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Monday, May 24, 2021

Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa


 Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa

 These super-flavorful one-bowl dinners can be almost entirely prepped ahead and are full of flavor from a colorful spice mix and sweet, savory pineapple and avocado salsa.

 Prep Time:30 mins

 Cook Time:20 mins

 Total Time:50 mins

 Course: Main Dish

 Keyword: chicken dinner, dairy free, easy dinner, gluten free, healthyish, lunch

 Servings: 4 servings

Calories: 420kcal


  •  Mixing Bowls
  •  Saucepan
  •  Skillet
  •  Knife
  •  Cutting Board


 For the caribbean spice rub:

  •  2 tsp Ground Ginger
  •  2 tsp Dried Thyme
  •  2 tsp Garlic Powder (not garlic salt)
  •  1 tsp Paprika
  •  1 tsp Salt
  •  1/2 tsp Black Pepper
  •  1/2 tsp Brown Sugar

 For the Pineapple Salsa:

  • 1 cup Pineapple Cubes, diced
  •  1 avocado, diced
  •  1 Jalapeno, chopped (remove seeds if you'd like less spice)
  •  1/2 small Red Bell Pepper, finely chopped
  •  2 Tbsp Cilantro Leaves, chopped
  •  Juice of 1/2 Lime

 For the Chicken Bowls

  •  1 1/2 cup Low-Sodium Chicken Stock
  •  3/4 cup Quinoa
  •  1 lb Chicken Breasts
  •  ~ 3 Tbsp Caribbean Spice Mix
  •  1 Tbsp Oil (I use grapeseed)
  •  1/4 cup Yogurt, Plain or Greek
  •  Juice of 1/2 Lime

 1.Make spice rub: Combine all ingredients for the spice rub. (This can be made and stored for several weeks; I double or triple it to have on-hand.)

2. Make pineapple salsa: Combine all ingredients for salsa. (You can make this 2 days ahead, but don't add avocados until right before serving.)

 3.Make quinoa: Rinse quinoa. Bring stock to a boil. Add quinoa and put a lid or foil on the pot to cover. Reduce heat to a simmer and simmer until quinoa has absorbed all of the liquid, 12 to 15 minutes. Remove pan from heat and leave covered so that quinoa continues to steam.

4. If the chicken breasts you bought are quite thick, you can slice them in half or slice into tenders to help them cook more evenly. Rub chicken on all sides with spice rub.

5. Heat a skillet over medium-high heat. Add oil. When oil begins to shimmer add chicken and cook on both sides until cooked through, 5 to 7 minutes total (depending on the thickness of your chicken).

 6.While chicken cooks, whisk together the yogurt and lime juice.

 7.Transfer chicken to a cutting board and slice.

8. Assemble bowls by topping quinoa with sliced ​​chicken, pineapple salsa and drizzling yogurt over top.


 Calories: 420kcal | Carbohydrates: 36g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 755mg | Potassium: 1067mg | Fiber: 7g | Sugar: 6g | Vitamin A: 759IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 4mg

Saturday, May 15, 2021

Round Steak & Gravy


Round Steak & Gravy

Round Steak & Gravy

Classic Round Steak & Gravy

 This recipe will feed a family of four.  You can double the meat without having to adjust the onion and gravy.  Here is what you will need to make this recipe,:


 4 to 6 slices of Round Steak

 2 Pouches of Onion Gravy

 2 C of Hot Water

 1 Medium Yellow Onion, Sliced

 3 Cloves of Garlic, Peeled and Smashed

 2 T of Butter

 Again, I made this in my Instant Pot, I will add adjustments for a crock or an oven in the steps.


 Use a skillet and 1 T of butter to sear off both sides of your round steak.  I only cooked these on each side for 2 to 3 minutes.

 In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

 Add the slices of meat to the pot.

 Add the two pouches of the gravy to 2 C of hot water and dissolve.

 Pour over the meat and onions.

 Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

 Release the steam and you are ready to serve.

 This recipe is best served on top of creamy mashed potatoes and with buttery corn.  You can also use rice or egg noodles.  But in my opinion, the gravy needs to be with mashed potatoes.  If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours.  Remember to keep the lid on your crock or it will take longer.  If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours.  You can also add mushrooms to this recipe if you like.  Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.




Ingredients in this recipe

There aren't too many difficult to find ingredients in this recipe.  and you'll reuse a bunch for the sauce for the chicken and the coleslaw dressing.

Here's what you need:

chicken breasts, finely diced

 hoisin sauce

 sesame oil

 soy sauce

 2 cloves garlic minced

 1 tsp minced fresh ginger

 Asian-inspired slaw

 1 bag coleslaw

 4 green onions, thinly sliced

 1 tbsp sesame oil

 1 tbsp rice vinegar

 1 tbsp soy sauce

 1 tbsp honey

 16 Wonton wrappers

 Sweet chili sauce to serve

 Chopped cilantro, to serve

 Sesame seeds, to serve

How to make these wonton tacos

 It's so easy to make these tacos!  There may be more steps than most of my recipes, but each step is fairly simple and you can prepare most items while another is cooking.

 Mix up the coleslaw.

 Spray wonton wrappers with cooking spray or brush with a bit of canola oil, then drape over the side of a 9 x 13 baking dish.

 Bake for about 10 minutes, then set aside.

 ix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger.

 Saute chicken for 7-8 minutes, tossing frequently until cooked through.

 Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds.  Serve and enjoy!

Philly Cheesesteak Quesadilla Recipe


Philly Cheesesteak Quesadilla Recipe


Ingredients for Quesadillas-

Quesadillas are so versatile and can be filled with just about anything or a combination of ingredients. Today we share our beef quesadilla recipe.

  • Flour Tortilla- Medium burrito size tortillas are typical. Smaller tortillas may be used which will result in more quesadillas. Buy quesadillas that fit the base of your skillet.
  • Meat- Use good quality beef. Ribeye is the best choice for a Philly Quesadilla. You can also use top sirloin or steak of choice if you’re looking for a less expensive option. TIP: The meat may be cut into cubes or thinly sliced.
  • Cheese- A mild provolone works best (avoid aged provolone). American cheese can also be used as a substitute. TIP: Shredded or sliced cheese will work in quesadillas though shredded cheese will melt faster.
  • Vegetables- A mixture of red and green peppers, onion and mushrooms. You can omit the bell peppers for a classic Philly combination.
  • Seasoning- Salt, pepper, and freshly minced garlic are all you need

How to Make Philly Cheesesteak Quesadillas:

  1. Cook meat. Heat 2 tsp oil in a large skillet over high heat. Add finely cubed meat and season with salt and pepper. Cook just until meat is fully cooked, stirring as needed. Remove meat from skillet and cover to keep warm.
  2. Saute vegetables. While the meat is cooking, cube the peppers, onions, and mushrooms. Add to the same skillet with an additional teaspoon of oil and cook until vegetables are tender, cook over medium/high heat. Add the meat and minced garlic to the vegetables and cook until meat is reheated.
  3. Assemble the quesadilla. Spread a thin layer of mayo on 1 side of tortillas. TIP: You can skip the mayo for a lighter taste. Add half of the mixture to one side of the quesadilla and top with cheese. Close the tortilla.
  4. Cook. Add both tortillas to a clean non-stick skillet and cook until tortillas are golden brown. Flip and cook until cheese completely melts. TIP: You can grease the pan with butter and/or oil for a crispier tortilla.

TIPS for the Best Quesadillas:

Though quesadillas are pretty easy to prepare, here are some tips to ensure success!

  • To Make Them Spicy- If you love spicy food, add some hot sauce or sriracha to the mayo when spreading over the tortillas.
  • Tortilla Sizes- You can use any tortilla sizes and fill with as much filling as desired. A smaller tortilla requires less filling added and will give you more quesadillas.
  • Griddle- A griddle may also be used instead of a skillet to cook the quesadillas.
  • Heat- Be sure to keep the heat at a medium. If you turn the heat up too high, the tortilla will burn and cheese won’t melt.
  • Cutting tortillas- It’s easiest to cut the quesadillas with a pizza cutter, though a sharp knife will also work.
  • Freezing- Quesadillas may be frozen once assembled. Fully thaw then sauté until filling is hot.
  • To reheat quesadillas – cook over low heat until reheated, flipping once.

Saturday, May 8, 2021

Donuts with Chocolate


Donuts with Chocolate


  240 ml milk

  50 g unsalted butter

  1 tbsp baker's yeast (the one for the brioches)

  65 g powdered sugar

  1 pinch of salt

  0.5 cc natural vanilla extract

  2 whole eggs

  500 g flour

  1 liter of cooking oil

  Dark chocolate pastry

  White chocolate pastry 

  Decorations: praline, chocolate sprinkles etc.


  In a saucepan, heat the milk, melt the soft butter. Let cool.

  Once the milk has cooled, pour it into a container and add the baker's yeast, powdered sugar, salt, vanilla, whole eggs, and the flour in several batches.

  At this stage we abandon the whisk to take the dough with the hands! This dough should be kneaded for about 5 minutes. Do not hesitate to add more flour if it is too sticky.

  Let the dough rest (and rise!) In its container, covered with a cloth for 1h30 (ideally in a warm place). It must double in size.

  On a floured work surface, roll out the dough to a height of 1cm using a rolling pin.

  Use the donut cookie cutter to form the 15 donuts. Cover with a tea towel and let stand for 30 minutes in a warm place.

  Prepare a saucepan / sauté pan with the cooking oil. Heat over medium heat (the oil must not be too hot, otherwise your donuts will burn!).

  Gently place each donut in the oil, fry 30 seconds to 1 minute per side. Then drain on absorbent paper.

  Allow donuts to cool before frosting with melted dark chocolate and melted white chocolate (double boiler or microwave). It's up to you to add the small decorations afterwards

Thursday, May 6, 2021

strawberry mousse


 strawberry mousse


 300 g of strawberries

 60g sugar

 15 cl of milk 

 2 egg yolks

 3 gelatin sheets

 15 cl of very cold liquid cream


  1Soak the gelatin in cold water for 15 minutes.  Boil the milk.  Whisk the egg yolks with the sugar until the mixture turns white.  While stirring, gradually incorporate the hot milk.  Over low heat, thicken the cream, stirring constantly until the cream coats the spatula.  Wring out the gelatin and dissolve it in the hot cream while stirring.  Let cool.

  2Mix the strawberries.  Whip the liquid cream into a very firm whipped cream.  When the cream is at room temperature, gently add the whipped cream and the fruit purée. 

3Put in the containers of your choice (verrines, dessert cups, ramekin, etc.) and place in the refrigerator for at least 3 hours.

 To finish

 Cut the remaining strawberries into slices and place them on the mousses for decoration.


Date cakes


Date cakes


* Dough 

  -125g soft butter

  4 tablespoons of glaceous sugar (sifted white sugar)

  -2 large tablespoons of almond powder

  - 1 teaspoon sweet yeast (baking powder)

  Yellow egg

  A sachet of vanilla

  1 tablespoon liquid milk

  Flour according to the mixture

  * For filler

  Date paste


  Mix all the ingredients together, add the flour and roll the dough until it sticks with us

  We take date paste, whether it is prepared or we bring it at home. I made it at home, we steam the dates, add a spoonful of butter, roast cinnamon and a little sesame ginger and knead well.

  - We take the dough, we form balls, as well as the date paste. We form small balls. We take the dough balls, spread them out and put the paste balls in the middle and return them.

  We put it in the maamoul mold, half of it in a tray and put it in the oven preheated to 180 ° until its golden color

  We let the sweet to cool and work it in sugar, satin, with health and comfort

Wednesday, May 5, 2021

Oreo cake



Oreo cake


 Cake Ingredients

400 g Unsalted Butter

400 g Light Brown Sugar

 400 g Eggs (roughly 8 medium)

325 g Self Raising Flour

75 g Cocoa Powder

2 tsp Baking Powder

4 tbsp Whole Milk

Oreo Buttercream Frosting

 300g Unsalted Butter (room temp)

 650 g Icing Sugar

 154 g Oreos (1 pack)

 2-5 tbsp Whole Milk


175 g Dark Chocolate

1-2 tbsps Vegetable / Sunflower Oil


Crushed Oreos


 For the Cake

 Heat the oven to 180C / 160C Fan and line three 20cm / 8inch cake tins with baking parchment - leave to the side.

In a stand mixer, beat together the butter and light brown sugar until light and fluffy.  Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined - try not to over beat the mixture!  If its really thick, mix in the whole milk to loosen.

 Divide the mixture between the three tins and smooth it over - bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.  If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly

For the Decoration

In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.  Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.

 In a food processor, blitz the packet of Oreo's to a fine crumb, and add into the buttercream.  Beat the buttercream again till smooth, and use the Milk to loosen it to a smooth consistency.

Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer.  Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!

 I covered the sides (and top) too!  Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes.  Repeat again with a slightly thicker layer of buttercream.

 I slather it on all over using an off-set spatula, and then run the metal scraper round until its smooth.  If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix!

 Once finished, melt the dark chocolate in a heat proof bowl until melted.  Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency.  I used 1 + 1/2 tbsps total.  Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip.

You don’t need to use too much per drip as it’ll drop quite far down by itself!  Fill in the top in with the rest of the chocolate so the top is also covered.  Refrigerate the cake for about 15 minutes.

 Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a whole oreo - sprinkle on some crushed oreos and huzzah!  You’re done!  Enjoy!







 250mL (1 cup) milk, room temp

 60g (5 tbsp) sugar

 10g instant dry yeast (make sure it’s instant! Otherwise you need to let the yeast bloom in warmed milk)

 500g (3-3 / 4 cup) bread flour

 6g (1 tsp) salt

 2 eggs

 40g (3 tbsp) unsalted butter, softened to room temp

 Egg wash (1 egg + 1 tbsp water), optional


 452g (2 cup, 2 pkgs) cream cheese, softened to room temp

 60g (5 tbsp) sugar

 60mL (1/4 cup) heavy cream


 3 sticks (24 tbsp) unsalted butter

 2 bulbs of garlic (16-20 cloves), minced or crushed into paste (I prefer this for a cleaner look)

 4 tbsp (1/4 cup) condensed milk

 2 eggs

 2 tbsp honey

 3 tbsp parsley or cilantro



 In the bowl of your mixer (or large mixing bowl if you’re kneading by hand), add bread flour, salt, eggs, sugar, instant yeast, and milk. Mix until it’s all combined

 Switch to your dough hook (or using your hands), and add softened butter.

 Knead (on HIGH) for about 12-20 minutes (It depends on how long and powerful your kneading is! I crank my speed up to 8 in the beginning so the mixer doesn't over-exert itself for too long. Mine took about 15 minutes). Check to see if it passes the window-pane test – when you stretch out a small piece of dough, it doesn’t break easily, it’s very stretchy, and light can shine through it.

 Roll and tuck dough under to form a smooth ball. Place in a lightly-oiled bowl and cover with a moist towel or plastic wrap.

 Let it rise for 1 hour in a warm place

 Poke the dough and the indent should stay. Punch down the dough to get rid of all the air. Knead with your hands for another 3-5 minutes.

 Divide in 8 equal pieces. Roll and tuck dough under each piece to form a smooth ball for each one.

 On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let them rise for 30 minutes.

 Optionally, brush with egg wash. Bake at 350F for 18-20 minutes until golden brown.


 In a large bowl, smooth out the cream cheese. Add the sugar and thoroughly mix.

 Add the heavy cream and whisk until smooth. Put the finished product in a piping bag and set aside.


 Melt the butter in a medium bowl. Add in the garlic, condensed milk, and honey.

 Add in the eggs and parsley. Whisk thoroughly until combined. Set aside.


 Slice each bread roll into 6 or 8 sections depending on how you like them (I like 8 for more cream cheese surface area hehe). Make sure not to cut all the way for each cut, but still close to the bottom. We want these sections to still be attached (think blooming onion!).

 Pipe in the cream cheese mixture in-between each bread section (I like to go in with a stripe of cream each section for every roll and THEN go back and double up on the cream to make sure I don't run out before I get to all the rolls.)

 Spoon the garlic butter all over each bread roll, until it’s evenly coated – get the insides, corners, and bottom as well. I also just use my hands to dunk it all in, don’t be afraid to get dirty! Turn bread roll upside down and drain excess back into your garlic butter bowl so you have less chance of running out.

 When you’re done with all the rolls, pour the excess garlic butter over all of them. Sprinkle the tops with panko if you’d like!

 Place each bread roll on a parchment-lined baking sheet. Bake for 15 minutes at 340F or until you feel the tops are crisped and firm to your liking.

 Serve fresh and enjoy!. 

Mini pizza


Mini pizza with tuna


  For the pizza dough

400 gr of flour -

 1 sachet of baker's yeast -

 4 tablespoons of olive oil - 

lukewarm water or lukewarm milk -


  For the sauce

Fresh tomato puree or tomato paste

 - 1/4 teaspoon olive oil - 

chopped onions - 

red pepper or harissa -

 garlic - salt - 

caraway thyme and basil


  Melting cheese, Tuna, olives, capers.


  Mix the yeast with lukewarm water and let stand 10 minutes;

  Put the flour and a pinch of salt in a bowl;

  Add the yeast that you let stand;

  Add the oil and mix;

  Once the preparation is flexible, it must be floured and made into a ball.

  Put this ball in a salad bowl and sprinkle it with flour, cover everything with a cloth and let stand;

  Once rested, spread the dough on your work surface that you will have previously floured;  form circles;  Put in the oven and proceed to prepare the sauce:

  Put a little olive oil in a pan and add the onions that you have previously chopped;

  Brown for a few minutes then add the tomatoes, salt, red pepper or harissa, once cooked, add the caraway, chopped garlic, basil and thyme.  Wait 5 minutes and remove from the heat.

  Fill the dough once cooked, return to the oven turned off but hot so that the cheese melts.  To serve!

Sunday, April 25, 2021

Caramel Cheesecake Shooters


Caramel Cheesecake Shooters


4 tbsp Butter

8 oz Cream Cheese

1 can Condensed Milk

1 can Caramel

4.5 oz Graham Crackers

Whipped Cream


  1. Crumbs the Graham crackers
  2. Melt butter
  3. Combine crumbs with melted butter and spoon it into the bottom of the shooter glasses
  4. Add cream cheese and 2/3 of the condensed milk to a bowl and mix it together
  5. Layer the cheese mixture on top of the crackers layer
  6. Repeat one layer of crackers and one layer of cheese
  7. Combine the caramel with the remaining condensed milk
  8. Fill the little cup with the caramel mixture all the way up
  9. Refrigerate for 1 hour
  10. Top with whipped cream

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