Marinated Grilled Flank Steak

 

Marinated Grilled Flank Steak

Ingredients:
2-3 lbs flank steak
2 cups La Lechonera Natural Mojo Marinade
salt and coarse pepper, to taste

Directions:
1.  Season flank steak on both side with salt and pepper.
2.  Place in a large zip bag.  Add 2 cups of Marinade.  Seal and flip bag around to assure the whole steak gets coated with the marinade.  Refrigerate until ready to grill at least 30 mins.  Note: Can be marinated all day or overnight.
3.  Remove from the bag of marinade and pat dry with paper towels.  Re-season with salt and pepper.
4.  Heat grill on high.  Place the steak on the hot grill for 4 mins without touching it.  Flip over and grill for another 4 mins on opposite side.  Place on a cutting board to rest at least 5 mins.  (This will lock in the juices).  Slice thin and serve.  

Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
4. Fill a  medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up).  
5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey

Savory Stuffed Turkey Breasts with Apple Cider Gravy

 

Ingredients for Stuffed Turkey Breasts
4 thick turkey breasts, sliced in half (lengthwise) 
1 cup apple cider (from 1/2 gal container)
4 TBS melted butter
2 TBS Poultry herbs (see below)

Directions for Stuffed Turkey Breasts:
1.  Slice the turkey breasts in half lengthwise.  Add them to a bowl with 1 cup of apple cider.  Cover and refrigerate for 4 hrs.  Remove and pat dry with paper towels.  
2.  Season the inside and outside of the turkey with salt and pepper.  Stuff each piece with stuffing packed tightly.  Place in a large greased baking sheet, allowing space between each piece.  Brush with melted butter and sprinkle with mixed herbs.  (

Stuffing Ingredients:
8 cups (14 ozs loaf) bread, cubed (toasted)
2 TBS olive oil
2 cups celery, diced 
1 cup fresh fennel, diced
1 cup carrots, shredded
2 cups onions, diced
4 cloves garlic, minced
3/4 cup golden raisins
1 cup water
1 tsp thyme
1 tsp rosemary
1 tsp sage
salt and pepper, to taste
2 cups chicken broth
8 TBS butter
1/2 cup fresh parsley, chopped
1 egg, beaten

Stuffing Directions:
1.  Preheat the oven to 350 degrees.  Cube the bread and place it on a baking sheet.  Toast in the oven for 10-12 mins at 350 degrees.  Remove from the oven and put aside.
2.  Heat the oil in a skillet at medium temp.  Saute the celery, fennel, and carrots for 5 mins.  Stir in the onions and garlic and cook for 5 mins.  Season with salt and pepper.  Stir in the raisins, water, and dry herbs.  Reduced temperature, cover, and simmer for approx. 10 mins or until water is almost evaporated and vegetables are soft.  Add the chicken broth, butter, and parsley and bring to a slight boil.  Remove from the heat.  
3.  Fold in the bread cubes, coating thoroughly with the liquid.  Cover and let it sit for 10 mins.  Fold again.  Store in a bowl, covered until ready to use.
4.  Fold in the beaten egg to the stuffing mix after the stuffing has cooled.  Adding egg is optional.

Apple Cider Gravy Directions:
1.  Heat the remaining apple cider from the gallon container in a saucepan at medium/low temp.  Add a cinnamon stick and 1 tsp of allspice.  Simmer until thickens (approx. 45-60 mins).  Stir occasionally.
Note:  If your apple cider contains spices, do not add the cinnamon and allspice.  

Savory Herb Blend: Equal amounts of your favorite herbs
Thyme, rosemary, sage, marjoram, etc.
Other Choices:  Bell's Seasoning or Poultry Blend

Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.

Plant Based Stroganoff

 While creating this dish for a challenge, I had to use Impossible burger meat.  I knew this would be easy for me since I love this Plant-Based product.  Many times I would prefer a vegan burger over a regular beef burger.  Now, the funny part is I love bacon on my vegan burger.  So you see, it's about the taste which I enjoy, not the fact that I choose to eat vegan food.  Now, for this challenge, I thought, "who most likely would be eating plant-based meat?"  Well, besides me, who likes the taste, it would be someone who also might be omitting other ingredients from their diets, such as dairy, egg, or gluten.  

Vegan Meaball Stroganoff 

Pasta Ingredients:

1 flaxseed egg: See recipe below

1 cup cassava flour

1/4 tsp xantham gum

1/4 tsp turmeric, for color

3 TBS olive oil

1/8 tsp salt

Meatball Ingredients:

1 TBS flaxseed egg

1 tsp onion, minced

1 garlic clove, minced

1/2 tsp parsley, chopped fine

1/2 tsp basil, chopped fine

1 TBS nutritional yeast

2 TBS toasted pine nuts, ground (optional)

12 ozs impossible meat

Stroganoff Sauce Ingredients:

3 TBS meatball drippings

1 cup onion, chopped

4 ozs mushrooms, sliced

2 cloves garlic, minced

6 ozs English peas

4 TBS nutritional yeast

1 TBS parsley, chopped fine

1 can coconut milk

1 cup vegetable broth

Directions for Pasta:

1.  In a mixer, add dry ingredients.  Mix well.  Add wet ingredients and mix until all ingredients are blended and form into a ball.  Remove the dough from the mixer.  Divide the dough in half.  Wrap unused dough in plastic wrap.  Make pasta according to directions on manufacturers' instructions.  Pasta may also be hand-rolled and hand-cut into long strips.  Use extra flour to keep the pasta from sticking together.  

Cooking pasta:  Boil water in a medium-size pot.  Cook pasta for only 1-2 mins.  Drain and immediately at to your sauce.  Note:  You can also use any store-bought pasta of your choice.  

Directions for meatballs:

1.  Mix all ingredients (except meat) in a medium-size bowl. Season with salt and pepper.  Fold meat to incorporate other ingredients.  Roll into mini size meatballs.  (Keeping hands moist with water will help with the rolling).

Fry the meatballs in a non-stick skillet with olive oil, until brown on all sides, approx. 5 mins.  Remove meatballs from the skillet—Reserve 3 TBS of the oil for sauce.  

Directions for sauce:

1.  In the skillet, add the reserved oil.  Stir in the onions and mushrooms.  Saute or 5 mins.  Stir in the garlic, peas, nutritional yeast, and parsley.  Saute for 3 mins.  Add remaining ingredients and let simmer for 5 mins.  Season with salt and pepper to your liking.  Stir.  Add the meatballs into the sauce.  Let it simmer for an additional 5 mins.  

Serve with pasta.  Top with fresh parsley and scallions.

How to make flaxseed eggs:  For this recipe, you will need two flaxseed eggs, divided.

Mix 2 TBS flaxseed flour with 5 TBS water.  Let sit for 10 mins.  Divided in half.  

Garnish: Parsley and Scallions

Pulled Pork Ragu

 

Pulled Pork and Mushroom Ragu
Making a tomato pasta sauce can be a process and time-consuming.  To get a deep meat flavor, you must fry all your meat and simmer all the meat in your sauce for hours.  I like to add some of the fat from the meat to the sauce.  I call this "flavor."  The sauce simmers away, and as the fat rises to the top, it is skimmed off.  Here is a recipe you can make in 30 mins with prepared marinated pork.

 The other day I made a considerable size of pork butt roast marinated in my favorite mojo.  I shredded the meat and reserved it with some of the flavoring juices in the refrigerator until I was ready to use it.  This allows the meat to absorb additional flavor giving your pasta sauce a great gusto. 

Ingredients:
2 TBS olive oil
1 cup onions, chopped
2 cloves garlic
8 ozs mushrooms, sliced
1/2 cup roasted red peppers, sliced
1/8 tsp red pepper flakes
2 cups prepared shredded pork (with juices)
2 - 28 ozs cans crushed tomatoes
1 TBS basil, chopped
1 TBS parsley, chopped
1 lb favorite pasta, cooked

Directions:
Heat oil in a large stockpot or skillet on med/high heat.  Stir in onions and saute for 5 mins.  Stir in garlic and mushrooms and saute for additional 5 mins.  Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices.  Season with salt and pepper.  Slightly cover and reduce temperature to med/low.  Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan.  Stir in the herbs.  Serve with your favorite pasta.  Top with grated parmesan cheese

 

Mac and Cheese Stuffed Roasted Pumpkin

Mac and Cheese Stuffed Roasted Pumpkin
A meal all in one
This is undoubtedly an all-time comfort dish.  It is beautifully presented in its own bowl.  The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal.  I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like.  You can also use a nice smoked cheese if you prefer.  Top it with store-bought pepitas for an additional crunch.  If you cannot find pepitas, you can use sunflower seeds.  

Ingredients for Mac and Cheese:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese ( I use a good melting brand)
4 TBS butter
1/2 cup half and half
1/2 cup grated cheese ( I use Pecorino Romano)
1/4 cup fresh parsley, chopped
2 TBS roasted Pepitas 
See roasted pumpkin recipe below:

Stuffed Pumpkin Directions:
1.  Cook pasta according to the package.
2.  In a medium saucepan add the cheeses, butter, half and half, and parsley.  Stir and simmer on low until cheeses are melted.  Make sure to stir the bottom of the pan to prevent cheese from sticking.  

 How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit the pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Paccheri Pumpkin Alfredo

 

I couldn't resist making this delicious pumpkin alfredo.  I found this gluten-free Paccheri pasta at my local specialty market.  Paccheri (pakkeri) pasta are large tubular-shaped originating from Campania, Italy.  The word paccheri literally means "to slap." as in slapping you in the face as you eat.  These were so much fun to serve with my homemade pumpkin alfredo.  Typically, you would use large tube shape pasta to stuff with your favorite cheese, such as ricotta or burrata.  I thought it would be fun to use this pasta for a more saucy type dish.  The sauce completely covered both the outside and inside of the pasta.  

This pumpkin alfredo recipe is very mild with just a small hint of pumpkin flavor.  It is still cheesy like alfredo but with an extra layer of flavor.  I included toasted pine nuts and mushrooms to this dish, which I thought was an excellent addition.  Make sure to put this dish on your weekly menu.  You will certainly be happy you did.  If you can not find Paccheri pasta, you can certainly substitute with Rigatoni, a smaller tube shape pasta found at your local grocery store.

Ingredients:
1 lb favorite pasta, cooked (al dente)
2 sticks butter
1 1/2 cups heavy cream
1/3 cup pumpkin butter (see recipe on my blog)
1 cup grated cheese, plus extra for topping
8 ozs mushrooms, sauteed
2 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped

Directions:
1.  Cook pasta al dente (still firm)
2.  While water is boiling for the pasta, heat a saucepan at medium temperature.  Add butter, cream, pumpkin butter, and bring to a small boil, stir.  Reduce temperature and simmer.  Stir in the grated cheese, and season with salt and pepper.  
3.  While sauce is simmering, saute the mushroom with the garlic and a touch of oil.  Cook until mushrooms are browned, and water evaporated from the mushrooms.  (Note: If you add uncooked mushrooms to your sauce, it will become more watery)
4.  Drain pasta and add to a large serving bowl.  Add the mushrooms on top.  Pour sauce over top of pasta and mushrooms and toss.  Garnish with extra cheese, scallions, and fresh parsley.  

Fried Ravioli with Toasted Pignoli Nuts

 You can find Fried Ravioli on the menu, at just about any Italian Restaurant.  It can be served as an entree with marinara sauce or as an appetizer.  I usually cannot order this dish because it is not made gluten-free. Well today, I had the opportunity to make this delicious dish using Celentano Gluten Free Cheese Ravioli. I thawed the ravioli, tossed in gluten-free flour, then into the beaten egg.  I then coated the ravioli with seasoned gluten-free finely ground, bread crumb.  A little sprinkle of parmesan cheese, toasted pignoli nuts, and a side of marinara sauce and basil pesto was certainly a huge hit. 

Ingredients:
2 bags Celentano Ravioli, thawed 
1 cup flour
2 eggs, beaten
1 cup seasoned bread crumbs
cooking oil
2 TBS grated cheese
2 TBS Pignoli or pine nuts, toasted
1 jar marinara sauce
1 jar basil pesto

Directions:
1.  Place frozen ravioli on a baking sheet lined with paper towels until completely thawed.  
2.  In a small bowl add the flour, in a separate bowl add beaten egg, then add the bread crumbs in a third bowl.  (If crumbs are thick you can pulse them to make them finer).
3.  Heat oil in a medium-size skillet on med/high temperature.  
4.  Add ravioli to the flour bowl.  Cover completely.  Next, take the floured ravioli and place it into the egg.  Cover completely.  Let as much egg drip off the ravioli as you can.  Then coat the ravioli with the bread crumbs.  Add the ravioli to the hot oil and fry on both sides until light/medium golden color.  I work with a few portions of ravioli at a time.  Note:  They brown quickly.  Drain fried ravioli on clean paper towels until ready to serve.  Sprinkle with grated cheese.  
5.  Toast pinenuts in a preheated oven at 350 degrees for 2-3 mins or until lightly golden.  You might not want to walk away from the oven with this step since pinenuts burn really quickly.

Serve with warm marinara sauce and warm basil pesto sauce.  

Bacon Jalapeño Country Style Ribs

 

Get your bbq guests excited when they see you grill up these bad boy ribs.  They have everything going for them from the sweet, the heat, to the saltiness.  Just marinate the ribs overnight and assemble minutes before grilling.  The sauce can be made several days in advance.  

Rib Ingredients:
8 country-style ribs, 
1 cup La Lechonera Natural Mojo
4 jalapeno peppers
8 cheddar cheese pieces
1 lb bacon
1 cup peach bbq sauce

Directions:
1.  Season ribs with salt and pepper.  Place in a zip bag with one cup of marinade.  Refrigerate  4 hrs or overnight.  
2.  Preheat oven to 350 degrees.  Add the ribs and marinade to a baking dish.  Bake for 1 hour.
3.  Heat grill on high heat.  Slice jalapeno peppers in half, lengthwise.  Remove seeds.  ( I like to wear gloves while removing the seeds).  Place on the grill and char on both sides, approx. 10 mins.  Remove from the heat.  
4.  To assemble ribs:  Place a piece of cheese (2x1 inch) inside a half slice of jalapeno.  Place cheese side down on top of the rib.  Wrap a slice of bacon around the rib, securing the jalapeno pepper.  (Note:  You might need two slices of bacon depending on the thickness of the rib).  Add a piece of foil to the grill.  Place the ribs on the grill and char on all sides until the bacon is crispy.  Brush with bbq sauce, to your liking.  

Summer Peach BBQ Sauce Recipe:

Ingredients:
3 peach, ripe (peeled and sliced)
1 cup La Lechonera Natural Mojo
8 ozs tomato sauce
6-8 TBS brown sugar
2 TBS Worcestershire sauce
1 TBS ginger, minced
1/4 cup molasses
1/8 tsp cayenne pepper, optional

Directions:
1.  Add all ingredients to a medium-size saucepan.  Cook on med/high temperature for approx. 30 mins., or until liquid is reduced by half and starts to thicken.  Season with salt and pepper.  
2.  Puree the sauce with an immersion hand blender, or food processor.  Return back to the burner and cook a few minutes longer if you want the sauce to be thicker.  The sauce will thicken as it cools.

Note:  I like to start with less sugar and add later to sweeten more.  Also, I like to do this with the hot pepper, as well.  

Sour Orange Buttermilk Chicken

 

SUPER MOIST

Sour Orange Buttermilk Chicken

Ingredients:
1 cup Sour Orange Marinade
8 chicken thighs, boneless and skinless
1 egg, beaten
1 cup buttermilk
1 cup flour, (I used gluten-free)
1 tsp adobo seasoning 
1/2 tsp paprika 
oil for frying

Directions:
1.  Season the chicken with salt and pepper.  Add the marinade and chicken to a plastic zip bag.  Lay it flat on a plate, sealed.  Place in the refrigerator for at least 4 hrs or overnight.  (Rotate the chicken occasionally by flipping bag over to the opposite side)
2.  Beat the egg in a medium-size bowl.  Whisk the buttermilk into the egg.  Season with salt.  Add the chicken to the buttermilk/egg mixture and make sure it completely emerges in the liquid.  Let sit for 15 mins
3.  In a separate medium-size bowl stir together the flour, adobo, and paprika.  
4.  Heat oil in a large cast-iron skillet on med/high temperature.  Preheat oven to 350 degrees.
5.  Coating the chicken:  Remove a piece of chicken from the buttermilk with kitchen tongs.  Let it drip dry.  Add the chicken to the flour mixture and coat well on both sides.  Add the chicken to the hot oil.  Cook on both sides until browned.  Fry the chicken in two separate batches to not overcrowd the pan, leaving space between each piece.  Add fried chicken to a baking sheet lined with paper towels to absorb excess oil.  When all the chicken is fried remove the paper towel from the baking sheet and discard.  Place the chicken in the preheated oven and bake for 15 mins.

Suggestions:  
1.  Add slices of oranges (skin on) to the baking sheet and bake with the chicken). Squeeze the warm orange juice over the chicken before serving.
2.  Season the chicken with sea salt immediately after it comes out of the oven.   

Gluten Free Breaded Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs

1 cup mojo citrus marinade

fry oil

1 cup gluten-free flour

2 eggs, beaten

2 cups gluten-free seasoned bread crumbs

Directions:

1.  Season chicken with salt and pepper.  Lay chicken flat in a zip lock bag.  Add mojo marinade.  Place bag on a dish, preferably with a rim so the sealed end can rest on, to prevent leakage.  Refrigerate for 4 hrs or overnight.  

2.  Remove chicken from bag and pat dry with paper towels.

3.  Add your favorite fry oil to a skillet.  Heat on med/high temperature.  

4.  Set up three bowls at your work station.  Place flour, eggs, and crumbs into each separate bowls.  Dredge each piece of chicken into flour, then into the beaten egg, then into bread crumbs, covering completely with each ingredient.

Place coated chicken into the hot oil.  Fry on both sides until golden brown.  Add to a baking sheet or dish.  

5.  Preheat oven to 350 degrees.  Bake chicken for approx. 10-15 mins depending on the thickness of chicken.  Season with sea salt.

Tips:  Separate family packed chicken and place the desired amount into freezer bags.  

Add approx 1 cup of Mojo marinade to bags.  Fold up sealed end and tape to bag to prevent leaking.  Place flat in the freezer.  Thaw in the refrigerator when ready to use.

To Spice things up:  Add a few drops of hot sauce to the beaten eggs.  

Mojo Chili Shrimp

Mojo Chili Shrimp w/Cilantro Lime Sauce

Ingredients:
1 cup La Lechonera Mojo Sauce
1-2 TBS Harissa Paste (see recipe below)
2 Tbs butter
1 1/2 lbs jumbo shrimp (peeled and deveined)
Cilantro, for garnish
Lime wedges

Directions:
1.  Add Mojo to a large skillet.  Heat on med/high.  Reduce until liquid is almost cooked down.  Approx. 20.
2.  Add harissa paste (homemade or store-bought) and butter.  Stir until combined.
3.  Add shrimp, stir.  Saute until shrimp is done.
Serve with your favorite sauce



Harissa Paste Recipe:

Ingredients:
10 tsp chiles de Arbol powder
2 tsp guajillo chili powder
2 tsp ancho chile powder
1 TBS ground cumin
2 tsp ground coriander
5 cloves garlic, minced
2 TBS tomato paste
2 tsp smoked paprika powder
2/3 tsp salt
2 TBS lemon juice
2 TBS white wine vinegar
3/4 cup olive oil (Good quality)

Directions:
1.  Add all ingredients, except oil to a small non-stick skillet, mix well.
2.  Turn on burner to low.  Slowly add oil to the mixture in skillet about 2 TBS at a time, stirring and folding into a paste.  I use a rubber spatula.  Heat until all oil is used up.  This process should only take between 1-2 mins.  Do not walk away or your paste will burn.  Store in a sealed container in the refrigerator.

Mojo Pulled Pork Shoulder

Two forks are all you need.  Easy, no smoker needed.
Mojo Pulled Pork just got better.  This recipe is so easy.  Okay, so it might take a while to cook, but low and slow is best.  I went to Costco and purchased a ton of pork shoulder.  I added this delicious marinade sauce to this beautiful chunk of meat.  Now, I have pork for the entire week.  Make your favorite Cuban sandwiches or top on mashed potatoes with homemade gravy.  Isn't Taco Tuesday coming up?  Well, get your juices flowing.

Ingredients:
8 lbs pork shoulder
2 cups la lechonera marinade sauce

Directions:
1.  Add pork to a large roasting pan.  Trim off large pieces of excess fat.  Divide chunks of pork into individual pieces (approx. the size of two softballs, or half of a basketball).  Season meat throughout with salt and pepper.  Pour marinade over top of chunks of pork.  Cover tightly with heavy-duty aluminum foil.  Roast in the oven at 250 degrees for 8-10 hours.  Baste the meat every few hours.
2.  Remove pan from the oven.  Place the meat on a large cutting board.  Grab two forks and shred the meat.

Note:  Use leftover juices to make the perfect Salsa de Carne or gravy.
Meat may also be cooked in a smoker or pressure cooker, according to manufacturing directions.

Mojo Marinated Seared Scallops

Ingredients:
1 lb dry Sea Scallops (not packed in liquid)
1 cup La Lechonera Mojo Marinating Sauce
1-2 TBS butter

Directions:
1.  Pat scallops dry, with a paper towel.  Season with sea salt.  Add scallops to a medium-size deep bowl.  Add one cup of marinade to bowl.  Toss with a spoon to coat scallops completely.  Cover and refrigerate for at least 30 mins.  (Marinating overnight works also).
2.  Drain scallops (reserve marinade)
3.  Heat a medium/large skillet (preferably a cast-iron skillet) on high.  Make sure skillet gets good and hot.  Reduce temperature to medium/high.  Add butter and spread to coat along the bottom of the pan.  Add scallops to the hot skillet, leaving space around each scallop.  Sear on each side for 2 mins.
Season with salt and pepper.  Remove from pan and keep warm
4.  To deglaze pan:  Add 1/4 cup of the marinade to skillet.  Simmer and scrape the bottom to loosen any bits that might be stuck to the bottom of the skillet  (3 mins).  (You may use fresh marinade).
Add scallops to skillet and toss in sauce, cooking for 1-2 additional mins.

Lamb Stuffed Cabbage

Ingredients:
1 small head cabbage
1/2 sweet onion, chopped
1 large garlic clove, chopped
2 lbs ground lamb
2 cups white rice, cooked and cooled
2 eggs
2 TBS fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper
1 bay leaf
1 tsp lavender, optional

Directions:
1.  Remove the core from the cabbage head.  Place cabbage in a large pot.  Fill with water to cover.  Boil on med/high heat until cabbage is soft (approx. 45 mins).  Remove from water and let cool.  Separate cabbage leaves.  Reserve water in a pot for later use.
2.  Saute onions and garlic in a skillet with 2 TBS oil.  Cook for 10 mins.  Remove from heat and let cool.
3.  In a mixing bowl add sauteed onions and garlic, lamb, rice, eggs, parsley, salt, and pepper.  Mix well and roll into large meatball size balls.  Stuff inside a cabbage leaf and fold edges to completely enclose.  Place crease side down inside the large pot.  Repeat process for remaining cabbage.  Pack all rolls tightly together.  Pour cabbage water over the top of rolls.  Cover approx. 1 inch above rolls.  Season with salt and pepper and add a bay leaf.  Add lavender (optional)
4.  Cook rolls in water for 30 mins on medium heat.  Serve with cooked carrots or other veggies.

New England Style Clam Cakes

New England Style Clam Cakes

Thought I said Crab Cake, didn't you? No.....Clam Cake!

Clams were readily available over the years, in New England.  My Dad would buy bushels of them for family picnics in the yard.  Many times he would have some left over and make clam cakes or stuff into shells and bake.  This was very popular growing up and still is.

There are many varieties of clam cakes.  You can make them like a croquette with mashed potatoes or like a fritter, deep fried.  

One of my favorite ways to make clam cakes is with a bread stuffing.  This recipe is so easy to make, and hardly takes any time at all. You can also purchase reusable clamshells, stuff and bake them.  They make great appetizers for party guests. Oh, and they freeze well, also.

I decided to make these into patties and serve as a main meal.  They were very tasty. Serve them with your favorite sauce (tartar, remoulade or

just a simple creamy dressing).  I also like a tropical or citrus salsa served on top.  It is very refreshing. If you like spicy, then spice it up!!!

New England Clam Cakes

Ingredients:

2 TBS oil

2 TBS butter

1 cup onions, chopped fine

1 cup celery, chopped fine

1 cup red bell peppers, chopped fine

2 cloves garlic, minced

6-8 slices Max O Mega Bread, cubed in small pieces

2-6.5 oz cans baby clams, drained.  Reserve 1 cup juice

½ cup cilantro, chopped (or parsley)

¼ cup grated cheese

2 TBS lemon juice

1 TBS sweet paprika

⅛ tsp salt

⅛ tsp pepper

Directions:

1. In skillet, heat oil and butter on med/high heat.  Add onions, celery and peppers. Saute until veggies are soft, approx. 12-15 mins.  Add garlic, stir. Remove from heat and put aside.
2. Add cubed bread to mixing bowl.  Add all remaining ingredients, toss.  Let sit for 5 mins, tossing occasionally to allow bread to soak up liquid.
3. Add sauteed veggies to mixing bowl.  Toss. Mold into patties
4. Place in skillet with hot cooking oil.  Cook for approx. 3-5 mins on each side, or until golden brown.  Remove and place on paper towels to absorb excess oil. Serve with favorite sauce or salsa.

Reuben Hot Dog

Reuben Hot Dog

Invited to a friend's summer beach house?  

Or how about a backyard bbq?  What do I make that will be easy to prepare,

 filling, creative, affordable, and loved by all?  

Well, I had to start with the traditional "All Time" favorite, 

the hot dog.  Yes, these are always a super idea for all,

but I was looking for something a little bit more.

Then it hit me.....Reuben Hot Dog.

Now you ask, "what is a Reuben Hot Dog"?

Well, same ingredients as a classic Reuben Corned Beef Sandwich, 

with the addition of a hot dog and cheaper.

With very little planning, these were a perfect idea.

Simply, wrap one slice of corned beef around each hot dog.  

Then store in zip lock bag until ready to leave for our outing.

I prepared the sautéed onions and sauerkraut and stored them in a separate container.

I made the Thousand Island Dressing the night before, to save time.

Build your Reuben Hot Dog just minutes before you are ready to eat.

Grill and enjoy watching everyone devour these hearty dogs, in no time. 

I hit the bullseye with this one, and so will you.

Thousand Island Dressing:  

We are all familiar with the well-known salad dressing.....BUT,

Where did this name come from?  Who was the first to create it?

There are many conflicting stories, as to who and where this dressing came from.

One thing for sure is that it was created in the area, it was first made.

The beautiful Thousand Islands is located between the Northern New York region 

and Southern Ontario, Canada.  

I had the opportunity to drive through this area twice, while

traveling to Ontario, to visit my husband's Grandparents.  The islands were just 

breathtaking.  It is only fitting, that such a beautiful area's name would be used, for this wonderful versatile dressing.

Reuben Hot Dog Ingredients:
8 hot dogs, buttered
8 Three Bakers Hot Dog Buns
8 slices swiss cheese
8 sliced corned beef
1 recipe Thousand Island Dressing (see recipe below)


Sauerkraut:
1 lb 11 oz can sauerkraut, rinsed and patted dry
2 TBS butter
2 TBS olive oil
1 large sweet onion, sliced
1/2 tsp garlic, minced
1 TBS mustard
1/2 tsp ground coriander
 2 TBS honey, optional
1 TBS peppercorns
salt, to taste
scallions for garnish, optional


Directions for Sautéed Sauerkraut:
1.  Rinse and drain the sauerkraut.  Pat dry.
2.  Heat a large skillet on medium-high heat.  Add oil and butter
3.  Add onions and cook until soft.  Approx. 5-8 mins, Stir.
4.  Add sauerkraut and remaining ingredients.  Stir and cook for additional 5 mins.

To assemble Hot Dog:

1.  Heat grill to med/high heat.
2.  Butter outside of rolls
3.  Place cheese inside the roll,
4.  Roll one slice of corned beef around each hot dog.  Place inside the bun.
5.  Top dog with sauerkraut.
6.  Place hot dogs on a baking sheet or in an aluminum pan.  Place on grill and cook for approx. 10 mins., or until done.  Top with dressing and scallions

Thousand Island Dressing:
1/2 cup mayo
2 TBS ketchup ( I used ketchup sweetened with honey)
1 TBS local organic honey
2 TBS dill pickle relish
1/4 tsp garlic, minced
2 tsp finely diced onion
2 tsp cider vinegar
3-4 dashes of hot sauce, optional (but recommended)
salt, to taste

Directions:
1.  Add all ingredients to a medium-size food processor or blender.  Pulse until blended well.  Add to container and chill until ready to use.

1.  Preheat Grill on high.
2.  Butter outside of hot dog buns
3.  Place a slice of Swiss

Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist

Easy Two Steps


Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste



Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce

Directions:

1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs

Margherita Potato Frittata

Ingredients:
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

Directions:
1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices