Crockpot Roast and Vegetables

Searing and glazing is the secret. Just falls apart when done and the meal is savory.

1. Douse roast with Goya Adoba on all sides
2. Sear roast in pan on high heat in 1 1/2 tbsp olive oil until browned on all sides
3. Place in crock pot (turned off)

The following steps to be done in same skillet that your seared in:

1. Stir sliced onion into saute pan and add salt - 2 min
2. Stir in 1/2 tbsp balsamic vinegar
3. Stir in diced tomatoes (drained) - stir 3-4 minutes
4. Add chopped celery and carrot and stir until well coated
5. Saute and stir about 2 minStir in 1 tbsp honey
6. Stir in 1 to 2 tablespoons tomato paste
7. Add several splashes of Worcestershire sauce
8. Saute and stir 1 min
9. Turn off heat under skillet

Now, on to the crock pot:

1. Throw potatoes (4-6 large cut into large cubes) onto roast
2. Empty contents of skillet on top of roast and potatoes in crock pot (so as to coat them)
3. Pick up roast and set it on top of vegetables (now it is nice and glazed and the veggies and potatoes are under the roast)
4. Add 1/2 to 3/4 cup chicken broth
5. Cover set crock pot to low for 8-11 hours (depending on size of roast) and just turn off when meats easily falls apart when pulled

Cumin/Sage Chicken Stuffed Zucchini

My mother-in-law just made this up today and it was simply outstanding. I think it's the combination of cumin, sage, and cilantro that really gave it a different twist. I don't have all the details, so this post will be edited later once I ask abuelita a few questions.

1. Make Goya rice (this means saute 2-3 cloves garlic in olive oil, then saute rice; then add water and salt and cook down and add more water and cook a bit more before covering and setting heat to low until rice is soft.)
2. Grind chicken breasts
3. Cook chicken breast with a little sweet italian sausage (casing removed) with cumin, sage, paprika, salt and pepper. Then remove from skillet.
4. To skillet, add olive oil, diced onion, Goya Adobo, and tomatoes and saute
5. Slice a very large zucchini down the middle and scoop out the seeds
6. Mix meat and rice
7. Pour some of the tomato sauce in an oven dish, lay the zucchini down and stuff with rice mixture
8. Pour remaining tomato sauce over stuffed zucchini
9. Cover with aluminum foil and bake at 350 for 45 minutes
10. Remove foil and bake 20 more minutes

Fresh, Unbelievable Tomato Soup

This is seriously easy and amazing...

1. Cut one red pepper in half and seed, then set on aluminum foil and broil
2. Finely chop in food processor...
3. 1 large onion,
4. 3 garlic cloves,
5. 2 med carrots,
6. 2 med celery stalks,
7. And saute on medium with
8. Goya Adobo, and
9. sea salt
10. in olive oil until soft
11. Rough chop a ton of tomatoes and add (with seeds and all) to pot (should be about 4+ lbs). I use a mix of heirloom, cherry, grape, roma, and other tomatoes from the garden
12. Once skin is blackened, remove red pepper from oven (about 10 minutes) and cover with more foil for about 10 minutes.
13. Once cooled, the skin will be easy to peel off the red pepper
14. Then rough chop the pepper and add to the soup
15. Bring to boil and simmer for about 1 hour, until tomatoes have softened and flavors have incorporated
16. Add more salt/pepper to taste
17. Use a food mill to separate skins and seeds from soup in batches
18. Done!

Rich Squash Soup

1. Saute 1 large onion,
2. 4 garlic cloves,
3. 2 med carrots,
4. 2 med celery stalks,
5. Goya Adobo, and
6. sea salt
7. in olive oil until soft
8. Add tablespoon of tomato paste (optional, but good) and saute two minutes longer
9. Add diced tomatoes (one large can if no time for chopping fresh ones)
10. Add 16 oz pre-soaked red beans
11. Add diced zucchini and or squash
12. Add tyme, a dash of cumin, a dash of sage, and pepper
13. Add water to desired consistancy
14. Bring to boil and simmer for about 30-45 minutes