Shrimp tostadas / Ceviche de camaron


This a great refreshing lunch time dish for this summer heat.

All you need is:
2 bags of already cooked & peeled Shrimp
1/4 of a small white onion
2 Avocados
A handful of Cilantro (to taste)
1 1/2 Cucumbers
About 9 Limes
Salt & Pepper (to taste)
(You can add tomato if you like)

I finely diced all of the vegetables & the shrimp together and added them into a square glass serving plate. Then I squeeze about 9 limes into it and add salt & pepper, mixed it together. I let it sit in the refrigerator for about an hour. Then served it on tostadas and added some tapatio hot sauce on top. Enjoy!


Happy Thanksgiving!!


I want to wish everyone a Happy Thanksgiving!! I truly hope you enjoyed your day with your family. Also a Very Special THANK-YOU to the Service members & their families, who can’t be together this year. Stay strong. This year is very special for us, I am very thankful that there isn’t an empty seat at my table this year like there was last year, now that my husband is home. All of my family come over to my house for Thanksgiving, but luckily I did have to cook the turkey, my mom did :).

French Bread Pizza



Today I made a French Bread Pizza for lunch and the Family loved it! It was so simple and delicious.

all you need is:

Cook at 350 degrees for 15-18 minutes.

Ok so 1st you spread the tomato sauce on the garlic bread. I added oregano, parsley and black pepper to the top of the tomato sauce. Then I covered it with lots of cheese. Before I placed the pepperoni on the bread, I dubbed them with a napkin to remove the extra grease. Then I placed the pepperoni on the bread and sprinkled a little more cheese on it.


I cooked it for about 18 minutes at 350 degrees.


Cool for a few minutes and Enjoy!!!



Spring Pasta Salad

I enjoy making this Chicken Pasta Salad.

What you need:

  • Chicken Chopped into bite size squares  ( I used some leftover gilled chicken)
  • Fusilli Pasta
  • A block of Monterey Jack Cheese (Cut into squares)
  • A block of Cheddar (Cut into Squares)
  • Cucummbers (sliced)
  • Italian Dressing (you’ll need the whole bottle)
  • Black Pepper (to taste)

Heat the pasta as direct on the box. (Chop the cheese & cucumber while you wait) Once it is done drain it out and rinse with cold water. In a large serving bowl mix all the ingredients. Enjoy!

Tony’s Chicken Enchiladas

Today I’m going to share my husband’s Chicken Enchiladas recipe. I made him make me some while he was here on leave 🙂 They are very easy to make and so delicious.

Here is what you need:

  • Shredded Chicken (we usually be the roasted chicken from our local grocery store)
  • Flour Tortillas
  • Monterey Jack & Cheddar Cheese Shredded
  • Green Enchilada Sauce (28oz) I prefer Las Palmas
  • Sour Cream

Preheat oven to 350

Heat up the flour tortillas on a skillet. Once you’ve heated all the tortillas you will use, stuff them with chicken and some cheese, roll them up and place them with the seam facing down on a casserole. Pour the Green Chile Enchilada sauce on them then top off with some more Cheese. Bake them for 10-20 minutes until the cheese is melted. Once they are done serve and top with Sour Cream. (as you can see from the picture above my husband likes to put a lot of sour cream on it) Enjoy!

Chorizo Portobello

Delicious Chorizo Stuffed Portobello

This weekend I made some Stuffed Portobello Mushroom with a slight kick. When I started to make them I did not intend for them to be made with Chorizo, it was a last minute change to my original plan, granted this was also my first time trying to make Stuffed Portobello and of course I didn’t have a recipe to follow, I figured how hard can it be (Well a little complicated when you don’t know what your doing, lol 😉 ). I had a leftover sausage link from the bow tie pasta, that I didn’t want to go to waste. I bought 3 portobello mushroom and tried to create Sausage Stuffed Portobello’s, I soon found out that One sausage link was not enough to stuff the mushrooms, so I panic  figured why not use Chorizo. It turned out Very Delicious!!!! I bragged to my mom about my new discovery.


Here is what you need:

  • Portobello Mushroom
  • Chorizo
  • A Sausage Link
  • Pepper Jack Cheese
  • Minced Garlic
  • Onion (Chopped)
  • Olive Oil

Preheat Oven to 350

  1. Line a cookie sheet with foil paper
  2. Carefully wash Mushroom and remove the stem (Chop the stem and save it for later)
  3. Pat mushroom dry with paper towel, then rub a little olive oil in the top of the mushroom
  4. Then I removed the Sausage casing (outer film) by slitting it and squeezing it out onto a pan , then I added the onions & garlic.

    Sausage and Onion

  5. Then I added the Chorizo.
  6. While that cooked I shredded the Pepper Jack Cheese.
  7. Once the meat finished cooking, I drained out the grease and let it cool on a plate that I lined with two paper towels.
  8. Once it was cooled, I mixed the meat and the Cheese together and stuffed it in the mushroom caps

I baked it at 350 for 20 minutes. Once done let it cool off and sprinkle some queso fresco on top. Enjoy!!!



Today I made Farfalle (aka Bow-tie pasta) with Eggplant & Parmesan sauce and sausage. It was fast and delicious. Even my 3 year liked it (after I convinced her to try it, by singing a Yo Gabba Gabba song)
Here’s what you need:
1lbs Farfalle (Bow-tie pasta)
(2) 24oz Eggplant & Parmesan sauce
1 Yellow Bell Pepper
1 Orange Bell Pepper
A small carton of Mushrooms
2 cloves of Garlic
Limeade/Lemonade (I used Minute Maid Limeade)
  1. Boil Pasta add your favorite seasonings. I added Parsley, Crushed Black Pepper & Salt.
  2. While the Bow-tie cooks, Start cooking the sausage. I used Johnsonville mild Italian Sausage. I added the Limeade to the sausage to give it a sweet flavor. (I ended up slicing up the sausage because it wasn’t cooking the well for me :-/ )
  3. Then I sliced the Bell Peppers, placed them & the mushrooms in a medium pan. Added some butter, a garlic clove, salt, black pepper and some Limeade. I put a lid on the pan and let the vegetables absorb the flavors.
  4. Once the pasta is done drain it out and added the Eggplant & Parmesan sauce. Let the sauce heat up for a little bit.
  5. Then you can mix-in the vegetables & the sausage. Enjoy!
I only mixed in the veggies for the kids, since they don’t like sausage more for me. Have a great weekend!