Monday, May 31, 2010

Sirloin Steak with Red Wine Marinade

Arizona Vanilla pays a tribute to the fallen and our gratitude for their sacrifice.

Sirloin Steak with Red Wine Marinade

4 sirloin steaks
½ cup red wine
2 tbs red wine vinegar
1/3 cup olive oil
1 tbs peppercorns
1 tbs fennel seeds
1 tbs coriander seeds
2 bay leaves
½ tsp dry rosemary
1/3 cup A1 sauce
2 cloves garlic, minced
Salt to taste

Combine seeds in a ziplock bag and crack them. Transfer them to a small pan at medium heat for about 3 minutes until they are aromatic.

Mix red wine, vinegar, and A1 sauce. Whisk in the olive oil slowly to emulsify and add the seeds and garlic.

Season the steaks and add the marinade. Chill for about 4 hours and grill 3 minutes per side.


Thursday, May 27, 2010

Fresh Summer Fruit Compote

The secret to this recipe is the infusion of the spices in the syrup... don't miss it!


1 package black berries
1 package raspberries
1 package blueberries (optional)
1 peach, peeled and sliced

1/2 cup water
6 tbs brown sugar
1 Hawaiian vanilla bean
1/2 star anise
1 clove
1/2 cinnamon stick

Combine all of the ingredients for the syrup to a boil and reduce heat to simmer. Reduce until desired thickness. (For this recipe, I let it simmer for about 10 minutes). Let it cool and drizzle over fruit.


Sunday, May 23, 2010

Pie de Vainilla y Pecans caramelizados

1 base para pie
8 cucharadas de helado de vainilla
3 cdas de margarina o mantequilla
1/2 taza azucar morena
2 tazas de pecan nueces
salsa de chocolate sauce (comprada en el supermercado)
salsa de caramelo (comprada en el supermercado)

En una olla mediana, derrita la mantequilla y la azucar. Agregue los pecans y cocinelos hasta que el azucar se haya disuelto bien (unos 5 minutos). Deje reposar en papel encerado puesto en una cacerola para hornear.

Llene la mitad del pie con helado de vainilla y ponga una capa de nueces. Haga lo mismo con la segunda mitad y decore con las salsas de chocolate y caramelo. Guardelo en el congelador hasta que este listo para servirse.

Friday, May 21, 2010

Vanilla and Caramelized Pecans Pie

This is an awesome recipe not only because it is sweet and delicious but also easy and quick to make! Can't get any better people!


1 graham crust
8 scoops vanilla bean ice cream
3 tbs butter
1/2 cup brown sugar
2 cups pecans
chocolate sauce (store bought)
caramel sauce (store bought)

In a saucepan melt butter and add sugar. Add pecans and cook until sugar is not grainy anymore (about 5 minutes). Let it cool in a wax paper over a baking sheet.

Put the first 4 ice cream scoops in your crust and smear with a spatula. (I keep mine in warm water). Add a layer of caramelized pecans. Repeat with second layer and garnish with the chocolate and caramel sauces.


Thursday, May 20, 2010

Parfaits de Fresa

Parfaits de Fresa


2 yogurts de fresas y banana
4 cucharadas de granola
2 fresas

Ponga un yogurt en un vaso, agregue 2 cucharadas de granola, y 1 fresa cortada. Repita con el segundo yogurt y corte la segunda fresa en abanico para decorarlo.

Buen provecho!

Strawberry Parfaits

Strawberry Parfaits


2 strawberry-banana yogurts
4 tbs granola
2 strawberries ( 1 sliced)

Pour 1 yogurt in a glass, add 2 tbs granola, and 1 sliced strawberry. Repeat with second layer. Fan strawberry to top it off.


Wednesday, May 19, 2010

Kale Breakfast Pizza

Kale Breakfast Pizza

This pizza does not have a sauce on purpose to reduce fat. I love the touch that feta cheese contributes to this dish. Note: The eggs should be a little runny to finish cooking in the oven.


1 kale bunch
5 eggs scrambled (still a little runny)
½ red bell pepper, julienned
Feta cheese, as desired
1 package pizza dough
Water, hot and iced

Preheat the oven according to pizza package instructions.

Bring water to a boil, add a pinch of salt.

Remove veins from kale and add it to the boiling water for about 30 seconds and remove the kale in a colander. Put kale in iced water to stop the cooking process. Pad dry and set it aside.

Stretch the pizza dough over the pizza sheet, add eggs, and kale. Bake as instructed in the pizza package.

Remove from heat and add the bell pepper and feta.

Serve immediately.


Tuesday, May 18, 2010

Costillas de Cerdo a la Fiesta

Costillas de Cerdo a la Fiesta

3 lbs costillas de cerdo deshuesadas
1 limon
1 ajo picado finamente
Sal y pimienta al gusto
1/3 taza aceite vegetal


½ cabeza de repollo
Una puntita de salvia molida
2 cucharadas de vinagre de vino blanco
Sal y pimienta al gusto
4 cdas de aceite de oliva

Ojuelas de tortillas de multigranos
Ojuelas de tortillas de maiz azul

Corte las costillas en trozos de 1 ½” cada uno. Agregue el ajo, jugo de limon, sal, y pimienta en un recipiente mediano.

Caliente el aceite en una fridera grande. Cuando esta a punto de humear, agregue la mitad de la carne. Cocinela completamente y retirela del fuego. Dejela descansar mientras repite lo mismo con la segunda mitad.

Mientras la carne se cocina, mezcle los ingredientes de la vinagreta en un recipiente mediano. Corte el repollo y lo mezcla con la vinagreta.

Sirva las ojuelas con el repollo y la carne como lo desee.

Fiesta Pork Ribs

Fiesta Pork Ribs

3 lbs boneless pork ribs
1 lemon
1 garlic, minced
Salt and pepper to taste
1/3 cup vegetable oil

Pickled Cabbage

½ head cabbage
A pinch ground sage
2 tbs white wine vinegar
Salt and pepper to taste
4 tbs olive oil

Multi-grain chips
Blue corn chips

Cut pork ribs in 1 ½” pieces. Add garlic, lemon juice, salt, and pepper in a medium-size bowl.

Heat up the oil in a large skillet. When it is about the smoking point, add half of the meat. Cook thoroughly and remove from heat. Let it rest. Repeat this step with the remaining meat.

While the meat is cooking, mix the ingredients for the vinaigrette in a medium-size bowl. Slice the cabbage and toss it.

Serve the chips with the cabbage and the meat as desired.

Monday, May 17, 2010



En un dia caluroso, esta sopa puede ser muy refrescante!


6 tomates roma
½ pepino
1 tallo de apio
1 chile dulce rojo
¼ chile dulce verde
¼ cebolla
1 rodaja de pan integral (para espesar)
6 oz agua (agregar mas si es necesario)
2 cdas vinagre de vino rojo
2 cdas aceite de oliva
Jugo de ½ limon
Sal y pimienta al gusto

Combine todos los ingredientes en la licuadora hasta que alcancen la consistencia deseada. Sirvalo frio.



In a 90-degree weather, like today, this gazpacho comes in very refreshing!


6 roma tomatoes
½ cucumber
1 celery stalk
1 red bell pepper
¼ green bell pepper
¼ onion
1 slice whole wheat bread (as a thickener)
6 oz water (add more if needed)
2 tbs red wine vinegar
2 tbs olive oil
Juice of ½ lemon
Salt and pepper to taste

Chop and combine all of the ingredients and blend them until they reach the desired consistency. Serve chilled.

Monday, May 10, 2010

Ensalada de Fresas Citrica

Ensalada de Fresas Citrica

Los ingredientes simples contribuyen los mejores sabores.


1 bolsa de hojas para ensalada mixtas
1/3 taza de almendras cortadas
2 fresas
1 naranja

Vinagreta Citrica Balsamica

2 cucharadas de vinagre balsamico anejo
½ cdita de azucar
½ cdita concha de naranja rallada
1/3 taza aceite de oliva

Ponga las almendras a tostar en una fridera pequena a fuego lento por unos 20 minutos. Muevalas constantemente para que no se quemen.

En un recipiente mediano mezcle el vinagre, azucar, y la ralladura de naranja. Agregue el aceite de oliva lentamente mientras lo incorpora con el estribo para emulsificar la vinagreta. Pongala aparte.

Corte las fresas en cuartos; corte la concha y la parte blanca de la naranja. Corte entre las divisiones de la naranja y pongalas aparte.

Agregue las hojas mixtas a la vinagreta y revuelvala. Decore con las fresas, la naranjas, y las almendras. Sirva la ensalada de inmediato.

Buen provecho!

Citrus Strawberry Salad

Citrus Strawberry Salad

Simple ingredients make the most flavorful dishes.


1 small bag Spring Mix greens
1/3 cup sliced almonds
2 strawberries
1 navel orange

Citrus Balsamic Vinaigrette

2 tbs Aged Balsamic vinegar
½ tsp sugar
½ tsp fresh orange zest
1/3 cup olive oil

Toast the sliced almonds in a small pan over low heat for about 20 minutes stirring constantly to avoid burning.

In a medium bowl mix the vinegar, sugar, and orange zest. Add the olive oil slowly while whisking to emulsify the vinaigrette. Set aside.

Cut strawberries in quarts; remove the skin of the orange and cut the wedges inside. Put them aside.

Add the mixed greens to the vinaigrette and toss. Top with strawberries, oranges, and almonds. Serve immediately.


Thursday, May 6, 2010

Summer Rolls

These light and refreshing summer rolls are in response to requests from our fans for sugar-free, gluten free, and dairy-free recipies. We appreciate your comments, questions, and requests. Enjoy!

6 Rice paper sheets
2 cups cabbage
1 cup mint leaves
1 cup cilantro
2 cups shrimp
1 garlic clove minced
1 tsp fresh ginger minced
1 tbs oil
Salt and pepper
Warm water


1 cup Hoisin sauce
¼ cup white vinegar
½ cup chopped peanuts
Salt and pepper to taste

Mix Hoisin sauce, vinegar, salt and pepper and set aside. Add peanuts right before serving.

In a small sauté pan, heat oil and add garlic, ginger, and shrimp. Season to taste and sauté until shrimp is red in both sides. Do not over cook.

Mix chopped cabbage, mint, cilantro, and set aside.

Soak rice sheets in warm (not hot) water for about 30 seconds until they are soft but not mushy.

Mix the shrimp with the cabbage and place this mixture in the middle of the rice sheet. Wrap as it was a burrito and cut three pieces per rice sheet.

Tuesday, May 4, 2010

Pollo con Mole Rojo

Pollo con Mole Rojo

El mole rojo, como casi todos los moles, viene del estado de Oaxaca. Celebre el 5 de Mayo con esta tradicional cena mexicana!

4 pechugas de pollo
8 tazas de agua
Sal y pimienta al gusto


Agua como se necesite
6 chiles guajillo
3 chiles Pasilla
3 chiles ancho
3 ½ caldo de pollo (de la receta de arriba)
2 dientes de ajo
½ cebolla picada
½ cdita oregano
½ vaina de vainilla Mexicana
Sal y pimiento al gusto
Aceite vegetal como se necesite
½ cda de masa harina

Tortillas frescas de maiz o de harina.

Sasone el pollo y cocinelo en el agua. Retirelo del fuego y pongalo aparte. Season the chicken and cook it in the water. Remove from heat and set aside.

Hierva agua. Retirela del fuego. Saque las semillas y los tallos de los chiles y pongalos en el agua caliente. Dejelos en remojo por una hora. Saque los chiles y sequelos.

En una licuadora, agregue todos los ingredientes del mole, excepto el aceite y la masa harina. Licuelos bien.

En una olla, caliente 2 cdas de aceite casi al punto de humear. Agregue el liquido de la licuadora, llevelo a punto de ebullicion y agregue la masa harina. Sasonelo al gusto.

Desmenuze el pollo y agreguelo al mole.

Sirvalo con tortillas frescas de maiz o de harina.

Chicken Mole

Chicken and Red Mole

Red Mole, as well as most moles, come from the area of Oaxaca. Celebrate 5 de Mayo with this very traditional Mexican dinner!

4 chicken breasts
8 cups water
Salt and pepper


Water as needed
6 guajillo chiles
3 Pasilla chiles
3 ancho chiles
3 ½ chicken broth (from the chicken above)
2 cloves garlic
½ onion diced
½ tsp oregano
½ Mexican vanilla bean
Salt and pepper to taste
Vegetable oil as needed
½ tbs masa harina

Fresh corn or flour tortillas.

Season the chicken and cook it in the water. Remove from heat and set aside.

Bring water to a boil. Remove from heat. Remove seeds and stems from chiles and add the chiles to the hot water and let soak for 1 hour. Remove chiles from soaking water and dry them.

In a blender, add all the ingredients for the moles, except the oil and masa harina. Blend well.

In a pot, bring 2 tbs oil to almost smoking. Pour in the liquid from the blender. Bring to a simmer and add masa harina. Season to taste.

Shred the chicken and incorporate it to the mole. Serve over fresh corn or flour tortillas.

Monday, May 3, 2010

Tamales de Pollo

Tamales de Pollo

Para la Masa:

¼ taza de leche
¼ taza de caldo de pollo (Agregar mas si necesita)
1 taza de masa harina
½ taza de margarina o mantequilla al tiempo
1 cdita sal
1/8 cdita cominos molidos
1/3 chile poblano, finamente cortado en cuadritos
1 cdita polvo de hornear (no soda)

Mezcle todos los ingredientes hasta que tenga una masa parecida a la consistencia de la plasticina.

Para el relleno:

1 lb pollo
½ cdita polvo de cebolla
½ cdita polvo de ajo
1 lata de salsa de tomate
¼ taza caldo de pollo
1 cdita oregano fresco o 1/3 cdita oregano seco
Hojas de banano o de maiz tanto como se necesiten
Sal y pimienta al gusto

Remoje las hojas de maiz en agua tibia.

Condimente el pollo con el polvo de cebolla, y el de ajo, sal y pimienta. Cocine el pollo en una sarten hasta que este bien cocido. Remuevalo y agregue elcaldo de pollo, salsa de tomate y el oregano. Ajuste la sason. Desmenuze el pollo y lo agrega a la sarten.

En una hoja de banana o de maiz, distribuya una pequena cantidad de masa y agregue una cucharada de pollo. Una las puntas superiores de la hoja y doble la parte de abajo hacia arriba. Cocine al vapor por unos 30 minutos o hasta que esten cocidos.


Recipe - Chicken Tamales

Chicken Tamales

For the Masa:

¼ cup milk
¼ cup chicken broth (more if needed)
1 cup masa harina
1/2 cup whole butter, softened
1 tsp salt
1/8 tsp ground cumin
1/3 poblano chile, finely diced
1 tsp baking powder

Mix all of the ingredients until you have a Play-Dough consistency. Set aside.

For Chicken Filling:

1 lb chicken
½ tsp onion powder
½ tsp garlic powder
1 can tomato sauce
¼ cup chicken stock
1 tsp fresh oregano or 1/3 tsp dried oregano
Banana leaves or corn husks as needed
Salt and pepper to taste

Soak corn husks in warm water.

Season chicken with onion, garlic powders, salt and pepper. Cook chicken in sauté pan until done. Deglaze pan with chicken stock, add tomato sauce, and oregano. Pull chicken into shreds and return to pan.

In a banana leaf or a corn husk, smear the masa and add a tablespoon of chicken. Put sides of the leave together and fold the bottom end up. Steam until done, about 30 minutes.