We are looking forward to hear what is happening in your kitchen.
Sonia says on October 25, 2011
My husband favorite comfort food for game night, GO RANGERS! Sonias’s Version of Cuban Style Picadillo with plantains and brown rice!
These are some of my herbs
Sonia says on October 11, 2011,
This is what I am cooking tonight Chicken Cacciatora Puerto Rico style!
Sonia’s Fricase de Pollo o Chicken Cacciatora
1 pound of chicken pieces
flour, salt and pepper
1 yellow onion cut into thin half moon pieces
1 potato cut into 8 pieces
3 diced garlic cloves
1 green pepper cut into thin half moon pieces
1/4 cup olive oil
1 teaspoon tomato paste
1 can dice tomatoes
1 small can pimientos
2 cups sliced mushroom
1/2 cup red wine
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 teaspoon oregano
Place chicken pieces in a bowl and coat with flour, salt and pepper. In a casserole heat oil over medium high and saute onions, peppers and garlic for 3 minutes. Add chicken and brown stirring as needed. Mix with tomato paste and cook for 2 minutes. Add remaining ingredients, cover and simmer for 1 hour. Serve with pasta or rice on the side. Serves 6
*This recipe is inspire by my moms fricase de pollo! Coqui
my herbs are sunbathing in the early am rays!
2 tbsp.olive oil
2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
2 tsp. minced garlic or 4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup tomato sauce
1 bay leaf
12 stuffed olives
1 tsp. capers
1/2 cup wine or beer
3 tsp. Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 can (15.5 oz.) sweet peas, drained, liquid reserved
Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in the peas. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Makes 4 servings
*This recipe is inspire by my moms fricase de pollo! Coqui
1 package cornbread mix
3 chicken breast
3 cups chicken broth
2 cups turkey or pork Jimmy Dean sausage render of all grease (cook and drain)
2 onions cut into small pieces
1 sweet pepper cut into small pieces
1 cup chopped celery
1/2 bunch fresh parley cut into small pieces
8 minced garlic cloves
1/2 bunch green onions cut into small pieces
1/2 cup raisins
3 bay leaves
3/4 butter stick or 1/2 cup virgin olive oil
2 teaspoon fresh thyme
1 1/2 tablespoon crushed red pepper optional (spicy) or black pepper
salt to taste
Make corn bread and let it cool outside so it will crumble and not get mushy
Boil chicken breast in salted water until tender. Let it cool and chop small, set aside. Saute and crumble sausage, set aside. Crumble corn bread, set aside. In a big pan melt butter over medium, saute onions, sweet pepper, celery, green onions, parsley, thyme, garlic with some salt until very soft. Use lots of crushed pepper (spicy) or just black pepper
Remove from heat, add chicken, sausage, egg, raisins and stir. Then start adding corn bread and chicken broth a little at a time folding into mixure until done. Bake in a rectangular dish at 325 degrees for 1 hour or until dry and crisp. For stuffing just stuff the cavity of turkey with mix before baking. Serves 8-10
*This recipe is a southern version with a Caribbean twist!
You can make these puffs few days before, save them at room temperature, and just warm them in the oven at 325 degrees until warm and crisp. Yummy!
3 sweet potatoes cooked and smashed
1 cups finely grated Parmigiano-Reggiano
1/2 cup all-purpose flour or 1/4 of whole wheat
1 tablespoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
5 large egg whites at room temperature
*For a holiday flavor you can add a teaspoon of cinnamon or anise seeds to the mix. I add both, why not…….
In a bowl mix together cheese, flour, pepper, nutmeg, and salt until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold into sweet potatoes. Mix potatoes and egg whites mix with rest of ingredients gently but thoroughly.
Pour canola oil into a fryer and heat until very hot. Grab mix with a big stirring spoon about 8 teaspoons of batter and drop into hot oil 1 spoon at a time. Fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve hot.
*Thanksgiving will never be the same without this addition!
1 cup sugar
1/2 cup water
8 oz. cream cheese
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup expreso coffee
1/4 cup baileys
1 teaspoon cinnamon
Preheat oven over 375 degrees. For caramel mix sugar and water and place it in a microwave friendly dish. Cook for 9 minutes, mix, and pour into flan pan.
Mix rest of ingredients with your favorite electric mixer until well mixed. Pour over caramel pan. Place pan on top of a bigger pan full of water half way. Cook for 1 hour, check with a knife and cook until done. Let it cool, use a knife to loose sides and turn into a serving pan. Place it in the refrigerator until time to serve.
* This is one of my best recipes because after stuffing yourself on thanksgiving you need the added coffee to keep you going. Yummy and practical!
8oz can artichoke hearts/bottoms in water only (discard water)
1 cup lite mayo
1 cup mozzarella cheese
1 cup fresh shredded parmesan cheese
3 fresh garlic cloves cut very small
baguette of your favorite bread
Preheat oven 350degrees. In a square or round ceramic baking dish mix all the ingredients. Bake for 20 minutes and serve with fresh bread on the side
FYI; artichoke is a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.