Pastelón is a sweet-and-salty Caribbean dish of sweet plantains, meat, cheese, and sauce. The meat varies by location but traditionally pastelón is made with ground meat. Since I don’t eat red meat I used ground Turkey.
I sauteed onion, garlic, red & orange peppers in advocado oil rhen added the ground turkey that I seasoned with Sazón and other seasonings.
I beat 2 eggs and layered the bottom of the pan with half of egg mixture, then fried plantains, added meat, mozzarella cheese, meat then more mozzarella and topped with more plantains and remainder of egg mixture.
I LOVE Sweet Plantains so this was one of those must try recipes for me.
I L-O-V-E trying new recipes…LOVE. I love food. Not sure why I didn’t pursue being a chef earlier. Growing up there weren’t many Black Chef’s. My Mom & Grandmother certainly inspired me. They were AMAZING cooks & knew their way around the kitchen. They used what was available to them and it didn’t consist of a lot of fresh ingredients. As I began delving into food I found more & more fresh ingredients and incorporated them into my foods. Anywho….I ran across this recipe for Sheet Pan Nachos. What better food is there to eat on a chilly Friday?
THIS RECIPE by Damn Delicious used ground beef. I don’t eat red meat so I found a more befitting substitute SHRIMP…..
Easy Peasy recipe. Very flavorful, filling & fantabulous.
As far as I can remember Collard Greens have been a staple in our family’s menu. At every gathering, holiday, special occasion, funeral repast, etc there were COLLARD GREENS. As a kid collard greens wasn’t my favorite thing to eat but I took comfort knowing they were there. As I grew older and developed an appreciation for them I looked forward to seeing and eating them. As many of you may have heard the controversy about Neiman Marcus selling $66 collard greens plus another $15 for shipping. For those who may not have here is the link to an article.
Collard Greens were not invented buy Black people but I must say that many of us have mastered the art of preparing them including my grandmother, mother, my sister and myself. So I can safely say we know a little somethin somethin about making a pot of smokin collard greens. I prefer to mix kale with mine. I prepare them with a vegetable broth oppose and meatless. For centuries meat has been added to collards. Ham hocks, smoked neck bones or smoked turkey has been known to grace the pot of collard greens. As of late I prefer no meat. I remember the day I decided to eliminate meat. I was nervous. I was feeling like I was breaking some sort of law. Performing some sacrilegious act by going meatless. Much to my surprise I enjoyed them more. Now I go MEATLESS.
So the staff at The Root which provides an unflinching examination of political and cultural news through insightful debate and commentary from both established and emerging black thought-leaders. The Root features unvarnished analysis of important issues in the black community and engages anyone looking for diverse viewpoints that are provocative, savvy and smart.CLICK ON THE PIC TO READ THE ARTICLE AND WATCH THE VIDEO AS THEY OPEN THE BOX, HEAT AND EAT…….
GREETINGS ALL…Yes it’s been a long while since my last post. I’ve been dedicating this time to vending at quite a few outdoor events here in NYC. This is my Cake In A Jar that does well at events and makes great for shipping. My company Annie Mae’s Bakery is my baby and named after my Grandmother.
So since we’ve done so great with jarring our cake we went ahead and jarred our cheesecakes.
Our Key Lime Cheesecake goes GREAT at events.
Thee most popular dish we’ve created is our Collard Green Won Tons. We drag our deep fryer around town and fry these babies up. They are Fried to order.. So we’ve been busy cooking….
LAST but not LEAST is our APRON LINE….After working with a friend who happens to be a designer our line launches in July…..PhotoShoot will take place on June 21st……We’ve been BUSY