Last Update: Thursday, December 05, 2013
|Delicious Recipes From Your Friends And Neighbors|
|Written by San Fernando Valley Sun|
|Thursday, 31 October 2013 06:17|
The San Fernando Valley Sun/El Sol presents new feature. At the end of each month the recipes or you, our readers, will be displayed.
In this issue, we thank readers Hereta Cervantes. Monica Dela Cruz, Billi Hester and Maria Sandoval for their delicious meals they offer to share.
If you would like to have your favorite seasonal recipe featured here, submit it to: recipe@ sanfernandosun.com
With the holiday season approaching, next month's recipes feature the tamale. There are many traditional ingredients, and some not so traditional. So get creative, and let the cooking begin.
Hereta Cervantes, Burbank
I came up with this recipe after trying chimichurri for the first time. I chose to do it with cilantro since its my herb of choice and everythign on the plate, once upon a time went into a big french roll. So this recipe was my specialty sandwich, after I began my diet evolution diet (no carbs), I eliminated the bread but kept it as a yummy light and tasty dish.
Monica Dela Cruz, Montclair
My Ceviche continues to be a HUGE request for my husbands potlucks at work and our annual super bowls parties. Once you make it, your family, friends and guest will "fall in love" and continue to ask for more.
Maria Sandoval, Lake View Terrace
I live in Lake View Terrace am a wife, mother and work full time in a stressful environment. Cooking to me is my outlet to relieve stress and at the same time provide a delicious meals for my family. This recipe is a twist on the traditional pozole served in restaurants. It is a simply recipe that you will enjoy on the chily nights ahead. Enjoy!
Billi Hester, Sunland
I live in the Northeast part of the San Fernando Valley, in Sunland. I am currently a homemaker, after working for 22 years as a customer service rep for a major southern California utility company. Before that I worked in the mortgage field. I raised 3 sons & currently have 5 grandchildren. I love to cook, not only main courses, but deserts. I grew up in New Mexico & Texas, so much of my cooking is influenced by that region and Louisiana. My Mama was my best teacher. I have also been doing more experimenting with Italian & Chinese cooking.
Photo Courtesy Hereta Cervantes
Grilled Cilantro Shrimp with Caprese Salad
Shrimp Chimichurri Marinade
1 bunch of cilantro EVOO Extra Virgin olive oil (eyeball it to the consistency you like)
1 big slice of onion
1 garlic clove salt and pepper to taste
1lb. of grilled shrimp (peeled and deveined)
2 tomatoes (steak or roma)
Sliced slices of fresh mozarella cheese (in water) Balsamic vinagrette salt and pepper to taste
Shrimp Chimichurri preparation:
blend all ingredients above in a chopper or blender. Taste the marinade to see if it needs more salt or pepper. Once you have the taste desired add it to the shrimp and let the shrimp marinade for 15-30 minutes. Grill shrimp on a non stick grilling pan or out on a grill.
For caprese salad:
Slice up tomatos and fresh mozarella. Sprinkle salt and pepper to slices of tomato. Place slices of mozarella on top of tomato slices and sprinkle with balsami vinegar.
Arrange grilled shrimp on plate with the caprese salad and add avocado slices (optional).
Recipe submitted by Hereta Cervantes, of Burbank
Photo Courtesy Hereta Cervantes
Organic Spinach And Canadian Bacon Omelette With Fresh Mozarella.S
Yeilds 1 Serving
3 Cage Free Omega-3 Brown Eggs
2 Slices chopped up of organic canadian bacon
1 Cup of spinach chopped up pepper to taste
2 slices of fresh mozarella. ***(fresh Mozarella in water) not processed dried up moza rella.
Mix first 4 ingredients. Spray the non stick pan with EVOO Extra Virgin olive oil and pour mix into a non stick pan. Cook on both sides, finally add about 2 slices of fresh mozarella, fold omelette in half and serve with tomato slices.
*Top off with your favorite fresh salsa. If canned or jar salsa make sure it has no sugar*
Recipe submitted by Hereta Cervantes, of Burbank
Photo Courtesy Monica DeLa Cruz
Mama Monica's "To Die For" Shrimp, Crab & Clam Ceviche
1 lb cooked, medium sized shrimp
2 lbs. flaked imitation crab
2 (5oz) small cans of minced clams
2 bunches of cilantro
1 medium onion
5 medium tomatoes
2 large avocados
15 small limes
2 medium lemons
You begin by rinsing, peeling and removing the tails from your shrimp. Cut your shrimp into thirds and place in a large bowl. Secondly, you shred your imitation crab and add to your shrimp. You'll then drain the juice to your clams and add to the shrimp and crab mixture. After rinsing your cilantro and tomatoes you'll chop your cilantro into small pieces and dice your tomatoes and add to mixture. Next you'll peel and finely dice your onion and add to the bowl. Then you rinse your limes and lemons, cut in half and squeeze into the mixture.
Now, with a large spoon, mix all of your ingredients well. Your last step will be to dice your avocado then gently fold into mixture. This will insure your avocados don't get smashed up in the process. Finally, add finely ground sea salt to your taste and place in the refrigerator to chill for one hour before serving for better taste.
Once your ceviche has chilled, you can serve your ceviche on a tostada with or without a little bit of mayonaise and topped off with Tapatilo and a squeeze of lime.
Recipe submitted by Monica DeLa Cruz of Montclair.
Photo Courtesy Maria Sandoval
Green Chicken Posole
Chicken Breast - 2
Hominy - 2 small cans
Green Tomatillo - 12
Green Jalapeno - To your liking
Cilantro - 1 handful
Garlic - 3 cloves
Radishes - 15
Onion - 1 whole
Cabbage - 1/2
Salt - to your liking
Boil in deep pan the hominy for 15 minutes then add your chicken cut up into medium size cubes.
Add salt to you liking and add half of the onion keep on boiling meanwhile add to blender Green tomatillos, green jalapeno, cilantro, and salt.
After boiling for 1/2 hour add tomatillo Mixture to the boiling pot.
Now you can cut finely the radishes, cabbage and the rest of the Onion put individual in different small bowls.
Server your Green Posole in a bowl and add cabbage, radishes, and onion to your liking.
You can eat it with tostadas and add a little lemon to taste.
Recipe submitted by Maria Sandoval of Lake View Terrace.
Photo Courtesy Billi Hester
Chicken Fried Steak & Cream Gravy
2 1/2 - 3 lbs
Tenderized Bottom Round Steak or Cube Steaks
1 cup fine bread crumbs
1½ cups buttermilk
pepper to taste
If using bottom round (my preference) either have your butcher tenderize or as I do, tenderize it my self using a tenderizing tool. Cut into individual portions, when using bottom round.
Mix your flour, bread crumbs, and pepper and divide in two. Place on plates or shallow pie plates. Mix your eggs & buttermilk in a bowl.
Melt enough shortening(not oil) in a large cast iron skillet (12") to a depth of about 1/2'- 3/4" on high heat. Reduce heat to medium.
Dredge your steaks in the flour mixture, then dip in the egg mixture, then dredge again in the 2nd flour mixture. Place your breaded steaks in the skillet. Allow to cook until evenly browned on both sides. Place your cooked steaks on a paper towel lined plate to absorb the excess grease. If needed, you can add additional shortening to your skillet while cooking.
After you have cooked all the Chicken Fried Steaks, drain all the drippings from your skillet, except for about 2 tablespoons and leave any bits from the breading. Add 2 tablespoons flour and 1/2 teaspoon pepper. Mix with a wire whisk and let the mixture come to a bubble, over medium high heat. Pour in about 1 1/2 cups of milk (whole, 2% or skim) and bring to a boil while constantly whisking to prevent lumps.
Tip: Whole milk will produce a creamier gravy. For thicker gravy use less milk, for thinner use more. Add or subtract by the tablespoon. The keys to a more perfect CFS is using shortening & a cast iron skillet. I do not add salt when I cook, but for those who prefer it, can be added to the flour mixture you dip the steaks into and can also add to your gravy.
Recipe submitted by Billi Hester of Sunland.
|Last Updated on Friday, 01 November 2013 01:30|