|
|
¡Mi casa es su casa! The Tita’s Homemade Message Board is up and running!
If you’re into healthy living through healthy eating this is the board for you. Share your thoughts, recipes (using my vinaigrettes of course), or any other related topic you want to discuss.
Talk to you soon,
|
|
|
|
 |
|
|
|
For the Message Board |
|
|
|
|
|
|
|
|
|
|
|
|
What’s Cookin’ Good Lookin’?
Because my Caribbean vinaigrettes are full of great ingredients, not only will everything you make taste better, your meal preparation time is cut in half!
Seafood Delights
Mango Shrimp
Mango vinaigrette
1 lb. cleaned, raw shrimp
1 small green bell pepper
1 small red bell pepper
1 small red onion
4 cloves of fresh garlic
1 1/2 cups of white rice
Prepare rice before shrimp
Cut peppers and onions in large slices. Crush garlic with mortar or garlic press. Pour a small amount of extra virgin olive oil in large frying pan, med-high heat. Add peppers, onions and garlic, sauté for 5 minutes. Add fresh shrimp, bath in mango vinaigrette. Cover and cook for 6 to 8 minutes, until shrimp is pink. Serve over rice.
To prepare rice, bring 2 cups of water to boil, add teaspoon of olive oil and 1/2 teaspoon of salt. Rinse rice and add to boiling water. Cover and lower heat (between low and med.) for at least 25 to 30 minutes. Do not uncover during this time, loss of steam can under cook rice.
When done stir with fork.
Salmon Fillet
Guava Vinaigrette
Salt and Pepper to taste
1 fresh lemon
This is a simple but delicious quick meal. Place large salmon fillet in glass ovenware and marinade in guava vinaigrette for at least 1/2 before cooking. Squeeze 1/2 fresh lemon, sprinkle salt and pepper to taste. Cover in plastic wrap and cook for 8-10 minutes in microwave. Squeeze other 1/2 fresh lemon. Add a little extra guava vinaigrette to served salmon. Excellent with white rice, small red potatoes and salad.
To prepare rice, bring 2 cups of water to boil, add teaspoon of olive oil and 1/2 teaspoon of salt. Rinse rice and add to boiling water. Cover and lower heat (between low and med.) for at least 25 to 30 minutes. Do not uncover during this time, loss of steam can under cook rice.
When done stir with fork.
Chicken or Turkey Stir Fry
Honey Mustard Vinaigrette
4 boneless skinless chicken breasts
1/2 red onion
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper
1 cup of fresh sliced mushrooms
4 crushed cloves of garlic
1 green onion
Prepare rice before chicken
Slice chicken or turkey breasts in strips approx. 1" thick. Marinade chicken at least 1/2 hour before cooking in Honey Mustard Vinaigrette. The longer you marinade the better it tastes!
Chop peppers and onions in thick slices. Heat olive oil, med-high to high, in large frying pan. Add chicken strips and brown. Add all ingredients and stir fry while adding more Honey Mustard Vinaigrette. Continue to stir fry until chicken and ingredients brown.
Serve over rice.
To prepare rice, bring 2 cups of water to boil, add teaspoon of olive oil and 1/2 teaspoon of salt. Rinse rice and add to boiling water. Cover and lower heat (between low and med.) for at least 25 to 30 minutes. Do not uncover during this time, loss of steam can under cook rice.
When done stir with fork.
Honey Hens
Honey Mustard Vinaigrette
2 small cornish hens
salt and ground pepper to taste
Marinade hens in Honey Mustard Vinaigrette for at least 1/2 hour before cooking. Use glass oven ware. Cover in plastic wrap and cook in microwave on high for 10 to 20 minutes (time varies by oven). Drain juice and transfer to conventional oven and broil for 5 to 8 minutes.
Pollo Guisado (Stewed Chicken)
1/2 cup Papaya Vinaigrette
4-6 lbs. of boneless skinless chicken thighs
1 small red onion
1/2 green bell pepper
1/2 red bell pepper
3 large red potatoes
4 cloves of garlic
6 green olives
small bunch of broccoli flowers
2 carrots
1 tbs brown sugar
1 tbs of salt
1 tbs ground pepper
1 can of tomato sauce
Pinch of Tarragon or Oregano
Marinade chicken pieces in Papaya vinaigrette for at least 1/2 hour before cooking, longer if possible. Using a deep pot on med-high heat pour a small amount of olive oil, enough to cover bottom. Stir in sugar, slightly caramelize. Bring heat up to high, add chicken pieces immediately and brown chicken. Add onions, peppers, garlic and continue browning.
Add enough water to cover all ingredients. Add vinaigrette, potatoes (sliced in 4 parts), tomato sauce, carrots, green onions, salt and pepper. Bring to boil. Cover, lower heat to med-high and cook for 20 minutes. Lower heat to medium, add broccoli, tarragon or oregano, stir and continue cooking for another 20-30 minutes until chicken is tender and potatoes are soft. Serve with white rice and salad.
To prepare rice, bring 2 cups of water to boil, add teaspoon of olive oil and 1/2 teaspoon of salt. Rinse rice and add to boiling water. Cover and lower heat (between low and med.) for at least 25 to 30 minutes. Do not uncover during this time, loss of steam can under cook rice. When done stir with fork.
|
|
|
|
Home | Our Products | Gift Ideas | Health Benefits | Recipes | Where to buy | Contact Us
©2004 Tita's Homemade Dressings and Marinades • Guaynabo, Puerto Rico.
Web Site and Graphic Design in Puerto Rico
 |
|
|
|
|
|
|
|
|
|
