So my first guest on Lizette Invita is no other than my lovely "Mami"Monica Morillo. Mrs. Morillo is a great cook and also loves to entertain-the apple doesn't fall far from the tree I see. She lives in Miami, Florida with her husband Francisco. She helped me cook a Lomo de Puerco al Horno - … Continue reading Monica Morillo
Knowing that we had a house full of people, we ventured to make pork loin. This pork loin comes out moist and flavorful.
Peeling Cassava Root, also known as Yucca or tapioca root, can be a daunting task if you have never done it. But with a few tricks of the knife, you can be an expert in no time. Make sure that when selecting a yuca at the store, that you select a firm root. I would even go as … Continue reading how to peel Cassava Root (Yuca)
I was having friends over for a breakfast celebration. I wanted to make something from scratch to accompany my store bought items. I decided Frittatas would be the perfect accompaniment. Can't find an easier recipe than this. If you want to make even easier, purchase fresh salsa (Pico de Gallo) and use it in place … Continue reading Mini Vegetable Frittatas
Quipes (Kipe) -a Dominican deep fried bulgur wheat fritter. Source: quipes (kipes)-Dominican deep fried bulgur fritters
In the 19th century, the Dominican Republic had an influx of Lebanese, Turkish and Middle Eastern immigrants. With their arrival, came many dishes that now are considered to be part of Dominican cuisine. Among those is the Quipe (Kibbeh in Lebanese).
I remember, as an adolescent, helping my mom in the kitchen to make “Pudin de Pan” or Bread Pudding for the Christmas Eve Dinner. In most Caribbean, Latin American, Spanish homes as well as other nations that were colonized by the Spanish, Christmas Eve or “Noche Buena” consist of a traditional family dinner. Although every … Continue reading bread pudding (Dominican “Southern” version)