Mini Chicken Pot Pies

I recently saw a recipe on Facebook for what they called Chicken Pot Pie Cupcakes. Tonight I decided to test my own version on the kids!


  • 1 chicken breast, chopped into small pieces, sautĂ©ed with a drizzle of olive oil and a touch of salt and pepper
  • 1 can of cream of mushroom soup
  • 1 cup of cheddar cheese
  • 6 baby new potatoes boiled and chopped into small pieces
  • 2 tbsp chopped chives
  • 1/2 tsp of cayenne pepper
  • 1 box of puff pastry defrosted

I used my muffin pan, sprayed it with some pam, stretched out the puff pastry a bit more to make it a bit thinner. I cut 6 large round circles and lined each holder with it.


In a bowl, mix the chopped chicken, chopped potatoes, cream of mushroom soup, chopped chives and cayenne pepper.


I filled each holder to the top with the mixture and then cut some cute little hearts out of the left over pastry which I placed on top of each one.


Bake in a 400 Deg F oven for 25 minutes.

I am pleased to report that they turned out pretty darn good, kids polished them all off 🙂

Cheers to a successful dinner…. ❤



Testing semi-ready meals

In a couple of weeks I will be doing quite a bit of traveling, and my families main concern is, oh my god Ma, what are we going to eat?

So whilst doing some shopping this past weekend at Trader Joe’s with my son, he decided in his infamous wisdom, that we should buy “stuff” than he, his sister or the hubby, could easily cook and still end up with a nice homemade tasty kind of dinner, bless his cotton socks 🙂

Screen Shot 2016-03-09 at 7.29.04 PM

He chose some lovely looking Beef Sirloin in BBQ Sauce and some Garlic Fries.


Today was the day to put this menu to the test. He turned on the oven to the temperature stated on the beef package. Opened the packets and placed them in a roasting pan.

He let the beef cook away for the time stated on the packet, took it out of the oven when it was done and under Mamacitas instruction, covered it with foil to keep it warm and let it rest whilst he cooked the Garlic Fries.


Oven temperature was changed, in went the fries and whilst they were cooking away, he placed the packet of chopped garlic and herbs in a bowl, ready for tossing.


This time round, I sliced the beef so he could see in which direction to go, so hopefully he is all set! Next time, he’s on his own!DSC05901

Out came the fries and whilst piping hot, they got tossed in the bowl with the garlic and herbs mix.


Finally, time to eat dinner and decide if these ingredients stay “ON” the list of must have in the freezer whilst Mama is traveling 🙂

And it’s a “YES”, we have a winner! Everyone enjoyed and agreed that, it won’t be a Mamacita’s homemade meal, but it will be ok under the circumstances!

Gotta love my family ❤



Fridge Diving – Lamb Cutlets

A few days ago, we had some delicious, roasted lamb cutlets totally covered in garlic and rosemary.


After a wonderful dinner there were some cutlets left over which meant I would be having lamb cutlets for lunch at work.


For some reason they got forgotten, so today cleaning out the fridge I came across the forgotten tupperware container 🙂 with the lonely 4 lamb cutlets. I had also come across a small amount of pizza dough from sometime during the week……


I decided to go way out of the box  and started off by chopping up the meat into small pieces.

I rolled out my pizza dough and put it in the oven till it was nice and golden.


Took the pizza dough out of the oven and gave it a nice brushing with some mint/basil homemade pesto sauce. Can you see the theme building up, mint and lamb?


Then I topped the pesto with the chopped lamb, some chopped rosemary and banana peppers and topped it all off with some fresh mozzarella.

Into the oven it went again until the mozzarella was nicely melted and the crust was nice and crispy and voila! We now had a Lamb and Mint Pizza 🙂


I have to say that the husband did not like the idea of a “Lamb” Pizza so I had to rename it to a Lamb Flatbread!


Food & Love, the perfect combination…

We have all heard the the way to a man’s heart is through is stomach! Well I tend to think of food as something that not only brings love into the equation, but it brings family and friends together, helps you make new friends and meet new people! The kitchen in every “foody” household is the heart of the house, the place to “be” ❤

Tonight’s dish is not only a favourite of mine and my hubby’s but also a fave of my daughters! Its simple, its elegant, its tasty and even kinda healthy!

I stopped by the store on my way back from work battling the bad weather and picked up some fresh salmon, avocados and some limes.


I chopped up my salmon tartare style and mixed it with some salt, pepper, grated ginger, sesame oil, Sriracha mayo and a squeeze of lime.

Whilst I was prepping the salmon I made about 1/2 cup of brown rice and let it cool down.


Sliced my avocado and now I was ready to put this special treat together.


I pulled out my heart shaped cookie cutter ( usually used for everything else but making cookies) and placed it in the middle of my plate, filled it with brown rice and neatly pressed it to the bottom.


Then I topped the rice off with my salmon tartare and finished it off with my sliced avocado and a sprinkle of black and regular sesame seeds.

In less than a flash, a wonderful meal is ready for my lovely family! Yep love is in the air, that’s for sure <3, now all I need is for the hubby to come back from dry-dock, in the meantime I will enjoy it and think of my family.


Grilling in Winter…..

I know, I know, I live in South Florida, which means we can technically grill all year round, but then again, it does rain a lot so your grilling moments can come to an end very quickly!

A few years ago our gas outside grill died a horrible death of rust and exposure to the south florida weather elements. So after assessing the situation I decided just for the convenience and maintenance to invest in an electric grill instead.

This way I can use it outside and inside and the weather will never be a problem 🙂 am I smart or what? lol

Screen Shot 2016-01-20 at 7.34.22 PM

Anyway, yes I know its not the same as a real BBQ (not to mention the really real once like they have in my country “Uruguay” see pic below)


but you know what, it works for us. So with that said, tonight I brought out my handy dandy Wolfgang Puck electric grill/griddle (oh please note I use the griddle part of it a lot for pancakes, omelettes and lots of other yummy things).


This morning I put some flank steak into a ziplock bag and marinated it in mojo for about 8 hrs. Whilst the grill was getting hot, I turned the oven on to 400 deg F and seasoned some Broccolini (yes I know, twice in a week but we love this veggie). ❤


This time I drizzled some Parmesan Garlic Olive Oil from the Sedona Olive Oil company. I let it roast for 15 minutes turning it over once to get an even color on it.

Screen Shot 2016-01-20 at 7.48.49 PM

I also made some light and fluffy Couscous, seasoned with cilantro, lime, turmeric and garlic.


Once the grill was very hot I quickly cooked the Carne Asada and served it immediately with a side of Couscous and some roasted Broccolini ❤


Nothing nicer that the satisfaction of making my family happy 🙂

Cod Poached in Thai Ginger Broth

I have to say that today’s dinner was a meal fit for a King and guess what? It only took me under 30 minutes to make it and it does qualify as a healthy meal ❤

I started with some lovely fillets of cod that I had purchased at Trader Joe’s this weekend which I lightly seasoned with salt and pepper and put them to the side.


Turned my oven on to 400 Deg F, grabbed a roasting pan and placed some lovely Broccolini on it. Drizzled it with some Lemon infused olive oil from the lovely Sedona Olive Oil Company, garlic powder, salt and pepper and into the oven it went for aprox 15 minutes, make sure you turn them over every 5 minutes or so to ensure that they don’t burn.


Whilst the broccolini was cooking away, I chopped some scallions and garlic and gave it a quick sauté, then I added about 2 cups of Thai Ginger broth and some chopped cilantro and let it simmer away for a few minutes to infuse all the flavours.


I then added the cod, covered the pan with a lid and let it cook for a few minutes on each side basting it every now and then.


I removed the cod from the pan and poured about 1/4 cup of coconut milk into the broth.


Placed one of the cod fillets in a bowl, added about a cup of the broth, topped it off with some of the roasted broccolini and there you have it. A lovely thai spicy broth with some hearty cod and delicious broccolini. Don’t tell me that is not a meal fit for a King?

Lamb Lovers

Lamb, what can I say. This is the one meat that my family cannot get enough of.

It’s for sure our favourite meat for all occasions. During the holidays everyone has turkey, we have a lovely roasted leg of lamb full off garlic, rosemary and lemon, we love lamb curry (korma, rogan josh, masala), lamb kebabs, lamb steaks, lamb ribs norwegian style (Pinnekjott), FenalĂĄr (norwegian salted dried cured leg of lamb) the list goes on and on.

Tonight we are having lamb meatballs. Each little meatball is bursting with  flavour which makes each bite, the best bite ever 🙂

Coming from an Italian/Belgium family, you would have thought that I would love a good Italian meatball, but for some reason, I never really liked them….. I guess its just a matter of taste. But give me an Asian style, Middle Eastern Style, Greek, Turkish meatball and then you’ve got my attention!


To make my meatballs today I used the following ingredients:

  • juice of half lemon
  • 1lb lamb mince
  • 1 tablespoon of olive oil
  • a handful of fresh coriander leaves (washed and chopped)
  • 4  garlic cloves
  • 2 chai red chilies
  • 1 tsp cumin powder
  • ½ tsp black pepper
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tsp grated ginger
  • 1 tsp salt

Now the simple part. First mix the mince lamb with 2 tbsp of lemon juice and put it to the side. In a food processor, blend the rest of the ingredients till you get a nice runny paste.


Add paste to the lamb and mix until everything has blended in nicely. Then roll into small size meatballs, brush with a little bit of olive oil and grill for 5 minutes on each side. Today I used the broiler on high instead of grilling and they turned out very nice.


And there we have it, another dinner is served, this time round I served the Lamb Meatballs with a lovely blend of Quinoa and Brown rice, seasoned with cilantro and lemon ❤