Posted in Appetizers, Bruschetta

Bruschetta with Tomato and Basil

3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread
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grab a medium bowl. And add the chopped tomatoes to bowl
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add minced garlic
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season tomatoes with salt and pepper, to taste
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Then add freeze-dried basil
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then add Olive oil and balsamic vinegar
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and stir everything together
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Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
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Slice the Italian bread
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Add bread to the skillet and toast, both sides
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once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top
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Here’s the recipe for you:
3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread

grab a medium bowl. And add the chopped tomatoes to bowl
add minced garlic
season tomatoes with salt and pepper, to taste
Then add freeze-dried basil
then add Olive oil and balsamic vinegar
and stir everything together
Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
Slice the Italian bread
Add bread to the skillet and toast, both sides
once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top

Posted in Appetizers, Asian, Salmon

Hawaiian Salmon Poke

I love Poke! I had it once at a sushi restaurant and It was amazing! So I found a recipe on Pinterest (of course) and Normy made it for me! Normy changed the recipe up a bit to make it his own.

1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)

1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board

Then chop it up into bite size pieces

Place salmon pieces in a medium-sized bowl

Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup

Then add in the rice seasoning

Then add in the sugar

next add ground ginger

Toss everything together

Then squeeze in the juice of 1/2 a lime

Toss everything together and taste for seasonings, adjust as needed or leave as is

Cover tightly and chill for at least 1 hour.

eat nice and cold.

We usually don’t keep this more than 3 days. But It never lasts that long, because it is SO GOOD!

Recipe:
1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)
1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

Posted in Appetizers, bacon, Jalapeno

Jalapeno Poppers

Who doesn’t love bacon?
So true.:

If you don’t, then you need to seek professional help! Because bacon is love…

source

So I made these babies for my friend Stacey’s craw-fish boil last summer….

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2 pounds of bacon…and in the picture that I have posted the bacon is thick cut. I recommend getting the thin cut bacon as it wraps around the jalapeno WAY better….I’ve made this recipe a few times and each time I learn something new to make it easier to make them.

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves. I have learned this (the hard way) by not wearing gloves and then washing my hands and then rubbing my eyes after (like a dumb ass) and holy BURNING! So don’t be a dummy like me, and wear some damn gloves!

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers. I took out seeds and the membranes and there were some that were still pretty dang hot.

I got 3 pounds of cream cheese, but did not use it all. I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno.

now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more, because who the f*ck doesn’t like cream cheese?

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. I learned this through trial and error. Many errors. I tried cutting the pieces in thirds, and in half. I even tried just laying a small piece of bacon on top of the cream cheese, (What was I thinking, Not even enough). No sir, you need a whole strip of that bacon love to wrap around your popper.

I ended up having to run to the store to get another pound or 2 of bacon. I still didn’t have enough. So I ended up cutting the strips of bacon in half, length wise and again, still not enough bacon. USE A WHOLE STRIP OF BACON and make sure you get enough!
Source

So instead of baking the poppers, I HIGHLY recommend grilling them. They take longer but hey

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!


So true...:
Source


Recipe

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2-4 pounds of bacon…I got thick cut bacon, I recommend getting the thin cut bacon as it wraps around the jalapenos WAY better….

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves.

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers.

I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno. Now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more.

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. again USE A WHOLE STRIP OF BACON!
So instead of baking the poppers, I HIGHLY recommend grilling them.

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!

Posted in Appetizers, Pizza

Pizza Puffs

Recipe #GIMMESOMEOVEN

Whenever I make this recipe I never do just 1 batch, I always double or triple it.

(so this is the recipe doubled for you)

For the original recipe go here

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon dried oregano
1 1/2 cups milk (I used lactose free)
2 eggs
8 oz. mozzarella cheese, shredded (about 2 cups)
8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
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Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
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In a large bowl, whisk together the flour,
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baking powder
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and the oregano;
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Then whisk in the milk
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and eggs.
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Then add in the mozzarella
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and pepperonis
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I also added in 1/2 an onion, chopped up into small chunks
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Then I also added in chopped pancetta (about a cup)
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I also added in a teaspoon of garlic salt
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Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout

Then after the 10 minutes stir everything together really well
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divide the batter among the mini-muffin cups
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Bake until puffed and golden, 20 to 25 minutes.
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Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)

So for my sauce I used:
29 oz can tomato sauce
6 oz can tomato paste
Salt & Pepper, to taste
Dried Herbs De Provence
Dried Basil
Onion Salt
Garlic Salt
Red Pepper flakes
2 garlic cloves, minced
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Start by mincing up your garlic
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Then grab a sauce pan and place it on burner and heat to medium heat

Then coat the bottom of the pan with a little olive oil
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add the minced garlic
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cook and stir garlic until there is a strong smell of garlic, or for about a minute

Then add the sauce
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Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
Dried Herbs De Provence
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Dried Basil
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Onion Salt
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Garlic Salt
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Red Pepper flakes
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Then add in the tomato paste
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and stir everything together
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Let simmer stirring occasionally for about 20-25 minutes.

Then serve a nice little bowl of sauce with your pizza puffs and dip away!
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Recipe

  • (so this is the recipe doubled for you)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 1 1/2 cups milk (I used lactose free)
  • 2 eggs
  • 8 oz. mozzarella cheese, shredded (about 2 cups)
  • 8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
  • 2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
  • Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
  • In a large bowl, whisk together the flour, baking powder and the oregano;
  • Then whisk in the milk and eggs.
  • Then add in the mozzarella
  • and pepperonis
  • I also added in 1/2 an onion, chopped up into small chunks
  • Then I also added in chopped pancetta (about a cup)
  • I also added in a teaspoon of garlic salt
  • Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout
  • Then after the 10 minutes stir everything together really well
  • divide the batter among the mini-muffin cups
  • Bake until puffed and golden, 20 to 25 minutes.
  • Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)
  • So for my sauce I used:
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • Salt & Pepper, to taste
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • 2 garlic cloves, minced
  • Start by mincing up your garlic
  • Then grab a sauce pan and place it on burner and heat to medium heat
  • Then coat the bottom of the pan with a little olive oil
  • add the minced garlic
  • cook and stir garlic until there is a strong smell of garlic, or for about a minute
  • Then add the sauce
  • Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • Then add in the tomato paste
  • and stir everything together
  • Let simmer stirring occasionally for about 20-25 minutes.
  • Then serve a nice little bowl of sauce with your pizza puffs and dip away!
Posted in Appetizers, Eggs

Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
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I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
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Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
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and then cut them in half
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Remove the yolks and add them to a medium bowl
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and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
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So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
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I mashed up the yolks as well as I could
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So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
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mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
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Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
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And serve!

Recipe

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half’s on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
  • And serve!
Posted in Appetizers, Miscellaneous, Pumpkin

Cajun Spiced Roasted Pumpkin Seeds

So I LOVE roasting pumpkin seeds but I always wanted the perfect way to do it. I’ve roasted them before and they haven’t turned out the way I wanted them too. So I tried something new this time. I boiled them…I used 2 recipes to make 1 my own

so I used this recipe and this recipe 

So I carved my pumpkin and rinsed my seeds and drained them
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and then I dried my seeds out on towels in a single layer for a couple nights,
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to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.

So I used seeds from one large pumpkin, so I had about 2 cups of seeds.

So I filled a saucepan with 2 cups of water, then turned the burner to high heat
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then added 2 cups of seeds
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and then 2 tablespoon of salt
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and brought the water to a boil,
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and I let them simmer for 10 minutes
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Removed them from the heat and drained them
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then I turned my oven to 300 degrees

I placed the drained seeds into a medium bowl

and then I grabbed:
2 tablespoons of butter
Worcestershire sauce
Cajun Seasoning
Garlic salt
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I melted the butter in a small pan on the stove, You could do it in the microwave
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I did a few dashes of Worcestershire sauce over the seeds
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then I seasoned them with a little garlic salt, about a teaspoon
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then I added in the melted butter
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stirred everything together
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then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
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How I roast my pumpkin seeds mmmm

Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheetpan
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spread the seeds out over the sheet pan

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Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.

Then took them out of the oven
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Seeds

and let them cool and then ate them!

Cajun Spiced Roasted Pumpkin Seeds
  • So I carved my pumpkin and rinsed my seeds and drained them
  • and then I dried my seeds out on towels in a single layer for a couple nights,
  • to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.
  • So I used seeds from one large pumpkin, so I had about 2 cups of seeds.
  • So I filled a saucepan with 2 cups of water, then turned the burner to high heat
  • then added 2 cups of seeds
  • and then 2 tablespoon of salt
  • and brought the water to a boil,
  • and I let them simmer for 10 minutes
  • Removed them from the heat and drained them
  • then I turned my oven to 300 degrees
  • I placed the drained seeds into a medium bowl
  • and then I grabbed:
  • 2 tablespoons of butter
  • Worcestershire sauce
  • Cajun Seasoning
  • Garlic salt
  • I melted the butter in a small pan on the stove, You could do it in the microwave
  • I did a few dashes of Worcestershire sauce over the seeds
  • then I seasoned them with a little garlic salt, about a teaspoon
  • then I added in the melted butter
  • stirred everything together
  • then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
  • Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheet pan
  • spread the seeds out over the sheet pan
  • Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.
  • Then took them out of the oven
  • and let them cool and then ate them!
Posted in Appetizers, Puerto Rican food

Tostones (Fried Plantains)

I have never had plantains in my life. So when my hubby made these I was a little unsure. But they are really yummy. He fries them not once, but twice and then you dip them in ketchup, weird I know. But they are really good. Don’t knock it till you try it!

You will need 4 green plantains
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cut the ends off, each plantain
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and then peel the outer skin off the plantain
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heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil
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while the oil heats up

cut the plantains into 1-1 1/2 inch thick slices
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once the oil is nice and hot add the sliced plantains to the oil
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Normy did 8-10 at a time
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fry for one to two minutes on each side until they are golden in color,
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grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.

once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)
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add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.
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once they are cooked, remove them from pan
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and place on a paper towel lined plate and sprinkle salt over the plantains and drain.
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serve hot and dip in ketchup
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Recipe

 4 green plantains, cut the ends off, each plantains
and then peel the outer skin off the plantain
heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil
while the oil heats up
cut the plantains into 1-1 1/2 inch thick slices
once the oil is nice and hot add the sliced plantains to the oil
Normy did 8-10 at a time
fry for one to two minutes on each side until they are golden in color,
grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.
once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)
add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.
once they are cooked, remove them from pan
and place on a paper towel lined plate and sprinkle salt over the plantains and drain.
serve hot and dip in ketchup