MSC Vacation

I am so glad to be back home, you never know how good your bed feels until you haven't been in it in a while. This is the first holiday that I've been away from home, and I must admit I didn't miss that aspect. The stress involved with the holidays and the cooking is something I can forgo forever lol. My family and I went on a carribiean 7 day cruise with MSC which bills itself as a "mediterranean cruise company". The ship (Divina), and company are definitely very European. As Americans we were really the minorities, surprisingly, there were a lot of French, Italians, 

and Dutch people on the boat. In my opinion Europeans are rude, some examples;I was coughed on, before I could walk off the elevator they were pushing by me to get in, they'd cut in front of me at dinner as well, they just don't say excuse me or seem to care. I've never seen so many oversized kids with pacifiers (it was quite disturbing). Also I found it odd how they were very comfortable with their children (not babies) being completely naked on the beach. I'm all for being nude but in the appropriate environment. 

Now back to the boat/trip...The beverage packages are totally worth it, but I would hold off on purchasing until I get on the boat next time because there are better deals offered. The food was just ok. My son survived mainly off of hotdogs, french fries, and apples. I ate mainly beef (roast or skirt steak), tacos, and their delicious rolls. O, breakfast was routine as well bagels, potatoes, eggs, bacon. My son ate mainly bacon and sausage, on occasion he would ask for a yogurt or frosted flakes if they had them. Really I just want to touch base on Cozumel. I loved it there, the US dollar goes far (great shopping), and the people are friendly, and even though it's a Spanish nation there were no language barriers, they spoke decent english. Due to the cost of the cab to the beaches I didn't make it to the beach in Cozumel, but I had enough fun to know this place is for me.  The beach in Nassau was the best, even though the waves were savage and I managed to loose my bikini top in the rough surf. I was able to achieve my sought after tan as well as drink to my delight. I really liked how the vendors were all there, so there was no need to go anywhere for (bracelets, bags, shirts, drinks, snacks) anything. I enjoyed the coconut drinks with alcohol $20 and it was unlimited. I would definitely consider a package deal via BJS or whatever to go back to Nassau, the public beach is right next to Atlantis (walking distance). 

I would do MSC again only if through another promotion, otherwise I look forward to trying Norwegian Cruise Lines as well as Royal Caribbean...next up for planning is an adults only trip.

Homemade Burrito Bowl

Fresh corn
Homemade cilantro lime rice
Seasoned ground beef
Homemade Pico
Cheese
Black beans
The base is a combo of cilantro lime rice and lettuce

**Cilantro Lime Rice**
squeeze whole lime in water prior to adding rice
cook rice according to packaging
"season with saxon all purpose seasoning & adobo all purpose seasoning with cumin** (or whatever you prefer)
after rice is done cooking add fresh cilantro
<3 recipe cred..:: Tammy Bowen

Sloppy Joe & Cheddar Pie

Ingredients:



For the Dough:


1. 1 1/4 cups shortening


2. 6 ounces cold, light beer


3. 1 teaspoon salt


4. 1 teaspoon baking powder


5. 2 1/2 to 3 cups flour, plus more for dusting


For the Sloppy Joe Filling:


1.     2 tablespoons olive oil


2.     1 small white onion diced


3.     1 serrano pepper, minced


4.     2 cloves garlic, minced


5.     1 small red or orange sweet bell pepper, diced


6.     1 pound 80/20 ground beef


7.     14 ounce can Hunt's fire roasted tomatoes, diced


8.     8 ounce can of "El Pato" spicy tomato sauce (green can)


9.     1/4 cup brown sugar


10.  1/8 cup apple cider vinegar

11.  
1 teaspoon coriander


12.  1 teaspoon garlic powder


13.  1 teaspoon onion powder


14.  Salt and pepper

You Will Also Need:


2 cups white extra sharp cheese, shredded
1 egg
1 tablespoon water
1/2 tablespoon cornmeal
10 inch pie shell or 10 inch cast-iron pan

Directions:



1.     In a medium bowl, heat the shortening in the microwave for 1 to 2 minutes, just until melted. Add the 6 ounces of cold beer, stir gently. Add the salt, baking powder and gradually add in the flour until the dough forms and is no longer sticky. Divide the dough into two dough balls, transfer to a clean plate, cover with plastic wrap and set aside.



2. In a nonstick skillet, heat two tablespoons of olive oil to medium heat. Add the onions, serrano, and sweet peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes until the onions start to brown. Add the fresh garlic and cook for 1 more minute.



3. Remove the onion mixture from pan and transfer to a bowl, set aside. In that same pan, add the ground beef and season beef with garlic powder, onion powder, coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook and break down the beef for 10 to 12 minutes. Add the onion mixture back into the beef, along with the remaining ingredients for sloppy joes. Stir well to combine, reduce heat and cook down, stirring now and then, until most of the liquid has evaporated. Taste for salt as it cooks, adding if needed.



4. Remove the beef from the heat and let cool slightly. Preheat oven to 375ºF. On a lightly floured, flat surface roll out one dough ball to about 12 inches around. Add 1 tablespoon of olive oil to the bottom of pie pan and coat the bottom and sides of pan. Sprinkle the cornmeal evenly to coat the bottom of pan. Carefully transfer the rolled out dough into pie shell. Using your fingers, mold it to the pan shape, coming up the sides of the pan. Fill with beef mixture, top with two cups of cheese. Roll out the other dough ball, place on top of filled pie and use your fingers to pinch and seal the edges. Whisk the egg with 1 tablespoon of water and brush onto top of pie. Take a sharp knife and make a few slits in center of pie shell. Bake for 50 to 60 minutes, until golden brown and flaky. 

Yields up to 10 slices.

hispanickitchen.com

Vanilla Cheesecake Cups W/ Strawberry Sauce

Ingredients

•   2 cups vanilla wafers, crushed

•   3 TBSP butter, melted

•   2 8 oz packages cream cheese, room temp

•   3/4 cup sugar

•   1/8 cup milk

•   1/8 cup heavy cream

•   1/2 cup sour cream

•   1 TBSP vanilla

•   2 TBSP flour

•   2 eggs

•   1 pint strawberries

•   1/4 – 1/2 cup sugar

•   1 tsp vanilla

Cooking Directions

•   Place the vanilla wafers in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.

•   Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.

•   Add eggs, one at a time, and mix JUST until combined.

•   Bake in an oven preheated to 350 for 20-25 minutes, or until the middles are just set. Remove from oven and refrigerate until chilled.

•   Make strawberry sauce by washing and hulling berries, and then mixing in a food processor with sugar until the sugar is absorbed into the sauce. Add vanilla and spoon onto strawberries. Garnish with fresh berries.

Fire Cracker

FOURTH OF JULY FROZEN DAIQUIRI (pictured)
5 oz. (150ml) Rum
1/2 Cup. Frozen Raspberries
1/2 Cup. Frozen Strawberries
1 scoop Raspberry sherbet
2 Cup. Ice
Blend
5 oz. (150ml) Rum
3 oz. (90ml) Cream of coconut
1/2 Cup. Frozen Pineapple
1 scoop Pineapple Sherbet
2 Cup. Ice
Blend
5 oz. (150ml) Rum
2 oz. (60ml) Blue Curacao
1 Cup. Frozen Pineapple
1 scoop pineapple sherbet
2 Cup. Ice
Blend
Layer red, white, blue

**Tipsy Bartender**

Wing Sauce Recipes Continued

Spicy Moroccan
6 tablespoons melted butter
1/4 cup harissa (hot chile paste)
¼ cider vinegar.
Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.
 
Vietnamese
Puree 1 1/2 cups cilantro
 6 tablespoons melted butter
1 garlic clove
2 tablespoons each fish sauce, lime juice and chopped jalapenos.

Cajun
6 tablespoons melted butter
1/4 cup hot sauce
¼ tsp cayenne pepper,
2 tablespoons Tony Chachere Cajun seasoning.

Old Bay
juice of 1 lemon
1cup melted butter,
1 teaspoon Old Bay Seasoning.
Serve with lemon wedges.

Chicken Parmesan
1 cup marinara sauce
½ tsp garlic powder
 ½ tsp basil
¼ cup grated mozzarella
¼ cup grated parmesan

Ancho-Peach
1/2 cup peach preserves
1 1/2 tablespoons each lemon juice
1 ½ tablespoon soy sauce
1 teaspoon ancho chile powder.

Curry Chutney
1/3 cup each mango chutney
lime juice
1 chopped red jalapeno
6 tablespoons melted butter
2 teaspoons curry powder.

Chipotle
3 tablespoons chopped chipotle chiles in adobo sauce
1/4 cup each cider vinegar and honey
3 tablespoons melted butter
1/2 teaspoon ground cumin.

Kimchi
1/2 cup finely chopped kimchi (Korean pickled vegetables)
1/4 cup kimchi brine
3 tablespoons each melted butter and chopped scallions.

Steakhouse
salt to taste
2 tablespoons coarsely ground pepper
1/3 cup steak sauce.

Rosemary-Lemon
1/4 cup lemon-pepper seasoning
2 teaspoons chopped rosemary
6 tbsp melted butter

Horseradish
1/2 cup dijon mustard
1/4 cup horseradish
1/2 cup grated parmesan
1 teaspoon paprika

Maple Bacon
1 tablespoon bacon drippings
1/4 cup maple syrup
2 tbsp cider vinegar
2 tbsp bourbon
sprinkle with 8 bacon slices crumbles
 
Sweet Mango Barbecue
simmer
1 cup mango nectar
3 tablespoons barbecue sauce until reduced to 1/2 cup, about 20 minutes.

Terriyaki-Orange
simmer
3/4 cup orange juice
1/4 cup terriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Honey-Mustard 
1 tablespoon melted butter
1/3 cup Dijon mustard
1/4 cup honey

Ginger-Scallion
1/2 cup minced scallions
2 tablespoons butte
2 tablespoons grated ginger
2 tablespoons soy sauce
2 tablespoons mirin (or sake),
3/4 teaspoon each kosher salt and sesame oil.

Chinese Barbecue
1/2 cup minced scallions
1/3 cup hoisin sauce
2 tablespoons butter,
2 tablespoons honey
2 tablespoons grated ginger,
3/4 teaspoon sesame oil.

Thai Chili
1 cup Thai sweet chili sauce
1 shredded carrot
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons grated ginger
2 teaspoons kosher salt.
 Serve with lime wedges.

Taco Spiced
6 tablespoons melted butter
3 tablespoons taco seasoning.
Serve with salsa.

Mole’
1/3 cup mole’ sauce
juice of 2 oranges
2 tablespoons honey
1/4 cup water..

Lemon Garlic
¼ tsp salt
1 ½ teaspoons paprika
3 tablespoons each lemon juice and minced garlic,
1 teaspoon lemon zest

Pesto
1/2 cup pesto
1/4 cup grated parmesan.

Hawaiian
1 1/2 cups pineapple chunks
1 tablespoon each oyster sauce
1 tablespoon honey
Carolina Style BBQ
3 tablespoons melted butter
3 tablespoons
yellow mustard, cider vinegar and brown sugar.

Thai Peanut
1/4 cup coconut milk
1/4 cup peanut butter
1/4 tsp cayanne
1 tbsp lime juice
1 tbsp soy
1 tsp grated ginger



*****NOTE FOR ALL SAUCES*****
Cooking Directions;
Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Use the above directions to mix sauces unless otherwise noted in the recipe, i.e. simmer

Wing Sauce Recipes

Classic Hot Sauce

Makes about a cup

2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank's
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)

Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro

Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

Coca Cola Sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

*****NOTE FOR ALL SAUCES*****

Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.