31 de julio de 2017


2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups softened butter
2 cups sugar or sweetener without calories, granulated
2 eggs
2 teaspoons vanilla extract
Additional sweetener
1. Combine the flour, baking powder and salt.
2. Beat the butter and sweetener until they feel light. Stir in the eggs gradually and then the vanilla extract.
3. Wrap the above mixture with the flour. Form the cookies, place them on a tray and sprinkle with the sweetener you reserved.
4. Bake at 180C for 7 minutes or remove from the oven when cooked.

30 de julio de 2017


2 3/4 tazas de harina
1 cucharadita de polvo para hornear
1/2 cucharadita de sal
1 1/4 tazas de mantequilla suavizada
2 tazas de azúcar o endulzante sin calorías, granulado
2 huevos
2 cucharaditas de extracto de vainilla
Endulzante adicional

1. Combina la harina, el polvo para hornear y la sal.
2. Bate la mantequilla y el endulzante hasta que se sientan ligeros. Incorpora los huevos poco a poco y después el extracto de vainilla.
3. Envuelve la mezcla anterior con la harina. Forma las galletas, colócalas en una charola y espolvoréalas con el endulzante que reservaste.
4. Hornéalas a 180C durante 7 minutos o sácalas del horno cuando estén cocidas.


Resultado de imagen para RAINBOW SWIRLS COOKIES



  • 1/2 cup granulated sugar
  • 2 tablespoons confectioner's sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups all-purpose flour
  • Rainbow food coloring


  1. Combine the granulated sugar, confectioner's sugar and salt in a bowl. In a separate bowl, combine the egg and vanilla extract. Set both bowls aside.
  2. Beat the butter with an electric mixer until pale and fluffy. Add the sugar mixture and mix until combined. Add the egg mixture and combine. Gradually add the flour and mix until just combined.
  3. Divide the dough into 2 balls, and set one ball aside. Divide the other ball into 6 pieces and dye each piece a color of the rainbow.
  4. Sandwich the beige dough between 2 sheets of floured parchment paper and roll out into a 10x12-inch rectangle. Roll each colored ball of dough into a sausage shape and line them up on another sheet of floured parchment paper. Make sure to line them up so that the long edges only have one color of dough and the short edges show all 6 - this will create the rainbow pattern when rolling the dough later. Gently press together and place another sheet of floured parchment paper on top. Roll out into a 10x12-inch rectangle. Stack the sheets on a baking sheet and place in the fridge for 1 hour.
  5. Remove the top sheet of parchment paper from both sheets of dough and flip the rainbow dough on top. Trim the edges. Position the dough with the long edge facing you and roll the dough away into a spiral. Roll the dough tightly in plastic wrap and place in the freezer for 1 hour.
  6. Slice the dough into 1/4-inch-thick slices and place on a baking sheet lined with parchment paper. Bake at 325°F for 14 minutes, until the edges are just slightly golden. Cool completely and enjoy!

29 de julio de 2017

Almost Custard Sauce RECIPE FOR TODAY

Almost Custard Sauce

1(6 1/2 cup servings) box vanilla cook and serve pudding and pie filling
3 1/2 cups milk

Prepare according to package direction, using 3 1/2 cups of milk instead of the 3 cups of milk called for on the box.  Cool to room temperature.  Pour over top of Bread Pudding.

Steamed Bread Pudding and Vanilla Custard RECIPE FOR TODAY

Image may contain: food
Steamed Bread Pudding
Prep time: 10 mins | Steaming time 50 mins | Servings 8
You Need:
6 slices of bread
2 eggs
1-1/2 cups of milk
3 tablespoons ghee or melted butter
1/2 cup sugar
1/4 teaspoon nutmeg powder (substitute with cinnamon powder)
1/2 teaspoon vanilla extract or essence
2 tablespoons raisins
10-12 whole cashew nuts
pinch of salt
1. Stack up the bread slices one on top of the other and trim the hard edges – chop up these finely. Tear the rest of the bread roughly and keep aside.
2. In a bowl beat the eggs and add all the other ingredients one by one and mix well. Add the bread to this mixture and gently stir to incorporate.
3. Grease a tin with cover, cake tin or a deep steel bowl of about 5″ diameter with ghee. Pour the bread mixture into it and place a well fitting steel lid over the mouth of the bowl. Alternatively you can cover the bowl with aluminium foil – this is to prevent the steam droplets from falling into the pudding and making it mushy.
4. Place sufficient water in a deep pot with cover or idli/sanna steamer (thondor) and when it comes to a rolling boil place the bowl or tin with the pudding mixture on the shelf inside the steamer or in the pot. Cover the lid and steam on a medium high flame for about 45-50 mins or till the knife inserted comes out clean.
5. Remove from the steamer and carefully remove the lid so that the steam collected on top of it does not fall into the pudding. Allow it to cool and then carefully insert a plain knife around the edges to loosen it up a bit.
6. Cover the bowl with a plate and invert the pudding onto the plate. Cut into desired pieces and serve warm!
You can serve with vanilla custard (recipe below)

Image may contain: food
YIELD Makes about 4 cups
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
Special equipment: an instant-read thermometer
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
Cooks' notes:
• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.

28 de julio de 2017

Puerto Rican Style Beans RECIPE FOR TODAY

Puerto Rican Style Beans

Puerto Rican Style Beans
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
A hearty red beans simmered in an aromatic sauce with big bold flavors. Quick, easy and simply delicious.
Course: Main
Cuisine: Caribbean
Servings: 4 people
Calories: 267 kcal
Author: Imma
2- tablespoon or more canola oil
1 Tablespoon cilantro or parsley finely chopped
1 medium onion chopped
½- 1 small jalapeno pepper , seeded and minced
2-3 teaspoon minced garlic
1 teaspoon smoked paprika
1- teaspoon cumin
1- tablespoon cilantro or parsley
1 bay leaf
1 medium bell pepper chopped
¼-½ teaspoon cayenne pepper
¼ cup tomato sauce
4 cups cooked small red beans or 2-3 15oz. cans rinse and drained
2 cups broth or more (chicken or vegetarian)
1 medium or large Potatoes chopped
1- packet Goya Sazon.
Fresh cilantro/parsley leaves (optional)
Heat the olive / canola oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, bell pepper and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
Add the beans, chicken broth, potatoes, tomatoes, sazon, and salt and bring to a boil.
Reduce the heat, cover and simmer gently for about 15-20 minutes or more until potatoes is tender.
Adjust seasonings and thickness beans according to preference with broth and spices
Remove and serve warm with rice and or tostones.

27 de julio de 2017

Tarta de Galletas María SPANISH RECIPE FOR TODAY

Image may contain: food
Tarta de Galletas MaríaIngredientes
Para 1 unidades
2 paquetes Galletas tipo María 
200 g Mantequilla sin sal a temperatura ambiente
180 g Azúcar glasé
2 Yemas de huevo a temperatura ambiente
250 ml Leche a temperatura ambiente
3 ml Esencia de vainilla
Cómo hacer Tarta de Galletas María
Dificultad: Media
Tiempo total 1 h 40 m
Elaboración 40 m
Reposo 1 h
Calentar la leche a fuego suave con media vaina de vainilla abierta. Dejar infusionar, colar y dejar enfriar. O simplemente mezclar bien la leche fría con el azúcar vainillado. Disponer la mantequilla troceada, a temperatura ambiente, en un recipiente mediano. Batir con una batidora de varillas hasta dejar una textura cremosa y suave.
Añadir poco a poco el azúcar glasé, sin dejar de batir, removiendo de vez en cuando con una lengüeta para conseguir una textura uniforme. Agregar las dos yemas de huevo y la esencia de vainilla, y batir un poco más a velocidad baja hasta tener una consistencia cremosa, homogénea y sin grumos.
Mojar una galleta María en la leche enfriada, escurrir y disponer en el centro de una fuente, bandeja o donde vayamos a servir la tarta. Repetir con 6 galletas más para distribuirlas a su alrededor, formando una base de flor de galletas. No tienen que estar muy empapadas. Untar ligeramente cada galleta con la crema, repartiéndola uniformemente.
Repetir la operación hasta tener unos 5 pisos de galletas y crema. Terminar cubriendo de forma homogénea toda la superficie y los laterales, intentando dejarla lisa con ayuda de una espátula de repostería. Triturar unas cuantas galletas María y repartir por la parte superior. Dejar enfriar en la nevera como mínimo 1 hora, mejor dos o tres.

26 de julio de 2017


Image may contain: food


Looking for a light yet filling weeknight meal? Our glazed chicken thighs mix perfectly with apples to create a sweet and savory taste that will please the whole table.


6 Chicken Thighs
½ cup apple jelly
1 tablespoon balsamic vinegar
2 cooking apples, (Braeburn, Gala or Granny Smith)
½ cup chicken broth, divided
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 onion, sliced


Calories: 530
Fat: 31g
Saturated Fat: 8g
Sodium: 620mg Carbohydrate: 30g
Sugars: 24g
Protein: 32g


Mix apple jelly and vinegar together until smooth and set aside.
Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.
Season chicken thighs with salt and pepper.
Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.
Turn heat on to medium. Add onions and apples. Cook for 5 minutes.
Add remaining chicken broth and bring to a simmer.
Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.

25 de julio de 2017

Traditional British Mini Chicken & Mushroom Pie RECIPE FOR TODAY

Traditional British Chicken & Mushroom Pie - recipe by The Petite Cook

Traditional British Mini Chicken & Mushroom PiePrep time 1 hour
Cook time 1 hour
Total time 2 hours
Celebrate one of the most famous British comfort food, Chicken and Mushroom Pies. The mini version makes a fantastic happy hour snack or a traditional appetizer for an all-English-menu!
Author: The Petite Cook
Recipe type: Savory Pie
Cuisine: British
Serves: 8
For the shortcrust pastry:
400gr/ 14oz all purpose flour
200gr/ 7oz cold butter, cut into chunks
a pinch of salt
120ml/ 3fl oz very cold water
For the filling:
400gr/14oz chicken breast, cut into small cubes
300gr/10oz chestnut mushrooms, sliced
2 leeks, finely sliced
2 tbsp butter, softened
2 tbsp all purpose flour
2 cups chicken stock
½ glass dry white wine
100ml/3.5fl oz fresh double cream
3 tbsp Extra virgin olive oil
2 tbsp fresh thyme leaves
1 egg + 2 tbsp water whisked together, for brushing
For the shortcrust pastry:
In a blender, put together flour,butter, and a pinch of salt and pulse until the mixture is sandy-looking.
Transfer the mixture into a large bowl. Knead quickly while gently pouring cold water in, until the dough is compact, firm and elastic enough.
Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.
In the meantime, prepare the creamy filling.
In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 min, or until crisp.
Add the chicken, searing well the meat on all sides; Finally, add the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
In a saucepan melt the butter and add the flour, stirring with a whisk.
Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.
Roll out pastry into ⅓ inch high sheet. Cut out 16 10cm circles and use half to line 8 non-stick tart tins. Reserve the remaining pastry to top the pies.
Pour 2-3 generous tbsp of chicken&mushroom mixture into the center of each pie, forming a mound.
Cover each pie with a spare pastry circle, pressing the edges gently to firmly adhere and prevent from leaking.
Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
Bake in a preheated oven to 190 ° C for about 50 minutes, until the pies are golden on top. Allow to rest 10 min outside the oven before serving and enjoy!

24 de julio de 2017


Image may contain: food
Our Asian-inspired baked wings are mouth-watering and perfect served as an appetizer or a main course.


12 Sanderson Farms® Whole Chicken Wings, cut into thirds at the joints, wing tips removed and saved for stock
1½ teaspoons salt, divided
¾ cup orange juice
3 tablespoons tomato paste
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon orange zest
½ teaspoon ground black pepper


Calories: 450
Fat: 27g
Saturated Fat: 8g
Sodium: 750mg Carbohydrate: 15g
Sugars: 12g
Protein: 35g


Preheat oven to 425°F.
In a small sauce pan, combine orange juice, tomato paste, honey, onion powder, garlic powder, orange zest, 1 teaspoon salt and black pepper. Bring to a boil and simmer for 10 minutes. Turn heat off and set aside.
Place wings in a bowl, season and toss with ½ teaspoon salt. Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.
Place wings on rack and cook for 20 minutes.
Remove from oven. Brush wings with sauce, coating both sides.
Place back into the oven and cook for an additional 20 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.

23 de julio de 2017


Image may contain: food

You can’t beat these pesto parmesan cream cheese-stuffed chicken breast filets. Simply serve over hearty marinara and enjoy.


8 Thinly Sliced Chicken Breast Fillets
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
½ cup pesto
½ cup grated Parmesan cheese
3 cups marinara sauce


Calories: 400
Fat: 26g
Saturated Fat: 10g
Sodium: 1110mg Carbohydrate: 12g
Sugars: 7g
Protein: 34g


Heat oven to 375°F.
To make the filling, combine the cream cheese, pesto, and Parmesan cheese in a small bowl. Portion into 8 servings, about 2 tablespoons each.
On a clean work surface, place one chicken breast fillet between two pieces of waxed paper and flatten using a meat mallet. Flatten until they are even, about 1/4-inch thick. Repeat with remaining fillets.
Season chicken with salt and black pepper.
Place chicken on cutting board. Spread filling in the center of fillet to within ½-inch of the edge.
Beginning at the wide end of the fillet, roll into a spiral. Secure with toothpicks.
Heat olive oil in a 12-inch skillet over medium heat. Cook 3 minutes per side for a total of 6 minutes.
Pour marinara sauce into a 9x13 baking dish. Place chicken in pan. Cover with aluminum foil and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.
Remove toothpicks before serving.

22 de julio de 2017


Image may contain: food

When it comes to nutrient-dense foods, chicken hearts, packed with protein and B vitamins, are at the top of the list. In this dish, their mild chicken flavor pairs perfectly with boldly spiced onions and mushrooms.


1½ lbs. Chicken Hearts
½ cup vegetable oil
⅓ cup flour
1 tablespoon vegetable oil
¾ cup sliced onions
1 cup sliced mushrooms
1 teaspoon garlic salt, divided
1¾ cups chicken broth
¼ teaspoon black pepper
¼ teaspoon dried oregano
6 cups cooked rice


Calories: 590
Fat: 32g
Saturated Fat: 6g
Sodium: 520mg Carbohydrate: 53g
Sugars: 1g
Protein: 23g


In a 6-inch skillet, over medium-high heat, add ½ cup oil. Slowly add flour to make a roux. Cook for 6 minutes or until it is light to medium brown in color. Turn heat off.
Cut the tops off of the hearts. Slice the hearts in half.
Add 1 tablespoon of oil to a 12-inch skillet over medium-high heat. Add onions and mushrooms, cook for 3 minutes.
Add chicken hearts and ½ teaspoon garlic salt. Cook for 3 minutes.
Slowly stir in chicken broth, ½ teaspoon garlic salt, black pepper and oregano. Add roux and stir. Bring to a rapid simmer. Reduce heat to low simmer, cover, and cook for 10 minutes.
Serve with cooked rice.

21 de julio de 2017

garbanzos with smoked chorizo RECIPE FOR TODAY

Garbanzos & Chorizo

GArbanzos with smoked chorizo

  • 1 tbs olive oil
  • 3 smoked chorizo links
  • 1/2 a diced pepper
  • 1 diced medium onion
  • 2 cloves minced garlic
  • 1/4 cup of chopped cilantro
  • 1 Tbs of capers
  • 2 Tbs of white vinegar
  • 2 15oz cans of garbanzo beans
  • 1 cup tomato sauce
  • 1/2 cup of chicken stock
  • 3 roma tomatoes peeled, seeded and diced (or 1/2 cup of canned diced tomatoes)
Slice your chorizo into 1 inch slices.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let them brown on both sides. You may have to brown the chorizo in batches because you don’t want to crowd the pan.
Once the chorizo is brown and has released all of it’s juices, use a slotted spoon to transfer the chorizo to a plate; set aside.
Add onions, peppers and garlic to the pan. Add white vinegar and scarp all the brown bits on the bottom of the skillet. Saute onion mix until soft, about 5 to 7 minutes. Add the cilantro and capers to the onion mixture.  Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir. Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock and diced tomatoes to the garbanzo beans. Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Serve warm over white rice and a slice of avocado.


Rinde para 6-8 porciones
1 lata de crema de coco de 15 onzas
2 tazas de agua
2/3 de taza de maicena (fécula de maíz)
1 ramita canela
3 clavitos de olor
1 pizca de sal

1. En un tazón, mezcla bien la crema de coco, el agua y las especias con la sal.
2. Pon esta mezcla en una olla a fuego mediano y cocina revolviendo constantemente hasta que hierva.
3. Retira las especias (canela y clavitos de olor).
4. Diluye la maicena en un poco de agua y añádela a la olla. Sigue cocinando, revolviendo constantemente, hasta que hierva y espese.
5. Retira del fuego y vierte la mezcla en un molde refractario.
6. Una vez que el tembleque haya cuajado, lo volteas sobre una bandeja y lo espolvoreas con canela en polvo.
7. Corta en cubos y sirve.

20 de julio de 2017

Tembleque from La Isla del Encanto RECIPE FOR TODAY

Makes 6-8 servings


1 can of 15-ounce coconut cream

2 cups water

2/3 cup cornstarch

1 cinnamon stick

3 little cloves

1 pinch of salt


1. In a bowl, mix well the coconut cream, water and spices with salt.

2. Put this mixture in a saucepan over medium heat and cook constantly stirring until it boils.

3. Remove the spices (cinnamon and cloves).

4. Dilute the cornstarch in a little water and add it to the pot. Continue cooking, stirring constantly, until it boils and thickens.

5. Remove from the heat and pour the mixture into a refractory mold.

6. Once the tembleque/ maja blanca has set, turn it on a tray and sprinkle with cinnamon powder.

7. Cut into cubes and serve.

Croquetas de Jamón RECIPE FOR TODAY

Croquetas de Jamón
This a very simple rendition of a fritter that can be embellished and seasoned in a million different ways. Perfect for tapas, I’m sure I’ll get more practice going into the holidays. Before frying, I heated the oil to 375 degrees, the standard temperature in most traditional recipes. Though they came out well, I think I may have had fewer eruptions if I’d lowered the heat slightly (closer to 365 degrees) which I’ll try the next time.
8 ounces cooking ham, cubed
1 tablespoon dijon mustard
3 tablespoons unsalted butter
1/4 cup unbleached, all-purpose flour, plus more for dusting
1 1/2 cups whole milk
Kosher salt and freshly ground pepper
Pinch of freshly ground nutmeg
2 large eggs, well beaten at room temperature
1 cup dried bread crumbs
Canola oil, for deep frying
Line a baking sheet with plastic wrap and set aside.
Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.  In the meantime, gently heat the milk to a gentle simmer but do not let it boil.  Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat. Add the pureed ham and mix until well combined.  Season with salt, pepper and nutmeg.
Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.  Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.  Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.  One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.  They should be completely coated in bread crumbs so they don’t leak when cooked.
Add about 3″ of oil to a large heavy skillet.  Heat over medium-high heat to 375°F (see header).  Working in batches, carefully add the croquetas.  Gently turn until brown on all sides, about 2 minutes.  Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.
Makes 20-24 croquetas.

19 de julio de 2017

Plantain Lasagna aka Pastelón RECIPE FOR TODAY

Plantain Lasagna Plantain Lasagna

Plantain Lasagna aka Pastelón

Recipe type: Main
Cuisine: Spanish
Serves: 4-6
  • 3-4 Large ripe plantains
  • 1 medium onion, chopped
  • 1 red/ green bell pepper, chopped
  • 3 teaspoons minced garlic
  • 1-teaspoon cumin spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (thyme)
  • ½ -1 teaspoon cayenne pepper
  • 2 tomatoes chopped or 1 cup tomato sauce
  • 1-pound ground beef/chicken
  • 1 16-ounces black beans drained and rinsed
  • ¼ cup sliced olives
  • 2 -3 green onion chopped
  • ¼-teaspoon ground coriander
  • ½-teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 2 cup shredded cheese
  • 1 packet sazon or 1 tablespoon chicken bouillon
  • 2-3 Tablespoon parsley chopped
  • 2-3 large eggs
  1. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
Frying Method
  1. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  2. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  3. Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Baking method
  1. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.
  2. Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
  3. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed. Season
  4. with salt, chicken bouillon or sazon.
  5. Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside
  1. Spray a deep 8x8 pan with cooking spray or rub with butter/oil.
  2. Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
  3. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between if desired
  4. In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing.
  5. Add cheese if desired, or only use cheese
  6. Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly.
  7. Let it cool then serve warm

IMG_5971IMG_6810IMG_6780IMG_6784IMG_6790IMG_5982IMG_7090IMG_7106IMG_7119IMG_7128IMG_7651-2Plantain Lasagna

18 de julio de 2017


Papas Rellenas are a traditional Cuban delicacy. | Recipe from @whatagirleats


  • For the mashed potatoes, cold, firm potatoes are best. If you want to cut corners, most grocery stores have pre-made mashed potatoes in the refrigerated section.
  • Mashed Potatoes
  • 2 pound potatoes, about 4 large, peeled and cubed
  • 4 tablespoons unsalted butter
  • 2 egg yolks, lightly beaten, (reserve whites)
  • ¼ cup whole milk or cream
  • Salt and pepper to taste.
  • Breading
  • ¼ cup all-purpose flour
  • 1 cup bread crumbs
  • reserved egg whites, plus one whole egg, beaten

Report this ad
  1. For the mashed potatoes
  2. Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.
  3. Assembling the Papas
  4. Using about ¼ cup stiff, cold mashed potatoes, form into a ball.
  5. Flatten ball and make a hollow.
  6. Put about 1 tablespoon picadillo inside indentation.
  7. Enclose meat in potatoes, forming into a ball. Place on baking sheet.
  8. Repeat with remaining potatoes and meat.
  9. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
  10. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1½ inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
  11. Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.