My New Cookbook!


It has been such a long time since I have posted. But I have finally come up for air for a second during Spring Break to post. After years of accumulating and learning about different ingredients and recipes I finally decided to take the plunge. This cookbook is my heart and soul. NONE of these recipes are posted on the blog and they all have some interesting stories about their origins.

I wanted to start off by utilizing what I learned about fish and shrimp, mainly because that is what my diet consists of. Of course, I indulge in other things but there was a time where I really needed to diet, fast, and reset my body so I focused more on fish and shrimp dishes.

I also did a lot of research in the creation of this book because I like to understand the origins of recipes and how they came to be. I guess I am a bit of a history buff when it comes to learning about food. I think food sets a tone in the kitchen and I just appreciate ingredients when I can source their creation.

Please purchase, give me feed back and ask questions! I am proud of this book and I know you will love the recipes!

Click Below and Enjoy! Shout out to amazon. com for helping me get this published! lol

Fish & Shrimp Essentials

Pork Won Ton Soup


Hey!! SO you know those facebook videos that show recipes and video is only like 55 seconds long and the final image is this beautiful creation and you’re like wait…..let me rewind how did they do that? No? …Not at all? lol Ok well i saw this recipe, but when i pieced it apart I actually did not like it. So I wanted to modify it and make it my own…add different spices, flavorings and seasoning.

I have always loved ALLLLLLLL types of soup and stews and this just gave me an opportunity to work with different/asian flavors. And I almost never make Asian inspired dishes… but this one was actually pretty delicious!!!

Of course since this is won ton soup, you want to make sure your won tons are ON POINT!

prep time: 20 mins| cook time: 20 minutes| total: 40 minutes



  • 10 oz. baby bok choy or similar green vegetable
  • 6 cups good chicken stock ( I used swansons)
  • 3-4 mushrooms sliced
  • crushed red pepper for spice (optional)
  • 1 cup of scallions ( i really like scallions)
  • salt and pepper to taste
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sesame oil
  • 1/2 LB of wild cause shrimp (optional)


  • 1 cup ground pork
  • 2 1/2 tablespoons sesame oil
  • 4-6 white mushrooms
  • 2-3 tablespoon seasoned soy sauce
  • ½ teaspoon salt
  • 1 pack wonton skins
  • 1 egg for egg wash
  • 1 egg for meat mixture
  • 1 cup of snap peas for garnish (optional)
  • 1 bunch of scallions
  • White pepper and salt to taste



Ingredients set up


Finely diced scallions (2-3), pork, mushrooms, 1 egg, salt and black pepper to taste, sesame oil and soy sauce. 


Roll into a small one inch ball. Use a brush, dip in beaten eggs for an egg wash. I used one egg for this process. 


Bring all the points together and careful pinch to seal with finger tips.


You may need more counter space!


And we are ready to start the soup!!!


Add chicken stock. Make sure you wash the bok choy, chop coarsely, add more scallions, and mushrooms. I also added crushed red pepper for spice.


Bring to boil. Cook for 10 minutes


Now add your won tons carefully. Cook down for 10 more minutes and cover. 


I had extra pork meatballs so i just threw them in the pot as well… my husband wanted more meat lol But this is optional.



I also added some shrimp in the broth, but this is also optional! ENJOY!

Sweet N Spicy ‘ Asian Style’ Meatballs


So, yesterday was a fun day for me. You guys know I have a thing for pork, and all things meatball like, or stuffed lol

I wanted to do something a little bit different. Lately my husband and I have been frequenting this restaurant and we love the combination of sweet and spicy flavors in different kinds of meat mixtures…especially loaded with lots of vegetables.

Lately it’s been so cold and rainy we wanted those flavors but did NOT feel like going out!!!

AND I have even been growing an indoor garden lol look! How pretty right? Basil, cilantro, parsley, mint and dill! So this recipe is inspired by 1) my herbs 2) my laziness (lol) and 3) my love for all things sweet and spicy!



Prep time: 10 minutes| Cook time: 30 minute| Total: 40 minutes

**Note, in this recipe i seared my meatballs, If you prefer you can bake them but I think they are much juicier if you opt to searing them. And they taste much better to have a sear on them, especially in this recipe!

Meatball mixture:

  • 2lbs of ground pork
  • Lots of garlic
  • ½ brown or white onion diced
  • 1 bunch of cilantro chopped
  • 3 serrano chili’s for spice diced
  • 2 eggs beaten
  • 1/2 cup of bread crumbs
  • extra virgin olive oil

Seasonings to taste

  • 1 tablespoon of spicy garlic pepper
  • 1 teaspoon of soy sauce
  • Salt and pepper to taste
  • Crushed red pepper to taste.

Meatball sauce:

  • Red and Yellow Bell Pepper Sliced
  • Your Favorite Sweet and Spicy Sauce
  • 2 cups of Chicken Stock

Jasmine RiceYou can put these meatballs over rice or pasta. In this case I used Jasmine Rice. 



Meatball mixture. Place your meat and all your necessary ingredients in a bowl and mix!




Ok TIME TO IMPROVISE! I looked in the cabinet and saw that I had NO BREAD CRUMBS!!! Bit you know what? croutons work JUST FINE! #Resourceful lolimg_1296


ELEPHANT GARLIC VS. REGULAR GARLIC lol I learned that the elephant garlic is actually apart of the onion family so it is not technically REAL garlic! How cool is that? Doesn’t matter, just use both if you want lolimg_1297


In a skillet, heat up extra virgin olive oil and proceed to sear your meatballs until they’re brown.This should take about 5 minutes. Dont worry about them being cooked all the way through, your meatballs will finish cooking in the sauce. Once your meatballs are brown on all sides, remove them from the pan.img_1299

This is the brand of jasmine rice i used. Just follow the cooking directions on the back. I also used chicken stock to cook the rice. img_1300

So to the left you will see the sauce i used.img_1301


Once I removed the meatballs from the pan, i added the diced bell peppers and used the drippings from the pan to cook them down for about 5 minutes or until they are a little soft. img_1303img_1305

Now add your meatballs and about 2 cups of chicken stock and the ENTIRE bottle of sweet and spicy sauce to the pan.img_1306img_1307

I added some green onion, this is an optional ingredient. Cook the meatballs covered for about 20 minutes.img_1308img_1309

Now serve over rice! (or pasta)


“Get Well Soon” Ground Turkey Stew


HAPPY HOLIDAYS!!! It has been SOOOOO long since I have posted a recipe. As some of you may know, I am in law school and school has a way of taking over your life till you do nothing but study, eat and sleep! lol But since the Holidays are upon us I have found some time to detour and focus on food (whats really important!  lol).

Flu season is here and unfortunately everyone in my house is sick…. and I just got over the flu myself. As i was getting better I decided to make a quick and easy spaghetti with ground turkey…. then literally the next day my husband has a sore throat and sniffles…but now Im looking at that ground turkey like “what in the world do i do with you?!” and voila ! Stew!

So this recipe was kind of an improvisation…and whenever I improvise and something magically turns out good, and i mean DAMN GOOD I like to make sure I share it so in the future I can look back at the recipe and say Ahhhh yes…. let me make this again!

The stew was a big hit and I made my husband two bowls of it. He gobbled it up and afterwards went straight to sleep! I highly recommend trying this recipe, especially if you’re not feeling well.

Shall we proceed? 🙂


INGREDIENTS:                             Cook time: 1    1/2 hour | Prep: 10 mins

  • 1lb ground turkey
  • 2 diced russet potatoes
  • 3 stalks of celery
  • 4 chopped, diced, or sliced carrots
  • organic chicken broth ( i like Swansons)
  • 1 can of stewed tomatoes
  • 3 cloves of garlic
  • 1/2 sweet or white onion chopped
  • 1 teaspoon dried basil
  • 1-2 teaspoons pink Himalayan salt
  • 1-2 teaspoons cracked black pepper
  • 1 generous tablespoon of sweet and smoked paprika.
  • 1 cup of chopped fresh spinach.
  • 1 tablespoon extra virgin olive oil



This is how it started. I wanted to make sure I added some southwest flavors by getting this particular type of stewed tomatoes. The flavor was smokey and went really well with the bland ground turkey. As you know, ground turkey is only as flavorful as the other ingredients you pair it with.



Prep all your veggies, it makes things so much easier when you begin adding it to the pot.

DIRECTIONS: Add olive oil, and saute onions, and garlic for 2-3 minutes on medium/high. Add turkey.




Add smoked paprika to the mixture.img_0449-copy


Next, add your carrots and celery. Keep stirring.img_0450-copy


Season with salt and pepper generously.



Next, add your stewed tomatoes.img_0452-copyimg_0453-copy


Now, Add your chicken broth!! This stew is a layering process. But trust me, this method works!img_0454-copy

Add dried basil. Continue to cook. At this point your stew should begin to boil.img_0455-copy


Add some spinach now!img_0456-copy


Oh yes…now its REALLY BOILING! Keep controlling the temperature, don’t let your broth cook out but to thicken it faster you’re going to want it to boil vigorously especially if youre pressed for time. img_0458-copy


After 10 minutes, reduce the heat.img_0459-copyimg_0460-copy


On medium heat, cover your stew. As it begins to thicken it will look like this. Taste the broth and see if it needs any additional seasoning. I added more sweet paprika here which gave it a really good smokey flavor. Let it cook down for 30 more minutes if you want it to be thicker. Everyone has a different preference on how thick they like their soup and stews. My total time was about an hour and a half. img_0462-copy

And I added a little extra spinach on top just for the extra nutrition! And of course its pretty 🙂


Try it, share it, and hopefully you’ll enjoy it!


Christmas 2015-Spiced Duck With Orange Sauce And Duck Fat Roasted Potatoes


MERRY CHRISTMAS EVERYONE! I wanted to express how excited I am that the year is almost over! lol But it seemed like Christmas came faster than I would have liked it to. I felt so unprepared, and  underwhelmed. But, I must say…. an XMAS miracle came my way and ushered me into the Christmas spirit. The miracle came in the form of a duck! lol

Ok so heres the story…. I went to Sprouts, just trying to re up on my produce and I saw a duck, there was only one duck sitting in the produce section and I quickly grabbed it. I told my husband we need this duck! This duck will save Christmas!! lol So when i got this duck I really had no idea what to do with it, it was honestly the first time I had ever attempted to cook Duck, so of course you know I had to document it.

So from doing a little research, I learned duck pairs really well with sweet glazes, sauces, marmalade’s, etc. So this is how this recipe came to life. I hope you guys go to the store, pick up a duck and try this recipe.




Christmas Dinner 2015

Duck Dinner

Happy Holidays

  • Prep Time: 40 minutes plus marinating time
  • Cook Time: 1 hour, 30 minutes.
  • 300 degrees. Cook Duck Breast side up for 30 minutes. Then drain excess fat, and flip breast side down and cook for another 30 minutes. Then the last 30 minutes of cooking time, drain and flip once again.

Spices and duck

orange zest from 1 whole orange
2 tablespoons fennel seeds
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1/4 teaspoon broken pieces from a whole cinnamon stick
1/4 teaspoon sweet smoked paprika
1 whole duck or you can use duck breast ** Score your Duck before adding seasonings in order to make the skin crispy during the cooking process. I scored my duck in diagonal slices.




For the spices:

In a small saute pan, toast the dried orange zest, fennel seeds, sweet paprika, crushed red pepper, cinnamon and smoked paprika over low heat, shaking the pan occasionally, until fragrant, 2 to 3 minutes. Let cool briefly, then grind finely in a spice grinder.

Rub spices on your Duck and marinate in the fridge atleast 4 hours.


1 orange
extra virgin olive oil
1/2 cup thinly sliced shallots
kosher salt
pinch of crushed red pepper
2 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, smashed

Directions for the sauce:
1. Using a vegetable peeler, zest the orange in wide strips, then juice the orange; reserve the zest and the juice. Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the shallots, season lightly with kosher salt and cook, stirring occasionally, until tender, sweet and browned, about 10 minutes.
2. Add the crushed red pepper and the orange juice and cook until the juice is reduced by half. Add the chicken broth and simmer for 10 minutes.
3. Stir in the rosemary, thyme, garlic and orange zest. Remove from the heat and allow to steep for 10 minutes.
4. Strain the sauce into a small saucepan, bring to a simmer over medium-high heat and cook until reduced to a nice saucy consistency. Whisk in 1 tablespoon olive oil and season to taste with kosher salt. (The sauce can be made 2 days ahead; store covered and refrigerated).

For Preparation:
1. Heat oven to 300°F. Season the duck breasts all over with kosher salt.
2. Add duck to a roasting pan and cook uncovered for 1 and ½ hour. Draining excess fat. Save all of the fat that you have drained from the duck and save it because we will use that fat for the duck fat roasted potatoes.
3. As I said in the beginning, Duck requires flipping, draining, and repeat! So every 30 minutes flip your duck, drain the fat and repeat!
4. Once your duck skin is nice and crispy and dark brown, your duck is finished. You can serve your sauce by pouring it over the duck, or have it on the side.


Now let’s bring this meal together!




• 1-2 cups of Duck Fat
• 2 lbs. Russet Potatoes, cut into 2-inch chunks
• 2 Tbsp. Salt
• Salt and Pepper, to taste
• 2 gloves of garlic chopped
• 1 Cipollini onion chopped.
• 1 Tbsp. Fresh Rosemary, rough chopped
• 1/4 cup Shredded Parmesan Cheese
Boil Potatoes for 15 minutes or until soft, but not mushy!
Drain and toss boiled potatoes in duck fat.
Add chopped garlic, onion, rosemary, salt and pepper.
Add to a baking dish and bake on 350 for 20 minutes. Remove potatoes then added parmesan cheese and toss them around to evenly coat the potatoes. Cook for another 10 minutes or until cheese is melted completely and potatoes are soft.



Here is a look at the entire spread.


Christmas 2015


Happy Holidays


Assortment Carrots


Christmas Dinner 2015


Happy Holidays!

Thanksgiving 2015 Empanadas


Happy Holidays!!! I am so shocked at how quickly time flew and it’s almost Christmas. Law School has taken my head and buried it deep in the sand and although I have still found time to cook, all my creativity and mental efforts toward creating new recipes has been thwarted! But I managed to make time to cook a feast… and then I found myself quickly bored with thanksgiving leftovers and I wanted to try something different.


So I took my turkey, and juice from my turkey and turned it into a gravy. I also took leftover mashed potatoes, and dressing and decided to use it in an empanada recipe! It turned out sooooo delicious! From here on out I think im going to put everything in an empanada ! lol

So I hope you guys can use those leftovers and create something new; starting with this recipe!


To make it easier i used pie crust dough from the store, which was left over in my fridge.

I rolled the pie shells out and I used a small bowl to make individual circles.

I spooned out small scoops and layered it into the shell, folded it over and used a fork to seal the edges.

I brushed egg over the top to create a nice brown, flakey crust and sprinkled a little parsley over the top.

On a greased baking dish I popped them in the oven at 375 for 20 minutes.

And here you go!! I used my leftover cranberry sauce as a dipping sauce. I highly recommend it!! And for those of you who are curious….heres a little glimpse at what my actual Thanksgiving looked like:


Hopefully we can keep this pace up by accidentally creating fun and new Holiday Themed Recipes! lol Please comment below if you have a Thanksgiving Leftover recipe!!

Spicy Cajun Fried Shrimp


This is probably one of my most easiest recipes. I used a combination of flour and yellow corn meal with Cajun seasoning, paprika, and cayenne. You can also use a touch of old bay seasoning but be careful not to over salt it!


I tossed the shrimp evenly. So it should look like this before you fry it:

IMG_0845 IMG_0848

Then, in a deep fryer on 375 degrees i fried for 2-3 minutes!

IMG_0850 IMG_0851

Perfection!! Appetizer or entree !

Jamaican Jerk BBQ Chicken


Back in 2011 on my 1 year wedding anniversary, I went to Montego Bay and Ocho Rios, Jamaica. When I was out there, I tasted the most delicious chicken I have ever had! Jerk Chicken is typically marinated with island ingredients like allspice berries, scotch bonnet peppers, cinnamon, garlic, ginger and etc. and grilled to perfection.

Ever since then, my husband has been trying to chase that fix again and find a recipe that can SOMEWHAT emulate how good the chicken was!

So I have done my research and I think I have come up with a pretty good bbq recipe !!



  • 2 cups of scallions chopped
  • 1-2 scotch bonnet or habanero chilies chopped
  • 1 white onion chopped
  • 3 tablespoons of all spice
  • 2 sprigs of thyme
  • 1 cup of brown sugar
  • 2 tablespoons of molasses
  • 1 cup of brown sugar
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of ginger grated
  • 1 tablespoon of honey
  • 2 teaspoons of cinnamon
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of ketchup
  • 3 cloves of garlic


In a skillet, combine peppers, onions and garlic. Sear until browned.

IMG_1329 IMG_1330

Next, add your brown sugar, molasses, soy sauce, ketchup and the rest of the ingredients ( there is no incorrect order)IMG_1331

Cook down for 5 minutes on low. IMG_1333

Next, blend the ingredients with a blender. Once you have blended them, put the sauce back in the skillet and cook down for 5 more minutes. You can store this in the fridge for up to two months!IMG_1334

Next, toss your grilled chicken in the sauce and enjoy! Be careful because it is spicy!!IMG_1337

Crab Cakes & My Tapas Spread


For my birthday, I went to this Restaurant in Vegas called ‘JALEO’ by celebrity Chef Jose’ Andres. It is a Spanish Tapas Restaurant and it has an EXTENSIVE menu… ( Spanish Tapas= small plates). I sometimes like the idea of having several small plates of different types of foods rather than one big plate of something. So my experience at Jose Andres inspired this post. I highly recommend checking out his restaurant….

So I made a SPREAD…in commemoration to my experience and I wanted to share one of the recipes from the spread. By the way here is the entire spread:

Crab Cakes, Stuffed Bell Pepper Boats, Gambas al Ajillo ( Shrimp and Garlic) and Asparagus Wrapped in Proscioutto and stuffed with swiss cheese.


Now lets begin!!

Ingredients for the crab cakes:

  • 2lbs of crab legs removed from the shell.
  • 1 tablespoon of mayonnaise
  • 1-2 cups of bread crumbs
  • 2 tablespoons of lemon juice
  • 2 eggs
  • 1/2 cup of celery, red onion, white onion and green onions.
  • 1 tablespoon of paprika
  • 1 tablespoon of cayenne


Combine ingredients in all in a bowl and mix evenly.

IMG_0198 IMG_0199 IMG_0200 IMG_0201

Form your patties to your desired size.IMG_0202

Coat with a little more bread crumbs just to make sure the crab cakes stay together tightly. IMG_0203

In a skillet, combine butter and olive oil and sear until crab cakes are brown. 5 minutes on each side, alternating ( atleast twice). IMG_0207 IMG_0208 IMG_0209

And plate!


Next, I will show you just a few of the steps for some of the other recipes… For my bell pepper boats, I used ground pork and chorizo and monterrey jack cheese.

I also used celery, onion, red onion for the meat mixture. And baked for 350 for 20 minutes.

IMG_0191 IMG_0192 IMG_0193


ASPARAGUS Stuffed with Swiss Cheese, Wrapped in Prosciutto. Baked on 350 for 15 minutes.

IMG_0194 IMG_0195 IMG_0196  IMG_0214

Chicken Piccata


Piccata is a method of preparing food: the meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal. In the United States, it is most common to use chicken ( chicken piccata).

I was originally introduced to this dish when my husband was courting me…while we were dating he cooked me this chicken piccata…and the rest was history….including the fact that he claims I made the recipe better lol

But it’s really good, especially if you like lemon…and butter…and chicken!


Prep: 5 minutes. Cook: 25 minutes. Total: 30 minutes

  • a small jar of capers
  • 2-4 chicken breasts, i pounded them out then seasoned and breaded them in 2 cups of flour.
  • 1 whole shallot or half a white onion
  • 2-3 cups of chicken stock
  • 3 gloves of garlic diced
  • 2 lemons ( for the juice).
  • 2 tablespoons of butter or margerine
  • 1 bunch of parsley ( maybe use about 1 cup diced)
  • You can pair this with potatoes, rice or pasta…In this recipe i used whole wheat thin spaghetti.

IMG_0618 IMG_0620

In a skillet add 1 tablespoon of butter and a drizzle of extra virgin olive oil on medium to high heat. Brown your chicken ( about 2 minutes on each side).



Next, remove your chicken once it’s brown and add your onions, another tablespoon of butter, and garlic and saute for 3 minutes.


Add chicken broth, lemon juice ( be careful of seeds) and add your chicken….let em swim. Next add your parsley.IMG_0625

A little crushed red pepper is optional if you want it spicy. IMG_0626

Now add capers! You can add as much or as little as you like. Cook down for 20 minutes. And serve! I recommend a good Sauvignon Blanc with this dish! IMG_0628