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….












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…


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 :):):)***

Rice treats

Rice Treats

  • Servings: 12
  • Difficulty: easy
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My granddaughter texted me few days ago and asked me if I could make her some Rice treats and of course I had to deliver….I am madly in love with her, very smart, intelligent and beautiful inside out…And I do love making treats for my kids and grandkids…


These treats are easy to make and I always go all out when I am making them, I add all kind of delicious ingredients, like nuts, dried fruit and raisins. But this time I just made them simple, all I added is chocolate covered candy and ground cinnamon for added flavor…

The only marshmallows I use for these treats is Halal-Kosher marshmallows, or any other treats that asks for marshmallows for that matter! I melt it and add it to cupcakes and cakes frosting, and of course no doubt to top a delicious cup of hot chocolate at any time…


Halal-kosher marshmallows are made with beef gelatins, gelatin that I discovered that existed few years ago browsing the internet, I am sure they been around for a long time… I was on the hunt to make Jell-O for my husband for years, he loves Jell-O but I never made it because all of the packaged Jell-O you find at the stores are made with pork gelatin! And I been on the hunt for something better I could use for years until I found the beef gelatin and I have been using it to make all kind of delicious recipes at home ever since!Jello-Sugar Free


Also we love to use them when making s’mores with chocolate graham crackers, the marshmallows melts all over the crackers, top it with a piece of chocolate and you are in haven….They are yummy and  delicious. or do what my kids do just hold the bag in your lap and eat them one at a time!!!


Chocolate covered candy is one of my two granddaughter’s favorite candies, they just absolutely loves them and I made sure to use them this time.


I always stock up on marshmallows when I shop at the Middle Eastern store since its a thirty minutes drive from my house…They have them in different shapes and sizes, and different colors as well… And that for sure will make anyone feel like a kid again!

I also discovered that marshmallow cream fluff does not contains any animal fats or at least the one I buy, I love to add them to these treats, it makes them extra creamy and delicious… The marshmallow cream is perfect for making these treats vegetarian style!

Add nuts, chocolates or any other healthy topping, skip the marshmallows and the butter, add extra marshmallow cream and a tablespoon of vegetable oil to make them shine and your all set, this recipe is easily adjusted to everyone liking…


2 jars 7 oz. each marshmallow creams fluff

1 bag 8.80 oz. large size halal marshmallow

1 bag 8.80 oz. mini halal marshmallow

1/2 tbsp. unsalted butter

1/4 tsp cinnamon

7 1/2 cups rice cereal

line 9×13 cake pan with parchment paper and spray the parchment with nonstick cooking spray and set aside.


Spray rubber spatula with cooking spray.


In a large heavy pot on low heat melt the butter, add the entire bag of the large marshmallows, cinnamon and half the bag of the mini marshmallows.

Stir the mixer until smooth and creamy, it should take about 5 minutes.

Add the rice cereal, on low heart mix well and fast until the mixture is combined.

Remove from heat and spread the rice mixture in too the ready pan, with wet hands smooth the mixture in single layer. Work fast before the mixture start cooling.

Sprinkle the rest of the mini marshmallows and the covered candy all over the top, with clean damped fingers push the candy and the marshmallow in to the rice mixture..

I keep my food pictures as I take them, no filters or Photoshop, and as you could see some of the candy colors started to melt on to the top of the mixture but that is the beauty of a homemade food and sweet, it should look rustic and homemade not out of the factory or took hours to prefect the perfect pictures, all I care about is the flavor and the enjoyment of eating them.

Cool the mixture in the pan for few hours or overnight, covered on the kitchen counter.

Remove it from the pan by pulling the side of the parchment paper on too a cutting board, cut in half and in thirds or to any size you prefer.

Wrap each piece with plastic wraps and store in airtight container for about a week.. That’s if they last that long!!


Banana pound cake muffins

Banana pound cake muffins

  • Servings: 20
  • Difficulty: easy
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Sugar free dessert became the only way for me to bake for my husband, what to do for a man that loves sweet? It was easy for me, I started re-creating all of my baking recipes for him as sugar free dessert since we found out he is diabetic and that was many, many years ago…


This recipe is no exception, its based on my Banana Nut Bread Muffins – Sugar free recipe… but I wanted to make them in the form of muffins… you ask why I like this method?

One simple reason, I don’t have to deal with my husband cutting pieces of the loaf and leaving it on the counter for me to clean up the crumbs after him, he swears its not him doing it!!!

When I came up with this recipe I did not have enough nuts to add to the batter and my husband is always asking for more nuts in anything I bake with it, so the next best thing was just top the muffins and no need to add it to the batter…


Baking this banana bread in a muffins form is as easy as it can be, I could bag them and freeze them, all he needs to do is pull one at a time from the bag and heat it in the microwave for 10 second, even though he loves to eat cold food I don’t know why or how, I stopped asking a long time……anyway no mess, no crumbs on my kitchen counter and everything stays clean!!! Smart ha???

I called them pound cake for the aroma, taste and flavor of a pound cake in one simple muffin… very tasty and delicious… grab your coffee or tea to accompany this delicious muffin..


Pre-heat oven to 350

2 sticks room temperature unsalted butter

1 cup monk-fruit sugar

3 tbsp. sugar free brown sugar (I make my own)

1/2 tsp. salt

1 tbsp. vanilla extract

1 tsp. baking powder

3 ripened bananas

2 cups all-purpose flour

4 large eggs room temperature

1/2 cup chopped walnuts

1/4 tsp. cinnamon

Into a bowl of stand mixer fitted with the flat beater attachment, cream butter, sugar and brown sugar for few minutes until smooth and creamy.

Add eggs one at a time, mix well after each addition.

Add vanilla extract, mix on high speed for one minute.

In a separate bowl, sift flour, baking powder, salt and cinnamon, add on low speed in thirds.

Add ripened  banana and mix for few seconds until the banana is incorporated in to the batter.

Line two muffin pans with baking paper.

With an ice cream scooper, scoop the batter into lined paper, top each muffin with the chopped walnuts.

Bake for 32-34 minutes, cool in the pan for 10 minutes, remove and cool completely on cooling racks…

That’s if you could resist the aroma…