To watch this Video-Recipe please click HERE!!

Hi everyone today´s recipe is an original recipe from Jaime Marin of Comiendo Rico. I hope
you enjoy my version. Enjoy!

Serves 4-6

  • 1 lb. Rigatoni (or any other pasta you like)
  • 20oz Ground meat (I used turkey)
  • 1 1/2 cups Baby Porto Bello mushrooms cut in thin slices
  • 4 garlic cloves finely chopped
  • 1 whole garlic clove to cook the pasta
  • 3 tablespoons of fresh thyme
  • 1 sprig of fresh basil
  • 1 red onion finely chopped
  • 1/2 cup fresh parsley
  • 1 cup or red wine
  • 2 tablespoon of chicken flavor bouillon
  • 2 bay leaves
  • 2 tablespoons of Extra Virgin Olive oil
  • Parmesan cheese to taste, to garnish
  • 1/4 teaspoon of ground cinnamon
  • 1 28oz can of crushed tomatoes

Cook the pasta in boiling water. Season the water with plenty of salt, a splash of extra virgin olive oil,
1 garlic clove, and 2 bay leaves. Cook the pasta until "Al Dente", then drain and set aside. Until ready to use.

In a large saucepan, on medium heat, heat 1 tablespoon of extra virgin olive oil and saute 3/4 of the chopped onion for 1 minute, add in half the chopped garlic and continue to saute for another minute; add in about 2 tablespoons of fresh thyme, give it a quick stir, and season with 1 tablespoon of chicken flavor bouillon and  black pepper to taste, cook for about 1 minute, then add in the crushed tomatoes, a sprig of basil and a pinch of Cinnamon, let it cook on low heat until it comes to a boil.

In the meantime, in a large skillet on medium heat, add 1 tablespoon of extra virgin olive oil,
and cook the rest of the onion, the rest of the garlic, and 1 tablespoon of fresh thyme, season this with a pinch of salt, black pepper to taste and 1 tablespoon of chicken flavor bouillon, cook for about 2 minutes just to soften the garlic and onion a little bit, then add in the meat, break it down with a spoon, and cook until golden brown,

Once the meat is done, mix it with the tomato sauce, add in the mushrooms, and the red wine, cook for another 5 minutes or until the mushrooms are soft. Once the mushrooms are done, remove the basil sprig from the sauce, taste the flavor, add more salt and pepper if needed.  Mix in the fresh parsley, give it a quick stir.

Serve the sauce over the pasta, or mix in the pasta with the sauce and then serve.  Garnish with more fresh parsley and Parmesan Cheese to taste.


To watch this Video-Recipe please click HERE

Hi everyone! This week's recipe is another Chinese inspired dish! Easy, delicious, budget friendly  and really easy to make, "Spicy chicken Stir-fry!"

Serves 4-6

  • 2 large chicken breasts cut into thin strips
  • 2 cups of bell peppers cut into thin strips
  • 1 cup of carrots cut into thin strips
  • 1 white onion cut into thin strips
  • 1 cup of sugar snap peas
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of ground garlic
  • 1 teaspoon of ground ginger
  • 1/2 tablespoon of ground cumin
  • 1 tablespoon of dry cilantro
  • ground black pepper and salt to taste
  • 1 tablespoon of chili powder
  • 1 tablespoon of honey
  • 1 tablespoon of lemon juice
  • pinch of crushed red pepper or 2-3 Japanese chilis or Chile de Arbol
  • 2 tablespoons of vegetable oil
Combine 1 tablespoon of granulated sugar with 1 tablespoon of chili powder, 1 tablespoon of dry cilantro, 1/2 tablespoon ground cumin, 1 teaspoon of ground ginger, 1 teaspoon of salt, 1 teaspoon of ground black pepper and 1 teaspoon of ground garlic.  Mix everything together, until well combined, then season the chicken with this mixture. (Save about 1 tablespoon of this spicy mixture to season the vegetables.)

In a wok or a large skillet, preheat 1 tablespoon of vegetable oil, once the oil is hot, add in chicken and stir fry for about 3-4 minutes. Remove the chicken from the skillet and set it a side for a minute. (It doesn't matter if the chicken is completely cooked, it will finish cooking later)

Now preheat the same skillet, add 1 more tablespoon of vegetable oil, and once the oil is hot ,add in the onions and the carrots, stir fry for about 1 minute, then add in the bell peppers and the sugar snap peas, give it a quick stir, and season with 1 tablespoon of the spicy mixture we made earlier. Continue to stir fry for about 3 more minutes or until the vegetable get the consistency that you like. (I like my vegetables to be crisp, so I never cook them for more than 5 minutes.)

After the vegetables are ready, then add in 1 tablespoon of honey and 1 tablespoon of lemon juice. Bring back the chicken into the skillet and season with crushed red pepper to taste or you could also add 2-3 Chile de Arbol or Japanese chiles. Give it a quick stir so the chicken can absorb all of the flavors in the skillet, taste the flavor and add any more salt and pepper if needed.  Continue to stir fry for about 2-3 minutes or until the chicken is completely cooked and heated through.

Serve with rice and garnish with chopped green onions! Enjoy

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