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)
This past weekend, with so much leftover turkey from Thanksgiving Day, I figured why not turn it into a turkey salad. I'm adapting my version of the chicken/ tuna salad recipe into a turkey version. Considering that turkey tends to be dry, flavorless and needs more tang in order for it to taste like anything (just my opinion), a salad affords you that opportunity.
These Turkey meatballs come out so moist and flavorful that you won’t even miss the beef version.
Now that the weather is making a turn into cooler days and chilly nights, I’m ready for some Baked Chicken.
The hint of coconut from the oil, the sweetness from the sugar and the kick from the chipotle pepper powder, really make this sweet potato recipe special.
There is really nothing as Southern as Cornbread. Native Americans ground corn into cornmeal, in the south, long before the European settles reached these shore.