Best Sangria in the World

I have to be honest and say that I DID NOT like Sangria until I had Conchita's Sangria. Usually every Sangria I ever had was too strong and was in general, not good! 


Sangria is a wine punch typical of Spain and Portugal. It is usually made from inexpensive red wine and has seasonal fruit. Great to serve in the summer by the pool or at la playa.

Sangria

(serves 4)

Ingredients:

2 small granny smith apples

2 fresh ripe peaches or frozen peaches

1/4 cup of sugar

1 tablespoon of ground cinnamon

1 can 12oz limeade

1 bottle of inexpensive burgundy wine (I think we were at Target & I just grabbed this brand)

2 - 4 oz Vodka or Tequila (optional)

2 cans of Sprite

Cube the apples and peaches and place in the punch bowl or whatever you might be using to serve your Sangria in. I usually cube them to small bite size pieces. 

Cover the fruit with the sugar and at this point, lightly dust them all with the ground cinnamon. 

Pour in the can of limeade. 

Than pour enough wine to cover everything entirely.

Add the liquor and some more wine {NOTE: Dependant on how strong you want your Sangria to be, you can add as much as you like. I think I added about 4-6 oz of Absolut and about another cup of wine}

Depending on how strong you want to make the Sangria, slowly pour 1-2 cans of Sprite until you get the desired potency.

Chill for a couple of hours and than serve over ice. 
 

I think it's time to join Chalupa in the porch and get some sun light. I think we skipped over Spring and jumped straight into SuMMer...Salut and Enjoy!

Arroz Con Leche (Rice Pudding)

Because I am lactose intolerant, I usually would never eat Rice Pudding. However, I love this recipe because it does not taste too milky if that makes sense. It's a favorite during the Holidays or anytime you want to make good use of leftover white rice. A great comfort dessert following any meal. 

Arroz Con Leche (Rice Pudding)

(Serves 4)

2 cups cooked white rice 

2 medium lemon peels

2 cinnamon sticks

3 cups milk
1/2 cup sugar

DIRECTIONS:

1)  Add everything in a medium pot and bring to a boil. I love my Le Creuset pots - a true investment!

2) Turn the heat down to medium and reduce the milk to half until the mixture gets thick (about 20 minutes).

3) Pour into a plate, sprinkle with cinnamon and chill. 

4) Serve in little dessert dishes - your children will love it (remember to discard the lemon peel and cinnamon sticks prior to serving)....¡buen provecho!

I think the smell of milk is making Chalupa sleepy!! 

Chicken & Ham Quesadillas

This recipe is one of my favorites to make on the weekends. It's easy finger food and never disappoints. You can also serve it with some crunchy coleslaw for a great picnic meal. If you want your Quesadilla to be a little on the sweet side, substitute scallions with thinly sliced red onions or sweet vidalia onions. This recipe is not Puerto Rican however who does not love a great Quesadilla?

Chicken & Ham Quesadilla 

(serves 4-6) 

1/2 Rotisserie chicken (traditional, lemon pepper or mojo) - shredded 

12 Pepper Jack cheese slices

1/2 lb Black Forest or Serrano ham - thinly sliced

scallions (green part only between 3-4 stalks) - thinly sliced  

jalapenos (optional) - thinly sliced   

olive oil  

8 large flour tortillas 

Instructions:

1) Create your tortilla - first layer, put two cheese slices on the tortilla, 3 slices of ham, a handful of scallions, a handful of shredded chicken, jalapenos (optional) and finally top with two cheese slices again. 

Chalupa does not want to leave my side...I wonder why?

2) Lightly brush the outside of your tortilla on both sides with olive oil before you put on your panini press. Cook for about 15 minutes until crispy. 

 

4) Cut in four triangle sections and serve with mango salsa and spicy ranch. I think Chalupa approves of today's menu....¡buen provecho!

EASY Cuban Pork Cutlets with Mojo

After a long day at work, you want to come home and make an easy dish. This dish will have your family smiling and wanting more. I know that Cuba and Puerto Rico are not the same country but they do share some similarities when it comes to their recipes. I hope you enjoy this dish as much as I did posting it.

Well, I had a long weekend (celebrating my birthday and bachelorette party in one)  so I was hurting this WHOLE week. After several days of eating out and feeling guilty, I wanted to make something quick and easy for dinner. I was inspired by my associate at work (Elyse P.) and this post is dedicated to her.

EASY Cuban Pork Cutlets with Mojo

(serves 4)

Ingredients: 
1 lb pork cutlets
1 cup Mojo sauce (you can make your own if you feel inspired but for today, I used pre-made) 
1 cup AP Flour
1 cup seasoned bread crumbs
3 eggs whisked 
Salt and Pepper 

 

ONE DAY BEFORE COOKING:

Marinate pork cutlets in a plastic container with the Mojo sauce. Refrigerate overnight.

DAY OF COOKING:

1) Take the meat out of the fridge a half hour before cooking and let it rest.

2) Prep your breading station. Salt and Pepper all three plates generously. 

3) Put the 2-3 pork cutlets in a plastic gallon bag and zip up the bag. Cover the bag with a kitchen towel and use a mallet to pound out the meat until it's a little thinner. Continue to do this to all the pork cutlets. 

4) Prep one pork cutlet at a time. Start with the egg mixture first.

 

5) Now coat the pork cutlet with flour.

6) And lastly with bread crumbs. Do this to all the pork cutlets. 

 

7) Coat the pan with a little oil and wait until it gets a little hot. 

8) Add the pork cutlets and try not to crowd the pan.

9) They should cook pretty fast and get brown & crispy after 10 minutes. Put on a paper towel lined plate to rest.

10) Serve with yellow rice, black beans and plantains. Gypsy says that she loves pork and so do I.....¡buen provecho!