Jun 112012

This is a very tasty dish, I love the combination of the chicken, especially when the chicken is cooked in wine and a creamy cheesy polenta…very satisfying.
This is a very simple recipe in spite of the many steps and a couple of pans that is needed for the dish.


Chicken in Wine Sauce

2 chicken breasts
4-5 garlic cloves, finely chopped
1 tablespoon all-purpose flour
Salt and pepper to taste
1 small onion, chopped
½ cup of red wine
1 can stew tomatoes
Fresh cilantro to taste
1 tablespoon butter + ½ tablespoon olive oil

Creamy Polenta

½ cup polenta
1 ¾ cup chicken broth
1 cup milk
1 tablespoon butter
¼ shredded fontina cheese (or any of your preference)
Salt and pepper to taste


Chicken in Wine Sauce

Slice the chicken and marinate with garlic, salt and pepper. Let it sit for 5-10 minutes then add the flour. Mix gently and pan fry in butter and olive oil, making sure that both side are golden brown. Add the onion, stewed tomatoes and wine. Let the chicken cook first in high heat, then lower the temperature to medium low until the sauce is reduced to half. Add salt and pepper to taste and just before removing from heat add the cilantro.

Creamy Polenta

Place the polenta and the chicken broth and milk in a pan. Stir constantly in low heat. Once start to boil add the butter and let it simmer for 10-15 minutes, stirring so it will not create a thick crust at the bottom of the pan. Add the cheese, salt and pepper.

Serve the chicken over the cheesy polenta.

If you enjoy this simple recipes of chicken in wine sauce with cheesey polenta you might want to check on polenta with sausage or chicken with soft polenta.

Curiosity Corner Jan 2013
Did you know that polenta creamy texture is due to the starch from the in the corn, and is considered poor people’s food?

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Jan 162012

Panela Cheese Appetizer

If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.

First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.

I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.


Panela Cheese
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry


Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
Serve hot/warm.

To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.

I hope you enjoy this simple recipe using Panela cheese.

Curiosity Corner Jan 2013
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.

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Sep 192011

Caprese and Green Salad

Am I cheating with this recipe? It is so simple that I almost feel embarrassed to post it. In spite of being such a simple recipe the salad looks very pretty and tasty with fresh basil. My basil plant by the kitchen window still very beautiful…no signs of Autumn yet. So here I am with the recipe…


Cherry tomatoes (or any small tomato)
Fresh small mozzarella balls
Fresh basil
Virgin olive oil
Salt to taste

Mix greens


For the Caprese, slice the tomatoes and the fresh mozzarella in half. Cut the basil leaves into strips.
In a medium bowl toss together the fresh mozzarella, tomatoes, basil, and olive oil and salt to taste.
In another bowl place the mix greens and drizzle with olive oil and toss gently.
To assemble the salad, place the mix greens in a plate and top it with the Caprese salad. Ready to serve.

Can anything be easier and simpler than this?

I hope you enjoy this very simple recipe and have a great week!

Curiosity Corner Jan 2013
Did you know that Caprese Salad or Insalata Caprese is usually served as antipasto? Meaning “before the meal” in Italian, which indicates officially that the meal has start.

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Jul 252011

Pao de queijo with bacon

A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments.


1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 ½ cup chopped Muenster cheese
½ cup Parmesan cheese
¾ cup bacon bits


In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls.

Curiosity Corner Jan 2013
Did you know that Muenster cheese was originally made by Benedictine monks in France? In US, this cheese in mainly used melted since it melts easily over low heat. Therefore used in grilled sandwich and hamburger.

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Jun 202011

Jalapeno Cheese Bread

This is a very easy and simple way to make little bites of bread. The combination of jalapenos and cheese gives this bread a nice combination of flavors, it is great with any meal or just as an afternoon snack.

I used the bread dough from the Asian Sandwich Bread’s recipe, therefore the texture of the bread was very moist and soft.


1 recipe of bread dough

Jalapenos from can/jar, drained and chopped
2 cups shredded cheddar cheese

1 egg, beaten


Divide the dough into two balls. Open the dough in approximately 12 x 8 inches. With a knife make random horizontal cuts, spread the chopped jalapenos as you desire. Then cover with a cup of cheddar cheese. Roll the dough and cut into 12 small pieces. At this point, cheese will be all over, do not worry, just make a random form of dough and cheese. Place dough in small cups. Let them double in size. Just before baking the little bread, brush the top of the bread with the egg. Bake in a pre heated oven at 350F for approximately 15 to 20 minutes until slightly brown on top. Serve warm.

Curiosity Corner Jan 2013
Did you know that when jalapeno is smoked dried is called chipotle?


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May 092011

Spinach and Canadian Bacon Frittata

This is a very easy dish…it is a whole meal by itself. You have all you need in a meal tided up together. It is low in carbohydrates, has lots of protein and it is very simple to make. Another good thing… you just have one pan to wash :-)!


½ red onion thinly sliced
6 slices of Canadian bacon (you can substitute with any cold cut)
1 bunch of baby spinach leaves
3 strings mozzarella cheese, sliced.
½ cup of frozen artichokes
4 eggs slightly beaten with ¼ cup of milk
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil


In a hot fry pan, sautee the onion with the Canadian bacon with the olive oil. When the onion starts to get soft, add the spinach and the artichokes. In the meantime add to mixture of eggs, paprika, salt and pepper, mix gently. Pour the egg mixture on the pan, and gently layer the mozzarella cheese. Cover and lower the heat. Cook for approximately 5 minutes. It is done when the egg settles. Flip the pan on a plate and serve warm.

Curiosity Corner Jan 2013
Did you know that Canadian bacon is known in Canada as back bacon? Canadian bacon or back bacon is a cut that comes from the loin. It is more like a slice of ham which is leaner and tender than bacon.

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Aug 162010

Beef Quesadilla

This is a very simple recipe, you can use leftover steak. I used some leftover prime rib from a dinner that we had at Lawry’s. It makes a fast weekend lunch or even dinner. The flour tortilla that I used was from Costco, the ones that are not cooked, you can find them at the refrigerator section, but you can use the ready cooked as well.


¾ to 1 lb leftover steak, cut in slices
3~4 garlic cloves, finely chopped
1 medium onion finely sliced
¼ cup fresh cilantro chopped
Salt and pepper to taste
½ tablespoon olive oil
1 table spoon soy sauce
Grated mozzarella cheese
Flour tortillas


Sautee the garlic and onion in olive oil, add the salt, pepper and soy sauce, once is slightly soft add the steaks. Sautee for a few more minutes and add the cilantro. Remove from the heat.

Heat or cook the 2 tortillas both side, set one aside.

Top one tortilla with the grated mozzarella cheese and the steak. Place the second tortilla on top and let it brown both side, until the cheese is melted.

Cut into 4 slices and serve hot.

 width=Incidental Indian Cooking for giving me this

award…it is so sweet of her to pass this award to me. Please visit her site as she have lots of yummie Indian dishes.

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