Whenever I visit Miami, Florida I always have to make a pit stop at my favorite Cuban restaurant Versailles! The food is always fresh and delicious. The world’s most famous 40 year old cuban restaurant is [Read more…]
There are a couple of recipes which are staples in our family. Arroz con leche, Tacos and the famous Caldo de Pollo also known as Mexican Chicken Soup. When the folks at IMUSA approached me about testing some their products, I immediately knew
I wanted to try out a family recipe with the IMUSA Aluminum Cast Caldero. I love the color, the size is also perfect for making meals for a small family. As I was planning the perfect recipe I decided I wanted to test one of my family recipes and decided to make Chicken Soup.
The Chicken Soup recipe has been passed on from generation to generation in my family. As a child my mother made Chicken soup when it rained or for ill family friends and family. She passed on the tradition to me and my siblings as well. The recipe is very simple, but the most valuable ingredient is that the recipe be made with lots of love.
This weekend it was raining, the weather was just wet, cold and called for a little TLC from Mom’s kitchen. I made a pot of Chicken Soup and like the saying says, “It made it all better”.
Similar to family recipes, the IMUSA products are something that are passed on from generation to generation. I love my Red IMUSA Caldero and recommend this product for amateur and seasoned cooks who love to cook. I hope to collect a set of IMUSA cookware.
Mexican Chicken Soup | Caldo de Pollo recipe
1 1/2 chicken
1 medium onion, sliced
2 ears of corn, each sliced crosswise into 2-4 pieces
6 carrots, sliced
4 potatos, sliced
6 cups water
1 medium cabbage, cut into wedges
2 tomatoes, roughly sliced
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Heat water in a medium saucepan over medium heat. Add the onion
and cook until the onion softens, about 5 minutes. Add the chicken, bring to a boil and reduce the heat, and simmer, uncovered, for 30-45 minutes until the chicken comes apart. Add the corn, potatos, and carrorts and cook for another 30 minutes until potatoes are tender.
Add the tomatoes, cabbage, oregano and cilantro cook for another 10 minutes.
Pull the saucepan from the heat and stir. Season, to taste, with salt and pepper. Serve hot & with lots of love.
What family recipes have been passed from generation to generation in your family? Do you have houseware in your home that has been passed from generation to generation as well?
This is not a sponsored post. I received an IMUSA Caldero to facilitate this review. All opinions are my own.
Thanksgiving is a time to reminisce about the year and celebrate the years’ cherished memories, friends and family in our lives. For my family it is also a time to get together. Whether we’re volunteering in our community or meeting friends, we know that our day will end with our family together.
One of the most creative ways to get your family to eat vegetables is to roast them. My favorite vegetables to roast include bell peppers, red peppers and baby tomatoes. I love roasting vegetables. [Read more…]
- 3-4 pounds chicken wings
- 2 eggs
- 1 teaspoon milk
- 3 cup all-purpose flour
- 1 teaspoons salt
- 1 1/2 teaspoons crushed black pepper
- 1 1/2 teaspoons garlic salt
- vegetable oil for deep-frying
- diced green onions, crushed red pepper, grinded pepper for garnish
- In one medium bowl, mix together 3 cups of flour, garlic salt, black pepper and salt. In a separate bowl, stir together egg yolks and milk.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the egg mix. Dip in the flour mix.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels.
- Place chicken wings on serving bowl and add green onions, crushed pepper and dash of ground pepper before serving.