Saturday, October 22, 2016

Greek Yogurt Brownies for Halloween

I hope you like this great Idea for Halloween! It’s perfect to make with your children! Enjoy and Happy and Safe Halloween!


  • ¼ Cup Unsweetened cocoa Powder
  • 1 Cup All Purpose Flour
  • 1 Cup Vanilla Greek Yogurt
  • ¾ Cup Granulated Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup Softened Unsalted Butter (113 g)
  • 2 Large Eggs
  • ¾ Cup Semisweet Chocolate Chips
  • 1 Tspn Vanilla Extract
  • ½ Tspn Baking Powder
  • ¼ Tspn Salt

To Decorate:
  • ⅔ Cup White Chocolate Chips (melted)
  • ½ Cup Dark Chocolate Chips (melted)
  • 20-24 Medium Marshmallows
  • 10 Mini Marshmallows
  • 10-12 Gummy Worms
  • 2-3 Tbsp Chocolate Sprinkles
  • Green Food Coloring (any color you like)
  • 10-20 Chocolate Chips

Preheat the Oven to 350ºF

Make the brownies:
In  a bowl combine the flour with the cocoa powder, the salt and the baking powder, stir well and set aside for a minute

In another bowl with an electric mixer,  beat the butter with the brown sugar and the granulated sugar, mix well on medium speed until everything is well incorporated in a grainy and creamy paste for about 2 minutes.  Then add in the vanilla extract and also add in the eggs, one egg at a time and mixing each egg for 30 seconds before adding the next one.

Once the last egg is well incorporated also add in the yogurt,  continue to mix on medium high until well incorporated.    Reduce the speed and add in half the flour, mix on low until incorporated, then add in the rest of the flour and continue to mix on low speed until combined. Do not over mix.
The batter would be very thick, that’s just perfect, now add in the chocolate chips and just stir until combined

Once the cake is ready. Let it cool completely before cutting it and decorating it.

To decorate the Brownies:
Melt a ¼ cup of semisweet chocolate chips.  Cover the surface of the cake with the melted semisweet chocolate, (just the surface). Then cut the cake into 20-24 small squares and set them aside for a minute.

Melt the rest of the semisweet chocolate and also melt the white chocolate chips.  
Dip at least half the marshmallows into the white chocolate, tap the excess chocolate and place the chocolate covered marshmallows right on the center of each brownie.  
Add some drop of green food coloring into the leftover melted white chocolate stir well until combined, and cover some marshmallows with this green chocolate as well.  Set them aside for about 10 minutes, so the chocolate starts to set.

Make some spiders. Cut the gummy worms in half, and cut the marshmallows in half. Dip the marshmallows in the semisweet chocolate.  Place the chocolate covered marshmallows on the brownies, place the gummy worms on the side to make the spider’s legs and sprinkle the marshmallows with chocolate sprinkles, add two chocolate chips right on top to make the spider’s eyes.

To finish decorating the White and green monsters, decora them with the mini marshmallows,  more chocolate chips and chocolate sprinkles.

Decorate them to your taste,  have fun. And have a great halloween!!


Friday, October 07, 2016

Pambazos, Mexican Street Food

Today’s recipe is another Antojito Mexicano “Mexican Street Food”, I hope you give it a try, it’s so easy and delicious!  Enjoy

  • 15 Bolillos (mexican Bread)
  • Vegetable Oil for Frying 

Red Sauce:
  • 15 Dry Pipitilla Chiles or Guajillo Chiles 
  • 1 Garlic Clove
  • Salt (to taste)
  • 1 Cup Water (more if needed)

For the Filling:
  • 1 lb. Ground Meat (beef, pork, chicken, turkey, etc)
  • ½ Cup Grated Onion
  • 2-3 Tomatoes (grated)
  • 1 Grated Garlic Clove
  • Salt (to taste)
  • Black Pepper (To taste)
  • 1 ½  Cup Cooked potatoes cut into tiny cubes
  • ⅔ cups carrots cut into tiny cubes

To Serve:
  • Shredded Lettuce
  • Sliced Onions
  • Sliced Tomatoes
  • Shredded Cheese 
  • Mexican Cream 
  • Your Favorite Salsa 

To make the Red Sauce:
Remove the stems from the dry chilies. Place the chilies in a saucepan with plenty of water, cook them on high heat for about 15 minutes or until tender.

After 15 minutes, place the chilies in a blender, add in a garlic clove, one cup of water and salt to taste, blend on high for about 3 minutes or until well blended. You want the sauce to be super smooth, so blend until you get the desired texture.

Strain the sauce into a sauce pan, the sauce should be really liquidy, if you think it’s too thick feel free to add more water to thin it out.  Reserve it until you are ready to use it.

To Make the Filling:
In a large sauce pan on high heat, heat up one tablespoon of vegetable oil, add the ground meat and season it with salt and pepper to taste, cook for about 20 minutes or until cooked. (if you prefer, feel free to season it with a bit of chicken flavor bouillon seasoning.)

After 15-20 minutes, when the meat has browned, reduce the heat to medium low, now add in the grated onion, the grated tomatoes and the garlic, stir well, continue to cook for another five minutes.  Then taste the flavor, add more salt and pepper if needed, and when you are happy with the flavor, reserve the meat mixture until you are ready to use it. (At this point, feel free to mix the ground meat, with the potatoes and carrots,  to have just one filling, just mix until combined and continue to cook until the potatoes and carrots are heated through.)

For this recipe I decided to keep the meat and the potatoes apart, so I will just heat the potatoes and carrots thru, just heat up a bit of oil, then add in the potatoes and the carrots, season them with salt and pepper, and cook until heated through, for about 5 minutes or so. Set them aside for a minute.

To Make the Pambazos:
Slice Open the Bolillo Bread and pass it through the Red Sauce:
Grab a knife, and on one side of the Bolillo Bread, make an opening, DO NOT cut it all the way through, you just want to make a pocket on the side of the bread, to be able to stuff it with the filling.  

Heat up Plenty of Oil.

Grab the bolillo and then pass it through the sauce, you don't want to dip it completely in the sauce, because you don't want the bolillo to get soggy, you just need to add a bit of color on the bread, on both sides, so just grab the bolillo, place it over the sauce, just enough to cover the bottom of the Bolillo, then flip it to cover the other side, then give it a shake to remove the excess sauce, then transfer it to the hot oil.

Pan fry the bolillos for about 3-5 minutes or until they are browned on all sides, you want them to get a bit of a crunch, so just fry them until they are done, keep flipping them around as much as you need too. Once they are done, set the aside a bit, to drain the excess oil.

Repeat these steps until you are done!

Stuff the Pambazos:
Once the Bolillos are toasty, now stuff them with the filling add a bit of the Ground meat and potato mixture,  then top them with shredded lettuce, sliced onions, sliced tomatoes, and garnish with shredded cheese, Mexican Cream and your favorite Salsa!


Thursday, September 29, 2016

Fried Quesadillas, Mexican Food

Today’s video is another Mexican dish, so easy and delicious and it’s perfect to use any leftover you have in your refrigerator! I hope you can give these a try!

  • 4 lbs Fresh  Masa ( or Instant Corn Masa)
  • 1 Lb. Shredded Asadero Cheese
  • ½ - 1 C Water 
  • Salt to taste
  • Vegetable Oil for Frying

For the Filling, you can use whatever leftovers you happen to have in your fridge.

Place the masa (or instant corn masa) in a large bowl, then season it with plenty of salt, add about ½ cup water, if you need to add more water feel free to do so,  you need to add enough water to be able to knead the masa into a soft and uniform dough,  (if you are using Instant corn masa, please read the instruction on the package to check on how much liquid you need to add!)

The masa should be soft, without any bumps, and it shouldn’t be sticky or runny at all. I recommend that you start adding only ½ cup of water and then if you need to add more, just do it slowly or one tablespoon at a time.

Once the masa is ready, now you can make the Quesadillas.  Preheat plenty of Vegetable oil.

Grab about 2-3 tablespoons of the masa and roll it to form a small ball.  Place the masa ball in between two pieces of plastic wrap and press it down with a tortilla press.  You want the ball to be completely fat and thin like a regular Corn Tortilla.

Once you have the tortilla, remove the top plastic wrap, then top the tortilla with some of the shredded cheese, then fold the tortilla in half to make the Quesadilla, and press along the side to seal the edges.  Keep on repeating these steps until they are all done.

Once the oil is hot, now fry the quesadillas.  You will fry them for about 3-4 minutes or until well cooked, and you want them to get nice and golden brown and crunchy on all sides.  Once they are ready, place them on paper towels to drain the excess oil, and just keep on frying the quesadillas until you are done.

While the Quesadillas are still warm, now slice them open, grab a small knife and unseal them so you can stuff them with your favorite filling.

Serve with some lettuce, sliced tomatoes, sliced onions, pickled pork skin add your favorite salsa and garnish with Mexican Cream!


Friday, September 23, 2016

Spicy Refried Beans with Chorizo and Cheese

This recipe has been highly requested, so today i will finally show you how to make some of my favorite refried Beans, I hope you like them as much as I do!!


  • 2 lbs. Cooked Pinto beans
  • Pork Lard (to taste)
  • 300 g Pork chorizo
  • 1-2 Cups Shredded  Asadero cheese
  • 1 can (105 g)  Sliced Pickled Jalapenos
  • Salt to taste

I Cooked the beans in salted water with one onion and four garlic cloves, I cooked them for about 2 hours or until tender.

Place the beans in the blender, and season them with salt to taste.  Add some water, just enough to be able to blend them, and blend on high for about 2-3 minutes or until well blended into a puree.

In a large skillet or pan on medium heat, preheat plenty of pork lard, about half a cup, (more or less to taste), once the fat is hot, now cook the chorizo for about 5 minutes or until well cooked and browned.

Then add in the beans, stir until the beans are well combined with the fat and the chorizo mixture, then lower the heat and continue to cook on low heat until they boil. (Stir frequently to prevent the beans from sticking to the pan.)
Once the beans are boiling, then add in some of the sliced pickled jalapenos, together with some of the vinegar from the pickled jalapenos, and also add in about half a cup of Asadero Cheese, give it a stir until everything is well combined. Then continue to boil for 5 more minutes.

After 5 minutes of continuous boiling, turn off the heat, garnish the beans with more shredded Asadero Cheese, and more pickled jalapenos and that’s it.


Wednesday, September 14, 2016

Easy Pork Pibil,

Hi Everyone, I hope you are doing fantastic!

Today I will show you how to make a mexican dish which is perfect for your Mexican Independence Day party.

It’s I will show you how to make Pork Pibil, this delicious Mexican dish, is so easy and full of flavor, I hope you can give it a try!

  • 8 lbs. Pork Loin, butt or shoulders
  • Banana Leaves
  • 1 ½ C Fresh Orange Juice
  • ½ C Fresh Lime Juice
  • 1 ½ C White Vinegar
  • 220 G Annatto paste (Achiote paste)
  • +Water (if necessary)
  • Salt
  • Black Pepper
  • 1 Onion
  • 1 Whole Garlic Head

To Garnish
  • 2 Red Onions
  • Habanero Peppers
  • 4-5 Limes
  • Salt
  • Dry Oregano

Prepare the Marinade:
In a blender combine the Orange juice, the Lime Juice, the Vinegar and the Annatto Paste, season this with Salt and Black Pepper to taste. Blend until the paste is well combined with the rest of the ingredients.  (Add more water (or some kind of broth)  if you think it’s necessary, you need this mixture to be enough to cover all the meat!

Place the meat in a large container, season it with more salt, and the pour the marinade over it. Make sure every single piece of meat is well covered with the marinade and refrigerate for at least 3 hours before cooking it. (You can marinate it overnight if you prefer so! )

Make the Onion-Habanero Topping:
Cut the onion into thin slices. Place them in a bowl. Cut the habanero peppers into thin slices, place them with the onion.  Season the onion-habanero mixture with lime juice, salt to taste and about ½ teaspoon of dry oregano, toss together, taste the flavor add more salt or oregano if needed, and refrigerate until you are ready to use it!

Preheat oven to 400ºF.

Cover the inside of your baking dish with Banana leaves, place the meat in the baking dish(over the banana leaves, pour all the marinade liquid over the meat, also add in one large onion cut in quarter and one full garlic head cut in half (about 15 garlic cloves). Cover this with the banana leaves, and bake at 400ºF for about 3-4 hours or until the meat is tender.

After 4 hours, the meat should be cooked and very tender, remove it from the dish, and shredded.  If you have any liquid in your baking dish, feel free to pour it over the shredded meat.

I’m going to serve the meat on Tostadas.  Top the tostadas with the Onion-Habanero Topping and enjoy!!

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