Ingredients 1 cup brown sugar 1/2 cup granulated sugar 2 cups All-purpose flour 1 teaspoon baking soda 1 cup salted butter, melted 1 1/2 cup mini-chocolate chips 1/4 cup whole milk 1 teaspoon vanilla paste or extract 1/2 cup melted chocolate chips 3/4 cup confetti Milk or Ice cream, for serving Preparation Preheat oven to 350 grades Fahrenheit. In a large bowl, with an electric hand mixer beat melted butter, brown sugar and granulated sugar until creamy and smooth. Stir in vanilla and milk. Add flour, baking soda and mix until well combined. Fold in chocolate chips. Take inverted muffin pan and…
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Continue ReadingIngredients 1 cup tricolor Quinoa, uncooked rinsed in colander 2 cups water or vegetable broth 4-5 Persian cucumbers, unpeeled 3 cups kale, finely chopped 1/4 cup dried cranberries 1/4 cup golden raisins 1 apple, small diced 1 avocado, small diced 1 cup black olives, pitted and diced Raspberry Vinaigrette 4 Tablespoon extra virgin olive oil 2 Tablespoon raspberry vinegar 2 Tablespoon pomegranate glaze 2 Tablespoon of fresh lemon juice 1 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Preparation In a medium sauce pan, place 2 cups of water or vegetable broth and bring it to a boil…
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Continue ReadingIngredients 1 1/2 pounds fresh mussels, cleaned 1/2 pound shrimps , cleaned and deveined 1 pound fresh calamari cut in rings, cleaned 4 garlic cloves, minced juice and zest of 2 lemons 1 teaspoon coarse salt 1 teaspoon freshly ground pepper 1 teaspoon crushed red pepper 3 Tablespoons of parsley, finely chopped 1/2 cup dry white wine 1/3 cup extra virgin olive oil Preparation Heat a gas grill at medium-high heat. Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper. Drizzle olive oil and wine over mussels and calamari. Cover pan with…
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Continue ReadingIngredients 12 ounces uncooked Orzo Pasta 3 Tablespoon extra virgin Olive Oil 1 large red onion, diced 4 Zucchini, half moon cut 2 Tablespoon lemon juice 1 Tablespoon marinara sauce (see my recipe) 1 Tablespoon oregano, ground 2 diced tomatoes 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon granulated garlic 2 garlic cloves, minced Preparation Bring water to boil over high-heat. Stir in orzo pasta and cooked uncovered for about 10 to 12 minutes or according to package instructions. Drain well.2. Heat oven at 400 grade Fahrenheit and roast zucchini, diced red onions. Drizzle with olive oil. Add…
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Continue ReadingIngredients 1 1/2 chuck pot roast meat, cut into 3/4-inch pieces 4 yellow potatoes, cut into 2-inch pieces 4 carrots, cut into 1/2-inch cubes 4 diced Roma tomatoes 1 large onion, diced 2 cups of peas, frozen 2 bay leaves 4 cups of unsalted beef broth 2 Tablespoon olive oil 1/4 cup of red wine 1 teaspoon salt 1 teaspoon ground thyme 1/3 cup fresh cilantro leaves 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh rosemary, finely chopped 3 cloves of garlic, minced 2 Tablespoon all-purpose flour Preparation Preheat olive oil at medium-low heat in a heavy pan. Incorporate pieces of…
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Continue ReadingIngredients: 2 1/2 cups all-purpose flour, sifted 2 cups granulated sugar 5 eggs 1 cup vegetable oil 1 1/2 teaspoon baking powder 1 teaspoon cinnamon, ground 1/2 teaspoon cloves, ground 1/4 teaspoon nutmeg, ground 1/2 teaspoon salt 2 1/2 teaspoon almond extract 1/2 cup heavy cream 1 1/2 cups fresh pumpkin puree, cooked 2 cups bittersweet chocolate chip Preparation Preheat oven at 350 grades Fahrenheit and spray pan with no-stick cooking spray. Beat in a large bowl, sugar, eggs and vegetable oil till eggs have turned yellow pale. Add pumpkin puree, almond extract, and mixed well by hand or using a mixer at low speed.…
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Continue ReadingIngredients For the Mango Puree: 3 large mangos 1 cup mango concentrate juice 1 package of unflavored gelatin powder For the Coconut Puree Ingredients: 1 can cream of coconut milk 1 package of unflavored gelatin powder 1 cup granulated sugar 1 vanilla bean or 1/4 teaspoon vanilla paste 1 cup of heavy cream Toppings: 1 cup diced mango 1 cup shredded coconut Preparation Place diced mango into a blender and puree until smooth. Set aside.2. Place mango concentrate juice into a small container and sprinkle it with gelatin powder. Let the mango absorbed the gelatin and proceed to mix it. Place…
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Continue ReadingIngredients 4 cups organic unbleached flour 3/4 cup of starter (yeast recipe on my site)or 1 active dry yeast package 2 1/2 cup filtered warm water (120 to130 grades Fahrenheit) 1/2teaspoon kosher salt 1 Tablespoon Extra Virgin Olive Oil 1 1/2 teaspoon sugar Preparation We recommend you to use a pizza stone to be placed directly on a preheated 450 grades Fahrenheit BBQ Grill raised up about 3 to 4 inches above grill, or bake into the lowest oven rack for about 15 to 20 minutes, until cheese is melted and crust is browned. For the Dough: Combine water and…
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Continue ReadingArepas Dough Ingredients 2-3 cups Arepa Flour (White pre-cooked Corn Flour) 2-3 cups warm water 1 1/2 teaspoon salt, fine 2 Tablespoon vegetable oil, some extra for the griddle Preparation Place into a large bowl arepa flour and salt. Mix it with your hands. Add warm water slowly, keep mixing as you add until no lumps. Incorporate vegetable oil. Mix in until dough is firm, well combined and smooth. Cover the bowl with a damp towel. Set aside and let the dough rest for 20 minutes. Preheat and set on medium heat your electric griddle or cast iron griddle brushed with vegetable oil. Meanwhile form Arepas…
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Continue ReadingIngredients 2 cups mango nectar 3 mangos, peeled and quartered frozen 2 fresh mangoes, peeled and quartered 1/2 Lemon, juiced 3 Tablespoons chili sauce (chamoy) 1 Tablespoon tajin seasoning 1 1/2 cups ice cubes 2 Tamarindo candy straws Preparation Place frozen mangoes, fresh mangoes and nectar into the blender and blend well till very smooth. Deep each glass tops into lemon juice first , and follow with the tajin seasoning all around. Pour about 2 Tablespoon of chamoy sauce in each glass. Add frozen mango mixture. Top with fresh mangoes with a drizzle of chamoy if you want and a…