This noodles are so easy to make and full of flavor.  They go perfect with the Pork chops you saw on my last video.  They make a beautiful combination for dinner any day of the week. I hope you give them a try! Enjoy.

  • 12 oz. Fettuccine or any other long noodles
  • ⅔ C Chopped Green Onions
  • 2 T Sesame Oil
  • 1 T Soy Sauce
  • 2 minced Garlic Cloves
  • Pinch Crushed Red Pepper
  • Pinch Ground Black Pepper
  • ½ T Asian Seasoning (¼ tsp ground ginger + ½ tsp toasted sesame seeds)

Cook the noodles according to the instructions on the package.  Drain them and set them aside for a minute.

In  a large Skillet or Wok, on medium heat, heat up two tablespoons of sesame oil, then saute the garlic for about 30 seconds or until aromatic. Then add in the noodles and season them with the Asian seasoning, crushed red pepper and black pepper to taste, and stir fyr them for two minutes.

Then add in the soy sauce, toss and add in the green onion, stir fry for two more minutes or until the noodles are well heated through.

Once the noodles are heated through, serve them immediately.


This simply seasoned Thai inspired dish is so easy to make, and it’s perfect for any day of the week. Enjoy!

  • 4 Pork Loin chops
  • 3 T Soy Sauce
  • 2 T Cornstarch
  • 1 T Brown Sugar
  • 1 Tspn Ground Black Pepper
  • ½ Tspn Ground Ginger
  • ¼ Tspn Garlic Powder

In a bowl combine the the soy sauce with the cornstarch stir until the cornstarch is well dissolved, then and in the brown sugar, black pepper, ginger and garlic powder, stir well until well combined.

Marinate the pork chops in this sauce for at least 3 hours.

In a skillet on high heat preheat 1 tablespoon of oil and cook the pork chops for about 3-5 minute on each side or until cooked.

Once they are cooked serve them with your favorite side dish.


This is the perfect combination of Coffee, chocolate and Caramel in one simple recipe!
Easy, delicious and budget friendly, it’s a great cake for any special occasion or any other day! Enjoy!

  • 1 C All Purpose Flour
  • 1 oz. (28 g) Unsweetened Chocolate (100% Cacao)
  • ½ C Granulated Sugar
  • 2 T Unsalted Butter
  • ½ C Milk
  • 1 Large Egg
  • 1 T Instant Espresso Powder
  • ½ Tsp Baking Powder
  • ½  Tsp Baking Soda
  • ¼ Tsp Salt

Ingredients for the Icing:
  • 2 C Powdered Sugar
  • 2 oz. Unsalted Butter (4 T = ¼ C =56 g)
  • 8 oz. Cream Cheese (226 g)
  • 7 oz . La Lechera Dulce de Leche/Caramel (½ C = 190 g)
  • 1 Tsp Vanilla Extract

To Decorate:
  • ¼ - ½ C Chocolate Covered Coffee Beans/ Small Chocolate Candies

Preheat the Oven to 350ºF (180ºC)

Grease and flour your pan. I’m using a 6 x 2 in Round Pan

To make the Cake:
In a bowl combine the flour with the salt, baking powder, baking soda and sugar, stir well and set aside for a minute.

Chop the unsweetened chocolate into small pieces and place them in a bowl, add in the butter and place them in the microwave for one minute so they can melt together. Stir and set aside for a minute.

In a large bowl, combine the milk with the espresso powder, stir for one minute just to make sure the coffee is well dissolved, and then add in the egg,  whisk until the egg is well incorporated with the rest of the ingredients.

Sift the flour mixture onto the milk mixture, stir together until combined, do not over mix. Add in the the melted chocolate, and stir again until combined.  Pour the batter into your prepared pan, and bake at 350ºF for about 30-35 minutes or until the cake is well cooked.

Let the cake cool completely before decorating it.

To make the Icing:
In an electric mixer  on high speed beat the cream cheese with the butter for about 2 minutes or until everything is well combined into a creamy paste. Scrape down the sides of the bowl and add in the vanilla and the Dulce de leche/caramel,   continue to mix on high speed for 2 more minutes until well combined.   Scrape down the sides of the bowl,  add in half the powdered sugar, and beat for 20 seconds, add in the rest of the sugar and  set the speed to high and continue to mix for another 2 more minutes on high speed until you get a fluffy and creamy icing.

Once the cake is cold and the icing is done.
Cut the cake in half horizontally, you will end up with two layers. Using a knife flatten  up the top layer.  

Spread the surface of the bottom layer with some of the icing, make the icing layer about ¼ - ½ inch thick. then place the top layer over the icing on the bottom layer.

Now cover the whole cake with the icing.  Place the leftover icing in a piping bag and decorate the cake any way you want.

Decorate with the Chocolate covered Coffee Beans or chocolate candy. Enjoy!

This easy and delicious Bowls are perfect way to serve your favorite Ice cream or any other dessert. It’s a dessert within a dessert,you can’t go wrong with that! I hope you give it a try.

Makes 8 Bowls
  • 1 ½ C All Purpose Flour
  • ⅓ C Brown Sugar
  • 3 T Granulated Sugar
  • ½ Tspn Baking Powder
  • ¼ Tspn Salt
  • 6 T Unsalted Butter (90 grams)
  • 1 Large Egg
  • ¼ C Mini Chocolate Chips
  • 1 tsp Vanilla Extract
  • +1-2 T Warm Water (only if necessary)

Prepare the dough:  In a large bowl combine flour, salt and baking powder. Stir well and add in the Brown sugar and granulated sugar. Stir to combine.

Melt the butter and stir in the vanilla extract and whisk in the egg, stir these ingredients until well incorporated.  Pour this mixture over the flour mixture and combine until everything is well incorporated into a soft dough.  If the dough feels too dry, add one  or two tablespoons of warm water, (one tablespoon at a time and only if necessary) You want the dough to come all together to form a soft dough. Add in the chocolate chips and fold them with the rest of the batter until well distributed.

On a floured surface, roll out the dough to a  ⅛ - ¼ inch thick,  and cut out 5’in circles .

Use a Mini cake Pan.

Spray the pan with cooking spray.

Drap each circle over each bowl cavity of your mini cake pan, and press them down to shape them and smooth the surface.

Refrigerate them for at least one hour before baking them.

Preheat the oven to 350ºF (180ºC)

Bake them at 350ºF (180ºC) for about 12-14 minutes, just until lightly brown and firm.

Let them cool completely before serving them.

Fill them with your favorite, ice cream, yogurt, fruit, etc. etc.

Today’s recipe is a delicious Mexican Dish,  Huaraches, these are considered Mexican Street Food so they are very popular all around Mexico, the preparation might change a bit between regions but the end results is just as delicious!  I hope you give them a try!  Enjoy

  • 2 C Maseca (Instant Corn Masa Mix)
  • 1 ⅓ C Water
  • 2 C Pinto Beans
  • Pinch Salt
  • Vegetable Oil for Frying

To Serve:
  • Refried Beans
  • Shredded Lettuce or Cabbage
  • Sliced Tomatoes
  • Sliced Onions
  • Salsa
  • Mexican Cream
  • Queso Fresco
  • Pickled Pork Skin

Refry the beans: In a skillet on medium heat, add one tablespoon of oil or lard and refry the beans, season them with salt and then mash them, cooked them for about 5 minutes.  Do not add any liquid, you want the beans to be very dry and well mashed.  Once they are done, set them aside to cool down a bit.

Prepare the Dough:  In a large bowl combine the Maseca with salt to taste and the water, stir well until you get a soft dough. The dough should be moist without being sticky.  If you feel the dough is too dry feel free to add more water one tablespoon at a time. If it feels too wet, add more Maseca until you get the desired texture.

Make the Huaraches.  Grab about 3 tablespoons of the dough and form it into an egg-kind of shape, then press it down with your hands to get a flat-oval shape about ½  inch thick and right in the  center of the oval shape add one tablespoon of the refried beans,  bring the edges of the oval together to keep the beans right in place, then roll this into a long cigar-kind  of shape.

Now with a tortilla presser  press down the cigar to flatten it to a  ⅛ - ¼  inch thickness.

And just keep on repeating these steps until you have make all the Huaraches.

Cook the Huaraches.  Preheat a griddle and cook the Huaraches for about 2 minute,  (one minute on each side, just to give them some texture.

Then preheat plenty of oil, and fry the huaraches for another minute on each side, just so they will get nice and golden brown and  by frying them we will also add some crunch, so just fry them until golden brown and crisp. Drain them on paper towels.

To Serve them: Top the Huarache with refried beans, add your favorite Guiso and top it with shredded lettuce, onion, tomatoes,  queso fresco, crema mexicana, and your favorite Salsa, decorate with pickled pork skin and that’s it! 


Follow by Email