Spanish Cookies

I was recently visiting my mom and she has this old box of hand written recipes; ones that were used to store all her precious recipes passed on from generation to generation. This recipe was adapted from my Great Grandmother “Macame” (Mother Carmen) who is my mom’s name.  Hope you enjoy this recipe as much as we do.  It brings back the warmth of being a child and enjoying cookies out of the oven. 

Merry Christmas!

Love and Light,

Jeanine on the Scene

 

 

Spanish Cookies - "Roccos"

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Category: cookies

Cuisine: Spanish

Spanish Cookies - "Roccos"

Ingredients

  • 1 cup vegetable oil
  • 1 cup shortening
  • 1 cup white wine
  • 1 1/2 tsp anise seed
  • 1 TBSP. cinnamon
  • 1/2 cup ground almonds
  • 1/2 cup sugar
  • 6 cups flour

Instructions

  1. Mix all dry ingredients together. Add oil, shortening and white wine.
  2. Mix well and shape into rings or balls.
  3. Bake 350 degrees for 12-15 minutes.
  4. Cool on rack.
  5. Once cool roll in fine sugar.

Notes

makes approximately 4 dozen cookies

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Dutch Oven Carnitas

crisping up the carnitas

Dutch Oven Carnitas

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Category: Main Dish

Cuisine: Mexican

Yield: 6 servings

Dutch Oven Carnitas

Pork carnitas for a main dish with tortillas, beans and rice or for tacos. Add to your salad. Versatile dish even for breakfast

Ingredients

  • 5 lb. Pork Shoulder Roast
  • 1 TBSP. dried oregano
  • 1 TBSP. ground cumin
  • 4 Cipollini onions, quartered
  • 4 cloves garlic, crushed
  • juice of 1 lime
  • 3/4 cup orange juice
  • 1 small glass bottle original coke
  • 2 bay leaves
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Place pork shoulder in dutch oven
  3. Sprinkle with spices, generously season with salt and pepper
  4. Add lime juice, orange juice and coke
  5. Add in bay leaves.
  6. Cover and cook for 3-4 hours until the meat falls apart.
  7. Remove from oven and shred.
  8. Once ready you can crisp in the oven or in a frying pan. Use a little of the broth from the meat and either broil or crisp in the frying pan.
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Adding fresh carnitas to your favorite salad

*This recipe was adapted from #cafedelites

Savory Mushroom Galette

Savory Mushroom Galette

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Category: appetizer, main dish

Yield: 3-4 servings

Savory Mushroom Galette

Ingredients

  • 1 Single crust pie dough recipe
  • 3 TBSP butter, divided
  • 14. oz wild mushrooms, baby bella, crimini, porcini; sliced thin
  • 4 cippoline onions, peeled and chopped
  • 1/2 tsp. minced garlic
  • 1 tsp. white balsamic vinegar
  • 2 TBSP. Fresh thyme
  • 6 oz. gruyere cheese, shredded
  • salt and pepper to taste
  • 1 egg, whisked
  • Himalayan pink salt for finishing off crust

Instructions

  1. Melt 2 TBSP. butter into large saucepan.
  2. Add the sliced mushrooms and saute until hey start to darken and release their juices; about 4 minutes.
  3. Transfer mushrooms to plate lined with a paper towel and pat them dry.
  4. Add one TBSP. butter to same pan and saute onions and garlic until softened; 3 minutes or so, stirring not to burn the garlic.
  5. Add the white balsamic vinegar and thyme to the onions and garlic and stir until coated.
  6. Remove the pan from the heat and let it cool.
  7. Roll out the pie dough to a 12-inch round.
  8. Sprinkle shredded gruyere cheese on dour leaving a one inch border around crust.
  9. Add the mushrooms and onion mixture.
  10. Salt and pepper to taste then fold the 1 inch dough over the mushrooms in an overlapping fashion like you would a pie crust, leaving the mushroom mixture exposed.
  11. Brush the exposed crust with egg, liberally.
  12. Sprinkle with the sea salt.
  13. Cover the exposed mushrooms with foil and bake at 400 degress for 20 minutes.
  14. Remove foil and bake for another 15-20 minutes, until the crust is golden.
  15. Slice and serve warm.

Notes

This is a versatile recipe, to keep savory or sweet by adding peaches or apples for a dessert.

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Healthy Greek Salad

I recently collaborated with my sister to cook dinner for our sisters birthday. I was put in charge of the meat and a Greek Salad.  Cool, Easy, I got this.  I brought a Filet Strip to BBQ and my simple, easy meal prepped Greek Salad.  Follow these 3 simple guidelines for a healthy simple salad that can be made ahead of time and tossed right before serving.

INGREDIENTS

  • 1 English cucumber, cubed
  • 1 Yellow and Red Bell peppers, 2 Orange (can do any combo)
  • 1/2 Red Onion, chopped
  • 1/2 jar MEZZETTA Pitted Kalamata Olives, 9.5 oz
  • 1 Container cherub tomatoes cut in half
  • 1 container Athenos crumbled Mediterrean Herb Feta Cheese (or plain)
  • 2 Medium Avocados, quartered
  • Realemon 100% Lemon Juice
  • salt & pepper to taste

Dressing:

Cut up all vegetables and layer in a tupperware container, starting with the cucumber first and adding in each vegetable listed in order except for the avocado.  Place avocado in separate container and sprinkle with lemon juice to prevent from browning.

20181022_134407.jpg
layered vegetables

 

Whisk together dressing ingredients and refrigerate until ready to us.

About a 1/2 hour before serving; toss all ingredients together in a salad bowl; adding the avocado just before serving.   Easy, delicious, nutritious!20181022_133054.jpg

Enjoy!

Love and Light,

Jeanine on the Scene

Crab and Artichoke Quiche

Here is a quick and easy recipe for a delicious weekend brunch, a weekday luncheon or quick dinner,just add a green salad. If you have the time make the crust yourself.  It is really easy and tastes delicious.

INGREDIENTS:

Directions:

  1. Line a greased glass pie pan with the rolled out pastry dough and bake for 10 minutes, making sure to prick in several places so it does not shrink in the pan. (*Blind bake the crust).  I usually prepare my crust the night before.
  2. Remove from oven and let sit.
  3. Beat together eggs, creme fraiche and salt and pepper.
  4. Spread crab on bottom of pie crust, then layer 3 oz shredded cheese, green onions and artichokes .
  5. Pour egg mixture on top.
  6. Sprinkle remaining 3 oz. shredded cheese on egg mixture.
  7. Bake in 400 degree oven for 40 minutes or until cooked through.
  8. Let set for 5 minutes before serving. Sprinkle with fresh parsley.

IMG_20181009_150928_006.jpg

Serves 6 servings.

Enjoy!

Love and light,

Jeanine on the Scene

* http://dish.allrecipes.com/how-to-bake-a-pie-crust/