To Watch this Video-Recipe please click HERE!!

Hi Everyone! I hope you are doing great! Today's recipe is another recipe for Donuts! I hope you enjoy this one as much as my Easy-Donuts recipe!


3 cups All purpose flour (plus 1 cup extra for kneading)
1 1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 stick unsalted butter
3 tablespoons fresh yeast
2 teaspoons vanilla extract
vegetable oil for frying

For coating:
1/2 cup sugar + 2 tablespoon ground cinnamon (mix together and set aside)

Clean and disinfect your working area: table, counter-top, etc. (the place where you will knead the dough)

Using a fork crumble the fresh yeast, until you get the texture of breadcrumbs.

Heat up the milk in the microwave for about 1 1/2 minutes. (The milk needs to be more in the hot side than in the warmer side, but be careful not to heat it up too much or else you will end up cooking the eggs.)

Over your working area (table) sift the flour and sugar together, form them into a pile and make an indentation in the center; in this well add the butter cut into small pieces, the 3 eggs and the crumbled yeast. Slowly add in the milk, followed by the vanilla extract and start whisking together. Once all ingredients in the indentation are well combined start bringing in the flour. Using your hands, incorporate the flour and the wet ingredients into a soft dough.

To get the texture we want we will end up adding about 2/3 cup of extra flour to knead the dough, just add a little flour at a time, because if you add it all at once, you will end up with a really tough dough, and your donuts will be hard as a rock.

Keep on kneading your dough, add as much flour as you need to get a soft dough, a dough that is not sticky at all.

Once the dough has the texture we want, we will continue to knead for about 3 more minutes. Let the dough rise for about 30 minutes to 1 hour. To speed up the rising process, place the dough inside a large container and cover with a clean, wet kitchen towel, make sure to soak the kitchen towel in warm water, just let it hand in there for about 30 minutes to 1 hour. The dough will rise to almost double the size.

On a floured surface, roll out the dough to 1½in thickness and cut into circles using a doughnut cutter. Let the donuts rise again for about 30 minutes.

In a large pan heat up about 1-2 cups of vegetable oil to a temperature of 350ºF.

Fry the donuts a few at a time, for about 1 minute on each side or until golden brown and completely cooked.

(To make sure the donuts are completely cooked without burning them or toasting them too much, I like to keep on turning them after 30 seconds on each side and I turned them about 4 to 5 times. for a total of 2 minutes or 2:30 minutes.)

Keep on repeating this step until you are done Frying all the donuts.

Drain them on paper towels and while they are still warm, roll them on a mixture
of granulated sugar and ground cinnamon.

You can also cover the donuts with Melted Chocolate and garnish them with shredded coconut or coat them with Caramel and garnish with chocolate sprinkles.


To watch this video click HERE!

1 1/2lb Fresh Tilapia
2 tablespoons of butter
1 tablespoon extra virgin olive oil
2 minced garlic cloves
2 tablespoons of finely chopped parsley
salt and ground black pepper to taste

Preheat oven to 400ºF.

In a skillet add the butter, oil and garlic, cook on very low heat for about 5 minutes or until the butter is melted and the garlic is transparent. (DO NOT BURN OR BROWN THE GARLIC, if you do, Your fish will have a very strong garlic flavor)

Once the butter is transparent, remove the skillet from the flame, and remove the garlic from the butter, just dispose the garlic, the butter should be infused with all the flavor now, so we don't need the garlic at all. Add the fresh parsley to the garlic butter, season with salt and ground black pepper, mix well and cover the fish with this butter.

Let the fish marinate in this butter for about 10 minutes before baking.

Bake at 400º for about 12-15 minutes or until cooked.

Served with a bed of salad greens or white rice.


To watch this video click HERE!

Hi everyone, here you have a super easy and delicious appetizer for any kind of party or celebration! 


1lb shrimp
3-4 pieces of turkey bacon
3 mini sweet peppers or jalapenos peppers
1 teaspoon smoke paprika
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 teaspoon dry oregano
zest of 1 lime
2 tablespoons of extra virgin olive oil

Preheat oven to 400ºF.

Wash and devein the shrimp. Set aside.

Cut the mini peppers into thin slices. Also cut the bacon in slices.

Mix together the rest of the ingredients: paprika, black pepper, garlic powder, salt, crushed red pepper, dry oregano, lime zest and oil, mix until well combine. Set aside.

Butterfly the shrimp, covered with the oil mixture.

Grab a shrimp, 1 mini pepper slices and a piece of bacon. Place the mini pepper inside the shrimp and wrapped everything together with the bacon. Keep on repeating this step until you are done.

Bake at 400ºF for about 12-15 Minutes or until completely cooked!

Serve with Shrimp sauce or BBQ Sauce, garnish with lime-lemon wedges and fresh parsley!


Hi everyone, I hope you are all doing great!
So today, I'm finally sharing with you one of the most requested recipes in my channel, here is the recipe for a very delicious and very traditional Mexican dish: "Mole Poblano", this has to be one of the most famous Mexican dishes around the world, so I hope you like my Family's recipe, I have tasted a lot of versions of this Mole, but till this day, my Sister's mole continues to be the most amazing and delicious Mole ever! I hope you enjoy her recipe as much as I do. (in my family, we don't like Sweet Mole, like they do it in the South of Mexico, but if you like, to this recipe you can also add 1 Banana, 1/4 cup raisins, and 1/2 cup of peanuts.)


15 mirasol chiles (find in the Hispanic aisle of most grocery stores)
1/4 of a small onion
2 Roma tomatoes cut in half
1 Chocolate del Oso Tablet (find in the Hispanic aisle of most grocery store)
1 bolillo (Mexican bread) If you can't find one use a 6in piece of french bread or baguette
3 tablespoons of sesame seeds, and a little extra for garnish
2 stale tortillas
1 a whole chicken cut in pieces (or 4 chicken breasts)
4 cup of chicken broth or hot water
3 tablespoons of vegetable oil
Salt to taste
(1 banana for a sweeter version of this mole OPTIONAL)

Rinse the chicken under cold water, pat it dry and set aside for a moment.

In a large pan, add enough water to cover the chicken, season this water with 2 tablespoons or 2 cubes of chicken bouillon seasoning, 1 small onion and salt, add the chicken, bring to a boil and cook the chicken until is completely cooked, for about 30 minutes. Remove the chicken from the broth, set it aside to cool. (Leave the chicken in whole pieces or Shred it) 
Note: Keep the chicken broth! It is great for making soup!) If you prefer, you can cook the chicken in just salted water!

To make the sauce:

In a skillet, at medium low heat, heat up about 3 tablespoons of vegetable oil and saute the Mirasol chiles, saute about 3 chiles at a time and be very careful not to burn them, if you burn one, get rid of it, don't even try using it because it will ruin your mole sauce!  Saute each chile for about 30-40 seconds on each side, continue to saute each chile until you are done with them, set a side in a large sauce pan.

In the same oil, saute the tomatoes and the onion, for about 3-4 minutes or until they become soft, remove from the skillet and set them aside into the same pan with the chiles

In the same skillet, saute the tortillas, for about 1 minute on each side. Set aside with the rest of the ingredients.

In the same oil, saute the bolillo, just toast it a little bit until you have a light golden brown color all over it. When you are done set it a side with the rest of the ingredients.

Add more oil to the skillet if you need to, turn down the heat to the lowest and saute the sesame seeds for 10 seconds, turn off the stove, and continue to saute the seeds in the hot oil for about 30 more seconds, remove the seeds from the oil and set them aside until you are ready use them.

Pour about 4 cups of the chicken broth (the one we used to cook the the chicken) over the skillet with all the ingredients and let it hang in there for 20 minutes, this will allow the chiles to be come soft. (use hot water if you don't have any chicken broth)

After 20 minutes:

In a blender, add all the ingredients, Mirasol chiles, tomatoes,onion, bolillo and tortillas, the sesame seeds and the Chocolate del Oso tablet, (banana if using one) also add in 1 cup of chicken broth (the one you used to soak all the ingredients), and start blending, add more water if needed, just remember mole is supposed to have a very thick consistency so don't make it too watery. Continue to blend until you have a very soft paste.

Pour the sauce into a strainer and strain. This step is optional, just to make sure the are not any large chile skins in the sauce.

Over medium low heat, bring this sauce to a boil, when it starts boiling taste the flavor and add any salt if needed. Add the chicken (whole chicken pieces or shredded chicken) and continue to boil for about 5 more minutes.

Serve with white rice and garnish with a little more sesame seeds.


Hi Everyone!
I hope you are all doing great! Today's recipe is another pasta recipe! Creamy Seafood Rigatoni, this can be serve hot, warm or cold!

Serves 3-4

2 cups of Rigatoni
1 lb. bag frozen seafood mix (use fresh seafood if you prefer so, shrimp, crab, scallops, etc.)
2 tablespoon unsalted butter
1/2 cup chopped onion
3 minced garlic cloves
Zest of one lemon plus 1 1/2 tablespoons of the juice
2/3 cup of heavy cream
1/2 cup white wine
1/2 cup of water
1/2 cup Parmesan cheese
1 1/2 tablespoons flour
2/3 cup fresh parsley plus extra for garnish
ground black pepper to taste
salt to taste
crushed red pepper to taste

Cook the pasta as you would usually cook it, or just follow the instructions on the package.
I like to cook my pasta in salted water with 1 garlic clove, 2 bay leaves and a splash of Extra virgin olive oil. Drain and set aside.

Defrost the seafood if you are using a frozen bag.

In a large skillet, on medium heat melt the butter, add garlic and onions, cook for about 3 minutes or until the onions become soft and translucent.

Add in the white wine, the zest of 1 lemon and 1 1/2 tablespoons of the lemon juice, stir together, and let it cook for 3-4 minutes on medium-high heat or until the wine has reduced by half.

Add in the flour, and stir together until the flour is completely dissolved.

Bring in the cream and 1/2 cup of water, season with salt, ground black pepper and
crushed red pepper to taste, stir and cook for about 2 minutes, just to warm up the cream.

Add in the seafood and about 3 tablespoons of fresh parsley. Stir, cover with a lid and let it cook on medium low heat for about 10 minutes, or until the sauce comes to a boil
and the seafood is completely cooked.

Combine the sauce with the pasta, add in the rest of the fresh parsley and the Parmesan cheese, give it one last stir and serve at once.

Garnish with more fresh parsley and more Parmesan cheese.

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