Barbeque beans

Barbeque Beans

  • Servings: 4
  • Difficulty: easy
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Few days ago I made my Pulled Beef , a dish that I had cooking in my slow cooker doing the day while I was working… And I had too for sure to pair it with BBQ beans,  because what else goes with this amazing dish beside BBQ beans and creamy coleslaw!


My granddaughter had her weekly basketball practice at 7:00 pm that day and my daughter was running late at work, so I had to feed my granddaughter her dinner no later than 5:00 pm so she would have enough time to digest her dinner but yet to have enough energy to run around without feeling too full or sleepy from dinner…


That day I did not have a whole lot of time on my hands to whip up a 2-3 hours pot of BBQ beans… I had to come up with an easy yet delicious, amazing BBQ beans flavor that will taste as good as the 2-3 hours one.. What to do?!

I came up with this five minutes, yes latterly it took me five minutes to get this dish cooked and on the table…

1 can 15 oz. black beans

1 15 oz. pinto beans

1 can 15.25 oz. kidney beans

1 18 oz. bottle readymade BBQ sauce

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1/2 tbsp. aleppo pepper

1/4 tbsp. sea salt

1/4 tbsp. black pepper

1/2 tbsp. paprika

1/2 tsp. cayenne pepper

1/2 tsp cumin

1/3 cup water

In a colander drain and rinse all the beans.

Place in a medium size pot.

Add all the spices and stir with the beans until all the beans are covered.

Add the entire bottle of the BBQ sauce, add water and stir well.

Cook on medium to high heat for five minutes until its thickened.

BBQ beans are ready to serve…









Today we woke up realy early to attend our granddaughter Nashwa’s basketball tournament… it was 5:00 am and we had to be there at 7:00 for a game that starts at 8:00… It was raining and it was a long drive from the house to the tournament… yes its been a long day!!

She shots and makes it!!! She is lucky number 13 with Lady blue chips basketball team after all…

Nashwa grow from this little adorable and gorgeous baby girl in to this smart, inelegant, athletic, beautiful, gorgeous, amazing, thoughtful, smart and wonderful young lady…

They sure grow up soooooo fast…

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This is Nashwa’s first year with Lady Blue chips team, but she has been playing basketball for the past four years and she is getting better and better everyday!

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Nashwa has her eyes on the big prize, she is hoping one day she will get that scholarship to USC to play basketball… we are so blessed to have a smart young lady that is only eleven years old and thinking of college and a carrier in basketball.

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With team efforts and hard work made the dream come true, that’s what happened today, her team in her age division has won all of their games and they are at 1st place…

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Tomorrow is another tournament and I hope her team wins again! they deserve it, they work hard at practice…

Pulled Beef

Pulled Beef

  • Servings: 6
  • Difficulty: easy
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Most people love pulled pork but we do not eat pork so I made up this delicious barbeque pulled beef… DO YOU SMELL IT!!!


The beef was dry rubbed with my own creation of spices for a barbeque taste that I love and I always use to create an amazing and flavorful indoor BBQ dishes.


Of course I made this dish in my slow cooker, what else… I am a busy working person and the slow cooker is my best friend to have in the kitchen, I add all of my ingredients turn it on and I forget about it for few hours…

Dinner is served!!

I paired the pulled beef with my five minutes BBQ beans and my light and creamy coleslaw.

(I will post the recipes later on this coming week)


5-7 LB. Chuck pot roast at room temperature

4-5 tbsp. Cooking from your heart BBQ mix rub ( recipe below )

1 cup of water

4 tbsp. olive oil

BBQ mix spice

1 tbsp. sea salt

2 tbsp. paprika

2 tbsp. ground coriander

2 tbsp. achiote pepper powder

1 tbsp. cumin

1 tbsp. black pepper

1 tbsp. Aleppo pepper

1/2 tbsp. cinnamon

2 tbsp. garlic powder

2 tbsp. onion powder

1/4 tsp. ground cloves

1/2 tsp. cayenne pepper

1 tbsp. ground dry mustard

1/4 tsp. ground thyme

1/4 tsp. turmeric

1 tsp. pasilla chili powder

Combine all the spice mix and store in airtight spice jar, set aside.


Dry the roast completely With paper towel .

Rub the roast with olive oil and place it in a slow cooker insert.

Add 4-5 tbsp. of the BBQ mix rub, its more or less depending on the size of the roast your cooking.

Rub the roast completely with the rub mixture until all sides are covered.


**When rubbing the meat with the spice mixture inside the pot it will assure you not to lose any of the spices on the cutting board or a dish, it will leave extra spices at the bottom of the pot for the delicious flavorful sauce to mix the meat with when its done later on**


Add water around the roast. Never add liquids on the top of the meat, you will lose most of the spices and they will end up in the liquid , need the spices to flavor the meat..

Cover and cook for 5 to 6 hours, timing will depend on the size of the roast your cooking.

After the time is up, with two forks carefully (its hot) shred the meat inside the pot and mix well with the sauce, cover and keep warm until serving.


Driving to work

It was pouring Thursday morning on the way to work, it was really early about 4:30 am!


It was dark and masteries…

I love the rain but only when I am setting at home, reading, baking or cooking!


I don’t like to drive in the rain! well I was not driving that day, my husband was but still I don’t like to drive when its raining, people drive like crazy early in morning without it so can you imagine when you add the rain to the drive!! Sometimes you wonder to yourself what are these people thinking…. It was too early for me to deal with crazy people!!


Before I knew it the sun started raising and I could not help myself, I had to take these photos! It was a gorgeous morning after the rain stopped.


Most of the pictures came out as if they were a beautiful paintings, the sun looked like a blazing fire with a dark smoke filling the sky.


For unknown reason I love taking pictures of the sky especially when I see strange shapes of clouds filling it. Sometimes you look at the sky when its clear and you see amazing clouds in different shapes and patterns, you start to think and try to figure out if it resemble an animal or a face… That’s the beauty of mother nature…


So on the way home I took some more pictures, the sky looked different…It was bright, sunny and clear…



As I said mother nature at its best!

Stuffed Peppers

Stuffed Peppers

  • Servings: 2-4
  • Difficulty: easy
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I had three poblano peppers and two orange bell peppers left in my produce drawer after I made my Eggplant and Bell pepper dip the other day… I also had one  grilled lonely chicken breast and according to my husband that was not enough for him to eat for dinner,  I was trying to skip cooking dinner :):)…


This recipe is what I call stretch your dollar meal when feeling lazy to run to the store or when you forget to take out meat or chicken or fish or any other protein from the freezer early in the day or a night before to make dinner! You use your leftover and be creative!

Its simple, full of flavor and put together in less than 10 minutes… and its enough for fill you up and not having you leave the dinner table hungry…


I created this dish based on my mom’s stuffed peppers, they are amazingly delicious, hearty and full of flavors but I have been watching what I eat for a while so I replaced the rice with almond flour for binding and the chicken breast to replace the beef…


Preheat oven to 350′

1 grilled chicken breast cut to small bite sizes

3 poblano peppers, washed and seeds removed

2 orange bell peppers, washed and seeds removed

4 tbsp. almond flour

1/2 tbsp. garlic powder

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp pasilla chili powder

1 tsp. ground coriander

1/2 cup fiesta mix shredded cheese

1 can tomato sauce 8 oz.

3/4 cup canned black beans drained and rinsed well

1 cup of water


Cut the tops off the peppers remove the seeds, wash and dry and save the tops to the side.

Chop the chicken in to small bit sizes and add them to a large mixing bowl.

Chop the leftover pepper tops and add them to the chicken.

Add black beans, sea salt, almond flour, black pepper, paprika, pasilla chili powder, tomato sauce, cumin, coriander and garlic powder.

Mix well until all combined.

With a dinner spoon, fill all the peppers an inch below the top and stand in a baking dish..

I stand the peppers to make sure the mixture stay’s inside the peppers, its kind hard with the shape of the pablano but I tried my best to keep straight…

Top each pepper with a little of the cheese and by avoiding the top of the peppers add the water to the bottom of the baking dish.

Cover tightly with aluminum foil and bake for 40-45 minutes, the last five minutes remove the foil and continue baking.

This dish is really delicious and hearty on its own, no side dishes need it unless a green salad is desired! But I think to really enjoy the delicious and amazing flavors in this dish is best eating on its own.









Apple Pie

Apple Pie

  • Servings: 8-10
  • Difficulty: easy
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Yesterday was National pie day, according to Google it was the 30th anniversary….So I made two apple pies to take with me to the office today…


Apple pie is one of my husband favorite pies hands down, he loves it so much that he would eat it everyday if I let him…He actually could eat any pie I make for him everyday… I prepare my pies sugar free and try as much as I can to make them fat free…All my baked goods for him are sugar free for that matter so he is free to eat…


These pies are not sugar free so he cannot have any heheheheh… Trust me he has his own… These were for  The office, for my co-workers and I to enjoy for national pie day and St. Patrick’s day celebration since its on a Saturday and no one will be in the office…


The smell of apple pie baking in the kitchen is beyond delicious, I love baking when its cold outside, the oven warming the house and the amazing aroma of the baked pies or cookies or any other baked goods filling the house… It makes you feel warm and cozy inside….when I bake it warms my soul and I am happy all day…


My co-workers supplying the Ice cream, what is the best thing to pair with a slice of apple pie? of course a big scope or two of vanilla ice cream…


Preheat oven to 375′

4 ready made pie crust

4-5 lb. golden delicious apples, washed and thinly sliced and core removed

1 tsp. salt

1 cup Splenda sweetener or sugar

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon

3 tbsp. cornstarch

1/4 tsp. ground cloves

2 tbsp. cold butter cut to cubes

1 tsp. ground mace

1 egg

1 tbsp. water

2 glass pie dishes


Place one ready made crust in to each pie dish and set aside.

In a large mixing bowl with clean hands mix apples with nutmeg, cinnamon, cornstarch, salt, ground cloves, ground mace, and Splenda sweetener or sugar.

Equally divide the apples in to each pie dish, top with cubed cold butter.

Unfold the remaining pie crusts and cover the apples making sure to tuck in the side to avoid any leakage, if the top of the pie is not that professional looking who cares! don’t worry about it, its rustic and homemade…I care about the smell and the taste of the pies…

With a paring knife cut the top of the pie dough, just a small slits for the steam to escape.

In a small plate whisk egg and water to make egg wash…with pastry brush, brush liberally the top of each pie.

Place each pie dish on to a cookie sheet lined with parchment paper to avoid any mess in the oven.

Bake for 1 hour and 10 minutes or until golden delicious.

Place each dish on to cooling rack and cool completely before serving.

Serve with a scope or two or three of vanilla ice cream or dust the top with powder sugar or just as is…











Jasmine Cupcakes

Jasmine Cupcakes

  • Servings: 12
  • Difficulty: easy
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 I love the smell and the flavor of jasmine in few months ago when I was in LA at the Asian market I bought a bottle of Jasmine essence, I did not know how or with what I was going to use it but I had to buy it, I could not help it the fragrance is deliciously intoxicating… .


And today I was experimenting with almond flour and I wanted to use it without adding any flour to the batter to make cupcakes, I made up this  delicious cupcakes recipe and as I was writing the ingredient in my notebook I remembered the Jasmine essence I bought a while back and I wanted to use it in this batter to see if both flavors, the almond flour and the jasmine essence works with each others…



The only bad thing about these cupcakes is they did not rise or hold their shape like the normal cupcakes made with flours, once I took them out of the oven they collapsed or I should not say collapsed they just sunk in the middle which it was ok with me,the flavor makes up for it a hundred percent and I was planning on cutting the tops and topping them with the berries…

The first batch I created I used cupcakes paper cups thinking it will be easy to peel off but that was not the case, they stuck to the papers and crumbled because I used the olive oil to replace the butter which the butter grease the papers while its baking that what makes it easy for the papers to peels off, they are very delicate and melt in your mouth deliciousness…So we eat them and I made a new batch without the papers 🙂


There is no carbs, gluten or sugar in this cupcake recipe, yes they are amazingly sugar free….

Preheat oven to 350′

1 cup buttermilk at room temperature

2 1/4 cups almond flour

3 tbsp. cornstarch

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 cup olive oil

1 cup Splenda sweetener

3 tsp. vanilla extract

1 tbsp. jasmine essence

1 large egg at room temperature

nonstick oil cooking spray

6 tbsp. sugar free strawberry preserve

6 tbsp. sugar free blackberry preserve

Mix of your favorite berries, I used 3/4 of a cup of each… blackberries, blueberries, raspberries and cut up strawberries.


In to a bowl of a stand mixer fitted with a flat beater attachment add olive oil, Splenda sweetener and mix well until the sugar is dissolved.

Add vanilla extract, Jasmine essence and egg, mix for about a minute.

In a separate bowl, combine almond flour, cornstarch, baking powder, baking soda and salt.

Alternating with the buttermilk add the almond flour mixture in thirds and mix on high speed for about a minute.

Liberally spray a cupcake pan with nonstick cooking spray and with an ice cream scooper scope the batter in to the pan, I used two tablespoon scooper.

It should yield exactly 12 cupcakes, I use every last drop of each batter I make in order to write the correct amount of the outcome of each recipe in my notebook and on my posts.

Bake for 32-33 minutes or until slightly golden.

Remove and cool in the pan for 5 minutes, with a small offset spatula carefully release each cupcake away from the pan by going around it and place on to a cooling rack to cool completely.

Divide the preserve in to 4 equal saucers, heat them all in the microwave for 1 minute, cool for few seconds before adding the berries.

Add each type of berries to it’s own saucer and mix well…you could do one batch of mixed berries in a large bowl and add to the cupcakes, but I liked the look of each one, they are unique on their own and everyone has a choice of what kind of barriers to chose from to eat.

Add as much as you like of the berries mixture to each cupcake…

There are so many choices to top these cupcakes with, one of them is adding a dollop of whip cream over the berries..To me thy were just delicious as is….