Cooking Book of the Week!

My Year in Meals
Rachael Ray

Ever wonder what RACHAEL RAY cooks when the cameras aren't rolling? From everyday meals to complicated culinary feats, Rachael Ray reveals what she cooks for her own family and friends for one whole year.

MY YEAR IN MEALS invites readers into Rachael's own kitchen as she shares recipes from her food diary and personal photos, showing a side of Rachael you've never seen before.

A year of delicious food is only enhanced by a selection of cocktails from Rachael's husband, JOHN CUSIMANO. When you flip the book over you'll find MY YEAR IN COCKTAILS, a collection of over 100 cocktail recipes.

In addition, MY YEAR IN MEALS contains QR codes throughout connecting you directly to videos and bonus recipes.

Want to try something Original? How about some PIZZA and PASTA!

Want to try something original? Gino's East "The Original" of Chicago!

The Gino’s East story began in 1966 when two taxi drivers and a friend, frustrated with rush hour traffic, decided to open a pizzeria.

They opened it just off Michigan Avenue and Superior Street in Chicago. The Original Gino’s East became an instant legend with Chicagoans, national celebrities and visitors from around the world. Their famous deep-dish pizza tastes the same as it did back then. All of their pizzas are made by hand and feature their own unique look. Each legendary pizza is created with a secret-recipe golden crust, fresh vine-ripened tomatoes, and is loaded with your choice of fresh ingredients. Once baked to perfection these enormous pies are brought to your table in their well-seasoned pans. In a city known as the “Pizza Capital of the World”, The Original Gino’s East is still the number one pizza restaurant where customers from near and far return year after year to scribble their names into the wood and stucco walls of their flagship restaurant in downtown Chicago.

For more information about menu, locations and their story, enter: www.ginoseast.com

Cravings?... Well that's the new restaurant in town!

Cravings Bistro&Pub

Experience great tasting dishes at Cravings Bistro & Pub in Benton Harbor, MI. Their friendly staff provides exceptional services at reasonable rates. Come check it out now to see and taste the difference.

Some items from the menu are:

• Paellas
• Hot springs
• Enticements
• Main cravings
• Sliced and stuffed
• Ground and grilled
• Aspirations (sides)
• Grasslands (salads)
• Ingrained fusions (pasta)
• Lil bit cravings (kids' menu)

Contact:

1599 Mall Drive,

Benton Harbor, MI 49022
269-934-9400

Today's Recipe: ONE-Bite Burgers

ONE-Bite Burgers
(6 servings, 2 burgers each)

Ingredients:
2 lb. Ground Sirloin (80/20)

1 lb. Ground Pork
1/2 Handful Chopped Cilantro
2 tablespoons Worcestershire Sauce (eyeball it)
1/4 Chopped Onion
2 Eggs
2 Cloves Garlic, finely chopped
2-3 tablespoons Mustard
3/4 cup crushed Salty Crackers
Salt and Pepper
6 Cheddar Slices cut in half
4 Bacon Slices
Chipotle Mayonnaise (see recipe below)
Ketchup
12 Small Buns

Directions:
Mix all the ingredients in a bowl. Preheat the grill. Make 12 thick small patties. Grill the Slices of Bacon first and reserve. Then grill the patties 4-5 min. each side and add the slices of cheddar.
Heat the small buns in the oven. (low-normal heat).
In a plate put all the bottom buns add the patties with cheddar, add 2 small slices of bacon and the top buns with chipotle mayonnaise.

Chipotle Mayonnaise Recipe
Ingredients:
1/2 cup Regular Mayonnaise
2 Chipotles in Adobo Chopped with sauce
1 tablespoon Chipotle or Cayenne Pepper Seasoning
Salt and Pepper

Directions:
Mix all the ingredients in a bowl. Put in the fridge.

 

For these and other recipes use the new:

Cuisinart SmartPower Deluxe Blender (Google Affiliate Ad)

Hungry? try something different...

The Buck: Burgers and Brew

Wanna try something new in town? Why not a great variety of burgers and local brews.

The burgers feature locally-grown, quality, fresh ingredients … 

Build your own, or experience one of the favorites that they’ve put together. Either way you will be treated to the very best ingredients, cooked to order, accompanied by homemade chips, or your choice of regular or sweet potato fries. And, for those days when a burger just won’t do, don’t worry, they’ve got you covered. Their Barbeque Cheddar Chicken Sandwich or Seasonal Buck Salad may be just what you’re looking for.

While they do love their burgers, they offer a variety of options to ensure something for everyone!

What about the beer? With 62 draft beer tap handles, more than 50 unique beers on draft, and a wide variety of bottle brands, they're certain you will find at least one that suits you.

Most are local brews and their selection is changing all the time with the ever changing tastes of their guests. As the seasons change, so will the selections. Be sure to keep a close eye on the tap handles for some unique surprise brews. And if, by chance, you don’t find your favorite, let one of the team members know and they will look into stocking it.

Not sure, or feeling adventurous? Ask one of the bartenders for a recommendation. They have introductory crafts as well as varieties for the serious crafter. To taste a sample, just ask!

412 State Street 
Saint Joseph, MI 49085
269.281.0320

HOURS OF OPERATION
Mon - Thur: 11:30 am - 10 pm
Fri & Sat: 11:30 am - 12 midnight
Sun: 11:30 am - 9 pm

Trying to eat healthy? Panera Bread is the spot!

Panera Bread is the Spot!

They are a company that cares about the simple things: freshly-baked breads, imaginative pairings, attention to detail, a warm place to gather and supporting their local neighborhoods. At Panera Bread bakery-cafes, bakers spend their nights shaping, scoring and baking breads in stone deck and convection ovens before we open our doors each morning. This overnight effort ensures that everything from your morning bagel to your late afternoon sandwich was baked fresh, that same day. They apply this same dedication to all of our cafe items, from fresh, crisp salads with unique flavor combinations, to their savory selection of soups. There’s no detail too small for their attention, because they truly believe that, at Panera, every detail matters.

Try their NEW Mediterranean Egg White Breakfast Sandwich

(Egg whites, basil pesto, roasted tomatoes, baby spinach and 

Vermont white cheddar all grilled on Ciabatta.)

Their Returning Favorite: Peppermint Mocha

(Espresso based latte made with premium chocolate, natural peppermint extract and steamed milk, topped with whipped cream and a drizzle of chocolate sauce.) Delicious!! 

For this winter their All-Natural Sonoma Chicken Stew with Dry Jack Cheese Biscuit. 

(A creamy chicken stew with Parisian carrots, leeks and diced red potatoes simmered with sweet cream and thyme.) 

Menu, store locations and more at: www.panerabread.com

BBQ Lover? We got something for you!

Charlie's Piggin' N' Grinnin'

Y'all come and enjoy award winnin' BBQ, prepared by Charlie and Susan McGee. When they say "award winning' " they not just whistling Dixie!  Since 1990, they've competed in some of the top competitions in the nation, including the American Royal and the Jack Daniels' Invitational.
Now, let's enlighten you as to what BBQ really is.  First, what it's not!   It's not grillin', it's not fryin', & it's not quick.  BBQ is meat smoked for several hours over low heat (200-225 degrees).  Slow cookin' means more smoke absorption and more flavor: ribs 6 hours, chicken 5 hours, shoulder 12 to 15 hours, and brisket 10 hours. Before the meat goes on the smoker, marinades & rubs go on the meat!  Mmmm... you won't believe your taste buds!
So wrap your lips around some of this and get ready for the aroma & taste to take you back to a different place and time when the pace was slow and the food oh-so-good.   We'll leave the wetnaps for ya!
The Menu includes: Ribs, Brisket, Pulled Pork, Chicken Salad, Barbecue and more.


136 Territorial Rd
Benton Harbor, MI 49022
(269)934-PORK
(269)934-7675


Summer Hours (effective April 4th)
Monday: 11:00am - 6:00pm
Tuesday - Saturday: 11:00am - 8:00pm
Closed Sundays

------------------------------------
Charlie's Piggin' N' Grinnin' 

Vengan a disfrutar de una salsa BBQ ganadora de trofeos, preparada por Charlie y Susan Mc Gee. Cuando ellos dicen "ganadora de trofeos" no están jugando! Desde 1990, han competido en varias de las competencias mas importantes de la nación, incluyendo el American Royal y Jack Daniel's Invitational.
Ahora les dire que es realmente BBQ. Primero, que no es! No es a la parrilla, no es frito y no es rapido. BBQ es carne ahumada por varias horas en temperatura baja (220-225F). Cocinar lentamente significa mas absorción de humo y mas sabor: costillas 6 horas, pollo 5 horas, espalda 12-15 horas y brisket 10 horas. Antes de meter la carne a cocinar, se marina y species se untan enCosti la carne! No se imaginan el sabor!
Asi que preparen sus labios para probar un poco de esto y que el sabor y el aroma los transporte a un lugar y tiempo distinto donde todo era lento y la comida era deliciosa. Dejaremos unas servilletas, las necesitaras!
El Menu incluye: Costillas, Brisket, Pull Pork, Ensalada de Pollo, Barbacue y mas.

136 Territorial Rd
Benton Harbor, MI 49022
(269)934-PORK
(269)934-7675

Horas de Verano (A partir del 4 de Abril)
Lunes: 11:00am - 6:00pm
Martes - Sábado: 11:00am - 8:00pm
Cerrado Domingos

Which Wine is better for your Dinner?

Which wine to serve?

Chardonnay

This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit.

Goes well with chicken, seafood and fish.

Gewurztraminer 

Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be a dry or sweet white wine. 

This type of wine goes especially well with spicy Asian dishes and pork sausages. 

Pinot Grigio 

Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris. 

This wine goes well with seafood and salmon. 

Riesling Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. This type of wine goes well with chicken, fish, pork, and spicy foods.    

Sauvignon Blanc 

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blanc sometimes has a melon flavor. This is a crisp light wine with a strong acid finish.

Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese. 

Cabernet Sauvignon

Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper.

Cabernet Sauvignon is the classic wine to serve with red meats. 

Merlot

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. 

It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.

Merlot is best with poultry and grilled meats, but these types of wines actually goes well with most foods.

Pinot Noir

Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Zinfandel

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier.  

Zinfandel tastes great with steaks, grilled meats, and tomato based dishes.  

--------------------------------------

Que vino servir?

Chardonnay

Este vino blanco popular tiene mayor cuerpo que cualquier otro vino blanco. El Chardonnay contiene aromas de frutas y una alta acidez. El aroma es típicamente a limón y uvas.

Maridaje: Pollo, mariscos y pescado.

Gewurztraminer

Gewurztraminer contiene un aroma picante y sabores frutales a durazno y otras frutas tropicales. Puede ser un vino blanco seco o dulce.

Maridaje: Comida asiática y Puerco.

Pinot Grigio

Es ligero y tostado con sabores a limón, almendra y vainilla.

Maridaje: Mariscos y Salmón.

Riesling 

Este vino tiene aromas florales. Existen desde secos y crujientes hasta intensamente dulces dependiendo su origen. El Riesling Alemán es un poco dulce y balanceado en acidez en cambio el de California es mas dulce.

Maridaje: Pollo, pescado, puerco y comida muy condimentada.

Sauvignon Blanc 

Mas ligero que el Chardonnay, el Sauvignon Blanc usualmente contiene un aroma cítrico y a hierbas. Los sabores varían entre manzana, pera, te verde, lima y hierbas frescas. En ocasiones contiene sabor a melón.

Maridaje: Comida Salada, mariscos, quesos y aves.

Cabernet Sauvignon

El Cabernet Sauvignon es un vino tinto lleno de cuerpo. Es un vino complejo con sabores a cassis y mora, así como toques de pimientos.

Maridaje: Carnes Rojas.

Merlot

Contiene un sabor mas suave que el Cabernet Sauvignon, debido a su mínimo contenido de taninos. Es un vino tinto suave y seco.

Maridaje: Aves y carnes a la parrilla.

Pinot Noir

Pinot Noir es un vino tinto suave que es extremadamente fructuoso. Es caracterizado con aromas y sabores a cereza o pétalos de rosa con toques a especias o herbaticas.

Maridaje: Salmón a la parrilla, roast beef, pato y cordero.

Zinfandel

Zinfandel puede ser ligero o pesado en cuerpo. Puede ser rico y picante o ligero y fructuoso.

Maridaje: Carnes a la parrilla y platillos a base de tomate. 

Today's Recipe: Chicken, Cheese & Arugula Salad

Chicken, Cheese & Arugula Salad

Ingredients:
150gr. Arugula Leaves
2 Celery Stalks (trimmed and sliced)
1/2 Cucumber (sliced)
2 Scallions (trimmed and sliced)
2 tbsp Fresh Parsley (chopped)
1/4 cup Walnut Pieces
350gr. Boneless Roast Chicken (sliced)
125gr. Blue Cheese (cubed)
Handful of seedless grapes (in half)
Salt and Pepper

Dressing Recipe:
2 tbsp Olive Oil
1 tbsp Sherry Vinegar
1 tbsp Dijon Mustard
1 tbsp Chopped mixed Herbs

Put all the ingredients into a screw-top jar and shake well. Alternatively, but them into a bowl and mix together well.

Directions:
Wash the arugula leaves, pat dry with paper towels, and put them into a large salad bowl. Add the celery, cucumber, scallions, parsley, and walnuts and mix together well.
Transfer into a large serving platter. Arrange the chicken slices over the salad, then scatter over the cheese. Add the red grapes, if using. Season well with salt and pepper.
Drizzle the dressing over the salad and serve.
------------------------------
Ensalada de Arugula, Queso Azul y Pollo

Ingredientes:
150gr. Hojas de Arugula
2 Palos de Apio (cortadas)
1/2 Pepino (rodajas)
2 Cebollines (Picados)
2 c. Perejil Fresco (picado)
1/4 tz. Nuez (picada)
350gr. Pollo a la Plancha (en tiras)
125gr. Queso Blue Cheese (cubitos)
Una mano de Uvas sin semilla (a la mitad)
Sal y Pimienta

Receta de Aderezo:
2 c. Aceite de Oliva
1 c. Vinagre de Jerez
1 c. Mostaza Dijon
1 c. Hierbas Mixtas Picadas (perejil, albahaca, oregano, etc)

Coloca todos los ingredientes en un recipiente con tapa, y revuelve. Pasa a un bowl chico poco a poco y mezcla hasta que este consistente.

Direcciones:
Limpia las hojas de arugula, después seca bien con toallas de papel y coloca las hojas en una bowl grande. Agrega el apio, pepino, cebollin, perejil, nuez y mezcla muy bien.
Transfiere la ensalada a un plato grande para servir. Coloca las tiras de pollo encima de la ensalada, después agrega el queso blue cheese.
Agrega las uvas y sazona con sal y pimienta.
Aliñe la ensalada con el aderezo y sirve inmediatamente.

Today's Recipe: Gazpacho

Gazpacho

Ingredients:
2 Garlic Clove
9 tbsp. Extra Virgin Oil
1 Cucumber
2 Red Bell Peppers
1/2 Onion
3 1/3 c. Tomato Juice
Salt and Pepper
2 tbsp Red Wine Vinegar

Directions:
Prepare garlic oil by peeling the garlic cloves, crush them into 5 tbsp of oil, and stir. Rinse the cucumbers and peel them coarsely. Seed the peppers, rinse, and cut them in quarters. Peel the onions and cut all the vegetables into 1/2-inch dice.
Put the vegetables in blender, pour the tomato juice, salt and pepper, 2 tbsp red wine vinegar and 4 tbsp olive oil.
Now puree for about 1 minute in the blender. Pour into a bowl and place in the refrigerator for about 1 hour so the soup can chill. Drizzle a little of the garlic oil over the soup shortly before serving. Place a tall container of ice in the soup bowl, so the soup stays cool longer on the table.
----------------------------
Gazpacho

Ingredientes:
2 Dientes de Ajo
9 c. Aceite de Oliva Extra Virgen
1 Pepino
2 Pimientos Rojos
1/2 Cebolla
3 1/3 tz. Jugo de Tomate
Sal y Pimienta
2 c. Vinagre de vino tinto

Direcciones:
Para preparar aceite de ajo, pelar y aplastar los dientes de ajo en 5 c. de aceite de oliva y revolver.
Limpia el pepino y quita la cascara. Remover las semillas a los pimientos rojos y cortar en cubos chicos. Pelar la cebolla y cortar todos los vegetales en cubos chicos. Colocar los vegetales en una procesadora (licuadora). Agregar el jugo de tomate, sal, pimienta, vinagre de vino tinto y 4 c. de aceite de oliva.
Licuar por 1 minuto en la procesadora. Colocar en un bowl y refrigerar por 1 hora para que la sopa se enfrie lo suficiente.
Agregar un poco de aceite de ajo antes de servir. Colocar un contenedor (vaso) alto con hielo en medio del bowl, para mantener la sopa fria en la mesa.

Coco Banana Colada Mocktail

Coco Banana Colada Mocktail

Ingredients:
2 Bananas (peeled, quartered and frozen)
1 c. Canned crushed pineapple in juice
1 c. Canned cream of coconut
2 c. Ice cubes
1 Lime, halved
1/4 c. Shredded Coconut (for decoration)

Directions:
Place the frozen banana and pineapple in a blender, and puree until smooth. Add the cream of coconut, ice cubes and juice of half the lime. Blend until smooth and frothy.
Serve the colada into glasses and garnish with lime slices and shredded coconut.
--------------------------
Coco Banana Colada

Ingredientes:
2 Bananas (peladas, cortadas y congeladas)
1 tz. Pina en almíbar
1 tz. Crema de coco
2 tz. Hielo
1 Limón (partido)
1/4 tz. Coco rallado (decoración)

Direcciones:
Coloca las bananas y la pina en una licuadora, licúa hasta que quede uniforme. Agrega la crema de coco, hielo y jugo de medio limón. Licúa de nuevo hasta que quede uniforme y estilo frappe.
Sirve la colada en vasos y decora con una rebanada de limón y coco rallado.

Let's go Asian!

Asian Mushroom Lettuce Wraps

Ingredients:
2 tbsp Vegetable oil
1 lb Ground chicken or diced boneless, skinless chicken thigh meat
3 c. Finely chopped mushrooms
1/2 tbsp Ground ginger
1 1/2 tbsp Crushed garlic
1/3 c. Soy sauce
1/3 c. Hoisin sauce
1/3 c. Rice vinegar
1 Romaine heart or Iceberg lettuce
Garnishes:
Grated carrots
Chopped peanuts
Diced cucumbers
Hot chili oil

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and stir, breaking ground chicken into small pieces. Stir in mushrooms, ginger and garlic. Continue to stir and cook for about 4-5 minutes, or until mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce and vinegar. Reduce the heat and simmer for about 4-5 minutes to blend flavors. Transfer to a serving bowl.
Arrange lettuce leaves on a platter. Spoon the filling into the lettuce leaves and garnish as desired.
-------------------------
Envueltos de Champiñones estilo Asia

Ingredientes:
2 c. Aceite Vegetal
500 gr. Pollo (Sin hueso, sin piel, en cuadros chicos)
3 tz. Champiñones picados finamente
1/2 c Jengibre picado finamente
1 1/2 c. Ajo picado finamente
1/3 tz. Aceite de Soya
1/3 tz. Salsa Hoisin (Salsa estilo BBQ pero asiática, encuentrala en tiendas gourmet)
1/3 tz. Vinagre de arroz
1 Lechuga Romana o Iceberg
Decoración:
Zanahoria rallada
Cacahuates picados
Pepino en cuadros
Aceite de Chile

Direcciones:
Calienta el aceite en un sartén grande a fuego medio alto. Agrega el pollo y revuelve. Agrega los champiñones, el jengibre y ajo. Sigue revolviendo y cocina por unos 4-5 minutos o hasta que el liquido se evapore. Agrega la salsa de soya, la salsa hoisin y el vinagre. Baja el fuego y deja cocinar por unos 4-5 minutos para que los sabores se incorporen. Sirve en un bowl.
Coloca hojas de lechuga en un plato para servir. Agrega el relleno en las hojas y decora a tu gusto.

Tips for Mom's Day!

Where to take your Mom this May!

• Theatre
• Next to Normal (Until May 8, Bank of America Theatre)
• Spring Awakening (Until May 8, Oriental Theatre)
• Restaurants
• Italian Village (71W. Monroe, Chicago IL)(Beautiful and Delicious Italian Restaurant!)
• Le Fleur de Lis (301 E. 43rd St. Chicago IL)(May8: All-you-can eat Buffet includes Bottomless Champagne and Mimosas)
• Petterino's (150 N. Dearborn St. - Loop, Chicago IL)(Perfect for Brunch!) 
• Cinema
• Bridesmaids (May 6)
• The Beaver (May 6)
• Pirates of the Caribbean: On Stranger Tides (May 20)
• Bars & Clubs
• Plan B + Kitchen (80's Music)(1635 N. Milwaukee Av. Chicago IL)
• Nacional 27 (Latin Music)(325 W. Huron St. Chicago IL)
• Rumba (Latin-Fusion)(351 W. Hubbard St. Chicago IL)

-----------------------------------

Lugares para llevar a Mama este Mayo!

• Teatro
• Bano de Mujeres (Teatro Nena Delgado)
• Jesucristo Superestrella (Auditorio Luis Elizondo)
• Ballet de Monterrey (Auditorio San Pedro)
• Restaurantes
• El Gaucho (Av. Eugenio Garza Sada)
• Il Capriccio Ristorante (Gomez Morin 911, Zona Santa Barbara, San Pedro Garza Garcia)
• Muelle 17 (Jose Lun Ayala 252, Col. San Jeronimo, Monterrey NL)
• Conciertos
• Cristian Castro (14 Mayo)(Auditorio Banamex)
• Marisela (15 Mayo)(Auditorio Banamex)
• Cine
• Agua para Elefantes
• Sin Limite
• HOP
• Rio

A Classic Home-Made Gift for Mom's Day!

Strawberry Cheesecake

Ingredients:

2c. Graham Cracker Crumbs

1 stick Butter (melted)

2 tbsps Sugar

1 tbsp Vanilla Extract 

3 Sticks Cream Cheese (24 oz) (Room temp.)

1 c. Sugar

3 Eggs (Room temp.)

1 c. Heavy Cream

1 tbsp Lemon Juice

1 tbsp Vanilla Extract

Fresh Strawberries

Mint Leaves

Directions:

Preheat oven to 350F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your spring form pan.

Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Add heavy cream, vanilla, lemon juice and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Cover bottom of your spring form pan securely with foil before adding water.

Bake for about 50 minutes, until it is almost done. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 30 minutes. 

Remove the cheesecake from the oven after 30 minutes of cooling. Remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. When completely chilled, remove the sides of the spring form pan and leave the bottom part under the cake. Top the cake with fresh strawberry slices and serve.

------------------------------

Pay de Queso con Fresas

Ingredientes:

1 1/2 tz. Galleta Maria Molida

6 c. Mantequilla (temp. ambiente)

2 pq. Queso Crema (temp. ambiente)

5 Huevos

1 lata Leche Condensada (14 oz)

1/4 tz Leche Evaporada

1/3 tz. Harina

1 c. Jugo Limon

Fresas Frescas (sin talla, cortadas a la mitad)

1/2 tz. Jalea de Fresa (tibia)

Hojas Frescas de menta (decoracion)

Direcciones:

Precalienta el horno a 325F

Para la base - Combina la galleta maria molida y la mantequilla en un recipiente hasta que este consistente como una masa. Coloca la masa en un recipiente de 10 pulgadas, presionando hasta cubrir todos los lados hasta que cubra 2 pulgadas de lado. 

Para el relleno - Vierte en una licuadora el queso crema, huevos, la leche condensada, la leche evaporada, la harina y el jugo de limon. Licua hasta que quede suave. Vierte la mezcla sobre la base para el pay. 

Coloca el recipiente sobre una charola y vierte un poco de agua alrededor. Hornea de 50 a 60 min. hasta que el centro este firme al moverlo. Deja enfriar sobre una parrilla y refrigera hasta que este completamente frio. Decora con las fresas, desde las orillas hacia el centro. Bamizalo con la jalea de fresa. Decora con las hojas de menta. 

Today's Recipe: Baby Mixed Greens w. Apple, Pecans & Feta

Baby Mixed Greens w. Apple, Pecans & Feta

Ingredients:
6 c. Baby Mixed Greens
1 Apple Pear (halved, core and sliced into thin wedges)
1/3 c. Pomegranate Seeds or Dried Cranberries
1/3 c. Feta Cheese

Dressing:
3 tbsps Extra virgin olive oil
2 tbsps Red wine vinegar
2 tbsps Orange juice
3 tbsps Finely chopped pecans
2 tbsps Honey
Salt and Freshly Cracked Black Pepper

Directions:
For the dressing, combine olive oil, vinegar, orange juice, pecans, honey, and salt and pepper to taste in a bowl. Mix until well blended.

Divide the salad among 4 plates. Top with apple pear slices. Sprinkle with pomegranate seeds or dried cranberries and feta. Drizzle the dressing on top just before serving.
--------------------------
Ensalada Verde Mixta con Manzana, Nuez y Feta.

Ingredientes:
6 tz. Lechuga Verde Mixta
1 Manzana Verde (limpia, sin semilla, cortada en gajos delgados)
1/3 tz. Arándanos Secos
1/3 Queso Feta

Aderezo:
3 c. Aceite de Oliva Extra Virgen
2 c. Vinagre Vino Tinto
2 c. Jugo Naranja natural
3 c. Nuez (picada)
2 c. Miel
Sal y Pimienta Negra recién molida

Direcciones:
Para el aderezo, combina el aceite de oliva, vinagre, juego naranja, nuez, miel y sal y pimienta al gusto en un bowl. Mezcla bien hasta una consistencia uniforme.

Divide la lechuga mixta en 4 platos. Coloca las rebanadas de manzana y arándanos secos. Espolvorea el queso feta. Aline la ensalada con el aderezo justo antes de servir.

Cooking Chart!

Oven Temperatures

Fahrenheit - Celsius

225 - 110

250 - 120

275 - 140

300 - 150

325 - 160

350 - 180

375 - 190

400 - 200

Liquid/Solids Measurement 

Imperial System (EE.UU) - Metric System

1/4 tbsp - 1.25 ml

1/2 tbsp - 2.5 ml

3/4 tbsp - 4 ml

1 tbsp - 5 ml

1 big tbsp - 15 ml

1 oz (liquid) - 30 ml

1/4 cup - 60 ml

1/3 cup 80 ml

1/2 cup - 120 ml

1 cup - 240 ml

1/4 gallon - 950 ml

1 gallon - 3.84 lt

1 oz (solid) - 28 gr

1 lb - 454 gr

2.2 lb - 1 kg

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Temperatura del Horno

Fahrenheit - Celsius

225 - 110

250 - 120

275 - 140

300 - 150

325 - 160

350 - 180

375 - 190

400 - 200

Medidas de Líquidos/Sólidos

Sistema Imperial (EE.UU) - Sistema Metrico

1/4 c - 1.25 ml

1/2 c - 2.5 ml

3/4 c - 4 ml

1 c - 5 ml

1 c grande - 15 ml

1 oz (liquido) - 30 ml

1/4 tz - 60 ml

1/3 tz 80 ml

1/2 tz - 120 ml

1 tz - 240 ml

1/4 galon - 950 ml

1 galon - 3.84 lt

1 oz (solido) - 28 gr

1 lb - 454 gr

2.2 lb - 1 kg