Today’s recipe is so easy and perfect for this summer! I hope you give it a try.

  • 1 English Cucumber
  • 2-3 Carrots
  • ¼ C Rice Vinegar
  • 1 tspn Soy Sauce
  • ½ tsp Toasted Sesame Seeds
  • ½ Tsp Black sesame Seeds
  • ¼ Tsp Crushed Red Pepper
  • Salt to taste

To make the dressing combine the  soy sauce with the rice vinegar and season with half the sesame seeds, and  half the crushed red pepper and salt to taste.  Stir well and set aside until you are ready to use it.

Wash and disinfect the vegetables.
Peel off the carrots, and then cut the ends from each carrot.  Now with a potato peeler, shred the carrots, by using  the peeler you will end up with very long and wide strips. (watch the video for more instructions.) Place the carrot strips in a bowl.

Now cut the ends from the cucumber. Peel the cucumber to leave alternating green stripes. Now cut the cucumber in half, lengthwise, then scoop out some of the seeds and pulp from each cucumber half.  Using the potato peeler, shred the cucumber into long strips.

Place the cucumber strips in between paper towels to remove the excess moisture.  
After three minutes, place the cucumber strips in the same bowl with the carrot strips, toss together and then season them with the rest of the sesame seeds, crushed red pepper and a pinch of salt, then add in dressing and toss everything again until the cucumber and carrots are well coated with the dressing, and serve immediately.


Here you have a very easy and delicious traditional Mexican dish that can be serve as breakfast, lunch or dinner! This is a Family recipe so I hope you like it! Enjoy!!

  • 2 ½ - 3 C Cooked Black Beans
  • 2 ½  C Cooked and shredded Chicken
  • 2 T Lard (pork fat)
  • 12-15 Corn Tortillas
  • Salt to taste
  • ¼ - ½ Cup water

To serve:
  • 1 sliced Red Onion
  • Queso Fresco
  • Mexican Cream

In a blender, blend the beans with about ¼ - ½ cup of water and season them with salt to taste. Blend until you get a smooth sauce, that has the consistency of a soup, if you need to add more water feel free to do so.

In a skillet on medium heat add one tablespoon of lard and cook the bean sauce until it starts to boil. Once  it starts to boil, taste the flavor and add more salt if needed.  The sauce might have thicken a bit, so  feel free to also add more liquid if needed.  Once the sauce is ready set it aside for a minute.

Now in another skillet heat up one tablespoon of lard and heat up the tortillas for about 30 - 40 seconds on each side.   

Once the tortillas are heated through and the bean sauce is also heated through, now you can start making your Enfrijoladas.

Dip the tortillas in the bean sauce, then remove them from the sauce and right on the center of the tortilla add some chicken, fold the tortilla in half or roll it like a taco, and continue to repeat these steps until you have all the Enfrijoladas done.

To serve:  Spoon some more of the bean sauce over the Enfrijoladas, then top them with the Queso Fresco, the Mexican Cream and Red onion Slices.


Today’s recipe is an easy and delicious recipe for Thumbprint cookies, lemon and shredded coconut make these cookies a great treat for this summer. I hope you give them a try.

Makes 3 dozen cookies.

  • 2 C All Purpose Flour
  • 2 Sticks Unsalted Butter, softened (226 g)
  • ½ C Powdered Sugar
  • ¼ Tsp Salt
  • ½ Tsp Baking Powder
  • 2 Tsp Lemon Extract
  • ½ C Lemon Curd
  • ¼ C Sweetened Shredded Coconut

Preheat the oven to 325ºF (160ºC)

In a bowl combine the flour with the salt and baking powder. Stir well and set aside.

In an electric mixer, beat the butter with the sugar for about 2 minutes or until creamy, then add in the vanilla or lemon extract and continue to beat for another minute on high.

Scrape down the sides of the bowl, reduce the speed to low and slowly add in the flour mixture, mix until combined.  Once the flour is well combined set the speed to high and beat for 30 seconds so the batter will come together to form a soft ball.

To make the Cookies:
Grab about one tablespoon of the dough, and form a small ball with it, keep on repeating this step until you have used all the dough. Place the small balls about 1 ½ inches apart from each other.

Now with your thumb, finger, or spoon, press down the center of each small ball to make a depression in the center. Fill the center of the cookie with the lemon curd, and sprinkle with shredded coconut. Repeat these steps until all the cookies are done.

Bake them at 325ºF (160ºC) for about 15-20 minutes or until firm. ( I like my cookies to be soft, so I bake them for 15 minutes, if you want crunchier cookies bake them for 20 minutes.)

As soon as the cookies come out of the oven sprinkle them with more shredded coconut.
Let them cool completely before serving them!


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