Superbowl Crab Dip

This dip is really good for watching football. I repost it every year because it is one of my favorites.

Ingredients:

2 cans Crabmeat (drained & paper removed)

2-8 ounce squares of Cream Cheese(room temperature)

Salt & Pepper to taste

1-2 cups of Ketchup

2-3 tablespoons Horseradish (creamy style)

Original Club Crackers

Lets' go!!!!!

Place room temperature cream cheese in bowl.

Mash up with fork.

Add crabmeat.

Combine well.

Add salt & pepper to taste.

Stir some more and set aside while you make the topping.

Add ketchup to another bowl.

Add 2-3 teaspoons of horseradish, depending upon how "spicy" you like it.

As you can see, I like it very spicy!!!!!

Mix well.

Now place your crabmeat mixture on a platter and form an oval shape about 1/2 inch thick. Like this.

Pour sauce on top, letting it drip down the sides.

Place crackers around dip and it's ready to serve.

I Wish You Love,

Enjoy,
Joycee

Tamal En Cazuela (Cuban Pork & Corn Meal Casserole)

Ingredients:

1 lb. pork chunks

2 cloves of garlic

2 bay leaves

1 medium onion

1 medium green pepper

2 packages of Tamal En Cazuela

1 can of tomato sauce

1/4 cup of dry wine

1 envelope of Sazon Goya Seasoning With Azafran

1 teaspoon of cumin

1 teaspoon of dried oregano

1/2 cup of olive oil

Approximately 3 cups of water

Garlic Powder

Salt & pepper to taste

Note: The Tamal En Cazuela comes frozen and I find it in the Cuban freezer section at my supermarket. It comes already seasoned, so all you have to do is add water and cook on low until it thickens. The package says to add 2 cups of water, but I only add one, because I find it's too watery if I add 2 cups. If you can't find it you can use yellow corn meal(the coarse one), follow the directions on the box. And, it may need additional seasoning since you are making it from scratch. You can add a few teaspoons of your sauce to it to give it more flavor. Just make it pretty thick, the same consistency of grits, but a bit thicker. If you have any questions, please email me:).

Season the pork chunks with salt, pepper and garlic powder.

In a skillet with a 1/2 cup of olive oil, brown the pork chunks on both sides.

Take the browned pork chunks out of the skillet and set aside.

Dice up the onion, green pepper & garlic.

In the same skillet cook the diced onion and green pepper for a 3-5 minutes, and then add the garlic and cook for about 1 minute more.

Until it looks like this.

Now add the 1/2 cup of dry wine and let it reduce.

Add all of the remaining ingredients. After you add the tomato sauce fill the can with water and add to the skillet.

Put the pork chunks back into the skillet.
Bring to a boil, cover, turn down the heat to simmer and let it cook for an hour.

Open your 2 packages of frozen Tamal En Cazuela and place in a pot with 2 cups of water.

(My pot is not dirty it's just about 50 years old, and used by many women in my family, who were cookin fools, who had tremendous attitudes by the way, never afraid to speak their minds, and they were also real women, and real LADIES!!!!!!) Don't ask me where that came from.....I probably inherited it from those women!!!!!!!!

You see what happens to me when I start cookin with their pots and pans?????

Anyway, lets go on, shall we.

Heat on low until it starts to thicken.

Keep watching and stirring.

When it has thickened to the consistancy of thick grits, turn the heat down to low and let it set for about 5 minutes.

Don't cover it.

I just love this pot and all the women who cooked with it, too!!

Here's the Cuban bread that I serve with it.

Slice it up like this.

Now we'll plate it up.

Put 2 or 3 big spoonfuls of the corn meal in a bowl.

Then put a couple of spoonfuls of the pork and sauce on top.

And that all there is to it. Mix it up and eat.

You're gonna love the flavors.

This is really comfort food at it's best.

I Wish You Love and Many Different Flavors In Your Life,

Mimi

George's Fritas aka Cuban Hamburgers

Ingredients:
2/3 lb. ground chuck
1/3 lb. ground pork
2 Spanish Chorizo Sausages(ground up in a food processor)
Shoe string potatoes

Combine all ingredients, make patties and cook on medium heat as you would regular hamburgers, until done. He doesn't add salt or pepper because the chorizo has all the spices you need. You may have to turn them a couple of times because they tend to burn easily. Place on hamburger bun, top with ketchup and shoestring potatoes.

Hope you enjoy them, they make a nice Saturday lunch, at least that's what George says.

Lots of Love,

Joyce

Cuban Steak Sandwich Repost

I made this for dinner tonight. I had the steak out to cook and just had no idea what I wanted to do with it. Do you ever have days like that? Well, it was one of those days for me. I don't think I was in the mood for cooking at all. But, oh well, I got over it, and I decided just to make the steak sandwiches. Don't worry the bellies were full and everyone was happy!

To make this sandwich you'll need 1 package of cubed steak, Cuban bread, lettuce, tomato, ketchup and shoestring potato chips. Season the cubed steak with salt, pepper, and garlic powder. Fry it in about 1/2 cup of vegetable oil on medium high heat until done. Drain on a paper towel. Cut about and 8 inch piece of Cuban bread, then cut it down the middle. On one side place the lettuce and tomato on top, on the other side place the steak (cut in bite size pieces), top with ketchup and then the potato chips. Put both sides together and cut in half.

Okay, follow me!!!

How easy peasy was that? I guess I was just in an easy peasy mood today!!! No brainer day, nothing complicated, you gals know what I mean:), and some of you guys do too!

Just making it simple once in a while!!!

Love You Gals & Guys,

Just Joycee