For me the biggest thing, is being able to make and try out new recipes on my family. They love to help and watch what I make. Were a big user of all types of Goya products, we love the spices and other thing they have And being married to Spanish guys helps with the right ones. Both our husbands love their Spanish foods.
Goya has so many amazing products and now that summers coming. I wanted to try out some new and exciting dishes . Family and some major pool party’s are going to be had , so maybe some refreshing drinks and all.
Goya Coconut Water – Made from young green coconuts, Goya’s Coconut Water is 100% natural, low-calorie & super hydrating! High in potassium and vitamins. This refreshing beverage comes in two delicious varieties: unsweetened and sweetened with real coconut pieces inside as well as flavored including mango, lychee, guava, and pomegranate.
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!
(Serving Size: About 1 cup punch – 30 Calories; 0g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 8g Carbohydrate; 5g Sugar; 0g Protein; 0g Fiber; 60mg Sodium)
Prep time: 5 min.
Total time: 5 min.
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
1. In large pitcher, stir together coconut water, guava nectar, orange slices and mint. Transfer pitcher to refrigerator until ready to drink.
2. Right before serving, add soda. Pour into tall glass with ice.
3. Note: For adult version of Island Punch, stir in 1½ cups rum before refrigerating; substitute lemon-lime soda with 2 cups champagne.
Make these on a hot summer day as your relaxing in the pool.
Masitas de Cerdo – Sautéed Cuban Pork
Tangy, Garlicky Sautéed Pork, Cuban Style!
Sautéed Cuban Pork, or Masitas de Cerdo, is one of the most popular pork recipes in Cuba. The secret to this super flavorful dish is a tangy, garlicky marinade starring GOYA® Mojo Criollo. The pork soaks up our incredible blend of sour orange, lemon, garlic, and spices. Then it is cubed, and sautéed until crusty all over. Enjoy Masitas de Cerdo as it is traditionally served in Cuba: with sweet, sautéed onions, rice and black beans, and delicious GOYA® Ripe Plantains(maduros)
Savory pork and onion, crunchy and golden brown from the skillet, is a marriage made in heaven!
Prep time: 10 min.
Total time: 1 hr., 15 min. plus marinating time
1½ lbs. pork loin
2 cups GOYA® Mojo Criollo
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
2 tsp. GOYA® Oregano Leaf
1 tsp. GOYA® Ground Cumin
¼ cup GOYA® Corn Oil
1 medium yellow onions, cut into ¼” strips
2 tsp. finely chopped fresh cilantro
2 cups cooked GOYA® Medium Grain Rice
1 box (11 oz.) GOYA® Ripe Plantains, cooked according to package directions
1 lime, cut into wedges
1. In a large bowl or in large zip-top bag, combine pork, mojo, adobo, oregano and cumin; transfer to refrigerator. Marinate at least 4 hrs, or overnight.
2. Heat oven to 375°F. Remove pork from marinade; discard marinade. Place pork in roasting pan; bring to room temperature. Cover roasting pan with foil. Cook pork until internal temperature registers 140°F with thermometer when inserted into thickest part of pork, about 40 min. Transfer pork to cutting board; let rest 10 minutes. Cut pork into 1” cubes.
3. Heat oil in large skillet over medium-high heat. Season pork with adobo. Cook pork, in batches, until golden brown and crisp on all sides, about 10 min; transfer to paper-towel lined plate to drain. Cook onions in oil until soft and starting to brown, about 5 minutes.
4. Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.
This would be great on a cool summer night, sitting under the stars.
Goya Sazon Total – A new way to give your meals an extra flavor. Its combination of spices enhances the natural flavor of your foods
Guava-Glazed Shrimp Kebabs
Sweet and Spicy Shrimp
Kick up the flavor of grilled shrimp skewers with this sticky, sweet-n’-spicy guava glaze. Here, GOYA® Guava Paste is cooked with a dash of hot pepper flakes and herb-alicious GOYA® Sazonador Total to create a sweet, savory and spicy sauce that clings to the shrimp and infuses it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes! So what are you waiting for?
Prep time: 15 min.
Total time: 30 min.
For the Guava Glaze:
4 oz. GOYA® Guava Paste, finely chopped (about ½ cup)
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. hot pepper flakes
¼ tsp. GOYA® ® Sazonador Total
For the Skewers:
1 lb. large frozen shrimp (16-20 pieces), thawed, peeled and patted dry
1 tbsp. GOYA® Minced Garlic, or 4 garlic cloves, finely chopped
GOYA® Adobo All-Purpose Seasoning with Pepper
1 mango, sliced
1 tbsp. finely chopped fresh cilantro
1. In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to boil. Boil, stirring occasionally until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
2. In medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
3. Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates. Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
Another great finger food, for a great summer get together and more. Try out these amazing Goya products and see how good your food tastes. What is your favorite product?