Turkey Time!!!
Holiday season is coming and I wanted to share with you my favorite turkey recipe. Now in Madrid I make it boneless because of the size of the ovens. But you can leave it whole and only the cooking time will vary. For a whole 5 kilo turkey it should be about 3 hours but make sure you use a meat thermometer and check for the inside temperature on the thickest part of the thigh.
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This is my version of one of the best dinners I had this past summer. It took place in Ristorante Eden in Rapallo, Italy. Bravo!
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During this past summer, we drove from Spain all the way to the Liguria coast of Italy. Just after crossing the Italian border we stopped for lunch at the coastal town of San Remo. A must-eat in the Liguria region is Pesto sauce. The traditional dish is made with Trofie (a short, thin and twisted pasta), mixed with boiled potatoes and baby green beans. A must try! I am sharing this recipe so you can have a little bit of Liguria at home.
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We love curry at home…! Here is a great, easy and healthy way to prepare curry mussels. I used red curry but your favorite curry paste work great. You also can add veggies to the sauce if you are going to make it into a pasta dish. Some of my favorites in this dish are roasted asparagus, Brussel sprouts, onions and zucchini. Enjoy!!
Read More›Roasted chicken!!! Every time I make roasted chicken at home we end up with some left overs. So it is always a challenge to figure out new ways to turn it into a whole new meal.
Following is a great idea for an appetizer, picnic or quick lunch on the go, that you can freeze and reheat as needed.
This is one of my favorite meals from when I was growing up in Peru. Now living abroad, it is something I still love to eat and look for when I go to Peruvian restaurants for lunch. Tallarines Verdes, a creamy dish made with queso fresco, spinach and basil. Delicious!!!
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