Yummy Banana-Nut Bread

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  This recipe is an adaptation from Allrecipes.com Extreme Banana Nut Bread:

  It calls for less sugar, replacing 2 eggs with 1 cup of sour cream.  I also use my Kitchen Aid but you don't need to use one for this recipe... I adapted this recipe with inspiration from my mother-in-laws banana fig loaf and the Extreme Banan Nut Bread.  It is DE-LI-CIOUS!  I make it all the time and someone always asks for the recipe.  I also give these as gifts... Here it is!

   

  
  

  
  

  
  

  
  

  
  

  
  

  

  
  

  

   

  • 1 cup of wheat flour
  • 1 cup of all purpose flour
  • 1 teaspoon salt

  • 2 teaspoons baking soda
  • 1 cup butter or margarine
  • 3/4 cup of while sugar & 1/2 cup of brown sugar
  • 2 to 3 cups mashed overripe bananas
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup chopped walnuts

  Preheat the oven to 350 degrees F. Flour and butter two 9x5 inch loaf pans.
  Sift the dry ingredients (flour, salt, and baking soda) into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, sour cream and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two pans.
  Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

   

   

   

  

   

  

   

   
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Fritura de Bacalao/Cod Fish Fritters

Ingredients

1 lb.. cod
4 eggs
6 tbsp. flour
1 tbsp. baking powder
5 tbsp. chopped onion

Instructions

Soak the cod overnight. The next morning give the codfish a slight boil in fresh water. Crumble the cod and mix with beaten eggs and remaining ingredients.
Drop mixture by teaspoons into a pan with oil (at least 2 inches) until they are browned.

Guayaba (Guava)Bread Pudding / Pudin de Pan con Guayaba

Today I decided to pull out my Cuban cook book and make a bread pudding that reminded me of my childhood. During the holidays my aunt Paruncha would bring a delicious bread pudding and she would make enough for over 20 people!!! It was delicious!

This recipe is pretty close to the one that she would make, but I'm sure she used Cuban bread instead of a white bread loaf that I used.

This is such any easy and quick recipe to prepare.

Prep Time: 15 minutes
Bake Time: 65 minutes

Ingredients:
1stick of butter
4egg yolks
1cup of sugar
1 tablespoon of vanilla extract
2 cups of milk
1 loaf of white bread
12 ounces of guava paste (pasta due guayaba)
3 -4 tablespoons of water

Directions

Preheat oven to 350 degrees. Take the white bread loaf and slice it up into 1 inch pieces. Add the 2 cups of milk to the bread pieces. Then in a separate bowl cream together the butter and sugar. Add the egg yolks one at a time and then add the vanilla. Slice up guava paste and add to a medium saucepan with the water. Let the guava melt until it is a desired consistency. Place in the refrigerator for 10 minutes to cool. Add the sugar egg and butter mixture to the bowl of bread, then mix well. Add half of this mixture to a greased bundt pan, then add half of your reduced guava paste. Then finish adding the remainder of the bread mixture and then top with the rest of the guava. Bake the bread pudding for 65 or until golden.

Fritada / Mixturiado

Today I am thinking of making one of my many favorite Ecuadorian dishes for dinner, Fritada, or as my husband calls it, Mixturiado. My husband and his family are from Ambato, Ecuador. I, unfortunately, haven't had the pleasure of visiting Ecuador, but will plan to do so one day. I don't have a fancy camera to take beautiful culinary photos of my finished product, but that's also something to work toward acquiring. If you are like me, and starting to become adventurous with trying new recipes, check out some of the great blogs I have noted on how to make this great dish!

 

Ingredients

 

For the Pork: (from TS Tasty Bits)

2.5 lbs pork shoulder cut in chunks

3-4 cups of water

8 garlic cloves, whole

1/2 yellow onion cut in chunks

3 tbsp salt

 

Accompaniments: (from Laylita)

Hominy (Mote)

Tostado

Plaintain Chips / Chifles

Curtido

 

Both TS Tasty Bits and Laylita have wonderful directions on how to make this wonderful dish!

 

T'S TASTY BITS

(HOMINY) LAYLITA'S RECIPES
 



(TOSTADO) LAYLITA'S RECIPES

 



 

 

Arroz Con Pollo / Yellow Rice with Chicken

Cuban yellow rice and chicken has to be one of my most favorite dishes.  Eating this dish brings me back to when I was a kid.  This recipe is inspired by my mother.  What makes this recipe different from the traditional dish is the beer/wine, bacon, and spanish sausage (chorizo).  By adding these items, it gives it an extra kick of flavor.  This dish is especially good with a balsamic vinegrette salad and sweet fried plantains (platano maduros) yum!!! I have some pictures below of the cooking process and am missing the final photo (it will be coming soon!)

Ingredients:

2 Cups of uncooked long grain rice

2 chicken breasts (cubed)

2 Spanish chorizo links (sliced)

3 or 4 slices of thick cut bacon

1 can of beer or 1 cup of white wine

Bijol for color (or yellow food coloring)

1/2 packet of Goya chicken bullion

1/2 a jar of spanish olives

1/2 a medium onion (chopped)

1/2 red pepper(chopped)

2 cloves of garlic minced

1 small tomato

1 tbsp spanish adobo

1 tbsp of salt

1 tsp of red pepper flakes

2 1/2 cups of water

1. Heat your large pan with a teaspoon of olive oil, add your chopped bacon and chorizo and cook for about 3 to 5 minutes.

2. Add the peppers, onions, garlic, and spanish olives.

3. Cut the chicken breast into a desired size (about 2 inch cubes) and add to pan. Add 1/2 packet of chicken bullion, red pepper flakes, and adobo to the chicken. Saute your ingredients, then add the diced tomatoe and beer or wine.  Cook covered for about 8 to 10 mins on medium heat or until the chicken has cooked through.

4. Remove the chicken from the pan and transfer into a bowl.

5. In the same pan add the rice, water, salt, and bijol (or food coloring), cook for about 15 mins on low heat. 

6. You can then add your chicken mixture to the top of the rice and add a splash of water and then cook for another 10 mins or until rice is tender. 

7. Serve and Enjoy!

Other versions of Arroz Con Pollo:
Three Guys from Miami
Taste of Cuba
Receta de Univision


Other Links:
Where did Arroz Con Pollo come from?