Sunday, February 27, 2011

Crock Pot Dominican Bean Soup

sancocho habichuelas


4 cups of Cooked Beans
7 cups water
2 small red onions diced
1 chicken bullion cube
1 tsp chopped parsley
1 tbsp chopped cilantro
1 tbsp tomato sauce
2 roma tomatoes diced
1 tbsp olive oil
1 lb smoked pork chops in bone
1 lb Linguiza sausage cut up
½ tbsp finely chopped garlic
1 pinch oregano
½ lb yams peeled and cubed (1/2" cubes)
1 tsp salt
2 green plantains peeled and cut into 1/2" rounds


  1. Heat the oil and sautee onion and garlic with a pinch of salt.  
  2. Once onions are translucent, add sausage and brown.
  3. Add to crock pot along with remaining ingredients.
  4. Cook on high till plantains and yams are tender to a fork, and soups consistency is thick.
**Serve with rice and Avocado**


Friday, February 25, 2011

Pumpkin Pie


  • 1 Pie Crust
  • 1 can (15 oz) Pumpkin pie filling 
  • 2 eggs
  • 3/4 cup Granulated sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/s tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 1/2 cups (12 oz can) evaporated milk


  1. Prepare Pie Crust
  2. Preheat oven to 425 F
  3. Combine ingredients and mix well.
  4. Bake for 15 minutes, and reduce heat to 350 F.
  5. Bake for 50-55 more minutes or until done. (knife inserted in center of pie comes up clean)
  6. Cool,
  7. Enjoy

Wednesday, February 23, 2011

Asian Burger


  • 1/2 cup chopped cucumber, seeded if large
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped carrot
  • 1/2 cup rice vinegar
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 teaspoon white sugar
  • 2 pounds ground pork
  • 2 tablespoons tamari sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon mirin (Japanese rice wine)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fish sauce
  • sesame seed hamburger buns


  1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. 
  2. Refrigerate 3 hours to overnight.
  3. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. 
  4. Divide the meat into 6 equal parts, and form each part into a patty. 
  5. Refrigerate for 1 hour.
  6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  7. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. 
  8. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. 


Monday, February 21, 2011

Thumbprint Cookies


  • 2 cups sifted flour
  • 1/2 tsp salt
  • 1 cup butter (NO substitutes)
  • 1/2 cup superfine sugar
  • 2 tsp vanilla extract
  • your preferred Jam 
  • 1/2 cup sifted confectioners sugar

Directions :

  1. Sift together flour and salt, set aside.
  2. Cream butter and sugar unlit light and fluffy, add extracts.
  3. Slowly mix in flour.. 1/2 cup at a time until JUST blended.
  4. Chill dough for 1-2 hours
  5. Preheat oven to 350 F
  6. Meanwhile shape dough into 1" balls and space them about 2" apart on ungreased baking sheets.
  7. Make deep thumbprints in the center of each ball and fill with preferred jam or filling.
  8. Bake for 15 minutes or until cookies are the color of pale sand.
  9. Transfer to a wire cooling rack to cool.
  10. Once cooled, dust cookies with confectioner's sugar.
**Tip** Can substitute 2 tsp of Vanilla for 1 1/2 and add a 1/2 tsp of almond extract.. also be creative with the filling.. Hershey's kisses work divinely... lol


Monday, February 14, 2011

Pico De Gallo



  • 1 1/2 cups seeded, diced tomatoes
  • 1/4 cup diced red onion
  • 1 tablespoon diced jalapenos
  • 1 tablespoon minced garlic
  • Juice of 2 limes
  • 2 tablespoons cilantro chopped
  • 2tbsp EV Olive Oil
  • Salt and pepper


In a bowl combine all ingredients.

Wednesday, February 2, 2011

Marinara Sauce * 


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.