Tender Cuban-Style Pork Ribs

One of my favorite foods to eat has always been pork ribs. And there is nothing better than ribs that are both flavorful and tender. What makes these Cuban-Style ribs really great is that you don't need an oven to make them. You can just make it directly on your stovetop! What makes it even better is the ribs evenly cook so all of your pork ribs will be nice and tender. And of course, packed with the wonderful flavor Cuban food has to offer. This is a very simple recipe that tastes amazing, and is easy to make! So have fun trying this recipe and enjoy : ) 

Tender Cuban-Style Pork Ribs

INGREDIENTS:  

• 2 1/2 pounds of pork spare ribs
• 3/4 tablespoon of garlic powder
• 1 1/2 teaspoons of salt
• 1 large red bell pepper  
• 1 large onion  
• 5 ounces of green olives  
• 1 cup of white cooking wine  
• 3 cups of water 

TOOLS NEEDED: 

• A large pot 
  
• Knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS: 

BRIEF DIRECTIONS (See the video demonstration for detailed instructions): 

1. Collect the ingredients.  
2. Prepare the ingredients. Cut off the ends of the onion, the root part. Remove the outer layer of the onion, cut the onion in half, and then cut it into 1/8 inch slices. 
3. Prepare the red bell pepper. Remove the stem and seeds, and then cut the pepper into slices about one inch thick. 
4. Cut the pork ribs into 3 or 4 manageable pieces similar in size. (Note: This depends on the weight of the pork ribs. You want the pieces to be similar in size so that they evenly cook). 
5. Add the pork ribs to the pot, so that it is evenly distributed to cover the bottom. Then add the garlic powder and salt to evenly coat the pork. Next, add in the onion, red pepper, green olives, and about 3 cups of water (Note: The water level should be just enough to cover up to the top of the pork ribs). 
6. Place the pot on the stove and bring to a boil on maximum heat. 
7. Once boiling, reduce heat to a little above medium heat, and continue to cook for 1 hour. 
8. Add in a ½ cup of cooking wine, and let continue to cook for 20 minutes. 
9. Now, flip the meat, raise the heat to medium high, and let continue to cook for about 10 minutes, or until most of the moisture is gone. Make sure you continue to check and turn the meat so that it browns on both sides. 
10. When the meat is browned and almost all of the moisture is gone, add a 1/2 cup of cooking wine to deglaze the pan. Use a spoon to loosen up everything from the bottom of the pan. And the ribs are ready to serve!
    

Portion the ribs however you'd like. And enjoy : )

Picadillo

One of the easiest and most versatile recipes is picadillo. In my Cuban family, picadillo is made with ground meat cooked with the typical onions, peppers, and seasons along with other ingredients like raisins, green olives, and potatoes. This dish offers the perfect balance between the saltiness of the green olives, the flavors of the seasonings, and the sweetness of the raisins. Picadillo is typically served with rice. However, it can also be used to make empanadas, Cuban meat pies, burritos, tacos, nachos, and so on. I usually leave out the raisins if I am going to make something like a taco or burrito. In fact, the raisins and potatoes are optional, even though they are typical ingredients in Cuban-style picadillo. Picadillo is another great recipe where you just put everything in a pot and let it cook, with the exception of the potatoes which are fried separately. This is a really simple recipe, quick to make, and is extremely versatile and flavorful. So have fun trying out this recipe and enjoy!       

Picadillo Recipe

INGREDIENTS:

• 1 ½ lbs of ground beef
• ½ of a large green pepper
• 1 medium-sized red pepper
• 1 large onion
• ½ of a 5.75 oz jar of green olives, plus 1 or 2 tablespoons of olive fluid
• 1 ½ cups of raisins
• 1 tablespoon of garlic powder
• 2 tablespoon of cumin
• 1 teaspoon of salt
• 1 packet of sazón con azafran or ½ tablespoon saffron
• 2 medium-sized potatoes
• Vegetable or corn oil for frying

TOOLS NEEDED:

• A medium-sized pot
• A frying pan
• Knife, cutting board, large spoon, and measuring utensils
• Spider strainer, mesh rack
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Soak the raisins in water for about 15-20 minutes (put enough water so that the raisins are covered, the water will be discarded anyway). While waiting, finely chop the red pepper, green pepper, and onion with a food processor.
2. Put the meat in a large pot, break up the meat, and cook on high heat to lightly brown the meat, but continue to stir and break up the meat. You don't want there to be clumps; it should be very refined.
3. Next, add the seasonings, red pepper, green pepper, and onion to the meat and mix thoroughly. Then add the olives and olive fluid to the meat, and drain the water from the raisins and add to the meat, and mix thoroughly. Then reduce the heat to medium and let cook for 20 to 25 minutes with the lid covering the pot. Make sure to stir the pot occasionally.
4. While waiting, you can make the potatoes. Peel the potatoes and cut into slices a quarter inch thick. Then take each slice and cut into strips ¼ inch thick, and cut into cubes ¼ inch in size.  Now, oil in a frying pan at least ¼ inch deep and heat on high heat. Use one piece of potato to test if the oil is hot enough. If you see bubbles, the oil is ready. Carefully add the potatoes to the oil and cook until they have a golden brown color. Then use a spider strainer to remove the potatoes from the oil and place on a mesh rack.
5. At this point, the meat is done, and most of the fluid should have evaporated from the meat (See video demonstration for a visual; Note: if there is still too much fluid let the meat continue to cook for another 5 minutes). Add the potatoes to the meat and mix. Then serve the meat with a side of rice or whatever you’d like.  

Sausage and Peppers

Growing up I definitely ate a lot of Italian food because of my father’s side of the family. Sausage and peppers is one of those dishes that is frequently on the menus at Italian restaurants in the United States. However, I’ve yet to have sausage and peppers anywhere that comes close to how my mother makes it! The problem is people tend to cook the sausage, peppers, and sauce separately. Then they add it all together, which doesn’t give time for flavor to develop, and the sausage is tough and dry. My mom’s recipe for sausage and peppers is amazing because the sausage comes out tender and the sauce is extremely flavorful! The sauce is actually like liquid gold as it gets infused with the flavor of the peppers and sausage, which makes it quite different from the typical marinara sauce. Furthermore, this recipe is easy to make, very versatile and extremely flavorful! You can serve this sausage and peppers as is, with a side of bread or pasta, use it to make a pizza or anything you want! So, definitely give this recipe a try and enjoy!

 

Sausage and Peppers Recipe

INGREDIENTS:

• 3 lbs of Sweet Italian Sausage
• 3 medium-sized green peppers
• 3 medium-sized red pepper
• 56 oz of crushed tomatoes
• 1 teaspoon of salt
• 1 tablespoon of garlic powder
• 1 teaspoon of Italian seasoning
• 1 teaspoon of olive oil

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Cut the green and red peppers into long strips about 1 inch thick.
2. First, put the sausage in a large pot and add 1 cup of water. Then cover the pot and let come to a simmer on high heat. Once simmering, let the sausage steam for 1 minute on high heat. Then flip the sausage over and let continue to cook for 4 minutes with the pot covered.
3. Now, let the sausage cook with the pot uncovered for about 9 minutes until the water evaporates and the sausage starts to brown. Make sure you move and flip the sausage around occasionally so they cook and brown evenly (See video demonstration for a visual). Then remove the sausage from the pot, place on a plate, and set aside to let cool.
4. In the pot where you cooked the sausage, add the crushed tomato, salt, garlic powder, Italian seasoning, and green and red peppers. Give it a slight mix and bring to a simmer on high heat with the pot covered.
5. Once simmering reduce the heat to medium and let cook for about 10 to 15 minutes, stirring occasionally. In the meantime, prepare the sausage.
6. When the sausage is cool enough to handle, cut each sausage into 8 to 10 slices, about 3/8 inch thick. Place the sausage slices on a plate or bowl and set aside for later.
7. After cooking the sauce for about 10 minutes, the peppers in the sauce should have reduced. Add the sliced sausage to the pot, reduce the heat to medium-low, and give the pot a good stir. Then cover the pot and let cook for 30 to 35 minutes or until the peppers are fork tender. Once done, the sausage and peppers can be served as is, with a side of bread, pasta, or whatever you want.  

Sopa de Garbanzos (Chickpea Soup)

Sopa de garbanzos is one of those foods that holds a special place in my heart. It makes me think of the times we would visit my Abuela’s house, and she made a big pot of garbanzo soup for us all to share. Just the smell of the soup was heavenly, and the taste divine. Suffice to say, my version of sopa de garbanzos is based on my Mother’s and Abuela’s recipes. This is the type of recipe that is very simple and efficient because all the ingredients are put into a single pot and left to cook. Little effort is required, yet the outcome is a hearty soup that is rich in flavor! This soup tastes great as is, served with a side of bread to dunk in the soup, or served with white rice. I really love Sopa de garbanzos, so have fun trying this recipe and enjoy! 

Sopa de Garbanzos Recipe

INGREDIENTS:

• 3lbs of ham shank or butt (preferably with a bone)
• 1 large-sized onion
• 1 medium-sized red pepper
• 1 packet of sazón con azafran or ½ tablespoon saffron
• 45 oz of garbanzo beans (canned or dry)
• 1 teaspoon of salt (Note: the ham has salt, so don't add too much additional salt)
• 1 tablespoon of garlic powder
• 13 cups of water
• ¼ teaspoon of oregano

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Finely chop the onions in a food processor or by hand. Cut the red pepper into long strips about a ¼ inch thick.
2. To a large pot, add the ham in one large piece (not cut up), the onion, red pepper, garbanzos, saffron, garlic powder, salt, and oregano. Then add enough water to the pot leaving at least an inch of space empty on the top of the pot. Stir the pot and bring to a boil over high heat.
3. Once boiling, reduce the heat to medium and let cook for 2 hours with the lid skewed on the top of the pot.
4. Now add about 2 cups of water and let cool for another 30 minutes.
5. Turn off the soup. Remove the ham from the soup, place on a cutting board, and let cool for a few minutes. Then use a knife to remove the ham meat from the bone along with any cartilage or fat pieces. Discard the bone, cartilage, and fat.  Then cut the ham into medium or small chunks and put the meat back in the soup.  Now the soup is ready to serve!

Dairy-Free Cream of Mushroom Soup

There is nothing like having a bowl of cream of (insert whatever vegetable name here) soup. I love soups that are thick and have the body to them. Unfortunately, I am sensitive to dairy and have to limit how much dairy I eat, which can be very difficult at times. However, I’ve managed to create a recipe for cream of mushroom soup that tastes just like the dairy version but is actually dairy-free. This soup comes out thick and creamy in texture with a strong mushroom flavor. It is also a great option to eat when doing a liquid detox because it is very hardy and satisfying. My mushroom soup recipe is also vegan, vegetarian, and gluten-free friendly; requires few ingredients, and is quite simple to make. So have fun trying out this recipe, and enjoy!   

Dairy-Free Cream of Mushroom Soup Recipe

INGREDIENTS:

• 48 oz of baby bella mushrooms
• 7 cups of water
• 2 medium-sized onions
• 1 cup rolled oats, finely ground
• 4 teaspoons of onion powder
• 4 teaspoons of garlic powder
• 2 ½ teaspoons of salt
• ½ teaspoon of ground black pepper
• 1 ½ tablespoons of olive oil

TOOLS NEEDED:

• A large pot
• A frying or sauté pan
• A knife, cutting board, large spoon, and measuring utensils
• A food processor

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Finely chop the onions in a food processor or by hand. Finely grind the rolled oats in a food processor until they reach a flour-like consistency. Take ¾ths of the mushrooms and cut them into ¼ inch cubes. Then take the remaining ¼ of mushrooms and cut into slices ¼ inch thick.
2. In a large pot, add the onions, 1 teaspoon of olive oil, and cook the onions on high heat, with the pot covered, until the onions are translucent. Be sure to stir the pot occasionally.
3. Add the chopped mushrooms to the pot and sauté for 5 minutes with the pot covered stirring occasionally until the mushrooms begin to brown, have released some fluids and reduced in volume by half.
4. Now add the ground oats to the mushrooms and mix thoroughly. Then add the water to the pot, stir, and bring to a boil over high heat.
5. Once boiling, reduce the heat to medium, and let cook for 20 minutes with the pot covered stirring occasionally.
6. While waiting, sauté the sliced mushrooms in a frying pan. Add about a tablespoon of olive oil to the pan and heat on high heat. Then add the sliced mushrooms and sauté for 5 minutes. Next, add a pinch or two of salt to the mushrooms and continue to sauté for a few minutes until the mushrooms have browned (See video demonstration for a visual). Turn off the stove and set the mushrooms aside for later.
7. After cooking for 20 minutes, the oats in the soup should have completely dissolved, and the soup should have thickened. Now season the soup with the salt, garlic powder, onion powder, and black pepper and stir thoroughly (Note: don’t over season the soup at this point as the soup still needs to cook an additional 10 minutes).
8. Next, add some of the sautéed mushrooms to the soup. You can reserve some of the mushrooms to place on top of the soup if you want. Then stir the soup and let cook for another 5 minutes.
9. At this point, the soup is done. You can add more salt and pepper to taste if you’d like and then the soup can be served!

Lemon Pancakes with Berry Compote

I always try to think of something special to make my mom on Mother’s Day, and this is one of the recipes I came up with in the process. My mom really likes things that are lemon flavored, so I figured some fluffy, lemon flavored pancakes would be perfect! And accompanying the pancakes with a berry compote and fresh fruit provides a sweetness and tartness that contrast perfectly with the lemon flavor of the pancakes! My family loves these pancakes! In fact, the lemon pancakes taste great on their own, or with other food items like scrambled eggs, bacon, sausage, or whatever you want. This lemon pancake recipe is a great option for making a special meal because it isn’t too difficult to make but the flavors are simply amazing! So have fun trying this recipe and enjoy! 

Lemon Pancakes with Berry Compote Recipe

INGREDIENTS:

For Lemon Pancakes:

• 1  ½ cup of all-purpose flour
• 3 tablespoons of baking powder
• ½ tsp of baking soda
• 4 tbsp of white sugar
• ½ cup of milk
• 1 large egg, beaten
• 3 tbsp of unsalted butter, melted
• 2 lemons, zested
• ½ cup fresh lemon juice
• Butter or margarine for cooking
• Fresh berries to add on top of the pancakes (optional)

For Berry Compote:

• ¼ cup of blackberries
• ½ cup of raspberries
• 1 ¼ cups of strawberries
• 1 ½ cups of blueberries
• 2 tsp of brown sugar (or white sugar)
• ¼ cup of water

          (Note: you can use fresh or frozen berries to make the compote)

TOOLS NEEDED:

• A medium-sized bowl
• A small pot
• A flat griddle pan
• A knife, cutting board, large spoon, and measuring utensils
• A ladle
• A spatula

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Zest and juice the lemons. Thoroughly whisk the egg until it looks frothy.
2. Put the flour in a medium-sized bowl and whisk to loosen the flour. Add the baking powder, baking soda, sugar, and lemon zest to the flour and mix to evenly distribute the ingredients.
3. Now add the eggs, melted butter, milk, and lemon juice to the flour mixture. Then stir and fold the ingredients until you don’t see any streaks of flour (Note: don’t over mix the batter or the pancakes will end up flat). Then let the pancake mixture sit for 15 minutes.  In the meantime, make the berry compote.
4. First, coarsely chop the strawberries. In a medium-sized pot, add the blueberries, blackberries, raspberries, strawberries, brown sugar, and water. Then place the pot on the stove, give it a good stir, and bring to a simmer on high heat with the pot covered.
5. Once the pot is simmering, stir the pot, reduce the heat to medium-high, and let cook for 15 to 20 minutes with the pot uncovered, but make sure you stir the pot occasionally. You can start making the pancakes while the compote is cooking.
6. Take a griddle pan and heat on medium-high heat. Then take the unmelted butter (or margarine) and coat the spots on the pan where you are going to put the pancake batter. Next, use a ladle to pour the batter onto the pan, and let cook for about 2 minutes or until you see bubbles forming across the batter of the pancake (see video demonstration for a visual). Flip the pancakes over and let cook for about 20 seconds. Then remove them from the pan. Repeat the process for the rest of the pancake batter.
7. By this point, the compote should be almost finished, and the berries will be soft. Take two spoons and smash the berries between the spoons to beak them down a bit. Then take a large spoon and squash the berries against the bottom of the pot until there are no large chunks of berries. The mixture should have thickened but still be a little bit runny. If the compote is too thick just add 1 or 2 tablespoons of water and mix. Then the compote is done.
8. Serve the pancakes with the warm compote, and some fresh fruit on the top or side of the pancakes!

Cuban-Style Shrimp

I am a big fan of seafood. I really love it, and one of my all-time favorite seafood dishes is the Cuban-style shrimp made by my mother and Abuela. Not only are the shrimp cooked to perfection, but the sauce is heavenly! There is nothing like eating a plate of Cuban-style shrimp with a side of white rice to mix with the sauce or dunking a piece of bread in the sauce. You can even serve it with pasta or use it to make a shrimp pizza (YUM!). It is just amazing! What makes it even better is how simple the recipe is and how quick it is to make. Yet, it has a bold flavor that will make people think it took hours and a lot of work to make! This recipe is one of the gems I learned from my mother and Abuela, so have fun trying this recipe and enjoy!  

Cuban-Style Shrimp Recipe

INGREDIENTS:

• 2 lbs of shrimp (use fresh or frozen raw shrimp)
•  ¾ of a large red pepper
• 1 large onion
• 32 oz of tomato sauce
• 2 tablespoons of olive oil
• 2 teaspoons of garlic powder
• 1 teaspoon of salt
• 1 packet of sazón con asafran or ½ tablespoon saffron

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Finely chop the onions in a food processor or by hand. Slice the red pepper into long strips about ½ inches wide. Clean the shrimp by removing the shells and deveining the shrimp.
2. In a large pot, add 2 tablespoons of olive oil and heat on high heat.
3. Now add the shrimp, onion, red pepper, salt and garlic powder to the pot and sauté until the shrimp begin to turn pink.
4. Next, add the saffron and tomato sauce to the pot and mix thoroughly.  Then reduce the heat to medium and let cook for 25 to 30 minutes, but stir the pot occasionally throughout the cooking process.
5. Once the shrimp and red peppers are fork tender, the shrimps are done and can be served.

Arroz con Pollo

Another viewer of mine requested an arroz con pollo recipe because they fell in love with the dish while vacationing in the Caribbean. And, well, I can’t really blame them, as arroz con pollo is one of my favorite dishes, especially when made by my Abuela! It is one of those dishes that is truly comforting to eat, and the taste is absolutely amazing! So, it should be of no surprise that my recipe is based on my Abuela’s recipe. The great part about arroz con pollo is that it is a one-pot wonder, which results in a complete meal of chicken and rice. The rice is extremely flavorful due to the blending of flavors of the freshly made chicken broth, small peas, roasted red peppers, and the addition of beer! Making fresh chicken broth and the inclusion of beer is really important as it gives the rice that distinct arroz con pollo flavor. The chicken also ends up extremely flavorful and moist. Overall, arroz con pollo is not difficult to make, and it is an incredibly satisfying meal, so have fun trying this recipe and enjoy!

Arroz con Pollo Recipe

INGREDIENTS:

• 4 lbs of chicken
• 2 medium-sized red peppers
• 2 medium-sized onion
• 3 cups of long grain rice (or medium grain rice)
• 7 cups of water
• 1 ³/₄ tbsp garlic powder
• 1 ½ tsp salt
• 1 packet of sazón con asafran or ½ tablespoon saffron
• ½ cup of tomato sauce 
• 1 bottle of beer (about 1 ½ cups)
• 5 oz bottle of fancy pimentos/roasted red pepper, the water drained 
• 1, 15 oz can of very young small sweet peas 
• ¼ cup of olive oil 
• ¼ cup of vegetable oil 

·     

TOOLS NEEDED:

• A large pot
• Fork, knife, cutting board, large spoon, and measuring utensils
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Remove the skin from the chicken (Note: if you use leg quarters or a whole chicken you need to cut the chicken into pieces and remove the rib ends along with the skin, so you don't get any loose bones in the chicken broth being created).
2. Finely chop the onions in a food processor or by hand. Slice the red peppers into long strips, 1-inch wide.
3. In a large, deep pot, put 2 tablespoons of vegetable oil and spread around the pot. Heat on high heat, add the chicken to the pot, and brown the chicken on all sides. Then remove the chicken from the pot and set aside.
4. Next, add the olive oil to the pot along with the onion and red pepper, and saute for 1 minute.  Then, add the tomato sauce and saute for 30 to 40 seconds.
5. Now add the chicken back to the pot, then add the water and stir to loosen up the bottom of the pot. Next add the salt, garlic powder, and saffron and mix. Bring the pot to a boil on high heat and let cook for 5 minutes. Then reduce the heat to medium and let cook for 40 to 50 minutes.
6. Remove the chicken and red peppers from the pot and about 1 ½ cups of the fluid and reserve for later. Rinse the rice 3 times with water and drain the water each time. Then add the rice to the pot, stir to evenly distribute the rice in the broth, and let cook for 10 minutes on medium heat.
7. Now loosen the rice with a fork, add the beer, and let cook for 15 to 20 minutes until the rice is fully cooked, not hard (Note: if the rice is still hard, add some of the reserved broth ¼ cup at a time. If the rice seems too wet, let cook for 5 minutes or more with the pot uncovered).
8. Once the rice is fully cooked, reduce the heat to as low as possible with the stove top still being on. Then add the peas to the rice and gently mix them in. Next, create pockets in the rice and add the chicken to the rice. Then top the rice with the red pepper and pimentos (Note: I suggest removing the skins from the red pepper using a thin knife, but it's not entirely necessary. Most of the skins should have separated from the peppers anyway so it should be easy to remove them). Let the rice sit on the stove top on the lowest setting for 5 minutes. The chicken, peppers, and peas should be warmed up, and the flavors will meld together. Then the rice is ready to serve!