Sunday, November 14, 2010

French Onion Soup

This is delicious soup! If I must say so myself. It was an extremely easy soup as well. I have been on a soup kick lately. In South Fla you don't get many cool days to enjoy a steaming bowl of soup, so when the moment arises I snatch it up.
French Onion Soup
3 Tbsp butter
2 lbs onions, sliced
2 garlic cloves, finely chopped
1/3 cup flour
8 cups beef or chicken stock (I used beef)
1 cup white wine
1 bay leaf
2 thyme sprigs
Stale baguette rounds, sliced
Gruyere cheese, sliced

1. Melt the butter in a large pot and add onions. Cook over medium heat, stirring occasionally, for about 25-30 minutes or until onions are a deep golden brown or slightly caramelized.

2. Add garlic and flour add stir continuously for 2 minutes. Gradually add the stock and the wine, stirring all the time. Bring to a boil. Add the bay leaf and thyme sprig. Cover pan and simmer for 25 minutes, stirring occasionally.

3. Preheat the broiler to high. Toast the baguette rounds on both sides. Place your desired baguette slices into oven safe bowls.

4. Spoon soup over the baguette slices, then top with your desired amount of cheese. Place under broiler until cheese it bubbly and slightly brown.


We used yellow onions, which were delicious, but while slicing very potent and chased me out the kitchen a few times. If you use yellow onions place them in the freezer for about 30-60 minutes- that will lessen the potency. Sweet onions will work just as well.
I had every intention of taking pictures for the process, but got so excited and concentrated I forgot. If you are anything like me you pick the cook book by the pictures. Next time! :-)

Thursday, October 7, 2010

Back to the schedule

Sorry for being MIA, but I have still been cooking. I'll post those recipes up soon. (I've been in a bit of a funk).

For this weeks' menu:
Wednesday night:
Pasta primavera
Garlic bread

Thursdays night:
Thai pork wraps
Cous cous
Green beans

Friday night:
Chicken and dumpling soup
Grilled cheese

Wednesday, September 29, 2010

Chicken Broccoli Alfredo

Tuesday night dinner
Chicken Broccoli Alfredo
Garlic Bread
Sauteed zucchini
5- Minute bread pudding

This was an amazingly simple and DELICIOUS dinner. My best friend came over for dinner and she is not a big "Alfredo" fan, but this was great. Its not your typical Alfredo overly creamy sauce. Its the perfect amount. Defiantly a make again dinner and must try.

Chicken Broccoli Alfredo
1 lb boneless, skinless chicken breast-cut in 1 inch cubes
1 lg onions
4 c. broccoli florets
1 can (14.5 ounce) petite diced tomatoes-drained
1/4 c. onion & chive cream cheese
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp flour

1. Heat large nonstick skillet to medium-high heat with olive oil. Add the chicken chucks and cook until brown. Remove chicken from skillet and set aside.

2. Reduce heat to medium, add a drizzle of olive oil. Add onions and salt and pepper, cook until softened. Add flour to skillet and coo about 1 minute stirring. Add broccoli and 1/2 cup of water to skillet; cover and cook for 5 minutes or until broccoli is crisp-tender.

3. Remove cover add chicken back to pan. Add the canned tomatoes and cream cheese; stir until well blended.

Happy cooking!

Tuesday, September 28, 2010

Philly Cheesesteaks

Monday night dinner:
Philly cheese steak
French fries
Cake Ball

Philly Cheese steaks
2 medium onions-thinly sliced
2 large bell peppers-thinly sliced
1 lb top round steak (they sell per cut meat in packages "stir fry" style-works great!)
1 pkg provolone cheese slices
1 pkg hot dog rolls
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tsp Worcestershire sauce

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and green pepper to pan cook until tender, about 5-7 minutes.

2. Pull onions and green pepper out of pan and into a bowl, set aside. Salt and pepper the meat and add to pan. Cook until medium add the onions and peppers back the the pan. Stir in the Worcestershire sauce cook about 1 minute.

3. Heat broiler to low. Tuck 1 slice of provolone into each roll (makes about 6). Put under broiler until melted and bubbly. Put meat mixture into the rolls.

Happy Eating

Monday, September 27, 2010

Weekly Menu 3

My last week's menu got a little skewed from the original. Wednesday we had leftovers, Thursday I hopped right back on with the Chicken Pot Pie (which was WONDERFUL) and Friday my dad went out of town so we just made a simple taco night.
Here is some (not finished) week 3 menu.

Friday, September 24, 2010

Curry Chicken Pot Pie

Thursday night dinner:
Curry chicken pot pie
Sugar cookies

This recipe came form Good Eats with Alton Brown. Let me just say- Alton Brown is my other lover! This recipe of his is no disappointment. The boyfriend is scarfing down my left over from last night right now as I type. Must try this one, its worth it!

Curry Chicken Pot Pie
4 c. frozen veggie mix
1-2 Tbsp vegetable oil
3 Tbsp butter
1 onion-chopped
2 celery stalks-chopped
1 1/2 c. chicken broth
1/2 c. milk
3 Tbsp flour
1 tsp curry powder
2 Tbsp dried parsley
1 tsp salt
1/2 tsp pepper
2 c. chicken-roughly chopped (I used a rotisserie)
1 pkg puff pastry

1. Preheat oven to 400.

2. Toss frozen veggies with vegetable oil & spread evenly on sheet pan. Place in oven and cook until slightly golden brown (toss a few times).

3. In large saute pan over medium heat 1 tbsp of butter and sweat the onion and celery. In another sauce pan, heat the broth and milk.
4. Add 2 more tbsp of butter to the onion/celery mixture. Add the flour and curry and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until slightly thickened. Add the parsley, salt & pepper.

5. Toss in the browned vegetables and chicken, coating all.
6. Pour into a shallow baking dish or terra cotta pot base lined with foil and top with 6-8 rounds of puff pastry. OR Spoon mixture into individual serving dishes and cover the whole top with a puff pastry circle. Place in 400 degree oven and bake until golden brown and bubbly about 25 minutes.


Wednesday, September 22, 2010


Tonight's dinner was simply left overs- from my mom birthday luncheon from the girls at work. But be sure to check in tomorrow. I'm making chicken pot pie which I am very excited for!

Tuesday, September 21, 2010

Gnocchi w/ Spinach in Tomato Sauce

Tuesday night dinner:
Gnocchi w/ Spinach in Tomato Sauce
Garlic bread

This dish came together incredibly fast and was super easy. My dad is a hot pepper aficionado and he dries some of his own very hot peppers so I downed the amount t 1/8tsp. Good and easy dinner. Was defiantly a hit with the boyfriend.

Gnocchi w/ Spinach in Tomato Sauce
1 pkg (16oz) prepared gnocchi
1 bag (6oz) baby spinach
1 can (14.5oz) diced tomatoes w/ basil, oregano and garlic (such as Del Monte)
1/2 c. Shredded mozzarella
1/4 c. Basil-chopped
1 Tbsp olive oil
1/4 tsp Crushed red pepper flakes
1/2 tsp salt

1. Bring large pot of salted water to a boil and cook gnocchi according to package directions. Once cooked, remove from pot with slotted spoon. Add spinach and cook for about 1 minute.

2. Meanwhile place canned tomatoes in blender, blend until smooth. Add oil to medium-high heat nonstick skillet, add red pepper flakes. Cook for about 1 minute stirring occasionally. Add in the tomato mix and salt and simmer down for about 4 minutes or until thickened.

3. Stir gnocchi and spinach into tomato sauce. Server family style or into 4 separate bowls. Top with mozzarella cheese and a sprinkle of the chopped basil.

Monday, September 20, 2010

Pork Tenderloin w/ Warm Apple Slaw

Monday night dinner:
Pork Tenderloin w/ Warm Apple Slaw

This was a recipe I found in Family Circle magazine, and I've done pork with apples before and it has always turned out delicious. This was a very easy and quick dinner to make. Great for work nights.

Pork Tenderloin w/ Warm Apple Slaw
1 pork tenderloin (1 1/2 lbs)
3 tsp honey
1/2 head green cabbage, thinly sliced
2 gala apples, cubed
1tsp caraway seeds (optional)
2 Tbsp olive oil
salt and pepper to taste

1. Heat oven to 400. Rub the pork with 1 tsp of honey and sprinkle with salt and pepper; place in roasting pan. Roast for 30-45 minutes-turning half way through.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cabbage and cook, covered for about 6 minutes- stirring frequently. Once cabbage is tender, add the apples, remaining 2 tsp of honey, and caraway seeds (if you opted for them). Cook for another 6 minutes uncovered and stirring occasionally.

3. Remove pork from over when internal temp reaches 155. Cut pork into 1-inch slices and serve over cabbage and apple slaw.

Cook according to box directions. I used toasted pine nut couscous and it compliments the pork very well.

~Enjoy! Happy eating!

Weekly Menu 2

My mom's birthday is today so there is also chocolate cake for dessert.

Recipes will be up each day after cooking.
Happy cooking!!

Thursday, September 16, 2010

Garlic Parmesan Beer Bread

Garlic Parmesan Beer bread

3 c. plain flour
1 Tbsp brown sugar
1 tsp salt
1 Tbsp baking powder
2 cloves of garlic-finely chopped
1 1/4 c. parmesan cheese-grated
10 oz. beer or lager (I used Harpoon Pale Ale)

1. Preheat over to 375 F

2. Sift the flour into a large bowl, then ass the sugar, baking powder, garlic and 1 cup of the parmesan cheese.

3. Gradually pour the beer into the dry mix (do NOT use a whisk unless you wants to use a knife to get the dough out of the wires). Mix until just combined, do not over mix. The mixture will be thick and stretchy and just slightly moist.

4. Pour the mixture into a butter & flour loaf pan. Even out the mixture and sprinkle the remaining 1/4 cup of parmesan cheese on top.

5. Bake for 45 minutes until golden brown.

6. The outside should be crispy and a skewer should come out clean. Leave to cool in the pan for a few minutes, before moving it to a wire rack.

Best served warm.
Makes 1 loaf.
Try to hold yourself back while it is baking, because it will smell AMAZING!!

Wednesday, September 15, 2010

Shepherd's Pie

Wednesday night dinner:
30 minutes Shepherd's Pie
Sweet & Sour Cabbage
5-minute bread pudding

I have made the shepherd's pie before and it was a big hit. Tonight (I am ashamed-I didn't take pictures) I put them in individual little ceramic dishes (in fall colors). They were quite cute. The sweet & sour cabbage my mom has made for years. And the bread pudding was a trial and error, with no error! It was fabulous! A must try!!

Shepherd's pie
2 lbs potatoes- peeled and cubed
1 Tbsp olive oil
1 1/2lbs ground beef
1 carrot- peeled and chopped
1 med onion - chopped
2 Tbsp butter
2 Tbsp flour
1 c. beef broth
2 tsp Worcestershire's sauce
3/4 c. mixed frozen veggie
2 Tbsp sour cream
1 lg egg yolk
1/2 c. cream
salt, pepper and paprika to taste
1. In large pot boil potatoes in salted water until fork tender, about 12 minutes
2. While potatoes boil, heat large skillet over medium-high heat. Add beef to pan and season with salt and pepper. Brown meat all the way through. Add carrots and onion and cook for 5 minutes.
3. In another small pan over medium heat. Melt butter, once melted add flour and whisk continuously until very light brown. Whisk in broth and Worcestershire's sauce. Cook to thicken, about 1 minute.
4. Add gravy to meat mixture. Stir in the mixed veggies.
5. Drain potatoes and pour them into a bowl. (Its best to let them cool a little). Combine sour cream, egg yolk and cream
6. Pour cream mixture into potatoes and mash until almost smooth (leave some lumps)
7. Preheat broiler to high. Fill rectangular dish (or individuals) with meat mixture.
8. Spoon potatoes over the meat and sprinkle with paprika. Broil about 6-8 minutes (keep an eye on it though it can burn quickly)
Sweet & Sour Cabbage

1 whole head red cabbage (about 2lbs)
1/3 c. packed brown sugar
1/4 c. white vinegar
1/4c. butter

1. Wash and remove outer leaves of cabbage. Coarsely shred (taking out white core).

2. Place in pot with water to cover and add salt and pepper to taste. Bring to a boil. Once at a boil reduce heat to medium and simmer 20 minutes.

3. Remove from heat and drain, return to pot.

4. Add brown sugar, vinegar and butter, toss until combined and butter is melted.

5. Warm through on the stove on leave on low to keep warm.

5-minute Bread Pudding

1 whole loaf cinnamon raisin bread
1/2 stick of butter at room temp or spreadable butter
1 can (14 ounce) sweetened condensed milk
1/4 c. milk
2 jiggers brandy or baileys Irish cream
Whipped cream
ground nutmeg

1. Heat griddle or large skillet over medium. Butter each slice of bread on both sides. Grill until golden brown and crispy. About 2 minutes on each side.

2. While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium heat until lose and creamy, add milk and stir to blend. Remove from heat to add the brandy or baileys Irish cream.

3. Remove bread from grill and slice into bite size pieces . Pile into dessert cups (about 2 slices of bread per person). Spoon cream mixture over bread and let it soak in a little. Finish with whipped cream and sprinkle with nutmeg.

I didn't have any whipped cream so I used ice cream and it worked great! I also didn't have the brandy and just winged it with the baileys but it worked too.

~Eat up & Enjoy!

Tuesday, September 14, 2010

Coconut Curry Chicken

Tuesday night's dinner:
Coconut curry chicken
Green beans with almonds
Moroccan green mint tea

This was a very easy and quick dinner. All the flavors went together well and they were very subtle. My mom isn't a fan of curry and she loved this dish. The mint green tea really pulled it all together nicely and added a nice refresher. We served the chicken over the rice.

Coconut Curry Chicken

3 tsp. olive oil
12 oz. skinless, boneless chicken breast cut into 1 in cubes
1 med. onion thinly sliced
1 red bell pepper thinly sliced
1/2-1 minced jalapeno chile
2 tsp. grated peeled fresh ginger
2 cloves garlic finely chopped
1/2 tsp. curry powder
3/4 c. coconut milk
2 tbsp. cilantro chopped

1. In large skillet heat 2 tsp oil on medium-high heat. Sprinkle chicken chunks with salt and black pepper. Add to skillet and cook 3-4 minutes or until golden brown. Transfer chicken to clean plate.

2. While chicken is cooking. Make your choice of rice according to directions.

3. In same skillet on medium add remaining 1 tsp of oil. Add onion and cook 3 minutes or until soft, stirring occasionally. Stir in bell pepper, jalapeno, ginger and garlic; cook another minute. Stir in curry powder; cook another minute. Stir in coconut milk making sure to scrap any browned bits from the bottom.

4. Return chicken to the skillet and cook another 3-5 minutes to heat through and slightly thicken sauce. Add cilantro and save some for garnish.

Green Bean w/ Almonds

Take a bag of frozen green beans, heat according to directions with a small pad of butter, once heated through stir in sliced almonds.

Moroccan Iced Tea

5 c. water
3 green tea bags
4 Tbsp sugar
1 c. mint leaves

1. Boil the water- once at a boil add tea bags
2. Muddle the mint leaves with the sugar
3. Let the green tea steep for 5 minutes
4. Add all ingredients into 1/2 gallon pitcher and fill remainder up with cool water

Happy eating.

Weekly Menu 1

Im back to atleast a little while. I lost my day job at a physical therapy office. So my life is back to being a house child/maid. Now with that I have made a menu for most of the week.

I will have the following recipes up after they are made so I can give my opinion.

Happy cooking!!

Thursday, July 29, 2010

I'm baaaaaaack!

Hi!! I'm back for the day.
Sorry to all 3 of my followers (2 of which I usually talk to on a weekly basis). I have been occupied with my Corgi blog. :-) And that one is much easier to write spur of the moment post on my dog, while at work.
But today... today is is a change of pace.

Let me just let you in on something: Caffeine aka coffee aka energy drinks, they usually do nothing for me. My step-grandmother is Cuban, every time I see her we have some Cuban coffee- You know the very strong, very sweet, in the itty bitty cups coffee. I take 3 shots of those, into the car to head home and I am out like a light bulb.
Energy drinks aka red bull just make me tired. But today I decided to try a Rock Star energy drink. First off it taste MUCH better than red bull it also sugar free and carb free (good for me). It a wild berry flavor and pink, and yummy. I am wired up!
I'm at work, bored, and my main source of entertainment is not going to be here today. Why? you ask.
Cause the office gave him a new title: Massage Therapist aka Mover aka Puppet to do whatever we want him to do.
Not fair, not fair, not fair. I need my sarcastic, side kick, that gets me though the day.
And now not only do I NOT have my side kick of the day, I am hopped up on caffeine!!!!
My eyes want to close, but they are just wired open feeling.

PS. This rock star would be VERY tasty with a splash of vodka. YUM....

Wednesday, May 26, 2010

Cookig Frenzy

I have been on a cooking frenzy lately, trying out all sorts of recipes (mostly on the weekends, because of my new work schedule). There will be a new posting for Shepard's Pie up probably this evening. So far that recipe and the past 2 have been from Rachel Ray's 30 minute comfort food cookbook. At the beginning I was not a fan of Rachel Ray I'm still not a huge fan, but warming up . Since starting my new job. NBC is always on in the waiting room, and at 2 o'clock the Rachel Ray show is on. I kind of want to put it on mute, but I will admit her recipes are pretty darn good, and pretty darn easy. I will soon venture to my other 500 (kidding) cookbooks soon.
Keep an eye out for the Shepard's Pie.

Saturday, May 22, 2010

Apricot Chicken

Yummm.... This is a winner dish. Serve with couscous and a squash or zucchini.
::kisses finger:: cest magnific!

Apricot Chicken

3-4 Boneless chicken breast
salt and pepper to taste
1 lg onion, roughly chopped
2 tbsp cider vinegar
12-15 died pitted apricots, chopped
2 cups (or 1 14oz can) chicken broth
1 cup apricot preserve

1. Heat large skillet with a lid over medium high heat, and add olive oil to just cover the bottom.

2. Season chicken breast with salt and pepper, and add to the pan. Lightly brown chicken on both sides.

3. Add onions and cook until tender (about 5 minutes).

4. Add vinegar to the pan and let it evaporate.

5. Add apricots and broth. Lightly boil until liquid reduced by about 1/3-1/2. Stir occasionally.

6. Cover pan, reduce heat to a simmer, and let chicken continue to cook all the way through (about 15-20) minutes.

7. Serve and ENJOY!

Recipe courtesy of Rachel Ray (with minor adjustments)

Tuesday, May 4, 2010

Pork Chops with Golden Applesauce

Pork Chops with Golden Applesauce


2-3 large Golden delicious apples, chopped
1 tsp grated lemon zest
2 tsp lemon juice
2 oz raisins
1 inch fresh ginger root, peeled and grated
3 tbsp brown sugar (light or dark)
2 cups apple juice
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Combine apples and all of the above in a medium saucepan over medium-high heat.

2. Boil on high until liquid is reduced to about half. Stir occasionally.

3. Once liquid is reduced, take a smasher and lightly smash the apples leaving some chunks.

4. Turn the heat to low, put a lid on it and let it simmer until ready to serve. Keep checking to make the liquid hasn't evaporated too much.


4-6 center cut boneless pork loin
pinch of salt
pinch of pepper
pinch of garlic powder
pinch of ground ginger

1. Heat large nonstick skillet over medium-high heat. Add olive oil to the pan.

2. Season pork chops on one side. Using tongs put into skillet seasoned side down. Season the other side.

3. Brown and caramelize 2 minutes each side. The reduce heat to medium and cook the rest of the way through. (Using a pan to cover makes the cooking through easier). Occasionally turning the chops.

4. Remove from heat and let rest for 5 minutes.

5. Top with the applesauce and enjoy!

Saturday, April 24, 2010

Shells with White Beans and Meatballs

Shells with White Beans and Meatballs

1 tbsp olive oil
1 lb ground beef for meatballs
1/2 cup (flavored) breadcrumbs
1/2 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp hot pepper flakes
1 lb medium shell pasta
1 cup grated cheese optional

1. Heat oil in medium nonstick skillet over medium-high heat. Form the meat into mini/medium meatballs and roll them in the garlic and herb breadcrumbs to coat. Add to skillet and cook until golden brown. Take out of skillet and drain on paper towels.

2. Add onion to skillet with all the tasty tid bits from the meat and cook until just translucent. Add garlic and cook another miniature or so. Stir in the tomatoes, beans, oregano, basil, and hot pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer covered for about 10 minutes, stirring often.

3. Meanwhile coo the pasta shells according to the package instructions. Drain and reserve about 1 cup of the cooking water. Place drained pasta back in pot and add the tomato, bean mixture. If it is too thick add little by little the cooking water until it thins out to your liking. At this time also add about 1 cup of mozzarella cheese shredded and stir to melt.

4. Serve with a nice salad and garlic bread, and a little extra sprinkle of parmesan cheese.

We (Stephanie and I) made this yummy dish while I visited in GA. I had gotten it from the April issue of the Family Circle magazine. We made some of our own adjustments, and they turned out great! I will defiantly be making this again, even if the boyfriend isn't a friend to pasta.

Monday, April 12, 2010

Boyfriend's Birthday

Saturday was the boyfriend's birthday, and every year I try to make him a nice over the top birthday cake. The first year we were together for his birthday I made him a HUGE orange bundt cake.

Second year we started the star wars theme. (He's a nerd). He has that design as a tattoo. It the rebel force (good side) in star wars.

So this year I had to go over the top and beat everything and surprise him. Well he sure was surprised, shocked, in totally awe. He thought his cake was Mr. T at first. It's Chewbacca for the record. First time with fondant too.

Looks like next year I'm gonna have to call Ace of Cakes Duff.

Tuesday, March 16, 2010

must go to:

Among all the blogs I follow there is one called Let's have cocktail written by JennyMac. Along with her daily post and witty remarks and comments she has some absolutely great ideas for cooking. She posted a St. Patrick's Day recipe and thought it my duty as The IRISH Chef to post about it. There are 3 different recipes, and 1 that I tired recently: Guinness cupcake. yummmm.... :-) Its a must try especially if you have any left over Guinness after the green holiday (not in this house). Guinness cupcakes and more.

Tuesday, March 2, 2010

Cook Off

Yes I know I'm sorry I have been MIA from this blog for a long time. I haven't had any food related blog worthy topics lately. Sorry....
But I am back in business for today.

My friend Shareef and I are going to have an Iron Chef/Bobby Flay Throwdown type of a cook-off. I don't know when yet, but it will be 3 courses: Appetizer, Entree, and Dessert.
Now not to doubt Shareef, but I WILL win dessert. ::Insert evil laugh here::
This is what I was thinking for my menu:
Appetizer: Soup of some sort
Entree: Blue cheese stuffed mini hamburger sliders
Dessert: Too many options, maybe Bread Pudding

Recipes will be up, as soon as I know and we are going to have a "blind" judging panel to decided who wins. I'm thinking the loser does the clean-up.

Wednesday, January 27, 2010


Because of living in South FL you get a lot of culture around here, especially Spanish food. Josh and I went to our first Dolphins football game a few months back and I was craving an arepa (but I've never had one before). My lovely kind boyfriend walked all the way to the other side of the stadium to get me one. It was a little circle of heaven! The best way to explain it is: a Spanish verison of our grilled cheese.


1 (16oz) bag frozen corn kernels
1 cup milk (plus a little more)
2 tbsp sugar
3/4 tsp salt
freshly ground pepper
2 cups fine yellow cornmeal
butter as necessary
sliced of mozzarella cheese

1. Defrost corn by placing in colander and rinsing under cold water. Drain well and set aside for about 10 minutes.

2. Place the defrosted corn in a blender and puree with milk, sugar, salt, and pepper to taste. Transfer mixture to a medium bowl and stir in the cornmeal, add more milk until it is just slightly thicker than pancake batter, it needs to be spoon-able.

3. Heat griddle to medium heat and butter.

4. Add about 3 tbsp of arepa batter to the skillet and use the back of the spoon to spread it out. Cook arepa for about 8 minutes on until golden brown. Flip arepa and cook another 4-5 minutes.

5. stack cooked arepas on a cookie sheet and place in 200 degree oven to keep warm.

6. When all arepas are done, lay them out in a single layer and add the cheese. broil in the over until nice melted and bubbly, add the top and enjoy.

You can eat with sour cream, and/or salsa or just by itself.


Eggnog Pankcakes

This was actually suppose to be up around Christmas-time, just got all wrapped up the festivities.
This is delicious for Christmas morning!

Eggnog Pancakes

1 1/2 cups all-purpose flour
1 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tbsp melted butter
1 egg, lightly beaten

1. Heat lightly oiled skillet or griddle over medium heat

2. In a bowl, mix the flour, sugar, baking powder and salt. Make a well in the center and pour in the eggnog, butter, and egg. Mix until well combined. You may have to add some milk to thin the batter out some, it is going to be very thick.

3. Pour 1/4 batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip and cook until lightly brown.


You can make some honey butter to put on top, and then add some powdered sugar. You really don't even need syrup they are so delicious.