Foodie Friday: Creamed Corn, Arroz Con Gandules,Orange Creamsicle Cookies

This weeks Foodie Friday is all about side dishes. Im a carb junkie and a side dish queen. If the sides are good enough chances are I will skip the main course.The first recipe on this weeks feature is for Creamed Corn...yum ! and to top off your excitement its a crock pot dish ---simple, comfort food!I know you are into it already,unless you are still on your "New Years Resolution" diet, if so sorry to entice you :( If not please join me in over indulging so I don't feel like I'm the only one haha

Creamed Corn 

Ingredients:

3  cans whole kernel corn-drained
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon dried parsley ( plus more for garnish)
8 ounces cream cheese cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices

Instructions:

1. Place corn into a slow cooker with milk, sugar , pepper, and parsley . Stir to combine
2. Top the corn with butter and cream cheese but do not Stir
3. Cover and cook on high heat for 2-3 hours
4. Uncover and stir until butter and cream cheese are well combined 
5. Cover and cook on high heat for an additional 15 minutes
6. Garnish with parsley 

You've prob figured out by now that I LOVE mexican food, well not just mexican but any type of Latin food Spanish, Peruvian,Cuban, and especially Puerto Rican. I grew up with a very good friend who is Puerto Rican and I kinda weaseled my way into the family years ago and haven't left since. I mean who doesn't love big families and huge parties with tons of good food?!As I said before I am kinda obsessed with side dishes, especially carby ones.This is my absolute favorite Puerto Rican dish and luckily I am spoiled and Grandma makes it for me every time I visit! I have finally got it down and can make it for myself when I'm missing my Puerto Rican Fam so I thought I'd share it with you.You can get all the ingredients at your local Mexican market.

Arroz Con Gandules

Ingredients:

2 cups grain rice (rinsed)
4-5 cups beef broth
½ cup sofrito 
16 ounce can of gandules 
1 tablespoon capers

1 tablespoon green olives (sliced)
2 packets of Sazon with achiote
1 can tomato sauce 
3 tablespoons  olive oil 
1 1/2  teaspoons salt

1 teaspoon pepper

Instructions:

1. In a largepot or deep pan add oil ,tomato sauce, sofrito, sazon, capers, and olives and cook on high heat for about 3-5 minutes2. Add  rice, gandules, salt, pepper and enough beef broth to cover the rice about 1 inch over the rice line Bring to a boil and cook over high heat until most of the broth is absorbed ( about 10 min)3. Once the broth has been absorbed, stir gently from bottom to top - once or twice only( if you stir more it will get too mushy) .Some of the rice will be stuck to the bottom on the pan and will be a little crispy. Puerto Ricans call that Pegao its really flavorful so at this point scrape it off the bottom with your spoon and stir well  
4. Turn heat to low ,cover, and cook for 30 minutes or until the rice is tender.

This weeks sweet treat ORANGE CREAMSICLE COOKIES was really good as is and didn't need any tweaking so here is the link to the original recipe on Six Sisters Stuff .Check them out they have some great recipes.











While you're here don't forget to check out the Beauty Bag Nail Polish Swap that Kayla from Boy oh Mamas Boys and I are hosting. Its going to be a fun swap and a great way to get to know some new bloggers! Help us spread the word by sharing our link
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