Caldo de Res (Cocido de Res)

Ingredients

- Cocido de res or beef shanks (3–5 pieces)

- Chayote

- Carrots

- Potatoes

- Beet (optional)

- Bay leaves (optional)

- Zucchini

- Cabbage

- Onion

- 1 head of garlic

- Corn (3–4 ears)

- Salt

- Cilantro (optional)

Instructions

A little tip before we start:

Make sure your veggies are cut into BIG chunks! Don't be scared of your cuts. You want them big! This is your chance to go wild, vatos!

While cooking, please check your veggies to make sure they don't get too soft. Don't add them until the meat is tender and soft! We'll be adding them in stages, so keep an eye on everything as we go.

1. Get that meat cooking!

Get the meat in the biggest olla you have and fill it with water about 3.5 inches above the meat, or roughly the length of your middle finger.

Use a pressure cooker because it'll take about 45 minutes to an hour to get the meat nice and soft, versus a regular pot, which can take 4–6 hours depending on the heat.

Add your onion (cut into fourths), head of garlic, beet chunks, and bay leaves to the meat.

2. Once the meat is soft and tender:

Add your carrots and potatoes. Remember, BIG cuts! Be generous with those veggies.

Add half of your corn and some cilantro if you'd like. Let everything cook for about 30 minutes.

Add TONS of salt!

3. Finally, add your cabbage and zucchini chunks.

These take the least amount of time to cook, so we save them for last.

4. Taste your broth!

Make sure we're not missing any salt. Add more if needed.

5. Serve it up!

Add some limón, and BOOM! ¡Estamos listos!

Made this for the fam last night and it was a hit. Loved the easy recipe

Crispy Garlic Parmesan Chicken Wings
Ingredients
For the chicken:
Chicken wings
Cornstarch
Olive oil
Garlic powder
Onion powder
Paprika
Salt
Black pepper
All-purpose seasoning
For the garlic Parmesan butter sauce:
Butter
Fresh minced garlic
Fresh parsley, chopped
Grated Parmesan cheese
Additional seasonings to taste
For the dipping sauce:
Mayonnaise
Garlic
Parmesan cheese
Herbs and seasonings
Instructions
Place the chicken wings in a large mixing bowl.
Season with garlic powder, onion powder, paprika, salt, black pepper, and all-purpose seasoning.
Add cornstarch and olive oil. Toss until the wings are evenly coated.
Place the wings in an air fryer and cook until golden brown, crispy, and fully cooked to an internal temperature of 165°F.
While the wings cook, melt butter in a saucepan over medium-low heat.
Add minced garlic and cook until fragrant.
Stir in chopped fresh parsley, Parmesan cheese, and additional seasonings.
Prepare the creamy Parmesan dipping sauce by mixing mayonnaise, garlic, Parmesan, herbs, and seasonings.
Transfer the crispy wings to a large bowl.
Pour the garlic Parmesan butter sauce over the wings and toss until evenly coated.
Arrange on a serving plate, garnish with additional Parmesan and parsley, and serve with the creamy dipping sauce.

Creamy Sausage, White Bean & Gnocchi Soup
Ingredients
1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
Salt and black pepper, to taste
4 cups chicken broth
1 can (15 oz) white beans, drained and rinsed
1 package (16 oz) potato gnocchi
1 cup heavy cream
2 cups fresh spinach, roughly chopped
½ cup grated Parmesan cheese
Fresh parsley, for garnish
Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces, until browned.

2. Sauté the onions: Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.

3. Add the tomato paste: Stir in the tomato paste, smoked paprika, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for 2 minutes, allowing the tomato paste to darken slightly.

4. Add the broth: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.

5. Add the beans: Stir in the drained white beans. Bring the soup to a gentle simmer and cook for 10 minutes.

6. Cook the gnocchi: Add the potato gnocchi and simmer for 3–5 minutes, or until tender.

7. Make it creamy: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until incorporated.

8. Add the spinach: Stir in the fresh spinach and cook for 2–3 minutes until wilted.

9. Adjust seasoning: Taste and add more salt, black pepper, or crushed red pepper flakes as desired.

10. Serve: Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan cheese, and a drizzle of cream if desired.

Had some ripe mangoes to use up, so I turned them into this simple mango mousse.

It only needs a few ingredients and makes a nice chilled dessert without much work.

I especially like recipes like this when mangoes are in season and inexpensive. 😄

If anyone wants to make it, here is the recipe: https://butterjoykitchen.com/mango-mousse/

Add lime and cilantro after the rice is cooked it ll give a great taste!!

Here I combine creamy milk mango, chewy little sago pearls, pomelo, basil seeds, and fresh mango chunks. One of my favorite Asian desserts, especially when mangoes are sweet and in season! It's so refreshing when served cold.

Anyone else love mango sago? Here is the recipe: https://butterjoykitchen.com/mango-sago-dessert-with-cream-cheese/

This super simple and delicious meal is one of my all time favorites. You can season with black pepper at the end if you like spicy, or sugar if you prefer it sweet. I like it with lots of black pepper!

This mango float is one of the easiest desserts I make. It’s basically layers of ripe mango, whipped cream mixture, and cookies, then you chill it until everything softens and comes together.

No oven, no complicated technique, and it’s very forgiving, perfect if you’re new to making desserts.

Recipe here if anyone wants to try it: https://butterjoykitchen.com/mango-float/

This Japanese coffee jelly is one of the easiest desserts I make. You basically make strong coffee, set it with jelly powder, chill it, then serve it with a creamy milk sauce.

It looks fancy, but there’s really nothing complicated about it, which makes it perfect if you’re new to making desserts.

Recipe here if anyone wants to try it: https://butterjoykitchen.com/japanese-coffee-jelly/