To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe is an Asian inspired dish: "Rice Noodles and Shrimp Stir Fry!", I'm only using 1 tablespoon of oil, so this recipe is healthy enough for any diet. You can substitute the noodles for wheat noodles to get an even healthier low carb version!

Rice Noodles (7oz to serve 2 or 13.5oz package to serve 4)
1 lb Jumbo Prawns (1½lb jumbo prawns if you are using the 13.5 oz package of noodles.)
1½ cups sugar snap peas
1 large carrot cut in very thin strips
1 tablespoon minced garlic,
2 tablespoons minced ginger
2 green onions finely chopped
1/2 tablespoon sugar
2 tablespoons of soy sauce (+1tbsp if you are using 13.5oz noodles)
2 tablespoons of fish sauce (+1tbsp if you are using 13.5oz noodles)
1 tablespoon of vegetable oil
**2 tablespoons of Asian seasoning
**you can replace  the Asian Seasoning with 1 teaspoon of each: garlic powder, ground ginger, sesame seeds and pinch of salt, black pepper and sugar.**

Cook the rice noodles according to the instructions on the package. (The instructions on mine were to soak the noodles in hot water for about 30 minutes.) Drain and set them aside for a minute.

Peel and devein the shrimp. Pat them dry with a paper towel, and season with 1 tablespoon
of the Asian seasoning, mix well and set them aside until ready to use them.

Combine 2 tablespoons of soy sauce and 2 tablespoons of fish sauce with 1/2 tablespoon of sugar, whisk together and set aside for a moment.

In a large skillet or wok, add 1 tablespoon of vegetable oil, the garlic and the ginger, stir fry for about 2 or 3 minutes or until the garlic becomes a little translucent and the ginger become aromatic.

After 2 minutes or so, add in the carrots, and the sugar snap peas, stir fry together for 2 more minutes. (Stir fry for longer if you want your vegetable very well cooked. I like mine to be a little crunchy.)

 Add in the shrimp and cook for 4-5 minutes or until the shrimp is cooked. You will know the shrimp is cook when it turns a pink opaque color. Remove everything from the skillet and set aside for a minute.

Reheat the skillet and heat up the soy sauce mixture for about 1 minute. Add in the noodles, give them a quick stir and season with 1 tablespoon of the Asian seasoning. (If you are using the whole 13.5oz package of noodles, now is the time to add 1 more tablespoon of Soy sauce and 1 more tablespoon of fish sauce.) Continue to stir fry the noodles for 1 more minutes or until they are well coated with the sauce mixture.

Bring in the rest of the ingredients and cook for 2-3 more minutes or until everything is well heated through. Garnish with the green onions and serve at once.


To watch this Video-Recipe click HERE!!

Hi Everyone! I hope you are all having a great Saturday! Today's recipe is another vegetarian Dish! By now, you can probably tell I am really enjoying this vegetarian cooking! Everything I have made so far has been really delicious! I haven't missed the meat at all, I will try to keep this recipes coming, I don't really mind eating vegetables, but my husband is kind of picky! Lucky me, he hasn't complained about any of the recipes I have made, so he is enjoying the veggies as much as I am! Anyway, let's go back to the recipe!

Makes 10-12 kebabs

1 red bell pepper
1 yellow bell pepper
1 onion
1 Idaho potato or 3 small potatoes
2 ears of yellow corn
2 medium zucchini
2 small carrots

For the dressing:

4 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 tablespoon Dijon mustard
1 teaspoon dry oregano
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon dry rosemary leaves
1/2 teaspoon ground thyme (You can replace these last 4 ingredients with 2 teaspoons of Italian Seasoning if you like)
pinch of salt
10-12 wooden Skewers

Soak the wooden skewers in water for at least 20 minutes before using them.

Preheat oven to 450ºF.

Cut the carrots, zucchini, potatoes and corn in thick slices(1½-2in slices.) Cook them in boiling water until "Al Dente". (Until almost cooked, but do NOT overcook.) Drain them and set them aside.
Zucchini and Carrots will cook in about 5-6 minutes.
Potatoes will take about 7-8 minutes
Corn will take 10-12 minutes.

Chop the onion in big chunks.
Remove the stems and veins from the bell peppers. Also chop the Bell peppers in big chunks. Set aside.

To make the dressing: Combine oil, vinegar, mustard, and the dry herbs. Mix well and set aside.

Once the vegetables are cooked. Dress all the vegetables (including onion and bell peppers) with the herbs dressing. Make sure to coat every single piece with the dressing.

Build the kebabs. Alternate the vegetables onto the skewers. Arrange the vegetables any way you want, and keep alternating the vegtables until you are done with all the kebabs.

Bake at 450ºF for 8-10 minutes or until the Onions and Bell Peppers are soft, and the rest of the vegetables are heated through.

Serve with rice, or eat all by themselves! Enjoy!

To watch this Video-Recipe click HERE!!

Hi Everyone! Today's recipe is a delicious, juicy and super easy to make Burger, this is what I called a "Gourmet Burger", but don't let that title scared you, like I said, this one is super easy to make, the preparation time is around 6 minutes, but we have to let the meat rest for at least 10 minutes before cooking it; so prep. work would be around 20 minutes, and the cooking time is around 15 minutes! I really hope you give this one a try. And hopefully you will love it as much as I did.

Serves 4.
1lb. ground meat ( I used turkey, but these ingredients work amazing with beef, pork, chicken and lamb!)
3 green onions finely chopped
1/2 cup finely chopped fresh parsley
1 tablespoon extra virgin olive oil
2 tablespoon Worcestershire sauce
1 teaspoon ground thyme
1 teaspoon dry rosemary
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon chicken flavor bouillon (even if you use other than poultry, this works fine with other meats)
Bacon Slices at least 2 per burger (Canadian or Italian bacon works great too)
Cheese Slices 1 per burger
3 tablespoon all purpose flour

To serve:
Hamburger buns
1 sliced tomato
1 sliced onion
French fries

Combine the ground meat, with the green onions and the fresh parsley, season with 1 tablespoon of chicken flavor bouillon and 1 teaspoon of each: garlic powder, ground black pepper, ground thyme and dry rosemary. Also add in 1 tablespoon of extra virgin olive oil and 2 tablespoons of Worcestershire sauce.

Using a fork or with clean hands, combine all the ingredients together, until thoroughly combined.

Once the meat is well combine with the rest of the ingredients, start making the patties. Divide the meat mixture in 4 equal sections. (or make them the size you prefer.)

Grab a section of the meat and form the patty, then coat it with the flour
and set it a side. Keep on repeating these steps until you have all the patties ready. Let the patties rest in the fridge for at least 10 minutes, this will allow the meat to absorb the flavors of all the other ingredients.

After 10 minutes or so, wrap the patties in bacon.

Grab 2 slices of bacon, place one of top of the other to form a bacon cross

Add the patty right in the middle of the bacon cross.

Wrap the patty with the bacon pieces, use toothpicks to keep the bacon in place. (DON'T FORGET TO REMOVE THE TOOTHPICKS BEFORE SERVING!!!)

Cook the patties on medium heat for about 6 to 7 minutes, or until well cooked. (Top the patties with a slice of cheese just before they are ready. Let the cheese melt.)

While the patties cook, get the buns ready, spread each half of the buns with Mayo and Mustard, and toast them on medium heat for 1 minute on each side, or until warm and slightly crisp.

Once the patties are cooked, you are ready to serve. Build your burgers any way you want!

(I top one half of the bun with lettuce, place the patty on top, add some grilled onions, and fresh tomato slices! You can also add avocado, banana peppers, jalapeno peppers, etc)

Serve with french fries and Enjoy!!

To watch this Video-Recipe please click HERE!!

Hi Everyone! Here you have another Vegetarian Meal, super easy, and delicious!
It is filled with tons of flavor, proteins and lots of vitamins too! Really warm and hearty, you wont miss the meat all!

Serves 4-6
1 14.5oz can kidney beans
1 14.5oz can red beans
1 14.5oz can black beans
1 14.5oz can vegetable broth
1 14.5oz can of corn kernels
1 14.5 can diced tomatoes with jalapeno peppers
1 1/2 cups chopped bell peppers (frozen or fresh,any color)
1/2 cup chopped onions
2 minced garlic cloves
1 minced jalapeno pepper
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons dry oregano
3-4 tablespoons of chili powder
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups of water (optional)
2 bay leaves
salt to taste

For garnish:
Tortilla chips
cheddar cheese
sour cream
chopped cilantro

Rinse and drain the beans, season them with a little bit of salt and 1 tablespoon of dry oregano, stir together, and set aside until ready to use them. (I used 1½ tspns salt)

In a large sauce pan or pot, on medium heat, add 1 tablespoon of extra virgin olive oil, also add in the minced garlic, chopped onion, minced jalapeno pepper, and 2 bay leaves. Season with 1 teaspoon of ground cumin and 2 tablespoons of chili powder, stir together and cook for 3 minutes just so the garlic and onion can become a little soft.

After 3 minutes or so, add in the chopped Bell peppers and continue to cook for 2 more minutes.

Add in the can of chopped tomatoes and vegetable broth, simmer on medium-high heat for 6 minutes, just so the vegetable broth can absorb all the extra flavors.

After 6 minutes, add in the beans, corn kernels and 1½ cups of water, stir, and season with 1 more tablespoon of chili powder, 1 tablespoon of dry oregano and a pinch of cayenne pepper, stir once again, and cover with a lid. Bring to a boil.

After it comes to a boil, taste the flavor and add any salt or more chili powder if needed. (if you do add any more seasoning, let it boil for 2 more minutes.)

And that's it. Serve with Tortilla chips, topped it with shredded cheddar (or vegan) cheese, and garnish with fresh cilantro and sour cream!


To watch this Video-Recipe click HERE!!

Hi Everyone! Today's recipe is another Traditional Mexican dish, another of my favorites: Birria, Lamb Stew! This one is great for the holidays or any other special occasion. It is super easy to make, and everyone will be pleased with it, they will think you spent hours and hours in the kitchen, but in reality, the preparation time is less than 30 minutes, and once you put the meat on the stove, you can forget about it for a couple of hours! This dish is usually made with Lamb, but you can also use Goat, Pork, Beef, Veal or a combination of different meats! The results will be always delicious!  I really hope you give this one a try! You wont regret it.

Serves 6
3- 4 lbs. boneless lean lamb meat (shoulder or leg is perfect)
2 sliced onions
5 garlic cloves (you don't even have to peel them off)
5-6 sprigs fresh thyme
5-6 sprigs fresh marjoram
Plenty of salt

For the sauce-broth
2 lbs. Roma tomatoes
4 Mirasol chilis (or guajillo chilis)
4 pipitilla chilis (or New Mexico Chilis )
*2 Chiles de Arbol (optional, for a more spicy sauce)
1½-2 tablespoons Maggi sauce (or Worcestershire sauce)
1 cube of beef bouillon

For garnish:
1 cup chopped cilantro
1 cup chopped onions
1 cup chopped radishes
Lime wedges

**For this recipe we need a steamer pot with a steamer basket or steamer rack.**

Fill the pot with water to the correct level, (for 3-4lbs of meat, you will need about 15 cups of water)

Place the steamer rack back inside the pot.
 Arrange half the meat on the steamer rack, cover this meat with 1 sliced onion, and half the fresh herbs, season with plenty of salt. (About 3 tablespoons of salt per pound of meat. Remember salt is to taste, so feel free to add as little or as much as you like.)

Add the rest of the meat, and cover with the second onion and the rest of the fresh herbs, also add in the garlic cloves and again, season with more salt. Cover with a lid and cook on medium heat for 1½-2 hours or until the meat is tender.

Once the meat is ready, remove it from the steamer, and let it cool for about 30 minutes. (Reserve cooking liquid, we will use it for the sauce).
Once the meat is cool, shred it, and set it aside until you are ready to serve.

To make the sauce:

Strain the cooking liquid into a large clean sauce pan or pot. This is to remove any stems, chunks of onions, garlic or any fat that might be left in the broth.

Remove the stems from the chili peppers.

In a large sauce pan, add the tomatoes and the dry chili peppers, cover with enough water and bring to a boil, boil for 5-10 minutes or until the tomatoes and the chilis become soft. Blend them on high speed for 3 minutes or until you get a puree consistency.  Strain this puree, just to make sure you don't get any large chili skins in the sauce.

In a large pot, combine the tomato mixture with the meat broth (cooking liquid), and season with 1 cube of beef bouillon and 1½ tablespoons of Maggi Sauce (or Worcestershire sauce). Add any water if you need to.  This is the broth for our stew, so we need this broth to be twice as much as the meat, so feel free to add as much water as you need to.

Cook on medium heat for 20 minutes or until it comes to a boil. As soon as it starts boiling, taste the flavor and add any salt if needed. (you can also add more Maggi sauce or beef bouillon instead of salt).

Add the meat back in the broth and continue to boil for 5-6 more minutes. Just to warm up the meat.

To serve, garnish with fresh cilantro, chopped onions, radishes and lime wedges, don't forget the warm tortillas! Enjoy!

Note: In my family we prefer to keep the meat and the broth separately, so we usually keep the broth simmering on very low heat, and we keep the meat warm in the oven, when we are reading to eat, we fill a deep bowl with tons of meat, and add some of the warm broth over the meat, then garnish with fresh cilantro, onions, radishes, lime wedges and tortillas.

Either way it will be delicious!

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