Wednesday, July 24, 2013

Easy Garlic bread spread recipe

Quick Garlic Spread

A quick and simple but oh so good garlic spread for your plain ordinary breads. Makes a great side-dish for pastas!

Quick Garlic Spread

  • 3 table spoons of room temperature salted butter ( add a pinch of salt if its unsalted)
  • 1/2 teaspoon of paprika
  • 1/2 a teaspoon of ground black pepper
  • 2 table spoons of finely minced or crushed garlic
  • 1 teaspoon of parsley
  • 1 teaspoon of oregano
  • 4 to 5 slices of bread


Mixed all the ingredients together. Use a BBQ brush and brush on one side of the bread and place on a preheated skillet or oven. Then brush on the other side. Once both sides are nice and toasty to your preference serve with your favorite foods.

                         Video Tutorial

How to make Simple Spicy Salt n Pepper Shrimp

 Simple Salt and Pepper Shrimp

Easy and delicious recipe! This dish for the shrimp lovers with a special kick of jalapenos.


1 lb. of shrimps deveined
1/3 cup of finely diced ginger
2 seeded and diced jalapenos
2 seeded and diced red sweet peppers
1/3 cup of diced onion
3 tablespoons of coarsely chopped cilantros
3 tablespoons of chopped green onions

1 teaspoon of salt
1 teaspoon to ground black pepper
3 table spoons of granulated chicken stock or MSG
1 teaspoon of sugar
4 tablespoon of olive oil divided

In a medium pan on medium heat, add 2 table spoons of olive oil, ginger and garlic until its about to brown. Then add the onions, stir until half way cooked then add in the peppers. Set it aside off the heat. On a large skillet on medium heat add about two more table spoons of olive oil then align shrimp to cook. sprinkle on the salt, black peppers, chicken granulate or msg and sugar. Add the stir fry veggies on top of the shrimp  and stir it a couple more times. Turn off the heat and add the green onions and stir it once more. Place it on a serving platter and sprinkle the cilantro on top. Serve with a side of jasmine rice.


Tutorial Video:

Tuesday, July 23, 2013

Scrumptious Ingredients Recipes Slide show

Saturday, July 20, 2013

Easy Creme Brulee Recipes (no torch required)

Crème Brulee crème brulee recipe #simple #delicious #recipes
One of my favorite desserts and its so easy to make! Its creamy yet crunchy. This is a great idea for holidays gatherings.


4 cups of heavy cream
1 teaspoon of pure vanilla extract
1/2 cup of sugar
6 egg yolks
1/2 cup of brown sugar

6 crème Brulee bowls


Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes.

Place dishes in a large baking dish line witha towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.


Friday, July 19, 2013

Moist Chocolate Caramel Cupcakes Surprise (no milk)

Oh so good! No milk required! Moist chocolate caramel cupcakes! This is so delicious you can't have just one!


Moist Caramel Chocolate CupCake

  • 3/4 cups of flour
  • 1 teaspoon of pure vanilla extract ( better tasting than imitation)
  • 1/4 of teaspoon of salt (omit if using salted butter)
  • 3 eggs whisked 1 1/2 (3/4 cup) stick of unsalted room temperature butter
  • 1 cup of sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup of sour cream

  •  2 bowls
  • 12 cupcake cups
  • a tooth pick
  • corer
  • chocolate frosting
  • Caramel syrup
  •  Optional : mini marshmallows or any preferred toppings
  • 12 cupcake cups

Begin by preheating your oven at 350 degree and align your cupcakes in the a regular size muffin pan.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. 

Gradually add eggs, then add beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Doing this will prevent a big mess. Pour batter in about 3/4 ways into cups. 

Bake for about 20 minutes or until toothpick comes out clean from the center of a cupcake. Cool in the pan for about 10 minutes ,then place on a cooling rack for about another 20 minutes.
While cupcakes are cooling, prepare the frosting.

1 teaspoon vanilla extract
1/2 cocoa powder
1 1/2 cups powdered sugar
1/2 cup of room temperature unsalted butter
a pinch of salt (omit if using salted butter)
3 table spoons of boiled water

Mix low speed cocoa and butter. Alternate the powdered sugar and water. Whisk until its smooth and spreadable then whisk in vanilla extract. Add more water if its too stiff, refrigerate or add more powdered sugar if its too soft.

Use a corer to core the middle of the cupcake. It doesn't need to a special corer, just about anything can core a cupcake, but make sure its stiff enough such are a large tip of a bubble tea straw.

Filling in the cupcake whole with one marshmallow, a little squirt of caramel syrup and add on your frosting follow by 2 or three more marshmallow and top it off with a drizzle of caramel syrup. Tip:  to make the 3rd marshmallow stay up just dab a little frosting.

Wednesday, July 17, 2013

Pan fried catfish with teriyaki noodles



Pan fried Catfish with Teriyaki noodles


Long served as a Southern delicacy, catfish is a very lean fish (89 calories per serving), containing more than 100% of your daily vitamin B12 needs. It also is an excellent source of phosphorus and selenium. Though sometimes shunned as a so-called bottomfeeder, catfish is actually quite low in mercury and PCBs, making it a safe and healthy choice.

Catfish is also delicious and healthy!

Ingredients you need to acquire:

4 catfish steaks
1 teaspoon grated or ground ginger
1 teaspoon of kosher salt
2 teaspoon of ground black pepper
1 teaspoon or msg or 2 table spoon of granulated chicken
1 teaspoon of paprika
2 clovers of grated or grounded garlic
1/2 teaspoon of splenda or 1 teaspoon of sugar:
2 table spoon olive oil (for pan frying)


In a large bowl, combine all the ingredients (except the olive oil) and rub well into the catfish. Cover and marinade in refrigerator for at least 30 minutes. On medium heat, add olive oil, catfish and cover for about 3 minutes or until the bottom is browned. Once it is browned, turn the catfish over, cover and turn of the heat. Let it sit for another 5 minutes. The catfish will cook through and browned but will not over cook. It will also be moist.

Directions for teriyaki noodles:

1/2 a cup of Kikkoman teriyaki marinade
2 teaspoon of ground garlic powder
2 teaspoon of ground onion powder
1 teaspoon of ground ginger
1 cup of julienne green bell peppers or any vegetables preferred
1/2 a package of boiled egg noodles
3 tablespoons of olive oil

In a bowl, whisk the teriyaki and the spices together. On medium heat, add olive oil and vegetables, until half way cooked. Lower your heat and stir in the noodles and add the sauce gradually as you stir. Taste to see if its to your liking as you add the sauce.

You can find some of these ingredients listed in the basic ingredients section of the blog.

Tuesday, July 16, 2013

BBQ Beef Ribs



BBQ Beef Ribs

This is My husband's recipe, He had a last minute craving for BBQ beef ribs after work. Its  so tasty!
Ingredients you'll need:
1 slab of beef ribs, cut it individually
2 teaspoon of kosher sea salt
2 table spoons of granulated chicken flavor or MSG
2 teaspoons of ground black pepper
3 teaspoon of garlic powder
2 teaspoon of ground ginger
2 table spoon of onion powder
2 teaspoons spoon of paprika
In a large bowl throw all the ingredients together and rub it well. Cover and let it sit out at room temperature if it is intended to use right away or refrigerate. While the ribs are marinating, preheat the BBQ grill and let it reach to the highest heat, our can reach up to 500 degree. Beef ribs doesn't take as long to cook as pork ribs. Place ribs and cover the lid, rotate about every 2 min for approximately 10 minutes.

Monday, July 15, 2013

Rainbow cake



Rainbow cake

Colorful and delicious! This is so fun to make with the kids. This is also a great cake to bake for birthday parties!


3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/2 cups sugar
5 egg whites
1 teaspoon vanilla
1 1/2 cups milk
Red, orange, yellow, green, blue, and purple food coloring. (I prefer gel)

    Preheat the oven to 350 degrees. Do this before you get started making the batter.
    Mix the dry ingredients. Sift the flour, baking powder, and salt in a small mixing bowl. Use a whisk to stir the ingredients and make sure they are well mixed.
    Combine the wet ingredients. In a large mixing bowl, cream the butter and sugar using a hand or stand mixer, or by vigorously mixing the ingredients with a spoon or spatula. Keep beating or stirring the ingredients while you slowly add the egg whites to the mixture. Add the vanilla and milk and continue mixing until all of the wet ingredients are combined.
    Stir in the flour mixture. Add about half of the dry mixture to the wet ingredient and stir. Then add the rest in and mix until well incorporated.
    Divide and dye the batter. Pour equal amounts of batter into six different bowls. Dye each bowl of batter a different color of the rainbow by pouring in a few drops of the six different food colorings. Stir each bowl of batter well, continuing to add more food coloring until the batter reaches the color you like.
    * If you use gel food coloring, you only need a drop or two to achieve a rich hue. If you're using liquid food coloring, you may need to use several drops.
     If you have a standard set of food coloring that comes with red, yellow, blue and green, create the extra colors by combining the colors you have. Orange= red +yellow
    Purple = blue + red

  6. Scoop the batter into two greased cake pans. Use a small measuring cup to scoop some red batter into a a cake pan. Use a different cup to scoop some yellow batter into the same pan. The two colors can touch, but don't pour one directly on top of another. Continue scooping different-colored batters into the cake pan until you've used half the batter from all of the bowls. Repeat with the second cake pan and the remaining batter.
    Bake the cake in the oven for about 25 minutes, or until a toothpick  comes out clean. Don't over bake the layers, as this could affect the rainbow colors; avoid letting the tops get brown.
    When the layers are ready, remove them from the oven and let them cool.


Thursday, July 11, 2013

Healthy tips

 10 foods we should never eat again

Pork chop salad

Pork chop salad

Here is a new approach on lunch or dinner. This recipe couldn't be any easier! 
Pork chops are delicious and has many different types of marinades. This dish here is very simple and I owe it to the Korean BBQ sauce. All you need is to marinade the  chops over night. Our household loves pork chops and we usually throw it in a pan and call it a night.

4- thick (1 1/2 inches) cut boneless pork chops
1/3 cup of Korean BBQ, HanAsia brand:
Korean BBQ (HanAsian brand)

1/2 teaspoon of ground black peppers
2 table spoons of olive oil
Aluminum foil

I recommend marinating the chops over night or at least 2,3 hours prior to cooking it. 

Directions: To make the chops moist, add the 1 table spoon of olive oil and add ground black pepper, cover for about 2 1/2 minutes each side on medium heat. Remove the chops and wrap it in aluminum foil to rest for about 5. Slice the pork chops thinly and spread on the salad. For extra zest drizzle the juice from the pan or a favorite salad dressing. Bonne appetite!

Great Ideas

 Thought I share this helpful idea.

Need an apron? make 1 from an old shirt!
  1. Start with a man's shirt.
  2. Tip: Cut very close to the seam so that I wouldn't have to hem anything or have any raw edges.
  3. Cut off the sleeves and the back.
  4. Cut around the collar but leave it intact.

Use your rotary cutter and ruler to make a diagonal cut from the armpit to the top of the shoulder.
 Make sure both sides are even. On the raw edge that you just cut, turn a hem under, concealing all raw edges, and sew it down. Do this on both sides.
The final step is to make the apron ties. You could use ribbons if you wanted, but I choose to cut strips of fabric on the bias to make the apron interesting.
Close all raw edges in and sew your straps on to the bottom of your diagonal cut. Be sure to backstitch several times for reinforcement. And you're done!
A couple of final tips-
Flip the collar up until you are completely done with the apron. This keeps you from accidentally stitching it down and it just puts it out of the way!
 Second, button the shirt all the way down at the very beginning. This will help your fabric stay straighter. If you have a plaid shirt, that is a good starter since you can use the stripes as your guide for keeping it straight.

Monday, July 8, 2013

Easy Made from scratch Pancakes Recipes

 (Gluten-free) Pancakes From Scratch

Blue Berry

      Delicious made from scratch recipes that is quick and easy to make. This takes about 10 min to whip up in the morning.


  • 1/4 of cup sugar *optional
  • 1 large eggs whisked
  • 1 teaspoon of pure vanilla extract
  • 2 teaspoon of melted butter (room temperature)
  • 1 cup of milk (room temperature)
  • Pinch of salt
  • 2 medium  bowls
  • Any toppings of choice
  • non-sticking spray

In one bowl, combing flour, baking powder, sugar and whisk to break the lumps. In the other bowl, add the eggs, milk, butter and whisk in the vanilla extract. In the dry ingredients bowl, make a dent in the center and pour the wet ingredients in that center. Whisk the mixture (some lumps are ok) together about two or three times . DO not over mix.

 Heat the skillet to medium heat, Spray the skillet with non-cooking spray. When the cooking sprays' sizzle within 3 to 5 seconds then its ready to add the batter. If it sizzles and evaporates right away then its too hot and will burn the pancakes. Add about a ladle of batter, after about 30 seconds add in your favorite toppings then about another 30 seconds flip for another 45 seconds to 1 min. Serve with extra toppings and syrup. 

Makes about 6 pancakes.

Sunday, July 7, 2013

Mango salsa

Salsa with mangos

Add a little sweetness to that boring salsa! This is a simple but also delicious! Smell the aroma of the cilantro and the deliciousness of ripe mangos with a little kick of jalapenos. Whether its summer or fall, its a great way to upgrade that boring taco or just add as a topping of appetizers. The delicious and great fall colors will grab the attention of your guests!

Ingredients :

  • 1 diced, seeded jalapenos
  • 1cup of ripe diced mango
  • 1 seeded and diced tomatoes
  • half a medium diced onion
  • 1 minced clove of garlic
  • 1/2 cup of coarsely chopped cilantro ( use less if prefer)
  • about 2 tablespoon of lime juice
  • pinch of salt (prefer natural sea salt)
  • 1/2 teaspoon of ground black pepper
  • 1 table spoon olive oil
  • 1 tablespoon of vinegar

Combine the jalapenos, mango, tomatoes, onion, garlic, cilantro and mix. Add the lime juice, salt, black pepper, oil and vinegar. Mix well and let it sit for about 10 min in the fridge. Stir once and serve with chips or in tacos etc...

Friday, July 5, 2013

Seafood stir fry with ginger


Seafood Stir Fry

Do you love seafood as much I do? _If you answered YES!! Then this recipes is for you! This is sweet and savory dish with just a little heat from the Jalapeños. Well don't let that taste bud wait any longer and make it tonight's dinner! Let's get started on this dish!
Here is what you need:

1lb jumbo shrimp
about 5 mussels in halve shells
2 lobster tails chopped in sections
3 table spoons of chopped ginger
1 jalapeño pepper minced
1 yellow 1 red sweet mini peppers minced
3 cloves of mince garlic
1/2 a small onion diced
2  stalk of green onions chopped
a pinch of sea salt
2 table spoon of olive oil
1 table spoon of splenda or 2 teaspoon of regular sugar
2 teaspoon of granulated chicken stock ( alternative to MSG)
2 table spoons of oyster sauce.


In a small  pan add 1 table spoon of olive oil, add  ginger and garlic until it starts to turns golden brown then add the onions and all the peppers along with a pinch of salt, stir frequently for about 30 seconds and set it aside.  In another medium to large pan, add two table spoons of olive oil, all the seafood together and with the splenda or sugar, granulated chicken stock and oyster sauce, stir well then add the ingredients from the small pan. Cover for about 5 to 6 minutes. Sprinkle chopped green onions and serve with a side of white jasmine rice.


Wednesday, July 3, 2013

Easy BBQ Pork Sandwich

 BBQ Sandwich


Easy sandwich made from left over BBQ ribs. We made baked BBQ ribs for dinner and have plenty of left overs. So after a fun full, exhausting day we just created a "new" dish that the kids loved.

Things you'll need:

Left over BBQ pork ribs
BBQ sauce (sweet baby ray's is our favorite)
Bread (your choice)
1 teaspoon of Butter
Corn (optional)

Direction: Grill the bread on low heat and brush a little butter until toasted. Add the shredded BBQ pork and drizzle the BBQ sauce. Add a side of corn on the cob or your favorite side dish.

Best Baked from scratch Peach Cobbler!

Peach Cobbler

 Delicious Peach cobbler! A year round treat for desserts ideas. Great idea for Christmas, Thanksgiving potlucks. Bring something scrumptiously different to this fall table besides the pumpkin everything.


  • Non-Stick Cooking Spray
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 1/3 cup water
  • 1/2 teaspoon almond extract
  • 4 cups sliced fresh or frozen peaches OR 1 canned peach include the juice (omit sugar and water)

Directions for filling:

Heat oven to 400°F. Coat an 8x8-inch baking dish lightly with no-stick cooking spray.
Combine the sugar, cornstarch, cinnamon, nutmeg and water in medium saucepan. Add peach slices. Cook over medium-high heat until mixture comes to boil, stirring occasionally. Remove from heat. Stir in almond extract. Pour into prepared baking dish. Place in oven to keep warm while preparing topping.


  • 1 cup  All Purpose Flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup  Butter Flavor All-Vegetable Shortening OR 1/4 stick of  Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • Vanilla Ice cream or whipped cream (optional)


Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Combine milk and vanilla. Pour over flour mixture, stirring just until moistened. Remove baking dish from oven. Drop biscuit mixture in 9 mounds on top of hot fruit. Bake for 20 minutes or until golden brown. Serve warm with ice cream or whipped cream, if desired.

Tuesday, July 2, 2013

Desserts: Baked from scratch Cinnamon Cup Cakes


Cinnamon Cup Cakes

We love baking cupcakes/muffins from scratch! The kids have a blast helping out and its a way to bond as a well. Notice we don't frost our cupcakes but its optional because our family doesn't need all that added sugar. The amount of sugar was perfect as is. So bring in the kids and have some fun!

Cinnamon Muffins/Cupcake

  • 1 1/3 cup of sifted flour
  • 1 teaspoon of pure vanilla extract ( better tasting than imitation)
  • 2 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1 stick of unsalted room temperature butter
  • 2 cup of dark brown sugar
  • 2 teaspoons of ground cinnamon
  • 3 eggs
  • 1 ice cream scooper
  • 2 bowls
  • 12 cupcake cups
  • 1 tooth pick

Preheat the oven at 350 degrees. Combine all the dry ingredients; flour, baking soda, salt, cinnamon in a bowl and mix it well with a whisk. In another bowl add the brown sugar, butter, vanilla extract, eggs and whisk or blend well. In a mixer, alternate the ingredients until its well blended. 

Do not over mix, it will become rubbery. Use a about one scoop of the ice cream scooper or 1/4 of the cupcake. Bake about 16-20 min or test it with a tooth pick which inserted and comes out clean. While its baking, make the frosting.

Butter cream frosting (optional):

1 stick of room temperature unsalted butter
1 lb. powder sugar
1/2 teaspoon of pure vanilla extract
pinch of salt (omit if you are using salted butter)
2 to 3  table spoons of any preserved jam (optional)

Combine all the ingredients in a bowl (gradually add the powdered sugar or else you'll have puff of clouds) and mix in a mixer or whisk until its smooth. Then for an added flavor add the preserved jam of your choice or just omit.


Monday, July 1, 2013

Smoky mayo side dip


1 cup mayo 
4 –5 chipotle chiles packed in adobo sauce (I find them in the Hispanic section of my local grocery store) 
⅛ teaspoon liquid smoke (Wright’s Hickory flavoring is my favorite) 
1 tablespoon honey 


Blend all ingredients together in a food processor or blender. Store in the refrigerator

Delicious and very simple to make.


1 cup of mayo
4 –5 chipotle chilies packed in adobo sauce ( Hispanic section at a local grocery store)
⅛ teaspoon liquid smoke (Wright’s Hickory is preferred)
1 tablespoon honey


Blend all ingredients together in a food processor or blender. Store in the refrigerator.

Healthy and delicious dessert

Oatmeal Bites:

Photo: So healthy!! And SO easy! And SO yummy!

1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!
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questions on SKINNY FIBER?


Make a healthy delicious dessert!

 1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!