Arroz con dulce/ Rice pudding - Ep. 19

Arroz Con Dulce

Ingredients:
1 1/2 cups short or medium grain rice
4 cups water
2 anise
7 cloves
1 large cinnamon stick or 2-3 average size sticks
1 tsp. salt
2 cans coconut milk
1 cups raisins
1 cup sugar
2 tbl. sp. butter
1 tsp. vanilla extract
1 tsp. ground cinnamon


Instructions:

1. In a bowl add rice and fill with water so it covers the rice. Allow it to sit for 2 hours to soften the rice.
2. In a large pot add 3 cups of water, anise, cloves, cinnamon stick and salt. On medium low heat bring to a simmer for 15-20 minutes.
3.Discard the spices and keep the liquid in the pot.
4. Add remaining cup of water, 1 can of coconut milk and stir.
5. Discard the water the rice was in.
6. Add rice, vanilla extract, butter, sugar, raisins, cinnamon, and stir.
7. Allow to simmer on medium high heat for 20 minutes stirring the rice every 5 minutes.
6. Add coconut milk and allow to simmer on low heat for 15-20 minutes stirring every 5 minutes.
7. Serve in a pie plate or individual ramekins and allow to chill in refrigerator for at least two hours.

Enjoy!

Bacalao Guisado/ Stewed Codfish-Ep.18

Bacalao Guisado/ Stewed Codfish- Ep. 18

Ingredients:

4 pieces of Bacalao/ salted codfish

4 garlic cloves

1/2 cup Olive oil

Half of a large onion sliced 

2 table spoons sofrito

1/4 cup tomato sauce

2 tablespoons chopped cilantro

1 packet of sazon

1/4 teaspoon adobo

1/8 teaspoon black pepper

1/2 cup Water

Instructions:

1.Fill pot with water and bring to a boil.

2.Add codfish in the pot to extract the salt from the fish. Boil for 15-20 minutes.

3.Discard water from the pot and transfer fish to a bowl.

4.Shred fish apart using two forks.

5.Switch to a pan and bring your heat to medium high. 

6.Add olive oil, sofrito, tomato sauce, sazon, adobo, black pepper, and simmer for 2 mintues.

7.Add onions and stir. Cook until translucent.

8.Add cilantro and stir.

9. Add garlic and stir. 

10.Add codfish and stir.

11.Add water and stir. Cook for 10 minutes and serve.

I served the stewed codfish with white rice and yuca (cassava) and boy was it delish! Enjoy! 

Chicken & Chorizo with Black Beans Burrito- Ep. 17

Ingredients:

4 Boneless skinless chicken breasts, cubed
5 1/2 oz. Chorizo
1 15.5 oz. can of black beans, drained
3 Tb. Sp. Cilantro, chopped
1/2 medium onion, chopped
3 Garlic cloves, minced
1 Tb. Sp. taco seasoning
1 Tb. Sp. Olive oil
Juice of 1/2 of a lime
Large tortillas


Instructions:

1. In a large skillet on medium heat add olive oil allow it to warm up for a few seconds.
2. Add chicken.
3. Add taco seasoning and stir to combine.
4. Add onions and cilantro and stir to combine.
5. Squeeze lime juice and stir.
6. Add garlic and stir.
7. Add Chorizo and break it up using with a wooden spoon.
8. Add black beans and stir.
9. Add mixture onto large tortilla and top with your favorite fixings and fold sides and roll into burrito.

Enjoy!

Tip: I added two Mexican cheeses one was Queso Fresco and the other was Queso Chihuahua and I also layered some guacamole and sour cream. The flavors were delicious!

Breakfast Bowl- Ep. 16

Breakfast Bowl
Ingredients:
4 medium size Idaho potatoes cubed
7 slices cooked turkey bacon roughly chopped
8 slices cooked hard salami roughly chopped
1 small onion diced
5 cooked scrambled eggs
1/2 cup shredded cheddar cheese
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. adobo
3/4 tsp. sazon
3 tbsp. olive oil



Instructions:

1. In a pan cook turkey bacon and hard salami. Once cooked. Roughly chop and set aside.
2. Peel, wash, and dice potatoes.
3. Add olive oil to hot pan and add potatoes. Cook until fork tender.
4. Add garlic powder, salt, pepper,adobo,sazon to potatoes.
5. In a separate pan scramble eggs and lightly sprinkle with garlic powder, salt, pepper, adobo and sazon.
6.Add turkey bacon, hard salami, scrambled eggs to pan with potatoes. Stir.
7. Spoon mixture in to bowl and sprinkle cheddar cheese and repeat a second layer. Enjoy!