MiamiChick's profile page
Recipes
Five Layer Spinach Salad
By MiamiChick
Cut your lettice, spinach and scalions, layer in a bowl crumble up bacon at the top spread your peas as a layer
- 1 Bag of spinach
- 1 Head lettuce
- 1 Bunch scalions
- 2 Lbs bacon crisp
- 1 Bag frozen peas
- 1 Bottle ranch dressing
Paella
By MiamiChick
Saute in the EVOO the onions, garlic and bell pepper, add the chicken cut up in pieces, the seafood, jam, pork and ...
- 1 1/2 Cups EVOO
- 2 Onios
- 1 Garlic
- 2 Bell Peppers
- 2 Bay Leaves
- 1 Chicken
- 2 Crabs
- 2 Lobster Tails
- 1/2 Pound Ham
- 1/2 Pound Pork
- 1/2 Pound Fish
- 1 Pound Oisters
- 1 Can Tomato Pure
- 1 Can Roasted Peppers
- 2 1/2 Tablespoons Salt
- 1 Tablespoon Accent
- 2 Teaspoons Paprika
- 4 Cups Cooking Wine
- 1 Tablespoon Vinegar
- 2 Cups Chicken Broth
- 2 Pounds Valencia Rice
Frijoles Colorados
By MiamiChick
Heat the oil until fragrant add the bacon, pork, garlic, onion and bell pepper stirring until vegetables are tender...
- 2 Cans of Red Beans
- 1 Large Bell Pepper Chopped
- 1 Large Red Onion Chopped
- 4 Cloves of Garlic Chopped
- 1 Bay Leaf
- 1/4 Cup EVOO
- 1/4 Pound Bacon Chopped
- 1/2 Pound Salt Pork
- 1 Tablespoon Red Wine Vinegar
- 1/2 Cup Dry Sherry
- 1/4 Teaspoon Dry Oregano
- Fresh Pepper to Taste
Arroz con Calamares
By MiamiChick
Ground onion, garlic, bell peppers and 2 of the roasted red peppers
- 2 Tablespoons EVOO
- 1 Onion
- 1 Bell Pepper
- 1 Head Garlic
- 1 Can Squid Pieces
- 1 Can Roasted Red Peppers
- 1/2 Cup Cooking Wine
- 1 Pound Rice
- 2 1/2 Cups Water
- 1 Tablespoon Salt
- 1/4 Teaspoon Pepper
Potato and Carrot Soup
By MiamiChick
Separate garlic bulbs into cloves and peel them
- 2 Medium garlic bulbs
- 4 14 oz cans chicken broth
- 3 Medium potatoes
- 3 Carrots peeled and chopped
- 1/3 Cup whipping cream
- Salt and pepper to taste
Cucumber, Tomato and Onion Salad
By MiamiChick
Place cut up vegetables into a glass bowl
- 1 1/2 Cup cucumber thinly sliced
- 1 1/2 Cut tomato cubed
- 1/2 Cup onion chopped
- 6 Tablespoons sugar
- 1/2 Cup red wine vinegar
- 1/2 Cup water
- 1 Tsp dried dill weed
Spinach and Goat Cheese Salad
By MiamiChick
In a small bowl whisk together mustard and vinegar, season with salt and pepper whisking constantly add oil in a sl...
- 1 Tablespoon dijon mustard
- 2 Tablespoons balsamic vinegar
- 5 Tablespoons extra virgin olive oil
- 3/4 Cups dried cranberries
- 8 to 10 Ounces baby spinach
- 4 Ounces fresh goat cheese
Asian Steak Salad with Spicy Vinaigrette
By MiamiChick
Prepare the marinade, place lime juice, zest, ginger, garlin and scallion in a small bowl
- For the Marinade
- Juice and grated zest of one lime
- 1 Tablespoon grated fresh ginger
- 1 Garlic clove minced
- 1 Scalion, white and green parts only
- For the Salad
- 12 Oz flank stake
- 1 Red bell pepper
- 2 Carrots peeled and julienned
- 1 Head napa cabbage julienned
- 1 Papaya peeled
- 1/4 Cup fresh cilanto leaves
- 1/4 Cup fresh mint leaves
Tambor de Platano Maduro
By MiamiChick
Peal and slice the plantains, fry them until brown, drain on a paper towel
- Picadillo
- 10 Medium Size Ripe Plantains
- 1/2 Cup Peanut Oil
- 1 large Egg
Creme Fraiche
By MiamiChick
In a small saucepan, heat the cream until it is just warm to the touch (about 100° F or 40°C)
- 2 cups pasteurized whipping cream (not ultra pasteurized, which apparently will not ferment correctly)
- 3 tablespoons buttermilk