Cornbread Dressing or Stuffing


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
2 egg
1 1/2 tablespoon crushed red pepper optional (spicy) or black pepper
salt to taste

Day before
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!

Sonia’s Sweet Potatoes Puffs


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!

Sonia’s Coffee Flan


caramel;
1 cup sugar
1/2 cup water

8 oz. cream cheese
5 eggs
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!

Warm Artichoke Dip

artichoke
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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.

 

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Shredded Flank Steak with Tomato Sauce

A friend of my husband passed and we need comfort food today;-(

2 pound flank steak
1 16oz can tomato sauce
2 green pepper cut into half moon pieces
2 onions cut into half moon pieces
1 large jar sliced pimientos, about 1/2 cup
4 chopped garlic cloves
2 tablespoon tomato paste
1 cup red wine
1/2 cup olive oil
1 tablespoon cumin
1 tablespoon páprika
1 tablespoon black pepper
3 bay leaves
1 tablespoon salt

In a deep pot boil water with salt, add steak, lower temperature to low and cover. Cook for 2 hour. Reserve one cup of water, drain meat and let it cool. Meanwhile in a deep pot over medium high heat olive oil, add green pepper, onion, garlic, salt and pepper, cook for 5 minutes stirring occasionally. add tomato paste and sauce and cook for 2 more minutes. Add the rest of ingredients including reserved water and cook for 5 minutes. With a fork shred meat into long and thin strips and add into sauce. Simmer for 15 minutes. Serve with white rice, beans and plantains. Serves 8

This dish is called Ropa Vieja in spanish and is very popular in Caribbean Cuisine. Coqui!

Balsamic Steak


6 filet steak pieces
1 cup balsamic vinegar
6 crushed gariic cloves
1/2 cup fresh basil- sliced
1/2 cup fresh italian parsley- sliced
salt and pepper

Marinate steak for 30 minute with all ingredients but salt. Season with salt and cook in any hot grill or pan for 3 minutes per each inch thick, per side for medium rare. Let it sit for 5 minutes and serve.

*If you love balsamic vinegar on you steak!

Fricase de Pollo

2 tbsp.olive oil
1 red or yellow pepper
6 recao leaves, chopped
2 ounces ham, finely diced
1 medium onion, diced
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
1 tsp. capers
1 tbsp. vinegar
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
2 cups beer
pimientos morrones

Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic. Cook for 3 minutes, reduce heat to medium,low, add recao, oregano, cilantro and cook for 10 minutes, stirring occasionally. Add the chicken and cook 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 beer, 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 1/2 of the peas and pimientos. Cook uncovered for 5 minutes or until sauce reaches desired consistency.

Caribbean Style Potato Salad


6 big potatoes
8 cups chicken broth from cubes
1/2 cup fresh mint
salt

2 apples
3/4 cup extra virgin olive oil
6 minced garlic cloves
1 cup corn
1 red pepper cut into very small pieces
1/2 red onion cut into very small pieces
2 tablespoon mustard
1 tablespoon lime juice
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce (optional) Spicy
salt and pepper to taste

*you can also add celery, peas, carrots, bacon bits (be creative)

Peel potatoes. Boil chicken broth, add potatoes, mint, salt and cook until done. Drain potatoes, cool (to room temperature) and cut into 1/2″ cube pieces, set aside. In a bowl mix rest of ingredients and gently fold potatoes into the mix. Serve at room temperature or place in refrigerator for at least 15 minutes or until serve. Serves 10

Spaghetti alla Limone

photo-91

1 pound spaghetti
1/2 cup olive oil
2 garlic cloves smashed to puree
2 lemon juice
1 lemon zest
1/2 cup good parmesan cheese at room tempetature and some more for garnish
1 bunch chopped fresh italian parley
salt and freshly ground black pepper

In a bowl big enough to serve the pasta mix garlic, olive oil, lemon juice, parmesan cheese, salt and pepper. Cook pasta ardent and pour hot over mix. Stir well and top with lemon zest, parmesan cheese and parley. Serve warm
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Shrimp and Lobster Rice

arroz langosta y cam

1 pound of raw shrimps divined
2 lobster tails
3 cups of white rice
3 tablepoons olive oil
1 big onion
1 red pepper
6 minced garlic cloves
1 tablespoon oregano(bold flavor) or parley)
2 1/2 cups of seafood broth
1/2 cup tomato sauce
1 cup white wine
1/2 teaspoon azafran
sea salt and pepper to taste
lemon for garnish

Cut onion and pepper into small pieces. Heat oil over medium high and saute onion, pepper, garlic with salt and black pepper for 5 minutes, stirring each minute. Add tomato sauce, oregano and rice and cook for 2 minutes. Mix broth, azafran and wine scraping the bottom of pan, bring to broil then add shrimp and cover. Reduce heat to medium low and cook for 10 minutes. Stir and cook until done about 8 minutes. Boil lobster tails in sea salt water for 15 minutes then remove the meat from the inside.
Transfer rice to a serving pan and garnish with lobster pieces.

*perfect with a piece of Steak on the side