Chicken Marsala Puerto Rican Style


2 cups chicken broth
2 tablespoons finely chopped shallot
2 tablespoons olive oil
3 tablespoons unsalted butter
1 package mushrooms trimmed and sliced
2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour or whole wheat
6 skinless boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1/2 cup plus 3 tablespoons dry Marsala wine
1/2 cup tomato sauce or 1 teaspoon tomato paste
2 teaspoon fresh lemon juice

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Or just use chicken stock and cut the water in half.
Cook shallot in 3 tablespoons butter in a skillet over medium heat, until shallot begins to turn brown. Add mushrooms, 1 teaspoon garlic, salt, pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, around 8 minutes. Remove from heat.
Put flour in a wide shallow plate. Gently pound chicken between 2 sheets of plastic wrap. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to wax paper.
Heat 2 tablespoon oil in a skillet over medium high heat, then sauté chicken, turning over once, until golden and just cooked through, about 3 minutes per side. Transfer cooked chicken to a large platter. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 1 minute. Add broth, tomato sauce, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add chicken, lemon juice, rest of garlic and remaining 2 tablespoons wine, cook for 2 more minutes stirring carefully. Turn heat off and serve warm. Serves 6

*This is my Puerto Rican version. The tomato sauce and garlic gives this dish a caribbean but delicious twist!

WARNING!
*Do not make this recipe if you are trying to imitate restaurant food (mine is better, jaja)

FYI- The most sought after health benefit of mushrooms is weight loss. As a lean protein, your body already burns plenty of fat just breaking down the protein (and fiber), but when you consume foods low in fat and carbs that fat burned increases for additional fat burning.

The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that could compromise your immune system. A healthy body means you can focus more on fat burning rather than healing.

Rustic Chicken Breast Rolls

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6 pieces pounded chicken breast
6 pieces of your favorite ham for me is jamon serrano or Prosciutto
1 bunch chopped fresh parsley
1/2 cup dried cranberries
28oz Italian crushed tomatoes
1 cup freshly ground basil
1 tablespoon italian herbs
salt and pepper
3 tablespoons olive oil
4 minced garlic cloves
1 teaspoon red pepper
2/3 cup red wine
top with freshly grated parmesan cheese

Preheat oven 350 degrees. Season breast with salt and pepper. Prepare the chicken by layering ham, then parsley, cranberries. Roll and secure with toothpicks. In a round pan heat olive oil over medium high, add garlic and red pepper, cook for 2 minutes. Stir oil, sear chicken 2 minutes per side. Add wine, crushed tomatoes, basil, italian herbs and stir. Cover and place in oven for 30 minutes. Check for salt and pepper. Top with parmesan cheese and serve.

Winter Pork Chops

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4 thick pork chops
1 tablespoon of garlic salt and black pepper for seasoning
4 tablespoon olive oil
1 chopped yellow onion
2 apples cut into pieces
1 quart beef broth
2 tablespoon BBQ sauce
1 tablespoon cinnamon
1 teaspoon nutmeg
salt and pepper to taste

Preheat oven 350 degrees. In a oven safe medium pan heat oil and sear chops for 3 minutes each side, remove from pan. Add onions and apples scrapping the bottom of pan, cook for 4 minutes. Add broth and stir the rest of ingredients. Cover and cook in oven for 2 1/2 hours. Taste for salt and pepper and add accordingly. Serve with white rice or sweet potatoes

Family Style – Salmon Wellington with Spinach

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2 pounds skinless salmon fillet
1 lime
salt and pepper
1 package frozen puff pastry, thawed but very cold
1 beaten egg with 1 tablespoon water
olive oil

for the spinach filling;
1/2 cup cream cheese
1/2 cup fresh parmesan cheese
2 garlic cloves
1 bunch fresh basil
2 cups frozen thawed chopped spinach, squeezed dry
salt and pepper

Preheat oven to 375°F. Line a rimmed baking sheet with nonstick foil paper.
Season salmon with salt pepper and the juice of one lime

For spinach mixture, in a food processor mix all ingredients until well blended.
Halve salmon through the middle into 2 pieces of equal thickness.
Cut rolled dough into 2 pieces across the center, place 1 half sheet of dough on the baking sheet, sprinkle with some olive oil and center salmon on dough. Spread half of the mixture on top of the salmon filet and top with other half of the salmon. Top with remaining mixture. Set pastry top in place and seal edges. Lightly score with cross hatch pattern on angle, being careful not to cut through dough. Bake 25 minutes, brush with egg wash and bake 20 minutes longer to cook salmon through and until the dough is puffed and brown.
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Sonia’s Arroz con Maiz or Corn Rice

2 cups white rice
3 tablespoon butter
1 yellow onion cut into small pieces
3 minced garlic cloves
1 8oz can of corn drained
1 can french onion soup
1 1/2 cups water
salt and pepper to taste

In a tall pan melt butter and saute onion, garlic with some salt and pepper for 5 minutes. Add corn, soup and water, boil, and lower temperature to medium. Cover and simmer for 10 minutes. Stir and continue to simmer until done. Serves 6

Corn Soufflé Recipe

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1 8.5 package of corn mix or corn meal
1 cup whipping cream or fat free half and half
1 cup of sour cream or lite sour cream
1/2 cup butter
1 8oz can of corn without the juices
1 8oz package of cheddar cheese
2 egg
2 egg whites
salt and pepper to taste
1 cup cheddar cheese for topping

Preheat oven 375. Mix ingredients well. Spray baking dish with PAM and pour mix. Bake for 45 minutes, top with cheddar cheese and cook for 10 minutes. Let it cool for 20 minutes, cut into rectangles. Serve warm
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Sonia’s Count Down To The Most Scrumptious Accent Dishes To Your Thanksgiving Turkey! And Tips For a Good Turkey

Winter is almost here! – Turning of the leaves!

Count Down

#10 – Pumpkin Cheese Cake
# 9 – Pear, Walnut and Gorgonzola Salad
# 8 – Cheese Souffle
# 7 – Pumpkin Soup
# 6 – Sweet Potato Puffs
# 5 – Sweet Potato Gratin
# 4 – Caramelized Pearl Onions (this is just a simple addition to the heaviness of the rest)
# 3 – Coffee flan
# 2 – Caribbean Potato Salad
# 1 – “Best Ever” Stuffing or Dressing! You do not want to miss on this SCRUMPTIOUS recipe.

Tips for a good turkey

1- Buy only good quality
2- Season turkey for 24 hours
3- Great stuffing or dressing
4- Place a bowl of water in the oven while cooking the turkey
5- Every hour pour drippings on top of turkey
6- If the turkey turn out dry pour hot chicken stock on top
7- You can never go wrong with lots of garlic for seasoning

Red Quinoa-Roasted Garlic-Turkey Burgers

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1 pound ground turkey
6 garlic cloves
3/4 cup red quinoa
1/2 cup chopped fresh greens like parley, spinach or basil
2 tablespoons BBQ sauce
salt and black pepper to taste

Preheat oven 375 and roast garlic cloves with some olive oil on foil paper for 8 minutes. Cut garlic into small pieces. Mix all ingredients and make burgers. Cook over medium high for 4 minutes per side.
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FY!; Quinoa helps to regulate blood sugar levels. Lysine found in red quinoa helps with tissue repair and growth. High protein and fiber content in red quinoa delays gastric emptying and hence keeps you feeling fuller and more satisfied than white rice. Red quinoa provides a rich source of protein for vegans and vegetarians. Red quinoa provides us with 10% daily value of iron, it is low in fat and contains only healthy unsaturated fat that helps to keep cholesterol levels low and helps maintain heart health. The iron content is used by the body to transport oxygen.

Since it is gluten-free, red quinoa suits those who cannot eat gluten-rich foods and who avoid dairy products. The high manganese content helps to regulate blood sugar levels and maintain strong and healthy bones. It is easy to digest and can make a good diet for diabetics too for it contains a low glycemic index.

Asparagus Almondine

asparafus1 pound asparagus
1 cup of water
2 tablespoon virgin olive oil
1/2 cup almonds
1/2 fresh lime juice
1 teaspoon lemon zest
salt and fresh black pepper to taste

Cut asparagus the ends. In a wide pan simmer asparagus in hot water, until crisp not soft, about 3 to 5 minutes, rinse. Set on a serving plate and top with rest of ingredients. Serve 6-8.

FYI; Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution and the effects of aging.
The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins, which are known to regulate blood sugar levels.
Green asparagus is much more beneficial than white, say reports. The goodness is in the stalk, which contains vitamin A for better vision, potassium for smooth kidney functioning, and trace minerals that help boost immunity.

Ginger Vinaigrette

1/2 cup fresh minced ginger root
1/3 cup minced onion
1/4 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt

Mix all ingredients very well and refrigerate for 20 minutes. Serve with your favorite greens.

FYI; Ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.