Costa Rican Arroz con Camarones

 

Ingredients:

• Long-grain white rice (cooked)
• Seafood stock
• Achiote paste (optional)
• Salt
• Vegetable oil
• Butter
• Shrimp, thawed and peeled (traditional recipe uses tail-on)
• Cilantro, roughly chopped with stems
• Celery, finely chopped
• Green onion, finely chopped
• Red bell pepper, cored, seeded, and finely chopped
• Celery chopped finely (optional)
• White or yellow onion finely chopped
• Garlic cloves, pressed, divided into two equal parts
• Salsa Lizano

Instructions:

In a rice cooker, cook the rice in the seafood stock. I use equal parts rice and stock. Add a bit of salt- maybe 1/2 teaspoon. I use the rice cooking method from my Costa Rican Rice Recipe.

While rice is cooking, chop up bell peppers, cilantro, celery, green onion, half the garlic and onion. In traditional Costa Rican style, these veggies should be very very finely chopped.

Heat the oil in a large skillet over medium until shimmering (you could use a large pot). Add the onions and garlic- cook, until the onion is transparent. Add the chopped bell peppers and cilantro and reduce heat to medium. Cook for about 15 minutes.

In a smaller skillet heat the butter and the other half of the garlic. Add the shrimp and cook until they just turn pink. You will be heating these garlic shrimp again in the rice, so make sure they are just barely done or they’ll get rubbery later. Which is gross.

When the rice is done cooking, add the achiote and stir until the rice is evenly colored. Add the rice to the skillet with the veggies and add the Salsa Lizano. Stir until mixed.

Finally, add the shrimp and mix everything together. Heat through, and serve with potato chips or French fries and a green salad.

Note: Almost every recipe calls to season with salt and pepper- black pepper is not a traditional Costa Rican ingredient, so I do not add it.

Cuban Sandwich (Cubano)

 

Ingredients

• 1 (1-pound) loaf Cuban or Italian bread

• 2 tablespoons unsalted butter, softened

• 1 small clove garlic, crushed

• 2 tablespoons yellow mustard

• 8 ounces thinly sliced Swiss cheese, about 10 slices

• 1 pound shredded pork roast, heated until warmed through

• Sliced dill pickles, as needed

• 10 slices Black Forest or smoked ham

To serve:

• Potato chips

• Dill pickles

Directions

1. Heat the skillet or griddle:

   I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through.

   If using a panini press set it to medium heat. The skillet or griddle shouldn’t be screaming hot, but it should radiate enough heat to toast the bread slowly.

   If you aren’t using the double pan method or a panini press, just use anything you have to weigh the sandwich down – a foil wrapped brick, your spatula, whatever you have will do.

2. Toast the bread:

   Slice the loaf of bread in half horizontally. If you’re using a skillet, you may have to cut the loaf cut the loaf vertically as well so it fits in your pan and make the sandwich in batches.

   Toast both halves of the plain bread, cut side down, until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added.

3. Make, then spread, the schmear:

   While the bread is toasting, stir together the butter and minced garlic to create a schmear. Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.

   
   

4. Layer the meat and cheese:

   Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.

5. Grill the Cubano:

   If you prefer really melty cheese, wrap your Cubano in aluminum foil before grilling (this is totally optional).

   If using the 2-skillet method, once both pans are heated through, lift the top pan up. Place the sandwich into the bottom pan and place the top pan directly onto the sandwich. Otherwise, weight the sandwich down using your preferred method.

   Grill the Cubano for 5 to 6 minutes on one side before carefully flipping the sandwich and grilling for another 5 to 6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted.

   When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.

   
   

6. Serve:

   Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two.

Copy Cat Red Lobster Biscuits

 

Ingredients 

Biscuits

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons garlic powder
• ▢ ¾ teaspoon salt
• ▢ 1 cup buttermilk
• ▢ ½ cup unsalted butter, melted
• ▢ 2 cups shredded cheddar cheese

Garlic Butter Topping

• ▢ 3 tablespoons unsalted butter, melted
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon fresh chopped parsley, optional
•  
•  

Instructions 

• Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside. 
• In a large mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, and ¾ teaspoon salt. 
• Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk in a bowl or large measuring cup.  
• Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese. 
• Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
   
• Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.  
• Combine 3 tablespoons unsalted butter, ½ teaspoon garlic powder and 1 tablespoon fresh chopped parsley, and brush onto each biscuit while they are still hot.  

No Peek Beef Tips (Slow Cooker or Oven)

 Ingredients


2 pounds cubed beef stew meat
1 packet brown gravy (0.87 oz)
1 can cream of mushroom soup (10.5 oz)
1 can water (use the cream of mushroom soup can)
1 envelope Beefy Onion Soup Mix (1.25 oz)
salt & pepper to taste (optional)

Instructions

SLOW COOKER METHOD

Spray slow cooker with non-stick cooking spray.
Add beef to slow cooker, salt and pepper to taste.
In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
Cook on high for 3–4 hours, or on low for 6–7 hours.

OVEN METHOD

Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Add beef tips to baking dish in a single layer, salt and pepper to taste.
In a medium size bowl, mix beefy onion soup mix, cream of mushroom soup, brown gravy mix and water – mix well. Pour soup mixture over beef tips, stir, coating evenly.
Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven.
When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.

Notes
Serve the beef tips and gravy over mashed potatoes, egg noodles, rice, thick toast and more.
Sides – steamed vegetables like broccoli, green beans, mixed veggies, garden salad.
TIPS:

For less salt/sodium use reduced sodium soups and gravy mix and skip the salt.
You can substitute Beefy Onion Soup Mix with Dry Onion Soup Mix.
Browning the beef adds great flavor.
Adding red wine to this dish is wonderful. Simply sub 1/2 the water with wine.
Mushrooms are a great addition, fresh or canned – about 1 cup.
Chopped onion adds additional flavor. Be sure to cook in pan in oil or butter until translucent. About 1/2 cup.
For those who prefer things from scratch, you can make homemade soups and brown gravy – Brown Gravy from scratch – Condensed Cream of Mushroom Soup from scratch – Dry Onion Soup Mix from scratch (this is for Dry Onion not Beefy Onion Mix)

Brown Sugar Kielbasa Bites

 

Ingredients:

°2 pounds kielbasa, cut into small pieces

°3/4 cup of cola

°1 cup brown sugar

°1/2 teaspoon chili powder (optional)

Instructions:

Slowly add ingredients to 3 qt saucepan and stir to combine.

Cover and cook over low heat for 6 hours or on high for 3 hours, stirring occasionally.

Serve warm and enjoy!

Note: To prepare on the stovetop, mix all ingredients in a medium saucepan and simmer for 15-30 minutes.

Enjoy!

 

Texas Fudge

 

Ingredients

• 2 large eggs
• 1 (5 oz) can evaporated milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 2 cups Monterey Jack cheese, grated
• 1 (4 oz) can diced green chiles, drained
• Sliced jalapeños, for topping

Preparation

1. Preheat oven to 350°F and lightly grease a 7x11-inch baking dish with butter or nonstick spray. Set aside.
2. In a medium bowl, whisk together the eggs, evaporated milk, garlic powder, onion powder, and salt. Whisk in flour until smooth.
3. Stir in cheeses and green chiles, then pour mixture into the prepared baking dish. Top with sliced jalapenos, then bake until very lightly browned around the edges, 25-30 minutes.
4. Enjoy!

Hobo Packets

 

 

Ingredients

For the burgers:

• ▢ 2 pounds lean ground beef
• ▢ 2 Tablespoons ketchup
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup water

For assembly:

• ▢ 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
• ▢ 12 ounce bag frozen sliced carrots
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 large sweet onion, sliced
• ▢ 6 Tablespoons salted butter, cut into tablespoons

Instructions

• Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
• Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
• Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
• Add 1/6th of the potato and carrot mixture into the center of each foil packet.
• Divide the meat mixture into 6 patties and place one on top of the vegetables.
• Evenly distribute the onion slices on top of the burgers.
• Last, add 1 tablespoon of butter on top of each one.
• Crimp and secure each packet well so no air can escape.
• Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
• Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.
   
   Or in the Oven: 
   
  Preheat oven to 375°F. Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.