Classic Family-Style Lasagna

 

Looking for a hearty, family-friendly meal that’s perfect for parties or gatherings? Lasagna is always a winner! One of the things I love about lasagna is that you can prepare it ahead of time and pop it in the oven an hour or so before you need it. It’s the perfect make-ahead dish for busy days or special occasions.

Making lasagna also brings back some of my favorite memories—like my oldest son’s 4th birthday party, when he asked for a “spaghetti cake.” Though it’s been a while since that cute request, every time I make lasagna, it takes me back to those moments of sharing a delicious, comforting meal with family and friends. It’s the kind of dish that brings people together and makes memories that last.

I don’t know about you, but I really enjoy cooking simple, no-fuss meals. Sure, I could make homemade spaghetti sauce from scratch, but on days when I’m short on time, using a store-bought sauce and pre-shredded cheese makes the process a lot quicker. If you have the time and prefer homemade, absolutely go for it! Today, I used a store-bought sauce that my kids love, and with the help of my youngest daughter, we had a blast preparing this meal together. I encourage you to get your little ones involved too—building those layers can be a fun family activity!

Here’s what you’ll need:

• 1 lb ground beef
• 3 garlic cloves, finely minced
• 2 tbsp olive oil
• 43 oz spaghetti sauce
• Salt to taste
• Lasagna noodles
• 2 lbs shredded mozzarella cheese
• 6 oz shredded Parmesan cheese
• 1 lb cottage cheese or ricotta cheese

Optional toppings:

• Mushrooms
• Bell peppers
• Sausage

Instructions:

1. Boil the noodles: Start by bringing a large pot of water to a boil. While that’s heating up, you can start on the sauce.

2. Make the sauce: In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté briefly, making sure not to burn it. Then, add the ground beef and cook until browned. Add salt to taste, and if there’s any excess grease or liquid in the pan, drain it off. Once the beef is browned, stir in the spaghetti sauce, lower the heat, and let it simmer for about 10 minutes, stirring halfway through.

3. Cook the noodles: By this point, your water should be boiling. Add salt to the water to give the noodles extra flavor. For each layer, you’ll need 3 lasagna noodles (I used 9 total for my 9x13 dish). If your dish is deeper, you might need more. Cook the noodles according to the package instructions.

4. Assemble the lasagna: Once the noodles are cooked, it’s time to layer your lasagna! Start by adding ¼ cup of the sauce to the bottom of your baking dish to prevent the noodles from sticking. Then, place 3 lasagna noodles in the dish. Spread 1/3 cup of cottage cheese (or ricotta) over the noodles. Top with 1 to 1 ½ cups of the meat sauce and spread it evenly. If you're adding extras like mushrooms, bell peppers, or sausage, go ahead and layer them in now (I kept mine simple since my kids prefer just the basics).

5. Top with cheese: Sprinkle a generous amount of mozzarella cheese on top, followed by a little Parmesan. Repeat the layering process until all ingredients are used up, ending with a final layer of mozzarella and Parmesan.

6. Bake: Cover the lasagna with foil and bake in a preheated 350°F oven for one hour. After baking, let it sit for about 10 minutes before serving. This helps the layers set so your slices stay intact.

Enjoy this easy, crowd-pleasing recipe with your loved ones! It’s perfect for a cozy Sunday dinner or a special occasion. Plus, it’s always a hit when you make it together as a family. Happy cooking!

Rosca de Reyes Recipe: A Delicious Family Tradition

After a long break from social media, I'm finally back! It's been a while since I last shared a recipe, and I think it’s time to get back into the swing of things. When I first started this blog, my goal was not only to share recipes with others but also to create a digital record of the dishes my kids grew up eating. That way, whenever they leave the nest, they’ll always have access to the recipes that are part of their heritage.

Looking back at the recipes I’ve shared and the ones my kids keep asking for, I realize there’s so much more to share. To ease back into blogging, I’ve decided to post a new recipe each week. So let’s start this week’s post with something special: the scrumptious Rosca de Reyes I made for Three Kings Day. Trust me, this recipe is a must-try!

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What You’ll Need:

For Proofing the Yeast:

• 1 tbsp dry yeast
• ½ cup milk
• 1 tbsp sugar
• 1 tbsp flour

For the Dough:

• 4 cups all-purpose flour
• 3 eggs (set an egg white on the side to brush the rosca at the end)
• 3 egg yolks
• 1 tbsp vanilla extract
• ¾ cup sugar
• 9 tbsp butter (room temperature)

For the Sugar Paste:

• 200 grams vegetable shortening
• 200 grams all-purpose flour
• 200 grams powdered sugar
• Food coloring (I used pink and yellow)

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Instructions:

1. Proof the Yeast:
   Start by microwaving the milk for about 30 seconds until it’s warm. Add 1 tbsp sugar and 1 tbsp flour, mixing well. Sprinkle in the yeast and stir until it’s fully dissolved. Let the mixture sit for 10 minutes so the yeast can begin rising.

2. Prepare the Dough:
   In a large bowl or stand mixer with a hook attachment, combine the 4 cups of flour and eggs. Mix until well combined. Add the ¾ cup sugar and vanilla extract, continuing to mix. Then, add the butter and blend it thoroughly into the dough.

3. Incorporate the Yeast:
   Once the yeast mixture is ready, add it to the dough. The dough will be sticky at first. If you’re mixing by hand, knead until the dough is no longer sticky and can stretch thin without tearing—this should take about 15-20 minutes. If using a stand mixer, scrape the sides occasionally until the dough forms a smooth, cohesive ball.

4. Let the Dough Rise:
   Cover the dough with a cloth and let it rise in a warm place until it doubles in size. I placed mine near a sunny window. This usually takes about an hour.

5. Make the Sugar Paste:
   While the dough is rising, prepare the sugar paste. In a bowl, mix together the vegetable shortening, all-purpose flour, and powdered sugar until smooth. Divide the paste into three portions. Keep one white, color the second pink, and the third yellow (or any colors you prefer). You could even add cocoa powder to one batch for a chocolate flavor! Wrap each portion in plastic wrap and roll them into squares, about 1/8 inch thick. Refrigerate.

6. Shape the Dough:
   Once the dough has doubled in size, punch a hole in the center and gently stretch it into an oval shape, similar to making bagels. Place the dough on a greased baking sheet and cover it again. Let it rest for 45 minutes to an hour.

7. Preheat the Oven:
   While the dough is resting, preheat your oven to 325°F (165°C).

8. Decorate the Rosca:
   Brush the dough with the egg white you set aside before you start decorating. Then, take the sugar paste out of the fridge and cut it into strips. Arrange the strips on top of the dough. You can also sprinkle sugar on top of the paste for extra sweetness. My kids love the sugar paste, so I use more of it than the traditional dried fruit topping, but you can also add candied fruit like pineapple, cherries, mango, apricots, and figs.

9. Bake:
   Once the rosca is decorated, bake it in the preheated oven for 25 minutes, or until it’s golden brown.

10. Let it Rest:
    After baking, let the rosca rest for a few minutes before slicing and enjoying. If you like, you can hide a small figurine (traditionally a baby) inside the bread, but be sure to warn your guests beforehand!

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Enjoy the Tradition:

I hope you enjoy making this Rosca de Reyes as part of your family’s tradition, just as my kids look forward to it every year. It’s more than just a delicious treat—it’s a way to bring the family together and celebrate special moments.

Happy baking, and stay tuned for more weekly recipes!

Easy Apple Cinnamon Cake (or Muffins)

If you're looking for a super easy, crowd-pleasing recipe that can be whipped up in no time, this apple cinnamon cake is the perfect choice! Not only is it incredibly simple with just a few ingredients, but it also makes delicious muffins, so you can enjoy it in any form you prefer. This recipe has been a favorite of mine for gifting during the holidays, especially as Christmas treats for my husband's clients. And the best part? It's almost impossible to mess up!

Ingredients:

• 2 cups of pancake mix (I like using Krusteaz Buttermilk)
• 2 large eggs
• 1 cup of sugar
• 1 cup of milk
• 1 cup of oil
• 1 red apple, peeled and shredded
• Ground cinnamon (to taste)
• 2 tbsp butter or margarine (cut into small chunks)

Directions:

1. Mix the batter: In a large bowl, combine the pancake mix, eggs, sugar, milk, and oil. Stir until the batter is smooth and there are no lumps. It's that easy!

2. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking.

3. Prepare your baking pan: Grease your cake pan well. If you’re using an 8-inch round pan, this recipe will make two cakes. For muffins, place liners in your muffin tin—this recipe makes about 48 muffins.

4. Fill the pan: Pour the batter into your prepared pan or muffin cups, spreading it out evenly.

5. Add the apple topping: Sprinkle the shredded apple on top of the batter, making sure it's evenly distributed. A little cinnamon goes a long way, so lightly dust the apple with cinnamon for that perfect spice kick.

6. Add the butter: Dot the top of the cake or muffins with small chunks of butter or margarine. This will add a lovely richness as it bakes.

7. Bake: Place the pan in the preheated oven and bake for about 35 minutes. Since oven temperatures can vary, check for doneness by inserting a wooden toothpick into the center of the cake or a muffin—it should come out clean when done.

Once baked, let it cool for a few minutes before serving. Whether you enjoy it as a cake or muffins, this easy apple cinnamon treat will definitely become a favorite in your kitchen. Enjoy!

Sourdough Ham Sandwich

While making lunch for myself I thought that how great it would be to make a collection of sandwiches. I personally love sandwiches since there is so much you can do with them. I thought of blogging this while I was eating. However, I took the first bite and it was amazing. It was just what I wanted. The sourdough

Ingredients:

• Sourdough bread
• 1 Tbs butter
• Ham
• Lettuce
• Tomato Slices
• Avocado Slices
• Red Onion
• Mayo & Mustard
• Jalapeno (if you like it spicy)

Directions:

1. Slice two pieces of bread and in a warm skillet add them along with 1/2 tbs of butter on each side. Let them get a nice golden brown. 
2. Spread Mayo on each side of bread
3. Add Ham, lettuce, tomato, slices, onions, and if you like mustard.

I bought the sourdough loaf at Costco as well as the ham this week.

Calabacitas Con Queso, Zucchini with Cheese

Did I mention that I have a few recipes I cook just for myself? Well this is one of them. My husband doesn't really care for zucchini so I cook this for lunch when he is not home. I love it because is healthy, very easy to make and very tasty.

Ingredients:

• 1 Large Zucchini diced
• 1 Anaheim Pepper Cubed 
• 1/4 of Cup Chopped Onion
• 1 Roma tomato, diced
• 1 Cup of Frozen Corn or Canned
• 1/2-1 Cup of Mozzarella Cheese
• Salt and Pepper to Taste
• 2 Tbs of Oil
• 1/2 Cup of Water

Directions: 

1. Heat up pan and add oil and peppers. Once they begin to soften add onions. Let onions become translucent.
2. At this point you can add zucchini. If you have frozen corn you can add it at this point. 
3. Let the zucchini cook for about 3-5 minutes since the frozen corn will bring down the heat.
4. Now you can add the tomato and cook it for about a minute. Add salt and pepper to taste.
5. Add water and let it cook for another 5 minutes in a medium low heat. 
6. Turn off the heat and sprinkle cheese on top. The heat will melt the cheese. 

If you are doing the Daniel fast you can just do not add the cheese and use olive oil. 

Teriyaki Chicken

I was craving some chinese food and since I was already at the grocery store I picked up some chicken and  came home to cook a delicious meal. Is great for lunch or dinner and is super easy to make.

Ingredients:

• 3-4 Boneless Chicken Breasts
• 1/2 cup Soy Sauce
• Honey or 1/2 cup Brown Sugar
• 1/2 Tbs Powder Ginger
• 1 bunch of Scallions
• 1/2 Tbs Powder Garlic
• Or you can buy a teriyaki sauce
• 1 Tbs of Oil

Directions:

1. Cut chicken into 1 inch slices.
2. If you are using a teriyaki sauce just pour some over chicken and let it sit for 30 mins. 
3. If you want to make your own teriyaki then in a pan add soy sauce, honey or sugar into a sauce pan and once the sugar is dissolved remove from heat and add garlic and and ginger. 
4. If you are marinating add the scallions to the chicken and teriyaki sauce.
5. When ready to cook add oil to pan and chicken. Let the chicken cook for about 8-10 minutes. Drain and remove from pan. 
6. Let the juice and teriyaki boil for a bit longer. If you want more sauce you can add more at this time. Let it cook until it starts boiling and add chicken. Stir well until all the chicken is coated.
7. Sever with white rice. 

Fresh Spring Rolls

Here is another of my favorite things to eat. When we were doing the daniel fast I started cooking a lot of asian dishes because they have a lot to offer. So I came across this one. Is very easy to make and you can change it up quite easily. Without further ado here is teh spring roll recipe.

Ingredients:

• Spring roll paper or skin
• Cubumber sliced into matchtick-like pieces or julianne
• Carrots  sliced into matchtick-like pieces or julianne
• Avocado, sliced into 1/4 inch pieces
• Scallions chopped lenght wise to also be about the size of carrots
• You can add, basil, cilantro, green leafy lettuce, etc. 
• Nice noodles
• You can use chicken, shrimp, tofu or if you doing the daniel fast just vegetables. 
• Peanut sauce or your liking

Directions:

1. Cook the rice noodles as directed on package. It usually takes about 3 minutes.
2. You need a bowl of water so you can soften the rice paper. Dip paper in water and don't leave it too long or it will dilute in the water. So once it becomes soft take it out an place on a plate.
3. Add a little bit of the ingredients and you can try different combinations. The picture above has carrots, cucumbers, rice noodles, scallions, green leafy lettuce. 
4. Now roll them like you would an egg roll or a burrito.
5. During the Daniel fast I made my own peanut sauce by adding Adams 100% peanut butter, water, soy sauce or tamari, chayenne pepper and salt to taste and a little bit of vinegar. 

California Rolls

Hi everyone! I know I haven't posted in a while, but is not because I haven't cooked is just a time thing. I hope you have tried some of the easy recipes I posted before. Here is one that I'm so happy I learn how to make. I love eating califonia rolls and I'm not so happy about the price. LOL. I rather do it myself since I know it would cost me less than to make than to buy. The picture above is of the first ones I made myself. I will post a better one soon and maybe a video so you know don't get intimidated about the process. Hope you enjoy them :)

Ingredients:

• Long white rice (I don't usually buy sushi rice so why bother)
• Seaweed paper or Nori 
• Cucumber
• Avocado
• Imitation crab
• Soy Sauce  
• Srriacha Hot Chili Sauce 

 Directions:

1. Cook rice. Remember to alway have a 1:2 ratio. So for every cup of rice you need 2 cups of water. Once rice is cooked you need to wait until it cools down so you can make the california rolls
2. Peel  cucumber and then cut into long strips about 1/2 inch.
3. Cut avocado in half then into also about 1/2 inch strips.
4. Set all your ingredients in front of you so you can make them more easily and you have everything on hand.
5. Since I don't have a bamboo mat to roll I use a piece of wax paper. Cut about a foot of wax paper and then place a nori sheet with the shiny side down.
6. Next you will need about 1.5-2 cups of rice. You will spread the rice evenly on top of the nori. Be careful not to tear the nori. I found it easier to spread the rice with a rubber spatula.
7. Add a piece of cucumber, avocado, and crab meat on one side of the nori. 
8. Now you are ready to roll. So you would need to be gentle but also need to add some pressure so the california rolls are tight.
9. Once you are done rolling all you need to do is cut into 6-8 pieces. 
10. Now you are ready to enjoy with soy sauce and if you like it to be spicy Srriacha Hot Chili Sauce.

If you are doing the daniel fast just don't add the imitation crab and add some carrots instead

Tacos de ChoriPavo

The holidays are great for making traditional dishes like turkey and stuffing, but after a few days you want something different. Well I hope you find this recipe helpful on what to do with your left over turkey. Enjoy!

Ingredients:

• 1 lbs Beef Chorizo
• 1 1/2 lbs Shredded Turkey
• Flour Tortillas
• Shredded Cabbage
• 8oz Water
• Chopped Onion
• Lemon, Salt to Taste

Directions:

1. Cook chorizo. 
2. When is almost done add shredded turkey.
3. Let it cook for a couple of minutes then add water
4. Lower temperature so it simmers for about 8 minutes
5. Warm flour tortillas
6. Start with tortilla then add choriturkey or choripavo like my mom calls it to the tortilla
7. Then top it off with cabbage, onion and lemon.

Tacos Al Vapor, Steamed Tacos

Do you have a guilty pleasure that you enjoy while eating out? Since we don't really eat out there a few recipes I make when my husband is not home. Today since I been so productive I decided to make myself tacos al vapor or steamed tacos. The ingredients are kind of like making tacos dorados and since we made some the other day and we have meat and potatoes left over voila! Steam Tacos.

Ingredients:

• 2 Boiled Potatos
• 1/2 lbs Ground beef
• 12-14 Corn Tortillas
• 1 8oz Tomato Sauce
• 1 8oz El Pato Sauce
• 8oz Water
• Shredded Cabbage
• Salt to Taste
• Sweet Paprika 
• Oil 

Directions:

1. If you are like me and have left over ingredients then jump to step #4 if not start at step #2.
2. Boil potatoes until they are done.
3. Brown ground beef and remove excess fat
4. Remove skin of potatoes and mash them on a bowl.
5. Add meat to potatoes and season it.
6. Lightly brown tortillas in oil. They should be still flexible to form a taco
7. In a steamer add tomato sauce, el pato sauce and water. 
8. Add about 1/3 cup of sauce on potato and meat mixture.
9. Time to assemble. Make tacos with tortilla and meat and potato mixture. You can sprinkle some paprika on both sides of the taco and start placing on steamer until you are done.
10. Turn on the stove on medium low and let them steam. You know when they are done when the taco feels soft to the touch but is still firm. 
11. Serve tacos with shredded cabbage and tomato sauce that was in the steamer. 

Bruschetta

The other day while doing our Christmas food shopping I came across this gorgeous yellow and orange tomatoes. I know how much the kids enjoy bruschetta so I made it for them. I love this recipe since is so easy to make and so nutritional. This is a great appetizer and is a great recipe for a dinner party since you can make it ahead of time.

Ingredients:

• 4-5 Roma tomatoes
• 1/4 Cup Red Onions finely chopped
• 2 Garlic Cloves finely chopped
• 8-16 Fresh Basil Leafs (more or less depending on your taste)
• 1 tsp Crushed Dried Oregano
• 4 tbs Olive Oil (or you can add to taste)
• Salt & Pepper to taste
• 1 Loaf of French Bread or Baguette

Directions:

1. Chop tomatoes in cubes about 1-2 centimeters and add to bowl
2. Add finely chopped red onion, garlic, and oregano to bowl
3. Mince fresh basil and add to bowl
4. Drizzle olive oil to bowl and season with salt and pepper
5. Slice bread and toast on either the oven or in the gridle
6. You can either put the tomato mixture on top of the bread or you can set the two together and let your guest make their own. (if this is for a dinner party is better to not serve or bread will become soggy).

New York Cheese Cake

This past Christmas I cooked up a storm and this year was my first time trying to make a new york style cheese cake. I found this recipe really easy to make and everyone who tried it said it was great. It's a great recipe for you to make with your kids. Without further ado here is the recipe. Hope you enjoy it.

Ingredients:

• 1 Cup Sour Cream
• 1/4 Cup Flour
• 4 8oz Cream Cheese
• 1 1/2 White Sugar
• 2/3 Cup Milk
• 4 Eggs
• 2 packages Galletas Marias
• 1 1/2 Stick of Butter
• 1 tbs Vanilla Extract
• Shortening to line pan

Directions:

1. Grease up 9 inch springform pan. 
2. Crush Galletas Marias 
3. Mix flour, vanilla and sour cream in a bowl. Don't over mix. Then add milk and as soon as incorporated stop mixing and put it to the side.
4. In another bowl add cream cheese and sugar and mix well. Next add one egg at a time and make sure is well mix. 
5. Turn on oven to 350 degrees.
6. Melt butter 
7. Add coll butter to cookie crums. Mix well.
8. Line pan with cookie crums and press on it to compact it and to make sure you have even crust.
9. Mix together sour cream mixture with cream cheese mixture. Don't over mix you don't want to add to much air to mixture.
10. Pour mixture over crums carefully.
11. Pick up pan and give it a couple of taps on the counter to make sure it settles and any air bubbles come up.
12. Put it in the oven for 1 hour.
13. Let it cool down in the oven for 3-4 hours.
14. Don't open the oven door this will cause the cheese cake to break. If it breaks is ok it will taste delicious but you will not have a picture perfect cheesecake. 

You can top this with cherry, strawberry pie filling and some whip cream. 

Chocolate Cookies

Who doesn't love chocolate cookies?? Well if they don't, then don't try this recipe. LOL. Well here is the basic recipe. You can change the types of chocolate chips or you can use different type of nuts or no nuts.


Ingredients:

• 2 1/4 Cups All Purpose Flour
• 3/4 Cup Sugar
• 3/4 Cup Brown Sugar
• 2 Lg Eggs
• 1 Cup Butter
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 2 Cups Chocolate Chips or chunks
• 1 1/2 cups Chopped Walnuts

Directions:

1. Add all ingredients except chocolate and walnuts. Mix well in a large bowl.
2. Once the dough has become uniform then add the walnuts and chocolate chips and mix well.
3. Make little balls and press down on the cookie sheet.
4. In a 350 degree oven bake for about 9 minutes. Make sure you check them at this point to see if you need to take them out or leave a little longer. You want the dough to turn a little bit golden but not to look brown. 
5. Take them out and cool them.

Now how easy was that?? Hope you enjoy them. 

Sugar Cookies

This is the time of the year when I go crazy baking food and trying new recipes. So I will start posting different cookie recipes as well as food recipes. Hope you find them easy to make and you use your imagination so you can create new variations to this recipe. One reason I love this sugar cookie recipe is because you can do so much with it. Enjoy  : D

Ingredients:

• 2 Cups of Butter
• 2 Cups of Sugar
• 3 Lg Eggs
• 1 tbsp Vanilla Extract
• 6 Cups of All Purpose Flour
• 2 tsp Baking Powder
• Sprinkles, raw sugar, icing, food coloring, preserve (raspberry, or any kind you like)

Directions:

1. In a large bowl add butter and sugar. Mix sugar and butter well until they form a even paste.
2. Add eggs and vanilla and baking powder. Mix well.
3. Start adding flour 2 cups at at a time. Keep mixing the until you have added all flour and the dough becomes into a nice and soft ball. 
4. At this point you can start rolling your dough and use your cookie cutters to make whatever shape you want. You can also use food coloring to create different things.
5. Bake at 350 degrees for about 8 minutes. Keep an eye on the cookies because all ovens work differently and you don't want to burn them.

Egg Rolls

I love egg rolls and sometimes if I'm in the mood I make a batch of them for dinner. They are supper easy to make and very tasty. Hope this easy recipe inspires you to try to make your own at home.

Ingredients:

• Egg Roll Wrappers (picture on the right)
• 1/2 lb Ground Chicken
• 2 Cups Shredded Cabbage
• 1 Julianne Carrot 
• 3 Chopped Scallions
• 1 Cup Bean Sprouts
• Salt and Pepper to taste
• Oil

Directions:

1. Brown chicken and add salt and pepper to taste. 
2. Add cabbage, carrot, scallions and bean sprouts and let them cook for a couple of minutes until the vegetables are half way cooked. Set aside
3. Take an egg roll wrapper and place it sideways. You should be looking at a diamond not a square shape. Add about 2 tbs of chicken mixture.
4. Fold corner closer to you, then the two sides and continue rolling the rest. When you are at the end use a little bit of water to seal the end. Make sure you use only a few drops. Set aside and continue making them. Picture on the bottom to help you roll them.
5. Put oil in a deep pan and wait until is hot. Add only 1-2 egg rolls at a time and wait until the wrapper turns a nice golden brown. Remove from oil and set aside on paper towels to remove excess oil. You now can enjoy your egg rolls with chili oil or your favorite sweet and sour sauce. 

Mini Pizzas

I had my niece and nephew over this week and I decided that it would be fun for them to build their own pizzas. So I went to the store and got the ingredients and waited for them to come over. When lunch time came I rolled the pizza dough for them but let them build their pizzas however they wanted. They loved it and it was very easy to make. I would like to thank my friend Sandra for inspiring me to do make my own pizzas. Here are the ingredients.

Ingredients:

• 1 Pizza Dough (Fresh and Easy less than $2)
• 1 lb Shredded Mozzarella Cheese
• Pizza Sauce
• Pepperoni
• Ham
• (Whatever other ingredients you want to add)
• Flour
• Oil

Directions:

1. Roll out pizza dough, if you are making mini pizzas then cut out into 4-6 sections. Make sure you floured the rolling pin and the counter. 
2. Drizzle some oil on a baking sheet and add pizza dough.
3. Add pizza sauce. If you want the kids to help here let them start from here.
4. Add cheese and whatever topping you want to add.
5. Bake for 10-18 minutes depending on how thick you made the dough. Take them out once you see the cheese bubbling and the crust is a bit brown.

Shrimp Risotto

Sorry I haven't posted anything. I been forgetting to take pictures of the food I make. The other day I made pasta rustica. Yesterday we ate some delicious tacos de frijoles! Today I wanted to try something new. I never made this recipe before, but I been wanting to make it. I was amaze of how filling this recipe is. I really liked the flavors and this is a great recipe to make at home because if you go out and order this dish it can cost you $16+ dollars a plate!!! Making it at home you might spend like $10-15 depending on what you have already. So without further ado, here is the recipe. Hope you enjoy it.

Ingredients:

• 1-12oz Bag of Italian Arborio Rice or Carnaroli or Vialone Nano
• 1 Large White Onion Thinly Chopped
• 2 Tbsp of Garlic or Two Garlic Cloves Finely Chopped
• 2 Tbsp of EVOO, Extra Virgin Olive Oil
• 4 Tbsp Butter
• 1-1/2 Cups of Parmesan Cheese Grated
• 7-8 Cups of Chicken Stock
• 1 Bag of Frozen Shrimp
• Salt and Pepper to Taste
• 1/4 Cup Chopped Fresh Parsley if you have it

Directions:

1. In large pan add oil and onion. You want to stir the onions so they don't burn. What you want is the onions to become translucent.
2. Put chicken stock on a pot and bring it to a boil. You want to keep the stock hot. You will be adding a little bit a time and you want it to be hot. 
3. Add rice and garlic to pan. Stir the rice constantly to make sure it gets coated with oil and so it cooks evenly. What you are looking for is for the rice to become almost translucent. 
4. Add one cup of stock to the rice. Stir the rice and once you see the broth is almost gone you add another cup. You want to keep adding and stirring the rice.
5. While you are cooking the rice you can add the shrimp to the stock so it can cook in it. This will also help the stock get the juices from the shrimp and the rice will absorb it. Once shrimp are pink take them out of the stock and place them on a bowl or plate so you can peel them and if you like remove the tail as well. Set a side.
6. Once you are almost done with the stock, maybe you have a cup or so left add the shrimp, butter, cheese, salt and pepper. 
7. The rice should not be dry. It needs to have a milky consistency, kind of like rice pudding. Make sure you taste it to make sure the rice is fully cooked and that you have enough salt.
8. To finish it off you can sprinkle some fresh parsley on top and grate some more Parmesan cheese. 

If you like you can cut the recipe in half because it makes a lot. It fed all 6 of us and I still have enough for lunch tomorrow for me and my husband.

Oven Baked Chicken with Mashed Potatoes

This is one of the easiest recipes I have. One the reason I love this recipe is because you can start with the frozen chicken and in an hour is ready. So if you have tons to do around the house and you can't stay in the kitchen long this is the perfect recipe. I hope you enjoy it.

Ingredients:

• 1-2 lbs Chicken Drums
• 1/4 Cup Water
• 1 Packet Chicken Seasoning and Bag (pic on the side)
• 6 Russet Potatoes
• 4 Tbsp Butter
• Salt and Pepper To Taste

Directions:

1. Preheat oven to 350°F
2. Remember you can make it with frozen or thawed chicken. Put chicken inside the bag that the seasoning comes with. Sprinkle seasoning on both sides of the chicken. Add water and close the bag. Don't forget to add 3-4 holes to the bag so the steam can escape. Put inside the oven. If you started from frozen leave it in the oven for 1 hour. If you have thawed chicken leave it for 45 minutes.
3. Wash the potatoes and add to pot with water and put it to boil. You always want to start cooking the potatoes with cold water. Potatoes are done when you can easily insert a fork through them.
4. To make the mashed potatoes simply remove the skin of the potato and put it on a bowl. Add butter, salt and pepper and mash them. If you want a bit creamier potato you can add some milk or cream. 
5. Once the chicken is done all you have to do is serve and enjoy. You can even use the juice from the chicken to make a gravy.
6. If you want to do the gravy, take the juice out and put on a sauce pan. Let it boil. On a different pan add equal parts of butter and flour. First add butter so it can melt and once is melted add the flour so it can cook. It only takes about 30 seconds to cook. Then add it to the chicken broth to make the gravy. 

Caldo De Res, Beef Stew

I think the weather is getting perfect to start enjoying some dishes that are too hot for summer. My husband has asked me to make him some caldo de res, but since is been too hot I haven't made it. Well I think this week the weather is starting to cool off a little and since I started this week making soups, I decided to make this dish. So if I don't post for a few days is because I never been able to make just a little bit of caldo. This dish is not only very healthy, but is very easy to make since most vegetables are cut very large and is almost nearly impossible to mess it up.

Ingredients:

• lbs Ox Tail
• 2 lbs Boneless Beef Chuck Roast
• 4 Garlic Cloves
• 4 Fresh White or Yellow Corn
• 4 Large Zucchini
• 8 Large Carrots
• 1/2 Cabbage
• 1/2 Lb Green Beans
• 1/2 Bunch of Cilantro
• 8 Small White Potatoes
• 1-8oz Can of  Tomato Sauce
• Salt to Taste
• Water, approximately 3 Gallons

Directions:

1.  In a large pot place ox tail, garlic cloves, and water. Let it boil for about an hour.
2. Chop chuck roast into about 2-3 inch pieces. Add to the pot and add some salt.
3. When the beef foam forms remove it with a large spoon.
4. Chop corn into 3 sections. Add to pot at the same time you add the beef chuck.
5. Let it boil for 1-1.5 hours. Check the meat to see if tender. Add tomato sauce and cilantro to the pot.
6. Cut potatoes in half and carrots into 4 pieces. Chop cabbage in half and use the bottom part where the core is. Chop the core into 4 pieces.  Add to the pot
7. Chop zucchini into 2 inch rounds. 
8. Break off the ends of green beans, they should snap if they are fresh.
9. Once potatoes are almost done add green beans and zucchini.
10. Taste to see if you need to add more salt.

Remember that when seasoning anything start with a little bit a time, is easier to add more if you need to than it is to take it away. Hope you enjoy this recipe, is great for when you are going to have family over. To finish it off I like to add some lemon to my bowl and some valentina sauce or chiltepin pepper to spice it up a bit. We also like to enjoy the caldo with corn tortillas on the side. Personally I like to take out some meat out and roll it into a taco so I can eat it along with the vegetables :)

Battered Shrimp with Buttered Rice

Isn't it funny that sometimes you plan for something and ends up not happening? Today I had planned to cleaned the house and to get ready so I can look pretty before I started cooking for my husband. We planned to have lunch together. Well I didn't get the message that he was on his way and I was in the middle of mopping! He didn't have much time so I quickly gathered the ingredients and made lunch in less than 15 minutes. So this dish will be ready as soon as the rice is done cooking. Hope you enjoy this recipe which is easy to make and you can either make two ways just by changing what sauce you serve with it.

Ingredients:

• 1 Bag of Frozen Cooked Shrimp Peeled
• 1 Cup of White Rice 
• 2 Cups of Water
• 1 Cup All Purpose Flour
• 1/4 Cup Corn Starch
• 1 Egg
• 3/4 Cup Water
• Salt and Pepper To Taste
• Oil
• 3 Tbsp of Butter

Directions:

1. In a sauce pan add white rice and 2 cups of water and put it to boil. This is the step that takes the longest so start here. Add a little salt to the water.
2. Open frozen shrimp bag and in another pan add enough water to cover them.  Put them on the stove just long enough for them to unfreeze, but not so they are warm. Turn off heat and start removing the tail and place them on a container.
3. To to the batter you need flour, corn starch, egg, 3/4 cup of water, salt and pepper. Whisk ingredients well, you want the batter to be thick not runny.
4. Add oil to pan, I used a sauce pan so I can have use less oil, bur you want about 1/2 inch deep. Once oil starts shimmering, test with a little drop of batter. If it stays whole and bounces right to the top sizzling is ready for the shrimp.
5. At this point the water in the rice should be half way gone. Add butter to the top and continue cooking.
6. Dip shrimp in batter and drop carefully in oil. Since the shrimp are cook you are just looking for a golden color in the batter. Once it turns like the picture above take out of oil and put over some paper towels to remove excess oil. Continue until you are done with all the shrimp. 
7. Once rice is done you can serve the rice and shrimp either with lemon or sweet and sour sauce. If you are going for sweet and sour sauce don't add butter to rice so you can have a more authentic Chinese dish. 

Hope you find this recipe easy to make. I like to keep a bag of frozen shrimp in the freezer because they come very handy when I don't have much time to cook or I lack imagination.