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SANCOCHO DOMINICANO
Dishes that Define the Food of the Dominican Republic
By: CHEF ALBERTY
Dominican cuisine is a captivating blend of culinary traditions, deeply rooted in the island's complex history and cultural exchanges. This cuisine has evolved through centuries of influences from the indigenous Taíno people, Spanish colonizers, African slaves, and later Middle Eastern immigrants. Each group brought with them their cooking techniques, ingredients, and flavors, creating a rich and diverse gastronomic landscape.
The Taíno, the island's original inhabitants, contributed staples like cassava, maize, and various fruits and vegetables. Their simple, yet nourishing cooking methods laid the foundation for many traditional dishes. The Spanish arrival in the 15th century introduced new livestock, such as cattle, pigs, and chickens, along with rice, which would become a cornerstone of Dominican cooking. They also brought their culinary techniques, integrating them with indigenous ingredients.
African influence on Dominican cuisine is profound, seen in the use of tubers, plantains, and the creation of hearty stews and side dishes. African culinary traditions were often based on necessity, turning less desirable cuts of meat and basic staples into flavorful, satisfying meals. This influence is particularly noticeable in dishes like Sancocho, a rich stew that has become a symbol of Dominican culinary heritage.
The 19th and 20th centuries saw new waves of immigrants from the Middle East, notably Lebanon and Syria, introducing spices and dishes like kibbeh and tabbouleh, which were adapted using local ingredients.
Dominican cuisine today is a reflection of this historical mélange. It prioritizes fresh, local ingredients like tropical fruits, root vegetables, and fresh seafood, all seasoned with the vibrant flavors of the Caribbean. The cooking is often hearty, with a focus on community and sharing, reflecting the Dominican spirit of hospitality and warmth.
In this exploration of ten quintessential Dominican dishes, we not only discover the flavors and ingredients that define this cuisine but also delve into the stories and traditions that have shaped the Dominican culinary identity. From street food to festive feasts, these dishes offer a taste of the Dominican Republic's rich cultural tapestry, inviting us to experience the legacy and innovation at the heart of this Caribbean nation's kitchen.
1. Sancocho: The Ultimate Dominican Stew
Description: Sancocho is a robust and aromatic stew, brimming with a variety of meats and root vegetables. It's a dish that tells the story of the island's diverse cultural heritage, blending indigenous Taíno, African, and Spanish flavors. Each ingredient adds a layer of complexity, creating a hearty meal that's both comforting and deeply satisfying.
Ingredients:
- 1 lb beef, cubed
- 1 lb pork ribs
- 1 lb chicken, cut into pieces
- 2 green plantains, peeled and chopped
- 1 large yam, peeled and chopped
- 1 large yuca root, peeled and chopped
- 2 ears of corn, cut into rounds
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bunch cilantro, chopped
- Salt and pepper to taste
- Water or chicken broth
Instructions:
- In a large pot, brown the meats over medium heat.
- Add enough water or broth to cover the meats, bring to a boil, then reduce to a simmer.
- Add the root vegetables and corn, cooking until they start to soften.
- Prepare a sofrito by sautéing onion, garlic, and cilantro. Add this to the pot.
- Simmer until all ingredients are tender and the stew has thickened.
- Season with salt and pepper to taste.
Pro Tip: For an authentic touch, cook over a wood fire or add a piece of smoked ham.
Serving Suggestion: Serve with white rice, sliced avocado, and lime wedges. Perfect for a communal feast, symbolizing unity and abundance.
Mangú: Plantain Power for Breakfast
Description: Mangú is a staple Dominican breakfast dish, simple yet profoundly satisfying. It's made from boiled green plantains that are mashed until they're smooth and creamy. Often served with red onions sautéed in vinegar, this dish is traditionally accompanied by fried eggs, fried Dominican salami, and fried cheese, creating a hearty, savory breakfast.
Ingredients:
4 green plantains, peeled and sliced
4 tbsp butter or olive oil
2 red onions, thinly sliced
2 tbsp white vinegar
Salt to taste
For serving: fried eggs, fried Dominican salami, fried cheese
Instructions:
Boil plantains in salted water until tender.
Drain and mash with butter or olive oil until smooth.
In a separate pan, sauté onions in vinegar until soft and caramelized.
Serve the mangú topped with onions, alongside fried eggs, salami, and cheese.
Pro Tip: For creamier mangú, add a bit of the boiling water while mashing.
Serving Suggestion: This dish is best enjoyed as a hearty breakfast, providing energy for the day. It's a perfect example of how simple ingredients can create a flavorful and nourishing meal.
Pasteles en Hoja: Dominican Tamales
Description: Pasteles en Hoja are a festive dish, similar to Mexican tamales, but uniquely Dominican. They consist of a masa made from green plantains or yuca, filled with seasoned meat (usually pork or chicken), and wrapped in banana leaves. These steamed parcels are a Christmas tradition, filled with flavor and love.
Ingredients: For the Masa:
4 green plantains or yuca, grated
1/4 cup milk
Salt to taste
For the Filling:
2 lbs pork or chicken, minced
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
Banana leaves, for wrapping
Instructions:
Prepare the masa by mixing grated plantains or yuca with milk and salt.
Sauté onion, bell pepper, and garlic. Add the meat, cumin, salt, and pepper. Cook until done.
Cut banana leaves into squares and blanch them briefly to soften.
Place a spoonful of masa on a leaf, top with the meat filling, and wrap securely.
Steam the pasteles for about an hour or until the masa is cooked through.
Pro Tip: Add a bit of annatto oil to the masa for a vibrant color and extra flavor.
Serving Suggestion: Serve as part of a festive meal, especially during Christmas. They're a labor of love and a true celebration of Dominican family traditions.
La Bandera: A Symbolic Meal
Description: La Bandera, literally translating to "The Flag," is a colorful and balanced meal symbolizing the Dominican flag. It features white rice, representing purity; red beans, for the blood shed in the fight for independence; and meat (usually chicken or beef), symbolizing the nation's strength. The dish is often completed with a side salad, adding a refreshing crunch.
Ingredients:For Rice:2 cups white rice
4 cups water
Salt to taste
For Beans:2 cups red kidney beans, soaked overnight
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tsp Dominican oregano
Salt and pepper to taste
For Meat:2 lbs chicken or beef, cut into pieces
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
For Salad:Lettuce, tomatoes, cucumber, and avocado, chopped
Olive oil and vinegar for dressing
Instructions:
Cook the rice with water and salt until fluffy.
For the beans, cook them with onion, garlic, bell pepper, and seasonings until tender.
Marinate the meat with onion, garlic, cumin, salt, and pepper, then cook until tender.
Toss the salad ingredients with olive oil and vinegar.
Pro Tip: Use homemade chicken or vegetable broth for cooking rice and beans for an extra flavor boost.
Serving Suggestion: Arrange the rice, beans, meat, and salad on a plate to mimic the colors of the Dominican flag. This dish is a staple for a typical Dominican lunch.
Habichuelas con Dulce: Sweet Bean Cream
Description: Habichuelas con Dulce is a unique and beloved Dominican dessert. It's a sweet, creamy concoction made with red beans, coconut milk, sweet potato, and a mix of warming spices. This dessert is traditionally enjoyed during Lent and Easter, offering a harmonious blend of savory and sweet flavors.
Ingredients:
2 cups red beans, cooked and mashed
4 cups coconut milk
1 cup evaporated milk
1/2 cup sugar
1 sweet potato, peeled and diced
1 cinnamon stick
1/2 tsp ground nutmeg
1/2 tsp ground cloves
Instructions:
In a large pot, combine mashed beans, coconut milk, evaporated milk, and sugar.
Add the sweet potato, cinnamon stick, nutmeg, and cloves.
Cook over medium heat, stirring frequently, until the mixture thickens and the sweet potato is tender.
Remove the cinnamon stick before serving.
Pro Tip: For a smoother texture, blend the mixture before adding the sweet potato.
Serving Suggestion: Serve chilled, garnished with a sprinkle of cinnamon. It's a delightful and surprising dessert that's sure to intrigue and satisfy.
Pescado Frito: Fried Fish, Island Style
Description: Pescado Frito is a simple yet flavorful dish, showcasing the Dominican Republic's rich seafood. Whole fish are marinated in lime and garlic, then fried to perfection, resulting in a crispy skin and tender, juicy flesh. This dish is often enjoyed by the seaside, bringing the taste of the ocean to the plate.
Ingredients:
- 2 whole fish (snapper, grouper, or similar), cleaned and scored
- Juice of 2 limes
- 4 cloves garlic, minced
- Salt and pepper to taste
- Oil for frying
Instructions:
- Marinate the fish in lime juice, garlic, salt, and pepper for at least 30 minutes.
- Heat oil in a large skillet.
- Fry the fish on both sides until the skin is crispy and the flesh is cooked through.
Pro Tip: Make shallow cuts on the sides of the fish before marinating to allow the flavors to penetrate deeper.
Serving Suggestion: Serve with a side of mangú, a fresh salad, or tostones. It's a delightful dish that brings the flavors of the Caribbean to your table.
In this article, we've explored ten essential Dominican dishes, each offering a glimpse into the country's rich culinary landscape. Dominican cooking is characterized by its straightforward yet flavorful approach, combining simple ingredients to create meals that are both comforting and satisfying.
These recipes represent more than just food; they are part of the Dominican cultural identity, reflecting the island's history and the influence of different cultures. From the hearty stews to the sweet desserts, each dish is a testament to the island's love for food that is both delicious and unpretentious.
Cooking these dishes is an opportunity to experience the Dominican way of life, where food is a central part of family and community gatherings. Whether you're new to Dominican cuisine or revisiting familiar flavors, these recipes invite you to enjoy the simple pleasures of cooking and eating, Dominican style.
Dominican Mangú Con los Tres Golpes
To celebrate Afro-Latin heritage month in October, we connected with Ana Guisbell of Inspired with a Twist to takeover our Instagram page and share one of her favourite recipes from the Dominican Republic, Mangú con los tres Golpes.
The dish, like many in the Caribbean, is of African descent and can be connected to the Congo where the word mangusi refers to any mashed vegetable, or so Ana’s mother says.
Mangú con los tres Golpes — translated as mangú with the three strikes — is an anytime dish that relies on the strong flavours of its four main ingredients to deliver a simple but filling meal that’s savoury, crispy, and crunchy.
Try this Dominican delight for yourself this weekend!
Ingredients
Directions:
1. Peel the plantains and cut into 4-5 pieces per plantain. Boil the pieces in salted water for 15-20 min. or until a fork pierces them easily.
2. Slice the onions, place them in a bowl, and pour the apple cider vinegar over them. Then, season them with ½ tsp salt.
3. Slice the salami and the fried cheese into manageable 1/2 to 1 1/2-inch rounds and 1/2-inch slabs.
4. As the plantains finish cooking, reserve 1 to 1½ cups of the water from the pot.
Once they're ready to be removed, place the boiled plantain pieces into a large bowl.
Begin mashing them, adding up to 1/2 cup water in small increments. You can add the water a little at a time, but note that mangú thickens as it sits, so you should use the whole 1/2 cup of water.
5. Add the butter to the mangú and continue mashing it to the consistency you desire.
Some like mangú with chunks, others like it smooth. Think about the way you like mashed potatoes and go from there.
6. Heat about 1 cup of oil on high heat in a heavy skillet or dutch oven.
Add the sliced salami and cook until browned on both sides. After the salami is cooked to your liking, remove it from the pan and add the cheese to the same skillet and repeat.
Note: you might need to add more oil to fry the cheese fully. Once the cheese is golden brown on both sides, remove it from the pan.
7. Fry the eggs in the same oil and remove when the whites are completely cooked, the bottom is crispy, but the yolk is still runny.
8. Add a tablespoon of oil to the pan, pour in the onions and their soaking liquid, and sauté them until they are soft and bright pink, about 5-10 minutes.
Remove and keep warm or garnish the mangú with them immediately.
9. Serve the mangú spread out on the bottom of your plate with the fried cheese, fried salami, and fried eggs on top. Garnish with the pickled onions.
Enjoy!
Dishes that define the food of Puerto Rico
By: CHEF ALBERTY
Although Puerto Rican cooking is often compared to Spanish, Cuban and Mexican cuisine, it is a unique tasty blend of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero, apio, plantains, and yampee. Locals call their cuisine "cocina criolla".
Cocina criolla (Créole cooking) can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on a diet of corn, tropical fruit, and seafood. When Ponce de León arrived with Columbus in 1493, the Spanish added beef, pork, rice, wheat, and olive oil to the island's foodstuffs. Soon after, the Spanish began planting sugarcane and importing slaves from Africa, who brought with them okra and taro (known in Puerto Rico as yautia). The mingling of flavors and ingredients passed from generation to generation among the different ethnic groups that settled on the island, resulting in the exotic blend of today's Puerto Rican cuisine.
The most traditional Puerto Rican dish is asopao, a hearty gumbo made with either chicken or shellfish. One well-known version, consumed when the food budget runs low, is asopao de gandules (pigeon peas). Every Puerto Rican chef has his or her own recipe for asopao. Asopao de pollo (chicken asopao) takes a whole chicken, which is then flavored with spices such as oregano, garlic, and paprika, along with salt pork, cured ham, green peppers, chile peppers, onions, cilantro, olives, tomatoes, chorizos, and pimientos. For a final touch, green peas or asparagus might be added.
Main Dishes
The aroma that wafts from kitchens throughout Puerto Rico comes from adobo and sofrito -blends of herbs and spices that give many of the native foods their distinctive taste and color. Adobo, made by crushing together peppercorns, oregano, garlic, salt, olive oil, and lime juice or vinegar, is rubbed into meats before they are roasted. Sofrito, a potpourri of onions, garlic, coriander, and peppers browned in either olive oil or land and colored with achiote (annatoo seeds), imparts the bright-yellow color to the island's rice, soups, and stews.
Stews loom large in the Puerto Rican diet. They are usually cooked in a caldero or heavy kettle. A popular one is carne guisada puertorriqueña; (Puerto Rican beef stew). The ingredients that flavor the chunks of beef vary according to the cook's whims or whatever happens to be in the larder. These might include green peppers, sweet chile peppers, onions, garlic, cilantro, potatoes, olives stuffed with pimientos, or capers. Seeded raisins may be added on occasion. Meat pies (pastelón de carne) are the staple of many Puerto Rican dinners. Salt pork and ham are often used for the filling and are cooked in a caldero. This medley of meats and spices is covered with a pastry top and baked.
Other typical main dishes include fried beefsteak with onions (carne frita con cebolla), veal (ternera) a la parmesana, and roast leg of pork, fresh ham, lamb, or veal, a la criolla. These roasted meats are cooked in the Créole style, flavored with adobo.
Puerto Ricans also like such dishes as breaded calfs brains (sesos empanados), calfs kidney (riñones guisados), and stuffed beef tongue (lengua rellena)
Lasagña de Berenjena
Ingredientes para hacer lasaña de berenjena:
4 berenjenas rebanadas
2 lbs. de carne molida
½ cebolla roja cortada en cuadritos
½ pimiento morrón rojo y verde cortados en cuadritos
2 cucharadas de sofrito de albahaca marca Chef Piñeiro’s
1 ½ cucharadita de ajo molido Chef Piñeiro’s
1 cucharada de orégano seco
½ taza de vino blanco
¾ taza de tomates enlatados con su jugo
Albahaca fresca a gusto
2-3 tazas de queso mozzarella rallado
Sazonador y Más marca Chef Piñeiro’s a gusto
Harina de trigo para empanar
Aceite de oliva
Sal y pimienta a gusto
Procedimiento:
Precalienta el horno a 350 grados. Calienta 1 taza de aceite de oliva en una sartén. Sazona las berenjenas con sal y pimiento y pasa por harina, retira el exceso y fríe por aprox. 2 minutos por lado. Escúrrelas en papel absorbente.
En una sartén honda, calienta 3-4 cucharadas de aceite de oliva y dora la carne molida, adoba con el sazonador. Una vez comience a tomar color, agrega la cebolla, pimientos, sofrito, ajo, orégano y sofríe de 3-4 minutos.
Agrega el vino y hierve por aprox. 1 minuto. Agrega los tomates, baja el fuego y guisa la carne de 18-20 minutos. Termina con albahaca fresca.
En un molde aceitado, comienza a crear capas de berenjenas, carne y queso; repite hasta llenar el molde. Tapa con aluminio y hornea por 35 mins. Destapa y deja que se dore (pon el horno en broil).
Deja reposar por aprox. 15 minutos antes de cortar y sirve.
Camarones en leche de coco y maiz
Ingredientes de la receta con camarones:
- 1 ½ libra de camarones crudos
- 1 taza de leche de coco
- ½ taza de maíz
- 1 cucharada de sofrito oriental (partes iguales de ajo, jengibre y cebollines)
- ¼ taza de vino blanco
- 2 cucharadas de cilantro fresco cortado finamente
- 2 cucharadas de aceite de oliva
- Sal y pimienta a gusto
Procedimiento:
- Caliente el aceite de oliva en una sartén y selle los camarones 1 minutos por ambos lado.
- Cuando los camarones tengan color por ambos lados, retírelos inmediatamente y resérvelos.
- En la misma sartén, sofría el sofrito oriental por un minuto y agregue el maíz. Continúe sofriendo por 1 minuto más a fuego mediano alto.
- Agregue el vino blanco, hierva hasta que se haya reducido a la mitad y agregue la leche de coco. Hierva la preparación por 8 minutos aproximadamente.
- Regrese los camarones a la preparación y continúe hirviéndolos por 2 minutos adicionales. Añádale el cilantro.
- Pruebe y sazone a gusto con sal y pimienta.
“Tips”
Para el sofrito oriental debe procesar todos los ingredientes en la licuadora o procesador de alimentos con el aceite de oliva. Si no tiene cebollines, puede utilizar cebolla.
Arroz con Gandules y jamón
Ingredientes para hacer Arroz con Gandules y Cerdo:
1 lb. de pernil de cerdo cortado en cuadritos pequeños
1 taza de jamón de cocinar cortado en cuadritos
2 tazas de gandules
2 tazas de arroz grano largo
4 tazas de caldo de jamón o res
1 cebolla roja cortada en cuadritos
1 pimiento morrón verde cortado en cuadritos
3 cucharadas de ajo molido
1 mazo de cilantro fresco cortado finamente
1 pimiento morrón rojo rostizado para decorar
Sal, pimienta y comino a gusto
Aceite de oliva a gusto
Procedimiento:
Sazonar la carne de cerdo con sal, pimienta y comino y en una cacerola o sartén honda dorar la carne y el jamón.
Una vez doradas agregue la cebolla, pimientos y ajo y dorar por 3 minutos.
Agregue el arroz, mezcle bien, luego el caldo y lleve a un hervor, una vez se evapore el caldo baje el fuego, tape y cocine por 20 minutos.
Una vez listo termine con cilantro fresco y morrón rostizado.
Prepara esta deliciosa receta de Arroz con Gandules y Cerdo un plato único, preparado con la combinación ganadora de arroz, cerdo y gandules una receta de la población boricua sinonimo de Navidad.
ARROZ CON POLLO BORICUA
Ingredientes para preparar el Arroz con Pollo Boricua
- 4 caderas de pollo, cortadas en trozos
- 3 cucharadas de sofrito Chef Pineiro’s
- 1 1/2 cucharadas de ajo molido Chef Pineiro’s
- 3 cucharadas de salsa de tomate
- 1 cucharada de pimentón ahumado
- 1 cucharada de comino
- 1 taza de caldo de pollo
- 2 tazas de arroz blanco cocido
- Cilantro fresco a gusto
- Sazonador marca Chef Piñeiro’s
Procedimiento:
- Adobar los trozos de cadera con el sazonador Chef Piñeiro y en una sartén grande con aceite de oliva dorar las mismas a fuego alto.
- Una vez las caderas tengan color, agregar el sofrito, ajo, salsa, pimentón y comino, y sofreír por 2 minutos.
- Agregar el caldo, bajar el fuego y guisar por aproximadamente 35 minutos tapado.
- Agregue el arroz cocido y mezcle bien.
- Termine con cilantro fresco y sazone a gusto con sal de ser necesario.
Degusta este plato criollo y exquisito llamado de Arroz mamposteao boricua con pollo, sorprende a tus invitados al mejor estilo de Puerto Rico.
Pimientos Rellenos de Ternera
Ingredientes para los Pimientos rellenos de ternera:
4 pimientos morrones (rojo o verde)
2 libras de carne de ternera molida
1 cebolla grande cortada en cuadritos
4 dientes de ajo molidos
4 cucharadas de sofrito de albahaca marca “Chef Piñeiro”
½ taza de pan molido
2 taza de queso mozzarella o parmesano rallado
2 cucharadas de aceite de oliva
Perejil fresco
Comino
Sal y pimienta a gusto
Procedimiento:
Precaliente el horno a 375 grados.
En una sartén, caliente el aceite de oliva y en un envase sazone la carne con sal, pimienta y comino.
Agregue la carne molida a la sartén y sofría a fuego alto hasta que dore aproximadamente por 6 minutos.
Durante este proceso, utilizando una cuchara de madera, rompa la carne en pedacitos pequeños.
Cuando la carne comience a dorar, agregue la cebolla, el ajo y sofrito. Continúe sofriendo por 10 minutos más a fuego mediano; luego, deje reposar.
Lave los pimientos y séquelos bien. Corte la parte de arriba del pimiento y retire todas las semillas de su interior. Coloque los pimientos en una bandeja de horno y sazónelos con sal, pimienta y aceite de oliva.
Rellene los pimientos con la carne molida, tape la bandeja con papel de aluminio y colóquelos en el horno por 45 minutos.
Cuando los pimientos estén cocidos, retire el aluminio y coloque queso rallado y pan molido sobre los pimientos.
Coloque el horno en “broil” y ponga los pimientos nuevamente en el horno. Permita que el queso se derrita y se dore aproximadamente en 10 minutos.
Brinda un plato delicioso y completo con esta exquisita receta de Pimientos rellenos de ternera.
Ensalada Caprese Estilo Boricua
Ingredientes para preparar la Ensalada Caprese Boricua:
4 tazas de tomates cortados en cuadritos
2 tazas de queso del país cortado en cuadritos
8 hojas de albahaca fresca cortada en tiras finas
¾ taza de aceite de oliva extra virgen
¼ taza de vinagre balsámico
Sal y pimienta a gusto
Procedimiento:
Mezcle todos los ingredientes en un envase.
Sazone a gusto con sal y pimienta
Refrigere por una hora.
“Tips”
Si desea puede agregar cebolla y pimientos. También puede sustituir la albahaca por recao fresco.
Disfruta de esta ensalada caprese al estilo Boricua, ¡salud y buen provecho!
Pollo Asado a la Piñeiro
Ingredientes para preparar el Pollo Asado:
1 pollo entero
8 cucharadas de adobo para aves marca “Chef Piñeiro”
½ taza de aceite de oliva
4 cucharadas de mantequilla
6 ramitas de tomillo fresco
6 ramitas de romero fresco
4 dientes de ajo molidos
Hilo de cocinar
Procedimiento:
Precaliente el horno a 425 grados.
Retire las hojas del tallo del tomillo y el romero. En la licuadora, mézclelas con el ajo, el aceite y la mantequilla.
Enjuague el pollo con agua fría y seque bien. Sazone con el adobo por todas partes, incluyendo la cabida. Amarre en el área de los muslos con hilo de cocinar para que mantenga su forma.
Vierta sobre el pollo la mezcla de hierbas y aceite. Con sus manos, distribúyalo bien por todas partes. Levante la piel de las pechugas y aplique también debajo de las mismas.
Coloque el pollo en una bandeja de horno y ase por 15 minutos a 425 grados. Luego, baje el fuego a 350 y continúe asando hasta que llegue a una temperatura interna de 165 grados.
Con una cuchara, humedezca el pollo con sus propios jugos durante todo el proceso de cocción cada 10 minutos.
Regla general: al asar pollo, promedie de 15 a 18 minutos por libra en el horno a 350 grados. Además, cuando lo volteé, con la cabida hacia abajo sobre un plato blanco, los jugos deben correr claros y no rosados.
Cuando el pollo esté listo, deje reposar por un mínimo de 10 minutos.
“Tips”
Si desea preparar un “gravy”, en la misma bandeja donde cocinó el pollo, retire el exceso de grasa y agregue 3 cucharadas de mantequilla y 3 de harina. Mezcle bien hasta crear una cremita; luego agregue 2 tazas de caldo de pollo caliente; mezcle bien con un batidor; hierva por 5 minutos y sazone a gusto con hierbas frescas, sal y pimienta.
LATIN AMERICAN RECIPES
Standing Rib Roast
Ingredients:
- 3 teaspoons paprika
- 2 teaspoons garlic salt
- 1-1/2 teaspoons pepper
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon cayenne pepper
- 1 bone-in beef rib roast (6 to 7 pounds)
- 2 cups beef stock
Directions:
1. Preheat your oven to 350°F.
2. In a small bowl, mix together the paprika, garlic salt, pepper, rosemary, and cayenne pepper to make a dry rub.
3. Rub the dry rub all over the beef rib roast, covering it completely.
4. Place the rib roast in a roasting pan bone side down.
5. Pour the beef stock into the bottom of the roasting pan.
6. Roast the rib roast in the preheated oven for about 2-2.5 hours, or until a meat thermometer reads 135-140°F for medium-rare or 145-150°F for medium.
7. Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
8. Slice the rib roast and serve with your favorite sides.
Preparation Time: 10 minutes
Cooking Time: 2-2.5 hours
Total Time: 2.5-3 hours
Yield: Serves 6-8 people.
Steak with Creamy Shrimp and Lobster Sauce
Indulge in a luxurious seafood and steak fusion!
Ingredients:
- 2 ribeye steaks, 1-inch thick each
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz shrimp, peeled and deveined
- 8 oz lobster meat, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions:
- Season steaks with salt and pepper on both sides.
- Cook steaks in olive oil over medium heat to desired doneness. Set aside and keep warm.
- Cook shrimp, lobster, and garlic in the same skillet until seafood is pink and opaque.
- Pour in chicken broth and heavy cream. Stir in paprika and let sauce simmer until slightly thickened.
- Stir in parsley and Parmesan cheese until well combined.
- Serve cooked steak with creamy shrimp and lobster sauce. Enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2
Spicy Crispy Pork Belly
Ingredients:
• 2 lbs pork belly, skin on
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Fresh herbs (such as rosemary or thyme), for garnish (optional)
• Lemon wedges, for serving (optional)
Instructions:
1. Preheat your oven to 450°F (230°C).
2. Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the olive oil all over the pork belly, then season generously with kosher salt, black pepper, garlic powder, onion powder, and paprika.
4. Place the pork belly on a wire rack set over a baking sheet, skin side up.
5. Roast in the preheated oven for 30 minutes, or until the skin is starting to blister and turn golden brown.
6. Reduce the oven temperature to 350°F (175°C) and continue to roast for an additional 1 to 1.5 hours, or until the meat is tender and the skin is crispy.
7. If the skin is not crispy enough, you can turn on the broiler for a few minutes, watching carefully to prevent burning.
8. Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
9. Garnish with fresh herbs and serve with lemon wedges, if desired.
Prep Time: 15 minutes | Total Time: 2 hours | Servings: 4
Enjoy this delicious Crispy Pork Belly - perfect for a special dinner or a gourmet treat!
The combination of tender, flavorful meat and crispy crackling is simply irresistible!
Cheesy Beef Burrito Wrap
Ingredients:
• 1 lb lean ground beef
• 1 cup Nacho Cheese Sauce
• ½ cup sour cream
• 1 can Rotel (green chilis with diced tomatoes)
• ½ cup chopped green peppers
• ½ cup diced onions
• 1 packet Taco Seasoning Mix
• Nacho Cheese flavored Doritos, crushed
• 4 flour tortilla wraps
• Shredded lettuce
Directions:
1. Brown the ground beef in a skillet and drain any excess fat.
2. Add onions and peppers, and sauté for 4 minutes.
3. Stir in the taco seasoning packet.
4. In a separate bowl, mix Rotel and Nacho Cheese Sauce together.
5. Place four tortillas on a flat surface.
6. Spoon a layer of the Nacho Cheese mixture down the center of each tortilla.
7. Top with the meat mixture, sour cream, onions, peppers, and crushed Doritos.
8. Fold in the sides of the tortillas and roll up like a burrito.
9. Heat a skillet over medium heat.
10. Place the wraps into the skillet and toast until crispy on both sides.
11. Serve immediately with shredded lettuce and any additional toppings you prefer.
12. Enjoy your delicious, homemade burritos!
Lobster Tail Recipe
INGREDIENTS:
4 10-oz Lobster tails (or see instructions for other sizes)
1/4 cup Salted butter (melted; 1/2 stick)
2 cloves Garlic (crushed)
2 tsp Lemon juice
1/2 tsp Smoked paprika
1 pinch Cayenne pepper
INSTRUCTIONS:
If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
Preheat the oven to Broil (500 degrees F or 260 degrees C). Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet. (See the post above for a visual of this process.)
In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil 10-ounce lobster tails for 10 minutes or broil 5-ounce tails for 5 minutes.)
Cheesy Stuffed Meatloaf Bites
Ingredients:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 cup ketchup
1 tablespoon mustard
1/2 cup grated cheddar cheese
1/4 cup fresh parsley, chopped (additional for garnish)
Directions:
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix until well combined.
Form the bites: Take a small portion of the meat mixture, flatten it in your hand, place a small amount of cheddar cheese in the center, and then mold the meat around the cheese to form a ball. Place on the prepared baking sheet. Repeat with the remaining meat and cheese.
Prepare the glaze: In a small bowl, mix together the ketchup and mustard. Brush this mixture over the top of each meatloaf bite.
Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the meatloaf bites are cooked through and the tops are caramelized.
Serve: Garnish with additional chopped parsley before serving.
Red snapper with creamy sauce
Ingrédients:
- 4 red snapper fillets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Creamy Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Directions:
1. Preheat the oven to 375°F (190°C).
2. Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking:
5. In a separate skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
8. Remove from heat and stir in the chopped parsley.
9. Serve the baked red snapper fillets topped with the creamy Creole sauce. Enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Calorie Count per serving: 460 kcal Serving Size: 4 servings
Cheesy Parmesan Pork Chops with Creamy Scalloped Potatoes
Ingredients:
• 4 boneless pork chops
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 potatoes, thinly sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
Directions:
1. Preheat your oven to 375F (190C).
2. Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, salt, and pepper in a shallow dish.
3. Coat both sides of the pork chops with the Parmesan mixture.
4. Place the pork chops on a baking sheet and bake for 25-30 minutes until they are fully cooked.
5. In a saucepan over medium heat, melt the butter and stir in flour until smooth.
6. Gradually whisk in milk and cook until it thickens.
7. Remove from heat and stir in the cheddar cheese until melted.
8. Grease a 9x13-inch baking dish and layer sliced potatoes in it.
9. Pour the cheese sauce over the potatoes.
10. Bake covered for 1 hour. Uncover and bake for an additional 30 minutes until the potatoes are tender and bubbly.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Calories: 550 kcal per serving | Servings: 4 servings
Chuleta de Cerdo con Piña
Ingredientes:
4 chuletas de cerdo
1 lata de rodajas de piña en su jugo
2 cucharadas de salsa de soya
2 cucharadas de miel
1 cucharada de vinagre de manzana
2 dientes de ajo picados
Sal y pimienta al gusto
Aceite de oliva
Instrucciones:
Marinado:
En un bol, mezcla la salsa de soya, miel, vinagre de manzana, ajo picado, sal y pimienta al gusto.
Vierte la mitad de esta mezcla sobre las chuletas de cerdo y deja marinar en el refrigerador durante al menos 30 minutos (idealmente, marinar durante 1-2 horas).
Preparación de las chuletas:
Calienta una sartén grande a fuego medio-alto y añade un poco de aceite de oliva.
Retira las chuletas de cerdo del marinado y cocina en la sartén caliente durante unos 4-5 minutos por cada lado, o hasta que estén doradas y cocidas por completo. Retira las chuletas y reserva.
Preparación de la piña:
En la misma sartén, añade las rodajas de piña (reservando el jugo) y cocina durante unos 2 minutos por cada lado, o hasta que estén ligeramente caramelizadas.
Salsa:
Agrega el resto del marinado y el jugo de la piña a la sartén.
Deja que la salsa hierva a fuego medio durante unos minutos hasta que se reduzca y espese ligeramente.
Servir:
Sirve las chuletas de cerdo con las rodajas de piña caramelizadas por encima y la salsa de marinado.
Acompaña con arroz blanco o una ensalada fresca.
Baked chicken with a honey mustard glaze
Ingredients:
- 4 chicken thighs (or 4 chicken breasts)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons lemon juice
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
Instructions:
1. **Prepare the Chicken**
- Preheat your oven to 200°C (400°F).
- Season the chicken thighs or breasts with salt and pepper on both sides.
2. **Sear the Chicken**
- In a large ovenproof skillet, heat the olive oil over medium-high heat.
- Add the chicken, skin side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside.
3. **Prepare the Glaze**
- In a bowl, mix the honey, Dijon mustard, whole grain mustard, lemon juice, chopped garlic, thyme, and rosemary.
4. **Bake the Chicken**
- Return the chicken to the skillet, skin side up, or transfer it to a baking dish if your skillet is not ovenproof.
- Generously brush the chicken with the honey mustard glaze.
5. **Final Cooking**
- Bake the chicken in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 75°C or 165°F) and the glaze is caramelized.
6. **Serve**
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Serve the chicken with roasted vegetables, rice, or a green salad.
Enjoy your meal!
Beefy Nacho Cheese Wrap
Ingredients:
1 pound ground beef
1 packet taco seasoning mix
1/2 cup water
4 large flour tortillas
1 cup nacho cheese sauce, warmed
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup sliced jalapeños
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Directions:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the taco seasoning mix and water to the skillet. Stir to combine and cook for 2-3 minutes, or until the sauce thickens.
Warm the flour tortillas in the microwave or on a skillet until they are soft and pliable.
To assemble the wraps, spread a layer of warm nacho cheese sauce in the center of each tortilla.
Divide the seasoned ground beef evenly among the tortillas, placing it on top of the nacho cheese sauce.
Top each wrap with shredded lettuce, diced tomatoes, sliced jalapeños, and shredded cheddar cheese.
Add a dollop of sour cream to each wrap and sprinkle with chopped fresh cilantro if desired.
Fold in the sides of each tortilla and then roll it up from the bottom to the top, creating a wrap.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings
Easy Fried Cheese Bites
Ingredients:
- 1 lb mozzarella cheese, cut into 1-inch cubes
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Marinara sauce, for dipping
Directions:
1. Set up a breading station with three shallow bowls. Place the flour in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper in the third bowl.
2. Coat each mozzarella cube first in the flour, then dip in the beaten eggs, and finally roll in the breadcrumb mixture, ensuring each piece is fully coated. Repeat the process for all the cheese cubes.
3. Place the breaded cheese bites on a baking sheet and freeze for at least 30 minutes to firm up.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Fry the cheese bites in batches for 1-2 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Serve the fried cheese bites hot with marinara sauce for dipping.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 250 kcal | Servings: 6 servings
Taco Salad Cups
Ingredients:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 12 small flour tortillas
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Directions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add taco seasoning mix and water to the skillet. Simmer for 5 minutes, stirring occasionally. Remove from heat.
4. Meanwhile, lightly spray a muffin tin with cooking spray. Press each tortilla into the muffin tin to form a cup shape.
5. Bake tortilla cups in the preheated oven for 10 minutes, or until golden and crisp. Remove from oven and let cool slightly.
6. Fill each tortilla cup with a spoonful of the taco beef mixture. Top with shredded lettuce, cherry tomatoes, shredded cheddar cheese, sour cream, salsa, black olives, green onions, and fresh cilantro.
7. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 250 kcal per serving | Servings: 12 servings
Garlic Butter Steak with Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye steaks (about 1 inch thick)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
Salt and pepper to taste
For the Creamy Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup sour cream
Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)
Directions:
Preheat your oven to 400°F (200°C).
For the Mashed Potatoes:
Place the peeled and cubed potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
For the Steak:
Season the ribeye steaks generously with salt and pepper on both sides.
In a large oven-safe skillet, melt 4 tablespoons of butter over medium-high heat. Add the minced garlic, fresh thyme, and rosemary.
Once the butter is melted and fragrant, add the steaks to the skillet. Sear the steaks for 2-3 minutes on each side until a golden-brown crust forms.
Transfer the skillet to the preheated oven and continue to cook the steaks to your desired doneness, about 5-7 minutes for medium-rare.
Remove the steaks from the oven and let them rest for a few minutes.
To Serve:
Plate the creamy mashed potatoes and top with a juicy garlic butter steak. Drizzle any remaining garlic butter from the skillet over the steaks.
Garnish with chopped fresh chives if desired. Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 700 kcal | Servings: 2
Shrimp cocktail
Ingredients :
●1 lb shrimp with shell
●Shrimp broth
●1-1/4 cup ketchup
●Dash Valentina
●Dash Worcester sauce
●1 lime
●Small onion
●2 tomatoes
●1 Serrano, seeds removed if you don’t want it too spicy.
●Cilantro
●1 can tomato sauce
●Half a cucumber, remove seeds
●Salt
●2 avocados
Note: Add a teaspoon of lemon juice or more to please your taste if you like it, this is optional.
Directions :
■Remove shells from shrimp and boil with a little salt. When shrimp is done remove and place the shells in the same water and let that boil.
■Remove shells and discard
■Add the shrimp broth to a bowl and add 1-1/4 cup ketchup, 1 can tomato sauce, dash of Valentina, dash of Worcester sauce, and lime. Mix and add more of whatever you think it needs to get that consistency it needs not too thick or watery.
■Then just dice up cucumbers, tomato, onion, Serrano,and cilantro, avocado, and shrimp. Add to broth. Mix and taste.
Bacon Cheeseburger Meatloaf
Ingredients:
3 pounds 85% lean 15% fat ground beef
1 pound of country-style sausage
2 eggs
¾ cup of diced onion
Bake for 45 mins while it is cover with foil, and 15 mins uncover.
Shrimp and Garlic Pasta
Ingredients:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Directions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
4. Deglaze then add lemon juice. Simmer for 2-3 minutes to reduce slightly.
5. Return the shrimp to the skillet and add the cooked spaghetti. Toss everything together to coat the pasta and shrimp in the sauce. Season with salt and pepper to taste.
6. Remove from heat and stir in the chopped parsley. Serve immediately with grated Parmesan cheese on top.
Nothing says 'home' like a hot, cheesy plate of my Ultimate Beef Lasagna. Whip up this easy recipe and bring the family together tonight!
CHEF ALBERTY
Ingredients:
9 lasagna noodles, cooked
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1 (15 ounce) container ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain the excess fat. Stir in the marinara sauce and simmer for 5 minutes.
In a bowl, mix ricotta cheese, egg, Parmesan, parsley, Italian seasoning, salt, and pepper.
Spread a small amount of the meat sauce in the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles.
Spread half of the ricotta mixture over the noodles, top with a third of the mozzarella, and then spoon a third of the meat sauce over the top.
Repeat the layers, ending with a layer of noodles topped with meat sauce and the remaining mozzarella.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and browned.
Let stand for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 8 servings
Garlicky Shrimp Scampi with Linguine
Ingredients:
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
- Grated Parmesan cheese for serving
Directions:
1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes, or until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.
4. Pour in the white wine and lemon juice, then add the lemon zest. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Add the cooked linguine to the skillet and toss until evenly coated with the shrimp and sauce.
6. Remove from heat and garnish with chopped parsley and lemon slices.
7. Serve hot with grated Parmesan cheese on the side.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 340 kcal | Servings: 4 servings
Corn recipe/ Creamy Garlic Butter Corn
Ingredients :
3 corn
2 tbsp. butter
1 tbsp. roasted vegetables cream cheese
2 tbsp. chives and onions cream cheese
1 tsp. paprika
1 tsp. parsley
1 tsp. Old bay seasoning
Mix all these ingredients well and apply to the corn all over be generous with this mixture guys and place corn in baking dish. If you have any remaining mixture add it to the sauce.
To make the Garlic sauce:
Add butter to pan then 2 tbsp butter
add 1/2 medium onion sauteed
add 4 cloves garlic mince
add 3 tbsps. fresh parsley
1 tsp. pepper flakes
and cook for about 2 minutes then add
add 1 1/2 cup of heavy cream
Add 1 tbsp chicken bouillon and stir well give a taste , make sure it is right for you then bring to a simmer. pour this creamy sauce over the corn , cover with foil paper and bake in oven for about 40- 50 minutes.
When finish place corn on serving tray or a plate and pour the sauce over the corn and served. Makes 3 services. Enjoy 😉
Rotel Cream Cheese Sausage Balls
Ingredients:
1 lb hot sausage, uncooked
1 (8 oz) package cream cheese, softened
1 (10 oz) can Rotel diced tomatoes and green chilies, drained
1¾ cups Bisquick baking mix
1 cup shredded cheddar cheese
Directions:
Preheat oven to 400°F (200°C).
In a large mixing bowl, combine the uncooked sausage, softened cream cheese, and drained Rotel.
Add the Bisquick baking mix and shredded cheddar cheese. Mix until well combined.
Shape the mixture into 1-inch balls and place them on a baking sheet.
Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 125 kcal per ball | Servings: 40 sausage balls
Creamy Crab and Shrimp Seafood Bisque
A rich and decadent seafood bisque! Creamy Crab and Shrimp Seafood Bisque is a luxurious treat that's perfect for special occasions or indulgent meals. The combination of succulent crab and shrimp, along with the creamy texture, is a match made in heaven.
Here's a recipe to make your taste buds dance:
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound lump crab meat
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup fish stock
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened.
3. Add shrimp and cook until pink.
4. Add crab meat, flour, and paprika; cook for 1 minute.
5. Gradually add heavy cream, wine, and fish stock; whisk continuously.
6. Bring to a simmer and cook until thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley or chives.
Enjoy your Creamy Crab and Shrimp Seafood Bisque!
Seven-Layer Salad
Ingredients:
• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, sliced
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• Dressing:
◦ 1 cup mayonnaise
◦ 1/2 cup sour cream
◦ 2 tablespoons sugar
◦ Salt and pepper to taste
Directions:
1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.
2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.
3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
5. Serve chilled, making sure to scoop down deep to get a bit of each layer.https://www.facebook.com/chefalbertyfoodnetwork?mibextid=ZbWKwL
Roast Bone-In Pork Loin With Potatoes
Ingredients:
6 garlic cloves, finely chopped
½ cup extra-virgin olive oil, divided
1 Tbsp. finely chopped sage
1 Tbsp. unsalted butter, melted
2 tsp. finely chopped rosemary
1 4-lb. center-cut bone-in pork loin roast
Kosher salt, freshly ground pepper
4 large russet potatoes (about 3 lb.), peeled, cut into 1" pieces
Preparation:
1. Step
Preheat oven to 375°. Stir 6 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. finely chopped sage, 1 Tbsp. unsalted butter, melted, and 2 tsp. finely chopped rosemary in a small bowl to combine.
Step 2
Place one 4-lb. center-cut bone-in pork loin roast in a large roasting pan. Season generously with kosher salt and freshly ground pepper. Rub garlic mixture all over pork. Cover pork loosely with foil and roast, rotating pan halfway through, 2 hours.
Step 3
Meanwhile, divide remaining ¼ cup extra-virgin olive oil between 2 large heavy skillets and heat over medium-high. Divide 4 large russet potatoes (about 3 lb.), peeled, cut into 1" pieces, between skillets, season with salt and pepper, and cook, tossing occasionally, until golden but still firm, 10–15 minutes.
Step 4
Remove pan from oven; remove foil. Scatter potatoes around pork and toss to coat with pan juices. Return to oven and roast, uncovered, until pork is browned and cooked through, potatoes are tender, and pan juices are slightly reduced, 35–45 minutes.
Step 5
Transfer pork and potatoes to a platter. Carefully pour pan juices into a measuring glass and skim fat from surface; pour juices over pork and potatoes.