Friday, October 29, 2010

Yummy Mummy Fingers

Mummy Wraps


  • 1 11-oz. package (12) refrigerated bread sticks
  • 12 jumbo frankfurters
  • Ketchup
  • Mustard


1. Preheat oven to 375°F. Unwrap breadsticks. Stretch each bread stick to 12 inches. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
2. Bake about 12 minutes or until bread is golden brown. Serve with ketchup and mustard. Makes 12 servings.

Thanks BHG

Thursday, October 28, 2010

Chocolate Cake Shooters

I had one of these the other day, and if done right.... Can taste just LIKE a bite of chocolate cake.. hehehehe


  • 1/2 shot (3/4 ounces/ 22ml) Frangelico or hazelnut liqueur
  • 1/2 shot (3/4 ounces/ 22ml) vodka
  • Lemon slice, one per person
  • Brown sugar, for sprinkling


  1. Fill a cocktail shaker or mixing glass halfway with ice cubes.
  2. Measure and pour the liqueur and vodka into the glass.
  3. Cover with a lid or use another mixing glass. Shake the contents well thoroughly for about 5 seconds.
  4. Use a strainer and strain the contents into a shot glass.
  5. Sprinkle brown sugar on a lemon slice.
  6. Shoot the drink and suck the lemon immediately. If you've followed every step, it should taste like chocolate cake!


Tuesday, October 26, 2010

Crab Ragoon


  • 1 (14 ounce) package small won ton wrappers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon chopped fresh cilantro
  • 1/2 teaspoon dried parsley
  • 3 tablespoons dark soy sauce
  • 1 pound crabmeat, shredded
  • 1 quart oil for frying


  1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Sunday, October 24, 2010

Eyeball Highball


  • 14 medium radishes
  • 7 pimiento-stuffed olives, halved crosswise
  • 16 ounces gin or vodka
  • 1 ounce vermouth


  1. Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.
  2. Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.

**Compliments of Martha Stewart **

Alcapurria (Puerto Rican Fritters)

 Appetizers | Alcapurrias Image


  • Yautía (taro root) -- 1 pound
  • Green bananas (see notes) -- 4
  • Sofrito -- 2 teaspoons
  • Salt -- 1 teaspoon
  • Beef Filling-- 2 cups
  • Oil for deep frying


  1. Peel the yautía and grate it on a fine grater into a large bowl. 
  2. Peel the green bananas and grate them into the same bowl. 
  3. Add the Sofrito and salt and mix together well. Place the Mixture in a food processor and pulse until the it is fairly smooth and texture is consistent and it should feel a little like dough.
  4. Cut a banana leaf, piece of wax or parchment paper into a round shape slightly larger than your hand. 
  5. Put about 1/2 cup of the mixture onto the round and spread it out a bit. 
  6. Place 2 to 3 tablespoons of the beef filling in the middle of the mixture. 
  7. Using the round, fold the batter up and around the filling, completely enclosing it. Form it into a smooth, oval round and set it aside. 
  8. Continue with the remaining mixture and filling until it is used up.
  9. Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned.


  • **Be sure ot to add too many at a time, for it can greatly reduce the temperature of the oil**
  • ** Be Creative with the fillings try using crabmeat, shrimp, lobster chopped chicken or chopped turkey **.
  • **Besides yautía and green bananas, try using plantains, yuca (cassava) or potatoes in your masa**
  • ** Some cooks add a little vinegar to the dough. It both flavors it and probably helps to keep it from browning too much**
  • **Chilling the masa first makes it easier to handle.**
  • **Alcapurrias freeze well. Since you're going through the process may want to double or triple the recipe and freeze a few for later.. lol.. Just place them on a baking sheet raw and put in the freezer until they are frozen. Then transfer them to an airtight bag and return to the freezer. Drop frozen alcapurrias directly into the hot oil to cook.

Friday, October 22, 2010

Arroz Con Pollo (Chicken n Rice)


  • Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
  • Lemon or lime, juice only -- 1
  • Sofrito -- 2 tbsp
  • Sugar -- 2tbsp
  • Garlic, minced -- 3 to 5 cloves
  • Salt and pepper -- to season
  • Olive oil -- 3 tablespoons
  • Onion, chopped -- 1
  • Garlic, minced -- 3 to 5 cloves
  • Rice -- 3 cups
  • Tomato paste -- 4 tbsp
  • Chicken stock or water -- 2 1/2 cups
  • Green olives -- 10 to 15
  • Oregano -- 2 teaspoons
  • Salt and pepper -- to taste
  • Cilantro chopped -- 1/2 bunch
  •  Beer or Wine (optional or just water) 1 Cup


  1. In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, Sofrito, salt and pepper and marinate for at least 1 hour or overnight.
  2. Heat the olive oil in a large, heavy bottomed pot over medium flame. 
  3. Add Sugar till it turns brown (stirring occasionally so not to burn)..
  4. Pat the chicken pieces dry and sauté then in to brown on all sides. 
  5. Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
  6. Stir in Tomato paste, till it looks a little brown.
  7. Stir in the rice and add the stock or water, olives, oregano, salt and pepper. 
  8. Bring to a boil, and once no water is left above the rice reduce heat to low and cover
  9. cover tightly and simmer for about 30 minutes.
  10. Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.


Friday, October 15, 2010

Haunted Punch

Medusa Ice Face and Hands Punch

Awesome for a halloween party punch... @ Martha Stewart

Wednesday, October 13, 2010

Pesto Corn Grilled Peppers

You Will Need
1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups tightly packed fresh basil
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups whole kernel corn
4 medium sweet red, yellow or green peppers
1/4 cup grated Parmesan cheese, optional

What to Do
1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.

2. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with grated Parmesan cheese if desired.

Monday, October 11, 2010

Zesty Steak Fajitas

You Will Need

2 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1 beef flank steak (about 1 1/2 pounds)
1 large onion, halved and sliced
1 tablespoon vegetable oil
6 flour tortillas (6 inches), warmed
Canned black beans and guacamole

What to Do

1. In a bowl, combine the first seven ingredients. Cover and refrigerate.

2. Broil or grill steak over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

3. Meanwhile, in a skillet, sauté onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas.
Top with onion and the reserved tomato relish.
Serve with black beans and guacamole.

Saturday, October 9, 2010

Dominican Chimi Burger

Dominican Chimichurri Burgers

Growing up in the Dominican Republic I was privileged to many new things. One of my favorites was the Chimichurri, a Dominican burger, this is found EVERYWHERE throughout the island and mainly sold in burger stands by street vendors. These are Delicious, and once you try one you'll fall in love.
Throughout my pregnancy, I was unfortunate to crave many simple things from the islands, and this was one of them so I was faced with only one choice... Learn to make one..

I did, and it was delicious, of course NOTHING can compare to the originals made by the pros(not to mention, the island breeze and the cold Presidente beer to accompany it), but here it is with a little twist.

  • Portuguese rolls
  • 1lb Ground beef
  • 1lb Hot Italian Sausage Meat
  • 3 cloves of garlic
  • 1tbsp Worcestershire sauce
  • 1 large onion
  • 2 cups shredded cabbage
  • 1 medium carrot grated
  • 2 tsp of oil
  • salt
  • pepper
  • oregano
  • 3 tbsp mayo
  • 1 tsp mustard
  • 2 tbsp ketchup
  • 1/2 tsp soy sauce
  • 1/2 tsp vinegar
  • sugar
  1. I use a mortar and Pestle and crush the garlic and 1/2 onion with a little salt and pepper to make a paste.
  2. Mix the meats, the paste (save a little for the sauce), a little more salt and pepper, Worcestershire sauce, and a pinch of oregano. Mix them well, and make 4 or 5 patties, depending on the desired thickness of patties.
  3. Cure your grill with the oil, and place your patties.
  4. While your patties grill, make the Chimi sauce. Blend some mayo, the rest of that paste, ketchup, soy sauce, a pinch or oregano, a dash of vinegar, pinch or sugar and a little bit of mustard.
  5. Slice the other 1/2 of the onion and mix it with the shredded cabbage,the grated carrot and your sauce.
  6. Warm up your rolls, and assemble. Place burgers on rolls, and garnish with the delicious Dominican style Cole slaw and enjoy.

Baked Sweet Plantains




  • 6 yellow plantains (skins on and uniform in size)
  • Olive oil
  • Salt to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Without peeling or cutting the plantain in half, cut a slit lengthwise down the plantain.
  3. Wrap the plantains in tinfoil.
  4. Bake for 30 to 40 minutes. The plantains should be soft, but not mushy.
  5. Let the plantains cool slightly then peel off the skin.
  6. Arrange the cooked plantains on a serving platter. Drizzle with olive oil and sprinkle with salt.
  7. Serve hot.
  8. Add some shredded cheddar or grated Parmesan Cheese on top for a little added POP

Thursday, October 7, 2010

Lamb Cutlets with Lemongrass and Ginger


12 lamb cutlets
2 garlic cloves, chopped
2 lemon grass stems, peeled and sliced into fine rounds
3cm root ginger, peeled and finely chopped
1 tsp sea salt
3 tbsp coriander leaves, chopped
3 tbsp mint, chopped
4 tbsp extra-virgin olive oil, plus extra for dressing
lemon wedges


  1. Remove the cutlets from the fridge 1 hour before cooking.
  2. To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well.
  3. Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes.
  4. Once serving... Give them a good ground of fresh pepper, place a lemon wedge on each plate and serve immediately.

Tuesday, October 5, 2010

Pan Mono (Monkey Bread)


  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Tag Back Tuesday

Mommying On The Fly

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Monday, October 4, 2010

Conconete (Dominican Coconut Cookie)

I used to absolutely LOVED these as a kid, and rummaging through some ancient photographs, I came across this recipe scribbled on a very yellow piece of paper. I can only imagine that it was my great grandmother's recipe... Hope you enjoy, I know I did.


  • 2 Coconuts (grated)
  • 3lbs All purpose Flour
  • 3lbs Brown Sugar
  • 1tblsp baking powder
  • ginger to taste
  • Cinnamon water (made by boiling Cinnamon sticks)
  • 1/2 tsp salt

  • Mix all ingredients
  • Place scoops on a cookie sheet
  • bake in 350 degree oven till golden brown

Friday, October 1, 2010

Beef Filling

@@@ This Beef filling can be used for Empanadas, Pastelitos, Alcapurrias, Pastelones, etc...

  • Oil -- 2-3 tablespoons
  • Onion, minced -- 1
  • Garlic, minced -- 2-3 cloves
  • Ground beef -- 1 pound
  • Paprika -- 1 tablespoon
  • Cuminseed -- 1 teaspoon
  • Oregano -- 1 teaspoon
  • Water or stock -- 1 cup
  • Raisins (optional) -- 1/2 cup
  • Black or green olives (optional), pitted and chopped -- 1/4 cup
  • Flour -- 1 tablespoon


  1. Heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
  2. Stir in the water or stock, raisins(optional) and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.

I sometimes used 2 tbsp of Sofrito in place of the garlic and onions and sautee it instead.
To break up the ground beef while cooking I use a potato masher..