To watch this Video-Recipe click HERE!!

Hi Everyone! Today's recipe is another vegetarian meal, this one is so versatile, in my video I give 3 ideas to serve it. This one is perfect for breakfast, lunch or even dinner! Super easy, delicious and very nutritious too! I'm only using 1 tablespoon of oil, and everything else is just healthy goodness, so if you are trying to lose some weight without loosing all the flavors in your meals, this recipe is definitely for you! It is so good, you wont even miss the meat in this dish!

Serves 4
6 green onions cut in 2 inch pieces
8 oz sliced mushrooms,(any mushroom, or a combinations of your favorites)
2 Poblano peppers
1/2 cup chopped tomatoes
1/2 cup fresh parsley, also finely chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme
1-2 tablespoon lime juice
1/2 tablespoon chicken flavor bouillon
black pepper to taste
1 tablespoon extra virgin olive oil
1 avocado for garnish

Roast the bell peppers for about 3 minutes on each side or until they start to blister and their skin becomes a brownish-dark color. Place them inside a plastic bag, and let them steam for about 15 minutes. Peel them off, remove the seeds and membrane, slice in thin slices lengthwise.

On a large skillet, add 1 tablespoon of extra virgin olive oil, cook the garlic on medium-low heat for about 2 minutes, add in the green onions and continue to cook for 1 more minute. Add in the mushrooms and stir fry for 3 minutes, just to soften the mushrooms a little bit.

Add the tomatoes, and the sliced Poblano peppers, season with 1/2 tablespoon of chicken flavor bouillon, 1 tablespoon of fresh thyme and black pepper to taste, stir in 1/4 cup of fresh parsley, mix together, and taste the flavor, add any salt if needed. Cover with a lid and continue to cook on medium-low heat for about 4-5 minutes or until the mushrooms are completely cooked. Squeeze the lemon juice over the fajitas, garnish with more fresh parsley and avocado slices and serve.

You can serve with Brown or white rice.

In Tacos

Or you can even make a delicious  Panini!

To watch this Video-Recipe please click HERE!!

Today's recipe: Shrimp Kebabs, another healthy, delicious and very easy to make recipe. This one is perfect with rice or over a bed of greens, or just by itself as an appetizer. Shrimp is a great source of protein, vitamins and minerals, it is low in fat and calories.

Makes 6 kebabs, 5 shrimp each.

1 lb. Shrimp (about 30 shrimp) peeled and deveined
1 cup fresh parsley
1 green onion
1 garlic clove
1 1/2 tablespoon Parmesan cheese
Salt and ground black pepper to taste
1 teaspoon crushed red pepper
1 1/2 tablespoon extra virgin olive oil
1 red onion
1/4 cup of water
wooden secures

**(optional) 6 Campari tomatoes (1 for skewer) (optional)**
**(optional) 6-12 sugar snap peas (1-2 per skewer)(optional)**
**(optional) 3 mini bell peppers chopped in chunks (optional)**

Soak the wooden skewers in water for about 30 minutes before using them, this will prevent them from catching on fire.

In a blender add the parsley, green onion, garlic and the Parmesan cheese, season with 1 teaspoon of ground black pepper, 1/2 teaspoon of crushed red pepper
and 1 1/2 tablespoons of extra virgin olive oil, also add in 1/4 cup of water
and blend on high for about 2 minutes or until you have a soft paste. Add more water if needed. We want to get the consistency of a thick pesto sauce. Taste the flavor, add any salt if needed.

Pour this sauce over the shrimp and make sure every single shrimp is well coated with this mixture, marinate for at least 10 minutes in the refrigerator.

Chop the red onion in chunks. Set aside until ready to use.

Preheat oven to 400ºF.

**(Optional) Chop the mini peppers in chunks. Season the tomatoes and sugar snap peas with a dash of extra virgin olive oil, a pinch of salt and a pinch of ground black pepper. Set aside. (Optional)**

After 10 minutes marinating,the shrimp is ready. Start building the kebabs. Alternate the vegetable and shrimp onto the skewers. (if using only onions and shrimp add about 5 shrimp per skewer, if adding any more vegetables, add as many veggies and shrimp as you can fit.)

Keep on building the kebabs until you are done.

Bake at 400ºF for 8-10 minutes or until the shrimp is completely cooked.
Or Grill for 3 minutes on each side or until shrimp is cooked.


To watch this Video-Recipe please click HERE!

Hi Everyone! Today's recipe is Carne Asada! This is the reason why I could never give up MEAT! I love Carne Asada! It is so Simple to make and truly delicious! It is also very figure friendly, the meat is grilled so there is almost no fat in it, it is just delicious protein, you can serve it with a bunch of grilled veggies and you don't even have to feel guilty about eating this meat!

Serves 6-8                                                         
3½ lbs. sirloin steak
3 garlic cloves
1 onion cut in quarters2
2 cubes chicken bouillon seasoning
2 cups Beer
2 teaspoons salt
2 teaspoons ground black pepper
2 cups of water..

In a blender add the water, beer, onion, garlic, chicken cubes, and season with salt and ground black pepper. Blend on high for 2 minutes or until all the ingredients are well combine. Set aside for a moment.

Place the meat in a large container and add in the marinade we made with the beer and the rest of the ingredients.

Marinate for 2 hours or at least 30 minutes.

Grill for 3-5 minutes on each side and that's it!

In my family we serve Carne Asada with grilled Quesadillas, grilled potatoes, grilled onions and grilled Chilacas. (To make the quesadillas: grab a tortilla, top it with cheese and some chorizo, put it on the grill until the cheese is melted and the chorizo is warmed thru. To make the Potatoes: cut the potato in half, add 1 teaspoon of butter, and wrap it in foil, grill for about 6-10 minutes or until cooked. To make the chilaca: stuff the chilaca with Queso Asadero, and grill for about 5 minutes until the cheese is melted.)

Feel free to serve this meat with whit rice or re-fried beans. Or just add some salsa and warm tortillas! It goes great with my "Chile de Arbol Salsa!"

Recipe for 15-18 servings: Watch the video right HERE!!
7 lbs. sirloin steak 
5 garlic cloves
2 onion cut in quarters2
3 cubes chicken bouillon seasoning
4 cups Beer
3 teaspoons salt
3 teaspoons ground black pepper
4 cups of water..

(Instructions are the same to serve 6-8.)

To watch this Video-Recipe please click HERE!

Hi everyone! Today's recipe is "Peanut Butter Cookies", these are my husband's favorite cookies, hopefully you like these as much as he does, they are super easy to make, and very delicious, so delicious that you will find me eating the raw dough as I'm making these!  The dough can be frozen for up to 10 days! Have a wonderful day everyone!

Makes about 3 dozen cookies
2 cups flour
1 cup dark brown sugar
1/2 cup granulated sugar
2 sticks of unsalted butter
2 eggs
1 1/2 cups creamy peanut butter
1 1/2 cups peanut butter chips
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350ºF.

In a bowl, mix flour, salt and baking powder together, set a side for a moment.

In an electric mixer blend the granulated sugar and brown sugar together for about 1 minute or until well combined. Add in the butter and continue to blend at medium
speed until you have a grainy paste. Reduce the speed and add the eggs one at a time
blend for a bout 30 second after each egg. Scrape down the sides, add in the vanilla extract, blend for about 1 minute at medium speed, then add in the peanut butter, blend on medium speed for about 2 minutes or until you get a fluffy creamy paste. Scrape down the side again, reduce the speed to the lowest, slowly add in the flour a little at a time.

Do not over blend, you just want to bring everything together without over-mixing.

Remove the bowl from the mixer and scrape down the sides, add in the peanut butter chips, and using a spatula fold the chips into the batter.

Line the baking sheet with parchment paper and spoon the dough onto the baking sheet, leave leave about 1 inch of distance between each spoon to prevent the cookies from sticking together.

Bake at 350ºF for about 18-22 minutes or slightly golden brown.


To watch this video recipe please click HERE!

Hi Everyone!
I hope you are all having a wonderful Saturday! Today's recipe is another healthy recipe: "Vegetarian Taco", this recipe is full with flavors, and good things for your body, it does have some carbs because I added potatoes to it, but I believe everything is good in moderation. I don't think I could ever go on a no-carb diet, just because I love potatoes and pasta so much, anyway, I read somewhere, that potatoes are good carbs and are high in vitamins and minerals. I combined them with beans, onions, tomatoes, peppers and corn, all in a whole wheat tortilla, and I assure you, they make a perfect meal without the need of any meat. This one is not only healthy but it is also easy and very satisfying! Even if you are a meat-lover, you wont regret eating this Taco! I hope you give it a try! Stay tuned for more Vegetarian Meals, I will be posting new vegetarian recipes at least every other week!

Makes 5-6 tacos (large whole wheat Tortilla)

1 12oz can Pinto beans (or any other bean you like)
1 11oz can Corn kernels and bell peppers
2 diced red potatoes
1/4 cup chopped red onion
1/4 cup chopped tomato
1-2 jalapeno peppers
1 minced garlic clove
2 teaspoons Worcestershire sauce
1/3 cup water
1/2 tablespoon extra virgin olive oil
1 teaspoon of dry oregano
salt and black pepper to taste
Whole wheat Tortillas (corn or flour tortillas)

Rinse and drain the beans and corn kernels.

In a large skillet, add the water, season with 1/2 teaspoon of salt, add in the potatoes and cook them on medium high for 5 minutes. Cover the skillet with a lid.

After 5 minutes, the water should be almost gone, add 1/2 tablespoon of olive oil, and the minced garlic, stir and also add the onions, jalapeno peppers, and the tomatoes, season with 1/2 teaspoon of salt, stir fry for about 3 minutes just until the garlic and onion become soft.

After 3 minutes add in the beans and the corn kernels. Season with 2 teaspoons of Worcestershire sauce, ground black pepper to taste and 1 teaspoon of dry oregano, taste the flavor and add any salt if needed. Cook for 4-5 minutes just until the beans are heated through.

Heat up the tortillas. Serve the bean mixture over the tortilla, sprinkle with some cheese if you like and enjoy!

To watch this video recipe please click HERE!
Hi Everyone! This recipe was requested by one of my subscribers. It is super easy to make! So I hope you give it a try! It is great all by itself, or with oatmeal, yogurt, in breads, cakes or pies!


2 cups granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon lemon juice
1 teaspoon baking soda
1lb of your favorite fruits,
1 cup of water

(You can crystallized peaches, cherries, apricots,pineapples, plums and just about any fruit you can think of, you can also crystallized veggies!)

In a large sauce pan, combine the sugar, cinnamon, baking soda, lemon juice and water, stir together and bring to a boil. Let it boil for about 3 minutes.

Wash and slice the fruit. Feel free to cut it in any shape and size you like.

Slowly add the fruit to the boiling sugar/syrup and let it continue to boil for 2 more minutes. Turn off the stove, but leave the sauce pan there, until completely cooled. Refrigerate for at least 2 days.

2 days later:

Remove the fruit from the syrup, place the fruit on a baking sheet, and let it dry for 1 day or if you prefer, dry it in a 190ºF preheated oven for 6 hours.


To Watch this video please click HERE!

Hi everyone! Today's recipe is another Mexican dish: Entomatadas! I hope you enjoy this one, it is super easy to make!

Serves 4.

2 large chicken breast
5 tomatoes cut in chunks or 2 cans of chopped tomatoes
1/4 small red onion
2 garlic cloves
1 chipotle in adobo sauce
1 1/2 tablespoons of chicken flavor bouillon seasoning
corn tortillas, about 3 per person
1/2 tablespoon vegetable oil

for garnish:
1 cup shredded cheese
3 tablespoons chopped onion

Cook the chicken in boiling salted water, to this water add 1 garlic clove. Cook the chicken for about 15 minutes or until completely cooked. Remove from the water, let it cool and shred it. Set it aside until ready to use.

In a blender, add the tomatoes, the remaining garlic clove, red onion, 1/2 cup of water and season this with the chicken bouillon seasoning, also add in 1 chipotle pepper plus 1 tablespoon of the adobo sauce. Blend on high for 2 minutes or until all the ingredients are well combine into a sauce.

In a sauce pan, heat up 1/2 tablespoon of vegetable oil and cook the tomato sauce on medium high for about 10 minutes or until it comes to a boil. Remove from the stove and set aside.

Heat up the tortillas. You can warm them in the microwave for 30-40 seconds.(I like to heat up my tortillas on a little bit of vegetable oil, this allows the tortillas to hold better after dipping them in the tomato sauce. Cook the tortilla in a little bit hot oil, for about 30 seconds on each side.)

Once the tortillas are heated through. Grab a tortilla, dip it in the tomato sauce for about 30 seconds, remove form the sauce and add some shredded chicken right in the middle of the tortilla, fold the tortilla in half like a taco, and keep on repeating these steps until you are done.

Once all your Entomatadas are done, we will spoon whatever is left of the tomato sauce on top of them, then add some shredded cheese on top, and bake at 400°F for 5 minutes or until the cheese has melted. (Or place them in the microwave for about 30-40 seconds until the cheese melts.)

Garnish with chopped onions and Enjoy!

To watch this video recipe please click HERE!

Hi everyone! Today I'm sharing with you one of my Sister's recipes: Steamed Chipotle Chicken! I love this one, it so easy to make, it has tons of flavor and it requires very few ingredients! It is very healthy too!

Serves 6-8

1 1/2 chickens cut in pieces (skin and bones in)
7 oz yellow mustard
2 chipotle peppers in adobo sauce (more if you like it spicy!)
1 teaspoon ground black pepper
salt to taste
2 cubes of tomato and chicken flavor concentrate (Consomate)
1/4 cup water
Aluminum foil to wrap the chicken pieces

In a blender, mix the water, mustard, chipotle peppers, tomato cubes
and the ground black pepper. Blend on medium high for about 2 minutes or until you get a soft paste.

Transfer to a large container,(large enough to hold all the chicken pieces). If the paste is too thick, feel free to add 1/4 cup of extra water, taste the flavor and any salted if needed. Set aside for a minute.

With a knife poke the chicken pieces a few times each, this will allow the marinade to impregnate the chicken pieces instead of just hanging on top of them.

Add the chicken to the chipotle mustard marinade, make sure to cover each piece with plenty of this mixture, refrigerate for about at 30 minutes,(at least 10 minutes), just so the chicken can absorb all the flavors.

After 30 minutes, grab a piece of foil, and place a piece of chicken right in the middle, spoon some of the marinade over the chicken and bring the ends of the foil together to close it tight. Keep on repeating this step, until all the chicken pieces are wrapped in foiled.  Place in a steamer, and cook on medium-high for about 35-45 minutes or until the chicken is completely cooked.

If you prefer you can bake this at 400 F for about 30-35 minutes, or grill it for about 30 minutes.

Serve with white rice or your favorite steamed vegetables!


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