Monthly Archives: August 2017

Thank You

Another month has gone by and still blogging daily.  Thank you all for visiting my place here.  I hope you like what I have been cooking, and sharing.

There is still plenty of room to grow for me and I am slowly moving in the right direction for my blog.

Let me leave you with some quotes and please enjoy your day.

Success is no accident. It is hard work, perseverance, learning, studying, sacrifice and most of all, love of what you are doing or learning to do.

Pele

There are no secrets to success. It is the result of preparation, hard work, and learning from failure.

Colin Powell

 

 

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White Rice

I was taught to make spanish white rice when I was in my teens by best friends.  I have been making this rice for a long time now and love it.    Love you Jackie

 

Ingredients:

4 cups of white rice (I use Goya medium grain)     IMG_1535

3 tbsp. oil

1 to 2 tbsp. salt (or to your taste)

Water (enough water to cover the rice and about an inch over)

Steps:

Put oil into a medium pan and heat oil on medium high.  While oil is heating wash the rice with water and drain.  Do this about 3 times or until water from rice is clearer.

Once the oil is heated add in rice to the hot oil.  Be careful as it will splatter.

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Add in water enough to cover the rice with an inch over the rice.

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Put in the salt and stir to mix until salt is well incorporated into rice

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I seen this done on a YouTube channel I watch @Sweetsandbeyond.  If the spoon stands without falling then you have the correct water to rice ratio.

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Cook on Medium high until water absorbed

Then lower heat to low and put a lid on the pot.

Let this cook about 45 minutes or until rice is done.

Ready to serve

Spanish Beans

These are great on white rice.  When we cook spanish chicken or pork chops we like having rice and beans as the side.  This is very filling and economically cost efficient.  The spanish flavors are amazing.

Ingredients:

1 can of pinto beans with juice (Goya is preferred)

1 8 oz can of tomato sauce

1 tsp garlic powder                 IMG_1510

1 tsp onion powder

1 pk of sazon

3 tbsp. safrito

1 tsp adobo

1 tsp sazon complete

1 can of water (use the pinto beans can)

1 or 2 tbsp. green olives (optional)

1 medium potato diced in small cubes

Directions:

Open can of pinto beans and pour them into a medium sauce pan with liquid from the beans. Also add in the 1 can of water at this point.

Add in the tomato sauce, garlic powder, onion powder, sazon pack, adobo, and safrito.  Stir these ingredients to all is mixed well.

Add in the green olives and potatoes and stir well.

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Let this cook on medium low for about 30 to 45 minutes are until the potatoes are done.

 

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Serve this over some white rice

Italian Sausage with Bow Tie Pasta

Don’t remember exactly but maybe Food Network that this was formulated from. This is so easy and good.

Ingredients

1 or 2 lbs. Italian sausage      i282600889611191426-_rsw480h360_szw480h360_
1 to 2 tbsp. olive oil
1 box of bow tie pasta
1/8 tsp. red pepper flakes (optional)
Parmesan cheese for topping

Cook Italian sausage until no longer pink. Drain and set aside.
Cook pasta according to directions
Drain pasta and put pasta back in pot along with the sausage, red pepper flakes. Mix well
Add in the olive oil 1 tbsp. at a time until it’s at the consistency you would like.

Plate and add Parmesan cheese on top

Serves 4

Note: You can also change out the sausage depending on your preference or eating life style.

 

 

PWM Aug 28th thru Sept 3rd

I am part of the #Plan with Me Design Group on Facebook, and this week we were doing a collaboration using #Peekaboo planner kit.  This is a gorgeous kit.  Her Shop is on Etsy so go check her shop out.

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You should check out the other layouts from the others in the #Plan with Design group on Facebook.

Spanish Corn Beef

This is a dish that I have been making since I was a teenager.  My best friends growing up showed me and my sister how to make this, and I have been making this ever since.   Love you Jackie

 

Ingredients

2 cans of Goya corn beef   img_1470.jpg

1 tsp. adobo

1 tsp. garlic powder

1 tsp. onion powder

1 pk sazon

1 8 oz can tomato sauce

2 tbsp. green olives

2 tbsp. safrito

1 medium potato peeled and diced into small cubes

Steps:

Peal and cut the potato into small cubes and put them into a small pot with salted water on medium to high heat.  Cook the potatoes until tender.  Then drain and set aside.

On medium low heat using a medium saucepan put the 2 cans of corn beef. in   Take a fork and break up the corn beef up into small pieces.  (The sauce will do the rest)

Now add in the tomato sauce and mix well into the corn beef.  The corn beef should now not have any chunks.

Start adding in the remaining ingredients adobo, garlic powder, onion powder, sazon, safrito, green olives and potatoes.   Stir all of the ingredients until well combined.  Cook the corn beef on medium low heat for about 20 to 25 minutes or until heated thoroughly.

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Serve over white rice

Crockpot Cranberry Pork Tenderloin

I found this recipe on Pinterest and it sounded good.  I had some pork tenderloin and can cranberries, so I figured I would try this out.  This is a very good recipe and its also a crock pot recipe.  This is super easy to make and easy ingredients.

I didn’t have the ground cloves so I just omitted that and it still came out delicious.  We served this will home-made mashed potatoes.  My husband use the juice from the meat as gravy on his potatoes and said it was awesome.

We ended up shredding the meat as opposed to slices.  This would be great as a pulled pork sandwich as well.

Ingredients:

1 pork tenderloin (1 lb.)

1 can of whole-berry cranberry sauce    IMG_1518

1/2 cup of orange juice

1/2 cup of sugar

1 tablespoon of brown sugar

1 teaspoon of ground mustard

2 tablespoons of cornstarch

3 tablespoons of cold water

Steps:

Place pork in crock pot. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard; pour over pork. Cover and cook on low for 5 to 6 hours.

Remove pork and keep warm. Combine cornstarch; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork and enjoy.

Note: next time I make this I am going to omit the 1/2 of sugar.  I think the brown sugar is good enough.  I used jelled cranberry sauce instead of whole berries.

Original source: Thecrockpotrecipe.blogspot.com

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