Coleslaw
Coleslaw Recipe 5 cups cabbage, shredded 1 cup carrots, shredded 3 Tablespoons sugar 1 cup mayonnaise 2 Tablespoons vinegar (I like apple cider vinegar best) 1. Shred your cabbage and carrots using either a food processor fitted with the large shredder attachment, or a box grater (large hole side) 2. Combine your cabbage and carrots into a large bowl. 3. In a seperate bowl, combine the sugar, mayonnaise, and vinegar. Stir well to combine. 4. Pour the mayonnaise mixture over the cabbage/carrot mixture and fold to mix. 5. That’s it, you’re done. This is best if served about one hour...
Read MoreAnything Pasta Salad
Anything Pasta Salad (Recipe and instructions follow) – I have been making this pasta salad this way for a number of years, but it didn’t start out as an exact science :D. Pasta salad to me in the past was more like clean out the refrigerator and cabinet salad, but not in a gross way. You see, I often shop at Sprout’s farmers market (maybe you’ve been there). Anyway, they sell stuff in loose bulk bins like nuts, dried fruit, candy, chocolate, granola, trail mix, rice, beans, lots of different flours and sugars. Dry goods, you get the idea. So, I always find myself in...
Read MorePotato Salad – The Good Kind :)
Potato Salad – Yep, I said it, the good kind. That’s because I have not cared for most of the potato salad that I have ever tried. It seems like there is always some weird ingredient that doesn’t belong, or that the potatoes aren’t cooked all the way, or they’re cooked too much. I don’t know, sometimes there’s some over-powering something or other in it. I know that I probably sound like a big whiner baby, but I’ve always been a big girl about it and tried every potato salad that I’ve come across. I’m really glad too because one...
Read MoreAmazing Cornbread
Cornbread – Cornbread, to sweeten or not to sweeten, that is the question! To some people, I have found out, this is a very serious question. You see, I posted this recipe on my FB page (in the form of the YouTube video) last week and wow, what a response. I had no idea that cornbread was so serious! But now that I do know, I’d like to just say a few things. OK everyone, picture me smiling, ready – first, I like cornbread both sweetened and not sweetened. I think that you have to consider what you will be serving it with to decide which way to go. Second, it is always a good...
Read MoreTostones con Salsa de Mojo – Fried Plantains with a Garlic Oil – sort of
Tostones – Tostones or fried plantains are to Puerto Rican food what french fries are to American food. Wait, wait, wait, I don’t want to offend anyone. I’m not saying that they are the same food, or that they taste the same, just that they are generally served with the same kinds of foods. They are also a tasty replacement for fries in a lot of cases. At home, we eat them with hamburgers, our Cuban sandwiches, pernil, Puerto Rican Rice and Beans, fried eggs, and other stuff too (but do you really want to read a list right now), you get the idea. Here in the states,...
Read MorePuerto Rican Rice and Beans (Brown Rice) – Recipe
Puerto Rican Rice and Beans – You know how there are certain foods that warm you up inside and make your tummy happy? They’re usually foods that you grew up eating, things Mom or Grandma or someone you love made for you. They’re the foods that we refer to as “comfort foods”. Well, I didn’t grow up Puerto Rican, nor did I grow up eating this dish, however, over the years, it has become one of my comfort foods. This is another one of those dishes that my wonderful Puerto Rican in-laws introduced me to and I have to say once again that Puerto Rican Food...
Read MoreHi :), my name's Alicia!
Looking for something?
