CUBAN SHEPHERD'S CUPCAKES

 

  • Cooking Time: 1 hour
  • Servings: 1-4
  • Preparation Time:

Ingredients

  • Use basic Ground Meat Seaoning (Turkey)*
  • 1/4 cup stuffed pimento olives, chopped
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 tablespoon chopped garlic
  • 1 habanero pepper
  • 1/2 cup Spanish dry sherry
  • 1/2 cup small capers, well rinsed and chopped
  • 1/2 cup raisins or currants, roughly chopped
  • 3/4 cup sliced scallions
  • 1 large tomato, chopped
  • 1/2 cup tomato paste
  • 1 cup frozen mixed vegetables
  • 3 bay leaves
  • brown meat in a 3.5 quart dutch oven or pot add rest of ingredients
  • Boil 2 lbs of red skinned potatoes (skin on) in a 4 quart dutch oven, pot or stock pot**
  • 1 3/4 teaspoons salt
  • 1/2 cup fat free evaporated milk
  • 4 tbl butter
  • 1 clove minced garlic
  • 1 cup of diced pancetta
  • 4 slices of american flavor soy cheese
  • 1/2 cup of shredded soy cheese
  • 1/4 cup fat free sour cream
  • 2 tbl fat free cream cheese
  • 1/4 cup chopped fresh chives
  • Grated Parmesano Reggiano cheese
  • *locate Basic Ground Meat Seasoning in my recipe box
  • ** locate loaded mashed potato in my recipe box

Directions

  • Brown meat & add all the ingredients
  • Place meat on the bottom of aluminum & paper lined muffin tin or silicon cupcake mold top off with mashed potatoes & grated cheese.
  • Place into a preheated 375 oven & bake for 15 min to crust cheese.
  • Sprinkle with shredded cheese, pancetta & chives to make it look like multi colored sprinkles

Notes

I LOVE making these on Sundays, it's a great way to have comfort food available WHENEVER I want! I eat 1 & freeze the rest for later... Ok... fine BUSTED I eat TWO & save the rest for later these are also GREAT for parties & as appetizers

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