Chocolate Covered Strawberries

These Chocolate Covered Strawberries are great for any special celebration.  Make these for your significant other on Valentine's Day, which is only a couple of days away.  Valentine's Day is all about love and chocolate.

Open up a bottle of dessert wine like a Moscato to go with the strawberries and enjoy.  I promise you, they will all be gone before you know it. 

Rellenos de Papa (Stuffed Potato Balls)

These Rellenos de Papa (Stuffed Potato Balls) are absolutely delicious.  I grew up eating Alcapurrias and Rellenos de Papa and they are one of  my favorite things to eat when I visit my island of Puerto Rico, besides every pastry, fresh bread and cheese, but I'll leave that for another day.

I remember the last time I visited my family in the town of Utuado, my aunt made me Pasteles and Rellenos de Papa with some black eye peas rice.  My husband and I still talk about that meal.  I come from a big family of excellent cooks.  I often think of my mom and everything she cooked for us.  Going to Puerto Rico to visit my family brought back so many great memories.

Blueberry 'n' Cheese Coffee Cake

This delicious mouth watering Blueberry 'n" Cheese Coffee Cake gets its moistness from the fresh blueberries and the cream cheese.  The crumb topping has lemon zest and it smells delicious.

My mom loved coffee cakes, and I wish she was still around so that she could help me make and enjoy this one with me.  I'm sure she would have loved it. 

 

The Week in Review

Happy Saturday!!

1.  I hope everyone had a great week.  I had a busy one, but I can't really complain. 

2.  I was busy this week cooking.  I made some amazing things.  On Sunday after church I made Giant Sunday Pancakes for my husband and I.  Those pancakes were delicious.  On Tuesday I posted the Pork Roast (Pernil).  I cooked it on low for about 4 hours and it was falling off the bone.  That is the secret to a tender and juicy pork roast.

Since Valentine's Day is next month I decided to make some Red Velvet Cupcake with Cream Cheese Frosting.  This cupcakes were so good!  I took some over to my neighbors house for Super Bowl Sunday and they were all gone before the game was even over. 

Classic Potato Salad was another dish I made this week. The potatoes had a great texture and the dressing was really creamy.    I finished the week with Tostones (Fried Plantains).  Tostones are made with green plantains.  They are tender inside and super crunchy on the outside.

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.

Red Velvet Cupcakes With Cream Cheese Frosting

When I first moved to Atlanta, GA everyone I met would say "You have to try the Red Velvet Cake" and so I did.  I was very disappointed.  I found that the Red Velvet Cake was a little too dry for me.  As years went by I wanted to give it a try, but this time I was going to get in my kitchen and make it myself.

I started comparing different recipes from baking cookbooks I own and recipes online.  I found this recipe from a book I purchased a few months ago, The Complete Cook's Country TV Show Cookbook.  I reviewed the recipe and it sounded easy and the cake on the picture didn't look dry.

So, this weekend I decided to try out the recipe and I'm so happy I did.  Instead of a cake I decided to make cupcakes.  These cupcakes are delicious, super moist and with the Cream Cheese Frosting, a perfect combination.  Now I have a different opinion of this cake.

Pork Roast (Pernil)

The secret to a tasty, tender Pork Roast is a lot of garlic, coarse black pepper and cooking it at a low temperature.  I seasoned this pork shoulder the day before, allowing it to marinade for at least 24 hours before roasting.  The meat just came right off the bone, tender and juicy.

I decided to make some Pigeon Peas Rice (Arroz con Gandules) and some potato salad to go with it.  This is also great with a side of Mofongo, either way you can't go wrong.

Giant Sunday Pancakes

The best thing after going to church on a Sunday morning is coming home to some home made pancakes.  These Giant Sunday Pancakes are not only fluffy and buttery but they are amazing.  Why buy a box of pancake mix when you can make your own at home.

Get in your kitchen this weekend and make your family these delicious, satisfying, fluffy pancakes, they will thank you for it.

Ingredients

3 large eggs

1/2 cup sugar

6 tbsp butter, melted

1 1/2 cups all-purpose flour

1 cup of milk

1 tbsp baking powder

1/4 tsp salt

butter for cooking

maple syrup

To keep pancakes warm heat oven to 250 degrees F.  Mix together the eggs, sugar and butter in a bowl.  Add flour alternately with the milk in 3 additions, whisking to blend after each addition.  Whisk in baking powder and salt.

Melt enough butter in a heavy medium nonstick skillet over medium heat just to coat bottom.  Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch diameter round.   Cook pancakes until bubbles form and break on surface and bottom is brown, about 2 minutes.

Turn over pancake and cook until bottom is brown and pancake is cooked through, about 2 minutes.  Transfer to large baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.  Serve with maple syrup.

Source:  The Bon Appetit Cookbook

The Week in Review

Happy Saturday!!

1.  In case you have not heard, there is a Super Bowl game going on this weekend.  Super Bowl XLVIII kicks off this Sunday.  The Denver Broncos take on Seattle Seahawks, this should be a great game.   Who are you cheering for?  Since our team the NY Giants, did not make it to the Super Bowl, I guess I'm gonna have to cheer for the Denver Broncos.  It should be an exciting game.

2.  If you are having a little get together, what are you serving your guests?  I made a list of some great appetizers and desserts that can be made ahead of time.