Monthly Archives: April 2010

Mango Panna Cotta

Panna Cotta is an amazing Italian dessert. I love the creaminess with each bite. You can replace the mango by using any fruits you may have on hand but remember you may want to use less sugar depending on the sweetness of the fruit. When heating the milk be careful to not allow the milk to scorch on the bottom, you want the mix to just heat up enough to dissolve the sugar. The honey taste amazing with the mango and the green mint gives you some color.

3 teaspoons halal gelatin
1-1/4 cup milk
1 large mango, blended
2 cups heavy cream
3/4 cup sugar
1/2 teaspoon vanilla extract
honey and mint for top (optional)

1. Sprinkle gelatin in a small bowl with 1/4 cup milk and mix. Allow to sit for 5 minutes until dissolved. In a 1-quart saucepan on medium heat add remaining milk, cream and sugar. Mix well until sugar has dissolved. Remove from heat and add vanilla and mango. Add gelatin mixture, mix well.

2. Fill 8 ramekins or a long mold. Place in freezer for one hour then place into refrigerator and allow to sit overnight. Top dessert with honey and mint.

Yields: 8 servings

Seafood Paella


Paella is my husbands all time favorite dish and he will eat it anyway. However, he loves it the best this way with lots of sea creatures as I call them, lol. I personally stick to fish, shrimp and oysters. You can also make this with your favorite seafood and chicken. This is such a delicious meal that you really can not go wrong with whatever meat you do choose.

4 tablespoons olive oil
10 baby squid
1 cup shrimp
10 octopus
1/2 cup clams
1 onion, diced
3 garlic cloves, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 tomatoes, diced
1-1/2 cup rice
1 cup vegetable stock
3/4 cup frozen peas
5 saffron strings soaked in 2 tablespoons hot water
salt and pepper to taste
2 tablespoons parsley chopped, garnish
lemon wedges to serve

1. In a saute pan on medium-high heat add olive oil. Add onion, garlic and bell peppers. Cook until tender. Add tomatoes, cook for 2 minutes. Reduce heat to medium. Add squid, clams and octopus. Cook for 4 minutes add shrimp and peas cool and additional 1 minute. Mix well. Add rice, salt and pepper and vegetable stock. Bring to a full boil cover and reduce heat to low. Pour saffron water on top of rice. Cook for 30 minutes or until most of the stock has been adsorbed. Add to serving platter and sprinkle with parsley and add lemon wedges on the side.

Yields: 4 servings

Watermelon Chiller

Nothing says summer time more then watermelon. If a watermelon is nice and ripe I have to devour it all however if it is not so sweet then this is the recipe for you to get great use out of the watermelon. All ages will go crazy over this exotic drink.

1 small watermelon, cubed and seeded
1 teaspoon rose water
juice of 2 oranges
sugar to taste
1 cup water
mint for garnish

1. In a large bowl add watermelon and blend until juiced. Pour into a gallon container. Add sugar, orange juice, sugar, water and rose water. Mix well.

Yields: 1 gallon

Chicken Jalfrezi


The flavors in this exotic Indian dish are quiet amazing. All of the vegetables should be diced very small, that is the secret to the jalfrezi. Not only is this a delicious meal but it is also a healthy one as well. You can skip the rice or use brown rice for the entire meal to be healthy.

1-1/2 pounds chicken breast, skinless and boneless
1 tablespoon olive oil
1/2 tablespoon garam masala
1 onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 garlic clove, crushed
1 (15 ounce) can diced tomatoes
1-inch ginger, finely chopped
1 teaspoon curry powder
2 green chili’s, stem removed and slit lengthwise
1/4 cup fresh cilantro, chopped
salt to taste
1 tablespoon water

1. Cut chicken into small cubes. In a 9-inch skillet on medium heat add oil, onions, peppers, garlic, ginger, curry powder, water and garam masala. Cook until onion is tender.

 2. Add chicken, cooking for 5 minutes. Add tomatoes and cilantro. Cover with a lid and cook for 15 minutes or until chicken is no longer pink. Serve with rice.

Yields: 4 servings