Rosted Squash with Potatoes

One of these days I had a mini calabaza squash at home and I wanted to make something with it. It was the first time ever I cooked this kind of squash and I gotta say it tasted delicious. It is not easy to find this kind of squash around in NY state ( at least not where I leave), but this recipe goes really well with butternut squash too if you want to substitute it.

This squash recipe goes really well with the roasted beef recipe I posted before, or if you feel like going vegetarian just have the squash as an appetizer as it is good by it self.

Ingredients:
1 mini calabaza squash (or one small butternut squash)
2 golden potatoes
1 chili pepper (no seeds and chopped small)
3 gloves of garlic
Olive oil
Cumin
Thyme
Dry basil
Salt
Black pepper
Parmesan cheese

Instructions:
Pre-heat the oven at 350ºF.  Chop the squash and potatoes into medium cubes, and then chop the chili pepper into small pieces taking out the seeds. Add the potatoes and squash  and chili pepper into a wide pan, then add a good amount of olive oil, salt, black pepper, the gloves of garlic (without the skin), a little thyme, cumin and basil. Shake everything well so it season well the squash and potatoes.

Then put it to roast for around 15 minutes, then take it out, give it a little shake so the squash and potatoes don't stick to the pan, add some parmesan cheese over it and get it back to the oven for more 20 minutes or until the squash feels soft inside. Depending on your oven it can take a little longer for the squash feel soft.

Enjoy!

Crunchy Garlic Chicken

Today's recipe I learned from Jamie Oliver's book, it is so delicious that just by remembering it's taste I feel like making some more! lol

The good thing about this recipe is that, if you want to make it healthier, instead of frying like I did, cook it in the oven for about 20min or until it looks golden and it will be delicious as the fried one =] Oh and by the way, in this recipe I only made 2 chicken breast fillet, but in case you want to make more just double the amount of everything, just stick to one egg, I think it is enough to make around 4 fillets or maybe 5 depending on the size of the fillets.

Ingredients:
2 garlic gloves
1/2 Lemon zest (I only had lime at home when I took the photos, but the recipe tastes better with lemon)
6 cream crackers (or saltine crackers)
1 table spoon of butter
Parsley
Salt and black pepper
2 table spoon of flour
1 egg
2 chicken breast fillet
Olive oil

Brazilian Chicken Pie

This is my mom's recipe, I don't know where she got this from at first, but I know all my friends and family love this recipe and always ask for more. I'm pretty sure this recipe will please the American taste as well. 


I am calling it Brazilian chicken pie, because every chicken pie that I saw here in America always comes with some sort of crust and something more similar to a chicken stew inside. In Brazil, most of our meat pies comes in a "cake" form, with no crust, but with a fluffy delicious dough.

The awesome thing about this recipe is that it may look complicated, but in fact is really simple and easy to make. What takes longer is to chop every ingredient, but once you have that ready, it may take around 20 min to put everything together.
In case you are vegetarian, this chicken pie recipe works really well with spinach instead of chicken. Or if you feel like having fish, change the chicken for tuna, it will taste amazing just the same.

Now everybody, get prepared because this recipe have so much flavor and colors that I couldn't hold myself and took a LOT of photos! Now take your knives and let's chop all this ingredients!

Ingredients:
FOR THE FILLING
1 chicken breast cooked in water and shredded
1 garlic glove
1 onion
2 tomatoes
Handful of parsley
Handful of olives
1 shredded carrot 
1 green bell pepper
1 chili pepper
Black pepper
Salt
Olive oil

FOR THE DOUGH
2 cups of milk
1 beef bouillon in cube
3 eggs
1 cup of oil
1 cup and 1/2 of whole wheat flour
2 table spoon of baking powder
Butter to grease the pan

Grandma's Eggplant

Today's recipe is a wonderful recipe that my grandma Wilta taught me. The cool thing about this recipe is that you can cook it Sunday night - like I did - and then you can use it to though out all week using it on salads, pizzas, sandwiches, bruschetta, etc. This amount that I am cooking on this recipe was good for me for more then a week. And don't worry, the longer the eggplant stays in the fridge on a proper container, the better it taste because of the vinegar!

It is a vegan recipe but even the carnivorous will love to have some of these on their barbecue!

Let's cook!

Ingredients:
3 Medium eggplants
3 Bell pepper (what ever color you like, I used one red, one green and one yellow)
2 Medium onions
4 Garlic gloves
1 Chili pepper
A handful of parsley
6 black olives
Oregano
Olive oil
Vinegar
Black pepper
Salt

Penne alla Carbonara with Zucchini

Alright I think it’s time to have some confortable food on this blog. By confortable I mean, delicious, fast and ease (and ignoring a bit the diet!). Today we are going to enjoy this awesome recipe of zucchini with pasta alla carbonara, this is a good recipe for when you are tired of having pasta with the same old tomato sauce. So lets innovate and work this carbonara! Come with me and you will see how ease and fast it is.

Ingredients:

2 zucchinis chop in little cubes

3 egg yolk

½ cup of heavy cream

2 slices of bacon

1 red chili pepper chopped really small with no seeds

1 garlic glove chopped really small

6 hand full of penne pasta

Parmesan Cheese

Water to boil the pasta

Rosemary

Black pepper

Salt

Olive oil

Tuna Pate

Quick and super ease tuna pate for those moments of lazyness and hundryness that occasionally attack us.

15min to prepare
Ingredients:
3 table spoons of mayonnaise
1 can of chunks of tuna with no liquid
1 tomato
1/2 onion
1 clove of garlic
4 olives
2 table spoons of Parmesan cheese
Black pepper
Oregano
Olive oil

Chop the tomato, garlic, onion and olives in small pieces and put it on a bow. Now that everything is chopped you just need to put in the rest of the ingredients: mayonnaise, tuna, Parmesan, and as much as you like of pepper, oregano and oil.

Just mix it all together and it's done.

You won't need salt on this since the tuna and olive already has a lot on it.

It taste awesome with warm toast and will kill your hungry belly in the middle of the day. Enjoy!