Wednesday, June 22, 2016

Pollo Guisado


8 pcs chicken thighs (washed and drained) 
3 large tomatoes (or 1 can diced tomatoes)
1 large onion, diced
1 packet Sazon seasoning with annatto
a few springs fresh thyme (2 tsp dried thyme is fine also) 
2 tsp cumin 
1 tsp black pepper 
1 tsp chilli pepper 
6 cloves garlic, minced 
1.5 tsp salt
3 cups water 
oil for browning
3 tbs recaito and/or sofrito (optional; for more stew and cilantro flavor if you're short on tomatoes, garlic, onions) 
1 medium bell pepper 
1 stalk celery, chopped
2 carrots, chopped 


  1. Put about 2 tablespoons of oil in the pan. On high heat, brown chicken on both sides evenly about 3 mins on each side. 
  2. Add onions, garlic, herbs, peppers, all the ingredients, except the bell pepper if you like your bell peppers whole and with some crunch left save it for the last 5 mins. 
  3. Let cook on medium heat for 25-30 mins, covered. 
  4. Add bell peppers if you saved them in the last 5 mins. Turn occasionally, add water if your stew is drying down too quickly. 
Puerto Rican bread, or rice is great with it. Prepare your rice and add beans to it to serve it with. An additional nice side to go with it is fried sweet plantains.

Monday, June 20, 2016

Roasted Leg of Lamb

I made this Roasted Leg of Lamb for Father's Day. It's my husband's favorite. The lamb in my picture was a big beast, so I doubled the ingredients. The herbs don't even need to be measured if you know how to just sprinkle it according to the size of your roast. I love the herbs, so I put extra. I marinaded my roast since Friday night, so it could have extra time to get soaked in. It was super savory. We like to have it with seasoned potatoes, sweet peas, and sauteed mushrooms. Red wine is usually our go to with this recipe, but this time we felt like having Pink Moscato. Wine is a must with this meal! 


4 pounds leg of lamb (washed/drained)

7 garlic cloves, minced

1 small-med onion chopped (1 extra large onion for 8 lbs and up)

1/2 teaspoon dried thyme (I used fresh thyme, I love it)

1/2 cup white wine

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 teaspoon black pepper + chilli+ cayenne

3 teaspoon olive oil


  1. Mix all the ingredients together aside from the lamb. 
  2. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast or as I like to stab the roast and pour the marinade all over it. 
  3. Marinade overnight or longer if your roast is larger. 
  4. Bake, covered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing. My roast was huge, about 9 lbs and I left that baby in the oven for 5 hours. We were getting hungry so we cut off a piece in slices and turned up the oven to 400 degrees for the last hour. 

Thursday, June 16, 2016

Banana Oat Pancakes

What I really love about these banana oat pancakes is that it makes me feel like I'm eating healthy even though I'm really not considering it's carbs. With the touch of oats you can get some whole grains and fiber in. It's dairy-free if you skip the butter and substitute it with coconut oil and the milk used is interchangeable. Warning: These pancakes are chewy and delicious. This is not your typical pancake, like Bisquick. If you want a light and fluffier texture you might want to switch to whole milk or buttermilk. 


2 Ripe Bananas mashed 
2 ripe eggs 
4 tbs salted butter (Kerrygold Grass-fed I live on) 
1/4-1/3 cup brown sugar 
3 cups flour
1 tbs baking powder
1 cup quick oats 
1 tsp nutmeg 
1.5 tsp cinnamon 
Approx 3-4 cups unsweetened vanilla coconut, almond, or cashew milk (add more to get your desired thinness). I personally love the Silk coconut milk best in this recipe followed by cashew milk.
Coconut oil to grease your pan. 

Note: I usually have large bananas for this recipe. If you have smaller ones, its fine just put less flour and milk, or do 3 bananas. If you want to do a thinner batter; almost crepe-like: add whole milk. It's awesome with Nutella =) The yield is about 10-12 pancakes. 


  1. Combine all the ingredients and mix on high. Add milk/flour to get your desired thickness. 
  2. Cook like you would any pancake. I use a ladle to pour, and cook on medium low heat. 
  3. Serve with grass fed butter slathered on with maple syrup. 
  4. Enjoy! My kids love it, I'm sure yours will too! 

Tuesday, June 7, 2016

Coconut Chia Seed Pudding

I love treats and unfortunately the last 6 weeks of overindulgence led me to a 5 lb weight gain =(. To "have my cake and eat it too"; I decided to make a healthy treat. Sweetened with honey and dairy-free I was excited that this was easy and simple at the same time: nutritious.

I used a large mason jar and just threw in my ingredients [28 oz glass tomato sauce jars work too if you save them]. 4 hours later I had pudding for both my husband and I for about 2-3 days. 


-3 cups Coconut milk (unsweetened, I used Silk brand) 
- 3/4 cup organic chia seeds (got mine from BJs for cheap) 
- 1/4 tsp nutmeg 
-1/2 tsp cinnamon 
-honey to drizzle on top 


1. Pour coconut milk in your mason jar. Add cinnamon and nutmeg, this can be tweaked per your liking. Close jar and shake. 

2. Add chia seeds. Shake thoroughly. Use a spoon to make sure it's all mixed in properly. [If you want a smoother texture you would need to grind the chia seeds first.] 

3. Refrigerate for 4 hours, drizzle honey on top and serve.


This recipe is so versatile, you could add cacao powder, protein powder, add berries, switch the milk to the creamy cashew or almond, change the flavors, sweeten with sugar, stevia or even maple syrup into the milk. It's endless! I was thinking I can even add some oats in another batch for overnight oats and eat it for breakfast. Next time when I'm feeling naughty I think I might blend the milk with Nutella and sprinkle coconut flakes and see what happens. Do what you like to make it yours and enjoy! 


Wednesday, June 1, 2016

Peruvian Roasted Chicken & Green Sauce...Bonus: Rice & Peas for complete meal...

Hey guys I wanted to share this awesome recipe with you guys it's sooo fucking good, when you try it you will be like yes this is a "fucking good" chicken. THE BEST CHICKEN EVER! So good I don't mind eating this like 5 days in a row. Why? What's so goddamn special? The green sauce. That's the magic. Infused with the rice and peas on the side  with the chicken...it's to die for! I put this green sauce on everything. Sandwiches, vegetable dip, glazed over my sweet potatoes; you name it. Tonight I ate it for the third time with fresh spinach and arugula tossed into my rice and it was orgasmic. I feel like Ratatouille the way I mix bites of everything. One thing though, you must marinade this chicken overnight! Believe me it's worth the wait. 

Adapted from onceuponachef.com:  I stopped doing the whole chicken because everybody loves the dark meat chicken better so I opted for leg quarters. For the 10-12 leg quarters you will want to triple the recipe for the chicken and the green sauce. The rice is a very simple but flavorful rice that perfectly completes the meal. Tripling the chicken and sauce recipe will give you the amounts you see in the pic below. If you don't double or triple, you'll wish you did.


For the Chicken:

3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped (I added about 5 extra, I know I'm a rebel =P )
1 tablespoon kosher salt (pink himalayan is best)
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken

For the Green Sauce:

3 jalapeƱo chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

For the Chicken:
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
Notes: What I did differently was let it bake at 350 degrees covered until halfway, throw out some of the water and let it dry uncovered for the last 25 mins. If you like using chicken drippings in other recipes, this would be a great one to save. I like my meat juicy baked covered in the marinade. 

For the Green Sauce:
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Notes: What I did differently was added 2 more jalapenos and let all the seeds get grinded in because I love it spicy. I didn't use a measuring cup for the cilantro either, I used 2 big bunches. Approx 2-3 handfuls.

Rice & Peas 


3 tbs. olive oil
1.5 cups basmati or jasmine rice
1 medium onion diced
2 tbs. Mrs. Dash garlic & herb
1.5 tbs. badia complete seasoning
1 tbs. parsley
2 tsp. salt
1 can pigeon peas or gandules drained
Approx 4-6 cups water to cook in. 

  1. Fry diced onions for a few mins in the oil, add seasonings, salt, and rice. 
  2. Add water just to cover the rice, bring to a boil on high and lower heat to medium-low. 
  3. Cover the pan. 
  4. In about 5-7 mins check rice and if the rice looks dry, add more water to cover and turn the rice making sure it's not sticking to the pot. Cover and reduce heat if it's sticking. 
  5. Let it cook under the low heat for 15-20 mins. 
  6. Fluff the rice, make sure it's not sticking, check the grain if its fully cooked, add gandules.
  7. Cover and take off the stove. It will become loose when the rice cools down. 
Enjoy!!! Please let me know how it was in the comment box below!