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Hi everyone, Today's recipe has become one of my favorite desserts of all times, the simplicity and delicious flavors of this recipe makes it the perfect gift for any special occasion! I hope you like it as much as we did!

 Ingredients:
  • 4 teaspoons Unflavored gelatin
  • 1 cup Chocolate liqueur (wine)(for an alcohol free treat, replace liqueur with milk or heavy cream)
  • 1½ cups Water
  • ¼ cup Granulated Sugar
  • 2-3 tablespoons Instant Coffee

To Garnish:
  • Whipped Cream
  • Grated Chocolate 


In a small bowl combine ½ cup of water with 4 teaspoons of unflavored gelatin, mix well, and set it a side for a moment.

In a small saucepan, heat up 1 cup of water, add in the coffee and sugar, mix well until well dissolved, and cook until the coffee is well heated through. (you can heat it up in the microwave if you prefer so.)

Now combine the hot coffee with the chocolate liqueur, and the gelatine mixture. (The gelatin mixture will be really thick by now, so just stir everything together, until the gelatin is well incorporated (dissolved again) with the rest of the ingredients.

Grease  your gelatine mold to prevent the gelatin from sticking to it, just dampen a paper towel with vegetable oil, and rub it all over your mold. Then pour the gelatin mixture right into your mold and refrigerate for at least 4 hours or until the gelatin has settle.

Once the gelatin has settle, run a small knife around the edges of your gelatine, then flip it onto your plate, then decorate with whipped cream and shaved chocolate. Enjoy!





Hi everyone! I hope you are doing great. Today's recipe is Whole Wheat Pancakes, these are delicious, and I served them with my homemade Blueberry-Strawberry syrup which only made them even better! I hope you like them. Whole wheat flour is more nutritious that All purpose flour, so you won't feel as guilty eating these! I hope you like them!

Makes 8 (large and fluffy) or (14 smaller and thinner)
Ingredients:
  • 2 cups Whole Wheat Flour
  • 2 cups Buttermilk
  • 2 large Eggs
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 tablespoon Vanilla Extract
  • 2 tablespoons Granulated Sugar
  • Butter to cook the pancakes (optional)

In a  large bowl combine all the dry ingredients: Flour, baking soda, baking powder, salt and sugar. Mix well and set aside for a minute.

In another bowl,  beat the eggs with the vanilla extract and buttermilk. Beat well. Then pour this mixture over the dry ingredients. Mix well until you have a smooth batter.  (this batter will be thick and very rich,  will make about 8 large and fluffy pancakes if you want thinner pancakes, add another 3-4 tablespoons of liquid to your batter (milk or water) to thin it out. The thinner the batter, the flatter the pancakes.)

Once the batter is ready, heat up a griddle or skillet. Rub a bit of butter on your griddle or skillet and pour some of the batter over it to make the pancakes, you can make them any size you want. Cook the pancakes for about 2 minutes or until the surface is filled with bubbles, once the surface is bubbly, flip the pancakes and continue to cook them for another 1½ - 2 more minutes or until they are well cooked.

Repeat these steps until you have cooked all the pancakes.

Serve them with your favorite syrup and fresh fruit. Enjoy!



Today's recipe is another Asian inspired dish! The weather is getting nice and warm so it's time to make some kebabs! This time I will take you all they way to Japan with this delicious dish I hope you like it as much as we did!

Serve 4
Ingredients for the Teriyaki Sauce
  • 1 cup Mirin (Japanese Sweet Cooking Rice Wine)
  • 2/3 cups Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Chili Oil
  • ½ cup Brown Sugar
  • 1 tablespoon fresh Grated/minced Ginger
  • 2 teaspoons minced Garlic
  • 1 tablespoon dehydrated Onion
  • Crushed Red Pepper to taste
  • Ground Black Pepper to taste
  • 1-2 tablespoons Cornstarch (add 2 tablespoons if you want the sauce to be very thick)
  • Salt to taste (not really needed, but if like it very salty, you can add some)

For the kebabs:
  • 1½ lbs chicken cut into bite size pieces (you can use beef or pork if you prefer so)
  • 1 green Bell Pepper cut in chunks
  • 1 Onion cut in chunks
  • 1-2 cups Pineapple cut in chunks about the same size of the rest of the ingredients
  • 1-2 cups of Broccoli
  •  Wooden Skewers

Soak the wooden Skewers in water for at least 1 hour before using them!

In a small bowl combine 1 tablespoon of Cornstarch with 1 tablespoon of water, mix well until dissolved, set it aside until you are ready to use it. (use 2 tablespoons of cornstarch if you want a very thick sauce)

To make the sauce: In a sauce pan on medium heat, combine all the ingredients except the cornstarch, stir together until the sugar is well dissolved, then cook on medium-low heat for 10 minutes.  After 10 minutes, set the heat to medium, add in the cornstarch mixture and continue to cook for 10 more minutes to thicken the sauce.  Once the sauce has thicken, taste the flavor add more crushed red pepper and ground black pepper if needed.  Let it cool for about 5 minutes before using it.

Pour about 1/2 cup of the Teriyaki sauce over the chicken pieces, stir well until the chicken is well coated with the sauce,  let the chicken marinate in the refrigerator for at least 15 minutes.

Preheat the oven to 450ºF (or preheat your grill)

Thread the chicken pieces and the rest of the ingredients onto the skewers. You can alternate the chicken, vegetables and pineapple any way you want.  Keep on making the kebabs until they are all done. Brush them with more Teriyaki sauce.

Bake them in a 450ºF for about 15 minutes. Brush them with more Teriyaki sauce every 5 minutes while they are cooking.

Or  Grill or broil them for about 10 minutes or until the chicken is well cooked. Brush them with more Teriyaki sauce every 3 minutes or so.

Brush them one last time before serving them. Serve them over white rice, and garnish with sesame seeds.



Enjoy!


Hi everyone, today's recipe is perfect as a Mother's day treat, it's really easy to make, it looks beautiful, it's a healthy treat and it's also very budget friendly.

Ingredients:
  • 2 envelopes of Unflavored Gelatin (7grams each)
  • 2 cups of All Natural, nonfat, Plain Yogurt
  • 2 cups of chopped Strawberries
  • 2 cups of water
  • 1/3 cups Granulated Sugar (the sugar is to taste, feel free to add more if you want)
  • 1 tablespoon of Honey
  • ½ tablespoon of Vanilla Extract

To Garnish: (optional)
  • Chopped Strawberries
  • Melted Chocolate

In a saucepan on medium heat, add in ½ cup of water,  2 cups of chopped strawberries and 1/3 cup of sugar, cook this on medium heat for about 20 minutes or until the strawberries turn into a marmalade kind of paste.  Let the marmalade cool down a bit before using it, (I placed it in the refrigerator for 10 minutes!)

In another  saucepan, add in 1½ cups of water and bring to a boil, once the water is boiling, turn off the heat and stir in the gelatin into to the boiling water, stir well until the gelatin is completely dissolved. Then set aside until you are ready to use it (keep it in a warm place!)

In a large bowl add in 2 cups of Plain Yogurt and season it with 1 tablespoon of honey and ½ tablespoon of Vanilla extract, stir well, then add in the gelatin mixture, and the strawberry mixture, stir well until everything is well incorporated. Taste the flavor, add more honey if needed.
Once you are happy with the flavor, pour the gelatin into your mold.

***to prevent the gelatin from sticking to your mold, dampen a paper towel with a bit of vegetable oil, and rub this all over your mold, then pour the gelatin right into your mold.**

Refrigerate for at least 3-4 hours.

To remove the gelatin from your mold, run a small knife or spatula around the edges of your gelatin, then flip your mold onto your plate, and voila!

Decorate your gelatin with chopped strawberries and melted chocolate.



 Enjoy!



Hi everyone! This is the rice I made to serve my Coconut Shrimp. I hope you like it, it's so flavorful and easy!  It goes great with sweet and sour dishes, any kind of seafood, Caribbean dishes or Asian inspired dishes.


 Ingredients:
  • 2 cups Jasmine Rice
  • 1 tablespoon Coconut Oil (or butter)
  • 1  14oz can Coconut Milk
  • 1 cup Coconut Water (you can use natural water if you prefer so)
  • The Zest and Juice of one lime
  • Salt to taste
  • Ground Black Pepper to taste
 In a skillet or saucepan on medium heat, melt the coconut oil, then add in 2 cups of coconut milk. (the can of milk will be about 2 tablespoons short from 2 cups, just add some water to make it to the 2 cup mark!) Also add in 1 cup of coconut water, the zest of one lime, and the juice of half a lime; season with salt and ground black pepper to taste.  (I only added about 1 teaspoon of each, this is not supposed to be a salty rice, so do not go crazy with the salt or pepper, the coconut milk will give it a very rich flavor so there's no need to add too much salt!) Give it a quick stir, then cover the saucepan with a lid, and bring to a boil.

Once it's boiling, taste the flavor, add more lime juice if you think is necessary, you can also add more salt and pepper if needed (but remember this is not supposed to be a salty kind of rice!)

Add in the rice, give it a quick stir, cover the pan with a lid, reduce the heat to low, and cook for about 15-20 minutes or until the rice is cooked and the liquid is gone.

Turn off the heat, let the rice in the pan for another 5 more minutes before serving it.  Garnish with fresh parsley.



Enjoy.



Hi everyone! Today's recipe was requested by quite a few persons on my Channel, so here you have it.  Better late than never. I hope you enjoy this easy and delicious recipe.

Ingredients
  • 1lb. Extra Large Shrimp (tail on, peeled and deveined)
  • 1 cup All Purpose Flour
  • 1 5oz can Coconut Milk
  • 1 large Egg
  • 2/3 - 1 cup Panko Breadcrumbs
  • 1¼ cups Sweetened shredded Coconut
  • 1 teaspoon Baking Powder
  • Salt to taste
  • Ground black Pepper to taste
  • Crushed Red Pepper to taste
  • Plenty of Vegetable oil for frying

In a large bowl combine the egg, coconut milk, ½ cup of flour and 1 teaspoon of baking powder, season this mixture with salt, ground black pepper and crushed red pepper to taste,  mix well until you get a smooth batter. If your batter is too thick, feel free to add  3-4 tablespoons of water to thin it out a bit.)

In another bowl, combine the rest of the flour (½ cup) with salt and ground black pepper to taste.

In another bowl, combine the Panko breadcrumbs with the Shredded coconut.

Rinse the shrimp with cold water and pat them dry with paper towels.

Coat the shrimp with the flour mixture on all sides, shake to remove the excess flour, then dip them in the Coconut milk batter, make sure they are well soaked with the batter, shake again to remove the excess batter, then transfer them to the Panko mixture and coat them with the panko mixture on all sides. Press down the Panko-coconut mixture onto the shrimp.  Keep on repeating these steps until you are done.

Refrigerate them for at least 1 hour before frying them. (You need to refrigerate them for at least 1 hour, otherwise, if they are not cold enough, the shredded coconut wont stick to them while they are been fried. So do not skip this step!!!)

After an hour or so, preheat plenty of oil to a temperature of 350ºF (180ºC). Fry the shrimp for at 3 - 3½ minutes or until they are cooked and golden brown on all sides. Flip them only once while they are cooking. (Shrimp cook fairly soon, so do not cook them for more than 4 minutes!) 

Once they are cooked, remove them from the oil and place them on paper towels.

Serve with your favorite rice, mashed potatoes, baked potatoes or steamed vegetables or just over a simple salad and  Enjoy!





Hi Everyone! Today's recipe is my favorite Vegetarian recipe, so hopefully you will like it as much as I do!

Soy Ceviche,  it's very refreshing, delicious, nutritious and super easy to make, I assure you, this is so delicious and flavorful that even meat lovers will be very pleased with it.  Ceviche is usually made with fish or some kind of seafood, but all the ingredients in it, work very beautifully with the Soy Meat as well, and this recipe will only cost you a fraction of the prize of real "Fish Ceviche", you won't miss the fish at all, and this recipe is good for you, for your body, and your wallet. So please do give it a try, and let me know what you think!

Serves 4-6
Ingredients to cook the Soy:
  • 12 oz Texturized Soy Meat
  • 2 Bay Leaves
  • 1 Tablespoon dry Thyme
  • 1 Tablespoon Dry Rosemary
  • 2-3 Garlic cloves
  • A small piece of Onion
  • Plenty of Salt

 Ingredients for the Ceviche:
  • 2 Roma Tomatoes, finely chopped
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 1-2 minced Jalapeño peppers
  • 1 chopped Green Bell Pepper
  • Chopped Cilantro to taste (I used ½ cup)
  • Lime Juice to taste ( I used 2 limes and 1 lemon)
  • 1 Tablespoon White Vinegar
  • Salt to taste
  • Ground Black Pepper to taste

To rehydrate the Soy:  Bring plenty of water to a boil, once it's boiling season it with salt, 2 bay leaves, 2 garlic cloves, a chunk of onion, 1 tablespoon dry thyme, and 1 tablespoon of dry rosemary. Cook the Soy in the boiling water for 10 minutes (Check the instructions on your Soy Package, cooking time might vary from brand to brand.)  Once the Soy is cooked, now drain it. Discard the onion, garlic and bay leaves. Squeeze the soy meat really well with your hands or a masher to get rid off all the extra liquid in meat. Leave the Soy meat on the strainer for 10 more minutes, just to cool it down. (it will also continue to drain).

Once the Soy meat has cool down a bit, now transfer  it to a large bowl, and add in the rest of the ingredients; chopped tomatoes, chopped onion, minced jalapeño peppers, chopped celery, chopped bell pepper and fresh cilantro. Season with Lime juice to taste, and salt and black pepper to taste. Stir well to combine, taste the flavor, add more lime juice, salt and pepper if needed.

Once you are happy with the flavor you are ready to serve! I served with cucumber slices, topped with avocado slices and Tostadas. But it also goes great with a side of your favorite Rice and Guacamole!



Enjoy!

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