The corn at Cafe Habana is one of my favorite dishes, ever. Every time I visit NYC I stop by the small cafe to have their amazing corn. It's so unbelievably good! Always a line out the door but its worth the wait. Here's my version.
6 shucked ears of corn (soak for 30 minutes)
Mayo
Grated Parmesan Cheese or Cotija
Cilantro (diced for garnishing)
Powdered Red Pepper/Cayenne (can sue paprika if you're not into spicy food)
Grill corn on a hot grill until done. Around 25-30 minutes. You should have some nice black grill marks on parts of the corn. Take the corn of the grill and brush with mayo. Sprinkle with cayenne. Top generously with cheese. Garnish with cilantro.
Sunday, August 14, 2011
Shredded BBQ Chicken Sloppy Joes
A simple yet tasty crockpot recipe from my dear friend, Jaimee. This is a great entree to take to a cookout.
4-6 chicken breast
1 Bottle of your Favorite BBQ sauce
1 cup Chicken broth
1/2 White Onion (diced)
Pack of hamburger buns
Pickle slices
Season chicken with salt and pepper and place in the crockpot with the chicken broth and the onion . And drizzle with some of the BBQ sauce. Cook on low for 8 hours. Save the remaining BBQ sauce until after the chicken is cooked. Once cooked, cover with BBQ sauce and serve on the buns with a couple pickle slices!
4-6 chicken breast
1 Bottle of your Favorite BBQ sauce
1 cup Chicken broth
1/2 White Onion (diced)
Pack of hamburger buns
Pickle slices
Season chicken with salt and pepper and place in the crockpot with the chicken broth and the onion . And drizzle with some of the BBQ sauce. Cook on low for 8 hours. Save the remaining BBQ sauce until after the chicken is cooked. Once cooked, cover with BBQ sauce and serve on the buns with a couple pickle slices!
Easy Shredded Chicken Tacos
This is such an easy and Delicious recipe! You'll need a crockpot!
4-6 boneless Chicken breast (depending on how much you want to make)
Frontera skillet taco sauce Chile and cumin flavor (you can find these in the Latin isle of most groceries or order online from fronterakitchens.com)
1/2 diced white onion
Place all ingredients in your crockpot and cook on low for 8hours. Don't open the crockpot during the cooking process. Once cooked, chicken will be very easier to shred using 2 forks to pull the meat apart.
Serve with tortillas, shredded cheese, and top with salsa.
4-6 boneless Chicken breast (depending on how much you want to make)
Frontera skillet taco sauce Chile and cumin flavor (you can find these in the Latin isle of most groceries or order online from fronterakitchens.com)
1/2 diced white onion
Place all ingredients in your crockpot and cook on low for 8hours. Don't open the crockpot during the cooking process. Once cooked, chicken will be very easier to shred using 2 forks to pull the meat apart.
Serve with tortillas, shredded cheese, and top with salsa.
Red is the Best Red Velvet Cupcakes
The cream cheese frosting on these cupcakes is delish. It's the best I've ever tasted.
2 1/2 cups flour
1 1/2 cups sugar
1 ts baking soda
1 ts salt
3 tbsp unsweetened cocoa powder (I like Ghiradelli)
2 eggs
1 1/3 vegetable oil
3/4 cup Buttermilk at room temp
1 tbsp white distilled vinegar
2 tbsp red food coloring
1/2 vanilla extract (I like Madagascar Bourbon)
Preheat oven to 350. Line your muffin pan with cupcake holders (should make about 24). In a mixing bowl, sift together flour, sugar, baking soda, cocoa, and salt. In a separate bowl, stir together eggs and the oil. In another small bowl, mix together the buttermilk, food coloring, vinegar, and vanilla and lightly whisk. Slowly add the dry ingredients and the buttermilk mixture to the egg mixture and mix until incorporated. Fill cupcake liners 3/4 full and bake 12-15 minutes. Check after 12. Let cool before you put the frosting on or it will melt right off the cupcake.
The Best Cream Cheese Frosting
8 oz cream cheese
4 cups confectioners sugar
2 sticks of unsalted butter
1/2 ts salt
4 ts Vanilla extract
Combine the sugar, cream cheese, butter, vanilla and salt and mix for 2 minutes. I like to put the cream cheese in a big Ziploc baggie and cut a small hole in one of the corners of the bag. It makes it very easy to put the cream cheese on the cooled cupcakes.
2 1/2 cups flour
1 1/2 cups sugar
1 ts baking soda
1 ts salt
3 tbsp unsweetened cocoa powder (I like Ghiradelli)
2 eggs
1 1/3 vegetable oil
3/4 cup Buttermilk at room temp
1 tbsp white distilled vinegar
2 tbsp red food coloring
1/2 vanilla extract (I like Madagascar Bourbon)
Preheat oven to 350. Line your muffin pan with cupcake holders (should make about 24). In a mixing bowl, sift together flour, sugar, baking soda, cocoa, and salt. In a separate bowl, stir together eggs and the oil. In another small bowl, mix together the buttermilk, food coloring, vinegar, and vanilla and lightly whisk. Slowly add the dry ingredients and the buttermilk mixture to the egg mixture and mix until incorporated. Fill cupcake liners 3/4 full and bake 12-15 minutes. Check after 12. Let cool before you put the frosting on or it will melt right off the cupcake.
The Best Cream Cheese Frosting
8 oz cream cheese
4 cups confectioners sugar
2 sticks of unsalted butter
1/2 ts salt
4 ts Vanilla extract
Combine the sugar, cream cheese, butter, vanilla and salt and mix for 2 minutes. I like to put the cream cheese in a big Ziploc baggie and cut a small hole in one of the corners of the bag. It makes it very easy to put the cream cheese on the cooled cupcakes.
Drunken Brie Cheese
This is a family recipe that is a favorite at dinner parties. One taste and you'll be hooked. It's yum.
1 Brie Round (must be round so the brie doesn't leak out during baking)
3/4 cup Light Brown sugar
1/3 or a little more of Bourbon
1 pear (or a green apple) and around 7 or 8 strawberries ( both diced)
Box of Plain Water Crackers
Preheat oven to 350. Place Brie Round a 9'in glass pie pan. In a bowl, add bourbon to the brown sugar (enough to liquify the sugar). Pour over the Brie Round. Bake for 15-20 minutes. Keep and eye on it and don't let the sugar burn! Once cooked, top with the fresh fruit and serve with plain water crackers.
1 Brie Round (must be round so the brie doesn't leak out during baking)
3/4 cup Light Brown sugar
1/3 or a little more of Bourbon
1 pear (or a green apple) and around 7 or 8 strawberries ( both diced)
Box of Plain Water Crackers
Preheat oven to 350. Place Brie Round a 9'in glass pie pan. In a bowl, add bourbon to the brown sugar (enough to liquify the sugar). Pour over the Brie Round. Bake for 15-20 minutes. Keep and eye on it and don't let the sugar burn! Once cooked, top with the fresh fruit and serve with plain water crackers.
My Favorite Turkey Spaghetti
The idea to use a pack of Good Seasoning Italian dressing came from my mother-in-law. It really adds some flavor to the Spaghetti!
1 pound ground turkey meat (if you can find turkey sausage, use that. Much more flavor)
1 packet of Good Seasons Italian Dressing
1 white onion (diced)
1 can garlic flavored tomato paste
1 28oz can diced or crushed tomatoes (I like Contadina)
1 bay leaf
1/2 tbsp dried basil
1/2 tbsp oregano
1/2 tbsp sugar
5 garlic cloves (peeled and diced)
Crushed red pepper flakes to taste (only if you like it spicy)
Salt and pepper to taste
EV Olive oil
Box of spaghetti noodles
I like to use 2 pans (1 to saute the onion and a separate one for the turkey meat). But you can make it all in one, if you prefer. In one pan, cook the turkey meat. In the other pan, drizzle EVOO and heat over medium heat, add a onion. Saute. until soft. Add Garlic and saute for 1 minute. Start boiling the water for the noodles and add the noodles when the water is boiling. In the pan with the onions and garlic, add the tomatoes, tomato paste, fill the tomato paste can with water and add to the pan. Add all the seasonings/seasoning packet/sugar. Bring to a boil and turn the pan down to low. Cook on low for ten minutes. Add the turkey meat. Simmer 5 more minutes. Dinner is served!
1 pound ground turkey meat (if you can find turkey sausage, use that. Much more flavor)
1 packet of Good Seasons Italian Dressing
1 white onion (diced)
1 can garlic flavored tomato paste
1 28oz can diced or crushed tomatoes (I like Contadina)
1 bay leaf
1/2 tbsp dried basil
1/2 tbsp oregano
1/2 tbsp sugar
5 garlic cloves (peeled and diced)
Crushed red pepper flakes to taste (only if you like it spicy)
Salt and pepper to taste
EV Olive oil
Box of spaghetti noodles
I like to use 2 pans (1 to saute the onion and a separate one for the turkey meat). But you can make it all in one, if you prefer. In one pan, cook the turkey meat. In the other pan, drizzle EVOO and heat over medium heat, add a onion. Saute. until soft. Add Garlic and saute for 1 minute. Start boiling the water for the noodles and add the noodles when the water is boiling. In the pan with the onions and garlic, add the tomatoes, tomato paste, fill the tomato paste can with water and add to the pan. Add all the seasonings/seasoning packet/sugar. Bring to a boil and turn the pan down to low. Cook on low for ten minutes. Add the turkey meat. Simmer 5 more minutes. Dinner is served!
Buffalo Chicken Dip
This is one you'll want to have for the football season! Love this dip. Its very addictive!
8oz Cream Cheese (room temp so its easier to blend)
1/2 cup Ranch dressing
1/2 cup hot sauce (I like Franks Red Hot Buffalo Sauce)
3/4 cup crumbled Blue Cheese
2 (9.75) canned chicken (drained)
Pre-heat oven to 350. Stir all ingredients until smooth in a 9in pie pan. Bake uncovered for 20 minutes.
Serve with carrots, celery, Frito chips or tortilla chips.
8oz Cream Cheese (room temp so its easier to blend)
1/2 cup Ranch dressing
1/2 cup hot sauce (I like Franks Red Hot Buffalo Sauce)
3/4 cup crumbled Blue Cheese
2 (9.75) canned chicken (drained)
Pre-heat oven to 350. Stir all ingredients until smooth in a 9in pie pan. Bake uncovered for 20 minutes.
Serve with carrots, celery, Frito chips or tortilla chips.
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