Category Archives: extra virgin olive oil

LOW CARB THURSDAYIf you’ve read my recent posts or my recent Facebook posts, you know that we are in the middle of a major change in our lives.  We are pulling up our roots here in Florida and heading back to Kentucky.  It seems like every day there’s something else that has to be done, and it’s wreaking havoc with my cooking and blogging, and more importantly, with our diet.  Last night, I decided enough was enough.  We needed some healthy homestyle food.  Always so much better!  We have eaten real food for so long that this grabbing a sandwich or fast food on the go is not something we like anymore.  We needed some fresh green veggies, and this hit the spot.


1 lb kale, chopped, stems removed

3 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 C vegetable stock

pinch of Kosher salt

freshly ground black pepper, to taste

red wine vinegar, to taste



Heat olive oil over medium heat.  Add garlic and turn heat to high.  Pour stock into pan and add kale.  Cook, stirring,  until  tender.   Season  with salt, pepper, and vinegar.

Calories:                     178

Total Fat:                      11 grams

Saturated Fat:             1.5 grams

Protein:                          6 grams 

Total carbohydrates:    18 grams

Sugar:                            0 grams

Fiber:                           3.5 grams

music to cook by

Until next time, Happy Cooking!  : )


“Sooner or later we’ve all got to let go of our past.”  - Dan Brown 


Here on the blog and here at home we are experiencing a lot of changes right now.  At home, we are in the process of selling our home in Florida and and moving back to Kentucky.  As you can imagine, the decision to move and change our lives has been a difficult one.  We met one another here in Florida, our memories are here, and we built a life together here. And having to leave our youngest son and his wife and baby is heart-wrenching.  But we know we are ultimately doing the right thing and everything will work out in the end.
And here on the blog, I am in the process of changing the look of the blog and possibly moving the entire thing. So, in between packing to move, I am working on the blog changes.  What this means is that there is no spare time.   We have been surviving on sandwiches quite a bit lately.  Fortunately, I haven’t packed the slow cooker yet. 
1/4 C extra virgin olive oil
1 C vegetable broth
1/4 tsp garlic salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp poultry seasoning
1 Tbsp oregano
1 tsp dried basil
3-4 boneless pork chops
Adobo to taste
In a large bowl, whisk together first 8 ingredients.  Pour into slow cooker.  With tip of sharp knife, make small cuts in chops.  Season with Adobo.  Cook on HIGH 3-4 hours.  Baste occasionally with sauce.
music to cook by


Paul McCartney and Wings 

         Silly love Songs

Until next time, Happy Cooking!  : )


Recently, someone asked me if I had any low-carb recipes to post.  I knew that within this library of cookbooks I could find something, and if all else fails, old recipes can always be changed.  I’m going to try to start posting at least one low-carb recipe a week (key word: TRY).  It wouldn’t hurt us to eat a little healthier around here, so I welcome the challenge.  While I’m doing this, I’m going to look at going back to a lower fat menu as well.  Low carbs will help us lose weight, and because of my family’s coronary history, it would be nice if we slowed down on clogging the ol’ arteries. I’m not saying we’ll change our entire diet or my entire blog, but even the occasional change will help a bit.  Hopefully this new leaf will last longer than the time I tried vegetarianism.  I think I made it 24 hours. 

I found this recipe in a Weight Watchers cookbook left over from one of my good intentions a few years ago. As usual, I made a few changes.  Some were necessary because of what I had vs. what their recipe called for, and some were just because it suited me.  And I omitted the carrots (yes, I said carrots!) from their recipe because I believe that putting carrots in chili is culinary blasphemy.  If you want the carrots, feel free to put them back in.  Just don’t tell me about it.   : )

The changes I made didn’t make a huge difference in the calories/carbs/fat per serving, and I didn’t worry about the fiber, protein, sodium, or cholesterol count.  One change at a time…..


adapted from “The Weight Watchers Complete Cookbook & Program Basics, 1994

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil
1 c onions, diced
1/4 c green bell pepper, diced
2 cloves garlic, diced
1/4 tsp jalapeno pepper, minced, no seeds
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano, dried
1 tsp Goya® Adobo con pimiento
pinch of salt
black pepper to taste
2 lean cubed steaks, chopped into small chunks
1 – 14 oz. diced tomatoes
1 – 32 oz. pinto beans
1/4 c water
1/4 c cilantro, chopped
In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.

 Each serving:  35g Carbohydrates

Until next time, Happy Cooking!  : )

Take care of your body. It’s the only place you have to live. – Jim Rohn


Don’t you just love comfort foods?  It’s that time of the year when people start setting the table with mashed potatoes, macaroni and cheese, or soup.  All of those things are good, but oh!  a good pot roast.  At least, that’s it for me.  But not some ol’ bland, dry pot roast with little or no seasoning.   How about what I consider to be Puerto Rican style pot roast?  There are different versions out there; here is mine.  And BTW, I used the slow cooker.  Did you think I would do anything else?  : )


2-3 lb beef roast
Adobo, to taste
Vegetable oil
1 Tbsp GOYA® Recaito
2 green bell peppers, sliced into strips
1 onion, sliced into strips
1 tomato, chopped
1 packet GOYA® Sazon
1-8 oz. GOYA® Spanish-style tomato sauce
1 c beef broth
4 c cooked white rice

Pouring enough vegetable oil to cover bottom of cast-iron skillet, heat to medium.  Add Recaito and stir 1 minute.  Season roast liberally with Adobo.  Place in skillet and brown evenly on all sides.  Remove roast to slow cooker and cook on low setting.  Pour packet of Sazon over roast.  Add peppers and onion to skillet and cook on low heat 15 minutes, stirring frequently.  Pour contents of skillet over roast, add tomato sauce and beef broth and cook on low for 7 hours.  Stir broth mixture and add tomato chunks.  Cook on low an additional hour.  Remove roast from slow cooker and set on cooking board to cool 1-2 minutes.  Slice roast and arrange on white rice.  Place vegetables around roast slices.  Serve additional broth on side.


Until next time, Happy Cooking!  : )

Be careful of the words you say. Keep them soft & sweet, Because you never know, from day to day, which ones you’ll have to eat. -K.McCarthy 


Very Good Recipes – Kingdom of Puerto Rican Recipes

Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Puerto Rican Slow Cooker


A few months ago, I posted my recipe for Carne Guisada.  This was the one I have used for several years, and we really liked it.  But a few weeks ago, I was looking through “Daisy Cooks! Latin Flavors That Will Rock Your World” by Daisy Martinez (Yay, Daisy! ) and found her recipe.  It was time for a little variety in our diet, so I went right to work on it.  Of course, as always, I can’t leave anything alone, so my finished product is a bit different from hers.  But the kudos belong to her.

adapted from “Daisy Cooks! Latin Flavors That Will Rock Your World” by Daisy Martinez

1 1/2 lb. beef stew meat, cut into bite-size pieces
GOYA® Adobo with Pepper, to taste
1 c all-purpose flour
1/2 c vegetable oil
1/2 cup GOYA® Recaito
1 c alcaparrado
5 chopped stuffed olives
1/2 tsp cumin
1 can (8 oz.) Goya® Spanish-Style Tomato Sauce
4 c College Inn ® Tender Beef Bold Stock
3 bay leaves
3 cloves
2 potatoes, peeled and cubed

Season stew meat with Adobo.  Place in bowl; sprinkle with flour and toss to coat.  Heat oil in cast-iron Dutch oven and add meat.  Cook, stirring frequently, until meat is lightly browned.  When meat is browned, set aside.  If there is not at least 2 Tbsp of oil left in pot, add more.  Add recaito, alcapararrado, olives, and cumin and stir.  Return meat to to the pot; add tomato sauce, stirring until meat is well coated.  Pour in beef stock.  Make a bouquet garni, tying cloves and bay leaves in small piece of cheesecloth.  Add to pot and bring to a boil.  Lower the heat to simmer and potatoes.  Cover and let simmer 60 minutes.  Remove bouquet garni before serving.  Serve with white rice.



I just want to give a big shout out and thank you to Picky Palate.  One of my weird little hobbies is entering contests and giveaways.  A few weeks ago, I entered a cookbook giveaway on their Facebook page and won!  The cookbook is called “Piece of Cake:  One-Bowl, No-Fuss, From Scratch Cakes” by Camilla V. Saulsbury (Robert Rose, 2011).  It is exactly what it sounds like.  An entire book of one-bowl cake recipes.  Not too many ingredients, not a lot of mess.  I haven’t tried any of the recipes yet, but that’s because I’m still reading it.  You see, I read cookbooks like a novel.  So, I’m not quite finished, but as soon as I am, I intend to start baking.  The recipes all sound great, so I’m really looking forward to trying them.  Details will follow…..

Until next time, Happy Cooking!  : )

I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.  - Andy Rooney 


Very Good Recipes – Kingdom of Puerto Rican Recipes