Ingrid Hoffmann's 7-Day Menu

Celebrity chef and Colombiana Ingrid Hoffmann, who stays in shape by eating small meals and getting lots of lovin', shares seven recipes to liven up your dinner table all week long.

DAY 1:
Arroz Con Pollo
For a quick solution to an otherwise traditional and lengthy dish, Hoffmann suggests using store-bought rotisserie chicken. Forego canned mixed vegetables for the frozen kind for fresher flavor and texture. ¡Buen provecho!
Arroz con Pollo
Yield: 4-6 Servings

Ingredients

1 whole rotisserie chicken, (store-bought), shredded
1/2 yellow onion, thinly sliced
5 cups chicken broth, homemade or canned low-sodium broth
1 tbs Delicioso Adobo (recipe follows) or complete adobo seasoning
2 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 pgk (24 oz) mixed Vegetables, frozen
1 cup ketchup
1 teaspoon salt
2 tablespoons olive oil
1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives

Directions

In a large stock pot on high heat start cooking the rice in chicken broth add peas, carrots, green beans, ketchup, Worcestershire sauce, delicioso adobo and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes. (Never stir again once covered, only till it's cooked and done)

In the meantime, heat oil in a large skillet over medium heat. Add the peppers and the sliced onions, olives and cook until they're tender, 8 minutes. Add the shredded rotisserie chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

Delicioso Adobo
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt

Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Note
: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

*Achiote is also known as Annatto seeds

Yield
: about 1/2 cup

DAY 2:
Chicken Breasts with Guava and Ginger
This fabulous sauce takes its inspiration from the exotic guava fruit. Canned guava pieces, also known as casquitos de guayaba, could be used here instead of the jam or marmalade. "It transforms your typical, boring chicken dinner into a triumph," says Hoffmann.
Chicken Breasts with Guava and Ginger
Serves 4

Ingredients:
2/3 cup guava jam or marmalade (not guava paste)
2 tablespoons lime juice (from about 1 lime)
1 tablespoon soy sauce
2 scallions, white and light green parts only, thinly sliced
1/2-inch gingerroot, peeled and grated 4 boneless, skinless chicken breasts, excess fat trimmed, rinsed, and patted dry
1 tablespoon canola or vegetable oil for greasing the broiler pan

Instructions:

Whisk the marmalade, lime juice, soy sauce, scallions and ginger together in a small saucepan over high heat. When it reaches a boil, transfer the mixture to a bowl and let it cool slightly. Place the chicken in a large bowl and add 3 tablespoons of the guava sauce. Turn the chicken to coat, cover with plastic wrap and marinate in your refrigerator for at least 30 minutes or up to 1 hour. Preheat your oven to 350°F. Line the bottom of a broiler pan with aluminum foil and lightly grease the perforated top with the oil. Place the chicken on the oiled top and cover loosely with foil. Bake for about 15 minutes, then remove the foil and baste the chicken with the remaining guava marinade. Return to the oven, uncovered, and bake.

DAY 3:
Chipotle Tamale Pie
This Chipotle Tamale Pie became one of Chef Hoffmann's most downloaded recipes on Food Network's website. It's a big crowd pleaser, yet very easy to make. Ground turkey or lean ground beef plus the addition of beans makes for a low-fat and fiber-rich recipe. This is a great party dish that can be made a week ahead and frozen cooked or uncooked. An inexpensive way to feed a lot of people with great kid-appeal!
Chipotle Tamale Pie
Serves 6

Ingredients:

1 tablespoon unsalted butter at room temperature
3/4-pound ground turkey (preferably white meat) or lean ground beef
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, cored, seeded, ribbed and diced
2 garlic cloves, finely minced
Salt and freshly ground pepper
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
1 to 2 canned chipotle chiles en adobo, seeded and minced, plus 1 teaspon adobo sauce
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix (Plus ingredients needed to make the corn bread batter)

Directions:

1. Preheat your oven to 400F. Grease an 8-inch square baking dish with the butter and set it aside.

2. Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey, onion, bell pepper, and garlic, season with salt and pepper, and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.

3. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.

4. Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.

5. Prepare the corn bread mix according to the manufacturer's instructions. Spread the corn bread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

DAY 4:
Dad's Absolutely Amazing Brandied Shrimp
"Dad took my Mom on their first date to a very exclusive restaurant in their native Barranquilla, Colombia, where the chef made a similar dish. My Mom loved it so much, that Dad got inspired to make it himself, and invited her over for dinner. To this day, my Mom feels this was the dish that made her say "" to his marriage proposal!" says Hoffmann of this recipe which she holds dear. Did you notice that one of the ingredients is actually ketchup? This was Ingrid's contribution to the recipe, which her father later admitted made the shrimp even better.
Dad's Absolutely Amazing Brandied Shrimp
Serves 4

Ingredients:

2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, finely minced
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoon Tabasco (or more to taste)
Salt and fresh black pepper
1/2 cup ketchup
1 tablespoon chopped fresh oregano leaves
2 tablespoons brandy
3 tablespoons chopped flat-leaf parsley

Directions:

1. Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until it is fragrant,1 to 2 minutes. Stir in the shrimp, Worcestershire sauce, Tabasco, oregano and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.

2. Stir in the ketchup and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.

DAY 5:
Snapper Pockets with Cilantro-Lemongrass Mojo
Cooking in pockets made of parchment paper, or what the French refer to as "en papillote", is actually an easy, healthy, no mess-no fuss method to cook virtually anything, according to Hoffmann. You could actually use salmon or tuna fillets, plus a frozen or fresh vegetable of your choice; add a vinegar or your favorite citrus slices (limón, orange, tangerine) and listo! The chef suggests to start stacking the vegetables first, then the fish and finally topping everything with citrus. The helps all the juices trickle down and infuse the dish with flavor.
Snapper Pockets with Cilantro-Lemongrass Mojo
Serves 4

Ingredients:

5 4-inch lemongrass stalks, white bulb only, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife and thinly sliced
1 tightly packed cup fresh cilantro leaves
1/2 tightly packed cup fresh mint leaves plus 2 tablespoons chopped for garnishing
1 cup extra-virgin olive oil
2 garlic cloves, peeled
2 jalapeños, halved, seeded and roughly chopped
1 tablespoon paprika
1 teaspoon salt
2 tablespoons sherry vinegar
4 (8-ounce) skinless red snapper fillets 3/4-inch to 1-inch thick

Directions:
1. Place the lemongrass, all but 2 tablespoons of the cilantro, the mint, 1/2 cup of the oil, garlic, jalapeños, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Cover with plastic wrap and refrigerate for up to 1 hour.

2. Preheat your oven to 350F. Place 4 16-inch long pieces of parchment paper on your work surface with the short side facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the parchment over the fillet so that the top and bottom edges meet. Tightly crimp from one end around to the other and fold the edges of parchment to seal the package. Place the packets on a rimmed baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.

3. Place the fish packets on a large serving dish and open the packets tableside. Serve the fish with juices from the packet and sprinkled with mint leaves.

DAY 6:
South of the Border Bouillabaisse
"Tropics out of a can" is what Chef Hoffmann calls coconut milk, an essential ingredient in her Latin version of Bouillabaisse, and a very nostalgic part of her childhood growing up in Colombia. Coconut milk is also full of healthy fats which will give you a comfortable sense of fullness. Hoffmann also suggests preparing this dish in a pressure cooker and using any available frozen seafood for an easier and less expensive version.
South of the Border Bouillabaisse
Serves 6 to 8

Ingredients:

2 tablespoons olive oil
2 celery stalks, diced
2 yellow onions, diced
2 red bell peppers, cored, seeded, ribbed and diced
2 poblano peppers, cored, seeded, ribbed and diced
2 large tomatoes, peeled, cored and diced
4 garlic cloves, finely minced
1 cup tomato paste
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground pepper
5 cups fish broth or stock
1 14-ounce can of coconut milk
1 cup dry white wine
1 pound mussels in their shells, de-bearded and scrubbed 8 ounces small scallops
1 pound large shrimp, peeled and deveined
8-ounce salmon fillet, cut into 1-inch chunks
8-ounce red or yellowtail snapper fillet, cut into 1-inch chunks
1 pound calamari cut in 1/2-inch rings
1/2 cup fresh cilantro leaves, finally chopped.
1 baguette, sliced, for serving

Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the celery, onions, bell and poblano peppers, tomatoes, and the garlic and cook, stirring occasionally until the vegetables are soft, 5 to 7 minutes. Mix in the tomato paste, oregano, thyme, and some salt, and pepper and cook, stirring often for 1 to 2 minutes, or until the herbs are fragrant.

2. Add the fish broth, coconut milk, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes. Add the salmon and snapper, cover and cook for 3 minutes. Add the calamari, scallops, shrimp and mussels, cover, and cook until the mussels open and the shrimp and fish are opaque and cooked through, about 3 to 5 minutes longer. (Discard any mussels that don't open). Sprinkle with the cilantro and serve in shallow bowls with the bread.

DAY 7:
Stir-Fried Flank Steak with Tomato-Onion Jam
Also known as Beef Saltado, this is a typical dish from Peru. Here, Hoffmann stir-fries the flank steak (a fast-cooking, inexpensive cut of meat) with a Asian flare. Serve it with rice or potatoes and a side of steamed broccoli for a very satisfying dish.
Stir-Fried Flank Steak with Tomato-Onion Jam
Serves 4

Ingredients:
1 tablespoon canola or vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
1 large red onion, quartered and thinly sliced
1 large tomato, cored, halved and sliced
1 garlic clove, finely minced Salt and freshly ground pepper
2 teaspoons soy sauce
1 teaspoon red wine vinegar

Instructions:
1. Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir-fry, cooking until it is browned on all sides, about 8 to 10 minutes. Transfer the steak to a plate and set it aside.

2. Add the onion, tomato, garlic, and salt, and pepper to the same skillet and cook it until the onion is soft and the tomato start to break down, 2 to 4 minutes. Return the beef to the skillet and add the soy sauce and vinegar. Cook for 1 minute, season with salt and pepper to taste and serve.


Ingrid Hoffmann, celebrity chef, author and television personality, is also the host of her new lifestyle cooking show "Delicioso With Ingrid Hoffmann" on the Spanish language Univision Network, every Saturday at 1:00pm EST.

Follow Ingrid:
www.ingridhoffmann.com
Twitter: @simplyingrid
FB: https://www.facebook.com/pages/Ingrid-Hoffmann/151315623555