One of my favorite things to cook (and eat) are empanadas. They’re honestly super easy to make even though there are many steps to it. I may sound biased but Caribbean empanadas are my absolute favorite. South American empanadas are slightly different, but still tasty. They use a corn flour dough and are baked. In the Caribbean, we fry everything!
Empanadas can be an appetizer or great finger food if you’re hosting a party. They can also be stuffed with pretty much anything. Puerto Ricans usually fill them with beef, chicken, shrimp or cheese. Some fill them with a slice of boiled egg as well, but of course that’s optional.
1/2 pound of ground beef (or any ground meat you prefer)
1 pack of Goya discs
1/2 envelope of Goya Sazon
2 table spoons of Goya Recaito
Adobo, salt and pepper to taste
Cheese and/or a boiled egg (optional)
Seasoning the meat should be first. In a pan over medium heat, let the recaito cook for about 2 minutes and let it cover the entire pan. Add the meat, sazon, adobo, salt and pepper and let the meat fully cook.
When the meat is done cooking, you’re ready to make the empanadas! Starting off with one disc, you can fit about 2 tablespoons of ground meat on to the disc. If you decide to add an egg or cheese, you will put it on top of your meat. For this post, I used boiled eggs.
Next, you’ll fold over the disc in half and press down the edges and seal it with a fork.
Once this step is all done, heat up a frying pan with oil and begin frying the empanadas until they are golden brown on each side. Drain the oil out by placing the cooked empanadas on plate with a paper towel. When all are done, the only thing left to do is eat and enjoy!
Up until recently, I’ve been trying to maintain a healthy diet. Keyword: trying. Not going to lie, I could eat like there’s no tomorrow. But I also know that summer is right around the corner and losing weight starts in the kitchen.
If I had to pick one snack to eat for the rest of my life, it would be cookies. Oreo cookies, wafer cookies, chocolate chip cookies, rainbow cookies, sprinkle cookies, Italian cookies… You name it, I eat it. But I had to find a replacement for all those unhealthy cookies and tried to make a healthy cookie that can be my everyday snack. Once I found something easy and tasty, I wanted to share it with you. So, here it is!
This is a recipe for a 3-ingredient cookie that will take you no longer than 30 minutes to make from scratch. Not only that, but you won’t feel as guilty eating it! If you’ve ever had banana bread, this cookie tastes just like it! My favorite way to eat it is if its warmed up, but you can have it cold too. I like to take some cookies with me to work and enjoy it with my midday cup of coffee.
Here’s what you’ll need:
1 cup of Oatmeal
First, pre-heat your oven to 350 degrees and then you’re going to start by mushing the bananas until they have about the same consistency as baby food. I started with a spoon and later on used a fork to break down the smaller banana pieces. Next, add your one cup of oatmeal. I use cinnamon flavored oatmeal and add just a little extra cinnamon for flavor. You can use any oatmeal flavor you’d like for this recipe. Last, but not least, add just a little less than a handful of raisins. I know not everyone is a fan of raisins, so you can always replace it with walnuts or chocolate chips!
Scoop your cookie dough out with a spoon and shape them into semi-flat circles. Place them on to a cookie sheet or a pan layered with butter or cooking spray and pop them into the oven for 15 minutes. Take them out of the oven and let them cool off completely. Once they’re cooled, enjoy!
What are some of your favorite healthy snacks? I love to try out new recipes. Leave them in the comments below!
Coconut oil has definitely earned its right to be called a superfood. When I first heard about all these things you can do with coconut oil, I thought it was all lies. But after trying out a couple of these things for myself, I must say – BELIEVE THE HYPE! Coconut oil might be the healthiest thing you can have in your kitchen and it has multiple uses for your skin and body.
Before we get into it, lets talk about the benefits. First and foremost, the best kind of coconut oil you can get is organic and unrefined. This is the purest form and has the highest antioxidant levels. Organic and unrefined coconut oil is extracted from fresh coconuts, while protecting all its beneficial properties. Coconut oil is considered a healthy fat and can be consumed to improve cholesterol. When used on the skin, it helps cracked or flaky skin heal faster and can help soothe psoriasis and eczema.
Aside from make-up wipes, if I’m feeling extra oily one day or I just have way too much make-up on, coconut oil will definitely help me take off any hard to remove make-up. I simply scoop out about a quarter hand full of coconut oil from my jar and begin rubbing it on my face and the oil with break down all of my make-up. Then to clean off the oil, I take a warm, damp wash cloth and wipe everything off.
If you’re anything like me, you have oily skin. My skin will produce oil like there’s no tomorrow. Here’s the thing: when there is no oil on your face, your skin will think it needs to produce oil. However, you can manipulate your skin by rubbing coconut oil on your oiliest areas. Then your skin will say, “Woah. There’s too much oil here. Let me stop for a bit.” Good oil will take away bad oil. Makes sense? Great!
I once had a manager that was Indian and she would always talk to me about Indian hair. She told me when she was a young girl, every Sunday her mother would rub coconut oil into her and her sister’s hair and that’s how, she said, her hair was so long and shiny. After encouraging me to do try it, I of course did. Obviously, my hair didn’t miraculously grow to the ground, but I did notice more shine and less frizz. Coconut oil will give you shiny, frizz free, moisturized hair. But don’t for get that scalp your hair comes from! When you massage coconut oil into your scalp, you are opening up your hair follicles to promote hair growth.
I found that when I heat the coconut oil in the microwave for about a minute before putting it in my hair, I get the best results. Section your hair in half and start from tip to root. I encourage you to start from the tip because this is where your hair is the driest and when you get to the root, massage your scalp. Then usually I leave it in for an hour, or if I have nothing planned that day, I leave it in the whole day. Make sure to wash out all the oil from your hair. We don’t want oily skin OR oily hair.
Yes, it’s true. You can cook with coconut oil. As I said before, coconut oil is filled with tons of antioxidants and healthy fats. So why wouldn’t you want to cook with this superfood? My favorite thing to eat when cooking with coconut oil is a fried egg. Simple and easy, right? Typically, I would use an entire tablespoon of butter just to cook one egg but with coconut oil, all you need is a teaspoon. Let the oil dissolve in the heat and cook your eggs how you normally would.
This typical Puerto Rican dish probably is the most fascinating food I have ever tried. At first, I didn’t like it even though all the ingredients were very familiar to me. Nevertheless, after I tried many more times, or I should say after I tried my mother-in-law’s pasteles, I began to like it and very much enjoy it. This year, in memory of my mother-in-law, I and my daughter made it the way she taught me. Typically, this dish is eaten during the holiday season and is very similar to what most know as tamales. I share this recipe with you all. Happy Cooking!!
For this dish, you will need to make sofrito, a cooking base used in many Latin American dishes.
Blend green pepper, onion, garlic, cilantro, recaito in the blender.
1 cup of chop meat (pork or chicken)
1/2 cup of garbanzo beans
1/4 cup of alcaparado (chop green olives)
3 spoonfuls of sofrito
Sautee meat until light brown and add sofrito and alcaparado. Add garbanzo beans when the meat is cooked. Let it cool.
1 cup of shredded plantain (green banana)
½ cup of shredded pumpkin
½ cup of shredded white yautia
½ cup of carnation milk
½ cup of achote oil (mix achote seed and oil, heat it up in low heat)
1 small envelope of sazon
Salt and pepper to taste
Red roasted pepper (canned)
Paper (banana leaves is good too. It adds flavor).
Cooking string to tie
Use wooden spoon or spatula to mix all Pasteles ingredients. It should be a very smooth mixture and nice shiny light orange color. It is ready to be wrapped.
On a piece of paper, put a dollop of the pasteles mixture, a generous amount of meat with its juice and a slice of roasted red pepper. Fold the paper and tie it with string.
To cook, place the pasteles in boiling salted water for about 45 minutes. Pasteles goes well with simple white rice or with rice and gandules.