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Here you have another easy and delicious Mexican dish which is perfect to surprise your Dad on Father’s Day! Enjoy

Ingredients:
  • 3+ tomatoes
  • 3+ Habanero  peppers
  • 1 Garlic Clove
  • 16+ Corn Tortillas 
  • 1 - 2 cups Shredded cheese
  • 1 Onion
  • Cilantro to taste
  • Salt To taste
  • Black Pepper to taste
  • Olive oil 


To Serve:
  • Mexican Cream
  • Refried Beans 


Cut the tortillas into Chips, any size you like.  Fry or Bake the tortilla chips until golden brown and crisp.

Slice the onion into thin slices. Stir the onion slices for about two minutes, season with salt and pepper. Set them aside.

To make the Sauce: wash all the vegetables.
Cut the tomatoes in half lengthwise, remove the stem from the peppers. In a skillet, heat up a bit of oil on high heat, and cook the tomatoes and the pepper together with a chunk of onion and one garlic clove, cook until all the ingredients are soften, stirring frequently.   Once the vegetable are soft, now place them in a blender, also add in a bit of cilantro and one cup of water, season with salt and pepper and blend on high speed until you get a soft sauce. Once the sauce is ready, taste the flavor add more salt and pepper if needed.

Pour the sauce into a saucepan and bring it to a boil on high heat. If the sauce is too thick, feel free to add more water to thin it out.

Once the tortilla chips are done, place them in a skillet on medium heat, and pour some of the boiling habanero sauce all over the tortilla chips, top them with the shredded cheese and continue to cook for about two more minutes or until the cheese has melted.

After the cheese is melted, now you can serve it.  Garnish with the sliced onions, drizzle with Mexican cream and fresh cilantro and serve with some refried beans!

Enjoy!




Here you have another great recipe for Father’s day! I hope you like it, it’s a delicious and super easy chicken in the Slow cooker!
Enjoy!

Ingredients:
  • 4.5 lbs chicken pieces
  • ¾ cup Red Wine (Merlot)
  • 2 cups Chicken Broth
  • 1 Onion (cut in quarters)
  • 4 Garlic Cloves
  • 2 Bay Leaves
  • 1 tsp Ground Thyme
  • 1 Tsp Dry  Rosemary
  • 2 - 3 Tbsp Italian Seasoning
  • 1 Tsp Crushed Red Pepper
  • Salt (to taste)
  • Black Pepper (to taste)


To serve:
  • Hot dog Buns
  • Shredded Cabbage
  • Chopped Green Onion
  • Favorite Hot Sauce


Season the chicken pieces with salt and black pepper on all sides. Place the seasoned chicken pieces in the slow cooker bowl also add in the onion, garlic cloves and two bay leaves.

Mix the chicken broth with the spices. Ground thyme, dry rosemary, Italian seasoning and crushed red pepper. (you can replace the italian seasoning with a teaspoon of each: dry orégano, dry sage, dry marjoram, and dry basil).  Into the chicken broth also add a bit of the red wine, just  a bit, so all the flavor will start to combined.   Pour this mixture over the chicken pieces in the slow cooker bowl. And also add in the rest of the red wine.

Cover and cook the chicken in the slow cooker on low temperature for 7 hours or until the chicken is well cooked.

Or you can cook on high temperature for 4 hours.

Or you can Bake the chicken at 350ºF for about 90 minutes or until the chicken is well cooked.

Or cook it on the stove on low heat for about 2 hours or until the chicken is cooked.

After 7 hours in the slow cooker, now remove the chicken from the broth, and the chicken should be cooked by now,  you can now serve with your favorite side dishes, just pour a bit of the broth over your chicken and serve it.

I will be serving my chicken in buns, so after I remove it from the broth, now I will shred it, then place it back  in the broth and continue to cook for another 30 minutes. 

After 30 minutes, remove from the broth, and now you can serve it.

I toasted the hot dog buns a bit, now fill them with plenty of the shredded chicken and top with a bit of shredded cabbage and chopped green onions.



Serve with your favorite hot sauce and enjoy!




Hi everyone! Today’s recipe is a great one so you can surprise your Dad on Father’s day! I hope you can give it a try, I bet he will love it!

Ingredients:
  • 3 - 6  lbs Pork Loin Back Ribs
  • 14 oz ( 397 g) Ketchup
  • 12 oz Can of Chipotles in Adobo Can  (340 g)
  • ½ Cup Beer or Water
  • ⅓ cup Brown Sugar
  • 2 Tbsp Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Maggi Sauce
  • 1 minced Onion
  • 3 minced Garlic Cloves
  • Salt to taste
  • Black Pepper to taste


Preheat the oven to 400ºF.

Season the ribs with a bit of maggi sauce (or worcestershire sauce) and salt and black pepper on all sides.  Wrap the ribs in aluminum foil and bake them at 400 ºF for 2 hours.

To make the BBQ Sauce:
In a saucepan heat up the oil and cook the minced onion for 3 minutes.  Then add in the minced garlic and continue to cook and stir for 1 more minute.  After that, add in the brown sugar, stir and cook until the sugar has dissolved.

Once the sugar is dissolved, now add in the Ketchup and the chipotles in adobo, also add in the apple cider vinegar together with half a cup of beer (or water), add salt and pepper to tate, and bring to a boil on medium heat.

Once the sauce is boiling, now reduce the heat. At this point remove the chipotle peppers from the sauce and blend them until you get a soft paste. Then add the chipotle paste back into the sauce and continue to cook on low heat for 30 more minutes.  (If you don’t like it too spicy, feel free to discard the chipotle peppers, or just blend some of them)

After 30 minutes on low heat, the sauce should have thicken. Now taste the flavor add more salt and pepper if needed. Once you are happy with the flavor, set it aside to cool down. And reserve it until you are ready to use it.

After 2 hours in the oven. 
The ribs should be very tender now.  Remove them from the oven, set the oven temperature to 450ºF
Brush the ribs with plenty of the BBQ sauce on all sides, then place them back in the oven. Bake them at 450º F for 15 more minutes.

After 15 minutes, remove the ribs from the oven, brush them again with more BBQ sauce on all sides, and  place them back in the oven at 450º F for another 10 more minutes or until golden brown and well cooked.

Garnish with more BBQ sauce, sprinkle with green onions and serve with mashed potatoes.



Enjoy!



Here you have a super easy Pasta recipe for any day of the week! I hope you like it!

Ingredients:
  • 1 lb Shrimp (cleaned, peeled and deveined)
  • 1 Cups uncooked Pasta shells
  • 2 Cups uncooked Broccoli Florets
  • 1 cup White Wine
  • 1 small Chopped Onion
  • ¼ Cup Chopped Parsley
  • 2 Tbsp Butter
  • ½ Garlic Powder
  • 1 tsp Dry Orégano
  • Black Pepper ( to taste )
  • Salt ( to taste )
  • 2 tbsp Olive Oil
  • Crushed Red Pepper ( to taste )
  • 1 Lime
  • 4 - 5 Garlic Cloves


Bring plenty of water to a boil. Then season the water with a bit of extra virgin olive oil, also add in two garlic cloves, one bay leaf, and salt. Add in the pasta and cook for five minutes.  Then add in the broccoli florets and continue to cook for another five more minutes or until the pasta is al dente. Then drain it and set it aside.

Season the shrimp with the garlic powder, a pinch of dry orégano, salt, black pepper and crushed red pepper. Also add in the zest of one lime, then toss together until the shrimp is well seasoned and set aside.

In a large skillet, on low heat add in the butter together with five minced garlic cloves, cook on very low heat for about four minutes or until the butter gets bubbly and it gets a light gold color.  Once the butter is ready, now add in the chopped onion and continue to cook for two more minutes to soften the onion.

After the onios is ready, now add in the the wine, season with the dry orégano, salt and pepper and crushed red pepper, and continue to cook for five minutes or until the sauce reduces to half.

After five minutes, the sauce is reduced, now add in the shrimp and cook for three minutes.

After three minutes, the shrimp is almost cooked, now add in the pasta and the brócoli, also add in the chopped parsley, toss together, and taste the flavor, add more salt and pepper if needed. And continue to cook until the pasta is well heated through and the shrimp is well cooked.

Serve over some spinach or some lettuce.



Enjoy!




Here you have a super easy and delicious recipe to make Chicken Kebabs, they are delicious and perfect for this time of the year.  I hope you like them as much as we did. Enjoy!

Ingredients:
  • 3 Chicken Breast (cut in small chunks)
  • 1 Red Bell Pepper (cut in small chunks)
  • 1 Green Bell Pepper (cut in small chunks)
  • 1 Red Onion (cut in small chunks)
  • 1 ½ Cups Pineapple Juice
  • 1 Lime
  • 2 Tbsp Paprika
  • 1 tsp Salt (+ to taste)
  • 1 tsp Black Pepper (+ to taste)
  • ½ tsp Ground Cumin
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fresh Rosemary
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Minced Ginger
  • 2 Minced Garlic Cloves
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Crushed Red Pepper (optional / to taste)
  • 2 Tbsp Brown Sugar (optional)
  • Metal Skewers


In a small bowl, combine the paprika with the salt, pepper, cumin, thyme, rosemary and the zest of one lime, stir well until combined then set aside.

In another small bowl combine the oil with the minced ginger and the minced garlic, stir and microwave for one minute so the the garlic and ginger will star releasing their flavor. Set aside.

In a large bowl, combine the pineapple juice with the juice of one lime, and the soy sauce, season with crushed red pepper to taste and if you want, you can also add in two tablespoons of brown sugar, stir until combined and set aside.

Season the chicken pieces with half of the oil mixture, also season the chicken with about one or two tablespoon of the paprika mixture, toss until the chicken chunks are well season with the oil and the spices, and then pour the pineapple juice mixture all over the chicken pieces, toss to make sure all the chicken chunks are well covered with the juice, cover with plastic wrap and refrigerate this for at least 30 minutes before cooking it. If you have more time, feel free to marinate it for a longer time.

In another bowl, place the bell peppers and the onion, remember the peppers and the onions are already chopped into chunks about the same size as the chicken pieces.  Season these vegetables with the leftover oil mixture and with some of the paprika mixture, toss together so all the vegetables are well seasoned. And also refrigerate the vegetables until you are ready to use them.

After at least 30 minutes, now you can make the kebabs. Preheat the oven to 450ºF.

And now you can start building the kebabs. Just grab your skewers, and grab the chicken and the vegetables and thread them onto the skewer, alternating the chicken with the vegetables. My kebabs have five chicken pieces and between each chicken piece, they have plenty of vegetables. But feel free to build your kebabs anyway that you like .

Once they are done, pour some of the leftover marinade over them, and bake them at 450ºF for about 12 - 20 minutes or until the chicken is well cooked.   The cooking time depends on the size of the chicken pieces, so if the chicken pieces are smaller, the cooking time may be less than 12 minutes and if they are bigger, the cooking time might be longer. Keep that in mind.

After 12 minutes, my kebabs are ready, and I’m just going to serve them with Cajun style rice and that’s it.



Enjoy!




Here you have another easy and delicious recipe for any day of the week!

Ingredients:
  • 4 cups cooked and shredded Chicken
  • 2 large Eggs
  • 1- 2 tbsp minced Garlic
  • ½ cup chopped Green Onion
  • 2-3 tbsp chopped Cilantro
  • 1 ½ cups Panko Breadcrumbs
  • ½ Cup All Purpose Flour
  • 3-4 Tbsp Mayonnaise
  • ¼ cup Chipotles in Adobo sauce
  • Salt (to taste)
  • Black Pepper (to taste)
  • Cooking Spray

Place the chicken in a food processor, and process it for a few seconds, until you get a pate kind of texture, then place the chicken in a large bowl. Add in a ¼ cup of flour, ½ cup of Panko breadcrumbs, one large egg, also add in the minced garlic, chopped cilantro, and the chopped green onion, then add in the mayonnaise and the chipotles in adobo sauce, season with salt and pepper to taste, the mix everything together until well combined,  then taste the flavor, add more salt and pepper if needed and if the chicken mixture feels too wet add one or two more tablespoons of flour or breadcrumbs.

Once the chicken mixture has the flavor and the right texture, now you can make the patties.  Grab some of the chicken mixture and form the patty with it. Keep on repeating this step until you have all the patties done.  Freeze the patties for 30 minutes before cooking them.

Preheat the oven to 450ºF.

Place the leftover egg in a bowl, add in two tablespoons of water and season it with salt and pepper to taste, beat until well beaten and set aside.

Place the leftover flour on a plate. Set aside.   Place the leftover Panko on a plate and set aside.

Coat the chicken patties with the flour. Then dip the patties into the egg mixture, tap them a bit to remove the excess egg, and transfer the  patties onto the Panko breadcrumbs, make sure the patties are well covered with the Panko.   Repeat this steps until all the patties are well coated with the breadcrumbs.

Place the patties on a baking sheet, and spray them with cooking spray. Bake at 450 ºFfor about 15 - 20 minutes or until golden brown and crisp.

Serve them with white rice and salad.

Enjoy!




Hi everyone, I hope you are doing great!

Here you have a super easy, delicious and budget friendly idea to surprise your mom  this mother’s day! I hope you like it.

Ingredients:
  • 1 cup Unsweetened Cocoa Powder
  • 2 ½ Cup All Purpose Flour
  • 2 Cup Granulated Sugar
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large Eggs
  • ½ Cup Vegetable Oil
  • ½ Cup Greek Yogurt
  • 2 tsp Vanilla Extract
  • 1 - 2 Tsp Instant Coffee Powder
  • ⅔ Cup Hot Water


To decorate:
  • 2 ½ Cup Heavy Whipping Cream
  • 1 - 2 cup Powdered Sugar
  • Chocolate Covered Heart Shaped Marshmallows
  • Heart Sprinkles
  • 1 tsp meringue powder (optional)


Preheat the oven to 350 ºF

Combined the instant Coffee powder with ⅔ cups of hot water, stir until the coffee is dissolved and set aside to cool down.

In a large bowl, sift the sugar, cocoa powder and flour, also sift in the baking soda, baking powder and salt. Stir until combined, then set aside.

In a large bowl, with an electric mixer, beat the eggs for 30 seconds, then add in the vegetable oil, vanilla extract and the coffee mixture, mix on medium  speed for a few more seconds until everything is well combined.   Then add in a ⅓ of  the flour mixture, stir until combined, then add in another ⅓ of the flour mixture, continue to stir until incorporated then finally add in the rest of the flour, continue to stir until combined, then add in the yogurt, mix on high speed for one minute.

After a minute, the batter is done.  

Line your cupcake pan with cupcake wrappers, and fill each wrapper about ¾ of the way with batter.

Bake the cupcakes at 350ºF for about 30 -35 minutes or until well cooked.

Let the cupcakes cool completely before decorating them.

To make the icing: In  a large bowl with an electric mixer, combine the whipping cream with the powdered sugar, and mix on high speed for about 6-7 minutes or until the icing gets the texture that you like, I added 1 teaspoon of meringue powder, to give my icing a little more volume, but this step is optional.

Pour the icing into a piping bag, and decorate the cupcakes any way you want.  I also decorated the cupcakes with Heart Shaped Sprinkles and I place a heart shaped chocolate covered marshmallow right on the center of each cupcake.

Enjoy!




Here you have a last minute idea for your 5 the Mayo fiesta! Easy and delicious!

Ingredients:
  • 2 cups Instant Corn Flour
  • 1 ½ cups Water (more if necessary)
  • Salt to taste


In a large bowl combined the  Instant Corn masa flour with salt to taste, stir well then add in the water, mix until everything is incorporated into a soft and uniform dough. (the dough should be moist and soft, but not runny or sticky) If the dough feels too dry, add more water one tablespoon at a time, until you get your desired texture.

Once the dough is ready, now grab about two tablespoons of the dough and roll it to form a ball.  Keep on repeating this step until you have all balls done. (This amount of masa will make about 12 gorditas). Cover the Masa Balls with a clean and humid kitchen towel to prevent the balls from drying out.

Preheat a griddle or skillet on medium heat.

To make the gorditas, flatten out the Masa balls, until they are about 4 inches in diameter and about ¼ in thick.  You can press them down with a tortilla presser, or just use a plate or skillet to flatten them out.

Once the gordita is ready,  place it on the hot griddle or skillet and cook it on medium heat for 2 minutes.  Then flip it around, and continue to cook for two more minutes.

Then flip it once again, and at this point, you want to add some pressure onto the gordita, so press it down, i used a cup filled with water to press it down, and cook it like that for 30 more seconds.

After 30 seconds, it should be done, so now remove it from the skillet, grab the gordita with a paper towel and use a small knife to open it.  Just make an opening on the edge of the gordita,  you want the opening to be big enough to add some of the filling.  Just keep on repeating these steps until you are done.

Once the gorditas are all done, now you can stuff them with your favorite filling.

I'm filling them with the Chicken Pibil you saw on my last video.   

Serve them with your favorite Salsa and that’s it!



Here you have another super easy dish for your 5 de Mayo Fiesta! I hope you like it!

Ingredients:
  • 6-7 lbs Chicken cut in pieces
  • 2  Large Oranges (1 cup orange juice)
  • 4 - 6 Ounces Achiote Paste
  • 1 Tbsp Dry Orégano
  • 1 Tbsp Dry Marjoram
  • 1 Tbsp fresh Thyme
  • 3 Garlic Cloves
  • ½ Cup White Vinegar
  • 1 Bay Leaf (optional)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1 Red Onion


To serve:
  • Tostadas
  • 1 Red Onion
  • 3 - 5  Habanero chilies
  • 2 - 3 Limes
  • Salt (to taste)
  • Black Pepper (to taste)
  • 2 Tsp Dry Oregano


To make the Sauce: In a blender place the Achiote paste, together with the vinegar, the orange juice (1 cup of orange juice), three garlic cloves and one tablespoon of each, Thyme, marjoram and dry orégano. Also add in ⅔ cups of water, and season with salt and black pepper to taste. You can also add one bay leaf if you want.  Blend on high speed for a few minutes until you get a soft sauce.  Once the sauce is ready, taste the flavor add more salt and pepper if needed, and if the sauce is too thick feel free to add more orange juice or water to thin it out.

Cut the chicken into pieces and place them in a bowl. Season the chicken pieces with salt and black pepper to taste.  Pour the Achiote Sauce all over the chicken pieces, and make sure the chicken pieces are well seasoned with this sauce. You also want the sauce to be enough to cover the chicken pieces, so if you need to, feel free to add some chicken broth, more water or orange juice.  Marinate the chicken in this mixture for at least two hours. If you have more time, feel free to marinate the chicken for a longer time, overnight will be even better!

This kind of chicken is served with a mixture of pickled habanero chilies and onion mixture. To make it: Cut a red onion into slices, and place them in a bowl, also cut 2 - 3 habanero chilies into slices, and place them in the same bowl with the onion, season this mixture with the juice of 2 or 3 limes, add salt and pepper to taste and about 1 - 2 teaspoons of dry orégano, toss together until combined, then taste the flavor add more salt and pepper if needed. Refrigerate for at least two hours before serving it. (it will be better if you prepare this mixture overnight, so the onion will have plenty of time to soften and absorb all the flavors.)

After at least two hours of marinating the chicken. Now preheat the oven to 350 ºF

Rinse the banana leaves with a bit of water and dry them with paper towels.

For easy cleaning, cover the inside of your baking pan with aluminum foil.  And over the foil, place the banana leaves. You want the banana leaves to cover the bottom and all the sides inside of the pan.  Now over the banana leaves place the chicken pieces and then pour all the Achiote sauce over the chicken pieces.  Top this with one sliced red onion, sprinkle with salt and pepper and cover with the banana leaves.

Bake at 350ºF for one hour.

After an hour, the chicken should be cooked.  Remove it from the oven, and check it. If it’s done, you can serve it in whole pieces. I’m going to shred it, to serve it on tostadas. So I’m using two forks to shred it, it’s very tender by now, so it will shred right away.  After you shred it, return it to the oven for another 10 more minutes, so the shredded chicken can absorb all the sauce in the baking pan.

After 10 more minutes, now serve the chicken on tostadas. Top the tostadas with onion and habanero mixture and that’s it.



Enjoy!




Here you have a Delicious Mexican dish to start your 5 de Mayo Fiesta, Aztec Casserole in Poblano Sauce

Ingredients: 
  • 3 cups Cooked Shredded Chicken Breast
  • 4 Poblano Peppers
  • 16 Corn Tortillas
  • 2 - 3 cups Shredded Cheese
  • 1 can (16 oz) Corn Kernels
  • 1 Sliced Onion
  • 2 chopped tomatoes
  • 1 minced Garlic Clove
  • 3 tbsp Sour Cream
  • ½  -  ⅔ cup Heavy cream
  • Salt (to Taste)
  • Black Pepper (to taste)
  • 1 teaspoon Chicken Flavor bouillon
  • 1 Tbsp Oil  


For the Sauce:
  • 2 Poblano Peppers
  • 1 ½  -  2 cups Heavy cream
  • Cilantro to taste
  • 1 garlic clove
  • 2 serrano peppers (+ to taste)


Preheat the oven to 350ºF

Roast all the poblano peppers, we will be using four for the filling and two for the Sauce; also roast the serrano peppers and one garlic clove.  You will roast them for about 2 -3 minutes on each side or until they are all blackened and blistered on all sides.  Place all the roasted peppers and the garlic clove in a plastic bag. And let them in the bag for about 10 - 15 minutes.

Fry the tortillas in hot oil for about 30 - 40 seconds. You want them to get some texture, but don't make them super crunchy or hard. Just fry them a bit so the will get firmer.  Once you are done, set them aside.

To make the filling:  Grab four of the roasted poblano peppers and peel them off, just rub them and the skin will come off right away. Also remove the stems and seeds from the poblano peppers, then cut the peppers into thin strips. Set them aside.

In a skillet on medium high heat, heat up one tablespoon of oil and cook the onion for two minutes or until soft.  Then add in the chopped tomatoes and the minced garlic, season with salt and pepper to taste, stir and continue to cook for one more minute.  Then add in the poblano strips, stir, and cook for  5 more minutes. 

After 5 minutes, add in the shredded chicken, and the corn kernels, also add in the heavy cream, you can add up to ⅔ cups of heavy cream, I added half a cup, also add three tablespoons of sour cream and some water,  (i added ⅔ cups of water, but if you added more cream, feel free to add as little or as much water as you like so the filling will have the consistency that you prefer!)   Season with chicken flavor bouillon to taste, salt and black pepper to taste. And bring this to a boil on medium heat. Once it’s ready, remove it from the heat.

To make the sauce: Peel off the poblano peppers, remove the stems and the seeds from the peppers and place the poblano peppers in the blender. Also peel off the serrano peppers, and place them in the blender together with the roasted garlic clove.  Into the blender also add in 1 ½ or two cups of heavy cream, season with salt and pepper to taste, add in the cilantro and about ⅔ cups of water, blend on high speed until you get a soft. Sauce. Once it’s ready, taste the flavor add more salt and pepper if needed.

In a saucepan heat up a bit of oil, and add in the sauce, bring the sauce to a boil on medium low heat. Once the sauce is boiling, remove it from the heat.

To make the Casserole: Once all the ingredients are ready, now you can assemble the casserole. Grab your pan and spray it with cooking spray.   Place a layer of tortillas right on the bottom of the pan, and top it with some of the filling, spread the filling on an even layer, then top it with some sauce, feel free to add as much sauce as you like, then top it with some cheese.
Add another layer of tortillas, then top with some sauce, then some filling, then some cheese.
Again another layer of tortillas, more sauce, more filling and since this is the last layer, top it with more sauce and add more cheese.  Top the casserole with more tortillas, pour plenty of the sauce over the tortillas, and top them with the leftover cheese.

Bake at 350 ºF for about 30 minutes or until the cheese is melted and golden brown and the sauce is bubbly.  

Once it’s ready,  let it stand for 3 - 5 minutes before serving it.

To serve it,  add some of the sauce on your plate, then top it with a slice of the cake/casserole and garnish with Mexican Cream.



Enjoy!

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