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Baked Leche Flan Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar

3/4 cup water

Baked Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

Pour the caramelized sugar into aluminum molds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick.

Cover moulds individually with aluminum foil.

Steam for about 20 minutes OR

Bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Baked Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

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INGREDIENTS

-24 uncooked jumbo pasta shells
- 1 tablespoon finely chopped green peppers
-1 tablespoon chopped red onion
-1 teaspoon plus 1/4 cup butter, divided
-2 cans (6 ounces each) lump crabmeat, drained
- 1 package (5 ounces) frozen cooked salad shrimp, thawed
- 1 large egg, lightly beaten
-1/2 cup shredded part-skim mozzarella cheese
-1/4 cup mayonnaise
-2 tablespoons plus 4 cups 2% milk,
-1-1/2 teaspoon seafood seasoning
- 1/4 teaspoon  pepper
-1/4 cup all- purpose flour
-1/4 teaspoon coarsely  ground pepper
-1-1/2 cups grated parmesean cheese

DIRECTIONS
1. Cook pasta according to package directions.
2. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside
3. In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoon milk, 1 teaspoon seafood seasoning, pepper  and green pepper mixture.
4. Preheat oven to 350. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon  of seafood mixture. Place in a greased 13x9 in. baking dish.
5. In a small saucepan, melt remaining butter over medium heat. Whisk in flour a coarsely ground pepper; gradually whisk in remaining milk. Bring to boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Baked, uncovered, 30-35 minutes or until bubbly.

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INGREDIENTS

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds’ bone-in, skin-on thighs

1 large bunch scallions (about 8), white and green parts

2 shallots, peeled and halved

4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros

1 2-inch piece fresh ginger, peeled and coarsely chopped

6 garlic cloves, peeled

¼ cup fresh thyme leaves, or 1 tablespoon dried

2 tablespoons ground allspice, more for sprinkling

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1 tablespoon salt, more for sprinkling

1 tablespoon black pepper

½ cup vegetable oil

1 tablespoon white or apple cider vinegar

Freshly squeezed juice of 2 limes

PREPARATION

At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.

Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.

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Ingredients:
1-lb ground beef
1-15 oz container of ricotta cheese
1-1/4 cup of mozzarella cheese
1/4 cup of grated parmesan cheese
1/4 cup of chopped fresh parsley
1 beaten egg
1-24 oz jar spaghetti sauce
1-lb lasagna noodles
1-1/4 cup shredded sharp cheese

Cooking Instructions:
1. Brown ground beef in a skillet on medium heat.
2. Drain ground beef in a strainer, then place back in skillet.
3. Add spaghetti sauce to ground beef.
4. Place spaghetti sauce and ground beef mixture to the bottom of a 13 X 9 baking dish.
5. Add 3 uncooked lasagna noodles on top of mixture then add the ricotta and fresh parsley mixture and spread.
6. Add spaghetti and ground beef mixture
7. Repeat the same steps until you reach 1-1/2 inches at the top of the 13 X 9 baking dish.
8. Add 1 beaten egg and shredded sharp cheese, mozzarella cheese, parmesan cheese.
9. Cover pan with foil sprayed with cooking spray to keep foil from sticking to cheese.
10. Bake for 1-1/2 hours at 350`F
11. Remove foil after 1 hour
12. When done let stand for 15 minutes before cutting.
13. Serving size: Serves 12

I choose lasagna because this meal has been in my family from generation to generation as a comfort food, so I decided to share the comfort.

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The Johnsons Jambalaya by: Kania Johnson

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The Johnsons Jambalaya by: Kania Johnson

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Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

How:
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Why:
I decided to put this recipe because this is my all time favorite meal. It has various flavors and is delicious. Furthermore, I haven't had it in a while and figured I should shed some light on it.