But the other reason I haven’t cooked much is that I love cooking for other people and I haven’t had much opportunity to do that. That is until a few weeks ago when I had a girls night at my apartment. It was one last big blow out with my girls before London. The eight of us (not all pictured below) had a potluck and we ate and we drank and we ate some more. In addition to piñon, we had salad, pizza, cheesecake, chips and dip, and raisin bread. Aren’t pot lucks excellent?! You get to eat all kinds of things!

We also talked and told old stories from college and new recent stories. We laughed and laughed and laughed. And finally we dragged ourselves away from the table, we put on some heels and we went out dancing. At the end of the night we came home, ate more food, had a sleepover, and then the next day I made them watch Orange is the New Black. Best night ever. I felt loved, I danced my heart out, and my feet hurt in the morning. It was an absolute blast. Some photos are below. Some are nice and some are weird… so it goes.

But back to cooking. Having everyone over was also the perfect reason to make something off of my recipe bucket-list. I love sweet plantains and I have been wanting to make this recipe forever, I just needed a captive audience. This is lasagna-like only because meat is layered between things and then baked. Otherwise, the ingredients aren’t that similar.

I was making it as the girls arrived and when I opened the door a few people immediately said, “something smells good!” That is always a good sign. I think sweet plantains and meat may sound like a weird combination, but it totally works.  Everyone said they liked it, and it has an excellent array of flavors. Try it out.

I adapted this recipe from Wilo Benet’s Puerto Rico True Flavors. I used ground turkey instead of beef to accommodate dietary restrictions. I also cooked the plantains in a skillet instead of in the oven. And finally, I seasoned the meat how I felt like it and didn’t use the cookbook recipe at all. Anyway, have some people over and try it out.

Ingredients: 

4-5 ripe plantains

3 oz green beans, trimmed and cut into small pieces

1 lb ground beef or turkey

olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/4 cup sofrito

2 tbsp cilantro

3 eggs

Directions:

1. Preheat the oven to 300°

2. Peel the plantains and cut lengthwise into about 4 pieces. To peel the plantains, cut off the ends then score lengthwise. Slowly peel the skin from the fruit. Use your knife to scrape what won’t peel off. Plantains don’t peel like bananas.

3. Heat the oil in a skillet over medium-high heat. When the oil is hot, put in the plantain slices. Fry until they brown a little bit,then flip. Place them on a paper towel to drain the oil. You will have to do this step in batches.

4. Steam the green beans. I did this by putting a little water in a pot, putting a steamer in the pot, adding the green beans, then cooking on high while covered for about 5-7 minutes.

5. In another skillet, heat some oil over medium heat. Once the oil is hot, saute the onions and garlic until they are soft and browned (5ish minutes)

6. Add the red pepper and sofrito. Cook for about 7 minutes.

7. Add the ground meat. Break it up using your spoon. Cook until entirely cooked through. When it’s done cooking place on paper towels to drain excess grease.

8. Turn off the heat and stir in the cilantro and steamed green beans. Mix!

9. Oil the bottoms and sides of a 8″x8″ casserole dish.

10. Arrange a layer of plantains on the bottom of the dish.

11. Top the plantains evenly with the meat. Press down with your hands or with a spoon to make it all fit tightly.

12. Beat the eggs in a separate bowl. Pour (or spoon/brush) half of the egg over the meat. This egg will help bind your end product.

13. Top the meat with the remaining plantains.

14. Pour the remaining egg over the plantains.

15. Place in the oven and cook for about 35-40 minutes.

16. Slice and serve!

Messy level:  This is a four spoon recipe. You need three burners to cook the meat, green beans, and plantains. You also need a dish for the oven. And you have to drain two things to get the grease out. That makes for a lot of dishes!! Also peeling and cutting the plantains is messy work – I had that goop all over the kitchen!

The post Piñon (Puerto Rican Lasagna) appeared first on Cooking is Messy.

thanks to Charlotte for suggesting I include my learn to cook dude!

This is one of Ryan and my favorite, go-to, weeknight dinner recipes. Ryan loves Mexican flavors. I love rice and beans. It’s a great meal. But even so, I’ve been debating about posting this. I even made a pros and cons list. Here it is:

Cons –

• Creates a lot of dishes and that’s annoying
• Requires some finesse and timing. Lots of things are cooking at the same time, which can be stressful

Pros –

• Takes less than 45 minutes to make everything
• Tasty and filling
• It’s easy to make a lot, so it’s great for guests or if you want some to take for lunch
• There’s lots of options for making this even faster or even more homemade (more on that below)
• There’s lots of options for adding all the toppings and add-on foods that you like

So the pros outweigh the cons, which means you all get a nice recipe. Before we get started let me tell you about some of the options to amp up or amp down this recipe.

I use canned beans, frozen sofrito, and a taco seasoning packet. I prefer using these products because they still taste great and they decrease my prep time. Specifically, I liked Goya pink beans or any brand’s pinto beans. But of course you could use black beans, re-fried beans, or whatever kind of beans you like. If you don’t like canned beans, by all means use dried beans. People tell me they are much better, but I grew up often eating canned beans so I like them just fine.

You can also make your own sofrito. If you’re not familiar, it’s a tomato based seasoning blend. I prefer not to make it because it requires a lot of ingredients, some of which can be hard to find. If you are so inclined, a recipe I like is from Wilo Benet’s book Puerto Rico True Flavors. You can also do some Googling, and find a recipe you like. But the Goya frozen sofrito is great because it’s such a big tub and it keeps for a long time.

Finally, I buy taco seasoning packets. Again, it’s because taco seasoning is made up of a lot of ingredients and not all of which are already in my spice cabinet. However, when I’ve found myself without a seasoning packet, I’ve used this recipe.

Now, for the rice. I’m going to give you the recipe for making rice on the stove. I don’t have a rice cooker so I don’t know how that works, but go ahead and use it if you have it. If you really want to save yourself time, go ahead and use Uncle Ben’s 90 second rice – but I’ll be judging you a little bit. And I’ll be judging only because I think you should try stove making rice before you go to prepared rice. I’ve totally had Uncle Ben’s 90 second rice (sorry Mom), but the bag doesn’t make much and it’s not cost effective. I like making rice myself because it’s largely passive cooking, it makes a ton, and it’s cheap. Seriously a 2 pound bag of rice cost about $2 and will last a long time.

Just a few more notes and we’ll get to cooking. I never use tortillas when Ryan and I make taco salad. This is largely because I feel guilty about waste. I buy a bag of tortillas, we use about 6 and then they go stale and I feel bad about throwing them away. Usually Ryan and I make a taco salad heap and then use chips to scoop up the food. Feel free to use taco shells, tortillas, chips, or just a fork. Make it your own.

You’ll have three things going at once. I like rice on the back burner and beans and veggies/meat on the front two. This way, when you stir, you aren’t reaching over anything.

And the last thing about “make it your own,” is that this meal allows for you to put whatever you like on top of it. We usually add at least cheese and salsa, but there’s so many more options and I’ll list some below.

That’s enough background, let’s get to cooking. With this recipe you’ll be cooking 3 things. The directions will be all together, and I’m doing this because it should allow you get all 3 dishes finished at the same time. And that’s what you want because then you can serve everything hot.

Ingredients you don’t have to cook and can use as toppings:

salsa

chopped tomatoes

shredded cheese

sour cream

lettuce

guacamole

Ingredients (for the cooking-part):

1 cup long grain white rice (you can also use other types of rice if you prefer)

2 cups water

1 tbsp butter

1 medium onion

1 can Goya pink beans

1/4 cup Goya frozen sofrito

1-2 bell peppers (any color you like)

1 tbsp and 1 tsp (or 4 tsp) taco seasoning

1 lb ground turkey (or beef if you prefer)

Directions:

1. Start with the rice. I recommend following the package instructions, but I’ll also give you my instructions. Use a back burner, this is important because you need 2 other burners and the rice will be largely left alone so it shouldn’t be in the front. Anyway, add 1 cup of rice, 2 cups of water, and 1 tbsp of butter to a medium pot. Bring the water to a boil. Once it’s boiling, turn the heat to low. Cover the pot and simmer until the water is absorbed, about 20 minutes.  I recommend you set a timer for 20 minutes and use it to help you synchronize the rest of your cooking. Below is the rice mid-cook.

2. While you’re waiting for the rice. Chop the bell pepper and onion in strips.

3. When you have about 15 minutes left on your rice timer, heat a large pan (on a front burner) on medium. Once it gets hot enough, saute your onions and pepper strips until they are browned and soft. This takes about 5-7 minutes.

4. At about 12 minutes left on your rice timer, put the beans (and the liquid in the can) in a small pot. Add the sofrito. (Note: if you’re using frozen sofrito, microwave the tub for 30 seconds and then scrape out 1/4 cup. It’s not serious if you have more or less). Simmer the beans on medium for about 10 minutes. Stir occasionally. Beans are done when they are tender and hot throughout.

5. Ok, once your peppers and onions are soft, remove them from the pan and set aside. You should have about 8-10 minutes left on your rice timer. Add the ground turkey to the hot pan. Stir in the taco seasoning. Cook until the meat isn’t pink. This takes about 5-7 minutes. Stir the onions and peppers back in. (Note: You don’t have to mix the onions and peppers in with the meat, but I like to because it ensures we eat our vegetables).

6. Put a paper towel on a plate. Pour the cooked ground turkey on the paper towel plate and let the grease drain.

7. Your timer should be going off! Check the rice! Take off the lid, use a fork and push aside the rice so you can see the bottom of the pan. Is there water? The rice isn’t done. Is it dry and does the rice look fluffy? Then it’s done! Fluff it up and serve. (Note: Technically you shouldn’t open the lid while you’re cooking rice but if you’re new to this, I suggest checking on the rice maybe 5-7 minutes before it’s supposed to be done. This will help you gauge if the rice is cooking too fast (the water is already gone) or if there is some water left then things are going well).

8. Turn off all your burners and you should be ready to serve! I like rice on the bottom, then beans with their juices, then meat, then toppings. But you should plate however you like!

Messy level – This is a three spoon recipe because of the amount of dishes this makes. You’re going to use 2 pots, 1 pan, a knife, and a cutting board. And if you put all your toppings in serving bowls, you’ve got yourself quite the mess. But, in terms of cooking, this doesn’t make much of a mess. The technique is pretty much heat, stir, serve so there’s no splatter or craziness. I think it’s worth the mess. And Ryan’s my resident dish washer and requests this meal, so the dishes can’t be that bad… right?

This past weekend, Ryan and I had dinner with our friend Shane and his girlfriend, Molly. Shane told me he had been binge-reading my blog. I was so touched, and I told him I’d give him a shout out in my next post. So here it is: Hi Shane!! Thank you for reading my blog!

Want a shout out of your own? Post a comment about something food related and the next shout out could be yours. Tell me about your favorite meal, favorite dish you’ve had on vacation, childhood favorite, a food you’re afraid of, or whatever you want. If I like the post, I’ll give you a shout out. 

The post Taco Salad appeared first on Cooking is Messy.

While I was cooking, what made me happy was Ryan got home and said “it smelled good in the hall and I was hoping it was my house.” Awesome! I was winning before he even tasted it. The only compliment better than that is that we both liked it after we ate

Many of the recipes I try out and post on the blog I’ve gotten from a cookbook, but this is a Mariel original! It was inspired by some Google searching, a little bit by Eating with the Seasons which is a book from my farm share with Potomac Vegetable Farms, and by Ryan’s love for tex-mex food. So I got ideas from here and there, but overall it’s all mine. It might seem silly, but I feel like I’m becoming a “real” cook when I’m putting meals together based on my own ideas. Hope you enjoy the recipe! It’s a great new take on taco night.

Ingredients

3-4 red bell peppers (depending on size, I used 3 and had leftover meat)

1 lb ground turkey (could also use beef)

1-2 tbsp olive oil

1 small onion, chopped

1 tsp minced garlic

1/2 can of corn (or about 2 ears fresh)

optional: 1/4 cup of corn salsa from Trader Joe’s. It’s a little sweet and spicy and I love it!

1/2 packet of taco seasoning

1/4 cup of tomato sauce (I like a chunky sauce so tomatoes are in the mix)

1 cup of chicken broth

shredded cheddar cheese (to your taste)

Directions:

1. Preheat over to 400°

2. Cut the bell peppers in half. Clean out all the seeds and pith.

3. In a skillet on medium-high, heat the olive oil. When the oil is hot, saute the onion and garlic (about 2-4 minutes).

4. Add the turkey meat. Add the taco seasoning. Add the corn. Cook until mostly cooked through.

5. As you’re cooking the meat, add the tomato sauce if you sense the meat getting dry.

6. Add all of the tomato sauce and 1/2 cup of chicken broth to the meat.

7. Simmer the meat mixture for 3-5 minutes.

8. Optional: If you like the peppers extra cooked, wrap them in aluminum foil and roast them in the oven for 10 minutes before you stuff them.

9. Stuff the meat mixture into the pepper half. Put the stuffed peppers into a casserole or rimmed backing dish

10. Sprinkle the top with cheese.

11. Pour the remaining chicken broth in the bottom of your dish

12. Cover with aluminum foil and cook for 20-25. It’s read when everything is hot, pepper is softened, and cheese is melted.

Messy Level: Low! This is basically a 2-dish cooking endeavor. I basically used a knife, cutting board, skillet, and casserole dish so there was very little that needed cleaning up afterward. The biggest mess is trying to neatly get the cooked stuffed peppers out of the dish once they are done. Not only a good meal, but Ryan didn’t have to go crazy doing the dishes afterward.

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