Thursday, May 12, 2016


Hello my hungry hungry readers, get ready because todays recipe is going to make your mouth water. Last night my Abuela made one of my dad’s favorites Bistec a la Milanesa. Bistec a la Milanesa is a steak that is breaded and accompanied by ham and Swiss cheese. My Abuela usually takes about an hour to make them which drives me crazy because the aroma in the air drives the people in my house insane. My Abuela accompanies this delectable meal with white rice, black beans and fried plantains just to kill us all a little more the preparation of el Bistec a la Milanesa sounds pretty easy but try it on your own and you will see. First you must purchase a thin cut Palomilla steak, about half of a pound of ham (my favorite is Publix brand honey ham), one half of Swiss cheese (any of your preference), a low sodium marinara pasta sauce, 4 jumbo eggs, half a cup of bread crumb (my Abuela uses natural bread and puts them in the blender) and salt and pepper to taste.  If you guys are ever interested in eating this yummy meal a big recommendation would be La Carreta or Versalles. They both have a delicious combination of Cuban spices and fresh taste.

·      Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.

·      Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.

·      Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.

·      Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.

·      Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under broiler until cheese melts.


Thursday, May 5, 2016


     Hey guys and welcome back to my blog, I am so excited about this new recipe because is so easy to make and so yummy. Today we are going to talk about Cuban Torreja. Torreja is known to be a sweet type of bread very similar to French toast however it already is made to perfection with the syrup dripping of off the bread. My Abuela of course is an expert at everything she does, but torrejas is one of her specialties. Yummy! What makes it a little complicates is the making of the toast plus these Cubans can never find the easy way around anything of course the syrup is hand made as well! But at the end it is all worth it the crunch of that sweet bread is worth hours!!!!!! 

3 egg yolks
1 cup whole milk
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 eggs, beaten
3 tablespoons vegetable oil for frying
8 to 10 slices Cuban or French bread

1 cup granulated sugar
1 cup water
1/2 medium lemon peel
1 cinnamon stick
How to Make:
Dip the bread slices in the milk/egg mixture one by one until they get thoroughly soaked. Lift the pieces from the mixture and let the excess mixture drip off.
Now take the wet bread slice and dip each side in the beaten egg.
Fry the coated bread slices in small batches until golden brown on each side. As you make more toast, add a little more oil to the pan to keep the toast from sticking.
Place the fried bread slices in a single layer in a jelly roll or baking pan and pour the syrup over them slowly so that it gets a chance to soak in.
Place the baking pan in the refrigerator for a minimum of 1 hour to chill.
Dust the tops of the bread with a little cinnamon and serve cold. You may also serve these warm.
You Are Welcome… Don’t thank me thank my ABUELA!!

Friday, April 29, 2016


     Hey guys welcome back to my blog, today I'm going to talk about a desert my Abuela made for me last night. My Abuela makes delicious salty food but she kills me with her sweets! Last night my Abuela made Arroz Con Leche. Arroz con Leche is a sweet desert made out of rice and condensed milk, also called Spanish Rice Pudding. However, it is sweeter and richer than rice pudding. Sounds wired to many but trust me you must try it! This deliciousness is made in about an hour.
How to Make:
Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
Let cool uncovered.
Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.

1 cup long-grain white rice
2 cinnamon sticks
1 tablespoon lemon zest
3 whole cloves
4 cups water
1 egg
3 cups whole milk
1 (12-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup raisins, optional

The best part is while the Arroz Con Leche is still warm make sure to sprinkle some cinnamon on top.

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Thursday, April 21, 2016


Hey guys and welcome to back to my blog. Today I have a sweet tooth so it will give you guys one of my Abuela’s most famous desserts. FLAN! Flan is a gelatin type sweet that is very common in all of Latin America. My Abuela tends to make it with lots of love that’s why it’s my favorite (P.s that love is really just patience.) This yummy desert takes about 20 minutes to prep however, about an hour to cook, soo make some time for your yummy flan. And be careful you don’t burn yourself!n 

You will need:
1 1/2 cups of sugar
6 egg yolks
2 Cups of milk
3 egg whites
1 tsp vanilla
1 lemon peel
1/4 tsp salt
1 cinnamon stick
1/4 cup water

How To Make:

Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside ( By the way the mold should be 9 inches in diameter).