Thursday, December 1, 2011

Mofongo Meatball Appetizers

I just love my Puertorican Mofongo and I like improvising recipes. I thought of making appetizers and this came to mind. My kids love meatballs and these are a hit with my family.

Mofongo meatballs

1 lb Ground pork
1 pkg Bacon bits
2 large Garlic cloves
1/2 tsp Adobo seasoning
1tsp black pepper
Tostones (prepared aheadOf time)
1 tsp Olive oil
1/2 cup of breadcrumbs
2 eggs
Combine all in a blender. Or hand mix and only put the tostones in a food processor until the tostones are chopped in bits. Then mix with the meat.
Shape into balls using a small ice cream scooper.

Bake at 350 degrees for 30 minutes.

Serve with a spicy dip made with mayo/garlic/ketchup and hot sauce. This is my most favorite dipping sauce!!! I read is not just a condiment from Puerto Rico other countries also use this delicious combination of ketchup and mayonnaise.

Spicy dipping sauce/Fry Sauce/MayoKetchup

A lil tiny tiny bit of lemon zest
1tsp Garlic
1 tsp. hot sauce/pique
1/8 tsp A lil bit of Red pepper flakes for a kick and for garnish

In a bowl, mix 1 part ketchup to 2 parts mayonnaise.
Add garlic to taste, the hot sauce and mix well.

This is a delicious recipe to share this holiday season.
Felices Fiestas!
Mofongo Meatball with spicy MayoKetchup

Thursday, November 17, 2011

Boeuf à la Bourguignonne

Boeuf à la BourguignonneI ❤ cooking, it's quite rewarding.
I made this from Julia Childs recipe from her book The Art of French Cooking. I only skipped a few things like blanching the bacon or sauteeing the mushrooms in butter. I substituted the onions for shallots and bacon for pancetta, sauteed them together. I deglazed and poured 1 cup of red cooking wine and 1 cup of grape Manishewitz wine as I was searing the beef. I also added beef stock, 2 tsp beef boullion, thyme, bay leaves, parsley, chopped garlic, olive oil, carrots and potatoes, and tomato puree instead of paste. 2 tablespoons of flour, stirred it all around and let this simmer for 3 hours. The beef was tender, you can just pull apart and it shreds and the broth so tasty. I absolutely love this dish and so did my kids. I served this with egg noodles.
I gotta tell you 3 hours cooking this on medium low simmer is worth it. The meat was tender and I didn't even have to add salt.

Try making this dish and put your own flare into it.

Bon Appétit

Tuesday, November 15, 2011

Boeuf à la Bourguignonne my way

I was going to make beef stew today but remembered that I have always wanted to make Beef Bourguignon, I have never made it. I searched online, and found a Julia Child recipe and decided that will be dinner tonight. It takes about 3 hours to make, and has various steps and different ingredients to build a quite delicious sauce for the beef. I kind of cook sometimes by just putting eveything in the pot and walk away, I have been impatient lately with cooking, I like cooking fast before the kids get home from school. Im going to try to baby this dish and follow the recipe. I always take short cuts in recipes and substitute ingredients. I think its a habit of mine. I do not like too many steps but if it makes the dish mouth watering so be it. I will do my best to do Julia's recipe justice.

I will be back with the recipe and photos
Stay tuned, I have to go to the supermarket and get the ingredients, I do not eat a lot of beef lately so I need to go buy the beef!

This is the stew I made my way, it has all the ingredients but skipped tomato paste, put way too much bacon and flour but still very tasty. Almost like Julia Childs recipe but not quite.

My rustic Boeuf à la Bourguignonne

Monday, October 31, 2011

Pollo guisado en Sangria, Stewed chicken in Sangria

I miss my mothers cooking. She used to make a lot of Pollo guisado when I was a little girl, she used to stew the chicken in Budweiser beer and wine, her favorite grape wine Manishewitz. My stepfather and I used to race to the pot to get some every time. My kids also love this dish, specially the chicken and the broth goes preety quickly. I made this particular dish with Sangria, I think it came out preety tasty.
    Pollo Guisado en Sangria/Stewed Chicken in Sangria
1 cup of Sangria
4 large Bay leaves (remove after cooking0
1 packet of Sazon with saffron
6 pieces of chicken leg quarters with skin, cut the things from the legs(keep the skin on the chicken, it flavors the stew, I've tried it without skin and the broth is not as tasty)
1 cup of mixed vegetables (frozen is fine)
1 can of fire roasted tomatoes
1/2 cup sliced red peppers
1/2 cup sliced green peppers
2 cups of water
1/2 cup of chopped yellow onion
Adobo for seasoning the chicken enough to coat the pieces of chicken 1 tablespoon of Olive oil 2 cups of potatoes cut in small cubes (I usually don't add potatoes but is quite tasty with them so add some)
  Season the chicken with adobo, let sit for 30 minutes in the fridge. In a large pot sautee the onions then pour olive oil, then add the chicken skin down and fry until the skin is a golden brown and the onions have caramelized a bit( browning the skin on the chicken flavors the stew broth. Pour the Sangria and stir. Add the vegetables, roasted tomatoes, potatoes and water.  Cook covered on medium low heat for 35 minutes until the chicken and potatoes are done. Salt to taste. I don't add anymore salt because the chicken had some adobo already in it. Serve over white rice and a side of sweet fried plantains.

Thursday, October 27, 2011

White truffle oil and white truffle honey

{300/365 Stinky stuff}   How do I follow that last post about meeting Paula Deen! nice highlight in my life :)Next time I meet her I would like cooking with her, and enjoying a nice southern meal and just chit chat.. Lemme tell ya about what happened with this two things a few days ago. This is what I get for trying new things, cuz I just love and I'm intrigued with foods I've never tasted. Is not fun most of the time because half of the time is something that I have no business messing with if I don't know where to put it or how to cook with it. I'm not an expert or a clasically trained chef I know! but it didn't hurt to try, just did some dry heaving that is all.(I hate dry heaving). Oh! and the price I paid for this stinky stuff, overpriced in my opinion. I'm not posting the recipes I cook and added this stuff too. They were terrible! but I made a risotto that was too salty and a salad with a vinaigrette with baby spinach and sliced apples so atrocieous(misspelling I know) and disgusting, Im preety sure my kids where wanting to tell me I shouldn't be cooking anything at all in my kitchen. I lost my cooking drive after this for a while. Epic fail lol! I was intrigued about truffles and how they tasted. Im going to be honest and say I dont like truffles. Maybe you gotta have an aquired taste and use a small amout of, but the amount of truffle in the honey and olive oil should be a small amount. Nope, this stuff was very aromatic, I think if I ever(and I won't) smell the real thing, an actual white or black truffle I would pass out and dry heave for weeks. The risotto was too salty, I didn't add white wine I improvised and added a starwberry sparkling wine I was drinking while I was cooking(bad judgment I guess cuz maybe I was tipsy lol) but a bad choice. Then added chicken broth and forgot it was salty already then pile a bunch of Parmesan cheese on it. I sauteed some green onions and added the white truffle olive oil. I didnt like the smell too much but was excited I was finally going to try this fancy food. Well the risotto came out sticky and salty and the truffle flavor wasnt as strong but it was noticeable. I didn't put a lot though but I wont be making that dish again. The vinaigrette for the spinach and apple salad, now that was just nasty. Yes tell me Im an idiot for even mixing this into the vinaigrete, white truffle honey and red wine vinegar! then I tried to "fix" it and added a splash of balsamic vinegar, awful! I know. I was aiming to make honey mustard but since I didnt have mustard, I decided to be a little daring and do that nightmare of flavors. I made my children try this. Bad mommy lol but I tried it too and didnt like it. I recorded their reaction, I felt so bad beucause they dry heaved and ran to the kitchen sink quick! I have it on video, its quite funny though. So go ahead try white truffle oil and white truffle honey, I dare you to make something yummy with it, if you do pass on the recipe so I can try it but to be honest I don't think I will try cooking with these. My sister says to try it again just using a small amount but I don't know. If this had synthetic flavor(most likely)added into it, I would totally hate the real thing too if it taste this way. I didn't like this at all! I don't understand why truffles are sold as such expensive prices, and are supposedly so exquisite and so coveted, I need a super delicious recipe to give this ingredients a chance. To me truffles are just very stinky fungus. I forgot to describe the flavor and the taste of the honey truffle, smells like honey and garlic and the taste well its just horrible I dont know how to describe it. Here is a video clip of my girls tasting a spinach leaf that had some of the vinaigrette. Blood curdling screams and dry heaving consume them even before they tasted it. No I didn't feed this to Tutti or Ernie thats just cruel lol!Well tutti tasted it on her own, she didn't heave just said it tasted good but I know she didnt really enjoy it. Im sorry! lol

Friday, October 14, 2011

Met Mrs. Paula Deen

It was such an honor to meet her, she's the sweetest lady. My daughter and I met Paula Deen y'a'll This was a dream come true. This was at a bookstore in Raleigh, Quail Ridge Books, Paula is promoting her new book Southern Cooking Bible, I love the book it's beautiful and it has some delicious recipes that I'm definitely going to be trying out. You have to get a copy! A lot of people showed up and waiting time was not an issue. She greeted everyone with a smile, signed books, joked and giggled and was just the sweetest lady. I introduced myself to her but I was so nervous. My daughter was nervous and couldnt take a lot of pics. I wanted a photo next to her so after I got my book signed I waited til the crowd got smaller and then got the opportunity to pose next to her and Oh my goodness her eyes! I've never seen such beautiful blue eyes!! Her husband Michael was also there signing books and posing for photos. Such a sweet guy! Lovely day, wonderful people met. A day I won't forget. Lyann, Michael(Paula Deen's husband) and I

Pumpkin Pound Cake

I was watching TV, and there is this lady, Hungry Girl Lisa Lillien and she has awesome low calorie, clever and quick recipes I really like, so she has this recipe, you can use regular cake mix and pumpkin purée. I been wanting to make a Pound cake for a while now. So I decided to give this recipe a try. This recipe is not low calorie though lol! it has butter and pound cake has to have butter!!!
I'ts time for some yummy Fall recipes!

Pumpkin Pound Cake
1 box of Betty Crocker Pound Cake mix
2 eggs
1/2 stick of butter(I used Brummel and Brown yogurt butter about 1/4 cup
1/2 can of Pumpkin Purée
1/4 tsp of Pumpkin pie spice
1 tsp vanilla
  Follow the instructions in the box, add all the ingredients above. Grease a 9x5 loaf pan pour and bake at 350 for one hour.
Test the middle with a knife and if it comes out clean its done!
  I baked it on two separate pans because the box said the batter will overflow and puff up, well mine didn't, thats why in my picture it doesn't look big, so go ahead and pour all the batter into one 9x5 loaf pan and it will come out perfect. Let cool(my kids couldn't wait so they started eating it almost as soon as it was out of the oven)
  The aroma filled the house, it was so good, it was gone very fast.
  Serve with some of your favorite fruits on the side or you can even sprinkle some powdered cinnamon sugar on top!

Healthy Spaghetti

Trying something new, Spaghetti Squash :) it's called spaghetti squash because of its stringy texture inside. You can use this instead of pasta for a healthy diet change or because you want to try something you never have like me :D

Healthy Spaghetti Squash
Ingredients for this tasty dish;
1 large squash cut in half, (you remove seeds and save them, you can toast them in the oven with a little salt, or cinnamon sugar or drizzle honey and eat them as a light snack :D)
Bake at 375 degrees for an hour
Once done, with a fork scrape the inside of the squash, it will look like spaghetti strands.
Drizzle Extra virgin olive oil a little salt and pepper, parsley. The texture is not like spaghetti, its a little crunchy not like al dente pasta, and it tastes like squash. I couldn't make my kids eat this but I'm sure if they were starving they will eat it lol!

I Drizzled with evoo, parsley, a little bit of salt and pepper. Butter is delicious on this also, I tried that Brummel and Brown yogurt butter mmmmm!this is quite yummy with butter.
This was tasty but my kids didn't agree, even if it was smothered in marinara sauce, parmesan and mozarella cheese!!!!but they rather eat real spaghetti pasta. I liked it and this is what I'm going to eat from now on cuz its healthy, in season, affordable if you buy it at a farmers market and it tasted good to me.

You can add this into a salad, lots of possibilities. I really like the texture and eaten cold is also quite delicious, I'm thinking of other yummy recipes to use this!Try this instead of pasta one day

Thursday, September 29, 2011

Sweet fried plaintains

I love fried plaintains, tostones for Mofongo mmhmm or my absolute favorite, the sweet ones. Some people call them amarillos(yellow)or platano maduro. The best ones are the yellow ones with the black spots on them. The more black spots on the the sweeter they are, you can even let them get almost black(overly ripe ones are the sweetest!). My mother used to make them for me when I was a little girl all the time. Always paring them with a salty dish, with breakfast, a sunny side up egg or with dinner, a plate of rice and beans and corned beef!My cousin said to me, that's comida de pobres(poor peoples food) but to me it was delicious and I didn't care if I was rich or poor, my mother used to make some delicious food and I had good food on my table growing up. My favorite plaintain dish I remember sharing with her were Piononos, I think that's what they are called. A ball(or I think its was a slice of plaintain wrapped in bacon)held together with toothpicks, I remember they were a little difficult for me to eat because I had to take the toothpicks off lol) it had bacon and sweet plaintains and I cant remember the rest of the ingredients. I'm salivating just thinking about it. As soon as I can get the recipe for those I'm making them. Its the perfect combination of sweet and salty wrapped around in delicious greasy goodness. When I get The recipe(Jeannette, hello :)I know you know how to make Piononos, do you?). I haven't had them in years!
I have been meaning to post Puertorican dishes and since I really love sweet fried plaintains Im starting off with these.


1 or 2 yellow plaintains
About 2 cups Oil for frying but I used a little less and used a flat frying pan. You can use Corn or Vegetable oil

1. Preheat oil in a large, deep skillet over medium high heat.
2. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

I really enjoy frying plaintains and tostones. For some odd reason the smell of the hot frying oil and the plaintains comforts me :)It's aroma therapy seriously! and My kids love them!!

Try some!


Monday, August 29, 2011


Follow LolaInDaKitchen on Twitter :D
I will come back soon with new never tasted recipes and my moms Puertorican favorites recipes I grew up with. Mmm can't wait!!

Sunday, July 17, 2011

Deep fried Lotus roots chips with a sweet Vegan caramel sauce

I have never tasted Lotus roots. This recipe is quite tasty and easy to prepare. I have been experimenting with vegan recipes and I have stopped eating meats for a few months now. I love trying new foods and I have been craving to try this for months now. This is just an experiment.

Deep fried Lotus chips

I found the Lotus roots in the frozen food section at my local Asian foods market. There are about 8 slices in a pack. Packed in water. The texture is hard and the flavor, I'm not sure how to describe but I didn't like them without the sauce. With the sauce is another story.

Ingredients and preparation:

Lotus root, are about 1/8-inch segments.
Heat coconut oil 350 degrees. Drain the pack and remove them from package. Pat dry them before frying them. Deep fry the slices until they are crispy and light golden brown. Remove, let cool on top of paper towel. They will be a little hard and chewy.
Lotus roots with vegan caramel
Caramel sauce(lactose free)(Vegan) I came up with this sauce brainstorming, trying to make a Vegan caramel sauce. This sauce is sweet and quite tasty and can be poured on other goodies!

In a sauce pan, heat a 1/2 cup of vanilla soy milk, 1/2 cup of brown sugar add the chips and let it simmer until the soy milk and the brown sugar is dissolved and is reduced to a slightly thick sauce. Let it simmer on low heat for about 10 minutes. Remove from heat, let cool.



Thursday, January 27, 2011

Sweet Bread

I love the smell of freshly baked bread. When I was a young girl in Puerto Rico I used to go to the local Panaderia, a bakery and I used to get coffee with milk and sandwiches and the smell of baking bread reminds me so much about that time.
I had a little trouble baking this the first time around, trouble with the yeast and the bread rising and I burned it just a little bit but in the end my family really liked it and enjoyed the sweet taste. The recipe calls for regular milk and regular sugar but I like changing things up a bit.

1 cup Sweet Vanilla Almond milk
1 egg
2 tablespoons butter
1/3 cup Raw turbinado brown sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons active dry yeast
a small bunch of oats for garnishing

Add ingredients in order, into a mixer or mix by hand.
To make the yeats active: Warm the Almond milk to 100 to 110 degrees and add the sugar and the yeast.
Stir and let sit for about 15 min. to proof (the yeast will foam). If it doesn't foam, your milk probably wasn't warm enough. Then add the foamy yeast mixture to the rest of the ingredients and mix.
This dough is easy to mix by hand so you really don't need the KitchenAid. The dough will be sticky. So after mixing, cover and let it sit in the bowl to rise 1 to 2 hours. You can form into rolls a or bake in a loaf pan. Sprinkle the oats on top of the loaf before baking. If you want a sweeter, richer bread, increase sugar to 1/2 cup and add one extra egg yolk. If makikng one large loaf, bake for 30-35 min. at 375 degrees.

Enjoy a slice or two with some butter yum!!

Thursday, January 6, 2011

Ponche Navideño

I love trying new things and this drink is so tasty!I had to post the recipe my friend shared with me here. It has hibiscus flowers, spices and fruits, lots of them. Its become a family favorite.

The Traditional Hot Christmas Punch of Mexico
Ponche: It looks like a bubbling pot of hot fruit salad. It smells like heaven. It's a classic symbol of Christmas in San Miguel de Allende—as it is all over Mexico—and it belongs in your Christmas plans too. I got the info on this site

Here is the recipe my friend Ana Guerrero shared

Ponche Navideño

Recipe Courtesy of Ana Guerrero, Thank you :)


1 Pilloncillo or Brown Sugar
1 to 2 hand bunches of Jamaica Hibiscus Petals
2 cinnamon sticks
3 apples
3 pears
Guavas (Guayabas)10
1 bag of fresh cranberries or cranapples
1 box of small pitted prunes
Sugar to taste
1 orange
whole cloves

Boil the water with 2 big cinnamon sticks and jamaica petals (hibbiscus) and boil them together for a good 15 to 20 minutes.

In the meantime, peel your pears & apples. But them into squares. Not too small and not too big. You can eat them when you drink the ponche.

Cut the Guavas in half

Slice the orange into slices. You'll just need the peel. Then stick several cloves into the peel. You'll add these to the water and it gives it flavor!

Once water has boiled for 15 - 20 minutes with the cinnamon and jamaica remove the petals and sticks. Then add the fruit and add the piloncillo and cook for a good hour. Then add sugar to taste. Add the sugar at the end because that's when it's fully cooked and you can decide if it needs more sugar or not.


You can add alcohol to this drink. like brandy or rum. I mixed mine with Manishewitz grape wine and it was delicious, I think it gave it an extra punch of flavor.

The best drink for the holidays, specially today Dia de Reyes, 3 Wise Men day or 3 Kings day!
Feliz Dia de Reyes!

Wednesday, January 5, 2011

Brussel Sprouts

These are my frienemies lol Brussel Sprouts, they are tasty in the sauce I cooked them in. They are usually bitter but I didnt notice a lot of bitterness with this sauce. The sauce doesnt over power the sprouts and the sprouts do not lose theyre flavor, its preety balanced flavors.

Brussel Sprouts in Shallots and Bacon sauce

Clean the sprouts, cut the stem, not too much or the leaves will fall off. cut an X on the bottom of each sprout so they can cook all the wat through. Steam the Brussel sprouts for 10 minutes.
In a sauce pan add a tablespoon of olive oil, 1 tbls. of butter, a couple of chopped shallots(3 or 4), bacon bits(Oscar Mayer package) sautee until the shallots caramelize a little, then pour 1 1/2 cups of heavy cream and let it simmer on low heat for about 6 minutes. Salt and pepper to taste. Pour over the sprouts and serve hot.

Its not kid friendly if the kids do not like brussel sprouts(my kids didnt like the sprouts lol)they loved the sauce, the sauce can be poured on other veggies like broccoli, pasta or potatoes.

Tip: you can also cook the sprouts in the sauce for 10 minutes instead of steaming them.