Blue Ice Margarita with Serrano Chile Infused Agave


This cocktail can be made anytime! The blue ice chips in this margarita is inspired by Breaking Bad’s pure blue….product that they distributed ::ahem:: lol.  This drink is honestly one of my favorite cocktails. It is pretty, the perfect combination of sweet and spicy, and of course it packs a punch. Be careful, do not be fooled by the blue ice chips and lime garnish…this drink is NO JOKE! But it’s delicious…

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For the Blue Ice Chips:



For the Margarita:

4 oz of Reposado tequila

2 oz of agave nectar

2 Serrano Chiles

1 lime cut into wedges


For the Ice Chips: Get a small plastic bowl and put 2 cups of water and 3 tablespoons of blue curacao. Refrigerate for atleast  hours or until the mixture is frozen. Once the mixture is frozen, use a spoon or muddle to break up the ice in thick chunks. Because the blue curacao has alcohol in it, it will not be frozen solid. When the drink is ready to serve, top it off with blue ice chips.

For the Serrano Chile Infused Agave: I added 2 Serrano chiles to Tres Agaves Organic Nectar and let it sit for 24 hours. If you don’t want to wait as long, have the Serrano Chiles in there for at least 2 hours, it will still give it a nice flavor.


For the margaritas: Add tequila, lime juice and agave into a mixer filled halfway with ice. Shake well and pour over ice. Then add your blue ice curacao mixture. If you’re crazy like I am, garnish with a Serrano chile or just drop a chile in your glass!!  ENJOY!
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Bacon and Banana Cookies (Breaking Bad Inspired)


Okay, so recently I started watching Breaking Bad ( I know, I’m so late). And there was a scene when Mikes lawyer goes to the vault to stash cash, and he mentions to the receptionist  something about Bacon and Banana Cookies…and I hollered!! lol I wanted to know if this was possible, it sounded crazy to me. So…this recipe is a homage to Breaking Bad! Are you brave enough to try these????? Not only are these cookies sweet, but MY GOD when you taste those bits of bacon!?? Lord have mercy on me! Also, these cookies are not the typical cookie-like consistency, they are more of a cake/bread cookie. This recipe can easily be turned into a muffin recipe.


(makes roughly 30 cookies — less if you made them big like I did)

  • 2 1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 bananas, mashed
  • 1 (16 oz .) package of bacon
  • Optional: Chocolate chips – I added some chocolate chips to half of the batch, about a cup worth. I highly recommend doing this recipe with chocolate chips!!

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1. Preheat oven to 350 degrees. Line baking sheet with parchment paper if you have it.

2. Chop and fry bacon in a pan. Let your little bacon bits sit and cool while you are doing the rest of the prepping.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

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4. In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla.

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5. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon. (Fold in the chocolate chips now too if you’re adding those, I recommend you do!)

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6.  Stir together the remaining 1/4 cup sugar and the remaining cinnamon (for sprinkling on the cookies before baking).

7.  Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar.

8. Bake for 10 to 12 minutes, until slightly browned.

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9. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.


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Pozole Rojo (Mexican Stew with Pork and Hominy)


Pozole is a deliciously hearty Mexican stew with hominy and either pork or chicken. The deep red broth is made with dried chile’s and aromatics such as onion, garlic and fresh oregano. The first time I made this was for my in-laws ( who are Mexican). It is safe to say that my mother-in-law had no complaints and was actually pretty impressed! SCORE!



    • 2 lbs pork butt or chicken
    • 1 yellow onion, cut in quarters
    • 1 garlic bulb, cut in half
    • 3 bay leaves
    • Water
Chile Sauce:
    • 5 dried ancho chiles, seeds and stem removed
    • 5 dried guajillo chiles, seeds and stem removed
    • 1 yellow onion, roughly chopped
    • 6 garlic cloves
    • Few sprigs of fresh oregano
    • Olive oil, for drizzling
    • Reserved water from soaked chiles
    • 2 19oz cans of Hominy, drained and rinsed
Pozole Toppings:
  • Cabbage, sliced
  • Tortilla chips
  • Avocado
  • Lime
  • Radishes, sliced
  • Fresh oregano and/or cilantro
  • Queso fresco
  • Crema


  1. In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.
  2. While stock is cooking, make the chile sauce. Cut open your dried chile’s and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.
  3. When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
  4. When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.
  5. Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.
  6. When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.

And Enjoy! IMG_4408

Baked Potato Soup


Thick, creamy and delicious. By far the best way to use leftover baked potatoes!

IMG_4114Prep time: 15 mins | Cook time: 25mins | Total time: 40 mins


  • 8 slices of bacon
  • 2/3 cup of margarine
  • 1 cup of flour
  • 2 cups of chicken stock ( or you can use caldo de pollo)
  • 7 cups of milk
  • 5 large baked potatoes peeled and cubed
  • 4 green onions
  • 2 cups of shredded cheddar cheese
  • 1 cup of soup cream
  • 1 teaspoon of salt
  • 3 teaspoons of black pepper
  • 1 teaspoon of crushed red pepper for spice (optional)


  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened and chicken broth. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
  4. And ENJOY!

Collard Greens and Turnips


This is a southern comfort food classic!

photo 5 (6)collard greens

Prep time: 10 minutes

Cook time: 5 hours on low for best results

Total time: 5 hours 10 minutes


  • 2-3 bundles of collard greens
  • 2 large turnips
  • 3-4 red chilies or crushed red pepper
  • 5 strips of bacon or salt pork
  • 1 tablespoon of salt
  • 2 teaspoons of black pepper
  • 5 cups of water


Pick greens from stems and wash thoroughly in a bowl. I like for them to sit in water soaking for a good 5 minutes. Then slice turnips and set aside.In a pot place salt pork or bacon, water, salt and pepper and crush red pepper. Add greens. Cover.

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Once you have added the greens, allow 1 hour of cook time before adding the sliced turnips.

photo 3 (8)Cook covered on low for 4 hours (at least) Add water if needed but make sure not to drown the greens in water. At most add 1 cup of water at a time every hour. Once your greens are finished, and tender, eat and enjoy!

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Deep-Fried Whole Tilapia


This fish is so crispy and flavorful. But be careful of bones when indulging in it!

photo 5 (5)Prep time: 5 minutes

Cook time: 6 minutes

Total time: 11 minutes



  • 2 whole Tilapia fish (gutted and scaled)
  • 2 teaspoons of salt and pepper
  • 1 tablespoons of seasoning salt
  • 1 teaspoon of cayenne ( if you want a spicy flavor)



1. Season fish lightly and cut 4 slits in fish if desire. Set deep fryer on 375 degrees.

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2. Once the fryer is ready, cook one fish at a time ( for best results do not overcrowd the fryer).

After both fish are cook, place on wire rack or paper towel to cool.

And Enjoy!





Spicy Deep-Fried Chicken Wings


For added flavor, I marinate the chicken in spices for at least 2 hours before frying. I used a deep fryer, i recommend it, as it only takes 8-10 minutes to fry.

photo 3 (7)Prep time: 5 minutes for seasoning. Allow 2 hours of marinade time for maximum spicy flavor.

Cook time: 8-10 minutes ( if you are using a skillet, allow chicken to cook an extra 8-10 minutes)

Total time: 13-15 minutes


  • 1/2 lb party wings or you can use any cut of bone-in chicken you prefer.
  • 2 tablespoons of Tony Chachere bold creole seasoning
  • 1 tablespoons of cayenne pepper
  • 1 tablespoon of old bay seasoning
  • 1 teaspoon of seasoning salt
  • salt and pepper to taste ( remember not to over salt the chicken)
  • 2 cups of flour

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  1. Combine seasonings in a bowl and allow seasonings to evenly coat the chicken (except the flour). Refrigerate for 2 hours.

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2. Once you are ready to fry the chicken, coat wings evenly with 2 cups of flour. Set your deep fryer to 375 degrees. Carefully place wings in deep fryer basket.

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3. Remove wings from fryer, and they should be crispy and golden brown. Place on a paper towel or wire rack to drain oil and cool.

And ENJOY with some mac n cheese, and greens! ( recipes posted in southern/comfort food category)

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Cheddar Mac n Cheese


To make this extra cheesy, i make a cheese sauce using sharp cheddar, butter, and milk!

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Prep: 10 minutes

Cook time: 30 minutes

total time: 40 minutes


  • 1 box of Large elbow macaroni
  • 3 tablespoons of butter
  • 4 cups of shredded cheese
  • 1 cup of milk
  • 1 block of sharp cheddar cheese.
  • 1/2 cup of bread crumbs


  1. Preheat oven 350 degrees. Cook Macaroni as directed on the box, and set aside. In a pot combine 1 tablespoon of butter, milk and the cheddar cheese block and cook down until cheese has melted.

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2. Pour Macaroni in a baking dish and combine two eggs and 2 tablespoons of butter and blend together.

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3. Then add the cheese sauce to the baking dish, mix evenly then add 4 cups of shredded cheddar cheese and bread crumbs on top. Cook for 30 minutes on 350 degrees.

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4. And once it is finished, enjoy!

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Lorissa’s Shrimp and Crab Ceviche


This is by far my most favorite appetizer of all time! It is spicy, with plenty of citrus and big chunks of shrimp and crab.

Ceviche cook (4)prep time: 10 minutes

cook time: refrigerate at least 4-5 hours to allow seafood to cook in citrus juice

total time: 5 hours 10 minutes


  • 4 snow crab clusters.
  • 1 lb of shrimp peeled, and deveined.
  • 1/2 red onion diced finely
  • 6 limes
  • 2 large lemons
  • 2 Serrano chilies
  • 1 cup of cilantro
  • 1 avocado for garnish

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1. Remove the meat from the snow crab clusters and place it in a bowl. Clean and remove shell from shrimp and add to a bowl.

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2. Chop up cilantro, onion, Serrano’s in a bowl and squeeze in your 6 limes and 2 lemons.

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3. Combine all ingredients into a bowl and refrigerate for 4-5 hours.

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4. Once seafood is cooked, time to eat! Garnish with avocado and eat by itself or with fresh tortilla chips!


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Vodka Martini


Something for the straight-up martini drinkers!

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3 fluid ounces vodka

1 fluid ounce dry vermouth

1 cup ice cubes

3 olives


  1. Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass.
  2. Garnish with three olives on a toothpick.