Today I decided to keep it simple.  I was the only one having dinner, so I opened my fridge and decided to go with fish, mahi-mahi to be more exact.  Baking and grilling is the most common way to cook mahi-mahi, I decided to add some canola oil to a pan and cook it that way.  Once I patted dry the fish, I sprinkled the following: turmeric, salt, and pepper.  

Once the oil was hot enough, I cook the fish 3-minutes per side. Cook the fish on low, there was no skin to crisp, I just needed the fish to be flaky and delicious. Then I sliced some cubanelle pepper and red onion, added that to the fish, placed a lid over the fish and turned the burner off.  I kept the lid over the fish long enough to grab a plate and some utensils.  I served the mahi-mahi with a mixed salad, and some fried plantains.  

Dinner was delicious and very simple.  Remember: If you cook from your heart your food will always taste good.


Arroz con Gandules (Rice with Pigeon Peas)

Arroz con Gandules Rice with Pigeon Peas:


A traditional Puerto Rican rice dish. There are many variations of this rice, some more complicated than others. My love for cooking is based on keeping the dishes as simple and flavorful as possible. This is my version of arroz con gandules and is a hit in my household.


2 C-long grain rice, rinsed

4 C- Water or beef broth

1/4 C-Chopped Onion, Green Peppers, Red Sweet Peppers

2 Cloves of Garlic, minced

16 Ounce Can Pigeon Peas

1 TBSP, Capers

1 TBSP, Chopped Spanish Olives

1 Package-Sazon con Achiote   Sazon, Con Culantro and Achiote:

Salt and Pepper to taste

3 Tablespoons of oil


  1. In a medium size pot, cook the onions, garlic, capers, olives and peppers, 2-3 minutes.
  2. Add the rice, sazon, pigeon peas, and mix together.
  3. Add the water/beef stock, salt, pepper, and oil.
  4. Cook on medium-high, until all the water is absorbed, stir the rice then cover, and cook on low heat for 20 minutes or until rice, is tender.
  5. Enjoy!


*Picture was obtained from




Guineos en Escabeche

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10 guineos verdes, hervidos y cortados en rodajas

2-3 C. Aceite de Oliva

1 C. Viangre (Apple Cider)

2-3 Hojas de Laurel

Aceitunas, a gusto

2-3 Tbs. Pimientos Morrones

2-3 Cebollas, cortadas en rodajas

3-4 Dientes de ajo machacado

Sal, a gusto

Pimienta negre entera, a gusto


  1. Coloque todos los ingredientes en una olla, excepto los guineos, y cocinelos a temperatura mediana hasta que las cebollas esten cocidas, moviendo constantements. Pruebe la mezcla, asegurese de que tenga suficiente sal.
  2. Mezcle los guineos con la salsa de escabeche.  Deje marinar por 24 horas en el refrigerador. Disfrute!

Taco Seasoning My Way

Rachel Ray's large-batch homemade taco seasoning recipe (low sodium, no preservatives!):


  • 1 TBSP Chili Powder
  • 1/4 TSP Garlic Powder
  • 1/4 TSP Onion Powder
  • 1/4 TSP Crushed Red Pepper Flakes
  • 1/4 TSP Dried Oregano
  • 1 1/2 TSP Cumin
  • 1/2 TSP Paprika
  • 1 1/2 TSP Salt
  • 1 TSP Pepper


Mix all the ingredients in an airtight container and season away!!!  This is my take on the taco seasoning, there are 100’s of variations, so don’t be afraid to add or take out ingredients to make it suitable to your palette.

*Pic courtesy of Pinterest

Pastel de Zanahoria ) Carrot Cake

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Si te gusta el pastel de zanahoria, esta receta es para ti.  (If you like carrot cake, this recipe is for you).

Ingredientes para el Pastel (Cake Ingredients)

4 Huevos (4 Eggs)

1 1/4 C. Aceite Vegetal (1 1/4 C. Vegetable Oil)

2 C. Azucar (2 C. Sugar)

2 TSP. Vainilla (2 TSP. Vanilla)

2 C. Harina Para Todo Uso (2 C. All Purpose Flour)

2 TSP. Bicarbonato de Sodio (2. TSP. Baking Soda)

2 TSP. Polvo de Hornear (2 TSP. Baking Powder)

1/2 TSP. Sal (1/2 TSP. Salt)

2 TSP. Canela (2 TSP Cinnamon)

3 C. Zanahorias Ralladas (3 C. Grated Carrots)

1 C. Pecans

Un molde de hornear 13X9 (13X9 Baking Dish)

Ingredientes para el Icing

1/2 C. Mantequilla (1/2 C. Butter)

8 OZ Queso Crema (8 OZ Cream Cheese)

1 TSP. Vainilla (1 TSP. Vanilla)

1 C. Pecans

Pasos (Steps):

  1. Caliente el horno a 350 grados. (Heat oven to 350 degrees)
  2. Bata los huevos, aceite, azucar, y vainilla. (Beat eggs, oil, sugar, and vanilla)
  3. Anada la harina, bicarbonato de sosa, polvo de hornear, sal y canela (Mix in flour, baking soda, baking powder, salt and cinammon)
  4. Anada pecans (Add pecans)
  5. Eche la mezcla en un molde de hornear. (Add the batter to the baking dish)
  6. Hornee a 350 grados por40-50 minutos. (Bake at 350 degrees for 40-50 minutes)
  7. Deje que el pastel se enfrie unos 10 minuos, luego coloque el icing por encima del paste. El pastel absorbera el icing y quedara mojadito (Let the cake rest for, at least, 10 minutes, then add the icing on top. The cake will absorb most of the icing, making the cake moist)

Icing Steps: Mezlce todos los ingredientes hasta que esten bien unidos, luego le anade los pecans (Beat all ingredients together until smoth, then add pecans)

My Version of Mexican Tostadas

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It’s Cinco de Mayo, the battle of Puebla y’all!  Why eat out? Check this recipe out, super simple and delicious.


Corn tortillas

2 C. leftover meat (chicken, pork, beef)

1/2 C. Salsa Verde

3/4 C. Cotija Cheese

1 C. leftover rice (white, yellow, Mexican)

1/4 C. Salsa



Red Onions


Sour Cream


  1. Chopped the selected meat in small bites, add the meat to a skillet, add as much cilantro as you like and salsa verde.  Make sure the stove is on medium high and move constantly. The idea is to warm up the meat with the salsa verde and the cilantro, it will add that Mexican fresh-taste.
  2. Warm up the tortillas! or Fry them! I warmed up our tortillas in the skillet or you can also use a pan.
  3. Assemble! On a plate, place a tortilla, the rice,  the meat mixture, add lettuce, tomato, red onion, the salsa, and sprinkle some Cotija cheese and cilantro.
  4. Add a dollop of sour cream or crema.

Enjoy! It’s very fresh-tasting, my family loves it, and I promise you…you cannot eat only one!