My Husband's Favorite Meatloaf!

My husband says he can eat meatloaf all day everyday! I wanted to put together a recipe together that we all loved, so that I can make it the same way every time. This is the result of several experiments that my husband was happy to be a part of. We loved it! I used fresh spices from my mother-in-law's garden and some organic ingredients. I used Sofrito instead of mincing onion, garlic, and peppers, because I usually have Sofrito already made and in the refrigerator. The spices make this meatloaf flavorful and aromatic. From our family to yours, we hope you enjoy!

Cook Time

Prep time: 20 min 
Cook time: 40 min 
Ready in: 1 hour 
Yields: Serves 6-8 people

Ingredients

• 2 lbs Organic Ground Chuck Beef
• 2 hashbrowns, defrosted, diced, and crumbled
• 3 tbsp Italian Bread Crumbs
• 1 tsp Fresh Broad leaf basil, chopped fine
• 1tsp Fresh thyme, chopped fine
• 1 tsp Fresh dill, chopped fine
• 1 tsp Fresh rosemary, chopped fine
• 1 tbsp Worcestershire Sauce
• 1/2 tsp or as desired Salt
• 1/2 tsp or as desired Ground black pepper
• 1 heaping tablespoon Sofrito
• 1 egg
• 2 tbsp sour cream
• 1/4 cup milk
• 1tsp Fresh Parsley, For garnish
• 3 tbsp Apple Cider Vinegar, For the sauce
• 3 tbsp Organic sugar, For the sauce
• 1/4 tsp Garlic Powder, For the sauce
• 1/4 cup Ketchup (no high fructose corn syrup), For the sauce

Steps

1. Preheat oven to 350 F. Mix all the ingredients in a bowl and then transfer into a baking Pyrex.
2. Mix all the ingredients of the sauce and then pour the sauce on the meatloaf and let the sauce get in between the glass and the meatloaf on all sides.
3. Bake for 40-45 min on 350 F depending on your oven. Wallah!I If you can stick a fork in it and it comes out clean then it's done. Let it stand for 10 min then slice, serve, and enjoy!

Click here to see the recipe for the best Cornbread ever!

Carnitas

My mother-in-law is from Peru and she cooks the best Carnitas. Carnitas are pieces of roasted pork with vegetables. You can serve them over rice or in soft tortillas. They are delicious. My Husband begged me to learn how to make them and I being the "kind wife" that I am, obliged. So here is the recipe and I hope you and your family enjoy!

Cook Time

Prep time: 10 min
Cook time: 3 hours
Ready in: 3 hours 10 min
Yields: Serves 8-10 people

Ingredients

• 2.5 lbs Pork Butt
• 1.5 tsp adobo
• 1.5 tsp cumin
• 1 tsp ground corriander
• 2 tsp garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup baby carrots, whole
• 3/4 medium Spanish Onion, cut into big chunks
• 1/4 cup Apple Cider Vinegar
• 1 cup water

Steps

1. Cut the pork roast into thick pieces. Lay pieces flat and sprinkle on half of the seasonings. Just sprinkle a light and even layer over one side of the meat. Then put the meat in a big pot spice side down and sprinkle with the remaining spices. Add the vinegar, water, carrots, and onions. Bring to a simmer and then cover with foil and a lid. Cook for about an hour. Turn the meat and then cook for another hour. You can check to see if you need to add more spices according to your preferences before you broil. 
2. Pour everything into a 9X13 baking pan and broil. I used an electric broiler, but I'm not sure you find those anymore. Broil for about an hour turning the meat every 15 min to make sure it doesn't burn.The fatty pieces may need to stay in longer than the meaty pieces.
3. You can shred the meat with a fork now and serve on a sandwich, tortillas, rice, etc. I served it with a mix of onions, vinegar, lemon, crushed red pepper, and cilantro on top. On the side, I served the vegetables that were in the pot and cornbread. Click here for the best cornbread recipe ever! It was yummy! Another good way to serve Carnitas is with some warm flour tortillas, refried bean and pico de gallo. Click here to see the recipe for my son's favorite rice that will also go great on the side. 

Best Cornbread Recipe I Have Ever Tried!

This is the best cornbread recipe I have ever tried. I pride myself in being sort of a connoisseur of cornbread, and I have tried recipes that added corn, cheese, etc. Although, never before this recipe did I try one like it. It was given to me by my Mother-in-law. She knows about good cooking! It's delicious! Don't take my word for it, try it yourself and let me know how it goes!

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: Serves 12

Ingredients

• 3 cups yellow squash, thinly sliced
• 2 small cornbread mixes, Jiffy
• 12 oz cottage cheese
• 4 eggs
• 1 cup milk
• 1/2 tsp salt
• 1 teaspoon organic sugar
• 1 stick butter, melted

Steps

• Preheat oven to 375 F. Mix all the ingredients, except the butter, together in a big bowl.
• Melt the butter and use 1 tblsp of it to grease a 9x13 pyrex.
• Pour the mixture into the pyrex and pour the butter on top.
• Bake at 375 for 35-40 min depending on your oven. You can stick a fork in it and if the fork is clean when you pull it out, it is ready. Enjoy!

A great main dish to serve with this cornbread is Meatloaf; click here for a great recipe.
Or click here to see the recipe for Carnitas!

Hearty and Delicious Spanish Rice with Bacon, Black Beans and Corn

This rice is a meal by itself. It's hearty and tasty! This is also my son's favorite meal. It's great for when you want to make food for a sick friend. You can make a big pot of this rice for your friend and she/he can feed him/herself and her/his family for days! It's great for potlucks and any other festivity. Also, it taste very good with avocados, plantains, or even a ripe banana on the side! Enjoy! Click here for the Sofrito recipe!

Cook Time

Prep time: 25 min
Cook time: 25 min
Ready in: 50 min
Yields: Serves 10 people.
Leftovers may be frozen. :)

Ingredients

• 1/2 pack Bacon (can substitute sausage, roasted pork etc.) 
• 3 Heaping tablespoons Sofrito, check the Sofrito link above or below:)
• 1 Chicken bouillon
• 1 packet Sazon con Azafran (picture provided in this post below), can find this item in the ethnic section of your grocery store
• 2 tablespoons tomato sauce, can skip this ingredient if you don't have it on hand
• salt, to your taste
• 1 1/2 tablespoons olive oil
• 1 can black beans, drained
• 1 cup frozen organic corn
• 3 cups water
• 2 1/2 cups long grain rice

Steps

1. Cut the bacon (easier to do when it is semi-frozen) width-wise into .5 x. 5 inch pieces.
2. In a deep Pot (that has a good lid-tight seal) cook the bacon until it is very crispy, almost burned.
3. Add the Sofrito. If you want to know how to make Sofrito, click here!. If you don't have Sofrito made, take 1/4 green pepper, 1/4 onion, 4 garlic cloves and 1 cup of cilantro. Chop it all up very fine, and add this to the bacon. Cook at med temp until the veggies get pretty mushy.
4. Add the chicken bouillon, "Sazon" (see the picture above), tomato sauce, olive oil, water, corn, and beans.
5. Taste the mix in the pot to see if it needs more salt (there is already some salt in some of the other ingredients). Some people might be on a low sodium diet. I, personally, add salt until it almost taste too salty. (about 3/4 of a teaspoon of salt) Don't worry, it will taste great when its done. The rice will soak it up. Stir.
6. Keep stirring and bring to a boil, add the rice, and stir again. Cover and simmer on a low temp for about 25 minutes. The lid should create a tight seal, if not, put some tin foil to cover the top of the pot and then cover it with the lid.
7. After 25 minutes, taste to make sure the rice is cooked and soft. Turn the rice over to make sure it doesn't stick to the bottom.
8. Serve as a main dish or as a side dish. Enjoy! Click here for a great recipe for Carnitas!

Sofrito

Sofrito is a mixture of vegetables that will add a great flavor to rice, meat, soups, and many other dishes! Many Latin dishes call for this combination of vegetables. I personally use it often and so I make a lot, save it in a jar, and scoop it out as I need it! It saves so much prep time when I am cooking!

Cook Time

Prep time: 20 min
Ready in: 20 min
Yields: about 2 cups or more

Ingredients

• 1 red or yellow onion, quartered
• 1 small garlic bulb, peeled
• 1 green pepper, quartered
• 1 bunch of cilantro, they sell cilantro by the bunch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Steps

1. Place all the ingredients in a blender or food processor. Process until it looks like the picture provided. The consistency should be thick enough to be able to spoon it. Don't make juice, lol.
2. Use a Spatula to get the mixture out and into a jar or any tall container with a lid.
3. You can play with the ingredients. For example, you may want to add a spicy pepper,  different color onions, different color bell peppers or no peppers at all, etc. and keep it in the refrigerator for a few months! Use it to flavor soup, sauce, rice or any of your meals as needed :)

Click here for the recipe to a hearty and delicious rice that uses Sofrito!
Also try this delicious recipe for meatloaf that uses Sofrito!

Strawberry Cream Cheese Pie

Yummy!

We loved this recipe! It was easy to make and very delicious. This is perfect for any occasion.

Cook Time

Prep time: 30 min
Cook time: 2 hours
Ready in: 2 hours 30 min
Yields: serves 6-8

Ingredients

• 1 Nilla Cookie Pie Crust 
• 8 ounces Cream Cheese 
• 14 ounces sweetened condensed milk 
• 2 Lemons, squeezed for juice 
• 1 teaspoon Vanilla Extract 
• 2 cups Strawberries, 1 cup Crushed + 1 Cup sliced 
• 1/2 cup water 
• 2 tablespoons cornstarch 
• 1/2 cup sugar

Steps

1. In a large bowl beat the cream cheese until it becomes fluffy. Mix in sweetened condensed milk. Next add the lemon juice and vanilla and mix until the mixture becomes uniform. 
2. Pour the mixture into the pie crust and use a spatula to spread it and flatten the top. Next, refrigerate the pie for 2 hours. 
3. While the pie is firming up in the fridge, add the crushed strawberries to a sauce pan with the water. Cook for a few minutes. Mix the sugar and cornstarch together. Add the sugar mix into the strawberry mix slowly. Stir frequently and bring to a boil. When the sauce looks clear, pour glaze in a container and let it cool off in the refrigerator. 
4. When the pie has been in 2 hours and the glaze is at least room temperature (not warm or it will melt your pie filling:), add the rest of the strawberries on the now firm pie and pour glaze over them. Slice and Serve. Enjoy!

Cast Iron Skillet Deep Dish Pizza

My husband had a craving for deep dish pizza, but he wanted to try something new. So he made a deep dish pizza in a cast iron skillet. It was yummy!

Cook Time
Prep time: 40 min
Cook time: 35 min
Ready in: 1 hour 15 min
Yields: Serves 6-8

Ingredients

• 1 bag premade pizza dough, Usually found in the bakery section of your grocery store 

"Toppings"

• 2 sliced chicken sausages, organic 
• 3/4 cup thinly sliced bell peppers, yellow and red 
• 1/2 cup onions 
• 1/2 cup mushrooms 
• As much as you want Boars Head turkey pepperoni 

Sauce

• 2 tablespoon extra virgin olive oil, 1 tbsp for the sauce and 1 tbsp for the "toppings" 
• 5 cloves minced garlic 
• 1/3 cup chopped tomatoes 

• 8 oz tomato sauce 
• 1 tablespoon chopped fresh basil 
• 1 tablespoon chopped fresh parsley 
• 1/2 teaspoon fennel seeds 
• 1 tablespoon onion powder 
• 1/2 teaspoon + a dash salt 
• 1/4 teaspoon pepper 
• 1/4 teaspoon marjoram 
• 1 teaspoon oregano 

Flour, use as needed

• 2 cups mozzarella cheese 

Steps

1. In a saucepan cook olive oil, garlic, and tomatoes for a few minutes. Add the tomato sauce, basil, parsley, fennel seeds, onion powder, salt, pepper. Crush the marjoram and oregano with your thumb in the palm of your hand to release the flavor. Bring to a boil and then let the sauce simmer on low until you are ready to pour it in to the pizza. If it gets too thick add a little bit of water, but you want the sauce to be thick so that it doesn't make the bottom crust too soggy. 
2. Put the other tablespoon of olive oil in the pan and cook the sausage. Cook through and then set aside. Then add mushrooms, onions to the pan. Sprinkle a dash of salt on the mushrooms and onions to draw out water. Pour out any water in the pan. Next add the peppers and saute the vegetables for a few minutes. 
3. Preheat your oven to 350 F. Put some flour on a clean surface in a pile then put the pizza dough on top. Knead the dough and cut in half to make 2 dough balls. Roll them out to make two flat round pieces (the bottom pizza pie crust and the top). Use flour as needed to keep the dough from sticking to your hands or the surface. 
4. Place the bottom pizza pie crust in the cast iron skillet and push it in to form to the skillet. Add your toppings and then sauce. Sprinkle the cheese on top and then cover with the top pie crust.Using a fork poke holes in the top pizza pie crust. 
5. Bake @ 350 for 30 min. Let the pizza stand for at least 10 minutes. Slice, serve, and enjoy!

Adding the ingredients

Adding the sauce

Adding the mozzarella cheese

Making holes in the covering dough

Everyone wants to help:)