Angel Hair - Capellini with Broccoli & Vegetables

• 1 box Angel Hair - Capellini Pasta
• 4 tablespoons extra virgin olive oil, divided
• 2 Carrots, cut julienne style
• 1 Zucchini, cut julienne style
• 1 pint cherry tomatoes, halved
• Salt and black pepper to taste
• 2 cups brocoli florets
• 1/2 cup Pecorino Romano cheese shredded

25 minutes to prepare

4 services

How to Make the Perfect Bistec Encebollado/Steak with Onions

OR/O 

Grilled Salmon I

Rated: Submitted By: tinamenina Photo By: Allrecipes Prep Time: 15 Minutes Cook Time: 16 Minutes Ready In: 2 Hours 31 Minutes Servings: 6

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets."

INGREDIENTS:

1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste

1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil

DIRECTIONS:

1.	Season salmon fillets with lemon pepper, garlic powder, and salt.
2.	In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.	Preheat grill for medium heat.
4.	Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Source:

http://allrecipes.com/recipe/grilled-salmon-i/detail.aspx?event8=1&prop24=SR_Title&e11=salmon&e8=Quick%20Search&event10=1&e7=Home%20Page

Creamy Clam Pasta

By no means will I ever claim to be someone who creates a dish from scratch.  If I can get away with an easier way to create an amazing dish, then I am all for it!  One of my family's favorite dishes is my "Creamy Clam Pasta."  The wonderful part is that this dish is super easy and always a party pleaser!!!

Necessary ingredients:

• 1 box of linguine 
• 1 can of white clam sauce
• 1 can of red clam sauce
• 1 can/bottle of Alfredo sauce
• 3 tablespoons of olive oil
• 6 to 8 cups of water to boil (or to suite)
• Salt to taste

Boil the box of linguine until it is al dente.  In another pot mix the can of white clam sauce, red clam sauce and one can/bottle of alfredo sauce.  Mix all the sauces together and place them under a medium to med-high heat so they can incorporate into each other.  After the sauces have heated up, put the al dente linguine pasta in with the sauces and mix well.  On medium to low heat, allow to incorporate, mixing every 4 minutes until you achieve your desired level of creamy consistency.  Once it's achieved your preferred creamy consistency, serve and enjoy! 

Cheesy Chicken Empanada/Pastellios

• 1 pkg of frozen empanadas (10 Goya discos)
• 2-3 cups of shredded cooked chicken
• 1 can of pimientos
• 1 can of green chilies
• 2 cups of shredded cheese (Mexican Blend)
• Diced jalapeno peppers (depending on how spicy you want them... I also pour in some of the juice..only a little though)
• 2 tablespoons of Mayonnaise
• Finely chopped onion
• About a bottle of vegetable oil for frying

1.  Cook the chicken and shred (I cook with adobo, oregano, sazon con culantro y achiote, pepper)
2. Mix the chicken in with the onions, pimientos, green chiles, peppers, mayo and cheese.  I sometimes add more spices for more flavor
3. Take a tablespoon or so of the mixture and add to each disc. 
4. Depending on how big your frying pan is, I usually deep fry 1-2 at a time.  Fry in oil until brown.... usually only a minute or so, pay close attention to it so they do not over cook.

Hearty Puerto Rican Chicken Noodle Soup

Ingredients:

• 1 pound of cut up chicken (according to your preference: whole cut up, thighs, legs or cut up breast)
• 4 to 5 Table Spoons of Vegetable oil
• 2 Heaping Tablespoons of Sofrito 
• 1/2 Chopped Onions
• 1 Tablespoon of Alcaparrado including one tablespoon of the liquid in the jar
• 3 to 4 Stalks of Chopped up Celery
• 1/3 of a bag of Baby Carrots
• 1/2 Cup of Corn (fresh or frozen)
• 1 or 2 Chopped Potatoes (optional)
• 4 to 6 Balls of Fideos (aka coiled vermicelli)  It typically comes in a bag in the Latino section of your grocery store. Add less for watery soup.
• 2 Packets Chicken Bullion Packets (Goya Preferred)
• 1 Packet of Sazon
• 1/3 of the can of Goya tomato paste
• Salt and Pepper to Taste
• 9 Cups of Water

In a large pot, put in the vegetable oil, sofrito, onions, sazon, chicken bullion, alcaparaado (and liquid) and let the ingredients cook together for about 5 to 7 minutes.  Put in the cut up chicken and cook in the seasonings until you see the chicken is fully cooked.  The flavors will cook into the chicken.  

Once you see the chicken is cooked, add in the tomato paste, potatoes, and baby carrots.  Stir the chicken and the ingredients together.  Add in about 9 cups of water (feel it out depending if you want it more or less soupy.)  Then add in the "fideos" also knows as the coiled vermicelli.  Stir all ingredients together and cook on high for at least an hour.  Then add the celery and corn.  Stir occasionally.  After an hour, I prefer to put on low and cook for another hour but if you have to rush, give it another half an hour on high.     

You are welcome to add some hot sauce to your individual bowl of soup to add an extra kick.  I love Frank's Red Hot Cayenne Pepper Sauce.  

Classic Mac-and-Cheese

For our family Christmas gathering, my partner and I made an amazing macaroni and cheese.  Everyone had rave reviews about it.  Apparently Puerto Rican-Americans like Macaroni and Cheese.  Most went for second helpings (those who weren't watching their figures, of course.)  I found the recipe on-line on a food blog and was very pleased with it.  The blogger who posted it, sourced her "1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". It was excellent!  The only change I made was to use a four-cheese shredded mix instead of a mild cheddar.  The four-cheese mix came with Muenster, Cheddar, Sharp Cheddar and Monterrey Jack Cheese.  Below find my several modifications of the original recipe.  Please leave your feedback, we hope your family enjoys it as much as ours did, Buen Provecho (enjoy your meal or Bon appetit!) 

Serving size: 8


Ingredients needed:

2 (16 ounce) package macaroni

8 Tablespoons of butter

8 Tablespoons of flour

2 Cups of Milk

2 Cups of Cream

1 Teaspoon of Salt

Fresh Group Black Pepper to Taste

1/2 cup of peas for color (optional)

4 Cups of Mixed Cheese (Muenster, Cheddar, Sharp Cheddar and Monterrey Jack Cheese) shredded.  You can find it in the dairy isle of your grocery store.  Be sure to buy the high quality brand of mixed four cheese, it makes a BIG difference.

1 Cup of Breadcrumbs, buttered with approx. 1/2 stick of salted butter.  Combine in a bowl until meshed together.

Directions:

1. 1
   Preheat oven to 400°F.
2. 2
   Cook and drain macaroni according to package directions; set aside.
3. 3
   In a large saucepan melt butter.
4. 4
   Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. 5
   Pour milk and cream in gradually; stirring constantly.
6. 6
   Bring to boiling point and boil 2 minutes (stirring constantly).
7. 7
   Reduce heat and cook (stirring constantly) 10 minutes.
8. 8
   Add shredded cheeses little by little while mixing and simmer an additional 5 minutes, or until all cheese melts. (Don't be concerned when you see the oil rise to the top, it's naturally and will be used well when baking the dish.)
9. 9
   Turn off flame.
10. 10
    Add macaroni to the same saucepan (with the cheeses) and toss to coat with the cheese sauce.
11. 11
    Pour the macaroni and cheese into to a buttered baking dish.
12. 12
    Sprinkle with breadcrumbs.
13. 13
    Bake 20 minutes or until the top is your desired golden brown.

Original Source: http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-and-cheese-135350#ixzz1hmg2VDrG