Arroz con Pollo

Ingredients

2 c. raw medium or long grain rice
1 lb. chicken parts (I use chicken drumettes but you can use chicken thighs, or whole pieces.
1 8 oz. can tomato sauce
2 tbsp. Manzanilla olives (use the red sweet peppers)
1 tsp. alcaparras (capers)
1/2 c. sofrito
1 tsp. garlic powder or 2 garlic cloves (minced)
1 envelope of onion soup* (my secret)
1/2 c. vegetable canola oil
1 envelope of sazon
adobo to taste
4 c. boiling water

Directions
For best results, prepare the chicken the day before.

Sprinkle the chicken with adobo and store in the refrigerator until you are ready to make the rice.

In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side.

Take the chicken out of the pot and set aside but don't put them on paper towels to drain.

In the same pot that you fried the chicken, (drippings and all), add the sofrito, tomato sauce, olives, capers, and garlic.

Mix well and cook the sofrito for 5 minutes on medium heat.

Now add the onion soup, sazon, chicken and rice to the pot and stir.

Add the boiling water until the water is about 1 inch above the rice, but stir once only.

Boil uncovered, on medium high heat, until all the water is absorbed.

When the water is all absorbed, gently stir from bottom to top.
DO NOT STIR LOTS.

Cover the pot with aluminum foil, cover with the top and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.

Tips
Using aluminum foil helps to pop all the grains faster and evenly.

*Use 1 pack of Onion soup and omit the salt for better taste.

If you stir the rice too much, it will become sticky and will get "amelcochao" (soggy rice).

If you cook your rice on high heat too long, it will get "ahumado" (burnt) and will taste yucky.

You can also cook the chicken with the adobo in a crockpot all day while you go to work and when you get home, you can debone it but save the broth to make the rice instead of adding the water.

Hoppin' John

Ingredients

1 1/2 cups dry black-eyed peas
1 pound ham hocks
1 onion, chopped
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
4 cups water
1 1/2 cups long-grain white rice
1 cup shredded smoked Cheddar cheese

Directions

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Picadillo - Relleno Básico

Ingredients

1 lb. ground meat
2 oz. chopped cooking ham
1 tsp. dried oregano
1 medium garlic clove (a pilonazo)
1/4 tsp. vinegar
1 tsp. salt
6-8 chopped olives
1 tsp. capers
1 envelope of sazón
1 8 oz. can tomato sauce
2 tsp. sofrito

Optional:
8-10 chopped prunes
2 tsp. raisins

Directions
In a deep pot, brown the ground meat.

Drain most of the grease and add garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito and tomato sauce.

Bring to a boil.

Reduce heat to low and cover the pot.

Cook for 15 minutes covered.

Uncover and cook another 15 minutes, stirring occasionally.

Tips
For a healthier recipe, try using ground turkey instead.

If you prefer to cook ground pork meat, cook an additional 15-20 minutes.

This recipe is used in making pastelillos, alcapurrias, stuffed green peppers, piñon and many other dishes.

Shrimp Stock

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.

Skyline Chili - Version 2

Skyline Chili is a chain of chili restaurants based in Cincinnati, Ohio. Founded in 1949 by Greek immigrant Nicholas Lambrinides, Skyline Chili is named for the view of Cincinnati's skyline that Lambrinides could see from his first restaurant (which has since been demolished), opened in the section of town now known as Price Hill. It is also the "official chili" of many local professional sports teams, universities, and venues, including the Cincinnati Reds, the University of Cincinnati, and the Kings Island theme park.

1 qt. water
2 med. onions, finely chopped
2 (8 oz.) cans tomato sauce
5 whole allspice or 1/2 tsp. ground
1 1/2 tsp. red pepper
1 tsp. ground cumin
3-4 tbsp. chili powder
1/2 oz. unsweetened chocolate
2 lbs. ground beef
4 garlic cloves
2 tbsp. vinegar
1 whole bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon

Add ground beef to water in 4 quart pot. Stir until beef separates to a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer uncovered for about 3 hours. Pot may be covered the last hour after desired consistency is reached.
Chili should be refrigerated overnight, so that the fat can be lifted from top before reheating. Serve over spaghetti. Serve with oyster crackers.

3-way: spaghetti, sauce, finely grated Cheddar cheese

4-way: spaghetti, sauce, cheese, onions

5-way: spaghetti, sauce, cheese, onions, beans.

Skyline Chili

3 lbs. lean hamburger, don't brown, chop up)
2 qts. water
2 lg. onions, chopped
2 (16 oz.) kidney beans
29 oz. can tomato sauce
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. ground cloves
4 tbsp. chili powder or more
2 tbsp. vinegar
2 tsp. cinnamon
2 tsp. Worcestershire sauce
1/2 oz. unsweetened baking chocolate squares
1 1/2 tsp. salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese. Makes 6 pints.

Stuffed Cabbage Rolls

I don't remember where I found this recipe, but I've been using this recipe for years and finally decided to write it down. This recipe works well in slow cookers too, or make them up and throw them on the smoker. The taste of smoke on cabbage is quite good. Use any leftover pieces of cabbage chopped up with onion and bacon for cabbage and noodles. Use extra sauce over noodles.

Ingredients:

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves (about one head)
1 pound lean ground beef
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
1 T Worchestershire
1 T lemon juice
1 T garlic
1 pkg onion soup mix

Method:

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. I've also done this by simply boiling the entire head of cabbage for 6 minutes, cool and peel off individual leaves.

3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, worchestershite, lemon juice, garlic, along with 2 tablespoons of tomato soup. Mix thoroughly.

4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Stuffed Shells

This version tastes great and the cheese stuffing is just perfect. The original recipe called for mixing the leftover cheese with the sauce and meatballs, but my family prefers to have the sauce over the shells and the melted mozzarella on top of everything.

Ingredients

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.

4. In a medium bowl, stir together pasta sauce and mushrooms. Pour over stuffed shells.

5. Sprinkle with reserved mozzarella and Parmesan.

5. Cover and bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set. Uncover and broil until cheese just starts to barely brown.