Roasted Chicken Leg Quarters

This recipe is a pretty simple roasting recipe.  It gives a little Latin flavor to the chicken.  This also went over very well.  The skin on the chicken cooks up crisp and is easily removed if you don’t want to eat it.  I did.


  • 4 chicken leg/thigh quarters, skin on
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 1 package Goya sazon seasoning with achiote
  • 1 teaspoon ground cumin
  • 1 lemon, sliced
  • Dried cilantro


1. Put olive oil, lemon juice, ground cumin, and Goya seasoning in a 1 gallon freezer bag.

2.  Add chicken, toss and roll in bag.  Marinate in refrigerator for 1-2 hours, changing position occasionally.

2. Position a rack in the center of the oven and heat at 425°F.

3. Place the chicken on a baking sheet and roast for about 15 minutes. Take the baking sheet out the oven and place the lemon slices on top of the chicken evenly. Sprinkle with dried cilantro leaves.

4. Continue roasting until the chicken is cooked through, about 45 minutes more and serve.


Lentils with Ripe Plantain (Estofado de Lentejas con Platano Maduro)

My youngest son saw this recipe from Erica on My Colombian Recipes and declared his love for lentils.  Two days later, we made it and it was a big hit with plenty of leftovers for the next day!  This one is a keeper!  The only change I made was to substitute Goya seasoning for the ground achiote in her recipe.

I would recommend extra salt in the cooking stage.  You can always add it later, but the consistent refrain from my kids is that everything I cook needs more salt.  I usually do not agree, but when it comes to lentils, I think they are right!


  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 3 tomatoes, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/2 teaspoon Goya sazon con achiote
  • 1/3 cup fresh chopped cilantro
  • 7 cups of vegetable or chicken broth
  • 1 pound dry lentils, picked and rinsed
  • 1 large carrot, peeled and sliced
  • 1 ripe plantain, peeled and diced


1. Place the oil in a large pot over medium heat.

2. Add the onion, red bell pepper, tomato, garlic, cumin, salt and achiote. Cook, stirring for about 5 to 7 minutes.

3. Add the broth and bring to a boil. Add the lentils, carrots and plantain, reduce the heat to medium low, cover partially and cook until the lentils are soft about 40 minutes.

4. Remove from the heat and add the chopped cilantro and serve with white rice and avocado.

Steamed Artichokes with Garlic Lemon Butter

This is a recipe from  I remember eating these as a kid.  My mother swears she only made them twice, but my sister and I both clearly remember them.  I think this is because eating an artichoke is so strange.  These did well for dinner and I think they will be remember by my kids as well!


  • 4 fresh artichokes
  • 1/4 cup olive oil
  • 10 cloves garlic, minced
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • 1/2 cup butter


  1. Cut stems and top 1 1/2 inches from artichokes.
  2. Cut away first outside row of artichoke leaves.
  3. Using scissors, cut off pointed tips of leaves.
  4. Place Artichokes in steamer.
  5. Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
  6. Heat oil in heavy medium saucepan over medium heat.
  7. Add garlic and thyme; cook 1 minute.
  8. Add lemon juice and butter.
  9. whisk until butter melts.
  10. Season with salt and pepper.
  11. Serve artichokes warm with seasoned butter.
  12. Dip leaves and pull off flesh with teeth and dunk heart when you reach it.

Roasted Potatoes with Cilantro

New recipe went over very well tonight.  2 1/2 pounds of potatoes finished off in no time and a firm vote to place this in the rotation!  I found a very simple roasted potato recipe online and fancied it up a bit.  The results were great!


  •     2 1/2 lbs. Yellow Potatoes
  • Olive oil
  • Sea Salt
  • 1/3 bunch fresh Cilantro
  • 2 tbs minced garlic
  • Dash Pepper


  1. Brush dirt off potatoes and rinse under sink, and quarter or eighth the potato to roasting size.
  2. Place  potatoes in bowl, coat with olive oil and transfer to 9×13 roasting pan.
  3. Grind sea salt liberally over potatoes.
  4. Chop cilantro in food processor and sprinkle evenly over potatoes.
  5. Evenly spread garlic over potatoes and finish with a dash of fresh ground pepper.
  6. Bake at 400 degrees for about 45 minutes, or until slightly brown and tender, stirring the contents every 15 minutes.