Gangsta! Ambrosia

Happy 2015 Everyone!

Ambrosia

30 ounce can of Fruit Cocktail
1 Cup Dried Cranberries
1 box each Red and Green Jello - Prepared according to package directions and cubed
4 Cups Cold 7 Up
1 1/2 Cup Sparkling Cider or Grape Juice
1 Cup of mini marshmallows
1 small package of Walnuts
1 small package of Pecans
1 Cup of Shredded Coconut

This is pretty much a 'dump' recipe, that is, you dump everything together and Stir gently.

Let the mixture cool in the fridge for at lease an hour before serving.

This should make about 10 servings

Gangsta! Cranberry Apple Scones

Cranberry Apple Scones

On Christmas morning, we will be preparing breakfast for our family. One of the items we will be making is Cranberry Apple Scones. Scones are a type of Sweet Biscuit commonly associated with British Tea Time  - Tea and Scones anyone?  My wife is looking forward to having hers with a nice hot Oolong Tea or maybe a Honey Orange Blossom Tea. Decisions, Decisions…

Don't forget you can watch me make the Scones on my YouTube Channel:

                             Gangsta in Da Kitchen


And please, subscribe to the Blog and the Youtube Channel - Thank you for your support!

Ingredients:

4 Cups of All Purpose Flour

½ Cup Sugar

1 Cup of Buttermilk

½ Cup of Dried Cranberries

3-4 Tablespoons of your favorite Rum (optional)

1 Orange Zested

1 Apple – cut in small bite-size pieces

1 Tablespoon Vanilla

2 Tablespoons of Baking Powder

½ Teaspoon baking soda

1 Stick of unsalted butter (cut into cubes)

5 Eggs – 4 will be used for the batter and 1 for the egg wash

1 Tablespoon of Milk

Glaze:

1 Cup of Powdered Sugar

4 Tablespoons of Orange Juice

½ Teaspoon of Vanilla

Instructions:

Preheat Oven to 400 degrees and prepare a baking pan lined with parchment or wax paper.

In a small bowl, soak Cranberries in Rum. Set to side while you complete the following steps.

In mixing bowl, add Flour, Sugar, Baking Powder, Baking Soda and butter. Mix on medium speed until the consistency of sand.

Slowly add mixture of Eggs, Buttermilk, Orange Zest, and Vanilla into the dry ingredients while mixing.

Drain Rum from Cranberries.

Add Apples and Cranberries. Continue mixing

Mixture should start sticking to the beater.

Pour onto floured surface and lightly shape. Then roll out to about a 2” thickness.

Cut into triangular shapes or use a biscuit cutter to cut the shape you desire.

In a small bowl, lightly mix one egg and milk. Place scones on baking pan and brush on the egg wash.

Sprinkle sugar of your choice on top of the egg wash.

Bake 15 to 20 minutes or until golden brown

**If you are experiencing high humidity, you may need to add 5 minutes to your baking time

While baking, prepare the Glaze. Mix powdered sugar, ½ teaspoon of Vanilla and Orange Juice until well blended.

After removing the scones from the oven, allow to cool 25 minutes before brushing on the glaze.

Makes 8 Scones

Red velvet walnut flan

Red Velvet Walnut Flan: http://youtu.be/T7bcauTs0nc

Gangsta! Frosting Recipes as mentioned in Red Velvet Walnut Flan Video

Chocolate Cream Cheese frosting

1 cream cheese (softened)
1 stick of unsalted butter
1 cup of chocolates powder
2 cups of powdered sugar
3 teaspoons of milk

Beat all ingredients together.
Add more milk, little at a time, until you reach the consistency that you like

Cream Cheese Frosting

2 cream cheese (softened)
1 stick of unsalted butter
1 TBSP Vanilla
2 cups of powdered sugar
3 teaspoons of milk
 
Beat all ingredients together.
Add more milk, little at a time, until you reach the consistency that you like

Gangsta! Red Velvet Walnut Flan

Gangsta! Red Velvet Walnut Flan

Happy Holidays from the Gangsta Family! I wanted to make something special for the holidays. Recently my wife had a birthday and her family gave her a Red Velvet Cake. That gave me the idea to combine a Flan with a Red Velvet Twist! It is a chocolate flan - colored red of course - with a delightful orange surprise.

To watch me make this beautiful flan on Youtube:
http://youtu.be/T7bcauTs0nc

Ingredients:
7 large eggs - separate 2 of the eggs, retaining both the white and the yolk
1 can of sweetened condensed milk
1 Can of Evaporated Milk
Milk (whole or 2%) use the empty condensed milk to measure so you have equal parts
Zest and juice of a whole orange
2 Tsp of Cocoa Powder
1 Package of Cream Cheese (room temperature)
3/4 Cup of Chocolate Syrup
1 TBSP of Vanilla Extract

1 Cup of Sugar
15 drops of Red Food coloring

Cream Cheese Frosting or Chocolate Frosting

9.3 x 15" pan

Preheat oven to 350 degrees

In a medium sauce pan add the sugar only. Over a medium high heat, begin cooking the sugar, stirring constantly and slowly until it becomes liquid and starts to bubble. It should look brown but not burnt.

Pour the caramel into your pan. Swirl the caramel in the pan to coat the bottom and about an inch to two inches up the sides. Let the pan cool for 45 minutes

In the mean time, Mix the cream cheese and 2 egg whites until incorporated.
Add one egg yolk, then add the second, continue to mix for three minutes
Add remaining eggs slowly as the mixer is running

Add each of the milks one at a time while the mixer is running, then

Add Vanilla, chocolate powder, then

Add chocolate syrup

Once all ingredients are incorporated, add the zest of your orange plus the juice - mix well

Add 15 drops of Red Food coloring. If your mixture doesn't seem red enough, you can add 5 more drops

Once the mixture is well colored, pour it into the pan with the caramel

Water bath - Place the pan in a larger pan and pour water into the larger pan about halfway up the side of the smaller pan

Place in the oven and bake an hour and 15 minutes. If the center doesn't feel firm when you touch it bake it a little longer

Lightly toast the walnuts then pulse in the food processor until coarsely chopped

Take flan out of oven for an hour to cool off.


Use a warm knife to un-mold the flan from the sides. Place a larger dish over the top of the flan pan to flip.

Sprinkle Walnuts across the top of the flan.

Use frosting of your choice and pipe fancy or not so fancy designs across the top.

You can also decorate the center like I did with a small sprig of mint.

Enjoy!

Gangsta! Citrus Chicken Orzo Salad

Citrus Chicken Orzo Salad

We were so hungry we forgot to take a picture! You can see the recipe in action and the final product on my YouTube channel 'Gangsta in da Kitchen'. Link below:

Gangsta! Citrus Chicken Orzo Salad

Ingredients:

1 Sprig of Fresh Mint
1 Lemon and zest
1 Lime and zest
1 Orange and zest
3 Boneless Skinless Chicken Breast
1 16 ounce box of Orzo pasta
1 small box of cherry tomatoes, halved
1 TBSP of chopped Garlic
1 TBSP Dijon Mustard
Salt and Pepper to taste
1/2 TBSP Parsley
1/2 Onion, chopped
1 bag of shredded mozzarella
1/4 c. Olive Oil for the sauce
2 TBSP of Olive Oil for the Pasta water

Directions:

Fill Medium Sauce Pan with Water and set to Boil

Shake salt and Pepper on both sides of the Chicken Breasts

Saute chicken breasts until cooked through and golden brown, then set aside for 5 minutes

When water has boiled add salt and 2 TBSP olive oil, then add orzo pasta, stirring occasionally
*Check the cooking time on your box of orzo pasta*

Zest and juice entire Lemon, Lime, and Orange into a food processor.
*Be careful to use only the zest of the fruits, too much the white part will make things bitter.*


Add leaves from sprig of mint along with Dijon Mustard, and 1/4 c. Olive Oil - Pulse


Taste the sauce - add additional pepper or salt to suit your taste,
Then add the parsley - pulse again until well mixed

Drain the pasta, and put in your serving dish

Chop chicken into bite sized pieces

Add chopped onion, halved tomatoes, and chicken to the orzo, mix gently

Pour sauce over the orzo mixture and mix again, ensuring the sauce is evenly distributed in the mixture.

If eating the pasta salad hot, add the mozzarella now. If eating it cold, let the mixture cool in the fridge and add the mozzarella prior to serving.

Feeds 8 people

**If you don't like raw onion, saute the onion until translucent, then cool before adding to the salad**

I hope you enjoy this recipe and will come back again for more recipes and tips from the Gangsta in da Kitchen!

Gangsta - Zaida's Arroz con Pollo

Gangsta - Zaida's Arroz con Pollo

My mom passed away in 2008 but she provided me and my brother with memories and skills to last us a lifetime. It is my mom who taught and inspired me to cook.  Below is a favorite recipe, my version of my momma's Arroz con Pollo - my type of comfort food.

You can watch me make it on my new YouTube channel:

Gangsta in the Kitchen Arroz con Pollo

Ingredients:

2 chicken bouillon cubes (unless using chicken stock)

4 cups of chicken stock or water

One 16 ounce can or one bottle of bear American is best

One can of mixed veggies medium size

1 chicken cut in quarters or use 4 leg quarters

3 to 4 cups of rice of your choice just read and adjust to the bag of rice instructions

Half a green bell pepper

Half a red bell pepper

Half of a onion

Salt and pepper to taste

3 packs of Goya with saffron seasoning

1 tablespoon of tomatoes paste

1 tablespoon of chopped garlic

1 tablespoon of vinegar

2 tablespoon of canola oil or olive oil (Hint if you use olive oil, add a table spoon of butter)

Instructions:

In a large pot, heat some oil on medium high heat.

Put salt and pepper on both sides of the chicken then sear both sides in the pot.

Remove chicken and set aside

In the same pot and oil, put in the chopped peppers and onions. Cook for about five minutes.

Add chopped garlic, tomato paste, vinegar, beer, chicken stock, Goya packets and water.

Add all the chicken back in  and let that cook for 10 to 15 minutes

Add the rice and bring to a boil. Then reduce the heat to medium low or simmer.

Cover and cook from 30 to 45 minute and enjoy.

*Tip* Just in case please have 2 cups of liquid as back up depending how the humidity is you might need it if you need it add and wait another 15 minutes.

Gangsta! Pork Crown Roast

While poking around the Internet, I happened across www.NationaldayCalendar.com and found that March 7th is 'National Crown Roast Day'. Personally, I enjoy making a crown roast during the Christmas season. It is a very elegant looking dish that tends to impress your guests. I purchased my beautiful roast from a local Italian Market. They did a beautiful job preparing the pork loin and even gave us the cute little 'hats' as my wife calls them. Whether you bake it for Christmas or hold out until National Crown Roast Day, it is a  really simple main dish and looks so sophisticated.

1 cup of olive oil

1 cup of chopped rosemary

½ cup sage

½ cup thyme

 1 cup of chicken stock

1 cup of water

½ cup of sugar

salt and pepper to taste

In a medium sauce pot, add olive oil, rosemary, sage, thyme, chicken stock, and water. Boil these ingredients for twenty minutes to extract the flavor.

Allow the mixture to cool for one hour, then, add half a cup of  sugar.

Use this mixture to marinate the roast for 24 hours

Preheat the oven to 400.

Bake the roast for 30 minute then lower the temperature to 350. Cook until the internal temperature reaches 150 to 155.

It will take one and a half hours to two hours to cook depending on your oven and the size of your roast.

Gangsta! Guava BBQ Chicken Wings

My wife wasn't a big fan of Guava when I first met her. She had tasted some Guava Sherbet years ago that totally turned her off. After we were married, I made Guava and cream cheese Empanadas. She has been sold on Guava ever since. She even purchased a Guava tree for our home this past spring - maybe she has gone overboard? As a treat to my wife and family, I make a Guava BBQ sauce to use on our chicken wings. Of course it's a hit! I am the Gangsta in Da Kitchen after all.

Ingredients for quick sauce:

Jack Daniels barbeque sauce or your favorite barbeque sauce

1 cup of Guava paste in a jar or ½ a block of Guava paste

Zest of an orange

Zest of Lime

Chicken Wings

In a medium sauce pan, add the whole bottle of barbecue sauce, along with all of the other sauce ingredients for 10 to 15 minutes.

Preheat the oven to 350

Place the chicken wings on a baking pan and place in the oven.

After 10 minutes start basting the chicken wings.

Continue to baste every ten minutes.

The wings will need to cook for at least 40 minutes

Alternative use for Guava BBQ sauce:

Use this sauce to baste a whole turkey. If you're going to bake a 20 or more pound turkey you could start basting the turkey after the first 45 minutes and baste every 15 minutes until the turkey is cooked completely.

What are some ways you have used my version of Guava BBQ sauce?

Fruitastic Bread Pudding

Fruitastic Bread Pudding

One of the first things I learned to bake from my mom, Zaida, was bread pudding. It is a happy memory that I hold dear to my heart. Over the years I have made different versions, adding my own twist, including this Fruitastic version. Enjoy!

1 Regular Size can of Fruit Cocktail, drained
1 cup of Strawberries, chopped
1 Loaf of Day Old Bread (any type - I used Cuban Bread)
1 TBSP of Vanilla extract
6 eggs
1 cup of milk (whole or 2%)
1 TBSP Cinnamon
2 cups powdered sugar
1 cup Orange Juice (pulp free)
1 small can of Sweetened Condensed Milk

Cube the bread into about 1-2" cubes

In a bowl, mix the Milk, Sweetened Condensed Milk, Eggs, and Cinnamon until evenly mixed

Add the cubed bread, strawberries and drained Fruit Cocktail - Let the mixture soak for 15 minutes.

Preheat the oven to 350

Put mixture into a loaf pan or 8x8 baking pan, Set the pan in a large pan filled half way with water.

Bake for 1 hour and 20 minutes or until toothpick comes out clean.

Mix orange juice and powdered sugar to create a glaze.

You can pour the glaze over the whole pudding or on the slices when you plate them or use as a dipping sauce, It's up to you!

Pumpkin Cream Cheese Flan - A twist on a Holiday Flavor

Holiday Flan - Pumpkin Cream Cheese

Every holiday season, pumpkin comes front and center. Whether it is a pumpkin spiced latte, bread or traditional pumpkin pie - the pumpkin is everywhere! The texture of flan and pumpkin make for a delicious creamy dessert you may wish to add to your holiday menu for years to come.

1 Can Sweetened Condensed Milk (small can)
1 Can Evaporated Milk (regular size)
5 large eggs
1 TBSP Vanilla Extract
1/2 TBSP Cinnamon
1/2 TBSP Nutmeg

3/4 of can of pumpkin
1 cream cheese softened
1 1/3 C Sugar
1/2 C Water
8x8 glass baking pan
will need another pan that the smaller pan can  fit into

Add 1 c. of sugar and 1/2 C water in a medium sauce pan over medium high heat. Stirring occasionally until a light brown caramel forms. Don't walk away - this can quickly burn if you aren't careful.

Pour the caramel into the 8x8 pan. Pick up the pan and swirl the mixture so it covers the bottom and the sides of the pan - one inch up the side of the pan. Set pan to the side to cool for 30 minutes - don't put it in the fridge as it could crack.

Preheat the oven to 350

Filling:
In a mixing bowl, beat the cream cheese and 1/3 c. of sugar until fluffy and light
Mix in cinnamon, nutmeg, vanilla, and pumpkin. Make sure these are evenly mixed in.
Add the eggs to the mixture and beat for two minutes to ensure they are nicely incorporated
Add the whole can of sweetened condensed milk.
Using the empty can of sweetened condensed milk, measure the evaporated milk and add to mixture.
We want equal parts of each milk
Mix thoroughly - make sure the mixture is smooth
Pour the flan mixture in the pan with the caramel
Fill larger pan with water (about halfway) and place the smaller pan in the water bath
Put both trays in the oven
Bake for 1 hour or until the top of the flan is set
Flan is set when you touch the top of the flan and it feels firm
After baking, set the smaller pan with the flan to the side to cool for about thirty minutes, then put it in the fridge for at least 8 hours

After chilling, pass a knife around the edges of the pan, then place the serving dish on top of the pan
Hold both together while you flip the flan onto the serving dish.

TIPS:
When passing the knife around the edges of the flan, it is best to warm the knife first by dipping it in warm water. It will make the un-molding a lot cleaner