PLANTAIN CUPS (TOSTONE CUPS)
Provided by Food Network
Time 15m
Yield Servings Vary; 1 plantain makes 6-8 cups
Number Of Ingredients 5
Steps:
- Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
- Heat oil to 375 degrees F.
- Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
- Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
- Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
- Remove the cups and drain on paper towels and sprinkle with salt.
- Serve warm.
GRANDS! CHEESY BBQ CUPS
[DRAFT]
Provided by Food Network
Time 30m
Yield 8 Servings
Number Of Ingredients 4
Steps:
- 1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
AVOCADO PLANTAIN CUPS
A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 24 avocado plantain cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
- Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
- Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.
CHEESY CHICKEN PLANTAIN CUPS
Entertain in flavorful style with our Plantain Cups with Cheesy Chicken & Mayo recipe. Made with shredded rotisserie chicken, these plantain cups aren't half as difficult to make as they may appear. We won't let anyone know, though. Promise.
Provided by My Food and Family
Categories Summer 2019
Time 1h6m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook plantains in large pan of boiling water 16 min. or until tender; drain.
- Heat oven to 450°F. Place plantains in medium bowl; mash until smooth. Spoon into 12 muffin pan cups sprayed with cooking spray, adding about 1/4 cup plantains to each cup. Use back of spoon to make indentation in center of plantains in each cup.
- Bake 21 to 25 min. or until edges are golden brown.
- Remove plantain cups from oven; cool slightly. Meanwhile, process avocado, cilantro, mayo, lime juice and garlic in food processor until smooth.
- Cook chicken, tomatoes and cheese in nonstick skillet on medium heat 5 min. or until cheese is completely melted and chicken mixture is heated through, stirring frequently.
- Spoon chicken mixture into plantain cups; top with avocado mixture.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHICKEN STEW WITH SWEET PLANTAINS
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
- Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
- Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
- Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
- Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 47 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 1152 milligrams, Sugar 14 grams, TransFat 0 grams
CHEESY CHICKEN & PLANTAIN CASSEROLE
Make and share this Cheesy Chicken & Plantain Casserole recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 425°. Peel and halve the plantains and place them on a greased cookie sheet. Bake for 10 minutes, or until they are cooked through and beginning to brown. Remove from oven, and reduce the oven temperature to 375°.
- While the plantains are baking, saute the onions and peppers in the olive oil over medium-high hear for about 10 minutes, or until soft. Add the garlic and saute for another minute.
- Add the chicken, salt and tomato sauce and stir to combine over the heat. If they chicken looks too dry, add a 1/2 cup of water or chicken stock. Saute for about 5 minutes, then remove from heat.
- Grease a small baking dish, then place the plantains at the bottom in one layer. If your baking dish is small, you may have to layer here. Just place enough plantains to cover the bottom in one layer. Place half the chicken on top of the plantains and spread out into an even layer. Do the same with the beans (and any extra plantains you have), then top off with the remaining chicken. Spread the cheese over the top in an even layer.
- Bake for 30 minutes at 365°.
Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 7.3, Cholesterol 115.6, Sodium 730.6, Carbohydrate 60.2, Fiber 9.1, Sugar 23.1, Protein 36.4
CHIKTAY ARANSO STUFFED PLANTAIN CUPS
This party appetizer is Haiti in one bite. Smoked herring (aranso) and green plantains are staples in our cuisine. They're versatile ingredients and found in many other popular Haitian dishes such as Haitian spaghetti, fritters and of course fried plantains, a favorite side dish. Can't find smoked herring? No problem; ''chiktay'' means to shred, and you can shred any cooked fish or meat to use in this recipe (just skip the desalting) and still enjoy the bold Haitian flavors.
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones.
- Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.
- Add the shredded herring. Puncture the whole Scotch bonnet chile with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and the thyme sprig.
- Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).
- Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!
SWEET PLANTAIN AND PEPPER STUFFED CHICKEN
Steps:
- To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
GRILLED CHICKEN AND PLANTAINS, JAMAICAN-STYLE
Provided by Bon Appétit Test Kitchen
Categories Chicken Low Fat Quick & Easy Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Plantain Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Brush grill rack with oil. Prepare barbecue(medium heat). Puree molasses and next 7 ingredients in blender until smooth. Season with salt and freshly ground black pepper. Spoon 1/4 cup sauce into pie dish. Add chicken; turn to coat. Marinate 15 minutes.
- Brush plantains with oil; sprinkle with salt and pepper. Grill plantains and chicken, skin side down, 8 minutes. Turn chicken and plantains over. Grill until chicken is cooked through and plantains are tender, 8 minutes for chicken and 4 minutes for plantains. Serve plantains and chicken drizzled with remaining sauce.
CHEESE-FILLED GREEN PLANTAINS
The green plantain tastes like a potato! With the stretchy, cheesy center, this is a recipe any potato lover will want to make. Serve with sour cream or ketchup.
Provided by Hyper Jess
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 25.5 g, Cholesterol 10 mg, Fat 10.2 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 11.2 g
CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)
A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.
Provided by AndreaVT96
Categories Chicken Breast
Time 22m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
- In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
- Evenly spoon chicken mixture into prepared biscuit cups.
- Bake for 12 to 15 minutes or until golden brown.
- Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
Nutrition Facts : Calories 231.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 27.1, Sodium 572.7, Carbohydrate 20.3, Fiber 0.4, Sugar 3.5, Protein 15.2
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- Prepare filling: Heat one tablespoon of oil over low heat in a frying pan. Stir in onion. Cook and stir until it turns translucent. Add the bell pepper and shredded chicken and mix well. Pour in tomato sauce and simmer until the tomato has mostly evaporated. Season with salt and hot sauce to taste.
- Boil the plantains: Peel and halve the plantains, boil in a 2 qt [0.5 lt] pot with enough water to cover them, plus an inch" [2.5 cm]. Add 1 teaspoon of salt to the water. Once the plantains are cooked through (about 15 mins.), remove from the water and discard water. Set plantains aside.
- Form the cups: Grease 8 non-stick muffin tins with some of the oil. Lightly mash the plantains (do not make into a puree). Scoop eight equal parts into the greased tins. Using the mortar part of a mortar and pestle press against the tin forming the cups. Brush the plantain cups with remaining oil.
- Cook the cups: Heat oven to maximum temperature (you can also use a toaster oven for faster cooking). Place the muffin tins in the oven and cook until edges turn light brown (see picture). Remove from the oven. Divide cheese into the plantain cups, and press lightly. Scoop the chicken into the cups and return to the oven for another 5 minutes.
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