Authentic Mexican Rice

So this recipe right here, this very one will be my 1,000 post I’ve done on my blog!

WOOOOO HOOOOO!

So last Wednesday we had my mother in law Evelyn over for dinner. I was making Pernil which is pork butt/or shoulder Puerto Rican style.

So I seasoned the pork shoulder with salt, Pepper, Oregano, lots of garlic, olive oil, Balsamic vinegar, little bit of lime juice
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Let it marinate overnight, then threw it in a pot and baked it for a few hours!

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Then I made this rice to go with it:
1 Tbsp extra virgin olive oil or vegetable oil
1 cup uncooked long grain white rice
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2 cups warm water
1 1/2 tsp Caldo de Tomate (I use Knorr brand)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

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In a mixing bowl whisk together water, Caldo de Tomate,
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onion powder,
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garlic powder, black pepper
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and chili powder,
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set aside.

Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice
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and cook several minutes, stirring constantly
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until rice is slightly puffed and golden. Add water mixture to rice
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then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

I added some chopped onion and cilantro to the rice
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then I asked normy’s mom for help on making the Tostones (fried Plantains).
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Then there is the pork all finished and shredded up
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normy’s mom also helped with the beans too!
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Let’s EAT!
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Baked New Potatoes with Sea Salt and Rosemary

Recipe

2 pounds 3-ounce Yukon gold or other small potatoes
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 sprigs of rosemary, leaves picked and bashed
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Boil a pot of water.
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Preheat the oven to 425 F.

Wash potatoes and parboil until almost tender.

When done, drain them, drizzle with olive oil and roll in sea salt, freshly ground black pepper, and rosemary.
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Put the potatoes in a roasting tray
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and cook in the oven for 25 minutes until golden, or wrap them in aluminum foil and throw them on the grill for the same amount of time.

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Things I like Thursday!

Here we are again Thursday!

So this Thursday no beating around the bush on what I found that I like this week, I will just get straight to it!

Love this quote

Daily Motivation

This is just too cute to not post!

Saw this on Pinterest and HAD to post it for you, as the picture caught my eye! BBQ Corn With Mexican Spicy Butter & Lime…

Again, Saw this picture and it caught my eye and then I saw what it was and I was just like YUM! I love anything Buffalo chicken style!

Here is my usual Caprese Thursday post Caprese Sandwich

HAD to share this…

This made me think of Normy…

Need to make these for my bro! Camouflage Cupcakes!

You know after doing Things I like Thursday a few times you hope that you don’t post the same thing twice…Saw these before and thought I had shared them before, but don’t believe I have…(and if I did post them once before I don’t think you would mind if I posted them again, I mean come on, loooook at the goooooodness).

How fun is this? It’s cake fries! Yes it is fries and ketchup, but really it’s not (click on the picture to go to the website).

I need this scarf

I need this pot for fall – Le Creuset Pumpkin Casserole

Need this one too…Apple

OH wait and this one too…Blueberry

Wait, one more, Garlic…

So this past Saturday I bought some fresh okra at the farmer’s market and finally made homemade fried Okra! I always wanted to make it…

Used this recipe:

Sounds like a good Fall Bucket list to me!

I have this issue every night!

My birthday – except for the year 2011, But the 11/11 is right.

I want to do this to my hairs! My boss would just love that!

hahaha this always makes me laugh!

Words to live by!

What a cute idea!

This applies to my job and where I work…

I have been wanting these Meatloaf Cupcakes with Cream Potato Frosting since forever ago! I always see them online and wonder why I haven’t made them yet! How fun and cute!

I need to get a popover pan so that I can make these Gruyere Chive Popovers:

This bread looks FABULOUS! I need to make it, like TODAY!

YUM! Mojito Doughnuts!

 

What a great idea! As big as Normy’s family is, this would be great to show how all the nieces and nephews have grown and since I take SO many pictures! What a GREAT IDEA!!! Family yearbooks!

 

Love this! Never gets old!

 

hahaha LOVE IT!

 

Fried Green Tomatoes with Guthrie’s Sauce

One Year ago: A Tribute to Pioneer Woman
Lemon whole chicken Jamie style
Broccoli with shaved cheddar
Cajun Style Hashbrowns
Barbecued dry rubbed chicken
Brown sugar meatloaf

So I love summer for many reasons! I will not name them all as we would be here all day… But one of the reasons I love summer is for The Farmer’s Markets! It’s the only time I can get green tomatoes too, to make fried green tomatoes…And I LOVE fried green tomatoes!

and I want to watch this movie now:

Great Movie!

So let’s start with the sauce I found to go with these fried green tomatoes…Guthrie’s Sauce

3/4 cup mayonnaise
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1/4 cup ketchup
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1 tsp black pepper
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1/2 tsp garlic powder
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1/4 tsp Worcestershire sauce
1/4 tsp seasoned salt
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Mix together all the ingredients in a bowl.
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Cover with plastic wrap and refrigerate for at least two hours for the flavors to meld together. This sauce is not just great with fried green tomatoes, but also chicken fingers, seafood, and even as a salad dressing.

Now on to the tomatoes! Recipe

3 medium, firm green tomatoes
Salt
1 cup all-purpose flour
1 Tbsp Cajun seasoning
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil
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Cut unpeeled tomatoes into 1/2 inch slices.
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Sprinkle slices with salt.
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Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning,
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buttermilk
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and egg,
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and bread crumbs and cornmeal.
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Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix,
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then buttermilk-egg mixture,
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then the cornmeal-bread crumb mix.
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In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side
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or until brown.
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Set the cooked tomatoes on paper towels to drain.

When tomatoes are cool enough to eat,  top them with Guthrie Sauce and eat away!
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Whole Roasted Garlic Lemon Chicken

Two years ago: Jamie Hashbrowns
Barbecue chicken with mustard glaze

Recipe

2 Tbs garlic, finely chopped
2 Tbs unsalted butter, very soft
2 Tbs lemon juice, freshly squeezed
1/2 tsp coarse salt
1 tsp Herbs de Provence
1 whole chicken
salt and pepper
Herbs de Provence
1 lemon, quartered
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Preheat the oven to 375º. Remove chicken from refrigerator and rinse, let rest as you are preparing garlic, butter and lemon.

Stir the finely chopped garlic into the very soft butter, (I added a little extra butter than what the recipe called for)
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mix well.
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(looks kinda gross)

Add the lemon juice,
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coarse salt & Pepper
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and Herbs,
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stir to combine.
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Rub the butter under the breast skin as far as possible and then all over the chicken.
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Add the lemon quarters to the cavity
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and sprinkle outside of bird with salt and pepper to taste. Sprinkle with a few dashed of additional Herbs de Provence if desired.
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Place on a rack or in a dutch oven coated with cooking spray.

Roast the chicken until a meat thermometer reads 160º when the breast temp is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!
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Things I like Thursday!

Happy Thursday again! One more day till Friday! I wish today was Friday! It has been a long week for me. Seems it goes that way anymore…BLAH! I think that we should have 5 days off and then work the weekends! Seems life is all work and no play! I want more play!

So I did something different with my hair this last time I got them did. I added PINK! So I thought I would share a picture with you…

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COOL HUH?

I think it looks totally cool and different! Life is short add pink to your hairs!
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Which brings me to our next thing I like…I really like this quote! As I am always the different one, one of kind, the one who stands out or left out cause I am different! I am ALL about being different. Don’t go with the crowd I say even if you have to stand alone, just be YOU!

Saw this and I think I want to make this! I always wanted to make homemade tomato sauce! You know me, ALL about HOMEMADE! I want to make a trip to the farmer’s market this weekend and so I think there will be a lot of tomatoes on that list, to make this…homemade tomato sauce!

I have been eying this recipe for about a month now. Found it on Pinterest. It sounds good and looks good! I think it would be good on fish or steak…Almost looks like pesto in the jar…but it’s Ginger Scallion Sauce -hmm wonder it would be good with pot stickers? mmmm

I was looking for cupcake recipes one day last week and I wanted to make a popular flavor, but different. So I Googled cupcakes or popular cupcakes (don’t exactly remember) but this is what I found: 50 best cupcake recipes on the internet

Lot’s of great flavors and ideas for cupcakes if you need inspiration!

So the cupcake flavor that I did go with was this one: Cherry Coke cupcakes!

But of course I tweaked the recipe to make it my own, but used this one as inspiration!

here is mine:
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Found this and I think I will SO do it! Just need to find my ice trays! What a GREAT IDEA! Freeze & Preserve Fresh Herbs in Olive Oil

Saw this and well, I have 9 nieces and nephews and if my sister in laws ever ask me to take pictures of all the kids together. I saw this and was like I will TOTALLY do this…Great idea, fun and cute!

This just made me laugh, so I had to share it!

I should make these! How fun and yummy and ORANGE! Normy would like them! Delicious orange cream cupcakes! also the girl’s name on this blog is Jamielyn!  What a cute name!

So fall will be here before we know it! I’m still not ready for summer to be over yet! Still trying to hold on! But the mornings are cooler here and pretty soon, we won’t need the AC at night!

So in honor of fall just around the corner how cute are these?

I need this car…So CUTE!

OMG I LOVE PINTEREST! I find so much on their these days! It’s where I get ideas and all recipes! It’s the BEST site EVER! I also found this pot on there:

I love, love, love Le Creuset.

I want to do all my spices like this. I think it looks cool, and it’s a space saver too!

This dip looks good and so bad for you, but I bet it tastes SO GOOD!

I need remember this ALWAYS! It’s kinda sad to me, but true! My problem is I care TOO damn much!

I want to make these potatoes…They look fabulous to me. Different! Roasted Moroccan Potatoes and they call for Harissa which I have never used but know I would like as it is Red Chili Paste now where to get Arbol Chilies…I bet Whole Foods has them! They have EVERYTHING there! (Love that store)

You need to make this casserole for breakfast one morning! I am telling you, you will NOT be disappointed. My mother in law made it for me for the 1st time and I have been using this recipe ever since she made it! It’s delicious! Best Breakfast Casserole ever! I am making it for a breakfast potluck here at work for tomorrow!

So it seems I always find some kind of caprese salad for Things I like Thursday so I found this Caprese Pasta Salad:

This dish looks so damn good! But of course anything that’s called Creamy Potato Bake, usually means unhealthy, but delicious!

This is totally me!

Of course I would want the hundred million dollars to make my own food and then I would want to eat it all and to not get fat either! hahahaha

Holy Goodness! This recipe has everything that I Love in it: mayonnaise, lemon juice, mushrooms, butter, bacon, and cheese. I think I will be making this dish this Sunday! It sounds soooo amazing to me!

YUMMY! I want to make these! Orange Scones! I am on a kick of making scones lately and I said so in my last things I like Thursday post!

Oh how I love Adam Levine, He’s so cute!

I need this cup! Sippy cup wine glass…

I NEED this pantry!

Love it!

So there you have it! Happy Friday Tomorrow! Cheers to the weekend!

Aunt Peggy’s Cucumber, Tomato and Onion Salad

I don’t have an Aunt Peggy! Got the name of this recipe from Paula Deen!

I LOVE Cucumbers and Tomatoes. I have told you this about 100 times! Now here is 101…

So Normy and I made a trip to the farmer’s market a couple of weekends ago cause I wanted tomatoes, and cucumber and green tomatoes. I LOVE The Farmer’s market Tomatoes. To me they taste SO much better than store-bought! So juicy and delicious!

So I made one of my favorite salads…Check it out…

Recipe

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced (I used pickling cucumbers)
1 pint cherry tomatoes, halved (I used 2 large beef steak tomatoes instead)
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
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In a large serving bowl, toss together the cucumbers,
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tomatoes,
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onion,
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parsley,
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vinegar, olive oil, salt, and pepper,
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to taste. Let the salad stand for 10 minutes before serving.
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Pasta Dough for Ravioli

Recipe

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
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To make the pasta dough: In an electric mixer fitted with a dough hook*,
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combine the flour
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and salt.
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Add the eggs,
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1 at a time,
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and continue to mix. Drizzle in 1 tablespoons of the olive oil
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and continue to incorporate all the flour until it forms a ball.
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Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes.
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Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
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*Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times,
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at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin,
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about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta,
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and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet,
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about 2-inches apart.
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Fold the other 1/2 over the filling like a blanket.
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With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares
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and crimp the 4 edges with the tins of a fork to make a tight seal.
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Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
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Cook the ravioli in plenty of boiling salted water for 4 minutes;
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they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

for the filling for my ravioli I used:

1 pound Italian sausage
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Ricotta Cheese
Parsley
mozzarella cheese
Parmesan Cheese
Garlic salt
Freshly ground black pepper
and Fresh Basil
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So start by cooking meat and I ground mine up while I cooked it real small
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when nice and brown and cooked through pour meat into a big bowl and set aside

Then take one cup of the ricotta and place it in a bowl and add one egg into the Ricotta
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Mix Egg and Ricotta really well together
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then add in Parsley
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and stir

then add the ricotta to the meat
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then add in garlic salt, to taste
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and pepper, to taste
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then grate one cup of parmesan cheese
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and one cup of the mozzarella cheese
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add both Cheeses to meat and Ricotta
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and mix together, the meat and cheeses

and see above on adding filling to the ravioli.

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Chianti and San Marzano Marinara Sauce

Two Years ago: Crispy parmesan biscuits 
Mushroom Soup
Peach wine coolers
Garlic bread with melted parmigiano reggiano cheese slices 
Fresh Mushroom and Parsley Salad
Oh JOY, Oh How I LOVE Monday! (NOT).

Here you go, another marinara sauce! I think I have 50 different kinds on here…and here is one more for you!

So here is what you will need:
Balsamic Vinegar
Chianti Wine
28 oz Can Whole canned San Marzano Tomatoes
28 oz can pureed tomatoes
14.5 oz can fire roasted tomatoes
Freshly ground black pepper
garlic
Red onion
kosher salt
Red pepper flakes
Dried Basil
Italian Seasoning
Dried Oregano
Garlic salt
Olive oil

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Take 4 cloves of garlic
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Mince them
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and dice up, one med red onion.

heat a dutch oven to med heat and coat the bottom with olive oil
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(don’t over do it, I added a little too much)

Then add red onions, that you diced
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cook until translucent and add minced garlic
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stir garlic in until you smell it, 1-2 minutes. Then add the canned San Marzano tomatoes
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and then add in the pureed tomatoes
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then add in fire roasted tomatoes
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Stir everything together
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add in kosher salt, to taste
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Black pepper (everything on taste, that’s how I do it).
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Red pepper flakes
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add in Garlic salt
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and then stir everything
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then add in dried basil
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then add in oregano and Italian Seasoning
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and then stir and incorporate everything really well
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then add in the Chianti Wine
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(I added in about 1/2 a cup)

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Then add in balsamic Vinegar, about 1/4 a cup
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One ingredient that I forgot to add in the picture, but added to the sauce –  fresh Parsley
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Let the sauce simmer for 30-45 minutes.

I served mine over homemade ravioli and fresh basil sprinkled on top!

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