TOMATO RICE

 TOMATO RICE

INGREDIENTS: 1 cup jasmine rice, 1/4 cup olive oil, 1/4 cup bacon grease, 1 diced onion, 8 cloves diced garlic, 2 cups crushed tomatoes, 1 cup beef broth, 1 tsp salt and pepper.

Garnish: Fresh cilantro.

Sauté the onion and garlic in the oil and bacon grease for 5 minutes. Add the tomatoes, broth, salt and pepper and simmer for 15 minutes. Add the rice and cook until done. If you start to run out of liquid, add more water.  

I chopped my garlic, onion and tomatoes in my food processor. It made this prep much faster!

SAZON SEASONED SHRIMP

 SAZON SEASONED SHRIMP

INGREDIENTS:  Dozen jumbo (or colossal) shrimp thawed and shelled, 4 tbs butter, 1 chopped onion, 8 cloves chopped garlic, 1/8 cup fresh lemon juice, 1 tbs sazon seasoning, 1 tsp salt & pepper, 1 tbs red hot, 1/2 bottle of beer

Sauté the butter, onion and garlic until soft. Add everything but the shrimp and simmer for 15 minutes. Add the shrimp and cook for 5 minutes. I served this with my homemade cilantro pesto and hunks of fresh Italian bread.

SMOKEY CAULIFLOWER

 SMOKEY CAULIFLOWER

INGREDIENTS: 1 head cauliflower chopped, 2 tbs chili powder, 2 tbs smoked paprika, 1 tsp salt and pepper, 1/2 cup light olive oil.

Preheat oven to 425. Mix everything in a bowl. Put foil on a cookie sheet and spray with olive oil spray. Bake the cauliflower for 25 minutes.

ENJOY!!!!

CILANTRO PESTO

 CILANTRO PESTO

INGREDIENTS: 2/3 cup light olive oil, 1 large bunch of fresh cilantro, 1/2 tsp salt & pepper, 8 cloves of garlic, 2 tbs honey and 1/8 cup fresh lemon juice

Mix everything in a food processor. Can be used on anything and everything!!

SPANISH CHICKEN

 SPANISH CHICKEN

INGREDIENTS: Large pack of chicken thighs. 2 tbs sazon seasoning, 2 tbs smoked paprika, 4 tbs crushed garlic, 1 tbs each salt, pepper and coriander, 1/4 cup lime juice, 1/2 cup olive oil

Mix all the ingredients in a large bowl and put in your refrigerator for several hours. Grill on a medium high heat for 20 minutes then put in a 250 oven uncovered for an hour. 

This dish has a TON of flavor!
 

LOBSTER & SHRIMP CABBAGE ROLLS

 LOBSTER & SHRIMP CABBAGE ROLLS

INGREDIENTS: 1 head cabbage, 2 tbs butter, 1/4 cup olive oil,  2 cups diced celery, 1 head diced garlic, 1 diced leek, 6 large shrimp shelled and cut in small pieces, 7 ounces of frozen lobster meat thawed and chopped small, 1 tsp salt and pepper, 1/2 cup chopped chives

SAUCE: 2 cups chicken stock, 4 ounces scallion cream cheese, 1/2 tsp cayenne pepper, 1/2 cup grand mariner, 2 tbs agave

GARNISH: Chives & Cayenne (or paprika if you want a milder flavor)

Cut some of the stem out of the cabbage and boil the whole thing. As the leaves fall off, remove them with tongs and let them cool on a plate.

Sauté the oil, butter, garlic, leeks, and celery for 10 minutes, add the shrimp and cook for another 3 minutes, add the lobster, salt, pepper and chives and cook for another minute.

In a separate pan, add all the ingredients together and simmer for at least 10 minutes. 

Put some of the mix in a cabbage leaf and roll up. Place all of them in a square glass baking pan. Cover with the sauce, cover with foil and bake for 45 minutes on 325. When it's done, add the garnish.

{I had extra sauce that didn't fit in the pan so I sautéed the rest of the cabbage in oil, garlic and sausage and poured the sauce on top. It was great for lunch the next day.}