Macaroni and Cheese

Cellentani pasta is truly the best noodle for my decadent Macaroni and Cheese recipe. Cellentani has a great curl to it, and the best inset ridges to hold all the cheesy goodness a great mac and cheese recipe has to offer.
I use Cracker Barrel Cheese for this recipe in particular but if that's not your preference, go ahead and use your favorite cheese. Play with the recipe, use crumbled bacon, chopped baby spinach leaves, broccoli or even mushrooms. I like to use muffin tins sprayed with non-stick cooking spray for personal size portions and easy storage.
Here's my version.

Macaroni and Cheese

1 box Cellentani Pasta (cook in salted water and according to directions on the package, al dente)
1 container Sour Cream
1 can Evaporated Milk
2 large Eggs
1 teaspoon Mustard
1/4 teaspoon Cayenne pepper
1/4 teaspoon Chili powder
1 teaspoon White Pepper
1 teaspoon Black pepper
1 teaspoon Salt
1 lb Extra Sharp Cheddar Cheese grated
1 lb Vermont White Cheddar Cheese grated
(If you prefer super cheesy mac and cheese like my husband, use another 1lb or 1/2 lb of shredded cheese)
1 cup Panko Breadcrumbs
1/2 stick of salted Butter (I use Smart Balance butter)

Have the muffin tin or casserole dish sprayed/greased and ready.
In a large bowl combine the sour cream, evaporated milk, eggs, mustard, cayenne/white/black pepper, chili powder and salt. Whisk until smooth (be careful not to over mix)
Add the prepared Cellentani to the bowl and stir to coat. Add 3/4 of the grated cheese to the bowl, stir again.
In a skillet, melt the butter and add the panko crumbs. Stir to coat them evenly.
With a large spoon, start filling the muffin tin/casserole dish 3/4 of the way, add the remaining shredded cheese, sprinkle the breadcrumbs liberally and evenly throughout the dish.

Place the muffin tin/casserole dish on a cookie sheet to prevent spilling, and bake 25 minutes on 350 degrees F.

Curry Chicken

This recipe is not your regular curry recipe. I've tasted so many different varieties and heard of so many different ways of making it, that I've decided to take the best tips and put them together with my own little spin on it. I must say that the best tips came from my husbands mom and grandmother, they showed me that the way to a good curry is through marinating the meat properly, and cooking down the spices correctly. The kind of spices and ingredients you use are also very important. I use Chief Curry Powder because that is what my husbands family uses, it's also my favorite curry powder. The herbs can be found at most Asian, Latin/Caribbean or Indian markets. Try your best to use fresh herbs instead of dry, they really make the difference.

So, take your time and indulge in the process of making this dish because it will result in amazing curry every time.

Curry Chicken

1 Whole Chicken cut into pieces

Juice of two Limes

1 Tablespoon each Salt and Pepper (I use my homemade Adobo but you can use Lemon Pepper seasoning or any seasoning salt you like)

1 bunch Cilantro (wash well as these tend to be sandy from the store!)

6 sprigs Culantro (also known as Recao and Shadow Beni)

1 Celery Stalk

1/2 cup Parsley chopped coarsely

5 cloves of Garlic minced

1 bunch Scallions (also known as Green Onions)

2 Onions thinly sliced

2 Plum Tomatoes diced

2 Tablespoons Ginger minced

1 can Coconut Milk

1/4 cup Curry Powder

2 Tablespoons Cumin (also known as Gheera)

1 1/2 Tablespoons Garam Masala

1 whole Hot Pepper (optional but if you like very spicy curry, mince your favorite hot pepper and add to the pot!)

2 Teaspoons Worchestershire sauce

1 cup Water or Chicken broth

4 Potatoes, preferably Yukon Gold (peeled and cut into quarters)

1 can Chick Peas (also known as Garbanzos)

3 Tablespoons Canola Oil (you can also use vegetable oil, grapeseed oil or even coconut oil)

Rinse the chicken pieces in cold water and remove the skin (or keep the skin on if that's what you like) Place in a bowl or glass baking dish to marinate. Season the chicken pieces then squeeze the juice from the two limes right in. Set aside.

Cut the roots off of the cilantro if any and rinse well. Cut off the stems and reserve the tops for the last few seconds of cooking. Repeat this step with the parsley and scallions.

Some people prefer using the food processor for this step but I like to use the mortar and pestle.

I find the flavors really come together nicely when the ingredients are fixed this way but the food processor works nicely in a pinch.

Combine all of the herbs, garlic, celery and ginger in the mortar and smash all of the ingredients well with the pestle (or process if using the food processor) until you have a chunky paste or until you have smashed every ingredient well. Massage this mixture onto the chicken parts along with the worchestershire sauce, set aside.

Gently heat the oil in a large, heavy bottom pot. Saute the sliced onions, masala, cumin and curry powder for a few minutes on medium/low heat. Raise the heat to medium/high and carefully add the marinated chicken pieces, along with all the ingredients of the marinade. Stir the pot so that the onions are on top of the chicken and not sticking to the bottom. Cover and let simmer on medium heat for 15 minutes.

Add one cup of hot water or chicken broth and stir. Add the potatoes and the chick peas, then carefully sit the whole hot pepper in the center of the curry, cover and let simmer 30 minutes more.

Gently remove the hot pepper. Now is the time to add your reserved cilantro and parsley tops, along with the scallions and coconut milk, stirring them into the curry well. Cover and let simmer 2 minutes more.

I love to serve curry with hot Jasmine rice, brown Basmati rice, salad or Roti.

Guava Cheese Muffins

These muffins are a fall brunch must-have! I know that alot of people are not into guava so I will say that I have made these using dried cherries reconstituted in hot apple juice and it just got better! Nevertheless, the recipe is fabulous :)

Guava Cheese Muffins

2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Sugar
1 stick unsalted Butter room temperature
1 tablespoon Orange Zest
1 tablespoon Orange Juice
1 cup Whole Milk Ricotta
2 Eggs
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
1 teaspoon Orange Blossom Water
1 tablespoon large granule Sugar (I use RAW sugar) for muffin top garnish
Guava Paste cut into 12 tablespoon size chunks
OR
1-6 oz. bag of dried Cherries (reconstituted in 2 cups of hot apple juice then drained and rolled in flour before adding to the batter)

Preheat oven to 330. Prepare your 12 count muffin tin with liners or non-stick baking spray and set aside.
Cream the butter and 1 cup of sugar with a hand mixer until light yellow and fluffy. Add the vanilla and almond extracts along with the orange blossom water to the bowl. Add the eggs, orange zest, orange juice and ricotta. Mix well.
Sift the dry ingredients together (flour,baking powder, baking soda, salt) and add them to the bowl. Beat just until incorporated. It will look a little lumpy but keep in mind, the ricotta cheese is also lumpy so resist the urge to overmix.
If you choose to use the cherries, this would be the time to fold them into the batter prior to filling the muffin tins, then bake accordingly.
For guava lovers like me, pour the batter halfway up the muffin tin then place a chunk right in the middle. Top with a dollop of batter to cover. Continue until all 12 cups are evenly filled then sprinkle each with the RAW sugar or any large granule sugar you may have. You can also just skip that step and dust with powdered sugar when the muffins are done and cooled.
Bake for 20 minutes and allow to cool.

Butter Pecan Bundt Cake

This cake was completely improvised on a last minute whim to make my father a birthday cake for his 55th birthday. Although the recipe claims the "Butter Pecan" label, it has absolutely no butter in it. It just happened to be one of those times that I was out of butter and had only 1 hour to prepare a cake, but believe me, this exact combination of ingredients promises a rich, moist and flavorful cake.
This recipe is doubled due to the number of people I was entertaining that day so feel free to cut the ingredients in half to create a perfect single recipe.

Butter Pecan Bundt Cake

4 cups Unbleached All-Purpose Flour sifted
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2/3 cup Shortening (plus more to generously grease Bundt pans)
1/4 cup Brown Sugar
2 cups Sugar
6 extra large Eggs
2 teaspoons Vanilla
1/4 teaspoon Orange Blossom Water
1/4 teaspoon Almond Extract
1 1/2 cups Evaporated Milk
1-1oz. box Sugar free Fat free Instant Jello Pudding Vanilla Flavor
1-1oz. box Sugar free Fat free Instant Jello Pudding Cheesecake Flavor
1 1/2 cups chopped Pecans
1 cup toasted Coconut Flakes (for garnish)
1/2 cup Butterscotch Ice Cream topping (for garnish)

Preheat oven to 350. Generously grease two Bundt pans with shortening or non-stick baking spray. Set aside.
Cream the two sugars and shortening in a bowl with an electric hand mixer until the consistency is light yellow and fluffy. Add the eggs, salt, vanilla, orange blossom water and almond extract. Mix on low, gently until incorporated.
In another dry bowl, sift the flour, baking powder and baking soda together well. Add these ingredients and the evaporated milk to the other ingredients. Beat with the hand mixer on medium speed for 2 minutes making sure all of the dry and wet ingredients are well incorporated from the bottom and sides of the bowl. The batter should be thicker than pancake mix but not so thick as to pull away from the beaters. If this is the case, add a little more milk.
Fold in the chopped pecans and divide the batter evenly amongst the two pans.
Bake at 350 for 20 minutes, then lower the temperature to 250 for 30 minutes, also use this moment to rotate the cakes for even baking. Check with a butter knife in the middle of the thickest part to see if its done. The knife should come out slightly moist but no uncooked batter should be on it.
Wait 10 minutes for the cakes to cool down then turn out onto a cake plate. While the cake cools a bit more, toast the coconut flakes at 350 for 4-8 minutes watching carefully (coconut flakes burn quite easily!) allow them to cool a few minutes afterward.
Drizzle both cakes with the butterscotch icecream topping and sprinkle tops with the coconut flakes.
Enjoy!

Mallorcas...SO worth it!

This is my version of the classic "Pan de Mallorcas".

Puerto Rico has many different cultural influences. Mallorcas come from the European-Spaniard influence.

In Puerto Rico, mallorcas are served sliced in half, toasted with butter, ham and cheese, then served with a dusting of powdered sugar on top.

In my opinion, it's like a seashell-shaped, rustic, grilled cheese sandwich with a hint of "doughnut" from the flavor of the powdered sugar. It's heavenly, and besides, how else would you be able to fool your brain into thinking that you ate a doughnut, when you clearly haven't :)

Mallorcas

1 stick unsalted Butter, melted

1/2 cup Sugar

1/2 cup Evaporated Milk room temp.

1 teaspoon Salt

3-4 cup Bread Flour

1 packet Yeast

1/2 cup warm Water

5 Egg Yolks room temp.

1 teaspoon Vanilla Extract

Egg Wash

1 Egg Yolk

1 tablespoon Milk

*In this recipe, I make the dough 1 day ahead and refrigerate overnight. This allows the dough to have the best flavor possible and a smooth texture as well.

Combine the warm water, evaporated milk and yeast in a small bowl. Stir and set aside (15 minutes).

In another bowl, combine the melted butter and sugar, mix well. Add the salt, vanilla and egg yolks, beating for 1 minute. Combine with the yeast mixture and set aside.

In a large bowl, sift the bread flour. Add the entire wet ingredients in with the bread flour.

At this point, you can add the dough to a stand mixer with the dough hook attachment. Mix for 2 minutes, or until the dough no longer sticks to the side of the bowl.

Add flour if necessary (when sticky) and turn out onto a floured surface. Knead into a smooth ball and transfer over to a lightly oiled bowl ( I seperate the dough into two equal parts, and use two seperate bowls for this step).

Cover the bowl/bowls with a large kitchen towel, and allow the dough to rise in a warm place for up to 2 hrs. Roll the dough into a log. Cut the log into several, equal, 4" pieces.

Have a baking sheet ready that has been either buttered, or sprayed with non-stick cooking spray.

Roll each piece into a long, skinny rope. Shape the rope into a coil (it should look like a swirled lollipop without the stick) and tuck the ends under. Repeat with the remaining pieces of dough, placing each carefully on the baking sheet (it's ok if they touch). Cover the entire pan with a sheet of plastic wrap that has been sprayed with non-stick cooking spray (it'll stick if you don't, trust me!) and place in the refrigerator overnight.

The next day, preheat the oven to 350.

Remove the baking sheet from the refrigerator. Allow it to sit on the countertop and come to room temperature. Remove the plastic wrap gently, and brush the mallorcas with the prepared eggwash. If you like poppy or sesame seeds, this is the time to add them. It's not traditional to add seeds, but you can if you'd like.

Bake the mallorcas for 30-40 minutes. After 30 minutes, check to see if they are golden brown on top. Allow them to cool completely, then prepare them traditionally ( by slicing and toasting with butter on each side, then adding ham and cheese and toasting until it's melted perfection) or simply toasting with butter. Nevertheless, don't forget the dusting of powdered sugar in the end.

Pair with your fave coffee, and have GOOD MORNING :)

Biscotti Baby!

There are very few things that are better than having Biscotti with a steaming hot cup of Cafe Bustelo (colombian espresso).
Its rainy and windy outside today, so I whipped up a batch of Biscotti to go with my coffee. It took a few minutes to throw together, and its much better for you than a jelly doughnut. Some recipes for Biscotti tend to include cornmeal, and can taste a bit dry. I add a bit of Amaretto Liqueur and orange zest to give the Biscotti the perfect balance of flavors. I dip them in chocolate when they are cooled completely, and pair them with the wonderfully strong coffee. The aromas that fill my kitchen are like walking into an old Italian Bakery in the morning.
Go ahead and treat yourself to a relaxing morning of biscotti, strong coffee and a good book. The rest of the week may just fly right past you :)

Biscotti

3 cups Flour
1 cup Sugar
1 cup Brown Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Anise Seeds
3 Eggs
1 Egg Yolk
1/3 cup Vegetable Oil
2 Teaspoons Amaretto Liqueur
1 Teaspoon Orange Zest
1/2 cup chopped Almonds or Almond Slivers
1/2 cup Pine Nuts

Chocolate Dip

1 cup Chocolate Chips
1 Teaspoon Shortening

Preheat oven to 350F. Line two cookie sheets with parchment paper; set aside.
Stir all of the dry ingredients together (including the Anise seeds) in a large bowl. Beat the eggs and add them and the rest of the ingredients (except the nuts) all at once into the flour mixture and stir just until it all comes together. At this point you can add the nuts.
Divide the dough into 2 parts. Shape each half into a 10x3-inch rectangle onto the prepared cookie sheet (1 half per sheet). Bake 30 minutes rotating the pans once during baking. Cool on the cookie sheets completely.
Reduce heat to 300F. Transfer the logs to a cutting board and cut 1/2 inch slices. Arrange the slices, cut sides down, back onto the cookie sheets. Bake 10-15 minutes. Let cool completely.

Have a sheet of wax paper standing by for the dipped Biscotti.

Melt the chocolate chips and shortening together in a glass bowl (sprayed with non-stick cooking spray for easy clean-up) for 30 second intervals in the microwave, stirring every 30 seconds, for 1-2 minutes. Dip the biscotti into the melted chocolate or drizzle the chocolate over them. Place the finished biscotti on the wax paper for the chocolate to set.
Enjoy!

My Brooklyn "Italian Spots"

When I take my trips to visit home in Brooklyn, I find it harder and harder not to make a stop at all of my favorite "Italian Spots" as I call them. L&B's Spumoni Gardens, Randazzo's, Royal's, and a few up and down 86th Street. The food is unbelievable and unreplicable. I cannot tell you how many different states I've been to where they claim to have "Brooklyn Pizza" or "New York Style Pizza" and the pizza always tastes nothing like it. The truth is, if you want "New York or Brooklyn Style Pizza" you have to go there, period.
Where I live, it's very hard to find a good "Italian Spot", so I make my own pizza, foccaccias, bread, rice balls, calzones, parmigiana and all of my italian faves. I save alot of money and I can adjust the fat, salt, sugar, and quality of the ingredients to my liking. It may not be "New York Style" but it's MY style. It's also alot of fun.
Here is my version of White Pizza.

White Pizza

Dough
3 cups Bread Flour
1 Teaspoon Salt
1 Tablespoon Sugar
2 Packets Dry Yeast
2 Tablespoons Olive Oil
1 1/2 cups Lukewarm Water

White Sauce
1 Tablespoon Olive Oil
1 small Onion minced
3 cloves Garlic minced
1 cup Heavy Cream
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

Ricotta Mixture
2 cups Ricotta Cheese
1 Teaspoon Salt
1 Teaspoon Dried Thyme
1/2 Teaspoon Black Pepper
1/4 cup chopped fresh Parsley
1 cup Mozzarella Cheese

Preheat oven to 400F.
In a large bowl mix all of the ingredients for the Dough, wet ingredients first. Knead into a smooth ball (use more flour if needed) and place into a lightly oiled bowl. Cover the bowl with plastic wrap and let sit for 1 hour.
Meanwhile, saute the onions, garlic, salt, pepper, thyme and olive oil for the White Sauce 5-6 minutes. Add the heavy cream and saute for another 3 minutes. Set aside to cool.
In another bowl, mix together all of the ingredients for the Ricotta Mixture and place in the refrigerator.
After the hour is up on the dough rising, punch the dough down in the bowl and knead for 2 minutes. Turn the dough out onto a floured surface and roll into the shape of your pan ( I use baking sheets and I leave them ungreased for a crunchy crust).
After putting the dough onto the pan, press down with your fingertips to make indentations all over the dough. Bake the dough by itself for 10 minutes.
When the dough has cooled for about 20 minutes, spoon dollops of the Ricotta Mixture all over the crust leaving little mounds everywhere. Next, pour the White Sauce all over the crust covering everything except the borders. The pizza is now ready to be back into the oven. Bake 15-20 minutes, or until golden and bubbly (keep an eye on it). Let it cool abit before eating, and garnish with fresh parsley and parmesan. Enjoy!

*You can use this recipe to add all kinds of different toppings. My husband and children love to make pizza as well. Don't miss the opportunity to have a great moment with your family, even if it is just to make pizza.

The Best Chocolate Cake Ever

This recipe for chocolate cake is so perfect that there is no need for frosting. It is the only chocolate cake recipe that I use and everyone loves it.
If you do choose to top it with something, make it something light. Even a dollop of whipped cream or a sprinkle of powdered sugar would do the trick.
When I make this cake for adults only, I use Cafe Bustelo coffee to infuse the boiling water but if children will be having some, I leave that out. Here is that version.

The Best Chocolate Cake Ever

1 3/4 cups Flour
1 cup Cocoa Powder
1 1/2 cups Sugar
1/2 cup packed Dark Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
2 Eggs
1 cup Heavy Cream
1/2 Cup Vegetable Oil (I use Smart Balance)
2 Teaspoons Vanilla Extract
1 1/4 cups Boiling Water
1/2 cup Mini Semi-Sweet Chocolate Chips
1/2 cup Milk Chocolate chips

Preheat oven to 350F. Spray your baking pans with non-stick cooking spray and cover the bottoms with wax paper cut into circles.
In a large bowl add the flour, cocoa, white sugar, baking powder, baking soda and salt. Whisk these ingredients well making sure that there aren't any lumps. In another bowl add the heavy cream, eggs, vegetable oil, vanilla extract, and brown sugar. Whisk just until the egg is incorporated and pour into the bowl with the dry ingredients. Pour the boiling water straight into the bowl as well and whisk immediately. Fold in the chocolate chips with a rubber spatula.
Pour the batter into the pans and bake 35-40 minutes. Check the center of the cakes with a toothpick to see if the cakes may need more time.
Let cool completely. Store in the refrigerator covered with plastic wrap.

Philippino Adobo Chicken

When I was 9 years old growing up in Brooklyn, I lived in a neighborhood that had several different nationalities and cultures. There were families that were Russian, Jewish, Italian, Indian, Asian, African American, Hispanic and Philippino living all on the same block. That is how I met my best friend Rebecca.

Rebeccas' mom was Philippino and cooked the most amazing food. My favorite was always the Adobo Chicken with steaming hot white rice. I also loved her Lumpia, and Pancit, but that's a whole other posting lol.

When the Philippino people in the neighborhood got together and made a barbeque, it was awesome! They would have a few grills going, while the meat was marinating, skewered Satay style, in a "Secret Sauce". I say "Secret Sauce" because I never got a clear answer as to what was in it, all I knew was that it made the meat taste amazing.

There is a little work to be done to make this recipe just the way that Rebeccas' mom would make it. She would chop the knuckle part of the leg off, and remove all of the skin from the chicken parts. You could just as well use skinless chicken parts and save yourself half the time.
Here is the recipe:

Philippino Adobo Chicken

1 Whole cut-up Chicken or eight Chicken legs (skinned)
1/2 cup White Vinegar
1 cup Soy Sauce
1/4 cup Sugar (I prefer 1/2 cup packed Brown Sugar instead)
1 large White Onion, thinly sliced
6 cloves Garlic, minced
8 Peppercorns ( or 1 Tablespoon Cracked Black Pepper)
2 Bay Leaves
1/2 cup Water

Remove the skin from all of the chicken parts and place in a bowl. Pour the vinegar and soy sauce over the chicken. Set aside.
In a large pot, saute the garlic, onions, peppercorns or pepper, and bay leaves for 2 minutes over medium heat. Add the sugar or brown sugar and mix well.
Pour the entire contents of the of the bowl with the chicken into the pot. Add the water. Bring to a boil, then down to a simmer. Cover the pot and continue cooking for 30 minutes longer, or until the liquid has reduced to a sauce.
Garnish with sliced scallions and serve with hot white rice.

Finally, a New Chicken Salad Recipe!

The first time I tried this recipe, I had a huge leftover turkey breast that I just didn't know what to do with. I was so tired of the same turkey sandwiches that everyone makes with their leftover turkey, so I went into my fridge, and came up with the tastiest turkey salad I've ever had! The whole process took about 20 minutes from start to finish, and the ingredients are amazing. I tried the recipe again with chicken, and it was even better. Chicken, or turkey salad will never be the same again!

New Chicken Salad

3 Chicken Breasts, cooked and cooled
1 Celery Stalk, chopped
1 Scallion, chopped (green and white parts)
1 cup Light Sour Cream
1 Tablespoon Light Mayonnaise
2 Tablespoons Deli Mustard
1 Teaspoon Paprika
1 Tablespoon Black Pepper
1 Teaspoon Salt
1/2 cup Toasted Walnuts
20 Red Grapes, cut in half

Dice the three chicken breasts and place into a large bowl. Add the chopped celery, scallion, walnuts and grapes.
In a seperate bowl, combine the light sour cream, mayonnaise, mustard, paprika, black pepper, and salt. Mix well.
Pour the sour cream mixture over the other ingredients in the large bowl. Toss all of the ingredients together until everything is well coated.
Serve with warm pita pockets, or your favorite toasted sliced bread.

Bacalao Salad

Bacalao Salad was always a staple in my home growing up. The salt cod that is used in this recipe needs to be soaked overnight, drained, then boiled to really get the salt out. Be sure to pick the freshest avocados for this dish, it really makes a world of difference.


Bacalao Salad

2 lbs. Salted Cod, rinsed, then soaked overnight in cold water
1 Large, Ripe (but firm) Avocado, sliced into wedges
2 Firm Tomatoes, thinly sliced
3 Hard-boiled Eggs, cooled and peeled
1/2 Red Onion, thinly sliced
3 Cloves of Garlic, finely minced
1/4 cup Extra Virgin Olive Oil (preferably Goya Spanish Olive oil, and yes, there's a difference)
1 Tablespoon Black Pepper
1 Teaspoon Salt
Juice of 1 Lemon (1/4 cup)

Drain the salted cod that was soaked overnight, and boil for 30 minutes. Drain out the water and let it cool.
Saute the red onion slices and minced garlic in 2 tsps. of the olive oil, for 2 minutes. Add the black pepper and salt. Set aside.
Combine in a bowl, the avocados, tomatoes, and the lemon juice. Add the sauted onion and garlic mixture as well as the remaining olive oil.
Slice the hard boiled eggs and flake the cooled salt cod with a fork. Add the two into the bowl with all of the other ingredients. Fold all of the ingredients together gently, with salad forks. Garnish with chopped cilantro, or parsley, and serve.

*Traditionally, my mother always made this dish over boiled vegetables such as pumpkin, sweet potatoes, batatas, yuca, green bananas, and yautia. You can also add shrimp to change it up a bit.

Roast Beef

This recipe for Roast Beef comes from many attempts of making steak for my husband. He is a huge fan of steak, and he can put away at least three of them at one sitting. So, when I chose to make my Roast Beef, I chose to go with the Underblade Boneless Pot Roast cut of meat. Not only does it look like a thick-cut steak, it cooks like one too. I also use this same cut of meat for my Pot Roast recipes, and it always comes out perfect.

Choose a roasting pan that has just enough room for your roast and/or your added vegetables. If the pan is too big, your roast has a greater chance of becoming dry while roasting. If the pan is too small, your juices will overflow, and the roast may take longer to cook.

This recipe can be modified in so many different ways, so be creative! Add your favorite seasoning, or herb, make it a bit spicy by adding crushed red pepper flakes, pour on a little red wine, or even add a 1/2 cup of tomato sauce. Sometimes to enjoy cooking, you have to "color outside the lines" and do your own thing, so have fun!

Roast Beef

2lb. Underblade Boneless Pot Roast
1 Tablespoon Homemade Adobo (see recipes tab)
1 Tablespoon Old Bay Seasoning
1 Tablespoon Olive Oil
2 Tablespoons Vinegar
1 Teaspoon Worchestershire Sauce
1 small Onion sliced into rings
1/2 cup Water

Preheat the oven to 350 degrees. Spray the roasting pan with non-stick cooking spray. Place the roast directly in the center of the pan. Rub the vinegar onto the meat first. Then rub the Adobo, Old Bay Seasoning, and Worchestershire Sauce all over the meat. Seperate and arrange the onion slices on top of the roast. Drizzle the olive oil all over the roast and the onions. Pour the water AROUND the roast. Cover the pan with foil and roast for 1 hour and 30 min. Remove the pan from the oven, being careful not to remove the foil. Let the roast rest untouched for 25 minutes. Enjoy!

*Tip: You can add vegetables around the roast if you'd like. I choose to roast my vegetables seperately, but Yukon Gold potatoes work wonderfully in this recipe. Russett potatoes tend to absorb more of the juices from the meat, and Red potatoes always give that decorative touch to the dish.

Coquito

I had to share this recipe to make Coquito. You could say that Coquito is Puerto Rican egg nog, although in my recipe, I choose not to use eggs.
Coquito is made with many different milks and has the tropical aroma and flavor of coconut. I choose Bacardi Gold Rum to use in my recipe, but you can use any rum you like.
Have a few empty wine bottles (or any presentable glass bottles) nearby to store your Coquito in the refrigerator for at least 24 hours before serving. Giving the Coquito the extra time in the refrigerator allows the flavors to come together and the consistency to be smooth and creamy.

Coquito

1 12oz. can Sweetened Condensed Milk
1 12oz. can Evaporated Milk
1 can Sweetened Cream of Coconut
1 can Coconut milk
1 cup Water
2 Teaspoons Vanilla Extract
2 cups Bacardi Gold Rum
1 Cinnamon Stick
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice

In a large pot, bring the 1 cup of water to boil with the cinnamon stick. Lower the heat down to a simmer and add the nutmeg, allspice, evaporated milk and condensed milk. Stir the pot frequently as the milk tends to stick to the bottom if left unattended. I usually use a whisk for this step.

Next, add the sweetened cream of coconut and coconut milk. Cook for 10 minutes more then remove the pot from the heat. Add the rum and the vanilla extract. Strain the entire mixture through a fine sieve, and fill the empty glass bottles up to three inches from the top. Seal well. Allow the bottles to cool completely before storing them in the refrigerator for 24 hours. Salud!

*http://bacardigoldrum.com

Banana Bread

On Monday, I had a chance to test a new Banana Bread recipe that I wanted to try. My recipe calls for Smart Balance Oil instead of butter, shortening or regular oil. Smart Balance Oil is not only a healthy alternative to other oils and fats, but it also provides 1140mg of Omega-3s per serving. I asked a friend to taste test and she didn't notice the difference. Now, even though I've substituted the butter in the recipe, it still has the yummy goodness of milk chocolate chips and chopped pecans. You can omit either one to your liking. Try this recipe, you won't be disappointed.

Banana Bread

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
2 Ripe Bananas mashed
2 Eggs
1/3 cup Smart Balance Oil
1/4 cup Evaporated Milk
1 teaspoon Vanilla Extract
1/2 cup Chopped Pecans
1 cup Milk Chocolate Chips

Preheat the oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray and line it with parchment paper.
Combine the flour, baking powder, salt, sugar, cinnamon, and nutmeg in a bowl. Set aside.
In another bowl, combine the mashed bananas, eggs, oil, milk and vanilla extract and mix well. Add the banana mixture to the flour mixture making sure that all of the dry ingredients are incorporated with the wet ingredients. Stir in the chocolate chips and the pecans.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes. After 50 minutes, check the center of the banana bread with a knife or a toothpick ( I use a wooden skewer). If the toothpick comes out clean, it is done.
Remove the bread from its pan and let it cool completely on a wire rack.

*TIP: When baking most things, a general rule to remember is to mix dry ingredients in one bowl, and wet ingredients in another. Also, it is best to always measure as accurately as possible instead of "eyeballing" the ingredients. Baking is fun, but those ingredients have to be accurate to get the best results. Happy Baking!

Baked Empanadas

When I was growing up, my family usually made fried empanadas which we called Pastellios (pas-tell-ee-yos). They were made at every party and on any occasion. Everyone loves Pastellios!

Nowadays, I've changed the recipe and started to bake them. I call the baked ones Empanadas because thats what alot of people call them, but the fried ones will always be called Pastellios to me. Either way, they are both delicious and extemely affordable. I can easily make 50 Empanadas with $15 dollars. The best part is that you can freeze them after they have cooled, and reheat them in the oven or microwave whenever you want.
You can also change the recipe for the filling. They can be sweet, savory, meat or vegetable.

Baked Beef Empanadas

Crust:

3 cups Sifted All-Purpose Flour
2 teaspoons Salt
1 teaspoon Sugar
1 teaspoon Baking powder
1/2 cup Cold Shortening
1/2 cup Margarine (1 stick) or Butter
1/2 cup Ice cold water

Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter in small chunks into the flour mixture. Add the shortening in, and with your fingertips, work the butter and shortening into the flour mixture until it resembles breadcrumbs (work quickly, this dough needs to be cold and not overworked or it will become tough). Slowly add the water in until it all comes together into a ball. Put the ball of dough onto a sheet of plastic wrap and cover it completely. Press the ball down to a disc shape and place in the refrigerator overnight (this really ensures a great tasting crust).

Filling:

1 pound Ground Beef
1 teaspoon Dried Thyme
1/2 teaspoon Homemade Adobo
1 Beef Boullion Cube
1/2 cup Hot water
1/4 cup Plain Breadcrumbs
1 Egg beaten with 2 tablespoons of water

In a skillet, brown the ground beef well (if the beef is very lean, add 1 tablespoon Olive oil). Next, add the thyme, adobo, and boullion cube stirring them in with the beef. Then add the hot water making sure the boullion cube dissolves well (you may add a bit more water if needed). Finally, sprinkle the breadcrumbs over the beef mixture and stir quickly. Remove the pan from heat and let it cool completely.

Remove the dough disk from the refrigerator and let it sit on the counter for a few minutes while you dust your counter/workplace with flour. Place the disk on the floured surface and dust your rolling pin as well. Roll the dough out working from the center outward until the dough is 1/4" thick. Use a biscuit cutter to cut out as many discs as it can from the entire rolled out dough. Remove the discs and place them in the refrigerator until you are finished rolling out the rest of the dough and getting as many discs from it as possible.

With the flat disc in front of you, brush the edges with the eggwash that you prepared earlier. Place a tablespoon full of beef filling in the center and fold the disc in half, sealing the edges with a fork. Do this with all of the remaining discs and place them on a baking sheet lined with parchment paper. Preheat the oven to 415 degrees. Brush the Empanadas with the eggwash and poke a hole in the tops of each one. Bake 30-40 minutes.

*This is a very basic recipe. I usually add sofrito to the filling and Achiote Oil in the dough to give it a pretty orange color. You can easily make these into Jamaican beef patties just by adding curry powder to the dough and minced scotch bonnett peppers and onion to the filling.

*If making dough from scratch is too much of a task, you can use ready-made pie crust from the store and Goya makes frozen discs just for empanadas (found in most freezer isles).

My Weekend

What a weekend!
Last night I finally finished making all of my Pasteles. In my family, it usually takes a production of grandmothers, aunts, cousins, sisters and mothers to complete a Pasteles making session but I live far from my family so I made them on my own. It was alot of work but it's worth it in the end.

Today my husband and I spent some quality time with the kids. We had a tea party with my daughter, played with flash cards , and watched all the Disney movies she wanted. My son decided that we should create our own Bionicles and play Wii sports for awhile, so thats what we did. Dinner followed shortly, which consisted of Roast Beef and Mashed Sweet Potatoes. Everyone is satisfied and getting ready for tomorrow. Sundays are always alot of fun.

This week, I am working on a new Pepper Sauce recipe and I will finally share my Baked Empanada recipe! This recipe guarantees flaky, delicious Empanadas every time. Also, I will post my Coquito recipe for everyone to try. It makes more than one bottle because trust me, you'll go through the first bottle all by yourself, it's really THAT good!

Have a wonderful night and stay tuned for recipes to come.

Making the Holidays a little easier

One thing that you may not know about me is that I love to write lists. The list that I worked on last had the title " Pre-made foods for Christmas ". Now, let me just say that I am the kind of person that will make anything from scratch on the spot, but Christmas is an entirely different ball game. My husbands family will be coming to visit and I want to WOW them with my food that tastes like I spent hours cooking it when in fact, some the food will be pre-made or pre-seasoned. I find that if you add the right amount of flavor in your food and know what you can and can't freeze, you could save yourself alot of time and money. The best part is that the food doesn't lose any flavor and that there's always something to eat or snack on.
Here's a quick peek at my list and the recipes will follow shortly. Make room in your freezer!

Pre-Made Foods for Christmas

Pasteles (banana and root vegetable tamale with pork filling)
Alcappurias (yuca fritter with beef filling)
Empanadas (baked beef patties)
Habichuelas (beans)
Pernil (pre-seasoned pork shoulder)
Sofrito (onion and pepper based seasoning)
Pie dough
Pot Roast
Mango Cranberry Sauce

I've already cleaned my banana leaves and put them in the freezer for the Pasteles. I use the Ziploc freezer bags to season and store the Pernil and Pot Roast. If you want to go a step further, you can season and store the meats in Reynolds Oven Bags then thaw and pop into the oven on Christmas day.