A Toast (sandwich?) to New Friends!

Happy New Year's Readers!!!

I hope all of you enjoyed a wonderful holiday season and didn't give in to too many temptations.  I can't say that I was as good as I should've been and I paid dearly each and every time.

Mami & Papi came for Thanksgiving week and we had a lovely time in Vermont and even took a day trip to Montreal. I enjoyed every minute with them, and of course, was severely depressed once they left. It happens. I hope to someday get used to it, but I doubt that.
 Christmas was lovely. I hosted my first Noche Buena and I must say that it was excellent! I actually wasn't going to do anything -- I have to admit that I've become a bit of a Grinch since I moved away from home -- but I came across this recipe for lechon asado made in the crockpot! I've mentioned before that I read some blogs for entertainment, but Marta at My Big Fat Cuban Family is my favorite Blogess! You can read her blog here and check out this amazing lechon! I had to work on Christmas Eve, but since I could set the pork in the morning, I wasn't worried.  The grocery, as I've mentioned, sells Goya products so I bought some frozen platanitos maduros & yuca. I also called Abuela for her mojito recipe. I was set! Los Suegros came by for a bit and it was a nice evening.

I happily took leftovers to work!

It snowed on Christmas Day!

I would love to say that I partied until the wee hours on New Year's Eve, but I'd be lying to you. Mi Gringito and I were fast asleep by 9:30pm. We are total party animals. We toasted to the New Year at about 8pm and called Mami, Papi & Abuela. I put our phones on silent and called it a night (year?).

I do have to say that this was a wonderful and life-changing year. Learning to live with my new plumbing (it's the term of endearment I have given my surgery!) and the hits and misses of all aspects of life. It didn't kill me, so I guess it made me stronger!

I have met so many new people this year with school and work and they have all latched onto a spot in my heart!

I have to single out two people, though, Sparkles & Mrs. Nesbitt.

Who would've thought that I would meet and become friends with two foodies at work. I swear that we spend both breaks and lunch time talking about food. Non. Stop. The good thing is that we also exchange recipes and talk about triumphs and defeats in the kitchen. We setup food days for the office then excitedly talk about what we will possibly make. The day after one of our food days, we get a little sad then set up another one and the cycle begins again!

Sparkles mentioned a dish her grandmother made on Christmas. It was a cheeseburger stromboli. She didn't get the recipe but tried to recreate it at home. She brought a piece to work for lunch and Mrs. Nesbitt and I were practically drooling. I asked for the recipe because I knew it was something Mi Gringito would like--then again, is there anything Mi Gringito doesn't like?

As I read her recipe, the wheels in my head began to turn--I could turn this into a Cuban Sandwich Stromboli! Yes! I had leftover lechon asado from Noche Buena so I could really make this right...I was doing a happy dance all the way to the grocery store!

Cuban Sandwich Stromboli

Ingredients
1 can Pillsbury French Bread
Yellow Mustard
Sliced Dill Pickle Chips (drained)
Swiss Cheese
Sliced Ham
Pulled Pork (optional)
McCormick's Cuban Seasoning
Spray Cooking Oil

Directions

• Preheat oven to 350 degrees
• Spray a baking sheet with non-stick spray and carefully roll out the bread dough so that it is laying flat

• Leaving about a 1-inch border, spread the mustard on the dough
• Arrange the pickle chips over the mustard

• Put one layer of Swiss Cheese over the pickles

• Put one layer of Ham over the cheese

• Layer the pulled pork over the ham

• On a diagonal, begin to roll up the dough
• Seal the ends
• Lightly spray the top with the cooking spray and sprinkle the Cuban Seasoning on top

• Bake for about 30 - 35 minutes -- you're looking for a nice golden brown crust
• Let stand for about 5 minutes or so. Slice & Enjoy!

This tasted so amazing, I can't wait to make it again. This is another one of those recipes that are very versatile.  You can add anything, really. I'm planning to make a buffalo chicken version with buffalo sauce and blue cheese sometime this week.  Oh man, my tummy is grumbling just thinking about it!

Enjoy readers and let me know if you try it out or what new things you added to it! Can't wait!!

The Rest of the Family Has To Eat...

At the moment, I only have room in my new tummy for 1/2C of food and I can only eat pureed foods...Gerber & Beechnut stock just went up!  Even though I can't eat, it doesn't mean I am going to neglect Mi Gringito. I mean, I'm sure he wouldn't mind eating D'Angelo's every night...pero then he'd grow to be as large as I am and we'd go broke quicker than we already are!

Tonight's supper was adapted from a recipe that I got from one of Lisa Lillien's cookbook's Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet. I wouldn't say that her recipes single-handedly helped me lose my pre-op weight -- but she was an enormous part! Reader's, if you are interested in low-calorie yet yummy food, I totally recommend ANY of her cookbooks, her website, as well as watching her show on Cooking Channel!

Itty-Bitty Turkey & Veggie Loaves
Recipe adapted from Hungry Girl

Ingredients

• 1.25 lbs Raw Ground Turkey (I used Italian Seasoned)
• 1 12oz Bag Broccoli Cole Slaw
• 1 Tsp Dried Onion Flakes
• 2 Tsp Garlic Powder
• 1 Tsp Salt
• 1/4C Ketchup (also a bit more for garnish)
• 1/2C Fat-Free Liquid Egg Substitute (or 2 eggs)
• 1/2C Quick Cooking Oats

Directions

• Preheat oven to 350 degrees.
• Spray a 12-cup muffin pan with non-stick cooking spray (I use a 12 cup brownie pan -- I like the shape!)
• Roughly chop the broccoli slaw and place in a large bowl

• Add the onion flakes, garlic powder, salt, ketchup, egg substitute and quick cooking oats

• Mix well

• Add the turkey and mix well

• Using a large spoon, fill the cups with the mixture

• Add a small dollop of ketchup on all of the mini loaves

• Place in the oven and bake for 35 minutes. Remove from the oven and let it stand for five minutes.

I almost stuck a loaf in the blender so I could eat it too!

Depending on your appetite, this recipe can serve from three to six people...Los Suegros eat two a piece, I used to eat three and Mi Gringito has eaten anywhere between three and five of these! I like this recipe because once I can have real food, I will be able to have one of the loaves as a meal! Score for me!!

I baked sweet potato fries as a side dish, but I've also been known to make this with more steamed veggies, mashed potatoes or basically anything you would have with regular meat-loaf.

And for dessert...I've scoured high and low for this since I first heard of it and FINALLY found it...

Buen Provecho, Mis Amigos! Let me know if you try it out!

Memi's Favorite: Abuela's Arroz Con Pollo A La Chorrera

Everyone has a favorite dish that they can seemingly eat day in and day out for the rest of their lives.  Mine has changed from time to time as I have grown and tried new things. But today, we are not going to discuss my favorite; we are going to delve into a dish that has made my sister's mouth water as far back as I can remember.

Abuela has always made Arroz con Pollo a La Chorrera to mark special occasions. Be it a birthday, anniversary or Easter Sunday -- the smells coming out of that kitchen and my sister's happy dances are key to those memories.

This weekend, I had the urge to recreate this delicious dish for Mi Gringito, Los Suegros and some of their friends. So what's a girl to do? I called Abuela and had a cooking consultation.  Readers, I do this frequently.  We gab about what's been going on since we last spoke as well as reminisce on dishes she has made me in the past.  I then ask her how she makes one of her many delectable dishes. "Mi Niña, tu sabes que yo lo hago todo de ojo" - Translation: "My little one, you know that I do it all by eye." Hence, no measurements.

So, after about an hour of back and forth here is the recipe I was able to conjure up:

Abuela's Arroz Con Pollo A La Chorrera
Ingredients:
2 Tbsp Extra Virgin Olive Oil (or enough to cover the bottom of pan)
3 Large Boneless-Skinless Chicken Breasts (Abuela used a whole chicken bones and all - to appease my family, I switched to boneless chicken breast - cooks the same if you use bone-in chicken parts)
Salt
Freshly Ground Pepper
Dried Oregano
1/4 C Sofrito (I buy the GOYA version)
2 12oz Bottles of Beer (I used Beck's since "La Llave" was Abuelo's beverage of choice)
1 12oz can of Tomato Sauce
2 14.5oz cans of Chicken Stock (I used a Low Sodium/Fat Free variety)
2 packets of GOYA Seasoning
2 C White Rice, uncooked
1 C frozen small peas, thawed
1 small jar of Pimentos
Tabasco Sauce, to taste

Directions

• Season both sides of the breasts with the salt, pepper & oregano.
• In a large heavy stock pot, heat olive oil and saute the sofrito until fragrant -- approximately one (1) minute on medium-high heat.
• Sear the chicken breasts in the sofrito -- approximately one to two (1-2) minutes per side.
• Add one bottle of beer and let cook for five (5) minutes.
• Add the chicken stock, tomato sauce, GOYA seasoning and about one-half (1/2) tsp of salt. Stir to mix ingredients.
• Add the rice, and stir again.
• Bring the mixture to a boil by raising the heat to high.
• Once boiling, reduce to low and cover.  Let simmer for thirty (30) minutes.
• Add the second bottle of beer to the rice.
• Cover again and continue to simmer for ten (10) minutes.
• Remove from heat.
• Remove chicken from pot and set on a plate or cutting board.  Using two forks, shred the breasts.
• Add the chicken, peas & pimentos back into the rice along with a dash (or two or three) of Tabasco sauce.  Mix well and let sit for about five (5) more minutes.

Viola!

I apologize for lack of pictures, but I do have the before and after.  Here's my question to you: do you think they liked it?

Before...

I think they were just being polite...

Sigh, I'm actually sad that there wasn't any leftovers.  It was such a hit that I can't wait to make it again.  Who knows -- I just might make it for Abuela when I go visit her in Miami next week.

Barriga Llena, Corazon Contento - Ropa Vieja

Mi Gringito loves to eat. This is good because I love to cook! When we met, I asked him if he had ever eaten Cuban food.  He said yes and that his favorite dish was Ropa Vieja.  Now, before a few months ago, I had never prepared this dish before.  No reason really -- maybe because Abuela's was so good I knew mine wouldn't even compare...

Regardless, I live to please my very loving husband and I set to prepare his favorite dish -- no pressure! I adapted the recipe for convenience and I make mine in a crockpot. Guess what! Abuela can retire because mine is that darn good! YUM, YUM, YUM!

Ropa Vieja

Ingredients:

2 Cubanelle Peppers, seeded and sliced*

1 Small Onion, sliced*

1 can (14oz) Tomato Sauce

1 can (6oz) Tomato Paste

1 Tbsp each Olive Oil, Cider Vinegar and Minced Garlic

1 Tsp Ground Cumin

1 Bay Leaf

1/2 Tsp Salt

1 Boneless Chuck Steak (1.5 LB)**

1/3 C Pimiento-stuffed Olives

1/3 C Chopped Cilantro

* My grocery store also has pre-sliced fajita vegetables already packaged that is a mix of peppers and onions.  You can substitute that for the peppers and onion

** I buy anything in the range of 1.5-3 lbs...no one has ever said no to more meat!!

• Mix all ingredients except steak, olives & cilantro in a 3.5-qt or larger slow-cooker

• Top with steak; turn steak over to coat with mixture

• Cover and cook on low 8 to 10 hours until steak is very tender

Is it done yet?

• Remove and discard bay leaf. 
• Tear steak in shreds using two forks. 
• Stir in olives and chopped cilantro

You know how I know I did good? Mi Gringito asked for seconds...a full plate of it!  It's a good thing I don't cook this way every day porque we'd have to roll ourselves up the stairs!!

Enjoy, mis amigos! Hasta la proxima!

Pollo A La Plancha con Vegetales Mixto y Estuffing...

I am sometimes at a loss for what to make for dinner. I honestly do not like to be repetitive because even the tastiest thing the in the world can get boring if that's what you eat day in and day out. Hence my utter loathing of picadillo, but that's another story for another day.

Today I was stuck in that predicament. I have to thank God that Mi Gringito isn't a picky eater.  I honestly don't think he has ever said something I have cooked was not good.  I oftentimes joke to him that I could probably serve him roasted poo and he'd like it.

I decided on simple and flavorful.  Seasoned chicken with vegetables and stuffing.  This has got to be one of the simplest dishes to cook and it honestly takes very little time.  If you preseason your chicken and leave it marinating in the fridge for the day, you can have yourself a pretty darn good meal in under thirty minutes once you get home.

Pollo A La Plancha con Vegatales Mixto y Estuffing...
Ingredients:

• Chicken Breasts
• Olive Oil (twice around the skillet)
• Dry White Cooking Wine
• Garlic Powder
• Onion Powder
• Cumin
• Sazon Completa (optional)
• 1 pk Frozen Mixed Vegatables
• 1 pk Stove Stop Stuffing - Whole Wheat Chicken

Cut your chicken breasts into 1/4" thick pieces. Season both sides of the pieces with the garlic powder, onion powder, cumin and sazon completa.  I don't use measurements, I just make sure they are completely covered in seasoning.  You can omit the sazon completa for a less salty version.

Heat the olive oil in a 10-inch skillet.  Cook the chicken pieces approximately 6 minutes on each side, pouring some cooking wine into the skillet at the three minute mark on each side.

Can you hear it sizzle?

Place the frozen vegetables in a steamer bag (I use Reynolds Zip & Steam Bags) and add about 1/2 Tbsp of sazon completa.  Steam according to package directions.

I use these things day in and day out!

Prepare Stuffing according to package directions.

Mi Gringito loved it and I think it rivals any chicken I've eaten at La Carreta or Latin America!

Since I am on a dieta (cuando no?), I opted out of the "estuffing" and gave myself more veggies.  Mi Gringito was allowed the full experience. Mmmm...que rico!

Can't forget postre...Mi Gringito ate one of the muffins and I had a bowl of mixed fruits:  blueberries, strawberries, cantaloupe & oranges.

One Billion Calories!

A lot less calories!

On a side note, I honestly love the smell the house gets after I cook something...the fact that my hair and clothes smell that way? Not so much!

Happy Cooking & Eating!