Coquito is similar to eggnog but without the egg, it’s a Puerto Rican holiday drink that tastes like coconut candy. Family recipes vary a bit but this one is pretty standard. If you want to serve it to kids, replace the rum with whole milk and add some non-alcoholic rum extract.
1 can cream of coconut (15 ounce)
1 can evaporated milk (12 ounce)
1 can of coconut milk (13 ½ ounce)
1 can sweetened condensed milk (14 ounce)
2 teaspoons vanilla
½ tsp. cinnamon
½ teaspoon grated nutmeg
2 cups white rum
Grated nutmeg for an optional garnish
Pour the cream of coconut, evaporated milk, coconut milk, sweetened condensed milk, vanilla, cinnamon and nutmeg in a large saucepan. Heat on medium and stir until it well blended and starts to simmer. Remove from heat, and let it sit for 30 minutes.
Add in the rum and chill. Serve cold or on the rocks with a sprinkle of nutmeg.
Here’s a simple lentil soup recipe. My doctor goes over my diet each time I see her for an annual physical. She inevitably tells me that I eat too much meat and not enough vegetables. Well, this should make her happy. And if you replace the chicken stock with vegetable stock it would be vegan. According to Medical News Today lentils really are pretty healthy.
This is adapted from a recipe created by Grant Melton that I found in Bon Appetit. It’s something like a sheet pan roast but with a couple of extra steps. The chicken retains its crisp skin and the vegetables cook in olive oil, brine, and chicken fat.
Peperoncini Chicken – Ingredients:
4 skin on, bone in chicken thighs
Salt and black pepper
4 tbsp. olive oil divided
1 lb. fingerling potatoes, halved lengthwise
10 peperoncini and ½ cup brine
2 finely grated garlic cloves
1 tsp. dried oregano
½ medium red onion thinly sliced
1 celery stalk thinly sliced
2 tbsp. chopped parsley
Preheat the oven to 425o.
Season the room temperature chicken with salt and pepper. Heat 2 tablespoons of oil in a large pan, Place chicken in the pan and cook for 13-15 minutes without turning.
In the meantime, toss the potatoes, peperoncini, garlic, oregano, the remaining 2 tablespoons of oil and salt and pepper in a large bowl. Set aside.
Turn the chicken skin side up and arrange the potato mixture around it. Pour the peperoncini liquid around it and give the pan a shake to distribute it. Put the pan in the oven and cook for 40 minutes.
When it’s done transfer the chicken and peperoncini to a serving dish Place the pan with the potatoes on a burner – medium/high heat. Add the onion, celery, and parsley. Blend and cook for 5 minutes. Pour it over the chicken and potatoes and serve.