Hi everyone, today's main dish is Cajun Chicken with corn. This recipe is super easy to make, and amazingly delicious!

Serves 4-6

10 pieces of chicken (I'm using chicken breasts, but you can use whatever you want)
3 ears of yellow corn (it can be white corn if you prefer)
1 stick of butter
parsley for garnish
1/2 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon of cayenne pepper. (this is to taste, so add as little or as much as you want)

Melt the butter in the microwave.

In a small bowl combine the garlic powder, black pepper, ground cumin, paprika,salt
and the cayenne pepper. Blend together and set aside.

Bush 1/4 of the butter on the corn. Make sure to brush every piece with tons of butter, and season it with the spicy blend. season well. That's it! Broil for about 10-15 minutes or Grill for about 10-12 minutes.

Now to the chicken...

Cover the chicken with the remaining butter, make sure every single piece is covered in butter and season with the spicy blend we made earlier, be generous, the more spices you add the better it will taste. Rub the seasoning all over the meat and let it rest for about 5 minutes.

Broil for about 8-10 minutes or until the chicken is cooked
or Grill for about 8 minutes.

If you are using chicken pieces with bone, the cooking time would be about 8-10 minutes per side. (16-20 minutes total)

That's it!

Garnish the chicken with fresh parsley and the corn with a little bit of butter and enjoy!!

To watch this video recipe please click HERE!

Hi everyone, today I'm going to be sharing with you this wonderful recipe to make cornbread muffins!  These babies taste like a little piece of heaven, they are slightly sweet and super light and moist, it will be like biting into a delicious corn cloud!


1 1/2 cups of yellow corn meal
1/2 cup of flour
2 1/2 tablespoons of sugar
1 teaspoon of salt
1 1/2 baking powder
1 1/3 cups of heavy cream
2 large eggs
2 1/2 tablespoons of butter

Preheat oven at 425°.

Melt the butter in the microwave and set aside.

Separate the egg yolks from egg whites.
Beat the egg yolks slightly and set aside. (reserve the whites for later)

Combine the dry ingredients: corn meal, flour, sugar, salt and baking powder, mix well, once everything is incorporated add the egg yolks and the cream. Stir everything together and also add the melted butter, mix well, until everything is incorporated into a very thick batter.
(this is supposed to be a very THICK batter, but if you feel it is TOO thick you can add a little bit more cream if you want to.)

In an electric mixer, blend the egg whites until they become thick and foamy. (for about 3-4 minutes on high)

Once the egg whites have a foamy consistency, slowly fold them into the corn meal batter.
This will make your muffins extra light and moist.

Once everything is combined we are ready to make the muffins. Spray your muffing pan with cooking spray and fill in the cups with the batter.

Bake at 425° for about 18-20 minutes or until golden brown and completely cooked.


To watch this video recipe please click HERE

Hi everyone! Today's menu includes Rice and Black Beans, Cajun Chicken and Corn-bread Muffins! Yumm!

Let's start with the Rice and Black Beans. This is a very easy recipe and a fast way to make Rice and Black Beans, but I assure you, it is full of flavor!


2 tablespoon of vegetable oil
1 cup of white rice
1 can of black beans
2 cups of chicken broth
1 tablespoon of chicken flavor seasoning
1 tablespoon of chopped dried onions
2 garlic cloves

2 cups of warm water
salt to taste
and 2 teaspoon of dry oregano

Soak the rice in the warm water and set aside for about 5 minutes. (Soaking the rice in warm water, will allow the rice to cook evenly in less time.)

In a large skillet, add 2 tablespoon of vegetable oil and cook the garlic until golden brown. (for about 3-4 minutes on medium low heat.)
By doing this, we will be infusing the oil with tons of garlic flavor.

Once the garlic becomes golden brown, remove it from the pan.

Drain the rice and fry it in the garlic oil for about 2 or 3 minutes, until it becomes slightly transparent. Season with 1 tablespoon of chicken flavor seasoning and 1 tablespoon of chopped dry onions. Stir well and add two cups of chicken broth, stir again and cover with a lid, let it cook for about 10 minutes on low heat.

Rinse and drain the black beans, season with 1 teaspoon of salt and 1 teaspoon of dry oregano, taste for flavor and add more salt if needed. Transfer to the pan with the rice and sprinkle with the remaining teaspoon of oregano, stir with the rice and cover with a lid, let it cook until the liquid is completely gone and the rice is tender. (for about 20 more minutes) Add more liquid if needed.

That's it! Garnish with fresh parsley and you are ready to eat!


To watch this video Recipe please click HERE!

Hi Everyone, today's recipe is going to be Chipotle Chicken cakes! This smoky recipe is very versatile, and it's perfect for entertaining, it can be served as a main dish or as a delicious appetizer, or if you want something more substantial you can even make it into a Chicken burger with fries and everything!

It's the perfect recipe to use any left over chicken and if you are entertaining, you can prepare these delicious cakes ahead of time and cook them whenever you are ready. They can be baked or fried, either way they are super tasty and super easy to make.

Serves 4 (makes 4 cakes or 12-15 small cakes for appetizers)

4 cups cooked chicken, boneless,skinless and finely chopped (about 1 1/2 pounds)
2 eggs
2 tablespoons garlic finely chopped
1/2 cup green onions, finely chopped
2-3 tablespoons fresh cilantro finely chopped.
1 cup Panko (Japanese bread crumbs or your favorite type of bread crumbs)
1/2 cup all purpose flour
3-4 tablespoons of mayonnaise
Chipotle in Adobo Sauce (as much as you want, I'm using about 2-3 tablespoons of the sauce)
Salt and Black pepper to taste
1/4 cup vegetable oil for frying (if baking, spray the cakes with cooking spray instead of the oil)

Note: I cooked the chicken in boiling salted water for about 15 minutes. To the water I added 2 bay leaves, 2 garlic cloves and a 1/4 of a small onion.  You can cook the chicken any way you want. If you have left over chicken go ahead and use that instead.

Finely chop the chicken, add 1 egg, the garlic, green onions, cilantro and 1/2 cup of Panko. (the other half is for breading).Also add 2 tablespoon of Mayo, and 2 tablespoon of the Chipotle Sauce. (if you want the cakes to be super spicy, you can also add 2 chipotle peppers finely chopped. The heat of this dish depends on you, so add as much Chipotle sauce and peppers as you like. )
Add salt and pepper to taste.

Mix together, and if the chicken mix feels too dry, add another tablespoon of Mayo, we want the chicken mix to be moist  but not completely wet, we want  the chicken mix to be able to hold together during the cooking process, if it is too dry, it will come apart on your pan.

Once all the ingredients are combined, divide the chicken mix in 4 sections, start forming the cakes. (smaller cakes/sections for appetizers)

Beat the remaining egg with a little bit of water and set aside.

Flour the cakes (cover in flour), dip them in the egg wash and then onto the Panko. Make sure every cake is completely covered with the flour, egg and finally the Panko.

Keep on repeating this step until you are done.

If you have time, I recommend to refrigerate this for about 10 minutes before cooking, just so the chicken can absorb all the flavors we just added to it.  If you don't have time or if you don't want to, don't do it... the cakes will be just as good!

Heat 4 tablespoons of vegetable oil and cook the cakes for about 3 minutes on each side or until golden brown. Drain on paper towels and you are ready to serve.

(If you prefer, bake the cakes at 400° for 15 minutes or until golden brown.)

Like I said this dish is very versatile. It can be served with rice, baked or refried beans,  pasta, mash potatoes, corn on the cobb, salad, or anything else you can think of. You can even turn this cake into a burger!

To watch this video recipe click HERE 

Hi everyone!

Today I bring to you a very easy pasta-salad recipe, perfect for this summer! It is really light, and full of flavor! I'm using regular pasta, if you prefer, go ahead and use whole wheat pasta instead, it will be equally delicious and satisfying!

Serves 4

1 1/2 pounds Shrimp, peeled and deveined
1 1/2 cup of Orzo (or any other small pasta you like)
1 cup white wine (your favorite, or cooking wine is fine too)
5 cloves garlic, finely chopped
1/2 cup green onions, chopped (white or yellow onions work well too)
2/3 cups fresh parsley
zest of 1 lemon
2 tablespoon butter
1 teaspoon dry oregano
1 teaspoon garlic powder
1/2 tablespoon olive oil

crushed red pepper, salt, and ground black pepper to taste
3-4 cups of baby salad greens (mix of baby spinach, Romain, arugula, etc)

Peel and devein the shrimp. Season with salt and pepper (to taste) and also add the oregano, garlic powder, olive oil and 1/2 tablespoon of lemon zest. Mix well, make sure every single shrimp is covered with the seasoning and set aside.

Cook the pasta as you normally do. (boiling salted water and a bit of olive oil to prevent the pasta from sticking together). Once pasta is cooked, drain, and set aside.

In a large skillet,at low heat, cook the butter and garlic together for about 4 minutes or until the butter becomes foamy.

Add the green onions and cook for 1 minute.
Turn on the heat to medium high, add the white one and lemon zest, cook until the wine is reduce to half, for about 2-3 minutes on medium high.

Reduce the heat to medium-low, add the shrimp and cook for about a minute and half on each side.

Season with crushed red pepper, add 1/2 cup of fresh parsley, mix and add the cooked pasta, stir together, and cook for another minute or so, or until the pasta is warm and the shrimp is completely cooked.

Serve on a bed of baby greens, garnish with the rest of the fresh parsley and enjoy!

To watch this recipe click HERE!!

Hi there!
Today I'm bringing you another Stir Fry! I love stir fry(s), they are really easy to make and they are a great way to add more veggies into our diet! This one has a lot more vegetables than the Honey Chicken Stir fry and is more on the salty side, so hopefully you will like it too!
Serves 4

10-12 ounces of boneless, skinless chicken cut in strips. (chicken breast or thighs work perfect)
4 cups of frozen stir fry vegetables (you can use fresh veggies if you want)
2 tablespoons fresh ginger, finely chopped
3 tablespoons garlic, finely chopped
1/4 cup soy sauce plus 2 tablespoon to marinate the chicken
salt and pepper to taste
crushed red pepper to taste
2 tablespoon of vegetable oil

Cut the chicken into thin strips, season with salt, pepper and crushed red pepper (all this ingredients are to taste, so add as much or as little as you want!) Also add two tablespoons of soy sauce and set aside.

In a large skillet, add 2 tablespoons of vegetable oil plus garlic and ginger, and cook on low heat for about 3-4 minutes, or until the garlic becomes slightly brown. (do NOT preheat the skillet and do NOT preheat the oil!) Add the oil, garlic and ginger at the same time, so the oil will absorb all the flavors from the ginger and garlic.

If your veggies are frozen, now is the time to defrost them!  Place them in the microwave to defrost.

Once the garlic is slightly brown, add the chicken and cook for about 4-5 minutes. Add the veggies and stir fry for another minute.  Add the soy sauce, season with ground black pepper and crushed red pepper and continue to cook for about 4-5 minutes or until the veggies are warm.

Serve with white rice or brown rice!


To watch this video recipe click HERE!!

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