Jamaican Brown Stew Chicken

Ingredients
    ⁃    3 lb. Chicken
    ⁃    2 cloves garlic (chopped)
    ⁃    3 cups water   
    ⁃    1 tsp. Salt
    ⁃    3 regular sized carrots (chopped)
    ⁃    1 oz. soy sauce
    ⁃    1 sprig. thyme (chopped)
    ⁃    1.5 tablespoon vegetable oil
    ⁃    1 medium onion (Chopped)
    ⁃    2 Tomatoes (diced)
    ⁃    ½ oz lime juice
    ⁃    4 tablespoon ketchup
    ⁃    1/4 cup melted butter
    ⁃    1 Tbls. Cornstarch or flour
    ⁃    1 Tbls. Allspice

Preparation
    •    Wash the chicken in water with the lime juice.
    •    Clean & cut chicken into small pieces.
    •    With the exception of the oil and ketchup, combine the chicken and all the other seasonings-including soy sauce.
    •    Rub all the ingredients into the chicken and allow to marinate for a few hours (even overnight, if possible).
    •    Remove the tomatoes,scallion and other easily removed seasonings from the chicken and place in a bowl.
    •    Heat the vegetable oil- well hot, and fry all the chicken pieces until brown.
    •    Add all the seasonings in the same saucepan along with the tomato ketchup and carrot.
    •    Add water
    •    Cover and cook over medium heat until tender.
    •    Mix butter and cornstarch and add to chicken let it simmer for 6-8 minutes
    •    Serve it up!

Eggs Benedict

Eggs Benedict


    •    4 slices Canadian bacon
    •    1 teaspoon white vinegar
    •    4 eggs
    •    1 cup butter
    •    3 egg yolks
    •    1 tablespoon heavy cream
    •    1 dash ground cayenne pepper
    •    1/2 teaspoon salt
    •    1 tablespoon lemon juice
    •    4 English muffins, split and toasted
    •   
DIRECTIONS
    1.    In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
    2.    Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
    3.    Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
    4.    In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
    5.    Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Bistec Encebollado (Latin Style Onion Steak)

Bistec Encebollado (Latin Style Onion Steak)

 Ingredients

2 lbs. trimmed loin or fillet of beef (¼ inch thick
slices)

2 cloves garlic minced

1 tsp. coarse ground black pepper

1 tsp. Adobo All-Purpose Seasoning

1/4 tsp. oregano
1/4 tsp. cumin

1/4 cup Vinegar (or lemon juice)
2 tablespoon Oil

4 large onions, sliced very thinly

Directions
1.    Mix garlic, black pepper, adobo, oregano, cumin and vinegar together and rub into steak.
2.    Heat olive oil in skillet on low, cook onions until for two minutes (keep crisp and white), then add 1 tbls vinegar.
3.    Remove onions and drain on paper towels.
4.    On high fry steaks rapidly for 2-3 minutes on each side until brown.
5.    Serve with onions.

Goes well with plain white rice and beans are optional

Cuban Black Beans and White Rice

Cuban Black Beans

Ingredients
                           
1/4 cup olive oil
1 large red onion,cut in half
1 large green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, crushed
1 tablespoon dried oregano
2 cans black beans do not drain (Qoya is my favorite brand)
1 1/2 cans of water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)
1 tablespoon Sofrito
2 tablespoon Adobo
3 or 4 spanish olives
2 bay leaves
preparation

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, water and ingredients and simmer until mixture thickens and flavors blend, stirring occasionally, about 20 minutes. Mix in sugar and vinegar and serve. If this doesn't the family licking their fingers den my name isn't MistuhWill... LOL..

Basic White Rice Recipe 
SERVES 2

1 cup long grain rice I prefer jasmin
1 3/4  cups water
1 teaspoon salt
1 teaspoon oil

   1. In a saucepan with a good fitting lid bring water, salt and oil to a boil.
   2. Add rice and stir as water evaporates an easy trick to see if rice is ready to be covered is put a spoon in the middle of the pot if it stands on its own the its ready to be covered.
   3. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. Alot of steam means your heat is too high.
   4. Cook for 20 minutes.
   5. DO NOT LIFT LID!
   6. The steam that is trapped inside the pan is what allows the rice to cook properly.
   7. Remove from heat and fluff with fork.
   8. Serve!

Cheese Ravioli with Pumpkin Sauce with an Easy Alfredo Sauce Recipe

Cheese Ravioli with Pumpkin Sauce

1/4 cup dry white wine
1/4 cup chopped shallots
1/4 cup finely minced yellow onions
2 tablespoons minced garlic
3 tablespoon extra virgin olive oil
1 cup canned pumpkin
1 tablespoon chopped fresh sage or 2 tablespoon ground sage
1 tablespoon chopped fresh basil or 2 tablespoon dry basil
1 cup fresh baby spinach
2 packages four cheese ravioli
2 chopped green onions

Easy Alfredo Sauce
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 2 T. garlic
* 2 cups milk
* 6 ounces grated Parmesan and pecorino cheese
* 1/8 teaspoon ground black pepper


DIRECTIONS

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.


Directions:
Cook wine, garlic, and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin, basil, sage and olive oil. Cook, stirring occasionally, until heated through. Prepare pasta according to packages directions: drain, reserving 1/4 cup cooking water. Stir reserved water into sauce : toss with season with spinach and ground black pepper.

Makes 4 servings

NOTE- You can also just use the flavored ravioli's or even the pasta of your choice and spice it up by adding cooked chicken, shrimp, pine nuts, even 1/4 cup of walnuts to your sauce.

Easy Points and Things Your Cupboard Needs

Here are some easy start off recipes..... These are things you should have in your in your cup board that you can find in your local supermarket spanish ailes... I use the following seasonings in all different types of foods. From Caribbean to Thai... They blend well with other flavors without overpowering the palet.

Adobo Sazon Complete Seasoning

Cumin

Coriander

Sherry

Cilantro

extra virgin olive oil

sage

salt n pepper

Curry
( I prefer Indian Curry but thats just mua) lol

Mojo Marinade this could be used with all recipes dealing with meat. Even if my recipes don't call for this I always just add a lil bit if I'm cooking meats.

This is a Homemade marinade that is found in every caribbean household fridge


SOFRITO CASERO (Homemade Marinade)
ingredients
2 red onions
4 red and green bell peppers
2 bunches of cilantro
1 large jar of minced garlic or 2 lbs garlic cloves
4 tablespoons adobo complete seasoning
1/3 cup extra virgin olive oil
1/2 cup apple cider vinegar

Mix well in a blender or food processor and freeze half and the rest can be put in a plastic jar in the fridge. Mine lasts about 6 to 8 months because of the acidity in the cider and the oil. This can be used for beans and meats it gives it a very distinct flavor and robust flavor without overwhelming the flavor your looking for...

In my country we always clean all meats with lime juice... Just add lime and mix well then rinse. Very simple.. For now I would stick to either whole chickens, skinless breast and thighs with or without bones. If your afraid that your chicken will be over dry from cooking go ahead and buy boneless skinless thighs and then slice into pieces. The thigh part of the chicken always maintains it juicy texture and its a little harder to dry out... If you slice it into pieces no one will ever know that its not breast meat...

Some of these recipes might have to be broken in half since they are made for a large greedy families like mine, so u might not want to make the large amounts that I make... lol... If u ever have questions feel free to post a comment or question and I will respond as soon as possible.. I get calls from my family all the time while they are in the market shopping or even right in front of the stove so feel free and not shy.... So that you don't find yourself what? In a Jam and HUNGRY!!! LOL..

******An easy quick cheating method as I call it is to steam veggies such as spinach, broccoli, spaghetti squash, potatoes, frozen or un-shuck corn in the microwave.. Just put them in the microwave in a Ziploc bag. I stick to 3 1/2 minute intro volts. Yes, the bag might pop in the microwave, but as long as you do not use a cheap brand plastic bag you will be fine. Or you can take a couple of extra bags from the veggie section of the supermarket those work even better. The trick is to add maybe a teaspoon of butter and keep checking on it. I do this when I have a short time to make dinner or just simply don't feel like washing another pot... LOL... But we can keep that between ourselves...

P.S. For potatoes and or sweet potatoes you need to either dice, poke holes, or slit the potato in the middle.. check every 3 1/2 minutes to make sure its cooked by squeezing gently and if its not ready just return to microwave and do this for 3 1/2 minutes until it feels semi soft on the touch...

Good Luck... Hope this is of good use to you.
MistuhWill

MistuhWill's Easy Dragon Chili Recipe (Vegetarian Friendly)

MistuhWill's Easy Dragon Chili Recipe

1 lb. ground turkey
4 tbls adobo seasoning
1/2 bunch cilantro chopped finely
1 green bell pepper diced
1 red bell pepper diced
1/2 bag frozen carrots diced or sliced
1/2 bag frozen corn
2 onion, chopped
5 cloves garlic, crushed
2 cans kidney beans, drained and rinsed
2 cans black beans, drained and rinsed
2 cans navy beans
1 cup of Mojo marinade
2 chili seasoning packets
1 teaspoon garlic
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 64 oz V8 veg juice
shredded cheddar cheese

**** U can substitute the turkey with veggie crumbled meat or just omit the meat for veggies. A bag of frozen veggie blend works just as well.

(the corn, cayenne, garlic powder, and the chili is totally optional I just add it for the uumgff factor and I really like corn)


Directions

1. In large pot brown the ground turkey with the Adobo Seasoning, 1/2 cup mojo, onion, garlic, and 1 packet of chili seasoning.
2. Add peppers and carrots and cook about 5 min.
3. Add beans, 1/2 mojo, V8, cayenne pepper, chili powder, garlic, and the other chili seasoning packet.
4. Cook until peppers and carrots are soft, approximately an hour (at this point you could put it into a crock pot to finish cooking).
5. If there is too much liquid for you taste add some refried beans to the chili to thicken it, if you want more liquid add more V8.

Pinchos with Guava Glaze (Spanish Kebabs)

2 lb. lamb shoulder, pork butt, shrimp or chicken, cut into 1 1/2-inch cubes
1 cup guava marmalade
1/2 cup virgin olive oil
2 tsp sweet Spanish paprika
2 T. garlic – minced
2 tsp oregano (dried)
2 T. Adobo Complete Seasoning (spanish season salt)
1 tsp. turmeric
1 1/2 tsp. cayenne pepper
Spanish olive oil
1/4 cup fresh lemon juice
Garnish with cilantro

Preparation:
1 Cut meat into 1 1/2 inch cubes.
2 Sprinkle paprika, garlic, oregano, adobo, turmeric, and cayenne pepper over meat and stir to coat thoroughly. Cover tightly and place in refrigerator for 24 hours.
3 Place several pieces of meat on each skewer and brush with guava marmalade grill them until done. 8-10 minutes on grill, *longer time for pork *less time for shrimp
(If using bamboo, be sure to soak them for an hour, so that they do not burn.)

serves 6

Massaman Tilapia

1 can massaman paste
2 cans coconut milk
1/2 onion diced
1/4 cup scallions thinly sliced
1 tomato chopped
1 yellow bell peppers chopped
1 red bell peppers chopped
1 yellow squash sliced into medallions
1 green zucchini sliced into medallions
1/4 cup cilantro chopped finely
1 tsp garlic
4 Tbls. olive oil
* you can also use baby corn


Directions:

1. In a sauce pan on med high, heat 1 table spoon olive oil, garlic and mix in can of massaman paste. Add coconut milk and stir well for 5 to 6 minutes... set aside

2. Now saute all the vegetables on med heat and add Massaman sauce just for enough time to keep them Al'dente.

3. Fry tilapia in corn meal flour

4. Plate fish in a deep dish top with veggies and coconut sauce.

Serve with white rice

**Note- This meal can also be vegetarian friendly. Instead of fish you can use broccoli, diced sweet potatoes, long string beans, and tofu.

** Halibut, Bass, Shrimp, works just as well **

Fish can also be pan seared if you choose not to fry.

Churros with Chocolate Ganache dipping sauce

Churro Recipe

Makes about 2 dozen

Ingredients:

1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

Chocolate Ganache

9 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
1 tsp. vanilla
1 tablespoon dark rum (optional)

DIRECTIONS

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum and vanilla if desired.

* serve with churros and keep warm

Ceviche with Sweet Plantains

Ingredients
1 pound tilapia fresh and cubed into small chunks
1/2 cup lime juice (juice from 4-6 limes)
1/2 cup lemon juice (juice from 2-3 lemons)
2 oranges, squeezed (preferably sour oranges) 3/4 cup sour orange
1 red onion - large and diced
2 tomatoes - diced
1 cucumber - peeled diced into 1/2-inch pieces
1 avocados - chopped
1 jalapeño or serano pepper - seeded and chopped, more to taste
3 yellow plantains
salt and pepper to taste
1/4 cup cilantro - chopped
2 tablespoons olive oil

Directions

1. Cut fish into small pieces.
2. Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.) - a simple trick if you do not have a juicer take a fork and twist it in the lime till all the juice is squeezed.
3. Be sure all of the pieces are completely covered with citrus juice.
4. Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
5. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
6. Cover with plastic wrap and set it in the refrigerator to marinate for 6 hours. Leaving it overnight will give it a better flavor.
Note: The acidity of the lime juice cooks, or cures, the tilapia.
7. Remove from the refrigerator, do not drain.
8. Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
9. Mix in olive oil and salt
10. Mash plantains in a food processor and place in martini glass with tip of finger molding plantain in glass. Remove gently and re-fry for 3- 4 minutes so that the plantain fries in the form of the martini cup. Add ceviche and serve.

* Note- If you prefer it can also be eaten over white rice.

Fish and Chips with a Latin Twist

1 lb cod or other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water
1/4 cup latin mojo marinade

Directions:

Cut fish filets into pieces and marinade with mojo for an hour or more. Pat dry with paper towels.

Mix flour and salt.

Mix baking soda and vinegar.

Stir vinegar mixture and water into flour mixture; beat until smooth.

Dip fish into batter, allowing excess batter to drip into bowl.

Fry 4 or 5 fish pieces at a time for about 3 to 4 minutes, turning fish once, until brown. Drain on paper towel

Note: I've used tilapia, shrimp, calamari, and even tofu.

Thai Influenced Peanut Chicken

Ingredients:
5 1/2 lbs chicken butterflied chicken breast
3 tbls. adobo seasoning
1 cup mojo
2 cans Red Thai curry
5 T. cilantro thinly minced
2 cans coconut milk
4 T. crushed garlic
1/2 cup peanut butter
4 tbls. olive oil


Direction:

1 Marinate chicken tenderloins with adobo, mojo, cilantro, garlic, curry, and minced olives let marinade.

2 In a separate skillet on medium heat add marinade broth from chicken and cook for 5 minutes then stir in coconut milk and peanut butter. Stir and bring to a simmer. Continue to simmer so sauce does not break.

3 In a large skillet on saute chicken tenderloins for 4 minutes in olive oil on high add 1 ladel of sauce and simmer for 1 minute to add color.

Garnish with cilantro

Camarones al Ajillo

Garlic Shrimp (Camarones al Ajillo)

INGREDIENTS:
1/2 cup puree Spanish olive oil or more to taste
4 to 6 cloves garlic, finely chopped
3 pounds prawns or extra-large shrimp, cleaned and deveined
juice of 2 limes
salt to taste
pinch of dried oregano
Cayenne pepper powder
pinch of paprika
20 wooden skewers (soak skewers in water)

1 In a large flat skillet over low heat, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with shrimp.) Add the lime juice, salt, oregano, and paprika, and sprinkle with cayenne pepper powder.
2 Transfer to a heated serving platter and serve immediately,

Empanadas

2 pounds of ground turkey
2 red onions thinly diced
2 red peppers
2 green peppers
1/2 bunch cilantro (finely chopped)
4 T. minced garlic
4 pimento olives (finely chopped)
3 T. Adobo
3 Bay Leaves
1 T. Cumin
1 cup golden raisins
1 cup dried cranberries
1/4 cup Olive Oil
* Note I have also used tofu, morning star veggie crumble, and fish for my empanadas. So I will tell you to experiment. It's a great way to use that left over meat from last nights dinner. Diced potatoes give it that heartiness when using veggie meat.

1 pkg empanada shells (it can be found in your local supermarket freezer in the latin section) but I also attached the simplest recipe that I have tried and it seems just as good.

Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening.

Prep Time: 15 minutes
Cook Time: 1 hours, 00 minutes
Ingredients:
3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening

Preparation:
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Servings: Makes approximately 10 six-inch empanadas.
Filling Preparation:

1. In a large pot saute onions and peppers in olive oil.

2. Once become translucent add garlic cilantro and mojo and stir.

3. Add remainder of ingredients (except for raisins and dried cranberries) cook on medium high until liquid has somewhat dried.

4. Add dried cranberries and golden raisins the last couple of minutes before u turn off the heat.