Tania's Famous Dip

1 poblano pepper
6 green onions
4 cup of cilantro
juice of one lemon
3/4 cup of whipped cream cheese
salt and pepper

Put everything in blender except 1/2 cup of cream cheese. Mix very well. It takes a little bit of time, you have to stir often because of the cilantro. When finish transfer to a bowl and mix the rest of the cream cheese with a fork. Refrigerate for at less 2 hours. Very Good!

Chicken Souffle

4 tbls butter soft
1/4 cup flour
1 1/2 cup of milk
1/2 tsp nutmeg
salt and pepper
1 1/2 cup of grated cheese
1 cup parsley chopped finely
chicken already cut 1 cup or 1 1/2cup
6 eggs yok
7 eggs white
2 slice of white bread in cube remove crust

Butter your souffle dish 8 quart.
Put oven at 400 degre. Heat butter and flour, whisk milk smooth into cream. Simmer about 5 minutes. Add nutmeg salt and pepper. Remove from heat add cheese, parsley chicken egg yok and bread. Mix well. Bring egg white into snow. around 2 minutes. take 1/4 of the eggs and mix with the chicken. Then add the rest of eggs by folding the eggs carefully. Do not over mix. Put in the oven for about 50 minutes. It's absolutely delicious. Kids love it so much. They love the texture. Great great recipe. Easy to do. Just try it!

Indonesian Stuffed Pepper

6 Pepper top cut and empty (keep the top)
1 pound ground beef
1 pack of mushroom diced small
1/4 cup peanut crushed
4 green onions
3 garlic clove minced
3 tbls Red wine
1 habanero pepper minced
crushed hot pepper ( all depend how spicy you like it)
salt and pepper
1 tps Oregano
1/4 cup parmesan cheese

First saute mushroom in garlic and butter, cook really well until they shrink. Set aside and use the same pan to cook the beef with green onion add all ingredient except the cheese. cook well then add mushroom and parmesan cheese. Stuffed your pepper with the mix. Cook in oven for 20 minutes at 375, then add the cap and cook for another 15 minutes. Very delicious but kids don't like it, it's too spicy.

Tomato Spread Dip

2 Tomatos diced
3 Green onions
2 garlic cloves minced
1 tbls fresh rosemary
juice of one lemon
1 tbls olive oil
salt and pepper

Take the juice out of the tomato as much as possible. Mix all ingredient. Refrigerated for at less 3 hours. Ready to eat with tortilla chips.

Fish Couscous

2 Fish Fillet
fresh Parsley
fresh cilantro
3 green onions
2 Garlic clove minced
1 tbls of fresh ginger
1 cup of couscous
1 cup cauliflower cooked
1 cup brocoli cooked
1/2 cup asparagus cooked
1 can of black bean
1/4 cup of chicken broth
1/4 cup lemon juice
Oil
Salt and pepper

First cook your couscous and your vegetable. Chop your herbs and mix haft of it with oil lemon juice salt and pepper. Rinse your fish then dry with paper towel. Dip your fish in the oil mix herbs. Cook the fish in a pan. Set aside when cooked. Take the same pan add garlic and onion and ginger. Saute for one minute. Add all of the other ingredient on low heat. Mix well. Salt and pepper. Chop your fish then mix with the couscous. Very good recipe and kids enjoy too.

Roasted Chicken with brown rice Stuffing

Whole Chicken clean

For stuffing
1 cup cooked brown rice
1/2 cup celery diced small
3 green onions
1 garlic clove minced
2 tbls butter soft
Fresh basil, parsley and rosemary
Salt and pepper

Mix all ingredient by hand. Stuffed your chicken then season your chicken on top with oil, salt and pepper and try basil and thyme. Cook chicken in the oven at 350  for about 1h30 minute. Take temperature if you need to know if it's ready. Chicken have to be at 165 degree F. I baste my chicken every 20 minute to have it juicy.

Roasted Potatoes

Potatoes (babies one are better) cut in half
Fresh Rosemary
2 garlic cloves minced
Olive oil
Sea salt and pepper

Set Oven at 400 oF. Mix in a bowl all ingredient with your hand. Put in a cast Iron pan. Put in the oven for about 45 minutes. Mix half way to roast all side. We love that recipe. It's one of my best potatoes recipe.