Thursday, December 01, 2016

Mashed Potatoes with Cheddar Cheese and Bacon!

Here you have a super easy and deliciously cheesy and creamy mashed potatoes that are perfect for any day of the week or any special occasion, I hope you like them!

  • 3 lbs. Potatoes
  • 1 Cup Shredded Cheddar Cheese
  • 3 Chopped Green Onions
  • 12 Bacon Slices cut into small pieces 
  • ½ Cup Butter cut into small pieces 
  • ½ Cup Sour Cream
  • 8 oz Cream Cheese
  • ¼ - ½ Cup Milk
  • 1 ½ Tspn Onion Powder
  • 1 Tspn Garlic Powder
  • 1 Tspn Crushed Red Pepper
  • Salt (to taste)
  • Black Pepper (to Taste)

Preheat the oven to 350ºF

Place the potatoes in plenty of water and cook them on high heat until they are very tender and somewhat overcooked. Drain them and set them aside.

In a large skillet on medium low heat, cook the bacon until it gets brown and crisp on all sides.  Drain it on paper towels to remove the excess fat.

Placed the cooked potatoes in a  large bowl (you can peel them off or leave the skin on if you like) Into the bowl, also add in the butter, the cream cheese, the sour cream and a quarter of a cup of milk, season this with garlic powder, onion powder, crushed red pepper, black pepper and salt to taste. Mash the potatoes with  all these ingredients until they are all well incorporated.  

If you think the mashed potatoes are too dry or to thick, feel free to add another quarter of a cup of milk, then taste the flavor add more salt and pepper if needed.

Once you are happy with the flavor, now add in half of shredded cheese, and also add in half the green onions and half the cooked bacon. Toss together until well combined.  Pour the mashed potatoes into a baking dish. (The baking dish is already greased with some butter).

Top the mashed potatoes with the rest of the shredded cheese, the rest of the green onions, and the rest of the bacon!

Bake at 350ºF  for about 20 - 25 minutes or until the cheese has melted and the mashed potatoes are heated through!

Once they are done, you are ready to serve them! Enjoy!!

Wednesday, November 23, 2016

Penne Rigate with Havarti Cheese and Parmesan Cheese

Here you have the cheesy Penne Rigate you saw on my last video, is perfect for your Thanksgiving Dinner!!


  • 500 g Penne Rigati 
  • 400 g Havarti Cheese cut in cubes
  • ½ Cup Parmesan Cheese
  • 2-3 tbsp Extra Virgin Olive Oil
  • 1 chopped onion
  • 4-5 chopped tomatoes, seeded
  • 1 cup Black Olives
  • 1 cup chicken broth or water
  • 1-2 garlic cloves
  • 1-2 bay leaves
  • 1 tbsp dry basil
  • Salt to taste 
  • Black pepper to taste
  • ½ -1 tspn crushed red pepper

Preheat the oven to 350ºF

Cook the pasta according to the instruction on the package. Once the pasta is Al Dente, drain it and set it aside until you are ready to use it.

Cut the Havarti Cheese into small cubes.

In another skillet on medium heat, heat up two tablespoons of extra virgin olive oil, and cook the onion for two minutes. After two minutes, now add in one minced garlic clove, stir and cook for 30 seconds. Then add in the chopped tomatoes, season with the dry basil, salt, black pepper and crushed red pepper to taste.  Continue to cook on medium heat for two more minute.

Then add in one cup of water or chicken broth, reduce the heat to low and continue to cook on low heat for 15 more minutes.

After 15 minutes, the tomato mixture should be thicker, now it’s ready, set it aside for a minute.

In a large bowl combine the cooked pasta with the black olives, also add in ⅔ cups of the Havarti Cheese and half of the Parmesan Cheese, also add in the tomato mixture, and toss together until well combined.  

Transfer to a baking dish, then top the pasta with the leftover Havarti Cheese and the leftover Parmesan Cheese.

Bake at 350ºF for about 25-30 minutes or until the cheese is melted and the pasta is heated through.

Once the pasta is done, now you can serve it!


Monday, November 21, 2016

Citrus Oven Roasted Turkey

Here you have another great recipe for your Thanksgiving dinner. Enjoy!!


  • 1 Whole Turkey  (16-18 lbs)
  • 113 g Melted Salted Butter
  • 1 1/2 Cups White Wine
  • 1/4 Cup Lime Juice
  • 1 Orange cut in quarters
  • 1 Onion cut in quarters
  • 1-2 carrots
  • 1-2 Stalks Celery
  • 4 Garlic cloves
  • 2 Tbsp Fresh Thyme (plus some extra sprigs to stuff the cavity of the turkey)
  • 2 Tbsp Fresh Rosemary (plus some extra sprigs to stuff the cavity of the turkey)
  • 1 Tbsp Dry Sage
  • 1/2 Tspn Garlic Powder
  • 1 Tspn Onion Powder
  • Zest of 2 limes
  • Zest of 1 Orange
  • 1 Cup Water or Chicken Broth
  • Salt
  • Black Pepper

Mince the fresh thyme, the Rosemary, and sage. Season the melted butter with the fresh herbs, and also season with the garlic powder, the onion powder, the lime zest, the orange zest,  and plenty of salt and black pepper, stir until combined, then add in a quarter of a cup of lime juice, stir until well incorporated and set aside for a minute.

Dry the whole turkey with paper towels, make sure to also dry up the cavity of the turkey. Then try to loosen up the skin from the meat, but be very careful, try not to tear it up.

Grab a quarter of the orange, and rub it all over the turkey. Make sure to rub it really well, and if you think it’s necessary, grab another quarter of the orange, and continue to rub it on back and inside the cavity of the turkey as well.

Season the turkey’s cavity with plenty of salt and pepper. Then grab some of the butter mixture, and also season the cavity with this butter.  Then stuff the cavity with the rest of the orange, the onion, the carrots, the celery, the garlic cloves, and some sprigs of thyme and rosemary. Tie the turkey legs together to keep all the stuffing inside.

Rub the rest of the turkey with the rest of the butter mixture. And make sure to rub the whole turkey really well,  you want to rub the butter mixture on the turkey skin, and also in between the skin, on the meat of the turkey.  Make sure you use all the butter mixture, do not save any of it.

After the turkey is well seasoned, then transfer it to a roasting pan, and we are going to refrigerate it overnight or for at least three hours before cooking it.

Next day, or three hours later:
Preheat the oven to 350ºF

Before we place the turkey in the oven now into the roasting pan we will also add in one and half cup of white wine and one cup of chicken broth or water.  Now cover the turkey with aluminum foil, and cook at 350ºF for 2 ½ hours.

After 2 ½ hours, remove the turkey from the oven, uncover it, and then baste the turkey with its cooking liquid. Place back in the oven, uncovered, and continue to baste the turkey with its liquid every 30 minutes until completely cooked, (it will take about 2 more hours to cook!) (during the last 30 minutes of cooking, into the roasting pan I will also add in some baby carrots)

Once the turkey is cooked, the internal temperature of the turkey should be 165ºF.  Once the turkey reaches that temperature, remove it from the oven, baste it one last time with its cooking liquid, then cover it with foil, and let it stand in there for 10 minutes before serving it.

After 10 minutes, now you can serve the turkey, I garnish with my turkey with the baby carrots and fresh parsley. I will serve with cheesy pasta, mashed potatoes, and a delicious salad!


Friday, November 11, 2016

Pumpkin Bread

Here you have a great recipe for this time of the year, I hope you give it a try and love it as much as we do!!

  • 3 ½ Cups All Purpose flour
  • ⅔ cups Granulated Sugar
  • 1 Cup Brown Sugar
  • ½ Cup Vegetable Oil
  • ½ Cup Plain Yogurt
  • 2 Cups Pumpkin Puree
  • 4 large Eggs
  • 1 Cup Pecans
  • 1 cup Dry Cranberries
  • 2 tspn Baking Soda
  • ½ Tspn Salt
  • 1 Tspn Ground Cinnamon
  • ¼ Tspn Ground Cloves
  • ½ Tspn Baking Powder
  • ½ Tspn Nutmeg
  • ½ Tspn Ground Ginger
  • 2 Tspn Vanilla Extract 

Preheat the Oven to 350ºF

In a large bowl, sift the flour together with the ground spices: cinnamon, cloves, ginger, and nutmeg; to this also add in the baking soda, the baking powder and the salt, sift everything together then stir until combined and set aside.
Reserve about a ¼ cup of the pecans and stir the rest with the flour mixture. Set aside.

In an another bowl with an electric mixer, beat the pumpkin puree with the yogurt, vanilla extract, granulated sugar and brown sugar, mix until well combined. Then add in the vegetable oil and the eggs. Continue to mix on medium speed for 2 more minutes.

Now pour half the flour mixture into the puree mixture, and also add in half the dry cranberries, use a wooden spoon to stir until well combined.  Then add in the rest of the flour and the rest of the cranberries. Continue to stir with the wooden spoon until everything is well incorporated, do not over mix!

Grease and flour your pan. Place the leftover pecans in the bottom of the pan. Pour the batter into the pan, give it a shake to make sure the batter is resting in the bottom of the pan.

Bake at 350ºF for about 1 hour, or until cooked. (it might take around 60-80 minutes!)

You will know the bread is ready when you insert a toothpick right in the center of the Bread and it comes out with a bit of bread crumbs!

Once the bread is ready, let it cool in the pan for 30 minutes then transfer it to another surface to let it cool completely.

Once it is completely cold, you can dust a bit of powdered sugar on top! (this step is optional).


Thursday, November 03, 2016

Easy Guacamole

Here you have my family’s recipe to make the perfect guacamole that will last green and beautiful up to two days.  Enjoy!

  • 5 large avocado
  • ½ a red onion (finely chopped)
  • 3 minced Jalapeno peppers
  • 2 Roma Tomatoes(finely chopped)
  • ¼ Cup Chopped Cilantro
  • ¼ Cup vinegar/ juice from pickled jalapenos 
  • 2-3 Tbsp Mexican Cream or Sour Cream
  • 2 Limes
  • Salt to taste
  • ¼ Cup Milk (optional)

Cut the avocados in half, lengthwise, then remove the pit of the avocado, then with spoon scoop out the inner flesh of the avocado, and place it into a large bowl..

Once you have all the flesh in the bowl, now  add in the juice of two limes,  season with salt to taste, and also add in about 2 or three tablespoon of mexican cream or sour cream…

Then mash it all together,  until you get your desire texture and consistency. I like it chunky.  Now add in about a ¼ cup of vinegar or juice from pickled jalapenos, (this vinegar will prevent the guacamole from browning too fast, and it will also add lots of flavor), give it a quick stir until combined, then add in the chopped onion, the cilantro, the minced jalapeno peppers and the chopped tomatoes.  Toss everything together, until everything is well incorporated,

Then taste the flavor and add more salt or lime juice if you think it's necessary..

Iff you think your guacamole is too thick, feel free to thin it out with a little bit of milk or a little more mexican cream or sour cream, this will make it extra creamy.

Once it has the flavor and the texture and consistency that you like, it’s ready! Enjoy!!

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