New Recipes!!!

Stuffed Mushrooms


12 medium mushrooms
3 cloves of garlic, minced
1 medium onion diced small
1 small can of minced real crabmeat(drained)
1/4 cup of dry white wine
2 hipping tablespoons of cooking savory garlic cream cheese
1/4 cup of panko breadcrumbs
1 cup of shredded cheese(3 cheese mexican)
chili powder
fresh ground pepper
salt
italian seasoning
olive oil

Preheat the oven to 375 degrees. Clean the mushrooms with cold water and put the stems on the side to use later. Dice the mushroom stems. Heat up the oil to medium heat, add the onion, garlic and mushroom stems. Once bronzed, add the crab meat, the wine and the seasonings. Cook for about 5 mins and add the cream cheese and breadcrumbs. Cook for 5 more mins. Stuff the inside and cover the top of the mushrooms with the stuffing. Finish by sprinkling the cheese. Put in the oven for about 15 to 20 mins until brown.

Gazpacho 


6 large ripe beef tomatoes
1/2 large green pepper cut in 4 pieces
2 or 3 cloves of garlic whole
1/2 cup of olive oil
vinegar and rock salt to taste
1 french baguette

Soak bread in cold water and leave it in the bowl until needed. Put the oil, vinegar, salt, garlic and pepper in the blender. I like to use the smoothie setting, but for a lighter version you can use the milkshake setting. Peel the tomatoes one by one right before putting in the blender and cut in half. Depending on space, but put in most of the tomatoes and blend again. Pour some of the liquid and add the rest of the tomatoes, if you have space add the bread if not wait until the next one. Add the bread until it's all blended. Pour all the liquid in to the same bowl and mix at the end. Taste for salt and vinegar. Chill for at least 2 hours prior to eating. If you are having as a cold soup, don't add water, but if you are drinking it, you can add water.

When having as a soup you can add shredded cheese, diced green peppers, diced onion, diced tomatoes and diced hard boiled eggs in any combination that you like.

Arroz con Pollo


1 medium onion diced
1 green pepper diced
1 can of diced tomatoes drained
3 cloves of garlic minced
1/2 cup of dry wine
salt
pepper
saffron
season all
1 tray of boneless thighs
2 handfuls of bastami rice per person
2 cups of chicken broth
olive oil

Heat olive oil to medium heat. Add the onion, garlic and peppers and cook until bronze. Add the tomatoes, the wine and seasonings. Cook until the liquid is gone and then cook for a few more minutes to cook the tomato. Add the chicken thighs and cook until it' bronze. Add the chicken broth and the rice and cook with the lid on and at low heat for about 15 minutes. Take off the burner and let it stand for 5 minutes before serving.

I HOPE EVERYONE ENJOYS THESE DELICIOUS RECIPES! LEAVE A COMMENT AND LET ME KNOW WHAT YOU THINK <3