Puerto Rican Pink Beans

Heat 
• 1 Tbs oil 

Add 
• 1 cube sofrito 

Add 
• 1 can pink bean 
• 1/2 can tomato sauce 
• 1 pkg Sazon 

Simmer 10-15 mins

Taste better the next day.

Sofrito

• 3-4 bell peppers 
• 3-4 onions 
• 1 head garlic 
• 1 bunch cilantro 
• 1 bunch culantro (or replace for an additional bunch of cilantro)

Add all of the ingredients into a blender and purée.

Freeze sofrito in ice cube trays.

Pan de Muerto

Ingredients

Bread

• 2 1/4 tsp yeast
• 1/4 cup warm water
• 1/4 cup Sweetened Condensed Milk
• 1 tsp Orange Extract
• 1/4 cup Butter
• 1/2 tsp Anise Seeds
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 2 cups flour

Egg Wash

• 1 Egg yolk
• 2 tsp water

Orange Glaze

• 1/4 Cup Sugar
• 2 Tbsp Orange zest
• 3 Tbsp Juice from the orange

Directions

Mix together the eggs and warm water, on the stove melt the butter once melted add the sweetened condensed milk and let that warm up, once it is warm add to the water and egg and beat that together with one cup flour and yeast. Take the remaining flour and lay that on top of the yeast mixture and let that sit for about an hour.

After you have let the mixture sit add the salt and anise seed and the orange extract and mix together till the flour is wet, let this sit for 5 to 10 minutes. Kneed the dough for about 7 minutes, you may need to add a little more water you want the dough to be just slightly sticky. Put the dough in an oiled bowl, cover and let rise till doubled in size about 30 minutes to an hour.

Punch dough down, and cut out 3 small balls from the loaf (about 1 tablespoon each). Roll out 2 of the dough balls to form the "bones" Shape the remaining dough into a round loaf. Gently press the bones on top of the loaf crossing each other to make an "X" roll the remaining small dough ball to form the skull and press down in the middle of the "X". Place loar onto a prepared baking sheet and allow to rise about 30 minutes.

Preheat oven to 350 F. Brush the top of the loaf with egg wash, bake for 20 minutes.

You can start making the glaze by miking all the ingredients in a small sauce pan on a warm heat.

Remove the loaf from the oven and brush with the egg wash once more. Return to oven and bake for about 20 minutes or until the loaf is golden brown and sounds hollow when tapped. Brush on the orange glaze and cover with colored sugar (optional), return to oven for an additional 5 minutes. Serve warm or let cool. Best when eaten the same day prepared.

Tips

• You can shape the dough and cover it and let it do a cold rise in the fridge over night.
• You can shorten the rise times by boiling some water and putting it in the oven with the dough, when you do this you don't have to worry about covering the dough.

Pressure cooker Puerto Rican Pink beans...with a Brazilian twist

Puerto Rican beans and rice!

1. 1 pound dry pink beans (sorted and rinsed)
2. 4 slices bacon (or a whole pound of bacon) diced
3. 1 small-medium onion, diced
4. 5-6 cloves garlic, pressed or minced
5. 4 cups vegetable broth (can use chicken or beef, or even water instead)
6. 1 cup water (more if desired, for "soupier" beans)
7. 1 small can tomato sauce
8. 2 packages sazon seasoning
9. 4 sofito frozen cubes

in your pressure cooker saute bacon when almost done add chopped onion and garlic let cook for 3 more minutes. 

add the rest of the ingredients.

put lid on and place valve on closed and set pressure cooker on 60 minutes and let cook. Quick release the pressure cooker. Test beans for tenderness. If it needs more time, cook longer.  Serve over cooked rice

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Creamy Chipotle Chicken

• 4 skinless, boneless chicken breast halves
• 1/4 cup melted butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 (8 ounce) package cream cheese, cut into cubes
• 3 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from chipotle peppers

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Serve over rice.

Sonoran Flour Tortillas

Flour Tortillas

2 cups High-gluten Bread Flour
3/4 teaspoon Salt
3 tablespoon vegetable shortening or vegetable oil
3/4 cups warm water
1/4 teaspoon baking powder

Stir together flour and salt. Mix in vegetable shortening by rubbing it into the flour mixture with your finger tips. add water, stirring it with a wooden spoon or your hands until a sticky ball forms.

Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough. The dough will be soft but no longer sticky when you are done.

Let the dough rest, covered with a damp cloth, for about 15 minutes to let the gluten relax a bit.

Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

Let divided dough rest another 30 minutes, covered with a damp cloth.

Roll out each ball of dough as thin as possible. You can roll them out between sheets of waxed paper if it is easier for you. Let rest again under a damp cloth for about 15 minutes. Roll out again to make even thinner.

Heat a heavy dry skillet over high heat. Carefully cook the first tortilla for about 10 seconds on each side, flipping back and forth for another 10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side. Repeat with remaining tortillas.

Roberto's green chicken enchilada's (Rob Ashby)

Roberto's Green Chicken Enchiladas

 This is Dad's cousin Bruce's sons Rob's recipe!

First you need shredded chicken. I like to cook chicken breasts several hours in a crock pot. Season with garlic powder, garlic salt, and onion salt. Shreds easily with two forks. Another nice way is to buy a whole rotisserie chicken and remove all the meat and shred it.

You will need corn tortillas. Prepare the tortillas one at a time by putting them in a small skillet with about 1/4 inch of oil on medium heat. The idea is to soften them, not fry them. Takes a few times to get the hang of this. Takes maybe 10 seconds or less for each one.

The sauce is very simple.

2 cans of Hatch Green Chile Enchilada sauce

1 small can of Herdez Salsa Verde (Other brands will work fine, those are just what I like)

 Mix together and heat in a sauce pan.
Now... turn the broiler on in your oven. Find a glass plate. Put tortilla on plate and add chicken then fold in half. Make sure you make 2 or 3 on each plate. You will want more than one!
Ladle some sauce over the enchiladas then top with shredded cheese. Put the plate in the oven under the broiler just long enough to melt the cheese. Plate will be hot!
Enjoy. Let me know if you try these and how it goes.. Everyone at our house loves them.

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Mrs. Carroll's Cha Cha Chili

I got this recipe off of
pearls-handcuffs-happyhour.blogspot.com
Yummy!

MRS. CARROLL’S CHA CHA CHILI
1 tbsp. olive oil
1 lb. ground sirloin
1 medium yellow onion, chopped
2 jalapeno peppers, chopped {optional…I used ‘em, of course!}
2 cloves of garlic, finely chopped {pressed}
1 tbsp. chili powder
1 tsp. ground cumin
1 {15 oz.} can of black beans
1 {15 oz.} can of pinto beans
1 {10 oz.} can of Rotel {we used mild, but next time we’ll use HOT!}
Salt & pepper to taste
Shredded cheddar or monterrey jack cheese
Fritos
In a large pot, heat olive oil over medium high heat. Add beef and cook for 7-10 minutes. Add onion, garlic, chili powder, cumin, & jalapenos and cook over medium low heat for 5 minutes. Add beans {DON’T drain!} and Rotel. Bring to a simmer and cook for 25-30 minutes, covered {stirring often}. Remove from heat and season with salt and pepper. Top with cheese and Fritos and ENJOY!! I promise you will!!!

Refried Beans without the Refry

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions
1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Cowboy Charro Beans (Frijoles Charros con Tocino Y Chorizo)

Serves 6
these are some yummy beans!

6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeno pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp. kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)

Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes,untill it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon to break it into smaller pieces.

Add the chopped onion and jalapeno; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.

Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

Crispy Chicken Taquitos

4 to 5 servings

3 to 4 pieces Rotiseree Chicken, deboned, deskinned and shredded
Pepper Jack Cheese, shredded
14-16 corn tortillas
vegetable oil
salt, pepper garlic powder

Mix together shredded chicken and cheese. Season with salt, pepper and garlic powder. Soften tortillas in warm oil. Place small amount of chicken mixture on to each tortilla and roll cigar style (if needed secure with tooth pick). Fry in oil till crispy. Serve with salsa and gucomole.

Wilma's Green Chili

Pork chops or roast cut up
brown in skillet with oil
large bottle of salsa
cook till tender (45 to 60 min)
Serve with tortillas or rice.

Habichuelas Rosadas (Pressure Cooker Pink Beans)

Inspired by this recipe

1 pound dried pink beans, rinsed

1 onion, chopped

4 cloves garlic, minced

8 cups water + bouillon or chicken broth

2 tsp dried parsley
1 Tbs cumin
1 Tbs chili powder

1 can Ro*Tel Tomatoes

1 can diced tomatoes

1 bunch cilantro, chopped

Salt to taste

Sauté the onions and garlic in your pressure cooker. Excluding the cilantro (add after cooking), add all the remaining ingredients. Cook on high pressure for 35 minutes, then natural release (about 30 mins). Stir in the cilantro. Serve with rice. 

Best Bean Dip Ever

I decided to post this because I saw some friends Pinning a hot bean dip recipe, and felt bad that they were going to settle for such a mediocre dip, when there is something so much better for the same amount of work.

I had no idea that this bean dip was anything special until I was older. I knew it was delicious, but it was the one I grew up on, and I guess I figured that everybody ate something similar with chips. I had no idea that people choked down cold 7-layer dips until I was older.

I actually think that I first had it when my aunt made it when I was really little, and it has been a staple ever since. This could obviously be adjusted to make it a full 7 layers, but this is what we usually add, probably since most of this stuff is always in the house.

2-3 cans of refried beans
1pkg cream cheese, softened until easy to spread
2 green onions, chopped
salsa (enough to layer the pan as thick as you like)
cheese (enough to layer in the pan as thick as you like)

Preheat the oven to 350-degrees. Layer the ingredients in the pan (beans on bottom, cream cheese, salsa, cheese, and I like the green onions on top so you can see them, but you can put them under the cheese if you prefer). Bake for 30 minutes or until the cheese is hot and bubbly...serve hot with tortilla chips and wait for the compliments to come pouring in.

Note: you can also microwave this until the cheese is hot and bubbly as well, if you don't have time to bake it.

Creamy Tomatillo Dressing

3/4 jar ranch dressing
1/2 bunch cilantro
1 clove garlic
2 medium tomatillos
1 jalapeno (remove ribs and seeds to reduce heat if desired)
Juice of 1 lime
Crushed red pepper (optional)

Combine all ingredients in a blender and blend until smooth.

Great on Chicken Chile Salad.

Chicken Chile Salad

 5c. Chicken Breast
1/2c. salsa
1 Tbs cumin (or less)
1/2c. brown sugar (or to taste)
4oz can green chiles
6oz (1/2 can) Sprite

Combine ingredients in a slow cooker on low for 5-6 hours. Shred chicken and return to slow cooker for 1 hour. Thicken the juices with cornstarch and water if desired.

Serve with salad, creamy tomatillo dressing, tortilla chips, and lime.

Refried Beans with Bacon

2 strips bacon, sliced
1/2 medium onion, diced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
Shredded or grated manchego cheese, sliced scallions or chopped cilantro

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everythingg in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and tehn the chicken broth, cumin, beans, and salt and pepper to taste. bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a bean masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary). Once plated, top with the cheese and sliced scallions or cilantro.

Karli's Chicken Chili (white chili)

1 lb. chicken cut into cubes
1 med. onion chopped
1 1/2 tsp. garlic powder (or real garlic)
1 Tablespoon oil
1-2 cans chopped green chilies (4 oz.)
1-14oz. can chicken broth
Sliced mushrooms
2-15.5 oz. cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken and onion in oil until chicken is not longer pink inside. Add chilies, broth, beans, mushrooms, and seasoning. Boil reduce heat simmer for 30 min. uncovered. Remove from heat add sour cream and cream. Serve

Cousin Kelly's Mexican rice

•2 cups rice

•1 Large Can Fire roasted Tomatoes plus enough water to equal 4 cups.(I dump the can in a food processor and blend it, so my kids don't see the chunks of tomatoes!)

•1/2 onion diced

•3 cloves garlic minced

Add a few Tablespoons of olive oil to a sauce pan and brown the rice with the onion and Garlic. Be careful not to burn! Add water and the tomatoes. Simmer for 14-20 minutes. I usually add shredded cheese on top, since I have a House full of boys that LOVE cheese. (Me, not so much)

Cousin Kelly's green salsa

Recently I was talking to on of my Girl friends that is catholic, and she was telling me she gave up soda for Lent. And I thought what would I give up?? And I said chips and salsa :) cause I LOVE eating chips and salsa so MUCH! Here is one of my FAVORITE salsa recipes. (It reminds me of the green salsa at Tia Rosa's)

Green salsa~

•2 27 oz. canned tomatillo's Drained


•1 7 oz. canned emabas Jalapenos in escabeche Drained


•1 bunch fresh Cilantro


•3 Pkts. Equal or sugar substitute


•(If i have fresh garlic I add 2 cloves) Blend it all together in your blender or cuisine art And ENJOY with some yummy tortilla chips. I also love this with taco's, eggs ect..(note: Karie suggests you add Jalapenos a little at a time to reach desired heat.)