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| Paella - In a regular large skillet cook Olive Oil: Spanish olive oil , or any good quality olive oil. Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas. Spices: bay leaf, paprika, Saffron or 1 teaspoon saffron powder, salt and pepper. White wine. the main ingredients Spanish Rice: a short grain rice that absorbs more water than regular rice, Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times. Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience. Cook for 12-15 minutes then add... seafood: jumbo shrimp, mussels, calamari. Simmer for another 15-20 minutes and Serve. |
| Sweet Potatoes - Start a pot of boiling water then begin cooking the sweet potatoes; cut into 1-2 inch size. Add a little salt to the water to add flavor. Carefully reduce the heat. Cook for an additional 12-15 minutes. Drain in a colander and use in your favorite recipes or mash and add brown sugar. Marshmallows make a good topping. |
| Mashed Potatoes - 2 pounds of peeled potatoes in boiling water with salt. Then mashing them with butter and milk. Serve with black pepper. |
| Empanadas - beef, chicken, or pork. pie crust with red bell pepper, diced tomatoes and cheese filling. |
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