for 4 servings

• 4 slices bacon
• 2 chicken breasts, sliced
• salt, to taste
• pepper, to taste
• 2 teaspoons italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 cups spinach
• 4 small tomatoes, diced
• 1 ½ cups cream
• 1 cup shredded parmesan cheese, plus more for serving
• ½ teaspoon red pepper flakes, plus more for garnish
• 10 oz penne pasta, cooked until al dente
• 3 tablespoons Chopped fresh parsley, for garnish

Preparation

1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
2. In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
3. Add the garlic and cook until softened.
4. Add spinach and tomatoes and cook until the spinach is wilted.
5. Add the cream, Parmesan, an red pepper flakes and bring to a boil.
6. Add the penne and bacon, and stir until fully coated in sauce.
7. Serve with parsley, Parmesan, and red pepper flakes, if desired.

The post Creamy Chicken Penne Pasta appeared first on Tu Sabor y Mas.

for 2 servings

• 1 english cucumber, diced
• 4 roma tomatoes, diced
• 3 ripe avocados, diced
• ½ red onion, diced
• ¼ cup fresh cilantro, chopped
• 1 lemon, juiced
• salt, to taste
• pepper, to taste
• 2 tablespoons extra virgin olive oil

Preparation

1. Slice then dice cucumber.
2. Slice then dice tomatoes.
3. Slice avocado and carefully remove stone. Scoop out inside and dice.
4. Peel onion and remove tops. Then slice.
5. Chop cilantro and place in a large salad bowl with previous ingredients.
6. Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
7. Enjoy!

The post Cucumber, Tomato, And Avocado Salad appeared first on Tu Sabor y Mas.

for 4 servings

• 6 bone-in, skin-on chicken thighs
• salt, to taste
• pepper, to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic
• 1 tablespoon brown sugar
• ¼ cup honey
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lb green beans

Preparation

1. Preheat the oven to 400˚F (200˚C)
2. Season the chicken thighs with salt and pepper.
3. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, skin-side down, and sear on both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
4. Remove the chicken thighs from the pan and set aside. Pour out any excess fat, but leave some in for the sauce.
5. Add the garlic and stir until fragrant, then add the brown sugar, honey, thyme, and oregano and stir to combine. Reduce the heat to low.
6. Return the chicken to the skillet. Coat the chicken in the sauce.
7. Add the green beans to the skillet.
8. Bake for 25 minutes, or until the chicken is cooked through.
9. Enjoy!

The post One-Pan Honey Garlic Chicken appeared first on Tu Sabor y Mas.

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 8 servings

Pie Dough

• 2 ½ cups flour
• 1 teaspoon salt
• 1 ½ sticks butter, 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water, or as needed

Filling

• 2 ½ lb granny smith apple, cored, sliced, peeled
• ¾ cup sugar
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg, beaten
• 1 tablespoon sugar

Topping

• 1 scoop vanilla ice cream

Preparation

1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F (200°C).
9. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough on top.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
15. Cut four slits in the top of the pie to create a vent.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow to cool completely before slicing.
18. Top with ice cream and serve.
19. Enjoy!

The post Apple Pie From Scratch appeared first on Tu Sabor y Mas.

for 1 serving

• ½ lime, cut into wedges
• 5 raspberries, a nice handful
• 1 teaspoon sugar
• 10 fresh mints, a good bunch
• ¼ cup white rum
• club soda

Preparation

1. Throw the lime wedges, raspberries, mint, and sugar into a glass and then, using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
2. Add ice and pour in rum (you can just eyeball the amount, if you don’t have something handy to measure) and then top the glass off with club soda.
3. If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It’s also delicious with less rum, or no rum at all.
4. Stir well and top with fresh mint.
5. Enjoy!

The post Raspberry Mojito 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.