MiamiChick's profile page
Recipes
Filete a la Veracruzana
By MiamiChick
Season the fillets with salt and pepper, and dredge in flour
- Flour to dredge
- 4 fillets (either chicken or snapper; tilapia works too)
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 tablespoon vegetable or canola oil
- 1/2 large Spanish onion, sliced
- 1/2 large red bell pepper, cut into half-inch slices, lengthwise
- 2 cloves garlic minced
- 2 large plum tomatoes, cut lengthwise into 8 wedges
- 1 tablespoon capers
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- Salt and pepper
- 1 avocado, pit removed and sliced
Spicy Indian Chicken
By MiamiChick
Combine all ingredients except chicken
- 1 T. cumin
- 1 T. paprika
- 1-1/2 t. cayenne (the more you use the spicier the dish)
- 1 T. turmeric
- 1 T. Montreal Steak seasoning
- 2-3 garlic cloves, pressed
- 6 T. fresh lemon juice
- CHICKEN: 3 chicken breasts (slice into 6 cutlets); 8 boneless skinless chicken thighs, or 3 pounds of chicken pieces.
Fritas
By MiamiChick
In a small bowl soak bread in the milk and set aside
- 2 Slices Bread
- 1 Pound Ground Beef
- 1/3 Cup Milk
- 1 1/2 Cups Ground Chorizo
- 1 Large Egg
- 1 Tablespoon Ketchup
- Few Dashes Tabasco
- 2 Teaspoons Worcestershire Sauce
- 1 Teasponn Paprika
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Salt
Lobster Salad
By MiamiChick
Steam the lobsters for 20 minutes and remove the meat from the shell, keeping the shell of one of the lobsters inta...
- 6 Lobsters
- 12 New potatoes, peeled, boiled and cut into bite sized pieces
- 1 Cup mayonnaise
- 2 Heads bib lettuce
- 1/4 Cup oil and vinegar dressing
- 3 Hard boiled eggs, sliced
- 3 Medium size tomatoes, quartered
- 12 Black olives
Watermelon Salad
By MiamiChick
Thinly slice 1 small red onion, soak in the juice of two limes while cutting up all the other ingredients
- 1 Small red onion
- Juice of two lemons
- 1/2 Watermelon cut in bite sized pieces
- 1 Cucumber with seeds removed diced
- 1 Block feta cheese
- 2 Tablespoons olive oil
Arroz con Chorizo
By MiamiChick
In a medium sized saucepan heat the oil until fragrant, cook the chorizo, onion, bell pepper and garlic, stirring u...
- 1/4 Cups of EVOO
- 12 Chorizos Cut in 1/4 Inch Pieces
- 1 Medium Size Onion Finelly Chopped
- 1 Medium Size Bell Pepper Finelly Chopped
- 2 Cloves of Garlic Chopped
- 1 Cup Petite Diced Tomatoes
- 1/2 Cup Sherry
- 1 Bay Leaf
- 1/4 Teaspoon Powdered Saffron or 3 or 4 Saffron Threads Crushed
- 2 Teaspoons Salt
- 1/4 Teaspoons Pepper
- 2 Cups Long Grain Rice
- 3 Cups Chicken Broth
Beet Soup
By MiamiChick
Cut off all but 1 inch of beet stems and roots, wash
- 1 3/4 lb Samll beets
- 1 to 2 Cloves of garlic
- 1 Tbsp olive oil
- 1 Large russet potato, peeled and diced
- 1 14 oz Cans chicken broth
- Salt and pepper to taste
Crown Roast of Lamb
By MiamiChick
Preheat the oven to 375 degrees F
- 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 4 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons ground coriander
- 1 to 1 1/2 tablespoons sherry vinegar
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon chopped fresh rosemary leaves
Avocado Pesto Stuffed Tomatoes
By MiamiChick
1. Cut a thin slice from the top of each tomato
- 30 cherry tomatoes (about 1-1/4 pints)
- 1/2 medium avocado, pitted, peeled, and cut up
- 2 oz. cream cheese, softened
- 2 Tbsp. homemade or purchased basil pesto
- 1 tsp. lemon juice
- Snipped fresh basil (optional)
Pimiento Mayonaise
By MiamiChick
In a blender or food processor, puree the pimientos and tomato paste
- 1/4 Cup Pimientos
- 1 Tablespoon Tomato Paste
- Few Dashes of Tabasco Sauce
- 1 Cup Mayonnaise
- 1 Teaspoon Fresh Lime Juice
- Salt to Taste