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Fun in the Kitchen
Pollo Guisado
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
Pan Seared Pork Tenderloin
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.
Caesar Salad
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.
Homemade Croutons
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.
Skillet Chicken Aglio Olio
Ingredients
- 6 (6-ounce) skinless, boneless chicken breast halves
- ½ teaspoon salt, divided
- ⅓ cup all-purpose flour (about 1 1/2 ounces)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 8 garlic cloves, thinly sliced
- 2 to 3 tablespoons capers, drained
- 2 pickled hot cherry peppers, halved and seeded
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 2 tablespoon dry breadcrumbs
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Sprinkle chicken with 1/4 teaspoon salt. Dredge chicken in flour.
- Heat oil and butter in a large nonstick skillet over medium heat.
- Add chicken; cook 4 minutes on each side or until browned.
- Add garlic; cook 30 seconds.
- Add capers and peppers; cook 30 seconds.
- Add broth; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.
- Stir in breadcrumbs; cook until liquid thickens (about 1 minute).
- Taste sauce, and add remaining 1/4 teaspoon salt, if needed.
- Remove from heat; sprinkle with parsley.
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