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Cielito Rosado

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MUSHROOM CREAM SOUP

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings

Ingredients

  • ¼ cup butter
  • 1 cup chopped onion
  • 2 tsp. crushed garlic
  • 1 lb. sliced ​​fresh baby portobello mushrooms
  • 2 tbsp. wheat flour
  • ½ tbsp. English sauce
  • 1 tsp thyme
  • ¼ cup sherry wine
  • 3 cups chicken broth
  • 3 cups heavy cream
  • Salt and white pepper to taste

Instructions 

  • In a saucepan add the butter, heat, add the onion, garlic, mushrooms, and cook for 2 to 3 minutes. Add the wheat flour, Worcestershire sauce, thyme, sherry wine, broth and heavy cream. Season to taste.
  • Season to taste, cover and cook at medium temperature for 20 minutes. Let cool and go through the food processor.
  • NOTE: You can leave a portion of the mushrooms separate, sauté and serve as a decoration on the soup! Another way to serve this delicious soup is simply to serve it with the chopped mushrooms without going through the food processor.
Course: Soup

SALMOREJO DE JUEYES IN WONTONS

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 20

Ingredients

  • 1 pkg. Wonton wrappers
  • 1 lightly beaten egg
  • ¼ cup olive oil
  • ½ cup each green (red bell pepper and chopped onion)
  • 1 tsp crushed garlic
  • ½ cup chopped fresh cilantro
  • ¼ cup sliced ​​olives
  • 1/2 cup tomato sauce
  • 1 bay leaf
  • 1 tsp tabasco or pique
  • 1 lb. Jueyes/ Crab Meat
  • salt and pepper to taste
  • corn oil for frying

Instructions 

  • Prepare the brine. In a frying pan add the olive oil, heat, add the onion, peppers and cook for 2 to 3 minutes. Add the crab meat and the rest of the ingredients, season to taste and cook for 8 to 10 minutes. Let cool and remove the bay leaf.
  • Prepare the pockets. With the help of a brush, spread the egg on a wonton template and place a teaspoon of the salmorejo and join the dough to form a bag. Repeat the process with each wonton.
  • In a deep frying pan add the oil and heat.
  • Fry the pockets until golden brown.
Course: Fritters

CIELITO LINDO DIP

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 Servings

Ingredients

  • 1 can 16 oz. refried
  • 1 pkg. 8 oz. cream cheese
  • 1 ½ cup guacamole
  • 8 oz. grated cheddar cheese
  • 1 pot 16 oz. mexican sauce
  • ¼ cup cilantro
  • 1 ripe tomato (chopped)
  • 1 ½ cup finely chopped lettuce

Instructions 

  • In a large plate or mold place the ingredients in layers.
  • Take the cream cheese out of the fridge 20 minutes before preparing the Cielito Lindo. Spread the refried beans on the bottom of the mold and then top with the softened cream cheese. On the cream cheese spread the guacamole. Add the lettuce and tomato and pour over the pot of Mexican sauce and chopped cilantro. Add the cheddar cheese and serve at room temperature. You can also bake it at 350F for 5-10 minutes or until the cheese melts.
  • Decorate the Cielito Lindo with cilantro and serve it with nachos.
  • NOTE: You can serve in glasses or cups to serve in small portions. You can add a layer of pieces of ripe avocado. You could also make a version by adding minced meat and serve warm.
Course: DIPS

FISH CHICHARRONES AND GUAVA SAUCE

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Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

FISH CHICHARRONES

  • 2 lbs. Chopped fish fillet and marinated to your liking
  • 3 eggs
  • 1 cup wheat flour
  • 1 ½ pkg. 4 oz. each crushed pork rinds

GUAVA SAUCE

  • 2 tbsp. olive oil
  • ½ cup chopped onion
  • 1 tsp crushed garlic
  • 1 cup sweet sauce (Ketchup)
  • ½ cup guava juice concentrate
  • ½ cup chopped guava paste
  • 1 tbsp. soy sauce
  • ½ tbsp. grated fresh ginger

OIL FOR FRYING

  • 4 cups corn oil for frying

Instructions 

  • Prepare the Guava Sauce: In a saucepan add the olive oil, heat, add the onion, garlic and cook at medium heat for 2 to 3 minutes. Add the rest of the sauce ingredients and cook at medium heat for 5 minutes. Leave apart.
  • Prepare the fish cracklings: Put the pieces of fish in a container and marinate to your liking. Beat the egg and season with salt. Pass the pieces of fish through the beaten egg, then pass through wheat flour and then pass through the crushed pork rinds and breadcrumbs. Repeat the procedure with each piece of fish fillet. Leave in the refrigerator until frying time.
  • In a medium skillet add 4 cups of corn oil and heat. Add the breaded fish pieces and fry until golden brown. Remove from the pan and place on absorbent paper.
  • Serve immediately and accompany with the Guava Sauce.
  • NOTE: Important!! When frying the fish cracklings, the oil must be hot at a temperature of 350 degrees so that they cook correctly and remain crispy.
  • Crushed pork rinds can be substituted for panko or crushed export soda cracker. Remembering that depending on the ingredient you use to bread, whether it is pork rinds, panko or export soda cookies, they will have a different flavor and the same texture.
Course: Fish & Seafood

BIENMESABE

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Servings 8 Servings

Ingredients

  • 2 cups coconut milk
  • 2 cups sugar
  • 4 egg yolks
  • Peel of a green lemon

Instructions 

  • In a saucepan add all the ingredients, mix and cook at medium heat for 5 to 8 minutes, stirring occasionally.
  • Serve cold or warm, with cake or chopped fruit.
Course: Dessert

BLACK BEANS AND MANGO SALAD

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Prep Time 10 minutes
Servings 6 Servings

Ingredients

  • 2 cans 15.5 oz each black beans (boiled and drained)
  • 1 cup baby corn
  • 1 ripe mango, chopped
  • ½ cup minced green bell pepper
  • ½ cup minced red bell pepper
  • ¼ cup minced red onion
  • ¼ cup chopped fresh cilantro
  • 2 tbsp. Raisins (optional)

DRESSING

  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • ½ cup olive oil
  • ¼ cup balsamic vinegar glaze

Instructions 

  • Mix the dressing ingredients and set aside.
  • In a salad bowl add the black beans, corn, mango, peppers, onion, cilantro, raisins and the dressing.
  • Leave in the refrigerator until serving time.
  • NOTE: Serve as a side dish or you can also serve it as an appetizer accompanied with tortillas, cookies or on tostones.
Course: Salad

 

RICE WITH ONION AND BACON

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Servings

Ingredients

  • ¼ cup butter
  • 2 tbsp. olive oil
  • 6 slices of chopped bacon
  • 1 cup chopped onion
  • 1 tsp crushed garlic
  • 1 tbsp. Worcestershire sauce
  • 1 tsp black sauce, browning sauce
  • 2 cups chicken or beef broth
  • 2 cups long grain rice
  • Salt to taste

Instructions 

  • In a medium saucepan, add the butter with the olive oil, bacon and cook at medium heat until the bacon is golden brown.
  • Add the onion, garlic and cook over medium heat for 2 to 3 minutes. Add the rest of the ingredients, season to taste, cover and cook for 20 to 25 minutes.
  • NOTE: You can substitute the bacon for bacon bits or turkey bacon. You can vary the recipe by adding 8 oz sliced ​​mushrooms!
Course: Rice

 

SWEET PAPAYA

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Prep Time 15 minutes
Cook Time 1 hour 16 minutes
Servings 8

Ingredients

  • 4 lbs. green papaya without skin or seed and cut into pieces
  • 2 liters water
  • 1 tbsp. bicarbonate of soda (baking soda)
  • 4 cups granulated sugar
  • 4 cups brown sugar
  • 3-4 cinnamon sticks

Instructions 

  • Peel the papaya, remove the seeds and cut into slices or pieces. In a large container add the papaya with the water, bicarbonate of soda and let it rest for 15 to 20 minutes. Then drain and rinse.
  • In a medium saucepan add the papaya, brown sugar, granulated sugar, cinnamon sticks and cook covered at medium heat for 20 minutes.
  • Uncover, cook over medium heat, stirring occasionally, for 1 hour. Let cool and place in the refrigerator until serving time.
  • When serving you can accompany with white cheese from the country.
Course: Dessert

QUINOA WITH ONION, BACON AND MUSHROOMS

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Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 Servings

Ingredients

  • 1 ¼ cup quinoa grain
  • 1 ½ cup water (to cook the quinoa)
  • ¼ cup olive oil with achiote
  • 4 slices of chopped bacon
  • ½ cup chopped onion
  • ½ tbsp. Worcestershire sauce
  • 1 tsp browning sauce
  • ¼ cup chopped fresh cilantro
  • Salt to taste

Instructions 

  • Prepare the quinoa: In a container pour the quinoa and add water. Mix and pass through a strainer or sieve, removing the water and sediment that the quinoa may have.
  • Cook the quinoa: In a saucepan add 1 ½ cup water, quinoa, salt to taste and cook at medium heat until the liquid is reduced, cover and cook for 10 minutes.
  • Meanwhile, in a skillet add the olive oil, heat, add the bacon and cook until golden brown. Add the onion and cook until tender and golden. Add the mushrooms and cook until tender. Add the Worcestershire sauce, browning sauce, quinoa and sauté for several minutes and add the chopped fresh cilantro and season to taste.
  • Serve hot!
Course: Rice

SANCOCHO SABROSON

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Servings 8 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ cup stir fry
  • ½ cup chopped cooking ham
  • 2 chopped sausages
  • 2 kielbasas chopped
  • 2 chopped chicken breasts
  • 2 tbsp. Tomato paste
  • 1 cup each green banana (pumpkin, potatoes,)
  • carrots (yautia)
  • 2 cups chickpeas
  • 1 cup baby corn
  • 1 cup peas
  • 6 cups chicken broth or more

Instructions 

  • In a large saucepan add the olive oil, heat and add the ham, sausages, kielbasa and chicken and cook for 3 to 5 minutes.
  • Add the sofrito and tomato paste and cook for 2 to 3 minutes. Add the rest of the ingredients, season to taste, cover and cook for 30 to 40 minutes.
Course: Soup