Prep time: 45 mins
Serves: 6-8
This is a fairly rich dish, buttery with a little sweetness, so it is difficult to eat a lot of it at once. But I find myself going to the fridge to have a bite quite often, just like I do with dessert! It's absolutely delicious!
1 can cream of chicken soup
1/2 cup sour cream
4 chicken breasts, cooked and chopped
1 roll of crushed Ritz crackers
1/2 cup melted butter (1 stick)
1 1/2 Tbsp poppyseeds
Preheat oven to 350F. Mix soup, sour cream, and cooked chicken in a medium bowl. Place in a 13x9 baking pan. Combine crackers, butter, and poppyseeds. Spread cracker mixture over chicken mixture. Bake for 30 minutes or until bubbly.
My sister-in-law, Whitney, made this back when we were doing a meal exchange and it was one of my favorite dishes. She got it from her sister-in-law, Ruth. Yummy!
Thursday, October 20, 2011
Sunday, October 2, 2011
Pernil
Prep Time: 4-5 hours
Serving: About 1/3 pound per person
I took this picture of my father-in-law seasoning the pork for me. He is great at it!
1 picnic pork shoulder
Adobo:
1 1/2 Tbsp garlic powder or granulated garlic
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1/2 tsp black pepper
Preheat oven* to 300F. Mix all ingredients for Adobo together and set aside. Cut skin and fat from pork. If the pork shoulder is extra fatty, cut as much fat as possible from the skin. Set skin aside. Using a steak knife or other narrow knife, stab the meat and move the knife to one side to make a hole and sprinkle some Adobo into the hole (see photo above). Do this all over the meat. Sprinkle Adobo all over meat. Place meat on a rack in a large pan and cover with skin. Cook for 4 hours or until a fork inserted in meat and twisted breaks meat apart easily. Remove from oven and allow to sit for 20 minutes before slicing. If desired, crisp up skin under broiler.
Serve with Arroz con Gandules, tostones, and salad.
We usually make a gravy to go with the pernil. I put 1-2 cups of water into a saucepan and add the drippings that has most of the fat skimmed off and heat it over high heat. Then I take about 1/2 cup cold water and whisk in about 1/4 to 1/2 cup flour. Then, I slowly drizzle the flour mixture into the saucepan while whisking the water and drippings mixture. Cook while stirring constantly until it starts to boil. I carefully taste it and if it needs more flavor or salt, I add a crushed chicken bouillon to it and taste it. I just add more water or flour/water mixture or crushed chicken bouillon until it tastes right and is the right thickness.
Serving: About 1/3 pound per person
1 picnic pork shoulder
Adobo:
1 1/2 Tbsp garlic powder or granulated garlic
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1/2 tsp black pepper
Preheat oven* to 300F. Mix all ingredients for Adobo together and set aside. Cut skin and fat from pork. If the pork shoulder is extra fatty, cut as much fat as possible from the skin. Set skin aside. Using a steak knife or other narrow knife, stab the meat and move the knife to one side to make a hole and sprinkle some Adobo into the hole (see photo above). Do this all over the meat. Sprinkle Adobo all over meat. Place meat on a rack in a large pan and cover with skin. Cook for 4 hours or until a fork inserted in meat and twisted breaks meat apart easily. Remove from oven and allow to sit for 20 minutes before slicing. If desired, crisp up skin under broiler.
Serve with Arroz con Gandules, tostones, and salad.
*I always cook pernil in my 18-qt Nesco roaster. The pernil comes out so moist and tender and it doesn't heat up my house either!
Grandma's Hot Cereal
Prep Time: 20-30 minutes
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
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