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Two simple creamy delicious and easy to make soups. One served hot and the other served cold! Prep time: 10 minutes Cooking time: about 60 minutes Serves 8 to 12 people Lacto-Vegetarian Two soups. One recipe. "Leek Soup", "Leek Potato Soup", "Irish Potato Leek Soup", 'Vichyssoise"... there are many names for this soup. But whether it is served hot or cold, this soup is simply delicious. Simple fresh ingredients create the best dishes. These two soups are a good example of those dishes. Leeks, potatoes, cream, and herbs make this soup a favorite of mine. In this recipe I will show you how to make both Leek Potato Soup and its alter ego: Vichyssoise. Fall and Winter are approaching in the Northern Hemisphere and with them cold rainy days and snowy night. When the weather turns, there is nothing more perfect that a nice hot bowl of Leek Potato Soup. It seems to make things right even on the cloudiest or coldest day. And in the Southern Hemisphere, Spring and Summer will be making their entrance, with bright and sunny hot days! Perfect for a cold bowl of Vichyssoise! I first had Leek Potato Soup in the village of Drumnadrochit, on the northern shore of Loch Ness in Scotland, just south of Inverness. I liked the simplicity of it. You could tell it had humble origins as a peasant meal. It was very comforting, specially after spending a few hours out in the Sottish weather exploring the ruins of Urquhart Castle. Right away, my mind began to think up ways to make it my own...which I did. If you have followed and tried any of my recipes, you know by know I love flavor...lots of it! This soup is no different. I have packed a lot of flavor while honoring the traditional recipe... as much as possible. lol It wasn't long until I realized that Leek Potato Soup and Vichyssoise were relatively the same thing. So, why not make one simple recipe for both soups? What is the flavor profile? Creamy with subtle hints of leeks, onions, garlic, and herbs. What ingredients will I need to make this soup? Leeks, russet potatoes, onions (if making Vichyssoise), cream, unsalted butter, vegetable broth, marjoram, bay leaves, fresh thyme, garlic, salt, pepper, and fresh chives. What else will I need to make this dish? A large pot, measuring cups and spoons, a cutting board, a knife, and a wooden spoon. Can I make substitutions? You can substitute the butter with either margarine, olive oil, or the vegetable oil of your choice. Instead of chives, you can use green onions or dill. If you want to make this dish vegan, substitute the heavy cream with a vegan substitute of your choice (click here for more information). What are leeks? The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stemor stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food. Aren't Leek Potato Soup and Vichyssoise the same thing? Well...yes and no. They both have almost the same ingredients, same cooking process, and same results. However, although they are almost identical, Vichyssoise has onions while Leek Potato Soup does not. What are the origins of Leek Potato Soup and Vichyssoise? Depending what you call it, and the temperature you serve it at, you will discover different origins stories about the soup. Leek Potato Soup Leek Potato Soup is a soup based on potatoes, leeks, broth (usually chicken), and heavy cream. Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined and stirred. Chives may be used for garnish. Leek soup is traditionally associated with Ireland, Scotland, and Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as Ciorbă de praz, and in France it is called Soupe aux poireaux. Vichyssoise Recipes for soup made of pureed leeks and potatoes were common by the 19th century in France. In 19th-century cookbooks, and still today, they are often named "Potage Parmentier" or "Potage à la Parmentier" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for "Potage Parmentier for 100 men" using milk instead of cream but with proportions and directions that are similar to the recipe for "Vichyssoise Soup" given later by Julia Child. The origins of the name Vichyssoise are a subject of debate among culinary historians; one version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup. Julia Child called it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". Louis Diat, a French chef at the Ritz-Carlton in New York City who grew up in Montmarault in the Allier department near the spa resort town of Vichy, is most often credited with its reinvention. In 1950, Diat told The New Yorker magazine: '"n the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz." The same article explains that the soup was first called Crème Vichyssoise Glacée, after the spa town. In 1930 the restaurant's menu changed from French to English, whereupon it was called Cream Vichyssoise Glacée. Let's Make it! INGREDIENTS 2 pounds of leeks (finely sliced) 1 large yellow onion (if making Vichyssoise) 3 pounds of russet potatoes (peeled, cubed) 4 cloves of garlic (peeled, crushed) 8 cups of Swanson GF Vegetable Broth 2 cups of heavy cream 4 tablespoons of unsalted butter 2 bay leaves 1 tablespoon of fresh thyme 1 teaspoon of marjoram Fresh chives Salt and pepper to taste Method Throughly wash the leeks and potatoes. Once clean, cut off the dark green tops from the leeks (figure 1). Discard them. You only need the white and light green parts. Finely slice remanning white and light green sections (figure 2). Peel the potatoes and cube them. Set aside. If making Vichyssoise, thinly slice the onion and set aside. In a large cast iron pot or saucepan over medium heat, melt 4 tablespoons of butter. Add the leeks, onion (if making Vichyssoise), garlic, and a generous pinch of salt. Cook until soft (about 20 minutes). Stir frequently. Once the leeks are soft, add the potatoes, vegetable broth, bay leaves, thyme, marjoram, and a generous pinch of pepper. Bring to a boil, reduce to a simmer, cover, and cook for 40 minutes. Remove the bay leaves and using an inversion blender puree the soup until silky smooth. If you do not have an inversion blender carefully scoop two cups of the soup at a time into a regular blender and blitz until smooth. Keep in mind the soup will be hot so take all precautions necessary to avoid getting burned while using the blender. Once all blended, return the soup to the pot. Slowly add the cream to the soup. Incorporate well. Taste for salt and pepper. Adjust if necessary. Simmer for another 5 minutes. Serve either hot if making Leek Potato Soup or cold if making Vichyssoise. Garnish with chives and freshly grated pepper. Enjoy!!! Printable PDF Recipe File below:

Learn how to make this delicious creamy spiced curry dish that has taken the UK by storm! Prep time: 10 minutes Inactive time: 2 to 12 hours Cooking time: about 30 minutes Serves 6 to 8 people Gluten/Soy Free A must in anyone's culinary repertoire! This easy-to-make curry dish is just so full of amazing flavors and packs a punch! I love curry. I love the spices. I love the aroma. I love how simple it is but how amazing the results are. It is one of my favorite types of food: satisfying and purely delicious. I researched and tested multiple recipes before creating my own. Obviously it is always expected that I will tweak things to make them more delectable, so I added more layers of flavors to satisfy the most demanding palates at our home: the picky eaters! And they loved it! What is Chicken Tikka Masala? Chicken tikka masala is a dish of marinated chicken (chicken tikka, roasted and then cooked in a spiced curry. Its origin is disputed. The curry is usually creamy and orange-coloured. It is among the United Kingdom's most popular dishes. What is the flavor profile? Layered. Full of exotic spices. Complex. Spicy. Vibrant. Tangy. Creamy. What ingredients will I need to make Chicken Tikka Masala? Chicken breast or thighs, plain yogurt, spices (curry powder, garam masala, turmeric, cardamon, coriander), a large red onion, cream, ginger paste, garlic paste, lemons, cayenne pepper, sugar, cilantro, salt and pepper. What else will I need to make this dish? A non-reactive bowl, a large pot, measuring cups and spoons, a baking tray, parchment paper, a cutting board, an oven, a knife, and a wooden spoon. Can I make substitutions? Yes. You can substitute the cream with coconut cream and the plain yogurt with plain Greek yogurt. You can also use fresh ginger and garlic instead of the store-bought paste. Where is Chicken Tikka Masala from? Well...that is a really tough question to answer. The origin of the dish is not certain. Some trace the origins of the dish to the South Asian community in Britain and others claim that the dish was created in the Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in the 1960s, after migrating from what was then East Pakistan (now Bangladesh). At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. Historians of ethnic food Peter and Colleen Grove discuss various origin-claims of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef". They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961". Rahul Verma, a food critic who writes for The Hindu, said he first tasted the dish in 1971 and that its origins were in Punjab, India. He said "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations". Another explanation is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in the west end of Glasgow, invented chicken tikka masala by improvising a sauce made from yogurt, cream, and spices. What is Garam Masala? Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) Let's make it! INGREDIENTS Marinade 2 to 4 pounds of chicken breast or deboned chicken thighs 2 cups of plain yogurt or plain greek yogurt 2 teaspoons of Garam Masala 1 tablespoon of curry powder 2 teaspoons of ground cardamon 2 teaspoons of ground coriander 1 tablespoon of garlic paste 1 tablespoon of ginger paste 1 teaspoon of turmeric 1 teaspoon of salt 1 teaspoon of pepper Sauce 28 oz of canned crushed tomatoes (undrained) 1 large red onion (chopped finely) 1 1/2 tablespoons of garlic paste 1 1/2 tablespoons of ginger paste 2 tablespoons of curry powder 1 1/2 tablespoons of garam masala 1 teaspoon of cayenne pepper salt and pepper to taste 2 cups of cream or coconut cream 2 lemons (juice of) 1 teaspoon of sugar fresh cilantro (coriander) vegetable oil Method Debone and cut the chicken breasts into small 1 1/2" cubes. If using chicken thighs, just remove the skin and bones. In a non-reactive bowl, add all the marinade ingredients together. Incorporate well and then add the chicken. Make sure the chicken is saturated with the marinade. Cover and refrigerate anywhere from 2 hours to 12. The longer the chicken marinates, the better the flavor. Once the chicken has marinated, you are ready to move onto making the sauce. Set the oven to broil. Remove the chicken from the marinade, shake off any excess marinade, and place on a baking tray lined with parchment paper. Place tray in the oven, about 10 to 12 inches away from the top, and cook chicken for 12 minutes. Turn chicken half way (after 6 minutes). Once cooked, remove from the oven and set aside. In a large saucepan over medium high heat, add 2 tablespoons of vegetable oil. Add the onions and cook until they are soft. Add the crushed tomatoes, garlic paste, ginger paste, curry powder, garam masala, sugar, and cayenne pepper. Stir well. Add the chicken and the juice of 2 lemons to the sauce. Bring to a boil and reduce the heat to a simmer. Cook for 5 minutes. Slowly add the cream. Stir. Add salt and pepper to taste. Adjust spices (garam masala, curry powder, and cayenne pepper) to your personal liking. Cook for another 5 minutes. Serve with rice and garnish with fresh cilantro. Enjoy!!! Printable PDF Recipe File below:

Delicious gluten free chicken soup with the flavors of the American Tex-Mex cuisine and topped with crunchy tortilla strips! Prep time: 15 minutes Cooking time: about 45 minutes Serves 4 to 6 people Bold, full of flavor, easy to make, and absolutely delicious! This Tex-Mex dish is a favorite of mine. The multiple layers of flavors and textures makes it so delectable and addictive. Chicken tortilla soup is a rich broth, flavored with traditional Tex-Mex spices and herbs, loaded with black beans and sweet corn, and topped with sliced jalapeños, avocado, and fresh cilantro. It is always served with lime wedges for acidity. Normally, it is served at restaurants as an appetizer. But you can honestly make a meal out of it. The greatest thing about this soup is that it tickles many dietary restrictions boxes: soy-free, dairy-free, and can be made vegan/vegetarian by omitting and substituting some of the ingredients. What is Tex-Mex cuisine? Tex-Mex cuisine (fromTexan and Mexican) is an American regional cuisine that derives from the culinary creations of the Tejano people ofTexas. It has spread from border states such as Texas and others in theSouthwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. What is the flavor profile of this dish? Complex, bold, tangy, spicy, and creamy. The vegetables give the dish a nice balance while the spices awaken the taste buds. The addition of the avocado in the end brings that extra touch, almost creamy, and the tortilla strips add a layer of crunchiness. What ingredients will I need to make this dish? Chicken, gluten free chicken broth, black beans, whole kernel corn, canned petite tomatoes, cumin seeds, adobo, chili powder, onions, garlic, limes, 1 avocado, 1 jalapeño pepper, fresh cilantro, bay leaves, spices, salt, pepper, and vegetable oil What else will I need to make this dish? A large skillet or pot with a lid, a couple of containers with lids, a baking tray, parchment paper, a knife, cutting board, measuring cups and spoons, and a wooden spoon. Can I make substitutions? You can use chicken on the bone. Keep in mind that the cooking process will be a tad longer. If you are in a time crunch, store-bought corn tortilla chips can be used instead of making your own tortilla strips. If needed, you can also substitute the salt for a salt substitute. If you can find a store-bought chili powder that is 100% gluten free, you can use that as well. Can I make this dish vegan or vegetarian? Yes. Skip the chicken and the chicken broth. Use vegetable stock instead. What is Adobo? Adobo is a combination of seasonings and spices used in Latin cuisine. It is used to impart flavor to fish, poultry, beef, pork, and vegetarian dishes. Keep in mind that Latin Adobo is different from Adobo from the Philippines. Is store-bought Adobo gluten free? Most of the time it is not. Thus why I will teach you how to make your own. It is very easy to make and it can be stored for months. What will I need to make adobo? Salt, black pepper, onion and garlic powder, cumin, paprika, turmeric, and oregano. What is Chili Powder? Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. What are the ingredients for Chili Powder? Paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper. Ingredients 2 to pounds of chicken breasts (whole and deboned) 6 cups of Swanson Gluten Free Chicken Broth 30 oz canned petite diced tomatoes (drained) 15 oz canned black beans (drained and rinsed) 15 oz canned whole kernel corn (drained) 1 large yellow onion (chopped finely) 1 large red onion (chopped finely) 8 garlic cloves (peeled and chopped finely) 5 limes 1 jalapeño (chopped / optional) 5 corn tortillas (cut into long thin strips) 1 1/2 teaspoons of cumin seeds 1 1/2 tablespoon of chili powder (recipe below) 1 tablespoon of Adobo (recipe below) 2 bay leaves 1 teaspoon of smoked paprika salt & pepper fresh cilantro (divided in two) vegetable oil 1 avocado (peeled and sliced into small pieces) Adobo 5 tablespoons of salt 2 tablespoons of black pepper 2 tablespoons of onion powder 2 tablespoons of garlic powder 2 tablespoons of cumin 1 tablespoon of turmeric 1 tablespoon of paprika 2 tablespoons of crushed oregano Chili Powder 2 tablespoons paprika 2 teaspoons oregano 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garlic powder 3/4 teaspoon onion powder 1/2 teaspoon cayenne pepper Method Mix all the adobo ingredients together in a container with a lid. Shake well. Set aside. Do the same with for the chili powder. You can store the Adobo and Chili Powder in a dry place for up to 12 months. In a large pot over medium high heat, add 2 tablespoons of vegetable oil. Once the oil is heated, add the onions and cumin seeds. Stir frequently and cook for about 5 minutes. Add the garlic. Cook until fragrant. Add the chicken broth, chicken, 1/2 tablespoon of chili powder, 1/2 tablespoon of adobo, bay leaves, 1/2 teaspoon of paprika, and 1 teaspoon each of salt and pepper. Bring to a boil and reduce heat to medium low. Cook for 25 minutes. Preheat oven to 400 degrees F. Once the time has elapsed, remove the chicken breasts and set aside and let them cool. Once they have cooled down enough, cut them into small pieces or shred them with two forks. Return the chicken to the pot. Add the black beans, tomatoes, corn, the juice of 3 limes, 1 teaspoon of chili powder, 1/2 tablespoon of adobo, 1/2 teaspoon of paprika, and half of the cilantro. Taste for salt and pepper and adjust to your liking. Reduce heat to low, cover, and let the soup simmer for 20 minutes. Cut the corn tortillas into long thin strips. Place them on a baking tray lined with parchment paper. Bake them in the oven for 15 to 20 minutes. Remove from oven and let them cool down. By now the soup should be ready. Serve and top with fresh cilantro, tortilla strips sliced avocado, chopped jalapeño bits, and a lime wedge. Enjoy!!! Printable PDF Recipe File below:

The refreshing Spanish libation made simple! Perfect for parties and large gatherings! Prep time: 20 minutes Cooking time: 0 Resting time: 0 to 8 hours Serves 10 to 15 people Gluten/Dairy/Soy free and Vegetarian My Spanish roots are showing again, guys!! And I am proud to show them! This easy-to-make Sangría is not only refreshing but loaded with lots of fresh fruit and alcohol!! Made with white wine, Cava, Brandy, peach juice, and simple syrup and topped with fresh fruits! What is the favor profile? Fruity, sweet, sharp, and refreshing. What ingredients will I need to make this? Sauvignon Blanc of your choice, Spanish Cava (Champagne, Prosecco, or Champagne will do as well), Brandy, Peach juice, simple syrup or agave, and fresh fruit. What else will I need to make this? A large pitcher, a measuring cup, a cutting board, a wooden spoon, and a fruit knife. What is Cava? Cava is a sparkling wine of Denominación de Origen (DO) status from Spain. It may be white (blanco) or rosé (rosado). What is simple syrup? Simple syrup is just sugar and water and it is pretty easy to make... and easier to buy already made! But don’t worry... I will teach you how to make it as well. Can I make substitutions? Yes. You can substitute the Sauvignon Blanc with any white wine you want; the Cava with Spumante, Prosecco, or Sparkling wine, Champagne; the peach juice with pear or white grape juice; and the simple syrup with Agave Nectar. Can I make it in advance? If you wish to do so, yes! You could make it overnight or hours in advance without adding the Cava until ready to serve. The longer it rests in the fridge the more the fruit bits release their flavor into the Sangría while absorbing the delicious flavors from the Rioja and Brandy. Can I find another sangria recipe on this website? Yes...I have a wonderful "Easy Sangria" recipe right here. Ingredients 6 cups of Sauvignon Blanc (or any other red wine of your choice) 1 bottle of Cava, Spumante, Sparkling wine, Prosecco, or champagne 1 cup of Brandy 4 cups of peach Juice 1/4 cup of simple syrup or Agave Nectar 1 apple 1 pear 1 peach 1 white peach Strawberries Blueberries 1 orange Simple Syrup 1 cup of sugar 1 cups of water Method Cut the apple, pear, peach, and white peach into small cubes. Halve the grapes. Slice the oranges into wheels. In a large pitcher, mix the wine, Brandy, Cava, simple syrup, and peach juice. Add the fruit. Chill. Serve. If Making your own Simple Syrup Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month. Enjoy!!! Printable Recipe File (PDF) below:

The easy to make traditional American one-pot pasta dish with ground beef, vegetables, and spices. Prep time: 10 minutes Cooking time: about 40 to 45 minutes Serves 8 to 10 individuals Looking for a "one-pot-dinner" dish? Look no more! This traditional American dish is the answer to the daunting "mom...what's for dinner tonight?" question. It's economical, easy to make, and very tasty! The best part? Most of the ingredients can be found already in the pantry or fridge! I honestly think this is a great dish. It was a hit with the most picky eaters at our home. And the leftovers fed hungry mouths for days after! It is the perfect dish for large gatherings as well! Got a church dinner, a family reunion, or a a social gathering requiring you bring a potluck dish? This is the dish for you! American Goulash is just a pasta and meat dish with a delicious tomato sauce. Can’t get more simple than that! What is the flavor profile? Savory and yummy! What ingredients will I need? Ground beef, celery, onions, garlic, red bell pepper, crushed tomatoes, tomato sauce, crushed red pepper, pepper, salt, gluten free Worcestershire sauce, oregano, Italian seasoning, paprika, bay leaves, gluten free elbow pasta, and water. Can I make substitutions or additions? Yes. You can substitute the ground beef with ground chicken, pork, lamb, buffalo, turkey, or the vegetarian meat substitute of your choice. You can substitute the red bell pepper for either green, yellow, or orange bell peppers. And you can substitute the elbow pasta with penne pasta, rotinni, cavatappi, or any gluten free pasta you have at home. What else will I need? A large pot with a lid, a cutting board, a knife, a measuring cup, measuring spoons, and a wooden spoon. Let's make it! Prep time: 10 minutes Cooking time: about 40 to 45 minutes Serves 8 to 10 individuals INGREDIENTS 2 pounds of ground beef 3 sticks of celery (chopped finely) 2 yellow onions (chopped finely) 1 large red bell pepper (seeded and chopped finely) 6 garlic cloves (peeled and minced) 1 15oz can of crushed tomatoes 1 15oz can of tomato sauce 3 cups of water 1 to 2 tablespoons of salt 1 teaspoon of pepper 1 teaspoon of crushed red peppers 1 teaspoon of crushed oregano 2 tablespoons of Italian seasoning 1 teaspoon of paprika 2 bay leaves 3 tablespoons of Lea & Perrins GF Worcestershire Sauce 16 ounces of uncooked Timkyáda Brown Rice Elbow Pasta or the gluten free pasta of your choice Vegetable oil or oil METHOD In a large pot over medium meat, add 2 tablespoons of oil. Sauté the onions, celery, bell pepper until the onions become translucent. Add the garlic and cook until it becomes fragrant. Add the meat, 1 tablespoon of salt, 1/2 tablespoon of pepper, oregano, paprika, crushed pepper flakes, and Worcestershire sauce. Cook for 8 to 10 minutes, stirring frequently. Add crushed tomatoes, tomato sauce, bay leaves, and water. Cook for another 5 minutes or until it comes to a boil. Reduce the heat to simmer. Taste for salt. Adjust if needed. Add the uncooked pasta. Cover and simmer for 20 minutes or until the pasta is cooked. Once the time has elapsed, serve and garnish with fresh parsley. Enjoy!!! Printable PDF Recipe File below:

Delicious, full of flavor, easy-to-make gluten free black bean burger! Prep time 35 minutes Cooking time 5 minutes Serves 4 to 6 individuals Gluten/Soy/Dairy Free and vegetarian I love black bean burgers! They are such a much healthier alternative when trying to watch what you eat. Sadly, most of them do have gluten or some other form of ingredient I am allergic to as a binding agent, so it is hard for me to find a brand that is safe. Tired of not finding the right black bean burger, I decided to make my own... and the results were out of this world: a tasty burger that is full of flavor, with the right consistency, and 100% gluten free. What makes this black bean burger so delicious is the addition of roasted ingredients. It truly elevates this recipe to another level. Texture is a big deal for me when eating a black bean burger. I tried multiple recipes and store-bought burgers and they were either too mushy or a brick. A good black bean burger should have a crispy exterior and a juicy interior... just like a burger made out of meat. That was my goal when creating this recipe. This particular recipe is Ovo-Vegetarian. However, it can be modified to be vegetarian or vegan by using a vegetarian/vegan egg substitute. What is the flavor and texture profile? Bold, savory, crunchy, and spicy with garlic tones. What ingredients will I need? Canned black beans, onions, garlic, salt, pepper, eggs, gluten free flour, and spices. Can I make substitutions or additions? Yes. You can substitute the eggs with your favorite vegetarian or vegan egg substitute. You can add any combination of herbs and spices you like (Mediterranean, Asian, Indian, Thai, Spanish, Mexican, etc...). You can also add chickpeas and/or lentils to add more texture to the recipe. Just keep in mind the more moisture you add the higher the chances that the burger could end up "mushy". What else will I need? A food processor, a baking tray, a mixing bowl, parchment paper, paper towels, a knife, measuring cups, measuring spoons, a fork, a skillet or grill, a spatula, and an oven. How will I cook these burgers? You can either use a skillet to cook them like regular burgers, grill them, or bake them. If you want to grill them, just make sure you first line your grill with tin foil. Add a bit of oil onto the tin foil and cook for 8 to 10 minutes, flipping once. If you wish to bake them, just line the patties up in a baking tray lined with parchment paper and bake for 20 minutes in a 375 degrees F oven. Can I refrigerate or freeze these for later consumption? Yes. Once you have form the mixture into patties you can refrigerate them for up to 5 days or freeze them for up to two months. What are black beans? Black beans are classified as legumes. Black turtle beans, more commonly known as black beans, are shiny, black members of the bean family Phaseolus vulgaris. They are most commonly found in and have been popularized by Latin American cuisine, and are known by many names in various cultures throughout South and Central America. There are six main types of black turtle beans, with relatively similar appearances and nutritional values. What are the origins of black beans? Although they have been cultivated and cooked for thousands of years in South America, black beans did not cross the Atlantic until the 1500s in the boats of European explorers. Are black beans good for me? Black beans are a good source of energy, protein, dietary fiber, and various vitamins and minerals. According to USDA, 100 grams of cooked boiled black beans (without salt) key nutrients such as: Energy (552 kJ) Protein (8.86 g) Dietary Fiber (8.7 g) Thiamin (0.244 mg) Niacin (0.505 mg) Folate (149 µg) Vitamin E (0.87 mg) Vitamin K (3.3 µg) Potassium (355 mg) Phosphorus (140 mg) Magnesium (70 mg) Iron (2.1mg) Calcium (27mg) Black beans also have high levels of flavonoids, particularly anthocyanin, which have antioxidant abilities. They also contain omega-3 fatty acid, which is considered a good form of cholesterol. Black beans are a great source of folic acid and have abnormally high levels of the rare compound molybdenum, which is very difficult to find in any other food. What are the benefits of eating black beans? The health benefits of black beans include the prevention of cardiovascular diseases and a reduced risk of certain types of cancer. Consuming black beans can also aid in digestion and the regulation of the body’s blood sugar levels. Black beans can be beneficial for various nervous system functions, can reduce the chances of birth defects, neutralize the negative effects of sulfites, and even prevent impotence in men. Are there any other recipes with Black Beans in this website? Yes. I have a wonderful Black Bean Soup that is easy to make and delicious! Ingredients 2 15 OZ cans of Black Beans of your choice (drained and rinsed) 2 whole eggs 3- 5 tablespoons of gluten free flour of your choice 1 large yellow onion (roughly sliced) 5 cloves of garlic (peeled) salt & pepper to taste 1/4 teaspoon of crushed pepper flakes 1/4 teaspoon of ground cumin 1/4 teaspoon of smoked paprika METHOD Preheat oven to 400 degrees F. Line a baking tray with parchment paper. Drain and rinse the beans. Pour onto tray and pat dry with a paper towel. Add the onion and garlic to the beans. Place in the oven's middle rack and bake for 20 minutes. Once the time has elapsed, remove the from the oven and transfer to the food processor. Add the crushed pepper flakes, ground cumin, smoked paprika, and 1 teaspoon each of salt and pepper. Pulse until it all becomes a course mass. Do not puree. Transfer the mixture to a mixing bowl. Taste for salt and pepper and adjust if necessary. Add the eggs. Use a fork to incorporate everything together. Add the flour one tablespoon at a time. Incorporate after each flour addition. You want the mixture's consistency to resemble ground beef, so by controlling the amount of flour added you can achieve the right consistency. The mixture is ready to be formed into patties when it does not appear to be "wet". You don't want the mixture to be too dry either. Shape the mixture into patties and either (a) cook it right away on a hot skillet with a small amount of oil or (b) place in on baking tray lined with parchment paper and refrigerate for 30 minutes before cooking. If you are cooking them on a stove top, just add 2 tablespoons of vegetable oil to a skillet and cook the burgers for 4 minutes, flipping once half way through. If you want to grill them, just make sure you first line your grill with tin foil. Add a bit of oil onto the tin foil and cook for 8 to 10 minutes, flipping once. If you wish to bake them, just line the patties up in a baking tray lined with parchment paper and bake for 20 minutes in a 375 degrees F oven. Serve on your favorite gluten free bread and top with your favorite burger toppings! Enjoy!!! Printable PDF Recipe File below: #easyrecipe #vegeteriantypes #maincourse #partyfavorites #snacks #soyfree #dairyfree #grill #blackbeans #glutenfree #glutenfreelife

Delicious, easy to make and full of flavor. This traditional Spanish dish will be a new favorite! Prep time: less than 20 minutes Cooking time: 30 minutes Serves 4 to 6 people Arroz con Pollo is probably the most traditional dish you will find in most Spanish speaking countries in the Americas: from Mexico to Argentina. Every country has a version of this Spanish staple. Why? Because it really easy to make, can be made in large batches that feed entire families, and above all: it is truly delicious! I‘ve been lucky enough to have tasted different versions of this dish, but to be honest, I love my mom’s recipe the best. So, I took mom’s recipe and tweaked it a little to add a hint of heat —which I love! I have seen this made with chicken on the bone, shredded chicken, diced chicken, and sliced chicken breasts. The later is my way to make it because I live with people that are picky eaters and cannot stand meat on the bone. Besides, by using chicken breasts I cut the cooking time in half. The best way to describe Arroz con Pollo is to compare it to a Paella. But instead of using a paellera to make it, you can use a cast iron skillet or a big pot. What is the flavor profile? Complex, bold, tangy with sweet notes. The vegetables give the dish a nice balance while the spices awaken the taste buds. What ingredients will I need to make this dish? Chicken breasts, rice, bell peppers, onions, garlic, saffron or anatto powder, white wine, peas, adobo, water or chicken stock, salt , Manzanilla olives, paprika, pepper, and olive oil. What else will I need to make this dish? A large skillet or pot with a lid, a knife, cutting board, measuring cups and spoons, and a wooden spoon. Can I make substitutions? You can use chicken on the bone. Keep in mind that the cooking process will be a tad longer. Also, you can use turmeric or anatto powder(achiote molido) instead of saffron. What is saffron? Crocus Sativus L., otherwise known as saffron, is one of the most expensive spices in the world. As a rule of thumb, the deeper the color of saffron threads, the better the quality. Deep red with orange tips is considered to be the best. Real saffron threads are fine and evenly sized, with a thin yellow tendril on one end and what looks like a flute on the other side.  The color of saffron threads is a deep red. The highest quality saffron threads have the most minimal yellow stem and the highest amount of Crocin, one of saffron's key essential oils. Saffron is native to Southern Europe and is cultivated in Spain, Iran, Greece, Turkey, Afghanistan and certain Indian states. Saffron is often used in the production of cosmetics, pharmaceutics and textile-dye industries, as well as cooking. At a price of $3,000 to $8,000 per pound, saffron is by far the most expensive food on earth. Saffron is infamously expensive, but as just a pinch of good saffron will enliven a dish, it won't break the bank. First, an explanation of saffron's expensive price. Saffron threads are the stamens of the crocus, a high-maintenance flower with difficult, generally low yields. Each flower blooms only one week each year and produces 3-4 stamens, which must be picked by hand, then dried, making the entire process extremely labor intensive and, thus, expensive. You can buy 0.06 oz (1.7 g) of saffron from less than US$ 20.00 at your local grocery or spice store. All you will need is a pinch and the rest can be stored until needed. What does saffron taste like? Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor,  saffron straddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces. A few strands of saffron will transform a long list of dishes, adding a mysterious allure to everything from risottos and milk puddings to rich curries and fish stews. Are there other recipes on this website that call for saffron? Yes. Paella, the traditional Spanish dish here. Saffron & Seafood Soup here . Chicken & Saffron soup here. What is Anatto? Annatto is a plant. The seed, leaf, and root are used to make medicine. People take annatto for diabetes, diarrhea, constipation, vomiting, fluid retention, heartburn, malaria, hepatitis, fever, high cholesterol, and high blood pressure. They also use it for heart health, and to clear the lungs. It is used as an aphrodisiac and for prostate and urinary health. In foods, annatto is used as a coloring agent. What is Adobo? Adobo is a combination of seasonings and spices used in Latin cuisine. It is used to impart flavor to fish, poultry, beef, pork, and vegetarian dishes. Keep in mind that Latin Adobo is different from Adobo from the Philippines. Is store-bought Adobo gluten free? Most of the time it is not. Thus why I will teach you how to make your own. It is very easy to make and it can be stored for months. What will I need to make adobo? Salt, black pepper, onion and garlic powder, cumin, paprika, turmeric, and oregano. Ingredients 2 pounds of boneless chicken breast 3 cups of long grain rice 1 red bell pepper (seeded and chopped) 1 large yellow onion (chopped finely) 6 cloves of garlic (peeled and crushed) 1/4 cup pr white wine 1/4 cup of frozen peas 1/4 cup of sliced manzanilla olives 4 cups of Swanson GF Chicken Broth 1 cup of water Adobo seasonings (recipe below) Salt and Pepper to taste Saffron, anatto powder, or turmeric Adobo 5 tablespoons of salt 2 tablespoons of black pepper 2 tablespoons of onion powder 2 tablespoons of garlic powder 2 tablespoons of cumin 1 tablespoon of turmeric 1 tablespoon of paprika 2 tablespoons of crushed oregano Method Mix all the adobo ingredients together in a container with a lid. Shake well. Set aside. If using saffron start by adding the saffron threads to a 1/4 cup of white wine and let it soak for about 20 minutes. The saffron will release it bright orange color into the wine. If not, start with Step 2. Cut the chicken into strips or medallions. Season generously with adobo (about 2 tablespoons). In a large skillet or cast iron skillet over medium high heat, add 4 tablespoons of oil. Add the chicken and cook for 5 minutes, turning half way. Remove the chicken and set aside. Add more oil to the pan if needed and sauté the onions and bell pepper until onions are translucent. Add the garlic and cook until fragrant. Introduce the rice, saffron infused wine, chicken broth, and olives. If not using saffron, add 2 teaspoons of anatto power or turmeric. Reintroduce the chicken and add 1/2 tablespoon of adobo, olives, peas and 1 cup of water. Incorporate all ingredients gently. Bring to a boil and reduce to a simmer. Cover and let it cook for 20 minutes or until the rice is tender. Once the time has elapsed, remove from heat and serve. Enjoy!!! Printable PDF Recipe File below:

The refreshing Spanish libation made simple! Perfect for parties and large gatherings! Prep time: 20 minutes Cooking time: 0 Resting time: 0 to 8 hours Serves 10 to 15 people My Spanish roots are showing, guys!! And I am proud to show them! This easy-to-make Sangría is not only refreshing but loaded with lots of fresh fruit and alcohol!! Made with Rioja, Cava, Brandy, orange juice, and simple syrup and topped with fresh fruits! What is the favor profile? Fruity, sweet, sharp, and refreshing. What ingredients will I need to make this? Red wine of your choice, Spanish Cava (Champagne, Prosecco, or Champagne will do as well), Brandy, orange juice, simple syrup or agave, and fresh fruit. What else will I need to make this? A large pitcher, a measuring cup, a cutting board, a wooden spoon, and a fruit knife. What is Cava? Cava is a sparkling wine of Denominación de Origen (DO) status from Spain. It may be white (blanco) or rosé (rosado). What is simple syrup? Simple syrup is just sugar and water and it is pretty easy to make... and easier to buy already made! But don’t worry... I will teach you how to make it as well. Can I make substitutions? Yes. You can substitute the Rioja with any red wine you want; the Cava with Spumante, Prosecco, or Sparkling wine, Champagne; and the simple syrup with Agave Nectar. Can I make it in advance? If you wish to do so, yes! You could make it overnight or hours in advance without adding the Cava until ready to serve. The longer it rests in the fridge the more the fruit bits release their flavor into the Sangría while absorbing the delicious flavors from the Rioja and Brandy. Let's Make It! Prep time: 20 minutes Cooking time: 0 Resting time: 0 to 8 hours Serves 10 to 15 people INGREDIENTS 6 cups of red wine (Rioja, blend, or any other red wine of your choice) 1 bottle of Cava, Spumante, Sparkling wine, Prosecco, or champagne 1 cup of Brandy 4 cups of Orange Juice 1/4 cup of simple syrup or Agave Nectar 1 apple 1 pear 1 peach 1 white peach 2 oranges Simple Syrup 1 cup of sugar 1 cups of water Method Cut the apple, pear, peach, and white peach into small cubes. Slice the oranges into wheels. In a large pitcher, mix the wine, Brandy, Cava, simple syrup, and orange juice. Add the fruit. Chill. Serve. If Making your own Simple Syrup Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month. Enjoy!!! Printable Recipe File (PDF) below:

Spicy, rich, tender, and truly delicious: this Dominican dish is just full of amazing flavors! Prep Time: 20 minutes Cooking Time: 2 hours and 30 minutes Serves 4 to 6 people Dairy/Soy/Gluten Free Yields 6 servings This is a real treat! Those who have tasted oxtail stew know how delicious it is. There are bits of vegetables, olives, and this incredible tender meat... all combine with enough spices, seasonings, and heat to awaken your taste buds! Oxtail meat is full of flavor and very tender when prepared accordingly. The meat falls off the bone and the natural collagen thickens the stew without the addition of starches. "Rabo Encendido" means "tail on fire" in Spanish, and it refers to the heat level of this delicious traditional Dominican dish. Now... I don't claim is just a Dominican thing. You can find multiple versions of it in the Caribbean (Cuba, Puerto Rico, Jamaica, Haiti, The Lesser Antilles), Central America, South America, and Spain. Why? Because the original recipe came from Spain and into the "colonies" in the "New World". In Spain it is simply known as "Rabo de Toro (ox tail) and it is made with red wine and Jerez (Sherry). But I digress... As I said, it is not just a Dominican thing but this recipe in particular is from the Dominican Republic, thus why I labeled this recipe "Dominican Rabo Encendido". I am very aware of the Jamaica's Spicy Oxtail Stew, Haiti's braised oxtail, Cuba's oxtail stew, and so many others! They are all truly delicious! The base for this recipe is Dominican in origins. Obviously it is expected that when a recipe falls in my lap, I will make some adjustments. It is just my nature. I combined the Dominican recipe with the Spanish recipe, bringing the final product to another level of full head-on flavors to awaken the taste buds and give you a great culinary experience. In Europe and Asia, oxtail is prepared as a soup. You find it in England, France, all over China, Indonesia, and Korea. It is not a new concept to utilize the ox tail to create a delicious dish. What is the flavor profile of this soup? Rich deep flavor. Spicy, tangy, sweet, herbaceous, and earthy. This is a good stew that will make many happy. It is hearty and full of small delicious bites from the carrots, olives, and peppers. I guess the best way to describe the stew is by comparing it to a "curry" but without all the spices associated with curries. What is the texture of oxtail? The oxtail meat is so tender and develops such a great flavor! I believe it is one of the most underused and neglected cuts of beef. What will I need to make this dish? Oxtail, carrots, Spanish Olives, Sweet Bell Peppers, a red onion, garlic, red wine, crushed tomatoes, water, adobo, bay leaves, one habanero pepper, and olive oil or vegetable oil. What else will I need to make this? A large cast iron pot or pot, a knife, a cutting board, a wooden spoon, and probably some gloves to handle the habanero or jalapeño peppers. To make the adobo you will need measuring spoons and a small container with a lid. Can I make substitutions? Actually, you could substitute the oxtail for lamb or goat. You will have a wonderful stew in the end. You can substitute the habanero pepper for 2 jalapeños or any peppers you wish to use. Remember, you can control the heat level by choosing the peppers you like. Also, of you do not like spicy food or just can't handle it, skip the habanero pepper. Where do I find oxtail? Check the meat section at your favorite grocers or ask your butcher. What is Adobo? Adobo is a combination of seasonings and spices used in Latin cuisine. It is used to impart flavor to fish, poultry, beef, pork, and vegetarian dishes. Keep in mind that Latin Adobo is different from Adobo from the Philippines. Is store-bought Adobo gluten free? Most of the time it is not. Thus why I will teach you how to make your own. It is very easy to make and it can be stored for months. What will I need to make adobo? Salt, black pepper, onion and garlic powder, cumin, paprika, turmeric, and oregano. What do I serve this dish with? Traditionally it is served over white rice, "tostones" (fried plantains), and a side of fresh salad to cool the palate. Ingredients 3 or 4 pounds of oxtail 3 carrots (peeled and diced) 1/4 cup of Spanish Manzanilla Olives Stuffed with Pimento 1 Red Bell pepper (seeded and diced finely) 1 Yellow Bell pepper (seeded and diced finely) 1 Orange Bell pepper (seeded and diced finely) 1 large red onion (diced finely) 8 cloves of garlic (peeled and minced) 2 15oz cans of crushed tomatoes 3 tablespoons of tomato paste 2 cups of red wine or Sherry 1 cup of water 2 bay leaves 2 tablespoons of Adobo (see recipe below) 1 tablespoon of garlic powder 1 tablespoon of onion powder Salt & Pepper to taste 1 habanero pepper or 2 jalapeño peppers Olive oil or vegetable oil Adobo 5 tablespoons of salt 2 tablespoons of black pepper 2 tablespoons of onion powder 2 tablespoons of garlic powder 2 tablespoons of cumin 1 tablespoon of turmeric 1 tablespoon of paprika 2 tablespoons of crushed oregano Method Step One: Prep the Oxtail Trim all excess fat from the oxtail. A layer of fat sometimes encases the meat, and although it gives the dish a wonderful flavor, excess fat can be very chewy. Lightly season the oxtail with salt and pepper. Set aside. Step 2: Prep the Vegetables Peel and chop the carrots. Remove seeds from bell peppers and chop into small bits. Peel and chop/mince the onion and garlic. Set Aside. Step 3: Make the Adobo Combine all the adobo ingredients in a container with a lid Place the lid on the container and shake well for 30 seconds. Step 4: Make the Stew Start by adding 2 to 4 tablespoons of oil to a large pot over medium high heat. Once the heat is ready, add the ox tail sections and brown on all sides for at least 5 minutes. Remove the meat from the heat and set aside. Add the onions, carrots, onion, garlic, and bell peppers to the pot. Cook until tender. Return the meat into the pot and add the wine, water, crushed tomatoes, tomato paste, adobo, bay leaves, and olives. Bring to boil, reduce the heat to simmer, cover, and cook for 1 hour. After one hour has passed, add the garlic and onion powders. Stir, cover, and cook for another hour. Once the time has elapsed taste for seasonings and adjust with salt and pepper. Cut the habanero in half, remove the seeds and chop into small pieces (same with the jalapeño if using instead). Add to the stew. And cook uncovered for 30 minutes. After 2.5 hours the meat should fall off the bone. If not, cook for another 30 minutes. During the cooking process, excess grease might have accumulated on the surface of the stew. Carefully remove it with a spoon. Serve over white rice. Enjoy!!! Printable PDF Recipe File below:

Succulent ribs with a homemade dry rub and finished with your favorite BBQ sauce. Prep time: 10 minutes Cooking time: 2 hours and 30 minutes Serves 4 to 6 people Gluten/Dairy/Soy free Sweet, spicy, sticky, messy...these are the adjectives that perfectly describe these delicious ribs. Perfect for those craving BBQ and wanting to get messy without apologies. You will be licking your fingers... and that will be perfectly fine! BBQ is king in the Southern and Southwest parts of the United States. It is so popular that regions have their own cooking styles and unique flavors. I have combined the two styles I like into one: Kansas City and Memphis. I did a nice dry rub, cooked the meat slowly, and then smothered the whole thing with enough sweet 'n spicy BBQ sauce to fill a bathtub! What can I say? I like my ribs messy! The dry rub used in this recipe is my own: a nice combination of spices and condiments that mixed together create a wonderful flavor explosion in the mouth. What is the flavor profile? Sweet, spice, tangy, and just purely delicious! What ingredients will be needed to make this? Pork Loin Back Ribs, brown sugar, salt, black pepper, garlic powder, onion powder, allspice, mace or nutmeg, smoked paprika, cayenne pepper, chili powder, and any BBQ sauce of your choice. What else will be needed? Aluminum foil, a small mixing bowl, and a baking tray. Can I make substitutions? To be honest, I haven't tried to make any besides the barbecue sauce. But feel free to adjust the recipe to your needs. You can use any gluten free Barbecue sauce you want. Can I use a smoker to make the ribs instead of using the oven? Yes. You can apply the rub and use a smoker. It will take a little longer but the results will be just as good. What kinds of BBQ styles are found in the United States? According to Learn to BBQ , there are four different styles: Kansas City Barbecue, Memphis Barbecue, Carolina Barbecue, and Texas Barbecue. 1. Kansas City Style Kansas City barbecue is characterized by its use of a wide variety of meat – pork, beef, chicken, turkey, mutton – (and sometimes even fish) and an equally wide variety of methods of preparation. Slow-smoking – traditional barbecue – is the most common method, but dishes cooked by other means, such as grilled chicken, also can be found on the menus of local barbecue restaurants. Just about any type of barbecued meat served in the country’s other barbecue capitals, from Carolina pulled pork to Texas brisket, is served here, though burnt ends – the crusty tips of a brisket of beef or pork – are distinctive to the city. Barbecue sauce is an integral part of Kansas City barbecue. The sauces found in the region are tomato-based, with sweet, spicy and tangy flavor profiles. Most local restaurants offer several sauce varieties but the staple sauce tends to be both spicy and sweet. Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City-area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other soul food staples. 2. Memphis Style Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking, and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking. 3. Carolina Style Carolina barbecue is usually pork, served pulled, shredded, or chopped, but sometimes sliced. It may also be rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking. It is probably the oldest form of American barbecue. The wood used is usually a hardwood such as oak or hickory. Two styles predominate in different parts of North Carolina. Eastern North Carolina barbecue is normally made by the use of the “whole hog”, where the entire pig is barbecued and the meat from all parts of the pig are chopped and mixed together. Eastern North Carolina barbecue uses a thin sauce made of vinegar and spices (often simply cayenne pepper). Western North Carolina barbecue is made from only the pork shoulder, which is mainly dark meat, and uses a vinegar-based sauce that includes the addition of varying amounts of tomato. Western North Carolina barbecue is also known as Lexington barbecue, after the town of Lexington, North Carolina in which the style comes from, home to many barbecue restaurants and a large barbecue festival, the Lexington Barbecue Festival. South Carolina has three regional styles. In western parts of the state, along the Savannah River, a peppery tomato or ketchup-based sauce is common. The central part of the state (the Midlands), barbecue is characterized by the use of a yellow “Carolina Gold” sauce, made from a mixture of yellow mustard, vinegar, brown sugar and other spices. Then there is the coastal “Pee Dee” region, they use the whole hog and use a spicy, watery, vinegar-and-pepper sauce. In the Piedmont area of the state shoulders, hams, or Boston butts are used. 4. Texas Style Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as “a line running from Columbus and Hearne northward between Dallas and Fort Worth”. Are there any other BBQ styles found in the United States? Yes. In deep South Texas and along the Rio Grande Valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means “barbecue”, though in English it is often used specifically to refer to Mexican varieties of preparation. Generally speaking, the different Texas barbecue styles are distinguished as follows: East Texas style: The beef is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce. Central Texas style: The meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. West Texas style: The meat is cooked over direct heat from mesquite wood. South Texas style: Features thick, molasses-like sauces that keep the meat very moist. INGREDIENTS 3 or 4 pounds of Pork Loin Back Ribs 1/2 cup of brown sugar 2 tablespoons of salt 1 tablespoon of black pepper 1 tablespoon of garlic powder 1 tablespoon of onion powder 1 teaspoon of allspice 1/2 teaspoon of mace or nutmeg 1 teaspoon of smoked paprika 1/2 to 1 teaspoon of cayenne pepper 1 teaspoon of chili powder 2 cups of Sweet Baby Ray's Sweet 'n Spicy Barbecue Sauce Method Preheat oven to 300 degrees F. In a small container, mix the all the dry ingredients together. Rinse the ribs, pat dry with a paper towel, and remove excess fat. Place the ribs on a baking tray lined up with aluminum foil (figure 1). Apply the dry rub generously on top (figure 2). Loosely enclose the ribs in the aluminum foil (figure 3). Place in the oven and bake for 2.5 hours. Once the time has elapsed, carefully remove from the oven, open the foil, add 1 to 1.5 cups of BBQ sauce to of the ribs, and return to the oven. Set oven on low broil and cook for up to 5 minutes. Once done, remove from oven and let the ribs rest for another 5 minutes before cutting and serving. Enjoy!!! Printable PDF Recipe File below:

Learn how to make the national cocktail of Brazil! Only 4 ingredients needed: lime, sugar, cachaça, and ice! Prep time: 5 minutes Cooking time: 0 Serves 1 person Gluten/Dairy/Soy free and Vegetarian This is one of the best cocktails you will ever have! Refreshing, soothing, tart, and sweet. It is recommended you have friends to drive you home after a glass of Caipirinha. It is delicious but it truly creeps on you fast! One glass is out of this world. Two are signaling you are ready to get the party going! Love it! I served this at a birthday party a few years ago and I must confess...most people had to be driven home and many didn't remember the party! LOL What is the flavor profile? A combination of sweet and tart. What is Caipirinha? Caipirinha, the national cocktail of Brasil (Brazil), is a wonderful and refreshing libation made with limes, cachaça, and sugar cane. What will I need to make it? Limes, raw sugar cane, cachaça, and ice. What else will I need? A cutting board, knife, a cocktail shaker, and measuring cup and spoon. What is Cachaça? Cachaçha, a distilled sugar cane alcohol, is the main ingredient for Caipirinha. It is clear and has a very distinctive flavor. Kind of reminds me of a vodka and grappa but smoother. I found it to be a perfect match for fruit based cocktails. INGREDIENTS Juice of two limes 4 ounces of Leblon Cachaça 5 teaspoons of raw sugar cane 1 cup of crushed ice Method In a mixer, add the lime juice, sugar, ice, and cachaça. Shake for 15 to 20 seconds. Pour into a glass and garnish with a slice of lime. Enjoy!!! Printable PDF Recipe File below:

Discover this traditional Hawaiian dish made of marinated tuna and served with brown rice, fresh vegetables, and a spicy Sriracha Aioli! Prep time: 20 minutes Cooking time: 5 to 20 minutes Serves: 2 to 4 people Gluten/dairy free and Pesco-vegetarian Poke, the traditional Hawaiian tuna dish.... made with either fish, squid, or crab, it is simple, flavorful, and fresh favorite in the islands. This is my version of a Poke Bowl. I kept it simple, tasty, spicy... and as healthy as possible. The best thing about it is the no need to cook any of the main ingredients... well, aside from the rice. Serving such fresh ingredients helps to maintain their integrity by avoiding the addition of chemicals and preservatives to the recipe. A good Poke should always be made with fresh ingredients and taste as so. I am a fan of fresh seafood and it can't get more fresh than this. Very strong flavors are balanced to enhance the seafood without overpowering it. It's all about balance. In the end, the seafood has to be the star of the show. You can find lots of Poke shops in the Hawaiian Islands. Each one will have a different recipes for Poke. You can even find it at grocery stores! Here in the mainland, we have deli shops that specialize in various cured meats and cheeses. In Hawaii, you find entire shops that only serve and provide customers with many variations of Poke: bowls, nachos, tostadas, tacos, sliders, Musibi, and so much more. In Hawaii, Poke is King! Poke’s come a long way from its origins in pre-contact times, when ancient Hawaiians feasted on freshly caught fish massaged with sea salt, seaweed and crushed inamona or kukui nuts. Today poke shops are popping up from Los Angeles to Kansas City to New York. But what of poke in the Islands? Where has poke’s path taken this iconic dish? Poke’s evolution has been fairly straightforward: changes mirror the tastes of new arrivals. When ships from the West Coast dropped anchor in local ports, sailors traded salmon for salt. Waves of immigrants from China and Japan introduced soy sauce and sesame oil. Just as each group has added its dishes to Hawaii’s culinary melting pot, selections of poke have multiplied. Visit any poke counter today and you’ll find not just ahi limu (seaweed) and spicy ahi poke, but kimchee shrimp, furikake salmon, miso tako (octopus), pipikaula (dried beef) and even bacalao poke made with Portuguese dried salt cod. This is a Pesco-Vegetarian dish. What is the flavor profile of this dish? Sharp, sweet, savory, fresh, and spicy. What ingredients will I need to make Poke? For this Poke you will need Mahi Mahi Tuna or Yellowfin Tuna, gluten free soy sauce, rice vinegar, honey, sesame oil and seeds, and green onions. For the Poke bowl you will need brown or white rice, edamame, red onions, green onions, radishes, cucumbers, sesame seeds, and peppers. For the spicy sauce you will need sriracha, mayonnaise, lemons. What else will I need to make this dish? A medium size non-reactive mixing bowl, a small non-reactive mixing bowl, a wooden spoon, a cutting board, a knife, and serving bowls. Can I make substitutions? Yes... you can make many substitutions. Instead of tuna, you can use salmon or cod. Instead of fish, you could use crab or squid. Instead of the vegetables listed, you can add whatever you want. Instead of Sriracha, you can use whatever hot sauce you want. Instead of animal protein, you can use tofu or watermelon. Can I make some additions? Yes. You can add avocado, seaweed, shredded red cabbage, salmon roe, etc... The sky is the limit! Make a little poke bar with multiple fixings and let everyone choose what the want. Can I make this dish Vegetarian or vegan? Yes. Instead of animal products, you can use tofu or watermelon. I can't have or don't like spicy food, can I skip the sauce? Yes. Feel free to do what's best for you and your tastebuds! Can I only serve poke in other ways? Yes. You can serve it with lettuce and make lettuce wraps. That will help keeping calories down. Can I refrigerate Poke? After making it, I suggest you consume within 24 hours to keep it fresh. INGREDIENTS 1 to 1.5 pounds of Mahi Mahi or Yellowfin Tuna 2 tablespoons of Tamari Gluten Free Soy Sauce 1 tablespoon of Rice Vinegar 1/8 teaspoon of Sesame Oil 1 tablespoon of honey sesame seeds 6 to 8 green onions brown rice 1 cup of edamame 1 small cucumber 1 small red onion 4 radishes 2 peppers (Thai peppers, jalapeño peppers, or sweet peppers) 4 to 6 teaspoons of Sriracha 1 lemon 4 tablespoons of mayonnaise Method Step 1: Make the Poke With a sharp knife, cut the tuna into small cubes. Place it in a non-reactive bowl. Add the soy sauce, rice vinegar, sesame oil, honey, 1 teaspoon of sesame seeds, and 3 chopped green onions. Using a wooden spoon, gently mix all ingredients together. Cover, and place in the fridge while you prepare the rice and vegetables. Step 2: Make the Rice Prepare the rice as instructed in the packaging. Make as much as need it. Step 3: Prep the Vegetables Julianne the red onions. Slice the green onions on an angle. Peel and cut the cucumber and radishes. Prepare the edamame as instructed by the packaging. Step 4: Make the Spicy Sauce In a small non-reactive mixing bowl add the sriracha, mayonnaise, and the juice of a lemon. Mix well. Step 5: Putting it all Together Place rice in the bowl and top with the Poke and vegetables. Drizzle the spicy sauce over it. Serve! Enjoy!!! Printable PDF Recipe File below: