31 de enero de 2016

Rice with Chicken a la Margarita (Arroz con Pollo a la Margarita) RECIPE FOR YOU TODAY

Rice with Chicken a la Margarita (Arroz con Pollo a la Margarita)
Preparation 20 min 
total time 50 min 
makes 6 servings 

1/2 cup KRAFT Zesty lemon vinaigrette or any Lime Vinaigrette Dressing, divided as required
1 chicken for roasting or frying, cut into parts (3-1/2 lb chicken)
1 red pepper, chopped
1 onion, chopped
1 can (14.5 oz) chicken broth fat-free reduced-sodium
1-1/2 cups long grain white rice, uncooked
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

HEAT 2 Tbsp. dressing in large nonstick skillet over medium-high heat. Add the chicken; cook 4 min. on each side or until browned dam on both sides. Get it out of the pan.

ADD pepper and onion in skillet; cook and stir 5 min. or until crisp and tender. Add broth, rice, cumin and remaining vinaigrette; stir. Bring to boil. Put the chicken on top and cover the pan.

Cook over medium-low heat to maintain a gentle boil for 25 to 30 min. or until chicken is done (internal temperature reaches 165 º F) and rice soft. Remove from heat. Let stand covered 5 min. Sprinkle the dish with cilantro.

kraft kitchens tips
Special Extra
To give a spicy taste, add 1/4 tsp. ground red pepper (cayenne) to cooked with broth, rice, cumin and remaining vinaigrette vegetables.

After handling raw chicken it is always necessary to wash your hands, work surfaces and utensils with hot soapy water. Dry your hands and surfaces with a clean towel or paper towel. Wash cutting boards with brush, as it can be difficult to clean grooves where bacteria can concentrated.

Auntie Anne's Cinnamon-Sugar Pretzels Recipe for you today

Auntie Anne's Cinnamon-Sugar Pretzels 

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)


Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. 

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy! 

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy! 

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)



By Deryn
Recipe type: Breakfast
Cuisine: Vegan
Serves: 3-4

1½ cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3 tbsp chia seeds
1 tsp cinnamon
3 tbsp maple syrup
1 tsp vanilla
1½ cup almond milk
1 tsp apple cider vinegar

Mix all the dry ingredients together in a bowl.

Add the almond milk, vanilla, maple syrup and ACV and stir until "just mixed."

Let sit for 5-10 minutes so the chia can work it's magic.

Cook in approximately ¼ cup scoops over medium heat in a lightly oiled pan.

Flip when bubbles appear in the middle of each pancake.

Cook for another 3-5 minutes on the other side.

Makes approximately 10 pancakes.

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30 de enero de 2016


INGREDIENTS: (8-10 servings) 

1 ½ kilos of yellow sweet potato cooked, peeled and cut into chunks 
1 cup brown sugar or muscovado 
5 tsp cornflour (cornstarch)
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup peach nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons Lurpak ® Butter (unsalted) or any butter of your choice
½ cup walnuts (chopped)


1. Preheat oven to 180 º C. Place the sweet potato in a glass pyrex dish and set aside.

2. In a saucepan, combine sugar, cornstarch, salt and cinnamon. Add peach nectar, water and orange zest. Boil for two minutes, stirring constantly. Remove from heat.

3. Add butter and nuts. Pour over sweet potatoes and bake (uncovered) for 20-25 minutes.

4. Serve


Cassava Pone 
2 cups grated cassava (yuca) 
1 cup grated coconut, fresh or dried, unsweetended
1 cup granulated sugar 
1 teaspoon ground cinnamon
4 tablespoons butter, melted
½ cup evaporated milk
1 teaspoon vanilla extract

Directions : In a large bowl combine all ingredients.

Transfer to a greased 8 inch square baking dish in a 350°F over until brown and firm to the touch.

Cut into small squares and serve.

Cheese-Stuffed Pizza Pretzels Recipe for you today

Cheese-Stuffed Pizza Pretzels
by Tasty
 Yields: 3 pretzels

1 (13.8-ounce) tube store-bought pizza dough
4 cups shredded mozzarella (from two 8-ounce bags)
nonstick vegetable oil spray
15 presliced pepperoni
Store-bought marinara or pizza sauce for dipping

Preheat oven to 425°F/220°C. Unroll the dough (it should form 15x9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about 3 inch width and about 34 inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That's your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping. 

29 de enero de 2016

Belizean Cassava Pone RECIPE FOR YOU TODAY

Belizean Cassava Pone

2 cups peeled, shredded yucca (sweet cassava, manioc)

1 cup coconut, shredded

1 1/4 cups sugar (or evaporated cane juice, if available)

1 teaspoon cinnamon or pumpkin pie spice

5 tablespoons vegetable oil (canola or other neutral oil)

1 cup coconut, rice, cow, or soy milk

1/4 cup filtered water

1/4 cup raisins (optional)

1 teaspoon vanilla extract

Peel and shred the yucca.

Sometimes yucca can be found frozen, already peeled. This makes things a loteasier.

Be careful not to cut yourself if you do decide to peel it, as it has a very tough skin.

Also, remember that yucca is POISONOUS if it is not cooked all the way through. Literally.


You can shred it by hand with a box grater, or in a food processor with the shredder blade (easiest way).

Mix all ingredients together well in a large bowl.

Place mixture in a well-oiled 8 x 13 baking pan, I prefer using glass, pyrex, or enamel baking dish for this recipe.

Bake at 350 degrees in the oven for 1 1/2 hours.

Once it starts getting crispy golden colored on top and edges, it is almost done. Check at one hour. All ovens cook differently, so watch for the color change to gauge done-ness.

Remove from oven and allow to cool for 30 minutes before slicing into brownie-sized wedges.


Italian Fish Stew
2 tbsps olive oil
2 onions, chopped
4 sticks celery, chopped
3–4 large cloves garlic, chopped
400g can chopped tomatoes
500g potatoes, peeled and cut into 3–4cm chunks
2–3 bay leaves
500ml vegetable stock
Black pepper
600g fish fillets (Pollock, tilapia, cod, etc.)
Juice 1 small lemon
15g pack fresh flat leaf parsley, chopped
½ 15g bag fresh dill, chopped
1–2 tbsps capers (optional)

1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.

2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.

3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).

4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ if you wish. You can freeze what’s left to enjoy another day.

POSTED BY prehiSPAnic cocoon


Chia Seed Muffins

Makes: 12 muffins / Preparation time: 10 minutes

Total time: 35 minutes

These make a generous size muffin. You also can make them in a mini muffin pan.

1 stick (1/2 cup) unsalted butter, softened

3/4 cup raw or regular sugar

2 large eggs, lightly beaten

3/4 cup plain yogurt

1 1/2 teaspoons vanilla extract

2 cups whole wheat pastry flour or unbleached all-purpose flour

1/3 cup chia seeds

1/2 teaspoon salt

1/4 teaspoon baking soda


2 tablespoons sugar and 1/4 teaspoon cinnamon

Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.

In a large bowl, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.

In a separate bowl, combine the flour, chia seeds, salt and baking soda.

Slowly add the dry ingredients to the creamed mixture and blend until just combined. Do not overmix.

Fill each muffin cup 2/3 full of batter.

Sprinkle with the cinnamon sugar if using. Bake until golden brown, 15 to 20 minutes. Remove from oven and cool slightly before removing from the tin.

From "Chia: The Complete Guide to the Ultimate Superfood" by Wayne Coates

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Pull-Apart Garlic Rolls RECIPE FOR YOU FOR TODAY

Pull-Apart Garlic Rolls
by TastyIngredients:
1 tube refrigerated biscuits
3 Tbsp. butter, melted
1/2 tsp garlic powder
2 Tbsp. fresh parsley, minced
1 cup shredded mozzarella

Preheat oven to 375°F / 190°C
Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

Green Spaghetti a la Mexicana - UNA RECETA PARA HOY

Green Spaghetti a la Mexicana

a package of spaghetti 200 grams 
a can of cream (one quarter) 
a clove of garlic
2 poblano peppers
a half quart of butter
Salt to taste

Boil the spaghetti in water with a little salt and a few drops of oil (to prevent sticking)-

Once the pasta is cooked, put it in a colander to drain.

Place poblano peppers on the fire to toast for a bit and put into a plastic bag so that you can peel them once they have soften.

Once they are completely peeled and deveined you put them in the blender with cream and garlic and a little water (not much) and liquefy all together.

Next place a frying pan on the fire and add butter to melt, then add the pasta and stir it to mix with the butter and add the liquefied miture without removing from the fire and add salt to taste.

Once it is well blended remove it from the fire.



2 cup uncooked rice
1/2 cup sugar
1 butter stick melted
1 - 14 1/2 ounces evaporated milk
6 ounces sweetened condensed milk
3 eggs, whipped until fluffy
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1 nutmeg, grated
1 teaspoon cinnamon
2/3 tbs vanilla

Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
Preheat oven to 350 degrees.
Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
Bake approximately 45 minutes, or until firm and knife inserted in center comes out clean.

prehiSPAnic cocoon Flat Belly Juice RECIPE FOR YOU TODAY

prehiSPAnic cocoon Flat Belly Juice
1 cup pineapple chunks
2 carrots
1 cucumber
1 cup cabbage
1 cup spinach
2 stalks celery
1 dash turmeric

Place all ingredients into a blender and blend until smooth.



un paquete de spaghetti de 200 gramos
un bote de crema chico ( de un cuarto)
un diente de ajo
2 chiles poblanos
Medio cuarto de mantequilla
Sal al gusto

Se pone a cocer el spaghetti en agua con tantita sal y unas gotas de aceite ( para que no se pegue)
Ya que este cocida la pasta, se pone en un colador para que se escurra.
Se pone en la lumbre los chiles poblanos para que se tuesten un poco y se meten en una bolsa de plástico para que se suavisen y se puedan pelar.
Ya que estén completamente pelados y desvenados se ponen en la licuadora junto con la crema y el ajo y un poco de agua (no mucha).
Se licua todo junto.
Después se pone el sartén en la lumbre, se le hecha la mantequilla hasta que se derrita completamente, se vacia la pasta moviendola para que se mezcle con la mantequilla y se le agrega lo antes licuado sin quitar de la lumbre y se le agrega sal al gusto.
ya que este todo bien mezclado se quita de la lumbre y listo.
Buen provecho.

28 de enero de 2016

Classic Belizean Rice Pudding RECIPE FOR YOU TODAY

Classic Belizean Rice Pudding
2 1/5 cups evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
2 eggs
3/4 cup (165g) granulated sugar
3/4 cup raisins (optional)
220g short-grain rice, such as arborio
2 cups water
1 tsp of salt

Put water into a saucepan and add 1 teaspoon of salt.

Add rice.

Turn on medium heat and cook till the water boils.

Reduce the heat of the stove to low flame. Cover the saucepan with its lid and let it simmer until the water evaporates.

Remove from heat.

Preheat oven to 350 degrees F (175 degrees C).

Mix well 2 1/2 cups of the cooked rice, sugar, milk, eggs, cinnamon, vanilla, and raisins.

Pour the mixture into a 9 x 9 baking dish.

Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 minutes.

Cool on stovetop.

Serve hot or cold.
2 1/5 cups evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
2 eggs
3/4 cup (165g) granulated sugar
3/4 cup raisins (optional)
220g short-grain rice, such as arborio
2 cups water
1 tsp of salt

Put water into a saucepan and add 1 teaspoon of salt.

Add rice.

Turn on medium heat and cook till the water boils.

Reduce the heat of the stove to low flame. Cover the saucepan with its lid and let it simmer until the water evaporates.

Remove from heat.

Preheat oven to 350 degrees F (175 degrees C).

Mix well 2 1/2 cups of the cooked rice, sugar, milk, eggs, cinnamon, vanilla, and raisins.

Pour the mixture into a 9 x 9 baking dish.

Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 minutes.

Cool on stovetop.

Serve hot or cold.

Pork Chops with Dijon Herb Sauce RECIPE FOR YOU TODAY

Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives


In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

Chimole Recipe: ONE WAY TO DO THIS

Chimole Recipe: ONE WAY TO DO THIS

1/2 Block of Black Recado
1 Chicken (cut into parts)
6 Apazote leaves
2 Tomatoes (diced)
2 tablesppons Tomato Paste
3 to 4 fresh tomatoes
1/2 Onion (sliced)
3 cloves Garlic (Mashed)
Salt and Pepper

6 boiled eggs

Season chicken with salt and pepper and brown in a hot pot with little oil.

Once browned add enough water to cover the chicken and then add onions and garlic.

Simmer for 30 minutes.

Dissolve recado and tomato paste and add to the chicken.

Add the diced tomatoes and apazote leaves. Add more water if necessary.

Season to taste with salt and pepper.

Served hot with boiled eggs and corn tortillas

Honey Lemon Chia Seed Muffins RECIPE FOR YOU TODAY

Honey Lemon Chia Seed Muffins
Author: Julie Wampler
Recipe type: Dessert, Muffins
Serves: 12 muffins
1¾ cups all-purpose flour
¾ cup granulated sugar
2½ tsp. baking powder
¼ tsp. salt
¾ cup part-skim ricotta cheese (see note below)
½ cup water
¼ cup olive oil
Zest of 2 lemons
2 tbsp. fresh lemon juice
1 egg
2 tbsp. chia seeds
2 tbsp. honey, melted
Cooking spray

1. Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake
liners and lightly spray them with cooking spray. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.

4. Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then
mix together with a wooden spoon. Add the chia seeds then gently fold into batter.

5. Evenly divide batter into prepared muffin pan using a large scoop.

6. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.

7. Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of
the muffins.

8. Cool completely then enjoy!

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Old Fashioned Donuts RECIPE FOR YOU TODAY

Old Fashioned Donuts
By Tasty
For the donuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
3/4 cup sour cream
Canola or vegetable oil, for frying

For the glaze:
3 cups powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water


Sift dry ingredients (cake flour, baking powder, salt, and nutmeg) in a smaller bowl. Set aside.

In a large bowl, combine butter and sugar on a low speed until light and fluffy. Add the egg yolks and mix together on a medium speed. Add half the dry ingredients, blend. Add the sour cream, blend. Add in the rest of the dry ingredients and blend until the dough is well-combined. Place dough in greased bowl and cover with plastic wrap. Chill for an hour.

Place chilled dough on a floured surface. Roll out to about 1/2 inch thickness. Cut the donut shapes with pastry cutters or use a roughly 3-inch cup and a roughly 1 1/4 inch shot glass. (BONUS: You can save the insides for donut holes or combine them, roll out your dough again, and make more full-sized donuts). Lightly score three lines in each donut, forming a triangle.

Heat oil to 325°F. Carefully place the donut in the oil scored side up. Let the donut float to surface and cook for about 15 more seconds. Flip and fry 90 seconds. Flip again and fry for 75 more seconds (or until both sides are golden brown).

ANOTHER BONUS: If you decide to make donut holes, cut the frying time in half. Set on paper towels to soak up excess oil and cool down.

Create your glaze by combining the powdered sugar, vanilla extract, corn syrup, and hot water until it becomes smooth. (Cover when not using immediately.) Dip the top of each donut in your glaze and set on a drying rack to allow glaze to dry and any extra to drip off.

Store any leftovers in an airtight container in the fridge for up to one week. You can also make the dough the night before, store it in the fridge overnight, and finish making the donuts in the morning. Enjoy!


1 pound Fresh Conch meat; * Tenderized.
1/2 cup Lime Juice; - Fresh squeezed
1/2 cup Lemon Juice; - Fresh Squeezed
1 medium habanero chile; - seeded and finely diced
1 cup Onion; - finely chopped
1/4 cup Cilantro; - finely chopped
1 cup Tomato; - peeled, seeded, and chopped
1/4 cup oil
1 teaspoon salt
1/4 teaspoon Black pepper; - Fine ground
On a clean board pound the conch out flat. Dice the tenderized meat into 1/4 - 1/2 inch cubes or small, bite-sized slices. Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.
Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Squeeze about 1/2 a lime''s worth of juice over the mixture.
NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other "tender" body parts. This stuff burns !!
Place in a bowl and serve with crisp tortilla chips and lime wedges.
NOTE: Soak the conch overnight to make it softer!

27 de enero de 2016


1 1/2 cups fine graham cracker crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 325 degrees F.
For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

Vegan Strawberry-Vanilla Chia Seed Pudding RECIPE FOR YOU TODAY

Vegan Strawberry-Vanilla Chia Seed Pudding 
by Tracy Russell 
This recipe makes four servings.

2 tablespoons chia seeds chia seeds (do not pre-soak)
1/2 cup homemade almond milk
2 teaspoons pure vanilla extract
6 medium strawberries

In a blender, blend the strawberries, almond milk and vanilla together.

Pour over the chia seeds and stir.

Let sit for about 2 minutes and stir again.

Cover the pudding and let it sit for another 20 to 23 minutes.

Once the pudding is thick, stir once more and serve immediately.

I don’t recommend letting this pudding sit in the refrigerator to chill. Instead, be sure your strawberries and almond milk is chilled in the refrigerator before you make this recipe.

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Chicken Panini 
2 tbsp. mayonnaise
1 tsp. mustard
1/2 tsp. dried basil
2 slices of bread of your choice
3 oz. sliced cooked chicken breast
4 slices tomato
sprinkle of salt and pepper
1/2 cup baby spinach leaves
thinly sliced cheddar cheese to cover sandwich

Spray grill well with cooking spray. 
Heat to medium-high. Mix first three ingredients and spread on one side of each slice of bread. 
Place chicken, tomato, salt, pepper, spinach and cheese on one slice of bread. 
Cover with second slice, spread side down. 
Cook on griddle 4 to 4 minutes or until golden brown and cheese has melted.



1 lb shelled conch, cleaned, skinned
1 medium onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup green onions,
3 tablespoons tomato paste
salt, black pepper, and hot pepper to taste
1 tsp. thyme
1 tsp parsley
2 tbsp vinegar

Pound conch with a mallet, cut into 1 1/2" pieces. Place conch in a bowl with vinegar.
Add water, and set aside for 2 hrs then drain thoroughly. Cook onion and garlic in oil for 2-3 minutes
Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender.

prehiSPAnic cocoon Fat Be Gone Smoothie RECIPE FOR YOU TODAY

prehiSPAnic cocoon Fat Be Gone Smoothie
1 leaf kale
1 celery stalk
1 cup mandarin oranges, segmented
1 pear
1 kiwi
1 teaspoon cinnamon
1 tablespoon flaxseed meal
1 cup filtered water
1 cup apple juice

Blend water, apple juice, kale, and celery until smooth. Add remaining ingredients and blend again.

26 de enero de 2016

Pies de Carne al Estilo Beliceño

Pies de Carne al Estilo Beliceño
1/2 libra o 1/4 kilo de Carne molida
1 pimiento pequeño dulce
1 cebolla pequeña
1/2 cucharadita de pimienta negro
1/2 cucharadita Tomillo
1 cucharada Salsa de tomate
1 cucharada Comino
1 cucharada Lea y Perrin o Worsheshire Sauce

Combine la carne con ingredientes también añadir la cebolla cortada en cubitos y los pimientos verdes.

Cocer durante unos 20 minutos y dejar enfriar.

Para la masa:
1 libra o 1/2 kilo de Harina
2 cucharaditas de polvo de hornear
1/2 cucharadita Sal
1/4 libra o 1/8 kilo de Manteca
Agua fría

Combine la harina y la sal en un tazón de.

Frote acortando ligeramente en harina.

Añadir la levadura en polvo y se desmoronan hasta mezclas asemejan pan rallado fino.

Mezclar hasta formar una masa firme con agua fría (no amasar)

Estirar con el rodillo y cortar en trozos pequeños.

Línea latas del mollete con la masa y añadir la carne y cubrir con piezas redondas de masa.

Utilice 'Crumpler' de pastelera o un tenedor para decorar cada tapa de tarta.

Coloque en el horno y hornear durante 15 a 20 minutos.


Recipe by Renee Neal

1/2 lb ground meat 
1 small sweet pepper
1 small onion
1/2 tsp black pepper
1/2 tsp thyme
1 tblsp tomato sauce
1 tblsp cumin
1 tblsp lea and perrin

Combine meat with ingredients also add diced onion and green peppers.

Cook for about 20 minutes and let cool.

1 lb flour
2 tsp baking powder
1/2 tsp salt
1/4 lb shortening
Cold water

Combine flour and salt in to bowl.

Rub shortening lightly into flour.

Add baking powder and crumble until mixtures resemble fine bread crumbs.

Mix to form a stiff dough with cold water (do not knead)

Roll with the rolling pin and cut into small pieces.

Line muffin tins with dough and add meat and cover with round pieces of dough.

Use pastry crumpler to decorate each pie top.

Put in oven and bake for 15 to 20 minutes.

Simple Baked Chicken Wings RECIPE FOR YOU TODAY

Simple Baked Chicken Wings

8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
1 - 2 cups barbecue sauce ( original recipe caalls for 3/4 cup but if you are like me and love barbecue sauce alot you will see that you need more)


Rub seasonings onto both sides of individual chicken wings.
Place in glass casserole dish.
Bake at 350°F for 30 minutes.
Take out of oven and coat both sides of wings with barbecue sauce.
Bake for another 7 minutes, flip wings.
Bake for another 7 minutes, flip wings.
Bake for another 7 minutes, flip wings.


prehiSPAnic cocoon PEAR N KALE FAT BUSTER Smoothie
1 pear
1 leaf kale
1 teaspoon cinnamon
1 tablespoon flaxseed meal
½ cup water
1 cup apple juice

Blend water, apple juice, kale, and celery until smooth. Add remaining ingredients and blend again.

Lemon-and-Herb Salmon RECIPE FOR YOU TODAY

Lemon-and-Herb Salmon
(250 to 300 calories)

Marinate a 3-ounce salmon fillet in 2 tablespoons lemon juice, 1 dill sprig, and 1 minced garlic clove for 30 minutes. Grill fish just until it turns opaque. Prepare 3/4 cup microwaveable brown rice. Steam 1 cup sliced zucchini. Garnish cooked fish and zucchini with additional 1 teaspoon chopped dill; serve with brown rice.


1 graham cracker pie crust
1 - 8 oz. package cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 - 21 oz. can blueberry pie filling
With mixer, beat cheese until fluffy. 
Gradually beat in sweetened condensed milk until smooth. 
Stir in lemon juice, and vanilla. 
Pour into crust.
 Chill at least 3 hours.
After chilled, top with pie filling.


1 medium cooked sweet potato
1 cup almond flour
1tsp baking powder
2 organic eggs
1 tsp vanilla
¾ teaspoon pumpkin pie spice
pinch of salt
coconut oil

Mix all ingredients together except coconut oil.

In a pan heat coconut oil over medium-low heat.

Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.


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I am always posting awesome stuff on my health page! You can find me athttps://www.facebook.com/prehiSPAniccocoon
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25 de enero de 2016

Pork Shoulder in Pressure Cooker and Pickled Onions RECIPE FOR YOU TODAY

Resultado de imagen para Pork Shoulder in Pressure Cooker and Pickled Onions
Pork Shoulder in Pressure Cooker and Pickled Onions
(Cochinita pibil en Olla Express) 
2/3 cup orange juice
1/4 cup A1 Original Sauce
2 large cloves of garlic
1 tablespoon achiote paste
1 tablespoon oil
1 pork butt (or shoulder) Boneless (2 lbs), cut into strips
2 small red onions, sliced
1/3 cup KRAFT Zesty Italian Dressing
8 corn tortillas, Piping hot

BLEND first 4 ingredients until smooth.

HEAT oil in a pressure cooker over medium-high heat. Add the meat in batches; cook it for 4 min. or until it is brown. Put all the meat in the pressure cooker; add juice mixture over it.

CLOSE the pressure cooker tightly. Cook meat over medium-high heat until the pressure gauge is in place and the rotary valve begins to vibrate gently. Reduce heat to maintain a slow gradual and consistent rotational movement; 55 min cooking time for meat. Remove from heat; let stand 10 min. or until the pressure gauge drops. Meanwhile, put the onions in a pot with boiling water and cook for 5 min.

DRAIN onions; put them in a bowl. Add dressing to coat and shuffle them. Remove the valve from the pressure cooker, and then the lid. Remove meat in the pot; shred it. Put it back in the cooker; stir with sauce. Put meat mixture and onion in tortillas; roll them.

kraft kitchens tips
Serve with a side of steamed vegetable.

Prepare it as directed, but use a 8 liters pot. Cover the pot after adding the liquid mixture; let it boil. Cook meat over low heat, keeping a gentle boil, 1-1/2 hours or until tender.

There are a variety of pressure cookers pots already on the market. Therefore, it is important to follow the specific instructions that comes with your pot.

Skinny Buffalo Chicken Strips RECIPE FOR YOU TODAY

Skinny Buffalo Chicken Strips
Servings: 4 • Size: 2 strips • Old Points: 2 • Weight Watcher Points+: 3 pt 
Calories: 111 • Fat: 2 g • Carb: 2 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g
Sodium: 640 mg • Cholest: 43 mg 


1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/2 tbsp oil
8 strips chicken tenderloin (12.5 oz)
1/4 cup Frank's Hot Sauce
4 celery stalks, trimmed to 4 inch strips
optional: 1/2 cup skinny blue cheese dressing (additional points)


Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices and toss to evenly coat the chicken.

Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.

Pour the hot sauce over the chicken tossing well. Serve with celery sticks and blue cheese dressing if desired.

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(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
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I am always posting awesome stuff on my health page! You can find me at

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