ARROZ MORO

I like making arroz moro with an electric pressure cooker. If you don't have one, just do it the old fashioned way and use your stove.  The recipe is for use in a pressure cooker, but it doesn't change much in a conventional pot.

• Electric pressure cooker (mine is from BeneCasa)
• 1 cup of dry small red beans 
• 3 cups of water
• 1 tsp salt

Put beans, water and salt in pressure cooker.  Close cooker, lock the pressure valve and press the setting for beans or set it for 30 minutes.  When timer is done allow the cooker to cool down, about another 30 minutes and open carefully after unlocking valve and letting out any steam left.

• 3 tbs sofrito (either homemade or store bought)
• 2 tbs olive oil
• 3 1/2 cups of rice
• 1 cup of water
• 2-3 pkg sazon w/ achiote (taste and decide if you need the third package)

Mix these ingredients into the cooker and close cooker and lock the pressure valve.  Set it for rice or 6 minutes.  When timer is done allow the cooker to cool down, about another 30 minutes and open carefully after unlocking valve and letting out any steam left.  Stir the rice and enjoy! 

SPINACH LASAGNA

Spinach Filling

• 32 oz Ricotta 
• 1/2 cup Fontinella cheese shredded
• 1/2 cup 6 italian cheeses shredded (comes prepackaged)
• 1/2 tsp salt
• 1 tsp italian seasoning
• 1 egg
• 1 box of frozen chopped spinach thawed and drained of any excess liquid

Mix cheeses, seasonings, egg and spinach in a large bowl.

• 1 box of no bake lasagna noodles (soak noodles in warm water for about 10-15 minutes to soften)
• 1 jar of your favorite sauce (my choice Bertolli tomato and basil)
• about 6-7 ounces of 6 italian cheeses shredded (comes prepackaged)
• italian seasoning (about 2 tsp)
• grated parmesan cheese (enough to sprinkle over lasagna)

Pour some sauce on bottom of glass 9X12 pan, enough to cover it.  Take softened noodles and spread some spinach mixture on them and roll them like a cannolli.  Line them up next to each other until pan is full. (do not place rolls to tightly next to each other, give them room to expand a little)  Pour sauce over rolled noodles and then sprinkle cheese evenly.  Sprinkle a little grated parmesan cheese and italian seasoning over noodles.  Bake covered for about 35 minutes at 375 degrees and uncover and bake for about 10 minutes or until bubbly.  Let it sit for a few minutes before you serve.  Enjoy!

EL COQUITO BREAD PUDDING

• 8 oz  Cuban Bread 
• (cut into large cubes and scatter in a 9X13 pan)
• 
  
• 2 eggs
• 1 14 oz can of coconut milk
• 1 14 oz can of sweetened condensed milk
• 1 8 oz can of cream of coconut
• 1 tsp of vanilla extract
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1 tablespoon of Tia Maria liquer or dark rum (Bacardi Gold)
• Handful of sliced almonds for garnish

Preheat oven to 375

Whisk 2 eggs in a large mixing bowl and add all ingredients (except bread) and mix well. Pour mixture over bread, coating them evenly.  Make sure all the liquid soaks into the bread well and let it sit soaking for 10-15 minutes.  Top with sliced almonds and place in oven uncovered.  Bake for 30-45 minutes until top is golden.

Rum Sauce

• 1 14 oz can of sweetened condensed milk
• 2 oz of regular milk
• 2 tablespoons dark rum (Bacardi Gold)
• 1 tablespoon vanilla extract

Heat sweetened condensed milk, milk, rum and vanilla extract in a saucepan over medium heat.  Stir often and remove from heat when very hot. (Do not boil)

Drizzle over individual pieces of bread pudding for an added kick.  Enjoy!

7 CHEESE FETTUCCINE PIE

• 12 oz box of fettuccine (any kind you like)
• 4 oz fontinella cheese shredded ( you can sub with pepper jack cheese if you like a little kick)
• 8 oz bag of six cheese italian shredded cheese
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper ( if you like a little spice)
• 1 tsp sea salt
• 10 oz heavy cream
• 1 Jar of your favorite marinara sauce (I use Barilla Tomato Basil)

Pre heat oven to 375.  

Mix all the cheeses in a very large deep bowl.  Add seasonings and mix again.  Cook fettucine according to package directions.  When noodles are done mix them in the bowl with the cheeses and seasonings. Slowly add the heavy cream as you mix the noodles and cheese.  

Spray a 9 inch deep pie pan with oil and put your mixture of noodles and cheese in it.  Bake in the oven at 375 for 15 minutes or when top is a little golden.  

Slice into triangles and serve with your favorite marinara sauce.  Enjoy!