JDLT Eats

Ingredients 8 oz softened cream cheese 1 cup shredded cheddar cheese ⅓ cup crumbled cooked bacon 3-5 jalapeños, seeded and diced 2 green onions, finely sliced ½ tsp garlic powder salt and pepper to taste wonton wrappers Instructions Mix together the cream cheese, cheddar cheese, bacon, jalapeños, green onions and garlic powder until well combined. Add salt and pepper to taste. Place wonton wrapper with the point towards you. Add 1 tablespoon filling on the bottom one-third of the wrapper. Brush a little water on the edge of the wrapper. (You can use your finger.) Fold the sides in and roll up making sure it is completely sealed. Repeat with remaining wrappers and filling. Heat oil (350 degrees F) in a deep fryer, and deep fry egg rolls for 3-4 minutes, until golden brown, turning as needed. Remove to a paper towel-lined plate and allow to cool slightly before serving. Sources https://lovetobeinthekitchen.com/wp-json/mv-create/v1/creations/274/print

Ingredients 2 tsp olive oil ½ onion 2 garlic cloves 2 scallions 2 Tbsp red bell pepper 3 Tbsp cilantro 15 oz can black beans, do not drain ½ cup water 1 bay leaf few pinches of cumin and oregano 1 tsp red wine vinegar salt and pepper to taste Instructions Chop onion, garlic, scallions, red pepper and cilantro in a food processor or mini chopper. Add oil to a medium sized pot on medium heat.  Add vegetables to the pot and sauté until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and pepper, and bring to a boil. Lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add more water if necessary. Taste and serve. Sources: https://www.skinnytaste.com/quick-and-deliciouso-cuban-style-black/

Ingredients: 2 lbs frozen yuca 2 cups of water 1 teaspoon of salt     Seasonings: ½ tsp smoked paprika ½ tsp kosher salt ½ tsp ground salt 1 tsp dried oregano ¼ cup olive oil ½ tsp garlic powder 1 Tbsp dried parsley      Cilantro Garlic Sauce: ¼ cup mayonnaise ¼ cup sour cream 2 Tbsp fresh cilantro 1 garlic clove ¼ tsp salt ¼ tsp pepper Instructions: Blend the ingredients for the cilantro garlic sauce until smooth. Scrape down the sides with a rubber spatula a couple of times while blending. Transfer sauce to a small bowl and refrigerate. Add water and salt to the base of the Instant Pot. Place a silicone steamer basket inside the pot and add frozen yuca to the basket. Cover, SEAL and cook on MANUAL for 25 minutes with KEEP WARM turned off.  When timer goes off, allow up to 30 minutes for NATURAL RELEASE. Carefully strain yuca and spread it out on a large platter to cool completely, or place it in the fridge. Cut the yuca into 1 in...

Ingredients 4 lbs boneless pork shoulder      Mojo de ajo: ¾ cup extra virgin olive oil 1 Tbsp orange zest ¼ cup fresh orange juice ¼ cup fresh lime juice 2 tsp dried oregano 2 tsp ground cumin ¼ tsp crushed red pepper 2 bay leaves 4 garlic cloves, minced 1 cup cilantro, finely chopped ¼ cup lightly packed mint leaves, finely chopped Instructions Combine mojo ingredients in a large plastic bag and mix well to combine. Carefully place the pork shoulder into the bag and seal, removing as much air from the bag as possible. Shake the bag to evenly coat the pork with the marinade. Place the sealed bag on a plate and leave in the refrigerator to marinate overnight.  The following morning, transfer the pork and marinade into the Instant Pot. Cook on LOW for 8 hours or HIGH for 6. When the pork is done, skim the fat off the top. Serve with juices. * For a thicker sauce, make a cornstarch slurry (1 Tbsp water + 1 Tbsp cornstarch), add to slow cooker and cook on high...