Bunuelos

INGREDIENTS

1 cup sugar

• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 12 (8 inch) flour tortillas
• vegetable oil (for frying)

DIRECTIONS

• Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
• Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
• Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.

Garden salad

 Ingredients

• 4 c Iceberg  Lettuce washed and cut into bite
• -sized pieces
• 11/2  c Roma Tomatoes sliced
• 1 1/2 c Cucumber sliced at a 1/4” bias
• 1 c Croutons separated - optional 
• 3/4  c Red Onion halved and thinly sliced - optional 
• 2/3 c Freshly Grated Cheddar Cheese separated - optional 
• 1/2 c Salad Dressing
• 1/4 c crispy bacon crumbles - optional 
• Seasonings - salt pepper and garlic powder to taste 

Instructions

1. In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.

2. Serves 4
   *** sometimes I go with a basic salad with only tomatoes and cucumbers and omg it is delicious.
   
   

Chicken and spinach lasagna

 Chicken and spinach lasagna 

Ingredients

Chicken Lasagna Ingredients:

• 9 lasagna noodles cooked al dente, unless
•  you need more.
• 4 cups shredded rotisserie chicken or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

• 1 Tbsp oil- any kind will work.
• 1 medium onion finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts of heavy cream and milk)
• 5 oz fresh spinach coarsely chopped
• 2 tsp seasoning salt
• 1/2 tsp black pepper
• 3 garlic cloves minced

Ricotta Cheese Sauce:

• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
• 1/4 cup parmesan cheese
• 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
• Instructions

Cook Noodles & Prep:

1. Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
   

Make the Belachamel (Spinach Sauce):

1. Place a pot or large saucepan over medium heat, add 1 Tbsp oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
   
2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
3. Add minced garlic and chopped spinach, and stir to combine then remove from heat
4.  the Ricotta Cheese Sauce:
5. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
   

To Assemble Chicken Lasagna:

1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
   
4. Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese.
5.  Rest at least 10 minutes uncovered before slicing.

Loaded tots ( tachos)

 

Ingredients

• 1 32 ounce package Frozen tater tots
• 1 8 ounce package Shredded cheese
• 1 cup Cooked bacon cut up in small pieces
• 1 8 ounce container Sour Cream
• 1 package Ranch seasoning
• ½ cup Green Onion Chopped

Instructions

• Line baking sheet with either a silicon baking mat or parchment paper
• Bake frozen tater tots according to the instructions on the package (get them good and crispy)
• Sprinkle cheese on top of the tater tots 
• Add the bacon pieces and place back in oven at 425 degrees for 2 minutes
• Spread sour cream on top and sprinkle ranch seasoning
• Sprinkle more cheese, bacon and green onion
• Serve and enjoy!

Red beans and rice

 Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 green bell pepper, chopped
• 1 teaspoon of chili powder 
• 2 stalks celery, chopped
• 2 tablespoons garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 3/4 teaspoon sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning, more to taste
• 1 tablespoon sugar
• 2 teaspoons Beef broth. I use powder.
• about 4 cups water
• 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
• 1 package of smoked sausage. I used kielbasa- diced.
• 1 and 1/2 to 2 teaspoons seasoning salt
• 2 cups hot cooked rice

Instructions

• Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
• Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
• Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
• Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?
  
  
• Add 1 teaspoon of chili powder.
• Add the cups of water and canned beans . Add the bay leaves.
• Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
• Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
• 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed 
• Before serving , taste the beans. They should be tender and flavorful
• . Add more Cajun seasoning to taste. 
• Remove the bay leaves. 
• Serve with hot rice. 

Upside down burger

 

INGREDIENTS

1.5-2 lbs 80/20 ground beef (enough to make 4, 1/3lb patties)

1-2 tablespoons steak and burger seasoning  (click link)

. https://www.instagram.com/p/COOftG1BB3s/?utm_medium=copy_link

(to season patties)

1.5 stick of salted butter (around 3/4 cup)

4 brioche buns (or bun of your choosing)

4 to 8 slices American cheese

1-2 tablespoons mayonnaise

DIRECTIONS

Preheat grill to 350F

Form burger meat into 1/3lb patties, into a concave shape, 4 total or 8 for double burgers

Season one side of the patties with Smoke and tell seasoning 

Let the seasoning “melt” into the patties for about 20min – use this time to melt butter, prep your toppings/anything else you’d like to have on your burger

Melt butter in microwave safe cup.

Be sure to toast the buns on the opposite side which is inside out. (tops and bottoms) on the grill, watch carefully as buns can burn quickly

Baste both sides of buns generously with butter

Set buns aside/cover to keep warm

Set burger patties on the grill – watch patties to see if any are cooking faster than others/adjust heat accordingly (higher or lower)

After 5 minutes, flip patties, and check internal temperature to see how far off you are from 145-150F

About 5 min later, flip again and add slices of American cheese to quickly melt onto patty before you hit your desired IT of 145-150F

Check internal temp, and pull off the grill at 145-150F, set aside

Assemble the burger bottom to top: Bottom bun, mayo on bottom bun, lettuce, tomato,  then place patty cheese side DOWN (or, upside down)

Baste burger patty with butter, continue assembly on top of patty with your choice of toppings then top bun

Serve

MEATBALL SLIDERS

  

Ingredients

1 pound ground beef
1 egg
6-8 slices bacon,Cooked and chopped
1 medium onion, chopped
1/4 cup Hickory BBQ sauce
3 slices  Big Slice cheddar cheese
12 Hawaiian Rolls

1 bag of mexican blend cheese- use half for recipe if it's larger than 8oz

1 teaspoon of liquid smoke- add to ground beef

Directions

1 Preheat oven to 375 degrees
2 , use your hands to mix and combine half the bag of mexican cheese,Liquid smoke, ground beef and egg until evenly distributed.
3 Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4 While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5 Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6 Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops and the meatballs with BBQ sauce.
7 On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8 Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9 Top the meatballs with the rolls and serve.

Crispy hash browns

 

Ingredients:

6 medium russet potatoes, peeled and shredded

2 teaspoons seasoned salt

1/4 teaspoon black pepper

1/2cup oil for frying, or as needed

2 tablespoons of butter 

If this seem like too much oil for you , you can use less. I don’t have high cholesterol 🤷🏾‍♀️.

Directions:

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place on a paper towel and fluff and let it sit to air dry for 5 minutes .
2. Get your pan ready that you will be using . You can use a cast iron pan. I used a non stick skillet and a lid because once you add the hash browns you want to cover it and not touch it for 5 minutes. This is when you will be flipping it.
3. Heat oil and butter in a large heavy skillet over medium-high heat. When oil is sizzling hot, add the hash browns and they should cover the pan . It should take at least 5 minutes per side.
4. Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately. Be careful not to over season.  You don’t want nobody blaming you, talking bout you gave them high blood pressure 😜
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MILD SAUCE

• 

  
  

  
  

  Ingredients

  • 1 cup ketchup
  • 3/4 cup granulated sugar
  • 1 tablespoon paprika
  • 1/4 cup hot sauce*
  • 3 tablespoon white vinegar

  Instructions

  1. Combine all ingredients in a small saucepan and cook over low heat, stirring constantly, for about 10 minutes until sauce has thickened.
  2. Allow sauce to cool before using or serve warm.

  Make ahead tip

  1. Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
  2. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

Apple Cobbler

 

• 4 cups flour
• 2 teaspoons salt
• 1 cup shortening, cold
• 1/2 cup butter, cold
• 10 to 15 tablespoons cold water
• 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
• 2 cups of sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick)
• 1-1 1/2 cups water
• 1/2 cup butter (melted)
• 3 tablespoons of flour for the filling 

Directions:

• Preheat oven to 400 degrees F.

• Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.

• Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.

• Placed sliced apples in the prepared dish add cinnamon ; set aside.  In a large saucepan, heat, sugar, flour , 1/2 cup butter (1 stick) and water over medium heat until butter melts.  Pour over the apples in the prepared dish.

• Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

• Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream.

Note: The top layer of crust can be rolled in a single layer and placed over the apples. I make my dough and place it in the fridge and then slice my apples. Chilled dough is more manageable.

Potato Soup

 

INGREDIENTS

6 slices of bacon chopped

1 small yellow onion diced

3 cloves of garlic minced

3 tablespoons all purpose flour

4 cups chicken broth (unsalted)

1 cup milk (of choice)

1 cup cream or half and half

3 pounds of potatoes peeled and diced to 1 inch size cubes (use waxy potato like Gold Potatoes or Red)

1 and 1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup sour cream

1 cup shredded sharp cheddar cheese

diced green onion

diced bacon

shredded cheese

sour cream

INSTRUCTIONS

• Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
• Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
• Stir in the flour until a paste forms and allow this to cook for about 2-3 minutes until a light golden color. This cooks the flour.
• Pour in the chicken broth , milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
• Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
• Turn heat off and using a blender, blend the soup until most of the potatoes are blended and the soup is creamy. Only  pour half of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
• With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
• Serve warm with any additional toppings of your choice.

Puerto Rican Chicken

 

Ingredients

• 3 pounds of drumsticks
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• ½ teaspoon of salt
• ½ teaspoon of ground black pepper
• 1 packet of Sazon seasoning
• 2 tablespoons of sofrito optional

Instructions

• Toss chicken and remaining ingredients together into a large bowl, gently mix to coat chicken with seasonings.
• Allow chicken to marinate 2 hours. If possible.
• Preheat oven to 350 degrees Fahrenheit.
• Arrange chicken on a baking tray and bake for 30 minutes, flip chicken over, bake another 20 minutes before raising heat to 400 degrees for the final 5-10 minutes.
• Serve.

Puerto Rican Style Beans

 

Ingredients

• 1 tablespoon of olive oil
• 2 tablespoons of sofrito ( you can find it at Walmart)
• See bottom for images 
• ⅓ cup of chopped onions
• 2 potatoes peeled and chopped
• 1 bay leaf
• 1 teaspoon of adobo
• 1 teaspoon of dried oregano
• 1 packet of sazon with achiote
• 2 tablespoons of tomato sauce
• salt and pepper to taste
• ¼ cup of chopped cilantro
• 1 can of kidney beans drained and rinsed
• 1 can of cannelloni beans drained and rinsed
• 3 cups of chicken broth

Instructions

• In a medium saucepan over medium high heat, add oil and warm. Next, add in sofrito and seasonings, cook for a minute before adding remaining ingredients. Bring to a boil and lower heat to medium, cook until potatoes are fork tender, then serve over white rice.