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.









Eggplant and Bell pepper dip

Eggplant and Bell pepper dip

  • Servings: 4-6
  • Difficulty: easy
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I had to clean up my produce drawer and use up some of the vegetable that were in there…I had two eggplants and colorful bell peppers. I also had poblano and anaheim pepper that I had to use before they expire…


This dip is one of the easiest side dish you could make in no time, and I love eggplants anything! I will eat eggplants any way I can get it, its so delicious, meaty and healthy.. And that was no brainer for me to create this dish on the spot…


I served this delicious and chunky dish as a side dish to my grilled chicken breast that I cooked with my own mix of spices that I cannot cook poultry without it….I listed it in this post Turkey Breast.


Preheat oven to 400′

2 medium eggplants, peeled and cut to cubes

1 large red bell pepper cut in to big size pieces

1 large yellow bell pepper cut in to big size pieces

1 large poblano pepper cut in to big size pieces

5 fresh garlic cloves

3 tbsp. cilantro leaves

3 tbsp. olive oil

1/2 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. curry powder

1/4 tsp. ground cumin

2 tbsp. tahini paste

2 tbsp. lemon juice

3 tbsp. water

Nonstick cooking spray


Spray two baking sheets lined with aluminum foil with cooking spray, add the cut up peppers on to one sheet and the eggplants on to the other sheet pan.

Drizzle olive oil on top of the vegetables on each sheet pans, mix well.

Add salt and pepper equally to each pan and mix well.

Add 3 garlic cloves to the peppers pan and reserve two to the side.

Roast for 44-46 minutes.

Let both pans cool for 20 minutes.

Combine all the roasted vegetables in a bowl of a food processer, add the reserved garlic cloves, cilantro, curry powder, cumin, tahini paste, lemon juice and water.

Pulse for about a minute or until all chopped and combined but not saucy or mushy, you need the texture to be chunky in order to scope it with a crispy pita bread.

Add salt and pepper if needed…


Turkey Breast

Turkey Breast

  • Servings: 4-6
  • Difficulty: easy
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Few days ago I was in the thanksgiving mood so I cooked this delicious thanksgiving meal, well not quite the entire bird or the cranberry sauce or pies, well you get the picture…


I love thanksgiving, its one of my favorite holidays of all time, I love everything about it, the food, the hustle and bustle, the shopping to get ready for it… I love it when the entire family is over the house and gathered around the table to enjoy the food we cooked all day… And enjoying all the pies that I make every year!


I had a whole turkey breast in my freezer and I was craving the thanksgiving flavors in March and I would think there is nothing wrong with that! Right!!

I only paired this delicious meal with Mashed Potatoes and stuffing, that was enough to satisfies my craving for the thanksgiving meal.

The night before I took the turkey breast out of the freezer for an overnight defrost it in the fridge, it was ready to cook the next day!

I always make sure to bring any protein I am cooking to room temperature, it depends on the size of it but at least an hour prior to cooking.

I always use my own creation of spices, it does not just add a ton of flavors to any poultry dish I make but it also provides the delicious aroma that fills the entire kitchen from this spice mix… This is out of this world scrumptious.


Preheat oven 400′

7 LB Turkey breast at room temperature

3 tbsp. olive oil

4 bay leaves

4 tbsp. of cooking from your heart mixed spices

1 cup of water


My spice mix

1 tbsp. sea salt

1 tbsp. black pepper

1/2 tbsp. ground cardamom

1/2 tbsp. ground cumin

1 tsp. ground allspice

1/2 tbsp. mild curry powder

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 tsp. garlic powder

1/2 tbsp. poultry seasonings

1/0 tbsp. onion powder

1 tbsp. Aleppo pepper

1 tsp. freshly grated nutmeg

Mix all the spices and store in an airtight spice jar.


Wash and dry turkey breast and place in heavy bottom cast iron Dutch oven.

Add olive oil and rub the entire turkey breast, add 4 tbsp. of the spice mix and rub until completely coated.

Add bay leaves and water, making sure to pour the water around the turkey not on top so the spices does not fall in to the liquid.

Cover and cook for 3 hours, after two the hours mark turn the turkey breast on to the other side cover and cook for another hours.

Let the turkey breast rest for at least 10 minutes before carving.


Grilled Steak

Grilled Steak

  • Servings: 3
  • Difficulty: easy
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When its cold and 20 miles an hour winds outside and you cannot use your grill but you want to have a juicy steak for dinner, what to do? I found the simple way to achieve that  prefect, Smokey, delicious, juicy and flavorful steak is to have it prepare in sauté pan on the stovetop…Just a little butter or olive oil, room temperature meat and any of your favorite combination of spices and you have an easy meal on your hands in no time.


I am a steak lover plain and simple and if I could I would eat it every single day so as my 11 years old granddaughter, she inherited the love of beef from all of us, but once or twice a month is good enough for us…


I made this steak for both of us when she was over last night, for her I paired this juicy steak with sautéed green beans in olive oil, toped it with garlic powder, sea salt and a squeeze of fresh lemon juice.


For my plate I kept it simple with fresh cut tomatoes, drizzle of olive oil, seat salt and black pepper, this will be a delicious meal if paired with my Tomato Salad 


Five to six minutes on each side and you have the perfect medium well delicious steak for dinner.


1 1/2 LB top beef chuck steak at room temperature

2 tbsp. olive oil

3 tbsp. grill steak seasoning

1/2 tbsp. sea salt

1/2 tbsp. black pepper


In a small bowl, combine grill steak seasoning, salt and pepper.

On a medium high heat add olive oil to sauté pan, add half the seasoning on too one side and cook seasoned side down for four to six minutes depending on the thickness of your steak.

Add the rest of the seasoning on top, when the time is up and delicious crust built on to the first side, turn the steak and cook on the second side for another three to four minutes, again that depending on the thickness of your steak… The second side always cooks faster and does not require as much time as the first side… that’s if you prefer your steak on the medium well side, that’s my preferred doneness for beef… for a well done steak leave it to cook a little longer but not more than one minute on each side…. But if you prefer a rare steak don’t cook it :):) just kidding, cook it for two minutes on each side.


Remove from the pan on too a plate and let it rest for about five to ten minutes…slice and serve.


***what to do in the next ten minutes while you are waiting on your steak to rest while everything else is ready? clean that stove because it will requires you to clean it after this meal :)….But its soooooooooo worth it!!! OR just use a splatter pan cover, but I was too exited that I forgot I had one…. So I cleaned my stove :):):)***

Sirloin steak stew

Sirloin Steak stew

  • Servings: 2
  • Difficulty: easy
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Stew is one of the easiest dishes to prepare when using the slow cooker, any dish is easy to prepare and cook in it for that matter!


No matter what you’re making you get all of your ingredients in to the pot, mix everything, close the lid and let the pot do all the work for you!


I had a top sirloin steak and I was trying to figure out how to prepare it… I wanted to grill it with grilled vegetables as a side dish but that was out of the question, it was 32 degrees outside and the wind was 15 miles an hour… And I did not reallyyyyyy care to grill it inside as the crazy fire alarm will lose its mind and I am forced to open windows and doors and that would have defeat the purpose of not grilling outside… the house will become a freezer!!! And to be honest with you I really, really, really did not feel like cleaning my stove after all that mess…


What to do with it? I decided to make it easy on my self, the crazy alarm and keeping my stove nice, clean and shiny by cooking it as a stew with canned ingredients that I had on hand in my pantry.


Recipe created!! Three hours later and dinner was ready…After dinner I wished I had more of this mouth-watering stew to have as a leftovers for tomorrow’s lunch, it was so delicious that we eat it all!! the tomato’s with the jalapeño peppers made the delicious sauce just spicy enough to enjoy it… all the other spices, and the olives complemented the beef so well that left us wanting more and more…IMG_2772

I paired it with multi grain rice, but if the rice is not on your menu or you don’t care to serve it with the stew, a warm pitta bread or any other bread is needed for sure to soak up the delicious sauce. IMG_2769

For the stew

2 lb. top sirloin steak

1 can 14.5 oz. diced tomato with jalapeño pepper

1 can 14.5 oz. cut green beans drained

1 can 3.8 oz. sliced black olives drained

1 can 8 oz. tomato sauce

1 tbsp. garlic powder

1/4 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. turmeric

1/4 tsp. paprika

1/2-1 cup turkey low sodium broth or water

1 stick of cinnamon

1/2 tbsp. onion powder

2 tbsp. dry parsley flakes

1/4 tbsp. cumin

1/2 tbsp. ground coriander

1/4 tsp. red pepper flakes

For the rice

2 cups multigrain rice

2 tbsp. olive oil

3 1/2 cups of turkey broth or water

1 tsp sea salt

Into a slow cooker insert add sirloin steak, tomato’s with Jalapeño including the juice, add the rest of the stew ingredients, mix well to make sure the is beef completely covered from top to bottom…

Cover the pot, turn the unit on high and set it for three hours…

Half an hour before the time is up cook the rice… Rinse it and drain it well…

In a non-stick pot heat the olive oil add the rice and toast it for a minute.

Add salt and turkey broth or water, stir well to combine, cover and bring to boil…lower the heat and simmer for 20 minuets or until the broth is completely evaporated. Let it stand covered for 15 minuets, fluff with a fork before serving…

Note: I didn’t add any fat or oil to the stew the steak had some marbling of fat in it and that was enough for us…


Chicken Tikka Masala

Chicken Tikka Masala

  • Servings: 4
  • Difficulty: easy
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There is no doubt that Indian cuisine is one of the flavorful and aromatic food out there, I love Indian food as much as I love middle eastern food…I enjoy cooking Indian food and I really love it when the delicious aroma fills up my kitchen, the spices, the texture and the flavor are amazing.


Tikka Masala was created in Britain by a Pakistani chef and as I heard from many Indian friends that this dish wasn’t known in India before it was created…but all of the spices that was used in the creation of this dish are used in Indian cooking everyday, so I guess for that reason everyone associate it this dish to Indian cuisine.

This is my take on chicken masala that I created, a healthy alternative and easier than the original recipe by using my slow cooker…I wanted to keep the flavors but without having the full fat that in the original or in many recipes that you would find on line, the original recipe has a full fat yogurts and creams… I created mine with low sodium chicken broth and thickened it with Flax seed Milled flour that added texture and amazing nutty flavor that I thought it was beyond delicious.


Normally this dish is served with rice or with the delicious Indian bread Naan, but I kept my dish simple, light and healthy.

chicken tiki masala7

2-3 LB boneless and skinless chicken thighs or breast cut to bite size pieces.

1 tbsp. ground cardamom

1 1/2 tbsp. mild or hot curry powder

1/2 tbsp. black pepper

1/2 to 1 tbsp. sea salt or to taste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

2 tsp. ground cinnamon

2-3 bay leaves

1 stick of cinnamon

2-3 tbsp. flax seed milled flour or all- purpose flour

1 sliced red bell pepper

1 sliced yellow bell pepper

1 sliced onion

1 cup of low sodium chicken broth or water

In a slow cooker inserted to the unit add, chicken, spice, salt and black pepper.

Add chicken broth, cover and cook on high for 2-4 hours depending on the size of the chicken you are using, stir twice doing the cooking process.

When the timer is close to the last hour, add the flax seed flour and stir until the chicken is completely coated.

Add the sliced onion and bell peppers, stir and cover to cook for the remaining time.

If you are allergic to flax seed or you’re not a fan you could remove it from the recipe, just serve the dish with bread or rice to soak up the delicious juices.


Chicken Quiche

Chicken Quiche

  • Servings: 4-6
  • Difficulty: easy
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It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…


I had roasted chicken breast, grilled zucchini and other leftover vegetables that I needed to use, I also had a small pint of egg whites that I had to use for sure.

I had a ready made pie crust in the freezer that I also needed to use and that’s how this delicious quiche came about.


Preheat oven to 375

1 ready made pie crust at room trumpeter

1/2 cup shredded fiesta mix cheese

1/2 cup shredded mozzarella cheese

2 tbsp. olive oil

1/2 tbsp. black pepper

1/4 to 1/2 tbsp. sea salt

1 tbsp. paprika

1 seeded and finely minced jalapeño pepper

1/2 cup chopped red bell pepper

1/2 cup chopped yellow pepper

1/2 tbsp. dry basil

1/2 cup chopped green onions

1/4 cup minced flat leaves parsley

1/4 cup minced cilantro

1/4 cup milk

1/2 cup chopped grilled zucchini

1 cup chopped grilled chicken breast

2 cups egg whites

1 whole egg

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 tbsp. flour


In a medium size skillet heat the olive oil, add bell peppers, chopped green onions, minced Jalapeño pepper, salt, black pepper and paprika, sauté until golden brown, about 2-3 minutes.

In a large mixing bowl, add egg whites, whole egg, milk, cheese, flour, chopped cilantro, parsley, dry basil, garlic and onion powder, mix well.

Add grilled chopped zucchini and chopped grilled chicken, stir to combine.

Add cooled sauté vegetables to the egg mix and stir well until all combined.

In a quiche pan with removable bottom spared the pie crust as evenly as you can, place the quiche pan on to a cookie sheet for easy clean up, add the mixture to the crust, cover with aluminum foil and bake for 60 minutes.

Remove the foil and bake for additional 10 minutes.


Serve with a dollop of sour cream.