Carvalhohm's profile page
Recipes
Slow-Cooker Creamy Tuscan Chicken
By carvalhohm
In 12-inch nonstick skillet, melt butter over medium-high heat
- 1 tablespoon butter
- 20 oz. boneless skinless chicken breasts or 6 chicken thighs
- 1 JAR (15 oz) Alfredo pasta sauce with roasted garlic
- 1 JAR (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
- 1/4 cup grated Parmesan cheese OR 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 cup chopped fresh spinach
Garlicky Pernil with Shallot Gravy
By carvalhohm
Chop garlic, orange rind and 2 tablespoons oregano in mini-chopper or by hand
- 10 garlic cloves
- 2 tsp. grated orange rind
- 2 1/2 tbsp. fresh oregano leaves, divided
- 1 (7 to 9 lb.) bone-in skin-on pork shoulder
- 2-3 cups GOYA® Mojo Criollo marinade
- 1 large shallot, chopped
- 2 tbsp. quick-dissolving flour
- 1 tsp. Red Wine Vinegar
- Fresh orange wedges, for garnish
- Fresh oregano leaves, for garnish
Chili Dogs
By carvalhohm
In a large pot or Dutch oven, fry bacon over medium-high heat until crispy
- 1/2 lb. bacon, cut into small pieces
- 1 large onion, diced
- 1/2 tsp. Minced Garlic
- 1 lb. ground beef
- 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 can (15.5 oz.) Small Red Beans, drained and rinsed
- 1 can (8 oz.) Tomato Sauce
- 1 packet Powdered Beef Flavored Bouillon
- 1 tbsp. Honey
- 1 tbsp. Ground Cumin
- 1 tbsp. cayenne pepper (optional)
- 16 hot dogs
- 16 hot dog buns
- 1 cup shredded Cheddar cheese (optional)
Grilled Lemon-Herb Chicken
By carvalhohm
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp. Lemon Juice
- 2 tsp. freshly chopped cilantro
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
- 2 tsp. dried oregano leaf
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
- 1/2 tsp. ground cumin
- 1/2 tsp. red pepper flakes (optional)
- 4 bone-in, skin-on chicken pieces (breasts, legs, and/or thighs), about 2 lbs.
Beef and Bean Taco Skillet
By carvalhohm
Add ground beef to large, non-stick skillet over medium heat; season with Adobo and chili powder
- 1 1/2 lbs. lean ground beef
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 tbsp. chili powder
- 1 can (15 oz.) Pinto Beans in Sauce
- 1 jar (17.6 oz.) Pico de Gallo-Mild, drained, divided
- 1 1/2 cups shredded cheddar- jack cheese, divided
- 2 scallions, thinly sliced
- 2 cups shredded lettuce
- 12 Flour Tortillas – Fajitas, warmed according to package instructions
- Sour cream (optional)
Korean Kale Salad
By carvalhohm
Use the Garlic Press to press the garlic into a large mixing bowl
- 1 1 1 garlic clove
- 1 1 1 bunch kale (6 oz/175 g)
- 2 2 2 tbsp (30 mL) low-sodium soy sauce
- 2 2 2 tbsp (30 mL) rice vinegar
- 1 1 1 tbsp (15 mL) sesame seeds
- 1/2 1/2 1/2 tbsp (7 mL) sesame oil
Bacalaítos - Fried Codfish Fritters
By carvalhohm
1. Soak fish in cold water for three hours or overnight in refrigerator
- 1 lb. Salted Codfish (Bacalao)
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 cups water
- 1 tsp. Minced Garlic or 2 cloves fresh garlic, minced
- 2 tsp. fresh cilantro, minced
- Vegetable Oil for frying
Coconut Tres Leches Cake
By carvalhohm
Tres Leches Cake: Preheat oven to 350°F and position rack in center of oven
- 2 2 2 cups all-purpose flour
- 2 2 2 tsp. baking powder
- 1/2 1/2 1/2 tsp. Salt
- 10 10 10 eggs, at room temperature
- 2 2 2 cups granulated sugar, divided
- 2/3 2/3 2/3 cup whole milk
- 1 1/2 1 1/2 1/2 tsp. Pure Vanilla Extract
- 1 1 1 can (14 oz.) Sweetened Condensed Milk
- 1 1 1 can (12 oz.) Evaporated Milk
- 1 1 1 can (13.5 oz.) Coconut Milk
- Pinch Pinch salt
- 1 1 35% cup 35% whipping cream
- 2 2 2 tbsp. icing sugar
- 1 1 1 tbsp. dark rum
- 2/3 2/3 2/3 cup shredded coconut, toasted
Chipotle-Lime Marinated Grilled Pork Chops Recipe
By carvalhohm
Place chops in a large self-sealing plastic bag
- 4 Boneless or Bone-In Pork Chops (3/4-1 1/4" thick)
- 2/3 cup Concord Foods Reconstituted Lime Juice
- 1/3 cup soy sauce
- 2 teaspoons oregano
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 tablespoon cilantro, chopped
- 1-3 Chipotle pepper in adobo sauce, or dried chipotle pepper(s), rehydrated, minced finely
Locrio de Pollo – Dominican Chicken and Rice
By carvalhohm
Dominican Chicken and Rice If you like chicken and rice (arroz con pollo), you’re going to love the Dominican ve...
- 1 whole chicken (about 4 1/2 lbs.), cut into 8 pieces
- 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 tbsp. GOYA® Lemon Juice
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 cubanelle pepper, finely chopped (about 1/2 cup)
- 1 tsp. Minced Garlic, or 2 garlic cloves, finely chopped
- 1/2 tbsp. cilantro, chopped
- 1 tsp. Oregano Leaves
- 2 tbsp. Canola Oil
- 1 tsp. sugar
- 1/4 cup Tomato Paste
- 1 medium sweet potato, peeled and chopped (about 1 cup)
- 1/2 cup Manzanilla Spanish Olives, pitted and halved
- 1 packet GOYA® Chicken Bouillon
- Salt, to taste
- 2 cups Extra Long Grain Rice