Spicy Lemon Garlic Shrimp


Hey Ya !!! My daughter recently asked me if she could try shrimp ( I don’t cook seafood because hubby is allergic). However, I love me some shrimp so I jumped at the opportunity!!! I had to sit and think of how to make her these shrimp & realized this is a great time to put my favs together. Lemon, garlic, cilantro and shrimp I can’t even begin to explain how much I love these ingredients ( It will take forever). So here I share this quick and flavorful shrimp dish with you all. Feel free to tweak this to your liking..either way you will love & devour it I promise!

You Will Need


  • 15-20 shrimp or as many you need to¬† feed your family
  • Juice of 1/2 lemon
  • 1-2 tbsp of chopped cilantro ( or more if you love it like I do)
  • 1 tsp minced garlic
  • 1-2 tbsp of olive oil
  • salt,pepper & cayenne pepper


  1. Heat pan (cast iron skillet if you have one) on low-medium heat .
  2. Clean & peel shrimp (I took the tails off for my daughters sake) season generously with salt,pepper & cayenne pepper (remember this is spicy so be careful with it unless you love super spicy food)
  3. Pour oil into the pan & put the garlic in & cook for 30 seconds.
  4. Place shrimp in skillet in an even layer with 1 tsp butter like so


5. Cook shrimp for 2 minutes then flip the shrimp & cook for 2 more mins. until shrimp are pink.

6. Squeeze lemon over shrimp & top with cilantro


7. Toss shrimp to get lemon & cilantro evenly on shrimp.


And you’re done ! Serve shrimp immediately (these should be spicy & lemony & full of flavor)..I made mine with couscous today but you can also serve with rice salad or just pop these bad boys in your mouth by themselves.

Hope you all enjoy!

Breakfast Smoothie


Anyone that knows me knows that I eat outside more than in my house. I am ALWAYS on the go! I usually eat the same thing every morning a breakfast sandwich (usually egg and sausage). It’s just really easy to eat in the car on my way to work and lets be real here its delicious. I’ve noticed that I have been gaining alot of weight super duper fast and it’s making me very insecure :-(. So I started thinking about what changes I need to make in my life so that I can achieve my goal which is … TO BE THE BEST ME I CAN BE ! I want to be a CRAZY SEXY BEAUTIFUL mama (I mean who doesn’t right?!). So I started thinking about my eating habits and I think we can all agree here fried egg sandwich every single day is just a bit much. I can feel my arteries clogging up as I write this .. talk about a heart attack coming soon huh ! So now I have to come up with some easy on the go breakfast meals to keep me full until lunch time. This delicious smoothie has everything your body needs, it’s flavorful, has lots of nutrients we need, it keeps you full long, and the kids will love it too.

Here’s what you need


(Note: I did not capture every ingredient in the picture cause some things you just don’t need in the pic such as ice, sugar, and water)

  • 1 small avocado
  • 1 medium sized banana
  • 1/2 cup condensed milk (sweetened)
  • 1/2 cup quick oats
  • 2 tsp peanut butter
  • 1 tsp honey
  • 2 tsp sugar
  • 1 handful of ice (use as little or as much as you like)
  • 1/2 cup of water ( use less if you want it thick,more if want it thinner)



  • Peel and slice avocado and banana (as displayed in the picture above)
  • Then all you have to do is throw everything in the blender
  • Blend until smooth and you’re done !
  • You can adjust any of the sweeteners we use in the smoothie to your liking I like mine really sweet some people may like it more subtle.

Avocados turn brown really fast so you have to drink this right away !

I hope you all enjoy ūüôā Feel free to post your comments with your adjustments so we can try it too !

Pan-fried Steak With Chinese Broccoli

IMG_20160421_1745123_rewind (2016-04-21T23_31_50.559)

MMMMMMMmmmm dinner time! My friend, and co-author of this blog, Josephine, has been cooking and posting recipes, so I think that it’s only fair if I do too. ūüôā

Yesterday my sister dragged me grocery shopping with her and I found an awesome buy one get one free deal on steak. I bought two, of course, and decided to make them for dinner today. This is a very simple pan-fried steak recipe with saut√©ed Chinese broccoli as a¬†side¬†dish.¬†Here’s what you¬†fill need:

  • 1 piece of steak (any size piece¬†that you want)
  • 1 bundle of Chinese broccoli (I got mine at an oriental store)
  • 1 teaspoon of salt and pepper
  • 1 teaspoon of onion powder
  • t teaspoon of paprika
  • 1 teaspoon of garlic powder (or 3 cloves of fresh garlic if you have them)
  • 2-3 tablespoon of Worchester sauce
  • 1 large fresh onion
  • 2 tablespoon of cooking oil (any brand)
  • 1 tablespoon of butter (any brand)

You can add or subtract the ingredients to adjust to your taste bud. You can also reverse the amount of cooking oil and butter if you prefer one more over the other. Here’s what you do:

  • Season the steak with salt, pepper, paprika, onion and garlic powder, and Worchester sauce. Rub it thoroughly¬† to make sure you cover both side of the steak well. Let the steak marinate over night so that it can absorb more of the flavors. However, it is not necessary.
  • Chop the whole onion and set it aside.
  • Cut up the Chinese broccoli and set it aside as well
  • Have the stove on low to medium heat and add the oil. Once the oil is hot enough then add half of the chopped onion first. Let the onion cook for about three minutes before adding the steak


Let the steak cook for about 5 minutes on each side. I let mine cooked for 10 minutes because I don’t like it rare. Just adjust the time depending on how rare you like your steak.


  • After the steak has cooked to your liking, add the butter to the pan. Adding the butter now will allow more juice to be available for use later. It also gives the steak a little bit more flavoring.
  • Continue to cook the steak until it is¬†cooked to your liking. Then remove the steak and set it aside.


You will have this goodness left in the pan for the next part of the recipe, the side dish.

  • Now throw in the broccoli and remaining chopped onions. You will saut√© them in the juice left over from the steak. This is all the flavoring that you will need!
  • Saut√© the ingredients for about five minutes, or until¬†the leaves¬†reach¬†a dark green color


Sorry my picture here is a little dark. When the broccoli starts to turn a darker green color then it is time for you to turn off the stove.

Time to eat! Lay the greeneries on your plate first, then¬†slice the steak into thin pieces and place them on top of the broccoli. Your dinner is ready! Enjoy! ūüôā

Let us know how your Pan-fried Steak with Chinese Broccoli turn out!

Scrumptious Yuca Recipe


So a few days ago I posted my moms steak recipe served with rice and plantains. Although I love my rice and plantains the best way to eat that steak is with some Yuca! I remember my mom making her steak in sauce with some Yuca and I would eat all the Yuca with the steak sauce. ( My mouth is watering thinking about it)

So I figured how could I post the steak recipe and not give you the absolute best side dish to go with it ! So here goes this easy peasy yuca recipe…please try not to get addicted ūüôā


  • 1 1/2 lbs. frozen yuca
  • 1 medium onion, sliced
  • 1 Tablespoon minced garlic
  • 1/2 cup oil
  • Juice of 1 lime
  • Salt & pepper
  • Cilantro for garnish


  • If you buy frozen yuca it should already be cut into chunks..If buying fresh peel and cut into chunks.
  • Place yuca in a large pot and fill with enough water to cover the yuca
  • Season water with salt and juice of 1 lime
  • Boil for 30 minutes or until fork tender
  • Once Yuca is done heat up a separate pan with oil and add onion & garlic, season with a little salt & saute until onions are soft.
  • Add yuca to the pan with as much or as little cilantro as you like.
  • Saute until golden brown stirring occasionally (make sure it doesn’t burn)
  • Serve immediately¬† & enjoy ! This is best with moms steak sauce but can be a side dish with just about any meat you like.

Mom’s Steak In Red Sauce

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¬†Make your today amazing with my mama’s Steak in red sauce recipe!

Growing up my mom was a working single mother of three for a very long time and she would often have to make meals that were cheap, quick, and easy to make. As I got older I started learning how to cook so I can have dinner prepared for us when she got off work.  Now I am a working mom with three kids and no time on my hands &  I usually have to make easy and quick dinners before i have to run to work.  I almost always go back to the food my mom taught me how to cook for us when I was younger  and this recipe is one of our favorites in my house.

Today is one of those days for me, I have all the kids at home running around,
I have to do my hair, wash clothes and get ready for work tonight. So I’ve decided to make this¬† dish for dinner & share this wonderful recipe with you all¬† that my mom always made for us growing up.


You Will Need


1 1/2 lbs of cube steak
1 8 oz can of tomato sauce
1/2 cup of Apple Cider vinegar or cooking wine
1 Tablespoon of minced garlic
1 medium onion (sliced)
1/4 cup of oil (Any kind is fine)
1 cup of water
Adobo seasoning
Sazon con culantro y achiote (for color)


-Place a large pot on the stove on medium heat.
-While the pot is heating up slice up the onion and set aside
-Then rinse off the steak and cut up into smaller pieces (this will help it get super tender) like so..
-Season the steak with the adobo seasoning to your liking
-Then dump all ingredients into the pot and season the water which will soon become
your sauce with adobo and the packet of Sazon.
-Please season to your taste, make sure to test it and make sure it is not too salty!
(It will be cooking for a while and will get saltier as time passes)
Note: I add more water to mine because in my house we like the extra sauce to dip some bread in. So if you do not need a lot of sauce then stick with the 1 cup the recipe calls for.
-Once you’ve seasoned it bring to a boil then lower the heat to simmer.
-Simmer steak for 1 hour or until steak is tender.


You can serve this many ways!!


I’ve decided to serve mine¬† with white rice and fried sweet plantains today.


The traditional Puerto Rican way would be with white rice and red kidney beans.
You can also serve with salad and yucca on the side.


Hope you all enjoy this recipe as much as my family does.


Popular Vietnamese Food

Make your today amazing by enjoying a traditional Vietnamese dish!

I have to be honest here; I’m not a very traditional Vietnamese girl. I did grew up there but moved to America when I was very young so I missed out on a lot of the traditional cultural aspect of Vietnam. However, I am familiar with some of the more popular dishes/food as I’ve grew up eating them at home. I might not know how to make them, or what goes into cooking them, but I do enjoy eating many types of Vietnamese food. My parents cook¬† at home all the time so I grew up eating a lot of interesting things. Below are a few of my favorite dishes.

#1: Pho

How To Make Pho Soup | gimmesomeoven.com

Photo credit to: http://www.gimmesomeoven.com

You can never go wrong with Pho. Especially on a cold day, a bowl of Pho will warm you up inside out.¬†You have a choice of chicken, brisket, meatballs, or a combination of all three (the way my mom makes it). A lot of time is put into making the broth so that it can be as flavorful as possible. My mom would boil beef bones for hours so that it can give the broth that wonderful, savory flavor. The longer you let it sit the better it will taste. Along the way she would add store bought seasoning and saut√© red onions for extra flavoring. If you’re making chicken Pho then you throw in the chicken to cook along with the broth until the meat is tender. The meatballs can stay shimmering in there with the bones. Beef briskets are left on the side until you are ready to eat. Combine broth, meats, and rice noodles into a bowl, garnish with some lime, cilantro, herbs, and pepper, and enjoy!

Here is a great website with instructions on how to make your own Pho at home.

#2: Banh Mi

Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home. | rasamalaysia.comPhoto credit to: http://rasamalaysia.com/banh-mi-recipe/

This French baguette is stuffed with plenty of goodness. You can basically stuffed it with whatever you want. One popular kind of banh mi is made with grill pork or grill chicken. Along with the meat you have sliced cucumber, cilantro, jalapeno (if you like), and pickled vegetables (carrots and jicama). Those are the most common ingredients. There are a lot of variety of banh mi nowadays, depending on where you go to eat. I like mine with the grill chicken and extra pickled vegetables.

Make yourself a banh mi today with this recipe.

#3: Banh Xeo

A single serving of banh xeo with a side of fish sauce | HungryHuy.comPhoto credit to: http://www.hungryhuy.com

This crispy crepe is another flexible dish that can be altered to meet one’s taste. Most people put pork and shrimp, along with lots of bean sprouts on theirs. I like mine with a lot of seafood and no pork. The only “vegetable” that really goes on there is the bean sprouts. You garnish it with fresh herbs when its ready to eat. The crepes are always yellow because the powder that is used into the batter is dyed yellow. My mom used to make her batter with milk and beer. Serve it hot with a fish sauce made with peppers and it is delicious.

Learn how to make your own banh xeo here.

#4: Cha Gio (Vietnamese Spring Rolls)

Vietnamese Spring Rolls (Cha Gio) - BEST spring rolls ever deep-fried to crispy perfection. Loaded with crazy delicious filling, a perfect appetizer!! | rasamalaysia.comPhoto credit to: http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/

We cannot forget this all time favorite appetizer. I sometime call these “egg rolls” because I grew up thinking that they’re all the same thing. However, if you’ve eaten the this spring rolls before you will notice that it taste totally different than the ones you get from Chinese restaurants or take-out. Since my mom is not around to make them anymore I would go to Bistro B, an eatery where I live, to get them. They taste just like my mom’s homemade ones. She would make them with ground pork, shrimp, mushrooms, and carrots. All the ingredients mixed together along¬†with other seasonings, and then wrapped in thin rice paper. We would keep ours in the freezer and when we want to eat them we just get some out and throw them directly into the oil to be fried. Don’t forget to dip them into fish/chilli sauce before eating!

You can make your own Vietnamese spring rolls using this great recipe.

There are many other great Vietnamese dishes that are not mentioned here. I cannot possibly list everything Vietnamese that I love to eat; this blog¬†will never end.¬† Like¬†I’ve mentioned before, I do not know much about the root of Vietnamese cooking nor do¬†I claim to, but from my personal experience I can gladly say that¬†Vietnamese food are amazingly delicious!¬†Do you have a favorite Vietnamese dish/food that you’ve ate or would like to try? Leave a comment and let us know!



Pineapple Upside Down Cupcakes


Image credit to: thesmartlocal.com

Recipe credit to: Cooking Classy (full link to recipe included below)

Make your today amazing by enjoying a delicious sweet pineapple cupcake!


What’s more delicious than a pineapple upside down cupcake for dessert right? I found this recipe on Pinterest and it looked so good so I thought I would give it a try. Here are my results. For your reference I have included the link to the actual recipe below.

Pineapple Upside Down Cupcake Recipe

The recipe makes a dozen cupcakes but I wanted to make two dozens so I doubled all the ingredients. However, in order to make enough “Brown sugar sauce” I had to triple the ingredients in the first part of the instruction.

The “sauce” should cover the bottom of the pan completely. Next is placing the pineapple chunks into the pan. I tried the chunks from two different size cans and found that the pineapple in the tiny 3 oz(?) can worked much better. Sorry I forgot to check what size the cans were but it’s the smallest size that you can find in the grocery store. With these chunks I was able to fit four pieces into the muffin pan slots. With the ones in the 12 oz(?) I was only able to fit three pieces. The smaller chunks make a flower shape, which looks much prettier. Also, the three small cans yielded exactly 3¬†ounces of pineapple juice required for making the batter.


Next is making the batter. For this part I was able to fill all 24 slots by following the quantities listed on the recipe. Remember that I did double the recipe as well. Once the batter was done I filled each slot with just enough batter to cover the top of the pineapples.

I baked both pans for about 35 minutes. After letting them cool down I followed the same process used in the recipe to remove the cupcakes from the pans. And this is how they came out.


YUMMY! Instead of making the whipped topping I just used store bought¬†whipping cream from the can.¬†They still tasted great. I don’t really like artificial cherry so I didn’t top mine with any, but that’s a personal preference. My final result is pictured above with the whip cream. It does¬†not look as colorful as¬†the first picture up top but¬†I promise¬†it did taste good. (I took the pictures at night with my phone camera)¬†¬†If I ever make this again I would use less sugar because it was a little too sweet for me, but overall I think it was a success and they tasted¬†delicious. My friend Maria had four cupcakes all by herself. Lol

Again, please refer to the link above for this complete¬†yummy recipe! I’ll¬†also post it below for your convenient. ¬†Thanks


Pineapple Upside Down Cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 cupcakes

Pineapple Upside Down Cupcakes


    • 1 (20 oz) can pineapple chunks in pineapple juice
    • 1 (8 oz) can pineapple chunks in pineapple juice
    • 1/3 cup (2.7 oz) packed light brown sugar
    • 1/3 cup (2.6 oz) unsalted butter, melted
    • 1 cup (5 oz) all-purpose flour
    • 3/4 cup (5.6 oz) granulated sugar
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup (2 oz) unsalted butter, softened
    • 1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
    • 1 large egg
    • 1/2 tsp vanilla extract
  • 3/4 cup heavy cream
  • 2 Tbsp granulated sugar
  • 12 maraschino cherries


  • Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
  • Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir brown sugar into melted butter. Divide mixture among muffin wells, adding about 2 tsp to each. Arrange pineapple chunks on top of the sugar mixture, about 5 in each (you may not use all of them but I found one 20 oz can wasn’t quite enough so I ended up opening 2 cans. The pineapple may be too long to make a flower shape but try to squeeze in 5 of them unless they are large chunks). Set aside.
  • In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt. Set mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 – 2 minutes (if using a paddle attachment that doesn’t constantly scrape bowl, then occasionally stop mixer and scrape down sides and bottom of bowl throughout mixing process). Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
  • Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 – 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.
  • For the sweetened whipped cream:
  • In a mixing bowl using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.
  • Recipe source: adapted from Bake Create Love