Marinated Peppers and Zucchini with Almonds

1/2 red pepper, thinly sliced
1/2 orange pepper, thinly sliced
1 small zucchini, cut in half, then thinly sliced horizontally
1/2 cup frozen corn kernels, thawed or 1/2 cup canned corn kernels, drained
1 Tablespoon extra virgin olive oil, divided
1 1/2 teaspoon apple cider vinegar
Salt and freshly ground black pepper to taste
2 Tablespoons lightly toasted sliced almonds

In large nonstick skillet, saute peppers, zucchini and corn over high heat for 2-3 minutes in 1/2 Tablespoon oil. Remove from heat and place in serving bowl.
In separate small bowl, whisk together remaining oil, vinegar, salt and pepper. Pour over vegetables and gently toss. Serve garnished with almonds.

Super-Bowl Tomato Soup

1 Tablespoon extra virgin olive oil
1 cup chopped onion
1/3 cup chopped scallions, green and white parts
28 ounce can whole tomatoes in tomato sauce
3 marinated sun-dried tomato halves, rinsed and chopped
1 teaspoon dried basil
1/2 teaspoon sugar
1 cup low sodium tomato juice
salt and freshly ground pepper to taste
garlic croutons, if desired for garnish

In large, heavy saucepan, heat oil over medium-high heat. Add onions and  scallions and cook until onions are soft; about 5 minutes. Add tomatoes one at a time, holding each over the pot and crushing it through your fingers. Add tomato sauce remaining in can. Add sun-dried tomatoes, basil and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Using immersion blender, food processor or blender, puree soup until it is pulpy to smooth, as preferred. Blend in tomato juice. Season soup to taste with salt and pepper. Serve immediately, garnished with croutons. Another option is to cool soup and refrigerate, tightly covered, for up to 3 days.

Very Berry Whole-Wheat Bread Pudding

For the pudding...
1 cup frozen or fresh cherries, pitted
1 cup fresh or frozen blueberries
1/4 cup sugar
1 teaspoon ground cinnamon
5 ounces whole-wheat bread, cubed (about 3 cups)
2 eggs
3/4 cup low-fat milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
cooking spray

For the topping...
1 ounce sliced almonds
1 teaspoon powdered sugar

For the sauce...
1 pound bag frozen unsweetened mixed berries
1/2 teaspoon cornstarch

Combine cherries, berries, sugar, and cinnamon in bowl. Stir to coat berries and add bread cubes. In another bowl, whisk together eggs, milk, vanilla and salt. Pour egg/milk mixture over berry/bread mixture and stir to coat bread thoroughly. Let mixture stand for 15-30 minutes to combine ingredients and allow the bread to soak up the egg mixture.
Preheat oven to 325 F; spray 9 inch baking dish. Pour pudding mixture into baking dish and bake for 20 minutes. Remove from oven and distribute almonds over pudding. Return to oven and bake 25-30 minutes. Remove from oven and rest 10  minutes. Garnish with powdered sugar and serve warm.

For sauce, Thaw berries overnight in refrigerator. Save drained juice and mix with cornstarch. Cook berries over medium-low heat for about 3 minutes. Add juice mixture to berries and heat until thickened. Serve over or alongside pudding.

Caramelized Carrots and Orange Squash

1/2 cup raisins
2/3 cup apple juice
2 pounds carrots, peeled and sliced diagonally, 1/4 inch pieces
1 small butternut squash, peeled and cubed, 1/2 inch cubes
1 small acorn squash, seeds removed, peeled and cut into cubes
3 Tablespoons olive oil
2 1/2 Tablespoons date syrup or honey
1/2 teaspoon ground cinnamon
sea salt and coarsely ground black pepper, to taste
1/2 cup apricot halves cut into small pieces

Preheat oven to 400F. Line large baking sheet with parchment paper. Soak raisins in apple juice. In a large bowl, mix vegetables, oil, syrup, cinnamon and add salt and pepper to taste. Spread mixture on baking pan. Bake carrots (the longest to bake) until they are just soft. Add raisins and apricots. Bake 10 minutes more or until carrots are soft enough for a fork to prick through. Serve immediately or, if refrigerating for several hours or more, pour 1/3 cup apple juice over vegetables to keep moist before reheating.

Pineapple, Corn, Mango Salsa

1 cup canned crushed pineapple (with juice drained)
1/2 cup frozen yellow corn, thawed
1/2 medium mango, diced 
1/2 cup chopped tomatoes
1/4 cup minced parsley
3 Tablespoons minced red onion 
Salt, cayenne pepper and cumin, to taste

In medium bowl, mix pineapple, mango, corn, tomatoes, parsley and onion. Season with salt, cayenne, and cumin to taste. Serve over grilled fish, chicken or tofu. 

Chicken, Mushroom & Rice Casserole

2 cups rice, cooked (can be brown rice if you do not have wild rice)
1-2 pounds boneless, skinless chicken breast, cooked and cut into bite size pieces
2 Tablespoons extra virgin olive oil
2 leeks, chopped and rinsed
1 pound mushrooms, rinsed
1 cup dry sherry (or 1/2 cup apple cider vinegar)
1/4 cup all purpose flour
2 cups milk (such as 2%)
1/2 cup grated Parmesan cheese
1 can cream of mushroom soup (or 8 ounces sour cream)
1/3 cup flat, loose leaf parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 package frozen french cut green beans
1 package sliced almonds


Grease 9x13" pan or spray with nonstick cooking spray. Line bottom of pan with cooked rice and layer cooked, sliced chicken on top.
Add olive oil to large skillet and let heat for 2 minutes. Generously clean leeks and add to skillet. Cook for 5 minutes, until wilted and cooked through. Prepare green beans according to package. Add mushrooms and green beans; cook for additional 3 minutes.
Add sherry, or apple cider vinegar; four, milk, mushroom soup, parmesan cheese and parsley. Stir until well combined. Flavor with salt and pepper as desired. Pour mixture over rice and chicken. Top with sliced almonds. 

I could not find my sour cream, so I substituted the mushroom soup instead and it turned out fine.
Recipe can be made ahead up to 3 days in advance. When ready to eat, preheat oven to 350F and bake for 30 minutes. See original recipe below.

http://www.eatingwell.com/recipe/252661/chicken-mushroom-wild-rice-casserole/

Macadamia Nut Biscotti

1/2 cup butter
1 cup sugar
2 eggs
1 Tablespoon vanilla extract
2 Tablespoons dark rum
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 cups salted macadamia nuts, coarsely chopped

In a mixer bowl, beat butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla and rum. Combine flour and baking powder. Add to butter mixture; mix well. Stir in nuts. Divide dough into two equal portions.
On well-floured surface, shape each portion into a log approximately 1 1/2 inches in diameter and 12 inches long. Place on large greased baking sheet. Bake at 325 F oven about 30 minutes or until golden brown. Let cool. Reduce oven heat to 250 F. Cut logs diagonally into 1/2 inch slices. Arrange slices, cut side down, on a baking sheet; bake 20-25 minutes or until dried and crisp. Let cool. Store in airtight container. Makes 48.

Spanish Arroz con Pollo - Latinos Platos

1 pound chicken, diced 
½ onion, diced 
3 roma tomatoes, sliced 
1 small can ripe olives
Diced jalapeno, to taste
48 oz. chicken stock
3 bags rice

Add chicken and ½ of the stock. Let cook for a few hours. Add all other vegetables. One hour before serving, add 3 bags of rice and remaining chicken stock. Cook until rice is fully cooked, add additional water if needed. Serve and enjoy!

Corn and Chile Salsa - Latinos Platos

4 medium ears sweet corn, unhusked (or 1 can yellow corn)
¼ cup finely diced sweet yellow onion 
¼ cup finely diced red bell pepper 
1-2 teaspoons finely chopped jalapeno pepper (or more to add heat)
3 Tablespoons distilled white vinegar 
3 Tablespoons sugar 
1 teaspoon mustard seeds 
1 teaspoon ground coriander 
½ teaspoon cumin powder 
½ teaspoon crushed red pepper 
½ teaspoon salt

If using canned corn, drain corn and transfer to a medium size bowl. If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cook for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on its side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.

Add diced onion, red bell pepper and finely chopped jalapeno to bowl with corn. Stir to combine.

Combine vinegar, mustard seeds, coriander, cumin, crushed red pepper and salt in a medium size, microwave safe bowl. Stir to combine. Microwave on high power for 1 minute.

Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well. Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.

Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for up to 1 week.

Perfect for parties, picnics and potlucks. Serve with chips, on salads, quesadillas, pizza, etc...

Arroz Atollado - Latinos Platos

1 cup extra-virgin olive oil 
6 scallions, finely chopped 
5 cloves garlic, finely minced 
2 large ripe tomatoes, finely chopped 
3 Tablespoons finely chopped chipotle in adobo
5 sprigs fresh cilantro
Fine  sea salt and freshly ground black pepper to taste
½ teaspoon ground cumin, plus more for seasoning
3 pounds pork ribs, cut into 1 ½ inch pieces
5 cups dry long-grain rice (preferably Carolina brand)
2 cups frozen or fresh peas
3 medium carrots, minced

Heat the olive oil in a 7 quart pot over medium heat. When hot, add the scallions and garlic and saute until fragrant; about 5 minutes. Add the tomatoes and chipotle in adobo and cook for 3 minutes. Chop up 4 of the cilantro sprigs, add to the pot and cook for another 2 to 3 minutes.

Stir in ½ Tablespoon salt, ½ Tablespoon pepper and the  cumin. Add the pork ribs and brown on all sides; 5-7 minutes. Stir in 10 cups water. Add the rice, peas, and carrots; stir again. Drop in the remaining cilantro sprig.

Cook, covered, over medium heat until most of the water has been absorbed and the rice grains have opened, about 60 minutes. Turn off the heat and leave covered for 10 minutes.

Taste broth and season with more salt, cumin and black pepper if necessary.

Prepare this with beef, chicken, chorizo or any combination of the three.

Sweet Plantain and Ground Meat Dominican Casserole - Latinos Platos

5-6 very ripe plantains
1 cup grated Mozzarella cheese
2 Tbsp unsalted butter
1 pound 95% lean ground beef
1 Tbsp of olive oil
1 Tbsp tomato paste
2 Tbsp water
1 small red onion, finely chopped
1 green pepper, chopped
2 garlic cloves, minced
Salt and pepper to taste

Preheat oven at 375 F. Season meat with salt and pepper.  In a medium saucepan, heat the olive oil and soften onions until translucent. Add garlic and ground meat, stir until completely brown and evenly cooked.  Add two tablespoons of water and the tomato paste.

Simmer at medium heat. Adjust water and seasonings accordingly, remove from heat and reserve.

Peel the plantains and boil in slightly salted water. When the plantains are tender, drain and mash with a fork.

Add butter and keep mashing until it is very smooth. Slightly grease a baking sheet. Layer half of the plantain mixture, press evenly using a spatula. Cover with about 1/3 of the cheese and the meat. Layer a second layer of cheese. Cover with the remaining plantain mixture. Top with the rest of the cheese. Put in the oven until the top is bubbly and golden brown.

Mexican Sopapilla Cheesecake Bars - Latinos Platos

2 cans (8 oz each) Pillsbury crescent rolls 
2 packages (8 oz each) cream cheese, softened
2 cups sugar 
1 teaspoon vanilla 
½ cup butter, melted 
1 Tablespoon ground cinnamon 

Heat oven to 350°F.

Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium

speed until smooth. Beat in vanilla. Spread over dough in baking dish.

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Mini Chicken Empanadas - Latinos Platos

1 cup finely chopped cooked chicken 
⅔ cup shredded Colby-Monterey Jack cheese 
3 Tablespoons cream cheese, softened 
4 teaspoons chopped sweet red pepper 
2 teaspoons chopped seeded jalapeno pepper 
1 teaspoon ground cumin 
½ teaspoon salt 
⅛ teaspoon pepper 
1 package (14.1 ounces) refrigerated pie crusts

In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3 inch round biscuit cutter.

Place about 1 teaspoon filling on one half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.

Transfer to greased baking sheets. Bake at 400 F for 12-15 minutes or until golden brown. Remove to wire racks. Maked about 2 ½ dozen.

Mexican Chocolate Pecan Pie - Latinos Platos

Nonstick cooking spray 
1 1/2 cups graham cracker or Maria cookie crumbs
12 tablespoons (1 1/2 sticks) unsalted butter, plus 7 tablespoons, melted 
1/2 cup plus 2 tablespoons (packed) light brown sugar
6 tablespoons light corn syrup 
3 cups pecan halves 
1/2 cup Mexican cream or heavy cream 
1 disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped 

Spray a 9-inch pie dish with cooking spray.

Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).

Combine the 12 tablespoons butter, remaining 1/2 cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.

Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Guacamole - Latinos Platos

1/4 cup finely minced on
2 ripe  avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/2 teaspoon garlic
1/2 teaspoon salt, or more to taste
seasoning to taste

Mash avocados, add remaining ingredients and Enjoy!

Argentinian Beef Empanadas - Latinos Platos

3 Tablespoons olive oil, divided 
1 ½ pounds ground beef (20% fat)
2 medium onions, diced 
2 red bell peppers, seeded and diced 
2 teaspoons kosher salt
¼ teaspoon ground black pepper 
3 Tablespoons ground cumin 
2 Tablespoons sweet paprika 
1 Tablespoon dried oregano 
¼ teaspoon ground cayenne pepper 
1 ½ cups low sodium chicken stock (or broth)
2 teaspoons sugar 
½ cup raisins 
3 packages (12 each) Goya brand Puff Pastry for Empanadas/Turnovers 
½ cup pitted green olives (Picholine or Spanish), rinsed well and cut lengthwise

Heat 2 Tablespoons oil in large pot on high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in as possible.

Reduce heat to medium and cook onion, bell peppers and the remaining 1 Tablespoon oil, stirring until tender but not browned; 6-8 minutes. Add cumin, paprika, oregano and cayenne and cook, stirring, until fragrant. Add chicken stock and the beef (include all juices). Stir in sugar, salt and pepper. Bring to a simmer and cook, stirring and scraping up any brown bits until most of the liquid is evaporated, 15-20 minutes, taste and add more salt and pepper to taste. Stir in raisins. Transfer to a medium bowl, cover and chill for at least 3 hours. Skim fat off before filling the dough.

Preheat oven to 375 F. Let the puff pastry sit at room temperature for at least 15 minutes while oven is heating. Take out six rounds and arrange on work surface. Place 2 teaspoons of filling in the center of each round. Top with 2 olive halves. Brush water around half of the outer edge of each round. Carefully fold the round over the filling and pinch the edges to seal. Using a fork, crimp the edges Transfer the empanada to a parchment lined sheet tray, spacing 1” apart. Repeat. (12 rounds per sheet tray).

Bake empanadas for 30 minutes, rotating tray halfway through, until golden brown with slightly darker edges.

Makes 36

Note: Filling can be made 3 days ahead and kept chilled. Unbaked empanadas can be frozen on a tray, placed in freezer bags and kept for up to 3 months!

Alfajores - Latinos Platos

These delicate cookies are from many South American countries.

1 cup cornstarch
¾ cup all-purpose flour, plus more for rolling 
1 teaspoon baking powder 
¼ teaspoon salt 
8 Tablespoons unsalted butter (1 stick at room temperature)
⅓ cup granulated sugar 
2 large egg yolks 
1 Tablespoon pisco (or brandy)
½ teaspoon vanilla extract
1 cup dulce de leche (dark)
Powdered (confectioners) sugar for dusting

Place cornstarch, flour, baking powder, baking soda and salt in bowl and whisk briefly to combine.

In separate bowl, place butter and sugar; mix on medium speed, stopping frequently to scrape down side and continue mixing until fluffy and light in color. On low speed add the egg yolks, pisco or brandy, and vanilla until incorporated. Stop and scrape down sides as needed. On low speed, add the flour until just incorporated, with no visible white pockets; about 30 seconds.

Turn dough out onto a piece of plastic wrap, shape into a smooth disc and wrap tightly. Place in refrigerator until firm; at least one hour.

Preheat oven to 350 F placing rack in middle of oven. Line 2 baking sheets with parchment.

Place dough onto lightly floured surface. Add a little flour on top and roll out into ¼ inch thickness. Cut out 24 round using a 2 inch round cutter, re-rolling as needed. Place on prepared cookie sheet, 12 per sheet and at least ½ inch apart. Bake one sheet at a time until cookies are firm and pale golden on the bottom; about 12-14 minutes. The cookies will stay pale on top. Transfer to a wire rack and cook completely.

Flip half the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Two Ingredient Queso Dip - Latinos Platos

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained (or Rotel)

In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.

Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.