Latin seasoning called Sazon

I heard about this Latin seasoning called Sazon, made by the Goya company.


http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4


I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.


Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
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Ice Cool Kitty

By: Ice Cool Kitty
Jan 20, 2009

My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.

Ingredients

* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)

Directions

1.
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Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
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Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
3.
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Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
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Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
5.
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Serve withing a couple of hours either hot or at room temperature.
6.
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As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.


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Frog legs : taste like Chicken

There are some places like the Jin San buffet in Lawrence, KS and elsewhere that have frog legs on their menu. I've tried them. I can't say they taste like chicken. They are not special to me. All I can remember was a cartoon in which a kitchen is open. Out comes a frog on rollers with half its body -missing its legs. Anyway here is a frog recipe if you like eating them

You be the judge: Cheddar Scalloped Sweet Potatoes

I scour the Food Network for interesting recipes . When I see one I want to try I see if there are any review that people have left regarding whether it was good or bad. This recipe is had the most yeyyys or neysss that I have ever seen. Most are either great or say the recipe is terrible. The comments are really intersting too. You be the judge and let me know if you try it and I will let you know what I think.
Supposedly it might be better to use less half and half

Cheddar Scalloped Sweet Potatoes
From Food Network Kitchens
Show: How To Boil Water
Episode: Mid-week Know How
3 large sweet potatoes
2 to 3 cups half-and-half
2 cloves garlic, finely chopped
Freshly grated nutmeg, to taste
Salt and pepper
1 1/2 cups grated sharp Cheddar
1 to 2 tablespoons unsalted butter, cut into bits, plus extra for dish

Preheat the oven to 350 degrees F.

Peel potatoes and cut diagonally into 1/4-inch thick slices.

In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.

Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.

Good but could be better
12/17/2006 at 10:15am
User: Melissa from Mingoville, PA User Rating: [3 stars]
3 cups 1/2 and 1/2 was too much, next time I'll back off to 2 cups - not all liquid fit into my casserole dish plus it was too liquidy even after sitting for 5-10 minutes before serving. While the flavor was good, it was VERY mild. I'll try to experiment in ways to ramp up with flavor of the sweet potato....perhaps add a little brown sugar and slightly less cheese?



Wonderful!
11/26/2005 at 08:34pm
User: Rhonda from Midland, TX User Rating: [5 stars]
It was great. My husband loves sweet potatoes and this will now be a traditional holiday favorite of his.



a nice change on a regular scalloped potatoes
11/25/2005 at 01:38am
User: Ava from south san francisco, CA User Rating: [5 stars]
this scalloped sweet potato recipe was a nice change for the regular scalloped potatoes that my aunt laura makes. some of my family members love it but not all of them. thank Ty TY



Bad, Really Bad
11/05/2005 at 01:22pm
User: MEECHI from Lindenhurst, IL User Rating: [1 star]
I should have read the reviews first. This wasn't worth the time or money. It wasn't creamy like they said it would be on the show. I threw mine away too. What a waste.



Very Disappointing
10/24/2005 at 11:51am
User: Robin from Stony Point, NY User Rating: [1 star]
My husband and I really enjoyed watching this episode. The sweet potato dish looked sooo yummy, but what a big disappointment. The 1/2 & 1/2 currdled and looked so gross, and the sweet potatoes were far from sweet. The kids were not to happy that we ruined their usually yummy sweet potatoes. No wonder why they didn't spoon some of this dish onto their plates!



sucks
10/21/2005 at 03:30pm
User: Anonymous User Rating: [1 star]
This recipe sucks. I made it last night for my daughter and after the first bite we had to throw it all away.



Curdled Cream
10/20/2005 at 07:24pm
User: Anonymous User Rating: [2 stars]
This is a very tasty dish, however the cream curdled while baking. We got past the cottage cheese look and enjoyed it anyway. Glad I wasn't serving this to guests. Next time I will use milk,flour, and butter, like Mom used to do.



sounded better than it was
10/17/2005 at 09:00pm
User: Dena from ST PETERS, MO User Rating: [2 stars]
I followed the recipe to the letter. The half and half curtled in the casserole and it lacked flavor.



Horrible recipe
10/16/2005 at 09:17pm
User: kirsten from ponte vedra, FL User Rating: [1 star]
This was the worst recipe that I have ever made and I was sooo disappointed in it. Tyler made it look so easy even though I was hesitant about the cooking time and my instincts were right. I even cut the liquid in half and it was still a runny curdled mess. Definitely not up to Tyler's normal standards. I wish that I had read the reviews ahead of time!!



Think about it....
10/16/2005 at 11:07am
User: James from Alexandria Twp., NJ User Rating: [4 stars]
I just saw the show and then read the scathing reviews. I'm going to bet there is a mistake with the printed recipe. Based upon other scalloped potato recipes, this probably should have said "2/3 cup of half-and-half". I'll let you know.



So Good!
10/13/2005 at 12:25am
User: KAREN from Lancaster, CA User Rating: [5 stars]
We loved this as an alternative to the traditional!



yuk!
10/11/2005 at 10:47am
User: janice from warrenton, MO User Rating: [1 star]
half and half curdled. Yuk. I served this for a dinner party and was embarassed.



Absolutely AWFUL Dish!!!
10/02/2005 at 11:11pm
User: DIANNE from wethersfield, CT User Rating: [1 star]
I, like many other viewers, was sooooo excited to try this recipe. I prepared a special turkey dinner tonight for my family and I tried this as an experiment for the holidays, and I'm so glad I tested this before actually entertaining with it! My kids were so gracious and appreciative of my efforts, but no one went NEAR this one! It was a curdled, YUCKY mess, not to mention an incredible waste of money! DON'T TRY THIS ONE. It's a disappointment, and I normally trust Tyler's recipes, as I've LOVED them! I'm so bummed! YUCK!!!

skinny pizzas try one

There are quite a few very interesting recipes for pizzas that help cut down the fat and calories. Many don't use cheese and are very tasty. There are all types using beef, chicken , veggies, garlic and more. Most have a short list of ingredients and are easy to make. The peppers, garlic, and anchovy pizza was a winner (9.5/10) and there are many more I want to try. Give a try and make a skinny pizza.

http://www.amazon.com/Skinny-Pizzas-Americas-Favorite-Cookbook/dp/1572840021

I buy my first Italian cookbook after all these years

Anyway I am not much on Italian as when I was growing up in Providence we many times went to either Italian or seafood places either on the East side or out near the Airport. I always ate the same old stuff in Providence when I grew up. What did I know? I liked it as a kid, the meatballs, spaghetti and the spumoni ice cream with claret sauce raspberry sauce on it. It was good but that is all I remember eating. Not a variety at all.

I just don't understand fine Italian cooking what makes Italian food better. I mean I don't understand paying for the same Italian stuff for twice the price or more which a lot of Italian places do. Do people like to eat the same Italian stuff at these restaurants so they can say they paid an exorbitant price? I don't know but for me Italian is Italian unless I find variety, quality and different types of Italian.

When I got to Kansas have not eaten much Italian until recently. I found that I liked the Overland Parks, Kansas Cinzettis the best not only for the variety, the quality. I think there is a plenty of good Italian food at this place.

One of these , Sue went to recently with her girl friends, is called North near the JCC in Overland Park. Very pricey. She got a veal dish which she said was good but nothing special. It must have been a small order too as she did not bring me any back to sample like she usually does ! I hate it when the restaurant is so "uppity" that sides are not included with the entree. I am still smarting from the day our group went to Buco Beppi in Kansas City and it was horrible.

While I have some Pizza and some other Italian type fare cookbooks, in all these years, I have never bought an Italian cookbook. I have tried recipes from food channel, Mario Batali etc. But I was looking for a special Italian book.

I grew up in Providence, RI. I knew about Al Forno and Lucky's restaurant when I came back. It is about a mile away from my brother's store in Providence next to the river.

Johanne Killeen and George Germon the couple that have inspired wood oven pizzas and much more. I were there before 1991 but all I can remember is a very hot orange harrisa sauce. Can't remember much else except we ate in Luck's upstairs and not in Al Forno side. Very good but I know I did not eat pasta, lasagna or something of the kind.

I was looking for special Italian dishes. I have not been to Lidia's in Kansas City (can't afford it) but I watch her TV show. My mother likes to try some of her recipes from the book I sent her. However, my mind stil drifted back to the very highly regarding Italian restaurnts in Rhode Island. While there are many, the one that stands out is Al Forno's .

While looking up what people thought about Al Forno's on Yelp and other sites for my blog (most said nothing but the best) , someone mentioned the latest new cookbook "On Top of Spaghetti" which was published in 2006. While I considered their first one Cucino Simpatica (which has become a classic) this new one sounded so good . Why?

What I liked about this book was the impressive different entrees that the couple placed in this book based on their travels, cooking experiences and trying out real different recipes and ingredients. On Amazon, I got the book for almost half.

It arrived. You know when Billy Joel and Danny DeVita and Rera Pearlman rave about the chefs and the recipes then there is something great going on inside.

When I review a book, I start looking for many things. In this case, besides the interesting recipes, each one had a background, where and how they came to know this recipe. Special ideas about the ingredients, tips of all sorts abounded throughout the book. I immediately look through all the recipes to see which ones I want to try. I wan't try at least half of them but where should I start?

I has a bunch of cherry tomatoes so I started with Spicy Roasted Cherry Tomatoes. Roast the vegetables and peppers, I decided to puree them and toss with spaghetti. Very tasty. 9.4/10. So what is the next way to kick it up a level.

I wanted to make something that was different then what I have made before but has a different spin in their book. I chose Sgaghetti and Summer Chicken Cacciatori. Not to difficult to make it did not use tomato sauce but just tomatoes. I was skeptical. I did not use panecetta but included everything else, I let it go for 40 minutes. It came out awesome.

The chicken was juicy and the tomato and the ingredients permeated the chicken. I would rate it 9.8/10. While I did not include spaghetti this time, I will use the sauce and left over vegetables for tomorrow. This makes a fine spaghetti sauce. I might not want to buy canned spaghetti sauce again (well almost).

I decided to find a recipe for BAKED potato latkes

I decided to find a recipe for BAKED potato latkes (fritter) for the last two days of Hannukak. I wanted to cut down on grease, oil and cholesterol.
I found this real great recipes which I gave 9.5/10 on my scale. Sue likes them with applesauce and cinnamon which I do too. I also like sour cream (when we don't have meat for meal).

Potato Latkes, Baked (P)
Source: Mindy Hermann, Chicago Sun Times
Yield: 24 latkes

4 medium Yukon gold potatoes (My option : Shoe string potatoes in freezer -bag)
1 medium onion, peeled and finely chopped (my option : I added 2 onions)
1 large egg (my option : I added two whole eggs)
2 egg whites (my option : none)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour

Using the coarse blade of a grater (or food processor), grate potatoes and onion alternately into bowl (mixing the potatoes and onion prevents the potatoes from browning).

By hand, squeeze out the excess moisture. Stir in egg, egg whites, salt, pepper and 2 tablespoons of flour. If the mixture is wet, add the additional flour.

Spray a cookie sheet with cooking spray.

Add potato mixture by 2 tablespoon measure. Flatten to 1/4" thick. Spray the tops of the latkes with cooking spray.

Bake in a preheated 400°F oven for 20 minutes. Remove, flip over, and bake another 20 minutes or until golden.

Posted by Hermione Becker

Nutritional Info Per Serving: 47 calories/latke