Aimee Fortney's 1hr Cooking Show Recipes - WSMV Channel 4

Aimee Fortney's 1hr Cooking Show Recipes

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AIMEE'S GUACAMOLE CUPS

If I let her, my daughter, Michala would eat an entire bowl of guacamole, by herself.  I,too, could eat guacamole all day, every day.  It is the "good fat," right?  To make these pretty little cups, just prepare guacamole, then spoon it into Filo cups.  Garnish with a piece of cut tomato, a cilantro leaf, a cut, red bell pepper or even paprika!

 

3 ripe avocados

¼ cup finely diced white onion

1 jalapeño finely, finely diced (very small. If you want it hot, keep the seeds. If that's too hot for you, take the seeds out with a knife or a spoon, and scrape them out.)

⅓ cup cilantro, chopped

⅓ cup chopped tomato without the juice (cut your tomato in half, then squeeze over the sink to get the juice out)

Juice of 1 lime or a splash of key lime juice

Salt and Pepper to your taste

dash of cumin

Pinch of cayenne pepper (omit if you do not want it spicy)

 

*When buying your avocados for guacamole, you want them to "give" a little when you touch them. If they are hard, just place them in a paper bag for a day or two, until they soften a bit. You do not want them mushy to the touch, though, as they will not be good.

 

Combine all ingredients in a bowl, and "mash" with a potato masher or with your fork, and stir to combine.  Scoop into cups for an easy, pretty appetizer!

 

AIMEE'S BELIZE/CREOLE CHICKEN

So the food in Belize is a combination of various "types" of food.  There is a Caribbean influence, as well as Hispanic and Creole.  When we were in Belize several years ago for our family cruise, I had some type of a wonderful chicken dish - it had sweet and savory tastes to it.  This is what I made to try and duplicate that afternoon in Belize!

 

1 pound boneless, skinless chicken breasts, cut into bites

2 Tablespoons allspice

1 Tablespoon Creole Seasoning

dash of cayenne pepper

 1 Tablespoon olive oil

 

In a large cast iron skillet, heat the oil over medium heat.  In a large bowl using tongs, mix chicken, allspice, Creole seasoning and cayenne pepper.  Being careful not to burn yourself (as the oil might splatter out, so be very careful!), add the chicken to the oil.  It will only take about six to eight minutes to cook the chicken.  Serve with coconut rice and black beans!

 

AIMEE'S COCONUT RICE  

We had this in Belize with lunch, and I said, "I am so going to make this when we get home" and Michala said, "GOOD!  BECAUSE I LOVE IT!"

 

1 ½ cups long grain rice

1 can coconut milk* (not cream of coconut)

1 ½ cups water

1 clove garlic, minced (*omit if you would rather have sweeter, rather than savory/sweet rice)

2 Tablespoons oil (or butter may be used)

dash of salt

Toasted coconut

Coconut milk, rice, coconut toasted, water or chicken broth; depends on what your desire is;

 

In a heavy saucepan, heat the oil (or butter) over medium heat.  Add the garlic and cook for about one minute.  Next, add the rice and cook for another minute, stirring constantly.    Add coconut milk, salt and water, bring to a boil.  Stir, then reduce heat, cover and cook for about 20 minutes, until the rice is tender and the liquid has all been absorbed.  When plated and ready to serve, sprinkle toasted coconut on top.

 

AIMEE'S HOMEMADE COCONUT WHIPPED CREAM

 

1 cup heavy whipping cream

3 Tablespoons sugar

1/2 teaspoon coconut extract

 

Chill bowl and beaters in freezer until ready to make whipped cream.  Beat heavy cream for about 2 minutes then slowly add the sugar and coconut extract.  Beat until stiff peaks form.

 

AIMEE FORTNEY'S MINI TROPICAL TRIFLES

In beautiful wine glasses or martini glasses, layer:

 

sliced bananas

vanilla pudding 

coconut cream (homemade whipped cream with 1/2 teaspoon coconut extract added to heavy whipping cream)

toasted coconut

 

Repeat layers, ending with toasted coconut!

 

PINK SANGRIA

This is a recipe from Jenny Ciali, and an example of how precious a recipe becomes when you share it!

 

1 package of blueberries

1 package of raspberries

1 carton of strawberries sliced and stems removed

1 package of raspberry pink lemonade

1 (2 liter) bottle of Ginger Ale

1 bottle of Sauvignon Blanc

 

In a punch bowl, place fruit, lemonade, Ginger Ale and wine, and stir well, to combine.  **To keep punch cold, freeze your fruit prior to adding it to punch bowl!

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