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Hi everyone! Today's recipe is Whole Wheat Crepes, they are really easy to make and they are so versatile, they can be sweet or salty, and are perfect for breakfast, a dessert or just a special treat.  I hope you like them!

Makes 8 Large Crepes
Ingredients:
  • 1 cup Whole Wheat Flour
  • 2 large Eggs
  • ½ cup Milk (more if needed)
  • ½ cup Water
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Agave Nectar
  • ¼ teaspoon Salt
  • Butter for cooking

In a bowl, mix flour and salt together, stir well and set aside for a minute.

In another bowl, beat the eggs with the water, milk, agave nectar and vanilla extract, beat well until well beaten. Pour egg mixture onto the flour mixture and stir well until combine in a soft batter.

The batter should have a consistency similar to Heavy Whipping cream, so if you think your batter is too thick, feel free too add  one or two more tablespoons of milk or water to thin it out to the right consistency.  

Once the batter has the right consistency, let it rest for 30-60 minutes. This will allow the bran in the flour to soften and your Crepes will be more tender and thinner.

On a hot skillet, on medium heat, rub a bit of butter,  and add about 2-3 tablespoons of the batter. Lift the skillet and tilt it to the sides, or move it in a circular motion, so the batter will cover the surface evenly, place the skillet back on the stove, and cook the Crepe for about 40-60 seconds on each side or until cooked.  (The surface of your Crepe will become dry and the edges will get a bit of color, so when this happens, flip it around, and continue to cook on the second side for another 40-60 seconds or until cooked.)  Repeat these steps until you have cooked all the Crepes.

Serve with your favorite fruit, drizzle with Syrup or melted chocolate  or simply sprinkle them with powdered sugar. 



Enjoy



Hi everyone! I hope you are all doing great! Sorry for the delay in this week's video, I've got sick with a horrible cold, and wasn't able to do the voice-over until now. So Today's video is another Mexican dish, very popular in my hometown, and I have to say I could eat these everyday if I could, I just love them so much, they are so light and crisp and somewhat flaky, much better than regular flour or corn Gorditas! I  hope you like them as much as I do. Enjoy

Makes 12 Gorditas
Ingredients:
  • 2 cups Maseca (Corn Flour or Masa Harina)
  • ¼ cup All Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • Vegetable oil for Frying
  • about 1½ cups Water (more if needed)


In a large bowl, combine the Maseca (corn flour) with the all purpose flour, baking powder and salt, mix well until combined, then add in the water. Knead this mixture with your hands, until you get a soft and uniform dough.   The dough should be humid, without being too wet or sticky. If you need to add more water, feel free to add more water, and if your dough is looking too wet or sticky, feel free to add more Maseca.

Once your dough has the right consistency, grab about 2 or 2½ tablespoons of the dough and roll it into a small ball, keep on making small balls with the rest of the dough until you are done. This amount of dough will make 12 dough balls.

Roll out or flatten the small balls to an  ⅛ of an inch thickness, to make the Gorditas. (You can roll them out with a rolling pin, or flatten them with a tortilla presser, or just by pressing them down with a plate or skillet!)

These Gorditas should be slightly thicker than a regular corn tortilla and slightly thinner than a flour Gordita.  Fried Gorditas are supposed to puff-up  or inflate when you fry them, but if you make them too thick, as soon as you place them in the oil, the Gordita will absorb too much oil and it wont inflate at all.   Mine are always about ⅛ of inch thick, just very slightly thicker than a corn tortilla!

If you end up making them too thick, they will still be enough, they will be more oily and kind of soggy, but still very flavorful and delicious. Fried Gorditas are supposed to be light, airy, flaky and crisp.  So remember no to make them too thick.. And if you make them too thin, they will just crumble, if it's your first time making this kind of Gorditas, I recommend, you roll out one of them, and then fry it, see if that thickness works for you, and after that, just keep on making the gorditas.

These will cook very fast, they will cook for about 40-45 seconds on each side. As soon as the Gorditas puff-up, flip them around to cook the second side, and once they are cooked, remove the from the oil and place them on paper towels, to drain the excess oil.  Let them cool for about 30 seconds, then grab a small knife and make a small opening around the edge of the Gordita, just slice it open to fill it up with your delicious filling.  You don't have to slice it all the way through, just about 1/3 of the way.

Once all the Gorditas are cooked and sliced open, now you can fill them with your favorite food.
I filled mine with Chicken Tinga, Ground Meat in Guajillo Sauce and Pork Rinds in Green sauce.



Serve them with your favorite Salsa and Enjoy!!



Hi everyone! Today's recipe is a whole wheat pizza, easy, delicious, wholesome and healthier than regular pizza, I hope you enjoy this one as much as we did! Enjoy

Makes 4 medium-size pizza (11-12 inch in diameter each)
Ingredients to make the Crust:
  • 2½ cups Whole Wheat Flour
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Envelope of Active dry yeast (7grams = ¼ ounce = 2¼ teaspoons)
  • 1 tablespoon Granulated Sugar
  • ½ tablespoon Salt (to taste, use less or more)
  • 1 tablespoon Dry Oregano or Italian Seasoning (to taste, use less or more)
  • 1 cup Warm Water (temperature 110-115ĀŗF)

To make the Pizza: 
  • 1-2 cups of your Favorite Pizza Sauce (to taste, add more or less)
  • 2½ - 3 cups Mozzarella cheese, shredded
  • Your Favorite Toppings

Preheat the oven to 450ĀŗF.

In a small bowl combine the water with the yeast and sugar, mix well, and let this rest for 5 minutes.

In another bowl, combine the flour with the salt and Italian seasoning, mix well and set aside.

After 5 minutes, the the yeast mixture should be foamy, so now add in 2 tablespoons of Extra Virgin Olive oil, stir together, and set aside for a minute..

Combine the flour mixture with the yeast mixture, and knead for 10 minutes or until you get a soft and elastic dough. (You can knead by hand or with an electric mixer on low speed with a kneading hook attached, either way, by hand or in the machine,  knead the dough for 10 minutes.

Once the dough is ready, place it in a large bowl or container, cover it with plastic wrap or with a clean kitchen towel, and let it rise in a warm place for about one hour or until it doubles in size.

After one hour or so, the dough should have double in volume, now cut it into four equal sections, roll each section into a ball, then cover the dough balls with a clean kitchen towel and let them rise again for another 30-40 minutes.

After 30 minutes or so, roll out the dough balls to make the pizza crusts, roll each ball to  ¼ - ½ inch thickness.

Then top the crusts with your favorite tomato sauce, shredded mozzarella, and your favorite toppings.

Bake them in a preheated oven to 450ĀŗF for about 15-20 minutes or until the crust is cooked and the cheese is melted.

For a crispier pizza crust, I recommend, you bake the crust by itself fora bout 5-8 minutes, then cover it with the tomato sauce, cheese and toppings and continue to bake for another 15-20 minutes or until done.





Hi Everyone! I hope you are all doing great! Today's recipe is Red Velvet Cupcakes! I hope you enjoy this recipe!

Makes 12 cupcakes
Ingredients:
  •  2½ cups All Purpose Flour
  • 1½ cups Granulated Sugar
  • 2 large Eggs
  • 1 Stick unsalted Butter, softened (113 grams = 4oz = ½ cup)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 tablespoons Red Food coloring
  • 1½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Apple cider Vinegar
  • 1 cup Buttermilk

To make the frosting:
  • 16oz Cream Cheese at room temperature, (2 cups = 452 grams)
  • 1 stick unsalted Butter at room temperature (4oz = 113 grams)
  • 2 cups Powdered Sugar
  • 1 tablespoon  Vanilla extract
  • Chocolate Sprinkles (optional for decoration)
  • Colored Sugar (red, optional for decoration)

Preheat oven to 350ĀŗF

In a large bowl, sift the flour with the salt, baking soda, and baking powder, mix well and set aside for a minute.

In an electric mixer combine the butter with the sugar on medium speed until you get a creamy and grainy paste.  Then add in the eggs, one at a time, and beat each egg for 30 seconds, then add in the food coloring, the cocoa powder and the vanilla extract. Mix well until everything is well incorporated.   Scrape down the sides of the bowl if you need to, reduce the speed to low and add in the half of the buttermilk, and also add in the apple cider vinegar followed by half of the flour mixture, right after that, add the rest of the buttermilk and the rest of the flour, mix well on medium-high until everything is well incorporated into a smooth batter.

Line your pan with cupcake wrappers and spray them with cooking spray. Pour the mixture into the wrappers/pan and bake at 350ĀŗF for about 20-25 minutes or until cooked. (I like my cupcakes to have a muffin top, so I always fill the wrappers almost all the way to the top, but if you don't like the muffin top, fill the wrappers about 3/4 of the way.)

Let the cupcakes cool completely before decorating them.

Prepare the frosting:  In an electric mixer on medium speed, mix the butter with the cream cheese and vanilla extract, mix well until combined, then reduce the speed and add in half the powdered sugar, mix until the sugar is well incorporated, and then add in the rest of the sugar, continue to mix on medium-high speed for another 2-3 minutes or until the frosting is smooth and fluffy.

Once the cupcake are completely cold, decorate them with the Cream-Cheese frosting.

Enjoy! 


Hi everyone, today's recipe is a very popular Mexican recipe, so if you are celebrating 5 de Mayo, you might want to give these a try. I'm going to show you how to make "Mexican Sopes", they are super easy to make and you can fill them with whatever leftovers you have on hand, but if  you dont' have any leftovers, I'm also giving you 2 easy ideas for the filling, so hopefully you will give these a try! Enjoy

Makes 11-12 large Sopes
Ingredients to make the Sopes:
  • 2 cups of Maseca (Corn Flour)
  • 1¼ cups of water (you might need a little more or less)
  • 1 teaspoon of salt
  • Vegetable oil for frying

Ingredients for the Pork filling:
  • 1 lb. Pork Rinds cut into small pieces
  • 1 lb. Tomatillos or green tomatoes
  • 5-6 JalapeƱo peppers, (use less if you don't like it too spicy!)
  • ¼ of a small onion
  • 1 garlic clove
  • ¼ cup fresh cilantro
  • 1 teaspoon ground cumin
  • salt to taste
  • ground black pepper to taste

Ingredients for the Meat and Potato Stew:
  • 1 lb. Ground Meat 
  • 1 large potato, peeled and cut into small cubes
  • 6 Guajillo peppers
  • 4 Tomatillos or 2 Roma tomatoes
  • ¼ of a small onion
  • 1 garlic clove
  • Fresh Cilantro to taste,
  • 1 teaspoon ground cumin
  • salt to taste
  • ground black pepper to taste

To Serve:
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced Onions
  • Queso Fresco
  • Crema Mexicana
  • Your favorite Salsa

To make the Pork Filling:  Peel off the Tomatillos and remove the stems from the jalapeno peppers.  Rinse them both with water, and place them in a sauce pan, cover them with enough water, then cook them on high heat for about 10-15 minutes or until soft.  Place them in the blender, also add in the onion, garlic and cilantro, season with 1 teaspoon of cumin, salt and ground black pepper to taste, also add in 1 cup of water, and blend on high until everything is well blended into a smooth sauce.

Place the pork rinds in large skillet, add in the green sauce, stir well, cook on medium for about 20-30 minutes or until the pork rinds are soft.  once the sauce is boiling taste the flavor and add more salt and pepper if needed. continue to cook until the rinds are soft.  Set it aside until you are ready to use it.

To make the Meat and Potato stew:  Peel off the tomatillos, rinse them with warm water, then cut them in half.  Remove the stems from the guajillo peppers, cut the peppers in half, shake them a bit, to remove some of the seeds.  In a large skillet or griddle, add a bit of oil and toast the tomatillos and the onion for about 4-5 minutes or until they become softer, then in the same skillet add in the guajillo peppers and toast them for about 30 seconds on each side, be careful not to burn the peppers otherwise the sauce will be bitter,  once the peppers are toasted , turn off the heat, and add in 1 cup of warm water to the skillet, and just let the ingredients soak in the water for about 10 minutes.

In the meantime, in another large skillet on high heat, cook the ground meat, cook it for about 15 minutes or until it browns a bit, then add in the potatoes, season the potatoes with salt, stir with the meat, and let this cook while you blend the guajillo peppers.

In a blender, add in the tomatillos, onion and guajillo peppers, also add in the garlic and the fresh cilantro, season this with ground cumin, salt and ground black pepper to taste, also add in 1 cup of water, and blend on high speed until you get a soft sauce.

Once the guajillo sauce is well blended, add it to the ground meat  and potato mixture, give it a stir, taste the flavor and add more salt and pepper if needed, cook on medium heat for about 10-15 minutes or until the potatoes are well cooked. Set the filling aside until you are ready to use it.


To make the Sopes: In  a large bowl combine the corn flour with the salt, then add in the water, and knead until you get a uniform dough, the dough should be soft, and moist without being too sticky, if the dough feels too dry, feel free to add more water, and if it's too wet, add more corn flour. (Read the instructions on the package to check the exact amount of water you will need to prepare the dough!)

Once the dough has the right consistency, now grab about 2-3 tablespoons of dough and roll it into a small ball.  Keep on repeating this step until you have all the small balls done.



Now roll out the small balls or flatten them up, to make tortillas with them, you want the tortillas to be thicker than regular tortillas, you want your tortillas to be about ¼ - ½ inch thick, because if you make them too thin, the Sopes wont hold together.  Keep on repeating this step until you have all the tortillas ready.

So once you have your tortilla circles ready, now preheat a skillet or a griddle and once the griddle is really hot, cook the tortillas for a bout 45 seconds to a minute on each side. The tortilla WONT cook all the way through, you just want to give it a bit of texture. So just cook them for about 45 seconds on each side, then remove them from the skillet/griddle.

And while the tortillas are still hot, pinch the edges of the tortillas upwards to shape the tortilla like a Sope,  it should look like a small basket, or a pie crust. So just keep on pinching all around the edges of your tortilla. be very careful because the tortilla will be hot.
Once you have all the Sopes ready, now we are going to fry them, preheat plenty of oil to a temperature of 325ĀŗF. Then fry the Sopes for about 1½  minutes on each side or until slightly golden brown.

I like my Sopes to be really crunchy,  but if you want them to be softer just cook them for about 1 minute on each side.  Drain them on paper towels, and keep on frying the rest of the Sopes until you are done.



Now you can fill up your sopes, you can fill them with the Pork Rinds or the Guajillo stew, or whatever other filling you have at home, whatever you put in them, they will be delicious!

Garnish with shredded lettuce, sliced tomatoes, sliced onions, Queso Fresco, Crema Mexicana and serve with your favorite Salsa. Enjoy!



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