Recipes

Panamanian Corned Beef & Bacon Sandwich

A hearty, flavorful sandwich packed with protein, veggies, and savory goodness

Looking for a quick, delicious, and satisfying meal? This Corned Beef & Bacon Sandwich, inspired by a Panamanian twist on a classic, is the perfect fix. It’s a flavorful combination of crispy bacon, seasoned corned beef hash, fresh veggies, and a touch of BBQ sauce—all stacked between perfectly toasted bread. It’s quick to make, full of nutrients, and ideal for when you want something hearty without a lot of fuss.

Ingredients:

• Slices of bacon
• Corned beef hash
• Bread (your choice, lightly toasted)
• Mayonnaise
• Lettuce
• Onion slices
• Tomato slices
• Banana peppers
• Barbecue sauce

Instructions:

1. Cook the Bacon:
   Start by frying several slices of bacon in a pan until they’re crisp. Set them aside but keep the rendered fat in the pan.
2. Brown the Corned Beef Hash:
   Using the same pan and bacon drippings, lightly brown the corned beef hash. This step gives it a delicious, savory flavor.
3. Toast the Bread:
   Lightly toast your bread slices to add structure and crunch to your sandwich.
4. Assemble the Sandwich:
   • Spread mayonnaise on the toasted bread.
   • Add fresh lettuce leaves.
   • Layer on thinly sliced onions and tomato.
   • Place the cooked corned beef hash and crispy bacon on top.
   • Add banana pepper slices for a tangy kick.
   • Drizzle barbecue sauce over everything for a bold finish.
5. Serve and Enjoy:
   Close the sandwich with another slice of bread, cut in half if you like, and serve warm. It’s perfect for a quick lunch or dinner packed with flavor.

This sandwich is a simple way to combine pantry staples with fresh ingredients for a filling, protein-rich meal. Whether you’re feeding a hungry crowd or just yourself, it’s a fast and delicious option that doesn’t compromise on flavor.

BBQ Turkey with Savory Stuffing

A flavorful twist on a classic holiday centerpiece

Looking to bring a new level of flavor to your Thanksgiving table? This juicy, oven-roasted turkey is marinated in red wine vinegar and grape juice cocktail, giving it a tangy-sweet base, and paired with a savory, protein-rich stuffing made from the turkey neck and liver, plus a few unexpected ingredients that pack a punch. It’s a creative, delicious way to honor tradition with a flavorful twist.

Ingredients:

For the Marinade:

• Red wine vinegar
• Red grape juice cocktail
• Garlic (minced or powdered)
• Salt & pepper to taste

For the Stuffing:

• Turkey neck and liver
• Onion, chopped
• Celery, chopped
• Raisins
• Peanuts
• Salt & pepper
• Optional: butter (for richness)

Additional:

• Whole turkey
• Butter (for coating the turkey)
• Barbecue sauce (optional, for serving)

Instructions:

1. Marinate the Turkey:
   In a large bowl or roasting pan, marinate the turkey in a mixture of red wine vinegar, red grape juice cocktail, garlic, salt, and pepper. Let it sit to absorb the flavors while you prepare the stuffing.
2. Prepare the Neck and Liver:
   Boil the turkey neck and liver in salted water with pepper until tender. Once cooled, remove the meat from the neck bones carefully, then chop the neck meat and liver into small pieces.
3. Make the Stuffing:
   In a large bowl, combine the chopped neck and liver with onions, celery, raisins, and peanuts. Add salt, pepper, and butter to taste. Mix well to create a rich and savory stuffing with sweet and nutty elements.
4. Stuff the Turkey:
   Gently fill the cavity of the turkey with the prepared stuffing. Do not overpack—leave some space for the stuffing to expand while cooking.
5. Butter and Roast:
   Rub the outside of the turkey with butter for a golden, crispy skin. Preheat your oven to 350°F (175°C) and roast the turkey until cooked through (cooking time depends on the size of your turkey—typically about 15 minutes per pound).
6. Optional Finish:
   For an extra burst of flavor, serve slices of the roasted turkey with a drizzle of barbecue sauce on the side.

Serving Suggestion:

Pair this turkey with mashed potatoes, roasted vegetables, or a tangy cranberry relish for a complete holiday meal. The unique stuffing adds texture and depth, and the marinade ensures the meat stays juicy and flavorful.

🦃 Happy Thanksgiving and happy cooking!

Sweet Banana Dessert

Ingredients:

• 2 ripe bananas, sliced
• 1 ripe mango, peeled and diced
• 1 ripe peach, peeled and diced
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut milk or any milk of choice
• 1 tablespoon honey or maple syrup (optional, for added sweetness)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Ingredients:
   • Peel and slice the bananas.
   • Peel and dice the mango and peach.
   • If using fresh pineapple, peel and cut it into chunks.
2. Blend the Base:
   • In a blender, combine the sliced bananas, mango, peach, pineapple chunks, vanilla extract, ground cinnamon, and coconut milk.
   • Blend on high until the mixture is smooth and creamy. If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously.
3. Adjust Sweetness:
   • Taste the mixture and add honey or maple syrup if you want it sweeter. Blend again briefly to combine.
4. Serve:
   • Pour the blended mixture into bowls or glasses.
   • For a chunkier dessert, you can fold in additional pieces of diced banana, mango, peach, or pineapple at this stage.
   • Garnish with fresh mint leaves if desired.
5. Chill (Optional):
   • If you prefer a chilled dessert, refrigerate for about 30 minutes before serving.

Enjoy your refreshing and tropical banana blender dessert! This easy, no-bake treat is perfect for a healthy snack or a light dessert.

Choosing the Right Cooking Oil

Choosing the right cooking oil is crucial for both the flavor and nutritional value of your meals. With a plethora of oils available on the market, it can be overwhelming to select the one that best suits your cooking needs. This article aims to demystify the process, focusing on the key factors to consider: smoke point, flavor, and health benefits.

Understanding Smoke Point The smoke point of an oil is the temperature at which it begins to break down and smoke, releasing harmful free radicals. Oils with high smoke points, such as avocado, canola, and refined olive oil, are ideal for high-heat cooking methods like frying and sautéing. On the other hand, oils with low smoke points, like extra virgin olive oil and flaxseed oil, are better suited for salad dressings or dishes that require low-heat cooking.

Flavor Profile The flavor of the oil can greatly affect the taste of your dish. Neutral oils like sunflower, vegetable, and canola oil won’t overpower the flavors of other ingredients, making them versatile for a variety of dishes. For a more pronounced taste, oils such as extra virgin olive oil, sesame oil, and coconut oil can add a distinctive flavor to your cooking, enhancing the overall taste profile of your meal.

Health Considerations The health benefits of cooking oils are another important factor. Oils rich in monounsaturated and polyunsaturated fats, like olive oil and walnut oil, can improve heart health and lower cholesterol levels. Conversely, oils high in saturated fats, such as palm and coconut oil, should be used more sparingly. Additionally, it’s beneficial to opt for cold-pressed or expeller-pressed oils when possible, as these methods retain more of the oil’s natural nutrients and flavors.

In summary, selecting the right cooking oil depends on the intended cooking method, desired flavor, and health considerations. By understanding these aspects, you can make informed choices that enhance the taste and nutritional value of your dishes, contributing to a healthier and more enjoyable culinary experience.

All About Choosing and Cooking Rice

Rice is a staple food for over half the world’s population, and its varieties are as numerous as they are versatile. Each type of rice has its unique characteristics and uses in the kitchen, making it an incredibly adaptable ingredient. This article explores the different types of rice and offers cooking tips to help you make the most of this essential grain.

Super Bowl Spare Ribs

Get ready to score big at your Super Bowl party with these mouthwatering spare ribs! Marinated in a simple yet flavorful blend of garlic, lemon juice, salt, and pepper, and slow-cooked to perfection, these ribs are sure to be a game-day hit. Paired with classic sides of corn on the cob and baked potatoes, and slathered in your favorite BBQ sauce, this dish is a guaranteed touchdown for any football feast.

Shrimp & Squash Delight

Imagine this: tender shrimp bathed in a vibrant curry coconut sauce, nestled next to melt-in-your-mouth squash and sweet bursts of red pepper. It’s not just a meal, it’s a fiesta! This Panamanian recipe is ready in 30 minutes and bursting with flavor. So grab your spices and get ready to transport your taste buds to the tropics!

Jambalaya Rice

Dive into the vibrant flavors of the South with this hearty Jambalaya Rice recipe, a melting pot of cultural influences from Spanish to Caribbean cooking. Packed with smoky sausage, tender chicken, and a medley of vegetables, all simmered in seasoned rice with a kick of chili and paprika, this dish is a celebration of simplicity and taste. Perfect for feeding a crowd or spicing up your weeknight dinner, this jambalaya brings a cost-effective, flexible, and robust meal to your table, embodying the spirit of resourceful and flavorful cooking.

Roast Stew

INGREDIENTS:

• 2.72 lbs. top round roast marinated with garlic, lemon juice, onions, red peppers, salt & pepper to taste
• 8 oz. tomato sauce (Basil, Garlic, Oregano)
• 7 potatoes peeled & chopped
• 16 oz. broccoli florets
• 2 tablespoons oil
• 6 cups water

DIRECTIONS:

First, add 2.72 lbs. top round roast to 2 tablespoons oil in a medium saucepan. Next, add ingredients top round roast was marinated with and mix well. Then, add 8 oz. tomato sauce and mix well. Moreover, add 6 cups of water and cook on medium heat for 1 hour. After 1 hour, add potatoes and continue cooking on medium heat for 30 minutes. After 30 minutes, add 16 oz. of broccoli, cooking for an additional 5 minutes…and then serve.

Spaghetti with Kielbasa

INGREDIENTS:

• 20 oz. thin spaghetti
• 4 quarts water
• 24 oz. beef Polska Kielbasa, sliced
• Onion, chopped
• Red pepper, chopped
• Garlic, chopped
• 1/3 cup lemon juice
• 2 tablespoon oil
• 24 oz. pasta sauce
• 3 cups water
• 1 tablespoon salt
• Parmesan cheese (optional)

DIRECTIONS:

First, add red peppers, onions, garlic, 24 oz. beef Polska Kielbasa, 1/3 cup lemon juice and 2 tablespoon oil to medium skillet on medium heat. Mix well and then add 1 tablespoon salt. Next, add 24 oz. pasta sauce. Then, add 3 cups of water. Cook on high heat for 6 minutes, then cook on reduced heat for 20 minutes. After cooking on reduced heat for 20 minutes, beef Polska Kielbasa is ready. Cook 20 oz. thin spaghetti in medium saucepan by adding spaghetti with 4 quarts water, adding salt to taste. Bring water to a full, rolling boil for 6 to 8 minutes, testing the texture of spaghetti until it has a stringy bounce to it. Serve all cooked ingredients in a platter.

Traditional Panamanian spaghetti is cooked in water, with salt being added to water during the boiling process to swell, soften and release some of its starches. This symbiotic process, between the salt and water allows for an enhancement in flavoring the spaghetti noodles, and simultaneously limits starch gelation… altering the reduction of its stickiness consistency.