This recipe is listed for a smaller and a larger amt of marinade, depending upon the amt of meat you are marinading.

1/8 to 1/4 c. sofrito (see Sofrito recipe for this incredible Puerto Rican seasoning)

1/8 to 1/4 c. balsamic vinegar

1/8 to1/4 c. Dale’s Seasoning and Marinade

4-8 glugs Worchestershire sauce

3-6 cloves garlic, chopped

season salt to taste

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Clean meat and place in gallon-sized plastic baggie. Add ingredients and shake to mix well. Close up bag, removing air as you do. Marinate for 30 minutes to several hours in the refrigerator, shaking and kneading mixture occasionally.

Cook meat on stove in fry pan, bake in oven at 325 degrees, or grill (my favorite).

I use this marinade with chicken, roasts, pork tenderloin, steak, and even fish! It is very versatile and delicious.

zuccini

squash

other veggies, portabello mushrooms, bell pepper, etc

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Slice veggies into thick, long strips

Drizzle both sides with olive oil

Sprinkle with season salt and garlic powder

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Place directly on heated grill. Cook for approx 4-5 minutes per side.

Serve with your favorite grilled meat and a salad for a delicious, healthy meal.

water

Use package directions to determine amounts of rice and liquid

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Sazon, 1 pkg. per two-three servings of rice

Chicken or Beef bouillon, 1 tbsp per cup of water (select bouillon flavor depending upon meat being served with meal)

Olive oil, 1-2 tbsp.

Garlic powder, 1-2 tsp.

Add these ingredients to rice and water before cooking.

Cook according to directions.**

Enjoy this Puerto Rican style rice with all your favorite meat dishes.

*If preparing enriched rice, rinse and soak rice for 15-30 minutes before cooking.

**Cooking rice in a makes for perfect rice every time!!! Rice is never mushy or dry!!! Measurements are always perfect!!! Flavor is outstanding!!! I will never cook a pot of rice any other way again! offers nine different options in varying sizes.

water

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Cook turkey meat in crockpot on high for a few hours, until meat falls off bone.

Debone meat and return to pot.

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1 can diced tomatoes with juice

1/2 large onion, chopped

5-6 garlic cloves, chopped

1 squash, chopped

1 zucchini, chopped

1 bag baby carrots

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Add veggies to turkey and broth. Turn crockpot to low and cook for a few hours until veggies are tender.

Add salt and pepper to taste.

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Serve with cooked rice, pasta, or crackers, if desired.

chicken broth

6-8 cloves of garlic

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Boil potatoes in chicken broth with garlic cloves until cooked completely.

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butter, 1 stick cut into chunks

half and half

salt and pepper

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Drain broth from potatoes and garlic. Mash potatoes and garlic with potato masher, adding butter, salt and pepper, and enough half and half for desired consistency.

Cover pot and keep warm until the rest of meal is ready. Enjoy!!!

6 celery stalks, shredded

1 large bag carrots, shredded

1 med to large onion, chopped

1 bulb garlic, chopped

1&1/2 to 2 sticks butter

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Chicken bouillon, 5-6 tbsp

Salt

Pepper,

Parsley, 2 tbsp

Sage, 1/2 to 3/4 tsp

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Sautee veggies in butter until very tender. Add chicken bouillon and seasonings with enough water to moisten. Sautee for 10-15 minutes. Veggies will be very soft.

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1 large bag of herb-flavored, cubed dressing

2 eggs, slightly scrambled

1 can chicken broth

water

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Empty bag of dressing cubes into large casserole dish. Add scrambled eggs, chicken broth, and veggies. Mix thoroughly. Add enough water to make dressing very moist. Mix well.

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Bake at 325 degrees for approximately 45 minutes.

*I always make my dressing on Wednesday and refrigerate it until I stick it in the oven on Thanksgiving Day! It frees up my holiday a bit more to enjoy family, and it slightly reduces the number of Turkey Day dishes to wash!

2 envelopes onion soup mix

2 cans mushroom soup

worchestershire sauce

garlic powder.

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Baby carrots, 1 medium bag

4 potatoes, cut into about 2 in. chunks (w/ peel on or off, depending upon preference)

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Preheat oven to 325 degrees.

Rinse roast and place in deep baking dish.

Sprinkle contents of onion soup envelopes over top of roast.

In a bowl, mix contents of both cans of mushroom soup, one can of water, a few glugs of worchestershire sauce and 1 tsp of garlic powder.

Pour mixture over roast.

Cover and bake for 3-4 hours or until almost tender.

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Add bag of carrots and chunks of potatoes. Stir to cover vegetables with sauce.

Bake for an additional hour or until veggies are tender.

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Serve in bowls with ample amounts of sauce/gravy!

This meal takes about 5 minutes to prepare with very little mess! It is one of our wintertime favorites!!!

1-2 lb. stew meat, cut into small pieces salt and pepper

crushed garlic

2-4 cups red wine

Brown meat in large pot. Add just enough wine to cover. Add salt, pepper, and garlic. Cook until tender.

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beef broth, 6-8 cups

worchestershire sauce

one onion, chopped and sauteed until brown

wine, remaining

Add these ingredients and simmer for 2-3 hours.

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5-6 large onions, sliced

4+ tbsp butter or pam

In a large skillet, brown onions in melted butter until they begin carmelizing.

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Add onions for last hour before serving. Also, have reserves of wine and broth on hand to add to soup if necessary.

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french bread, sliced

swiss cheese, sliced

Place bread on baking sheet. Cover tops of each slice with swiss cheese. Bake for 5-10 minutes, until cheese is melted and bread is lightly toasted.

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Serve soup in deep bowls, topping each with a slice of cheese bread.

4 tbsp. butter, melted

1 egg, scramble with a tsp of water

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1 c. bread crumbs

¼ c. shredded parmesan

½ + tsp. lemon pepper

¼ tsp. season salt

¼ tsp. garlic powder

Combine these ingredients on a paper plate.

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Preheat oven to 325-350, depending on type and thickness of fish.

Spray baking dish with non-stick spray.

Dip fish in melted butter, scrambled egg, and then coat evenly on both sides with bread crumb mixture.

Place breaded fish in baking dish, and bake for 15 minutes or until done.

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Serve with sautéed or roasted veggies and lime slivers for a healthy, tasty meal.

2 large red bell peppers, cut into pieces

1 small or 1/2 large onion, cut into pieces

6-8 garlic cloves

1+ bunch of cilantro

Combine all ingredients in food processor or blender. Blend until smooth.

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*Put in container and store in fridge for up to one month, or

*Freeze in ice cube trays; place frozen cubes in freezer bag. Thaw cubes as needed.

Sofrito is great as an addition to almost any recipe! I regularly add it to sauteed veggies, beans, and even meats.

It makes an incredible marinade for meats; add 2+ tbsp and balsamic vinegar to your marinade for incredible-tasting pork, chicken, fish, or beef.

*Recipe given to me by Wilda Martinez, an incredible woman who raised 5 sons in Puerto Rico. They moved to America when Wayne was in high school. Every one of Wilda’s sons has served in our armed forces. Wayne has served in the Army for almost 20 years.