All posts filed under: Fresh Recipes

Hickory Smoked Bacon Plantains

As a Puerto Rican girl growing up I always had plantains as part of my diet. Whether they were sweet or green, they were made in a myriad of ways to compliment the main course. Many Latin American countries use the Plantain in many of their dishes or as a side dish. Originally from Africa and then introduced into Latin cultures, the Plantain is rich in vitamins and is a great anti oxidant.  Plantains have been a staple in my life for as long as I can remember and when I eat Nigerian food with my husbands family its like eating the beginnings of where my culture and food came from. This being said I most often make sweet plantains as a side dish with chicken, rice & beans because the sweetness of the plantain compliments the savory meat and beans. This post was inspired because Roose & I went on a search for Cuban food and found an amazing spot in Waltham, MA where I had the most delectable sweet plantain tapas dish. There …

Foodways, Lowell Folk Festival 2016

I distinctly remember being a little girl and my Abuela cooking my favorites in her kitchen in Puerto Rico. So many of us have memories of our mother’s or grandmother’s cooking and sometimes certain smells remind us of when we were children. A big part of why I love food and love to cook today is because of her and my mom. The Folk Festival this year, celebrating their 30th anniversary has this wonderful food event going on where you can watch different foods being made from different ethnic groups. I thought this was such a cool thing to be part of this year, and I can’t wait to go experience these different foods and the different cultures they are from, including my own! This will be happening Saturday & Sunday, July 30th & 31st from noon to five. Schedule below along with a background on each food group! Noon – Dottie Flanagan, Polish Pierogi A Pierogi, also known as a “Varenyky” is a dumpling of East European origin. Made with unleavened filled with a …

Strawberry Rhubarb Muffins w/ Crumble Topping

After adventuring with my mom yesterday I really wanted to create a recipe that incorporated the fresh strawberries and fresh rhubarb we had gotten from a local farm. I also wanted to make it Gluten free if I could so I looked up some recipes online and then found one I made into my own. With a mix of two gluten free flours, using chia as a stabilizer and Truvia sugar baking blend for a lower sugar index these came out really well. I also decided I wanted to incorporate a crumble topping to add a little more oomph to these gorgeous muffins. The consistency is moist and smooth with a wonderful sweetness and tartness that comes from the  rhubarb. These can easily be used as a sweet treat after dinner or for a quick breakfast if you are on the go.  You can implement any fruit you want really but Strawberries and Rhubarb together really reminded me of a perfect kickoff to summer!! Enjoy these and let me know if you have any suggestions.   …

Cilantro Lime Chicken

I’ve been hankering for a really fresh recipe. Something that popped, but was also light enough for a warm summer night. This recipe was it; the chicken came out incredibly flavorful and juicy and it can go with just about any side whether it be a little of everything like I had for dinner or some veggies only or rice. This recipe is healthy without lacking in flavor with some easy adjustments if you want it even healthier such as using chicken breast instead of chicken thighs. Chicken is a versatile meat in that it absorbs flavor really well when marinating even for a short period of time. I used Aleppo pepper which gave it a smokier  flavor then regular crushed red pepper. Enjoy and leave me your thoughts in the comments below!     Cilantro Lime Chicken 1 Package Boneless/Skinless Chicken thighs (About 5) Juice of 1 fresh lime Handful of fresh cilantro, chopped (plus more for garnish) 2 Tbs Minced Garlic 3-4 Tbs Olive Oil 1 Tsp Aleppo Pepper (you can use regular …

Thai Green Curry Chicken

Thai food is somewhere at the top of my list for favorite foods. I love the usage of citrus, lemongrass, spices and the flavors that come through are just so good. I could eat it every single day. It is like a party for your senses when you eat Thai food, and the curries ranging from mild to extremely off the chart hot all have their own unique flavor. I decided to experiment with some green curry paste, fish sauce and low sodium soy sauce I bought at the market yesterday. This was my first time making anything Thai in the kitchen and I loved the end result. I have a lot to learn, as far cooking and baking but every day that I can try something new is a step in the right direction. That is what is so great about this journey, learning different cuisines while getting better as a cook over all. I love going to the different ethnic sections of the markets to see what I can experiment with next, yesterday …

Coconut Lime Chia Pudding

Coconut milk is my new best friend. It is so versatile and can be incorporated into so many different foods, both savory and sweet. It also has the added benefit of being gluten free, vegan, and dairy free so you can use it in a variety of different recipes for different diets. While perusing the internet today looking for ideas that I could then work on and share with you after making them my own. I came across this “Tapioca Pudding” that used Coconut milk. I am NOT a fan of Tapioca pearls, never have been. It is one of the few things that I still cant stomach , and there aren’t many. Chia seeds on the other hand I can, I got used to them and don’t mind them. They also have the added benefit of being super healthy for you and making whatever liquid you put them in much thicker. They are perfect to make pudding. Nothing in this has to be cooked, simply mixed together and refrigerated for a couple hours. This …

Blueberry – Pineapple Bread

I didn’t expect this to work. It did. While the Pineapple isn’t super potent you get a hint of it every time you bite into this. The flavor is addicting, the texture moist and fluffy and it is much healthier and lower in sugar. This recipe also showed me the capabilities of Pineapple juice and coconut milk. The ability to make a recipe flavorful and moist but not overpower other flavors. I would think by adding half a cup of diced fresh Pineapple, you would get a more robust Pineapple flavor on top of the blueberries. Overall, refreshing and perfect with a cup of tea. Enjoy it! This is an amazing product! Fantastic smell and flavor Decadence Juice!   Blueberry/Pineapple Bread 2 Cups White Whole Wheat Flour 1.5 Cans of 100% Pineapple Juice (4 oz cans) 4 oz Fresh Blueberries 1 Tsp Baking Soda 1/2 Cup Truvia Baking Blend 3 Heaping Tbs of Coconut Milk Pinch of Salt 1 Tbs Vanilla 1 Stick of Butter (softened or melted) 2 Eggs Instructions: Preheat oven to 350 …

Strawberry-Blueberry Gluten Free Muffins

Muffins are a wonderful, quick breakfast that you can grab and bring with you to work to send with your kids to school. These fruity muffins are moist, gluten free, and full of ripe strawberries and blueberries. When baking Gluten Free I typically stick to one type of GF flour such as Almond Flour or Garbanzo Flour. This time I tried a mixture of two and surprisingly it came out with a good consistency. Buying the Bob’s Red Mill Xanthan Gum was the next step for me, this holds everything together and it has improved all levels of my baking when having to bake without gluten. For those of you not used to Gluten free baked goods, sometimes the textures are different and denser. Hope you all enjoy these!   GF Strawberry Blueberry Muffins 1/2 Pint Fresh blueberries 1 Cup Sliced Strawberries 1/2 Cup Unsweeteened Applesauce (you can omit if you want a dryer muffin) 1 Cup Bob’s Red Mill Oat Flour 1 Cup Bob’s Red Mill Garbanzo/Fava Flour 1 Tsp Bob’s Red Mill Xanthan …

Gluten Free Lemon-Lime Muffins

I have decided that it is Spring, no matter how many times New England decides to throw us in for a whirl and no matter how many times it dips below 30 degrees at night and then 65 during the day. It has gone between snowing one day and balmy weather the next, obviously Spring cannot make up its mind on whether or not it is going to push Winter away. So in my book, it is Spring. Because of the change in season, treats and food deserving of the beautiful albeit sporadic weather are due. Last weekend I was trying to think of all sorts of yummy treats to make that would really showcase Spring flavors and show my excitement that Winter was gone. In one word, LEMON-LIME, okay maybe that’s two but you get the point. So to give you some background on how these muffins/cupcakes came to be I first have to tell you my first try and how much of an epic fail it was. This was on Monday and I mixed all my …

Meatballs!

Yesterday was National Meatball Day. Yes, that is most definitely a thing and even if it wasn’t I would still devote a day towards it. I thought of flavors all day and decided I would use some of the new Apple Infuse Balsamic Vinegar I bought  to marinate the meat with along with some herbs and spices. Turkey is known for obviously being less juicy and having less flavor than let’s say a pork/beef meatball so I am always looking for ways to make it better. I also fried them  quickly in Basil infused olive oil before pouring the homemade red sauce I made over them and letting them simmer for 25-30 minutes. The end result was a bright, juicy meatball in a wonderfully rich red sauce.  It was a fun experiment and super yummy and I can’t wait to eat leftovers! Enjoy!   Turkey Meatballs (Gluten Free) 2 Cups Ground Turkey (I used 93% lean) 2 Eggs 1/4 Cup Apple Infused Balsamic Vinegar 3 Tsp Dried Basil 2 Tsp Minced Garlic 4 Dashes Sea …