Canoas de Platanos Maduros (Sweet Plantain Canoes)

Guess what?  I had a canoe for dinner last night!

This is when you say in your head, “What? She had a canoe for dinner last night?” and I say, “Why yes!  Yes I did!”

It’s not the kind of canoe your thinking of.  You cannot sit in this canoe and float in the water.  In fact if you eat enough of these canoes you will probably sink in water, but we won’t discuss that.

Do you remember the Pastelon post or what I called Puerto Rican Lasagna?  This is basically an individual serving variation of that recipe.   This is a great option, especially for 2 person homes.  This way you can get the great taste without having a baking dish of leftovers in your fridge, it’s also a way to make it just a little fancy.  Although I think that leftover pastelon is a good thing to have in the fridge.

These are called Canoas de Platanos Maduros meaning Sweet Plantain Canoes.  Say “canoa” with me…. KA-NO-Aaa…..very good!   Now you know how to say canoe in Spanish.  This will come in handy when you rent that canoe while on vacation in PR.

We start with the filling.  This is a basic recipe of “picadillo” which is used as a filling in many Puerto Rican dishes.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.  Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.  Cook beef until brown and the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.

Peel four ripe plantains.  You want to be yellow with black spots.  The one is the back is REALLY ripe, which is ok because they firm up when you fry them.  You just have to be extra careful when you peel it.

Heat a large frying pan or dutch oven with about 2 inches of  vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes, or until golden and slitely crispy.

Drain on a plate lined with paper towel, set aside and let cool.

When the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.  Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.

Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.

Cheeeeeese!

Meeeeeeeat!

More cheeeeeeese!

Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned.  Garnish with chopped cilantro and serve immediately.

Incredible awesome deliciousness in a canoe and they are so cute!  The plantains get even sweeter when you fry them and the crispy caramelized edges are to die for!  The savory meat filling is a great compliment to the sweet plantain.  I promise you will love this one.

Serve these babies with a side of “arroz blanco y habichuelas guisadas” (white rice and beans in tomato sauce) and you will be a happy camper.  You will probably have some “picadillo” left over.  No worries you can have it with…..well a side of rice and beans or if you are feeling daring you can make some “alcapurrias” or some “pastelillos de carne“.

You can also just stand over the sink and eat it straight out of the pan…..no judging here.

Buen Provecho!

-Send Help I am Sinking

Print Recipe

Canoas de Platanos Maduros (Sweet Plantain Canoes) (serves 4 with leftover filling)

Filling

• 1 lbs ground beef
• 1 onion,minced
• 3 gloves garlic, minced
• 1 green pepper, minced
• 1/2 cup chopped cilantro
• 2 tsp adobo
• 2 tsp oregano
• 2 Tbs vinegar
• 1 envelope sazón
• 2 bay leaves
• 8 green stuffed olives, halved
• 1/2 cup raisins
• 1/4 cup tomato sauce

Canoas

• 4 ripe plantains, peeled
• 1/2 cup white shredded cheese (like Monterey Jack or Swiss)
• vegetable oil

Pre-heat oven to 350 degrees.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.

Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.

Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.

Heat a large frying pan with about 2 inches of  vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes or until golden and slitely crispy. Drain on a plate with paper towel, set aside.

To assemble canoas: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.  Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.  Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.  Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned.  Garnish with chopped cilantro and serve immediately.

Tomato & Butter Sauce

Things around here got a little crazy for a bit with crazy margins, dropping sidebars and font so light in color it might as well have been invisible.  Thanks for putting up with me and my crazyness, you guys rock the house. *Doing crazy 80′s rock hand gesture while teasing hair and gassing myself with Aqua Net*

During this time of madness where I was obsessed with getting things straight, I needed to make dinner simple and quick.  I’ve read about this tomato and butter sauce before somewhere but I couldn’t remember where so I just made it up as I went.  It was an on the fly thing, but sometimes that is when you make your best stuff.

I had a carton of some local cherry tomatoes that I bought at the produce stand just a few days before.  I got them because they were such a great price and they were so cute, I just wanted to pinch their cheeks…..if they had cheeks.  I usually don’t buy fresh tomatoes unless I already have a plan for them, otherwise they are bound to go bad in my fridge.   I decided before it was too late I better put these darling little babies to good use.

You will be in shock, shock I tell you with the taste of this sauce! It is pretty awesome considering it has so few simple ingredients.  You may never go back.

WARNING! The use of butter here is crazy huge, so let’s agree to keep it on the DL (down low) from your cardiologist or anyone with a name ending in M.D.

It would be a good idea if you blanched the tomatoes first and peeled them, but like I said I was tired and sort of skipped that step…..ok not sort of, I did skip it.

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes.  Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes.  You want to wait for the skin to pop or you could end up with tomato juice squirt all over you.  Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

Meanwhile back at the chicken ranch.  Wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel.  I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer.  Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper.  Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Don’t mess with the chicken too much.  Let them brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.

During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes.  You can add a little bit of the chicken butter too if you want.

What the heck, right?  Go big or go home!

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese.  Why?  Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!

Purrrrrr, hello sweet mama! Where have you been all my life?

This sauce is awesomeness, and surprisingly creamy without the goat cheese.  If you add the goat cheese you get some extra creamyness not to mention awesome goat cheeseyness.

Is there a limit to how many “ness’es” one can use in a single post?

Anyway it was great and incredibly flavorful all with simple basic ingredients that you probably already have in your frig.

The spousal figure was in love with this dish, minus the goat cheese.  He has some personal issues with what he calls “fancy” cheese.

Peace Out Girl Scout!

- Chick who hides from anyone with a name ending in M.D.

Print Recipe

Tomato & Butter Sauce

• 25 cherry tomatoes
• 7 tablespoons of butter, divided
• 1 large onion, diced
• 5 cloves of garlic
• 1/3 cup of chicken stock
• 4 chicken thighs, skinless

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes. Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes. You want to wait for the skin to pop or you could end up with tomato juice squirt all over you. Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

In the meantime,  wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel. I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer. Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper. Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Let the chicken brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.  During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes. You can add a little bit of the chicken butter too if you want.

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese. Why? Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!

Apple Graham Crisp

About a week ago I got the idea to make an apple crisp with a graham cracker crumble crust.  You really can’t go wrong, bubbly apples and crispy sweet graham cracker topping.  The only problem that I ran into was that the topping was browning  way before the apple filling had set.

The first time I tried this I pulled the crisp out when the topping had browned but the filling was very runny, not cool.  This time I baked the filling for awhile and then added the topping 20 minutes before it was done.  This worked a little better but the topping was still a little too brown, although it tasted freaking awesome.

My conclusion is that the idea is a good one and adding the topping later is a good idea, but I think keeping and eye on it and covering it with foil when it starts to brown would be another option.

Pre-heat the oven at 375 degrees.  Peel core and slice your apples.  If you have one of these handy gadgets it’s not only easy but fun to do.

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well.

Transfer apple mixture to 9-inch-diameter glass pie dish.  Bake in the oven for 40 minutes.

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles.  In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.

Add butter; rub in with fingertips until topping holds together in small moist clumps.

Sprinkle topping over baked apples and bake and additional 15 – 20 minutes, until apple filling is bubbly.  Cover with foil if topping begins to get too brown.

Ignore the hole to the left, it happens while baking sometimes.

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

The star here is the crumbly sweet and flavorful crisp topping.  I had to keep myself from planting my butt on the sofa with the whole pie dish and polishing it off.   If I had some vanilla ice cream in the freezer I would have been even happier and fluffier.

Like I said the problem that I ran into here is the topping getting too brown, but it wasn’t burned, it was still incredibly delicious! (insert Lucky Charms tune)  I have not given up, you will probably see an update here in the future resolving my browning issue.

Meaning the browning issues of the crisp…because I don’t brown I “red”.

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Apple Graham Crisp

• 2 Granny Smith apples, peeled, cored and sliced
• 2 Golden Delicious apples, peeled, cored and sliced
• 1/4 cup sugar
• 1/4 cup all purpose flour
• 1 tsp corn starch
• 1 Tbs fresh lemon juice
• 3/4 cup graham cracker crumbs
• 1/4 cup oats
• 1/4 cup pecan pieces
• 2/3 cup (packed) golden brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 stick chilled unsalted butter, diced

Pre-heat the oven at 375 degrees. Peel core and slice your apples.

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well. Transfer apple mixture to 9-inch-diameter glass pie dish. Bake in the oven for 40 minutes.

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles. In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.  Add butter; rub in with fingertips until topping holds together in small moist clumps.

Sprinkle topping over baked apples and bake an additional 15 – 20 minutes, until apple filling is bubbly. Cover with foil if topping begins to get too brown.

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce

Scene:  Woman stands in kitchen looking dazed and confused.

What do I do?

What do I make?

Ugh I really don’t want to go out to the grocery store!  I would have to get presentable to go out into the public….I am not in the mood to be presentable.

Searches through refrigerator

Hmmm…what did I do with those sweet potatoes I bought earlier in the week?

Standing in front of pantry

I guess I can make some kind of pasta, that should be easy enough.

Ok so I have a sweet potato and some linguine…..what am I going to do with this?

I really don’t want to wait forever for this potato to bake or boil, maybe I will just go all Norman Bates and stab it with a fork and nuke it.

Sigh….but I have to make some kind of meat with it or Homeboy is going to complain.

I guess I can defrost some chicken….the faithful quick fix.

Staring at ingrediants

Ok I have pasta, sweet potato and chicken………I guess a brown butter sauce should make an appearance.

This is turning out very “Fall-y”.   Who cares?  It’s my kitchen I will do what I want.  Maybe I will even wear white shoes after Labor day.

Yeah this dish is a little out of season but you know…it’s my party and I will cry if I want to.

I absolutely loved this dish!  I honestly was not sure about what I was doing it when I was making it but it turned out wonderfully.  A sweet and savory pasta dish with a hint of nuttyness.  Yummers!

You can save this one for the fall if you like, but who says you have to?  It’s your kitchen and you can do what you want to.

Print Recipes

Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce (serves 2 with leftovers)

Pasta

• 3 chicken thighs, chopped
• salt and pepper
• 1 sweet potato
• 1 Tbs brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp fresh grated ginger
• 5 oz. dry linguine

Sauce

• 2 tbs butter
• 1 stick butter
• 1 1/2 tsp balsamic vineger
• 1/2 tsp ground sage

Season chicken with salt and pepper. In a skillet melt 1 Tbs of butter over medium-high heat, add chicken to skillet and cook until done.  Transfer chicken to bowl and set aside.

Boil pasta in salted water until al dente.

Pierce the potato all over with fork. Cook potato in microwave on high until softened but still a little firm, about 6 minutes per side. Cool slightly. Peel potato with a small sharp knife and dice into cubes. Toss in brown sugar, cinnamon, ginger & nutmeg. In the same skillet melt 1 Tbs over medium-high heat, add potato mixture to skillet and cook until potatoes are tender, about 5 minutes, toss in chicken.

Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Whisk in vinegar and sage, pour over potatoes and chicken.  Add cooked pasta to skillet and toss until evenly coated.  Serve immediately.

Bistec Empanizado (Breaded Cubed Steak)

We got some Earth shaking news the other day.  News that gives me all kinds of conflicting feelings of excitement and dread.

We found out that we will soon be hearing the pittter patter of little feet.

Don’t get excited….it’s the sound of 28 – 32 little feet to be exact.

We found out that Girlie is expecting 7 – 8 puppies in 2 -3 weeks.  Know anyone that would like a lab puppy in the Tulsa Metro Area let me know.

Once that news sunk in I decided I needed some comfort food and I though some breaded fried meat would do the trick.

Every country has it’s own version of certain dishes, in Puerto Rico we have our own version of chicken fried steak.  Bistec empanizado translate to breaded steak and it’s “delicioso”!   I hadn’t had “bistec empanizado” in years, I would dare say since I left Puerto Rico in 1999, crazy!   Holy cow….that’s ten years!  I can’t believe it’s been 10 years since I left PR.

The key to this “chicken fried steak” is that instead of using flour or bread crumbs for the breading you use ground soda crackers.  Ground soda crackers are a must, because you won’t get the same crispy crust with anything else, trust me, and it’s all about the crust.  Oh and don’t tell anyone that I like to dip my “bistec empanizado” in ketchup….it’s kind of embarrassing.

Combine onion, garlic, juice, vinegar, Adobo and olive oil in bowl and whisk together.  Sprinkle the steaks with salt, place steaks in marinade giving them a good rub, marinate overnight.

Place an entire sleeve of crackers into a food processor and pulse until finely ground.

Set up a dredging station, beaten eggs in one plate, cracker meal in another and your steaks.

Dredge steak in beaten eggs and then cracker meal.

Fry steak in hot oil at medium low heat.

Fry until both sides are gold brown and the steak is well done.

Drain steak in a paper towel lined plate,  you may also want to pat the top of the steak with a paper towel.

Serve right away with a side of white rice and beans.  At least that is how I like mine.  If I had some yellow plantains I would have add those to my plate too.

Now if you don’t mind I need to go and pick out some puppy names.

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Bistec Empanizado (Breaded Cube Steak)

• 1 onion (chopped)
• 1/4 cup lime or sour orange
• 1 Tbs white vinegar
• 3 Tbs olive oil
• 3 fresh garlic cloves (minced)
• 1 Tbs Adobo seasoning
• 4 cube steaks
• 4 eggs, beaten
• 1 sleeve of unsalted or lightly salted soda crackers
• Vegetable oil

Combine onion, garlic, juice, vinegar, Adobo and olive oil in bowl and whisk together.  Sprinkle the steaks with salt, place steaks in marinade giving them a good rub, marinate overnight.

Place crackers into a food processor and pulse until finely ground.  Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium low. Beat eggs in a shallow bowl, spread cracker meal in plate, dredge steak in eggs and then in cracker meal until completely coated on both sides.  Fry in skillet until steak is golden brown and well done.

Drain in paper towel lined plate and serve.

Banana Granola Peanut Butter Bars

This weekend I decided to attempt a death defying stunt!  I decided to bake from scratch without a recipe and pray that we would survive the aftermath. Although my baking skills have improved I am nowhere near the realm of being what you could call a baker.

I had two bananas sitting on my counter that were pretty speckled and starting to look sad.  I could have just made some banana bread and be done with it, but I thought I would challenge myself and try something different.  One of my favorite combinations is peanut butter and bananas, (remember my Banana Chocolate Chip Espresso Cupcakes with Peanut Butter Frosting?) and I thought I would put my creative cap on and whip something up with that combo.

My intent was for the base of these bars to be crispy/crunchy but they turned out more bready/crumbly, but still yummy.

Pre-heat oven at 375 degrees.

In a mixture cream together butter and brown sugar until light and fluffy. (I skip this, oops)  Using a for mix in remaining ingredients until just combined.  It will be lumpy and thick.

Spread the mixture evenly in a buttered 9 x 13 pan.  Bake for 10 -12 minutes at 375 degrees, or until edges are browned and toothpick test comes out clean.  Remove from oven and let cool completely.

While bar base cools beat together peanut butter filling until smooth.  Stick your finger in it and taste, then remove all filling from the beater and lick beater clean.   It is very important you do this!

Once bar base has cooled completely spread peanut butter filling over base evenly.  Sprinkle with granola over top and gently push the granola into the peanut butter filling.

Refrigerate the bars for 30 minutes, cut and serve!

Here is your….well my bar, you will have to make your own.

I was pleasantly surprised with my creation, although it didn’t turn out exactly how I initially wanted it too.  The peanut butter topping is perfectly peanutty and sweet and you can taste the banana in the bar without being over powering.  There is also a lot of texture in the bar because of the granola.  They are tasty, tasty and I would make them again.    It as almost like banana bread spread with peanut butter.

Try them out and please feel free to tweak.  Although they are yummy I think they need some perfecting.

My first attempt to bake without a recipe I would consider not perfect but successful and we all survived.  Banana granola peanut butter bar for me!

Print Recipe

Banana Granola Peanut Butter Bars

Bar

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 tsp vanilla
• 3/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cup granola
• 2 bananas, mashed

Filling

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Pre-heat oven at 375 degrees.

In a mixture cream together butter and brown sugar, (I didn’t do this, oops) using a fork combine the remaining ingredients with the creamed butter.  Spread mixture evenly in 9 x 13 buttered pan, bake in the oven at 375 degrees for 10 – 12 minutes or until edges are browned and toothpick test comes out clean.

Let bars completely cool in pan.  In an electric mixture beat together filling ingredients until smooth. Spread evenly over cooled bar base, sprinkle with granola, gently press the granola into the peanut butter filling and refrigerate for 30 minutes to set.

Cut bars and serve.

Pollo Sofrito

Yesterday I got some good news.  My camera should be home in 1.5 weeks!  Although this little point-and-shoot has gotten me through the last few weeks and has a great macro lens, I will be happy to have my camera home where it belongs.  It was in fact a bad shutter and it is a $178 repair but I don’t care.  She is coming home!  It’s like the prodigal son….well daughter, because my camera is a girl.  :D   I am even more excited because right before my camera got sick I had bought a new 50 mm F/1.8 lens and have yet had a chance to give it a try.

Enough rambling about my camera let’s move on to the food.

I thought I would share one of my go to, easy, no fuss, no muss dinner options.  I call it pollo sofrito because all I use basically is chicken and sofrito.  I love dinners that come together will minimal ingredients, minimal effort and requires minimal hovering over the stove.  This qualifies as one of those dinners.   I used 5 chicken thighs because that is how I roll, but you can use any cut you want.

Pre-heat oven at 350 degrees.  Remove the skin from your chicken and season with my personal favorite magical seasoning, Goya Adobo.   I usually eyeball it, I would guesstimate about 1 Tbs, which was 4 – 5 circles over the chicken.

Whisk together, 4 Tbs of sofrito, 3 Tbs of olive oil and 1 Tbs of distilled white vinegar.

Heat a skillet at medium-high heat, lightly brush chicken with sofrito mix and brown chicken in skillet in batches, about 5 minutes.  Transfer browned chicken to glass baking dish.

When done browning chicken, deglaze the skillet with 3 Tbs of choice of broth, beer or white wine.  Be sure to scrap up all the yummy brown bits.

Pour broth with yummy browned bits over chicken.

Generously brush chicken with remaining sofrito mixture.

Bake in the oven for 30 minutes, or until juices run clean, basting periodically.

This is a delicious, juicy and flavorful chicken.  I serve this chicken with rice or rice and beans and some fried plantains.  DE-LISH!

This is suck the bone clean chicken, which is even better then finger licking chicken and it is easy!  Who doesn’t like that?!

Print Recipe

Pollo Sofrito

• 5 chicken thighs
• 1 Tbs Adobo
• 4 Tbs sofrito
• 3 Tbs olive oil
• 1 Tbs distilled white vinegar
• 3 tbs of chicken broth (or any liquid of choice)

Pre-heat oven at 350 degrees. Remove the skin from your chicken and season with my personal favorite magical seasoning, Goya Adobo. I usually eyeball it, I would guesstimate about 1 Tbs, which was 4 – 5 circles over the chicken.

Whisk together, 4 Tbs of sofrito, 3 Tbs of olive oil and 1 Tbs of distilled white vinegar.

Heat a skillet at medium-high heat, lightly brush chicken with sofrito mix and brown chicken in skillet in batches, about 5 minutes. Transfer browned chicken to glass baking dish.

When done browning chicken, deglaze the skillet with 3 Tbs of choice of broth, beer or white wine. Be sure to scrap up all the yummy brown bits.

Pour broth with yummy browned bits over chicken.

Generously brush chicken with remaining sofrito mixture.

Bake in the oven for 30 minutes, or until juices run clean, basting periodically.

Serve this chicken with rice or rice and beans and some fried plantains.

Rum Glazed Cornish Hens Stuffed with Sweet Plantains

This Christmas Obed and I spent our first Christmas alone…..well really our second Christmas, since we spent our first Christmas in the hospital.  Last year I was hospitalized on Christmas Eve with chest pains.  Turn out it was a pulmonary embolism, in laymen’s term….I had a clot in my lung. FUN!   Let me tell you that sucker hurt, but the doctor’s were kind and pumped me full of drugs.   The hypothosis was that the clot was brough on by the “I don’t want to get knock-up pills” that I had started taking 30 days, to the day, prior.   Obed and I got to spend our very first Christmas as a married couple in the hospital opening presents.  Although we did have quite a parade of friends and family come to visit.  No worries though, everything is back to normal, clot gone and treatment done.

So I consider this Christmas our first “real” Christmas, since we managed to stay out of the hospital this year and actually open presents under the Christmas tree, but it was our first Christmas away from family.  I wanted to make it a little special so I thought I would get “down-home” and a little “fancy” with some Cornish hens.  Although we were far from family and friends this year, it beats last year’s Christmas without a doubt and it was a white Christmas to boot. 

Let’s cook shall we……

In a blender combine garlic, onion, orange juice and lime juice with seasons sugar, cumin, oregano, lemon-pepper, black pepper, salt and cilantro.  Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Divide marinade and marinate Cornish hens in large Ziploc bags for 2 hours or overnight.

Preheat your oven to 350 degrees, line a baking sheet with parchment paper or a silicon mat.  Trim the ends of the ripe plantains and bake in the oven for 15 - 20 minutes, until skins are dark and begin to split. 

The plantain will also push out the ends.  Remove from oven and cool.  Once cool enough to handle, peel plantains, slice and place in a medium bowl.

Whisk together melted butter, brown sugar, garlic and rum in a small bowl.  Add 3 tbs of the butter rum mixture to the plantains.  Using a fork or potato masher, mash the plantains and set aside. 

Try not to eat them straight out of the bowl….you will be tempted.

Turn oven up to 400 degrees.

Remove Cornish hens from marinade and pat dry.  (Advisory:  This is a photo before marinating.  I forgot to take a photos after marinating….oops.)

I will confess that I thought these were so funny and cute I held them up by the wings, sang a little song and made them dance.  I was sure to call Obed over to watch.   He asked if I had taken any medication. 

Now brace yourself, this is when it starts to get frisky.

Using your fingers, gently separate the skin from the hen, season the hens under the skin and inside the cavity with salt and pepper, then rub the butter rum glaze under the skin and in the cavity.   Reserved half of the butter rum mixture for basting.

Loosely fill the cavities of the hens with mashed sweet plantains.  Tie up the legs with roasting twine.  (I was out so I used sewing thread….shhhhh…don’t tell)

Place in a roasting rack or pan and generously brush the skin of the hens with butter rum glaze.  Roast in the oven for 45 minutes to 1 hours, basting periodically with butter rum glaze and drippings, or until an instant reading thermometer inserted in thickest part registers 170 degrees.

Allow hens to rest, loosely covered with foil, for at least 10 minutes.

This chicken was fantastico!  I got many praises and grunts from the spousal figure.  He even took the bones of my plate and sucked them clean.  I know that sounds  a little gross, but well….whatever.

The chicken was tender and juicy, full of flavor and the glaze gave it a hint of sweetness.  You can easily do this same recipe substituting the hens for a whole chicken if you like. 

My favorite part were the sweet plantains.  They soaked in all the flavor of the chicken and were absolutely divine.  I will be making this again without a doubt.

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Rum Glazed Cornish Hens Stuffed with Sweet Plantains

Mojo Marinade

This marinade can also be used for steaks, pork and fish minus the sugar.

• 6 cloves garlic, coarsely chopped
• 1/2 cup minced yellow onion
• 1 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice
• 2 tbs of sugar
• 1/2 tsp ground cumin
• 1 tsp dried oregano flakes
• 1/2 tsp lemon-pepper seasoning
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1/4 cup chopped cilantro
• 1 cup olive oil

In a blender combine garlic, onion, orange juice and lime juice with seasons sugar, cumin, oregano, lemon-pepper, black pepper, salt and cilantro.  Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Divide marinade and marinate Cornish hens in large Ziploc bags for 2 hours or overnight.

Cornish Hens

• 2 3 lb Cornish Hens
• 3 large ripe plantains
• 1 stick of butter, melted
• 3 1/2 tbs of brown sugar
• 3 cloves garlic minced
• 1/4 – 1/2 cup of dark rum (I use Captain Morgan Spiced Rum)
• salt and pepper

Preheat oven to 350 degrees.

Line baking sheet with parchment paper or with a silicon mat.  Trim the ends of the ripe plantains and bake in the oven for 15 - 20 minutes, until skins are dark.  The plantain will also push out the ends.  Remove from oven and cool.  Once cool enough to handle, peel plantains, slice and place in a medium bowl. 

Whisk together butter, brown sugar, garlic and rum in a small bowl.  Add 3 tbs of the butter rum mixture to the plantains.  Using a fork or potato masher, mash the plantains and set aside.

Turn oven up to 400 degrees.

Remove Cornish hens from marinade and pat dry.  Using your fingers, gently separate the skin from the hen, season the hens under the skin and inside the cavity with salt and pepper, then rub the butter rum glaze under the skin and in the cavity.   Reserved half of the butter rum mixture for glazing.

Loosely fill the cavities of the hens with mashed sweet plantains.  Tie up the legs with roasting twine.  Place in a roasting rack and generously brush the skin of the hens with butter rum glaze.  Roast in the oven for 45 minutes to 1 hours, basting periodically with butter rum glaze and drippings, or until an instant reading thermometer inserted in thickest part registers 170 degrees.  (If skin begins to brown before hens are ready tent with aluminum foil.) Allow hens to rest, loosely covered with foil, for at least 10 minutes.

Serving suggestion :  Arroz con Gandules (Rice and Pigeon Peas)

Alcapurria

When I was a little girl my family was stationed in Georgia for several years and almost every year we would drive down to Florida to spend Christmas with my dad’s family.   My dad’s side of the family is a lively group and a lot of fun.  Every Christmas family and friends would pack into my Titi Denise’s house in preparation for the big Christmas Eve party.  She would spend hours in the kitchen preparing food for everyone.  One treat that I remember was alcapurria (Al-ka-poo-ree-ah), so warm and toasty.  I use to devour them when I was a kid.   Sadly though Titi Denise passed away unexpectedly about 6 years ago.   In remembrance of all the great Christmas Eve parties she hosted all those years I present you with the alcapurria.

Alcapurria is basically a fritter made of green bananas and yautia (taro root) and stuffed with meat.  I have also had them made with yucca (cassava root), which are extra tasty.  If you happen to find yourself in PuertoRico you can find them sold in the roadside kiosks and cuchifritos.  They are best enjoyed sitting on the beach drinking a nice cold malta.

Hold on this is a long post.

First you need 2 lbs of yautia (taro root) and 5 green bananas.  If the only green bananas you can find are very small, you may want to double up on the bananas.  I had to double up this time.

Make sure to give the yautia a good scrub, then peel with a potato peeler until you get to a clean white flesh.

Now peel your green bananas.  Peeling a green banana is much like peeling a plantain.  I recommend you wear some gloves though because they release a sticky sap when peeling them.

Grate the bananas and yautia using your food processor.  Mine was full up to the rim when I was done.

Change the blade on the food processor and puree mixture until dough like.  It may even turn into a ball in the food processor.

Add one envelope of very bright orange Sazon.  It is orange because it is Sazon con Achiote and the achiote is what makes it orange.

Add 1 tsp of table salt and 1 Tbs of melted cooled shortening.  I don’t have a picture because it was horribly blurry.  Like my 6 year old nephew took the picture.  That  is what happens when your lazy and don’t want to set up the tri-pod.

Finally add 1 Tbs of olive oil.

Mix everything together until well combined.  The dough should have an even orange tinge to it.  Refrigerate for at least 3 hours or overnight.

Now lets start on the filling.

Heat a large frying pan with 2 tbs of olive oil over medium-high heat.  Saute sofrito and onions until tranlucent.

Add diced cooking ham and cook for about 2 minutes.

Add 1/2 lb. of  ground meat to the pan.

Add the seasonings, 1/2 tps of dried oregano, 1/2 tps of Sazon with achiote, 1/2 tps of salt and 1/4 tps of black pepper.

Once the meat is nice and brown add 1/2 tsp of caper and;

8 chopped pimento stuffed olives.

Lower the heat to medium, cover and cook for 15 minutes, stirring occasionally. Taste the meat for seasoning, add more if it needs it.  Don’t worry it is a wee bit on the salty side it will balance out once you assemble the alcapurria.  Set filling aside.

We have now jumped into a time warp and it is now 3 hours later or the next day.

Take a piece of foil and brush it with oil. You can also use wax paper or if you want to be real hardcore, a banana leaf.

Spread a heaping 1/4 cup of dough onto the foil.  I kind of padded it down like a patty.

Place 1 heaping tablespoon of filling in the center.  Be careful not to put in too much filling or it won’t close properly.

Fold over one side of the foil and;

roll it and press it, kind of like your rolling a sushi roll.

When you peel away the foil, finish shaping it and pinch the ends to seal.

Gently slide the alcapurria into the hot oil and let them cook for 5 – 7 minutes, or until a deep golden brown and firm to the touch.

Remove from oil and drain on paper towel lined plate.

Eat to your hearts content but be careful it can be hot!

What I really love about these is that almost every bite is different.  The first bite is always crunchy but mostly all dough, when you get to the filling it really starts to sing and when you get a little bit of olive it’s like a tangy little surprise.

If 15 is too many for you all at one time, you can assemble them wrap them in plastic wrap and freeze them.  Next time you want one just thaw out and toss in the fryer.

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Alcapurrias (makes about 15)

Masa (dough)

• 5 very green bananas (guineitos verdes)
• 2 lbs of yautia (taro root)
• 2 tsp of salt
• 1 packet of Sazon with achiote
• 1 Tbs of melted cooled shortening
• 1 Tbs olive oil

Using a fine grater blade run the guineitos and yautia through the  food processor and then run again using the standard puree/chopping blade, you may need to do this in two batches depending on the size of your food processor.  Process until smooth and dough like.  Transfer dough to plastic bowl, add the salt, Sazon and shortening and mix until well combined. Refrigerate for 3 hours or for best results overnight.

Picadillo (meat filling)

• 2 Tbs olive oil
• 1/2 medium onion, minced
• 2 Tbs of sofrito
• 1 ounce of jamón de cocinar (cooking ham, I have substituted Oscar Mayer smoked turkey sausage before)
• 8 pimento stuffed olives (chopped)
• 1/2 tsp of alcaparras (capers)
• 1/2 lb ground beef or pork
• 1/2 tps of dried oregano
• 1/2 tps of Sazon with achiote
• 1/2 tps of salt
• 1/4.tps of black pepper

Heat a large pan over medium high heat with 2 tbs. of olive oil, saute onions and sofrito.  Stir in cooking ham, olives and capers, allow to cook for about 2 minutes.  Add ground meat and remaining ingredients. Once browned stir well then cook at low heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.

Assembling & Frying

Quesitos de Guayaba (Sweeten Cream Cheese and Guava Pastries)

This is one of my favorite easy sweets to whip up for company or because I need something to eat with my coffee.  In every bakery back home in Puerto Rico you will find a pastry we call “quesito” (ke-see-toe)which basically translates to “little cheese”.   A “quesito” is basically just sweeten cream cheese wrapped in a puff pastry and dusted with powder sugar, you can also do a thin glaze in place of the powder sugar.    If you go into a bakery early in the morning you will find people having a “quesito” with a small cup of cafe con leche otherwise called a “posillo” (poe-see-jo).  Another variation is to toss in some “guayaba’ (guava) with the cream cheese.

Unfortunately I am having a difficult time finding my choice guava out here in the Midwest.  I can find guava paste with no problem but I prefer pureed guava shells for this pastry, because it is not as sweet and sugary as guava paste.   Fortunately my wonderful husband came to the rescue (although I suspect he deduced some benefits for himself) and picked up 3 cans of guava shells when he was in Florida on business.   Although they almost didn’t make it because Obed packed them in his carry-on.  Obed refuses to check-in his luggage when traveling and because of this refusal my guava shells almost didn’t make it.   He had to explain to the suspecting TSA agent how his beautiful wife (that would be me, just to clarify ) in Oklahoma really needed them and can’t find them anywhere in Tulsa.  The agent then checked with her supervisor before letting Obed pass with the guava shells.   Obed said that the supervisor looked Puerto Rican so he must have sympathized with our predicament.  It was a close one folks, but I got my guava shells.  Score!

Another bonus was that I got a coupon in the mail from Foodbuzz.com for a free Pepperidge Farm product, so I marched myself….actually I sent Obed, to the store and got a package of puff pastry sheets.  For free mind you….double score!

Well now that I have my guava shells and my pastry sheets lets make “Quesitos de Guayaba”.

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mats or parchment paper.

Pour 1 can of guava shells into a blender or food processor with half of their syrup and 1 tsp of lime juice.

Blend or puree until smooth, set aside.  Cream together 12 oz of cream cheese and 3/4 cup of powder sugar, set aside.  (no picture available because I forgot to take one, oops)

On a lightly floured surface roll out thawed pastry dough to about a 12 x 12 square. 

Cut the pastry sheet into 4 x 4 squares.  You should get 9 squares from each sheet.

Spread a heaping table spoon of cream cheese at an angle, running corner to corner, on each square.  Then top the cream cheese with guava puree. 

Wet the corners of the pastry squares and fold over the filling like a burrito, you can trim the peak or tuck it in if you like.   Place on prepared baking sheets.

Bake in the oven for about 25 minutes or until puffy and golden in color.  Immediately dust with powder sugar and serve with a ”posillo” of cafe con leche.   

These are the perfect ending to a heavy meal because they are light and not too sweet.   I think I may be going for a second round this evening after we put up our Christmas tree.   I have two more cans of guava shells, what should I do with them?  Any ideas or suggestions? 

Print Recipe

Quesitos de Guayaba (about 18 pastries)

• 2 puff pastry sheets, thawed
• 1 can of guava shells (can substitute for guava paste)
• 1 tsp of lime juice
• 12 oz  cream cheese, softened
• 3/4 cup powder sugar

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mat or parchment paper.

In a blender or food processor pour in guava shells with half of their syrup and lime juice, blend until smooth.

Using a hand or stand mixer, whip together cream cheese and powdered sugar until creamy. 

On a lightly floured surface roll pastry sheets out to about 12 x 12 inches.   Cut the pastry sheets into 4 x 4 squares, you should get about 9 squares per sheet.  Spread about 2 tbs of cream cheese mixture down the middle of the square at an angle, running corner to corner, then top cream cheese with 1 heaping tbs of guava.  Wet the corners of the square and fold over over the filling, like a burrito.  You can now trim the peak or fold it in. 

Place pastries on prepared baking sheets and bake in the oven for 25 mins or until puffy and golden.  Keep an eye on them. Remove from oven and immediately dust with powder sugar. 

*If you decided to use guava paste, simply dice the paste into small cubes and spread out over cream cheese.

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