I love eggs in all forms, especially when they are soft and runny. I am one of those people who always has eggs in the fridge and I am always looking for new ways to cook them. The beauty with eggs is that you can eat them at any time of the day, not just for breakfast. This dish was so simple to make, yet delicious! Read more…

I love Cuban food and sandwiches are an important part of Cuban cuisine. I have family in Florida who I would visit before I came to live in the United States and that is where I learned a little about Cuban food.

My uncle was married with a Cuban women and she cooked delicious and authentic Cuban food. On one of my visits, she introduced me to this delicious turkey sandwich. When I first heard of the ingredients, I was a little scared about those flavors together, but after my first bite I could not stop eating it. It is delicious and the flavors actually work fantastic together. I love the combo of salty and sweet foods, so to me this is a wonderful combination.

My friend Joan from Foodalogue is going to Cuba this week on her virtual culinary tour and I am joining her with the Elena Ruz Cuban sandwich.

Buen Provecho! Read more…

I am a big fan of salmon in all forms. Everytime I see it on sale at the market I have to buy it.

Last week it was so cold and nasty outside that I needed to cook something to keep me warm and make me feel good, so I decided to make these Salmon Rolls with Asparagus served over tomato sauce. I used my simple homemade tomato sauce , but if you want to use store bought to keep it easier, that’s okay too.

This recipe was easy to make, elegant and delicious. I would recommend this dish for a dinner party. I loved it!

Ingredients
(4 servings)

4 salmon fillets, about 5 oz each one
Salt and pepper
1/3 cup mayonnaise
1 tablespoon mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Juice of half a lime
8 asparagus spears, trimmed and cut in half
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 1/2 cups tomato sauce

Directions

Preheat the oven to 400F.

Lay the salmon fillets on a cutting board and sprinkle with salt and pepper. In a small bowl whisk together the mayonaisse, mustard, parsley, thyme, onion powder , garlic powder and lime juice.

Top each salmon fillet with 4 asparagus pieces. Roll the fillets and place seam-side down on a greased baking sheet.

brush rolls with the mayo mixture and sprinkle with bread crumbs and parmesan cheese, pressing to adhere.

Bake for about 25 minutes or until the salmon is cooked through. Serve over your favorite tomato sauce.

Bistec encebollado or steak cooked with onion sauce, is a Colombian classic. It is also a dish that I love! it is especially good over white rice with tomato-avocado salad on the side.

My mom makes the best Bistec Encebollado! Thanks Mami

Buen Provecho! Read more…

Do you remember my Colombian-style roasted chicken legs ? If not, don’t worry, here’s the recipe. Well, here is another variation of roasted chicken that we have in Colombia and this time I used a whole chicken. The skin was crispy and flavourful. It is a beautiful roasted chicken, don’t you think? Although I am sure my vegetarian husband wouldn’t agree with me

The aromas of chicken, beer, onion and spices together were fantastic and the house smelled delicious! Remember, it is important to let the chicken marinate overnight for better flavor.

I hope you enjoy it! Read more…

This time of year there is nothing better than cooking in your crock pot. One single pot, slow cooking and great smells. Now that’s comforting and that’s what I love to cook during the winter. This lentils and beef stew is really easy to make and delicious over white rice. The perfect weeknight dinner. Enjoy it! Read more…

Do you have pork spine?, I asked the butcher at my local market. He looked at me like I was from another planet and said “no, we don’t have that!” Okay, thank you, I said.

I was plannig to make Sopa de Maiz Pelao, a soup that my grandmother used to make. She would add pork spine(espinazo de cerdo) and the flavor was fantastic. So I started getting the rest of the groceries and thinking about that soup I was craving so badly. Well, I decided to buy pork ribs and use them instead.

I made the soup yesterday for lunch and it was delicious. I did not miss the pork spine at all. After I had my soup I called my aunt in Florida and told her the story. She laughed and told me that in this country pork spine are called pork neck bones.

So, if you want to make the soup the way Mamita used to make it, ask your butcher for pork neck bones, but if you prefer my way, use pork ribs. Either way, it is a wonderful soup!

For those who don’t know what hominy is, it is white or yellow dried corn and is used in Mexican pozole. In Colombia, we use it in arepas de maiz pelao, mazamorra or soups. You can buy it and cook it at home from scratch, or just buy it pre-cooked in cans. Read more…