Celebrating Hispanic Heritage Month With IMUSA & Goya #Giveaway

My oldest child and I love to cook together. His goal is to become a chef someday. In the meantime I have him attending a local Young Chef’s Academy and in our spare time when my schedule isn’t consumed with all of my Mommy and Teaching chaos, we cook together. We usually pick up an instapot recipe, buy all the ingredients and enjoy cooking. It was awesome to receive these products from Goya and IMUSA in return for our recipe and review of the great products items that we received. It was like Christmas during Hispanic Heritage Month…what better way to celebrate than with a fiesta de comida?!

I had tasted Quinoa before but I had never made it. I am always up for a challenge so off we went cooking away in our new IMUSA ceramic caldero and nonstick caldero.

Here’s our recipe for Mushroom, Pepper and Onion Quinoa, Stewed Chick Peas with Carrots and Chicken Cutlets. {Vegetables are a HUGE part of our diet hence all of the veggies in this dish}

In the ceramic colder caldero we added:

* 1 tablespoon of Goya® Extra Virgin Olive Oil

* 1 teaspoon of for both mashed garlic and pepper for flavor, that was mashed with the IMUSA Bamboo Mortar and Pestle, of course.

* 1 tablespoon of Goya® Recite and Sofrito for flavor and color.

* 1/2 chopped yellow pepper.

* 1/2 chopped red pepper.

* 1/2 chopped red onion.

* 8 cremini mushrooms (more or less, depending on how much you would like).

This was all sautéed together until everything became soft.

* 2 cups of Goya® Organic quinoa were placed to rinsed and added to equal parts of water according to the package. Instead of water, however, we used chicken broth to add more flavor. We placed the cover of the IMUSA® caldero on low flame and watched to see it simmer and soak up the liquid.

For our side of chick peas we did the following:

* 1 teaspoon of Goya® EVOO

* 1 tablespoon of Goya® Recaito

* 1 tablespoon of the GOYA® Tomato sauce

* 2 cans of GOYA® Chick Peas (opened with my IMUSA can opener)

* 1 handful of GOYA® Manzanilla Olives Stuffed with Minced Pimientos

Let that simmer for about 20 minutes and then add two handfuls of carrots were placed in to simmer for another 20 minutes until they were soft, with caldo (stew gravy) thickened and ready to serve.

The chicken cutlets were prepared as follows:

* Chicken breasts sliced thin and seasoned with GOYA® Adobo of your choice.

* 2 eggs scrambled.

* Chicken breasts placed one at a time in egg wash. immediately followed by a coating of

* Right after you place breast through wash run through bread crumb of your choice. I prefer the Italian style and place in a pan with enough oil to fry. For a healthier option it can be baked but the time would be longer.

The meal was delicious because it was prepared with extra love and it allowed for mother and son to have some extra bonding time! My son was so excited to work with his new IMUSA products and the washing after our cooking made it super easy due to the non-stick calderos.

Our cooking fiesta wasn’t over just yet. A few days later I had a craving for what I know as a Dominican Arepa. This recipe was passed down from my husband’s grandmother. Because it’s important for my boys to be immersed in their Hispanic Heritage, it was a perfect time to do so. My husband had left with my youngest for his motocross practice and once again we were left to explore the kitchen with GOYA® and IMUSA® and this time we had dessert in mind.

Here is our recipe for Our Arepa De Coco {our own special creation}

* 2 cups of GOYA® Harina de main

* 1 teaspoon of GOYA® cinnamon

* 1 tablespoon of Vanilla extract

* 1 can of GOYA® Coconut Milk

* 1 can of GOYA® Cream of coconut

All of these ingredients were mixed together for about 30 minutes until thickened like a regular harina would be prepared over the stovetop. This delicious dessert wasn’t done yet.

Take a pan of your choice and coat with some butter to prevent from sticking.

Take the thickened harina from the IMUSA caldero and place into that greased buttered pan. Leave in the oven at 350 degrees for about 45 minutes to an hour until it is browned on the top.

As we created this family tradition we reminisced about my husband’s “mama” and I shared the stories of when I went to visit him. Mama would always have a slither of arepa waiting for me after the delicious dinner she prepared for us. At that time I was attending college and she always knew how to calm my nerves that I might have had about an exam or paper, with her home cooked meals. Her legacy will live on through recipes like this one.

We also used our other new IMUSA products, the Skimmer and Bamboo Tostonera, throughout the week for some delicious tostones (fried plantains). We love making them together because at one time my boys didn’t enjoy eating them. As their palates expanded to enjoy new flavors it’s become a favorite side at dinner with a sprinkle of Adobo and garlic.

In our household, recipes have become huge now that I have a young chef on my hands. He’s becoming even more interested in cooking tools like IMUSA’s and loving the products from GOYA®. Here’s to my future chef and little latinito who never even before liked GOYA® Manzanilla Olives Stuffed with Minced Pimientos but now he eats them right out the jar! Happy cooking with your children and Happy Hispanic Heritage Month! What better way than to explore your heritage right in your own cocina!

Enter the #Giveaway below by following all of the prompts. May one lucky reader win!

IMUSA and Goya are offering you a signature IMUSA Tortilla Warmer and a Goya Cookbook

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