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Recipes from Cuban Caribbean and Seasonal Florida Cuisine

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          Cooking with Rosie are simple recipes with an emphasis on Cuban and Caribbean Cuisine, coffee's and desserts. Cuban, Spanish and Mexican foods are statistically rated as the fastest growing food concept.Rosie is a self taught chef, with most of her recipes handed from her grandmother and mother. Rosie has put a modern flair to these age old recipes to make them sure to tantalize even the pickiest of taste buds. Havana House Café would like to help. All my recipes are simple and contain few ingredients, but loaded with flavor. Real Cuban comfort foods.

Cooking with Rosie Weekly Recipes!

        Keep checking back with us for more recipes here and a list of what all you will need. Just watch this space for a list of the pantry items plus delicious recipes that we will share with you. For the previous weeks recipes click on in the kitchen with Rosie from our home page. This week's recipe is...
 


Chicken Enchillada Casserole

1 store bought rotiserrie chicken, cooking spray, 1/3 cup fresh chopped cilantro, divided, 1 1/2 cup frozen corn kernels,
1/3 cup cream cheese (softened) 2 cups chopped onion, 1/3 tspn crushed red pepper, 1/2 tspn cumin, 1/4 tspn sea salt,
1/4 tspn freshly ground black pepper,1 cup chicken broth, 2/3 cup green tomatillo sauce, 1/4 cup water,
1 roasted poblano pepper chopped, 1/4 cups chopped pickled jalapenos, 8 corn tortillas (6-8 inch),
1/4 cup cheddar jack cheese, 1/4 cup queso fresco

Remove all meat from chicken, discard bones.

In a medium bowl mix chicken, cilantro corn and following 5 items, toss intil combined. sautee 1/2 cup onion 5 minutes then garlic sautee addn'l 30 sec. Combine onion mixture with chicken.

Combine remaining items except for tortillas and chees in a saucepan over med-high heat. Bring to a boil, reduce and simmer for 15-18 mins. Place in belnder adding 2 tsblspns of cilantro and process till smooth. Heat corn tortillas on skillet and quarter.

Begin preparing the layers of casserole in your dish by starting with salsa, then tortillas, 1/2 chicken misture/ cheese etc..
Bake at 425 for 15-20 untill browned top with cilantro and chopped tomato for garnish.
 


Chimichurri sauce and all around marinades

½ cup extra virgin olive oil
½ bunch fresh parsley
Salt and pepper
3 tblspns crushed garlic
½ bunch fresh basil
Few leaves of cilantro

Combine all ingredients in a food processor Except for olive oil. Begin to process on low speed while streaming in olive oil. Mix until all ingredients are well combined. Allow mixture to sit and flavors to marry. Serve at room temperature over grilled Skirt Steak.

Cubanita tip: Any left over sauce can be used to marinate all types of meats and fish.
Try sautéing shrimp in this sauce for a quick and easy meal.
 


Grilled Churrasco Steak (Skirt Steak)

2 strips of skirt steak sliver skin removed
3 tblspns extra virgin olive oil
½ bunch fresh parsley
Salt and pepper
3 tblspoons crushed garlic

Combine crushed garlic oil, parsley and salt and pepper in a food processor.
Mix until a creamy and marinate steaks for 2 hours.

Pre heat grill until smoking hot. Place steaks on hot grill and grill for 3 to 4 minutes on each side.
Do not flip steaks more than once. Serve with chimmichurri sauce.
 


Mojito Cocktail

1 cup simple syrup
1 bunch fresh mint leaves
1 cup white rum
1 cup club soda
Juice of 4 limes
4 cups ice

Muddle ½ of mint leaves
Combine all ingredients in a large pitcher except for remaining mint leaves.
Leave those for garnish.
Cubanita tip: rim glasses with colored sugar for extra flair and garnish with mint sprigs.
 


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