Fish Taco Sauce

Fish Taco Sauce

  • Servings: 4-6
  • Time: 2 hours,35 minutes
  • Difficulty: easy
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Did you ever wonder how they make that delicious taco sauce at the restaurants! I did…


I always wanted to make it at home, and I think I finally got it down to the last flavor…


I made fish tacos for dinner tonight, normally I use fresh fish and bake it in the oven, but this time I used good quality frozen readymade fish I had in my freezer to pair it with this delicious, amazing sauce…

Also, I paired the sauce with thinly sliced cabbage, some cilantro and I was ready to serve a delicious, light dinner…

I have used this sauce in my coleslaw salad, by mixing, shredded carrots, shredded white cabbage, and shredded red cabbage, mixing some of the sauce with a little of buttermilk to thin it out, toss and let it stand for few hours.


serve this delicious salad with barbeque or fried chicken, or barbeque ribs.

In addition, this delicious sauce could be used as a salad dressing, make your favorite salad mix, and top it with this amazing sauce, and you have a healthy lunch or dinner to serve to your family.


This recipe makes a lot; and it keeps very well in an airtight mason jars or containers in the refrigerator for a few weeks.

.1 medium white cabbage thinly sliced
.2 tbsp. chopped fresh cilantro
.1 cup of mayonnaise
.1/2 cup sour cream
.1 1/2 tbsp. readymade cream horseradish
.2 tbsp. Worcestershire
.1 cup buttermilk
.Juice one lemon
.1 tbsp. salt
.1/2 tbsp. black pepper
.2 tbsp. hot sauce (your favorite one)
.1/2 chopped fresh rosemary
.1 tbsp. chopped fresh thyme
.1 tbsp. chopped fresh oregano
.1 tbsp. chopped fresh parsley
.1/2 tbsp. chopped fresh marjoram
.2 cloves minced garlic

In a large bowl, combine, mayonnaise, sour cream, horseradish, Worcestershire, buttermilk, lemon juice, salt, black pepper, hot sauce, and all the chopped herbs, whisk well until all combined.

Cover with plastic wrap and cool in the refrigerator for few hours.

In another bowl, add the sliced cabbage and 3-5 tablespoons of the sauce, depends on how big is the cabbage you are using,mix well, cover with plastic wrap, and let it stand in the refrigerated for half hour for the flavors to marry.

Serve with your favorite fish taco recipe. Enjoy!

Orange Juice Cupcakes

Orange Juice Cupcakes

  • Servings: 12-23
  • Time: 35-40 minutes
  • Difficulty: easy
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The smell of baked goods is one of the best aromas to have in the kitchen!


I love using fresh or bottled juices in my baking, and i always try different flavors.

Today i made up a recipe of orange juice cupcakes, they turned out delicious, added extra vanilla, and the combination was amazing!


This is the only recipe you will need for quick cake or cupcakes; it does not take more than 23 minutes to bake and not more than eight ingredients to prepare it.


.1 cup coconut oil melted and measured in liquid measuring cup

.2 cups sugar

.2 tbsp vanilla

.3 large eggs

.3 1/2 cups cake flour

.1 1/2 tbsp. baking powder

.1/2 tsp salt

.1 1/2 cups orange juice with pulp

Preheat oven 375

Line cupcake pans with liners and set aside.

In a bowl of stand mixer with the flat beater attachment, add coconut oil and sugar, mix well until combined.

Add eggs one at a time mixing well after each addition.

Add vanilla and mix for 2 minutes until the mixture is somewhat thick and all the sugar dissolved.

In other bowl, sift cake flour with baking powder and salt.

On low speed add the flour mixture in third alternating with the orange juice, start, and finish with the flour.

Mix well for 1 minute, remove the bowl, and with rubber spatchela scrape down the sides of the bowl and stir, making sure all combined.

With 1/2 measuring cup fill each of the lined cupcakes pan all the way up.

Bake for 20-23 minutes, making sure to rotate the pans to ensure even baking.

Remove pans and cool on cooling racks for 5 minutes, remove cupcakes and cool completely before serving.

You could top the cupcake with homemade whip cream or cream cheese frosting, but there is no need for it, since they are delicious on their own, Enjoy!

Slow Cooker Focaccia Bread

Slow Cooker Focaccia Bread

  • Servings: 6
  • Time: 4 hours and 10 minutes
  • Difficulty: easy
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I love baking bread, but sometimes it is too hot to turn the oven on, or I have to go out shopping.


For the past few months, I been trying to utilize the use of my slow cooker more in my cooking and baking.


I wanted to bake bread yesterday but I had to go out shopping so I used my slow cooker, and it worked, bread was delicious and full of flavor.


I added fresh herbs and olive oil, it is the easiest bread I ever made!


Make the dough and let it rise for 40 minutes turn on the slow cooker and off you go.


Walking in to the house the smell was intoxicating, smell of fresh baked bread, herbs and olive oil filled up the house.

.2 cups hot milk

.4 cups bread flour

.2 tbsp. yeast

.1/2 tbsp. salt

.2 tbsp. chopped fresh thyme

.2 tbsp. chopped fresh rosemary

.2 tbsp. chopped fresh oregano

.2 tbsp. chopped fresh basil

.4 tbsp. olive oil divided

.1 tbsp. honey

Line the insert of the slow cooker with parchment paper, making sure the side are covered, spray with vegetable spray and set aside.

In to a stand mixer bowl with the flat beater attachment add hot milk, honey, and yeast, mix until its combined, let it stand for 5 minutes.

Turn the mixer on slow; add the flour little at a time, add salt and the mixture of herbs, let it mix for 3 minutes.

Add 2 tbsp. of olive oil and mix for another 3 minutes.

The dough will be sticky.

With a bench scraper, scope the dough directly in to the slow cooker insert, speared with clean hands.

Cover with the slow cooker lid, and let it rise without turning the cooker on for 45 minutes.

After the dough is rising, brush the top with the remaining olive oil, cover it with clean kitchen towel, cover with the slow cooker lid, folding the side of the towel up on to the lid.

Turn on the slow cooker to the low setting, and bake for 3 hours.

Do not lift the lid or remove the towel until the 3 hours are up so the steam won’t escape.

Remove the bread by holding the parchment paper from both sides, let it cool on cooling rack for 5 minutes, slide the parchment paper from under the bread, and let it cool completely before slicing, about 2 hours. Enjoy!

Lemon Lime Chicken

Lemon Lime Chicken

  • Servings: 8-12
  • Time: 55 minutes
  • Difficulty: easy
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Tomorrow is our co-worker Joanne’s last day with the company, she is moving out of state and we will miss her dearly!


We had a potluck today and everyone brought their own special dish, and they all complemented the dish i made.


I made my lemon lime baked chicken and it was amazingly delicious, the flavor of the lemon lime mixture complemented the chicken really well.

I added cilantro, garlic, and mix of delicious spices.

Overall, the potluck was a success!


.9 Lb. chicken thighs

.Juice of 4 lemons

.Juice of 4 limes

.Zest of 4 lemons

.Zest of 4 limes

.3 cups minced cilantro – 3 large bundles

.2 cups minced parsley – 2 large bundles

.7 cloves of garlic

.1/2 cup of extra virgin olive oil

.2 tbsp. salt

.1 tbsp. hot red chili powder

.1 1/2 tbsp. black pepper

.1 hot green chili pepper

.1 tbsp. paprika

.1/2 tbsp. cinnamon

.1/2 tbsp. cumin

Preheat oven 425

Wash chicken and dry with paper towel, place in large bowl, set aside.

Wash cilantro and parsley and set aside on clean kitchen towel to drain and dry.

In a small bowl combine salt, black pepper, paprika, cinnamon, hot chili powder and cumin, mix well and set aside.

Zest all the limes and lemons, and add it all to the spice mixture.

Juice lemons, limes, and add to the spice mixture, add olive oil, mix well again.

Cut the hard ends of the cilantro and parsley, cut each bundle in half, and in a food processer fitted with the sharp blade, mince parsley, and cilantro little at a time, add to the chicken, continue until all the herbs minced.

Chop the hot green pepper, garlic, and add to the bowl of the processer, mince well, add to the chicken mixture.

Add the spice and juice mixture to the chicken and herbs mixture.

With clean hands, massage the marinade mixture in to each piece of chicken making sure it is completely coated.

Divide the chicken in two disposable baking pans (easy cleanup).

Line up the chicken in one single layer in each pan.

Bake for 45 minutes.

Serve with Spanish green rice or mashed potato or simple salad. Enjoy!

Beef Stir Fry Noodles

Beef Stir Fry Noodles

  • Servings: 2-4
  • Time: 40-45 minutes
  • Difficulty: easy
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Yesterday we went to the Asian market on the way home after work, I bought few items to use in a new recipes I wanted to try.


So tonight was a Chinese food night, but we did not order take out because I wanted to use some of the sauces I bought in my own homemade recipes!


The beef stir-fry turned out delicious, the flavor of the sauce mixed with the vegetable and the meat was amazing.


I paired it with delicious Chinese barbecue chicken, it was easy to make and it only took 40-45 minutes to get both dishes on the table, the same amount of time to get in the car and drive to pickup take out!

The stir fry dish could be made in to an absolutely delicious vegan dish by following the recipe,and substituting the beef with firm tofu.



.1 Lb. thin sirloin strips

.1 bag stir fry vegetable mix 9 oz.

.1 bag of frozen stir fry mixed bell pepper and onion 16 oz.

.3 cups button mushrooms

.1 jar stir fry sauce 11.4 oz.

.1 tbsp. cornstarch

.3 tbsp. vegetable oil

.1/2 can water chestnuts (freeze the other half-in zip top bag)

.1 bag fresh Chinese noodles 9.87 oz.

.1/2 cup water

.2 tbsp. grated fresh ginger

.2 tbsp. dry slivered garlic

.1 tsp. sesame oil

.1 tbsp. soy sauce

.2 tbsp. toasted sesame (optional)

Chinese barbecue chicken

.4 large chicken thighs bone in

.4-5 tbsp. Chinese barbecue sauce

.1/2 cup of water

Preheat oven 420

Add chicken to baking sheet and brush on the barbecue sauce; add the water to the bottom of the baking pan around the chicken, bake for 45 minutes with continues brushing by dipping the brush in the sauce, in the baking pan, about 4 times.

In a medium bowl, mix cornstarch and 3 tbsp. of the stir-fry sauce, add the beef and with clean hands mix until the beef well covered.

In a large sauté pan or wok on high heat, add vegetable oil and sauté the beef in single layer, 1 minute on each side, remove, and set aside.

To the same pan / wok, add the bell pepper and onion mix, sauté until all the water evaporated.

Add the stir-fry mixed vegetable, whole button mushrooms and sauté for few minutes until all fork tender.

Add water chestnuts, cooked beef, and stir until all combined.

Add sesame oil, grated fresh ginger, dry slivered garlic, soy sauce, and the remaining stir-fry sauce, mix well.

Add fresh noodles, with a tong stir the noodles in to the vegetable and the sauce mixture, add water, and cook until noodles heated through.

Add toasted sesame if you like, and serve family style. Enjoy!