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


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!


One of my favorite Indian foods is Chicken Tikka Masala. So, since I have been craving some Indian food, I decided to take a stab at it and make my own, and I got to say, it came out incredible. While I was making the sauce, it reminded me of making vodka sauce at the prior Italian restaurants I worked at, but without the vodka. I ate so much of it, that I ended up getting the itis. I even made some homemade naan for it, for which you could find the recipe when you click here. Try yours today!

Prep Time: 10 minutes

Cook Time: 45 minutes to 1 hour

Wait time: 1 hours


            For the chicken and its marinade

2 large boneless and skinless chicken breasts diced into nice large chunks

1 cup plain full-fat yogurt

2 teaspoons turmeric

2 teaspoons of coriander

1 teaspoon of cumin

1 tablespoon and 1 teaspoon of garam masala

1 tablespoon lemon juice (about half a lemon)

2 teaspoons black pepper

1/4 teaspoon dried ginger

2 teaspoons red chili flakes

1 teaspoon sea salt

1 teaspoon smoked paprika

1 teaspoon cayenne

            For the Sauce

2 tablespoons of butter

1 medium red onion, diced

3 cloves of garlic, minced

1 chunk of fresh ginger root, about 1 tablespoon, minced

2 teaspoons of garam masala

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of coriander

14 ounces of fresh or canned tomato sauce

2 cups of heavy cream


  • In a large metal bowl, combine the chicken and all its marinade ingredients. Refrigerate for about an hour or overnight if you would like
  • When it is ready to cook, in a large Dutch oven or deep skillet, add the chicken chunks one by one to cook over a medium-high heat. Be sure not to crowd them. Cook them evenly about 2-3 minutes on each side depending on the size of the chunk. Remove them and place them in a paper towel lined plate. The chicken will cook more once it gets added to the sauce
  • Once all the chicken chunks have been cooked, remove any excess liquid from the pan. Add the butter and melt it, combining it with the leftover remnants of the cooked chicken
  • Sauté the onions until they are fragrant and become translucent. Then add the garlic and ginger and cook until fragrant and they begin to soften. Add the spices and toast them for about 20 seconds in the pan, then begin to mix them with the onions and garlic.
  • Add the tomato sauce and mix. Let it simmer for about 10 minutes
  • Then add the heavy cream and mix. Add the chicken and decrease heat to medium
  • Let the chicken simmer in the sauce until the sauce begins to thicken and reduce
  • Once the chicken has reduced, top with some chopped cilantro. Serve with some jasmine rice and naan bread. Click here  for Naan bread recipe!
  • Enjoy!




Whenever I go to a German Biergarten, I always opt for the currywurst. It combines the best of two of my favorites, sausage and curry. With the current pandemic, I have not been to any Biergartens or bars and have been missing bar foods tremendously. So, I opted for the next best thing, and that is to make them myself. Pair this with some awesome, homemade fries, and you got a real bar experience at home. Super simple recipe and it does not take long at all to cook. Try yours today!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4


1 package of bratwurst or knockwurst

6 large russet potatoes, cut into fry length

½ a cup of chopped onions

1 tablespoon olive oil

1 cup of ketchup

3 tablespoons of sriracha

2 tablespoons of curry powder

1 tablespoon of garam masala

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon of cayenne

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

1 tablespoon of sugar


Ground black pepper


  • Preheat oven to 350 degrees. Line the wurst up in a baking tray and bake for about 45 minutes or until it has browned, flipping the wurst on its other side halfway through
  • While the wurst is baking, prepare the sauce
  • In a medium sized saucepan, sauté the onions until they soften and become translucent
  • Add the spices and stir and let them toast for about 30 seconds
  • Add the remaining of the ingredients and stir. Bring to a simmer and let it reduce a little and thicken. Add the sausages in the pot and mix, letting it simmer


  • Prepare the fries. You can either season them with salt and pepper and bake them in the oven at 375 degrees for 20 minutes, or fry them in oil
  • Plate and serve. You can coat the fries with any remaining sauce or use it to dip
  • Enjoy!



Baked tortellini9

Baked tortellini10

What can be a more comforting meal than a big, saucy, CHEESY, plate of pasta. In this dish, I am showing you how to make a delicious tangy tomato sauce from scratch that will make any Italian nona proud. The dish is baked and the cheese becomes this beautiful, gooey, stringy companion to the sauce. This is a big hearty meal that should be enjoyed with a nap afterwards. Try yours today!

Prep Time: 20 Minutes

Bake Time: 35 Minutes

Serves: 4


1 package of tortellini

1 can of diced tomatoes

2 plump Roma or plum tomatoes, diced

3 cloves of garlic, minced

1 tablespoon of salt

1 tablespoon of black pepper

1 teaspoon of red pepper flakes

1 tablespoon of sugar

1 tablespoon of pesto

2 tablespoons of roasted red pepper paste

¼ cup of chopped parsley

1-pound ball of fresh mozzarella, sliced ¼ thick or crumbled, based on your preference

½ cup grated parmesan cheese or pecorino romano


  • Preheat the oven to 350 degrees
  • Cook the tortellini to package instructions and strain. Set aside until it is time to bake
  • Time to make the sauce!
  • In a medium saucepan, sauté the garlic in olive oil until it becomes fragrant. Then add the diced tomatoes and continue to sauté until both the tomatoes and garlic soften

Baked tortellini

  • Add the can of diced tomatoes and stir
  • Add the salt, pepper, red chili flakes, and sugar and stir until they are blended into the sauce. Bring to boil, and then lower the heat to bring to a simmer. Let it simmer for about 10 minutes
  • Add the pesto and roasted red pepper paste and stir until it is blended. Then add the parsley and stir one last time. Shut the heat off and set the sauce aside.

Baked tortellini2

  • In a baking pan or dish, cover the base with a thin layer of sauce. Add half the tortellini amount and cover with sauce. Sprinkle some of the grated parmesan or pecorino romano across the sauce covered tortellini. Evenly place mozzarella slices across the top of the tortellini. Cover with sauce again and sprinkle more of the grated cheese

  • Add the remaining tortellini and repeat the sauce and cheese cover process

Baked tortellini7

  • Place in the oven and cook for 35 minutes or until the cheese has become golden brown and the sauce is bubbling
  • Let it cool for 5 minutes
  • Serve and enjoy!

Baked tortellini11




bourbon chicken2

bourbon chicken5

bourbon chicken6

This was a go-to favorite of mine when I would go to the food court at the mall. Something about the sauce I would love, I didn’t even need to add any additional soy or duck sauces on it. Having grown up and not eating as unhealthy as I did when I was younger, I recently began having a craving for it. Rather than ordering takeout, I opted to make it myself adding a twist to it. The sauce on this is a perfect combination of sweet and spicy that adds an immense flavor with each mouthful. Pair it with some steamed veggies and you have a party going. Try yours today!

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 3


5-6 large skinless, boneless chicken breasts, butterflied and cut into 2-3-inch strips, ½ inch wide

3 tablespoons of cornstarch

½ teaspoon salt

¼ teaspoon black pepper

4 tablespoons olive oil

3 cloves garlic minced

1 1-inch cube of fresh ginger root, minced

½ cup water

½ cup apple cider

¼ cup bourbon

½ cup duck sauce

½ cup lite soy sauce lower sodium

1/3 cup ketchup

2 tbsps rice vinegar

2 tbsps red chili paste

1 tbsps sesame oil

½ cup packed brown sugar

½ teaspoon onion powder

½ teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1 scallion, chopped to be used for garnish

2 tbsps of sesame seeds for garnish

4 cups of cooked white rice


  • If you do not have rice ready, prepare it now before you cook the chicken. If you are using packaged or minute rice, cook to box instructions
  • Coat the chicken with the salt, pepper, chili flakes, and 2 tablespoons of the corn starch. In a large sized, deep pan or wok, add the oil and heat over a medium flame.
  • You are going to cook the chicken in 2 parts. Add the first part but do not stir. Cook the chicken until it lightly browns on the side, then flip and cook until it lightly browns on the other side, about 3 minutes each side. Add the second part and repeat the cooking process. Set the cooked chicken to the side
  • Add the minced garlic and ginger to the leftover oil and cook until it becomes fragrant, but make sure not to overcook. If there is no leftover oil, add 2 tbsps more of olive oil
  • Then add the water, apple cider, bourbon, duck sauce, ketchup, soy sauce, chili paste, rice vinegar, sesame oil, sugar, onion powder, and ground ginger, and stir well. Bring to a boil and add the chicken
  • Cook until the sauce reduces by half and it begins to thicken. Add the remaining corn starch into a small glass with a tablespoon and stir until there are no lumps. Add half of that into the sauce and mix
  • Cook until the sauce thickens and then add the sesame seeds and scallions and give it one last mix

bourbon chicken

  • Serve with the rice and enjoy!

bourbon chicken3


lobster ravioli with butter sauce4

lobster ravioli with butter sauce9

I was definitely feeling fancy with this recipe. I love ravioli, so when I saw this lobster ravioli go on sale, I bought a few packs. I know I could have made my own, but sometimes, you want a quick fix and I was more focused on making the sauce than  I was in making ravioli. This brown butter cream sauce is excellent and can be used not only for ravioli, but with any time of pasta. The brown butter adds an earthier, nutty taste to the sauce that blends well with the acidity of the lemon juice. Additionally, you do not have to use lobster ravioli like I did, but any ravioli you like or even a different type of pasta like fettuccine. Try out and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4 people


1 pack of lobster ravioli, or any ravioli you want

1 stick of butter

½ cup of dry white wine

½ cup of pasta water

¾ cups of heavy cream

4 tbsps of fresh lemon juice


Black pepper

Red chili flakes

1 tbsp Parmesan cheese

Fresh parsley, chopped to be used for garnish


  • Cook ravioli to package instructions. Before straining, save ½ a cup of the pasta water. Set aside and make the cream sauce
  • In a large pan, add the butter and let it melt. Allow it to cook more after it melts so it browns. A nuttier, earthy scent will form and you will see the butter darken. Add a dash of the chili flakes so that the sauce absorbs the heat and spices. If you do not want a spicy flavor, forgo this step.
  • Add the wine and stir. Allow the wine to blend and cook out. Then add the heavy cream and parmesan and stir. Bring to a simmer then add the pasta water and lemon juice. Cook the sauce until it thickens. If you want a richer flavor, add more butter and cream little by little. If you want a tarter flavor slowly add more lemon juice and stir.
  • As the sauce thickens, sprinkle salt and pepper
  • Add the ravioli and stir it in. If any of the ravioli are stuck together, do not separate, that will happen once blended with the sauce

lobster ravioli with butter sauce

  • Allow the sauce to thicken and reduce. Taste for desired flavor and add any additional ingredient according to preference. Once it’s ready, garnish with the chopped parsley and serve

  • Enjoy!


Sticky Wings6

Sticky Wings4

Wings are one of those meals that I cannot stop eating, even when I am already full. I just pop them one, by one, by one. And yes, I do consider wings an acceptable meal, not just an appetizer. For this recipe I went sweet to complement the spiciness of the wings. The result was an immense flavor packed with heat, and soothed with a sweet kick. This recipe is simple to make and does not require a lot of time. Plus, the wings are baked instead of fried making them, somewhat, healthy(ier). Try yours today!

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 4


3 pounds of whole wings


Black pepper

1 tablespoon baking powder

2 cups duck sauce

1 cup honey

1 ½ cups sriracha

1 cup gochujang


  • Preheat oven to 375 degrees
  • Season wings with the salt, pepper, and baking powder
  • Line a baking sheet with aluminum foil and place the wings. Bake them for 40-45 minutes or until golden brown, flipping them with tongs halfway through baking
  • While the wings are baking, mix the sauce. In a medium sized bowl, add the duck sauce, honey, sriracha, and gochujang and stir. You can add either more or less of the spicy ingredients depending on your heat tolerance

Sticky Wings

  • Once the wings have finished baking, take them out and pour the sauce over the wings, making sure the wings are coated on both sides. Add them back in the oven and cook them for another 10-15 minutes or until sauce glazes up

  • Garnish with some finely chopped scallions and serve with any dipping sauces of your choosing
  • Enjoy!



red pork belly 5

Pork belly is just better bacon! There, I said it, and with that being said, this recipe below accentuates the essence of the pork belly. It becomes crispy, sweet, spicy, and melts in your mouth leaving behind a trail of flavor. Try yours today!

Prep Time: 15 Minutes

Cook Time: 1.5 hours in wok or Dutch oven; 30-40 min in pressure cooker

Serves 8


2 pounds of pork belly, cut into 1-inch chunks

¼ cup sugar

1 cup water

1/3 cup soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Chili paste

1 teaspoon sesame oil

Vegetable or canola oil

3 one-inch pieces of ginger

2 star anise

1 teaspoon red chili flakes


Black pepper

Sesame seeds to garnish


  • You can use either a wok or a Dutch oven to prepare this dish by slow braising it; or use a pressure cooker to save time.
  • Blanch the pork belly to remove any impurities. Add the pork belly pieces and some ginger to a pot and cover with water. Bring to a boil and once it starts boiling, bring to a simmer. Do not let the belly cook. Drain the water and rinse the pork belly and set it aside
  • In your wok or Dutch oven, heat 3 tablespoons of oil on low and add the sugar. Melt the sugar until it begins to caramelize. Do not let it burn or completely melt down
  • Add the pork belly and ginger and turn the heat on medium, cooking until the pork is browned and coated in the caramel, stirring occasionally to get an even sear. Season it with the chili flakes, salt and pepper, and stir
  • Then add the water, soy sauce, rice vinegar, chili paste, sesame oil, and the star anise, making sure the meat is about three quarters of the way submerged and give it a stir. Cover it and cook it on a medium low heat for about an hour, or until the meat is fork tender and the liquids have reduced and thickened into a sauce. If you are using a pressure cooker, cover it and cook on medium for about 30-40 minutes

  • While the pork belly is cooking, prepare the rice
  • Once the rice and pork belly are cooked, it’s time to serve the dish. Sprinkle some sesame seeds and, if you’d like, thinly chop some scallions and sprinkle on top
  • Serve and enjoy!

red pork belly 4