Happy New Year!

I hope you all had an amazing Holiday and an even better New Year planned.

Before we all go onto these crazy diets and new year resolutions, I am sharing with you an amazing recipe I did for @196flavors over the Christmas break.

There are literally hundreds of different recipes, with slight variations making each one unique to its own country. I made these empanadas to take to the Kubes’s Christmas gathering and I was amazed at how many people did not know what an Empanada actually is.

An empanada is a type of pastry baked or fried in Hispanic cultures. The name comes from the Spanish verb empanar, and literally translates as “enbreaded”, that is, wrapped or coated in bread.

Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.

Empanadas trace back their origins to the northwest region of Spain, Galicia. A cookbook published in Catalan in 1520, Libre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.

Its like a meat pie with a baked or fried dough that is filled with meat! That’s it, really flaky and delicious.

For more detailed info on empanadas or this particular empanada that is from Bolivia and is locally called Saltenas head on over to 196 Flavors. So before you head off on your non carb diet and healthy eating be sure to give this a try.

Click here for Empanada recipe.




This Stew Chicken is not to be confused with the American Chicken Stew. Two completely different dishes.

I was looking through my videos on YouTube…yes occasionally even myself look at my videos. I realized I have not posted one on Stew Chicken. How could that be? Stew Chicken is one of the most popular dishes in Trinidad. Without it we won’t make it through Carnival and many Sunday dishes!

Its the beginning of any Trini Pelau, another important dish in Trini culture. I have no remedied that. This Stew Chicken gets its color from browning sugar in oil. It does not use the browning in a bottle or soy sauce.

It is not sweet either because of the sugar, the sugar is actually melted and cooked beyond caramel flavor, but not burnt. If the chicken tastes burnt, then you browned the sugar too much. Once you have mastered the browning of the sugar part you will be amazed at the delicious chicken you have just cooked!

Make sure to look at the video prior to trying to make it. It shows you all the steps and what color to look for when you are browning your sugar.

Click here for Trini Stew Chicken recipe.


I know I am a day late and a dollar short…as Diwali was last week and here I am now posting a recipe pertaining to that. Typical Trini here.

You know how you see a whole turkey post like days leading up to thanksgiving from other bloggers, that is not me and it may never be. First of all I can only handle eating turkey once a year! Second I don’t have that kind of time to take pictures and video of me making my turkey on thanksgiving day! Not when I have 10 other dishes to make, play cards, drink beer, try to watch football so I feel like I am keeping up with the American tradition and on top of all that, I am expected to shower and comb my hair too!

If I make the turkey a month before, who is going to eat all that meat? Its not like they sell 5 pound turkeys.

That being said, now you all know why I am a day late and a dollar short on my Diwali post. I admire those people who fast for 3 weeks before Diwali and an extra week after the holiday. I went home a few years ago with the monster for Diwali, my mom made us fast for 2 weeks…that was rough. The monster was like, look there is only so much vegetable and roti I could eat, I need some meat.

If you were not brought up fasting often, it is going to be tough. Not when meat is cooked every day in a household. Its like giving up sugar for a month! Which my trainer now wants me to do…Errr…I can’t drink my tea without 2 splendors in it. Its like the only vice I have and I am not willing to give it up.

Okay so back to Diwali, it was on the 7th of November here in America. I had never made Parsad before and living in MN is it very rare you will ever get it to eat. My sister and my friend from Trinidad had given it a go this summer, all I am going to say is that was an epic fail! All they managed to do was make a royal mess in my kitchen.

So I decided to give it a go myself, see what all the fuss was about. You will build muscles making this dish. I grew up watching my mom and my grandparents make this in huge pots back home on the day of a prays, using big, long paddles to turn the flour. And they would switch out when someone’s hands got tired. I had to keep turning and turning for 20 minutes.

And of course what other recipes don’t tell you, is that once you add the paag, (that is the sugar, water and milk mix) that the flour doubles in size, and the paag, bubbles up and splatters everywhere! This did not happen before in Trinidad, because they are using ginormous pots, and its all outside they are cooking on portable stoves.

Parsad is such a heavy, carb loading dessert. It basically is flour, milk, ghee and sugar. All the things your doctor would tell you to stay away from. And here I am telling you it is worth the dirty stove and bloated tummies!


Oh yes and before I forget, be sure to head on over to my YouTube Channel for more exciting videos.

Click here for Parsad recipe.

Who is happy to not be seeing all those political ads on TV anymore? I check it one night, there was at least 5 political ads in between each commercial. I am so tired of people on my facebook feed ranting about politics. We all want 2020 to come quickly, but I really don’t like seeing that stuff first thing in the morning.

Whats even worst, is when you go out and people dominate the conversation with talks of politics! It drives me insane. So to wrap this up…I am happy that elections are over!

Okay now that my rant is over, lets dive into this amazing recipe! I am always looking for a healthy option that will fill me up. And this Lasagna hit the ball out of the park! Its filling, its delicious and it has meat!

You will not miss the pasta in this dish trust me. This dish a like a main meal, just pair it with a salad and you have dinner and lunch.

The trick to this dish is to make sure you have very ripe plantains. the blacker the skin on the plantains, the sweeter it will be. Another tip, boil the plantains with with the skin on, it is way easier to peel and it won’t be watery.

Make the meat sauce however you like it, meaning use your preferred meat, like I used half Italian sausage. Use your favorite cheese as well. I even used the meat sauce like a sloppy Joe and ate some of it that way. I love sloppy joes! Another useful tip, allow the lasagna to cool a little before cutting it to get nice square pieces.

The original recipe for this is curtesy 196 flavors.

Check out the video for it below and be sure to hop on over to my Youtube Channel and subscribe for more great videos like this.

Click here for Pastelon recipe.


I know you guys must think I have a lot of time on my hands if I am sharing two recipes back to back!

I actually made this Yuca Patty last week for a friend of mine at work who was hosting a Halloween party last weekend. So I made it ahead of time and froze it and then he thawed it out on the day of his party and baked it in the oven for about 30 minutes.

So this is definitely one of those recipes that you can make ahead. It really is a tasty dish!

Yuca is a root vegetable and yes the local grocery stores do carry it. However if you happen to have an asian market around, they usually have the pre-cooked frozen yuca which is ideal for this dish. I have made this before on the blog, this is a bit different in maybe 1 – 2 ingredients.

Can you make this with mashed potatoes? Yes of course. But you will taste more of the potato than the filling. Whereas with the yuca it is not as noticeable.

Give it a try and judge for yourself.

Don’t forget to check out my Youtube Channel for more recipes like this. And if you liked this video, hey subscribe give it a thumbs up cause I don’t like thumbs down, it hurts my feelings.

Click here for Yuca Patty recipe.