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Recipes
Church Parlor Punch
By carvalhohm
Combine Daquiri Mix powder with slightly thawed strawberries, mashing this together with pastry blender or potato m...
- 1 package Daquiri Mix powder (a non-alcoholic mix sold at liquor counters)
- 2 pkgs (10-oz each) sliced sweetened strawberries
- 1-quart "red pop" (strawberry or cherry flavored soda)
- 2-qts Canada Dry Gingerale
- 2 trays (about 40) ice cubes
Grilled Chicken with Quick Cherry Tomato Sauce
By carvalhohm
Preheat grill to medium heat and set for indirect grilling
- 1 1 chicken (5 lbs), cut up and breasts halved crosswise, if necessary
- 2 2 tbsp. Extra Virgin Olive Oil
- 3 tbsp. 3 tbsp. GOYA® Sazonador Total
- 1 large 1 large red onion, chopped
- 2 pints 2 pints cherry tomatoes
- 1 tbsp. 1 tbsp. Red Wine Vinegar
- 1/4 tsp. 1/4 tsp. ground black pepper
- 1 cup 1 cup fresh basil leaves, torn
- 1/2 cup 1/2 cup crumbled queso fresco or ricotta salata (optional)
- Asparagus, optional to serve
Grilled Shrimp Boil Packets
By carvalhohm
Preheat a gas grill over medium-high heat to about 450 degrees
- 1 lb baby or small red potatoes, sliced into 1/4-inch thick slices
- 2 ears corn, shucked and sliced into 1-inch thick disks
- 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
- 1 lb large raw shrimp, peeled and deveined
- 6 Tbsp butter, diced into 1 Tbsp pieces
- 2 Tbsp fresh lemon juice
- 2 tsp chopped fresh thyme leaves
- 2 cloves garlic, minced
- 2 tsp seafood seasoning, such as Old Bay
- 2 Tbsp chopped fresh parsley leaves
Roast Pork Shoulder
By carvalhohm
In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside
- 1 bone-in, skin-on pork shoulder (8–9 lbs.)
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp. Minced Garlic, or 3 cloves garlic, finely chopped
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 tsp. Lemon Juice
- 2 packets Sazón GOYA® with Coriander and Annatto
- 1 tsp. Oregano
- 1/4 tsp. Ground Black Pepper
- 1 tsp. salt
5-Minute Blackberry Crisp
By carvalhohm
1. In a small microwavable bowl, mix together the berries, sweetener, and cornstarch
- 3/4 cup frozen blackberries
- 1 tablespoon no-calorie granulated sweetener (or 1 1/2 packets of choice)
- 1/2 teaspoon cornstarch
- 1 bar (1/2 package) Nature Valley Oats ’n’ Honey Granola Bar, broken into pieces
- Light whipped topping for garnish (optional)
Creamy White Bean Soup
By carvalhohm
Add 1 can white beans in sauce and chicken broth to blender; puree until very smooth, about 1 minute; set aside
- 2 cans (15 oz. each) White Beans in Sauce, divided
- 1 cup low-sodium chicken broth
- 1 tbsp. Extra Virgin Olive Oil, plus more for garnish
- 1 pkg. (3.5 oz.) Chorizo, finely chopped
- 3 tbsp. finely chopped fresh cilantro, divided
Shrimp Scampi with Zucchini Noodles
By carvalhohm
Zucchini noodles, aka zoodles, have been making their way around the food sphere for a while now and I finally jump...
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound (16-24) shrimp, shelled and deveined
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1/4 cup white wine or chicken broth or shrimp broth
- 2 tablespoons lemon juice (~1 lemon)
- 3 medium zucchini, cut into noodles
- salt and pepper to taste
- 1 teaspoon lemon zest
- 1 tablespoon parsley, chopped
Cheesy Garlic Roasted Potatoes & Asparagus
By carvalhohm
2 pounds fingerling potatoes, tiny ones left whole and larger ones cut into 1 1/2-inch chunks Place rack in center...
- 2 pounds fingerling potatoes, tiny ones left whole and larger ones cut into 1 1/2-inch chunks
- 4 tablespoons extra-virgin olive oil, DIVIDED
- 3/4 teaspoon salt, DIVIDED
- Freshly ground black pepper
- 1 pound thick asparagus, trimmed & diagonally sliced into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 cup freshly shredded Romano cheese
Hong Shao Rou Recipe—(Red Braised Pork Belly)
By carvalhohm
Chinese Sushi Red Braised Pork Belly--Hong Shao Rou
- 500 g pork belly cut into cubes around 2 inches
- 1 tablespoon cooking wine
- 4 tablespoons light soy sauce
- 2 tablespoons brown sugar, broken if you have large pieces
- 2 inches ginger, cut into slices
- 4 green onions, 1 finely chopped for garnish and the left into long sections
- hot water to cover the pork cubes (as needed)
- Oil for brushing (optional if you are using iron wok)
Chocolate and Coconut-Caramel Tartlets
By carvalhohm
Prepare Crust: Preheat oven to 350°F
- 1/2 1/2 1/2 pkg. (7 oz.) GOYA® Maria Cookies (16 cookies)
- 3 3 3 tbsp. sugar
- 5 5 5 tbsp. unsalted butter, melted
- 1 1 1 can (13.5 oz.) Coconut Milk
- 2/3 2/3 2/3 cup granulated sugar
- 1/8 1/8 1/8 tsp. salt
- 1/4 1/4 2 cup plus 2 tbsp., Coconut Oil-Rich Flavor
- 1 1 1 tbsp. heavy cream
- 2 2 2 tsp. vanilla
- 3 3 3 tbsp. heavy cream
- 2 2 2 oz. bittersweet or semisweet chocolate, finely chopped
- Flaky sea salt