Cook's Treat from Caridad | Caridad Pineiro® Romance Author

December 1, 2009May 9, 2017

Green Bean Casserole

Courtesy Campbell's Kitchen Used under Fair Use Provisions With the holidays here, this is one of my favorite dishes to put on the table! Yep, it’s the classic green bean casserole. My sister gave me an alternate recipe to use this Thanksgiving which was really tasty, but I also like this creamier traditional recipe, but with a little kick of course!

For the Campbell’s Traditional Green Bean Casserole recipe, you can click here. But why not try this variation on the classic!

Ingredients:

Directions:

Preheat oven to 350 degrees.
If using fresh green beans, wash and cut into 2 inch pieces.
Steam/Microwave green beans until just tender. Set aside to cool in a large mixing bowl.
Saute onion and garlic in the butter over low heat until they are caramelized.
Add 1/2 cup milk/half & half and scrape all the brown bits off the bottom of the pan (this is much easier to do if you are using a non-stick pan.)
Add mushroom soup mix and stir until creamy.
Add onion/mushroom soup mixture to the green beans and toss. Then add 3/4 cups of both the parmesan and cheddar cheeses and toss. Also add about 1/2 cup of the French’s Fried Onions and toss.
Lightly grease 2 quart casserole dish. Place green bean mixture into casserole and top with the remaining French’s Fried Onions, parmesan and cheddar cheeses.
Bake in 350 degree oven for about 30 minutes or until bubbly.

For another variation, fry up some chopped red peppers and add to the mixture!

September 22, 2009September 22, 2009

Ripe Plantains and Behind the Scenes of SINS OF THE FLESH

Mexican Food Recipe When I was researching SINS OF THE FLESH, I wanted to make sure that I gave readers a taste of the characters in a variety of ways, including in the foods that they would eat. Since my research revealed a large Mexican population down the shore as well as in towns like Freehold, it seemed that my mercenary and ex-Army Ranger hero, Mick Carrera, would be Mexican.

And since I love books with foods/chefs (THE PERFECT MIX, SEX AND THE SOUTH BEACH CHICAS and MORE THAN A MISSION), it only seemed right that after Mick’s family had legally immigrated to the United States, they would succeed in their American Dream by opening a Mexican restaurant in one of the shore towns.

But Mexican food is more than tacos and burritos or the Tex-Mex dip recipe I gave you so long ago. I’ve been lucky to visit Mexico City, Tequila and Guadalajara on various occasions and sample the amazing dishes available in those cities (as well as the margaritas!).

But today’s Tuesday Tip comes courtesy of a visit that my daughter paid to a local Mexican restaurant in Philadelphia. She made the dish for us and it was delicious. Plus, it’s simple and incredibly tasty. What could be better? So here is today’s Tuesday Tip Recipe:

Ingredients:

ripe plantains (2) or 2 packages of Goya Frozen Ripe Plantains
sour cream
queso fresco
chopped chives

Directions:

1. Most stores carry plantains, but they must be ripe for this recipe. That means they should have a deep yellow/spotted black outer skin so they will be sweet. Getting them perfectly ripe can be hard, which is why I cheat and rely on the Goya Frozen Ripe Plantains. Always ripe, no peeling and lots of sweet.
2. If you’re using fresh plantains, peel them. Cut diagonally into ovalish slices. Alternative – open the Goya box.
3. Fry up the plantains, either in vegetable oil or butter. This is one time not to use virgin olive oil because it will overpower the sweetness factor. Cook until golden and caramelized.
4. Place the fried plantains on a slightly greased serving dish (They are so sugary, they will stick!).
5. Garnish with sour cream, some crumbled queso fresco (available in the dairy section) and the chopped chives.
6. Serve. This recipe will comfortably provide a side dish or appetizer for 4 to 5 people.

Hope you enjoyed today’s Behind the Scenes look and Tuesday Tip recipe!

June 30, 2009August 18, 2009

Jose Cuervo Smoothies

Smoothie I was in Costco last weekend and came across Jose Cuervo Strawberry Margarita mix. Yum. The only thing tastier is a mango margarita, but I’m not sure that flavor is popular enough to merit a mix.

But, I love strawberry margaritas and even better – It’s delicious as just a smoothie! Add a banana or some other fresh fruit or even some fruit sorbet to kick your smoothie up a notch.

I haven’t tried adding a low fat yogurt or ice cream for a creamy smoothie, but I think I’ll give that a shot this weekend when I have some friends over.

For more great Jose Cuervo products and recipes, you can visit www.cuervo.com.

**Disclaimer: In my other life, Jose Cuervo is a client, but I’m offering you this Tuesday Tip because it’s an awfully good mix!

May 5, 2009May 9, 2017

Cannellini & Pasta

pasta Sunday was one of those lazy days and neither hubby nor I wanted to cook. Plus, I had done some food shopping and there were some things we had to use so they would stay fresh. Hubby recalled a recipe he had seen on TV and did a little improvisation. You can as well and end up with a healthy, hearty and economical meal!

So today’s Tuesday tip is a recipe for Cannellini & Pasta! Now the fun thing about this is that if you some protein in the meal, you can use either ham, chicken, sausage or even shrimp.

Bob’s Cannellini & Pasta:

Ingredients:
2 cloves Garlic
1 tsp red pepper flakes
1/4 cup Olive Oil
28 oz can Crushed Tomatoes
1 16 oz can cannellini beans
2 handfuls fresh spinach (baby if possible, if not, please chop)
1/2 pound pasta (preferably a rigatoni, penne, etc. This is for 2 people. Make it a pound for more than 2 people)
Optional: 1/2 pound protein (ham, chicken, sausage, shrimp)

Directions:
Saute garlic and red pepper flakes in olive oil until garlic is soft.
Add canellini beans and also, the liquid from the can. Saute for a few minutes and then add crushed tomatoes. Reduce sauce until it begins to thicken. Add chopped spinach. Allow spinach to wilt. Spinach has a lot of natural water, so you will need to reduce the sauce a little more.

If you are going to add the ham, chicken or sausage, cook this first with the garlic and red pepper flakes. If you’re using shrimp, you don’t want to overcook them and should add them with the spinach.

Hope you enjoyed this Tuesday’s Tip. Also, don’t forget about the Brenda Novak auction and some fun news for you – we’re having a guest blogger tomorrow – Kathye Quick. Kathye is a dear friend and the author of several books. Tomorrow she’ll be blogging about her latest CYNTHIA AND CONSTANTINE. Here’s a little blurb about it! Also, if you drop by and leave a comment, you will be eligible to win a CALLING T-shirt!

Lady Cynthia of Abertaine is trapped. Not only has her fiancÃ©. Sir William Leyborne, not been back to the castle for over ten years, but sheâ€™s also not a titled Lady. Lord Simon of Cowell, a renegade warlord aligned with Mordred against Arthur and his Knights, has declared himself sovereign over Leyborne Castle and everything that once belonged to Sir William – including Cynthia. Sir Constantine, Knight of the Round Table, has come to the shire to give Cynthia the news that her fiancÃ© has fallen in battle. With him is Williamâ€™s oral will giving all he owns to Cynthia as though they had been wed. But when he finds Cynthia and discovers that the shire under the control of an evil warlord, he knows he cannot leave without first driving Simon and his soldiers from the land. Drawn together by an attraction older than time, Cynthia and Constantine soon discover that though a vow made by a knightâ€™s honor has brought them together, it may just also cost them their lives.

March 31, 2009May 9, 2017

Spicing up your life!

There are just some herbs and spices that I always keep around the house. Basil. Parsley. Oregano. Chili. Cinnamon. Garlic (is that a spice?)

Lifetime TV has a list of spices for you to use to spice up your life! Just click here or cut and paste this link into your browser: http://www.mylifetime.com/lifestyle/health/diet-nutrition/best-bites-nice-spice-3?cmpid=Email-Healthy%20Living-2009-03-31.

Some of Lifetime’s recommendations are cayenne, my favorite cinnamon, cloves (blech!), fennel (double blech!) and my most popular garlic!

I use cinnamon a lot in my coffee, hot chocolate and my grandma’s secret cold recipe (not so secret since I told you about it last year). Garlic is great on food, but also by itself when it’s roasted and you can spread it on bread.

What are some of your favorite spices?

January 27, 2009August 18, 2009

Corn Salsa

corn I got tired of the same old same old that we’d been eating and decided to try something different last Saturday — Pulled Pork. I have a dry rub recipe that I use on my ribs and brisket and slathered that on some pork loins, slipped them into the oven to cook for some time and then pulled apart that tender pork and added some more rub and KC Masterpiece BBQ Sauce (the tastiest so far in my book).

The problem was, what to eat with the pulled pork sandwiches? I decided on a simple corn salsa. In the summer I’d probably roast fresh corn on the BBQ, but this time I had to rely on some frozen corn and the other ingredients in my fridge and pantry. So here goes my recipe for a simple corn salsa, a bright side dish to any spicy or sweet meal.

CORN SALSA

4 cups cooked corn
1 cup finely chopped onions (red make a nice color variation if you have them)
1/2 cup chopped pimentos
2 cup chopped tomatoes
1 16 oz can black beans
fresh parsley or cilantro if you have (if not dried will work)
Salt and pepper to taste
Oil and pepper to taste.

Just mix all of the above in a bowl and let it marinate for about an your. Like your salsa spicier? Add a shot or two of Tabasco or Cholula sauce or even better, some chopped jalapenos. For more color variation, chop avocado and add it to the mix.

Hope you enjoyed this Tuesday’s Tip!

September 23, 2008April 28, 2021

Corn Casserole by Carmen

I love the combo of sweet and spicy. Don’t know whether it’s a Cuban thing or not, although Cubans have a tendency to have a lot of sweet/spicy or sweet/salty kinds of combos. The easiest one to do and a staple in my house — pasta de guayaba (which is guava paste) with queso blanco (white cheese which is kind of like a salty more set Farmer’s Cheese). Aged cheddar is always a good substitute.

One of my favoritest combos of sweet/spicy is a pairing of my sister Carmen’s Corn Casserole with chili/taco meat. YUM!!! Actually, the corn casserole is fabulous in and of itself and I could eat a huge bowl of it all by myself. The casserole is a cross between cornbread and Virginia spoonbread and again, YUM!!!

Carmen’s Corn Casserole is much easier to make than the spoonbread. So easy you’ll say, I can make this all the time. My sis serves it topped with monterey jack cheese and we often pair it with chili or taco meat for a tasty lunch/dinner. If you like this basic recipe, you can experiment by chopping and adding red peppers, jalapenos, cheddar cheese or even some finely diced onions to the mix for a change of pace.

So here is today’s Tuesday Tip and Cook’s Treat addition –
Carmen’s Corn Casserole Sis and Me in our version of a Myspace photo!

One 15 ounce can cream corn
One 15 ounce can kernel corn drained
One pint low fat sour cream
One stick melted butter
One package Jiffy corn muffin mix
One cup shredded monterey jack cheese (optional)

Preheat oven to 350 degrees.

Combine first 5 ingredients. Grease casserole or brownie pan with butter. Pour ingredients into pan. Bake for 45-50 minutes until firm. Sprinkle cheese over top and let melt 5 minutes. Remove from oven and let casserole sit for another 10 minutes. Enjoy!

Hoep you liked this Cook’s Treat and Tuesday Tip!