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Recipes
Roasted Turkey a la Goya
By carvalhohm
A Time-Honored Tradition Roasted turkey is a time-honored tradition at the holidays
- 1 turkey (10 – 12 lbs.)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1/4 cup Lemon Juice
- 3 packets Sazón GOYA® with Coriander and Annatto
- 5 slices white bread, crust removed and cubed
- 3/4 cup milk
- 1/2 cup apple sauce
- 1/4 cup butter
- 1 large yellow onion, roughly chopped (about 2 cups)
- 1 lb. ground beef
- 1/2 cup White Cooking Wine
- 1/2 cup raisins
- 2 hard boiled eggs, roughly chopped
- 1 packet GOYA® Powdered Ham Bouillon
- 1 packet Sazón GOYA® with Coriander and Annatto
- 2 packets Powdered Chicken Bouillon, divided
- 1/4 cup flour
- 1/4 cup White Cooking Wine
Grilled Chicken Sandwiches
By carvalhohm
Transfer chicken to gallon-size zip-top bag
- 1.5 lbs. chicken breasts
- 1 chipotle pepper, finely chopped, plus 4 tbsp. sauce from 1 can (7 oz.) Chipotle Peppers in Adobo Sauce, divided
- 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/2 cup plus 2 tbsp., mayonnaise
- 5 Kaiser rolls, halved
- 10 avocado slices (from 1 avocado)
- 10 tomato slices (from 2 medium tomatoes)
- 5 leaves from 1 head green leaf lettuce
Quinoa and Black Bean Chili
By carvalhohm
In a medium pot, bring quinoa, 1½ cups water and 1 tbsp
- 1 cup Organic Quinoa
- 1 tbsp. Extra Virgin Olive Oil, divided
- 1 large onion, chopped
- 1 tbsp. Minced Garlic
- 1 tbsp. chili powder
- 1 tbsp. Ground Cumin
- 1 tsp. Oregano Leaves
- 1 can (8 oz.) Tomato Sauce
- 2 cans (15.5 oz. each) Black Beans, or Low Sodium Black Beans, drained and rinsed
- 1/2 large green pepper, seeded and diced
- 1/2 large red pepper, seeded and diced
- 1 tbsp. Chipotle Peppers in Adobo Sauce, finely chopped
- 1 can (15.5 oz.) Golden Corn, drained and rinsed
- Fresh cilantro, chopped
Chicken Adobo
By carvalhohm
Chicken Adobo is a classic Filipino dish consisting of chicken pieces cooked in a tangy sauce
- 6 cloves garlic crushed
- 1 cup white vinegar
- 1 1/2 cups chicken stock
- 1 bay leaf
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon annatto seeds
- 3 tablespoons soy sauce
- 1 kg chicken pieces
- 2 tablespoons oil
Zippy's Copycat Chili
By carvalhohm
In a large pan, add just a tad of canola oil
- GARNISH:
- 1 1/2 pounds lean ground turkey (or beef)
- 4 slices of uncured, smoked thick bacon, chopped
- 1 small sweet onion, chopped
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 2 cans (15 oz each) red kidney beans, drained
- 2 tubes of Trader Joe's concentrated liquid chicken stock
- 1/2 teaspoon grated ginger (I used S & B Nama Shoga Oroshi - this is pre-grated ginger in a tube, found in Asian supermarkets)
- 2 bay leaf, crushed into small pieces
- 1/2 teaspoon paprika.
- 1/2 tablespoon chili powder (for barely-there heat), add more to taste
- 1/2 teaspoon oregano leaves
- 1/4 teaspoon cumin seed
- 5 to 6 generous dashes Worcestershire sauce
- 2 cans (14 oz each) Trader Joe's organic tomato sauce
- 1/2 can of Campbell's 8 oz Cream of Mushroom Soup
- Salt & Pepper, few shakes
- Garlic powder, few dashes
- Canola oil
- Shredded cheese for garnish
- Sliced green onions or diced brown onion
Jelly Belly Petit Fours
By carvalhohm
Preheat oven to 350°F. Line a jelly roll pan (11 1/2 by 17 1/2 inches) with wax paper
- 1 box (16.5 ounces) French vanilla cake mix
- 3 large eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- Neon pink food coloring
- 1 can (16 ounces) plus 1 cup vanilla frosting
- 1/2 cup low sugar strawberry jam, strained
- 1 cup Jelly Belly Jewel Valentine Mix (That's Jewel Bubble Gum, Jewel Cream Soda and Jewel Very Cherry)
- Pink mini paper liners
Shrimp Scampi with Zucchini Noodles
By carvalhohm
Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes,...
- 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
American Potato Salad with Hard-Boiled Eggs and Sweet Pickles - America's Test Kitchen
By carvalhohm
1. Cover potatoes with 1 inch of water in stockpot or Dutch oven
- 2 pounds red potatoes (about 6 medium or 18 small), scrubbed
- 1/4 cup red wine vinegar
- salt
- ground black pepper
- 3 hard-boiled eggs, peeled and cut into 1/2 inch pieces
- 1 medium stalk celery, minced (about 1/2 cup)
- 2 tablespoons minced red onion
- 1/4 cup sweet pickles, minced
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh parsley leaves
Best Ever Beef Stew
By carvalhohm
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated
- 2 pounds beef stew meat
- 1/2 cup all purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 2 cups water
- 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
- 4 medium to large red skinned potatoes, washed & diced
- 3 large carrots, peeled & sliced
- 1 stalk celery, diced
- 2 pounds beef stew meat
- 1/2 cup all purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 2 cups water
- 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost or Better than Bouillon)
- 4 medium to large red skinned potatoes, washed & diced
- 3 large carrots, peeled & sliced
- 1 stalk celery, diced
Coleslaw
By carvalhohm
Shave cabbage by hand as thinly as possible
- 6 cups shaved green cabbage
- 1 medium peeled and shredded carrot
- 1 cup mayonnaise
- 3 Tablespoons cider vinegar
- 1 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon Colman’s powdered mustard
- 1/2 teaspoon poppy seeds
- 2 Tablespoons white sugar
- 1 Tablespoon extra virgin olive oil