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.