Spicy Roasted Pumpkin Seed’s

Just in time to figure out what to make with all of those gooey guts from you’re pumpkins for the Holidays Ive got one for you!


I wanted to post this for Hallows Eve but got distracted a bit,lol. It will still work for Thanksgiving while you are using pumpkins for all those delicious meals you are surely to enjoy tremendously. Unfortunately for me because I will be cooking all that day {that’s not the unfortunate part but rather my very favorite part lol} I will not be able to post picture till afterwards, though I will try to at least have the recipes ready for you beforehand.



One of the best parts of the Holidays is cooking, I love the aroma of the house while I have everything in the oven. The kids playing and husband watching TV. I love the company coming over and that feeling of accomplishment. Yet I must be honest, for about a week or two weeks before hand I go utterly insane and stress myself [and everyone around me] with a trillion projects. haha.
Often times, the part I seriously detest is wasting parts of whatever it is I am cooking that we surely could use just because we don’t know how. I spent many years not certain how to make pumpkin seeds which my family [and I end up spending a pretty dollar for later on} so I decided heck, why not try it. Feel free to experiment with this one. So, what to do with all those seeds?



I took all the slimy part off the seeds and put them in apple cider Vinegar.
1 2/3 ~ Cup of vinegar [just in enough to cover the pumpkins, I had 3 so it was a bit,lol]
I leave it there for about half an hour and then take them out [personally I don’t wash them].


Put them on top of a cookie sheet. Add a few table spoons of water http://i920.photobucket.com/albums/ad49/floridas-girl/Pumpkin%20Seeds/DSCN7111.jpg" border="0" alt="Photobucket">n

1~ tablespoon of:


~~~~ Paprika
~~~~Salt
~~~~Pumpkin Spice
~~~~Cinnamon
1 ½ Tablespoon ~ Brown Sugar



Make sure to evenly spread all around them and pre heat the oven to 350 degrees then put in .

About 35 to 45 min later take out. In between I move them around to ensure all sides get crispy. Oven temp. always vary so make sure not to leave them in for too long. If need be add a bit of water half way through.

Let cool and serve! They are a wonderful snack for the whole family and go incredibly well with a nice cold beer!

Johnsonville Sausage

Hi Everyone!

We have added one of out yummy recipes to Johnsonville Sausage and wanted to share with all of you. We hope you love it just as much as we do!

http://pastaville.johnsonville.com/recipe.php?id=236

Mushroom Salad

One of my very favorite recipes came from the Food Network.Through out time I have adjusted it to my particular liking. Its absolutely refreshing and when your done eating it you don’t feel bloated and gross but rather healthy and like you have treated your body good.


Its also really fun to make and quick. You can add or change things around it to make it your own, if made large enough it really can be a whole meal and often is in my house. Even my youngest is always asking for seconds. Yes, my darling youngster who usually gets home starving and begging for the 2 apples, bread, grapes ect. Same one who is usually so famished that he is willing to trade places with an Child who has mal nutrition because according to him we BARELY feed him yet, he sits at dinner and goes “umm Mommy, I’m kinda full” . yes, that boy even ask for seconds, lol. Even my “recovering from too much fat and sugar intake” hubby has requested to add this one to our Holiday list. Trust me I am sure your family and friends will love it too.

2 packs of Mushrooms
1 Cup of fresh squeezed lemons
1 Cup of Olive Oil
½ Teaspoon of Salt
½ Teaspoons of Pepper
Half of ½ Teaspoon of Cumin
1 Bunch of thinly cut Flat Parsley
Fresh Parmesans cheese cut thinly
Mix well Lemon, Olive oil, Salt, Pepper ad Cumin and then add Parsley let rest for a bit.

Once you clean the mushrooms you can either cut them into slices or leave them whole. Add mushrooms to a bowl and then mix in the dressing. Slice Parmessan thinly and add to bowl. Then refrigerate for at least an hour to two.

If you would like to make it as a whole dinner you can add Chicken which comes out enormously tasty and your set!

Hispanic Black Beans

Black beans are a staple in most Hispanic dishes they are made in the mornings by Colombian’s traditionally from Medellin but I’ve seen, ate and found it all over the Country in a dish called “Calentao” which translates into “reheated” [last nights leftovers and eggs to be exact] its made of eggs and left over’s which usually has last nights rice, arepa, tomatoes, what ever meat you had chicken or steak, eggs and you guessed it, Beans! We eat it for dinner to accompany its only friend white rice [lately rown and Jasmine rice have become fast friends but customarily its White rice] or in the afternoon accompanied with a nice salad and chicken or steak.Cubans make it as Congri [Also knows as moros y cristianos] which is a mixture of both the rice and beans together with small pieces of pork. As you can tell we love beans! And depending on region it is black beans, black eye peas, red beans ect. This recepie works for most of them and you can always tweak it to your liking.

Depending on the meal or occasions we make them but Usually its Black Beans but as any good Southerner knows, if its New Years its good luck to make Black Eye peas in order to have prosperity for the Next Year.



Ingredients:

4 Cups ~ Black Bean


6 to 8 ~ Bay Leafs

1 Tablespoon ~ Oregano


4 packets~ Sazon Goya


2/3 cup~ Mojo


1/3 cup~ Lemon


1 Tablespoon ~ Garlic

1 Tablespoon ~ Cappers

1 Tablespoon ~ Green olives with pimientos inside
* I usually cut them into small pieces but they are great whole as well.

¼ Teaspoon of either Hot Sauce or if you’d prefer Vinegar
*[Hot sauce has Vinegar and the kick is subtle so I use Crystal but if your not into that regular or apple cider vinegar are okay as well]


1 piece~ Ham Hock
*[You can either buy it at the grocery store; just ask your meat department. If not save it when you make ham ect. And freeze it.]

2~Tomatoes sliced into small pieces


1~White Onions sliced into small pieces


3~ Long Onions sliced into small pieces


1~ Green Peppers sliced into small pieces


1~ Yellow Peppers sliced into small pieces


1~ Red Peppers sliced into small pieces
PEPPERS: I usually make it with only green but if in season or affordable price I will add on the yellow and red for that splurge of extra color and vitamins.


If you are making black beans from a bag you must let them sit in water for 24 to 48 hours, we call it “Al cereno” which isn’t very accurate as it not only in the evening you will have it out. This allows them to open and be ready for cooking. You may also buy easy and ready to use cans to avoid the hassle or like us in order to get them done quickly.

Add all the ingredients in and adjust allowing simmering as much as possible. After about an hour or two it will taste wonderful and be ready to pour. Smaller batches will cook quicker and if you want to make it an all day thing you can [we do so for our larger cook outs].

Once done on a different pot add 2 cups of rice, a pinch of salt and some slivers of onions with 4 cups of water and boil. Serve and be ready to hear PLEANTY of compliments.

Bon Appetite!

Mini Caprese's

This is a fun and quick healthy recipe that is guaranteed to be loved by all. A few years back in an awful attempt to make small fondant covered blocks for my brother’s baby shower I bought some small Noah’s art cutters. I’ve used them from time to time for things like sandwiches or to cut the crust that goes on top of my pot pies because I think they are cute [and would seriously have issues if they weren’t used after I spent the money, lol] Best of all you can use any small cookie cutters you might have.



Its incredibly refreshing and healthy, originally from the City of Campana Italy [Which either from Italian or Spanish would translate into the English word Bell ] and much like the Pizza was made to have the color of the Italian flag.

So, I decided to start using the cutters to make my mini caprese and they came out looking phenomenal + everyone loved them. WIN,WIN FOR ME =) Then, I figured we could put little tooth picks so that people could easily grab them for say a New Years party [which is what we made this one for one year] and they worked so great its become one of our easy, quick, delish and awesome little secretes. We also have a salad that we make with the same dressing and similar vegetables we will post later one.




1 Box of ~ mini Tomatoes
1 container~ Mozzarella cheese [Fresh ones are really the best but really any will do fine ]
1 Bunch~ Basil leaves I try to pick them with out having them get damaged
1 per half tomato~ Tooth Picks
½ cup of Olive Oil
2 TBS~ Lemon Juice
½ cup of ~ Balsamic Vinaigrette
½ a table spoon of ~Cumin [I always add it but you can decide not to and it wont affect this recipe]
1 TBSP~ Salt [Kosher sea salt is my fave}
1 TBSP~ Peppers



~Cut Tomatoes and cut in half each
~Pick basil Leaf by leaf . If they are small I add several and spread them so it looks like a lil flower
~Slice Mozzarella and use cookie cutters to make shapes. Any extra Mozzarella as you will have pieces left over once you’ve gotten your area cut I either give
to the kids to pacify them,lol.or just add them to a bag and cute later in order to put them on anything you’d like, salads, mini bread pizza’s ect. Don’t throw them way =)

Use the hard side of the Tomato down ward, add basil and then mozzarella and put toothpick through it. Put into whatever container you are using to store them in and once completed get a cup and add.



Olive Oil
Lemon Juice
Balsamic Vinaigrette
Cumin
Salt
Peppers


Stir quickly and either spray [yes if you have a sprayer Id say use it. If not a regular cup and fork will work well] Evenly disperse on the top of Caprices so the mozzarella and basil get some dressing on them too. Make more or less as you desire and put in fridge for at least an hour to cool off [If you don’t have time it works well with as little as 10 minutes but we like ours cool] and Done! .






If you would like to make the salad just slice all veggies, add some yellow,red, and green peppers and add some romaine lettuce and onion and your set. This is what it looks like.



Hope you enjoy! And if you can include the kids but watch them carefully, they might sneak a Giraffe or Lion depending on what you have.

Seasoned baked potatoes

In my family we love potatoes just a bit too much I think ,lol. One of those foods I must only buy when we are certain to make them for a meal or they will vanish quicker then you can say “to much starch” haha.

So every now and again we choose to indulge in our love for the all mighty vegetable. Needless to say I have a few recipes for them but this one, we make in combination of anything we are grilling especially during the summer. Its awesome for lil kids as well as its such a none messy finger food [if you wanna go that way].

I love Extra Virgin Olive oil because I have found tend to be higher in polyphenols (a powerful antioxidant) than are the more-processed i.e.... virgin olive oil,pure olive oil, olive oil or pomace olive oil which tend to be refined. Antioxidants are considered beneficial because they help the body rid itself of unstable molecules called free radicals and minimize harmful cellular inflammation. A recent study comparing virgin olive oil, refined olive oil and the combination of both found that virgin olive oil appears to have greater heart-health benefits. are produced without the use of heat or chemical treatments. As a result, they retain more of their heart healthy polyphenols than cheaper olive oils that have been refined and processed. Extra-virgin also has a superior taste when compared to lower quality oils. Look for bottles that are clearly labeled as "extra-virgin" or "virgin" when purchasing olive oil to get maximal health value for your dollar and so much better for your family [not to mention you can use it as a moisturizer buts for another time].

Cut red potatoes in half in 4

boil half way I usually leave them till they are still a bit crunchy on the inside and then drain.

then put oil on cookie sheets

2 ~table spoons oregano

4 ~tablespoons lemon

~½ a cup of olive oil

2~ tablespoons paprika

2~ garlic

~salt and pepper as desired

I turn the oven on between 300 and 350 and put in the cookie sheet with all the potatoes and slathered with the sauce . takes me about 30- 40 minutes but that usually depends on how crispy we want it. Just to make sure they are cooked properly I would stick a tooth pick in the middle of one or maybe just taste one ;) but only to ensure that my family will love it,hihi.

Then serve! <

Then if you would like, you can put small dollops of sour cream [our daughters favorite] or taziki which is a greek dressing made with dill and greek yogurt etc. yum,yum great! If you have ever had a Gyro then you have tasted this mild and mouth watering dressing and it truly compliments this recipe.

Bon Appetite and more importantly have fun making this with your kids and then talking about it!

Stuffed Chicken Breast w/ Gorgonzola cheese Recipe

This is truly one of my favorite recipes and though it is a bit messy it is ALL worth it. Our Nine and Fifteen year olds loved it as well. I wanted a bit of a Middle Eastern taste but not over whelming which is exactly how this came out, the grill taste came in perfectly giving it a light smoky taste which was exquisite. Because we had some thin steaks on the side we added that too just in case [which we really didn’t need as this was plenty] and top it all off with a caprice salad for which I will give you my recipe later on.

Chicken

Turmeric
Cumin
Kosher Salt
Mustard
White Pepper
Garlic
Adobo
Mojo
Orange
Lemon
Apple
Sage
Rosemary
Basil
Parsley
Yellow Pepper
Gorgonzola Cheese
carrot
chive

olive oil

Butterfly the chicken so that you can stuff everything into it, I add all my ingredients in order for it marinate as early on in this stage as possible and if you can give it 24 hours to marinate that would be



even better

To Marinate it you will add:
2 Tbs ~ Turmeric
1 ½ Tbs~ Cumin
1 Tbs~ Kosher Salt
3 Tbs ~ Mustard
2 Tsp~ White Pepper
1 1/2 Tbs~Garlic
1 Tbs~ Adobo
½ cup of ~Mojo
1 whole~ Orange [squeezed]
4 whole~ Lemon [squeezed]

Rub it all over chicken and then slice fruits and vegetables thinly to add to center, I prefer fresh ingredients as they make everything taste better, it seems very hard but I swear one of the easiest things to do and for the ingredients there are grocery stores where you are able to get a small bag with just what you want so if you are only interested in a bit of Turmeric then you only buy what you need and nothing extra. Add Olive oil all around and rotate once closed to add a bit more of the seasoning to the outside of the chicken. Once you have sliced and added :
1 whole~ Apple
Half a container ~ Sage
1 whole bunch ~Rosemary
Half a bunch ~Basil
Half a bunch ~Parsley
½ of a whole~ Yellow Pepper
Half a carrot sliced~caroot
1 Whole~ Long Onion

I sprinkle Gorgonzola Cheese all over the top and a bit in the bottom of the veggies as well and then fold over so then I may add the bands around the chicken top, bottom and middle area to ensure it does not fall through I must warn you that a bit of the cheese will drip a its getting cooked but that just the grill telling you that all that goodness is melting inside. And warp it, I use this amazing rubber bands which can be bought at Target, Michaels any store really which are heat resistant [truly who ever came up with this is a genius} and they serve to close everything and keeps it tied until I take it off prior to serving [wouldn’t want to choke any one with them,lol] and put it on the grill, for us it took about an hour of closing it then turning them and so on. Once we were done and added the other meat to the grill we put them on the outside area of the grill. Make sure to take the rubber bands off [the chicken will stay intact pretty much as you’ve been cooking just be careful as to how you take it off. and cut in half while still hot.



Just to be fair this was a very quick marinate we made for our steaks:


½ cup~Mojo
1 Tbs ~Kosher Salt
1 Tbs ~Pepper
2 Tbs ~Garlic
1 Whole~ Lemon [squeezed]
1 whole~ Orange [squeezed]
½ a bunch ~Parsley
1 Whole~Shallot


And this is what they looked on the grill:

Unfortunately I don’t have any pictures of the steaks cooked, they disappeared [ I suspect those Other people living in my home made it vanish] before I could snap a pic. So I owe you one.



Now during the summer take a lil time and make this. I am sure the whole family will be delighted and many of people will think you spent an eternity when you barely did. A smart person gives the illusion of working harder then they do, the rest buy take out!

Orange and Lemon floor cleaner

Here is one for the books!
Sorry its been a minute since I have written anything but between work, travel, kids, crazy kitty and hubby its been a lil nuts. Lol. And just for us nutty people I’ve got a bit of an unorthodox recipe for cleaning which I swear works every time and the incredible aroma will never disappoint. This one is fo


floors in particular.
One of the items I love the most to use is Vinegar which in itself is an amazing thing to have around for every kind of use from cooking, cleaning the house and you find it is very inexpensive compared to "cleaners". It can work for cleaning windows and leaves floors impeccable. Every now and again I add some vinegar to this recipe but mostly I use it as Im about to give it to you.
When ever I use Limes, Lemons or Oranges for cooking purposes I take the peel [or Cascara as my Hispanic side will call it] and freeze once Ive squeezed every drop I could. My husband often snickers when he has to go in the freezer to take or put something in because there isent much space,lol. Considering that I am a former Clorox addict {and still indulge in it from time to time.haha} I think it beats it so he leaves me with my peels =]
I take the peels from my fridge and put them in a large pot with water to cook. Once its boiling and you can smell the orange and lemons, your set!

Let it sit for a while, and then with a drainer add to your bucket [you can add a bit of cold water if you would like but I would not recommend too much] .

I love Florida water, it smell's divine and a bottle is about 3 to 4 bucks which last me forever. I add a few droplets [perhaps 3 to 5] and you

are ready to clean without harsh chemicals and everything will be shinny and

smelling great while not costing you a fortune
Just to give you a bit of background on why it works so well here is some information on each:
Lemons and Oranges for example deodorize, remove grease, bleach stains, and disinfect; you can mix them with baking soda to use as an abrasive cleaner. Lemon juice can remove stains fromplastic food storage as well as de-grease and make your hands smell great right after you touch or deal with garlic, fish ect. Keep a piece by the side of your sink and when needed rub around your hands and clean. It will take away any foul order of that type.
Put either in your disposal and turn on it will remove nasty odor from it too.
If you grab an orange and insert cloves [whole] in it leaving no area unsealed it will provide a wonderful scent and not acquire fungus around it perfect for closets, x-mas tree or china cabinets [which is where I have mine] .

As you can tell I can go on and on about the benefits of Oranges and Lemons so I'll stop for now though I would like to hear from everyone what alternative uses you have found for them.
As for Florida Water is actually made in NJ/NY,lol. it is an alcohol base "cologne" which has become a big staple in a many Caribbean households, here is the link to

the company: http://www.lanman-and-kemp.com/florida.htmI

Generally I can buy it here in San Diego at CVS and back home in Florida

anywhere,hahaha.It has a purifying kind of scent and will never disappoint.

I use other ingredients here and there that I may add to the this but this is the one I

use the most and is always the base for anything else I may add to it. It works

fantastically every time and I am sure you will all enjoy.

Wish everyone a wonderful weekend!!! Drop me line to tell me how much you love this recipe once you have a chance to try it.

Ropa Vieja

Ropa vieja translates into "Old Clothe" its traditionally a Cuban dish that can be enjoyed in most restaurants in Miami or even better in my Mima's house in Miami Springs.

I actually got this particular recipe from her, she is Cuban and is one of the best cooks Ive ever meet. When I arrived here and realized that I couldn't just go around the corner to pick some up I knew I had to figure out how to make it authentically [ cause there just isn’t any-other way to have it]. I myself am Puerto Rican and Colombian so Cuban food was not my specialty.

She gave me step by step instructions and finished off with “add ingredients to your liking". For years I remember going to her home and every-time I was visiting she would ask what I would like for her to make, for me and later on for my children its not just a mater of how incredible this dish is but the true enjoyment and love that she adds to it every single time, it’s long humid afternoons in her home talking about life while gathering up some wisdom.

Bare with me as this is the fist time I actually attempt to measure how I make this,lol. This is something you can make in hurry if need be but if you can I would highly recommend taking a lazy Sunday afternoon to make it slowly so that all the ingredients can blend together and simmer to the perfect taste.


Flank steak or Skirt steak [same thing pretty much] My recipe today will look a bit different as the butcher messed up and did not give us the correct steaks and we realized it a bit to late but Im enclosing a picture from another site so you can tell the difference. This is what it should look like:



Here are the ingredients you will need:



3 lbs of flank steak
1 white onion
1 green pepper
3 long onions [chives]
1 tomato

Here is what they looked like when I finished chopping them.




I start the meat in a large pot and add:
1/3 Mojo
1/3 White wine
1/3 Sherry wine
2 teaspoons Garlic
2 splashes of Lemon [ this part Ive added as the acidity of it helps and it blends well with the dish without you noticing any difference after wards]
5 Cups of Water


Put on med-low heat for a few hours [Like I said it can be done quicker but having it slow cook really does make a difference and it facilitates the meat shredding.


Depending on how much juice you have left after a few hours you can either drain half of it or in this case we had it on for so long that most of it had already evaporating leaving just a bit left. In that case I simply add the remainder of my ingredients and leave the juice the meat is in.

On the side you will make

1 white onion
1 green pepper
3 long onions [chives]
1 tomato
Olives with red pimientos

Add a bit of Olive oil on a none stick pan preferably and once it’s heated you add all of the vegetables. Once its been sautéing for a few minutes add packets of sazon goya If your in a hurry you do not have to sauté the veggies but I prefer too.Cook for another 5 to 10 minutes and turn off the heat allowing it cool.



When you meat is ready and practically falling off the fork take out strained the liquid and leave it in the pot and put meat on a cutting board Allow to cool for a bit and then start shredding. Its up to you how you chose to do it but I take to forks and pull in opposite directions As I get a batch done I put it in the pot and add all the vegetables. Once all the meat is in you will add:


Tomatoes paste~ 1 medium can
Garlic~ 3 tablespoons
Mojo ~2/3 of a cup
Sherry wine ~2/3 of a cup
White wine ~2/3 of a cup
Cumin~ 1 tablespoon
2 tablespoon of Oregano [preferably fresh cut into small pieces or dry will be okay]
Bay leaves~6 whole
Sazon~ 4 packets


Then put it on med/low and allow to simmer for a few hours [anywhere between 1 to 3] depending on you. I know it seems a bit over whelming but I guarantee once youv completed this recipe a few times you will become a pro. And will find it less intimidating.

We usually make it with aside of white rice and possibly some Tostones [ Green plantains ] or a side salad and then serve!

I hope you enjoy it as much as we do.

Grilled Romaine Lettuce w/ Parmesan Cheese

One of my very favorites things to make and eat during the summer is grilled Romaine Lettuce. I am an absolute grilling, BBQing, outdoor sunny day fun enthusiast…

As a matter of fact I grill during the winter, rain or shine!lol. We have been lucky enough to have my husband’s father buy us a grill a few years ago and our Uncle Wayne and Aunt Susie who gifted us the wand and the chimney fire starter.


I saw this recepie on TV one time, when this wonderful Southern couple that have a cooking show featured it and I thought it was brilliant.

I gave it a twist and it paid off. It is such a simple recipe but one that is both refreshing and bursting with wonderful flavor.

Romaine Lettuce cut in half leaving the stem [ this will allow it to hold together] but I certainly would not suggest eating it, lol.

In a bowl or a sprayer would even be better add:

¼ ~Olive oil
1 ~ teaspoon of Cumin
¼~ Balsamic vinaigrette
2 ~ teaspoon of Kosher salt
2~ teaspoon of Pepper

At times if I don’t have a sprayer I will put it in a slip lock bag and turn it every now and again so that the juice can spread through out. Once you’ve let it soak for a bit and the grill is nice and hot [I make it as my very last thing after Ive cooked any meats etc] put it on the grill. You want it to get grill marks but not cook all the way. I usually put it on for 5 to 8 min depending on the size of the lettuce and the grill, we have a Weber coal one. If done correctly it should have marks but still be crunchy inside.

Once you have completed it take it off the grill and wait for it to cool off a bit. Slice some pieces of parmesan cheese. I use a carrot cuter and it helps slice them thinly giving it a great appearance.