Ernest Hemingway only had one visit to the Floridita to be captivated forever by one of the most emblematic corners of not only Havana but all of Cuba. “La Cuna del Daiquirí”, translated as “The Cradle of the Daiquiri”, as it was known in the 30’s and still is today, was where he wrote the draft of For Whom the Bell Tolls. Continue reading


    Ingredients: 2 lb All natural frozen chicken wings sections. 1 cup Slow simmer Honey BBQ Sauce. 1/8 tsp Paprika. 1/8 tsp Cayenne pepper. 1/8 tsp Meat Tenderizer. 1 tsp Complete Seasoning. 1/8 tsp Zatarains Blackened seasoning. Directions: Mix all dry … Continue reading

  • hispanic yellow rice


    One of the most popular Cuban traditional plate around the world. Continue reading


    Ingredients: 1 package Fully Cooked Bacon (10 strips), diced 1 package (16 ounces) hot roll mix 1 egg, lightly beaten Directions: Prepare hot roll mix according to package directions. Turn the dough onto a floured surface, knead until smooth and … Continue reading



  • 1 can (20 oz) Pineapple Chunks.
  • 1/2 cup Golden Raisins.
  • 1/2 cup sliced Green Onions.
  • 2 tsp finely chopped fresh ginger or 1/2 tsp ground ginger.
  • 1 garlic clove, finely chopped.
  • 3 cups cooked white or brown rice.
  • 2 cups chopped cooked chicken breast or turkey breast.
  • 2 tbs low-sodium soy sauce.


  1. Drain pineapple; reserve 4 tbs juice.
  2. Heat 2 tbs reserved juice over medium heat in large, nonstick skillet. Add raisins, green onions, ginger and garlic; cook and stir 3 minutes.
  3. Stir in pineapple, rice, chicken, soy sauce and remaining 2 tbs juice. Cover; reduce heat to low and cook 5 minutes more or until heated through. Garnish with cherry tomatoes and green onions, if desired.

Yield: 4 servings.



  • 1 1/4 cups milk.
  • 12 oz. Cheddar cheese spread, cubed.
  • 1/2 cup Dijon Mustard.
  • 1/3 cup sliced green onions.
  • 6 slices bacon, cooked and crumbled.
  • 1/8 tsp ground red pepper.
  • 12 oz. macaroni pasta, cooked.
  • 1 (2.8 oz) can French fried onion rings.


  1. In medium saucepan at low temperature heat milk, cheese and mustard until cheese melts and mixture is smooth. Stir in green onions, bacon and pepper; remove from heat.
  2. In a large bowl, combine hot pasta and cheese mixture, tossing until well coated; spoon into greased 2 quart casserole and cover.
  3. Bake at 350°F for 15 to 20 minutes. Uncover and stir; top with onion rings. Bake uncovered for 5 minutes more.
  4. Let stand 10 minutes before serving.

Yield: 6 servings




  • 1 boneless beef rump roast (3 to 5 pounds)
  • 1 can (14 oz.) beef broth.
  • 2 cups Italian mix mild giardiniera.
  • 8 crusty Italian bread rolls, split.
  • Cheese spread (optional).


  1.  Place beef in slow cooker; add broth and giardiniera. Cover and cook on LOW 10 hours.
  2. Remove beef to large cutting board; shred with two forks. Return beef to cooking liquid; stir to blend. To serve, spoon beef and sauce onto rolls. If you like put cheese spread onto bread.

    Yield: 8 servings.




  • 2 cups pancake mix.
  • 1 cup water.
  • 1/2 cup maple syrup, plus additional for serving.
  • 1 cup fresh raspberries.
  • 3 tbs chopped pecans, toasted.
  • 2 tbs butter, melted 


  1. Brush inside of 4 to 5 quart oval slow cooker with the butter. Combine pancake mix, water and 1/2 cup syrup in large bowl; stir to blend.
  2. Pour half of batter into slow cooker; top with half of raspberries and half  of pecans. Pour remaining half of batter over top; sprinkle with remaining  raspberries and pecans.
  3. Cover; cook on high 1 1/2 to 2 hours or until pancake has risen and is cooked through. Turn off heat. Let stand, uncovered, 10 to 15 minutes. 
  4. Remove pancake from slow cooker; cut into eight pieces. Serve with additional syrup. 

Yield: 8 servings



  • 8 cups cubed peeled cooked potatoes.
  • 3 hard cooked eggs, chopped.
  • 10 bacon strips, cooked and crumbled.
  • 1 packet (8 oz.) French onion dip.
  • 1/2 cup dill pickle relish.
  • 1/2 tsp salt.
  • 1/2 tsp pepper.
  • 2 strip green onion, chopped for garnish


  1. In a large bowl, combine the cooked potatoes, bacon and eggs.
  2. In a small bowl, combine the dip, pickle relish, salt and pepper.
  3. Stir into potatoes mixture. Cover and refrigerate for at least 2 hours. Garnish with green onions.

Yield: 10 servings.



  • 1 tbs olive oil.
  • 1 medium onion, chopped.
  • 1 red bell pepper, diced.
  • 1 green bell pepper, diced.
  • 3 cloves garlic, minced.
  • 1 packet Sazon Goya with azafran.
  • 1/2 tsp paprika.
  • 1 cup uncooked long grain white rice.
  • 3 cups water.
  • 1 can (15 oz.) chick-peas (garbanzo beans), rinsed and drained.
  • 14 oz. artichoke hearts in water, drained, cut into halves.
  • 1 zucchini, chopped.
  • 1 cup frozen green peas.
  • 1 1/2 tsp grated lemon peel.


  1. Preheat oven to 375°F. Heat oil in large paella pan or heavy, ovenproof skillet over medium-high heat. Add onion and bell peppers; cook and stir about 7 minutes.
  2. Add garlic, paprika and Zason Goya; cook 3 minutes. Add rice; cook and stir 1 minute. Add water; chick-peas, artichoke hearts, zucchini, green peas and lemon peel; mix well.
  3. Cover and bake 25 minutes or until rice is tender.

Yield: 6 servings.

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