Friday, February 28, 2014

Sazon Chicken Pasta

These measurements are estimates. I really love garlic, so i probably added twice what i suggested. It's your meal, season it the way YOU like it versus what the recipe calls for. Enjoy!  

 Bow tie pasta or your preference
1lbs of chicken breast/thigh (boneless)
1 Green and/or Red pepper
1 Onions
½ pack Mushrooms
1 can of Artichoke
1 Green cubanelle
¼ can Banana Peppers
4 Fresh garlic cloves
2 tbsp Olive Oil
1 Lemon
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Tuesday, February 18, 2014

23rd Meeting

We hope everyone had a lovely Valentine’s day. We sure did. Jalpa hosted it with her husband and adorable baby girl, MJ.  We celebrated this exchange with our husbands. But to be honest with you it was almost like they weren’t there. They congregated in their little corner (in front of the TV) and we in our little corner (kitchen/dining room). That being said, the husbands had a blast. Parul’s husband even suggested we should do this on a monthly basis with them. Haha. Funny guy. They were impressed with the food, presentation, and selection. It was quiet funny hearing reaction from our husbands later. This is the first time they were all invited to an official exchange and their experience was a positive one.

We started the day with two appetizers: a spinach salad and eggplant caponata made by Vaishali and Parul. We then moved on to pasta with chicken dish (still remains to be named) made by yours truly. And lastly we ended our meals with a chocolate cake with chocolate ganache by Nishal and a red velvet cake made by Jalpa. 

The two little babies, MJ and Ayu, finally met. They had last “met” when they were in their mommies’ bellies.  And speaking of little one, we’ll have one more to add to the bunch – Vaishali’s baby número two. It’s exciting to see our little exchange family grow. When we started this we had one little baby and by the end of this coming summer we will have 5!

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Monday, February 10, 2014

Churros con Chocolaté

Churro Dough:
1 cup water
6 tbsp unsalted room temp. butter
2 tsp instant espresso powder
Pinch salt
1 cup flour
2 eggs at room temp.
Pastry bag
Large start piping tip
Canola oil

Cinnamon- Sugar Coating:
2 tbsp ground cinnamon
½ cup sugar

Chocolate Dipping Sauce:
4 oz. bittersweet chocolate finely chopped
½ cup heave cream
1 tbsp room temp. butter

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Wednesday, February 5, 2014

Mushroom Salsa

A delicious addition to your "chips & salsa" appetizer. If you are a mushroom lover then you will enjoy this thoroughly and to all you non-mushroom fans (including myself) you will be pleasantly surprised!


Portabello mushrooms
Salt and pepper

1) Dice up the mushrooms very finely into tiny cubes
2) Dice up onion, tomato, jalapeno and coriander finely
3) Mix well with the mushrooms and add a splash of oil to combine all ingredients.
4) Squeeze a quarter of a lemon and mix
5) Add salt and pepper (I eyeball it)
6) Taste for salt/lemon/spice levels.
7) Serve at room temp or slightly chilled.

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Monday, February 3, 2014

Fish Tacos

A great alternative to the regular tacos we make for Mexican night. Clean, fresh flavors that will please anyone's palate!


Red Cabbage
Tartar Sauce
Jalapeno (optional)


1 cup All purpose flour
1 Egg
Soda Water
Pinch Salt
Pinch corn starch


1) Cut Tilapia fish into small pieces and sprinkle with salt and pepper
2) Make the batter with the above ingredients
3) Place all pieces of fish into the batter and fry until golden brown
4) For the taco filling, chop red cabbage, onion, jalapeno and coriander
5) Enjoy the fish tacos with your favorite tortilla and tartar sauce

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