By Liliana Moyano for Shine Latina
Grilled asparagus with chorizo and lime Chorizo is a very common type of sausage from Latin America. Each country has its version with unique flavor, color and seasoning. In my family we grill steak, arepas, and veggies in our regular Sunday barbeque but the one item we can't miss is a juicy grilled chorizo. This type of sausage is packed with flavorful animal fat that melts when grilling the chorizo. I like to use that same oil to cook veggies on a flat surface over the grill.
Last week I had chorizo, asparagus and lemon. These three items came out to be a great combination on the grill. I took a flat surface and grilled some pieces of chorizo letting the oils and juices come out. Then I cooked some asparagus on the chorizo oil and topped them with a few lemon wedges. At the end, the vegetables were grilled to perfection and took after the flavors of the chorizo and lemons. This is a perfect side dish for your next barbeque.
Grilling the chorizo and limeIngredients
3 chorizos, chopped
1 lb. asparagus
½ tbsp. olive
Blog Posts by Lili's Latin Kitchen
By Liliana Moyano for Shine LatinaRead More »from Grilled Asparagus with Chorizo and Lime
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 12:02 PM EDT
By Liliana Moyano for Shine LatinaRead More »from Easy, Elegant, Colorful and Delicious Pepper - Cream Cheese Appetizer for Your Next Party
Peppers & cream cheese ready to enjoy Cream cheese is used in a variety of recipes from desserts, to pastas, sushi and much more. I find it to be a great ingredient when used to enhance or blend in different flavors. I usually stay away from recipes with heavy cream cheese quantities but this particular one is not only delicious but it also makes for a quick and easy appetizer.
En Latinoamerica we like to blend our meals with hearty and colorful vegetables and this particular recipe is no exception. A regular block of cream cheese covered with peppers simmered in vinegar and sugar. The vinegar and sugar with the flavor of the peppers blend perfectly well with the cream cheese. All you need is a nice tray with your favorite crackers and you will have an elegant, simple and delicious starter.
Aqui les va…
Peppers, vinegar and sugar ready to cookIngredients
½ red pepper, chopped
½ yellow pepper, chopped
¼ cup vinegar
1.5 tbsp. sugar
1 block cream cheese
Try this dish with my Mimosa three ways
Sauce simmering down In a pan
By Liliana Moyano for Shine LatinaRead More »from Recycle your leftovers into yucca croquettes
Croquetas de yuca The best thing about croquetas, a staple food of several Latin countries, is that they can be made out of almost anything.
Last week I had some boiled yucca leftovers from a family barbeque. I found table cream and some shredded mozzarella cheese in the fridge, so I knew I was golden.
I mashed the yucca, mixed it with the cheese and cream, and came up with the most-delicious pan-fried yucca croquettes. I could've had a whole new party and used them as appetizers!
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 12:01 PM EDT
By Liliana Moyano for Shine LatinaRead More »from Try This Delicious Low Calorie Homemade Salad Dressing
Lemon-Rosemary VinagreteGreens, fruits, cheese and nuts are the perfect combination for a delicious salad. But even with the right combination of colorful vegetables, what really makes a difference on your greens is a good dressing. The supermarket carries an array of bottled dressings with different attributes, calorie count, organic options, fruit based, and many other characteristics. But the reality is that none of them can compare in taste and calories with this lemon-rosemary based vinaigrette.
Mi madre Hermosa, makes this delicious recipe with lemon, rosemary, olive oil, agave, and a pinch of salt. One cup of this dressing carries about 500 hundred calories leaving each tablespoon at around 30 calories. Generally, the supermarket dressings contain an average of 70-100 calories. For instance, Newman's Own vinaigrette contains 90 calories per serving and 80 of them are from fat. The best thing of this dressing is that the only fat calories are the ones from the olive
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 12:00 PM EDT
By Liliana Moyano for Shine LatinaRead More »from Almibar De Papaya Con Cuajada Cheese, a Typical Latin Dessert!
Cuajada con Almibar de Papaya Lechoza, papaya, or fruta bomba are some of the names to recognize this fruit in Latin America. Papaya, besides being sweet and delicious, it is packed with nutrients and great for the digestive system. In my house, it was common to find this fruit in salads, batidos, desserts and even by itself for a mid-afternoon snack.
My grandma turned this fruit into a delicious almibar and accompanied with a very common moist cheese wrapped in plantain leaves similar to the mozzarella buffala, called cuajada. This type of queso is typically incorporated into desserts due to its soft texture and smooth flavor. It is important to use green papaya to maintain the consistency of the fruit when cooked at high temperature. My abuela had a curious tip when making this dish; she soaked the papaya in cold water and a dash of baking soda for twenty minutes before cooking it.
Papaya in water and panela
5 cups water
1 lb. green papaya, sliced
By Liliana Moyano for Shine LatinaRead More »from An Elegant Pincho Salad to Enjoy in One Bite!
Pincho Salad ready to enjoy Salads come in all shapes and colors, but this one is very special not only because of its presentation but also because of the delicious dressing that accompanies this elegant appetizer. On Sundays, at my mom's usual barbeque, there is always a range of colorful vegetables to place on the grill. Sometimes she cuts eggplant, mushrooms, and tomatoes and turns them into a delicious grilled skewer salad.
I decided to incorporate the same concept into a cold salad and serve it as an appetizer combined with a delicious mint dressing. For my skewer I used cherry tomatoes, green olives, Spanish chorizo, queso Latino and basil, and topped it with a homemade mint vinaigrette. This is a very elegant, colorful and fun appetizer, perfect to start your next party.
Que comience la fiesta…
Vegetables ready to go into the skewers Ingredients
12 skewer sticks
12 pitted green olives
12 basil leaves
¼ lb. queso latino cut in cubes (or 12 small mozzarella buffalla balls)
12 slices of
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 11:58 AM EDT
By Liliana Moyano for Shine LatinaRead More »from Boxed Pasta Tasting… the Artisanal, the Cheapest One and the Egg Based Pasta!
Pasta with ragu sauce ready to enjoy!
Boxed pasta makes for a quick lunch or dinner and its perfect to resolve a last minute meal. There's a several ways to make this dish but the prime product, the pasta, must be of good quality to result in a good dish. And good quality doesn't necessarily mean the most expensive box or the most beautifully packaged. I took the time to buy three different pastas and cooked them exactly the same way to see which one came out with better texture and rolled perfectly.
Three boxed pasta tasting First I chose the cheapest pasta I found in the supermarket (Alma's), then I moved to a popular egg based pasta (Barilla), and finally I bought a beautifully packaged artisanal bag of pasta at the highest price of the three (Al Dente Artisanal Pasta). I cooked them all in the same amount of water at the same temperature with some salt and olive oil. Surprisingly the pasta that came out perfectly rolled and al dente was the cheapest one. Once I had my pasta choice, I made it with a ready to
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 11:57 AM EDT
By Liliana Moyano for Shine LatinaRead More »from Tilapia Caribbean Style… a Plantain Leaf was Never so Useful!
Tilapia cooked in plantain leaf Traveling with my family my dad took us to a small beach town called Covenas located in the Magadalena region of Colombia. We rented a small house for a week where we enjoyed daily gastronomic dishes typical from the Magdalena region. Every day, a local cook came to make the best dishes using local ingredients and fresh fish. One of the nights for dinner, our amazing chef made fresh tilapia wrapped in plantain leaves cooked over fire. Inside the tamale-looking dish she placed a bed of vegetables and topped it a whole fish. The plantain leaf seals all the flavors and allows the juices to emerge into a flavorful broth.
I made my own version of this dish placing a bed of onions and tomatoes inside a plantain leaf but I didn't want to make a whole dish so I decided to replace it with tilapia filets. This is a healthy, tasty and easy to make dish that takes 35 minutes to cook from beginning to end.
Fish ready to wrap and close Ingredients
1 plantain leaf
1 tomato, sliced
By Liliana Moyano for Shine LatinaLeche Asada
Leche Asada has been a favorite in my family for many generations. When my mom was young, grandma made the famous dessert every weekend and when I was young my mom maintained the tradition. Today the new generation has expanded and my sisters all have young kids who no longer ask for Leche Asada but instead they want ice cream and cheesecake.
In order to maintain the custom and teach the babies about their background we gathered them at their favorite hangout place; abuela's casa. After having lunch my sister Marcela and myself carefully followed my moms' instructions on how to make this delicious dessert. To our surprise, it took us five minutes to prep it and 30 in the oven and voila… it was ready. The Leche Asada requires a few ingredients that anyone with basic cooking skills will probably have at home; eggs, milk, cheese and sugar. That's all you need to find in the fridge to make this dessert. The texture is similar to the flan but with aRead More »from Leche Asada, a Recipe of Generations
- Lili's Latin Kitchen | Author Blog Posts – Fri, Oct 18, 2013 11:57 AM EDT
By Liliana Moyano for Shine LatinaRead More »from Mexican Tostadas with Camarones Enchilados for Your Next Party
Mexican Tostadas con camarones enchilados Having four sisters and five nieces and nephews means a lot of birthdays, anniversaries, graduations, and every gathering a family could have. One of the most important before a reunion is having the right food and appetizers must be a success. I try to stay away from messy appetizers sticking to bite size fun and colorful starters.
A few months ago, my sister had a Mexican party with margaritas, tacos and beer. I was in charge of making the appetizers and sticking to the theme, I made bite size tostadas con camarones enchilados with a spicy kick of jalapeno topped with cilantr. They were so popular, instead of enjoying the party I ended up giving out the recipe all night.
Ingredients Vegetables cooking before adding the shrimp
1 tbsp. olive oil
½ white onion, chopped
3 garlic cloves, minced
2 roasted red peppers, canned or in a jar
6 jalapenos, minced
1 ripe tomato, chopped
1 hass avocado
1 lb. jumbo shrimp, peeled and deveined
20 small corn tostadas