Recipes

  I almost forgot I had this recipe until someone gave me some fresh basil from their garden. I got the makings of the recipe from an Italian chef in Houston. After a few tries of balancing the ingredients he told me he uses, I liked my results. I hope you will too. MISE EN […]

  This is a dish I had when visiting Santa Cruz, Bolivia. Sajta de pollo is a signature dish of Bolivia, made with chicken, onions, potatoes, peas, peppers and  tomatoes.  It is traditionally prepared for Carnival and All Saints’ Day. Sajta de pollo is usually accompanied by dehydrated potatoes called chuño, regular potatoes, or steamed

  This is a dessert that I grew up eating brought from the thousands of immigrants that came to Tampa from Spain during the late 1800s and early 1900s. There are various ways of preparing it as well as different fillings used. The one I grew up on was filled with a vanilla custard. While

  I have always loved eggplant and especially when my aunt would make eggplant parmesan! Eggplant was a prevalent side when we visited China and I grew to love it even more.  This is neither an Italian or Chinese treatment of the aubergine, but a simple American version of one way to enjoy this vegetable.

  I’ve always seen this recipe made with turkey. As I prefer chicken over turkey, I changed it up, added my own touches and came up with this recipe. It’s rich, creamy and oh so satisfying. MISE EN PLACE INGREDIENTS: 8 Ounces of spaghetti (you can also use linguini or fettuccini) 1 Cup grated parmigiano

  When we were in Paris, we stopped at a sidewalk bistro for some wine and a snack. They served us a toast point topped with brie and a tomato jam.  I was blown away on how delicious it was. They would not give me the recipe but told me what was in it and

  I’ve tried several French toast recipes and after gathering a little from this one and a little from that one, I came up with my version. It has pleased all to whom I have served it.  I hope you enjoy it as well. MISE EN PLACE INGREDIENTS: For the French Toast: 1 Loaf of

  At a recent dinner gathering, one of our friends, Jill, brought this dessert and we all went crazy over it. I asked her for the recipe and she generously gave it to me and said it was a dessert that was brought by one of her friends to her wedding shower 48 years ago.

  My friends, Melanie and Dan Diaz, brought their homemade empanadas to a party once and I couldn’t stop eating them. I was surprised to know they used ground turkey instead of beef. They shared the recipe with me, but as usual, I tweaked it a bit to fit my personal preferences, starting with using

  Many are unaware of the difference between a crostini and bruschetta (pronounced brooshketa). The difference is mainly in size, the crostini being the smaller one. Typically, a bruschetta is not as crispy as a crostini. There are endless toppings you can use on both. In this recipe, I am giving crostini’s a different twist.