good Things Catered

Serve 1

Protein and veggies. I really love this meal though because all the components combine to make something really special.Perfect for a summer night.

Ingredients

8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

Roasted Garlic method

To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Pasta Method

Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and grilled chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

Peperonni Pizza Muffins by Rachael Ray and Cassie Craves Serve...

Sat, 14 May 2011 13:13:50 -0400

Peperonni Pizza Muffins by Rachael Ray and Cassie Craves

Serve 12

I hope you guys love it as much as i do..

Ingredients

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
a pisk of salt
1/2 teespoon of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce (YOU CAN MAKE IT YOURSELF)

Method

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Baked Parmesan Tomatoes by Eating Well Serve 4 This is my...

Fri, 13 May 2011 11:57:35 -0400

Baked Parmesan Tomatoes by Eating Well

Serve 4

This is my favorite side dish. I LOVE IT!

Ingredients

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
2 teaspoon chopped fresh garlic

Method

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt, garlic and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Greek Nachos by Bittman When you see the picture you get the...

Sun, 08 May 2011 11:56:56 -0400

Greek Nachos by Bittman

When you see the picture you get the idea of what you have or should do. Am I right? Right?

Ingredients

Pita bread
Cumin
Onions
Beef
Yogurt
Feta cheese
Lemon
Mint
Tomato
Cucumber
Black olives

Method

Get a plate and make a BIG bed of oven crisped pitas. On top of that use a cumin and onion seasoned beef or lamb. Drizzled over the top of the pitas and ground meat is a perfectly salty, creamy and tangy sauce of yogurt, feta, lemon juice/zest and fresh mint. Isn’t your mouth watering yet? Wait. There’s more! Finish the nachos with chopped tomatos, cucumbers and black olives. And if you are like me sprinkle more feta on top and a bit more fresh mint and lemon juice.

Black Beans Soup serves 4 This is one of my old times...

Wed, 04 May 2011 22:33:04 -0400

Black Beans Soup

serves 4

This is one of my old times favorite, i love black beans.

Ingredients

2 T olive oil
1 onion, chopped
4 garlic cloves, minced
2 t ground cumin
1 t chili powder
2 15.5-oz cans black beans drained & rinsed
15-oz can diced tomatoes in juice
1 1/2 c vegetable broth
1 t salt
1 handful chopped, cilantro
1/4 c feta cheese
10 chives, chopped

PS: You can always make a fresh tomato sauce and boil your own fresh organic beans in plain water, i’m not a big fan of can products.

Method

In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.

Coconut & Chicken Curry Soup ♥♥♥ Serve 5 to...

Sun, 01 May 2011 18:25:02 -0400

Coconut & Chicken Curry Soup ♥♥♥

Serve 5 to 6

Delish.

Ingredients

olive oil
3 chicken breasts, cut into bite sized chunks
1/2 of a large onion, chopped fine
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can (14 ounces) unsweetened coconut milk, full fat
2 teaspoon curry powder
1 jalapeño, seeded, minced
2 tablespoons lime juice
1 small green bell pepper, sliced thin
1/2 cup chopped fresh cilantro, plus extra for garnish
1/2 cup unsweetened chipped coconut
2 cups freshly cooked jasmine rice (optional)

Method

Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

Blueberry Smootie Serves 2 Happy smoothie making! Ingredients 1...

Sun, 01 May 2011 13:33:00 -0400

Blueberry Smootie

Serves 2

Happy smoothie making!

Ingredients

1 cup fresh-pressed apple juice
1 frozen & ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts , preferably soaked and drained

Method

Combine the apple juice and frozen banana in a blender. Add the frozen blueberries, raspberries, and walnuts. Blend until smooth.

Pineapple Strawberry Cooler by Raeann Serve 8 to 10 This recipe...

Thu, 28 Apr 2011 10:01:50 -0400

Pineapple Strawberry Cooler by Raeann

Serve 8 to 10

This recipe just puts me in summer mood.

Ingredients

1 12-ounce pineapple juice concentrate
1 6-ounce limeade concentrate
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Method

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

PS: You can add spirits like Vodka, Gin or Tequila…

Tyler’s Mozzarella Grilled Cheese Sandwich Serve 2 to...

Wed, 20 Apr 2011 13:36:00 -0400

Tyler’s Mozzarella Grilled Cheese Sandwich

Serve 2 to 4

One of the best sandwich I’ve ever made… ♥♥♥

Ingredients

8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto
Freshly ground black pepper
Extra-virgin olive oil

Basil pesto:

2 cups fresh basil leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Method

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Strawberry Bruschetta ♥♥♥ Serves 4 Ingredients 12 slices whole...

Tue, 19 Apr 2011 11:06:28 -0400

Strawberry Bruschetta ♥♥♥

Serves 4

Ingredients

12 slices whole wheat baguette, lightly toasted
4 ounces Humboldt Fog or other fresh goat cheese
1 cup diced strawberries
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper

Method

Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Homemade tortillas by Scaling Back Food Blog Serve 6 to...

Mon, 18 Apr 2011 11:32:00 -0400

Homemade tortillas by Scaling Back Food Blog

Serve 6 to 8

It’s so easy and so delicious… ♥♥♥

Ingredients

2 cups all purpose flour
1 tbs olive oil
1 tsp baking powder
1 tsp kosher salt
2/3 cups of warm water

Method

Sift together flour, salt and baking powder in a bowl. In a separate container pour the olive oil into the warm water and then slowly add the water to the flour mixture, stir with a fork until a dough forms.
Knead the dough for 4-5 minutes until the dough is smooth and elastic. Cover with a clean kitchen towel and then let rest for an hour
Cut dough into 8 equal pieces and form into balls, let rest for 15 minutes to let it relax and make it easy to roll out.
Meanwhile heat a cast iron skillet or griddle over medium high heat. (This is the tricky part, get the pan too hot and the tortillas will get crunchy and hard, too cool and they won’t get those lovely puffy brown spots)
Cook the tortillas one at a time for 45 seconds on one side and then flip over and cook in the same way on the other side.
Transfer to a kitchen towel to keep them warm while you finish the rest.

Watermelon lemonade by Ashley Serve 4 to 6 Imagine cooling down...

Mon, 18 Apr 2011 11:23:37 -0400

Watermelon lemonade by Ashley

Serve 4 to 6

Imagine cooling down with a nice, cold glass of watermelon lemonade in the middle of a lazy spring or summer day. ♥♥♥

Method

Make a classic lemonade. Now throw in a subtle hint of lime, fresh slices of lemon, lime and orange and finally, crisp cubes of watermelon.

PS: You can add spirits like Vodka, Gin or Tequila…