Chimole From Yucatan

5 pieces of chicken 
Salt and pepper   
1 clove garlic
oregano 
black seasoning "chimole yucateco"
4 tomatoes  
1 / 2 Onion 
Olive Oil 
1/2 cup Maseca

Boil chicken in 3 cups water for 15 minutes, when it starts to boil remove foam and add salt, pepper (to taste), garlic and oregano and cook for 15 minutes and add the seasoning 'chimole'. In another saucepan fry with olive oil  4 tomatoes with 1 / 2 onion, and add just the half of it it to the chicken and let cook for 10 minutes then  dilute maseca in half cup water and add the chicken until it thickens. Finally,  serve it  in a bowl, add tomato sauce as a garnish.

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Fresh Pina Colada

crushed ice
45 ml ( 1 1/2 measure) light rum
30 ml ( 1 measure) coconut cream
30 ml ( 1 measure) Malibu liqueur
90 ml ( 3 measures) pineapple juice

Place ice, rum, coconut cream, Malibu and pineapple juice in a blender; blend well.

Strain into a tall goblet. Serve with a straw.

White Russian

Ice
30 mi (1 measure) vodka
30 ml ( Kahlua
60 ml ( 2 measures) milk

Place  ice in tumbler. Add vodka, Kahlua and milk. Stir with a swizzle stick. Sprinkle with nutmeg.

My lovely Tiramissu

7 Egg Yolks
1 cup Sugar
3 cups Mascarpone Cheese (or 1  750-gram container mascarpone)
4 1/2 tablespoons Water
1 1/2 tablespoons Powdered Gelatin
3 Egg Whites
1/4 cup Sugar (for egg whites)
1 cup Heavy Cream, whipped
2 1/2 cups cooled Espresso
1/2 cup Kalhua
20 to 24 Ladyfingers
1 cup Chocolate shavings

In a mixer with the whip attachment, whip egg yolks and 1 cup sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated.
Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add 1/4 cup sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

Yummy Quesadilla with Chichen

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

9. Serve hot with sour cream, guacamole, and salsa on the side.

Shrimp Lover's Pasta

2 lbs raw shrimp (peeled and deveined)
1lb angel hair pasta (or linguini)
1 cup butter
2 shallots (minced)
8 garlic cloves (minced)
1/3 cup white wine
3 tablespoons lemon juice
¼ cup fresh parsley (chopped)1/4teaspoon salt
1/8 teaspoon ground black pepper




1: Cooking angel hair pasta or linguini according to package directions. Meanwhile, melt 1 cup of butter in a skillet. Add in shallots and garlic and cook for about 5 minutes stirring constantly (you don’t want them to burn)
2: Add shrimp and cook over medium heat (4-5 minutes or until shrimp turn pink, make you sure flip them over so both sides are cooked)
3: Add wine, lemon juice, parsley, salt and pepper. Cook for another minute or two and pour shrimp mixture over pasta and serve.

Queso Napolitano

 9 eggs
1 12 oz can of carnation milk
2 tablespoons vanilla
1 14 oz can of  "leche la lechera" ( mexican  milk)
3 mint leaves
5 tablespoons sugar

1 .-  Blend 9 eggs, carnation milk, "the dairy" milk, vanilla.2 .- In a large container to boil water (will be cook  in the style "Bano Dona Maria")3 .- In a saucepan melt the 5 tablespoons of sugar.4 .- Once the sugar melts, changing into a container for baking as soon as possible and add the liquid and 1 mint leave.5 .- Let it cook for  1 1/2  hour, pass it on to a flat plate, and put in refrigerator for 1 hour.

Fatima's Margarita

Salt
Ice
45 ml (1/2 measures) tequila
15 ml ( 1/2 measure)Cointreau
30 ml ( 1 measure) lemon juice

Frost the Rim of a martini glass with salt. Place ice, tequila, Cointreau and lemon juice in cocktail; shake well and strain into martini glass.

Tuna pasta

2 tablespoons virgen oil
2 cloves garlic, chopped
1 cup chopped flat leaf parsley
One 28-ounce can crushed tomatoes
Salt and Pepper
One 6-ounce can white tuna in olive oil, drained
One 1-pound box medium pasta shells

1.- In a large saucepan, heat the olive oil over medium heat. add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoon parsley and cook1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter then stir in the tuna.
2.- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.Add the pasta to the tuna sauce and stir in three quarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.

Strawberry Daiquiri

crushed ice
45 ml (1/2 measures) light rum
30 ml (1 measure) Cointreau
15 ml (1/2 measure) strawberry liqueur
30 ml ( 1 measure) lime juice
4 fresh strawberries.

Place ice, rum, Cointreau, liqueur, lime juice and strawberries in blender. Blend until well mixed. Pour into a large goblet. Serve with a straw.

Apple pork loin chops & squash

4 one inch boneless pork lion chops
Salt and pepper
3 tablespoons olive oil
1 onion, chopped
1 cup apple juice
1/2 butternut squash-peel, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

1.- Preheat the oven to 250'. Season the pork chops with salt and pepper.In a large heavy skillet, heat 1 tablespoon olive oil over medium-high heat.Working 2 batches, add the pork and 1 more tablespoon olive oil between batches.Cook until browned, about 5 minutes on each side.Transfer to an oven proof dish and tent with foil; place in the  oven.
2.- Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add onion and cook for 2 minutes, scraping out any browned bits.Stir in the apple juice,squash,raisins and sage; season with salt and pepper.Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.