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Spicy Smoked Gouda Dip

I posted this Spicy Smoked Gouda Dip as a video a while back on TikTok and it went viral. A bit crazy since I didn’t even think a lot of people would react that much to it. Some people kept asking me to…

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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 chop suey was definitely something we had a lot growing up because it made a lot for very little and as a kid I’d say “Noooo not chop suey again” and then my mom would be like you either eat this or nothing at all. So I’d eat it.

Chicken:
2 boneless skinless chicken breasts
4 garlic cloves
1/2 of an onion
Kosher salt
Chop Suey:
1 stick of butter, divided
1 small cabbage, thinly sliced
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 medium carrots, peeled and thinly sliced
2 tomatoes, diced
1 cup reserved chicken cooking liquid
3/4 cup tomato sauce or ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
Kosher salt and coarse black pepper
Crunchy chow mein noodles, for topping (optional)

Fill a large pot with cold water. Add the chicken breast, garlic, onion and a large pinch of salt. Simmer until the chicken is cooked through, about 20 to 25 minutes. Remove the chicken and allow to cool and reserve 1 cup of the liquid for later. Once chicken has cooled, shred it and set aside.

In a large pot, melt half of the butter. Add the cabbage and cook until bright green and just wilted, about 10 minutes. Transfer to a bowl and set aside.

Melt the remaining butter and add the onion, bell peppers and tomatoes. Cook until softened, about 10 minutes. Stir in the carrots and cook another 3 minutes. Then add the shredded chicken, the cabbage from earlier, reserved cooking liquid, ketchup, Worcestershire sauce, soy sauce, lemon juice, garlic powder and a large pinch of salt and pepper. Bring to a simmer and cook until everything has softened and the sauce has reduced slightly, about 15 minutes. Serve with white rice and chow mein noodles. Enjoy!

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Home for Dinner Ep. 8: Hummus Bowls.

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@cooking.with.salouma this potato skillet omelet is elite. Can’t wait to make it again!

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Ordered too much pizza? Instead of eating it cold the next morning, use the leftovers as croutons and make this Pizza Caesar Salad! New recipe on the blog!

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Sharing another family favorite. This Chancho con Yuca 🇳🇮 (fried pork and yuca) is so good!

2 pounds boneless pork shoulder, cubed
4 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 tablespoons achiote paste
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup vinegar
1/2 cup naranja agria juice
2 1/2 pounds yuca
Kosher salt
1/2 of a large cabbage, thinly shredded
2 tomatoes, diced
1/4 cup chopped onion
1 medium carrot, thinly sliced
1/2 cup vinegar
1 lime, juiced
2 tablespoons oil
1 medium onion, diced

For the pork, in a large bowl, combine the pork, garlic, cumin, achiote, salt, pepper, vinegar, and naranja agria. Cover and chill for a few hours or overnight.

Peel the yuca and cut it into large chunks. Place in a pot of cold water and season with salt. Bring to a simmer and cook until fork tender, adding more water as needed.

In a large bowl, toss together the cabbage, tomatoes, 1/4 cup onion, carrot, vinegar, lime juice and a large pinch of salt. Set aside.

Set a large pot over medium heat. Once hot, add the oil and the diced onion and cook until softened. Add the pork with all of the marinade and cook until softened. The liquid will evaporate and then the pork will start to brown. Cook until your desired taste. I prefer it really browned and crispy. Serve the pork with the yuca and the salad. Enjoy!

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Home for Dinner Ep. 7: Chicken and Rice Soup. Recipe from @mayra_recetas.

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Grab the full recipe for these Strawberry Iced Oatmeal Cookies on my website!

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Took a little family weekend trip to San Pancho. Theo’s first time and he loved it (the clam chowder, not so much).

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It doesn’t get any more Nicaraguan than Gallo Pinto, our national dish, and I swear I ate this almost daily growing up. It’s my ultimate comfort food. We all do it differently but the sentiment is the same.

Beans:
1lb red beans, rinsed
1/2 yellow onion
3 garlic cloves, mashed
1 tablespoon salt
2 teaspoons Adobo seasoning (optional)
Rice:
2 tablespoons oil
2 tablespoons chopped onion
2 tablespoons chopped bell pepper
2 cups long grain rice, rinsed
2 teaspoons salt
4 cups hot water
Gallo Pinto:
3 tablespoons oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 cup cooked red beans
1 cup bean cooking liquid
2 cups cooked white rice

Place the cleaned beans in a large pot and fill with cold water. Add the onion and garlic and set over medium heat. Bring to a simmer and cook until the beans are softened, adding more hot water as needed to keep them from drying out. Halfway through cooking, add the salt to taste and Adobo seasoning, if using.

For the rice, heat a medium pot over medium heat with the oil. Once hot, add the onion and bell pepper and cook for a few minutes. Add the rice and cook until lightly golden brown. Season with salt and then add the hot water. Cook until the water has evaporated and then cover. Lower the heat to low and cook for 20 minutes. Uncover and allow the rice to cool completely before storing.

For the Gallo pinto, heat a large skillet over medium heat. Add the oil and cook the onion and garlic until softened but not browned. Add the beans and the bean liquid and cook until most of the liquid has evaporated and has thickened. Mash a few of the beans and then add the rice. Give it a stir to evenly combine. Add a drizzle more of oil and cook over low until fried nicely. Serve and enjoy!

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Home for Dinner Ep. 6: @hannahwilding_’s Tomato and Saffron Braised Cod.

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Full recipe for these Tiramisu Dot Cakes is up on the blog! Fun baking project!

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Home for Dinner Ep. 5 (even though video says 6 it’s really 5): Breakfast Burrito.

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One of the things I always keep in my fridge. I put it on everything!

2 cups white vinegar
2 cups apple cider vinegar
2 tablespoons sugar
2 tablespoons salt
2 tablespoons crushed dried red peppers
1 medium onion, finely chopped
6 garlic cloves, thinly sliced
6 medium carrots, finely chopped
1/2 small cauliflower, finely chopped
3 to 6 Serrano peppers, thinly sliced

Simmer both vinegars, sugar and salt in a saucepan over medium-low heat and cook until dissolved. Set aside to cool.

Divide the crushed red peppers between two 1 liter jars. Fill each jar by layering in the carrots, onion, cauliflower, garlic and Serrano peppers until packed. You could just toss everything together in a bowl and then fill the jars but that’s not how my grandmother did it.

Pour the vinegar mixture into each jar until it reaches the top. Secure tightly with lid and then give them a gently shake to distribute everything. Place in the sun for 2 hours and then transfer to the fridge to chill.

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Home for Dinner Ep. 4: Peruvian Green Spaghetti (Tallarines Verdes).

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Nicaraguan Inspired Crunchwraps 🇳🇮

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Home for Dinner Ep. 3: Sweet and Sticky Chicken

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Sharing this Dip Trio from the book I worked on with @eater on the site today. It’s three for the price of one. Perfect for parties or weekend festivities.

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Home for Dinner Ep. 2: Battered Fish and Shrimp Tacos.

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Home for Dinner Ep. 1: Mini Meatball Pasta.

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Jalapeño popper meets chicken salad and really there’s no going back to plain chicken salad after this. Super easy to make and great to keep on hand for a delicious weekday lunch!

6 slices thick-cut black pepper bacon, diced
2 cups shredded chicken
8 ounces softened cream cheese
1/2 cup sour cream
6 scallions, thinly sliced
4 jalapeños, seeded and minced
1 cup shredded Cheddar cheese
Kosher salt and coarse black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
Lettuce cups, for serving
Crushed kettle jalapeño chips, for serving

Cook the bacon in a skillet until crispy. Use a slotted spoon to transfer to a plate lined with a paper towel.

In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, scallions, jalapeños, cheddar cheese, bacon, salt, pepper, granulated garlic and granulated onion. Give it a good stir until well combined. Give it a taste and adjust seasoning accordingly.

Chill for at least 30 minutes before serving. To serve, add to lettuce cups and top with crushed kettle chips. Enjoy!

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