Goya

Authentic Mexican Quesadillas: Cheese Quesadillas the Traditional Way!

April 16, 2013 By Goya Leave a Comment

GOYA-Authentic Mexican Quesadillas It only takes five ingredients and 30 minutes to bring the authentic flavors of Jalisco, Mexico into your kitchen tonight! Quesadillas—the authentic way—are made by filling an uncooked tortilla with cheese, folding in half and cooking on a hot skillet until toasted. Serve with guacamole and your favorite GOYA Salsita, and get ready for a party in your kitchen!

Read Related: Traditional Mexican Guacamole

AUTHENTIC MEXICAN QUESADILLAS
Makes: 12 Quesadillas
Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients
1½ cups GOYA Masarica (also known as masa harina or corn flour)
¼ TSP salt
1 cup water
6 oz Oaxaca cheese, muenster cheese or mozzarella cheese, thinly sliced
3 GOYA Whole Jalapeño Peppers, seeded and quartered lengthwise (optional)

For the garnish
GOYA Pico de Gallo(optional)
GOYA Salsita (optional)

Instructions

In medium bowl, mix together Masarica and salt; pour water into masarica mixture. Using wet hands, knead mixture until it comes together to form a large ball of dough. Roll dough into 12 balls.
Using tortilla press lined with plastic wrap, press each ball into 4½” diameter circle. (Keep balls of dough and pressed tortillas moist by covering with damp towels.)
Heat lightly greased comal, griddle, or cast iron pan on stove over medium heat. To dough circle, add one cheese slice and jalapeño strip (if using). Fold circle in half (half-moon shape), pressing edges to seal. Place tortillas on hot cooking surface. Cook until golden brown and toasted in spots and cheese melts, flipping once, about 6 minutes.
Serve with guacamole and salsita, if desired.

No Tortilla Press? No Problem!
To make perfect tortillas without a Mexican tortilla press, try this: On flat surface, place one ball of dough between two pieces of plastic wrap. Using the bottom of a skillet, evenly press down until dough forms 4½” round.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Quick & Easy, Recipes Tagged With: Cheese, Salsa, Tortillas

Tostadas con Queso (Crisp Tortillas with Cheese)

April 16, 2013 By Goya Leave a Comment

GOYA-Tostadas con Queso This easy-to-prepare Northern Mexican version of the tostada combines crisp flour tortillas, Jack cheese, Goya Jalapeños and Black Olives, all baked to perfection in the oven. Top with zesty Goya Salsita Arbol, made from chili peppers, for even more robust flavor.

Read Related: Latin Artichoke Basil Pizza

TOSTADAS CON QUESO (CRISP TORTILLAS WITH CHEESE)
Serves: 4

Ingredients
4 6-inch Goya Flour Tortillas
1 Cup grated Monterey Jack cheese

Optional Toppings (Use your favorite combinations)
1 Ripe avocado, peeled, seeded, and cubed
½ cup scallions
2 Goya Jalapeños, chopped
20 Goya Black Olives, sliced
1 small ripe tomato, chopped
¼ lb bacon, fried and crumbled
Goya Salsita with Arbol Chiles or any other Goya Salsita of Choice

Instructions

Heat oven to 375° F.
Decide on one or more toppings and have them at hand.
Lay Tortillas directly on the oven rack and bake until they start to puff up and become crispy, 4 minutes or less. Take the Tortillas out of the oven, layer with the grated cheese and put them back in the oven for 3 minutes or until cheese is melted and almost bubbling.
Remove from oven and put on plate, adding selected toppings. Serve immediately and eat holding your hands or break off into pieces, almost like Mexican-style pizza.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Make It With Mom!, Menus Tagged With: Cheese, Tortillas

Guava Mojito: An authentic Cuban Cocktail With a Guava Twist!

April 14, 2013 By Goya Leave a Comment

For a sweet take on a classic drink, try this refreshing guava mojito! Here, GOYA® Guava Nectar (natural guava juice) is mixed into the traditional mojito mixture of mint, sugar and lime. Take a sip and let yourself become transported to the tropics!

Read Related: How to Make a Piña Colada

GUAVA MOJITO
Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
12 fresh mint leaves
1½ TSP sugar
1 can (7.1 oz) GOYA Guava Nectar
3 TBSP GOYA Lemon Juice
1 TBSP club soda
3 oz white rum (optional)

Instructions

In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.
Add nectar, lemon juice, club soda and rum, if desired. Shake until combined.
Evenly divide guava mojito into two tall glasses with ice. Serve immediately.

No wooden pestle? No problem!
If you’re whipping up a batch of mojitos and your wooden pestle is missing in action, don’t panic! Instead, use your wooden spoon to muddle the mint. To do, flip the spoon and use the blunt end to firmly press the mint into the sugar until the herb turns dark green and releases its essential oils and fragrance.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Entertaining, Mixology, Rum

Mango Mojito: An Authentic Cuban Cocktail With a Mango Twist!

April 14, 2013 By Goya Leave a Comment

For a sweet take on a classic drink, try this refreshing mango mojito! Here, GOYA® Mango Nectar (natural mango juice) is mixed into the traditional mojito mixture of mint, sugar and lime. Take a sip and let yourself become transported to the tropics!

Read Related: Mango Summer Mania

MANGO MOJITO
Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
6 fresh mint leaves
1½ TSP sugar
1 can (7.1 oz) GOYA Mango Nectar
1 TBSP GOYA Lemon Juice
1 TBSP club soda
3 oz white rum (optional)

Instructions

In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.
Add nectar, lemon juice, club soda and rum, if desired. Shake until combined.
Evenly divide mango mojito into two tall glasses with ice. Serve immediately.

No wooden pestle? No problem!
If you’re whipping up a batch of mojitos and your wooden pestle is missing in action, don’t panic! Instead, use your wooden spoon to muddle the mint. To do, flip the spoon and use the blunt end to firmly press the mint into the sugar until the herb turns dark green and releases its essential oils and fragrance.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Entertaining, Mango, Mixology

Strawberry Mojito: An Authentic Cuban Cocktail With a Strawberry Twist!

April 14, 2013 By Goya Leave a Comment

Looking for an extra-special mojito recipe? For a sweet twist on a Cuban classic, try our festive strawberry mojito! It’s super-simple. Just mash fresh mint leaves with sugar to release maximum, minty flavor and fragrance. Add lemon juice, sparkling club soda, and all-natural GOYA® Strawberry Fruit Pulp, made from real, frozen strawberry pieces.

Whether you prefer your mojito virgin, or spiked with rum, close your eyes and take a sip: It’s a quick trip to the tropics, no airfare required!

Read Related: Celebrating Summer’s End

STRAWBERRY MOJITO
Origin: Cuba
Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
8 fresh mint leaves
2 TSP sugar
4 oz GOYA® Strawberry Fruta Pulp, thawed
3 TBSP club soda
2 TSP GOYA® Lemon Juice
3 oz white rum (optional)

Instructions

In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.
Add pulp, club soda, lemon juice and rum, if desired. Shake until combined.
Evenly divide strawberrry mojito into two tall glasses with ice. Serve immediately.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Entertaining, Mixology, Strawberries

The Original Margarita: An Authentic Mexican Cocktail

April 11, 2013 By Goya Leave a Comment

GOYA-The Original Margarita Serve up a pitcher of tangy, refreshing margaritas at your next “grownups only” party! This classic cocktail (which originates in Mexico) is a balance of white tequila, lemon juice and orange liqueur with a little salt to rim the glass.

Here, GOYA® Lemon Juice adds fresh citrus taste that promises to perk up the cocktail—and your guests—in no time!

Read Related: Festive Food: Chile-Lime Tequila Popcorn

THE ORIGINAL MARGARITA
Makes: 3 cups (8 servings)
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
1½ cups tequila blanco (white tequila, 100% agave)
1 cups GOYA Lemon Juice
½ cup orange liqueur, like Triple Sec or Cointreau
2 TBSP sugar (optional)
GOYA Salt (optional)

Instructions

In large pitcher, combine tequila, lime juice and orange liqueur; stir to combine. (Note: Margarita mixture can be made up to 12 hours in advance. Keep in refrigerator, covered.)
If using salt, pour onto small plate. Moisten rims of lowball or margarita glasses with a damp paper towel; dip glasses in salt, tapping off excess.
Fill glasses with ice. Pour margarita mixture into each glass (about 3 oz per glass). Serve immediately.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Mixology, Tequila

How to Make a Piña Colada

April 11, 2013 By Goya Leave a Comment

Piña Coladas are just about the official beverage of Puerto Rico, but they are enjoyed worldwide by everyone who loves the sweet taste of pineapple, blended with velvety coconut cream. Whether or not you prefer yours spiked with rum, tropical island pleasure is as easy as one, two, three: Crushed ice plus GOYA® Pineapple Juice, plusCoco GOYA® Cream of Coconut equals one delicious piña colada.

Make it the official beverage of your household, soon!

Read Related: All About Rum: A Primer & a Punch

PIÑA COLADA
Serves: 4
Prep Time: Less than 5 Minutes
Total Time: Less than 5 Minutes

Ingredients
2 cups ice
1 cup GOYA® Pineapple Juice
1 cup white rum (optional)
½ cup Coco GOYA® Cream of Coconut
4 pineapple wedges (for garnish)
4 maraschino cherries (for garnish)

Instructions

Add ice, pineapple juice, rum, if desired, and cream of coconut to bowl of blender. Blend on high speed until ice is crushed, ingredients are combined and drink is smooth, about 30 seconds.
Pour into glasses. Serve with pineapple wedge and cherry, if desired.

Quick Trick for Measuring Ice
Measuring ice for our Piña Colada recipe can be tricky; You place the frozen cubes in your measuring cup, because of the gaps between the ice, you can’t be sure that 2 cup read is accurate. For a no-fail method, first, add 1 cup cold water to a liquid measuring cup. Then add the ice cubes one at a time. Once the waterline reaches 2 cups, you’ll know there’s exactly 1 cup of ice; drain the water and add the ice to the blender.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Coconut, Mixology, Pineapple

The Original Goya Mojito: An Authentic Cuban Cocktail

April 11, 2013 By Goya Leave a Comment

GOYA-The Original Goya Mojito In the heat of the summer sun, nothing refreshes quite like a mojito. The classic drink (which originates in Cuba) is the perfect combination of mint, sugar, club soda, lime and rum that promises to cool you off like a sweet breeze.

Here, we rely on GOYA® Lemon Fruta Pulp—freshly-squeezed lemon juice that is quickly frozen to preserve its tang. Omit the rum for a cocktail that is kid-friendly. Or add a splash for a grown-up version.

Read Related: Cuban Rice & Beans

THE ORIGINAL GOYA MOJITO
Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
12 fresh mint leaves
3 TBSP sugar
6 oz club soda
2 oz GOYA Lemon Fruta Pulp, thawed
3 oz white rum (optional)

Instructions

In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.
Add club soda, lemon pulp and rum, if desired. Shake until combined.
Evenly divide mojito among two tall glasses with ice. Serve immediately.

No wooden pestle? No problem!
If you’re whipping up a batch of mojitos and your wooden pestle is missing in action, don’t panic! Instead, use your wooden spoon to muddle the mint. To do, flip the spoon and use the blunt end to firmly press the mint into the sugar until the herb turns dark green and releases its essential oils and fragrance.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Mixology, Rum

Traditional Mexican Guacamole

April 9, 2013 By Goya Leave a Comment

Traditional Mexican Guacamole Nothing says fiesta quite like a delicious bowl of guacamole. Ripe, buttery avocados, mashed with fresh cilantro, bright lemon juice, fiery jalapeños and crunchy white onions is appetizer heaven! Although guacamole is served as a dip with chips in the U.S., south of the border, it is more commonly used a sauce spread on tacos. Either way you serve it, GOYA® has the perfect recipe for your next party.

Read Related: Delicious Dips for Summer Entertaining!

TRADITIONAL MEXICAN GUACAMOLE
Serves: 8 (Makes about 2 cups)
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the Guacamole
4 ripe avocados, halved and pit removed
¼ white onion, very finely chopped (about ¼ cup)
2 TBSP finely chopped fresh cilantro
1 GOYA® Whole Jalapeno Pepper, finely chopped (about 1 TBSP)
1 TBSP GOYA® Lemon Juice
1 TSP GOYA® Minced Garlic
½ TSP GOYA® Adobo All-Purpose Seasoning with Pepper

For the Chips
GOYA® Corn Oil, for frying
12 GOYA® Corn Tortillas, quartered
GOYA® Adobo All Purpose Seasoning with Pepper, to taste

Instructions
For the Guacamole

Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork or potato masher, mash avocados until chunky-smooth.
Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined.
Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).

For the Chips
Heat 1½” oil in large, heavy pot over medium-high heat until hot but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo.

Note: No time? No Problem! Please use frozen GOYA® Mild Guacamole.

How to Halve & Pit an Avocado
Using a chef’s knife, make a lengthwise cut in the ripe avocado until the knife comes in contact with the pit. Keeping the knife pressed up against the pit, continue cutting around entire perimeter of the avocado. Hold the avocado in both hands; twist in opposite directions to separate avocado halves. Place avocado half with pit onto surface pit side-up. Gently tap the pit with the blade of the knife until wedged into the pit (but does not cut all the way through). Carefully twist the knife to dislodge the pit.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Appetizers, Hosting and Holidays, Recipes Tagged With: Avocado, Dips, Entertaining

Breakfast Quinoa with Blueberries

April 9, 2013 By Goya Leave a Comment

BREAKFAST QUINOA WITH BLUEBERRIES
Serves: 6
Prep Time: Less than 5 minutes
Total Time: 20 minutes

Ingredients
2 cups 1% milk
1 cup water
1 cup GOYA® Quinoa
¼ TSP salt
¾ cup blueberries
½ cup toasted chopped walnuts, plus 2 TBSP for serving
¼ cup dark brown sugar
¼ TSP ground cinnamon

Directions

Bring milk and water to boil in medium saucepan over medium-high heat. Stir in quinoa; return milk to boil. Reduce heat to medium-low. Cook, stirring occasionally, until quinoa is tender and milk thickens, 14-18 minutes. Remove quinoa from heat.
Stir in ½ cup blueberries, ½ cup chopped walnuts, brown sugar and cinnamon until thoroughly combined.
Divide quinoa evenly among small serving bowls; top with remaining blueberries and walnuts. Serve warm.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Breakfast, Healthy Options, Recipes Tagged With: Fruit, Quinoa, Walnuts

Grilled Chicken with Mango Barbeque Sauce: BBQ Chicken Breasts

April 9, 2013 By Goya Leave a Comment

GRILLED CHICKEN WITH MANGO BARBEQUE SAUCE
Serves: 6
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients
1 package (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
1 cup barbeque sauce
2 TBSP + 1 TSP chili powder, divided
2 TSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
¾ TSP ground cumin, divided
3 boneless, skinless chicken breast halves, thinly sliced into 6 cutlets

Read Related: The Perfect Backyard Latin BBQ in 5 Steps

Directions

In medium pot over medium-high heat, bring fruit pulp, barbeque sauce, 1TSP chili powder, ½ TSP Adobo and ½ TSP ground cumin to boil, stirring occasionally. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens and reduces to 2 cups, about 10 minutes. Chill.
Using paper towels, pat chicken cutlets dry. In small bowl, mix together remaining 2 tbsp. chili powder, 1½ TSP Adobo, and ¼ TSP ground cumin. Sprinkle spice mixture evenly over chicken cutlets.
Heat grill to medium-high heat. Pour 1 cup reserved barbeque sauce into small bowl; reserve remaining cup for serving. Place chicken on hot, greased grill grates. Grill, flipping once, until light golden brown on both sides, about 3 minutes. Using pastry brush, brush top of chicken with mango barbeque sauce. Continue to cook, occasionally flipping and brushing with sauce, until chicken is cooked through, about 5 minutes more.
Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Featured Stories, Great Sunday Suppers, Menus Tagged With: Chicken, Mango

Tamarind-Glazed Ribs: Sweet-N-Sticky Ribs

April 7, 2013 By Goya Leave a Comment

TAMARIND-GLAZED RIBS
Serves: 6
Prep Time: 10 minutes
Total Time: 2 hours, 15 minutes plus marinating time

Ingredients
2 TBSP GOYA® Extra Virgin Olive Oil, divided
2 TBSP GOYA® Minced Garlic, divided
2 packets Sazón GOYA® with Cilantro and Annatto
2 TSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
5-6 lbs baby back pork ribs, trimmed of excess fat
½ medium yellow onion, finely chopped (about ¾ cup)
1 pkg. (14 oz) frozen GOYA® Tamarind Pulp, thawed
1¼ cup packed dark brown sugar
2 TBSP low-sodium soy sauce
1/8 TSP hot pepper flakes

Instructions

In small bowl, mix together 1½ TBSP olive oil, 1 TBSP garlic, Sazón and 1 TSP Adobo until combined. Rub spice mixture all over ribs. Place ribs in large roasting pan, meaty side-up; cover with plastic wrap. Marinate, chilled, at least 4 hours, and up to 24 hours for best results.
Heat oven to 350°F. Remove ribs from refrigerator; remove and discard plastic wrap. Pour 2 cups water in roasting pan. Cover pan tightly with foil. Cook, covered, until ribs are tender, about 2 hours. Remove pan from oven; transfer ribs to platter.
Meanwhile, heat remaining ½ TBSP olive oil in medium pot over medium-high heat. Add onions and remaining 1 TBSP garlic. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir in ¾ cup water, tamarind pulp, brown sugar, soy sauce, pepper flakes and remaining 1 TSP Adobo; bring to boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, until mixture thickens and reduces to 1 cup, about 15 minutes; chill.
Heat grill to medium-high heat. Using pastry brush, brush ribs all over with glaze. Place ribs, meaty-side down, on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter; brush with more glaze before serving.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Family Night Faves, Menus Tagged With: Pork, Ribs

Crispy Oven-Fried Chicken: Healthy Chicken Cutlets

April 7, 2013 By Goya Leave a Comment

Healthy Chicken Cutlets
Feel good about eating crispy, “fried” chicken with this healthy GOYA® recipe! First, soak chicken breasts in tangy buttermilk, garlic and GOYA® Adobo All-Purpose Seasoning with Pepper, to make it super tender and tasty. Then, dust it with a generous coating of ground almonds (high in heart-healthy monounsaturated fat). As the chicken cooks in the oven, the almonds become golden brown and crisp, sealing in the juicy chicken. One bite and you’ll never go back to regular fried chicken, again!

CRISPY OVEN-FRIED CHICKEN
Serves: 4
Prep Time: 10 minutes
Total Time: 25 minutes, plus marinating time

Ingredients
4 thin-sliced boneless, skinless chicken breasts fillets (about 1 lb)
1 cup buttermilk
2 TSP GOYA® Minced Garlic
1 TSP GOYA® Paprika
¼ TSP GOYA® Adobo All-Purpose Seasoning with Pepper or GOYA® Adobo Light All-Purpose Seasoning with Pepper
½ cup raw almonds
2 TBSP all-purpose flour

Instructions

In large zip-top bag, add chicken breasts, buttermilk, garlic, paprika and Adobo. Massage to evenly distribute ingredients. Seal bag and transfer to refrigerator. Chill at least 4 hours, or up to 24 hours (for best results).
Heat oven to 425°F. Bring chicken to room temperature 30 minutes before cooking; drain and discard marinade; set aside. In bowl of food processor, add almonds and flour. Pulse until almonds turn to fine crumbs, about 30 seconds; transfer almond mixture to dish. Toss chicken breasts in almond mixture, pressing to adhere coating. Transfer chicken to greased, foil-lined baking sheet.
Cook chicken until almond coating is crisp and golden brown and chicken is cooked through, about 15 minutes.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Great Sunday Suppers, Healthy Options, Menus Tagged With: Chicken, Nutrition, Nuts

Brown Rice with Vegetables

April 7, 2013 By Goya Leave a Comment

Nutritious, Delicious Rice Recipe
Adding whole grains to your family dinner is tastier than ever with this Brown Rice with Vegetables recipe! Filled with chewy, nutty-tasting GOYA® Brown Rice and jazzed up with fresh veggies, like peppers, onions, spinach and garlic, this side dish is a delicious way to add nutrition to your family’s meal.

BROWN RICE WITH VEGETABLES
Serves: 4
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients
1 cup GOYA® Brown Rice
2 TSP GOYA® Extra-Virgin Olive Oil
½ red onion, finely chopped
½ red bell pepper, finely chopped
6 oz fresh spinach, coarsely chopped (about 4 cups)
2 TSP GOYA® Minced Garlic
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Instructions

Cook rice according to package directions.
Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and peppers; cook until vegetables are soft, about 7 minutes. Add spinach and garlic; cook until spinach wilts and garlic is fragrant, about 1 minute more.
Add cooked rice to large serving bowl. Stir in cooked vegetables; season with Adobo. Serve warm.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Family Night Faves, Healthy Options, Menus Tagged With: Grains, Rice, Vegetables

Island Punch: Coconut-Guava Punch

April 4, 2013 By Goya Leave a Comment

Island Punch: Coconut-Guava Punch Cool off with this fruity, tropical punch! Naturally hydrating GOYA® Coconut Water mixes with sweet, pink guava nectar, fresh oranges and refreshing mint. Add some fizz with sparkling soda to make this drink perfect for any party!

COCONUT-GUAVA PUNCH
Serves: 8
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
2 cans (11.8 oz. each) GOYA® Coconut Water
2 cans (9.6 oz. each) GOYA® Guava Nectar
1 orange, thinly sliced
¼ cup fresh mint, torn into small pieces
2 cups lemon-lime soda

Instructions

In large pitcher, stir together coconut water, guava nectar, orange slices and mint. Transfer pitcher to refrigerator until ready to drink.
Right before serving, add soda. Pour into tall glass with ice.
Note: For adult version of Island Punch, stir in 1½ cups rum before refrigerating; substitute lemon-lime soda with 2 cups champagne.

Cool trick for your best summer punch!
The only catch about chilling down your punch with ice cubes: once the cubes melt, they can water down the flavor of the drink. Next time, try this trick: Pour 2 cans (11.8 oz. each) GOYA® Coconut Water into a freezer-safe bowl. Cover with plastic wrap and freeze until solid, about 4 hours. Then, unmold the coconut water ice and place in a bowl with punch. As this ice block slowly melts, the coconut water keeps the drink tasting great!

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Drinks, Hosting and Holidays, Non-Alcoholic Tagged With: Coconut, Entertaining, Punch

Coconut Cheesecake Bars

April 4, 2013 By Goya Leave a Comment

GOYA-Coconut Cheesecake Bars We can’t wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

COCONUT CHEESECAKE BARS
Serves: 12
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes + chilling time

Ingredients

For the Crust
½ cup (1 stick) unsalted butter, melted, plus more for buttering pan.
1 pkg. (6.3 oz.) GOYA® Chocolate Maria Cookies
½ cup sugar

For the Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
1 can (15 oz.) Coco GOYA® Cream of Coconut, stirred
1/8 TSP salt
2 large eggs
½ TSP GOYA® Vanilla Extract
3 cups shredded sweetened coconut

Instructions

Adjust oven rack to middle position. Heat oven to 350°F. Line 9”x13” cake pan with foil so that 2” foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Desserts, Recipes Tagged With: Cakes, Cheese, Coconut