Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

Puerto rican rice and beans w steak opt

Puerto Rican Steak n Beans

Puerto Rican Rice and Beans w/ Steak

We put our own twist on this traditional recipe, incorporating authentic flavors, it's is absolutely amazing. You will want to make this dish over and over. Incorporate this into your family meal plan.

Ingredients
  

  • 2 Pounds Cube Steak cut into small cubes
  • 3 Cloves Fresh Garlic
  • ½ White/Yellow Onion Diced
  • ½ Sweet Pepper Diced
  • 2- 29 Ounce Cans of Goya Pink Beans in Sauce
  • 1- 8 Ounce Can of Goya Seasoned Tomato Sauce
  • 1 Packet of Goya Sazon Cilantro and Tomato Seasoning
  • 3 Tablespoons Goya Sofrito
  • 3 Tablespoons oGoya Recaito
  • 1 1/2 Cups Beef Broth
  • 2 Beef Bullion Cubes
  • 1 Tablespoon Olive Oil
  • 1 Bunch of Fresh Cilantro

Instructions
 

  • In a cast-iron pot add olive oil and turn heat to medium-high
  • Add cube steak pieces to the pot and cook for 3 minutes
  • Add onion, garlic, pepper, and Sazon (seasoning) packet to the steak mixture, reduce heat to medium, stir frequently for another 4-5 minutes.
  • Add tomato sauce and both types of sofrito(s) and continue to cook for another 10 minutes
  • Add the beef broth, pink beans with sauce to the pot, reduce heat to low, and simmer for 3 hours. Make sure to stir the pot every 20 minutes so that the beans don't stick and burn to the bottom.
  • 15 minutes prior to serving add your fresh chopped cilantro and mix in
  • Serve over your favorite rice

Video

Notes

Transcribed Video
Hi everyone and welcome back to For the Love of Food! Today, we're going to prepare a delicious Puerto Rican dish—beans and rice with steak. While we put our own twist on it up here in the North, incorporating authentic flavors, it's still going to be absolutely amazing. Let's dive into the ingredients.
To start off, we have about a quarter cup of finely diced onions and a half cup of peppers. We'll begin by sweating them in a pan with a drizzle of olive oil. Alongside the onions and peppers, we have two cloves of freshly chopped garlic. Moving on to the star of our dish, we have cube steak, which I obtained from my local butcher. It's already tenderized, making it perfect for our recipe.
Now, we'll cut the cube steak into bite-sized pieces. Freezing it for about 20 minutes beforehand makes it easier to handle and ensures clean cuts. Once our onions and peppers have sweated down, we'll add the cube steak to the pan, searing it on high heat until it turns brown and develops a rich flavor. To enhance the taste, we'll sprinkle in a packet of Sazón seasoning. If you have one and a half packets, that works great, but if you only have one, don't worry—it will still be delicious.
Next, we'll add a small can of Goya tomato sauce with cilantro and onions. Additionally, we'll incorporate two tablespoons of both tomato-based sofrito and cilantro sofrito. Stirring these ingredients together, we'll allow the flavors to meld. To ensure the beefy taste shines through, we'll add a cup to a cup and a half of beef broth, enough to cover the meat. For added depth, we'll include a beef bouillon cube.
After cooking on medium heat for about 30 minutes, the liquid will reduce. It's time to add our Goya pink beans in sauce. Be sure to add the entire contents of the cans, juice and all. From this point on, we'll let the dish simmer on low for a minimum of two and a half to three hours. This slow cooking will render the steak tender and allow the flavors to develop beautifully.
Remember, avoid stirring the beans too much as they may break apart. After the sauce has thickened and the steak is tender, it's time for the finishing touch. Take a generous handful of fresh cilantro, chop it finely, and stir it into the dish. This will provide a burst of fresh flavor and aroma.
To serve, ladle the beans and steak over your choice of rice. I personally recommend jasmine rice, but feel free to use your preferred variety. The combination of the flavorful beans and tender steak over a bed of fluffy rice is simply divine.
I hope you've enjoyed this tutorial, and I'll be sharing some pictures of the final dish with you soon. Thank you for joining me, and I look forward to our next culinary adventure.
Tried this recipe?Let us know how it was!

Puerto Rican steak, rice and beans with tomato sauce recipe

Ingredients

  • 2 Pounds of Cube Steak (cut into small cubes)
  • 3 Cloves of Fresh Garlic
  • ½ White/Yellow Onion (Diced)
  • ½ Sweet Pepper (Diced)
  • 2- 29 Ounce Cans of Goya Pink Beans in Sauce
  • 1- 8 Ounce Can of Goya Seasoned Tomato Sauce
  • 1 Packet of Goya Sazon Cilantro and Tomato Seasoning
  • 3 Tablespoons of Goya Sofrito
  • 3 Tablespoons of Goya Recaito
  • 1 1/2 Cups of Beef Broth
  • 2 Beef Bullion Cubes
  • 1 Tablespoon of Olive Oil
  • 1 Bunch of Fresh Cilantro

Instructions

  1. In a cast-iron pot add olive oil and turn heat to medium-high
  2. Add cube steak pieces to the pot and cook for 3 minutes
  3. Add onion, garlic, pepper, and Sazon (seasoning) packet to the steak mixture, reduce heat to medium, stir frequently for another 4-5 minutes.
  4. Add tomato sauce and both types of sofrito(s) and continue to cook for another 10 minutes
  5. Add the beef broth, pink beans with sauce to the pot, reduce heat to low, and simmer for 3 hours. Make sure to stir the pot every 20 minutes so that the beans don’t stick and burn to the bottom.
  6. 15 minutes prior to serving add your fresh chopped cilantro and mix in
  7. Serve over your favorite rice
https://youtu.be/BlrocSQH8T8

Transcribed video

Hi everyone and welcome back to For the Love of Food! Today, we’re going to prepare a delicious Puerto Rican dish—beans and rice with steak. While we put our own twist on it up here in the North, incorporating authentic flavors, it’s still going to be absolutely amazing. Let’s dive into the ingredients.

To start off, we have about a quarter cup of finely diced onions and a half cup of peppers. We’ll begin by sweating them in a pan with a drizzle of olive oil. Alongside the onions and peppers, we have two cloves of freshly chopped garlic. Moving on to the star of our dish, we have cube steak, which I obtained from my local butcher. It’s already tenderized, making it perfect for our recipe.

Now, we’ll cut the cube steak into bite-sized pieces. Freezing it for about 20 minutes beforehand makes it easier to handle and ensures clean cuts. Once our onions and peppers have sweated down, we’ll add the cube steak to the pan, searing it on high heat until it turns brown and develops a rich flavor. To enhance the taste, we’ll sprinkle in a packet of Sazón seasoning. If you have one and a half packets, that works great, but if you only have one, don’t worry—it will still be delicious.

Next, we’ll add a small can of Goya tomato sauce with cilantro and onions. Additionally, we’ll incorporate two tablespoons of both tomato-based sofrito and cilantro sofrito. Stirring these ingredients together, we’ll allow the flavors to meld. To ensure the beefy taste shines through, we’ll add a cup to a cup and a half of beef broth, enough to cover the meat. For added depth, we’ll include a beef bouillon cube.

After cooking on medium heat for about 30 minutes, the liquid will reduce. It’s time to add our Goya pink beans in sauce. Be sure to add the entire contents of the cans, juice and all. From this point on, we’ll let the dish simmer on low for a minimum of two and a half to three hours. This slow cooking will render the steak tender and allow the flavors to develop beautifully.

Remember, avoid stirring the beans too much as they may break apart. After the sauce has thickened and the steak is tender, it’s time for the finishing touch. Take a generous handful of fresh cilantro, chop it finely, and stir it into the dish. This will provide a burst of fresh flavor and aroma.

To serve, ladle the beans and steak over your choice of rice. I personally recommend jasmine rice, but feel free to use your preferred variety. The combination of the flavorful beans and tender steak over a bed of fluffy rice is simply divine.

I hope you’ve enjoyed this tutorial, and I’ll be sharing some pictures of the final dish with you soon. Thank you for joining me, and I look forward to our next culinary adventure.

Seafood Stock Recipe

  • Lobster Body, Legs, Shells
  • Shrimp Shells
  • Crab Shells
  • 1 Onion (rough chop)
  • 2 Carrots (rough chop)
  • 2 Celery Stocks (rough chop)
  • 2 Bay Leaves
  • Ground Pepper
  • 6-8 Cups of Water
  1. Place everything into a crockpot.
  2. Pour approximately 6-8 cups of water on top of the shellfish and vegetable mixture, enough to just cover the top (size of your crock pot will vary how much water you add).
  3. Cook on high for 6-7 hours.
  4. Turn the heat off, let cool for 1-2 hours.
  5. Strain through a very fine strainer to ensure no shells sneak through.
  6. Cool overnight in the refrigerator.
  7. Pour the stock in one-gallon size freezer bags, but only fill ½ way.
  8. Double up on the freezer bag and lay flat in your freezer.
  9. When ready to use simply take out of the freezer and place in cool water or put a bag in a large bowl to defrost.

Dishes that you can use with your seafood stock

  • Seafood Newburg
  • Chowder
  • Seafood Risotto
  • Paella
beef stew with vegetables potatoes and herbs sitting in a crock pot

Crock Pot Beef Stew

beef stew with vegetables potatoes and herbs sitting in a crock pot

Crock Pot or Not Beef Stew

This is the only recipe you will ever need for a hearty beef stew any day of the week. You can use the Crockpot to "set it and forget it" or leave the stew in a heavy bottom stock pot and simmer stirring a minimum of every hour. It's totally up to you and what is going on in your life that day.

Ingredients
  

  • 3 Lb. Roast Chuck or Bottom Round cubed
  • 2 Large Onions chopped
  • 4 Stocks of Celery chopped
  • 4 Carrots chopped
  • 4 Garlic Cloves minced
  • 2 Cups Beef Stock
  • 3 Medium Potatoes cubed
  • 2 Cups Frozen Peas
  • 5 Sprigs of Fresh Thyme
  • 3 Bay Leaves
  • 3 Cups Water
  • ½ Cup Flour
  • ½ Cup Hot water
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • Start by cubing the meat into bite sized pieces
    Raw Beef Sliced and cubed on cutting board
  • Start with a larger heavy bottom stock pot( We will transfer to a crock pot for finishing) heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
    Chunks of raw beef in a red heavy cast iron pot
  • Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
    Carrots celery and onions cooking in red cast iron pot
  • Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
  • Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
    Carrots beef celery onions cooking together in a pot
  • Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
  • Add the “slurry” to the stew and stir in, cook for another 1 hour.
  • Taste and add additional salt/ pepper as needed

Video

Tried this recipe?Let us know how it was!
  • 3 Lb. Roast Chuck or Bottom Round (cubed)
  • 2 Large Onions (chopped)
  • 4 Stocks of Celery (chopped)
  • 4 Carrots (chopped)
  • 4 Garlic Cloves (minced)
  • 2 Cups of Beef Stock
  • 3 Medium Potatoes (chopped)
  • 2 Cups of Frozen Peas
  • 5 Sprigs of Fresh Thyme
  • 3 Bay Leaves
  • 3 Cups of Water
  • ½ Cup of Flour
  • ½ Cup of Hot water
  • 2 Tablespoons of Olive Oil
  • Salt and Pepper to taste
  1. Put your pot heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
  2. Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
  3. Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
  4. Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
  5. Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
  6. Add the “slurry” to the stew and stir in, cook for another 1 hour.
  7. Taste and add additional salt/ pepper as needed

Crockpot Chicken Stock

 

  • 6 Cups of Chicken Parts with Bones
  • 2 Cups of Carrots (rough chopped)
  • 2 Cups of Celery (rough chopped)
  • 2 Cups of Onion (rough chopped)
  • 8 Cups of Water
  • 4 Cloves of Garlic
  • 2 Bay Leaves
  • 5 Sprigs of Thyme
  • Salt and Pepper

 

  1. Combine all the ingredients together in a crockpot.
  2. Cook on high for 8 hours stirring occasionally.
  3. Cool and strain stock, cool completely in the refrigerator overnight, then place into gallon zip lock bags (double up) and freeze flat.
  4. If you are not using it within a couple of days, don’t forget to write on the bag the name and the date you made it.

You can make this on the stove top if you don’t have a crockpot. 

  1. If using the stove, cook on high and bring to a boil
  2. Turn down to low and cook for another 7 hours, stirring occasionally.

Country Chicken Stew

  • 8 Cups of Chicken Stock
  • 1 Cup of Flour
  • 1 Cup of Hot Water
  • 2 Cups of Cooked Chicken (diced)
  • 4 Stalks of Celery (diced)
  • 4 Carrots (diced)
  • 2 Medium Onions (diced)
  • 2 Cups of Mushrooms(quartered)
  • 1 Small Bag of Frozen Peas and Corn
  • 4 Cloves Garlic (minced)
  • 5 Sprigs Fresh of Thyme
  • 2 Bay Leaves
  • 3 Teaspoons of  Chicken Base or Soft Cubes
  • Salt and Pepper to Taste
  1. Put the chicken and stock in a crockpot on high cook for 45 minutes.
  2. Add the onion, celery, carrots, garlic, thyme, and bay leaves, cook for 45 minutes.
  3. Add a ½ cup flour to a cup and add a ½ cup hot water the flour stirring vigorously with a fork, this will make what is called a “slurry”.
  4. Using a whisk slowly pour the “slurry” flour mixture to the stew mixing in until all incorporated and let it cook for 20 minutes.
  5. Mix together the last of the flour and water in a cup to make a 2nd slurry, then add to the stew. (The consistency of the stew will be thicker when you add, so you be the judge on how thick you want the stew, add the full ½ cup or just ¼).
  6. Add the frozen vegetables, mushroom and chicken base, then mix them together.
  7. Reduce the heat to low and cook for 2 more hours.
  8. Remove the thyme stems and bay leaves before serving.

Serve with warm fresh Biscuits on the bottom and ladle the stew over the top!