Hi everyone!
I hope you are doing great! Today's recipe will take you to China without leaving the comfort of your own kitchen!  These wings, are so easy to make and way better than any takeout! They are budget friendly and so full of flavor, I hope you like them!

Makes 12Wings
  • 12 Chicken Wings
  • 1 tablespoon Toasted Sesame seeds for garnish
  • 1 tablespoon Chives for garnish (optional)

  • 1 Tablespoon grated Ginger
  • 4 grated or minced Garlic Cloves  (2 teaspoons)
  • ¼ cup Honey
  • 3 tablespoons Soy Sauce
  • 1 teaspoon Sesame Oil
  •  Juice and Zest of one Lemon (about 1½ tablespoons lemon juice)
  • Salt to taste
  • Crushed Black Pepper to taste
  • Crushed Red Pepper to taste

Rinse the chicken wings with cold water and dry them with paper towels.  Cut each wing in two pieces, drummette and middle, you can discard the tip of the wing, or just leave it attached to the middle part.  Place the wings in a container,  season them with a pinch of salt and a pinch of pepper.

Combine all the ingredients for the marinade. Stir well, taste the flavor, and add more salt, pepper or crushed red pepper if needed.  Reserve a 1/3 cup of the marinade  for serving.

Pour the rest of the marinade over the chicken wings, rub the marinade really well on the wings, and  marinate in the refrigerator for at least one hour. If you have more time, marinate for more time, the longer the better!

Grill them  for about 15-20 minutes, glaze them with the remaining marinade once while cooking, and one more time before removing them from the heat. Sprinkle with toasted sesame seeds, and garnish with Chives.

To Bake them; Preheat the oven to 400ºF,  place the chicken wings and the liquid in which they were marinated in a baking dish,  and bake them for 15 minutes. Remove from the oven, and baste them with the cooking liquid. Place back in the oven for another 15 minutes.  Remove from the oven, baste them again with their cooking liquid, and before you place them back in the oven, glaze them with some of the remaining marinade, this will give them a beautiful golden brown color. Place them back in the oven for another 10-15 more minutes or until cooked. (In total they will cook around 40-45 minutes!)

Once they come out of the oven, baste them again with the cooking liquid, then sprinkle them with toasted sesame seeds, and garnish with chives.


Hi everyone, today's recipe is a really easy recipe to make a delicious and very crispy oven-fried chicken. This chicken is so juicy in the inside and crunchy and crisp on the outside, and so full of flavor,  so if you are craving fried chicken, but you don't want all the extra fat and calories that come with the fried version, you should give this chicken a try!

Makes 6-8 pieces
  • 6-8 Skinless chicken pieces (bone in or boneless, whatever you decide! It's very important to use skinless chicken!!)
  • 5 cups Corn Flakes
  • 2/3 cup of All Purpose Flour
  • 2 large Eggs
  • 2 tablespoons fresh Thyme
  • 1 teaspoon Crushed Red Pepper (to taste)
  • 1 tablespoon of Salt (to taste)
  • 1 tablespoon of crushed Black Pepper (to taste)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • Cooking Spray or 1 tablespoon of extra virgin olive oil  (optional)

Preheat the oven to 425ºF.
Grease your baking sheet with cooking spray or with a bit of olive oil, this will prevent the chicken from sticking to it. Set it aside until you are ready to use it..

Rinse the chicken pieces with cold water, and pat them dry with paper towels. (Dry the chicken really well!)

Season the eggs with salt and black pepper to taste, beat them until well beaten and set this aside for a minute.

Season the all purpose flour with salt and black pepper to taste, stir well and set aside for a minute.

Crush the cornflakes, I used a potato masher to crush them, but if you prefer you can place them in a plastic bag, and crush them with a rolling pin. Do NOT over crush them, you don't want them to become flour, you want to be able to tell they are cornflakes, so do not over crush them.

Now season the crushed cornflakes with salt and pepper to taste, I added one tablespoon of each, also season them with the fresh thyme, the garlic powder, the dehydrated onion and the crushed red pepper, stir well until well combined.

Coat the chicken pieces with the flour mixture,  then dip them in the egg mixture, (before you dip them in the egg mixture, make sure to shake the chicken pieces a little bit, to remove the excess flour).

After you dip the chicken in the egg mixture, make sure the chicken pieces are really wet with the egg mixture, then give them a shake to remove the excess egg, and then transfer them to the crushed cornflakes.  Cover the chicken pieces really well with the cornflakes mixture, press the cornflakes down onto the chicken to make sure the cornflakes stay on the chicken, then place the chicken pieces in a baking sheet (your baking sheet should be greased with a little bit of oil, to prevent the chicken from sticking to it).  Repeat these steps until you have  all the chicken pieces well covered with the crushed cornflakes.

Spray the chicken pieces with cooking spray (this is optional, it's not really necessary, the cooking spray will give the chicken a more golden-brown color, but its not necessary!

Bake the chicken pieces in a preheated oven to 425ºF for about 30-40 minutes or until well cooked.

The Boneless chicken pieces will cook in about 25-30 minutes.
And the Bone-in chicken pieces will cook in about 30-40 minutes.

The internal temperature of the chicken pieces should be of 165ºF.

Once the chicken is done, you are ready to enjoy it!

I hope you like this really easy and delicious Macaroni Salad, it's so simple and full of flavor, it's perfect to serve with your favorite summer BBQ.

Serves 6
  • 2 cups Uncooked Elbow Macaroni
  • 1 diced Green Bell Pepper
  • ¼ cup diced Celery
  • ¼ cup diced Red Onion
  • ⅓ cup chopped Fresh Parsley
  • 2/3 cups Shredded Cheddar Cheese
  • 1 Garlic Clove
  • 1 Bay Leave

To make the dressing:
  • 2 Tablespoons Mayonnaise
  • 6-8 Tablespoons Crema Mexican/Mexican Cream (or Sour Cream or Plain or Greek Yogurt)
  • ½  Tablespoon Yellow Mustard
  • 1 teaspoon Apple Cider Vinegar
  • Salt to taste
  • Ground Black Pepper to taste

Bring plenty of water to a boil, once the water is boiling, season it with plenty of salt, one garlic clove, and one Bay Leave, cook the pasta in the boiling water until Al Dente. Then drain it, and remove the garlic clove and the bay leave from it. Set it aside until you are ready to use it.

In a large bowl, combine all the ingredients for the dressing, whisk until well combined. Then stir in the elbow macaroni, and the vegetables, also add in the shredded cheese, stir well until all the ingredients are well covered with the dressing.

Taste the flavor and add more salt and pepper if needed. And if you like, you can also add in more cream or mayonnaise, and once you are happy with the flavor and the creaminess of your salad, the salad is done, you can either serve it right away, or you can refrigerate it until you are ready to serve.


Hi everyone!  Today's recipe is a great idea for father's day, so if you haven't decided what to gift your dad on that date, these will make a wonderful gift, they are super easy to make, very budget friendly and delicious, so hopefully you will give them a try!

  • 2/3 cups All Purpose Flour
  • ½ cup Brown Sugar
  • ⅓ cup Unsweetened Cocoa Powder
  • ¼ cup Semi-sweet Chocolate Chips
  • 1 ripped Banana
  • 2 large Eggs, slightly beaten
  • 1 stick of Unsalted Butter (113 grams or ½ cup)
  • 1 tablespoon Honey
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Powder

To Make the Icing:
  • 4oz Cream Cheese
  • 6 tablespoons Unsalted Butter
  • ⅓ cup Creamy Peanut Butter
  • 1 tablespoon Honey
  • ¾ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2oz melted Semi-sweet Chocolate  (optional)
 Preheat the oven to 350ºF.

Greased your Pan with a bit of oil or butter. Set aside.

In a sauce pan, on medium heat, melt the butter and the chocolate chips, once everything is melted, set this mixture aside to cool down for 5 minutes.

In a bowl, combine the All Purpose Flour with the Baking Powder, Salt and Cocoa Powder, stir well until combined, then set aside for a minute.

In a large bowl, mash the banana with the honey and vanilla extract. Once the banana is well mashed, now add in the melted butter-chocolate mixture, and the brown sugar, mix well until everything is well combined, then stir in the beaten eggs, mix to combine, do not over-mix, you just want the eggs to incorporate with the rest of the ingredients. After that, add in the flour and stir until combined. Do NOT over-mix, you just want the dry ingredients to incorporate with the wet ingredients! (You will get a very lumpy and thick batter! That's they way it's supposed to be.)

Once the batter is ready, pour it into your brownie pan, or baking dish, I used a mini-heart shaped baking dish, if you don't have a Brownie pan,  you can bake this in an 8in x 8in baking dish. (and once the brownie is cold, you can cut it into smaller brownies.

Bake these at 350ºF for about 20-25 minutes or until cook. Do NOT over-bake them!!! You will know the Brownies are ready, when you insert a toothpick right in the middle, and it comes out with moist crumbs! (if the toothpick comes out dry, it will mean you over-bake the brownies, so start checking your brownies after 20 minutes!)

Once the Brownies are cooked. Transfer them to a cooling rack to cool completely.  In the meantime, prepare the Icing:

In an electric mixer, beat the cream cheese with the butter, the peanut butter, the honey and the vanilla extract. Beat this on high speed for one  minute, then reduce the speed, scrape down the sides of your bowl if you need to, then add in half the powdered sugar, beat again on high speed for one minute.  Reduce the speed, scrape down the sides of the bowl and add in the rest of the powdered sugar, continue to beat on high speed for another two more minutes or until you get a fluffy and creamy icing.  Refrigerate the icing until you are ready to use it!

Once the Brownies are cold, and the icing is ready, now you can ice your brownies. Grab a bit of the icing, spread it on an even layer on the top of the brownie, then decorate with melted chocolate.


Hi everyone! I hope you are all doing great! Today's recipe is a very healthy recipe to make some delicious Granola bars, this are filled with  lots of flavor and good things for you, so you can feel good about eating them! I hope you enjoy them.

  • 3 cups Old Fashion Oats
  • 2 Cups Prunes 
  • ½ cup chopped nuts
  • ½ cup dried Fruit (I used mango, papaya and pineapple cut into tiny cubes!)
  • 1/3 cup chopped Almonds
  • 1/3 cup shredded sweeten Coconut
  • 3 tablespoons Chia Seeds
  • 3 tablespoons ground Flax seed
  • 2 tablespoons Agave Nectar (this is to taste, you can add more or less)
  • ½ tablespoon Vanilla Extract
  • 1 tablespoon Ground Cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 tablespoon Coconut oil (or butter)
  • a pinch of Salt
  • 2 cups of Water

Preheat the oven to 325ºF.

In a small sauce pan, add in the prunes, 1 cup of water, the vanilla extract and the agave nectar, cook this on medium heat for about 10 minutes or until it boils.  Once it starts boiling, mash the prunes, (they will be very soft and easy to mash, you can use a fork or a masher,) Mash them until you get a very thick paste, now add 1 more cup of water, mix well, reduce the heat to low, and cook for another 5 more minutes, or until it starts to boil again.

Combine the old fashion oats, with the ground cinnamon, the nutmeg, salt and baking soda, stir well until combined. 

Now in a large skillet, melt the coconut oil, and toast the oats mixture for about 5-8 minutes or until slightly brown... once the oats get some color, now add in the nuts and the almonds, continue to toast for another 2-3 more minutes so the nuts and almonds can get a bit of color as well.  Set aside until you are ready to use it.

Now combine the prune mixture with the oats mixture, mix well until combined, then add in the Flax, the Chia seeds, the coconut and the dried fruit.  Stir everything together until well incorporated.

Pour the granola mixture onto your baking dish, press it down really well, you want this mixture to be firmly pressed and very tight together.  Then bake at 325ºF for 20 minutes.

After 20 minutes, remove from the oven,  and let it cool completely before cutting out the bars. (I let it cool on the counter for 15 minutes, then placed it in the refrigerator for another 15-20 minutes, just to make sure it's really cold before cutting it.) I had some leftover nuts, so I garnished the bars with pecans.


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