Patelillos Baked or FriedĀ 


Admittedly we haven’t been really in our healthy food kick. However, you can still make food a little healthier just in the way you prepare it. 

Now pastelillos are a staple in any Puerto Rican home. I am mixed (Peruvian and Puerto Rican) however, I really wasn’t taught a lot of Peruvian cuisine. Ask me about pernil, arcapurias or arroz con gandules…. I’m your girl ! 

They really are not hard to make at all and the varieties are endless.

Tool Needed 

  • Pan or cookie sheet
  • Oven at 350 degrees
  • Fork
  • Fryer or pot with oil medium high 


Ingredients

  • 1lb Ground meat cooked snd grease removed. ( I used turkey and beef prepared same way 1 cube of sofrito, Adobo and garlic powder. I had plenty of left over meat. I didn’t make picadillo just flavored ground meat, freezes well)   
  • 20 Goya Discos ( the orange ones or white ones work the same) 
  • Sliced or shredded cheese
  • Fryer or pot with oil 

Directions 

  1. Take out the discos and let sit for 10-20 minutes depending how frozen they are. And preheat oven to 350 degrees f and/ or fryer on medium high. 
  2. Spread out cookie sheet and add a slice of cheese or shredded cheese. 
  3. Add beef or turkey 
  4. Fold and pinch ends then lay to use fork to press in sides to finish sealing them. 
  5. Lay the ones going in the oven evenly.
  6.  Add to oven flip once after 10 
  7. For fried pastelillos, heat oil to medium high. Once heated add no more than 2 at a time. 
  8. Wait 1 minute and flip over and cook another minute. Remove from oil and place on plate with a paper towel. 
  9. Dig in ! 

The baked pastelillos were not greasy at all they had a good crunch and the flavor was awesome. 

The fried pastelillos cooked a lot quicker and did not retain much oil. When you use the oil nice and hot it will not sop up a lot of oil. 

Either way you make it, it is yummy. Use it for an appetizer or (like us) a meal. 

You can stuff these discos with seafood, chicken, guava, just about anything. Just a few ingredients and you have a feast. 

Until next time,

Ericka 

Fresh Bread with Dipping Oil

Today was a beautiful day. A little cold in Georgia but nothing to complain about.  I woke up very motivated and wanted to make something great. So I started early (like 8 am don’t judge me šŸ™‚ ) Started my dough and let it rest and took my time with it.

 So after yet another productive day and several movies( Secret Life of Pets, Trolls and Moana). I was able perfect my bread and really enjoy it.  And nothing smells better then fresh bread especially since I have been limiting my carbohydrate intake.

Tools Needed

Kitchen Aid Mixer

1 tablespoon 

1 cup 

Oven at 350 degrees 

Small pot that can go in the oven

11 x 17 Pan (add like 1 teaspoon or so of oil to the bottom or spray with a non stick spray. )

Ingredients


4 cups of AP flour ( bread flour would be better but I have always used All Purpose) 

3 Tablespoons of Granulared Sugar

2 Tablespoons of Vegetable Oil

1 Packet of Yeast 

1 cup of warm water (115-130 degrees f) 

1-1/2 Tablespoons of Vegetable Shortening 

Directions 

1. In a bowl add the warm water and add sugar and stir. Add yeast to the mixture and let sit for 5 minutes. 

When you first add the yeast

After 5 minutes


2. Take the shortening and put in the microwave for like 20 seconds to let it soften and then stir until it smooths and add to the yeast mixture. 

3. Add oil. Add flour and salt to the yeast mix. Start mixing slow so the flour doesn’t go every where. 


4. It will start forming into a ball. 


5. Once formed, check by grabbing the dough, your fingers will leave an indent. 


6. Smooth out into a ball. This took about 4 minutes on 3.


7. Let sit in the bowl covered with a towel and place in the microwave. Let sit for 2-3 hours. 


8. Punch down. It will maintain your imprint.


9. Form it back into a ball. And let it sit for another hour in the microwave. 


10. Punch down and remove and cut it into two pieces.


11. Form into two loaves. 


12. Cut slices into the top of the bread.


13. Let rest while the oven warms up. Add the pot with about 2 cups of water warm up in the oven as well.  When the oven beeps, put it in the oven . 

14. Bake in oven for 30-35 minutes or until golden brown and rolling over and hitting the bottom sounds hollow. Let sit for at least 10 minutes before cutting …. it should be an hour but I couldn’t resist. 



For the Dipping Oil


Ingredients 

3/4 -1 cup of olive oil 

1/2 teaspoon of Italian seasoning 

1/2 teaspoon of Garlic powder 

1/4 teaspoon of Salt 

Pinch of Oregano 

Directions 

Mix all together and let sit while bread is cooking .

End result !!!!

Enjoy !!!

Ericka 

Coconut Shrimp with Pineapple Dipping sauceĀ 

This recipe was so yummy I had to make it again. Fresh and homemade. It takes a little work but totally worth it. 

I got the original recipe from a page I follow on Facebook for Bette Mills. I just made it my own because I love the coconut crust.

This is so much better and more economical than going to Red Lobster. Although the dipping sauce is different for about the cost of 1-1/2 orders of Red Lobster’s Parrot Bay Coconut Shrimp that usually has like 8 butterflied shrimp. I made 42 Jumbo Shrimp. Even cheaper if you already had the mixes handy or left over from a party or daily night cap ( I’m not judging lol).

Tools needed

3 bowls or pans

Measuring cups

Measuring spoons 

Small bowl for sauce 

Deep fryer 

Plate 

Ingredients 

Sauce

1/2 cup sour cream

1/4 cup pina colada mix

1/4 cup of crush pineapple

2 tablespoons of white sugar 

Shrimp 

2 -12 oz bags of raw jumbo shrimp peeled

2 cups of shredded coconut

3 cups of plain bread crumbs

2 tablespoons of pineapple rum ( I used Captain Morgan )4

1 cup of milk

1/4 teaspoon of salt

2 tablespoons of white sugar 

1-1/2 cups of flour 

Directions 

Take the sour cream, pineapple, piƱa colada mix, and sugar and mix well and put in the refrigerator to chill while you work on the shrimp.


Turn on deep dryer on 350 degrees F

In one pan/ bowl put 3/4 cup of flour and leave plain.

In the second bowl take the 3/4 cup of flour left, salt and sugar mix together. Add rum and milk and mix very well and let sit.

In the third bowl put 1 cup of the breadcrumbs and 1/2 cup of coconut and mix together. The recipe I used I made this mix three times. I like the crust a lot and I wanted to make sure I had plenty. If you desire less crust or light coating this is all you will need. 


Dip the peeled raw shrimp in the plain flour evenly. Shake off excess.

Dip in the batter shake off the excess. Should be thick enough to coat. 

Place in the breadcrumb and coconut mix and cover well. Place on plate and repeat.


Once fryer is ready add shrimp evenly in one layer. Fry for 2 minutes or until a nice golden brown. 


Drain and set aside and repeat.

Serve with the chilled sauce and dig in ! 

This is great even as a left over. You can reheat the next day or eat cold with the dip and it stays crunchy!!! 

Enjoy,

Ericka

Bacon Wrapped Stuffed Biscuits

Bacon…bacon …. You had me at bacon!

Now most people are trying to cut back on bacon but every once in a while it’s a great thing.

Some of the simplest things make the best meals, snacks, appetizers, and desserts. This is one of them.

I did this recipe from a blog or pintrest so the original is not mine….. If I could remember I would  give them the credit cause it awesome. 


All you need is 4 ingredients

1 can of biscuits

1 8 oz block of mozzarella cheese 

3/4 of a 16 oz bacon package

1 48oz bottle of oil 

Tools needed

Small fyer or 4 qt pot 

Knife

Cutting board

Toothpicks ( I had to improvise and use scewers) 

Directions 

Pour the oil in the fyer or pot and place on the medium high setting or the corresponding setting on the fyer.

Open the biscuit can and cut each into halves or doer that depending on how big you want them. 


Cut the cheese (no pun intended ) in to small blocks  and put in the middle of the biscuit dough.


Make them into round balls 


Take the bacon and depending on how much you want cut in half or leave whole … And wrap the biscuits with the bacon.


At this point you should put toothpicks through both sides but I didn’t have an so I used scewers. They are ready to fry.

Let it fry for about 5 minutes you need the inside to cook. It may look done like baked but the inside may still be raw. It will be a golden to a darker brown for the biscuit watch carefully so it doesn’t burn. Everyone’s fryer/stove is different so you may want to test one to know how long you need to keep it in there. 


Now I know throught is for them to look perfect well …. They didn’t because I didn’t have toothpicks but I show you this because it may not look all that great but we ate them all!

I will say when I made them with shredded cheese instead I liked it better it cooked faster and was super cheesy.

Take this recipe make it your own. Cook the bacon and add inside instead of outside or both. Use cheddar instead of mozzarella. Serve with garlic aioli or a jalepeno tartar sauce. 

Possibilities are endless!

Enjoy :)!