Pasta with bolognese sauce is a staple in our house, but as I’ve gotten “older”, I find that ground beef sometimes sits heavy in my stomach after dinner, particularly if I go overboard with the garlic. I recently started substituting ground beef with ground turkey in my bolognese, and have been thrilled with the results. The ground turkey absorbs all the flavors of the onions and garlic, while making the sauce light, or as light as a bolognese can be. Even though this recipe is not a traditional bolognese, it has all the ingredients I love: onions, garlic, and tomatoes. Also, the broccolini gives it a nice splash of color and texture. Serves 4. Continue reading
Yum
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I have never been a fan of warm oatmeal. As much as I love including rolled oats in my cookies, I could never get over the mushy texture and blandness of the typical oatmeal breakfast. I started hearing interesting things about steel cut oats, that the oatmeal was “nutty” and “crunchy”, so I decided to give them a try. Continue reading
Last week I found myself having very intense chocolate cravings. I decided to bake my trusty Alton Brown brownies, but when I found a can of dulce de leche in the pantry I decided to jazz them up a bit. The resulting creation is a chewy, moist, and sweet brownie that only requires you to eat a small piece to feel satisfied. The addition of instant coffee makes the chocolate flavor even more intense. Continue reading
Even though the season of gluttony and sweets is behind us, I can’t help but share my grandmother’s recipe for pecan pie. We lost my grandpa last year, so this past December was the first time my grandmother came to visit us and spent the holidays in the U.S. We had a wonderful time, and she earned her keep by baking several pecan pies, which then only lasted about 24 hours as we greedily devoured them. Continue reading
Now that we are approaching the end of the year, it is time for ALL the parties! While I have no issues with slaving away in front of the oven cooking and baking all day, sometimes I just want to whip something up and be done with it. In the spirit of quick and dirty party planning, today I want to share recipes for sangria and a marble chocolate trifle that won’t take long to make. Continue reading
Nothing beats fresh Fall apples. Honeycrisp, Granny Smith, Fuji, so many options to choose from. I like to mix apples when I bake to get a good blend of sweetness, tartness, and different consistencies. This recipe can be made with any apple variety you want, so go crazy! Continue reading
Traditional carbonara consists of eggs, pancetta, black pepper, and grated cheese. This version is inspired by a family friend’s recipe. It is not a traditional carbonara since I like to add onions and just a touch of cream. However, I find it is very close to the real deal, and it’s not as creamy as you typically find at most Italian-American restaurants. Continue reading
Today I am sharing my grandmother Luz’s recipe for pork chops. I like to use a thinner pork chop; I am not a fan of the really thick chops. I like this dish because it doesn’t require a lot of prep. You can serve the pork chops with rice or roasted veggies. Continue reading
You may have know them as tostones, but in Panama (and a few other Latin American countries), we call them patacones. They are made with green plantains. A plantain looks very similar to a banana, except that you typically eat it cooked. It is a staple of many Latin cultures, and I usually prepare this dish once a week. You can also cook plantains when they are ripe, but that is a recipe for another Sunday. Continue reading
I wanted to share with you my favorite apple pie recipe. I use a refrigerated pie crust (because I’m lazy), and having an apple peeler/corer/slicer makes life super easy. This is the perfect pie if you like both the apples and the crust to be crispy and not mushy. Continue reading