Monday, November 7, 2011

Buttermilk Syrup

1 1/2 cups sugar
3/4 cups buttermilk (or 3/4 cups milk + 1 Tbsp of lemon juice, mix and let sit for 5 min. before adding to recipe)
1/2 cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large sauce pan.  Bring to boil over medium low heat.  Don't boil hard or it will go brown.  Simmer for 7 minutes.  Remove from heat.  Stir in vanilla.  Serve over pancakes or waffles or even over ice cream!  Stores in the fridge for a couple weeks.

Thursday, November 3, 2011

Chocolate Lava Cake

Plain and simple....and absolutely DELICIOUS!


6 tbsp butter

3 ounces of semi-sweet chocolate chips or baking squares (cut into pieces if using squares)

1/2 c sugar

6 tbsp flour

pinch of salt

3 eggs

1/4 tsp vanilla

Confectioners' sugar to decorate

This recipe makes enough for two large ramekins. Line bottom of ramekins with waxed or parchment paper, then grease; set aside.

Place chocolate chips and butter in a microwave-safe bowl. Microwave for 45 seconds or until chocolate is melted; stir until smooth. Using a whisk, beat in the sugar, flour and salt until blended. Add eggs and vanilla. Pour mixture into prepared ramekins. Refrigerate them for 1 hour or until ready to bake.

Bake 13 minutes (at 425 degrees Fahrenheit) or until edges are firm but centers are slightly soft. Make sure you don't overbake them. Cool for 5 minutes and carefully run sharp knife or thin spatula around cake edges. Unmold onto serving plates, remove waxed paper. Sprinkle with confectioners' sugar and serve immediately. Enjoy!!!

Note: You can use 12 cup muffin pan instead, bake for 9 minutes instead (I've only made them in the ramekins though)

Tuesday, October 11, 2011

Chipotle Ranch Chicken Sandwich

Not too long ago I tried a chicken sandwich that was just plain delicious!! I told my husband that I was going to try and figure out the sauce and make the sandwich at home. I was in luck! The sandwich turned out just as good and we loved it!

To make the sauce you will need Chipotle Peppers. You will be able to find these in small cans at your local grocery store. There are many different brands, I just happened to buy this one. You won't use all of the peppers so you can freeze the rest and use them with other recipes.


1 lb chicken breast/tenders

adobo from chipotle peppers

garlic salt

cooked bacon strips

1 large onion, sliced

Pepper Jack cheese

Cibatta bread

Chipotle Ranch sauce (see recipe below)

Put a little bit of olive oil on a skillet. Season the chicken with garlic salt and cook on medium heat on the skillet. Add a little bit of adobo sauce on top of the chicken. While chicken is cooking, sautee the onions. When the chicken, onions,chipotle ranch sauce and bacon are ready, you can begin making your sandwich.

Spread some chipotle ranch on the cibatta bread and then place on a hot griddle just for a little bit to help soften the bread and toast it at the same time. Add more sauce to your bread, add the chicken, cheese, bacon and finally the sauteed onions, place the top slice of bread and enjoy!!


1 cup sour cream
1 can of Nestle's Media Crema (Table cream) or add another cup of sour cream if you can't find this ingredient
1 cilantro bunch
1 pkg Ranch dressing mix
2 chipotle peppers

Place all ingredients for sauce in the blender and voila! The sauce is done!

Wednesday, August 24, 2011

Zucchini Casserole


1/4 C. Chopped Onion
6 C. Sliced Zucchini
1 C. Sour Cream
1 Cube Butter, melted
1 C. Shredded Cheese
1 Can Cream of Chicken Soup
1 Pkg. Stuffing, crushed

Cook onions and zucchini in boiling water for 5 minutes. (I sauteed mine instead)
Combine soup, sour cream and shredded cheese. Add drained zucchini.
Combine stuffing mix and melted butter. Spread half the dressing mix over bottom of casserole dish. Spoon on vegetables and cover with the rest of the dressing.
Bake 350 for 30 minutes, uncovered.

Next time I make this, I will add in chicken so it more of a complete meal. I think it would taste great if you added in different vegetables also.

Friday, August 19, 2011

White Chicken Enchiladas

This is a super yummy enchilada recipe I found at the Pioneer Woman Website. It's not your typical enchilada recipe, or at least not the ones I had in Mexico anyway. I really like the fact that she uses corn tortillas rather than flour because that's what we use when making enchiladas. I think flour tortillas get extra soggy. Anyway, I made some changes to her recipe and that's what I'll post here. To get her original recipe and of course many other yummy ones click here.

Some of the changes that I made was to replace a few ingredients such as fresh peppers rather than canned (fresh is always best) and also used a rotisserie chicken rather than cook one, among other things. Again, visit her site if you would like to see her original recipe.


1 Rotisserie chicken, shredded (about 2- 1/2 cups)

2 c chicken broth

1 tbsp canola oil

corn tortillas

1 large onion, diced

6-7 Anaheim peppers, diced

2-3 jalapenos, seeded and finely diced

1 tsp paprika

1/2 c heavy cream (you can use Nestle Table cream/Media crema instead)

2 tbsp butter

2 tbsp flour

1 c sour cream

2- 1/2 c monterey jack cheese, grated

salt and pepper to taste

cilantro, chopped


Heat oil over medium heat. Add onions and jalapenos and saute for a minute or so. Add chicken and half of the Anaheim peppers, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot, Mix in the cilantro (reserve some to garnish enchiladas when done). Turn off the heat and set aside.

In a separate pan, melt butter and sprinkle four. Whisk together and cook for about a minute. Add in one and a half cups of chicken broth. Whisk together and cook for a minute or two. Add the rest of the Anaheim peppers. Reduce heat, then add in sour cream and some cheese to melt (about a cup or so). Add 1/2 teaspoon paprika. Add salt and pepper as needed.

Soften tortillas on a griddle. You don't need to cook them too long, all you need is for them to be soft enough to roll.

To assemble: spoon chicken mixture on top of a tortilla, add some cheese and roll up. Place in a 9x13 casserole dish seam side down. Continue to do the same with the rest of the tortillas.

Pour cheese mixture over the top of the tortillas. Top with extra cheese if you'd like but I don't think it's necessary at all cause they are plenty cheesy. Bake at 350 degrees for 30 minutes. Enjoy!

Tuesday, July 12, 2011

Grilled Tilapia with [Bing] Cherry Salsa

SERVES 4 - Prep. Time: 15 min - Total Time: 20 min

1 tablespoon olive oil, plus more for grates
1/2 pd. (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 Tilapia fillets (4 to 6 oz each)

1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.

2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tiapia all over with oil; sprinkle with spice mixture.

3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

Wednesday, May 11, 2011

Brazilian Stuffed Bread

In Brazil, when you have visitors over, it's pretty much tradition to sit down and "tomar um lanche", which is literally translated to "take a lunch", but it's a way to say eat a snack, or have some tea (if you're from Europe).

And this bread is just perfect for that. I would say, in a typical Brazilian home, you would have as an afternoon snack: some bread (from french bread to cheese bread), cake, and Coca-Cola (okay, maybe GuaranĂ¡). Just kidding, but it is very common.

This recipe is so easy, the hardest part really is just waiting patiently for the dough to rise. AND you may just have all the ingredients in your pantry.

- 3 to 3 1/2 C Flour (Start with 3 and keep adding until it doesn't stick to your fingers anymore)

- 4 tbsp. Oil (I think I used canola)

- 2 tbsp. Sugar

- 2 Eggs

- 1 tsp. Salt

- 1 C water

- 1 tbsp. Yeast

- Mayo

- Shredded Parmesan Cheese

You can use anything to put inside the bread, here are some suggestions:

- Muzzarella chesse, diced tomatoes, and basil

- Pepperoni and cheese

- Just Cheese

- Ham, cheese, tomato, onions, and oregano (I made this one and it turned out delish, except I used some left-over salsa fresca since I didn't have any more onions and it turned out pretty good)

You can also use any kind of meat like salami, turkey, hot dogs (this would need to be chopped)...Just use your imagination!

Put all of the ingredients in a large bowl, except for the water and yeast. In a small bowl, add water and yeast and let it sit for a few minutes (while you mix everything else in the large bowl).
Add the water and yeast to the large bowl and mix it all up with your hands.
Flour a flat surface and knead the dough for a few minutes.
Cover and let it rise for at least 30 minutes (I would do about 45 minutes).
While the dough rises, you can prepare your toppings. Make sure to chop everything up, except the cheese, if it's already grated.
Separate the dough into two equal pieces. Open one in a rectangle, spread the mayo, add chesse and other toppings. Roll it up lengthwise. It doesn't need to be rolled up super well, I usually only do it a couple times. Spread some more mayo on top of the bread and sprinkle with parmesan cheese. You can also add parsley on top to make it look prettier, or, in my case, to differentiate from the other bread, which had a different topping. Make sure you pinch the ends so the cheese doesn't run out. Repeat everything with the other piece of dough and put it in a floured (spread butter first, and then the flour) cookie sheet.

Bake for aproximately 40 minutes at 350 F.

Monday, May 2, 2011

Carne Molida con Papas

In need of an easy meal??? Well, look no further! This is one of the easiest meals to make. I tend to make this often...specially when I run out of ideas. You can make this and eat it with tortillas like a burrito. You can use this as the meat dish for tostadas, or some delicious sopes (post to come)! It can also be the perfect filling for fried empanadas.

Anyway, the list goes on.


1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!

Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using is a great dish.

Wednesday, April 13, 2011

Breaded Ranch Chicken

I just gave this recipe a try and we loved it. I got the recipe from an old issue of Taste of Home magazine. Anyway, I'm always looking for quick, easy and tasty recipes and this sure is one of them. I accompanied the dish with rice, salad and some ranch roasted potatoes.


3/4 c crushed cornflakes

3/4 c grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2 lbs)

1/2 c butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until chicken juices run clear. Enjoy!!

Wednesday, April 6, 2011

German Pancakes with Coconut Syrup

We made these for Christmas with the egg nog added in and they were delicious! We make them all the time without the egg nog and they are just as good. My family calls them Monster Pancakes because of they way they grow so big in the oven.


6 Eggs
1 C. Milk (Replace 1 cup of milk with 1/2 cup low fat milk and 1/2 eggnog to reduce thickness and add 1/4 teaspoon of nutmeg)
1 C. all-purpose Flour
1/2 tsp. Vanilla
1/2 tsp. Salt (reduce to 1/4 tsp. if using salted butter)
4 Tbs.  Butter, melted

Place the eggs, milk, flour and salt in a mixing bowl; mix thouroghly. Pour the melted butter into an ungreased 9x13x2  baking dish; add batter. Bake, uncovered, at 425 degrees for 16-18 minutes. Make sure to monitor the oven so the tips of the pancake don't burn. You will know when it's cooked when the tips of the pancake begin to lightly brown.

Dust pancake with confectioner's sugar; serve immediatly with the syrup (see recipe below or use your own). It is also good to use whip cream and berry jam or peaches.

Butter Cream Syrup (Coconut or other flavoring)

1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Coconut Flavoring (optional or any other flavoring that you want)

Heat butter, sugar, buttermilk, baking soda and flavoring by slowly bringing to a boil (it will foam, so be sure to put in large sauce pan). Take off heat.

Peanut Butter Bars

Peanut Butter Bars

1 C. Butter
1 C. Brown Sugar
1 C. Peanut Butter
1/2 C. Sugar
2 Eggs
2/3 tsp. Baking Soda
2/3 tsp. Salt
2 tsp. Vanilla
1 1/2 C. Oats
1 1/2 C. Flour

Mix & Bake @ 350 degrees for 10-12 minutes, on cookie sheet.
Spread a layer of peanut butter on the bars, when cooled.

1 1/3 C. Sugar
6 Tbs. Milk
6 Tbs. Butter
Bring to boil, then add:
1 C. Chocolate Chips
1 tsp. Vanilla
Dash of Salt

Spread frosting on top of peanut butter layer. Enjoy!

Monday, April 4, 2011

Candied Corn Pops

These are the most addicting treat I've ever made. It makes a large amount and if you don't have someone to share them with, you might find yourself finishing them off... then regretting it later. 
(This coming from personal experience. lol)

Candied Corn Pops

1 large bag corn pops pop corn (16 oz)
2 cup sugar
4 cubes butter (1lB)
4 tablespoon water

Boil together for 7 min remove from heat then add 2 tsp vanilla. 
Stir and pour over corn pops.

Thursday, March 31, 2011

Bionico (Mexican Fruit Salad)

This is a very, very delicious Mexican fruit salad. It's not only delish, but super easy to make as well. I won't really put specific measurements for the salad because it's really up to you how much fruit you want to add and what kind. I usually make mine with apples, strawberries and bananas, but you can add other fruits such as cantaloupe, pineapple, etc.

Any of your favorite fruits and berries

1 can sweetened condensed milk
2 cans Nestle Media Crema/Table cream (you'll find this in the latin section of your grocery store)
1 tsp vanilla

Cut all the fruit in small pieces (bite size), I cut mine very small. Place cut fruit in a large bowl or individual bowls.

Mix all the ingredients for the creme and pour over the fruit.

Top with granola. Enjoy!!!

NOTE: You can substitute the creme with yogurt for a healthier fruit salad, it's really good this way as well.

Wednesday, February 9, 2011


Here is another delicious recipe from our family cookbook, homemade granola. I've been enjoying this over a bowl of fruit and yogurt and it's so yummy. My husband is really bad at eating breakfast and he also hates cereal, yet he's been eating this granola with milk a few mornings in a row. I'm telling you is good!


1/4 c brown sugar
1/3 c oil
1/3 c honey
5 c old fashioned oats
1/2 c raisins
1/2 c dry milk
3/4 tsp cinnamon
pinch of salt
1/2 c coconut

Mix sugar, oil, and honey in a saucepan. Heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375 degrees Fahrenheit for ten minutes. Let cool in pan. Store in airtight container. Enjoy!!!

Saturday, January 22, 2011


This is another recipe from our family cookbook, contributed by my husband's grandmother. I needed to make a quick dessert to take to a family and didn't have any easy brownie mixes. I looked through the cookbook and found this easy recipe. I made a few additions to it and they turned out delicious!!!! Luckily there were only a few left, because I would have been tempted to eat them.


3/4 cup flour
1 cup sugar
1/4 tsp salt
1/4 cup cocoa
1/2 cup butter
2 eggs
1 tsp vanilla
1/4 cup milk (my addition)
Hand full of semi sweet chocolate chips (my addition)
1/2 cup chopped nuts (optional, I myself did not add them)
1 small square of Almond Bark to decorate the top (my addition)

You need to combine all ingredients, except for the almond bark. Mix well and pour on a small baking pan. I think the one I used was a square 9x9x3. Bake at 350 degrees for 22 minutes.

Decorate the top by melting the almond bark in the microwave and then swirl it on top of the brownies using a piping bag or a ziplock bag (just cut a small tip on a corner). Enjoy!

Monday, January 17, 2011

And The Winner Is....

Thank you all for participating. The winner of the $25 CSN Stores gift code is:

Comment #7 was left by: M Occasionally B said... I'm a follower now!

JANUARY 12, 2011 8:13 AM

Please contact me with your e-mail within the next 24 hrs or a new winner will be selected.


Tuesday, January 11, 2011

Time for a GIVEAWAY!!

Back in October I won a giveaway to CSN Stores through one of my friends blog. It was awesome to go in their website and see the wide variety of items they carry. Their selection of products is so wide, because CSN Stores has over 200 online stores where you can find anything you need whether it be modern dining furniture, fitness equipment, or even cute cookware!

Well, just today I received the product I ordered...a George Foreman Indoor Grill and I'm really excited to use it for a new recipe today!

Anyway, I was very excited for the giveaway I won, and am now fortunate to do a giveaway of my own through them!

CSN Stores

One of you will win a $25 gift certificate from!

Unfortunately, the gift certificate does not cover international fees, therefore the giveaway is open to US residents only.

Each one of you can enter to win the $25 gift certificate to CSN Stores up to three times. Please leave a separate comment for each entry.

1. Go to, and then come back and leave a comment telling us what you will buy with your gift certificate.

2. Become a follower of Let's Cook. If you already are a follower, just tell us you are.

3. Tell us about a recipe you've tried from our blog (how did it turn out?), or one you hope to make soon.

And why not....

Mention this giveaway on your blog or facebook for an extra entry!

Remember to include your email on the comments so I can contact you if you are a winner.

The giveaway will be open until Sunday, January 16, 2011. The winner will be announced Monday, January 17th!

Good luck!!!

Thursday, January 6, 2011

Chicken Parmesan

I know, not really the best picture for this meal, I was on a hurry.
Nevertheless, I promise you'll like this easy yummy dinner.


4 boneless chicken breast (halves)
1 bottle of Ragu sauce
Bread crumbs (I use Italian herb)
1 egg
Shredded Mozzarella cheese

Put a little bit of Ragu sauce on the bottom of a baking dish. Coat chicken breasts with egg, then cover with bread crumbs and place in baking dish. Pour remaining sauce over the top and bake for 20 minutes (or until done) at 375 degrees. Add cheese and bake for an additional 10 minutes. Serve with/over rice or pasta. Enjoy!