Got any leftover chili or some cans of beans laying around? Then make this delicious, but messy, tray of nachos. Very simple to make and can be done in minutes. Nachos are not just for an appetiter or for parties; they can be a full-on meal. This recipe is very decadent and can be shared or eaten solo!

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 1-4

Tortilla or nacho chips (I used jalapeño-lime chips)
Leftover chili or one can of red kidney beans, drained and cooked to can instructions
1 cup of shredded cheddar cheese
1/2 cup of spredded pepper jack cheese
either a jar of or homemade nacho cheese sauce
1 large tomato, diced
1 romaine lettuce shredded
1 scallion thinly chopped
1 avocado, pitted and diced
1 jalapeño, finely chopped
 a few cilantro leaves, finely chopped

-layer a baking tray with wax paper
– mix the veggies together in a bowl and sprinkle a bit of salt to make some salsa
-add a layer of tortilla chips to the tray; add a scoop of chili or beans evenly across; drizzle some nacho cheese sauce and add some of both sprinkled cheeses; continue to layer this way to make as much nachos as you would like
-once the desire amount is made, top with an extra sprinkle of cheese, then turn your oven broiler on high. Cook the nachos until the cheese has melted.
-Once they are done, top with the salsa


Back when I used to work at an Italian Pizza and Sub shop, I could attest majority of my weight gain to the cheesesteaks and not the pizza. Something about the melted cheese and salty steak combined with the crunchy bread was more enticing to me than the pizzas. While the cheesesteaks at my old job were delicious, I did not enjoy using the think, processed steak meat. For this recipe, I used what I learned at the pizzeria but with better cuts of meat, with garlic bread as its place holder. The result was a filling meal that did not allow me to leave not even one crumb. Try yours today!

Prep Time: 10 Minutes

Cook Time: 15 Minutes


2 pounds of strip steak, sliced into ½ inch strips

 2 large green, orange, or yellow peppers thinly sliced

1 cup of mushrooms thinly sliced

1 small onion, diced

5 cloves of garlic, minced

3 tablespoons of butter

1 cup of cheddar cheese, grated

½ cup of asiago cheese, grated


Black pepper

Red chili flakes

Sandwich rolls

*Note: This recipe can also be made vegetarian by substituting the meat with Portobello mushrooms sliced the same size*


  • First, generously season the meat with salt and pepper; then add a sprinkle of red chili flakes. If you enjoy it spicy, add more chili flakes
  • In a small saucepan, sauté the garlic. Once it becomes fragrant, add the butter, and let it melt. Once melted, give it a swirl to incorporate the two flavors. Set aside
  • In a large pan, add 2 tablespoons of olive oil and sauté the onions. Once the onions become fragrant and begin to soften, add the peppers
  • Once the peppers begin to soften, add the meat and the mushrooms. Cook until the meat has browned, and the peppers and mushrooms have fully softened. Once that is done, set aside briefly
  • If they are not already sliced open, using a bread or serrated knife, carefully slice open the bread rolls. Using a brush, generously brush both sides of the bread with the garlic butter
  • Sprinkle some of the cheese on both buttered sides of the bread. Evenly divide the cooked steak and veggies amongst the rolls. Sprinkle some more cheese on top of the steak
  • Turn your oven broiler on high and place the sandwiches below it. Cook until the cheese is melted and bubbly, and the bread has toasted
  • Serve and enjoy!


I am not big on eating fast food, but when I did, I loved eating Crunchwrap Supremes. During my tenure working in a Tex-Mex restaurant, I would recreate the famed Taco Bell meal for myself and my coworkers and would use any filling I wanted, with my favorite being chorizo. Below is my recipe for Crunchwraps with my twist on them, such as adding chipotle mayo and using Doritos for the crunch. It’s very simple to make, and very filling to eat. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes


Large pack of 12inch or 14inch tortillas

Filling for crunch wrap; leftover chicken, ground beef, steak, or sauteed veggies. I used ground beef and chorizo

1 can of black beans

2 cups of mayonnaise

2 chiles in adobo sauce

Juice from half a lime


Black pepper

1 cup of frozen corn

Shredded cheese

Doritos, Fritos, or any type of tortilla chip

Shredded lettuce

1 large tomato, diced

Sour cream


  • First prepare the black bean spread, chipotle mayo, and toast the corn
  • Drain and rinse the black beans and cook to can instructions. Let cool off. Either mash the beans with a masher, or place them in a food processor for a smoother consistency
  • For the chipotle mayo, add the mayo, chipotle peppers, a sprinkle of salt and black pepper, and the lime juice in a food processor and blend
  • In a small frying pan, heat up the corn on a medium-high flame. As the corn is cooking, you will hear it pop, but do not be alarmed. Cook for about 5 minutes or until corn is charred
  • Once they are ready, proceed to building the crunchwrap. When you are adding the ingredients onto your tortilla, be careful not to overdo it as you want to be able to fold the tortilla shut
  • Heat up the tortillas, either by heating them on a hot skillet or pan, or directly on the stovetop flame. If you choose the latter option be very, very careful as to not burn yourself or let the tortilla catch fire
  • Transfer the tortilla onto your working space. Add a spoonful of the black beans and slowly spread them out about halfway across the tortilla
  • Add your protein option
  • Then add the chipotle mayo and sour cream
  • Add the corn, tomatoes, and lettuce
  • Sprinkle some shredded cheese
  • Then add the Doritos or any chips you have decided to use for the crunch
  • Sprinkle a bit more cheese on top
  • Then fold the edges of the tortilla over until it shuts. You can either heat this up on a frying pan over a medium heat on both sides, or use a panini press or any other type of sandwich press. I used the press so the cheese melts better and it gets all gooey
  • Serve and enjoy!!


I have been curious about using coffee as a crust for a while now and, while I normally enjoy drinking it, I was unsure how it would come out cooking with it. I opted to use it in a spicy mixture, so I decided to turn up the heat. The result was incredible, the coffee and chilis worked well together to balance out the flavor without taking away from the tenderness of the lamb. This is definitely something I look forward to cooking often and the spice rub works well with other meat also. Try yours today!

Prep Time: 10 minutes

Cook Time: 15 minutes


2 ½ pounds of lamb chops

1 tablespoon of dark, freshly ground coffee

1 tablespoon kosher salt

1 teaspoon of oregano

1 teaspoon of garlic powder

1 teaspoon of Guajillo chili powder

1 teaspoon of ancho chile powder

1 teaspoon of red chili flakes

1 teaspoon of cayenne

1 teaspoon of black pepper

Olive oil

2 tablespoons of butter

3 cloves of garlic

A couple of sprigs of fresh rosemary


  1. In a small bowl, mix all the spices and coffee. Drizzle some olive oil over on top of the lamb chops and coat with the spice rub
  1. In a large frying pan, heat up 2 tablespoons of olive oil and melt the butter over a medium flame. Cook the lamb chops for 6-7 minutes on each side. Before you flip the lamb chop to cook on the other side, add the garlic and rosemary to the frying pan. Using a spoon, drizzle some of the oil and juices over the lamb while it is cooking
  1. When the chops are done, transfer them onto a plate and let them rest. Spoon some more of the butter and natural juices from the pan and drizzle them over the lamb chops
  2. Serve with a side of your choice
  3. Enjoy!


As the weather gets colder, I focus on heartier, spicier food. For this recipe, I was craving to make a curry and, because I was hungry, wanted something that would make me full. I decided to use chicken and chickpeas, incorporating both Indian spices and Thai heat in making this curry. The result was a delightful combination of heat and flavor, with a peanut aftertaste. Definitely a filling and satisfying meal! Try yours today.

Prep Time: 15 minutes

Cook Time: 45 minutes to an hour

Serves: 4


1 ½ pounds of chicken, diced into cubes

1 ¼ cups basmati rice or long-grain brown rice, rinsed

2 tablespoons olive oil

1 small white onion, chopped (about 1 cup)

4 cloves garlic, minced

1 red bell pepper, sliced into thin 2-inch long strips

1 large tomato, diced

1 can, 15oz, of coconut milk

½ cup of heavy cream

1 can of chickpeas, rinsed

2 tablespoons of smooth peanut butter

2 teaspoons of Thai red curry paste

1 tablespoon of red chili paste

2 teaspoons rice vinegar

1 tablespoon of kosher salt

2 teaspoons of freshly ground black pepper

2 teaspoons of red chili flakes

2 teaspoons of toasted ground garlic powder

2 teaspoons of curry powder

1 teaspoon paprika

1 teaspoon ginger

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon mustard powder

½ teaspoon cumin

Chopped cilantro for garnish


  • Cook the rice in a medium pot
  • In a large Dutch oven or heavy bottom pan, add the olive oil and the red chili flakes and toast the chili flakes over a medium heat for about 45 seconds
  • Add the chicken and cook it slightly until the pink fades. Then add the garlic and onions and cook until they soften
  • Add the rest of the spices and cook for about 30 seconds to 1 minute, until the flavors immerse and it becomes aromatic; then add the red peppers and tomatoes and cook until they soften
  • Add the coconut milk and heavy cream and stir. Raise the heat slightly so it comes to a boil
  • While it is boiling, add the peanut butter, the Thai red curry paste, red chili paste, and the rice vinegar and stir again. Add the chickpeas and stir once more. Stir often
  • Cook until the sauce thickens and reduces. Depending on how thick or thin you prefer the sauce, cooking takes from 45 minutes to an hour
  • Once it is done, plate the rice and serve the curry with it. Garnish with the cilantro
  • Enjoy!


If you are like me, you likely have leftovers post Thanksgiving. But what do you do if you get tired of eating turkey and mashed potatoes constantly? You get creative. Last year, I turned my leftovers into croquettes. This year, I decided to turn my leftovers into dumplings. The idea worked out better than I thought as the crispiness of the dumplings hit my mouth. This is a very simple recipe and it does not require much, just prep and fry. Try yours today!

Prep Time: 20 minutes

Cook Time: 25 minutes


2 cups mashed potatoes

1 cup of turkey

1 cup of ham (if you did not cook ham, then do 2 cups of turkey or 1 cup of turkey and 1 cup stuffing)

1 ½ tablespoons red chili paste

1 teaspoon of sesame oil

1 package of wonton wrappers

            For the Sauce

1 ½ cups ketchup

4 tablespoons of honey

1 teaspoon of sesame oil

3 teaspoons of red chili paste

1 teaspoon of fish sauce

1 teaspoon of soy sauce


  1. In a large bowl, add the mashed potatoes, turkey, ham, chili paste, sesame oil, and mix with a gloved hand
  1. Lay out the wonton wrappers on a flat surface. In a small bowl, mix one egg yolk and a bit of heavy cream to create an egg wash
  2. Using a small teaspoon, scoop some of the filling into the center of the wonton. Using a brush, brush some of the egg wash around the edge of the wrapper. Pick the wrapper up from the long sides, and pinch to close
  1. Repeat process until you are finished with the filling
  1. In a heavy bottom pan or Dutch oven, add canola oil to cover barely half of the dumplings when they are placed. You do not want to submerge them in oil. Heat the oil to a medium high heat. Add the dumplings and cool about a minute to a minute and a half on each side, or until they brown, and you can pick them up without them sticking to the pan
  1. Repeat the process until each dumpling has finished cooking
  2. While the dumplings are frying, prepare the sauce. In a small saucepan, add all the ingredients and stir, heating up over a medium-low heat.
  3. Serve and enjoy!


There are very few people that will turn down a nice piece of steak. I am one of those people. With the recent lockdowns and not eating out as much, I have missed eating certain foods for which I would go out to eat. One of them was a juicy piece of steak. I did not want to order takeout for it as, by the time I get home, it would be cold and tough to chew. After missing it enough and seeing some nice cuts, I decided to buy some and make it at home. The result is that I have been craving making this exact same recipe since the first time I made it. Once was not enough. It was definitely a juicy experience that I cannot wait to have again. Try yours today!

Serves 1

Prep time: 5 minutes

Cook Time: 8 minutes


1 Boneless ribeye steak

3 cloves of garlic

3 tbsps. of butter

3-4 sprigs of fresh rosemary

3-4 sprigs of fresh thyme

Sea salt

Freshly ground black pepper

Red chili flakes

Olive oil


  • Heat a cast iron pan over a medium high heat and allow it to warm up for about 5 minutes
  • While the pan is heating up, using your hand, rub oil on both sides of the steak. Season both sides with the salt, pepper, and chili flakes. If you do not like spicy, you can omit the chili flakes
  • Once the pan has heated, add the butter and let it melt. Crush the cloves of garlic with the palm of your hand and add them in the butter together with the rosemary and thyme. Let them cook for about 30 seconds
  • Add the steak to the middle of the pan and cook for 3 minutes on each side for rare/medium rare; 4 minutes on each side for medium; and 5 minutes on each side for well done, using tongs to flip it over. Using a spoon, bathe the steak with the melted herb butter in the pan
  • Using the tongs, hold the steak so that you also sear the thinnest side for about a minute
  • Set aside and let rest for 5 minutes. Reserve the butter in the pan. Slice the steak into ½ inch strips. Drizzle the pan herb butter over the steak

  • Serve with a side of your choice, or eat as is
  • Enjoy


This is a simple and quick recipe to prepare some delicious naan. It is both crisp and fluffy and a great accompaniment to any meal. You can even use it as a base for pizza! Try yours today!

Prep Time: 15 minutes

Wait Time: 1 Hour

Cook Time: 10 minutes


3 cups of all-purpose flour

1 cup of warm water

1 cup of plain full fat yogurt

1 package of yeast

1 teaspoon of sugar

2 teaspoons of salt

1 stick of butter

3 cloves of garlic, minced

3 stems of fresh rosemary, with the leaves picked of the stem and minced. Or, 2 teaspoons dried rosemary


  • In a small bowl, add the warm water, the sugar, and the yeast and stir. Let it sit so the yeast can settle, until you see the top covered with bubbles from the yeast. Once it has set, add a tablespoon of olive oil to it
  • In the bowl of a bread mixer, add the flour and the salt and mix them
  • Turn the machine on a medium setting and slowly add the yeast mixture to the flour. Continue on a medium setting until all the water has been added. Then add the yogurt
  • Increase the speed to a high setting and let it spin until a dough ball forms
  • Remove the bowl and cover and let sit for an hour until it rises
  • Once the dough has risen, cut and roll it into baseball sized pieces
  • Before you flatten the dough pieces, prepare the butter mixture.
  • In a small saucepan, add the butter and melt on a medium heat. Add the garlic and rosemary and let simmer for a minute or two. Shut the heat off and let the garlic and rosemary immerse in the butter. Continue on prepping the naan
  • Coat a flat surface that you will be rolling the dough out on with flour
  • Using a rolling pin, flatten and roll out each piece of dough until thin. Dust the rolled out dough with some corn meal
  • Coat both sides of the naan with the butter
  • Heat a frying pan over a medium flame and add the naan. The top side that is not cooking will begin to bubble and rise. You can brush more butter on this side as the other is cooking for more flavor. Check the cooking side and flip over once it has begun to char and crisp. Cook the other side until it chars and crisps as well. Once the naan has cooked on both sides, you can coat with more butter
  • Enjoy!


The Summer Season brings us many joys. Of those joys, the humble tomato is one of them. The tomato is a versatile fruit and can be found in many of our favorite foods and condiments. For this recipe, I was inspired by one of my favorite salads, the Caprese, which is just a simple combination of sliced, ripe tomatoes, sliced fresh mozzarella, and pesto. I then baked that awesome combination in a French pastry dough that I infused with herbs and cheese. The combination of flavors is extravagant. I could eat this for any meal of the day. Besides being very flavorful and filling, it is also very light. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour                                               


            For the galette

1 ½ cups all-purpose flour

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 tbsps red wine vinegar

3 tbsps cold water

1 large tomato or 2-3 Roma tomatoes, sliced into ¼ inch slices

1 cup of pesto (see ingredients and instructions below on preparing pesto)

1 16oz package of sliced mozzarella, or a 1 pound mozzarella ball sliced into ¼ inch slices

1 egg yolk

3 tbsp milk or heavy cream

1 cup grated parmesan or manchego cheese

            For the Pesto

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts, walnuts, or hazelnuts, toasted

4 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese


To make the pesto

  • Before working on the pesto, begin work on the galette pastry. See below
  • Add all the ingredients together into the food processor and process until it forms a smooth paste.

To make the galette

  • In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
  • Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
  • Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto
  • Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
  • Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust
  • Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top
  • Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp
  • Let cool before serving. Garnish with some more chopped, fresh basil
  • Enjoy!