Cuban Style Black Beans
Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.
But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.
Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.
Man That’s Cooking
Ingredients
- 14 oz Goya black beans
- 4 cups water
- 1 can chicken broth
- 1 spanish onions diced
- 1 green bell pepper diced
- 3 cloves minced garlic
- 1/4 cup cilantro
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black peppercorn
- 1 packet Sazon
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1 bay leaf
Directions
Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.
Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.
Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.
While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.
Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.
Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!
Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.
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London Broil
London Broil
This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.
Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.
But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.
So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.
Man That’s Cooking
Ingredients
- 1 ½ – 2 pounds London broil top round
- ¼ cup olive oil
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 minced garlic cloves
- 1 tablespoon dry Italian seasoning
- 1 teaspoon dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Directions
In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.
Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.
Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.
On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.
Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.
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Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup
This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.
Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.
As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.
Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.
Man That’s Cooking
Ingredients
- 2 bone in skin on chicken breasts
- 2 bone in skin on chicken thighs
- 8 cups (two 32 oz boxes) chicken broth
- 6 carrots
- 3 stalks of celery
- 1 yellow onion
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 sprig sage
- 6 garlic cloves
- 2 – 3 cups egg noodles
Directions
First, dice the onion, carrots and celery, then mince the garlic.
Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.
Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.
Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.
Carefully remove the skin and bones from the chicken meat and shred the meat.
Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.
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Loaded Twice Baked Potatoes
Loaded Twice Baked Potatoes
This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.
Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.
Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.
But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.
As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.
Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.
Man That’s Cooking
Ingredients
- 4 russet potatoes
- 8 strips thick bacon
- 5 green onions
- 4 tsp butter
- ½ cup half n half
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp rosemary
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
Directions
Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.
Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.
While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.
Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.
When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.
Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.
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