Category Archives: My Cooking

Fresh Guacamole Salad

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  • 1 ripe avocado, Cut and dice into small cubes
  • 2 small ripe tomatoes
  • 1 long green chilli
  • 1 small finely chopped yellow onion
  • 2 cloves of Garlic, minced
  • 1 tablespoon minced fresh cilantro leaves
  • 2 teaspoons fresh lime /lemon juice
  • Pinch of salt
  • Pinch of fresh ground black pepper
  • 1 teaspoon Worcerstershire sauce
  • 1 teaspoon hot pepper sauce

Preparation:

Dice the avocado , Dice Tomatoes,Chop chilli , Chop onion,Mince Garlic,Chop Cilantro leaves, Squeeze lemon Juice, add salt, Black Pepper,Worcerstershire sauce ,hot pepper sauce , Mix all together and Guacamole salad is ready to be served. Completely fresh and Healthy.

Pumpkin Pie Recipe – Best & Easy method

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Thanksgiving and Christmas is around the corner. Its time to bake some pies. I made this one before halloween. Pumpkin is my favorite , so 1st came pumkin pie.

Pumpkin Pie Recipe :

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can of 100% Pure Pumpkin
1 can Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. .

Prep:15 minsCooking:55 minsCooling:120 minsYields:8 servings.

Enjoy and try it out and let me know ;)

 

PINEAPPLE UPSIDE-DOWN CAKE

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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

PINEAPPLE UPSIDE-DOWN CAKE

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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

BREAD SALAD

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WHAT DO YOU NEED TO MAKE BREAD SALAD
Bread { usually made from old bread or bread that’s become hard}
Green Onion { Scallions } 1 bunch
2 or 3 Ripe tomatoes
1 Big Onion
Olives
Jalapeno Peppers { needed quantity }
2 table spoons of EVOO { Extra Virgin Olive Oil }
Cilantro / kothimeera { Small Bunch }
HOW IS BREAD SALAD MADE ?
Cut the hard bread into equal pieces
Cut the tomatoes into equal pieces { size same as bread pieces }
Slice the onion into thin long slices
Chop the Scallions
Chop the Cilantro
Combine all the above into a salad bowl and add the EVOO and mix well and set aside . All the juice from the tomatoes will be absorbed by the bread pieces . Add the Olives , Jalapeno Peppers and cilantro and mix well.


Serve with fresh ground black pepper .

BREAD SALAD

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WHAT DO YOU NEED TO MAKE BREAD SALAD
Bread { usually made from old bread or bread that’s become hard}
Green Onion { Scallions } 1 bunch
2 or 3 Ripe tomatoes
1 Big Onion
Olives
Jalapeno Peppers { needed quantity }
2 table spoons of EVOO { Extra Virgin Olive Oil }
Cilantro / kothimeera { Small Bunch }
HOW IS BREAD SALAD MADE ?
Cut the hard bread into equal pieces
Cut the tomatoes into equal pieces { size same as bread pieces }
Slice the onion into thin long slices
Chop the Scallions
Chop the Cilantro
Combine all the above into a salad bowl and add the EVOO and mix well and set aside . All the juice from the tomatoes will be absorbed by the bread pieces . Add the Olives , Jalapeno Peppers and cilantro and mix well.


Serve with fresh ground black pepper .

Guide to Buying and Cooking Tilapia

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Tilapia is native to the Nile River in Africa and it’s often called St. Peter’s fish because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most common farm-raised fish in the world.
Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market. Many Asian food markets even sell them live. Tilapia’s wide availability and moderate price make it a consumer favorite.
Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet.
Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it’s filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste.
Tilapia can be baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

Guide to Buying and Cooking Tilapia

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Tilapia is native to the Nile River in Africa and it’s often called St. Peter’s fish because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most common farm-raised fish in the world.
Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market. Many Asian food markets even sell them live. Tilapia’s wide availability and moderate price make it a consumer favorite.
Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet.
Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it’s filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste.
Tilapia can be baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

Lime-Grilled Chicken With Cuban Salsa

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Lime-Grilled Chicken With Cuban Salsa
Ingredients
For the salsa:
7 ounces black beans (half a 15-ounce can)
1 ripe mango, finely diced
3 tablespoons chopped red onion
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1/2 jalapeno pepper, finely diced (optional)
For the chicken:
4 boneless, skinless chicken breast halves
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teeaspoon freshly ground black pepper
Preparation
To make the salsa:
In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.
To make the chicken:
Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.
Meanwhile, preheat your grill or broiler. If using a broiler, coat the broiler pan with cooking spray. Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no long pink in the thickest part, 10 to 12 minutes.
Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.
Makes 4 servings. Per serving: 290 calories, 22g carbohydrates, 37g protein, 5g total fat, 80mg cholesterol, 5g dietary fiber, 620mg sodium

Lime-Grilled Chicken With Cuban Salsa

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Lime-Grilled Chicken With Cuban Salsa
Ingredients
For the salsa:
7 ounces black beans (half a 15-ounce can)
1 ripe mango, finely diced
3 tablespoons chopped red onion
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1/2 jalapeno pepper, finely diced (optional)
For the chicken:
4 boneless, skinless chicken breast halves
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teeaspoon freshly ground black pepper
Preparation
To make the salsa:
In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.
To make the chicken:
Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.
Meanwhile, preheat your grill or broiler. If using a broiler, coat the broiler pan with cooking spray. Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no long pink in the thickest part, 10 to 12 minutes.
Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.
Makes 4 servings. Per serving: 290 calories, 22g carbohydrates, 37g protein, 5g total fat, 80mg cholesterol, 5g dietary fiber, 620mg sodium