Monday, October 31

Roasted Pumpkin Seeds with Tajin


Yesterday we spent the afternoon Pumpkin shopping & carving away! Hard work by the way.


Pumpkin Seeds (cleaned)
Olive Oil
Tajin Seasoning

Courtsey of: Chef Marcela Valladolid

Carve Me!
Separate Seeds

Wash them well

Toss with Olive Oil & Tajin
Roast at 350 degrees for 18 mins....

FYI: I cant stop eating them!!!


Friday, October 28

Easy Chicken Fajitas

1 1/2 lbs Chicken Breast (sliced lenghtwise)
1 Green, Red, Yellow Bellpepper (sliced lenghtwise)
1/4-1/2 onion (sliced)
2 garlic cloves (minced)
2 Jalapenos (seeded & deveined) *optional
1 Tbsp of Soy Sauce
1/2 Tsp of Seasoning Salt
Pinch of Cumin
Fresh Squeezed Lemon Juice

Heat up a large skillet, add chicken strips & garlic.

Saute chicken until lightly brown (10mins.) Season with Seasoning Salt & Cumin.

Once chicken browns add in soy sauce & combine.. (My Father in law shared this secret.. he told me most restaurants add soy sauce to chicken & beef fajitas)
Add  in all veggies and incorporate together.

Cook about 3-5 mins. (Till your preferred tenderness)
Lastly squeezed a few drops of fresh lemon juice & turn heat off.

Taste & Adjust seasonings if needed.

I served the Chicken Fajitas with Cilantro brown rice!


Monday, October 24

'Cheese & Pepper' stuffed Enchiladas Verdes

This started as an accidental recipe & ended up being a successful recipe...

My original plan was to make spinach enchilada's... however, our star ingredient was left behind (at the market). So my imagination kicked into high gear & I was forced to played
around with the ingredients I had already prepared.
The cheese mixture was so delicious & different from anything I had ever tasted.
Hope you give this a try!

1 Chile Poblano (chopped)
1/4 onion (chopped)
1 garlic clove
1/2 lb. Queso Fresco (shredded)
1/2 lb. Monterrey Jack Cheese (shredded)

In a medium skillet saute Poblano pepper, onion & garlic (5 mins)

Meanwhile, shred the cheeses & place in a mixing bowl, once peppers have cooked through
 incorporate with the cheese mixture & set aside.

CLick this link to view the recipe for
(Mom's Green Enchilada Sauce)
* I added about 4-5 Chile de Arbols to this recipe for a spicier sauce (optional)
Fry the tortillas (15) one minute per side or until pliable. Dip tortilla in the sauce, add cheese mixture & roll!

Sprinkle with Chopped fresh Cilantro...


Thursday, October 20

Party BBQ Meatballs

This is the perfect finger food for gatherings. I wanted a kick in my meatballs so I added the following spices. Feel free to use other ground meats or combine 2 together.


1 lb Lean Ground Beef
1/4 cup of finely chopped red onion
1/4 of Parmesan cheese
1/2 tbsp of Chile powder
1/2 tsp of Red Chile flakes
1 egg
some BBQ sauce

In a large mixing bowl, add all ingredients (except) the bbq sauce.
 Incorporate all ingredients in the meat, trying not to over work it.

Begin rolling evenly sized balls & placing on a baking dish (sprayed with cooking oil).
The smaller the better, we want bite size appetizers.

Pre-heat oven tp 350 degrees. Pour some BBQ sauce all over the meatballs.
Place in the oven & cook for (no longer than) 35 mins. or they dry up! I know! ;)
Remove & arrange on a nice platter.

Place toothpicks on a few!


Monday, October 17

Cute Turkey Burger Sliders

I don't know about you all, but I've always wanted to make mini sliders.... especially for the kids.
Found this recipe on a blog, what caught my attention was they claimed these are the
tastiest juiciest turkey burgers ever & a Martha Steward recipe 
(I omitted 2 ingredients).
And yes I agree.... they were really good & not dry at all.

RECIPE: (for the patties)
1 lb. Lean Ground Turkey
1/4 cup minced red onion
 Dash of Tabasco Sauce
½ tsp freshly ground black pepper
1 tsp Worcestershire
1 ½ tsp. salt
1/4 cup shredded Parmesan cheese
1 pk. of 12 Dinner Rolls (your choice)

Combine turkey meat, red onions, Tabasco, Worcestershire, the 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the Parmesan cheese in a large bowl; mix to combine. (Don't over work meat)

I press my thumb in the middle of each one.. so they don't get to fat. (Courtesy Mr. Bobby Flay)

RECIPE:Caramelized Sweet Onions
1 Tbsp unsalted butter
1 large onion
1/3 Tsp dried thyme
dash red pepper flakes
1 tsp sugar

To make the caramelized onions, melt butter in a large skillet over medium-low heat. Add onions, thyme, pepper flakes and sugar and stir until mixed. Cover and cook until onions are soften and browned – making sure to stir occasionally. (About 20 mins). Set aside.
*These are the best caramelized onions I've ever made :-)

Heat a grill pan to medium high. Form equal patties (10-11 sliders) about the size of the dinner rolls 
& cook them through, about 3-4 minutes per side. I made sure the pan was really hot & only added a tap of Grape seed oil if any... you really don't need any.

Top with cheese & melt.

Toppings of your choice: Tomato, Lettuce, Pickles... etc.

Serve on a large platter! These are just too cute!!


Original Recipe:

Tuesday, October 11

Veggie Omelette

Calling all my Vegetarians!!!!!
(that eat cheese of course) Adeedodoo, 3bebes.... you there?
This omelette was so delish & satisfying. As much as I want to believe the veggies made
 this dish fabulous, it was the cheese blend. OK the broccoli did as well (I love broccoli). 

2 Eggs
About 3 broccoli florets chopped
Less than a 1/4 of Green Bell Pepper (chopped)
1/2 Roma Tomato (chopped)
1-2 slices of onion (chopped)
1 Small garlic clove (chopped)
Some Cheese (Trader Joe's Quattro Formaggio)
** Half a Serrano Pepper (minced) Optional

Heat up a small non-stick skillet & Chop all veggies.
Add garlic, onion, broccoli & bell pepper (3-4 mins) Until Broccoli is tender.
Next add in tomato (1 min) & season with salt & pepper.  
Remove mixture from skillet & set aside.

Crack both eggs in a small bowl & add some cheese. (A pinch w/ all 5 fingers)
Blend with a fork.

Cheese Blend: Parmesan, Asiago, Fontina & Provolone

 Wipe down pan... add a tap of olive oil, Pour egg mixture! (make sure to pour mixture in the middle of the oil.. this allows oil to spread around the eggs & helps them
NOT to stick.)
Cook the eggs LOW & SLOW!!
Once eggs thicken & look dry or cooked around the edges, with your spatula loosen the edges
& flip this bad boy! (Takes practice, if your a pro high-five)

Once you flip, pour veggie mixture on one side and sprinkle with cheese. After 1 min, turn flap to cover.

Side the whole thing out of the pan... gently!

Poor lighting or too much light. Sorry


Monday, October 10

Juicy Pork Chops

Wow, it had been far to long since we last ate Pork Chops!!
They were delicious & easy...
Hope you attempt this recipe as well. The beef boullion made me a little "iffy".. but I'm
glad I gave this recipe a shot! 

4 Bone-In Pork Chops
1/4 chopped onion
2 Tbsp of Dijon Mustard
1 cube of Beef Bouillon
1 Cup of Water
1 Tbsp of Corn Starch

(Pork Rub)
Sprinkle Salt & Pepper on both sides
Sprinkle Chile Powder & a dusting of Cumin.
Rub all ingredients in!!

Pre-Heat large skillet (Medium-High) add about 1-2 Tbsp of oil &
Saute Pork Chops 3-4 mins per side until golden brown.

 Remove from skillet & place on a plate.

In the same skillet add onion & Dijon Mustard, saute about 2 mins. Scrap off drippings.
Add water, corn starch & beef bouillon. Stir until cube is completely dissolved.
(Taste & adjust seasonings.. I added more water to mellow out the salt content of the beef bouillon)
Place Pork Chops in broth & cover. Cook for 15-20 mins.
** I sprinkled in Lemon Thyme at this point.. Completely Optional.

For the Greens:
Clean & Stem Green Bean. Boil water in a pot, add green beans & cook for 4-5 mins.
Taste for your preferred tenderness.

Drain! Mince a small garlic, heat up a large skillet add 1/2 Tbsp of olive oil.
Add Green Beans, garlic, chopped fresh mint, the zest of half a lemon & season with Salt & Pepper.
Stir to combine all ingredients. About 2 mins, turn heat off.

Plate your meal... & place the light gravy in a bowl as well.


The Recipe for the Pork Chops rub is my own. However, the Recipe for the Chops is not. I found the recipe online somewhere... I made this meal last week & went back for the link but could not find it. :(
(Its one of those sites that people upload their own recipes to share).

If you would like the recipe for the Garlic Mash Potatoes, leave a comment below :)
Additional Questions... ask me!

Wednesday, October 5

Huevos Rancheros

These are very simple to make & a breakfast favorite of mine. I believe my mom made a mistake teaching me how to make these... because I always want them!
 First off, use about 1 roma tomato per person... double, triple.. make for yourself or a large group!

(made this for 2)

About 2 Roma Tomatoes (chopped)
Half of 1/4 of a small onion (chopped) 
(haha sorry, cut the onion in 4 & use 1/2 of one of those pieces) 
2 Tomatillos (chopped)
1 Yellow pepper (chile guero) chopped
2 Serrano peppers
* Leave steam & seeds on or remove them
2 tortilla's per person
2 eggs per person
Cheese (your choice) Ranchero, freso.. etc.

In a pot add 1 Tbsp of oil, saute onions (2mins), add peppers (1 min), & lastly add tomatoes and tomatillos.. cook until mixture comes to an even boil. With a masher press down on mixture until all chucks are smooth. Add in 1/2 Tbsp of Knolls chicken bouillon and stir. Turn heat off & taste to adjust seasonings.

In a large skillet, add 1 Tbsp of oil, fry tortillas until pliable about 1 min per side.
Next crack about 2 eggs at a time & cook 1-2 minutes per side.
Press excess oil from tortillas with a napkin, top with 1 egg & the sauce.... sprinkle with cheese!
Garnish with Cilantro
(This is the traditional recipe in our family, yes alot of frying going on.. but once in a while won't hurt)


Monday, October 3

Yummy Potatoes with Bacon chunks!

Yesterday I made breakfast for my family. 
Original menu was: Eggs, Strips of Bacon, Cubed Potatoes.
I started cooking up the Potatoes, when I decided to chop the bacon & combine it with the potatoes... maybe with some onion or what not. So pretty much I mixed ingredients together for this easy side. 
My <3 really enjoyed them. 

Ok, this fed 2 adults & kids.
2-3 large Potatoes (1/2 or 1 per person)
6-7 strips of Bacon (2 per person)
2 Green Onions (scallions) chopped
1 large garlic clove (minced)
1-2 Yellow peppers (chile gueros) *optional

Wash & with skins chop potatoes into small cubes. Pre heat a large skillet on medium-heat add enough Grape seed oil to cover the bottom of the pan.
(Make sure oil is hot before adding in potatoes or they will absorb to much oil.)
Cook about 10-15mins stirring frequently or until golden brown.
Drain & place on a napkin to drain excess oil. Set Aside.

Wipe skillet clean, chop bacon, & cook in the same skillet until slightly crispy.
Drain & place on napkin to remove excess oil. (Set aside)

Wipe down the same skillet again!!! Or use a clean skillet.
Add 1/2 of Grape Seed Oil.
Saute: Garlic, Green onions & yellow pepper until tender.
(the peppers gave the potatoes a kick & this is completely optional... try it!!)

Combine Potatoes & bacon with onion mixture well. Turn heat off! 

I served these alongside eggs!