To watch this Video-Recipe please click HERE!!

Hi everyone, today's recipe is Anna's from EZGlutenFree, I modified it a little bit, but all credits go to her for this amazing recipe! I hope you like it as much as I did!

Serve 3-4
  • 12 oz Tri-color Penne
  • 1 lb Italian Sausage, cut into 1inch pieces
  • 1 Green Bell Pepper, cut in chunks
  • 1 Red Bell Pepper, cut in chunks
  • 1 Yellow Pepper, cut in chunks
  • 1 onion,  roughly chopped
  • 1  15oz can crushed or diced Tomatoes
  • 2 tablespoons E.V.V.O
  • 3 minced Garlic Cloves
  • ¼ cup Red Wine
  • ½ cup Cream
  • 2 teaspoons Italian Seasoning
  • Salt  and Black Pepper to taste
  • Crushed Red Pepper to taste

In a  large skillet,on high heat heat up 1 teaspoons of olive oil and saute the sausage for about 5-6 minutes or until browned on all sides. Add in the Onion and cook for 2 minutes or until onion is soft. Add more oil to the skillet and add in the garlic and cook for 1-2 minutes or until garlic softens. Add in the Bell Peppers, tomatoes, wine, ¼ cup of cream and season with Italian seasoning, salt, black pepper and crushed red pepper to taste, stir to combine, reduce the heat to medium-low and cover the pan, simmer for 10 minutes.

Cook the pasta until  it's one minute shy of the package instructions.  Drain the pasta. Reserve 1 cup of the cooking liquid, just in case you need if the dish looks too dry.

Once the pasta is cooked, stir into the sausage mixture, add the remaining ¼ cup of cream, stir together taste the flavor, add more Italian seasoning, salt, pepper or crushed red pepper if needed. Stir again,  once the pasta is well combine with  the rest of the ingredients, it's ready to serve. Garnish with fresh  Parsley and Enjoy!!

To watch this Video-Recipe click HERE!!!

 Hi everyone! Today's recipe is Baked Donuts! Hope you like them as much as I did! Enjoy

Makes 12 donuts
  • 3 ½ cups of flour + extra for kneading
  • 1 cup warm milk (115ºF)
  • 1 stick of unsalted butter,diced (113grams = ½ cup)
  • ¼ cup of granulated sugar
  • zest of 1 orange
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 teaspoons of vanilla extract
  • 1 tablespoon of active dry yest

For coating:
  • ½ cup melted butter
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all-spice

Chocolate glaze: (optional) (mix all the ingredients really well)
  • 1½ cups powdered sugar
  • 2 TBS cocoa powder
  • 1-2 TBS milk
  • 2 tsp vanilla extract

Orange glaze: (optional) (mix all the ingredients really well)
  • 1½ cups powdered sugar
  • 2-3 TBS orange juice

You can mix everything in an electric mixer or mix everything with your hands. Combine the egg and  sugar, mix well, then add in ½ teaspoon salt and cinnamon, the zest of 1 orange, 2 teaspoons of vanilla extract, warm milk and  1 tablespoons of Active dry Yeast, mix well until everything is well combine, then add about 2 ½ cups of flour, ½ cup at a time, you want to get a really sticky and wet dough,  after you get the right texture, add in the the butter, and mix well until the butter is well combine with the rest of the ingredients and you cannot longer see any large chunks of butter in the dough.

Add the rest of the flour ½ cup at a time, knead the dough, until you get a really soft dough... add more flour to knead if needed..  continue to knead on a floured surfaced until  the dough doesn't stick to the surface or your hands at all. Place dough in a large bowl, cover with a clean kitchen towel and let it rise for 1 hour or until it doubles in sizes.

After an hour or so, on a floured surface, punch the dough a couple times, then roll out the dough to a thickness of ½ in. and with a donut cutter, cut out your donuts, place them on a baking dish and cover them again with a clean kitchen towel. Let the rise for 30 minutes.

Preheat the oven to 400ºF (205ºC)

Bake the donuts for about 6-10 minutes. Do not over bake them or they will become hard as a rock. They doNOT need to get golden brown, the color should be  soft and kind of a faint tan, so start checking them after the 6 minute mark.

Once they are done, brush them with melted butter and coat them with a mixture of sugar,cinnamon and all spice, or cover them with your favorite glaze.  Enjoy!!!

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a great dish to celebrate Mexican Independence Day! A delicious, spicy and juicy broiled chicken seasoned with a delicious combination of Mexican spices! It only takes a few minutes to prepare it, and you can even prepare the day before your celebration! So it's perfect for any special occasion or any day of the week! Enjoy!

Serve 6-8
  • 4 lbs. Chicken in pieces
  • Juice and Zest of 1 orange
  • Juice and Zest of 1 lime
  • 3 tablespoons Butter
  • 2-3 tablespoons E.V.O.O
  • 6-8 minced Garlic cloves
  • 1 tablespoon cracked Black Pepper
  • 2 tablespoons Paprika
  • 1 tablespoon ground Cumin
  • 1½ tablespoons dry Cilantro or ½ cup fresh cilantro finely chopped
  • 1½ tablespoons dehydrated onion or 2/3 cup fresh onion finely chopped
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Cayenne Pepper or Chile de Arbol

In a small bowl, combine Butter, extra virgin olive oil, orange zest and lime zest with minced garlic. Place in the microwave for 1 minute or until butter is well melted.
Combine orange juice with lime juice, and season with the rest of the spices. Mix well taste the flavor and add more salt and pepper if needed.  Combine butter mixture with juice mixture, mix well and set aside.

Rinse the chicken pieces with cold water and dry them on paper towels. With a knife, make a few deep cuts on the chicken pieces. (small pieces 1-2 cuts, larger pieces 3-4 cuts per piece) Pour the butter-juice marinade over the chicken pieces, make sure every chicken piece is well covered with this mixture. And also make sure you get some of that marinade inside the cuts you made on the chicken pieces. Marinate in the refrigerator for at least 2 hours. (overnight will be perfect).

Set oven to Broil. Or Preheat your Grill or Preheat oven to 450ºF (230ºC) Cook for about 40min. to 1 hour or until the chicken is well cooked. Internal temperature of the chicken pieces should be 165-170ºF (73-76ºC).

 Garnish with fresh cilantro and lime wedges! Enjoy!

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today I'm bringing you two great recipes to make Salsa! I hope you like them!

Ingredients Green Salsa:

  • 1 lb. tomatillos
  • 5-10 Jalapeño peppers (more if you like it really spicy)
  • 3 tablespoons onion
  • 3 tablespoons fresh cilantro
  • 1 garlic clove
  • salt and black pepper to taste
  • 2 teaspoons oil

To garnish or serve:
  • 1 tablespoon lime juice
  • ¼ cup fresh onion finely chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 avocado

Ingredients Red salsa:

  • 1 lb. tomatillo
  • 10-20 Chiles de arbol
  • 3 tablespoons onion
  • 1 garlic clove
  • Salt and black pepper to taste
  • 1 teaspoon of vegetable oil

To garnish or serve:
  • ¼ cup of fresh onion
  • ¼ cup of fresh cilantro
  • 1 avocado

To make the Red Salsa: Peel off the tomatillos. Rinse them, place them in a sauce pan with enough water cover them, and cook on high heat until they become soft. Place them in a blender and also add in the Chiles de Arbol, 3 tablespoons of onion and 1 garlic clove, season with salt and black pepper to taste, and add about 1 cup of water. Blend on high for about 5 minutes or until you get a very smooth sauce.

Add about 1 teaspoon of oil in a sauce pan and cook the salsa on medium-low heat for about 10 minutes or until it comes to a boil, taste the flavor add more salt and pepper if needed. Remove from the heat, let it cool. and garnish with chopped onion, chopped cilantro and 1 diced avocado. Enjoy!!

To make the Green Salsa: Peel off the tomatillos. Remove the stems from the peppers and poke them with a knife a couple times each.. Rinse both the tomatillos and peppers with warm water and dry them with paper towels. In a skillet add 1 teaspoon of oil and roast the tomatillos, peppers, onion and garlic for about 8-10 minutes or until they blistered on all sides. After they get brown and blistered, add about ½ cup water to the skillet and continue to cook for 3 more minutes or until all the ingredients become softer.

Place everything in a blender, also add in the fresh cilantro, and season with salt and black pepper to taste. Blend on high until you get a smooth sauce.

In a sauce pan add 1 teaspoon of oil, and cook the Sauce on medium low heat until it comes to a boil.
Taste the flavor add more salt and pepper if needed. Remove from the heat and garnish with the chopped cilantro, chopped onion, 1 tablespoon of lime juice and 1 diced avocado. Enjoy!!

To watch this Video-Recipe please click HERE!!

Hi everyone, today's recipe is a super easy Breakfast which also makes a great dessert!

Serves 4
  • 1 French Bread -Baguette/loaf about 10in long (Stale-1 day old)
  • 1 ½ cups  Half and Half
  • 1 stick of unsalted Butter (4oz/113grm)
  • 2 large Eggs
  • 1/3 cup of granulated Sugar
  • Pinch of Salt
  • ¼ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 2-3 teaspoon Vanilla Extract

Cut bread into ½ inch slices.

In a bowl combine the Half and half with the eggs, sugar, nutmeg, cinnamon, vanilla extract and salt, beat together until well combined.  Soak bread in the Half & Half mixture for about 5-10 seconds on each side or until the bread is well soaked with the mixture without getting too soggy or mushy.

In a large skillet. on medium heat, melt 2-3 tablespoons of butter and toast the bread slices a few pieces at a time, for about 2-3 minutes on each side, or until it gets golden brown and crisp. Add more butter to the skillet if needed. Keep the French Toast warm and crisp in a 200ºF oven while you continue to toast the rest of the bread slices.

Pour some of your favorite syrup over the French toast, garnish with fresh fruit and powdered sugar! Enjoy!!!

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