Band Together Announces Headliner For 2015 Concert!

ALL START CAST RETURNS FOR SATURDAY NIGHT LIVE

       NBC's legendary comedy show turns 40 this month. 

This Sunday night  from 8:00 pm to 11:30 WNCN will air the SNL 40th reunion. We've put together a few links of the best characters and sketches. Check out these links 

TOP 30 SKETCHES

SNL OVER THE YEARS

SNL ON HULU

Mike's Favorite Super Bowl Recipes

It's no secret I love food. Thank Goodness I like to exercise! The foods I love the most are anything Hispanic. I grew up in Miami and have always loved Puerto Rican, Cuban and Carribean foods. I graduated from NC State in 1996 and I can't believe the selection of Hispanic restaurants we have in the Triangle now. In the mid-ninties there weren't many.

These are some easy recipes from my favorite food blog sites that you can make for the Super Bowl. Most are actually pretty easy to make. It may take an adventurous spirit to give it a try but I'm sure you and you're guests will be impressed by what you can make with some fresh ingredients and a few helpers.

I also included some videos from a show I hosted while I worked on the West Coast. It was called En La Cocina (In The Kitchen). We traveled around the Northwest highlighting restaurants and I'd make a few recipes here and there. I still maintain the website Hispanic Food Network. Please log on for recipe Ideas from every Hispanic country.

RALEIGH PUERTO RICAN RESTUARANT HAS SOME LOYAL CUSTOMERS!

TROPICAL CHICKEN PICKEN AUTHENTIC PR FOOD IN THE TRIANGLE!

When Ilia Scrivano retired to Raleigh from Long Island with her husband Franchesco 5 years ago she thought she'd never see another authentic Puert Rican restaurant again. "I thought I'd have to travel back to Long Island to get authentic Puerto Rican food again. I couldn't believe I'd be able to get it here. This is just a blessing", said Scrivano. 

FIND THIS ARTICLE ON HFNTV

Scrivano was eating Puerto Rican chicken soup when I caught up with her at the Tropical Picken Chicken in Wake Forest North Carolina. She says what may be better than the food is the service she gets from owner Randy Hernandez and his entire staff. "It feels like home and the food is so authentic," said Scrivano, who is  mean cook herself according to her husband.

Hernandez who also owns Latin Quarters in Raleigh, opened the restaurant 3 years in Wake Forest. A tiny town just outside of the thriving Raleigh metro area. Many people thought the restaurant would work in such a small town. "In the beginning it was tough because no one new where we were at.  But this is a great location. In the beginning people thought we were in the middle of nowhere. But the Wake Forest Community and the Wakefield Community and Raleigh has really really really supported us. People come from all over the place to support here.

Loyal supporters not only include the Scrivanos but a gentlemen whose first name is Pa. Pa has eaten at the restaurant almost everyday for the past year according to Hernandez. I never got a chance to interview Pa. He seemed into his food so I didn't want to bug him. Man...I wish I would have asked what he thought of the food! Before I knew his story...Pa was gone. 

"We are unique, no one else has this kind of food we're very personal with our customers. It's like coming in Abueliata's house. Pa is one of our greatest supporters, he's always here. He comes to the other restaurant. He's constantly bringing new customers in. It's good to have that kind of customer and constantly shouting us out," said Hernandez.

The small restaurant has a big city feel. Perhaps that's because Hernandez, a Nueva Rican has decorated the restaurant with New York Yankees pictures and a variety of Puerto Rico memorabilia. Hernandez says what makes his restaurant great is the variety of people and the taste of the food.

"What makes this place special is we are the only Puerto Rican Restaurant in Wake Forest and we have a great Mix of Latinos working here, we have Puerto Ricans, Mexicans, Colombians, Cubans and we cook from our hearts,"said Hernandez.

Hernandez showed me what was cooking inside Tropical Picken Chicken kitchen. Today's special the Jerk Chicken with 2 sides and a drink for just 6.95.  For me, Hernandez cooked up some Pollo Guisda with black beans and rice, a traditional Puerto Rican recipe. Hernandez also showed me why his rotisserie chicken is so good without giving away his secrets. "What happens is we season this chicken in our herbs and spices but I'm telling you what," said Hernandez with a smile. "After we season it for 3 days we let it marinate then we slowly cook it on the grill for an hour and half. When it's time to serve, we cut and put it into our seasoning again," said Hernandez.

If the food wasn't enough, Hernandez brought out some new deserts on the menu you that are absolutely delicious. "This is a new desert called Flan Cocho, flan on the top with chocolate cake on the bottom. Then this is Flan de Coco.This is Flan de Queso...flan with cheese. This is Coquito...kind of like a Puerto Rican egg nog," said Hernandez.

Hernandez is planning on opening his third restaurant in Raleigh called El Jefe Latin Street Food in January. The restaurant is just on Wake Forest and Six Forks Road. "We are planning to take the best that we have here and the best that we have from Latin Quarters and create another store but it's pretty much just street food," said Hernandez.

As for Ilia Scrivano she says she'll follow Hernandez to wherever he goes but for now coming to Tropical Picken Chicken is like coming home. "When I was a little girl we would go to my Grandmother's house every Sunday. There were 9 brothers and sisters and we would all gather at my Grandmother's house and I remember all my Aunts in the kitchen. I remember who's cutting what. And everything was prepared. And my Grandmother expected us every Sunday. When I come here it's like being in that kitchen again," said Scrivano.

And it's that feeling of home that keeps loyal customers coming through Tropical Chicken's doors.

Puerto Rican Chicken Soups From The Hispanic Food Network

For those of us who get nostalgic thinking of our Grandmother's kitchen, on the days when the whole familia came over for a Sunday meal, this is a recipe that will bring those memories rushing back to you. This Puerto Rican Chicken Soup Recipe will warm your soul. The Hispanic Food Network brought this one out now that the weather is cooling off, it's sure to warm up the soul. Enjoy!
Ingredients

12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)

FROM OUR AMIGOS AT RICAN RECIPES
Directions
Season the chicken with adobo about 1-2 hours before cooking.

Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.

In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.

Drain the rice, slowly add the rice to the other ingredients and stir well.

Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.

Add the cilantro and peas the last 5-10 minutes before it's done.TipsServe with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.

Serve pan sobao on the side.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

FUN MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

CHECK OUT OUR AMIGOS AT LATIN FOODIE



Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy.