Tostones (Fried Plantains)

Tostones are a staple in all of the Caribbean.  They are made from green plantains.  Plantains are similar to bananas just more starchier.  Tostones are always a great side dish to rice and beans and some kind of protein.  

The plantain has to be really green to make the tostones really crispy.  Plantains are also used to make Mofongo.  Mofongo is another side dish made with garlic and oil.  Both dishes are really good.

Classic Potato Salad

I know that there are many versions of what a Classic Potato Salad should be.  This Classic Potato Salad has a mayonnaise and mustard base with onions, celery and boiled eggs.  Sounds Classic enough for me.

I love making this potato salad in the summer with grilled ribs, chicken and even pork chops.  The best part about this potato salad, is that you can put it together in a few minutes and throw in the refrigerator until ready to eat.

Make sure that the potatoes are not overcooked.  You want them to be tender but firm, remember we are making potato salad not mashed potatoes.  I love everything about this potato salad, it has great texture and taste, it's creamy and just simply delicious.

Ingredients

3-4 pounds red potatoes, peeled cut into quarters

1 cup mayonnaise

2 tbsp dijon mustard

2 tbsp white vinegar

1/2 cup chopped celery

1/2 cup chopped white or red onion

salt to taste

1/2 tsp black pepper

4 hard boiled eggs, peeled cut into small pieces

Boil potatoes in salted water.  Potatoes should be cooked until tender but still firm.  Place potatoes in large bowl.  Mix together the mayonnaise, mustard, vinegar, salt, and pepper.  Add mixture to the potatoes, then add the celery and onions.  Mix well, stir in the eggs. Refrigerate for at least 1 hour.

Mofongo

Mofongo is this yummy plantain mashed deliciousness.  It was my husbands birthday and I decided to make him one of his favorite dishes.  Mofongo with fried ribs and Arroz con Gandules.  He was a very happy boy. 

Pasteles

My sister came to visit me and I had mentioned to her that we should do some Pasteles for the upcoming holidays.  Pasteles are wrapped bananas, and root vegetables stuffed meat pastries, traditionally served during Thanksgiving and Christmas in Puerto Rico.  Some other countries have their own version of them.

We went to a local farmers market, where I usually find everything I need.  Making pasteles reminds me of my mom.  My mom used to make pasteles to sell.  There were times when she made over 1000 pasteles.  Until this day, I'm not sure how she did that, because making pasteles, it's a lot of work.  She at least had the masa machine (batter machine), that made it easier. 

There are many pasteles recipes out there.  This is my way of making them.  You can add or adjust to your liking.  But, let me just say this is a fantastic recipe with great results.  I suggest you make this recipe as it is written.   Make sure to read the recipe before you start.

Oven Roasted Beets

Yes, I know what you are thinking, Beets, really...but, let me assure you that once you make and taste this recipe for Oven Roasted Beets, you are going to change you mind. 

My husband likes to make healthy smoothies, and beets is always one of those veggies he likes to include.  However, I have never really been a fan of the taste.  I find that beets taste like dirt..grainy and just not appetizing.

I had been watching a cooking show and they mentioned that roasted beets were delicious. Roasting them will bring out the sweetness, and taste amazing.  So I decided to make them.  Why not, they are good for you and I figure there are not many veggies that I don't like, so let me just try it and see.

Rice and Beans

I can eat this rice all by itself right now.  This was one of the first dishes I learned to cook with my mom.  Rice is always great as a side dish with your favorite protein.

You can always substitute the beans for any other beans you enjoy.  Sometimes I like to add diced Kielbasa to the rice and it gives it even more flavor.  During the holidays like Thanksgiving and Christmas, we cook rice and instead of beans we add Pigeon Peas.

Habichuelas Guisadas (Stewed Beans)

Habichuelas Guisadas are always great with white rice. I like my beans sauce to be nice and thick.  I don't care for watery, soupy like beans.  Adding pieces of potatoes or pumpkin gives the  beans great flavor too.

You can substitute the Kidney beans for any other type of bean, like red beans, black beans, garbanzo, even peas.

Ingredients

1-15.5 ounce can of  kidney beans

1 1/2 cup of water

1 tbsp of oil

4 ounces of tomato sauce

2 tbsp of sofrito sauce

1 packet sazon

1 packet chicken Bouillon

black pepper

1/8 tsp of cumin-optional

1 small potato diced

salt to taste 

Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, chicken bouillon, black pepper, cumin and potatoes.  Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.  Enjoy with a side of white rice and a protein.

Fluffy White Rice

Growing up in a Puerto Rican family, we ate rice at least twice a week, but some families eat it everyday.  From time to time my hubby will ask me to make him some rice.  Must of the times is white rice and a side of beans.  Then, we'll grill some kind of protein..and that's dinner.   My husband is not picky.

I like my rice to be fluffy and not mushy. Adding the right amount of water and not stirring it too much will give you nice fluffy rice.  When the rice is done right, you can just eat it all by itself. 

I use a caldero (cast aluminum pot)  to make the rice.  That's how it's made in Puerto Rico.  But you can use a sauce pot...but nothing stainless steel as the rice might get stuck to the bottom and burn.

Ingredients:
 

3 cups of water

3 cups of rice, washed and rinsed

3 tbsp of oil

1 tsp of salt

In the pot add the water on medium heat.  When the water starts boiling add the oil, salt and rice.  Stir to prevent sticking.  When the water evaporates into the rice, lower the heat to simmer. Pile the rice in the middle, cover the pot and cook for 30-40 minutes. Stir the rice after 15 minutes, keep covered until ready.  Serve with beans and your favorite protein.

Mashed Potatoes

This Mashed Potatoes recipe was my moms.  She made the best mashed potatoes.  Her secret, a little olive oil and mayonnaise.  The mashed potatoes come out creamy and delicious.

My mom was an excellent cook.  I wish that I had learned more from her cooking and all of her delicious recipes.  Mashed potatoes were always a side dish with meatloaf, baked chicken and her famous, garlic and onions cube steaks.  Oh, how I miss her cooking.

These mashed potatoes are just perfect.  Enjoy them with your favorite protein.

Ingredients

2  pounds Yukon Gold potatoes
water enough to cover potatoes

1 tsp salt

4 tbsp of butter

1/2 cup of milk

3 tbsp of mayonnaise
2 garlic cloves crushed
2 tbsp of olive oil

salt and pepper to taste

Place potatoes in a saucepan. Add salt and water to cover the potatoes. Bring to a boil, then reduce heat to simmer.  Cook until potatoes are tender.  Place the garlic and olive oil in a small saucepan and simmer for about 5 minutes.  Set aside.

Drain potatoes and place in a bowl.  Add the milk and butter.  Mash potatoes with a potato masher. Until desire consistency.  I like my mashed potatoes a little lumpy.  Then mix in the mayonnaise and garlic olive oil. Discard of garlic.  Add more salt and pepper if desire.  Enjoy!!

Roasted Sweet Dumpling Squash

Since the Fall season started, I've been in the mood to cook Squash.  This squash is called Sweet Dumpling.  It has yellow skin with bright orange or deep green stripes.  It's super cute and flavorful when baked in the oven. The flesh is starchy with a slight corn flavor.  This size is perfect for stuffing too, but I decided to just glaze it with some honey and roast it in the oven.

You can find this squash right in the produce section of your supermarket.  During this time a year, you can find them pretty much anywhere. 

Take a spoon and scoop out the seeds.  I kept the seeds, I'm going to dry them and hope that I can grow a plant next year.

I am super happy with the results..the honey gave the squash a nice glaze.  The Sweet Dumpling is living up to it's name, it's really sweet and delicious.

Ingredients

2 squash cut in half, remove and discard seeds

1 tsp of olive oil

salt

1/4 cup of honey

Preheat oven to 400 Degrees F

Season the squash with olive oil and salt.  Place on baking sheet with skin side up.  Bake for 30 minutes. After 30 minutes  remove from the oven and flip the squash, brush  with honey and put back in the oven, now skin side down, and bake for another 15 minutes, until tender and the honey has caramelized.  Enjoy with your favorite side of protein.

Simple Brown Rice

Brown Rice has become a staple in my house.  Coming from a Puerto Rican household..rice is an every week, maybe twice a week dish. But, I wanted to start eating healthier, and brown rice is so much better than white rice.

Recently, I started eating brown rice.  The first time I made it I was happy with it..but it was missing something.  The flavor I was looking for was not there.  I also wanted the rice to come out soft and fluffy and not hard and dry.

I came up with this recipe and it worked for me.  Adding the red peppers and the chicken bouillon made a big difference in the taste.  The cooking process took a little longer that regular white rice, but at the end it was worth it.  Now I'm making this rice at least once a week. 

Ingredients:

 2 cups of brown rice

1/4 cup of chopped red peppers
2 tbsp of tomato paste
1/2 packet of chicken bouillon

1 1/2 cups of chicken broth

1 cup of water

1 tbsp of olive oil

salt to taste

In a saucepan on medium heat add the peppers, tomato paste, chicken bouillon, chicken broth, water, and olive oil.  When it starts to boil add the rice and salt to taste.

Cover and let cook for about 5 minutes.  Set to simmer and cook for an additional 30-40 minutes. Stirring again after 15 minutes. After that, DO NOT uncover the pot until the rice has already been cooking for at least 30 minutes. Check on rice, if it's still a little hard cook a little longer.  Enjoy!!

Roasted Sweet Potato Rounds

I'm always looking to create good and simple recipes.  These Roasted Sweet Potato Rounds could not be any simpler, and full of taste.  Instead of mashing the potatoes, I decided to just cut them in rounds and season with a little olive oil, salt and garlic.


During this time of year I like to cook different kinds of vegetables.  I love sweet potatoes, squash, rutabagas and parsnips.  These vegetables are always great as a side dish.

The sweet potatoes were tender inside and slightly sweet.  This was a great change from just baking them whole, because it created a soft crust that was full of flavor from the garlic.  

I love the colors, bright orange with these yellow marks...Perfect for this time of year.

Ingredients

3 garlic cloves minced

1/4 cup olive oil

2  pounds sweet potatoes, peeled, sliced and cut into 1/2 inch thick rounds

3/4 tsp salt

Preheat oven to 375 Degrees F

Spread the sweet potatoes in one layer in a shallow baking pan. Combine the olive oil, minced garlic and salt, and spread over the sweet potatoes.  Make sure to season all of the rounds.   Bake until golden, for about 20-30 minutes.

Roasted Baby Potatoes

I had made some bake chicken and I really didn't want to make a big side dish.  So I made these small baby potatoes, and it was just perfect.  They are the perfect size and full of flavor.  I added the parmesan cheese and a little butter and they turned out really good.

You can have fun with these..add some rosemary or garlic, even onions.  Cut them in half and add some cheddar cheese and bacon. You won't feel guilty eating these baby potatoes, they are simple but delicious!!

 Ingredients

 

1 1/2 pounds of small baby potatoes

2 tbsp of butter

1/3 cup of grated parmesan cheese

salt and pepper to taste

1 tbsp of olive oil

Set oven to 375 Degree F

Place potatoes on a baking dish and coat the potatoes with one tbsp of olive oil and bake for 25-30 minutes.  Check them to make sure they are cooked all the way thru.  Place potatoes in a bowl and add the butter, Parmesan cheese, salt and pepper. combine well.. Enjoy!!

Black and Cannellini Beans Salad

This Black and Cannellini Bean Salad is a really nice side to any dish.  Eat it alone or with your favorite protein. The combination of the beans with the grilled corn and grilled veggies is very flavorful.  

This is my favorite bean salad, it's just delicious!!

I grilled the corn and the veggies on a stove top grill, so even in the winter you are able to put this salad together and enjoy it. 

Ingredients

 
1-15 oz can of black beans rinsed

1-15 oz can of Cannellini beans rinsed

2 corn on the cob

1 cup cherry tomatoes cut in half

1 red pepper sliced

1 med size onion cut into 1/4 inch slices

small cucumber cut into 1/4 inch slices

1/3 cup chopped cilantro

2 tbps of olive oil

juice of 1 lime

salt to taste

In a bowl mix together the black beans, cannellini beans, tomatoes, cucumber, and chopped cilantro.  Set aside.  Brush the corn, onions and red peppers with one tbsp of olive oil.  Cook the corn on the grill for about 12 minutes, until lightly charred.  Turning a couple of times on all sides.

Grill the onions and red peppers for 6 minutes, until lightly charred.  Turning after 3 minutes.  Let cool for a few minutes.  Cut kernels from cob and coarsely chop the onions and peppers. Add to the beans mixture. Finish with one tbsp of olive oil, lime juice and salt.  Combine well.  Enjoy!!

Arroz con Gandules (Pigeon Peas Rice)

Arroz con Gandules was the first dish my mom ever taught me to cook.  I have been making it since I was 14 years old.  Most people are intimidated by the process, but I can assure you that it's really not that complicated.  I will walk you thru step by step, and you will have the best dish ever. The best pot to use for the rice is a Caldero.  You can find it at any Hispanic store. Here we go!

 

Ingredients:

4 cups of medium size rice (rinsed)

3 cups of water

1 can of pigeon peas

1/4 cup of sliced alcaparrado-capers (optional)

1 can of tomato sauce

5 tbsp of oil

3 tbsp of sofrito (mix of onions, sweet peppers, garlic, cilantro,culantro)

1 Goya chicken bouillon packet

1 culantro and achiote (Goya Sazon packet of coriander and annatto )

1/2 cup diced Kielbasa or Chorizo

salt to taste

In a pot add the pigeon peas, capers, tomato sauce, oil, sofrito, chicken bouillon, culantro and achiote envelope and Kielbasa or Chorizo.  The Kielbasa or Chorizo will give the rice a great flavor. Cook this for about 5 minutes on medium heat.  Then add the rice, the water and salt.

Continue to cook on medium heat with the lid on, but not all the way..leaving a space for some of the steam to come out for about 5 minutes or until all of the water has evaporated. Stir the rice and set to simmer. Cover the pot completely and cook for about 30-40 minutes, stirring it after 15 minutes.  I usually let the rice on simmer for about an hour, while I'm cooking other things. Enjoy with your favorite meat.

Tips: You can substitute the Pigeon Peas (Gandules) for red beans, pink beans, garbanzos or any bean of your preference.  If cooking long grain rice add and extra 1/2 cup of water

Baked Mac and Cheese

Mac and Cheese is everyone's favorite at my house.  Between my hubby and my nephews there are never any leftovers...and if there are you better be first on line.  Mac and Cheese is good for the soul.  That's why they call it soul food.  This is a perfect dish with country fried chicken and some mashed potatoes.

 

Ingredients:

1 pound elbow macaroni

2 tbsp of butter

2 tbsp of flour

2 cups of milk

2 eggs (beaten)

6 cups of extra sharp cheddar cheese (very cheesy)

(or use a mix of cheeses like Monterey Jack, Colby, Asiago)

Set oven to 350 degree F

In a large pot of boiling, salted water cook the pasta to al dente.  In a separate pot melt the butter and then whisk in the flour.  Keep cooking and stirring for about 5 minutes.   Stir in the milk slowly and make sure to break down the flour and there are no lumps.  Keep stirring and simmer for about 7 to 10 minutes. Until thick, then add 4 cups of the cheese.  Fold the macaroni and eggs into the mix and pour into a baking casserole dish. Top with the remaining 2 cups of cheese.  Cook in the oven for 30 minutes until cheese is crusty and bubbly.  Enjoy with some grilled chicken or ribs!!

Coleslaw Low Carb style

Coleslaw is one of those thing I enjoy eating during the summer with BBQ chicken, ribs or even steak.  Here is a really easy recipe that you will enjoy.

Ingredients:

1 bag of shredded coleslaw mix

3/4 cup of mayonnaise

3 tbsp of apple cider vinegar

2 Splenda envelopes or 1 tbsp regular sugar

pinch of salt

pinch of black pepper

In a bowl add the coleslaw mix..then add all of the other ingredients. Mix really good.

Refrigerate until ready to eat, Enjoy!!

Au Gratin Potatoes

Au Gratin Potatoes are so delicious and really easy to make. Au Gratin can be made as a side for steak, chicken, or ribs. The potatoes are soft and the cheese is crusty and bubbly.