Easter Carrot Cake

"They found the stone rolled away from the tomb, but when they entered, they did not find the body of the Lord Jesus."-Luke 24:2-3

I may  have a thing for holidays and have them be those days on which I remember my hobbies. Like bloggin' and cooking...Oh well, I could tell you the whole story about the whys I abandoned this blog, but that would require you grab a cup of coffee and bare with me while I drown in this thing we call a pity-party.

Sometimes, things are just difficult. "In this world you will have trouble.But take heart! I have overcome the world.”-John 16:35 I haven't had the easiest of lives, although I understand a lot of other people have had it worst. This is the season I am in: no "official" job, barely having an income and well,  seeking for a place to live.

But I always have the Lord, whom tells me I am never Fatherless, never "homeless" and NEVER alone. And then I have an awesome boyfriend, a godly man who knows how to hold my hand and say, I am with you and I will not leave you alone in this. And then, there is baking carrot cake and that puts a smile on everyone's face.

I won't take credit for this carrot cake recipe, I mean she posted it first. But heads up, I did use heavy whipping cream instead of buttermilk, a 1.5 cup of sugar for the frosting instead of 3-4 cups and dark chocolate sprinkles instead of grated coconut for garnishing. Oh! and the assembly idea is from an iPad app called Dash Eggs!

¡Buen provecho!


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Sorry for the inconvinience

I've been moving. But I will go back to normal this week. Expect your post. Thank you.


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Saturday Simple Meal

I got caught up.

This week has been so long. My get out of bed time for the past days was 5ish A.M. It's been so crazy. But can't complain. Merciful Jesus has provided me with a job I enjoy. Anyway, if I am late for dinner this [Pastelón]  you could prepare tomorrow after church.

  • 1 large plantain
  • 3 tbsp of part skim ricotta cheese 
  • A pinch of: parsley, basil, oregano and ground pepper
  • 1/2 cup of ground beef (seasoned according to your preference)
  • 2 tbsp Prego tomato & mushroom sauce
  • 1/4 cup of shredded cheese
  • 1 tsp pepper
  • 1 tsp basil
  • 1 tsp parsley 
  • 1 tsp of olive oil

  1. Pre heat the oven (I used a toaster oven, so I just let it run for five minutes on toast)
  2. Brown the ground beef
  3. Chop the plantain in long strips, make sure you have enough for two layers
  4. Use a frying pan to have the plantain strips golden a little bit
  5. Then use the toaster oven tray to set a layer
  6. Mix the ricotta cheese with the pinches of herbs.
  7. Spread the part skim ricotta cheese
  8. Lay the ground beef on top
  9. Then spread the tomato & mushroom sauce
  10. Cover with the rest of plantain strips
  11. Sprinkle with the rest of the shredded cheese and herbs
  12. Put it in the toaster oven for about 10 minutes in between cook and toast
¡Buen provecho!

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Piccole Lasagna

I would live on pasta.

The texture, the taste, the fulfilling feeling of that enormous intake of carbs. Oh how I love pasta. But I watch my weight, so here's my idea of calorie reducing: Just make it smaller!

The idea was taken from Can you stay for dinner? so all the measurements are pretty much the same, although some ingredients I simply couldn't find...or didn't look for at the supermarket. 

What I love about this is that Andie Mitchell, slightly adapted the recipe from Hungry Girl and I just adapted the recipe from hers. So this is the ultimate customized Italian dish (Overstatement!). Here's my version of the recipe anyway:

(Makes 14 beauties) 


  •  8 lasagnas strips (we couldn't find the Wonton wrappers)
  • 1 teaspoon of olive oil
  • 1 small can of mushrooms
  • 14 oz. raw ground turkey
  • 1 cup of skim ricotta cheese

  • about 14 teaspoons of the shredded cheese of your preference (we used Brookfield's fancy shredded Mozzarella, Cheddar, Provolone and Asiago cheese)
  • 1 small fresh tomato (diced)
  • 1 small onion (chopped)
  • 1 teaspoon  salt (divided in half)
  • 1 teaspoon ground white pepper (divided in half)
  • 1 teaspoon garlic powder (divided in half)
  • 1 teaspoon dried basil leafs (divided in half)
  • 1 teaspoon dried oregano leafs (divided in half)
  • 1 teaspoon of tomato sauce, we used Prego
  • 1 teaspoon of Complete Seasoning

You also need:
  • a pot 
  • a frying pan 
  • a baking mold (we used a small crepe baking mold)

Preheat oven for 5 minutes, 350°

  1. In a pot, bring water (just enough water to cover the lasagnas strips) with the teaspoon of oil, to boil.
  2. Once the water boils, put the lasagnas strips in the pot, let it boil for about 11 minutes.
  3. Remove from heat, drain the water and let the lasagnas strips sit on a cutting board.
  4. Prepare the meat: Use a large frying pan to crumble the meat in order for it to defrost and once it's crumbled remove from heat.

  5. Season the meat with 1 teaspoon of Complete Seasoning, half the teaspoon of garlic powder, half the teaspoon of salt, half the teaspoon of ground white pepper, half the teaspoon of dried basil leafs, half the teaspoon of dried oregano leafs. 
  6. Put it back on the stove.
  7. Add the diced tomato and the small onion, and the can of mushrooms. Leave it there, medium heat, until  it browns. Remove from heat.
  8. Blend the rest half teaspoons of herbs, salt &  pepper in with the Ricotta cheese

  9. Remove the lasagnas strips from the water and sit on a cutting board. We didn't have a cuter, so we just used the can of mushrooms to cut the lasagna strips with the open can of mushrooms. (fancy)
  10. Place the lasagna there and add about a tablespoon of ricotta cheese to each circle.
  11. Add the meat
  12. Use a smaller cutter (we used the lid of one of the herb's containers) to create lids for your circles. Cover the circles. And settle with a teaspoon of tomato sauce and shredded cheese.
  13. Put it in the oven, let  it bake for about 17 minutes
  14. Decorate with parsley

¡Buen Provecho!


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What to cook on Saturdays

What are you doing this weekend?

I am not too sure about my own plans, but if you have a tendency of desiring to stay at home, or NOT during the weekend let me share with you my favorite and simplest things to cook and pack up for the park,or eat at home.

For some people, spending the weekend at the kitchen is like their idea of the LEAST cool way of Carpe Diem during the couple of hours they get off work...an idea illogical to me because yes, you guessed it I belief COOKING IS CHEAPER THAN THERAPY.

Nonetheless and trying to empathize with hard working house wives and moms all over the world, whose once ginormous fire flame for cooking is now a bonfire put off due to extreme tiredness, Saturday Simple(s) was designed to share 30 minutes or less meals that everyone loves. It's a win-win.

So here's our first Saturday Simple: Mini Corn Dogs

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • Another little bit of all purpose flour
  • 1/4 cup sugar
  • 1 cup milk
  • 4 teaspoons of baking powder
  • 1 egg
  • salt & pepper to taste
  • vegetable oil
  • hot dog sausages (I like Oscar Meyer's)*
  • Wooden Skewers (as many as the amount of hot dogs you are doing)**

*...I did not use Oscar Meyer's...I ran to a super cheap supermarket, because I was in a hurry to eat something and that was the nearest place. I know.

  1. Boil the sausages.
  2. Once boiled, remove them from the water and let them sit on a plate for a little bit.
  3. Batter the egg, add salt & pepper.
  4. In a medium bowl mix all the first 8  ingredients, including the battered egg with salt and pepper.
  5. Whisk until all the lumps have disappeared.
  6. Pour the mix into a tall glass.
  7. Cut the sausages in half.
  8. Insert the wooden skewers into the halved sausages.
  9. In a small pot pour vegetable oil, enough so that you can dunk the sausages. Set on medium heat.
  10. Now, take the extra little bit of all purpose flour and pour it on plate.
  11. Rub the sausages on the all purpose flour. Remove the excess.
  12. Cover a plate with a paper towel.
  13. Dunk the sausages into the batter.
  14. Immediately dunk into the now hot oil.
  15. Fry until the batter is golden.
  16. Remove them, let them sit on the paper towel covered paper.
  17. Serve with mustard.

¡Buen provecho!


**This recipe was adapted from the one found here. Their recipe makes 16 corn dogs, cut in half  you can double that.

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Moroccan Chicken Skillet

How did your New Year's celebration go?

Mine wasn't that impressive at all but I loved it. A simple gathering at church and then some good old sleep.

Then there was that improvised BBQ grill and I finally learned how to play Clue. We even jotted down some resolutions, but I still have to make the list bigger...This is a very ambitious year, contrary to 2012 which was more of a laid back. Somethings did highlight our days last year though, like the Moroccan Skillet you are about to experience. 

(serves 4 portions)

  • 1 tbsp olive oil 8 small boneless skinless chicken breasts 
  • 1 tsp salt 1 can of diced tomatoes (I had to prepare ours, so I just dipped them in thyme and balsamic vinegar) 
  • 1 can of sliced ripe olives (drained)
  •  1 medium bell pepper
  •  1.5 tsp of ground curry
  •  1/2 tsp ground cinnamon
  •  1 tsp lemon zest


1. Heat the olive oil in a skillet (medium high heat).
2. Sprinkle chicken with 1/2 tsp of salt, and add to the skillet. Leave there until they brown.

3. In a medium bowl mix the tomatoes, olives, pepper, curry, cinnamon, and the other 1/2 of salt.

4.Heat to boiling, reduce heat. Cover simmer for 15 to 20 mins. Sprinkle with lemon zest.

¡Buen Provecho!


Note: This recipe was slightly adapted from Betty Crocker's 300 calorie book.
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Oven Roasted Pork Chops with Veggies and Pan Sauce

Ingredients for Pork Chops:

  • 4 pork chops
  • About a teaspoon of salt 
  • All purpose seasoning (Adobo)*
  • Seasoning (Sazón)*
  • White Vinegar
  • Parsley
  • Seven half stripes of bacon
  • Frozen mixed veggies
  • Thinly chopped 1/4 onion
  • Thinly chopped half pepper 
* You might want to check the Ethnic section of your Supermarket for these two.

  1. On a cooking pot with colander, bring the veggies to a boil.
  2. On a frying pan, set the bacon stripes to fry them. Cook until very crispy.
  3. Once the bacon stripes are cooked remove 'em from frying pan but keep the fat.
  4. Then, you obviously need to defrost the pork chops ;)
  5. Pre heat oven at 450°F or 232°C
  6. Coat your baking pan with just a little bit of non-stick cooking spray
  7. Rest all four pork chops on your baking pan 
  8. Season the pork chops: Add salt and then with a fork, flip 'em over to add the Adobo, then flip again to add the Sazón, flip again add white vinegar and flip for the last time to add parsley to taste.
  9. Drain the veggies and lay them on top of your beautifully seasoned pork chops
  10. Cover your baking pan with aluminum foil (the reason to do this is so that your Pork Chops don't dry too much)
  11. Put it in the oven for about 30 minutes.
  12. After those 30 minutes, remove from oven, flip the pork chops and return them to the oven for 30 more minutes.
  13. Voila, turn off the oven but let the baking pan sit there while we get to our Pan Sauce.
Ingredients for Pan Sauce:
  • Bacon fat
  • 1 teaspoon oregano leaves
  • 1/4 cup of cooking Whine
  • Pomegranate vinegar
  1. Add half of the oregano leaves to the same pan that you fried the bacon
  2. Whisk 
  3. Pour the wine and add some drops of the pomegranate vinegar 
  4. Whisk
  5. Add the rest of the oregano leaves
  6. Whisk everything into perfection
  7. Add the already fried bacon stripes.
  8. Remove from heat.
When serving, add just a little bit of the pan sauce to each pork chops, doesn't need much the taste is amazing. Serve with green salad.

¡Buen Provecho!


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Save the date!

Blog will be launching

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Hold on just a little longer!

Dear Reader,
Please bare with me. I promise The Eyeball Chef is coming soon!


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