RECIPE
Butterscotch Apricot Scones

Serves 6 scones

Ingredients

• 1 cup all purpose flour
• 1 ¼ tsp baking powder
• ¼ tsp salt
• 2 tbs sugar
• 3 tbs vegan butter
• ¼ cup dried apricot, chopped small
• ¼ cup vegan butterscotch chips
• 1 flax egg (1 tbs flax & 2.5 tbs warm water)
• ⅓ cup vegan buttermilk (⅓ cup of vegan milk & ⅓ tsp white or apple cider vinegar)

Preparation

1. Preheat oven to 400 degrees
2. Prepare flax egg and vegan buttermilk
3. Combine flour, baking powder, salt, and sugar in a large bowl.
4. Cut butter into small cubes and drop into the bowl with the dry ingredients. Massage the butter into the dry mix with your fingers until a coarse crumbly mixture forms.
5. Stir in apricots, butterscotch chips, buttermilk, and flax. Mix gently until just combined.
6. Drop generous sized spoonfuls of dough on an ungreased baking sheet. Bake for 15-20 minutes.
7. Cool and enjoy!

RECIPE
Cherry Mint

Iced Tea

Photo Credit/Adapted from Love & Lemons

Ready in 20 minutes

Serves 4 people

Ingredients

• 2 bags of black tea (I use Lady Grey)
• 4 cups boiled water
• ¾ cup tart cherry juice (not juice cocktail!)
• 3 mint leaves
• ½ lemon
• Agave syrup, to taste

Preparation

1. Steep bags of tea in boiled water for 10 minutes. Add sweetener to taste.
2. Remove tea bags and let cool to room temperature.
3. Once cool, add tea to a container. Add cherry juice, lemon slices, and mint.
4. Stir or shake the container.
5. Pour over ice and serve, or store in the refrigerator for later.

Tips

Remove mint and lemon after a few hours,  if not consumed right away.

RECIPE
Tomato Sauce

Image credit to Weight Watchers

Ingredients

• 4 big cans of crushed tomatoes
• 2- 8oz can of tomato paste
• 1 head of garlic, minced
• 1 yellow or white onion, diced small
• Olive oil
• Flat leaf parsley, ¼ cup (optional)

Preparation

1. Pour a little olive oil into a large stock pot. Add garlic and onion to saute on a very low flame. Cook until it starts to brown.
2. Add the crushed tomatoes, paste, and 2 large cans of water.  Stir and add in chopped parsley.
3. Simmer sauce on a very low flame for at least 2 hours. Reduce with 1 cup of water every hour.
4. Stir frequently throughout. Let the sauce thicken.
5. Enjoy!

RECIPE
Lisbel’s Special Sazon

Photo credit to Mari’s Cakes

Ingredients

• 2 sprigs cilantro
• 2 green bell peppers, no seeds
• 1.5 orange goya sazon packets
• 1.5 heads of garlic, peeled
• Half of 1.75 oz jar of  non-pareil capers
• ½ tbs soy sauce
• 1 tbs adobo powder, no pepper
• ¼ cup vegetable oil
• ¼ cup water
• ½ tsp oregano powder
• 1 stick of celery

Preparation

1. Liquify all the ingredients in a blender.
2. Store a small amount in the refrigerator for immediate use. Otherwise, store in the freezer until needed.

Tips

Use to enhance the flavor of dishes!

RECIPE
White Rice

Photo credit to Allrecipes

Ingredients

• 2 cups of white rice, rinsed with water and white vinegar. Drain.
• 2 ½ cups of water
• 1 ½ tbs salt
• 1 ½ tbs oil

Preparation

1. Add water, salt, and oil to a large stock pot. Bring the water to a boil.
2. Add the drained rice to the pot and lower the flame to medium.
3. Let the rice absorb most of the water. Then cover with a lid and lower to a low flame. Cook for 10 minutes.
4. Next, add additional ½ cup of water and flip the rice over in the pot. Cover again and cook for another 20 minutes (at least)
5. Serve and enjoy!

RECIPE
Sweets and Beets

Photo credit to Mantitlement

Ingredients

• 6 medium or 3 large beets, peeled and cut into chunks
• 1 large sweet onion, chopped
• 3 medium sweet potatoes, cut into chunks
• 2 ½ tbsp olive oil
•  1 tsp garlic powder
• 1 tsp salt
•  1 tsp black pepper
• 1 tsp sugar

Preparation

1. Preheat oven to 400 degrees.
2. In a large bowl, toss the beets with ½ tsp of olive oil to coat. Spread in a single layer on a baking sheet. Bake beets for 15 minutes.
3. Mix the remaining 2 tbs olive oil, garlic powder, salt, pepper, and sugar in a large sealable container. Place the sweet potatoes and onion in the container. Shake to coat.
4. One the beets are out of the oven, mix in the sweet potato mixture. Pour back onto baking sheets.
5. Bake for 45 minutes, stirring after 20 minutes.
6. Serve and enjoy!

RECIPE
Garlic Bread

Adapted and photo credited to Food Network

Ready in 20 minutes

Serves 4-6 people 

Ingredients

• 6 large garlic cloves, smashed
• Vegan buttery spread or olive oil
• Loaf of italian, ciabatta, semolina, or other rustic bread
• Aluminum foil

Preparation

1. Preheat the oven to 350 degrees
2. Cut the bread in half, lengthwise.
3. Smear butter (or oil) to cover each inner side. Add the garlic to cover evenly.
4. Put the halves back together and wrap in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Tips

Best served fresh.

RECIPE
Locrio

(Yellow Rice)

Tips

Stir in beans, tofu, or veggie meat too!

Ingredients

• 2 cups of white rice, rinsed and drained
• 2 ¼ cups of water
• 1 tsp tomato paste
• 1 packet of orange goya sazon
• 1 cube of veggie bouillon
• 1 ½ tbs vegetable oil
• 1 tsp Lisbel’s special seasoning (sazon)
• 4 sprigs of parsley
• ¾ tsp adobo powder without pepper
• ½ tsp salt
• 1 tsp lemon or lime

Preparation

1. In a large pot, add oil and turn the flame on to medium heat.
2. Add tomato paste, sazon, bouillon, special seasoning, and adobo. Stir.
3. Add lime , water, salt, and parsley. Bring to a boil.
4. Add the rice and let it absorb most of the water. Then, lower the heat to low and cover the pot with a lid. Cook for 20-30 minutes.
5. Uncover and stir the rice. Remove the parsley.
6. Add ¼ cup of water and cover again. Cook for 20 minutes more.
7. Serve and enjoy!

RECIPE
Cinnamon Apple Cranberry Sauce

Photo credit to Keep Recipes

Serves 12 people

Ingredients

• 1 cup cranberry or tart cherry juice (not cocktail!)
• 1-6oz bag of cranberries
• 1 cinnamon stick
• ¾ cup sugar
• 1 Gala apple, peeled, cored, and diced
• 2 tsps cornstarch, arrowroot, or potato starch

Preparation

1. In a medium pot, over medium heat, add the cranberry juice, cranberries, cinnamon, and sugar. Bring to a bowl and then cook for 5 minutes.
2. Add apples, stirring occasionally, until the cranberries and apples soften, approx. 5 more minutes.
3. Add cornstarch and mix thoroughly. Cook for another 5 minutes.
4. Sauce should not be too thin. Make sure the sauce reduces and thickens.
5. Remove from the heat and remove cinnamon stick.
6. Refrigerate for at least 30 minutes to thicken further. Enjoy!

RECIPE
Arroz Con Fideo

Photo credit to Hispanic Kitchen

Tips

Once it’s ready to serve, you can top with parmesan or a few pieces of munster cheese. Let it melt down and then stir it into the rice.

Preparation

1. In a large pot,  add the oil and then the pasta. Cook on medium heat until the pasta turns a dark golden brown color.
2. Add the butter, stirring often until it melts.
3. Add the soy sauce, adobo, salt, and 2 cups of water. Bring the mixture to a boil on high heat.
4. Add the bouillon and ½ orange packet. Add the rice and let the rice absorb most

Ingredients

• ½ tsp special seasoning (Lisbel’s sazon) or another ½ packet of orange packet sazon
• 2 tbs butter
• 1 vegetable bouillon cube
• ½ orange goya sazon packet
• 1 tsp soy sauce
• ⅓ cup of fideo pasta or angel hair pasta snapped into 1 inch pieces
• ½ tsp adobo powder without pepper
• 2 ¼ cups water
• 2 cups short grain rice
• 1 tsp salt
• 1 tsp vegetable oil

4.  (cont’d)

of the water. Reduce to a low flame. Cook                  for 30 minutes, covered.

5.   Add remaining water and flip rice from the outside toward the center. Cover and cook for another 20 minutes. Serve.

RECIPE
Avocado  Salsa

Photo credit to Closet Cooking

Tips

Best served fresh.

Ingredients

• 2 large ripe avocados
• 4 sundried tomatoes (packed in oil), patted dry and sliced thin
• ¼ cup of red onion, rinsed and diced
• ½ jalapeno (no seeds!), finely diced
• 1 tbs cilantro, chopped
• 1 tbs lime juice (about ½ lime)

Preparation

1.     Mix ingredients together gently.

2.     Serve with chips or crackers

RECIPE
Black Beans & Rice

Photo credit to Oh She Glows

Ingredients

• Oil for sauteeing
• 3 cloves of garlic
• ½ onion, chopped
• ½ green pepper, chopped
• Goya sazon packet, sin annatto
• 4 oz tomato sauce
• 1 can Goya black beans, rinsed and drained
• 1 ½ tsp Goya recaito (optional)
•  3 strips of bacon (optional)

Preparation

1. Saute onions, pepper, and garlic in oiled pan until tender. Add bacon, chopped, if desired.
2. Add Sazon, tomato sauce, recaito, black beans, and ½ can of water.
3. Simmer for approx 15 minutes, or until about half of the liquid absorbs.
4. Serve over rice and enjoy.

Tips

Add other spices like adobo, cumin, oregano, salt and pepper as desired.

RECIPE
Habichuelas (Red Beans)

Tips

Stores 5 days in the refrigerator and 3 mo. freezer. If freezing, fill containers only ¾ full because beans will expand.

Photo credit to Food Network

Ingredients

• ½ orange packet of Goya Sazon w/ coriander and annatto
• ½ packet or cube of bouillon
• 1 tbs family special seasoning
• ¼ tbs tomato paste
• ½ stick of celery
• ½ bell pepper, seeds removed
• 2 cups red kidney beans
• 2 pork chop bones (optional)

Preparation

1. In a pressure pot, add water to cover 1/2 of the pot (approximately 3 quarts). Bring to a boil and add beans. Boil uncovered for 20 minutes.
2. Add one cup of water and continue cooking until the water reduces to just below the middle of the pot, about 10 minutes.
3. Cover the pressure pot and when it starts to make noise, leave it for another 15 minutes. Let cool and then take the lid off.
4. Meanwhile, in a pan, add and stir together the special seasoning, Goya seasoning, bouillon and tomato paste.
5. Once the beans are cool, add the seasonings, celery, pepper and bones. Bring to a boil, and let boil for 20 minutes.
6. Remove celery, bones, and pepper. Serve over rice and enjoy.

RECIPE
Habichuela con Dulce (Sweet Beans)

Ready in 2 hours

Serves 16 people

Ingredients

• 2 cinnamon sticks
• 2 ¼ cups of sugar
• 1 lb of pinto beans (or red kidney beans)
• 2 red yams
• 1 tbsp of cloves
• ½ tsp of nutmeg
• 11.25 oz of condensed milk
• 12.2 oz of evaporated milk
• 1 cup of milk
• 1 ¼  tsp of salt
• 3 quarts + 1 cup of water
• Raisins (optional)
• Animal crackers (optional)

Preparation

1. Fill a pressure cooker with 3 quarts of water. Add 1 of the cinnamon sticks to the water and bring to a boil on high heat.
2. Once the water is boiling, add the pound of pinto beans. Then, add one more cup of cold water and wait for the water to boil again.
3. Once the extra cup of water has evaporated, cover the pressure cooker, Once the pressure cooker is fully pressurized, wait 25 minutes. Next, let the pressure cooker cool in order to open the lid.
4. After opening the pressure cooker, remove the cinnamon stick and add the beans to a blender. Add 2 cups of the bean water for every 7 cups of beans; blend until smooth. If you do not have enough bean water, you can add clean water as needed. Next, strain the blended beans into a large pot. Take care not to allow the skin of the beans to fall through into the pot, as it will cause a burnt taste in the end.
5. Fill a medium pot with water, about half way, then add the tablespoon of cloves and salt to taste (about 1 teaspoon). Bring the water to a boil on high heat.
6. Peel and cut the yams into medium-sized cubes (bite sized). Boil the yams in the clove water for 5-10 minutes. Then, remove the yams from the water.
7. Add the can of condensed and evaporated milk to the pot with the beans. Add the cup of milk, 2 ¼ cups of sugar, and ¼ tsp of salt as well.
8. Finally, add the remaining cinnamon stick to the beans and bring to a boil on medium heat. Stir often to prevent the beans from sticking. Boil for 1 hour, until the beans thicken. After boiling for 30 minutes, add the yams without the cloves. 10 minutes before the beans are done, add the raisins as desired and the ¼ tsp of nutmeg.

Tips

You can speed the process of cooling the pressure cooker by running cold water on the lid in the sink.

RECIPE
Bread Pudding *PREP IN ADVANCE*

Photo credit to Key Ingridient.com

Serves 8-10 people

Tips

Prepare and store the recipe in a large rectangle disposable aluminum tray for easy clean up after a party.

Ingredients

• 1 cup of water
• 2 loaves of italian bread
• 1 stick of butter (and a little extra for greasing the pan)
• 1 can condensed milk
• 1 can of evaporated milk
• 2 cups of sugar
• 2 cups of milk
• 2 cinnamon sticks
• 10-20 whole cloves
• 2 limes, for zest
• 2 teaspoons of rum (optional)
• 1 tablespoon vanilla
• 3 eggs (or flax egg equivalent)
• Raisins to taste

Preparation

1. Place the bread in the oven for a few days until it is hard. When hard, make bread crumbs using a food processor, grater, or your hands. Do not make it too fine - clumps are desired.
2. Boil the water with the cinnamon sticks and cloves. Prepare the eggs by whisking them together.
3. Pour the water through a strainer, then mix the water only with the rest of the ingredients. Mix well and pour into a greased pan.
4. Bake for 1 hour at 350 degrees. Let cool and serve!

RECIPE
Flan

Photo credit to Nom Nation

Ingredients

• 1 can of condensed milk
• 1 can of evaporated milk
• 1 teaspoon of rum
• 1 tablespoon vanilla
• 3 eggs (or flax egg)
• 1 cup of sugar

Preparation

1. Whisk the eggs, then combine all other ingredients EXCEPT the sugar.
2. In a small pot, caramelize the sugar by adding about 1 tablespoon of water to the pot of sugar so it won’t stick and burn on the bottom. Do not move the sugar around.
3. Pour the dark brown, caramelized sugar into the bottom of a round baking pan, into an even layer.
4. Pour other ingredients into the pan, into an even layer, without mixing into the caramelization.
5. Bake in a shallow water bath for 1 hour at 350 degrees.

RECIPE
Lightly Caramelized Chicken (for color)

Photo credit to Delicious Dominican Cuisine

Ingredients

• 2-3 pieces of chicken breast
• ½ lime
• 2 tablespoons of vinegar
• ½ cup of water
• ½ teaspoon of sugar
• 1 ½ tablespoons of special family seasoning
• High heat oil

Preparation

1. In a medium sized pot, add a little high-heat oil (until it lightly covers the bottom of the pot)
2. Rinse the chicken in hot water and place in a bowl. Add lime juice and vinegar. Then rinse again thoroughly. Trim the fat and cut into smaller pieces about ½ inch thick if necessary.
3. Heat up the oil on high heat. Meanwhile, season the chicken with the family seasoning.
4. Sprinkle sugar into the pot. Once the sugar starts to deeply brown, add the chicken. Flip the chicken after 1-2 minutes. Sear for another 1-2 minutes.
5. Add ¼ cup of water and quickly cover the pot. Lower the flame to medium heat, and cook for 10 minutes.
6. Remove lid and flip the chicken. Cover the pot and cook for another 10 minutes. Serve!

RECIPE
Pan Steamed Fish and Peppers

Photo credit to Culinary Hill

Serves 2-3 people

Ingredients

• 2 fillets of flounder or tilapia
• ½ head of garlic, peeled and diced
• 1 bell pepper (½ red, ½ yellow preferred for color)
• 2 sprigs of cilantro
• 1 tsp of special seasoning

Preparation

1. Coat the fish in the special seasoning.
2. Cut the garlic into small pieces, cut the peppers into strips, and the cilantro into tiny pieces.
3. In a large pan, place the fish (no oil necessary!) - over medium-low heat.
4. Layer the garlic, cilantro, and peppers on top of the fish.
5. Cover and cook for 20-25 minutes. Serve and enjoy!

Tips

Best served fresh! Remove cilantro pieces if desired.

RECIPE
Pernil 

*PREP IN ADVANCE*

Serves 10-12 people

Tips

Use a disposable tin tray for easy clean up!

Ingredients

• 8lb pork shoulder
• 8 tsps adobo sin pimienta
• 3 packets of Goya Sazon (orange packet w/ annette and achiote)
• 1 tablespoon of oregano
• 1 head of garlic
• 2 limes
• 1 tablespoon of rum (optional)

Preparation

6. Place the pork in a 9x13 deep dish pan. Stab several deep holes on both the fat and the meat side. Make them deep and wide enough for a finger.
7. Peel and dice garlic into very small pieces. Mix with the rest of the ingredients EXCEPT for the lime and rum. Spread this seasoning evenly over the shoulder and stuff the garlic pieces into the holes you cut earlier. Make sure to push the garlic down deep into the cavity, all over the shoulder.
8. Then squeeze 1 lime and the rum over both sides. Let sit for *24-48* hours in the refrigerator, covered. Take it out one hour before cooking.
9. Preheat the oven to 300 degrees. Cover the shoulder with aluminum foil and cook for 4 hours, with the fat side facing up.
10. After 4 hours, raise heat to 400 degrees and cook for 2 hours more.
11. Remove from the oven and squeeze 1 lime over the shoulder. Let cool for 30 minutes before serving.
12. To serve, slice meat or shred with a fork.

RECIPE
Swedish Meatballs

Photo credit to Skip the Salt

Tips

Serve with a side of your favorite vegetables! 

Ingredients

• 1 ½ lbs of ground beef
• 2 small jars of beef gravy
• 1 - 16oz package of wide egg noodles
• High heat oil
• 1 egg
• ⅓ cup of breadcrumbs
• Salt and pepper

Preparation

1. Mix together ground beef, egg, and bread crumbs using your hands. Once combined, shape very small meatballs - golf ball sized.
2. Pour oil into a large pan so the oil completely covers the bottom and turn burner to medium-high heat. Place the meatballs in the hot oil. Rotate the balls until all sides are seared dark brown. This should take 15-20 minutes.
3. Meanwhile, heat the beef gravy in a small saucepan over low heat. Add salt and pepper to taste. Also, start cooking the egg noodles according to the package directions.
4. Once the meatballs are all seared, place on a paper towel to drain excess oil. Then place meatballs into the gravy pot and cover in gravy.
5. Serve meatballs over the egg noodles. Enjoy!

RECIPE
Mojo Marinated Pork Shoulder

*PREP IN ADVANCE*

Photo credit to D’Artagnan

Ready in 2 hours and 30 minutes

Serves 6-10 people

Ingredients

• ¾ cup of extra virgin olive oil
• 1 cup lightly packed cilantro, finely chopped
• 1 tablespoon finely grated orange zest
• ¾ cup fresh orange juice
• ½ cup fresh lime juice
• ¼ cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon of oregano
• 2 tsps ground cumin
• 3 ½ lbs boneless pork shoulder, in one piece

Preparation

6. In a bowl, whisk together all of the ingredients aside from the pork. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat in the marinade. Set on a baking sheet and refrigerate overnight.
7. Preheat the oven to 425 degrees and place a rack over a rimmed baking sheet.  
8. Remove the pork from the bag and discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with a string to form a tight roll. Set on the rack.
9. Roast for 30 minutes, until lightly browned. Then reduce the oven temperature to 375 degrees and roast for 1 hour and 30 minutes longer. A meat thermometer should read 160 degrees.
10. Transfer to a cutting board and let rest for 30 minutes. Discard the string before slicing and cut across the grain. Enjoy alone or as a cubano!

RECIPE

Mojo Pork Cubanos

Photo credit to Serious Eats

Tips

Watch the movie Chef to see where this recipe was featured!

Ingredients

• ¾ lb of Marinated Pork Shoulder
• 6 oz of thinly sliced ham
• ½ lb thinly sliced swiss cheese
• Softened butter, for brushing
• 6 - 6 inch long soft baguettes
• Yellow mustard
• 3 half sour dill pickles, thinly sliced lengthwise

Preparation

11. Heat a large cast iron griddle or panini press. Add the ham slices to the hot griddle and cook over moderate heat, turning once until lightly browned - 1 to 2 minutes.
12. Generously butter the cut insides of each baguette and toast on the griddle over moderate heat until lightly browned - 1 to 2 minutes.
13. Brush the cut sides of the toasted baguette with mustard. Layer on the ham, cheese, pork, and pickles.
14. Generously butter the outside of the closed sandwiches with butter and press them on the griddle. Cook on medium heat until crisp and brown on the outside. Cheese should be melted. Approx 3-6 minutes.
15. Let cool for 5 minutes and enjoy!

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RECIPE

Arroz Con Dulce

*PREP IN ADVANCE*

Photo credit to Goya

Ingredients

• 2 cups of medium or long grain white rice
• 2 cinnamon sticks
• 1 tablespoon of cloves
• 7 ¼  cups of water, plus extra to soak the rice
• 2 - 14 oz cans of full fat coconut milk
• ½ cup of non-dairy milk
• 1 teaspoon of vanilla
• ⅛ teaspoon of freshly ground nutmeg
• Zest of 1 lime
• 2 cups of raisins (optional)

  ---

Preparation

16. Soak 2 cups of rice for at least 2 hours in boiling temperature water.
17. In a small sauce pot, boil 2 cinnamon sticks and 1 tablespoon of cloves in 3 cups of water until the water is reduced in half.
18. Once reduced, approximately 20 minutes at medium high heat, strain only the infused water into a large pot.
19. Add 4 cups of water and both cans of coconut milk to the infused water in the large pot.
20. Drain the rice and add to the large pot.
21. Stir to combine and bring to a simmer.
22. Add 1 cup of sugar, a teaspoon of vanilla.
23. Then, cook until the rice is fully open, about 15 minutes on medium low heat.
24. Add ½ cup of non-dairy milk.
25. Cook for 30 minutes on low heat; stirring only a few times.
26. After 20 minutes, add the nutmeg, lime zest, and ¼ cup of cold water.
27. Once cooked, add the raisins, let cool, and enjoy!

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RECIPE

Dulce de Lechoza

Photo credit to Miguel Salcedo

Ingredients

• 1 large papaya
• 1 cup of sugar
• 2 teaspoons of vanilla
• 5 cinnamon sticks
• 10 cloves
• ⅛ teaspoon of nutmeg

Preparation

28. Add all ingredients to a sauce pot and stir to combine.
29. Cook on medium high heat until the papaya releases its juices and the liquid comes to a simmer.
30. Once simmering, lower the heat to medium low.
31. Cook for 25 minutes. Do not mix while cooking.
32. Let cool for 10 minutes and enjoy!