Monthly Archives: April 2016

Tilapia Quiche

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Tilapia Quiche

  • Servings: 4-6
  • Difficulty: easy
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You could say this recipe is everything but the kitchen sink, I had few freezer items that I needed to use.

I never thought to use fish in a quiche until tonight, I had tilapia filet in the freezer and wanted to make something special with it, did not want to just make another baked fish in the oven…

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I started looking in the freezer and I found half a bag of mixed sliced bell peppers, half a bag of mixed frozen vegetables.

In the refrigerator found a bag of baby spinach and a large zucchini that both would have been tossed in the trash by next week, also had some leftover chopped cilantro, half of an onion, and chopped green onion from the other night when I made chicken fajita…

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Also I had few cups of baking mix that I had to get out of my pantry, I got all the ingredient on my kitchen counter and started writing the recipe….. So the tilapia quiche was born…

So the king of the house said he don’t think this is going to taste good, he never heard of Tilapia Quiche!!! Well neither than I but hey why not, developing a recipe is my game and trying different things is the way to go in my kitchen…

You could use a ready-made pie crust but I loved the crust I made with the ready baking mix, light, crumbly, and airy.

The egg will set but it will have a little juice from the vegetable and I think that is what made it delicious.

My son would never eat vegetables to save his life, he said and I quote” as you know mom normally I don’t eat vegetables, but this is really good” and he asked for second, I thought to myself high five mom for hiding the vegetables…

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Filling

.2 lbs. tilapia filet

.6 extra large eggs

.1/2 cup grated Parmesan cheese

.2 tbsp. butter

.3 tbsp. olive oil

.1 1/2 cup mixed frozen vegetables

.2 cups chopped zucchini

.1/2 medium chopped onion

.3 tbsp. chopped fresh cilantro

.1/2 tbsp. hot curry powder

.1 tbsp. chopped fresh flat leaves parsley

.1 bag baby spinach 5 oz.

.3 garlic cloves chopped

.1 tbsp. salt

.1 tbsp. black pepper

.1/2 tbsp. paprika

.1/4 cup buttermilk

Crust

.2 1/4 cup ready baking mix

.3-4 tbsp. vegetable shortening

.2-3 tbsp. buttermilk

.2 tbsp. fresh thyme

.1/4 tsp. black pepper

Spray a quiche pan with none sticks vegetable spray and set aside.
Line a cookie sheet with aluminum foil and top it with parchment papers.(you will thank me later)

In a food processor, add baking mix, shortening, thyme, black pepper and pulse until it is a coarse mixture, while the processor on add the buttermilk one tablespoon at a time until the dough comes together.

Add the dough to the quiche pan and spread with clean hands making sure to spread it up the sides too.

Freeze for 25 minutes.

In a small bowl, mix spices and salt, and set aside.

Preheat oven 375 (conventional)

To make the filling, cut the tilapia to bite size chunks… on medium low heat, in a large sauté pan heat the oil and butter, add the fish, sprinkle some of the spices and brown for 2- 3 minutes, remove on to a plate and set aside.

In the same pan, add chopped onion and zucchini sprinkle with some of the spices and cook until golden about 3 minutes.

Add the frozen mixed bell pepper, frozen vegetables, and cook for few minutes, sprinkle with some of the spice mixture and mix well…The liquid from the frozen vegetable will deglaze the pan and create delicious flavor.

Add garlic and cook for few seconds, add spinach and sauté until welted remove from the heat and let it cool for 5 minutes.

In a large bowl, whisk eggs, buttermilk, cilantro, green onions, parsley and Parmesan cheese, add the rest of the spice mixture.

Take the crust out of the freezer, place on the prepared cookie sheet, add a little of the egg mixture to the crust, add the cooked fish and spread with spoon making sure its a single layer, top with the cooked vegetables, add the rest of the egg mixture. Some of the mixture will spell but that is why the cookie sheet is covered no worries.

Bake the quiche for 50-55 minutes or until the middle is set, covering it with foil mid way to keep the top from burning.

Let it cool for 10 minutes before slicing.

Serve with tomato salad. Enjoy!

Chicken Stroganoff 

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Chicken Stroganoff

  • Servings: 4
  • Difficulty: easy
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My husband loves chicken, and this time he requested a creamy sauce with it, his take on beef stroganoff… Which it is a very delicious dish I might add, but that’s another recipe for another time… So I said why not let’s try it!

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The chicken was really moist and delicious, the creamy sauce was full of flavor, I added a good amount of curry powder and a little nutmeg…

Also added a low fat sour cream and fresh baby spinach to make it semi healthy since the half and half is rich and full of delicious flavors on its own!

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This dish could be served with either couscous, mixed vegetables, a salad, brown rice pilaf or whole wheat pasta!

lets just say it was a hit and approved by my picky eaters…

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.6 lbs. chicken breast, boneless, skinless

.1 large onion sliced

.5 cloves chopped garlic

.1/2 tbsp. black pepper

.1/2 tsp. freshly grated nutmeg

.1 tbsp. and 1/2 tsp. salt divided

.3 cups half and half room temperature

.1 cup low fat sour cream room temperature

.4 tbsp. olive oil divided

.2 tbsp. unsalted butter divided

.1/2 tbsp. chopped fresh marjoram

.1/2 tsp. chopped fresh oregano

.1 tbsp. hot curry powder

.1 bag 5 oz. fresh baby spinach

.1 package of whole-wheat spaghetti

.2 tbsp. chopped green onions for garnish

Cut the chicken in to small bite size, heat half the olive oil and half of the butter in a large skillet on high heat, add part of the chicken in one single layer and brown, add some of the salt and pepper while the chicken is browning.

Remove on to a clean bowl and continue browning the rest with continuing adding some of the salt and pepper, you have to season each layer as you go on.

Add the rest of the olive oil and butter; add the onion and sauté until golden.

Add the rest of the salt and black pepper, add nutmeg, curry powder, and cook for few seconds.

Add the garlic, and cook for few seconds making sure not burn it.

Return all of the chicken back to the skillet and add chopped marjoram, chopped oregano, fresh spinach and cook for few minute until all the chicken is coated with the onion and spices and the spinach is welted.

Add half-and-half and bring to boil, lower the heat, and simmer until the sauce is thick and reduced by half, about 5-8 minutes.

Mix in the low-fat sour cream and cook for a minute just to heat it through.

Cook spaghetti according to package instructions, drain and add to the chicken mixture, mix well, garnish with green onions and serve. Enjoy!

Chocolate-Puffs

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Chocolate-Puffs

  • Servings: 6
  • Difficulty: easy
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I am not a chocolate lover; my kids take after their dads, for me it has to be a delicious dessert in order for me to enjoy chocolate! Also I am not a lover of overly sweet desserts… However, with these Puffs filled with all this ooey gooey chocolaty goodness, won me over today when I made them…

I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.

I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.

These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.

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Preheat oven 375

Line up a cookie sheet with parchment paper and set aside.

In a small bowl, beat the egg with water and set aside.

.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator

.1 bag dark chocolate morsels

.1 egg

.1 tbsp. water

.1/4 cup sugar free powder sugar

Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.

In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.

Repeat until all the puffs are used.

Line up in on cookie sheet leaving 2 inches space between them.

With pastry brush, lightly brush the puffs with the egg wash.

Bake for 25-35 minutes.

Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!

Pudding – Mahalabia

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Pudding-Mahalabia

  • Servings: 8
  • Difficulty: easy
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Are you vegetarian? Do you have an egg allergy? Well this tasty treat is for you!

This delicious mahalabia always served during hot summery nights at any Middle Eastern table.

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Stuffed Zucchini 

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Stuffed Zucchini

  • Servings: 6
  • Difficulty: intermediate
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This dish is one of the most famous dishes in the Middle East; it is on every table at every home at any given time!

In Arabic, This dish called   K-o-s-a  M-a-h-s-h-I, and in Hebrew,  K-e-sh-oo-ee-m.

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Mahshi means stuffed, Kosa and Keshooeem means zucchini!

I love making this dish and my family loves to eat it…

It is one of the easiest dishes to make and for sure, one of the most delicious meals served at any dinner table!

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To serve this dish for weeknight’s dinner, I would recommend cleaning and storing the zucchini in a colander in the refrigerator overnight; making sure it is completely dry…

For vegetarian version of this dish, substitute the meat with chopped fresh flat leaves parsley and chopped tomatoes, and for the butter substitute it with extra virgin olive oil and continue with the rest of the instructions…

In addition, I have made this dish with small cut bite size turkey for the none red meat eaters, and it is equally delicious!

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I do not recommend ground beef or ground turkey, as it will disappear and become mush during cooking for some reason, for added flavor I would recommend using the chili cut size method for the beef or turkey.

I also highly recommend using short-medium grain rice for any stuffed vegetable dishes, as I tried the long grain rice, i did not find it as flavorful as the short-medium grain, and long grain rice takes a lot longer to cook than any vegetable, so the vegetables will be overly cooked by the time the rice is done.

.7.25 Lbs. white zucchini about 26 pieces

.2 lb. small cut stew / chili size beef

.1/2 sticks unsalted butter melted

.1 tbsp salt divided

.1/4 tbsp black pepper

.2 cans tomato sauce 12 oz each

.2.5 cups short / medium grain rice

In a large bowl, rinse the rice until the water runs clear, add water to cover the rice and soak for 20 minutes.

Wash the zucchini and dry with clean tea towel.

With paring knife, remove the top of the zucchini and remove only the small white part on the bottom, do that for all of them.

Gently, with zucchini corer removes the inside of each zucchini, finish all, and do not worry about breaking one or two of them it will happen, do not stress about it, they are useable.

Melt the butter and set aside to cool.

Wash the zucchini with cold water, set in a colander to drain.

Drain the rice, making sure all the water drained, and the rice is somewhat dry.

To the rice, add meat, black pepper, melted butter, and 1/2 tbsp. salt.

With clean hands, combine the mixture making sure the meat and the rice completely mixed so each zucchini would have enough meat in it.

Stuff each zucchini with the rice and meat mixture half way, making sure to leave about two inches space from the top for the rice to expand.

Arrange in a large pot and complete the rest.

In a large bowl combine the tomato paste and water, add two cans of tomato sauce mix well to dissolve the tomato paste, add the reminder of the salt, add the mix to the zucchini.

On high heat, cover and bring to boil, it will take about 5-10 minutes, reduce the heat and simmer for about 25 minutes or until the rice is fully cooked…With a fork, break one of the zucchini to test the rice making sure its fully cooked, if not cover and simmer on low heat for additional 5 minutes.

Uncover and let the sauce reduce a little, about 5 minutes.

Serve hot with warm pita bread.

Enjoy!

Sourdough Bread

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Sourdough Bread

  • Servings: 12
  • Difficulty: easy
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Baking bread at home is one of my passions; I love the aroma that fills the house, especially sourdough bread. And I am sure there is millions of recipes out there for sourdough bread but this is the same recipe I came up with and been making it for years and years and I guarantee you, you will love it too.

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Bread is my weakness and I will admit to that, there is no bread that I would say no to, yes, it is bad for the hips, but I cannot resist the temptation of fresh, hot baked bread.

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I have been keeping a bread starter, flour, water mixed and kept in the refrigerator for as long as you feed it, and that is what makes sourdough, sourdough…

Sourdough is a labor of love since the starter takes a long time to ferment, so patience is necessary to make the bread.

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However, let me tell you the rewards out ways the hard work and the time, when you smell and eat the homemade, delicious, warm, and crusty bread, you would know how much it is worth the efforts.

Starter

.2-cup water divided

.2-cup all-purpose flour divided

Dough

.5 2/3 cups all-purpose flour

.1 3/4 warm water

.1/2 tbsp. salt

.1 1/4 cup dough starter

.2 tbsp. cornmeal

For the starter, mix 1 cup flour and 1 cup water in a large plastic container, and let it stand for 12 hours in a warm corner in your kitchen uncovered, after 12 hours, mix gently, discard most of the starter, keeping about 1/2 cup, add the remaining flour and water, mix well and let stand uncovered for another 12 hours.

In a large bowl of a stand mixer, add all the dough ingredients except the cornmeal, run the mixer on low for about 1 minute.

Let the dough stand for 20 minutes in order for the flour to absorb the liquid.

Turn the mixer on and work the dough for about 10 minutes, cover and let it stand for about 1 hour.

Sprinkle baking sheet with the cornmeal and set aside.

Gently work the dough on floured surface and form a ball, or to any shape you like…the dough will be sticky… replace the dough on the baking sheet, cover with clean tea towel, and let it rise again for 40-55 minutes.

Preheat oven 375

With a sharp knife, make three slashes on the top of the dough.

With spraying bottle filled with water, spray the dough and bake for 45-55 minutes.

In the last 15 minutes spray the bread and the pan twice with the water to create a steam in order to have the delicious crust, and continue to bake.

Serve the bread with cheese or butter and jam, Enjoy!

Chicken Fajita

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Chicken Fajita

  • Servings: 4-6
  • Difficulty: easy
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Everyone knows how delicious Mexican food is, and I love cooking it every now and then. I love the delicious spicy aroma that fills the kitchen at dinner time, there is nothing smells better than onions and garlic cooking together.

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Years ago, when I started experimenting with Mexican food, I bought a burrito-taco spice mix package from the store, I have to tell you the taste was awful, nothing but salt, and if you are an ingredients reader like me you won’t like what you see.

It is so easy to make your own spice mixture for burrito or fajita at home, making sure your family having a meal that it is clean from all the preservative in a store bought mixed spices.

chicken fajita

.1/2 large onion or 1 medium thinly sliced

.1/2 tbsp. garlic granulate

.1 cup mixed frozen bell sliced pepper, thawed and drained

.4 tbsp. vegetable oil

.1 tsp. salt

.1 tsp. ground Achiote spice

.1 tsp. black pepper

.1 tsp paprika

.1/2 tsp. crushed red pepper

.1 tsp. cumin

.1 tsp. paprika

.6 cups cooked shredded chicken breast

.2 tbsp. chopped fresh cilantro

.2 tbsp. chopped green onions

In a large sauté pan on medium heat, add vegetable oil and onion, add salt and sauté for few minutes until its soft and golden.

Add mixed bell pepper and cook until the liquid is evaporated, add all the spices, garlic granulate and cook for a minute.

Add cooked shredded chicken and cook for about 2-3 minutes stirring constantly.

Turn off the heat and serve family style with warm corn or flour tortilla, green rice, jalapeño salsa and vegetarian refried beans. Enjoy!

Carrot Cake – sugar free

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Carrot cake- sugar free

  • Servings: 12
  • Difficulty: easy
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Today was my co-worker Rosie birthday, and as I normally do with any of my co-workers birthday’s, I bake a cake for that day, and I would not have it any other way! each of my other co-workers brought snacks so we could have a little party after lunch.

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I remembered a while back Rosie told me that Carrot cake is her absolute favorite cake to have on her birthday, so I decided to bake one for her last night, and I brought it to work today.

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She was completely surprised because we had to hide everything, and she thought we forgot her birthday, the look on her face was priceless.

The cake turned out absolutely delicious, everyone loved it, the combinations of the spices is just amazing; it had delicious, tender and moist crumbs that melts in your mouth kind cake!

Cake is completely sugar free including the frosting.

Preheat oven 350

.2 cups all-purpose flour

.1 1/2 cup sugar substitutes

.4 eggs room temperature

.3 cups shredded carrots

.1 tsp. salt

.2 tsp. baking powder

.1 tsp. baking soda

.1 1/2 cup vegetable oil

.1 1/2 tsp. cinnamon

.1/2 tsp. ginger

.1/2 tsp. nutmeg

.1/4 tsp. clove

.1 1/2 cups chopped walnuts divided

.1 cup chopped pecan divided

.1/2 cup raisin

.1/4 cup apple sauce

Spray 2 – 9 inch cake pans with vegetable spray, cover bottom with parchment paper and spray again,set aside.

In a bowl of stand mixer add oil, sugar substitutes, and mix well.

Add eggs one at a time making sure it is well incorporated before each addition, add apple sauce.

Sift flour, spices, salt, baking powder,and baking soda. Reserve 3 tbsp. of flour mixture and set aside.

Add the remaining flour to the eggs and oil mixture, making sure just to mix for a few seconds.

In a large bowl, mix 1 cup walnuts, 1/2 cup of pecans, raisin, and carrots with 3 tbsp. of reserved flour, add to the mixer and on low speed mix well for 30 seconds.

Bake for 40 minutes.

Remove and cool on cooling racks in the pans for 10 minutes.

Remove from the pan and cool completely before frosting with your favorite cream cheese frosting, about 40 minutes.

I frosted the cake with my sugar free cream chees frosting and topped it with the remaining nuts mixture.

Enjoy!

Tabouli

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Tabouli

  • Servings: 4-6
  • Difficulty: easy
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Tabouli is a Middle Eastern salad that packed with fresh herbs, bulgur, tomatoes, and lemon juice.

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I love making tabouli any time of the year, but my favorite time is during the summer.

It takes me back to the wonderful times I had with my mom and sisters, growing up we used to make tabouli and go up to the roof to soak up the sun, enjoy the ocean view and the cool breeze while feasting on this wonderful healthy salad.

Now that I have my own family, I prepare the tabouli with my kids and they absolutely love it and ask for it all the time.

I have tried tabouli with Quinoa, Brown rice and Couscous, but Bulgur is my absolute favorite and the authentic ingredient to use in this lemony herby goodness of a salad.

4 medium Persian cucumber

3 punch of green onion

3/4 cup lemon juice

5 medium tomatoes

6 cups minced flat leaves fresh parsley

3 cups minced fresh mint

1/2 cup extra virgin olive oil

1 tbsp. salt or to taste

2 cups fine bulgur #1

4 cups cold water

1 tbsp. cumin

In a large bowl soak the bulgur in 4 cups of cold water and set aside for 15 minutes.

Remove parsley and mint leaves from stems, only the thick woodsy stems, wash and lay flat on clean kitchen tea towel.

Roll the towel while the herbs in it, let it stand for about 10-15 minutes or overnight if you can.

Wash and dry tomato, green onion and cucumber, dice to small pieces, do not peel the cucumber, use both white and the green part of the onion, and place in a large size bowl.

In a food processer, add 1 or 2 cups at time of parsley and mint, pulse until finely minced, do not over process it or it will turn to a watery mess; about 15 times should do it.

In a large mesh strainer, drain the bulgur, with clean hands squeeze the water out of the bulgur little at a time, and add to the herbs and vegetables, continue until all the bulgur is squeezed.

Add olive oil, lemon juice, salt, and cumin.

With clean hands, toss the salad making sure to rub the bulgur with your hands to mix with the rest of the ingredients.

Serve with romaine lettuce harts and Enjoy!

Beef Shawarma

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Beef Shawarma

  • Servings: 4-6
  • Difficulty: easy
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Shawarma is a Middle Eastern meat dish that marinated in a blend of delicious spices for a long period!

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beef shawarma

chicken shawarma

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salad 2

hummus 1

Shawarma meat is stacked in layers on a long pit skewer and grilled for a long time, sometimes all day long. The meat topped with a whole onion for added flavor when its juices drips on to the meat.

The special mix of spices gives the meat its distinct flavor.

Shawarma made with any type of meat like chicken, lamb, or beef; tonight I made two type of meats, boiled shredded chicken and beef, served it with warm pita bread, my homemade hummus and Middle Eastern salad.

This Shawarma recipe is easy to make at home and easy ingredient to find at any store.

I created a blend of spices that I love to cook this dish with.

The entire spice mixture in this recipe to be used for one dish, chicken or beef.

.3 Lbs. beef chili cut or thin strips OR boiled shredded chicken

.1 large onion thinly sliced

.1 tbsp. salt

.1/2 tbsp. cinnamon

.1/2 tbsp. cumin

.1/2 tbsp. sumac

.1/2 tbsp. cloves

.1/4 tbsp. cardamoms

.1/2 tbsp. coriander

.1/2 tbsp. black pepper

.2 tbsp. olive oil

.1 tbsp. butter

.1 tbsp. garlic granulates

.1/2 tbsp. curry powder

.1/2 tsp. nutmeg

.1 tbsp. chopped fresh parsley

In a small bowl mix all the spices and set aside.

If your making both type of meat mix exactly the same amount for the other type of meat in a separate bowl.

In a large sauté pan on medium high heat, heat olive oil and butter, add sliced onion and sauté until soft and lightly golden.

Add beef OR chicken and cook for few minutes add all the spices and mix well, making sure the meat covered with the onion and spices, sauté until the meat fully cooked and brown.

Sprinkle the top with fresh parsley and Enjoy!

Orange Cake 

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Orange Cake

  • Servings: 15-20
  • Difficulty: easy
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Freshly baked heart ❤️ all it needed is a simple cheese frosting and fresh blackberry on the top! Completely sugar free! 

I will post the recipe once its perfected!

Updated on 05/05/2018

I baked this cake in so many variations, deferent flavors, different filling and different frosting but with the same recipe base my mom gave me, with a slight adjustment to some of the ingredients to accommodate the new flavor or ingredient that I added…The cake turns out amazingly delicious every time….

Preheat oven to 375F (190 C)

1 cup fresh orang juice

1/2 cup vegetable oil

2 1/2 cups all purpose flour

3 eggs at room temperature

1 tbsp. + 1/2 tsp. baking powder

1 tbsp. pure vanilla extract

1 cup of sugar substitutes

1/4 tsp. salt

1/4 tsp. baking soda

cooking spray

4 cups of sugar free cream cheese frosting

3 tbsp. grated orange zest

1/2 tsp. orange extract

1 cup fresh blackberries

Spray one heart shaped springform cake pan with cooking spray, line with parchment paper spray again and set aside.

In a bowl of a stand mixture fitted with the flat beater attachment mix oil and sugar, mix well until sugar is completely dissolved.

Add vanilla extract, mix well.

Add orange extract, mix well.

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

Add orange zest and mix for few seconds.

Sift flour, baking powder, salt and baking soda into separate bowl.

On low speed add flour mixture in third alternating with the orange juice, starting and ending with the dry ingredients.

Scrape down the bowl after each addition.

Mix well with a rubber spatula to insure all the dry ingredient mixed well into the batter.

Add batter into prepared pan and bake for 35 minutes or until toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 – 15 minutes.

Remove the cakes from the pan, remove the parchment papers and place onto cooling racks to cool completely.

Prepare your favorite cream cheese frosting recipe, need about 2 cups of frosting.

Cut the cake in half, add the first layer onto a cake serving platter or a cake stand, add half of cup of frosting and smooth with an offset spatula.

Add the second layer and use the rest of the frosting to frost the entire cake.

Cool in the fridge for few hours before serving.

Decorate the cake with blackberries or any of your favorite berries.

Tip: if the frosting becomes too soft while frosting place it and the cake in the fridge for about 20 minutes to chill and continue decorating the cake after.

Enjoy!

Chicken Achiote

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Chicken Achiote

  • Servings: 4-6
  • Difficulty: easy
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Achiote or as known Annatto,is a red food coloring that is used in a lot of Mexican food, I buy mine as seeds and ground them at home, and make my own rub.

Annatto paste sold at the grocery stores ready to use, they have it at the international sections.

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I used it last night to prepare this dish and the flavors were amazing, everyone loved it.

.3 lbs. skinless, boneless chicken thighs

.4 tbsp. olive oil

.1 tbsp. salt

.1/2 tbsp. Black pepper

.1 tbsp. Achiote (Annatto) paste

Cover a baking sheet with aluminum foil and top with parchment paper (easy cleanup).

Wash chicken, dry with paper towel, and place in single layer on the baking sheet.

Add olive oil, salt, black pepper to the Achiote paste mix well to make a rub.

Rub the chicken with the rub, making sure each piece completely covered with the mixture.

Refrigerate for 2 hours for the chicken to absorbs the flavor.

Before cooking, bring the chicken to room temperature.

In the main time, preheat oven to 430

Bake the chicken for 30-35 minutes; serve with Green rice and Mango salsa. Enjoy!

Mango Salsa

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Mango Salsa

  • Servings: 4
  • Difficulty: easy
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Mango is delicious on its own but in a salsa it is a completely different taste and texture I just love it.

The sweet and sour taste is a good combination to serve with spicy Mexican food.

Last night was a Mexican food night, I made green spanish rice, and homemade beans topped with melted cheese and roasted chicken achiote.

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I made my own version of this delicious salsa, I would have made it spicier, but the family cannot handle a lot of spicy food at the same time.

.2 cups fresh chopped mango

.1/2 chopped Anaheim chili pepper

.4 tbsp. chopped fresh cilantro

.1 medium chopped shallot

.3 tbsp. chopped fresh parsley

..1 tbsp. chopped green onion

.1/2 tbsp. salt

.1 tbsp. fresh lime juice

.1 tbsp. lime zest

.1/2 tbsp. olive oil

.1/8 tsp cayenne pepper

In a large bowl, add chopped mango, Anaheim chili, shallot, green onion, salt, cayenne pepper, lime zest, lime juice, and olive oil, mix well and set aside to marinades.

Before serving, mix in the chopped fresh parsley and chopped fresh cilantro. Enjoy!

Green Spanish Rice

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Green Spanish Rice

  • Servings: 4-6
  • Difficulty: easy
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Green rice is a staple dish on the Mexican table, its delicious with the mix of your favorite herbs.

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I made this to pair it with Chicken Achiote and Mango Salsa for dinner.

.1/2 chopped Anaheim chili

.3 tbsp. vegetable oil

.2 medium shallots chopped

.3 cloves garlic minced

.1/2 tbsp. salt

.3 cups rinsed long grain rice

.Juice one lime

.Zest of one lime

.3 tbsp. chopped green onion

.4 tbsp. chopped cilantro

.4 tbsp. chopped parsley

.5 cups chicken broth

In a large pot on low heat, add vegetable oil, chopped shallots, salt, Anaheim chili and sauté for a minute.

Add garlic and cook for few seconds, add rinsed rice and stir for 2 minutes.

Add chicken broth and bring to boil, lower heat cover and cook for 20-25 minutes or until the rice is fully cooked.

Let the rice stand for 10 minutes.

Before serving, mix the herbs and add to the rice, add lime juice, lime zest and fluff with a fork. Enjoy!

Vanilla Ice Cream

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Vanilla ice cream

  • Servings: 12
  • Difficulty: easy
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Few weeks ago, I bought two gallons of ice cream, one was cookies and cream, and the other one was sugar free Vanilla ice cream.

The cookies and cream was gone in few days, few days you ask! Yes, as my son puts it, “it’s his duty to finish it in few days otherwise why did I buy it?!

The sugar free vanilla was setting in the freezer because gods forbid he eats a healthier version or sugar free ice cream!!

I had a box of cream filled cookies so I chopped them and made my own version of the cookies and cream ice cream in no time at all.

I gave him a taste and all of the sudden the ice cream is delicious and no one to touch it…

It is really easy to dress up a simple ice cream with any flavors or fruits you have on hand.

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.1 gallon soften vanilla sugar free ice cream 1.5 QTS

.1/2 box of chocolate cream filled cookies

Bring ice cream in to room temperature, about 20 minutes.

In a large glass bowl, work the ice cream with a rubber spatula until its smooth.

Chop the cookies in to big chunks and add to the ice cream saving some for topping.

Mix well and return to the container, freeze for few hours.

Top with the reserved chopped cookies and Enjoy!