Goat Cheese and Kale Frittata

Frittata a fulfilling and delicious Italian version of a “tortilla espanola”, made with potatoes, cheese and some vegetables, with a round form cook over the stove and in the oven. It’s a great dish for a Christmas brunch, after the Christmas gifts opening.



1/4 C olive oil

2 big russet potatoes or yellow potatoes

1 small zucchini

1 small onion

3 big kale leaves

12 eggs

1 C heavy cream

1/2 C milk

1 can cream of chicken soup

1 C fresh goat cheese

s & p


Pre-heat oven at 350.F

Thinly slice the potatoes, onion and zucchini.  Cover the base and the sides of a non-stick pan safe for oven with the olive oil.  Cook the potatoes, onion and kale in this order, at medium heat.



Thinly slice the kale and add.



Beat the eggs and add the cream, milk, cream of chicken and 1/2 cup of cheese, reserve the other half for the topping.


Cook on the stove top at medium low, until is a little less watery.



At this point, cover and take to the pre heated oven for 15 minutes or less.

Invert into a serving dish, let it rest and serve, hot or cold.WP_20141019_010


Original recipe by Fabiola Garcia.  Hope you like it.  Enjoy!!


Huli Huli Chicken

Huli Huli Chicken a staple dish in Hawaii.  Usually made on the grill, is a combination of sweet and savory flavors.  Huli huli means turn, turn.  And that is what you need to do every 10 minutes.  While baking or grilling the chicken, baste and turn or baste and huli huli.  The final outcome will be a very, very tender and delicious chicken.



You need to marinate the chicken overnight or at least 4 hours before cooking. The brown color is from the sugar in the marinade. I reserved a portion of the marinade, to baste the chicken while baking.




While looking for the ingredients in a huli huli recipe, I made the one from Mama Smith with some changes. You can  find her recipe here.  

Ingredients for Huli Huli Chicken:

1 whole chicken cut

1 C no sugar added pineapple juice

1/4 C heavy soy sauce or 1/2 C regular soy sauce

1/2 C brown sugar

1/3 C ketchup

1/4 C red wine

1 T grated ginger

4 garlic cloves

1 small dice onion

1/4 t dry mustard

1 T salt

1 T black pepper

1 T chili flakes


For the marinade, mix all the ingredients in a 1 gallon plastic bag. Reserve 1 cup of the marinade for basting.

Add the chicken and shake the bag to coat the chicken.

Refrigerate in the bag for at least 4 hours or overnight.

Next day or 4 hours later:

Heat oven to 375.F

Remove and drain chicken from the bag, and arrange in a sheet pan

Bake chicken for 30 to 45 minutes, basting with the reserved marinade and turn every 10 minutes.

Check for internal temp of 165.F

I served mine over brown rice.

Pickled Green Bananas – side dish


Side dish with green bananas


Grenn bananas “no gas”

Green Bananas versus “almost green bananas”

Last week I show you a sneak peek of green bananas with a promise of a post for a side dish. But what really move me to write about “green bananas”, is the huuha going around the blogosphere about the healthy characteristic of eating green bananas including the peeling, to do healthy smoothies or to eat it raw.  Let me be clear a real green banana cannot be eaten raw or in a smoothie, it can only be eaten cook by any method that you choose, boil, mash, fry. Here is a little explanation between a green banana and a greenish banana.

Green banana is a staple in the Caribbean, Asian and African cuisine. This is the green banana that you find label in a market as; !No Gas!. What this mean is that this banana was not gassed and it will ripen naturally, having a longer shelf life. This is the banana that you would cook any way, shape or form. Its hard very starchy, and not very easy to peel.  Do not get confuse with a plantain, they are from the same family, but different.

The other so-called “green banana”, is the same banana that was gassed to accelerate the natural ripen process. This is the banana that you find in the market that ranges in color from light green to yellow, completely yellow, or yellow with black spots. And because of the gas procedure, this one will have a shorter shelf life.  They are soft, sweet, easy to peel making them an ideal snack.  Most people will discard the bananas when they get to soft and with dark spots, but this is the ideal banana for doing ice cream, cakes or banana bread, because all the sugar concentration in the fruit is at top level. That`s the reason why people with diabetic, should only eat half of one banana a week. You can read more about green bananas here.

That aside let me show you a side dish made with real green bananas, and the procedure to peel and cook them. You can only use this peeling method, if you are going to cook the banana, if not you need to peel one by one by hand.




Wash, cut the ends, and boil for 5 minutes to soft the peel


Remove the peels


Have another pan ready with boiling and season water to finish the cooking procedure

After they are cook, let them cool down, and cut in small pieces.  Saute  and add the following ingredients. Onions, cilantro, ham or crispy cook bacon, green olives with red peppers (alcaparrado).  Prepare a vinaigrette withe olive oil, apple cider vinegar, salt and pepper, and add to the green bananas.