Recipe Of The Day

Southern Red Velvet Cupcakes

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:48 mini cupcakes or 24 regular-size cupcakes
Level:Easy
Ingredients
2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
Cream Cheese Frosting:
4 cups confectioners’ sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
Cream Cheese Frosting:
Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
For the garnish pictured here, sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desire

Whole-Grain Pancakes With Eggs and Bacon

 

 

Total Time:

45 min
Prep:
25 min
Cook:
20 min
Yield:6 servings
Level:Easy

Ingredients
For the bacon:
8 slices Canadian bacon
2 tablespoons maple syrup
For the pancakes:
3/4 cup old-fashioned oats
1/4 cup flaxseed
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 1/2 cups milk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the skillet
3 tablespoons sugar
1/2 cup maple syrup
1/4 cup jam or jelly (any flavor)
For the eggs:
6 to 8 large eggs
Kosher salt and freshly ground pepper
Unsalted butter, for the skillet
1/4 cup shredded low-fat cheddar or mozzarella cheese

Directions
Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.

Frozen Fruit Cups

Total Time:
10 min
Prep:
10 min
Yield:12 to 14 fruit cups
Level:Easy

Ingredients
4 cups frozen peaches, thawed and chopped into large chunks
2 cans mandarin oranges, drained
2 cans crushed pineapple, drained
1 can fruit cocktail, drained
6 medium firm bananas, chopped into chunks
1 small can frozen pineapple-orange juice concentrate, thawed
1/3 cup lemon juice

Directions
Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.

Cinnamon-Roll Pie Crust

MAKES ONE 9-INCH PIE CRUST
START TO FINISH: 20 MINUTES

INGREDIENTS

1 package pie crust

4 tablespoons butter, melted

½ cup brown sugar

2 teaspoons cinnamon

½ teaspoon pure vanilla extract

DIRECTIONS

1. On a lightly floured surface, roll out the pie crust a few times to even it out to about ½-inch thickness.

2. In a small bowl, mix the butter with the sugar, cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.

3. Starting with the side closest to you, roll the crust into a tight spiral. Cut the finished spiral into ½-inch-thick pieces.

4. On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place the pieces in a pie plate, overlapping them slightly and pressing to seal. (If the pieces aren’t sticking together well, use a little water to help “glue” them.)

5. Continue placing rounds of dough in the pie plate until the entire plate is full; trim any excess hanging over the edge. Use the tines of a fork to press indentations all around the edge. Chill the crust well before filling and baking, and bake according to your preferred pie recipe.

Tequila Lime Chicken

Total Time:

8 hr 30 min
Prep:
10 min
Inactive:
8 hr 5 min
Cook:
15 min
Yield:6 servings

Ina’s Tequila Lime Chicken
The longer Ina’s tequila lime chicken marinates, the better it tastes.
Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Watch how to make this recipe.
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

 

Cheeseburger Rice

For the most flavorful Cheeseburger Rice skillet meal you have ever tasted, reach for GOYA® Yellow Rice! The perfect blend of herbs and spices, GOYA® Yellow Rice takes the guesswork out of making amazing rice. Simply mix the rice with cooked ground beef and top with cheese for a one-pot meal your family will love, any night of the week!

Serves 4

Prep time: 5 min.

Total time: 40 min.

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil

1 lb. ground beef (80% lean)

½ medium yellow onion, finely chopped (about ½ cup)

1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 can (8 oz.) GOYA® Tomato Sauce

2 tsp. chili powder

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 box (8 oz.) GOYA® Yellow Rice

½ cup shredded cheddar cheese

Directions

1. Heat oil in 12” skillet over medium-high heat. Add beef, onions and garlic. Cook, breaking up beef with wooden spoon, until beef is browned and vegetables are soft, about 5 minutes; drain and discard fat. Stir in tomato sauce and chili powder until combined, season with Adobo. Transfer beef to plate.
2. In same skillet, bring 2 cups water to boil. Stir in contents of yellow rice mix; boil 30 seconds. Reduce heat to medium low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes.
3. Remove skillet from heat; stir in reserved beef mixture. Sprinkle cheese on top of beef and rice. Let skillet sit, covered, until cheese is melted, about 5 minutes more. Serve warm

 

GOYA® Jambalaya

Jambalaya, the classic Louisiana Creole dish of rice cooked with meat, seafood and vegetables comes alive with GOYA® Yellow Rice. With just the right blend of spices, GOYA® Yellow Rice is cooked with sausage, ham, shrimp, peppers, onions, and celery to create a vibrant one-skillet meal. Perfect for the whole family, GOYA® Jambalaya is easier and tastier than ever!

Serves 4

Prep time: 10 min.

Total time: 45 min.

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil

6 oz. Andouille sausage, cut into ¼” slices

6 oz. ham steak, cut into ¼” cubes

½ medium green bell pepper, finely chopped (about ½ cup)

½ medium yellow onion, finely chopped (about ½ cup)

2 stalks celery, thinly sliced (about ¼ cup)

1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 tbsp. chili powder

¼ tsp. hot pepper flakes

6 oz. medium shrimp (about 12 pieces), peeled and deveined

2 tbsp. GOYA® Tomato Sauce

1 box (8 oz.) GOYA® Yellow Rice

Directions

1. Heat oil in 12” skillet over medium-high heat. Add sausage and ham. Cook until golden brown on all sides, about 3 minutes. Transfer sausage and ham to plate. Add peppers, onions, celery, garlic, chili powder and hot pepper flakes to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes more.
2. Stir shrimp, tomato sauce and reserved sausage and ham into skillet until combined. Add contents of yellow rice packet mix and 2 cups water to skillet; stir to combine. Bring liquid to boil. Reduce heat to medium low. Simmer; covered, until rice is tender and water is absorbed, about 25 minutes.
3. Remove skillet from heat. Gently stir jambalaya to combine. Serve warm.
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