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Recipes
Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit)
By carvalhohm
FOR THE KIT: Sauté the diced onion with a pinch of salt in a little olive oil until tender and the edges start to ...
- FOR THE KIT:
- 1 medium yellow onion, diced
- olive oil
- kosher salt
- 1/4 cup dark brown sugar
- 2 tablespoons Dijon Mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire Sauce
- 1 bunch carrots
- 3 to 4 smashed and peeled cloves of garlic
- 1 ( 3 to 4 pound) chuck roast
- DAY OF:
- 2 cups beef stock or broth
- 1-1/2 to 2 pounds baby potatoes (redskins, Yukon golds or a mix of the two)
- 3 to 4 sprigs fresh rosemary
- 3 to 4 sprigs fresh thyme
- cornstarch slurry (1-1/2 tablespoons cornstarch plus 1-1/2 tablespoons cold water)
Empanadas - Beef Turnovers
By carvalhohm
Heat oil in a large skillet over medium heat
- 1 tbsp. Extra Virgin Olive Oil
- 1/2 lb. ground beef
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1/4 cup Tomato Sauce
- 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
- 2 tbsp. Sofrito
- 1 packet Sazón GOYA® with Coriander and Annatto
- 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
- 1/2 tsp. Dried Oregano
- Ground Black Pepper, to taste
- 1 pkg. (14 oz.) GOYA® Discos – Dough for Turnovers Pastries (Yellow or White), thawed
- Corn Oil, for frying
Pernil-Style Roast Pork
By carvalhohm
Rinse your roast and pat dry with a paper towel
- 6 pound boneless pork shoulder roast (skin-on optional)
- 5 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 2 large onions, sliced
- Water
Authentic Carne Asada
By carvalhohm
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oi...
- 2 limes, juiced
- 4 cloves garlic, crushed
- 1/2 cup orange juice
- 1 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jalapeno, minced
- 2 tablespoons white vinegar
- 1 (2 pound) flank steak
Fresh Apple Crumble
By carvalhohm
Filling: In large bowl, combine first 4 ingredients
- Filling:
- 1 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 cups fresh sliced apples
- 2 tablespoons water
- 1 tablespoon lemon juice
- Topping:
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup butter
Mocha Coconut Frappuccino Pie
By carvalhohm
In a large bowl, whisk together pudding and milk
- 1 3.4-ounce box coconut cream pie flavored instant pudding
- 1 cup milk
- 2 cups softened coffee ice cream
- 1 cup Mocha Hot Fudge Sauce, divided
- 8 ounces whipped topping, divided
- 6 ounce Oreo Pie Crust
- Toasted coconut, for garnish
Zesty Prime Rib
By carvalhohm
Bring the prime ribs to room temperature by place on a kitchen counter at least 6 hours before cooking
- Buttery Rub:
- 7 lb. bone-in prime rib roast
- 20-25 cloves garlic
- 2 small or 1 large shallot
- handful of cilantro
- 1 cup melted unsalted butter
- 1/2 cup fish sauce (Recommend 3 crabs brand)
- Fresh juice from 1 lime (Optional. If you want more richer flavor, skip lime)
- 2 Tbsp salt
- 2 Tbsp black pepper
- Roast Vegetables:
- 1 bulb garlic, cut into halves
- 1 red onion, cut into quarter
- 2 small carrots, cut into halves
- Gravy:
- 8 Tbsp all propose flour (Plus more as needed)
- 4 cups water
Pina Colada Bavarian Cream Cake
By carvalhohm
Cooking Process: Pina Colada Mousse: Mix sugar and gelatin
- Pina Colada Mousse:
- 1 Cup milk
- 2 ounces sugar
- 1.5 envelopes gelatin
- 1 egg
- 1 cup whipped cream
- 1.5 ounces strained pineapple juice
- splash malibu rum (optional)
- Pineapple Gelee:
- 1/2 cup crushed pineapple with juice
- 2 tbsp malibu rum
- 3/8 tsp gelatin
- Dacquoise:
- 3 egg whites
- 6 teaspoons caster sugar
- 1/2 teaspoon meringue powder
- 1 1/2 Tablespoons ground almond
- 1/3 cup powdered sugar
- 3 teaspoons cake flour
Chili-Lime Black Bean Soup
By carvalhohm
Heat oil in a large nonstick soup pot over medium heat
- 1 Tbsp olive oil, extra-virgin
- 1 large uncooked onion(s), chopped
- 1 medium jalapeño pepper(s), seeded, minced
- 1 Tbsp minced garlic
- 1 tsp kosher salt
- 1 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp chili powder, ancho variety
- 1/8 tsp cayenne pepper
- 60 oz canned black beans, rinsed and drained
- 2 cup(s) reduced-sodium chicken broth
- 2 Tbsp fresh lime juice, (Juice of 1 lime)
- 3 Tbsp plain low fat Greek yogurt
- 1/4 cup(s) cilantro, chopped
- 1/4 cup(s) uncooked scallion(s), chopped
Salmon with Roasted Chickpeas and Veggies
By carvalhohm
Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray
- 2 spray(s) cooking spray
- 5 oz uncooked wild pink salmon fillet(s), sprinkled with dried seasonings, salt and lemon juice
- 1/2 medium uncooked red onion(s)
- 1/2 cup(s) sweet red pepper(s), cut into thick strips
- 1/2 cup(s) canned chickpeas
- 1 pinch kosher salt
- 2 Tbsp plain low fat Greek yogurt
- 1/8 medium lemon(s)