Tuesday, February 25, 2014



Here is a delicious, healthy and 

 fulfilling dinner idea for tonight's' meal, the

 Pan-fry Salmon fillets. Like many other fish,

 Salmon is a great sustainable source of omega 

3 and has many important benefits. 


  • 1-1/2 to 2 lb of Salmon filet with 
     skin cut into serving sizes.
  • 2- 1/2 teaspoons of ginger powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 2 teaspoons of kosher salt
  • 1 teaspoon of paprika
  • 2 teaspoon ground black pepper
      • 3 tablespoons of granulated chicken 

           stock or 2 teaspoons of MSG

      • 3 to 4 tablespoons of olive oil to fry with.

      • Wedges of Lime


      In a small bowl, add in the ginger, garlic, onion, chicken granulate, kosher salt, paprika, black pepper. Mix the dry spices well, then sprinkle onto the fish fillets. Massage the spices in gently onto both sides of the fish fillets. Marinade the Fillets for about 15 minutes before frying.

           In a large skillet on medium heat, add in the olive oil. Wait until the skillet starts to heat, then add the fish fillets, skin up. Fry it for about 2 minutes or until it turns golden brown on the bottom. 

           Lower the heat to medium-low, turn the fillets over and cover for another 10 minutes. Once the other side is golden brown, take it off the heat, cover and let it rest for another minute. Serve with a fresh squeeze wedge of lime juice. 

      Tuesday, February 18, 2014

      Dairy Free Chewy Oatmeal Cookies

      Banana Oatmeal Cookies (dairy-free/gluten free)

      Looking for a healthy, simple and delicious snack? These Dairy free oatmeal cookies will satisfy your sugary sweet cravings! Just a few simple ingredients for this easy recipe and you be on your way to a tasty healthy treat for the family to enjoy. Make this oatmeal cookies recipe gluten free! Although oats are naturally gluten free, the process in facillities that handle wheat may contaminate it. So processed Oatmeals may contain traces of wheat. To be safe, make sure to look for the certified gluten-free oats, especially if you're intolerant to gluten. 


      Makes about 8 to 10 cookies.

      • 2 ripen banana, mashed
      • 1 cup of brown sugar
      • 1 teaspoon of vanilla extract
      • 2 teaspoon of cinnamon 
      • Pinch of salt 
      • 2 cups of instant oatmeal 
      • Baking spray 
      • Parchment paper

      Preheat oven to 325 degrees

      Prepare a Cookie sheet line it with parchment paper and spray on the baking spray. 

      Start by mashing 1 ripe banana.Then add in the cinnamon, brown sugar and instant oatmeal.

       Mix all the ingredients well then add in a pinch of salt follow by the vanilla extract.

      Add about a teaspoon full on to the prepare cookie sheet.. 
       Bake about 20 to 25 minutes until the edge is golden brown.

      Set out for a couple of minutes to cool the cookies down and enjoy!

      Friday, February 14, 2014

      Braised Red Potatoes Thyme and Chives

      Braised Red Potatoes and Chives

      15% of starch Braise red potatoes & chives

      Braised Red Potatoes and chives is a quick and easy side dish. Perfect with steaks!
      This side dish is takes as little as 10 minutes.  Simple and delicious! Tutorial Video is at the bottom of the post!


      Braised Red Potatoes and Chives

      • 3 springs of Thyme
      • 3 tablespoons of butter
      • 3 garlic cloves
      • 2 teaspoons kosher salt
      • 1/2 cup of water
      • 3 tablespoons chives
      • 1 teaspoon teaspoons ground black pepper
      • A dash of paprika

      Cooking Directions

      1. Start by cutting the potatoes in halves. 
      2.  Rinse and place down flat on a large skillet. 
      3. Add the fresh thyme follow by butter and garlic. 
      4. Add the water, pinch of salt and cover. 
      5. Let the liquids boil until the water evaporates.

      Once the water evaporates, uncover and remove the thyme and garlic.

       Let the potatoes caramelize for a couple of minutes. Add the chopped chives and black pepper follow by a dash of paprika, stir and serve.

      Tutorial Video 

      Chocolate Strawberry Cinnamon Cake Crumble Parfait

      Happy Valentines Day Everyone! What's a Valentines day without a delicious dessert! Here is a delightful dessert that's perfect for your valentine. 

      Easy and delicious beautiful dessert that will impress your love ones. 


      • 1 1/3 cups of sifted flour
      • 1 teaspoon of pure vanilla extract ( better tasting than imitation)
      • 2 teaspoon of baking soda
      • 1/8 teaspoon of salt
      • 4 eggs lightly whisked
      • 1 stick (1/2 cup) of unsalted room temperature butter
      • 1- 1/2 cup of dark brown sugar
      • 1/2 cup of granulated white sugar
      • 2 teaspoons of ground cinnamon
      • 1/2 cup of diced strawberries


      • 2 strawberries sliced length wise 

      • Whip cream

      • Dashes of cinnamon 

      • Chocolate syrup

      Start by preheating your oven to 400 degrees. Prepare your wax paper by tracing the bottom of your cake pan. This makes cleaning a breeze or brush/spray the bottom on the cake pan.


      In a large Bowl , Sift in your flour. Mix in all the dry ingredients. Follow by 4 lightly beaten eggs and melted butter, mix well. Whisk in the vanilla. Stir in the diced strawberries. 

      Pour in about a 3rd ways. Bake the cake for about 45 min to 1 hour or until the tooth pick comes out clean.

      After the cake is cooled. Start by adding your cake crumble follow by strawberries, drizzle a little bit of syrup and a dash of cinnamon. Repeat the steps and garnish with slices of strawberries and a chocolate hearts follow by a dash of cinnamon and drizzle on chocolate syrup. 

      Friday, February 7, 2014

      Homemade Chicken Teriyaki

      Homemade Chicken Teriyaki


      Now, who doesn't love a delicious plate of Chicken teriyaki! This Chicken teriyaki is simple, moist and easy to make whether it's lunch or dinner. Watch how the family enjoy this zesty savory full of flavor dinner tonight!


      • 4 chicken breast
      • 1 teaspoon ground ginger 
      • 1 teaspoon ground onion 
      • 1 teaspoon paprika 
      • 1 teaspoon ground black pepper
      • 4 cloves minced garlic or 2 teaspoon granulated
      • 4 tablespoons soy sauce
      • 1/3 cup of water
      • 4 tablespoons granulated chicken bouillon 
      • 4 to 5 tablespoons of dark brown sugar


      In a large bowl add the water and soy sauce. Whisk in the ground ginger, ground onion, paprika, black pepper, garlic, chicken bouillon and dark brown sugar. 

      Place the Chicken into the mixture and massage the chicken thoroughly. Cover and let the chicken marinade in the refrigerator for about an hour or over night. 


      Before grilling , set the chicken out for approximately 10-15 minutes.

      Preheat the grill/skillet on medium- low. Drizzle on olive oil, once the skillet is heated, add the chicken and loosely covered for approximately 5 minutes each side.

      While the chicken breasts is resting. Start on the sauces. Use about 1 cup of the marinade from the chicken and simmer the sauce until it thickens. Add 1 teaspoon of starch to make it thicker to your desire consistency. 

      To obtain a moisten and tender chicken

      After the chicken is cooked, place it in a plate and cover with foil before slicing. Drizzle the sauce on the sliced chicken breast and enjoy with aside of veggies and jasmine rice.

      Tuesday, February 4, 2014

      Braised Brussels Sprouts in Red Wine

      Braised Brussels Sprouts in Red Wine

          This Braised Brussels sprouts is not just a healthy way of eating but a simple and scrumptious recipes for a special occasions such as the romantic valentines day. A nice touch of red wine gives this Brussels sprouts a great combination of flavors without the bitterness that most of us dislike. This splendid side-dish makes a great pairing with steaks and ribs, also seafood. 


      Ground Ginger
      • 1 lb clean cut in halves Brussels sprouts
      •  half an onion, diced
      • 3 to 4 cloves of minces garlic
      • 1 teaspoon of ground black peppers
      • 1/2 teaspoon of salt
      • 1/2 teaspoon ground ginger
      •  4 tablespoons of  olive oil, divided

        • 1/2 cup of chicken stock
        • 1/2 cup of dessert wine.*

        ***Sweet wine is slightly sweet, dessert wines is much sweeter.***


        In a small skillet on medium heat, add 2 tablespoons of olive oil. Saute the dice onions, a pinch of salt and garlic until caramelized. Take off the heat and set aside.

        In a large skillet on medium heat, add the olive oil and place the Brussels sprouts face down. Sprinkle on the salt,black peppers and ground ginger.
        Add the saute mixture on top of the Brussels sprouts.

        Pour in about 1/2 cup of red wine and 1/2 cup of chicken stock. Let it boil until the liquids evaporate. Once the liquids starts to evaporates, cover the lid for about 2 minutes and let it caramelize. 

        Stir a couple of times to mix in the reduces sauce and serve it as a side along with your preferred meals.