Made Veggie Pot Stickers
Need to work on the sealing them up??!!
Found the best ever Bananna Bread recipe!!
Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Instructions
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
2/2
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.
(I didn't use the blueberries)
Found the recipe HERE
Arroz con Pollo
You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers.
Ingredients:
7 Skinless, Bone-In Chicken Thighs
Sazon Goya packet
salt and pepper
fresh lime juice
1 medium onion chopped
1/2 red bell pepper chopped
1/2 cubannelle pepper chopped
1 teaspoon of dried oregano
4 garlic cloves minced
Sazon Goya packet
1-1/2 cups of chicken broth
(or to save money, 1-1/2 cups of hot water and
3/4 of a packet of Goya Chicken Bouillion)
1 14 0z. can of Diced Tomatoes with juice
squeeze of fresh lime juice
3/4 cup of Goya pimento-stuffed olives chopped
2 tablespoons of Goya capers
1-1/2 cups of long-grain white rice (rinsed)
3/4 cup of frozen peas
lots of fresh cilantro
---------
Preheat your oven to 350 degrees.
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice.
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside.
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor.
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute.
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil.
Nestle in your chicken pieces and cook for 15 minutes.
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice!
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy!
My change's were:
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper
Used 1/2 celery
No olives didn't have
No peas didn't have
I really loved this recipe!!
You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers.
Ingredients:
7 Skinless, Bone-In Chicken Thighs
Sazon Goya packet
salt and pepper
fresh lime juice
1 medium onion chopped
1/2 red bell pepper chopped
1/2 cubannelle pepper chopped
1 teaspoon of dried oregano
4 garlic cloves minced
Sazon Goya packet
1-1/2 cups of chicken broth
(or to save money, 1-1/2 cups of hot water and
3/4 of a packet of Goya Chicken Bouillion)
1 14 0z. can of Diced Tomatoes with juice
squeeze of fresh lime juice
3/4 cup of Goya pimento-stuffed olives chopped
2 tablespoons of Goya capers
1-1/2 cups of long-grain white rice (rinsed)
3/4 cup of frozen peas
lots of fresh cilantro
---------
Preheat your oven to 350 degrees.
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice.
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside.
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor.
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute.
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil.
Nestle in your chicken pieces and cook for 15 minutes.
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice!
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy!
My change's were:
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper
Used 1/2 celery
No olives didn't have
No peas didn't have
I really loved this recipe!!
