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Ingrid Hoffmann Cooks Simply Delicioso

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The Cooking Channel host of "Simply Delicioso with Ingrid Hoffmann" has a new cookbook and stops by Good Day LA to show Steve and Maria a few healthy--and easy--Latin recipes.

Ingrid's Recipes made on Good Day LA:

 

 

 

 

Pineapple-Chicken Skewers With Passion Fruit Glaze
Makes 6 servings

Chicken:
½ cup olive oil
4 3-inch sprigs rosemary
5 3-inch sprigs oregano
4 garlic cloves, crushed and peeled
kosher salt
freshly ground black pepper
2 pounds boneless, skinless chicken breasts cut into 24 2-inch pieces

passion fruit glaze:
½ cup passion fruit nectar
2 tablespoons ketchup
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1½ teaspoons honey
kosher salt
freshly ground black pepper

skewers:
1 large red bell pepper, cored, seeded, ribbed, and cut into 24 1-inch pieces
1 medium red onion, cut into 24 1-inch pieces
About ²∕³ peeled and cored pineapple, cut into 24 1-inch pieces (save the remaining pineapple for another use)
1 head butter lettuce, leaves separated into cups    

1. To prepare the chicken, combine the olive oil, rosemary, oregano, and garlic in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Cover and refrigerate, occasionally turning the chicken, for at least 4 hours or overnight.
2. To prepare the glaze, process the passion fruit nectar, ketchup, lime juice, soy sauce, and honey until smooth. Season with salt and pepper. Blend until well combined. Pour into a small bowl.
3. Preheat a ridged stovetop grill pan over high heat. Remove the chicken from the marinade, discarding the marinade. Alternately thread 3 pieces bell pepper, 3 pieces onion, 3 pieces pineapple, and 4 pieces chicken on each skewer. Place on a platter and repeat process with the remaining ingredients and skewers.
4. Brush the skewers evenly with half of the passion fruit glaze (about 6 tablespoons). Add the skewers to the hot grill pan and cook for 4 to 5 minutes. Turn the skewers and brush them with additional glaze. Cook for another 4 to 5 minutes. (You may have to do this in batches if your grill pan isn't large enough to hold all the skewers at one time.)
5. Serve the skewers on a bed of the lettuce leaves. Brush with additional passion fruit glaze and serve remaining sauce on the side.

Grilled Romaine Salad
Makes 6 servings

dressing:
2 garlic cloves
salt
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon fresh oregano leaves, finely chopped
½ teaspoon sugar
¼ cup extra-virgin olive oil
freshly ground black pepper
3 heads romaine lettuce, cut lengthwise in half
½ cup Parmesan curls, shaved from a block of cheese with a swivel vegetable peeler
1. Build a medium-hot fire in an outdoor grill or heat a grill pan over high heat.
2. To make the dressing, finely chop the garlic on a chopping board. Sprinkle with a large pinch of salt, and smear the garlic on the chopping board to make a paste. Transfer to a small bowl. Add the vinegar, water, oregano, and sugar and whisk to combine. Gradually whisk in the oil. Season with salt and pepper.
3. If using an outdoor grill, brush the cooking grate clean. Brush the romaine lettuce with some dressing on both sides. Place on the grill or grill pan, cut side down, and grill, turning once, until the lettuce is seared with grill marks, about 2 minutes.
4. Place each romaine half on a dinner plate. Sprinkle with the Parmesan and serve immediately.

Mango-Tomatillo Guacamole
Makes 2 cups

2 ripe Hass avocados, halved, seeded, and peeled
2 tomatillos, husked and finely chopped
1 ripe mango, peeled, seeded, and cubed
½ small red onion, finely chopped
1 serrano chile, finely chopped (remove seeds before chopping for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped
1½ tablespoons fresh lemon juice
kosher salt
baked tortilla or pita chips, for serving

1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.

Pineapple Melontini
Makes 2 servings

½ cup orange-flavored vodka
¼ cup pineapple juice
¼ cup Midori
ice cubes
¾ cup lemon-lime soda, chilled
fresh pineapple chunks, for garnish
2 3-inch wooden skewers, for garnish

1. Shake the orange-flavored vodka, pineapple juice, and Midori in a cocktail mixer with ice until well chilled and combined.

2. Divide between 2 martini glasses and top each with the soda. Thread the pineapple onto the skewers and use to garnish the drinks. Serve immediately.

RELATED LINKS:

Ingrid Hoffmann's Official Website

Ingrid Hoffmann's Facebook page

Follow Ingrid on Twitter: @simplyingrid

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