Chili

I just made this recipe up…wanted chili one night for dinner so just went with it and this is what I came up with…

I did use this recipe for the Chili seasoning mix
1 tablespoon smoked paprika
2 1/2 teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
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In a bowl,
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stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
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Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:
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2 green bell peppers, chopped in small chunks
1 red bell pepper, chopped in small chunks
1 28 oz can, diced tomatoes
1 28 oz can, crushed tomatoes
1 15 oz can, black beans, drained
1 15 oz can, Pinto beans, drained
1 5-6 oz can, Tomato paste
1 15 oz can, tomato sauce
Garlic salt, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
Chili powder, to taste
about a pound and 1/2 lean ground beef
2-3 garlic cloves, smashed and minced
3-4 celery stalks chopped into small dice
2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
2 yellow chilies
1 yellow onion, chopped
chili seasoning
10-12 roasted green chilies, skin and seeds removed and chopped
(not in picture but I also used about 3 cups of water and Worcestershire sauce)

So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
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Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
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Season with Salt and Pepper, to taste
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Cook beef and ground up into small chunks and brown meat
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Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
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stir beef and chili seasoning together and then add onions and stir together with beef
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then add garlic
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cook for a minute or two, until you smell the garlic and stir everything together. Then add celery
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stir
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then add a little more chili seasoning, again…to taste
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stir in with meat and veggies
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add red bell pepper
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green bell pepper
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stir everything together
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Add Jalapenos and Yellow Chile’s
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Then add green chilies
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Add Beans
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Then add, canned tomatoes and sauce
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I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
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stir everything together
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then add a generous amount of chili powder, to taste
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then I added a few dashes of Worcestershire sauce
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then I added in a couple more cups of water
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Then added tomato paste
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stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
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let chili simmer 30-45 minutes uncovered, stirring occasionally

Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese
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Recipe

  • Chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 1/2 teaspoons seasoning salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • In a bowl,
  • stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
  • Whatever you don’t use, store in an airtight container.
  • OK now for what you will need for the chili:
  • 2 green bell peppers, chopped in small chunks
  • 1 red bell pepper, chopped in small chunks
  • 1 28 oz can, diced tomatoes
  • 1 28 oz can, crushed tomatoes
  • 1 15 oz can, black beans, drained
  • 1 15 oz can, Pinto beans, drained
  • 1 5-6 oz can, Tomato paste
  • 1 15 oz can, tomato sauce
  • Garlic salt, to taste
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Chili powder, to taste
  • about a pound and 1/2 lean ground beef
  • 2-3 garlic cloves, smashed and minced
  • 3-4 celery stalks chopped into small dice
  • 2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
  • 2 yellow chilies
  • 1 yellow onion, chopped
  • chili seasoning
  • 10-12 roasted green chilies, skin and seeds removed and chopped
  • (I also used about 3 cups of water and Worcestershire sauce)
  • So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
  • Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
  • Season with Salt and Pepper, to taste
  • Cook beef and ground up into small chunks and brown meat
  • Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
  • stir beef and chili seasoning together and then add onions and stir together with beef
  • then add garlic
  • cook for a minute or two, until you smell the garlic and stir everything together. Then add celery, stir
  • then add a little more chili seasoning, again…to taste
  • stir in with meat and veggies
  • add red bell pepper, green bell pepper
  • stir everything together
  • Add Jalapenos and Yellow Chile’s
  • Then add green chilies, Add Beans
  • Then add, canned tomatoes and sauce
  • I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
  • stir everything together
  • then add a generous amount of chili powder, to taste
  • then I added a few dashes of Worcestershire sauce
  • then I added in a couple more cups of water
  • Then added tomato paste
  • stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
  • let chili simmer 30-45 minutes uncovered, stirring occasionally
  • Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Taco Seasoning

Got the recipe from here

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
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In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
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Recipe

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.

Arroz con Pollo (Caribbean Rice with Chicken)

This is the one Puerto Rican dish I can make! YAY! GO ME! I have made it a few times and every time I make it, I erase the old recipe on here to update it, because my pictures keep getting better and better and I get better and better at making it!

So you all know my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 3rd time I have made it! I would like to master it and then learn to make more dishes from Normy’s homeland…

I got the recipe from this book:
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Normy says that this is the ONLY book I should get Puerto Rican Recipes from as it is his fav. OK BOSS!

So here is what the recipe looks like in the book:
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So here is everything listened in A & B
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A –
2 ½ pounds chicken thighs (I did boneless, skinless thighs)
(I had Normy cut the fat off the chicken thighs 1st)
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B –
2 teaspoons fresh ground black pepper
2 cloves of garlic, peeled and minced
1 teaspoon whole dried oregano
4 ½ teaspoons salt
2 teaspoons olive oil
1 teaspoon balsamic vinegar

Mix all ingredients in B in a small bowl

1. Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar) Set in refrigerator for several hours or overnight.
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C-
1 tablespoon olive oil
1 ounce salt pork
2 ounces lean cured ham
(all ingredients in C diced)

D-
1 onion, peeled
1 green pepper, seeded
1 tomato
6 fresh cilantro leaves
(all ingredients in D chopped)

E-
½ teaspoon of salt
10 olives, stuffed with pimientos (green olives)
1 tablespoon capers
¼ cup tomato sauce
2 tablespoon fat or Achiote Coloring
3 cups rice
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2. In a caldero or dutch oven,
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heat fat
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and brown rapidly salt pork and ham.
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Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
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3. reduce heat to low, add ingredients included in D, (onion,
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green pepper,
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tomato,
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cilantro leaves)
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and saute for 10 minutes, stirring occasionally
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4. add 2 ½ cups of water to pan,
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if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
5. Add to kettle ingredients included in E salt,
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10 green olives,
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1 tablespoon capers, ¼ cup tomato sauce,
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2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya)
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3 cups rice
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and mix over moderate heat for 2 minutes.

6. cook, uncovered, over moderate heat, until rice is dry.

7. with a fork, turn rice from bottom to top.

8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
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9. Serve nice and hot

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Recipe

  • A –
  • 2 ½ pounds chicken thighs
  • B –
  • 2 teaspoons fresh ground black pepper
  • 2 cloves of garlic, peeled and minced
  • 1 teaspoon whole dried oregano
  • 4 ½ teaspoons salt
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • Mix all ingredients in B in a small bowl
  • C-
  • 1 tablespoon vegetable oil
  • 1 ounce salt pork
  • 2 ounces lean cured ham
  • (all ingredients in C diced)
  • D-
  • 1 onion, peeled
  • 1 green pepper, seeded
  • 1 tomato
  • 6 fresh cilantro leaves
  • (all ingredients in D chopped)
  • E-
  • ½ teaspoon of salt
  • 10 olives, stuffed with pimientos (green olives)
  • 1 tablespoon capers
  • ¼ cup tomato sauce
  • 2 tablespoon fat or Achiote Coloring
  • 3 cups rice
  • 1.Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar)
  • Set in refrigerator for several hours or overnight.
  • 2. In a caldero or dutch oven, heat fat and brown rapidly salt pork and ham. Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
  • 3. reduce heat to low, add ingredients included in D, (onion, green pepper, tomato, cilantro leaves) and saute for 10 minutes, stirring occasionally
  • 4. add 2 ½ cups of water to pan, if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
  • 5. Add to kettle ingredients included in E salt, 10 green olives, 1 tablespoon capers, ¼ cup tomato sauce, 2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya, see picture in post), 3 cups rice and mix over moderate heat for 2 minutes.
  • 6. cook, uncovered, over moderate heat, until rice is dry.
  • 7. with a fork, turn rice from bottom to top.
  • 8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
  • 9. Serve nice and hot

Chicken Cacciatore

This is one of my go to recipes. It’s so easy to make and so delicious. The leftovers are even better the next day.

Got the recipe from here

6 chicken thighs, boneless and skinless
salt, to taste
freshly ground black pepper, to taste
1 cup all purpose flour, for dredging
olive oil
2 large red bell pepper, chopped small
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1 yellow onion, chopped
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3 garlic cloves, minced
3/4 cup dry white wine
1 ( 28-ounce) can petite diced tomatoes with juice
3/4 water and then add in 1 tbsp of better than bullion, chicken flavor
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
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Sprinkle the chicken pieces with salt and pepper, to taste.
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Dredge the chicken pieces in the flour to coat lightly.
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In a large heavy saute pan, heat the olive oil over a medium-high heat
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Add the chicken pieces to the pan and saute
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just until brown, about 5 minutes per side.
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If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
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Add the bell pepper, onion
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and garlic
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and salt and pepper to taste

saute over medium heat until the onion is tender, about 5 minutes.
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Add the wine
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and simmer
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until reduced by half, about 3 minutes. Add the tomatoes with their juice,
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water with better than bouillon , capers
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and oregano.
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Return the chicken pieces to the pan
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and turn them to coat in the sauce.
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Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.

I served mine with white rice
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Recipe

  • 6 chicken thighs, boneless and skinless
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup all purpose flour, for dredging
  • olive oil
  • 2 large red bell pepper, chopped small
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can petite diced tomatoes with juice
  • 3/4 water and then add in 1 ysp of better than boulion, chicken flavor
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • Sprinkle the chicken pieces with salt and pepper, to taste.
  • Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the olive oil over a medium-high heat
  • Add the chicken pieces to the pan and saute
  • just until brown, about 5 minutes per side.
  • If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
  • Add the bell pepper, onion and garlic and salt and pepper to taste
  • saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, water with better than bouillon , capers and oregano.
  • Return the chicken pieces to the pan and turn them to coat in the sauce.
  • Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.
  • Using tongs, transfer the chicken to a plate. spoon the sauce over the chicken, then serve.
  • I served mine with white rice

Carnitas

Got the Recipe from here

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste
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For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
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and cover mostly with water. Add the onions,
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garlic, oregano,
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and cumin
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into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
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Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
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Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.

Remove from the broiler. Shred meat with two forks,
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discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.

When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.
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Recipe

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste

For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
and cover mostly with water. Add the onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.
Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.
When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.

Salsa Fresca

I went to culinary school and in our Garde Manger class we made this salsa one day and it was so yummy and light and fresh and I loved it, I couldn’t stop eating it…

This is the book we used and you can find the recipe on page 43

1 lb diced tomatoes (I used Roma tomatoes)
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3 1/4 oz minced onion (I used 1 yellow onion)
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2 2/3 oz diced green bell pepper
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2 garlic cloves, minced
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1 tbsp chopped cilantro
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1 tsp chopped oregano (I used dried)
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juice of 3 limes
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2 jalapeno, minced
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1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt
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Combine all ingredients and adjust seasoning. Refrigerate immediately
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Recipe

1 lb diced tomatoes (I used Roma tomatoes)
3 1/4 oz minced onion (I used 1 yellow onion)
2 2/3 oz diced green bell pepper
2 garlic cloves, minced
1 tbsp chopped cilantro
1 tsp chopped oregano (I used dried)
juice of 3 limes
2 jalapeno, minced
1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt

Combine all ingredients and adjust seasoning. Refrigerate immediately

Arroz con Pollo (Caribbean Rice with Chicken)

So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:
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Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

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A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

B- 2 peppercorns (whole black pepper) I just used fresh ground black pepper

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2 cloves garlic, peeled, and then I minced them

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1 teaspoon dried oregano,

4 1/2 teaspoons salt,

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2 teaspoons olive oil,

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1 teaspoon vinegar or fresh lime juice. (I used balsamic vinegar)

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(Crush and mix in a mortar) (using a mortar is the best way to do this, but I don’t have one so I just mixed it in a bowl)

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C- 1 tablespoon lard or vegetable oil, 1 ounce salt pork, 2 ounces lean cured ham (for salt pork and ham- washed and diced)

D- 1 onion, peeled, 1 green pepper, seeded, 3 sweet chili peppers, seeded, 1 tomato, 6 cilantro (culantro) leaves (chopped)

E- 1/2 teaspoon salt, 10 olives stuffed with pimento, 1 tablespoon capers, 1/4 cup tomato sauce, 2 tablespoons fat or Achiote Coloring, 3 cups rice

F- 1 can (1 pound 1 ounce) green peas (I did not add)

G- 1 can (4 ounces) pimento (I did not add)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

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(side note –  I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

2-In a caldero

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or heavy kettle, heat fat (I used vegetable oil)

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brown rapidly salt pork

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and ham.

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Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

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3- Reduce heat to low, add ingredients included in D,

onion, green pepper, 3 sweet chili peppers, 1 tomato, 6 cilantro leaves (chopped)

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Normy approves!

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and sauté for 10 minutes, stirring occasionally.

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

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5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

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1 tablespoon capers,

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1/4 cup tomato sauce,

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2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

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3 cups rice

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6- Add reserved hot liquid to kettle, mix well, and cook, uncovered, over moderate heat, until rice is dry.

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7- With a fork, turn rice from bottom to top.

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8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

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Here is that recipe for you again from the book:
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