Tuesday, May 09, 2017

Nutella Pancakes

Here you have a really delicious recipes to surprise your Mom on Mother’s day or any day of the week! Enjoy

Makes 6-8 Pancakes
  • 1 Cup All Purpose Flour
  • 2 Tbs Melted Unsalted Butter
  • 1 Large Egg
  • 1 Cup Milk
  • ¼ Tsp Salt
  • 2 Tsp Baking Powder
  • 2 Tbs Granulated Sugar
  • ⅓ - ½ Cup Nutella 
  • +butter (to cook) 

I will make Heart-Shaped Pancakes but feel free to make Regular Round Pancakes if you prefer. I’m using two heart shaped cookie cutters, one is about an inch smaller than the other one.

To make the heart shaped pancakes, place a ⅓ cup of Nutella in a plastic bag and Microwave it for 20 Seconds.  Use the smaller cookie cutter to make 6-8 Nutella hearts. Freeze them for at least 30 Minutes.

To make round pancakes, instead of the Nutella hearts make Nutella circles, make them about an inch smaller than the size you will make your pancakes.  Freeze the circles for 30 minutes.

To make the batter, combine the flour, with the salt, baking powder, and sugar, stir well until combined, then add in the melted butter, one egg and the milk, stir until well incorporated. The batter will love lots of lumps, that’s perfect. Do not over mix it.  If the batter is too thick feel free to one or two more tablespoons of milk to thin it out.

Now to make the Pancakes:  Preheat a skillet or griddle on medium low heat for about 3-4 minutes or until hot. ( you want to preheat on medium low heat so the pancakes won’t get to toasted or burned!)

Brush the skillet or griddle with a bit of butter, place the larger cookie cutter right on the center of the hot griddle, and into the cookie cutter add two or three spoonfuls of the pancake batter, just enough so it will spread on an even layer, top this with a Nutella heart, and add more pancake batter to cover the Nutella Heart. Cook on medium low heat for one minute and a half or until the surface of the pancake is filled with bubbles.  Then remove the cookie cutter (the pancake should hold it heart shape now) Cook for another 30 seconds. Then flip it around, and continue to cook on the second side for another minute and a half, or until well cooked.

Repeat this steps until you are done.  The batter is enough to make 6-8 Pancakes. And you can keep them warm in a warm oven, or just wrap them in foil to keep the warm.

Serve with fresh fruit and your favorite syrup.  


Monday, May 08, 2017

Red Dry Chili Sauce

Here you have the Red Dry Chili sauce you saw on my last video! I highly recommend this one, is so flavorful and super easy to make! Enjoy!!

Thank you so much for all your continuous support! It really means a lot! God bless you all!

  • 15-20 Puya Dry Chilies
  • 6-10 Tomatillos
  • 1 Garlic Clove
  • ¼ Cup cilantro
  • 1 small chunk of Onion
  • 2 cups  Hot Water
  • Salt
  • Pepper

Peel the tomatillos and rinse them with warm water.  Remove the stems from the dry chilies.

In a large skillet or griddle on medium heat, toast the dry chilies on all sides. Make sure NOT to burn the Dry Chilies!  Place the toasted chilies in a bowl and pour about two cups of hot water over them,  let them soak in the hot water for at least 10 minutes.

In the same skillet on medium heat, roast the tomatillos on all sides. This will take about 8-10 minute.  You can cut the tomatillos in half to speed up the cooking process.  So just keep on roasting them until they are soft.

Then place them in a blender, and into the blender also add in the chilies, (they should be soft now) als add in the cilantro, one garlic clove and a small chunk of onion, season with salt and black pepper to taste, and add a bit of the water in which you soaked the chilies, and also add about ½ cup of tap water, blend on high for about 3 minutes or until you get a very soft sauce without too many chili skin in it.

Once the sauce is ready, taste the flavor, add salt and pepper if needed, and if you think the sauce is too thick, feel free to add more water to thin it out.

And once you are happy with the flavor and consistency of your sauce, now you can serve it.

Thursday, May 04, 2017

Al Pastor Chicken in the Slow Cooker

Hi Everyone, I hope you are doing great!! Here you have today’s recipe, it’s another one to celebrate this 5 de Mayo! I hope you give it a try, this one is so versatile, you can either bake it, grill it or broil it, or just place it in the slow cooker like i did, and you will get an amazing meal!! Enjoy!

Happy 5 de Mayo to all of you who celebrate it! Have a wonderful and safe day!

Have an amazing weekend. And once again thank you so much for your support, it really means a lot!

Hugs and kisses

  • 1 Whole Chicken cut in pieces. (5-6 lbs)
  • 4 Guajillo Dry Chilies
  • 4-6 Puya Dry chilies
  • 3-4 Chipotle chilies in adobo Sauce
  • 1 Onion (in quarters)
  • 1 Orange (peeled and cut in half)
  • 3 Garlic Cloves
  • 1 can (20 oz) crushed pineapple in juice
  • 2 Tbs White Vinegar
  • Salt to taste
  • 1 tsp Dry Oregano
  • 1 tsp Black Pepper
  • 1 5-6 lbs Whole Chicken 
  • 2 Cups Hot water

Remove the Stems from the dry chilies. Cut the dry Chilies in half and place them in a bowl. Pour about 2 cups of hot water over the dry chilies and let them soak in the hot water for at least 10 minutes.

After 10 minutes, now place the chilies and  all the  rest of the ingredients (except the chicken) into the blender and blend on high for about 2 - 3 minutes or until well blended into a soft sauce, then taste the flavor, add more salt, pepper or dry oregano if needed.  Once you are happy with the flavor, the sauce is ready.

Place the chicken pieces in a large container and pour the sauce over the chicken, make sure every single piece of chicken is well seasoned with the sauce, and marinate the chicken in the refrigerator for at least 4 hours. (You can marinate it overnight if you  have time) (I used a whole chicken cut in pieces, but feel free to use whatever part of the chicken that you prefer, you can use all chicken breasts, thighs, legs, boneless and skinless or with bone in and skin on.)

After at least 4 hours, now cook the chicken in the slow cooker  on low heat for 5 hours.  After 5 hours, set the heat to high, and remove the chicken from the sauce,  shred the chicken, sprinkle with a bit more salt and pepper, and place the shredded chicken back into the sauce and continue cooking it on high for 2 more hours.

After two hours, the chicken is ready to be serve.  I will serve it on Tostadas, but feel free to make Tacos, Burritos, Sopes, Sliders, or whatever you want with this chicken, everything you do, will be amazingly delicious.

I garnish my Tostadas with chopped red Cabbage and chopped cilantro and chopped onion. Serve with your favorite sauce and that’s it!


Monday, May 01, 2017

Avocado Salsa

Hi everyone! I hope you are doing amazing!
Here you have the salsa recipe that you saw on my last video! I really hope you can give it a try, it’s so easy and amazingly delicious!

  • 3 avocados
  • 5-10 Jalapeno Peppers
  • ¼ cup Cilantro
  • ⅔ - 1 Cup Heavy Cream
  • 2 Tbs Sour Cream
  • Juice of 1 Lime
  • 1 Garlic Clove
  • Salt
  • Black Pepper
  • +1 Cup Water

Remove the stems from the peppers.
Remove the skin and bone from the Avocados.

Place all the ingredients in the blender, season with salt and pepper to taste.  Blend on high for about 2-3 minutes or until you get a smooth sauce.   Once everything is blended, you will get a thick sauce, feel free to thin it out with more water or milk. Add enough liquid until you get your desired consistency, then taste the flavor add more salt and pepper if needed.

Once you are happy with the flavor and consistency, the salsa is ready.  Garnish with fresh cilantro and enjoy!

Thursday, April 27, 2017

Sweet and Sour Discada Tacos

Hi everyone! I hope you are doing great!!

Here you have today’s recipe.  It’s perfect to celebrate this 5 de Mayo or for any other day of the week! I hope you can give it a try!! Enjoy!!

  • 450 g Ground Meat
  • 450 g Pork Loin (small chunks)
  • 200 G Ham (diced)
  • 200 g  turkey Franks (diced)
  • 200 g Bacon (chopped)
  • 6 oz Mexican chorizo
  • 1 minced garlic clove
  • 1 Onion (chopped)
  • 2 Bell Peppers (chopped)
  • 1 ½ Cup Fresh Pineapple (chunks)
  • 2 - 3 Chipotle Peppers in adobo sauce
  • ⅔ - 1 Cup Tomato Pure
  • 1 Tbs Chicken Flavor Bouillon
  • Salt (to taste)
  • Black Pepper (to taste)
  • ½  Tbs Extra Virgin Olive Oil

To serve:
  • Tortillas
  • Chopped Onion
  • Chopped Cilantro
  • Limes
  • Salsa

In a large skillet, on medium high heat, heat up half a tablespoon of extra virgin olive oil, and cook the bacon for about 3 minutes, then add in the chorizo, make sure to break down the chorizo really well so you won't end up with big pieces of chorizo. Cook this for 5 more minutes.

After five minutes, add in the pork, and cook on medium high heat for 10 minutes, stirring frequently.

After 10 minutes, then add in the ground meat, and continue to cook on medium high heat for 10 more minutes, stirring frequently.

Season the meat with chicken flavor bouillon, salt and pepper to taste, stir well, and continue to cook on high for 5 more minutes.
After 5 minutes, add in the chopped turkey franks and chopped ham. Toss together, and cook for 3 more minutes on high.

Reduce the heat to medium, then add in the minced Garlic and the chopped onion, stir for 30 seconds, then add in the chopped Bell Peppers, continue to cook for one more minute.  Then add in the Chipotle Peppers, try to mince the peppers with the spoon as much as you can and then add in the Tomato pure, also add in about half a cup of water, stir until combined, continue to cook for 3 more minutes to warm up the tomato pure. Taste the flavor add more salt and pepper if needed, or you can also add in more chipotle peppers.

Once you are happy with the flavor add in the chopped pineapple, toss together, cover with a lid, and continue on high heat for 5 more minutes or until it comes to a boil.

Once it starts boiling,heat up the tortillas and make your tacos. (if your discada is looking too wet, feel free to cook it for a longer time until the cooking liquid is reduced to your desire)

Top your tacos with chopped cilantro and chopped onions. Serve with your favorite Salsa and lime wedges!


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