Dave's Blog

Chicken With Black Beans and Brown Rice

Ingredients

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
1 package of Trader Joes Brown Rice

Directions

In a large pan, heat olive oil and add red pepper flakes.
Add onion and garlic, and cook until onion is tender.
Increase heat, add chicken, stirring until cooked.
Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic vinegar.
Blend and simmer uncovered for 30 minutes,
Microwave brown rice 3 an\d a half minutes
Stir in rice to pan
Serve

August 5, 2021/0 Comments/by David Fionda

Cuban Cabbage Salad

July 3, 2021

Category Uncategorized

Persons

6

Ingredients

Dressing
Fresh juice from 1 lemon, 1 lime, and 1 orange
1/4 cup red wine vinegar or any white vinegar
6 medium cloves of garlic, minced or pressed
1 teaspoon sugar or more to taste
1 teaspoon salt
1/2 teaspoon oregano
1/2 tsp ground black pepper
1/2 - 3/4 cup olive oil
teaspoon parsley
Salad
1 head small purple cabbage, sliced 1/4 to 1/2″ thick
1 head small green cabbage, sliced 1/4 to 1/2″ thick
4 carrots, peeled and shaved into ribbons with a peeler
1 to 3 banana Peppers

Instructions

Mix all dressing ingredients well
Chop all salad ingredients
Pour dressing over salad and mix well
Let set for one hour and serve

July 3, 2021/0 Comments/by David Fionda

Cuban Brown Rice and Black Beans

Cuban Rice and Black Beans

June 24, 2021

Category Recipes

Persons

8

Ingredients

4 cloves garlic, peeled
1 tsp table salt
1/2 cup pancetta
2 TB olive oil
1 medium onion, finely chopped
1 green pepper, seeded and finely chopped (3/4 cup)
1 bay leaf
1/4 tsp ground cumin
1/2 tsp dried oregano
2 bags Trader Joes brown rice
2 (15.5 oz each) cans black beans, with liquid
1 3/4 cups water or chicken stock
1 TB red wine vinegar

Instructions

Microwave frozen brown rice for one minutes and set aside.
Place garlic clove on a cutting board and sprinkle with table salt. Let sit for 3 minutes and mince into a paste with knife. Set aside.
Place pancetta and olive oil in a large heavy pot. Constantly stir over medium high heat until rendered.
Add onion, green pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min.
Add the bay leaf, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans with their liquid, the water, and vinegar. Mix to combine.
Cover and bring to a boil. Immediately reduce to a simmer, and simmer covered for 15 minutes.
Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve.

June 24, 2021/0 Comments/by David Fionda

Pollo Guisado

June 12, 2021

Category Recipes

Ingredients

2 pounds bone-in chicken thighs
1 teaspoon Adobo all purpose seasoning
2 tablespoons olive oil
4 tablespoons sofrito
Sazon seasoning
2 tbsp tomato paste
1 teaspoon dried oregano
1 cup water
2 cups low sodium chicken broth
3/4 cup diced potatoes
3/4 cup baby carrots
2 bay leaves
10-12 pimento-stuffed olives

Instructions

Heat a Dutch oven on medium heat.
Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
Remove the chicken from the pot and set it aside.
Add the sofrito, Sazon, tomato paste, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
Lower the heat to a simmer and cook the pollo guisado for 20 - 30 minutes covered and 20 - 3- minutes uncovered to reduce the juices.
Serve with arroz con giandules

June 12, 2021/0 Comments/by David Fionda

Pan Seared Pork Tenderloin

Pan Roasted Pork Tenderloin

May 28, 2021

Category Uncategorized

Persons

2

Ingredients

2 tablespoons olive oil
1 pound pork tenderloin, cut into thirds
1 teaspoon kosher salt, divided
1/2 teaspoon freshly cracked black pepper, divided
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
3 cloves garlic, smashed
1 large ripe tomato, cored and cut into wedges (then halve each wedge)
8 ounces fairy tale eggplant, trimmed and cut into 1/2-inch rounds
2 tablespoons white wine vinegar
1/2 cup chicken broth
Freshly snipped chives, for garnish

Instructions

Preheat oven to 375°F.
Heat oil in a medium-sized, ovenproof skillet over medium-high heat.
Pat pork dry and season with half of the salt and pepper, the cumin, paprika and coriander.
Rub the seasoning all over.
Once oil is hot, place pork in the skillet and sear for a few minutes per side, until nicely browned all over.
Add garlic, tomato, eggplant to the pan.
Sear eggplant on both sides
Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add vinegar and chicken stock
Place skillet in the oven and roast for 15-20 minutes, until the internal temperature reaches 145°F.
Remove from oven and let rest for 10 minutes.

May 28, 2021/0 Comments/by David Fionda

Caesar Salad

May 2, 2021

Category Recipes

Ingredients

Dressing
2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise,
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad
3 heads Romain
Shaved parmesan
Home made Croutons

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.
Taste and adjust to your liking.
The dressing will keep well in the fridge for about a week.

May 2, 2021/0 Comments/by David Fionda

Homemade Croutons

May 2, 2021

Category Recipes

Ingredients

5 Slices Wheat Bread
2 tsp EVOO
3 tbsp butter, melted
3.4 tsp kosher salt
3/4 tsp fresh ground pepper
4 garlic cloves, chopped fine
1/2 tsp onion powder
2 tsp finely chopped fresh rosemary
1/4 c grated parmesan

Instructions

Preheat oven to 200°. If not already stale, cut off crusts, put bread on a cookie sheet and toast for 10 minutes Remove and cube
In a large bowl, toss cubed bread with oil and butter until evenly coated.
Add in salt, pepper, minced onion powder, rosemary, and Parmesan, and toss to combine until evenly distributed.
Divide seasoned bread between two large baking sheets.
Bake until golden and crispy, flipping halfway through, about 15 minutes total.
Let cool completely and store in an airtight container for up to 2 weeks.

May 2, 2021/0 Comments/by David Fionda

Skillet Chicken Aglio Olio

Skillet Chicken Aglio olio

January 2, 2021