We are always looking for new recipes to enjoy with the kids. During a recent interview with Goya Executive Chef, Fernando Desa we learned some tips on how to cook some new healthy and inexpensive recipes incorporating Goya as well as an insight into food trends for 2014.
Momtrends: What are some of your favorite recipes using GOYA?
Executive Chef, Fernando Desa: Goya products always give foods extra “sabor” and can give any ordinary recipe a new twist. But if I had to pick one I would have to say that my favorites dishes are Shrimp in Chipotle Sauce, Peruvian Beef Stir Fry and the Paella.
Momtrends: What are some of your favorite kid-friendly recipes?
Executive Chef, Fernando Desa: Some of the more popular recipes for kids are empanadas, smoothies and pizzas. It is very easy to recreate these recipes by using different fillings, fruits or toppings. It gives the little ones a new taste every time!
Momtrends: What are your top tips to creating quick and healthy meals?
Executive Chef, Fernando Desa: Keeping commonly used long-shelf life canned or dry foods in your kitchen such as rice, beans and pasta can help you pull together a quick meal in no time. Just add fresh ingredients, such as fresh vegetables or proteins, and you can have yourself a tasty, fast and healthy meal.
Momtrends: What are you most excited about with food in 2014?
Executive Chef, Fernando Desa: I am excited to see how emerging flavors from different ethnicities and influences, specifically South American, Mexican and Central American cuisines, have become increasingly popular. I’ve also noticed how people have modified their diets and are becoming more aware about how they eat. People are now eating more vegetables and low fat proteins like beans, and are replacing starches and fatty meats that are common in a daily diet. It seems 2014 will be a great year for Latin cuisine.
Check out these GOYA recipes to make in your own home:
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1 lb. thinly sliced boneless, skinless chicken breast cutlets
2 tbsp. GOYA® Lemon Juice
2 tsp. GOYA® Minced Garlic
½ tsp GOYA® Paprika
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 bag (5 oz.) GOYA® Plantain Chips
¼ cup flour
1 egg, mixed with 1 tbsp. water, lightly beaten
1 lime, cut into wedges
1 bag (16 oz.) Frozen GOYA® Mixed Vegetables, cooked according to package directions,
In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade least 5 minutes at room temperature, or up to 2 hours in refrigerator.
Heat oven to 375?F. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms.
Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray.
Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.
3 cans (15.5 oz. each) GOYA® Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®
Chipotle Chiles in Adobo Sauce
2 tbsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
½ tsp. GOYA® Ground Cumin
1 GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro
In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
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