Ingredients 1 cup Japanese sushi rice 2 1/2 cups of coconut milk 2 cup of coconut milk for sauce 4 Tablespoon of granulated white sugar 1/3 teaspoon fresh ginger, grated 1/2 teaspoon corn starch 2 large ripe mangos, sliced Preparation for Sticky Rice Soak rice in water for about an hour. In a medium saucepan over medium heat, warm 2 1/2 cups coconut milk for about 3-5 minutes. Add rice, stir. When rice starts to boil put the heat in low, add 2 Tablespoons of sugar and stir. Cover saucepan with lid. Let rice cook for about 15-20 minutes or…
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Continue ReadingIngredients 4 beets, trimmed and peeled after cooked 1 package of baby arugula, 6 cups rinsed and dry 1/4 cup of feta cheese, crumbled 1/4 cup toasted walnuts pinch of salt and 1 Tablespoon of brown sugar For the Vinaigrette: 1/4 cup extra Virgin olive oil 2 Tablespoon of fresh lemon juice 1 teaspoon honey 1Tablespoon Dijon mustard 1 Tablespoon Balsamic Vinegar 1/8 teaspoon of black pepper 1/2 teaspoon salt Preparation: Preheat oven to 400 grades Farenheit. Line a baking sheet with foil. Wrap each beet with foil and drizzle them with olive oil. Bake beets for about 45-60 minutes…
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Continue ReadingThese delicious mini puffed gift pockets of cinnamon apple are a hit in any Thanksgiving party or for any time treat. Recipe will be posted soon:)
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Continue ReadingYou will go bananas 🙂 for this simple and most satisfying fast dessert that will please your sweet tooth. Easy to make and only using just couple SIMPLE ingredients. Ingredients 4 or more bananas, peeled 1 Tablespoon of light brown sugar 1/4 teaspoon cinnamon, ground pinch of cloves, ground Vegetable oil Preparation Pre-heat oven to 350 grades Farenheit Cut each banana lengthwise about 1/2 inch. deep, leaving rest uncut to the end. Place each banana on a baking pan lined with foil paper and greased with vegetable oil. Mix in a bowl brown sugar, cinnamon and cloves. Inside each banana…
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Continue ReadingGet creative and play with different shapes and colors                   while keeping it simple         Tips: I personally place different kind of crackers or crusty bread in a separate board or platter so it’s easier for guest to reach and serve themselves. More items are easier to be displayed too.. All of these Charcuterie Boards can be prepared ahead of time and be placed in your refrigerator covered with plastic wrap. Pull them out…
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Continue ReadingIngredients 12-15 whole Marinated Kalamata Olives Fresh diced avocados 1 Tablespoon extra-virgin olive oil Salt and Pepper TT For The Marinade Olive oil to cover the olives in a glass jar, fresh lemon juice of 2 lemons, fresh oregano, fresh thyme, and Kalamata olives. Leave jar at room temperature, no need to place it in the refrigerator. Toss jar each time before eating. Preparation: Toss these two ingredients with olive oil. Add salt and black pepper. Enjoy!
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Continue ReadingIngredients: For the best Homemade Alfredo Sauce Ever 1/2 cup butter 2 cups heavy whipping cream or milk 8 ounces cream cheese, softened 3 cloves garlic, minced 1 1/2 teaspoon dried parsley 1 teaspoon dried basil 1/3 teaspoon dried oregano 1/3 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup Pecorino Romano cheese, grated fresh parsley, for garnish Preparation: In a medium saucepan add butter and minced garlic. Cook it for one to two minutes. Add heavy cream, and cream cheese in chunks. Cook over medium heat and keep whisking until melted. Add salt,…
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Continue ReadingIngredients 2 lb. yellow pee wee potatoes 2 fresh sprigs of Rosemary, minced 1 large onion, in slices 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon of garlic powder 1 teaspoon salt 1 teaspoon granulated black pepper 1/4 teaspoon paprika 5 Tablespoon of Extra Virgen Olive Oil Preparation: Preheat oven to 400 degrees Fahrenheit and place a baking pan into the oven. Cut larger potatoes in half so they all can cook evenly Use a large zip-lock bag and place potatoes and sliced onions inside. Drizzle with olive oil to coat well. Add salt, pepper, dried oregano, basil,…
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Continue ReadingIngredients 24-30 Baby portobello Mushrooms, clean and stems removed For the Filling: 8 ounces of softened cream cheese, at room temperature 1/4 cup of Greek Yogurt 2 Tablespoon Whole milk 14 ounces of artichoke hearts, diced 12 ounces spinach, frozen and squeeze of excess liquid, chopped 1/2 teaspoon ground black pepper 1/2 teaspoon salt 2 sprigs of green onions, chopped 1 Tablespoon of olive oil, for brushing mushrooms 1 pinch of nutmeg, ground 1/2 cup Pecorino Cheese, grated 1/2 cup of sharp cheddar cheese, grated Preparation: Preheat oven to 375 grades Fahrenheit Brush all mushrooms from the outside with olive…
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Continue ReadingIngredients 2 pounds small-medium size gold potatoes 1 big handful of salt Preparation Add the potatoes to a large pot with water. Add salt and bring to a boil. Cook potatoes until fork tender for about 20 minutes. Drain the water and allow to cool for about 10 minutes. Use a foil line greased with olive oil baking pan and transfer potatoes to it. Use a smasher or with the bottom of a pan smash each Potatoe. Place potatoes baking pan into preheated oven to 375 grades Fahrenheit until little bit crispy on the edges and golden brown. Take out…