its been a while.....

So It has been a while since I update my blog, this is what I've been up to.

Honey-Mustard Chicken-Sausage Kebabs

Chicken and Watercress Salad with Almonds and Feta

Flank Steak Salad with Chimichurri Dressing

Hoisin Pork Tenderloin with Asian Carrot Salad

Asian Noodle Salad with Shrimp

PANADERIA

PANES FRANCESES

Pasteles

Pasteles para toda clase de ocasiones.

Clases de Cocina

This is a MUST TRY dessert if you love chocolate!!
It takes a little bit time to make but Is worth it.

Chocolate Bomb

Ingredients:

• 5 eggs
• 5 eggs yolks
• 3/4 cup flour
• 1/4 cup sugar
• 2 cups of chocolate chips
• 8 oz butter
  

Procedure:

• Put the eggs, yolks and sugar in a bowl and stir until you have a light mixture.
• Melt the chocolate with the butter.
• Mix the flour with the egg/sugar mixture.
  
• Melt the chocolate with the butter.
• Carefully stir the melted chocolate butter into the egg mixture until you have a smooth homogeneous mixture.
• Oil eight small ramekins and put the mixture in the ramekins filling to just below rims.
• Place them in the refrigerator for at least 24 hours!
• Preheat the oven until 180°C and place the remekins in the oven for about 15 minutes.
  
• Take the cakes out of the oven when they look dry outside and the chocolate inside is rising.
  
• Carefully loosen the cakes from the remekins and turn the cakes upside down on a plate.
• Enjoy the taste of the chocolate bomb!!!!

Movie Munchie

I found this really easy and yummy recipe...the flavor and the texture are fabulous!! hope you enjoy it as much as I did!!!



Caramel Corn Clusters

• 2 tablespoons vegetable oil
• 1/3 cup popcorn kernels
• 1 stick (1/2 cup) unsalted butter
• 1 1/2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup salted peanuts (5 ounces)

• Special equipment:

  a candy thermometer

• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300ºF on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.