Hi everyone! Today's video will show you how to make Mini Chicken Pot Pies, they are absolutely delicious, perfect to bake them in advance and keep them in the freezer and just keep on reheating as you need to! I love these during during winter, but they do make a wonderful dinner or lunch any time of the year! I hope you like them!

Makes 5 Mini Pot pies 5in each
  • For the dough/crust
  • 3 cups of All Purpose Flour
  • 1½ sticks unsalted cold butter, diced. (each stick is 113grs. /½cup/ 4oz)
  • 2 eggs
  • Pinch of Salt
  • Cold water, about 6-8 tablespoons (as much as you need)

For the Filling:
  • 2½ cups uncooked chicken breasts or thighs cut into small pieces
  • 1 onion cut into small chunks
  • 2-3 carrots cut about the same size as the onion
  • ½ cup of Celery cut about the same size as the other vegetables
  • 8oz diced mushrooms
  • ½ cup corn kernels
  • ¼ cup fresh parsley finely chopped
  • 3 small potatoes cut into small chunks
  • 2 minced garlic cloves
  • 2 tablespoons of butter
  • 1½ tablespoons of all purpose flour
  • 1¼ cups Mexican Cream or Heavy cream
  • Salt and black pepper to taste
  • 1 teaspoon ground Nutmeg
  • Chicken Flavor Bouillon Seasoning to taste

To make the Pie Crust:
In an electric mixer with a kneading hook attached, mix the flour and salt together, then add in the butter cut into small pieces, mix until you get the texture of coarse breadcrumbs,  then add in 1 egg, mix until well combined.  Add in about 4 tablespoons of cold water, 1 tablespoon at a time, and after you add 4 tablespoons, set  the speed to high, and mix for 1 minute. Reduce the speed, and add more water if needed, add 1 tablespoon at a time. Continue to mix until all the ingredients come together to form a soft dough. Cover it with a clean kitchen towel and set aside until you are ready to use it.

To make the Filling:
In a a large saucepan on medium-high heat, melt the butter, then add in the chicken, season with chicken flavor bouillon seasoning to taste and cook for 5 minutes.  Then add in the onion, carrots, celery and garlic, season with salt and black pepper to taste, cover with a lid, and cook for 2-3 more minutes to soften the vegetables a little bit.

After 2 or 3 minutes, add in the cream, the potatoes, mushrooms, corn kernels,  and fresh parsley to taste, stir together, add more water or chicken broth if needed, you want the liquid to be enough to cover all the vegetables. Cook on medium-high for 10 more minutes or until it comes to a boil.
Once it's boiling,  taste the flavor, add more salt, pepper or chicken flavor bouillon if necessary, also add in ½ teaspoon ground nutmeg, and 1½ tablespoons of all purpose flour, stir well until the flour is dissolved, and continue to cook for 5-6 more minutes or until the creamy sauce has thicken a bit.
Once it thickens, remove it from the stove, set it aside  until you are ready to use it.

Preheat the oven to 400ºF

Divide the dough into 4-5 equal sections. On a flour surface, roll out each section to a ¼ inch thickness, and cut out a circle big enough to line the inside of your mini pie pan.  Roll out the remaining dough and cut out a circle about 1 inch larger than the surface of your pan, to make the cover/crust to top the pie.

Keep on rolling out all the dough until you have lined all your mini pie pans, and until you have rolled out all the covers/crusts to top the pies.

Fill out the pies with the filling. (for a firmer dough, bake the empty pie crust for 5 minutes.) After you fill out the pies,  top them with the pie crust cover,  pinch the edges of the crust upwards and then press them down with a fork to make sure the pie is well sealed.  With a knife, make a small cut right in the center of each pie, then brush the pies with a beaten egg, sprinkle some kosher salt over each pie, bake at 400ºF for about 25-30 minutes or until golden brown on top.


Hi everyone! Today's recipe has become my addiction, so hopefully you will like it as much as I do, these delicious cookies are the perfect marriage of apple cookies and apple muffins! They turned out so good, that I can't stop eating them... they are addictive, not too sweet but sweet enough to be treated as a delicious dessert,  they are so soft in the inside, the oatmeal on top add a nice crunch, and all the flavors just complement each other so beautifully, so hopefully you can give this a try soon! Enjoy!

Makes 2½ dozens 
  • 3 cups All Purpose Flour
  • 2 Large Eggs
  • 2 Sticks unsalted butter, softened (each stick is 113g or 4oz or ½cup )
  • 1 cup Apple Sauce (I used Mott's Applesauce Original)
  • 3/4 cups Shredded Granny Smith Apples (Shred the apples just before you use them so they wont get brown!)
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar
  • 1½ Teaspoons Vanilla Extract 
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Salt

To Garnish:
  • 2/3 cups Old Fashion Oats
  • Brown Sugar to taste (4 tablespoons or so)
  • Ground Cinnamon to taste (½ tablespoon or so)
  • A pinch of Salt
  • A pinch of Nutmeg

Preheat oven to 350ºF

Mix the old fashion oats with brown sugar and ground cinnamon to taste, add a pinch of salt, and a pinch of nutmeg, mix well and set aside until you are ready to use it.

Combine the flour with 1 teaspoon ground cinnamon, 1 teaspoon baking powder and ¼ teaspoons of salt, mix well until combined, and set a side for a minute.

In an electric mixer on medium speed combine the granulated sugar with the brown sugar, until well combine, then add in the softened butter, and continue to mix on medium-high speed until you get a creamy-grainy paste.

 Reduce the speed and add in the eggs one at a time, after the eggs are well combined with the rest of the ingredients, now add in the vanilla extract and 3/4 cups of apple sauce, mix on medium-high until combine. Stop the mixer and now shred the apples.

Drain or squeeze the shredded apples really well to get rid of all the extra juice that might be in them.

Set the electric mixer to low and now add in a third of the flour mixture to the butter mixture, and also add in a third of the shredded apples, mix for 2 seconds, just to combine, DO NOT OVER MIX, then add in the second third of the flour and the second third of the apples, stir to combine, and add in the rest of the flour and the rest of the apples. Stir to combine. DO NOT OVER-MIX! Once everything is combined, now you can make the cookies!

To make the cookies, just spoon about 1-1½ tablespoons of the dough onto your baking sheet, and continue to  do this, leaving about 2 inches of space in between every cookie to prevent them from overlapping each other while in the oven.

Top the cookies with the oatmeal mixture and then bake them at 350ºF for 25 minutes or until the center is set.

For a crispier cookie, cook for 5-6 more minutes.

Transfer them to a cold surface to cool down, and enjoy!

Hi everyone! Today's recipe is a delicious and super easy recipe to make Soy meatballs! I hope you like it, these are great as an appetizer and even better if  you serve them with your favorite tomato sauce over your favorite pasta! Enjoy!

Makes 20-22 Soy-meat-balls
  • 12oz Texturized Soy meat
  • 8-10 cups water (or vegetable broth or chicken broth)
  • ½ cup finely Chopped Onion
  • ¼ cup finely chopped Cilantro
  • 2-3 minced Garlic cloves
  • ½ cup dry breadcrumbs
  • 2 tablespoons Ground flax seed (you can use 1 egg instead!)
  • 1½ tablespoons yellow Mustard
  • 1½ tablespoons Ketchup
  • Salt and Ground Black Pepper to taste
  • Chicken Flavor bouillon or any other seasoning you like (Mrs. Dash,  fresh herbs, Italian, etc.)
  • 1 egg (if you are not using the ground flax seed, you will need 2 eggs instead)

Preheat oven to 390ºF

Place the texturized soy meat in large bowl, and pour about 10 cups of water, or chicken broth or vegetable broth over it. Let it hydrate for about 10 minutes. (Time might vary according to the brand of soy you are using, so please do check the instructions on the package to check on the exact time!)

Once the soy meat is hydrated, now drain it. Use your hands to squeeze all the liquid out of the soy, you want the soy meat to have the texture of ground meat, so squeeze all the liquid out of the soy meat.

Now in  a small bowl, combine the ground flax seed with 6 tablespoons of water, and pour this mixture over the soy meat. Also add in 1 egg, mix everything together  (if you are not using the flax seed, beat 2 eggs together and pour them over the meat!).  And now add the rest of the ingredients, add in the onion, cilantro, and garlic; season with salt, ground black pepper, and chicken flavor bouillon to taste, (Italian seasoning, fresh herbs or whatever seasoning you like!) Also add in the yellow mustard and the ketchup, stir together, until well combined, then add in the dry breadcrumbs and 1 tablespoons of extra virgin olive oil.  Mix together, until all the ingredients are well incorporated and now you are ready to make the meat-balls.

To make the meat balls, now grab some of the soy mixture, and roll it with your hands into a ball, you have to squeeze the meatballs with your hands really well, to make sure they don't have any extra liquid in them, so as you form the balls, give them a few squeezes in between your hands, this will get rid of any extra moisture in the balls, and will allow them to be stay tight and together while cooking.

Place the soy-meat-balls in a baking sheet and bake at 390ºF for about 20 minutes. Serve as an appetizer, top them with your favorite tomato sauce, fresh parsley and Parmesan cheese.
Or if you prefer, bring your favorite tomato sauce to a boil, then add in the baked soy-balls, cook for another minute or so, and serve over your favorite pasta.


Hi everyone! Today's recipe  could be a great present for Valentine's day for your love one or a friend, it's easy to make, super cute and very affordable too! I hope you like it!

Makes 2-2½ dozens
  • 1½ cups All Purpose Flour
  • ½ cup Powdered Sugar
  • 1½ Sticks unsalted butter, cut in chunks or cubes
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 tablespoon Vanilla Extract
  • 1tablespoon Red Food Coloring
  • ½ teaspoon Salt

To Decorate:
  • 2 oz  melted White Chocolate (optional)
  • 2 oz  melted dark Chocolate (optional)
  • 2 tablespoons shredded Sweetened Coconut

Preheat oven to 325ºF.

In an electric mixer on low speed, combine flour, sugar, cocoa powder and salt. Then add in the butter cut in chunks, also add in the Vanilla extract and Red food Coloring, mix on high speed for about 40 seconds or until all the ingredients are well incorporated and come together into a very soft dough.

Roll out the dough on a floured surface to a thickness of ½ inch or 1 inch. (you can sprinkle some flour on the dough or on your rolling pin to make it easier to roll out the dough.

Cut your cookies using your favorite cookie cutter and bake them in a preheated oven to 325ºF for about 20-25 minutes or until the center is firm and set.

Transfer them to a cold surface and let them cool completely before decorating them.

Decorate with melted chocolate.  You can decorate anyway you want, I wrote "love, be mine, love u, on some of them, then I drew hearts and happy faces on some of them, others I just decorated with a zigzag motion, others were dip in white and dark chocolate, and topped with shredded coconut, etc. etc. the possibilities are endless, so be creative and have fun! Enjoy!

Serves: 3-4
  •  1 lb. thinly sliced Chicken breasts
  • 2 cup Fresh Breadcrumbs
  • 2/3 cups All Purpose Flour
  • 1 cup Parmesan Cheese
  • 2-3 Large Eggs
  • Zest of 1 lemon
  • ¼ cup fresh Parsley finely chopped
  • 1 tablespoon Dry Oregano
  • Salt and Black Pepper to taste

Tomato Sauce:
  • 4 Roma tomatoes cut in half
  • ½ an onion cut in quarters
  • ½ a Red Bell Pepper cut in chunks
  • ½ a Green Bell Pepper cut in chunks
  • 6oz tomato paste
  • ¼ cup Fresh Parsley
  • 2 minced garlic cloves
  • 2/3 cups Red Wine (good quality wine or no wine at all!)
  • 1 Bay Leave
  • 1 Tablespoon Extra virgin olive oil
  • Italian Seasoning to taste
  • Chicken Flavor bouillon seasoning to taste
  • Salt and Black pepper to taste

To make the tomato sauce: In a large saucepan, on high heat, heat up 1 tablespoon of extra virgin olive oil, and cook the tomatoes, onion and bell peppers for 5 minutes, stiring occasionally . Then add in the garlic, parsley and tomato paste, season with Italian seasoning and chicken flavor bouillon to taste,  cook for 2-3 more minutes or until the garlic softens. Blend everything until you well blended. (you can add up to ¼ cup of chicken broth to blend everything together!). Once everything is blended, continue simmering this sauce, taste the flavor  and more Italian seasoning, chicken flavor bouillon seasoning or salt and pepper if needed. Once you are happy with the flavor, now add in the red wine (or about ½ cup chicken broth) and also add in the bay leave, continue to simmer for 1 hour.

To make the Chicken:  Season the flour with salt and black pepper to taste. Set aside for a minute.  Season the eggs with salt and black pepper to taste. Beat the eggs together, until well beaten and set them aside for a minute.

Season the fresh breadcrumbs with the fresh parsley, the zest of 1 lemon, 1 tablespoon of dry oregano, salt, black pepper to taste and 1 cup of Parmesan cheese, mix well until everything is combined.

Coat the chicken fillets with the flour mixture, then dip them in the egg mixture, and then transfer them to the breadcrumb mixture, coat well with the breadcrumbs on all sides. And continue to repeat these steps until you have coated all the chicken pieces with the breadcrumbs.

So first coat them with the flour on all sides, then dip them in the egg mixture, make sure they get really wet with the egg, then transfer them to the breadcrumbs and cover them with the breadcrumbs really well on all sides.

Now you can either bake them in a preheated oven to 400ºF for about 12-15 minutes (Spray them with cooking spray before they go into the oven!)

Or Pan fry them in a little bit of extra virgin olive oil for about 3-4 minutes on each side or until they are cooked.

Serve the tomato sauce over the Parmesan Chicken and Enjoy!!

Hi everyone, this is the Pasta I made to go along with my Parmesan Chicken for my second Valentine's Dinner video. I hope you like it.

Serves 3-4
  • 2 cups Farfalle or any other small pasta you like
  • ½ cup diced Red Bell Peppers
  • ½ cup diced Green Bell Peppers
  • ¼ cup fresh Parsley finely chopped
  • 2-3 Tablespoons Cream Cheese
  • ¼ cup Parmesan Cheese (more to taste)
  • 2 minced garlic cloves
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Dry Oregano
  • ¼ cup Heavy Cream
  • Salt and Black pepper to taste
Cook the Pasta according to the instructions on the package. Drain it and set it aside for a minute.

In a large saucepan on medium high heat, add 1 tablespoon of extra virgin olive oil, and cook the garlic for 1 minute or until it becomes translucent. Then add in 2-3 tablespoons of cream cheese, cook for another 1-2 minutes just to soften the cream cheese, then add ¼ cup heavy cream, season with 1 teaspoon dry oregano, ground black pepper and salt to taste. (Do not add too much salt, you will be adding some Parmesan Cheese!)

Add in t he bell peppers and cook for 2 more minutes, just to heat up the sauce, then add  the Farfalle, fresh parsley and Parmesan Cheese, stir together, taste the flavor add more salt and pepper if needed, if you prefer you can season with Chicken flavor bouillon seasoning to taste. Give it one last stir, continue to cook on low heat for 2-3 more minutes just  to heat everything through.  Once everything is heated, you are ready to serve Enjoy!

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