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In this video I will show you how to make one of my favorite Biscuits recipe! I hope you can give them a try, they are so easy and delicious!

Thanks for watching! I hope you are all doing great! And once again, thank you so much for your support, it really means a lot! May God continue to bless you all!


Ingredients:
  • 1 ¾ Cup All Purpose Flour
  • 1 Cup Heavy Cream
  • 1 Cup Shredded Cheddar Cheese
  • 5 Tbs Cold, Unsalted butter (cut into cubes)
  • ¼ tsp Salt
  • ½ Tsp Baking Powder


Ingredients for the Garnish:
  • 3 Tbs Unsalted Butter
  • 1 Minced Garlic Clove
  • ½  Tsp Italian Seasoning


Preheat oven to 450ºF

In a small bowl combine 3 tablespoons of butter with one minced garlic clove and a teaspoon of italian seasoning, place this in the microwave for about 30 -40 seconds until the the butter is melted. Then set this aside until you are ready to use it.

Now in a large bowl combine the all purpose flour with the salt and baking powder, stir until combined.  Then add in 5 tablespoon of cold butter cut into small cubes, and combine with the flour until you get a texture similar to breadcrumbs. Once you get the desired texture, now push the flour mixture to the sides of the bowl, then right in the center of the flour mixture, now add in the heavy cream and the shredded cheddar cheese. Now combine this until all the ingredients are well incorporated, do not over mix.

Once You are done.  Now you can make the biscuits. Just grab some of the dough and drop it onto a baking sheet,  or you can use yours hands to give the biscuits a rounder shape.

Then brush each biscuit with the melted butter mixture,

And now we are going to bake this at 450º f for about 12 -15 minutes or until they are slightly brown and well cooked..


Once they come out of the oven, now brush them again with a bit more of the melted butter mixture and that’s it!

Now you can serve them.



Enjoy






Here you have another super easy and delicious recipe! These are the Potato Wedges you saw on my last video with the Fish! I hope you like them!

This is the perfect side dish, or if you are like me, they also make the perfect snack to watch some TV! Enjoy!

Ingredients:
  • 3-4 Large Potatoes
  • 2 Tbs Chopped Cilantro (+ garnish)
  • 2 Tbs Chopped Onion
  • 2 Minced Chipotles in Adobo sauce
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Minced Garlic  Clove
  • Salt (to taste)
  • Black Pepper (to taste)
  • ½ tsp Dry Oregano


Preheat the oven to 400ºF

Wash and cut the potatoes into wedges. Make them any size that you like

In a large bowl combine the olive oil with the rest of the ingredients,  finely chopped onion, chopped cilantro minced chipotle peppers and one minced garlic clove,  season this with salt and pepper to taste and also add in half a teaspoon of dry oregano. Stir well until everything is well combined

Then add in the potato wedges and toss until every potato wedge is well season with this mixture.

Once they are well seasoned, place them in a large baking sheet, spread them  on an even layer, then sprinkel them with a pinch of salt and pepper and bake them at 400ºF for about 30 minutes or until they are cooked..

Once they are cooked, top them with more fresh cilantro, toss with the fresh cilantro and they are ready to be served.



Enjoy!





Here you have another super easy and Delicious Recipe. This fish is so flavorful and moist, I’m sure it will become one of your favorites! Give it a try!

Ingredients:

  • 1 lb Fish Fillets
  • 2 Tbs Melted Butter
  • 1 Garlic Clove
  • 2 Chipotle Peppers in Adobo Sauce
  • 1 chunk of Onion
  • ¼ Cup Cilantro
  • Salt
  • Black Pepper
  • ¼ Tsp Dry Oregano
  • + Aluminum Foil




Preheat the oven to 400ºF


In the blender add in the cilantro, the chipotle peppers, the onion, the butler, the garlic, season with salt and pepper to taste, and a ¼ teaspoon do dry oregano.  Blend together  until you get a paste.

Place a fish fillet  on a sheet of aluminum foil, then spoon some of the chipotle butter mixture on the fish fillet, then rub the butter really well on the fish fillet on all sides, then sprinkle the fillet with a pinch of salt and pepper.  Wrap the fish fillet with aluminum foil. Repeat this steps until all the fish fillets are wrapped in foil.

Refrigerate the already seasoned  fish fillets, for at least 10 minutes.

After 10 minutes.  Baked the fish at 400ºF for about 10 - 12 minutes or until cooked.  The cooking time depends on the size and thickness of the fish fillets.

Once they are done. You can serve them.


Enjoy.




Here you have another one of my favorite salads! It goes great with your dinner, or it’s perfect as light lunch any day of the week. Enjoy!

Ingredients:
  • 2 Romaine Lettuce
  • 2 Egg Yolks
  • 1 Tbsp Dijon Mustard
  • 1 can (2 ounces) Anchovies in Olive Oil 
  • ½ -  ¾ Cup Extra Virgin Olive Oil
  • 1 Lemon
  • 3 Garlic Cloves
  • Salt (to Taste)
  • Black Pepper (to taste)
  • 8 oz Parmesan Cheese 


Garlic Croutons:
1 French Baguette (cut into bite-size pieces)
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Melted Butter
1 Minced Garlic Cloves
Pinch of Salt
Pinch of Black Pepper

Separate the Lettuce Leaves. Cut them into pieces, Wash them, Rinse them, and Refrigerate them until you are ready to use them!

To make the dressing , in a blender add in the anchovies, the Dijon mustard the egg yolks, 3 garlic cloves, two  tablespoons of lemon juice,  half a teaspoon of salt and a teaspoon of black pepper,  also add in a quarter of a cup of shaved Parmesan cheese, and half a cup of extra virgin olive oil,  blend on high  until well blended.

Once  the dressing is ready, taste the flavor add more salt and pepper if needed, and also if you think it’s too thick feel free to add more extra virgin olive oil.  Refrigerate until you are ready to use it.

To make the Croutons:
Preheat the oven to 400ºF
In a bowl combine the minced garlic with the melted butter and the olive oil, season with a bit of salt and pepper, stir well until combined.  Brush the bread pieces with the butter and oil mixture,  brush on both sides, and bake them at 400ºF for about 8-10 minutes or until the croutons are golden brown and crisp.

To make the salad: just place some of the lettuce on your plate, then top it with the shaved Parmesan cheese, and you can add as much cheese as you like..

Then also top the lettuce with the croutons, add as much dressing as you like,
Sprinkle it with fresh ground black pepper and that’s about it.  



Enjoy!




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
Ingredientes:
  • 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.  


Enjoy!





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!
Hugs
~Sandy


Ingredients:
  • 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.
Enjoy!!






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
~Sandy

Ingredients:
  • 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!


Enjoy!




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!


Ingredients:
  • 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!


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