I am so sorry to the folks that are trying to eat healthy and here I am tempting you with these nice looking muffins. I mean look at it! Its freaking drool worthy right? Its light, airy and moist.

There will not be any choking down of these muffins. They are just that moist. I don’t usually make desserts. I am just not a sweet tooth kind of gal. I am a spicy kind of diva. But I have been wanting to try my hands at muffins for a wee bit now.

Of course I choose the one weekend that we have a cloudy, dreary day to make this video. So sorry about the lighting. I swear it was about 11 am in the morning when I started to make these.

In the video you will see that I used my hands and muscles to cream together every thing. But please feel free to use a hand mixer. I was trying to get a workout in without having to go to the gym so I can eat these muffins guilt free.

Super simple recipe, if you can’t find wild berries, use blueberries. Wild berries are just smaller. I think having the cream cheese cold will be easier to handle. Make up a batch of these for your kids  or your office next potluck.

Head on over to my YouTube Channel and hit that like and subscribe button, do it I dare you!

Click for Wild Berry & Cream Cheese Muffin recipe.



It has been a very cold few days here in Minnesota. Like everything is iced over on the ground, makes for a fun drive around.

Are you keeping to your new year resolutions or have you broken it already? Its tough eating healthy! I mean there is only so much lettuce I can eat. And really who likes chicken boob? Chicken boob is an acquired taste if. you ask me.

Over the Christmas holiday I did this super delicious recipe for 196 flavors, Yuca con chicharron. Simply put in English, yuca with fried pigs skin or pork belly. If you have never had chicharron, then you maybe missing an integral part of your diet. if you have never had yuca or cassava as it is more commonly known in the Caribbean then where have you been?

There is this dish in Trinidad called boil and fry cassava…OMG yum! You boil the cassava, until it is soft and mushy, then you fry it with onions, peppers and loads of creole butter and serve it with curry chicken.

Can you tell I have been eating healthy the last two weeks? Because everything sounds good to me right now!

Okay so for the yuca con chicharron, you can either fry the boiled yuca, which makes for one of the bets tasting fries you will ever eat or you can serve it simply boiled.

The chicharron is a bit more in debt and takes a bit of time. Word to the wise, the pork skin will pop, crackle and smash oil everywhere, so be very care full. A trick to this is to boil it first until it is very tender, cut it into pieces, add a teaspoon of corn starch to it then fry it.

Corn starch will make it extra crisp. Pork belly is hard to find sometimes, but most grocery will have fresh ham hock. Boil it in the same way, until it is falling off the bone, then cut and fry it.

Otherwise on your next trip to El Salvador, be sure to check out this at one of their local restaurants.

Head on over to 196 flavors, for this recipe and for a full explanation of how this recipe came  about.


If anyone has been to Trinidad especially around carnival time, then you would have eaten this Pelau, in addition to doubles, callaloo and crab or crab and dumplings.

Callaloo and crab is considered the national dish of Trinidad, but a Trini Pelau is considered the national dish of a Trini lime! I have made this dish before on the blog and it was actually the first video I did for my Youtube Channel. Of course back then I was a rookie and had no idea how to get the steam off my camera and we won’t mention the bad angle of the camera.

I wanted to redo this recipe as it is a staple in my recipes. I make this whenever I need a quick one pot meal. You can use pigeon peas or you can use black eye peas. Anyone of the two will work just as well.

When we would go to the river or to the beach to make a cook, this or fish broff (broth) was a must cook.  Fresh coconut milk will make this dish over the top!

Now remember of you like this video which is better than the last one make sure you subscribe and give it a thumbs up!

Click here for Chicken Pelau recipe.


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.