Because the flan needs to chill for 2 hours, I will make that first.
Coconut Flan
Ingredients:
1 cup Sugar
5 large Eggs
3 large Egg Yolks
1 can Sweetened Condensed Milk
1 can Evaporated Milk
1 15 oz. can Cream of Coconut (like Coco Lopez brand)
1/4 tsp. Salt
1 tsp. Vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Caramelize Sugar. Place 1 cup sugar in a medium sauce pan over medium-high heat. Pour 1/3 cup water around and over the sugar, evenly moistening it. When this mixture comes to a boil, lower the heat to medium and boil without stirring until the mixture becomes golden in color, 3 - 5 minutes. Gently stir the syrup by swirling the pan over the heat until a rich golden brown color is reached (another minute or two). Once the caramel starts darkening, the process happens very quickly and can burn, so do not walk away! Immediately pour into a glass pie dish making sure to coat the bottom. Caution: The caramelized sugar will be very hot.
Notes on types of pans: You can use ramekins (for individual sized servings), soufflé dishes, or a cake pan. I prefer a glass pie pan.
3. Prepare Flan. Whisk remaining ingredients well. Strain and pour into caramelized pan.
4. Prepare Water Bath (aka Bain Marie). Set caramelized pan into a larger shallow baking pan. Set in center rack then carefully pour hot water to come up two-thirds up the side. Slowly slide rack back into the oven and bake until set and golden, 50-60 minutes for smaller molds, or 60-70 minutes for larger ones.
Notes on cooking the flan: Resist the temptation to overcook the flan. Cook only until it is golden and wiggles like Jell-o, but is not watery in the center. The flan will continue to set while cooling in the water bath.
5. Carefully, carefully, carefully! remove from oven and set aside to cool in water bath. In about an hour, remove from water bath. Let cool completely then cover with plastic wrap and refrigerate until chilled thoroughly, about 2 hours.
6. Unmold and Serve. Run a knife around the edges to loosen the flan. Place a larger serving plate over the top then quickly invert. Scrape out any remaining caramel and pour over the flan.
Notes: For the following recipe, I prefer to use bone-in chicken breasts (with skin on), although you can use boneless. If you do use boneless, cover them loosely with foil when baking. Also, on the sour cream, I always use Light, or Reduced Fat, but never full-fat or non-fat (yuck!) sour cream. Using the Light Sour Cream saves a few calories without sacrificing flavor.
Baked Chicken Enchiladas
adapted from Jane Butel's Tex-Mex Cookbook
4 to 6 Servings
Ingredients:
1 tbsp. Flour
1 cup Chicken Stock
1 pint Whipping Cream
2 Scallions, with tops, chopped
1 tsp. Salt
Freshly Ground Black Pepper
1 pint Sour Cream
12 Tortillas
2 Chicken Breasts
2 whole canned Pimientos, cut into long strips
1 -1/2 cups sharp Cheddar Cheese, shredded (Kraft Mexican style Four Cheese works well, too.)
Salsa
1. Prepare Chicken. Preheat oven to 450 degrees. Salt and pepper chicken, then bake at 450 degrees for 45 minutes. Let cool then remove chicken from bones and shred by hand. Discard bones.
2. Lower oven temperature to 350 degrees. In a large skillet, mix flour with chicken stock and heat until slightly thickened. Add the whipping cream, scallions, salt and pepper. Bring to a boil, then stir in the sour cream until well mixed. Remove from heat.
3. Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center and roll up.
4. Place rolled enchiladas in a greased baking dish. Pour remaining cream mixture over them and bake for 30 minutes.
5. Sprinkle cheese over the enchiladas. Return to oven and and heat until the cheese is melted and lightly browned. Serve with salsa.
Stewed Yellow Rice, Puerto Rican Style
6-8 servings
Ingredients:
2 slices Bacon, or 1/2 cup Ham, chopped
1/2 cup Onion, chopped
1/2 cup Green Pepper, chopped
2 cloves Garlic, minced
1 packet Sazon con Culantro y Achiote (found in International aisle)
1/2 cup Tomato Sauce
1 tsp. Salt
3 cups Water
2 cups Rice, rinsed
1 small 8-3/4 can of whole kernel Corn
Directions:
1. Heat large skillet over medium heat. Add bacon, onions and pepper and cook for 3 minutes.
2. Stir in garlic and cook for an additional 2 minutes.
3. Add the remaining ingredients except for the rice. Bring to a boil.
4. Reduce heat to low and stir in rice. Cook uncovered for 15 minutes.
5. Add corn, gently stir and cover.
6. Cook until done, about another 10-15 minutes. Fluff with a fork and serve.
I especially love this rice with some chopped avocado on top. Yum!
Enjoy!
