Month: March 2016


Arroz con Pollo ( chicken and rice)

I call this dish the Cuban version of  paella  or it can also be a risotto like dish.  This is my mom’s recipe so I will try to write down the measurements as best I can. I’ll use the Cuban Chicks can Cook recipe as a baseline. There’s a lot of different versions of this out there. It really depends if you want it … Read More Arroz con Pollo ( chicken and rice)


Carrot Ginger Soup with Roasted Chicpeas

Hope everyone had a wonderful Easter! This year I decided to cook different dishes to change it up a bit. This soup was very easy and delicious to make. The great thing about soups is that it can be made ahead. This recipe is courtesy of Ayurveda. the recipe only serves 4 so I had to double it. For the  roasted chicpeas: 32 oz … Read More Carrot Ginger Soup with Roasted Chicpeas


Can’t Live Without

This is an item that I absolutely can’t live without. It is part of my beauty regiment. Over the years I have tried many micro-dermabrasion creams but, when I tried this by Rodan & Fields (makers of Pro Active) I was floored. I immediately saw results. My face felt baby soft and my pores and sun damage started to diminish. For more information contact … Read More Can’t Live Without


Eggplant Parmesan Meatloaf

Here’s a new twist to a meatloaf. Italian style! Quick, easy and very tasty. The recipe is courtesy of Giada De Laurentiis. I pretty much followed the recipe. Here’s the link:  


Corned Beef and Cabbage

I hope everyone had a wonderful St. Patrick’s Day. In honor I made Corned Beef and Cabbage for dinner last night. I have been making this dish for a few years. I use the base of Tyler Florence’s recipe, I found it to be a bit confusing so I made my own adjustments. For the brine: 1 ( 2 1/2 to 3 pound) brisket … Read More Corned Beef and Cabbage


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Spicy Chicken Tagine

Here’s another recipe from chef  Einat Admony that I made last week. I was surprised how easy and how delicious it was to make. I invested in a tagine pot, but I don’t think it’s necessary. It can be made in a large Dutch oven or heavy pot. I adjusted some of the spices and yet I thought it was still a bit too … Read More Spicy Chicken Tagine


Turkey Balls with Okra

This week I am featuring recipes from chef Einat Admony owner of several restaurants in NYC.  I made a couple of adjustments, I ‘m not a fan of cilantro so I left it out and added more parsley. I also found what it appears to be an error in the recipe. It called for 3 tablespoons of kosher salt which was way too much … Read More Turkey Balls with Okra


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