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Serves 6
Ingredients:

  • 1 lb. Black Eye peas
  • 1½ lbs. Smoked Turkey Wings or Legs
  • 5 Slices of bacon
  • 2 cups chopped Turkey Ham
  • 1 onion finely chopped
  • 1 chopped green Bell Pepper
  • 3 minced Garlic cloves
  • 2 Bay Leaves
  • 2 tablespoons fresh Thyme
  • 1 tablespoon chicken flavor bouillon
  • Salt and Black Pepper to taste
  • 1 tablespoon Olive oil (optional)


Sort the black eyed peas to remove any stones or unwanted peas. Rinse them with cold water and set aside for a minute.

Cut the bacon slices and ham in small pieces.

In a large pot, preheat 1 tablespoon of extra virgin olive oil and cook the bacon and ham for about 5 minutes or until brown.  Then add in the onion and cook for 2 more minutes. Add in the bell pepper and garlic and stir together for about 30 seconds.  Add in the black eyed peas, thyme, bay leaves, 1 tablespoon of chicken flavor bouillon and enough water to cover the peas, also add in the smoked turkey wings and cook oh high heat until it comes to a boil.

After it starts boiling, reduce the heat to medium-heat, cover the pot with a lid, and continue  to cook on medium heat until the peas are tender.

Remove the thyme sprigs and bay leaves before serving. Enjoy!




Serve4-6
Ingredients:
  • 1½ cup elbow macaroni
  • 8 oz cheddar cheese
  • 4 Tbsps cream cheese
  • 1½ cup milk
  • 3 Tbsps  butter
  • ½ small onion finely chopped
  • 1 Tbsp All purpose Flour
  • 1 large egg slightly beaten
  • 1 Tbsp Chicken flavor bouillon seasoning
  • Black Pepper to taste
  • Salt to taste
  • Tabasco Sauce to taste
  • 2 cups fresh breadcrumbs

Preheat the oven to 350ºF

Under cook the Elbows for 3 minutes. (If the package says to cook it for 10 minutes, only cook it for 7 minutes.) Drain and set aside until ready to use them.

In a skillet, melt 1 tablespoon of butter, and cook the bread crumbs until golden brown. Set aside until ready to use them.

In a large sauce pan o medium high heat add 2 tablespoons of butter and the chopped onion, cook until the butter is melted and the onion is soft. (3 minutes or so) Then add 1½ tablespoons of all purpose flour,  continue to cook stirring constantly for about 1 minute. Then add in the milk, and the cream cheese, season with Chicken bouillon seasoning, black pepper and Tabasco sauce to taste.  Bring to a boil. Let it boil for 1 minute, then remove from the stove.

Once milk sauce has stop bubbling, add in the cheese, stir together, then add in 1 egg slightly beaten, stir well until well combine then add in the pasta, stir together, taste the flavor and add any more salt and pepper if needed.

Transfer to a baking dish, top the mac and cheese with the breadcrumbs and bake at 350ºF for about 20-25 minutes or until cooked and golden brown.



Enjoy!!



Here you have a great alternative for your Thanksgiving dinner! Enjoy!

Serves 3-4
Ingredients:
  • 5 lbs. Turkey legs and thighs
  • 2-3 Tablespoons unsalted butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons dehydrated Onion
  • Salt and Black Pepper to taste
  • 2/3 tablespoon ground Sage
  • 2/3 Tablespoons ground Thyme
  • 2/3 tablespoons dry Rosemary
  • 2 Tablespoons Mrs. Dash seasoning (optional)

Rinse the turkey pieces with cold water and dry them really well with paper towels.

In a small bowl combine all the dry herbs and seasonings, together with the butter and olive oil. Cook in microwave for about 1 or 2 minutes or until the butter is melted. Mix well and set aside.

Loosen up the skin from the turkey pieces a little bit,  and with a knife poke the flesh of the turkey pieces (avoiding the skin).

Season the turkey pieces with the butter mixture, make sure to season really well over and under the skin of the turkey, and on all sides.  Marinate in the refrigerator for at least 2 hours. (marinate for more time if you have more time, over night will be perfect!!!)

Preheat oven to 350ºF. Cook the turkey pieces for 1:30 hours, or until well cooked. The internal temperature of the meat should be 175ºF.  (Baste the turkey pieces every 30 minutes or so!)

Baste one more time before serving. Enjoy!!



Hi everyone! Here you have an easy and very delicious vegetarian meal  and if you are not a vegetarian, you can easily add any kind of meat to make it the perfect dinner for you too! Enjoy!

Serves 3-4
Ingredients:
  • 8oz Rice Noodles
  • 2 tsps Sesame Oil
  • 1 tsp Chili Oil
  • 1 Tbsp Minced ginger
  • 3 minced Garlic cloves
  • 1 Red Bell Pepper cut lengthwise
  • 1 Green Bell Pepper cut lengthwise
  • 1 Yellow Bell Pepper cut lengthwise
  • 2 carrots cut into thin strips
  • 1 cup cabbage finely sliced
  • ½ cup baby corn
  • 2/3 cup beansprouts
  • 3 chopped green onions for garnish

For the Sauce:
  • 1 Tbsp Fish Sauce (optional)
  • 1-2 Tbsps Rice Vinegar
  • 1 Tbsp Oyster sauce (optional)
  • 3-4 Tbsps Soy Sauce
  • Crushed Red Pepper to taste
Cook the noodles according to the instructions on the package. Drain them and set them aside until ready to use.

In a small bowl, combine the sauce ingredients, mix well and set them aside until ready to use them.

In a wok or large skillet, on medium-high heat, heat up 2 teaspoons of sesame oil, and 1 teaspoon of chili oil, once the oil is hot, add in the garlic and ginger, stir-fry for 30 seconds. then add in the carrots and cabbage, cook for 2 more minutes  Then add in the bell peppers and baby corn, continue to cook for 3 more minutes or until the vegetables are soft. (I like my veggies to be crisp, so I only cook them for about 2-3 minutes, but cook them for as long as you like!)

Add in the noodles, and the soy sauce mixture. Stir in the beansprouts, stir everything together and continue to stir fry until everything is well covered with the sauce and the noodles are heated thru.

Garnish with the green onions and enjoy!




Makes 12-14 balls
Ingredients:

  • 1 lb. Tamarindo (you can find it at Walmart on the produce section)
  • 1 cup water
  • 1 cup sugar + extra for dusting
  • 1-2 Tablespoons chili powder (cayenne or any other)
  • 3 tablespoons Tajin Powder (Optional) (find at Walmart or Amazon.com) (Mixture of granulated lime,salt and sugar)

Peel off the tamarindo and remove the veins.  Remove some of the seeds.

In a saucepan, on medium heat, add in the water, sugar and 1-2 tablespoons of chili powder, and 1 tablespoon of Tajin, mix well and bring to a boil. Then add in the Tamarindo, give it a stir, reduce the heat to low an cook for 20 minutes or until the Tamarindo is reduce to a paste.  Mash the tamarindo paste with a fork, just to make sure the Tamarindo is nice and soft, and there is no large pieces of tamarindo in the paste.  Let it cool completely.

In a bowl, mix  3 tablespoons of sugar, ½ tablespoon chili powder, 1-2 tablespoon of Tajin,  mix well and reserve.

Once the Tamarindo is cold, now start making your Tamarindo balls.. The Tamarindo paste is really sticky, so spray a little bit of cooking spray on your hands, and then grab 1-2 tablespoon of the paste, and roll it with your hands into a ball.  (It doesn't matter if the ball is not completely round.) Keep on making the balls until you are  done..

Now roll the Tamarindo balls on the sugar mixture and take this opportunity to give them a better shape (softer, rounder shape).  Sprinkle your tamarindo balls with more Tajin powder o with more sugar. Place in the fridge so they can get firmer. Or enjoy while they are nice and soft!



Hi everyone! today's recipe is another Mexican recipe, Yellow Rice Coastal Style, this is the rice I made to go along with the Meatballs in Jalapeño sauce. It goes great with any kind of seafood, or any kind meat or vegetables. I hope you like it!

Serves 4
Ingredients:
  • 1 cup of rice (long grain)
  • ¼ of a small onion
  • 2 garlic cloves
  • 1+ tablespoon chicken flavor bouillon (to taste)
  • 2 teaspoons of Saffron
  • 1/3 cup chopped cabbage
  • 1/3 cup corn kernels
  • 2 carrots finely chopped
  • 2 tablespoons vegetable oil
  • Aprox. 2 cups hot water. (check the back of the rice package to confirm the right amount of water that you will need to cook the rice. Different brands and kinds of rice call for a different amount of water.)

Rinse the rice under cold water, drain it and set it aside until you are ready to use it.

In a blender, add in the onion, garlic and about 2 or 3 tablespoons of water, blend everything on high until well combined into a paste.

In large saucepan, on medium high heat, preheat 2 tablespoons of vegetable oil, cook the rice for about 3 minutes, stirring constantly.  (You just want the rice to turn somewhat translucent, do not over toast it.. we are not looking for a golden brown color... just cook it until translucent!)

Once the rice is ready, add in the onion paste, give it a stir, then add in the carrots and season with 1 tablespoon of chicken flavor bouillon, continue to stir for 30 seconds, then add in 2 cups of hot water, 2 teaspoons of Saffron, 1/3 cup corn kernels, and 1/3 cup cabbage, stir, together, taste the flavor add more chicken flavor bouillon if needed.

Reduce the heat, cover the saucepan with a lid, make sure the saucepan is well close so the steam can stay inside.  Let the rice simmer for about 25 minutes or until there's no more liquid in the saucepan. Just forget about the rice, let it do its thing, don't remove the lid, don't stir it again.

After 25 minutes check to see if the liquid is evaporated.  If not, continue to cook until the liquid is gone.

Once there's no more liquid in the saucepan, turn off the heat, let the rice in there for another 10 more minutes before serving. (the saucepan is till covered with a lid!)

Garnish with Avocado slices and enjoy!




Hi everyone today's recipe is my take on chicken soup! I hope you like it, it's smokey and spice and simply delicious! Enjoy

Serves 6
Ingredients:

  • 2 skinless-boneless Chicken breast cut into bite size pieces
  • 1 onion cut in chunks
  • 2 cups of carrots chop in small pieces
  • 1 cup chopped celery
  • 1½ cups zucchini cut about the same size as the other vegetables
  • 1 cup chopped cabbage
  • 3-4 ears of yellow corn cut in thirds
  • 1 lime
  • ½ cup chopped cilantro
  • 3-4 small potatoes cut in small chunks
  • 2 large garlic cloves finely chopped
  • 2 tablespoons of chicken flavor bouillon
  • salt and black pepper to taste
  • 1 7oz can of Chipotle in adobo sauce
  • 1 tablespoon of extra virgin olive oil
  • 10+ cups of water

Season the chicken pieces with 1 tablespoon of chicken flavor bouillon and 2 tablespoons of the chipotles in adobo sauce.  Mix well until all the chicken pieces are well seasoned and place in the refrigerator until you are ready to use.

In a large pot, on high heat, heat up 1 tablespoon of extra virgin olive oil. cook the onion for 2 minutes or until it softens a little bit.  Add in the garlic and cook for 30 seconds.

Add in the carrots and celery,  season with 1 tablespoon of chicken flavor bouillon and 2-3 tablespoons of the Chipotle in adobo sauce.  (add more Chipotles if you like it really spicy!) Cook for 3 minutes or until the vegetables soften a bit.

Add in the chicken pieces, stir together, cover the pot with a lid and cook for 3 more minutes.  Add in 10 cups of water and the rest of the vegetables. season with black pepper to taste and cook uncover, on high heat for 10 minutes or until it comes to a boil.

After it boils, taste the flavor, add more salt and pepper if needed or more chicken flavor bouillon and more Chipotle peppers if needed. Also add in the juice of 1 lime, reduce the heat to medium-low and continue to cook for 15 more minutes or until the vegetables are nice and soft.

Once all the vegetables are well cooked, serve.

I like to serve my soup over rice, and top it with freshly baked tortilla chips. Garnish with fresh cilantro, freshly ground black pepper and more Chipotles in adobo sauce. 


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