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This is a really easy recipe, and it beats any takeout any time! It's delicious and it will be ready in less than 30 minutes!


  • 16 Ounces of Chicken cut into bite size pieces.
  • ½ cup flour
  • 1 egg beaten
  • 1 cup carrots sliced into thin slices
  • 1 bell pepper sliced in thin slices 
  • 1 jalapeno pepper sliced into thin slices (optional)
  • 1 onion finely sliced
  • 1 cup sugar snap peas (or any other green pea you like)
  • ⅓ cup honey
  • Salt, black pepper, crushed red pepper to taste
  • ½ cup Almonds or peanuts (optional)
  • 3-4 tablespoons vegetable oil

Dip the chicken pieces into the egg wash (beaten egg), make sure every chicken piece is soaked with the egg, then transfer onto the flour and make sure every single piece is covered with flour. Set aside for a minute.

In a large skillet or wok,on medium heat, heat 2 tablespoons of oil, and cook the chicken for about 5-6 minutes or until golden brown and cooked. Once the chicken is done, remove from the pan and drain on paper towels.

Get rid of the left over oil, and reheat the same pan with 1½ tablespoons of  vegetable oil,  stir fry the onions for 2 minutes or until they become somewhat soft. Add the Carrots, bell peppers and jalapenos, cook for 2-3 minutes. Add the sugar snap peas, and stir fry for 3 more minutes. (cook for a few minutes longer if you like your vegetables to be really soft.)

Add the honey and mix well until all the veggies are well coated. Toss in the chicken and stir fry until the chicken is heated through and completely covered with the honey. Add more honey if needed.

Season with salt, black pepper and crushed red pepper to taste. Add some peanuts or nuts to add some crunch.

And that's it, enjoy!!!

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Hi everyone!
Today's recipe is another easy and delicious dessert! "Easy Cheesecake!" I hope you like it!

Ingredients for the crust:
  • 1½ cups Graham Cracker Crumbs
  • ½ cup unsalted butter (melted)
  • 1 9in Round Pie Pan 
 (If you prefer you can use a pre-made Graham Cracker Pie crust, which you can buy at any grocery store.)

Ingredients for the Filling:
  • 16 oz of cream cheese
  • ½ cup milk
  • ½ sour cream
  • 2 large eggs
  • ½ cup  + 2 tablespoons Sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon of Vanilla extract

Preheat the oven to 350ºF  (175ºC)

To make the crust: Combine 1½cups of Graham cracker crumbs with ½ cup of melted butter; mix well, until well combined. Cover a 9in Pie pan with the cracker and butter mixture. Bake at 350ºF for 8 minutes. (If you use a pre-made crust, also bake it at 350ºF for 8 minutes.)

To make the filling: In an electric mixer, blend the cream cheese with the sugar on medium speed for about 2 minutes or until well combined. After 2 minutes or so, reduce the speed and add in the milk and the eggs one at a time, beat each egg for about 30 seconds before adding the next one.  Also add in the sour cream, 1 teaspoon of vanilla extract and two tablespoons of all purpose flour; mix on high speed for about 1 minute or until all the ingredients are well combined.

Pour this mixture into the pan with the crust and bake for 45 minutes at 350ºF, it is very important that you do NOT open the oven while the pie is baking, or else your pie will crack on top.

After 45 minutes,  turn off the oven, but leave the pie inside it  for another 30-45 minutes. Do NOT open the oven, just turn it off, and leave the pie in there for 30 more minutes.

After 30 minutes, remove the pie from the oven. Let it cool and serve. Enjoy!

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Hi Everyone, today's recipe is another delicious and very figure friendly Salad. It's perfect as a main dish or as a side dish.

Serves 3 main dishes or 5-6 side dishes
  • 1 12 oz package of Classic Garden Salad mix (or 3½ cups of chopped lettuce)
  • 6 slices of Bacon
  • 1½ cups small tomatoes (Cherry, Grape, Campari, etc.)
  • 3 slices of Bread
  • ½ small red onion cut into thin slices
  • 1 avocado for garnish
  • cooking spray and a pinch of garlic powder (optional)

Ingredients for Salad Dressing:
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon of lemon juice
  • salt, ground black pepper and crushed red pepper to taste

Preheat the oven to 400ºF (200ºC)

Place the bacon on a baking sheet and bake at 400ºF for about 10 minutes or until browned and crisp. Let it cool and cut into bite-size pieces

Cut the bread slices into bite size-pieces, place them on a baking sheet and spray them with cooking spray, sprinkle them with a pinch of garlic powder, bake in a 400ºF oven for about 5 minutes or until golden brown and crisp. Set a side until ready to use.

To make the dressing:
Combine 3 tablespoons of extra virgin olive oil with 3 tablespoons of apple cider vinegar, 3 tablespoons of Dijon mustard, and 1 tablespoon of lemon juice,  season with salt, ground black pepper and crushed red pepper to taste, (I added 1/2 teaspoon of each.) Mix together, until all the ingredients are well combined and set aside for a minute.

Rinse the lettuce under cold water, drain it and pat it dry with paper towels.
Wash the tomatoes, and cut them in half, or if you are using large tomatoes, cut them into bite-size pieces.

In a large bowl, combine the lettuce with the red onions, season with 3 tablespoons of the salad dressing, give it a quick stir,and add in the tomatoes, bread pieces and the bacon pieces, add 2 more tablespoons of the dressing, and toss again.

Note: You will have about 4-5 tablespoons of salad dressing left, reserve it, in case you want to add more dressing to your salad before eating it.)

Serve your salad, and garnish with avocado slices and season with more dressing if needed.


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Hi Everyone! Today's recipe is another vegetarian dish! I really hope you like it, this one is definitely in a league of its own, will definitely beat any vegetarian dish  and will easily compete with a delicious and juicy Cheese-Steak any day! It is full of flavor, it's substantial, delicious and perfect for any diet! I really hope you give it a try and I know you will love it as much as I did!

Makes 2
  • 2 Portobello mushroom caps
  • 4 slices of bread (I used whole grain bread, you can use any kind you like)
  • 2 or 4 slices of your favorite cheese (1 or 2 per Panini, I recommend 2 slices per panini)
  • 2 bell peppers cut into thin slices
  • 1 Poblano pepper cut into thin slices
  • 1 minced garlic clove
  • 1/2 a small red onion cut in thin slices
  • 1 cup of baby spinach
  • salt and ground black pepper to taste
  • 2 teaspoons of extra virgin olive oil

Clean the mushroom caps with a damp paper towel. Brush with  1/2 teaspoon extra virgin olive oil, season with a pinch of salt and ground black pepper and set aside for a minute.
In a skillet on medium heat, add 1 teaspoon of extra virgin olive oil and saute the garlic for about 1 minute or until it becomes aromatic, after a minute or so, add in the onion and cook for 1 more minute. Then add in the Poblano pepper and the bell peppers and continue to sautee for about 3 more minutes.

The peppers have been cooking for about 3 minutes, now cook the mushrooms in the same skillet with the peppers.  Push the peppers to the side, jus to make enough room for the mushrooms to sit on the surface of the pan.  Reduce the heat to medium low, and cook the mushrooms for about 4-5 minutes on each side, or  until they are completely cooked. After that, you are ready to build the Paninis

Grab a slice of bread and top it with baby spinach, add as much spinach or as little as you want. Place a mushroom cap over the spinach and arrange some of the pepper mixture over the mushroom, top it with a slice of cheese and cover with a second slice of bread. Cook in a Panini Maker for about 3 minutes and you are done!

If you don't have a Panini maker, toast the sandwich on a griddle or skillet over medium heat. Place a second skillet or small saucepan over the Sandwich to flatten it. (filled the small pan with some water to add some weight.) And cook the the sandwich like this for about 1-2 minutes or until golden brown. Flip around, and repeat the same step.

 And that's it, serve and enjoy!!

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Hi Everyone! Today's recipe is a delicious treat to enjoy the rest of the hot summer days, really easy to make, super refreshing and beyond delicious! I hope you like it as much as I do.

Serves 4-6
  • 4½cup seedless watermelon cut in chunks
  • zest of 1 orange
  • 1 cup fresh orange juice
  • ½ cup sugar
  • 2 tablespoons Lemon juice
  • Cayenne pepper to taste ( I used about 2 teaspoons) (optional)

In a small saucepan on medium heat, add in 1 cup of orange juice, the zest of 1 orange, ½ cup sugar, cayenne pepper to taste, and 2 tablespoons of lemon juice, stir together and cook on medium heat for about 5 minutes or until the sugar is well dissolved. Set aside until ready to use.

In a blender or food processor, blend the watermelon on high for about 2 minutes or until the watermelon is blended into a very thin watermelon juice. Do not add any water, if the watermelon is too hard to blend, add some of the Orange juice mixture instead of adding water!!

In a large container, combine the watermelon juice with the orange juice mixture, stir together, taste the flavor and add any more sugar if needed, you can also add 1 extra tablespoon of lemon juice if you want to. Stir again, cover the container with a lid, and place in the freezer for 2 hours.

After 2 hours, it should be somewhat firm, but not completely solid, scrape the ice mixture with a fork, just to prevent it from forming into a thick block of ice, and place back in the freezer for 2 more hours.

After that, it should be done, scrape down the icy watermelon block with a fork or a spoon, just to break it down a little bit, a Granita should have the texture of small ice crystals, so keep on scraping down until you get the desire texture.

And that's it, serve and enjoy!  You can drizzle some orange flavored vodka over the Granita to kick it up a notch!

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