Recipe ~ Garbanzo Frito ~ from my kitchen #SpanishCooking

Garbanzo Frito Recipe

This is a dish that my mother and grandmother used to make while I was growing up.  I have taken their recipe and added my own twist. Although it is called Garbanzo Frito, there is no frying involved.  I hope you enjoy making and eating it as much as I do.  From my kitchen to yours.

~Susi

garbanzo frito top image final

 

Ingredients

(Serves 4)

1/4 cup olive oil

2 small Spanish Chorizo’s cut into thin rounds

1/2 lbs. smoked pork ham or Virginia ham cut into 1/2 inch pieces

1 onion chopped

1 red bell pepper, 1 yellow pepper or 1 orange pepper chopped into small pieces

6 cloves garlic minced

2 cans 16 ounces Chickpeas/ Garbanzos (drained)

1 can 8 oz. tomato sauce

8 oz. water (use tomato sauce can)

1 box (10 oz)  frozen spinach (thaw for 1 hour before cooking)

1 teaspoon ground cumin or add to taste

1/2 teaspoon ground black pepper

salt to taste

1/4 pound Manchego cheese (shredded)

Ready to cook?

1.  Heat oil in pan on medium to high heat.

Add the smoked ham pieces.

2.  When ham has browned a bit, add onion, peppers and garlic.

Cook about 7 minutes.  (Lower heat to medium)

garbanzo 3

3.  Add sliced Spanish chorizo and stir.

Once the color has distributed on pan (reddish color) add the chickpeas.  Stir.

garbanzo 4

garbanzo 5

4.  Add the pepper, cumin (to taste) and stir.

5.  Add the tomato sauce and water.  I use the same can to add the water.

Raise the heat to high and cook for about 20 minutes.  Stir as needed.

garbanzo 6

6.   Shred the spinach into thin strips and add to the garbanzo mixture.

Cook for another 10 minutes.

7.  Taste and add salt as needed.

8.  Shred Manchego cheese.

9.  Serve and top with Manchego cheese.

garbazno 7 final

10.  You can add this to rice or serve as is.  I prefer it as is.

11. Enjoy!

Recipe – Zeppoles – Italian Doughnuts – An Easy Dessert

Here is a fun and easy recipe for you to try.  I happen to love these fried little treats.  They are also known as Italian doughnuts.

Enjoy!

 

zeppoles 5

Ingredients

 

Fry Daddy or Electric Kettle (I use one with temp control)

2-2 1.2 quarts or more of vegetable oil for frying (This all depends on the depth of your pan/kettle) Add more if needed.

1 cup All Purpose Flour (sifted)

1 pinch of salt

2 teaspoons of baking powder

1 1/2 teaspoons sugar  

2 large eggs

1 cup whole milk ricotta cheese

1/4 teaspoon vanilla extract

Confectioners sugar for dusting

Directions

1.  Heat up the oil to 375 degrees.

2.  In a saucepan, mix up the ingredients in this order:  Flour, salt, baking powder and sugar.

3.  Gently stir in the beaten eggs, ricotta cheese and vanilla extract.

4.  Stir slowly over low heat until all ingredients are combined and sticky.

5.  Using a small ice cream scoop or tablespoon drop the mixture one at a time into the hot oil. (fry 4- 5 at a time)

6.  Watch them fry.  They will turn themselves magically.

7.  Fry until golden in color and remove with slotted spoon.

8.  Place on paper towels to absorb excess oil.

9.  Sprinkle confectioners sugar to your liking.

10.  Eat and Enjoy!

zeppoles 4

Fry at few at a time.

 

zeppoles 8

Sprinkle confectioners sugar to your liking.

 

Go ahead, take a bite! Delicious!

Go ahead, take a bite!
Delicious!

Cuban Style Chicken Salad Recipe – Yummy!

One of my favorite salads is a Cuban Style Chicken Salad.  My grandmother made it best. I’ve tried to recreate hers.  Here is my version.  Enjoy!

Cuban Style Chicken Salad Recipe

chicken salad 4

 

Ingredients

chicken salad 1

2 lbs white chicken meat- fully cooked (You can use a rotisserie chicken)

1 cup tender canned sweet peas. Well drained.

1 cup chopped celery (finely chopped)

4  hard boiled eggs, chopped

12 Spanish olives stuffed with peppers, cut in halves

3/4 cup  salted almonds, chopped

1/2 tsp. vinegar

1 ¼ cups light  mayonnaise

3 granny smith apples, peeled & chopped

1 small can of sweet pimentos

salt

1 tbs. lemon juice

 

Instructions 

1.  First, sprinkle the chopped apples pieces with lemon juice.  (Set them aside or in the refrigerator)

2.  Chop up the chicken into small bite size pieces.

3.  Combine the following ingredients in a large bowl:

sweet peas, almonds, celery, eggs, olives vinegar, mayonnaise, apples and chicken

4. Add a dash of salt (to taste)

5.  Mix all of the ingredients together gently.

5.  Garnish the completed salad with red pimiento strips.

6. Refrigerate for a couple of hours.  This salad tastes best cold.

7.  Enjoy with soda crackers.

chicken salad 2

chicken salad 3

Enjoy!  

 

Recipe – Tres Leches Cake with Mango Rum Topping

Here’s a delicious recipe for one of my favorite desserts. 

mango rum tres leches

 

Tres Leches Cake with Mango Rum Topping

 

Ingredients

1 8 inch square baking pan

Vegetable oil for greasing the pan

Parchment paper

4 large eggs

1 cup of sugar

2/3 cup unsalted butter, melted

1 teaspoon pure vanilla extract

2 3/4 cups whole milk

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 12 ounce can evaporated milk

1 14 ounce can sweet condensed milk

3 tablespoons of dark rum

2 large ripe mangoes

3 tablespoons of sugar

1 cup heavy whipping cream

ground cinnamon for sprinkling (if you like)

Directions

1.  Preheat the oven to 350 degrees.  Grease the 8 inch square baking pan with the vegetable oil. Line the bottom with parchment paper.

2.  Make the cake:  Beat eggs and sugar in a large bowl with a mixer until pale and slightly thick.  Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup of whole milk.

3.  Whisk the flour, baking powder and salt into a bowl.  Sift the flour mixture over the egg mixture.  Gently fold the ingredients together with a spatula.  Batter will be thick.

4.  Transfer the batter into the prepared baking pan.  Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

5.  Whisk the remaining 2 cups of whole milk, evaporated milk, condensed milk and rum into a bowl.

6.  Pierce the entire warm cake with a fork.  Pour the milk mixture over the top of cake.

7.  Cover and refrigerate 1 hour to overnight.

Make the Mango Rum Topping

1.  Peel, pit and slice up the mangoes.  Puree 1/2 of the mangoes in a blender with 2 tablespoons of sugar. Fold that mixture into the remaining mango pieces in a bowl.  Add a tablespoon of rum (to taste).

Make the Whipped Cream Topping

tres leches with rum

1.  Beat the heavy cream and the remaining tablespoon of sugar in a mixture until soft peaks form.

2.  Spread the whipped cream over the cake.

3.  To serve, slice the cake, sprinkle cinnamon (if desired) and serve the mango rum topping on the side.

Enjoy!

 

 

 

Review – 100 Things To Do in Miami Before You Die by Roxanne Vargas & Maruchi Mendez @RoxyNBC6 @MaruchiMendez

100 things to do in Miami

 

 

Get ready to take in the rich flavor and diversity of Miami, one of the most vibrant cities in the country and a place with something for everyone! Whether you’re planning to explore our shores, indulge in our international cuisine, or check out the swampy river that is the Everglades, 100 Things to Do in Miami Before You Die gives you the inside track to the best spots, from popular to obscure, in the metro area. Discover festivals that garner international attention, ideal places to sip and socialize, historic sites, and international shopping destinations – not to mention places where you can throw down a game of dominos while sipping a café. Written by two Miamians for locals and visitors alike, this guide will help you make the most of a family vacation, romantic getaway, or escapade with friends. So strap on your salsa shoes and experience the magic that Miami has to offer!

 

My Review

I am a Miami native and I love the city I live in.  There are so many things to do here. One of my favorite things to do is to visit my favorite book store, Books and Books in Coral Gables.  While browsing this one of a kind store, I spotted this book, 100 things To Do in Miami Before You Die by Roxanne Vargas and Maruchi Mendez.

Well, I immediately flipped through the pages and decided I needed to buy it.  You see, although I live in Miami, there are many undiscovered gems I have yet to experience.  This little book is my new guide to Miami.

The book is organized by categories:  Food and Drink (my favorite) Music and Entertainment, Sports and Recreation, Culture and History and Shopping and Fashion.  As I went through this book, I checked off the places I’ve been to and the things I have already done in my wonderful city.  I was surprised to see that I have experienced many of them.  However, as an adult I am looking forward to revisiting many of these places and experiencing them through new eyes.  Just like a book, you always learn something new the second time around.

This book makes a great gift for out of town guests. It is also valuable to the locals.   Have you ever had friends over and can’t think of where to go?  I recommend you get yourself a copy of this book and keep it with you.  You will be amazed at the new plans that will evolve from the wonderful suggestions in the book.

Since purchasing the book, I have already enjoyed the Southernmost Winery in the USA, Schnebly’s Winery in the Redlands.  (stay tuned for my post & wine review)

I gave this book 5 stars!

Thank you Roxanne and Maruchi for your stellar suggestions.

You can find this book at Books and Books, #100 in the book, where you can find the pulse of Miami’s literary world.

~Susi

Buy Link

100 Things To Do In Miami Before You Die

 

 

 

 

 

Coming up, Coral Gables Restaurant Week

cg banner

 

 

Mark your calendars!

There are so many delicious restaurants in Coral Gables for you to enjoy.  

Be sure to check this event out.  #foodie  

 

CORAL GABLES RESTAURANT WEEK 2014

Downtown Coral Gables is celebrating our 7th Annual Coral Gables Restaurant Week presented by Bacardi USA from June 9th-29th with exciting new restaurants and new unique events. This year, you have three whole weeks to taste your way through Coral Gables, giving you plenty of time to try new eateries and return to old favorites, all offering amazing prix-fixe menus at a discounted price.

For three weeks, restaurants will offer special three-course lunch and dinner menus. Guests (21 years of age and older) can pair those meals with the classic BACARDÍ® Cuba Libre, the official cocktail of Coral Gables Restaurant Week, and MARTINI® Prosecco as the featured wine.

So what are you waiting for… on your mark, get set, eat!

  • CHOOSE A RESTAURANT
  • MAKE A RESERVATION (Not required, but strongly suggested)
  • ENJOY YOUR DINING EXPERIENCE (Make sure to ask for the Coral Gables Restaurant Week prix fixe menu)

 

Check out all of the fantastic restaurants that are participating in this gastronomical fest.  

 

http://coralgablesrestaurantweek.com/

 

Follow @shopcoralgables to stay socially connected with everything foodie related including special events, happy hour deals, weekly promotions and more. 

From My Kitchen ~ Shrimp Creole Recipe

By now, most of you know that I love to cook.  I also love the flavors of the Caribbean.  Today’s recipe is Shrimp Creole Cuban style.  This shrimp dish has Haitian and French influences too.  I serve it with white rice and my favorite vegetables.  When I made it last, I added fried plantains, another family favorite.  It is a quick and delicious dish to make.  Your family will love it!

shrimp

Shrimp Creole (Cuban style)

Ingredients 

2 tablespoons butter

2 tablespoons olive oil

3 garlic cloves, minced

1/4 chopped celery

1/4 cup chopped onion (I prefer yellow onions)

2 large tomatoes, peeled, seeded and chopped

a pinch of red pepper flakes (or more if you like it hot)

1 tablespoon freshly chopped flat leaf parsley

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 1/2 pounds medium raw shrimp, peeled and deveined

1/2 pound scallops

1/4 cup white wine

Directions

1.  In a large saute pan, melt the butter and the olive oil over low heat.

2.  Add the celery, onion, garlic, tomato, pepper flakes, parsley, sugar, salt and black pepper.

3.  Cover and raise the heat to medium low, simmer for 3-5 minutes or until the onion and the celery are tender.

4.  Add the scallops and stir, cover. Cook for about 2 minutes

5.  Add the shrimp, stir and cover.  Cook for about 3 more minutes.    (Shrimp cooks fast)

6.  Add the wine and stir until the liquid comes back to a simmer.

7.  Serve over white rice and with your favorite vegetable sides.

Enjoy!

¡Buen Provecho!

~Susi