Grilled Mojo Pork Chops

Grilled Mojo Pork Chops

Garlic and Citrus Pork Chops

Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria (bitter orange marinade), which is the juice squeezed from tangy Seville oranges. Mixed with a generous amount of garlic, and traditional Cuban spices like oregano and cumin, mojo makes pork tender and delicious. Try this easy grilling recipe for classic Cuban cooking at its best!

Serves 6

Prep time: 10 min.

Total time: 20 min., plus marinating time

Ingredients

For the Mojo marinade:

2 cups GOYA® Naranja Agria (Bitter Orange Marinade)

½ medium yellow onion, finely chopped (about ¾ cup)

¼ cup GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Minced Garlic or 1 head garlic, finely chopped

1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1 tbsp. GOYA® Whole Oregano Leaf

1 tsp. GOYA® Ground Cumin

1 tbsp. finely chopped fresh cilantro

6 bone-in pork chops, ¾”-1” thick (about 3 lbs.)

 

For garnish:

2 avocados, thinly sliced (for serving)

¼ red onion, thinly sliced (for serving)

Directions

1.In medium mixing bowl, using whisk, whisk together Naranja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.

2.Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.

3.Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145°F), 10-12 minutes.

4.Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.

[Note: No-time? No problem! Please use GOYA Mojo Criollo]

Spanish Garlic Shrimp on Skewers

Spanish Garlic Shrimp on Skewers

Summery Seafood Grilling

Spanish Garlic Shrimp on Skewers is an ideal recipe for a summertime fiesta—a guaranteed crowd-pleaser. Our tantalizing shrimp and garlic recipe sandwiches scrumptious seafood with red bell peppers for a party delight. Grill up this Spanish Garlic Shrimp as an appetizer or main course and watch the neighbors flock to your backyard.

Serves 4

Prep time: 20 min.

Total time: 25 min., plus marinating time

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

1 tsp. GOYA® Adobo with Pepper

1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped

¼ tsp. GOYA® Crushed Red Pepper

1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)

1 large green and/or red bell pepper, cut in 1” pieces

1 lemon, cut into 8 slices

4 skewers

Directions

1.In zip-top plastic bag, or plastic container with a lid, mix together oil, Adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.

2.Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables.

3.Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes.
 

Locrio de Pollo – Dominican Chicken and Rice

Locrio de Pollo – Dominican Chicken and Rice

Dominican Chicken and Rice

If you like chicken and rice (arroz con pollo), you’re going to love the Dominican version of the popular recipe, known as Locrio de Pollo. To give the dish incredible depth of flavor, cooks in the Dominican Republic sear marinated chicken pieces in caramelized sugar before adding homemade sofrito, sweet potatoes, spices, chicken broth and rice. The whole dish is simmered together until the rice is tender and the chicken is cooked through. Serve this delicious one-skillet meal with tostones, avocado and a side salad for an authentic Dominican feast.

Serves: 6

Prep time: 15 min.

Total time: 45 min.

Ingredients

1 whole chicken (about 4½ lbs.), cut into 8 pieces

1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper

1 tbsp. GOYA® Lemon Juice

1 small yellow onion, finely chopped (about ½ cup)

1 cubanelle pepper, finely chopped (about ½ cup)

1 tsp. GOYA® Minced Garlic, or 2 garlic cloves, finely chopped

½ tbsp. cilantro, chopped

1 tsp. GOYA® Oregano Leaves

2 tbsp. GOYA® Canola Oil

1 tsp. sugar

¼ cup GOYA® Tomato Paste

1 medium sweet potato, peeled and chopped (about 1 cup)

½ cup GOYA® Manzanilla Olives, pitted and halved

1 packet GOYA® Chicken Bouillon

Salt, to taste

2 cups CANILLA® Extra Long Grain Rice

 

Directions

1.In large, plastic zip-top bag or airtight container with lid, add chicken pieces, Adobo, lemon juice, onions, pepper, garlic, cilantro and oregano. Seal bag and massage to coat chicken completely in marinade. Marinate at room temperature about 10 minutes. Remove chicken from marinade, reserving marinade.

2.Heat large, heavy-bottomed pot over medium-high heat; add oil and add sugar, stirring to combine; cook until sugar turns brown, about 30 seconds, taking care that it doesn’t burn. Immediately add chicken, skin-side down. Reduce heat to medium and cover pot. Cook, covered, flipping chicken once, until chicken is golden brown on both sides, about 10 minutes; transfer chicken to plate and set aside.

3.To same pot over medium-high heat, add 4 cups water, reserved marinade, tomato paste, sweet potatoes, olives and chicken bouillon; stir until well combined and tomato paste and chicken bouillon are dissolved. Season with salt, to taste.

4.Bring liquid to boil; add rice, stirring until incorporated. Return liquid to boil. Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken to pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes. Stir chicken and rice from bottom to top. Cover pot and cook until rice is tender, about 5-10 minutes more. Serve immediately.
 

Serrano-Wrapped Fig and Olive Bites

Serrano-Wrapped Fig and Olive Bites

Holiday gatherings are great moments to try, and share, new flavors! Try these lovely gourmet hors d’oeuvres made by marinating figs in red wine or orange juice and honey, then topping them with GOYA® Manchego Cheese and GOYA® Reduced Sodium Manzanilla Olives Stuffed with Minced Jalapeños. The final step is to wrap them in yummy Serrano ham before baking, and then add a touch of sweet honey. Serve these, and you’ll be the talk of the town!

Serves 8

Prep time: 20 min.

Total time: 28 min.

Ingredients

8 dried Smyrna figs, trimmed and halved

2 tbsp. red wine or orange juice

3 tbsp. honey, divided

2 oz. GOYA® Manchego Cheese, cut into 16 pieces (3/4” x 1” x 1/4”)

16 GOYA® Reduced Sodium Manzanilla Olives Stuffed with Minced Jalapeños

8 slices Serrano or Prosciutto ham, cut lengthwise in thirds (about 1” wide)

 

Directions

1.Combine figs, wine (or juice) and 1tablespoon honey in medium microwave-safe bowl. Microwave covered at full power for 90 seconds. Let stand at least 20 minutes to soften. (This can be made up to 1 day in advance.)

2.Preheat oven to 400° F. Line baking sheet with foil. Flatten figs and arrange cut-side up on board. Working one at a time, stack two slices of cheese and two olives on top of each fig, pressing together slightly. Wrap each bite crosswise with a ham strip, and secure with a pick. Place bites seam-side down on baking sheet.

3.Bake until warmed, about 6 minutes. Microwave remaining 2 tablespoons honey in small dish until warmed, about 10 seconds. Brush on wrapped figs and serve warm.

Churrasco con Chimichurri – Grilled Skirt Steak

Churrasco con Chimichurri – Grilled Skirt Steak

Grilled Skirt Steak with Chimichurri Sauce

In Argentina, "asados," or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity GOYA® Extra-Virgin Olive Oil and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special. 

This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.

Origin: Argentina
Serves 4

Prep time: 20 min.

Total time: 30 min.

Ingredients

For the Chimichurri Sauce:

½ cup packed fresh cilantro, finely chopped

½ cup packed fresh parsley, finely chopped

2 tbsp. packed fresh oregano, finely chopped

¼ red onion, finely chopped (about 3 tbsp.)

1 tbsp. GOYA® Minced Garlic

1/8 tsp. GOYA® Hot Pepper Flakes (optional)

2 tbsp. GOYA® Lemon Juice

2 tbsp. GOYA® Red Wine Vinegar

½ cup GOYA® Extra Virgin Olive Oil

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

 

For the Skirt Steak

1 lbs. skirt steak, cut into four 4-oz. pieces

2 packets Sazón GOYA® without Annatto

GOYA® Adobo All-Purpose Seasoning, to taste

Directions

1.In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).

2.Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.

3.Transfer steak to serving plates; top with chimichurri sauce.
 

Pan seared Red Snapper with a Chili Mango Sauce

Pan seared Red Snapper with a Chili Mango Sauce

Ingredients

Ingredients for Fish

1 lb. Red Snapper

GOYA® Adobo with Pepper to taste

1 envelope of GOYA® Sazon without annatto

 

Ingredients for the Sauce

½ cup of fresh Orange Juice

½ cup of GOYA® Mango Paste

3 tbsp. of Chicken Stock*

1 tbsp. GOYA® Botanita Sauce

1 tsp. fresh Cilantro (chopped)

½ Red Pepper (chopped)

½ Green Pepper (chopped)

 

Directions

1.Cut the fish in four portions and season it with Adobo and Sazon.

2.In a hot pan, sear the seasoned fish on both sides and finished cooking in a 400 degrees oven for five minutes.

3.In a small casserole add the juice, stock and the paste and cook till the paste dissolve.

4.To the same pot add the peppers and the Cilantro.

5.In a plate put some Goya Refried Pinto Beans in the center, put the Fish on top and pour over the sauce over the fish.


*To make the stock use the directions on the Goya Chicken Bouillon 

Serves 4

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Simple Chickpea Salad to Toss Together

Next time your family is in the mood for a vegetarian entree, try this fresh, bright chickpea salad recipe. It’s simple. Just open a can of GOYA® Low Sodium Chick Peas! Toss with sweet cherry tomatoes, crunchy cucumber, and cubes of soft, creamy Mozzarella cheese. A splash of buttery GOYA® Extra Virgin Olive Oil and a drizzle of tangy lemon juice make this sunny, Mediterranean Chickpea Salad a delicious lunch or dinner, any day of the year.

Serves 4

Prep time: 15 min.

Total time: 20 min.

Ingredients

1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed

½ pint (about 5 oz.) cherry tomatoes, quartered (about 1 ½ cups)

1 cucumber, seeded and chopped (about 1½ cups)

4 oz. mozzarella cheese, cut into ½” cubes (about ½ cup)

¼ red onion, finely chopped (about ¼ cup)

2 tbsp. coarsely chopped fresh parsley

1 tbsp. GOYA® Lemon Juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

¼ cup GOYA® Extra Virgin Olive Oil

 

 

Directions

1.In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.

2.In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated.

3.Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.
 

Home-style Tacos al Pastor – Pork Tacos

Home-style Tacos al Pastor – Pork Tacos

Chile and Pineapple Pork Tacos

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection.

Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours a process that’s almost impossible to replicate at home. So we’ve taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy whenever a craving strikes!

Origin: Mexico

Serves 6

Prep time: 45 min.

Total time: 1 hr., plus marinating time

Ingredients

For the pork:

5 GOYA® Guajillo Chilles

5 GOYA® Pasilla Chiles or GOYA® Ancho Chiles

1 chipotle chile from 1 can (7 oz.) GOYA® Chipotle Chile in Adobo Sauce

1 medium white onion, halved

1 can (20 oz.) GOYA® Pineapple Chunks

¼ cup GOYA® Distilled White Vinegar

2 tbsp. GOYA® Minced Garlic

1 tsp. GOYA® Cumin

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 2½-3 lb. boneless, skinless pork butt, cut into ½” cubes

2 tbsp. GOYA® Vegetable Oil

 

For the garnish:

1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed

2 tbsp. finely chopped fresh cilantro

1 lime, cut into wedges

Directions

1.Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.

2.Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.

3.Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.

4.Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.

5.Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
 

Paella Marinera - Rice with Seafood

Paella Marinera - Rice with Seafood

A SEAFOOD LOVER’S DELIGHT

For the seafood paella lovers in your family, Paella Marinera (also called Paella de Mariscos) is a tasty way to enjoy your favorite seafood, in one, super-delicious dish. We combine tender, GOYA® Medium Grain Rice with succulent sautéed shrimp, and a medley of other seafood, imported from Spain. As the rice cooks, it is infused with the authentic flavor of Sazón GOYA® with Saffron. Just add seafood, and simmer until delicious!

Serves 8

Prep time: 15 min.

Total time: 1 hr.

Ingredients

1/4 cup GOYA® Extra Virgin Olive Oil

2 cups finely diced onion

2 tsp. GOYA® Minced Garlic

5 packets of Sazon GOYA® with Saffron

2 packets of GOYA® Salad & Vegetable Seasoning

3 cups GOYA® Medium Grain Rice

6 cups water

10 large shrimp

3 cans GOYA® Octopus in Pickled Sauce (Drained)

3 cans GOYA® 1 can GOYA® Cod-Fish in Biscayan Sauce (Drained)

2 cans GOYA® Cuttle Fish in their own ink (Drained and Washed)

1 cup of GOYA® Frozen Green Peas

1 jar GOYA® Fancy Pimientos

Directions

1.In a large sauté pan, heat the oil to medium, sauté the shrimp for 1 minute and then set aside for later. Add the onions, and garlic and cook till onions are translucent.

2.Stir in the Sazón and the seasoning. Add the uncooked rice and sauté for 1 minute. Add water and bring to a rapid boil, gently shaking and turning the pan so all ingredients heat evenly.

3.Reduce Heat to a gentle boil and simmer until most of the liquid has been absorbed. Stir gently and cover.

4.Add peas and seafood. Simmer until rice is done to desired consistency.

5.Remove from heat and garnish with thin slices of pimientos.
 

Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes

Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes

The Peruvian One-Pan Meal

Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste –Ají Amarillo

This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!

Origin: Peru

Serves 4

Prep time: 10 min.

Total time: 30 min.

Ingredients

¼ cup GOYA® Red Wine Vinegar

1 tbsp. soy sauce

1 tsp. brown sugar

½ tsp. GOYA® Yellow Hot Pepper Paste - Ají Amarillo

1 lb. sirloin steak, cut into ½” strips

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 tbsp. GOYA® Vegetable Oil, divided

1 large red onion, cut into ¼” strips

2 tsp. GOYA® Minced Garlic

½ bag (28 oz.) GOYA® French Fried Potatoes, cooked according to package directions

2 tomatoes, cut into wedges

1 tbsp. finely chopped fresh parsley

2 cups cooked CANILLA® Extra Long-Grain Rice

 

 

Directions

1.In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.

2.Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.

3.Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.

4.Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.


Origin: Peru

Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise

Lobster-Shrimp Rolls with Ají Amarillo Mayonnaise

Nothing says summer in the USA quite like a lobster or shrimp roll! Here, we give you the best of both worlds and add a delicious Latin twist! How? We stir a few spoonfuls of GOYA® Ají Amarillo Paste into the mayonnaise mixture. Ají Amarillo is a Peruvian yellow pepper with a fruity, spicy flavor that makes a nice counterbalance to the cool creamy mayonnaise. Gently mix with cooked lobster and shrimp, crunchy celery and scallions, then spread the lobster-shrimp salad onto toasted, buttered buns, and you’ve got a new American classic with a very delicious Latin update.

Makes 6 Rolls

Prep time: 15 min.

Total time: 45 min.

Ingredients

8 oz. cooked lobster meat, cut into chunks

8 oz. cooked medium shrimp, peeled, deveined and cut into thirds

¼ cup finely chopped celery

2 scallions, finely chopped

¼ cup GOYA® Mayonnaise

2 tbsp. GOYA® Ají Amarillo Paste

1 tbsp. GOYA® Lemon Juice

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

GOYA® Hot Sauce (optional)

4 tbsp. (½ stick) unsalted butter, at room temperature

6 split-top hot dog buns

1 cup shredded romaine lettuce

6 lemon wedges, for serving

 

Directions

1.In a large bowl, add lobster, shrimp, celery, scallions, mayonnaise, aji amarillo, lemon juice, and Adobo; add hot sauce, if desired. Mix lobster mixture together gently until well blended; transfer to airtight container and refrigerate for at least 30 minutes.

2.Heat large skillet over medium heat. Butter buns inside and out; toast on skillet until golden brown and crisp all over.

3.To assemble rolls, divide shredded romaine evenly among rolls; fill with reserved lobster-shrimp salad. Serve immediately, with lemon wedges on the side.

Asparagus and Manchego Tartlets

Asparagus and Manchego Tartlets

Imagine flaky, buttery puff pastry cups filled with fresh mushrooms, asparagus, Serrano ham and warm melted cheese. Now stop imagining and start cooking! Begin with GOYA® Puff Pastry Dough for Turnovers. These easy-to-use pastry rounds fit easily into standard muffin tins, baking up into the cutest, tastiest cups. Then stuff with the sautéed veggies and two very Spanish ingredients: nutty Manchego cheese and salty Serrano ham. The result: easy, delicious Asparagus and Manchego Tartlets that are perfect for breakfast and brunch or very elegant appetizers at your next fiesta!

Serves 12

Prep time: 25 min.

Total time: 55 min.

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil

2 pkg. (4 oz.) shitake mushrooms, sliced

12 oz. asparagus, tips reserved and stalks diagonally sliced thin

3 shallots, chopped

3 tbsp. GOYA® Sofrito

1 pkg. (11.6 oz.) GOYA® Puff Pastry Dough for Turnovers, thawed

¾ cup GOYA® Queso Blanco cheese, crumbled

1½ cups GOYA® Manchego Cheese, shredded

1½ oz. Serrano ham (optional), cut into short slivers

 

Directions

1.Preheat oven to 400°F. Set a 12-cup muffin pan nearby. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until golden, 4 minutes. Stir in asparagus (stalks and tips) and shallots. Cook just until vegetables are softened, about 2 minutes. Stir in Sofrito and place in bowl to cool.

2.Prick pastry rounds with fork. Place in muffin cups, pressing into bottoms and up sides.

3.Bake pastry until just golden, about 10 minutes. Place on rack to cool for 10 minutes. Spoon queso blanco into bottoms of pastry cups. Toss Manchego with mushroom and asparagus mixture and spoon into cups.

4.Return filled pastry cups to oven and bake until golden brown and heated through, about 12 minutes. Cool in pan on rack for 10 minutes. Loosen sides of cups with sharp knife and remove from pan. Top with Serrano ham, if using.

Kale and Lentil Salad with Goat Cheese

Kale and Lentil Salad with Goat Cheese

Healthy never tasted so good! This vegetarian side dish stars fiber-rich GOYA® Lentils, hearty sautéed kale and creamy goat cheese tossed in a tangy lemon vinaigrette. This quick lentil salad is easy enough to make for a mid-week dinner or lunch, but is special enough to grace the table at your fanciest holiday gatherings - from Easter to New Year’s Eve and more!

Serves 6

Prep time: 10 min.

Total time: 20 min.

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

1 carrot, finely chopped

1 can (15.5 oz.) GOYA® Lentils, drained and rinsed

6 cups kale, stemmed and chopped

2 tsp. GOYA® Minced Garlic

¼ cup red onion, finely chopped

2 tbsp. fresh parsley, finely chopped

⅓ cup crumbled goat cheese

 

For the Vinaigrette:

2 tbsp. GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Lemon Juice

1 tsp. GOYA® Sazonador Total

 

 

Directions

1.In large skillet, heat oil over medium heat; cook carrot, stirring occasionally, for about 5 minutes or until softened. Add lentils, kale and garlic; cook for 3-5 minutes, or until kale just starts to wilt. Remove from heat and let cool to room temperature. Stir in red onion and parsley.

2.For the vinaigrette, whisk together olive oil, lemon juice and Sazonador Total; toss with kale mixture.

3.Top salad with goat cheese.

Asopao de Pollo - Chicken Rice Gumbo

Asopao de Pollo - Chicken Rice Gumbo

Asopao de Pollo, or Chicken and Rice Gumbo, is more than a soup, yet not quite a stew. 

GOYA® Medium-Grain Rice thickens this Asopao de Pollo recipe and GOYA
Adobo All-Purpose Seasoning adds zest for a fragrant and comforting meal. No wonder this easy gumbo is a favorite in the Caribbean.

Serves 6

Prep time: 15 min.

Total time: 1 hr.

Ingredients

1 chicken (about 3 lbs.), cut into pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 tbsp. GOYA® Extra Virgin Olive Oil

½ green bell pepper, very finely chopped (about ½ cup)

1 medium yellow onion, very finely chopped

2 oz. smoked ham, cut into ½” cubes

1 tbsp.. GOYA® Minced Garlic or 2 clove garlic, finely chopped

1 tsp. GOYA® Whole Oregano

1 packet Sazón GOYA® with Coriander and Annatto

2 packets Sazon GOYA without Annatto

1 GOYA® Chicken Bouillon

1 can (8 oz.) GOYA® Tomato Sauce

1½ cup GOYA® Medium Grain Rice

4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced

1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained

2 tbsp finely chopped fresh cilantro

Directions

1.Season chicken on all sides with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.

2.Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
 

Honduran Enchiladas

Honduran Enchiladas

These are not regular enchiladas. Made in the style of a tostada, golden fried corn tortillas, topped with a combination of ground meat, egg, cheese, tomatoes, and cabbage a favorite appetizer.

Ingredients

Sauce:

2 tbsp. GOYA® Vegetable Oil

1 cup finely diced onion

1 cup finely diced green bell pepper

2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 rounded tbsp. GOYA® Sofrito

½ tsp. GOYA® Ground Cumin

1 can (15 oz.) GOYA® Tomato Sauce

1 packet Sazón GOYA® without Annatto

1 tsp. Worcestershire sauce

 

Meat:

1 lb. lean ground beef

1 lb. lean ground pork

1 tsp. GOYA® Adobo with Pepper or to taste

2 tbsp. GOYA® Vegetable Oil

1 cup finely diced onion

½ cup finely diced green bell pepper

2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced

 

To Assemble the Enchiladas:

12 GOYA® Corn Tortillas

GOYA® Vegetable Oil for frying

    Garnish:

    2 cups finely shredded cabbage

    2 tomatoes, sliced

    2 hard boiled eggs, sliced

    ½ cup grated parmesan cheese

 

Directions

Sauce:

1.In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes.

2.Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water.


Meat:

1.Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander.

2.In same skillet, heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes. Return meat to skillet and cook, stirring to combine, for 5 minutes.


To Assemble the Enchiladas:

1.In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm.

2.Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas.

Authentic Mexican Quesadillas

Authentic Mexican Quesadillas

It only takes 5 ingredients and 30 minutes to bring the authentic flavors of Jalisco, Mexico into your kitchen tonight! Quesadillas – the authentic way - are made by filling an uncooked tortilla with cheese, folding in half and cooking on a hot skillet until toasted. Serve with guacamole and your favorite GOYA® Salsita, and get ready for a party in your kitchen!

Makes 12 Quesadillas

Prep time: 15 min.

Total time: 30 min.

Ingredients

1½ cups GOYA® Masarica (also known as masa harina or corn flour)

¼ tsp. salt

1 cup water

6 oz. Oaxaca cheese, muenster cheese or mozzarella cheese, thinly sliced

3 GOYA® Whole Jalapeño Peppers, seeded and quartered lengthwise (optional)

For the garnish:

GOYA® Pico de Gallo(optional)

GOYA® Salsita (optional)

 

Directions

1.In medium bowl, mix together Masarica and salt; pour water into masarica mixture. Using wet hands, knead mixture until it comes together to form a large ball of dough. Roll dough into 12 balls.

2.Using tortilla press lined with plastic wrap, press each ball into 4 ½” diameter circle. (Keep balls of dough and pressed tortillas moist by covering with damp towels.)

3.Heat lightly greased comal, griddle, or cast iron pan on stove over medium heat. To dough circle, add one cheese slice and jalapeño strip (if using). Fold circle in half (half-moon shape), pressing edges to seal. Place tortillas on hot cooking surface. Cook until golden brown and toasted in spots and cheese melts, flipping once, about 6 minutes.

4.Serve with guacamole and salsita, if desired.