Traditional Mexican huevos revueltos better than your abuelita's! (RECIPE)


You know what is awesome about eggs? Well, there are a few things that are great about eggs actually, like they are a great source of protein, they are full of vitamins and minerals, they are affordable ... all that and they are only around 70 calories each. Okay, so eggs have lots of benefits, but what I think makes eggs really great and wonderful to cook with is their versatility. Tell there isn't more than one way to cook an egg? Sheesh, I can't even keep track of how many ways there are to cook or serve eggs, that's how versatile they are.

I've got a wonderfully simple recipe for huevos revueltos that is in and of itself adaptable depending on what vegetables you have on hand. These scrambled eggs with veggies are a great way to start your day.

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Margarita fajitas with lime salsa are a one pot dinner fiesta for the whole family


Sometimes the thought of chicken for dinner makes me think ho-hum, but not this one-pot recipe for margarita fajitas with lime salsa. Oh no, this recipe makes me think dinner is going to be one big party. This meal is unbelievably quick to make and served with flour or corn tortillas it's all you need to feed a tableful of family. Now, if you want to include a pitcher of margaritas for the adults at the table, who could blame you?

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Guava and toasted almond tamales are a sweet treat everyone will love!


It's been a rough few days in this world. I think we all deserve some comfort, don't you? Nod your head and say yes. Good, I'm glad you agree because although we can't control everything that goes on around us, we can create solace in the kitchen and make something delicious that will bring comfort to all who taste it.

Today, I propose we make and enjoy guava and toasted almond tamales. Doesn't that sound AH-MAZING?! Let's make the world a better place one tamal at a time! You're going to love this recipe.

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Pinto beans & Andouille sausage stew is a one-pot ticket to delicious dinner


We are certainly blessed to be living in an era where shortcuts in the kitchen are available to us and I am not knocking those shortcuts, but there is something to be said about taking the long road to delicious. Take pinto beans for example. Yes, the canned variety can be delicious, but a batch made from scratch gives you something to look forward to and fills your home with the aroma of love and tradition.

I've been on a quest this year to find spectacular Latin-inspired one pot recipes and to share them with you. It stands to reason that a pot of frijoles from scratch would be featured at least once. This pinto bean and andouille sausage stew will satisfy even the heartiest appetite.

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Bacalao stew is a one pot Puerto Rican delight


It's official, I need more Puerto Rican food in my life. I've been exposed to so very little of it and that's just not right. I need to be more proactive about it and find some recipes I'm not afraid to try on my own.

I'm excited because this week as I was searching for a Latin-inspired one pot recipe, I came across a sort of quickie version of Puerto Rican bacalao stew. However, this one is a quickie version because salted dried cod (bacalao) is used in the traditional Puerto Rican fish stew, but that requires some overnight prep work. This version uses fresh fish for a faster version. I'm in, are you?

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Amazing warm coconut arroz con leche, ready in only 20 minutes!


Last night I was freezing. Straight up shivering in my living room. It would have been delightful to curl up on the sofa with a delicious bowl of this warm coconut rice pudding and catch up on my shows, but last night I didn't know how to make it.

I found this recipe today and I'm stoked because not only does it look delicious, but it is easy to make and only takes 20 minutes. Brilliant! With other puddings I normally have to wait for them to cool down before I'm supposed to dig in, but not with this one.

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Chicken enchilada soup is a one pot marvel


I'm not the kind to make New Year's resolutions, but I am the kind to refocus at the start of a new year. This year my refocus had to do with working less and getting more for my efforts. The year is most definitely not over, but I think I've done a good job thus far. My efforts have extended to all areas of my life including the kitchen.

It's been great because I have used this refocusing as an impetus to find great Latin-inspired one pot recipes and share them with you. This week I'm excited to share a chicken enchilada soup recipe with you that will give you the wonderful flavor of enchiladas without all the work.

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One-pot ground pork and green olive cazuela the whole family will love


Promise you won't laugh if I tell you a secret? I've never cooked with ground pork. I don't know why it had never occurred to me before, it just hasn't been a part of my repertoire, but in my year-long quest to find fabulous one pot recipes and share them with you, I've come across a delicious bistec con aceitunas Iberia a la cazuela that uses ground pork and has me slapping my head in disbelief because it never occurred to me that ground pork could be as versatile as say, ground beef. Live and learn, my friends. Better yet, live, learn and eat something yummy!

I think you and your whole family will appreciate this simple ground pork and green olives one-pot recipe, especially if you've already been cooking with ground pork.

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Incredible chicken & chorizo sopes that are easy as 1, 2, 3


Sopes are the bomb. I love them, but I have never made them because I was intimidated by them. Making fillings for them I could imagine, but I was intimidated by making the sopes themselves. Well, I just got my hands on a recipe that makes me realize I can totally make sopes and so can you.

This chicken and chorozo sopes recipe is easy to follow and could so easily be adapted to make all sorts of different sopes. I love versatility and sopes.

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You've been cooking quinoa wrong!


If you're a big quinoa lover like me then you've probably gone through a trial and error to learn how to cook it perfectly. I certainly remember when it would come out too crunchy or too mushy, and I still have friends asking me the proper way to make it. Looks like the joke is on me because apparently I've been doing it wrong the whole time!

So what is the proper way to make quinoa? Keep reading after the jump to find out.

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