Nonna K.

 So, I think that I found my favorite recipe for Pigeon Pea Rice, made it this past Christmas and it was very successful, even better the next day! 1 sweet onion, chopped 1 red or green bell pepper, chopped 1/2 lb. smoked ham, cubed 1 can green pigeon peas, drained 1 1/2 cups long grain rice 1 can tomato sauce 1/4 cup sofrito 1/4 cup olives "manzano" I think they might be called salad olives, they have the little green peppers inside, sliced. 1/2 tbs. powder garlic Sazon Goya Sautee the onions and the bell peppers for about 5 minutes, over medium heat with a little bit of butter, until the onions become translucent. add the chopped ham, and brown it. Add the rice, slightly browning it.  Then add the tomato sauce, the pigeon peas, olives, sofrito, garlic powder and the sazon, to taste.  Mix it well and then add 2 1/2 cups of water. Once it begins to boil, lower the temperature. stir from time to time, until rice is cooked. takes about 2o minutes,

This is how to prepare Grandma's a/k/a Babi's traditional chocolate log. I will give you two versions.  One is the traditional that Babi used to make every Christmas.  The second one is a little variation I learned later on. Traditional method -- 1   10 oz. dark chocolate chips 1/2 can of sweet condensed milk 1/2 cup raisins (I like to soak them in hot water for about 15 minutes prior to using them).  1/2 cup coarsely chopped walnuts  1/2 cup Maria cookies (found in your cookie section or the Spanish section of the supermarket),  Melt the chocolate, since I don't have a double broiler I put a medium saucepan in a large pot 1/2 fill with water. Once the chocolate has melted add the sweet condensed milk, while the medium pan still in the hot water.  To that add the raisins, just make sure that they are well drained. Once it is all mixed we'll take the medium pan from the hot water. Let it cool down for a couple of minutes and then add the walnuts and cookies, mixing it al

This recipe is based on Dr. Sheldon Cooper's from The Big Bang Theory fame, favorite Italian dish.. So here is my take on it: 1 small sweet onion, finely chopped 1 small red bell pepper, finely chopped 2 tbsp. butter 2 tbsp. olive oil 1 family size package of Mac n Cheese 1 package of small hot dogs 1/2 tsp. smoked paprika  In a large skillet, over low heat, melt the butter together with the olive oil.  Add the onions and let it saute until translucent. Meanwhile prepare the Mac N Cheese as per package instructions. If the onions are translucent, increase the heat to medium high, add the bell red pepper and the little hot dogs. Saute until the hot dogs and peppers are cooked. Once the pepper-onion and hot dog mixture is fully cooked, and the Mac N Cheese has been prepared, combine it all together, add the smoked paprika. 

I had forgotten this Venezuelan Christmas tradition  ½ cup warm water 1 tablespoon rapid rise yeast 3½ cups all purpose flour 1 stick butter, softened, plus 2 tablespoons of melted butter ½ cup milk 3 tablespoons sugar 1 egg ½ teaspoon salt ½ pound smoked ham, very thinly sliced ½ cup raisins ½ cup sliced olives 1 egg yolk Place the warm water in the bowl of a standing mixer. Sprinkle the yeast over the water and let stand for 5 minutes. Add 1 cup of the flour, the butter, and mix well using the dough hook attachment. Add the softened butter and another cup of flour and mix well. Add remaining ingredients and knead until smooth, adding a bit of extra flour if dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth. Place dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk (about an hour and a half). Divide dough in half. On a lightly floured surface, roll half of the dough into a large rectangle (about

  1 lb. white mushrooms, cleaned   1 tbsp. unsalted butter   2 tablespoons minced shallots   1/4 teaspoon dried thyme   1/2 Bay leaf   1 tsp. salt   1/2 tsp. fresh ground pepper   2 cups heavy cream   1 1/2 chicken stock   1/2 cup sour cream   1/2 bunch dill, chopped Sprinkle the mushrooms with the lemon of one juice, in a food processor coarselt chopped them. Melt the butter in a heavy saucepan and sauté the shallots adding the mushrooms, thyme and bay leaf, sautee for about 10 minutes or until all liquid dissapears. Add the salt, pepper and heavy cream with the chicken stock and bring to a boil, reduce the heat and simmer for about 20 minutes. Add the sour cream and continue to simmer for another 10 minutes longer, stirring constantly.  Correct seasoning to taste and add the dill at the last minute.

I  recently discovered this recipe and it's easy to make, very fresh and delicious| Chicken and Mushrooms in a Creamy Herb Sauce 1 lb. mushrooms rinsed, sliced thickly and patted dry 2 lbs. chicken tenders, trimmed  2 tbs. unsalted butter 2 tbs. Olive Oil 1/2 cup chopped fresh dill  1/4 cup chopped fresh parsley 1/4 cup chopped green onion 3 garlic cloves, pressed 1 cup heavy whipping cream Salt and pepper to taste Take a large heavy skillet and over medium flame, heat a tbsp of butter and one tbsp. olive oil.  Once the oil is hot, add the mushrooms, season with some salt and sauté until golden brown.  Set mushrooms aside in a plate. Season the chicken with the salt.  To the same saucepan add the rest of the butter and olive oil over medium heat, add the chicken tenders and sauté until the chicken is cooked through. Add the dill, parsley, green onions and garlic to the chicken, stir and cook until chicken is golden. Return mushrooms to the chicken to the skillet.  Stir in the heavy