Butter Chicken (YUM!)

No dish has excited me lately as much as this one!

I was pretty much jumping up and down with joy after one bite.

The chicken is juicy and spicy marinated overnight with lime, garlic, cayenne, cumin and a bunch more spices.

Then the sauce. Simple and delicious!

The spices from the chicken adds tremendous amount of flavor to the sauce then add some butter(yum), onions, diced tomatoes and tomato sauce.

Simmer and cook until all the flavors marry and add some heavy cream.

Sprinkle some cilantro to finish things up.

Then grab a spoon and go to town straight out of the pan.

Or you can serve it up over Basmati rice.

And spoon a ton of sauce all over the rice.

It was absolutely ahhmazing and super flavorful!

Extremely easy to make too!

I have leftovers and I can’t wait to devour them.

And I’m definitely adding it to my monthly rotation!

Stars: 5

Level: Easy

Comments: This is really and flavorful dish. For me it’s the perfect amount of spice but if your sensitive to spicy foods I would reduce the amount of cayenne.

Negatives: Heavy cream. Lots and lots of heavy cream. Next time I will try it with some half and half and unsweetened almond milk to try to reduce the calories.

Will I make it again? Oh yes and I can hardly wait!!!

Butter Chicken

Serves: 4

For the chicken:

  1. 4 chicken breasts or 8 chicken tenders (I used tenders)
  2. 5 garlic cloves, minced
  3. 1 tsp salt
  4. 1/2 tsp black pepper
  5. 1/2 tsp cayenne pepper
  6. 1/4 tsp ground coriander
  7. 1/4 tsp cumin
  8. 1/4 tsp cardamom
  9. 1 lime, juiced

Directions: Combine everything together in a ziplock bag and refrigerate overnight.

For the sauce:

  • 1 onion, diced
  • 1/4 cup butter
  • 14.5 oz can tomato sauce
  • 14.5 oz can diced tomatoes
  • 1 pint whipping cream
  • a bunch of cilantro, chopped


  1. In a saucepan, melt the butter and add the onions.
  2. Cook until translucent then add the chicken.
  3. Cook for 5 mins per side then add the tomato sauce and diced tomatoes, cover lower the heat to medium low and cook for 30mins.
  4. Add the heavy cream and cilantro.
  5. Serve over Basmati rice and sprinkle with more cilantro.

Source: TastyKitchen


Death by Chocolate Bundt Cake



I love it. I eat it every day.

Whether it’s chocolate cake, ice cream, a chocolate bar or just a handful of chocolate chips, I don’t discriminate.

I love it all.

And if you are one of those people who hates chocolate, we can’t be friends anymore.

Alright maybe we can, but you are on probation.

This easy bundt cake is a chocoholics dream.

It comes together in a pinch, it’s rich, dense yet light and super chocolaty (is that even a word?)

Anyways if you like cake and chocolate you need to make this right now!

Trust me you need this in you life!

Oh and if you store it in air tight container it will stay fresh for days. I made mine like 3 days ago and it’s still amazing!

Stars: 4

Level: Easy

Comments: This was an easy chocolate cake that was moist and super chocolaty! It stayed good for a few days in an airtight container.

Negatives: Although this cake was very rich I felt like something was missing. So next time I would add a glaze on top to take it over the edge.

Will I make this again? Yes.


Death by Chocolate Bundt Cake

Serves: a lot

  • 4 eggs
  • 3/4 cup sour cream
  • 1/2 cup oil
  • 1/2 cup water
  • 1 small package instant chocolate pudding
  • 1 chocolate cake mix (I used Devil’s cake)
  • 1 cup semi-sweet chocolate chips (I used a combination of dark and semi-sweet)


  • Preheat oven to 350F.
  • In The bowl of electric mixer, on medium speed combine the eggs and sour cream.
  • Add the oil, water, pudding and cake mix and beat to combine.
  • Stir in the chocolate chips.
  • Bake for 40-45 mix or until a toothpick inserted in the cake comes out clean.
  • Let cool and serve with a sprinkle of powdered sugar on top.

Source: LiveCraftEat

Asparagus, Bacon & Cream Cheese Quiche

We are back to bacon.


Can’t get enough.

So when I told my husband that I want to make a quiche for dinner, his response was “One of those pie things?”

He seemed less than excited about it SO of course I went ahead and made it anyway.

He changed his mind in about one bite, realized how delicious it is and went in for seconds.

I mean what’s not to love!?

Flaky, buttery crust. Steamed asparagus. Crunchy bacon. And the cream cheese, well that was the star in my eyes. It kept its shape but the texture was creamy and velvety – melt in your mouth ahhmazing.

On a separate note, have you guys tried spin? Well, you really should. It’s incredible!

For those of you who don’t know what spin is it’s a biking class.

Sounds easy right? Not!

So picture this, you go in a room full of bikes. The lights turn off and the music starts. And you start spinning. Your instructor screams at you the entire time to go faster, increase the resistance, get off the seat, go faster and faster and faster until you feel like your legs and butt are on fire and you’re about to fall of the damn bike. You’re having hard time catching your breath and have drank most of your water while you sweat like a pig. And then you look at clock and it’s only been 15 mins and you have 45 more to go. And you wanna die. You keep asking yourself why are you putting yourself through this torture and is it ever going to end. Then the instructor who is by the way a complete hottie comes over to you and tells you that you’ve got this and you can go faster. So you do.  And then he says that you only have 3 songs left and you need to give him all you got. Even though you’ve got nothing left… So you spin faster than you ever did… and it’s finally over. You’re legs are jelly and you have hard time walking, your butt hurts from the seat, yet you feel so accomplished and ready to take on the world.

Yep, that pretty much sums it up.

It’s not a walk in the park at all! It’s extremely intense but you burn off a ton of calories and it’s great way to get lean and toned. It’s hard work but with the right instructor and music it’s almost enjoyable. Almost.

What do you guys think about spin? What is your favorite gym class? Always open to trying new things 🙂

Anyways, here’s the recipe!

Stars: 4

Level: Easy

Comments: Bacon, Cream cheese, pie crust what’s not to love? Very hearty dish!

Negatives: Bacon, Cream cheese, pie crust and heavy cream…oh my…  It does have quite a few steps to follow and it does take a little bit of time, but the results are pretty awesome.

Will I make it again? Hm…maybe.

Asparagus, Bacon & Cream Cheese Quiche

Serves: 6


  • 1 pie crust
  • 1/2 lb asparagus, ends trimmed and cut into 1in pieces
  • 4 slices bacon, chopped up
  • 1/2  small onion
  • 4 oz cream cheese, room temp, cut up
  • 4 eggs
  • 1 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Roll out pie dough and transfer to pie plate. Freeze for 30min.
  2. Preheat oven to 350F. Line the pie crust with foil and fill it with uncooked rice or beans. Bake for 30mins.
  3. Take out of the oven and remove the foil and beads. Bake for additional 10mins.
  4. Make the filling:
  5. In a boiling slightly salted water, cook the asparagus for 2 mins. Remove the asparagus to a bowl and cover with ice cold water to stop the cooking process.
  6. In a saucepan, over medium high heat cook the beacon. Once crispy remove to plate lined with paper towel.
  7. Add the onions to the bacon fat and cook until soft and translucent.
  8. Add the garlic and cook for 1min.
  9. In a bowl combine the heavy cream, eggs, salt and pepper.
  10. When the crust is done baking, remove from the oven. Increase oven temp to 400F.
  11. Spread the bacon and cooked onions on the bottom of the crust, topped with asparagus and cream cheese pieces.
  12. Pour the heavy cream mixture on top.
  13. Bake for 30-40mins or until the filling is firm and crust is golden.
  14. Let cool for at least 20 mins before serving.

Source: CompletelyDelicious

Pasta Carbonara

I haven’t been able to concentrate on anything lately.

All of my thoughts have been completely consumed by pasta and bacon.


It’s been driving me crazy! So I finally got over my laziness and made some pasta carbonara.

And let me just tell you how refreshing it is to see bacon and eggs in anything else but breakfast 🙂

So it all starts off with angel hair pasta which is by the way my favorite pasta! Soo good.

Then you add bacon to the mix and we all know that everything is better with bacon. Crispy delicious bacon.

Then we have the sauce which is to.die.for. Light, creamy with the slight saltiness of parmesan.

And to top it all of peas. They are green so in my mind that makes them a vegetable.

And if it has ‘vegetables’ then it must be healthy right? Yeah, about that…

Anyways, this is super easy to make and it takes no time at all.

Most importantly it satisfied my insane craving for carbs and bacon so 2 thumbs up from me! 🙂

Stars: 5

Level: Easy

Comments: I love this dish. Easy and delicious! Absolutely in loved with it!

Negatives: None

Will I make it again? Yep, made it a few times already!

Pasta Carbonara

Serves: 2-3


  • 6 oz angel hair pasta
  • 4 slices thick bacon, cut into small pieces
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/3 cup frozen green peas, thawed
  • 1 whole large egg
  • 1 egg yolk
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese, grated
  • big pinch salt and pepper


  1. Boil the pasta according to package directions. Reserve about 1/2 cup of the pasta water and drain.
  2. While the pasta is cooking, in a skillet over medium high heat sauté the bacon until cooked through, browned and crispy.
  3. Transfer the cooked bacon to a plate lined with a paper towel.
  4.  Add the onions to the skillet with bacon fat and over medium heat sauté until translucent. Add the garlic and cook for 1 min.
  5. Turn the heat off and add the peas.
  6. In a bowl combine the egg, yolk, heavy cream, parmesan and salt and pepper.
  7. Place the cooked pasta in a bowl and add the sauce to it while the pasta is still hot.
  8. Adjust the consistency by adding some of the reserved pasta water, if needed.
  9. Add the onion mixture. Top with the bacon.
  10. Plate and enjoy!

Puerto Vallarta, MX Trip!

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View from our room!

View from our room!

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$25 massages - fabulous!

$25 massages – fabulous!

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Las Caletas

Las Caletas

Phone pictures 1072 Phone pictures 1075 Phone pictures 1076

Rhythms of the Night show

Rhythms of the Night show

Phone pictures 1108

Cooking paella on the beach

Cooking paella on the beach

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White Sauce Chicken Enchiladas

I love enchiladas and have given you plenty of recipes to try out but this one is totally different.

Like No comparison.

Not the prettiest picture but soo freaking tasty!


Why? The secret is the white sauce.

It’s just a creamy white sauce that is butter/flour based then you add some chicken broth and sour cream that’s it! Sounds like nothing spectacular I know, but baked with the enchiladas it tastes fantastic!!

Really easy to make and a great change-up from red sauce enchiladas.

And for those of you who don’t like spicy food, this is not spicy at all!

Did I mention I love enchiladas?

On a side note, meet the newest member of our family! Our little baby boy Simon aka Mr. Snuggles 🙂


He’s the sweetest little boy ever! He just turned 4 months and he’s the biggest cuddle bug 🙂

He fills my life and heart with joy every day and I’m soo happy my husband let me adopt him!

I fell in love with him the second I saw him.

Thanks honey for the best birthday present ever!

Stars: 5

Level: Easy

Comments: Different than most enchilada recipes this one is a keeper! Simple, flavorful and delicious 🙂

Negatives: None

Will I make it again? Yes! Definitely

White Sauce Chicken Enchiladas

Serves: 10


  • 10 medium taco flour tortillas
  • 1 rotisserie chicken, shredded
  • 2 cups Mexican blend cheese, divided use
  • 1 cup salsa
  • 1 (4oz) can diced green chillies
  • a pinch of salt
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream


  1. Preheat oven to 350F.
  2. In a bowl combine the chicken, 1 cup cheese, salsa, green chillies and salt.
  3. Place a heaping tbsp. of the chicken mixture in each tortilla and then roll.
  4. Place the rolled enchiladas on a cooking spray sprayed baking dish.
  5. In a saucepan over medium heat melt the butter.
  6. Add the flour and whisk for 1 min.
  7. Slowly whisk in the chicken broth.
  8. Let it cook for 1 min.
  9. Turn the heat off and stir in sour cream.
  10. Top the rolled enchiladas with the creamy sauce.
  11. Top with remaining cheese.
  12. Bake for 22mins.
  13. Turn the broiler on High and broil for 3 mins or until the cheese has slightly browned on top.

Source: Bakerette

Cookies & Cream Cheesecake Bars


Oreos and cheesecake.

It doesn’t get more magical than this!

This is an easy cheesecake dessert that is creamy, dreamy and absolutely delightful.

Definitely one of my faves!

Now, don’t count calories making this. Your head will explode, but trust me every bite is worth it!

So go ahead have a slice and share the rest with your family and friends.

Take it to work and you’ll become very popular I’m sure.

Also if you are afraid that your cheesecake will crack, don’t be! Just make sure your ingredients are room temp! I left everything out for about 30mins and it was fine.

Also don’t overbeat your filling!

After your cheesecake is done, let it sit at room temp for at least 1hr before putting it in the fridge.

Water baths are also great for cheesecakes I know but I don’t have the patience for that so I just skip it. So far I’ve never had issues with cracks, it’s more luck than anything else I’m sure.

Anyways, cracks or no cracks this cheesecake is deelish!

Stars: 5

Level: Beginner

Comments: Cheesecakes can be intimidating especially to the beginner cook, but this recipe is super easy!

Negatives: It does consist of multiple(easy) steps and you will have to chill it for a few hours, but the wait is definitely worth it! 

Will I make it again? Yes for sure! 

Cookies & Cream Cheesecake Bars

Serves: 24


  • 1 package of oreos
  • 4 tbsp. unsalted butter, melted
  • 3 (8oz) cream cheese*
  • 3/4 cup sugar
  • 3/4 cup sour cream*
  • 1 tsp vanilla extract
  • 1/2 tsp salt (I used fine sea salt)
  • 3 large eggs*


  1. Preheat oven to 325F.
  2. Line a 9×13 baking dish with aluminum foil letting it overhang on each end.
  3. In a large zip lock bag crush 26 oreos with rolling-pin. Add the butter, stir with a spatula.
  4. Transfer the buttered oreo crumbs to the baking sheet and press down with your hands.
  5. Bake for 10mins. Remove from oven and let cool on wire rack.
  6. In a mixer combine the cream cheese and sugar. Beat for 2 mins on medium speed.
  7. Add the sour cream, vanilla and salt, beat to combine.
  8. Add the eggs one at a time and beat after each addition.
  9. Crush the remaining oreos and fold in the cream cheese mixture.
  10. Transfer the filling over the cooled oreo crust and even out with a spatula.
  11. Bake for 40mins or until the edges are set but the middle is still wobbly.
  12. Let cool on a wire rack for 1hr.
  13. Refrigerate for at least 3 hrs**.
  14. Cut and serve!

*at room temp

** best refrigerated overnight

Source: Tasty Kitchen

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