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Today I'm bringing you another of my Mom's favorite recipes: "Stuffed Chicken Breast", I hope you like it as much as I do!

Serves 4
Ingredients:

4 chicken breasts
2 sausage links (hot dog links or 1 cup of smoke ham chopped in small pieces)
3 slices of bacon
1 onion finely chopped
1 bell pepper finely chopped, any color you want.
2 teaspoons of minced garlic
1/2 cup of minced black olives
1/3 cup of shredded mozzarella cheese(more if you like cheesy fillings)
1/2 cup of flour
2 cups of fresh breadcrumbs...
2 eggs
salt and black pepper to taste
1 tablespoon of extra virgin olive oil
Cooking spray

To make the fresh breadcrumbs:
4-6 slices of bread (stale bread, any kind you want)
1/2 tablespoon of fresh rosemary
1/2 tablespoon of fresh thyme
1/4 cup of Parmesan cheese
salt and ground black pepper to taste

Chop the sausage and bacon into small pieces. Set aside.

Beat the eggs together, season with a pinch of salt and black pepper. Beat well and set aside.

Chop the bread in big chunks, (remove crust if you want to). Place in a Food Processor or Blender

blend together with the fresh rosemary and fresh thyme. Season with salt and black pepper to taste. Blend until you get the desire texture.

Chicken: Grab a very sharp knife and start making a pocket on the thickest side of each breast, cut almost through the other side of the breast, but not all the way through. Start the pocket about 1/4 inch from the top and end it about 1/4 inch from the end.

Place the chicken and the eggs back in the refrigerator while we cook the filling.

In a large skillet heat up 1 tablespoon of extra virgin olive oil, stir in the chopped sausage and bacon, cook until brown, for about 5 minutes on medium high.
Stir in the bell pepper, onion and garlic, season with half a teaspoon of salt and half a teaspoon of ground black pepper. Continue to cook for about 5 minutes or until the onion and pepper become tender.

Turn off the heat, and stir in the chopped black olives and
shredded mozzarella. Let it cool for a bit.

Stuff the chicken pockets with the filling, add as much or as little as you want and secure the opening with a toothpick. Repeat this process until you are done.

Coat the chicken with the flour on both sides.
Dip in the egg wash, make sure the chicken is completely soak with the egg and finally coat the chicken breasts with the breadcrumbs.

Spray with cooking spray on both sides and bake at 400 degrees for about 20-25 minutes or until the chicken is completely cooked.


I served it with baby greens and white rice
and garnish with fresh parsley...and that's it enjoy!!


To  watch this video recipe click HERE!

Here you have a perfect and refreshing snack to enjoy this summer!

Serves 6
Ingredients:

4 large oranges
1 lemon
2 cups of water
2/3 of a cup of sugar
a pinch of cinnamon
1/2 a teaspoon of chili powder
1/4 of teaspoon of cayenne pepper

Remove the skin from 2 oranges avoiding the white part. Set aside.
Zest the remaining 2 oranges and set aside.

In a small sauce pan combine 2 cups of water with the sugar, cinnamon and the orange skin, bring to a boil. Remove the orange skin and continue to boil for about 5 more minutes or until the water has reduce to half, creating a simple syrup. Set aside.
and bring to a boil...

Juice the orange and the lemon.

Combine the orange juice, lemon juice and the simple syrup, add the orange zest, and season with 1/2 teaspoon of chili powder, 1/4 teaspoon of cayenne pepper, mix everything together and refrigerate for about 4-6 hours. (Add some vodka if you want to.)




After 4-6 six hours in the freezer,the mixture will be frozen. Break the ice with a fork and serve. Garnish with an orange slice or a lemon slice and sprinkle with some cayenne pepper.

That's it! Enjoy!

To watch this Video Recipe click HERE!


Here you have another delicious and easy cookie recipe!

Ingredients:

2 1/2 cups of flour
1 cup of old fashion oats
2/3 of cup of raisins
1 cup and 2 tablespoons of brown sugar
1 apple (any kind you like)
1/2 cup of unsweetened apple sauce
1 1/2 sticks of unsalted butter soften
zest of 1 lemon
1 egg
1/2 cup of honey
2 teaspoons of vanilla extract
1 teaspoon baking soda
1/2 teaspoon of salt
1/4 of teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon of cloves

Preheat oven to 325°.

Mix the flour with the old fashion oats, the zest of one lemon, salt, baking powder, cinnamon, cloves and nutmeg. Mix well and set aside.

Peel the apple, dice it into small pieces, sprinkle with a pinch of sugar and 1 teaspoon of lemon juice to prevent from browning. Set aside.

In an electric mixer cream the butter with the brown sugar, blend for about a minute on high speed to form a creamy batter. Add the egg, followed by the apple sauce, honey and vanilla extract. Mix at high speed for 2 minutes or until all the ingredients are thoroughly combined.

Slowly blend in the flour mixture. Do not over blend.

With a spatula, mix in the apple and the raisins.

Spoon the batter onto a baking sheet and bake at 325° for about 18-20 minutes or until golden brown.

That's it! Enjoy

To watch this Video Recipe click HERE!

Hi everyone, today I'm making another salad for my diet! Hopefully you will like this one! This is one is one of my favorites, but again, I really do love salads! so I think I will just keep on talking about how much I love every salad I post here...

I have two more salads to come, Tuna salad and steak salad... like this one, they can be serve as a main dish! Enjoy!

If you are looking for more healthy recipes please check out Anna from EZglutenfree
her recipes are really easy and delicious and if you are not in a gluten free diet, her recipes can be
easily modified to meet your own diet or not diet at all!  Visit her blog HERE!!!

Serves 4-6
Ingredients:

for the salsa vinaigrette dressing:
1/3 cup of red onions
1/3 cup of chopped tomatoes
1/4 cup of chopped cilantro
1 chopped jalapeno pepper
1 garlic clove finely minced
1/2 cup of extra virgin olive oil
2 teaspoons of Dijon mustard
salt and black pepper to taste
3/4 of a teaspoon of ground cumin
juice of 1 lime, (about 3 tablespoons)

for the salad:
1/2 an iceberg lettuce, chopped in big chunks
1 bell pepper, chopped, any color
3 ears of yellow corn, (or 1 can of corn kernels)
2 Avocados (1 is enough for 2 servings)
1/2 cup of shredded cheese, (I'm using a Mexican blend but use your favorite cheese)
1 can of black beans
Tostadas (2 per serving, you can make your own or buy them at the store)

For the tostadas:
Corn tortillas (2 per serving)
pinch of salt, black pepper, and chili powder
1 tablespoon of olive oil.

If you are making your own tostadas, preheat the oven to 400°.
Brush the corn tortillas with olive oil and season with a pinch of salt, black pepper and chili powder on both sides, bake in the oven for about 10 minutes or until golden brown and crisp. Set aside. (skip this step if you bought the tostadas at the grocery store!)

Simmer the corn in boiling water for about 15 minutes or until tender, remove from the heat and set aside to cool. (if you are using a can of corn kernels, skip this step)

Dressing:
Combine all the ingredients together: tomatoes, red onion, cilantro, jalapeno pepper and garlic, season with half a teaspoon of salt and half a teaspoon of ground black pepper, and 3/4 teaspoon of ground cumin, plus two teaspoons of dijon mustard,
the juice of one lime and 1/2 cup of olive oil, mix all the ingredients together and set aside.

Salad
Wash the lettuce and cut it in big chunks.
Rinse and drain the black beans and set aside.

Once the corn is cool enough to handle, remove the kernels from the Cob with a paring knife. Set aside.

Once you have all the ingredients ready, it is time to assemble the salad.
You can go ahead and combine all the ingredients in a big serving bowl. (do not add the tostadas to the bowl). Add the dressing just before you are ready to eat.
Serve the salad on top of a tostada and garnish with another tostada on top.

I prefer to assemble my salad just before eating, I do not like mixing all the ingredients together, so, I place a tostada on my plate, top it with about 1/2 cup of lettuce, 2 tablespoons of black beans, 2 tablespoons of bell peppers, 1 tablespoon of corn kernels, add some left over chicken, sprinkle with some cheese, garnish with 1/2 an avocado, and top it with tortilla chips or another tostada, add the dressing just before eating and that's it!  Enjoy!

To watch this video Recipe click HERE


Hi everyone!!
I'm trying to lose some pounds, so I will be posting some more salad recipes! Enjoy the first one, Greek Salad! Perfect for this summer and delicious and substantial for a healthy diet!

Serves 4-6
Ingredients:
2 bell peppers, different color would be nice,
1/2 A red onion
2 cups of black olives
4 small tomatoes, (campari)
1 cucumber
1 lemon
iceberg lettuce.
2 tablespoons of fresh parsley
3 tablespoon of extra virgin olive oil
salt and pepper to taste
1 garlic clove finely minced.
Feta cheese for garnish.

Dressing:
Combine the fresh parsley with the minced garlic, the lemon juice and 3 tablespoons of extra virgin olive oil,
season with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper and set aside..

Wash all the veggies!

Chop the lettuce in big chunks. Cut the bell peppers in 1/4 inch slices.
Quarter the tomatoes, Slice the red onion and also slice the cucumber.

In a large bowl mix all the veggies, garnish with the black olives and the feta cheese. Pour the dressing on whenever you are ready to eat.

I prefer to have all the ingredients in a separate plate, like a salad bar kind of thing, and I will just build my salad whenever I'm ready.

The first layer of my salad is the lettuce,  on top I will add the cucumbers followed by the bell peppers, tomatoes and the red onions. garnish with black olive ans feta cheese. Add the dressing before eating. and that's it.

Enjoy!

To watch this video recipe please click HERE

Hi Everyone! I hope you are all doing great!
Today's recipe is going to be another one of my mom's favorite dishes, Pasta in Poblano sauce, this one is one of her signature dishes, I never seen this dish anywhere but her kitchen before... so hopefully you will like this dish as much as we like it!

Ingredients:

2 poblano peppers,
1/3 cup of milk
1 cup of cream
2 tablespoons of butter
1 1/2 tablespoons of all purpose flour
1/2 tablespoon of chicken flavor seasoning (bouillon cube/powder)
1 tablespoon of white vinegar
ground black pepper to taste
Queso fresco for garnish

Simmer the Poblano peppers in boiling water, add 1 tablespoon of white vinegar. Simmer for about 10 minutes or until soft.

Cook the pasta as you normally do. Drain and set aside.

Blend the Poblano peppers with the milk.  Blend for about 1 minute or until the Poblano peppers are completely blended with the liquid.

In a large skillet, melt 2 tablespoon of butter and add the Poblano sauce, also add the cream.
Season with 1/2 tablespoon of chicken flavor bouillon and 1/2 teaspoon of ground black pepper.
Stir well and add the flour a little at a time, stir until the flour is completely dissolved.
Taste the seasoning and add more chicken flavor bouillon powder and ground black pepper if needed.

Bring to a boil and add the pasta.  Cook for about 1 more minute and that's it.

This dish can be serve hot, warm or cold!
Garnish with Queso Fresco, Bacon  and fresh parsley  and that's it!
Enjoy

For more pasta recipes,
Please don't forget to visit MrEzcooking
and his cooking blog for more awesome recipes!

To watch this video recipe please click HERE





Hi everyone! Today I have a delicious and healthy recipe to share with you! All Vegan Stuffed Belle Peppers, really easy and delicious! I hope you like it!

Ingredients:

2 bell peppers (any color you want)
2 cups roughly chopped white mushrooms
1 tomato, also chopped in big chunks
1/2 cup  chopped onions
1 garlic clove, finely chopped
crushed red pepper to taste
salt and black pepper to taste
2 tablespoon of olive oil
1 cup cooked white rice

Preheat the oven to 400°

Slice the bell  peppers in half, lengthwise.

Cut the peppers in half, lengthwise, remove the veins and seeds from the inside. Brush with a bit of olive oil, and season with salt, and black pepper. Set aside.

In a large skillet, heat up 1 tablespoon of olive oil and cook the garlic and onions for about 3 minutes or until the onions become transparent. Add the mushrooms and cook for 3-4 minutes until the mushroom are brown and soften.  Add the tomatoes, and season with salt, ground black pepper and crushed red pepper to taste. Add the cooked rice, stir well and taste, add more salt if needed. Cook for 1 more minute.

Stuff the bell pepper with the mushroom filling, add as much filling as you want.  Sprinkle with some vegan cheese, or regular cheese, and and bake at 400° for about 10 minutes or until the cheese has melted.

note: If you want the pepper to be extra soft cook for 15-18 minute.
I like my pepper to have a crunch, so 10 minutes in the oven is enough to give them a delicious roasted flavor and a perfect crunch! 


That is it..

Garnish with some fresh parsley you are ready to
eat. Enjoy!

To watch this video recipe please click HERE 



Today I'm sharing with you one of my favorite salsas of all times! This is the kind of salsa my Mama makes whenever we are having a Carne Asada, and of course this salsa can't miss New Year's Eve! This salsa goes great with anything you can think of, veggies, all kinds of meats, you can also make a killer Michelada with this!

Ingredients:
*Salsa *

1 lb Tomatillo (green tomatoes with the husk)
10-20 chiles de arbol (you can find these at the Hispanic section in the grocery store)
1 avocado chopped
1/4 cup chopped onions
chopped cilantro for garnish ( about 1/4 cup)
juice of 1/2 lime

*Tortilla chips*
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
tortillas (as many as you want, the oil will be enough to coat at least 10)
2 tablespoons vegetable oil (more if frying)

Preheat the oven to 400°

Remove the husk from the tomatillos and simmer the tomatillos in boiling water for about 10 minutes
or until soft.

In a small bowl combine 2 tablespoons of vegetable oil plus 1/2 teaspoon of each, salt, black pepper and chili powder, mix well.

Brush the tortillas with the seasoned oil, make sure to brush both sides of the tortilla, this will make the chips super crunchy without adding too much fat.

Cut the tortillas in half, and then in half again, to make some triangles. Place on a baking sheet, season with a bit more salt and bake at 400° for about 10-15 minutes or until golden brown and crunchy.

Once tomatillos are nice and soft, transfer to a blender, add a garlic clove and also add 10-20 chiles. (Remove the ends of the chile )
Add some salt and ground black pepper and blend for about 3 minutes or until all the ingredients are thoroughly combined!

Transfer the salsa to a small pan and bring to a boil. Once it starts boiling add the chopped onions, cilantro and avocado and also add the juice of 1/2 lime.

Taste for flavor and add more salt and pepper if needed. Let it boil for about 1 more minute and remove from the heat.

And that is it! Enjoy
This recipe makes great Huevos Rancheros


and it's also perfect for tacos!

To watch this video recipe please click HERE




Hi Everyone I just reached 200 subscribers on youtube! YAY!! To celebrate I baked this delicious and super easy to make Peach Upside-Down Cake!

Ingredients:

4-5 Large peaches
1 1/2 cups cake flour
2 sticks unsalted butter, soften
1 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup orange juice
2/3 cup cream
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
2 large eggs
1/4 cup nut or almonds (optional)

Preheat oven to 375°.

Simmer the peaches in boiling water for 2 minutes to soften their skin. Drain and set aside to cool.

Combine cake flour, salt, nutmeg, and baking powder, mix well and set aside.

Melt 1/4 of the butter and pour it into a baking pan, tilt the pan to make sure that all the sides are covered in butter, add 3/4 of the brown sugar and spread it evenly all over the bottom of the pan. (if you are adding nuts or almonds, sprinkle them all over the brown sugar.)

Remove the skin from the peaches, and cut the peaches into 1/4 inch slices.

Arrange the peaches slices over the bottom and around the sides of the pan. Decorate the pan with the peaches any way you want it. Set aside.

In an electric mixer, cream the butter with the remaining brown sugar and granulated sugar. Blend at medium low speed for about 2 minutes or until  everything is incorporated into a creamy batter.

Add the eggs, one a time and continue to blend for another minute or until the eggs are completely blended with the rest of the batter.

Add the vanilla extract and also add 1/3 of the flour mixture.
(we are going to incorporate the flour in 3 parts. alternating between flour and liquid, to make the cake extra fluffy)

Add the orange juice and the second part of the flour mix, right after that, add the cream and the rest of the flour mixture. Beat at high speed for 2 minutes.

Spoon the batter carefully over the peaches, shake the pan a little bit to make sure the batter has settle down in the pan.

Bake at 375° for 45 to an hour or until the cake is cooked.

(to know if the cake is cooked, insert a toothpick in the center and if it comes out clean, then the cakes is ready.)

Let it cool for 15 minutes and then transfer to a plate.


And that's it, you are ready to eat!

Add some whipped cream if you like! :D


To watch this video recipe please click HERE



















Today I'm making Chocolate Chip Pancakes for breakfast!
I usually only have fruit for breakfast, but whenever I don't feel like eating fruit I make Pancakes! Today I'm sharing my favorite recipe with you!

Ingredients:

2 cups  all purpose flour
2 1/2 tablespoon of sugar
2 teaspoons of baking powder
2 teaspoons of vanilla extract
1/2 cup of chocolate chips
2 large eggs
1 1/4 cups of milk
1/2 tablespoon of baking soda
and a pinch of salt
plus maple syrup to serve
cooking spray for cooking

Mix all the dry ingredients together: flour, sugar, baking powder, baking soda an a pinch
salt.  Once all the ingredients are combined, add the milk, the eggs, and 2 teaspoon of vanilla extract. Mix well until all ingredients are incorporated

Add the chocolate chips and mix well.

Spray some cooking spray onto your pan or griddle once the griddle is hot,  start making your pancakes, make them as big or small as you want. Cook the pancakes for about 2 minutes or until
bubbles form on the surface, turn and cook for another 2 more minutes or until the pancakes are completely cooked.
 Keep on repeating this step until you are done with the batter. Keep them warm in the oven until you are ready to serve.

Serve with a bit of butter and some maple syrup, add some fresh fruit or enjoy by themselves.

Enjoy!
To watch this video recipe please click HERE

 Hi everyone! Today I'm bringing you another Pasta Dish!
I love pasta! I know it has lots of carbs, but hey, if you work out, and if you have a balance diet, you don't really have to worry about eating pasta once or twice a week, right? The key is BALANCE! Eat what you want with moderation!  And besides, now you can have Whole Wheat pasta instead of White pasta, right? The flavor will be the same! And this dish is super delicious and very easy to make, perfect for a late brunch or dinner!

Ingredients:

1/2 pack  fettuccine (whole pack if you really LOVE pasta)(white or whole wheat)
2 cans of Tuna in water
1 1/2 cups white mushrooms
1/2 cup green onions, chopped
1 cup milk
1 cup cream
3 tablespoons all purpose flour
salt and ground black pepper to taste
dash of Tabasco sauce
pinch of nutmeg
2 slices of fresh bread (to make fresh bread crumbs) or 1 cup of dry breadcrumbs

Cook the pasta as you would normally do. UNDER-COOK it for about 3 minutes. (if the package says cook it for 10 minutes, we will cook it for 7 minutes instead.) Drain and set aside.

In a blender, blend the bread to make fresh bread crumbs. Set aside.

In a large skillet heat up 1 tablespoon of olive oil and cook the mushrooms for 3 minutes, or until brown. Remove from the pan and set aside.

Add more oil to the skillet (if needed) and cook the green onions for 1 minute. Stir in the flour and cook for one more minute, stir constantly until the flour gets the texture of crumbs, add the milk and stir until the flour crumbs disappear. Add the cream,  and season with a pinch of nutmeg, a dash of Tabasco sauce, and salt and black pepper to taste.

Remove for the heat and add the mushrooms back into the creamy sauce.
Drain the tuna and also add it to the sauce, stir well and taste for flavor, add more nutmeg, Tabasco, salt an pepper if needed.

Bring in the pasta and combine with the creamy sauce.
Transfer to a baking pan (spray the pan with cooking spray) and sprinkle the bread crumbs  all over the pasta. Bake at 400° for 10-12 minutes, or until the bread crumbs are brown.



Garnish with green onions and serve.

Enjoy!

To watch this video recipe please click HERE

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