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Spicy Smoked Gouda Dip

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I’m Jonathan Melendez

I’m a recipe developer, food photographer, content creator and cookbook author. I’ve called this little corner of the internet mine for over 10 years and I hope you enjoy it as much as I do. Thank you for reading and following along. It wouldn’t be possible without you!

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This Arroz a la Valenciana 🇳🇮 was always there at every special occasion. Birthdays, holidays, weddings, you name it. It’s a dish that might seem crazy to some but it brings me back to my childhood every time.

Chicken:
2 large boneless skinless chicken breasts
1/4 yellow onion, green and red bell pepper
6 garlic cloves
1 tablespoon salt
Rice:
2 tablespoons oil
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1/4 yellow onion, diced
2 cups long grain rice, rinsed
4 cups chicken poaching liquid (or water)
Arroz a la Valenciana:
8 tablespoons butter
1/2 yellow onion, minced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
2 ribs of celery, minced
2 small carrots, minced
6 turkey hot dogs
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
1 cup peas
1 cup corn
1 cup olives (optional)

Fill a large pot with water. Add the chicken, onion, bell pepper, garlic and salt. Bring to a boil and cook into chicken is fully cooked through. Remove, cool and shred.

For the rice, set a large skillet over medium heat with the oil. Once hot, add the onion and bell pepper and cook until softened. Stir in the rice, cooking until slightly toasted. Add the chicken poaching liquid or water and season with salt. Cook until the water has evaporated. Stir and then cover. Cook for 20 minutes or until rice is tender. Uncover, cool and store in the fridge.

Heat a large pot with the butter. Once melted, add the onion, bell pepper, celery, and carrots. Cook until the veggies have softened about 8 minutes. Add the sliced hot dogs, cooking for another 2 to 3 minutes. Then sir in the shredded chicken from earlier. Add the ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder. Stir in the cold rice a bit at a time. Lower the flame and then stir in the peas, corn and olives. Cook for a bit then serve and enjoy!

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One of the easiest meals you can make during the week that’ll really impress. Simple ingredients and comes together rather quickly. You can’t beat it!

4 boneless skinless chicken thighs
Kosher salt and coarse black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup orzo
1 (15oz) can artichoke hearts, drained and chopped
2 1/2 cups chicken stock
4 cups chopped baby spinach
2 tablespoons butter
1/2 cup parmesan
1 egg yolk (optional)

Season both sides of the chicken a large pinch of salt and pepper along with the granulated garlic, granulated onion and paprika.

Set a large skillet over medium-high heat with the oil. Once hot, add the chicken in a single layer and cook until a nice crust develops on the first side, about 6 minutes. Flip over and continue cooking all the way through. Transfer to a plate and set aside.

Add the shallot, garlic and red pepper flakes. Cook for 2 to 3 minutes. Stir in the orzo and allow to toast slightly. Add the artichoke hearts along with the chicken stock. Cook over low heat, stirring often, until the orzo has softened, about 10 to 15 minutes.

Stir in the baby spinach and cook until wilted. Then add in the butter, parmesan and a pinch of salt and pepper. Remove from the heat and add the egg yolk stirring until smooth and creamy. Serve with the chicken and enjoy!

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Full recipe for these Philly Cheesesteak Sloppy Joes is up on my website!

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Home For Dinner Ep. 14: @foodnetwork’s Pizza Rice by @amanda_neal_.

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These Tortitas de Carne were (and still are to be honest) a childhood favorite of mine. Super simple but it makes me so happy to this day.

Patties:
2 pounds ground beef
1/2 green bell pepper, minced
1/4 onion, minced
2 large eggs
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 tablespoons oil
Sauce:
1 small yellow onion, diced
2 teaspoons garlic paste
4 medium tomatoes, sliced
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper

In a large bowl, combine ground beef, bell pepper, onion, eggs, Worcestershire, mustard, salt, pepper, granulated onion and garlic. Divide into 12 even portions and then shape each into a 1/2-inch thick patty.

Heat a skillet over medium heat with the oil. Once hot, cook the patties in batches until browned, and fully cooked through, about 6 to 8 minutes per side. Transfer to a serving dish, keep warm and continue frying the rest.

Add a drizzle more oil to the pan and then add the onion, garlic and tomatoes and cook until softened. Add enough water to cover the veggies and then stir in the ketchup, mustard, Worcestershire sauce, vinegar and a pinch of salt and pepper. Bring to a simmer and then return the patties to the pan. Cook until warmed through. Serve and enjoy!

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Bang Bang Shrimp Mozzarella Sticks for that ultimate appetizer mash up.

2 lbs mozzarella cheese, cubed
1/2 lb peeled and deveined shrimp
4 scallions, sliced, plus more for garnish
1 teaspoon white pepper
1/2 teaspoon garlic powder
3 large eggs
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups panko breadcrumbs
1 cup regular breadcrumbs
Kosher salt and coarse black pepper
Oil, for frying
Bang Bang Sauce:
1 cup mayonnaise
1/2 cup Thai sweet chili sauce
2-4 tablespoons Sriracha
1 tablespoon rice wine vinegar

The place the mozzarella, shrimp, scallions, white pepper and garlic powder in a food processor. You might have to do this in batches depending on how big your food processor is. Pulse until the mixture is broken down and cohesive but still with some texture.

Transfer to a 9x13 inch baking pan and press down firmly into an even layer. Cover with plastic wrap and chill in the freezer for at least 30 minutes. Slice into 16 or 24 slices.

Create a dredging station by whisking eggs in a shallow bowl, flour, cornstarch and salt and pepper in a separate bowl and both breadcrumbs in a third bowl.

Dredge each piece of cheese in the flour first, then the eggs and then the breadcrumbs. Place on a baking sheet and continue breading the rest. Freeze for at least 1 hour.

Heat any neural frying oil to about 375°F. Once hot, carefully lower a few mozzarella sticks at a time and fry until golden brown and crispy. Transfer to a wire rack to drain and continue frying the rest.

In a small bowl, whisk together the mayo, chili sauce, sriracha and vinegar. Brush this onto each mozzarella stick on both sides before serving. Garnish with scallions and enjoy!

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With the upcoming @bravotv #RHOSLC season premiere on Wednesday, I think it’s time for my yearly reshare of this gem of a pastrami soup. Made as a joke but actually a top notch soup. I think Mary would approve.

3 tablespoons unsalted butter
1 pound thick-cut pastrami, diced
1 medium onion, diced
3 garlic cloves, minced
1/4 cup flour
2 cups chicken stock
2 cups half and half
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 teaspoon caraway seed
1 tablespoon spicy brown mustard
Couple dashes hot sauce
1 cup shredded Swiss cheese
1 cup shredded provolone cheese
4-6 slices marbled rye bread, diced
2 tablespoons olive oil, plus more for garnish
1/2 cup sauerkraut
1/2 cup sliced pickles

Set a large pot over medium heat with the butter. Once melted, add the pastrami and cook until crisp and brown. Stir in the onion and garlic and cook for a few minutes to softened.

Add the flour and cook for about 30 seconds. Stir in the stock and half and half and cook, stirring often, until thickened.

Season with salt, pepper, caraway seeds, mustard and hot sauce. Add the cheese and stir until melted through.

Toss bread cubes with olive oil and a pinch of salt on a baking sheet. Bake at 375°F until golden brown and toasted.

To serve, ladle soup into serving bowls. Top with croutons, sauerkraut, pickles and a drizzle of olive oil and black pepper. Enjoy!

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On the blog today, these breakfast nachos, which were really just an excuse to eat them. Perfect for this weekend. Grab the recipe on my site today!

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Pollo à la Jalapeña is one of those simple Nicaraguan dishes that is packed with flavor. Make it with steak, chicken or even fish!

4 small boneless skinless chicken breasts
Kosher salt and coarse black pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons butter
1 small onion, sliced
3-4 jalapeños, seeded and sliced
3 garlic cloves, minced
1 1/2 cups Latin American crema
1/3 cup heavy cream or milk

In a large bowl, mix together the chicken with a large pinch of salt and black pepper, granulated garlic, granulated onion, mustard, and worcestershire sauce until well combined.

Heat a large skillet over medium heat with the oil. Once hot, add the chicken in a single layer and cook until browned on the first side, about 6 to 8 minutes. Flip over and cook on the second side until the chicken is fully cooked through for another 6 to 8 minutes, depending on the size of your chicken breasts. Transfer to a plate and set aside.

Wipe the skillet clean and melt the butter. Add the onion, jalapeño and garlic and cook until softened, about 10 minutes. Stir in the crema and heavy cream. Season with a pinch of salt and pepper and bring to a simmer. Cook until slightly thickened. Serve on top of the chicken and enjoy!

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#ad The @testkitchen app is filled with so many reliable and tested recipes that make it easy for me to choose what’s for dinner. This Seared Skirt Steak with Hominy and Tomatoes is probably one of the best things I’ve made in a very long time. Serve it with rice or tortillas for a delicious and healthy meal that is on the table in under 40 minutes. Discover more easy weeknight meals like this by starting your free ATK trial through the link in my bio!

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Biscuits and gravy but with a twist. Cheesy jalapeño biscuits topped with a chorizo gravy. Perfect breakfast for dinner situation.

Biscuits:
2 cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon sugar
1/2 cup unsalted butter, very cold
1 cup shredded pepper jack cheese
1/2 cup chopped pickled jalapeños
1 1/4 cups buttermilk
Gravy:
2 tablespoons oil
1 pound Mexican chorizo, casing removed
1 small onion, diced
3 tablespoons flour
2 cups whole milk
1 cup shredded pepper jack cheese
Coarse black pepper
Sliced scallions, for garnish
Fried eggs, for serving

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

For the biscuits, in a large bowl, whisk together the self-rising flour, sugar and salt. Using a box grater, grate the butter into the flour. Give it a mix until evenly combined. Stir in the cheese and jalapeños. Add the buttermilk and mix until just combined.

Transfer to a lightly floured work surface and knead a few times to bring the mixture together. Pat it out into a rough rectangle and fold like a letter. Repeat two more times. Then flatten out to about 3 inches. Cut with a round biscuit cutter and place on the prepared baking sheet. Bake until golden brown, about 18 to 20 minutes.

For gravy, heat a skillet over moderate heat. Once hot, add the oil and the chorizo. Break it up with a spoon and cook until rendered and beginning to brown. Add the onion and continue to cook until softened. Stir in the flour and the milk and cook until thickened. Stir in the cheese and lots of black pepper. Serve with biscuits, eggs and garnish with scallions. Enjoy!

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On the blog today, these Italian Egg “McMuffins.” Homemade chicken breakfast sausage with Calabrian chili, sun-dried tomatoes, and basil. They’re the perfect weekend breakfast or brunch. Grab the recipe on my site!

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Nothing better than a Nicaraguan Carne Asada. Simple but delicious. You can’t beat it.

3 pounds trimmed skirt steak (arrachera, flap meat or entraña)
6-8 garlic cloves, grated
1/2 of an onion, grated
1/2 cup naranja agria juice
1 to 2 tablespoons salt
Drizzle of oil

Trim and cut the steak into long strips, about 3 inches wide. In a large bowl, toss together the steak, garlic, onion, naranja agria, salt and drizzle of oil until well combined. Cover and allow to marinate in the fridge for at least 4 hours.

Heat an outdoor or stovetop grill pan over moderate heat. Once super hot and smokey, grease the grill grates and then add the meat in a single layer. Cook, flipping often, until the meat has charred and reached your desired temperature. Remove from the grill and allow to rest for about 10 minutes before serving. Serve with gallo pinto, ensalada, tajadas, queso frito and chilero. Enjoy!

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Home For Dinner Ep.13: Orecchiette with Sausage and Peas.

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This Ropa Vieja Dip is here to dethrone the French Dip and I’m 100% here for it.

Beef:
3 pounds beef chuck roast
Kosher salt and coarse black pepper
2 tablespoons avocado oil
1 large brown onion, quartered
4 garlic cloves
3 bay leaves
4 cups water
Ropa Vieja:
2 tablespoons avocado oil
1 large brown onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, sliced
4 roma tomatoes, sliced
1/2 cup white cooking wine
8 ounces tomato sauce
Kosher salt and coarse black pepper
2 teaspoons Adobo seasoning
2 teaspoons ground cumin
2 teaspoons dried oregano
1 packet Sazon seasoning
6 cups meat braising liquid
4 Cuban or sourdough rolls
12 slices Muenster cheese, cut in half
1 tablespoon butter

Liberally season the chuck roast with plenty of salt and black paper on both sides. Heat the insert of your pressure cooker using the sauté button. Once hot, drizzle in the oil and place the roast in. Cook until deep golden brown and a crust has developed. Flip over and continue to brown the second side.

Turn off the machine and add the onion, garlic, bay leaves and water. Seal your pressure cooker and then pressure cook on high for 40 minutes. Once done allow the steam to naturally release before opening. Carefully remove the meat onto a cutting board or plate and set aside.

Set a large pot over moderate heat. Once hot, drizzle in the oil and add the onion, bell peppers, garlic and tomatoes. Cook until softened and just beginning to brown. Deglaze the pan with cooking wine and allow to evaporate. Stir in the tomato sauce, a large pinch of salt and pepper, Adobo seasoning, ground cumin, oregano, Sazon seasoning, and the meat braising liquid. Give it a good stir, cover and simmer for 30 minutes.

To assemble, split open the rolls and brush the insides with some of the rope vieja broth. Lay both the tops and bottoms with plenty of cheese. Top with ropa vieja and sandwich together.

Heat a griddle or large skillet over medium heat. Once hot, brush with butter. Then place the sandwiches on and cook on both sides until toasted and the cheese has melted. Cut in half and serve with the rope vieja sauce for dipping. Enjoy!

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Home for Dinner Ep. 12: @homewithfey’s Carne con Chile.

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#ad My work weeks are so long and busy sometimes that I don’t always have the energy to cook elaborate meals for dinner, but thanks to the @TestKitchen app, I can get dinner on the table in 30 minutes. These Easy Salmon Cakes have been a huge hit in my house. Normally, this recipe is exclusive to ATK members, but you can get it for free today at the link in bio!

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$Baho is one of Nicaragua’s most classic dishes, traditionally cooked low and slow for hours but this pressure cooker version gets it done in a fraction of the time without compromising on flavor. Meat: 3 lbs brisket, sliced into long strips 1/2 small onion, diced 2 tomatoes diced 6 garlic cloves, minced 1/3 cup vinegar 2 teaspoons kosher salt Salad: 1 small cabbage, shredded 2 tomatoes, diced 1/3 cup vinegar Kosher salt Baho: Banana leaves 2 medium yuca roots, peeled and cut into chunks 2 green plantains, peeled and cut into chunks 2 ripe plantains, cut into chunks skin on 1 medium onion, thinly sliced 2 tomatoes, thinly sliced 1 green bell pepper, thinly sliced 10 to 12 garlic cloves Kosher salt In a large bowl, combine brisket, onion, tomatoes, garlic, apple cider vinegar and salt. Cover with plastic wrap and chill for several hours or overnight. For the salad, combine the cabbage, tomatoes, vinegar, a splash or two of water, and a large pinch of salt. Toss, cover and chill until ready to serve. Use a 6-quart or larger pressure cooker. Place a rack in the center. Fill with enough water to cover the rack. Then line the bottom and sides with banana leaves. Add the yuca to the bottom. Then add the plantains, ripe plantains, the marinaded beef (along with all of the marinade), onion, tomatoes, bell pepper, garlic and a large pinch of salt. Cover with the banana leaves and then lock your pressure cooker. Turn the knob to seal and cook on high for 1 hour. Allow the pressure to release naturally and then carefully open. Serve with rice and the salad on the side. Enjoy!$

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Home for Dinner Ep. 11: Thai Chicken Curry.

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I really couldn’t wait to cook for my kid all these great meals, but then he turned out to be a super picky eater. I have, however, been happy to make all of his birthday cakes—four years and counting. That first video makes me laugh so much. He looks scared and confused. And also, Cookie Monster has been my favorite.

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