Sunday, August 21, 2011

Homemade Salsa

Since I was a little kid, I have gone to a local Mexican food restaurant called Marcados. The salsa at this restaurant is amazing. They make it like a 'stew' and serve it warm. Recently, I have tried recreating this recipe. I know I am on the right track but, the recipe needs a ton of work. Though, this a a great, warm salsa to serve with any hispanic/mexican meal at home. I usually will make a small batch to go with a meal. This recipe will be enough for 4 people. 

  • Three small vine ripe tomatoes
  • 1/3 cup of cilantro
  • 2 tbsp of tomato paste
  • 1/3 cup of water
  • 1/8 cup of chopped cilantro
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • salt to taste

First, begin my blanching the tomatoes. Allow the tomatoes to cook  in boiling water for about five minutes. Remove the tomatoes from the water to cool. Then, take the skin off the tomatoes. Chop the tomatoes and place in a sauce pan along with the other ingredients. Cook the salsa by first bringing it to a boil on the stove then turn down the heat to a simmer. Allow the salsa to cook for a hour. Add salt to the salsa to taste and any more of the other seasonings if necessary. 


Sunday, August 14, 2011

Cheese GALORE Vegetarian Enchiladas

These enchiladas are filled with vegan ground with sharp cheddar topped with a cheese sauce with more sharp cheddar along the top. This recipe is CHEESE extreme and packed with flavor.  Anyone who has ever tried my enchiladas has said they are the BEST. If you are looking for a Mexican recipe to have at your next meal, this is definately one to try.

Preparing Cheese Sauce 

Begin by making a queso sauce. This is similar to making a queso dip. I actually make a ton extra to have extra with my enchiladas or to eat with chips before the meal. First, cut up about 1/2 cup of white onion. Then saute the onion is a large pot with a little olive oil. Then add 32 ounces of hot sauce. Allow it to come to a boil on medium high heat.

Then, reduce the heat and add 32 ounces of velveeta chopped in small cubes. Do not increase the heat and stir constantly to prevent the cheese from sticking. Then, add 1/8 cup of cilantro and 2 tablespoons of taco seasoning. Continue to cook until the cheese is completed melted. Remove from the heat and allow to cool.

Preparing Enchilada Filling

Make the enchilada by first chopping up 1/2 a cup of white onion. Saute the onion with little olive oil in a large pan for a few minutes. Next, add the vegan ground (12 ounce package) along with 1 or more tablespoons of olive oil. It is fine to add the ground when it is frozen. Allow to the veggie ground to cook for three minutes. Pour in one can of rotel tomatoes. Do remove some of the excess juice before adding the tomatoes to the ground. Season with a 1/8 cup of cilantro, 3 tablespoons of taco seasoning, and 1 teaspoon of garlic powder. Continue to cook the filling for 5 minutes. Add salt to taste. If needed, add more taco seasoning and garlic if you would like more. Once done, set to the side to cool before making the enchiladas.

Preparing Enchiladas

You can use flour or corn tortillas to make the enchiladas. I prefer to use flour. Fill each tortilla with a scoop of meat along with 2 to 3 tablespoons of shredded cheese. Roll up each tortilla and place in a large casserole dish. Then recipe will easily make 10 enchiladas

Cover the top as much queso sauce as you choose. There will be a ton extra. But, this is great as a left over. Add shredded sharp cheddar cheese all over the top. About 2 cups will over the top of the enchiladas. Place the enchiladas into a 375 degree preheated oven for 20 minutes.

Serve the enchiladas warm topped with extra queso and salsa. Enjoy!!


Enchilada Cheese Sauce

  • 32 ounces of velveeta- mexican, regular, or 2% milk
  • 32 ounces of salsa- any brand
  • 1/8 cup of cilantro
  • 1 tbsp of taco seasoning
  • 1/2 cup of white onion
  • 3 cups of shredded sharp cheese
  • 12 oz of vegan ground
  • 1 can of rotel tomatoes- mild, original or hot
  • 1/8 cup of cilantro
  • 3 tbsps of taco seasoning
  • 1 tsp of garlic powder
  • 1/2 cup of white onion
  • salt to taste 

Thursday, August 11, 2011

Asian Bok Choy Pork Wraps with Fried Rice

This recipe is inspired by my love for Asian flavors. The recipe is a stir-fry spicy ground pork to eat with fresh bok choy leaves. Also, it is complimented with a side of fried rice to eat with the wraps. This recipe will serve four people.

Bok Choy Asian Wraps with Fried Rice

Bok Choy Asian Pork Wraps
  • 1 pound of bok choy
  • 1 pound of ground pork
  • 2 tbsps garlic chili sauce
  • salt to taste if you want it
  • 4 cloves of fresh garlic- crushed
  • 1/2 chopped large white onion
  • 2 tsps of sesame oil
  • 1/8 cup of cilantro
Fried Rice
  • 2 cups of white or brown cooked rice
  • 2 scrambled eggs
  • 2 tbsps of sesame oil
  • 1/2 chopped large white onion
  • 3 tbsps of soy sauce
  • 2 tsp of garlic powder


Bok Choy Wraps

Clean the bok choy by cutting off the stems and washing the leaves off with water. Let the leaves sit in the refrigerator to chill until the pork filling is ready. Then, heat up two teaspoons of sesame oil in a wok. Then, add the chopped onion and crushed garlic to the oil to saute for 3 minutes. Then, add the ground pork, garlic chili sauce, and cilantro. Cook until the pork is done. Remove the excess fat from the pork. Check the meat and add salt if needed. Continue to heat the pork on the stove on simmer until you are ready to serve the wraps. Serve the pork with the fresh boy choy. 

Fried Rice

First, scramble two eggs and set to the side to cool. Then, add the chopped onion to a wok with two tablespoons of sesame oil and saute for two minutes. Now, add the two cups of cooked rice and saute for 5 minutes on a high heat with the onions. Season the rice with the soy sauce and garlic powder and continue to cook for 2 minutes. Finally, mix in the scrambled eggs and cook for another minute. Serve on the side with the Bok Choy Asian Wraps.

Enjoy the wraps with soy sauce on the side as a dip along with the fried rice. Bon appetit! 

Wednesday, August 10, 2011

Asian-flavored Sockeye Salmon with Cucumber Corn Salad

This is a very refreshing summer recipe that will satisfy your craving for salmon. It is light, healthy, and low in calories. The recipe will easily serve two people.


Sockeye Salmon
  • 1 large sockeye salmon fillet
  • 3 tbsps of soy sauce
  • 1 1/2 tsps of honey
  • 1/2 tsp of garlic powder
  • 1/4 tsp of salt (or enough to rub on filet)
  • 1 tsp of red pepper flakes 
  • 1 tsp of sesame oil
  • 1 tsp of rice wine vinegar
  •  1 and 1/2 tbsps of cilantro
Cucumber Corn Salad
  • 1 cup of fresh cooked corn
  • 1 cup of chopped cucumber
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1 tbsp of olive oil
  • 1 tbsp of rice wine vinegar
  • 1 tsp of cayenne pepper
  • 1 tsp of dill
  • 1 tsp of parsley 

Preparation of Sockeye Salmon

Make a marinade by whisking together soy sauce, honey, rice wine vinegar, and sesame oil. Place the fillet of salmon in a deep container. Rub the fillet with salt. Pour the marinade mixture along the top. Then, cover the top of the fillet with red pepper flakes. Allow the fish to marinade for an hour in the refrigerator.

Preheat the oven to 375. Cut up half a small onion and cover the bottom of a casserole dish with 1 tbsp of cilantro. Place the marinaded fillet over the veggies. Then pour the marinade along the top. Cover the fillet with 1/2 tbsp of cilantro. Place the salmon in the oven to cook in a covered dish for 25 minutes.

Preparation of Corn Cucumber Salad

Add the chopped corn and cucumber in a bowl. Add as much salt and pepper as desired. In  a separate bowl, mix together a dressing of rice wine vinegar, olive oil, dill, parsley, and cayenne pepper. Pour the dressing over the veggies and stir together. Allow the salad to marinade in the refrigerator for a hour.

Serve the salmon warm on a bed of brown or white rice with the corn cucumber salad along the side. This is a great meal to eat at lunch or dinner. Enjoy!

Spaghetti with Spicy Bell Pepper Sauce

This is a really simple recipe that you can make in 30 minutes at home. I made this last night for dinner with ingredients I had at home, and I thought it was good enough to share with everyone. The recipe serves two people.

Spaghetti with Spicy Bell Pepper Sauce
  • 2 Italian sausages- mild or hot
  • 2 servings of spaghetti
  • 1 package of frozen three pepper and onion blend
  • 2 tbsps of tomato paste
  • 2 tsp of garlic powder
  • 1 tsp of red chili flakes
  • 2 tsps of Italian seasoning
  • 1 tbsp to spaghetti water and salt to taste to sauce

First cook two servings of spaghetti in a large pot of water with 1 tbsp of salt. Once done, set to the side and keep the water. Slice up sausages. Cook the sausages in a large pan on the stove for two minutes with a little olive oil on a medium heat to brown the sausage. 

Cooking sausage in a pan and browning the sides of all the pieces
Then, add the frozen three pepper and onion veggie blend. Reduce the temperature to a medium heat and cook covered for five minutes. 
The package of frown veggies I used.

Add tomato paste, garlic powder, salt, red chili flakes, and Italian seasoning. Then, stir the ingredients with three full ladles of spaghetti water. Cover again to cook for five minutes on a medium heat. 

Cooking the sauce

Then, add the cooked spaghetti and, allow it to cook for another two minutes uncovered. 

Adding the spaghetti. Turn off and allow to cool to get sauce a little thicker. 

Serve warm and sprinkle fresh Parmesan cheese over the pasta. This is a perfect dish to make after a long day when you want something comforting to eat. Enjoy! :0)   

Tuesday, August 9, 2011

Conch with White Sauce and Spaghetti

When I was a little girl, my grannie had a sea shell in her window like the one in the picture. I was always fascinated by sea shells as a little kid because of all the colors and shapes. I loved this particular shell because it was large and so pretty. I would always hold it up to my ear believing I would hear the sound of the ocean.

When I was older, I realized that marine gastropod molluscs was the name of the species that lived in this shell in my freshmen biology class. But, I did not realize the common term was "conch" until years later.  My mom returned from a trip from Florida and told me she tried conch. I looked it up and read about the popularity of eating conch as fritters.

Other day at Super H-mart, an Asian grocery store, and, I found conch for sale. A lady was cooking it on site and providing samples. I just thought it was fantastic. I decided to buy it and try making conch at home. I am not sure where else you can find conch. I am sure it is a harder to find for purchase in certain areas. If you are in the Dallas area, H-mart is probably the best place to go. Otherwise, you would have to ask someone in a seafood department where you can purchase it if you are wanting to create this recipe. 

The texture of conch is a little chewy and is similar to octopus. I think it is a required taste but, I love it. I did some research on how to cook the conch. Due to the chewy texture, you either have to cook the conch quickly or cook it a really long time. I chose to cook it a long time. The recipe is totally my creation. For something I created with an unfamiliar ingredient, I think it turned out really well. 

My recipe for conch

Conch with Pepper White Sauce and Spaghetti

The recipe is very simple. Though, it takes about 1 to 2 hours to prepare. Great recipe to make on a weekend to have something special and show off a bit. This recipe will create three servings.


  • 1/2 pound of conch
  • 1 tbsp of black pepper seeds
  • 1 1/2 tsp of ground pepper
  • 3 tbsps of unsalted butter
  • 1 cup of whole milk
  • 2 tbsp of flour
  • 1/4 tsp of salt for cooking conch and salt to taste inn sauce 
  • 1 tbsp of Italian seasoning
  • 2 cups of chicken broth
  • 2 cups of water
  • three servings of spaghetti


First, prepare the conch by rinsing the conch with water. Then, use a meat tenderizer to tenderize the conch a by hitting it on a cutting board. In a separate pan, add chicken broth, water, 1 tsp of pepper, and 1/4 tsp of salt and bring to a boil. Add conch to the boiling broth/water mixture. Then, reduce the heat to medium low. Cover and cook the conch for a hour. 

Once the conch is done, remove it from the broth/water mixture and chop up. Keep the broth from the conch.  Begin cooking three servings of spaghetti. Then, make a white sauce by first melting butter in a warm pan. Then, add the milk, bring it to a boil, and reduce the heat to a medium temperature. Add the flour and whisk to blend. Add the black pepper seeds, 1/2 tsp of ground black pepper, Italian seasoning, and salt to taste.  Cook for five minutes to thicken the sauce. Add a ladle full of the broth from the conch and the cooked spaghetti. Allow everything to cook together for 5 minutes on a simmer. Add the chopped conch and heat everything up for a minute on a medium heat. 

Serve warm with Parmesan cheese and your favorite glass of white wine. Also, I recommend eating a salad along the side. I ate my with my strawberry, feta cheese, and spinach salad. The recipe is on my blog. Enjoy!

Monday, August 8, 2011

Spinach, Strawberry, and Feta Cheese Salad.

This salad is a delicious summer recipe. It is refreshing, light, and healthy. Also, it use some of my favorite summer foods. This recipe will make three servings.


  • 1/2 pd of fresh chopped spinach  
  • 4 oz of feta cheese
  • 1/2 pd of chopped strawberries
  • 1 tbsp of olive oil
  • 2 tbsps of balsamic vinegar
  • 1 small lemon 


First, clean and chop the spinach and strawberries. Put these two ingredients into a large bowl. In a separate bowl, mix together balsamic vinegar and olive oil to make the dressing. Add and the dressing to the spinach and strawberries. Mix together with the feta cheese. Lastly, squeeze the juice out of small lemon and pour it along the top of the salad. Stir all the everything together. Allow the salad to sit in the refrigerator for 30 minutes before serving. Enjoy! 

Easy Huevos Rancheros

I love spicy eggs for breakfast. This recipe is a simple way to make huevos rancheros at home. My recipe makes one large breakfast.


Huevos Rancheros. My breakfast.
  • 2 eggs
  • 1/8 cup of fresh chopped tomato
  • 1/8 cup of chopped white onion
  • 1 or more tbsps of roasted, pickled, or fresh chopped jalapeno peppers
  • 1/8 cup of water
  • 1 tbsp of tomato paste
  • 1 tsp of garlic powder
  • 1/4 tsp of salt, or as much as needed
  • 1 tbsp of fresh cilantro
  • 1/8 cup of mozzarella cheese 


Ranchero Sauce

First, add chopped tomatoes, onions, and jalapenos to a warm non-stick skillet with a bit of olive oil on medium high heat. Allow everything to saute for two minutes. Then, add the water, tomato paste, garlic powder, salt, and cilantro. Continue to cook for five to seven minutes or until the water and tomato paste form a thick sauce. 

Adding eggs

Once the sauce is thicker, make a opening in the center and add two eggs unbeaten as shown in the picture. Place in a preheated 400 degree oven for 5 minutes.

Adding cheese

Then, add mozzarella cheese along the top. Place pan back  in the oven for a 3 more minutes if you want your eggs soft/runny or continue to cook for 10 minutes for a hard yolk. 

Serve warm with a corn tortilla and garnished with fresh cilantro. Enjoy!!    

Saturday, August 6, 2011

Hawaiian Burgers with Avocado Spread

This is a older recipe of mine I made a while back. But, I love it and would love to make it again. The recipe does require a bit of prepping but turns out delicious. Great to make during the summer time. This recipe will make 4 hamburgers



  • 1 pound of ground beef
  • 4 hamburger buns or Hawaiian bread buns
  • 3 tbsp of teriyaki sauce
  • one small red onion- 1/4 cup chopped and the remainder sliced
  • 1/2 cup of bread crumbs
  • add salt to taste
  • 1 tbsp of garlic powder
  • 1 tbsp of soy sauce
  • one fresh pineapple- 1/4 cup chopped and four slices for each burger
  • 1 small avocado 
  • 1/8 cup of sour cream
  • 1/8 cup of mayonnaise 
  • slices of lettuce
  • gruyere cheese


First, open up ground beef and put in a bowl. Mix in 1/2 cup of bread crumbs, 1 tsp of salt, 1 tbsp of garlic powder, 1/4 cup of chopped red onion, 1/4 cup of pineapple, 3 tbsps of teriyaki sauce, and 1 tbsp of soy sauce. Mix all the ingredients together. Add more bread crumbs if the mixture is really moist. Allow to marinate in the refrigerator for a hour. 

Next, make a avocado spread for the hamburgers by smashing up a small avocado with a 1/8 cup of sour cream and 1/8 cup of mayonnaise . Add salt to taste.  Put in the fridge until ready to serve the hamburgers.  

Heat up a grill pan or outside grill. Form ground beef mixture into four large patties. Grill patties as long as you prefer depending on well you want the meat cooked.  Add slices of gruyere cheese on the top of the patties when nearly cooked to melt the cheese.  Grill the slices of pineapple. In another pan, saute the slices of red onion with a little olive oil. Heat up or toast hamburger buns for a few minutes.

Serve burgers by putting avocado spread on each slice of bread. Place patties on the bread topped with grilled pineapple, red onion, and a piece of lettuce. Serve with your favorite side.  I enjoyed mine with mango pineapple salad and oven fries. Bon Appetit!  

My Morning with Egg Scramble

I woke up extremely early. My cats are screaming and wanting inside to annoy me for food at sunrise. Those bastards. But, what's new. I was trying to keep them quiet to let my husband sleep some more because he went to bed at 4 and had to be up and ready to leave at 7:30. So, I tried to back to sleep on the couch. The cats are pawing at me for about an hour and, I am trying to ignoring them. Of course, I never got back to sleep. Tired...  

Then, my husband's alarm goes off and, he is up getting ready. I am helping him get some breakfast. I feed the cats and the dog. 

YAY! Time for some peace… I have the house to myself. I just wanted some quiet. 

Well, I begin by making coffee. Then, I decide I want to make some eggs with onions, tomatoes, and some sausage. I am starving. I begin prepping the ingredients for my breakfast. I enjoy cooking so I am in a happy spot. As I am cooking, I begin thinking about major events that are going to happen soon in my life. Two major events are that I am starting student teaching and, I am graduating in December. I am really excited about graduation for sure. But,  student teaching… I am scared about it. Student teaching is either when you learn you love teaching or when you learn you hate it. I hope I enjoy it. The teacher I am working with is really nice and, the school is really nice too. Those are some positives. Still I am stressed. 

Anyways, I finish making my egg scramble. I am ready to sit down to enjoy it. I am envisioning quietness while I am cruising the web,  reading  the news, playing on facebook, and whatever else. I just want some me time. 

I set my breakfast on the arm of the couch. My dog jumps up on the couch too to sit with me. But, he knocks over my plate and, my breakfast is all over the carpet. He runs over and starts to eat all of it! WTF! I am pissed. My dark side appears and, I am screaming for him to get away. I am furious with the situation. The cats are crying to go outside because they know I am crazy when I am mad. I swear! My breakfast is on the carpet and, my dog has just enjoyed a second meal. I have not even had one. I still do have coffee. At least! Sigh... Still hungry. Grr.. 

Anyway, I took a picture of my first made breakfast. I did eat a bite and, it was pretty tasty. I guess.. I will try again. At this point, I think heading to a breakfast place is the best choice.  I am starving and yet again my journey for my breakfast is still a journey... 

What could have been a delicious breakfast. :(

The egg scramble was easy to make. Slice up some onion, tomato, and a little sausage or whatever meat you want. Bacon would have been better. Put a little olive oil in a pan. Put the meat in the pan to brown a bit once the pan is hot. Add the veggies. Let the veggies cook a few minutes. Then, beat up two eggs and add those to the pan. Allow the eggs to cook and scramble everything together. Add salt and pepper to taste. Enjoy! 

Everyone, I hope you enjoy your morning and, it is better than mine. 

Thursday, August 4, 2011

Baked White Fish with Kale

Baked white fish with kale is a super easy recipe. This recipe is healthy, low-calorie, low-carb, and very tasty. The recipe will serve two people.


My lunch! Yummy. 

  • 2 large pieces of frozen white fish- swai or tilapia is the best. 
  • 3 cups of fresh kale
  • 3 tbsps of olive oil
  • 1 1/2 tbsps of Italian seasoning
  • 1/2 tsps of red pepper flakes
  • 1 tsps of pepper
  • 4 tbsps of red wine vinegar
  • 2 tsp of salt


Fresh Kale

First, clean the kale by removing the long stems and keeping only the leaves. Wash all the leaves off with cold water to remove any dirt. Chop the kale into bite size pieces and set to the side. 

Kale in self-made aluminium bowl

Next, make a bowl with aluminium. (As shown in the picture to the left.) Put all the kale into the aluminium made bowl. Cover the kale evenly with with 4 tbsps red wine vinegar, 1 tbsp of italian seasoning, 1 tsp of salt, 2 tsp of black pepper, and 2 tbsps of olive oil.

Seasoned Frozen Swai Fillets

Then, take the the frozen fillets. Rub each with 1/2 tbsp of olive oil and 1/2 tsp of salt. Then, lay the fillets over the kale as shown in the picture. Then, sprinkle the tops of the fillets with 1/2 tsp of red pepper and 1/2 tbsp of Italian season. Add more salt and/or red pepper if desired.

*I do only recommend using frozen fillets because it turns out better from my experience.* 

Fish in the oven ready to cook!

Cover the top with more aluminium foil and make sure there are no holes to allow for the fish and kale to stem in the oven. Put the fish in the oven for 30 minutes to a hour at 375 degrees. The cooking time will depend on the size of each frozen fillet. So, check after 30 minutes. Cook until each fillet is white and flaky. 

Enjoy! The recipe is best served warm with a glass of white wine and piece of your favorite bread. 

Wednesday, August 3, 2011

Herb and Garlic Baked Chicken

 Oven baked chicken is one of my favorite recipes to make at home. It is healthy, yummy, and easy to cook.  I will describe to you step-by-step how to make oven baked chicken. This recipe will easily serve 4 people.

Oven baked chicken with potatoes and carrots. My lunch today. :)
  • 1 whole chicken- about 2 to 3 pounds.
  • 6 small red potatoes
  • 3 large carrots
  • 1 tbsp of fresh thyme
  • 1 tbsp of fresh rosemary
  • 6 cloves of garlic
  • 2 tsp of kosher salt
  • 2 tsp salt
  • 2 tsp black pepper
  • Olive oil


First make roasted garlic by placing peeled garlic cloves into a small ovenproof dish. Cook in the oven covered with about a tsp of olive oil at 400 degrees for about 30 to 40 minutes or until the garlic is soft. Set aside to cool. 

Then, remove the raw chicken from any wrapping and rinse the chicken off with running water. Remove the gizzard, heart, and neck from inside the chicken. Once the chicken is clean, place the chicken in a casserole dish sprayed with cooking spray. Be sure to wash your hands and any surfaces the chicken has touched to prevent the spread of salmonella. 

Raw chicken ready to go into the oven. 

Next, crush up the fresh thyme and rosemary in a mortar and pestle with kosher salt and about 2 tsp of olive oil. Make sure to remove all the stems from the herbs. Crush the herbs until a mushy consistency is made. Now, rub the cooked cloves of garlic and the herbs all over the chicken. Then, slice up your potatoes and carrots into large size pieces. Place the veggies around the chicken. Sprinkle salt and pepper over the chicken and veggies. Pour about a tbsp or so of olive oil over your raw veggies and chicken. 

Chicken is cooked and ready to enter my belly. Delicious!

Cover the the chicken in the casserole dish with aluminum foil and put the chicken into a 375 degree preheated oven for two hours. Then, uncover the chicken and broil the chicken for about 5 minutes to brown the skin. Before broiling, you can rub butter on the skin to help make the chicken skin crispy. (This is optional.) 

Serve the chicken warm with the veggies on the side. Enjoy!

Tuesday, August 2, 2011

Okra Potato Fritters

Okra potato fritters are delicious and unique way to make okra. This recipe is my new twist on southern fried okra. Enjoy!

Okra Potato Fritters
  • 1/2  pound of okra
  • 2 eggs
  • 1 cup of milk
  • 1 cup of flour
  • 1 cup of white corn meal
  • 1 tbsp of cayenne pepper (optional)
  • 1 tbsp of chipolte seasoning (optional)
  • 2 tbsp of season salt 
  • 1 tbsp and 1 tsp of salt
  • 1 tsp of black pepper
  • 1 large russet potato- graded


First, slice the okra long wise into strips like french fries. Put the okra in a container and cover with water with 1 tbsp of salt. Allow the okra to soak for about a hour in the refrigerator. After a hour, pour off the water and rince with water again to remove the slimey coat off the okra.

Next, beat two eggs in one bowl and add a cup of milk. Then, add 1 tsp of salt and 1 tsp of pepper. Then, in another bowl add flour and corn meal. Mix together with 1 tbsp of season salt. Lastly, place the graded potato in a bowl and season with 1 tbsp of season salt along with the optional cayenne pepper and chipotle seasoning to make the batter spicy.

Finally, heat up vegetable oil in a large skillet. Fill the pan you use half way with oil. Heat the oil on  medium high heat. Then, batter the okra by soaking the okra in the egg mixture, coat with the flour/corn meal, and cover with the shredded potatoes. Fry the okra on each side until the potatoes turn a medium brown. 

After the okra is cooked, let the okra cool on a paper towel for a few minutes to remove any extra oil before serving. Enjoy the okra with your favorite southern meal. 

Spanish Breakfast Frittata

This is a perfect and easy breakfast or brunch recipe.  The recipe will make two servings. Bake portions in individual dishes to create personal serving sizes. The recipe is easy to reheat the next day.


  • 1/8 cup of cilantro
  • 2 brown eggs
  • 1/8 cup of fresh tomatoes
  • 1 tbsp of cream cheese
  • 2 tbsp of graded pecorino romano
  • 1/8 cup of white onion 
  • A pinch of salt
  • 1 clove of garlic
  • 1 tbsp of olive 
  • 1 chili pepper (optional)


First, chop the onions, tomatoes, and garlic into small pieces. Then, warm up on a a skillet with 1 tbsp of olive oil on a high heat. Next, add the sliced vegetables, cilantro, and garlic. Allow the ingredients to saute for 4 minutes on a medium heat. Then, add two beaten eggs, cream cheese, and pecorino romano. Blend the everything together and add salt.  Allow the eggs to slightly cook for about 2 minutes. Split the egg mixture into two separate oven proof dishes. Place the dishes into a 375 degree preheated oven for 10 minutes. Serve the frittata warm garnished with pecorino romano. Season with more salt if needed.