NO BAKE WHITE CHOCOLATE VELVET PIE

Ingredients

• 1 Ready Made Oreo Crust
• 1 1/2 cups white chocolate chips
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Instructions

1. In a microwave safe dish, place white chocolate chips. Heat on high in microwave for 1 minute. Remove from microwave and stir until chips are completely melted, heating an additional 15 seconds if needed. Let cool to room temperature. 
2. In a large bowl, beat whipping cream with hand mixer on medium speed until peaks form and hold shape, being careful not to over beat. Set aside. 
3. Combine melted white chocolate chips, cream cheese and vanilla extract until smooth. Fold in whipped cream. Once fully incorporated, spoon mixture into Oreo crust. 
4. Refrigerate 2-3 hours before serving.

WHITE CHOCOLATE CARAMEL PECAN FUDGE

White Chocolate Caramel Pecan Fudge

Yield: approximately (36) 1-inch pieces 

3 cups white chocolate chips 
14 ounces sweetened condensed milk 
4 tablespoons butter 
1/2 teaspoon vanilla extract 
1 cup chopped pecans 
1/2 cup room temperature caramel sauce 

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl. 

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy! 

CURRY VINAIGRETTE

* 1⁄2
cup extra virgin olive oil
* 1⁄4
cup red wine vinegar
* 2 
tablespoons minced shallots
* 1 
serrano peppers or 1 jalapeno chile, seeded and minced
* 2 
cloves garlic, minced
* 1 
tablespoon curry powder (mild or hot, your choice)
* 1 
tablespoon brown sugar
* 1⁄2
teaspoon salt
* 1⁄2
* Pepper to taste
* Whisk together all ingredients.
* May store in an airtight jar, refrigerated, up to 2 weeks.
* Use on salads, vegetables, potatoes,

LAURENT'S PINEAPPLE

Recipe: Laurent's Slow-Roasted Spiced Pineapple

Makes 6 to 8 servings

1 ripe pineapple

1/2 cup freshly squeezed orange juice (from about 2 oranges)

1/2 cup Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)

1 jar (about 12 ounces) apple or quince jelly, apricot jam or orange marmalade

1 moist, fragrant vanilla bean, split lengthwise (optional)

Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few).

Center a rack in the oven and preheat the oven to 300 degrees Fahrenheit.

Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the "eyes" (the tough dark spots). Cutting from top to bottom, quarter the pineapple and then cut away the core. Place the pineapple in a baking dish or small roasting pan that holds it snugly while still leaving you enough room to turn and baste the fruit.

Whisk the juice, liquor and jelly, jam or marmalade together. Don't worry about fully incorporating the jelly — it will melt in the oven — you just want to break it up. Pour the mixture over the pineapple, toss in the vanilla bean if you're using it, and scatter over the spices. Bake the pineapple for about 2 hours, basting and turning it in the syrup every 20 minutes or so, until it is tender enough to be pierced easily with the tip of a knife. The fruit should have absorbed enough of the syrup to seem candied.

Allow the pineapple to cool until it is comfortably warm or reaches room temperature. Laurent strains the syrup and discards the spices, making the dish more elegant, but I leave them in because I love the way they look speckling the sauce; if you're going to strain the syrup, do it while it's hot — it's easier.

The temperature you serve this at is, like so much of this recipe, up to you — warm or room temperature is best, but chilled is also good.

ORIGINAL GREEN GODDESS DRESSING

The Palace Hotel’s Green Goddess Dressing
from Helen Evans Brown’s West Coast Cook Book

Makes about 3 1/4 cups-can easily be cut in half or thirds

8-10 filets of anchovies (I only used 3)
1 green onion, chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh tarragon
3 cups mayonnaise (I used half mayonnaise and half buttermilk so that it would be thinner)
1/4 cup tarragon vinegar
1/4 cup chopped fresh chives
2 cloves GARLIC
She instructs the reader to mince the anchovies with the green onion and then combine all of the ingredients in a bowl that has been rubbed with garlic.

CLOTTED CREAM

* 1 litre (quart) whipping cream (35% milk fat or higher) Do not use any cream that is labeled as ultra pasteurized.
Instructions
1. Set your oven to regular bake at 170 to 180 degrees F. (170 is the lowest setting on my oven so that's what I used.)
2. Pour the cream into a small covered casserole dish. The dish I used was about 8x8 inches. In my experiments that was the best size for 1 litre of cream but a 2 or 2½ inch depth of cream in the casserole dish is a good guide. Having too large a casserole is a problem.
3. Place the covered casserole dish in the oven for 10-12 hours. I usually do it overnight.
4. Remove from oven and allow to cool to about room temperature before refrigerating for 8-10 hours as well. I usually let it go overnight again and skim it in the morning.
5. Skim the solid cream off the top in to a small mixing bowl. There will be liquid white cream underneath the solid cream as well, so skim off as much of that as you can too. It gets stirred into the thicker cream to create the right consistency although many Brits do like to use it in that state for a mix of textures, I think.
6. Store the cream in a covered container in the fridge. Clotted cream is meant to be consumed quickly, so use it up within a few days.
7. Do not discard the liquid beneath the cream, use it as a milk substitute in baking. It can even be used in preparing the scones.
8. Clotted Cream makes a great topping for pies and tarts too or on practically any dessert where you would add a dollop of whipped cream.

BERMUDA RUM CAKE

Bermuda Rum Cake with Rum Caramel Sauce

 

Prep time

10 mins

Cook time

1 hour 20 mins

Total time

1 hour 30 mins

 

This Bermuda Rum Cake is the ultimate when it comes to boozy cakes and it does not come from a box mix. The best homemade rum cake recipe. This cake is definitely boozy, sweet and citrusy and it's glazed with a delicious butter and dark rum caramel sauce.

Author: Jo Cooks

Serves: 10

Ingredients

Bermuda Rum Cake

• 2½ cups all purpose flour
• 135 g box (6 servings) instant vanilla pudding mix, I used Jell-o
• 1 tbsp baking powder
• 1 cup sugar
• ½ tsp salt
• ½ cup vegetable oil
• ½ cup dark rum
• ½ cup orange juice
• ½ cup milk
• 1 tbsp orange zest

For Rum Caramel Sauce

• ¼ cup water
• 1 stick (1/2 cup or 4 oz) butter
• 1 cup sugar
• ¼ cup heavy cream
• ½ cup dark rum

Optional Toppings

• toasted coconut
• chopped pecans

Instructions

Bermuda Rum Cake

1. Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
2. Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
3. Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
4. Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.

For Rum Caramel Sauce

1. Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
2. Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
3. Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
4. Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
5. Top with toasted coconut if preferred or pecans.

Jamaican Jerk Catfish Salad

Jamaican Jerk Catfish 2 U.S. Farm-Raised Catfish Fillets ¼ cup vegetable oil 2 tablespoons Jerk seasoning 1 bag salad greens ½ mango, sliced ½ red bell pepper, finely diced 1 plantain, sliced in thin strips and fried, optional garnish Jamaican Dressing ¼ cup canned chipotle in adobo sauce 1 lime, juiced 1½ teaspoons sugar 1 tablespoon olive oil 2 tablespoons water ¼ cup sour cream 2 tablespoons fresh cilantro, chopped 1. Combine vegetable oil and Jerk seasoning in small bowl. Toss fillets with mixture to coat. Cover bowl with plastic wrap; marinate 30 minutes or overnight. 2. Preheat grill. 3. On hot grill, place catfish serving side down. Cook 4 minutes, turn and cook another 4 minutes or until done. Remove from grill and set aside to cool. Slice on the bias into 1-inch strips. 4. Place salad greens on plate. Add layer of mango, grilled catfish and red bell pepper. Drizzle with Jamaican Dressing and top with fried plantain strips if desired. Serves 2 Jamaican Dressing Puree adobo, lime juice and sugar in blender. Slowly drizzle in oil while running. Next, drizzle in water while running. Add sour cream and blend until smooth. Add cilantro and pulse a few times to blend. Recipe provided by The Catfish Institute.

PUERTO RICAN SOFFRITO

Puerto Rican Sofrito

Cuisine: Puerto Rican

Prep time:  5 mins

Total time:  5 mins

Serves: 1⅓ cups

 

INGREDIENTS

• 8 stems cilantro, chopped
• 1 medium green bell pepper, chopped
• 3 cloves garlic, crushed
• 1 medium onion, coarsely chopped
• ¼ pound (110g) red bell pepper, chopped
• 1 tablespoon vegetable oil

INSTRUCTIONS

1. Put all the ingredients (except the vegetable oil) to a blender and process until smooth. Add the vegetable oil while pureeing.

EASY CUBAN BLACK BEANS (soffrio)

EASY CUBAN BLACK BEANS:

Ingredients:

• 2 cans Organic Black Beans
• 1 medium yellow onion (not the sweet variety)
• 2 green Bell peppers
• 2 cloves minced garlic (or substitute garlic powder, if desired)
• 1/2 cup white wine
• 3 tablespoons Extra Virgin Olive Oil
• 1 1/2 tablespoons Cumin (add more if desired)
• 1 1/2 tablespoons dried Oregano (add more if desired)
• 1 tablespoon red wine vinegar
• 1/2 cup or more of water
• Sea salt, to taste
• Black pepper, to taste
• 2-3 Bay leaves

Directions:

1. Prepare the “Sofrito” or the base:  In Cuban cooking Sofrito is the base of almost every recipe.  In my family, this is how we make it.  Dice your onion and green peppers into uniform, small cubes.  Smash and mince your garlic cloves.  Heat on medium your EVOO in a saucepan and add the green peppers first (I like to cook them first because they take longer than the onions).  Saute for about 5 minutes and then add the onions.  Continue to saute for another 5 minutes then add salt, pepper, cumin, oregano, bay leafs and garlic.  Saute an additional 2-3 minutes, making sure not to burn the garlic.  Your onions should be transparent.  Raise your stove top temperature to high and immediately add your white wine.  
2. Allow your Sofrito to cook on high another 2 minutes, or until the alcohol from the white wine has completely burned off (just keep smelling over the pot until you no longer smell the alcohol).  
3. Open your two cans of beans and drain any excess water they have.  Add them to the Sofrito.  Depending on how “soupy” you want your beans, use the cans to add water.  I usually add about a 1/2 cup or more.
4. Add the red wine vinegar and stir well to combine.
5. Reduce the temperature to medium-high and allow the beans to cook, covered for 7 minutes.  The beans should be bubbling and very tender when you lower the temperature to a simmer.  
6. Allow the beans to simmer for another 7-10 minutes, while covered.  Make sure to stir them every few minutes.

ARROZ IMPERIAL WITH RICE

ARROZ IMPERIAL CON POLLO:

Boiling the chicken with onion and garlic imparts flavor to the chicken while preparing it for shredding.
Ingredients:
* 3 lbs. chicken breast
* 2 medium onions, 1 coarsely chopped, 1 finely chopped
* 1 green bell pepper, finely chopped
* 6 large garlic cloves, minced
* 2 tbsp. cooking wine
* 4 cups long grain rice
* 7 tbsp. mayonnaise
* 2 cups mozzarella cheese
* 1 medium lime, juiced
* 1 can tomato sauce
* salt & pepper, to taste
* 1 tbsp cumin
* 1 tbsp oregano
* 1 bay leaf
* about 3-4 tbsp Extra Virgin Olive Oil
* pimento peppers, for garnish
* 3 packets “Sazon” seasoning packets or 3 tsp “Bijol” seasoning (or 3 tsp paprika and 1 cylinder saffron)

Incorporate the mayo to your cooked rice and make sure to mix well.
Directions:
1. Wash chicken and place in stock pot with enough water to cover the chicken.  Add 1 onion and 2 cloves garlic, coarsely chopped.  Add salt and pepper to taste.  Bring to a boil, then simmer uncovered until the meat starts to fall apart.
2. Remove the chicken and reserve the broth (you will use it when you add the rice).  After chicken has cooled, shred the chicken using a fork.  Set aside.
3. Make the “Sofrito” Set on medium heat, pour in enough EVOO to cover the bottom of your saucepan and add the chopped green peppers first.  Saute for about 5 minutes and then add the onions.  Continue to saute for another 5 minutes then add salt, pepper, cumin, oregano, bay leaf and garlic.  Saute an additional 2-3 minutes, making sure not to burn the garlic.  Your onions should be transparent.  Raise your stove top temperature to high and immediately add your cooking wine.
4. Add the chicken and lime juice to the Sofrito mixture and cook on high until all the alcohol in the wine burns off.  Add the tomato sauce and reduce to medium heat.  Set aside the chicken mixture.
5. Cook the rice (you can set the rice to cook before you begin preparing the chicken mixture to reduce time): wash the rice and add 8 cups of the chicken broth water to the rice, stir.  Add your seasoning (this imparts the yellow hue to the rice), my sister used about 3 packets of Sazon seasoning (I will post more about this product soon).  Bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked.
6. Preheat oven to 350 degrees.
7. Add the mayo to the rice a little bit at a time until all incorporated and mixed well.
8. Spread 1/3 of the rice mixture onto a 13x9x2 foil pan.  Add a layer of the chicken mixture over the rice (use all of the chicken mixture in this layer).  Add another layer of rice on top of chicken mixture and then top with 1/2 the mozzarella cheese.  Add the remaining rice and then the remaining cheese over the last layer of rice.
9. Bake for 15-20 minutes.  The cheese should be melted and begin to brown.
10. Garnish the completed dish with strips of pimento and sprigs of curly parsley.

CUBAN LENTIL SOUP

 Nutrition

 My Notes

 Choose reviews (17)   

Potaje De Lentejas (Cuban Lentil Soup)

This traditional Cuban Lentil soup is thick and hearty. It can be served alone or with rice.

Yield: 6

Ingredients

1 cup Lentils; (Rinsed well)	1/4 cup White Wine
1 tbsp Vinegar	Bay Leaf
1 medium Onion; (Minced)	1 tsp Cumin
6 cups of Water	1 tsp Salt
1 cube Beef or Chicken Bouillon	1/2 tsp Pepper
1 stalk Celery; (Minced)	1/4 Green Bell Pepper; (Minced)
2 Tomatoes; (Seeded and Chopped)	2 cloves Garlic; (Minced)
1 Potato; (Peeled and Diced)	1 small Spanish Chorizo; (Sliced)
3 Basil Leaves	1 small Smoked Ham Shank; (or Bacon)
1/2 tsp Oregano	1/2 packet Sazon Goya w/ Culantro and Annatto; (If Needed)

Preparation

In a Med/Large Pot combine water and Lentils. Boil for 1 minute the reduce heat to low; simmer 15 minutes.

Add all remaining ingredients except Sazon and wine. Bring to a boil for 1 minute. Reduce heat to a simmer for 45 minutes.

Remove Bay leaf, Basil leaves, and Ham shank. Remove the meat from the shank and shred. Place ham shank meat back into pot. Add wine. Add Sazon if needed. Stir and cook for 5 more minutes.

You can find the recipe for Sazon on my page.

(HINT: If you can not find a ham shank you can use some bacon and some cooking ham chopped or diced. You can also add carrots if you like. You can also just add salt and pepper if you like. The longer you let the soup rest and removed from heat the thinker it will become.)

Serve Over white rice or enjoy alone.

MOJITO CEVICHE

Mojito Ceviche

 

 

Prep Time: 15 minutes Inactive Time: 40 minutes Total Time: 55 minutes Serves: 2 -4

Author: Cheyanne Bany

Ingredients

• ¾ # Semi-Firm White Fish and Shell Fish (sea bass, tilapia, cobia, shrimp or scallops) – fish diced into ¼’’ cubes, shrimp cut in half
• ½ Cup Lime Juice = 4 Limes (reserve limes for zest)
• 1 TBS Club Soda
• 1 tsp Sugar
• ½ tsp Sea Salt
• ¼ tsp Pepper
• 1 TBS White Rum (optional)
• 1 large clove of Garlic - minced
• ½ Cup Red Onion – small dice or julienne (about ⅓ onion)
• 1 large Jalapeno Pepper – ribs and seeds removed partially or fully removed, minced*
• ¾ cup Roma or Plum Tomatoes – seeded and diced (about 2 tomatoes)
• ¼ Cup Mint - chopped
• 2 TBS Chives - snipped
• Mint - for garnish
• Lime Zest - for garnish
• Lime wedges – for serving, optional
• Plantain Chips or Tortilla Chips – for serving, optional

Instructions

1. Place fish in a non-reactive, medium sized mixing bowl. Add Lime juice, club soda, sugar, salt, pepper, and Rum. Toss to evenly coat. Cover with plastic wrap and place in the refrigerator for 30-40 minutes to allow fish to partially ‘cook’. Gently stir the ceviche every 10 minutes to allow for even ‘cooking’.
2. Meanwhile prepare the rest of the ingredients for the ceviche and set aside.
3. When fish is close to being ‘cooked through’ add the rest of the ceviche ingredients and gently toss to combine. Taste, adjust seasoning, recover the bowl and place back in the refrigerator for another 10 minutes to allow all the flavors to marry.
4. Remove ceviche from the refrigerator. Taste and adjust for seasoning (salt, pepper, and lime juice) again if necessary.
5. Scoop or ladle into individual serving bowls or a large platter. Garnish and serve immediately with Chips.

Notes

*If you do not want your Ceviche spicy, remove ALL of the rib and seeds
*Serve with Plantain or Tortilla Chips

MOJO AND CUBAN CHICKEN

Mojo


Prep time
5 mins
Total time
5 mins

Ingredients
¼ orange bell pepper
9 garlic cloves
handful of cilantro
1 tsp cumin
juice of one lime
juice of ½ orange
¼ cup extra virgin olive oil
Instructions
Pulse all the ingredients in a blender. Store in a glass jar until ready to use.




CUBAN CHICKEN



One whole chicken
1 tbsp adobo powder
½ tbsp oregano
1 small onion, sliced
salt
prepared Mojo (recipe above)
Instructions
Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears.
Turn the chicken over and press on the breast bone to flatter.
Preheat oven to 350 degrees.
Generously season the bird with salt, adobo and oregano. Top with onion slices.
Transfer to a glass dish and coat well with Mojo on both sides. Cover with plastic wrap and marinade for at least two hours or overnight.
To roast the chicken, set into an oven proof skillet. Do not cover.
Roast until internal temperature is 165 degrees. It took me about 1½ hours, but this will vary depending on the size of the bird.
Before carving allow to rest for 10 min. Enjoy.

CUBAN BRAISED PORK WITH MOJO

Cuban Braised Pork with Mojo Sauce

 

 

Cuban Braised Pork with Mojo Sauce is a great way to twist up the old pulled pork routine. The Mojo sauce is bright and zesty with citrus. The pork is supremely fork tender. The flavors are spot on amazing.

From: Chew Out Loud

Recipe type: dinner, main

Serves: 6 servings

Ingredients

• For Mojo Sauce:
• ½ cup olive oil
• ¾ cup plus 2 TB freshly squeezed lime juice
• ¾ cup freshly squeezed orange juice
• ½ cup chopped fresh cilantro
• 8 garlic cloves, minced
• 1 TB grated orange peel
• 1 TB dried oregano
• 1½ tsp ground cumin
• 1½ tsp table salt
• 1½ tsp freshly ground black pepper
• For the Pork:
• 5½ lbs boneless country style pork ribs, excess fat trimmed, cut into 2-3 inch pieces
• 2 cans (14 oz each) regular chicken broth
• 1 large whole head of garlic, peeled and chopped
• 2 bay leaves
• 1 tsp table salt
• 1 tsp freshly ground black pepper
• 2 TB olive oil
• 1 large onion, thinly sliced

Directions

1. Prepare the Mojo sauce by placing all sauce ingredients in a blender. Puree until sauce is smooth and creamy. Set aside.
2. Preheat oven to 400F with rack on lower middle. In an oven proof heavy pot (Dutch oven works well) combine pork, broth, two-thirds of the garlic, bay leaves, salt, and pepper. cover tightly and bake 1.5 hours or until pork is very tender. Use slotted spoon to transfer pork to a bowl. Boil the liquid i pot until it's reduced to 1.5 cups, about 30 min. Return pork to pot, add ¼ cup of the mojo sauce, and simmer 5 minutes.
3. Meanwhile, in a heavy large skillet over medium high heat, add oil, onion, and rest of garlic. Saute until onions are tender, 12 min. Season with a dash of salt and pepper to taste.
4. Transfer pork to serving individual plates. Spoon pan juices over pork. Top with onion mixture, and drizzle with remaining Mojo sauce.

CUBAN BEANS AND RICE

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

This Cuban Rice and Beans Recipe is chock full of delicious flavors! It's tender, savory, and goes well with any meal. This dish can be prepared in its entirety the night before. Simply reheat in the microwaves with a sprinkle of water and serve!

Serves: 8-10

INGREDIENTS

• 4 cloves garlic, peeled
• 1 tsp table salt
• 6 slices bacon, chopped
• 2 TB olive oil
• 1 medium onion, finely chopped
• 1 green pepper, seeded and finely chopped (3/4 cup)
• 2½ tsp chicken bouillon powder
• 1 bay leaf
• ¼ tsp ground cumin
• ½ tsp dried oregano
• 1½ cups long grain white rice
• 2 (15.5 oz each) cans black beans, with liquid
• 1¾ cups water
• 1 TB red wine vinegar
• Optional garnish: chopped cilantro or sliced green onions

DIRECTIONS

1. Place garlic clove on a cutting board and sprinkle with table salt. Let sit for 3 minutes and mince into a paste with knife. Set aside.
2. Place bacon and olive oil in a large heavy pot. Constantly stir over medium high heat until bacon renders fat and turns golden brown, about 6 min. Add onion, green pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min. Add the chicken bouillon powder, the bay leaf, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
3. Add the beans with their liquid, the water, and vinegar. Mix to combine. Cover and bring to a boil. Immediately reduce to a simmer, and simmer covered for 45 minutes. Do not peek. Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.

NOTES

If preparing the rice in its entirety the night before, just sprinkle about ¼ cup water over rice, cover, and microwaves to reheat.

CABBAGE WITH BACON AND ROASTED POTATOES

Cabbage with Bacon and Roasted Potatoes

 

 

Ingredients

• ½ head green cabbage, cut into bite sized pieces
• 5 slices thick cut bacon
• 1.5 lbs. baby red potatoes
• 1 lg. onion, diced
• 2 cloves garlic, chopped
• 1 tsp. caraway seeds
• ¼ C. white wine
• 2 Tbls. olive oil
• salt & pepper
• ¼ tsp. garlic powder

Instructions

1. Preheat oven to 425 degrees.
2. Cut potatoes into quarters and spread on baking sheet. Drizzle with olive oil. Season liberally with salt & pepper, garlic powder. Roast potatoes about 15 minutes, stirring half way through, until tender and crispy. Set aside.
3. Meanwhile, cook bacon in a high side skillet, big enough to add your cabbage to later (use a dutch oven if you don't have a high sided skillet. Either cook the bacon in strips and break it up later or dice the bacon first, then cook. Remove bacon, set aside. Drain grease from pan but leave about 2 tablespoons in the skillet to cook the vegetables in.
4. To the skillet with the bacon grease, add onions and cook over medium heat, until they start to soften. Add cabbage, garlic, a little salt & pepper and caraway seeds. Stir and continue to cook a few minutes until the cabbage starts to soften and everything is combined well. Add white wine, stir, cover and cook about 5 more minutes until cabbage is tender. Stir the cabbage a few times while it's cooking.
5. When cabbage is done, remove lid, add the roasted potatoes and bacon. Toss well to combine and serve.