Wednesday, September 4, 2013

Banana Bread

Absolutely the best banana bread you'll ever taste, and effortless to make. Nuts are always optional but with or without them, it'll keep you coming back for more.  
1 ½ cup mashed ripe bananas
2 eggs, beaten
1/3 cup buttermilk
1/3 cup vanilla yogurt
½ cup vegetable oil
1 cup white sugar
½ brown sugar
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup chopped pecans or walnuts (optional)



1.    Preheat oven to 325 degrees F (165 degrees C).
2.    Spray one 9x5 inch loaf pan with non-stick spray coating.
3.    Blend together the eggs, buttermilk, yogurt, oil, bananas, sugar and salt.
4.    Sift together flour, baking soda.
5.    Add to banana mixture vanilla, cinnamon and nutmeg.
6.     Mix in pecans or walnuts.
7.    Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Print Friendly and PDF

Wednesday, August 21, 2013

Apple Waldorf salad


  • ½ cup walnuts halves
  • 3 or 4 apples, unpeeled, core and chopped into bite size pieces (about 3 cups)
  • 1 tablespoon lemon juice
  • ¼ cup golden raisins
  • 2/3 cup chopped celery
  • 1 cup red seedless grapes, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon sugar
  • Boston or Romaine lettuce leaves, trimmed, washed, and dried

  1. Preheat the oven to 350 degree F
  2. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
  3. Cool and break the nuts up into small pieces
  4. Whisk the mayonnaise and sugar in a large bowl
  5. Halve, core, and cut the apples into ¾ inch pieces, leaving the skin intact
  6. Sprinkle the lemon juice over the apples and toss. The acid in the lemon juice prevents the apples from turning brown
  7. The raisins will taste best if you plump them first. (Do this by measuring them into a bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up; Drain them very well when you need them. Give them a little squeeze to remove the excess water
  8. Add in thinly slice celery and grapes
  9. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients.
  10. Cover and refrigerate if not serving immediately
  11. When ready to serve, toss walnuts into the salad
  12. Arrange the lettuce leaves on a large platter
  13. Place the salad on the lettuce and serve
Print Friendly and PDF

Monday, August 12, 2013

White Trash Snacks

Here is the perfect sweet snack for your next party.
Everyone has a hard time keeping their hands off of White Trash.



Prep Time: 25 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 45 minutes 


9 cups assorted unsweetened cereals*
3 cups salted nuts
2 cups pretzel sticks
1/2 cup M&M candy
2 - 12 ounce packages (4 cups) white chocolate chips


  1. Cover large surface with waxed or parchment paper.
  2. In a large mixing bowl, mix together cereals, nuts and pretzels, m&m.
  3. In a microwavable bowl, melt white chocolate chips in microwave on 70 percent power for 1 minute. Stir. If necessary, continue to microwave in 10 to 15 second increments until melted.
  4. Stir melted chocolate into cereal mixture until well coated.
  5. Quickly spread out over covered surface.
  6. Once cooled, break-up and store in re-sealable containers or bags. 
  7. Cereals such as Cheerios, any and/or all Chex flavors are perfect for this dish

Print Friendly and PDF

Wednesday, August 7, 2013

Devilled Eggs

Makes 24

12 extra large eggs , hard boild, cooled and peeled
1/2 cup Miracle Whip light
2 teaspoons mustard
1/4 teaspoon black pepper
1/4 teaspoon garlic
1/4 teaspoon salt

  1. Slice eggs lengthwise and carefully remove yolks.
  2. Place yolks in a mixing bowl and whites on a platter.
  3. Mash yolks with a fork or potato masher.
  4. Mash in the miracle whip, mustard, pepper and salt.
  5. Pipe/spoon this filling into the yolk cavities of the egg whites.
  6. Lightly sprinkle with paprika just for flavor.
Print Friendly and PDF

Wednesday, July 31, 2013

Pecan Pralines


 Yield 20 serving

1 1/2 cups toasted pecans
1 1/2 cups white sugar
6 tablespoons butter
3/4 cup brown sugar
1/2 cup milk
½ teaspoon salt
1 teaspoon vanilla extract

1.  Line a baking sheet with aluminum foil.
2.  In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3.  Drop by spoonfuls onto prepared baking sheet. Let cool completely.

SN: Do not stir the syrup after it starts boiling to prevent early crystallization. If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down.
Print Friendly and PDF

Thursday, July 25, 2013

Fish Provencal


4- 4 ounces fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2- to 1-inch thick
2 tablespoon olive oil
1 medium onion, thinly sliced
¼ cup chopped mushroom
½ teaspoon dried thyme, crushed
1 cup diced tomatoes (canned tomatoes are fine)
Fresh Tarragon leaves
4 mint leaves, chopped
Salt and pepper to taste
I teaspoon paprika
1 teaspoon lemon pepper


1.        Thaw fish, if frozen.
2.        Rinse and pat dry with paper towels. Set aside.
3.       For sauce: In a small saucepan, heat oil over medium heat.
4.       Add onion and mushroom; cook about 3 minutes or until tender, stirring occasionally.
5.       Add tomatoes, thyme, tarragon, mint leaves, and salt. Heat to boiling; reduce heat to medium.
6.       Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.

1.        Preheat broiler. @400 degrees
2.       Measure thickness of fish
3.       Grease baking pan
4.      Sprinkle fish with paprika, lemon pepper and salt
5.       Line fish fillets inside (try not to overlap)
6.       Broil 3 to 4 inches from heat for 6 minutes per 1/2-inch thickness of fish or until fish flakes  easily when tested with a fork, turning fish once  if fillets are 1 inch thick.
7.       Remove from oven, spoon sauce generously on top and put back under the broiler for 5 minutes
8.       If desired, garnish with fresh tarragon leaves .
9.       Makes 4 servings.

Print Friendly and PDF

Monday, July 22, 2013

Fried Plantain (TOSTONES)

An Island favorite enjoyed by many, anytime of the day.  Fried plantain, otherwise known as “tostones” in Spanish is made using the same basic method of cooking, yet taste just as great as a side or as an appetizer.  


1/4 cup oil for frying
1 Green Plantain, peeled and cut into pieces

(makes 2 servings)


1.     Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.

2.     Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. or

3.     return them to the hot oil and fry 1 minute on each side. 

4.     Sprinkle Salt to taste and serve immediately. (or serve with your favorite garlic sauce)  yumm




·        If peeling ahead of time, cut into pieces, soak in 2 cups of water with 1 teaspoon salt to keep plantain from turning brown.

·        If you like thin peices then there is no need to press with plate, just cut into chips, fry, drain, sprinkle with salt and enjoy

·        If you like it alittle thicker, cut into 4-6 pieces and follow directions above
Print Friendly and PDF

Thursday, July 18, 2013

Bacon and Apples Stuffed Pork Chops

  4 (1¼  inch) thick pork chops
3 apples (core and chopped)
4-5 stripes extra thick apple wood bacon
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
salt and pepper to taste

1.      Preheat oven to 350 degrees F (175 degrees C).
2.      In a large skillet cook bacon until crispy, remove from pan and place on paper towels to drain
3.      Using only 2 tablespoon of the bacon drippings, add chopped apples, sprinkle in salt and black pepper. Cover and cook  for 4 minutes
4.      While that’s cooking, chop your bacon. Then add to apple mixture, toss thoroughly, cover again and let cook for another 2 minutes or until they are translucent.
5.      Cut a large pocket in the side of each pork chop; season inside and out with salt, paprika, black pepper, and garlic powder.
6.      Spoon apple mixture loosely into pockets, pin together with tooth pick (if necessary)
7.      Heat same skillet on medium and add 1 tablespoon bacon dripping and brown chops on both sides for 3-4 minutes
8.      Place browned chops in an ungreased 9x13 inch baking dish with all the drippings from the skillet.
9.      Cover with aluminum foil and put in the oven to finish cooking  for 20 -25 minutes or until the internal temp of the chop reaches 150 degrees
10.  Remove from oven and serving with your favorite side


REMINDER: Remove Toothpick before serving 


Print Friendly and PDF

Wednesday, July 10, 2013

Boiled Yuca with Onions & Olive Oil

Olive Oil
1 large Onion
Crushed Garlic
lemon juice (half lemon should be fine)
salt and pepper to taste

Yuca con Aceite y Cebollas

  1. Boil the yuca until done in salted water for about 25 minutes or so.
  2. Test them with a fork. Cut in half and remove spinny middle and toss.
  3. Saute onions in olive oil until just translucent.
  4. add garlic, salt and pepper.
  5. Squeeze lemon juice over onions and stir
  6. Add in yuca
  7. Stir making sure all the yuca is covered with sauce
  8. Let simmer for 3-4 minutes in the olive oil
  9. Remove and serve

Print Friendly and PDF

Monday, July 1, 2013

Stuffed Clams


Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
3 cups bread crumbs (Italian bread crumbs)
1/4 cup minced sweet onion
2 cloves minced
2 peg garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon pepper
2 tablespoons chopped parsley
4 tablespoons butter
2 tablespoons olive oil
2 lemons, quartered for garnish


1.      Preheat oven to 400 degrees F (205 degrees C).

2.      In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, cloves and garlic, and cook until onion is translucent, do not burn garlic, keep heat on low.

3.      Stir in clams, crab meat, parsley, all seasoning, and bread crumbs.

4.      Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.

5.      Fill each clean clam shell with mixture, pressing tightly into shell.

6.      Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)

7.      Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Print Friendly and PDF

Monday, June 17, 2013

Beef & Barley Soup

1 (2 pound) beef chuck roast (cut into cubes)
1 cup barley (can add more if desired)
2 bay leaf
2 tablespoon oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
2 cups low sodium beef stock
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon adobo (found in the Spanish seasoning section)
2 tablespoon worsheshire sauce
1 (28 ounce) can chopped stewed tomatoes


1.                  Sprinkle meat with paprika, worsheshire sauce, black pepper, garlic powder and adobo.
2.                  In a small pot heat oil and sauté meat on high just to quickly brown the sides.
3.                  When all the meat is brown all over, transfer it to a soup pot (stock pot or a pot large enough to hold everything), add beef broth and bay leaf, then cover the pot and let it cook until meat is very tender

4.                  When meat is tender, reduce heat
5.                  Add water, barley, vegetables, stewed tomatoes, sugar, and seasoning to taste
6.                  Cover the pot again, and let cook for another hour or until barley and vegetables are cooked.
 This recipe is even better on the 2nd or 3rd day
Print Friendly and PDF

Wednesday, May 15, 2013

Rice & Pigeon Peas (Arroz Con Gandules)

For soaking the green pigeon peas:
1 quart water
2 teaspoons salt

¾ pounds raw green pigeon peas
3 cups water (used to precook the green pigeon peas)
2 cups white long grain rice
2 ounces diced smoked ham
2 tablespoons vegetable oil
3 tablespooon chopped onion
3 tablespoon chopped green pepper
2 cloves chopped garlic
1/4 cup sofrito
1 packet sazon con achiote goya seasoning
1/4 cup tomato sauce
1 adobo seasoning

1.   Rinse the rice well and set aside.
2.   Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
3.   Rinse them and cook in 4 cups of water until they have softened, then remove from heat and drain
      (set aside some of the water for the rice)
4.   Heat a 4 quart pot over medium heat, add the oil, smoked ham, onion, green pepper, garlic,
      adobo, sazon seasoning, and simmer over moderate heat for about 3 minutes while stirring.
5.   Add the sofrito, tomato sauce and simmer for another 3 minutes while continuing to stir.
6.   Turn up the heat to moderate high and the green pigeon peas. Simmer for 3 minutes while continuing to stir.

7.   Add in the rice and stir, pour in the water from the pigeon peas that was set aside.
8.   Raise the heat to high and let the water come to a rapid bubble/boil
      (there should be enough water in the pot about 1/2 inch above the rice)
9.   Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until
      most of the water has evaporated.
10.   Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
10.   Cook for 20-25 minutes. Stir the rice and continue to cook until done.  

Cooks Note: Do not over stir the rice, it will become very sticky
Makes approximately 6 servings.

Print Friendly and PDF

Friday, April 5, 2013

Birds Nest

2 cups miniature marshmallows
1/4 cup butter
4 cups chow mein noodles
Jelly bean eggs
1.     Butter a 12 cup muffin tin.
2.     Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well.
3.     Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin.
4.     Refrigerate until firm.
5.     Then add Jelly beans
Print Friendly and PDF

Related Posts Plugin for WordPress, Blogger...