Home-made peanut butter icing!


Home-made peanut butter icing!

11 minutes

11 minutes

Enough for 12 cupcakes

Home-made peanut butter icing!


1 cup of creamy peanut butter

2 cups of powered sugar

1/2 cup softened butter

3 tbs of milk

1 full size Snicker Candy Bar


Place the peanut butter in a bowl and begin to mix with hand mixer. Slowly add powered sugar ( you don't want a mess! ) Add milk and continue to mix. Add butter and mix until smooth. This recipe is super fluffy and delicious!

Cut the candy-bar into bite size slivers and garnish on the top. Enjoy!


Asian Style Boneless Spare Ribs

Asian Style Boneless Spare Ribs


1 2lb package of boneless ribs

2 heaping tablespoons of honey

2 tbs of soy sauce ( 1 tbs for seasoning, 1 tbs for sautéing)

1 teaspoon sea salt ( you can use table salt if you don't have sea salt)

3 garlic cloves finely chopped

1/2 teaspoon ground pepper

1/2 teaspoon powered ginger

2 tbs EVOO


In a shallow dish, season your ribs with everything except the honey, garlic and EVOO. Set your Instant Pot to 'saute'. Coat the bottom of your pan with the EVOO. Add the garlic and move it around so it doesn't stick. Place your ribs in the pot, side ways ( this allows to space them out nicely). After 2 minutes, flip them on the other side ( repeat this until all side have touched the bottom of the pan). Once your meat is braised, Add the honey and 1 tbs of soy sauce. Turn off the pot, and then, top the pot and set on "Meat" for 6 minutes. Release the pressure once it is done. Remove your lid carefully and you will see some gorgeous ribs waiting for you! Turn off your pot, and set it back to saute for 3 minutes, this will be enough time to caramelize the honey/soy mixture. Once the cycle is done, remove the ribs . I was able to take the bits on the bottom of the pan and use it as a sauce! Guys- this took all of 22 minutes start to finish!


Sorry for the iPhone pic!  I will add a professional one soon!

Plum Tart Flatbread


Plum Tart


4 slightly ripened plums - cup into thin slices

4 tbsp light brown sugar

4 tbsp cold unsalted butter

2 tbs lemon juice

1/4 cup Plum jam

1 Brooklyn Bred Flatbread

2 tsp cinnamon



Preheat Oven to 350°. Spread 2 tbsp of butter and 1/4 cup of plum jam on the flatbread and bake for 10 minutes. Be extremely careful when remove the flatbread (the jam is now somewhat caramelized and can burn) place on a cooling rack for 10 minutes.

Put lemon juice on plum and toss. Layer plum slices up and down the flatbread. Sprinkle brown sugar and chop up the rest of the butter and place on the top. Sprinkle cinnamon and place back in the oven for 15 minutes. Remove and cool for 10-15 before serving. Want to get fancy? Add a dollop of goat cheese for a little tang!


I used Brooklyn Bred Flatbreads…they are AWESOME!

Cannoli Bread-sticks



12 Brooklyn Bred Breadsticks
1 container Nutella Hazelnut Spread
1/2 cup mini chocolate chips
1/4 cup powered sugar for dusting

Cannoli Cream :
1 cup mascarpone cheese
1 cup heavy whipping cream
1/2 cup powered sugar
1 tsp pure vanilla extract

Hand mix mascarpone cheese with powered sugar and vanilla till smooth and set aside. Mix heavy whipping cream until the cream becomes soft peaks. Fold mascarpone and whipped cream together. Be gentle or you’ll end up with watery cannoli cream  (refrigerate)

Tip: Keep 4 sticks together and put in your regular slice toaster. It’ll save you preheating time in the oven and you don’t have to bake these long so this is a great way to accomplish the crunch in the bread-stick! You’re welcome 😉

Remove the bread-sticks and add a generous layer of Nutella. Place in the freezer on parchment paper and let set for 12 minutes.

Remove the breadsticks and coat with 1/2 inch layer of Cannoli cream. Sprinkle with chocolate chips , dust with powered sugar & drizzle with a thin Nutella line of deliciousness! Mangia!

Tip: take 2 tablespoons of the Nutella and put it in a sandwich bag. Snip the end and use that as your piping bag. Easy clean up and plus- it makes it look so purdy!

4 Cheese Meatball Sub Flatbread


4 Cheese Meatball Sub Flatbread


2 Brooklyn Bred Flatbreads

2 lbs pre-cook meatballs cut in halves

30 Pepperoni

1/2 cup smoked Provolone

1/4 cup ricotta cheese

1/4 cup parmigiano reggiano

1/2 cup Mozzarella pearls

1 jar of Rao's Marinara Sauce

2 garlic cloves finely chopped

10 basil leaves Julienned for garnish

4 tbsp. Garlic Butter


Preheat oven to 425°. Add a generous coat of garlic bread to your flatbread. With a spoon- add Mariana sauce- keep it on the lighter side as you do not want to make your bread soggy.

Place the flatbread in the oven and bake for 15 minutes. Carefully remove the bread as it will be hot and so will the sauce. NOW the fun begins! Sprinkle the Parmigiano Reggiano, layer the pepperoni, meatballs & mozzarella pearls. Spoon the ricotta cheese in tsp size bits throughout the flatbread. Finally, sprinkle the smoked provolone. Place back in the oven for 15 minutes. Remember everything is already cooked- we just want it to be all melty and cheesy! Remove from oven and place on cooling rack. It will smell so good you want to take a bite right away but be careful- you want to have your tastebuds intact for the dessert that's following this recipe! Once you've cooled the pizza for at least 7 to 10 minutes, sprinkle with the fresh garlic and basil. Cut your flatbreads in triangular slices and serve. Mangia!


Get your Brooklyn Bred at your local grocery store. If they don’t sell them, visit their website you can complete a form to give to your grocery store 🙂

Grilled Chicken Flat Bread with Avocado



Grilled Chicken Flat Bread with Avocado


1 Flat Bread ( I prefer http://brooklynbred.com/)

2 lbs Chicken Tenderloins cut into julienne styled pieces which will you season to taste ( salt, pepper & 2 tbs of taco seasoning)

4 slices of bacon

2 tbs of freshly diced garlic

4 tbs of freshly diced red onion

2 tbs of grape seed or oil olive for drizzling on the bare pizza crust

5 tbs fresh Pico De Gallo ( most times you can find this in your local grocery store in the produce dept.)

1 avocado

1/2 cup of Mexican Blend Cheese

3 sprigs of fresh Cilantro

Ranch Dressing for drizzling at the end


Preheat your oven to 425. Drizzle the oil and coat the crust of the pizza. I like to sprinkle my garlic on at this point so that it saturates the bread. Once you are done with that, place the pizza in the oven for 10 minutes. This will give you a nice crunchy crust! While this is baking, fry up that bacon! Remove the bacon from the pan and diced in tiny pieces, but for goodness sake, leave the oil in there. You can use that oil to cook your chicken ( you're welcome America). Once your chicken is completely cooked, set aside. Begin to assemble: Sprinkle the cheese lightly...I say lightly because you will make the crust soggy with too much cheese. Now, layer your chicken, onions and bacon bits, Pico De Gallo and cilantro. Place back in the oven for 10-15 minutes. Remove from the heat carefully. I like to place my crust directly on the racks so removing it can be a challenge. I used 2 spatulas and that seems to do the trick! Once you remove the heat, slice your avocado as pictured. This way, you get a piece in every bite! Drizzle your ranch dressing and then...drum roll!!!!!!! Slice that bad-boy and go to town- you've earned it!!!


I hope you love this as much as I do! You can follow me on Snapchat @ amaphoto where I will be doing more Snapcooking!




Chicken Tortilla Soup

Chicken Tortilla Soup

10 minutes

35 minutes

45 minutes

around 8-10

1 cup

All items were purchased at my local Aldi! Check them out on www.aldi.com


1 32oz box of Organic Chicken Stock

1 28 oz can Organic diced tomatoes

1 14.5 oz can of corn ( drained)

1 can of black beans ( drained)

1 tbsp of fresh diced garlic

3 tbsp of diced red onions

1 package of Taco Seasoning (only use to your taste)

1tsp salt 1 lbs chicken chopped into bite size cubes

4 tbsp chopped cilantro

3 Corn Tortillas cut into small pieces

1 package of tostadas

For toppings) 1 avocado sliced or diced 2 cups Mexican shredded cheese Sour cream Tostada for dipping


Season your chicken with the taco seasoning & the garlic. In a pot large enough to make soup, Cook your chicken with a little bit of EVOO. Once your chicken is just about cooked through, add the chicken stock, diced tomatoes, corn, garlic, onions, salt & cilantro. Let it simmer for about 20 minutes. Taste your broth to see if it is up to your standard. You may add more of the taco seasoning keeping in mind, the level of heat for your liking. When your soup is just about ready- add 3 corn tortillas. This will thicken the soup. Let it simmer for about another 25 minutes. Serve the soup with Mexican cheese, sour cream, a few tostadas and top with fresh avocado slices

For Instantpot users, you will do the same exact steps, however, you will saute in the IP and once you add all your ingredients, you will cover and select "Meat/Stew".

Let it complete the cycle and vent once you hear the beeps ( be extremely careful). Once ALL steam has been released, and after 5-7 minutes, safely remove the lid and get ready to eat!

What I noticed from my regular recipe is that the chicken seemed much more tender.




Sweet Potato Bowl


photo by taniacolamarino.com

Sweet Potato Smoothie Bowl by Fabyoufit

Breakfast is the most important meal of the day, in my opinion, so I like start my day by consuming something healthful. I love eggs, but on those rare occasions I want to switch it up, I opt for a smoothie bowl. Not only are they easy to make, they’re fun.

During the fall/winter season, I like to use sweet potato or pumpkin puree as my base. Add whatever toppings you like, within reason. Remember, we’re talking about healthful options like fresh fruit, nut butters and seeds. Be creative, there’s no right or wrong. Let your taste buds decide for you.

Sweet Potato Smoothie Bowl


2 medium sweet potatoes

1 cup rice milk or milk of your choice

½ tsp Cinnamon

½ tsp ginger

½ tsp vanilla

2 frozen bananas

Handful ice cubes


Coconut shavings

goji berries

Chia, flex, hemp seeds




Bake Sweet Potato at 450 an 1 hour 15 minutes. Let cool for 10 minutes. Scoop out sweet potato and discard the skin. Refrigerate 1 hour or overnight. Toss into blender with other ingredients. Blend well in Vitamix or (whatever blender you have on hand) until desired consistency, should be slightly thick. Remember you don’t want your toppings to sink to the bottom. Pour into bowl, add toppings. The rest is history!

*Substitute sweet potato with pumpkin puree

*Try using organic products when possible.

Mango Chicken Salad by Fabyoufit!

This is going to be the 1st of many recipe collaborations with blogger Jennifer Pineiro of Fabyoufit.net. Follow her on Instagram!

She  created this amazing Mango Chicken Salad served with oven baked plantain chips. It’s naturally gluten-free, healthy, fresh and seasonal.

I tasted it and yes, it is as good as it looks! For fun, save your mango shell and serve in there. Saves on plates and plus…it’s so purdy!

Here’s the recipe.web_9167

Mango Chicken Salad by Fabyoufit!


Rotisserie or grilled chicken

1 Ripe Mango

2 tbsp Vegan mayo

¼ cup Greek yogurt

½ tbsp Lemon juice

1 tsp Fresh dill

Handful Fresh cilantro

Fresh ground pepper

2 medium plantains


Cut and cube chicken, set aside.

In a large bowl, mix mayonnaise, Greek yogurt, lemon juice.

Set in refrigerator while your plantain chips are baking.

For plantain chips:

Set oven to 425

Boil the 2 plantains skin on on around 10 -15 minutes until the banana is al dente. It cannot be too soft. Carefully peel the skin off of the banana and slice into 1/4 inch thick slices. Once sliced, place into a "tostonera " ( available at Target) or use 2 plates to smash into flat chip looking pieces.

Grease cookie sheet with coconut oil, place chips on cookie sheet and bake for 20 minutes until the edges are brown and crispy.

Remove the salad from the refrigerator and get ready to dip those amazing plantain chips into the salad. To save on calories, eat with a romaine lettuce leaf. Just as delicious.



Watermelon Mint Salad

I am on this journey to cleaner eating. You all know I love something sweet! So, my friend Sylvia, who is vegan, gave me this recipe that she got from Trader Joe’s.

I am in love…it is the perfect balance of salty and sweet, cool and refreshing. Who would have known that clean eating would be so much fun! Thank you Sylvia!

If you are vegan, you can substitute the feta cheese with salted cashews ( another tip from Sylvia…LOVE her!)

A big thank you to My Prop Closet for the amazing galvanized cake stand!


Watermelon Mint Salad


1 medium watermelon

1 container of feta cheese ( or another protein source like cashews)

1 handful of fresh mint leaves

1 small red onion

1 fresh lime


Cut the watermelon into 1-2 inch chunks and place in refrigerator.

Finely dice your mint Note: A nice way to chop it, is to roll the leaves into a bunch and slice in small strips.

Finely dice the red onion.

Roll your lime to loosen up the juices, and then, in a separate bowl. squeeze the juice out of the lime and remove any seeds that may have fallen into your bowl.

Remove the cubed watermelon and add all your ingredients together.

Finally- sit back, relax and enjoy! This refreshing salad is a delicious reminder of summers bounty!