Recipe: Caribbean Jerk Macaroni & Cheese

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 8

Ingredients

• 16 ounces penne pasta
• 1 scotch bonnet (habanero) pepper, seeded and minced 
• 2 green onion, chopped
• 4 tablespoons butter
• 6 tablespoons flour
• 4 cups whole milk
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 tablespoon seasoned salt
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice (Jamaican pimento)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon molasses
• 24 ounces sharp white cheddar cheese, shredded (divided)
• 4 ounces gruyere cheese
• 1/4 cup of Panko bread crumbs

Directions

1. Cook pasta in large pot per package directions with a little bit of salt and oil. Drain and set aside.
2. Preheat oven to 350 degrees. 
3. In a small skillet, saute the scotch bonnet pepper and green onion until soft (about two minutes).
4. In the same large pot you cooked the pasta in, melt butter. Once melted, whisk in flour. Cook, whisking constantly (about two minutes).
5. Slowly add milk in a thin stream, whisking until milk is incorporated. Continue to cook, whisking, until the sauce begins to thicken (about five minutes).
6. Remove pot from heat and add sautéed pepper and onions, spices and molasses. Stir to combine.
7. Adjust seasonings to taste, then stir in cheese until melted.
8. Add cooked pasta to the pot and stir to combine.
9. Load mac and cheese into greased 9" x 12" baking dish and top with remaining cheese and then Panko bread crumbs. Bake in a 350 degree oven for twenty minutes.
10. Remove from oven and allow to sit, resting, for five minutes. 

Notes

You can pair it with whatever you want, but it was a barbecue day at my house and I made Sliders with Gruyere Cheese, Bacon, Caramelized Onions and a Roasted Pepper Garlic Aioli.

Chicago-Style Deep-Dish Pizza

 

Prep Time: 2 hours 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours 55 minutes

Serves: Two 9-inch pizza pies

Ingredients

 

For the Dough:

• 3 cups all-purpose flour
• ½ cup yellow cornmeal
• 1½ teaspoons salt
• 2 teaspoons sugar
• 1 envelope or packet of Active Dry Yeast
• 1¼ cups warm water
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• ¼ cup grated onion
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper

 

For the Toppings:

• 1 pound mozzarella cheese
• (optional toppings)
• ¼ cup grated Parmesan cheese

 

Directions

 
1. Make the Dough: Activate the yeast by mixing it into the warm water. Wait for it to begin foaming (about five minutes) and then add in the melted butter. In a separate large bowl, whisk together the flour, cornmeal, salt and sugar. Add the yeast mixture and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. You can also do this by hand.
2. Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
3. Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
4. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15x12-inch rectangle. Using a spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.
5. Bake the Pizzas: Coat two 9-inch round pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, add 1/2 pound of the mozzarella evenly over surface of dough. If you're using any meat or veggie toppings, add them now, on top of the cheese. Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, for about 25 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

 

Recipe: Black Bean Burgers with Pickled Onions

 

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4 patties

Ingredients

• (2) 15 oz cans black beans, drained and lightly mashed
• 3/4 cup finely chopped bell peppers (green, red and/or yellow)
• 1/4 cup chopped fresh cilantro
• 3/4 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon cajun seasoning
• 2 tablespoon of olive oil
• 1 small onion, thinly sliced
• 1 teaspoon sugar
• 2 tablespoons red-wine vinegar
• Pinch of salt
• Pinch of black pepper
• 1 teaspoon olive oil

Directions

1. In a large bowl, add the mashed black beans, bell peppers, cilantro, breadcrumbs, egg, salt and cajun seasoning and mix together.
2. Form the mixture into 4 patties.
3. Heat a tablespoon of olive oil over medium-high heat and cook two patties at a time until crisp on the outside and heated through, for about 5 minutes, flipping once.
4. Repeat with the other tablespoon of oil and the remaining two patties.

Pickled Onions

1. In a medium skillet, heat the 1 teaspoon of olive oil over medium heat.
2. Add the onion and cook for 1 minute. Then add the sugar, red-wine vinegar, salt and pepper and cook until the sugar has dissolved.

Notes

Bread/Bun: You can use any type (toasted or non-toasted), but since I had English muffins at home, that is what I decided to use. 

Onions: You can also use red onions which will give the burger more flavor and color.

Toppings: Topping are endless from ketchup to shredded carrot. I topped my burger with mayonnaise and sliced avocado.

 

Red Velvet Pancakes with Cream Cheese Glaze

Prep Time: 10 mins 

Cook Time: 8 mins

Total Time: 18 mins

Serves: 2-3 people

 
 

Ingredients

• 1 cup all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon unsweetened cocoa powder
• 1 egg, beaten
• 1 cup buttermilk
• 2 tablespoon butter, melted
• Red food coloring to color

Cream Cheese Glaze
• 2 oz cream cheese, softened
• 3/4 cup powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

1. In a large bowl, sift together flour, baking powder, salt, sugar and cocoa powder.
2. Add in egg, buttermilk, butter, vanilla extract and red food coloring.
3. Stir gently until combined (do not stir until it is completely smooth).
4. Let the batter sit for 10-15 minutes.
5. Preheat griddle or pan greased with butter.
6. When hot, add 1/4 cup of pancake batter to the griddle/pan.
7. Flip with the first few bubbles start to break on the surface of the pancake.
8. When the other side is soft and pillowy to the touch, it’s done.

 
       Glaze

1. In a medium size bowl, add the cream cheese, powdered sugar, milk and vanilla extract; blend until smooth and silky.

Recipe: Alfajores de Maicena - Cornstarch Shortbread Cookies filled with Dulce de Leche

Prep Time: 1 hrs

Cook Time: 15 mins

Total Time: 1 hrs, 15 mins

Serves: 1 - 2 dozen, depending on the size of your cookie

 

 

Ingredients

• 2 sticks of butter at room temperature
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1-2 cups dulce de leche

 

 

Directions

1. In a mixer, cream together the butter and the sugar.
2. One at a time, add in the eggs and vanilla; beating over medium speed until incorporated.
3. In a large mixing bowl sift the flour, cornstarch and baking powder together.
4. Add the flour mixture to the butter mixture and continue mixing until it forms a dough.  
5. Remove the dough from the mixer and form into a balls. Wrap the ball in plastic wrap and refrigerate for at least half an hour. 
6. Preheat the oven to 350 degrees F.
7. Remove the dough from the refrigerator and roll it out onto a floured surface. Roll the dough out to about 1/4 inch thickness, then cut with a the cookie cutterof your choice. Repeat this step until you have used all the dough.
8. Place the cookies on a parchment-paper lined cookie sheet, and bake for 15 minutes, just until the edges start to brown.
9. Let the cookies cool completely, and then place a generous dollop of dulce de leche on one cookie, topping with another cookie to make a sandwich. Press gently together.

Notes

• Variations: You can dip the cookies in chocolate, covered in powdered sugar or roll in coconut. You can also make your cookies thicker or use more dulce de leche in the middle.

Peanut Butter Cupcakes with Strawberry Jelly Frosting

Peanut Butter Cupcakes

 

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 18 full sized cupcakes or 54 mini cupcakes

 

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 tablespoon baking powder                                      
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cup creamy peanut butter
• 3 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract

 

Directions

1. Preheat oven to 350 degrees. Line cupcake tins with paper liners.
2. Sift dry ingredients (flour, baking powder, baking soda & salt) into a large bowl.
3. With a mixer, cream butter and sugar until light and fluffy. 
4. Mix in the peanut butter.
5. Then, add the eggs, one at a time, beating after each addition. 
6. Reduce speed to low and mix in the sour cream and vanilla.
7. Add dry ingredients to mixture in 3 additions.
8. Divide batter among the cups, filling each 3/4 full.
9. Preheat oven at 375 degrees F.
10. Bake cupcakes until a tester inserted into centers come out clean, about 20 minutes for regular cupcakes and about 10 minutes for minis.
11. Let them cool in tins on wire racks.
12. Once cupcakes are cool, frost tops with frosting or my suggest strawberry jelly frosting.

Strawberry Jelly Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups powdered sugar
• 1/3 Cup Strawberry Jelly, Jam or Preserve
• 1 teaspoon of Vanilla extract
 

Directions

1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
2. Miz in the Vanilla.
3. Add powdered sugar, one cup at a time, until you reach desired consistency.
4. With a mixer, cream butter and sugar until light and fluffy. Mix until frosting is fluffy with medium peaks.

Recipe: Brioche Burger Buns

Prep Time: 3 hrs

Cook Time: 15 mins

Total Time: 3 hrs, 15 mins

Serves: 8 burger buns

Ingredients

• 1 cup warm water
• 3 tablespoons warm milk
• One package (2 1/4 teaspoons) active dry yeast
• 2 1/2 tablespoons sugar
• 2 large eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons unsalted butter, softened
• Sesame seeds (optional)

Directions

1. In a small container or bowl, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes.
2. In a large mixing bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs.
3. Make a hole in the middle of the flour and pour the yeast mixture and one beaten egg into it. Mix well.
4. If needed, begin adding more flour, one tablespoon at a time. You want the dough to remain slightly tacky.
5. Turn the dough out onto a floured surface and knead until it is pliable.
6. Grease the inside of a deep bowl and put the kneaded dough into it, turning it over so the dough is coated in the grease.
7. Cover and let rise until doubled in a warm spot for 1 hour.
8. Line a baking sheet with parchment paper.
9. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
10. Preheat oven to 400 degrees with rack in center. Set a large shallow pan of water on oven floor.
11. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using.
12. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.
13. Transfer to a rack to cool completely.

 My buns had spread too much.

Notes

• Variations: Besides seasame seeds, you can also use poppyseeds or grains to the buns.

Recipe: Homemade Bread

Prep Time: 3 hrs

Cook Time: 45 mins

Total Time: 3 hrs, 45 mins

Serves: 1 loaf

Ingredients

• 3/4 cup warm water
• 1 package active dry yeast or 2 1/4 tsp dry active yeast
• 1 tsp salt
• 1 1/2 tbsp sugar
• 2 tbsp butter, melted
• 1/2 cup milk
• 3 cups all-purpose flour, approximately 

Directions

1. Pour warm (not hot) water into a small bowl, add yeast and stir until dissolved. Let sit for 5 minutes.
2. Next, add salt, sugar, melted butter and milk to yeast water. Stir well and let it sit for 5 more minutes.
3. In a large mixing bowl put 2 cups of flour. Make a hole in the middle of the flour and pour the yeast mixture into it. Mix well.
4. If needed, begin adding more flour, one tablespoon at a time, until the dough is no longer sticky.
5. Turn the dough out onto a floured surface and knead until it is pliable.
6. Grease the inside of a deep bowl and put the kneaded dough into it, turning it over so the dough is coated in the grease.
7. Cover and let rise in warm spot for 1 hour.
8. Punch down dough. Turn out onto floured board and knead.
9. Preheat oven at 375 degrees F.
10. Form the dough into a loaf and put in greased loaf pan. Cover and allow it to rise for about 30 minutes.
11. Put in oven and bake for about 45 minutes or until golden brown.
12. After cooking turn the loaf out onto a cooling rack and allow to cool before cutting.
13. You may brush top of loaf with melted butter for a soft tender crust.

 

Notes

• Hearth Crust: Before baking, sprinkle tops of loaves with grains or dust with flour. 
• Variations: You can form the dough into rolls, breadsticks, etc instead of a loaf.

Recipe: Homemade Brownies

 

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 12

 

Ingredients

• 1 cup flour
• 1 tsp baking powder
• 1 cup cocoa powder
• 2 cups white sugar
• 1 cup melted butter
• 3 eggs
• 1 tsp vanilla extract

 

Directions

1. Pre-heat oven to 350 degree F.
2. Combine the dry ingredients (flour, cocoa, sugar & baking powder) in a bowl.
3. In a separate bowl whisk together the wet ingredients (eggs, melted butter and vanilla). 
4. Pour wet ingredients into dry and mix until just combined. The mixture should have a smooth consistency.
5. Grease a 9×13 baking dish/pan and dust it with some flour or cocoa.
6. Pour the brownie batter and spread it out.
7. Bake it in the oven for 20-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean.
8. Let it cool for about 30 minutes before serving. 

 

 

 

Notes

• Gluten Free: Use your favorite gluten free flour mix in place of the all purpose flour and add 1 tsp xanthum gum.
•  Fudgy Brownie: Bake for a lesser time. Over-baking will cause them to become hard and dry.
• Thick Brownie: Use a smaller pan size.
• Variations: You can add chocolate chips or nuts into the mixture. Although I find vanilla ice cream the best combination for brownies, you can use may ice cream flavors. I cut the recipe in half for the amount that I had made.

Minestrone Soup Recipe

 

Ingredients

• 3 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can butter beans, drained
• 2 carrots, peeled and chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 2 bay leaves
• Salt and ground black pepper
• 2 cups cooked orzo pasta
• 2 cups coarsely chopped spinach
• 4 tablespoons Parmesan or Romano cheese

Directions

In a large soup pot, combine broth, tomatoes, beans, carrots, onion, thyme, basil, bay leaves, and salt and black pepper for taste (about 1/2 teaspoon each). Cook over medium heat until tender, about 20 minutes.

Once the soup is done cooking, add the orzo and spinach. Cover and cook 10 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top.