for 6 servings

• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets
• 8 oz mushroom, sliced
• 3 tablespoons oil, for frying

Sauce

• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• ¼ cup flour

Preparation

1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
4. Return the chicken and vegetables to the saucy pan, stir until heated through.
5. Serve with hot rice or noodles.
6. Enjoy!

The post Chicken & Veggie Stir-Fry appeared first on Tu Sabor y Mas.

for 4 servings

• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup quick-cook oats
• 1 teaspoon cinnamon

Preparation

1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
5. Enjoy!

The post Healthy Banana Pancakes appeared first on Tu Sabor y Mas.

for 4 servings

• 3 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon lemon zest
• 9 asparagus, ends trimmed
• 3 slices provolone cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon olive oil

Preparation

1. Preheat oven to 425˚F (220˚F).
2. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
3. Season the inside of the chicken with salt and pepper.
4. Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
5. Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
6. Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
7. Flip the chicken over and cook for an additional 3 to 5 minutes.
8. Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
9. Remove the skillet and let sit, covered, for 5 minutes.
10. Remove the foil, and serve.
11. Enjoy!

The post Asparagus-Stuffed Chicken Breast appeared first on Tu Sabor y Mas.

Para el guiso:
 4 kilogramos de de carne
 4 kilogramos de cochino
 1 botella de vino
 1½ kilogramos de papelón
 150 gramos de alcaparras
 1 taza de harina de maíz (120 gramos)
 3 tazas de aceite de onoto
 2½ kilogramos de cebolla
 1.8 kilogramos de ajoporro
 900 gramos de cebollín
 300 gramos de pimentón rojo
 300 gramos de pimentón verde
 12 ajíes dulces
 Vinagre al gusto
 4 pastillas de caldo
 Condimentos al gusto (sal, pimienta, cilantro, perejil, entre otros)

Para la masa:
 3 tazas de aceite
 9 cucharadas soperas de semillas de onoto
 9 kilogramos de harina de maíz precocida
 12 litros de agua

Para adornar:
 24 pimentones cortados en tiritas
 100 aceitunas rellenas
 12 cebollas en ruedas (opcional)
 400 uvas pasas
 4½ kilogramos de pollo hervido y desmechado
Para armar las hallacas
 6 tazas de aceite
 9 cucharadas soperas de semillas de onoto
 9 kilogramos de hojas de plátano asadas y limpias

The post Hallacas venezolanas appeared first on Tu Sabor y Mas.

Ingredients

for 8 servings

Cabbage Slaw

• 3 cups green cabbage, shredded
• ½ cup red onion, diced
• 1 cup sour cream
• 1 lime, juiced
• ¼ teaspoon salt

Tacos

• 4 tilapia fillets
• ¼ teaspoon cayenne pepper, ground
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 corn tortillas

Preparation

1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!

The post Easy Fish Tacos appeared first on Tu Sabor y Mas.