SandraGeronimosKitchen

Hummingbird Cupcakes are filled with flavor, it is a must try Recipe. This Cupcake is a great Dessert and a welcome addition to any Party or special Occasion. Hummingbird Cupcakes Ingredients: Cupcakes: 1-1/2 cups Flour 1/2 cup Sugar 1/4 cup Brown Sugar 2 Banana, mashed 4 oz. Apple Sauce 1/2 tsp Baking Soda 1/4 tsp Salt 1/4 tsp Nutmeg 1/2 tsp Cinnamon 1/4 tsp Ginger 1 tsp Vanilla 1/3 cup Vegetable Oil 6 oz. Pineapple Tidbits, drained 3/4 cup Pecans, chopped 12 whole Pecans Frosting: 4 oz. Cream Cheese, softened 2 oz. Butter, softened 1 tsp Vanilla 2-3 cups Powdered Sugar, sifted Preheat Oven 350° F Place 12 paper cups in cupcake pan Cupcakes: Combine Flour, Baking Soda, Salt, Nutmeg, Cinnamon and Ginger, whisk well. Mix Brown Sugar, Sugar and Oil together. Add Apple Sauce and Vanilla, combine. Add Eggs one at a time and Bananas. Incorporate Flour in two batches. Fold under Pineapple and chopped Pecans. Fill each paper cup equally with batter. Bake 18-20 minutes or until the tester comes out clean. Rest Cupcakes 5 minutes in pan than completely cool on wire rack. Frosting: Cream softened Cream Cheese and Butter together. Add Vanilla and gradually Powdered Sugar until liked consistency. (Optional: cool Frosting 10-15 minutes in refrigerator.) Fill piping bag (or use a spoon) with Frosting and top each Cupcake with desired amount. Crown each Hummingbird Cupcake with a whole Pecan. Enjoy!

This is a great side dish, loaded Baked Potatoes..delicious for Lunch or with a Steak for Dinner. Baked Potatoes Ingredients: 4 large Russet Potatoes EVO Oil Pink Salt Topping: Pink Salt Pepper Butter Sour Cream Cheddar Jack Cheese, shredded Green Onions, sliced Preheat Oven 450°F Line Baking Sheet with Parchment Paper Scrub and dry Potatoes. Poke each Potato with a fork a few times. Rub Oil all over the Potatoes and season with Salt. Place Potatoes on Baking Sheet and bake 50 - 60 Minutes or until tender inside. Cut, squeeze and fluff each baked Potato. Season with Salt and Pepper, top with Butter & Sour Cream sprinkle with Cheese & Green Onions. Enjoy!

This Breaded Brie Recipe is delicious for Brunch, Lunch or Dinner. We serve it with Cranberry Sauce, toasted Baguette Slices and a Salad. Breaded Brie Ingredients: 1 - 8oz Brie 1/2 cup Italian Style Bread Crumbs 1 tbsp Parmesan Cheese (finely grated) 1 Egg 1 tbsp Water Pinch of Salt Pinch of Pepper 1/4 cup Flour 2 tbsp Butter Combine Bread Crumbs and Parmesan, set aside. Crack the Egg and add the Water, season with Salt and Pepper, mix well and set aside Coat the Brie with Flour, next. Coat the Brie with Egg Wash, next. Coat Brie with the Bread Crumb Mixture. Repeat coating with the Egg Wash and Bread Crumbs. Refrigerate Brie for 15 Minutes. Melt Butter in small skillet on med/high heat. Sauté Brie until golden, turn over & continue sautéing until golden brown. Remove and rest breaded Brie 2-3 Minutes before serving. Enjoy!

Another way to make fresh Green Beans, specially if you like it a little spicy. This Recipe is so fast and easy filled with flavor. Spicy Green Beans Ingredients: 1-1/2 lb fresh Green Beans (trimmed n cut, bite size) 4 tsp Soy Sauce 4 tsp Lemon Zest of Lemmon 5 Garlic Cloves (chopped) 2 tsp Ginger (grated) 1/2 tsp Crushed Chili Peppers Combine Soy Sauce, Lemon Juice & Zest, Garlic, Ginger and crushed Peppers, mix well set aside. Steam Green Beans, add to the pan. Pour Soy Mixture over Green Beans, incorporate well. Stirring frequently and cook for 2 Minutes. Enjoy!

Do you want to experience a different Salsa, try this Pineapple Salsa. Great with Tortilla Chips or Quesadillas, Burritos, Tacos just to name a few. Pineapple Salsa Ingredients: 1 fresh Pineapple (3 cups Pineapple Chunks) 3/4 cup Grape Tomatoes (quartered) 1 Jalapeño (diced) 1/2 Red Onion (chopped) Zest of 2 Limes 2 tbsp Lime Juice 3 tbsp Cilantro (chopped) 1/4 tsp Pepper 1/4 tsp Salt (to taste) Combine all Ingredients and mix well. Enjoy!

This is the easiest & fastest Cookie you ever make, only 3 Ingredients and you have delicious Nutella Cookies. 3 Ingredients Nutella Cookies Ingredients: 1 cup Nutella 1 cup Flour (sifted) 1 Egg Preheat Oven 350°F Line Baking Sheet with Parchment Paper Combine Nutella and Egg well, add Flour and mix. Use 1 tbsp of Dough and roll into a ball, repeat. Place equally apart on Baking Sheet. Bake 10-12 Minutes Rest 5 Minutes on Sheet, cool completely on wire rack. Enjoy!

If you want something with Chocolate and a little Rum, covered with Cocoa Powder, Powdered Sugar, Chopped Walnuts or just Plain then you should try this Rum Truffle Recipe. Rum Truffles Ingredients: 12 oz semisweet Chocolate Morsels 3/4 cup sweetened Condensed Milk 1 tsp Rum 1/4 cup Cocoa Powder 1/4 cup Powdered Sugar 1/4 cup Chopped Walnuts 22 Truffle Paper Cups Melt Chocolate Morsels over low heat, stirring constantly. Add Rum and stir. Incorporate sweetened Condensed Milk. Remove from heat, cover and refrigerate for 1-2 hours or until firm enough to handle. Lightly butter your hands and shape 22 balls, 24 gr each. Roll each Truffle in either Cocoa Powder, Powdered Sugar, chopped Walnuts, or keep plain. Place each Truffle in a Paper Cup. Store in an airtight container. Enjoy!

This is how we make the Best tasting Quick Stuffing, you should try this Recipe. Stuffing is not only good on Thanksgiving but a great fast side dish for many other Dinners. Stuffing Ingredients: 3 cups Bread Cubes 1 pkg Stuffing - Seasoning 1 Onion (chopped) 2 Carrots (peeled & chopped) 2 Celery Ribs (chopped) 8 tbsp Butter 2 tbsp Italian Seasoning Salt Pepper 1-3/4 cup Water Melt 2 tbsp Butter in skillet and sauté Carrots, Celery and Onions. Add Italian Seasoning, Pinch of Pepper & Salt plus 1 tbsp Butter. Sauté until tender set aside. Bring Water and 5 tbsp Butter to a boil, remove from heat. Stir and add Stuffing Seasoning package, Bread Cubes and Vegetable Mixture. Combine well and cover, after 5 Minutes remove lid and fluff Stuffing with fork. Enjoy!

There are many different Recipes for Potato Salad, this is how we like to make ours, you should give this one a try. It is delicious and easy to prepare. Potato Salad Ingredients: 3 lb. Potato Medley 2 Celery Ribs, chopped 1 small Red Onion, diced 2 Green Onions, cut on bias 1 - 2 tsp Salt 1 tsp Pepper 1 tbsp Sugar good splash EVO Oil good splash Red Wine Vinegar splash Water Cook Potatoes in salted water until tender, let them cool off and refrigerator until cold. Cut all Potatoes in bite sized pieces. Place in large mixing bowl and add Red Onion, Celery, Salt, Pepper, Sugar, EVO Oil and Red Wine Vinegar. Combine well, taste and adjust seasoning if needed. Sprinkle with Green Onions. Enjoy!

This is an easy Recipe for delicious Bread Rolls. Make a batch for Breakfast, serving with Butter and Jam. Another way to enjoy them is to make a sandwich for Lunch or serve them with Dinner. Bread Rolls Ingredients: 2 cups Flour 1/3 cup Whole Wheat Flour 1/4 cup + 1-1/2 tsp Sugar, divided 1/2 cup Water, warm 1 pkg. Instant Yeast 1/2 tsp Salt 3 tbsp Vegetable Oil 1 Egg Combine the Water with 1-1/2 tsp Sugar and Yeast, let it proof for 5 Minutes. After activated add both Flours, remaining Sugar, Salt, Veg. Oil and Egg. Mix with Dough Hooks then knead to form a dough ball. Oil the bowl and coat the dough ball with the oil. Cover with a towel and rest for 1 hour. Remove towel and punch down dough. Flour surface and cut 8 equal dough pieces. Form into balls, smooth the dough and roll in flour. Lightly oil Baking Sheet, place balls equally spaced on sheet, cover with a towel for 30 Minutes. Preheat Oven 400*F Bake 10 - 12 Minutes, until golden. Enjoy!

This is a super easy Recipe for Homemade Applesauce, great on it's own or as a side for Pork Roast, Potato Pancakes or Pfannkuchen. Applesauce Ingredients: 2 lbs Opal Apples 1 Lime, juiced 1/3 cup Sugar (more or less to your liking) Pinch of Salt 1 tsp Vanilla Peel, core and dice Apples, Tip: (keep cut Apples in a bowl with cold Water and 1 tsp of Lime Juice, to prevent oxidation, until ready to use) Combine Apples, Sugar, Salt, Vanilla and the rest of Lime Juice, mix well. Pour Apple Mixture in med sized Pot, cover and bring to a hard boil. Remove lid, reduce heat and simmer until Apples are soft and Liquid is reduced, stirring frequently. Remove from heat and mash to your liking Cool and serve. Enjoy!

This is how we like to make our Potato Pancakes, great as Appetizers or served for Lunch/Dinner with a side of Homemade Applesauce. Potato Pancakes Ingredients: 4 Yellow Potatoes 1 sm Red Onion 1/2 tsp Salt 1/4 tsp Pepper 1 tsp Italian Seasoning 1 Egg 2 tbsp Flour 2 tbsp Coconut Oil Wash and dry Potatoes. Shred Potatoes and Onion. Squeeze out the Liquid. Add Salt, Pepper, Italian Seasoning, Egg and Flour. Mix well and divide in 4 Portions. Heat Oil (med/high heat) in large Skillet. Cook each Potato Portion (shaped in Pancakes) until cooked through and golden on both sides. Enjoy!

This is an easy way to make homemade Crispy Carnitas with the help of the Instant Pot/Pressure Cooker. Crispy Carnitas are great as Tacos or with Mexican Rice and Refried Beans as a meal. Crispy Carnitas (Instant Pot) Ingredients: 3 lbs Pork Shoulder (cut in 2" pieces) 2 tbsp EVO Oil 1/3 cup fresh Lime Juice 1 cup fresh Orange Juice 1 cup dark Mex Beer 6 Garlic Cloves (chopped) 1 Jalapeno (chopped) 1 tsp ground Cumin 1 tsp Onion Powder 1 tsp Salt 1 tsp Oregano 1 tsp Pepper Set Instant Pot to Sauté, add EVO Oil. When hot sear each piece, when brown on all sides place on Baking Sheet. Pour Lime Juice in Pot and scrape bottom to remove the brown bits. Return the seared Meat and add Orange Juice, Beer, Garlic, Jalapeno, Cumin, Onion Powder, Salt, Oregano and Pepper. Combine well, close and secure Lid. Set Instant Pot to Pressure Cook for 40 Minutes. Once cooking is completed use a natural release (15 Min) to depressurize. Open Lid and remove Meat using a Spider, place on a Baking Sheet. Shred the Pork with 2 forks, spreading into a even layer. Cover shredded Pork with 5 tbsp of cooking liquid and broil 2-3 Minutes, until crispy. Enjoy!

This is an option to use Tuna in a different way, try the Tuna Tostadas. Easy and light Lunch or Dinner. Tuna Tostadas Ingredients: 2 cans (in Water) Tuna, drained 1/2 Red Onion, diced 1 Jalapeño, diced 1/2 Bell Pepper, diced (yellow or red) 1/4 Bunch Cilantro, chopped 2 cups Cabbage, finely chopped 1 Lime, juiced 1/2 cup Corn 1 cup Pickled Red Onions Salt Pepper 12 Corn Tostadas Combine Tuna, Red Onions, Corn, Jalapeño, Cilantro. Season with a Pinch of Salt and Pepper. Add Lime Juice and mix gently. Place a bed of Cabbage on each Tostada. Spoon a good amount of Tuna Mixture on top and crown it with Pickled Red Onions. Enjoy!

This Dough Recipe is enough for 2 Pizzas. This is how we like to top it, but feel free to use your favorite Pizza Toppers. Cheese Stuffed Crust Chicken Pizza Ingredients: Dough: (makes 2 Pizzas) 2 cups Water (lukewarm) 1 pkg Instant Yeast 1 tbsp Sugar 1 tbsp Salt 1 tsp Olive Oil 5 1/2 cups Flour 1 tbsp Italian Seasoning 2 tbsp Parmesan Cheese 8 String Cheese Sticks (for 1 Pizza) Topping: (optional) Alfredo Sauce Mozzarella Cheese (shredded) Zucchini (half Moon slices) Chicken (shredded) Artichoke Pieces Garlic Slices (sautéed) Garlic Oil Parmesan Cheese Green Onions (sliced) Preheat Oven 450°F 16" Pizza Pan Combine Water, Yeast, Sugar, Salt and Oil set aside. Combine Flour, Italian Seasoning and Parmesan Cheese add Yeast Mixture and knead. Shape dough to a ball. Oil large bowl and dough, cover with a towel for 1-2 hours and keep in a warm place. Dough will double in size. Remove towel and cut dough in half. Roll out one half of the dough 1" bigger than Pizza Pan. Transfer to Pan and place String Cheese in a circle, cover Cheese with dough to form the Crust. Prick dough with fork, precook for 5 Minutes. Top with Alfredo Sauce, Mozzarella Cheese, Zucchini Chicken, Artichokes, Mozzarella and Garlic Slices. Brush Garlic Oil on Crust and sprinkle Parmesan on the Crust. Bake for 18 - 20 Minutes or until golden. Sprinkle with Green Onions. Enjoy

This is a delicious Strawberry Cake Dessert Recipe. Enjoy a slice of Cake with a cloud of whipped Cream. This Cake Base could be topped with your favorite Fruit like Banana, Pineapple, Peaches or Berries just to name a few, to make it your new favorite Dessert. Strawberry Cake Ingredients: 150 gr Sugar, 150 gr Flour (sifted), 3 Eggs (separated), 1 pkg Vanilla Sugar, 1 tsp Baking Powder, 3 tbsp Water, Topping: 250 gr Strawberries (halved), 1 cup Strawberry Jam, 1 pkg Clear Glaze, Sugar, Preheat Oven 350°F Coat cake pan with butter and plain breadcrumbs Combine flour and Baking Powder, set aside. Combine Sugar and Vanilla Sugar, set aside. Combine egg whites and water, beat until foamy. Add sugar in thirds, mix well. Add egg yolks one at a time continue mixing. Integrate flour in two parts, mix well. Fill cake pan with batter and bake 25 - 28 Minutes or until golden. Invert cake on wire rack and rest for 10 Minutes. Remove pan and let cake cool completely. Spread thin layer of Strawberry Jam over cake. Layer with Strawberries and sprinkle lightly with Sugar. Prepare 1 pkg of Clear Glaze according to directions. Cover Strawberries equally with Glaze and let set. Enjoy!

This is a delicious Beef Rouladen Recipe you can make in the Instant Pot or Pressure Cooker. We like to serve it with Red Cabbage and homemade Stuffing or Spätzle. Beef Rouladen (Instant Pot) makes 4 Beef Rouladen Ingredients: 4 Thin Beef Sirloin Tip Steaks, 4 tsp Yellow Mustard, 4 Strips Bacon (cut in 3 pieces each), 12 Pickle Sticks (3" long), 12 Carrot Sticks (3" long), 3/4 cup + 8 tbsp chopped Onions (divided), Salt, Pepper, Paprika, 2-3 tbsp EVO Oil, 3/4 cup Celery (chopped), 1/4 cup Red Wine, 2 cups + 2 tbsp Beef Broth (divided), 2 tbsp Cornstarch, 2 tbsp Cranberry Sauce, 1 tbsp Sour Cream, Instant Pot or Pressure Cooker 4 small Metal (4" long) Skewers or Toothpicks Spread 1 tsp Mustard over 1 thin Steak, season with Pinch of Salt, Pepper and Paprika. Place 3 Bacon Pieces, 3 Pickle Sticks and 3 Carrot Sticks on Steak. Sprinkle with 2 tbsp of Onions. Roll up the Steak tightly & secure with Metal Skewer. Season the Roll all over with Paprika, Salt and Pepper. Repeat and make 4 Beef Rouladen, set aside. Set Instant Pot to Sauté. Heat 2 tbsp Oil, brown Beef Rouladen on all sides, add 1 tbsp Oil if needed. Remove and set aside. Add 3/4 cup of Onions and Celery to the Pot and sauté. Pour in Red Wine and deglaze, scrape up all the brown bits. Add 2 cups of Beef Broth. Return Rouladen, close and secure lid. Set Instant Pot to Pressure Cook for 20 Minutes. Following cooking, quick release after 5 Minutes. Open lid and remove the Meat, set aside and keep warm. Stir cooking Liquid use Hand Blender and blend well. Combine Cornstarch and 2 tbsp Beef Broth to make a Slurry. Set Instant Pot to Sauté and pour Slurry in. Combine well and bring to a boil. Simmer until Gravy is to your liking. Add Cranberry Sauce, season with Salt & Pepper to your own taste. At the end add Sour Cream, incorporate well. Return Beef Roulade to Gravy to keep warm or serve right away. Enjoy!

This is our way of making Bacon Cheeseburgers...we cook them on an indoor Grill but feel free to use your BBQ outside. This Recipe is for 4 Bacon Cheeseburgers, we enjoy eating them with a side of Baked Yam Fries. Ingredients: 3/4 lb ground Beef (80/20), 3/4 lb hot Italian Sausage, 4 slices Provolone Cheese, 8 cooked Bacon Slices, 4 Brioche Style Buns Mayonnaise, 4 Butter Lettuce Leaves, 4 Tomato Slices, 8 Red Onion Rings, BBQ Sauce, We cook our Bacon Cheeseburger on a Indoor Grill, you can use an Outdoor BBQ or Frying Pan. Combine the Meats (don't over work it) and divide in 4 equal portions. Shape each into a Burger Patty. Heat the Grill and lightly grill all the Buns, set aside. Grill each Burger Patty to your preference of doneness. Top the cooked Patty with 1 slice of Cheese and 2 strips of Bacon. This is how we stack your Bacon Cheeseburger. Spread a dollop of Mayo on Bottom Bun, top with a leaf of Lettuce, slice of Tomato, 2 red Onion Rings, Bacon Cheeseburger. Spread dollop of BBQ Sauce on top Bun and crown the Bacon Cheeseburger. Enjoy

This is how we like to make our Chicken Enchiladas and serve them with Rice and Refried Beans on the side. Ingredients: 1 roasted Chicken, shredded, 28 oz red Enchilada Sauce, 13 - 6" Corn Tortillas, 8 oz Mozzarella Cheese, shredded, 1 green Bell Pepper, chopped, 1 red Bell Pepper, chopped, 1 Jalapeño, chopped, 1 red Onion, chopped, 5 tbsp Veg. Oil, Preheat Oven 400° F Spread a thin layer of Enchilada Sauce in 9,5" × 13,5" baking dish, set aside. Quick fry 1 Corn Tortilla in hot Oil and dab dry with paper towel. Fill with Cheese, Chicken, Bell Peppers, Onion, Jalapeño and more Cheese. Roll up and place in Dish, repeat frying and filling and fill the Baking dish. Cover with the Enchilada Sauce, top with the rest of Cheese. Sprinkle with Bell Peppers and Onions. Cover dish with foil and bake 40 - 45 Minutes, until heated through. Enjoy!

Mini Buttermilk Bundt Cakes are a great assortment of Dessert, wonderful for a Brunch, special Occasion, a Tea Party or just to treat yourself. You can dip, drizzle or dust them with you favorites, we used Lemon Icing, Fresh Berries, Cocoa Icing and Cinnamon Sugar. Mini Buttermilk Bundt Cakes (makes 24) Ingredients: 3 cups Flour, 1/2 tsp Salt, 1 tsp Ginger, 2 tsp Allspice, 2 tsp Baking Powder, 1-1/4 cups Buttermilk, 2 tsp Vanilla, 1 tbsp Maple Syrup, 1/4 cup Oil, 1/2 cup Butter (softened), 1-1/4 cups Sugar, 3 Eggs, Cooking Spray, 18 Blueberries, Lemon Icing: 2 cups Powdered Sugar (sifted), 3 tbsp Lemon Juice (fresh), Cocoa Icing: 1 cup Powdered Sugar (sifted), 1 tbsp Cocoa Powder, 1-2 tbsp Almond Milk, Cinnamon Sugar: 2 tbsp Powdered Sugar, 2 tsp Cinnamon, Preheat Oven 350°F Cover Mini Bundt Cake Pan with Cooking Spray Combine Flour, Salt, Ginger, Allspice and Baking Powder, whisk well and set aside. Combine Buttermilk, Vanilla, Maple Syrup and Oil stir and set aside. Cream together Butter and Sugar. Incorporate Eggs one at a time. Add alternating Flour Mixture and Buttermilk Mixture ending with Flour Mix. Scrape the side of bowl. Fill Piping Bag with half the batter, cut the tip of bag off and fill mini Bundt Pan equally with batter. Bake 16-18 Minutes or until tester comes out clean. Rest cakes in pan for 5 Minutes, then remove and cool completely on wire rack. Repeat with the rest of Batter, makes total of 24 Mini Cakes. Lemon Icing: Combine Powdered Sugar and Lemon Juice, whisk well. Dip top half of 12 Mini Cakes in Icing. Let Icing set and fill 6 Cakes with 3 Blueberries each. Cinnamon Sugar: Combine Powdered Sugar and Cinnamon, whisk well. Cover 6 Cakes with Cinnamon Sugar. Cocoa Icing: Combine Powdered Sugar, Cocoa Powder and Almond Milk, whisk well. Drizzle 6 Cakes with Cocoa Icing and let set. Enjoy!

If you are looking for a new idea for Breakfast, look no longer this is it a Breakfast Quesadilla, filled with Breakfast favorites. The beauty of this you can add or substitute any of your must have Breakfast items (Ham, Steak, Sausage, Mushrooms....) to turn it into your personalized Breakfast Quesadilla. Ingredients: 2 Eggs (beaten), 1 tbsp Butter, 1 sm Red Potato (cooked), 2 Slices Bacon (cooked), 3 oz shredded Mozzarella Cheese (divided), 1-8" Flour Tortilla, 1-2 tbsp Pico de Gallo or sliced Tomatoes, 1-2 tsp Spicy Cream Sauce or Hot Sauce, Salt, Pepper Season the beaten Eggs with a Pinch of Salt & Pepper. Cut 3 Slices of the cooked Potato. Melt the Butter in a 10" Skillet and place the Potato slices on one half, season with Pepper. Cook the Potato until bottom is golden Add the Eggs (covering the whole bottom surface of Skillet), cook until Eggs are almost set. Sprinkle with 2 oz Cheese and top with Tortilla, wait a little until cheese is melted. Flip and sprinkle the rest of Cheese all over. Top the Potato Slices with the Bacon, Pico de Gallo (or sliced Tomatoes) and Spicy Cream Sauce (or Hot Sauce) Fold the Tortilla in half and press down lightly. Remove when Tortilla is golden and crispy on both sides. Enjoy!

What could be easier than to cook a whole Dinner in one Pot, try this delicious Chicken & Vegetables Recipe. Use an Instant Pot or Pressure Cooker and a tasty Dinner will be ready in a short time. Ingredients: 6 Chicken Thighs (skinless), 5 med Potatoes (washed & med chopped), 4 Carrots (peeled & chopped), 1 Red Onion (cut in 1" petals), 8 oz Mushrooms (halved), 3 tbsp EVO Oil, 1 tbsp Butter, 1/4 cup white Wine, 1 cup Chicken Broth, 4 Garlic Cloves (smashed), Zest of 1 Lemon, Chicken Seasoning: 1 tsp Red Chilli Flakes (optional, if you don't like it spicy), 1 tsp Cajun Seasoning, 1 tsp Paprika, 1 tsp Oregano, 1 tsp Pepper, 2 pinches Salt, Vegetable Seasoning: 1-1/2 tsp Cajun Seasoning, 1/2 tsp Paprika, 1 tsp Oregano, 1 tsp Pepper, 1 tsp Red Chilli Flakes (optional), 2 pinches of Salt, Rub Chicken Seasoning into Thighs and set aside. Combine Potatoes, Carrots, Onions and Mushrooms with Vegetable Seasoning and 2 tbsp EVO Oil, set aside. Set Instant Pot to Saute. Add Butter and EVO Oil to Pot, when hot sear each Chicken Thigh on both sides and remove. (sear 3 pieces at a time) Add Wine to deglaze and scrape off all the browned bits. Add the Chicken Broth and stir. Place the Vegetables in the Pot, add the Garlic and Lemon Zest. Place the seared Chicken Thighs on top of the Vegetable Mixture. Close and secure the Lid. Set Instant Pot to 10 Minutes Pressure Cook. Once cooking is completed depressurize after 5 Minutes. Open Lid and serve delicious Chicken Thighs with Vegetables. Enjoy!

Sometimes we just feel like having a Salad, this Chef Salad is a great Recipe, you can top the Salad with your favorite Salad Dressing and enjoy it with some Breadsticks. Chef Salad Ingredients: 1 Romaine Lettuce, 1/4 Cucumber, 1 Tomato, 1/4 Red Onion, 1/2 Avocado, 1 Egg, 1/2 cup Monterey Jack Cheese (shredded), 2 Bacon Slices, 4 Sandwich Ham Slices, Cut Romaine Lettuce in bite size pieces. Peel Cucumber in stripes, cut off ends and rub against Cucumber. Wipe off bitterness. Cut lengthwise, scoop out flesh. Slice Cucumber halves. Cut Tomato in half, remove core and cut in wedges. Cut Ham in strips. Red Onion, quartered and sliced. Cook Bacon until crisp and cut in pieces. Hard boiled Egg, peel and slice. Avocado, remove core and slice. Place Lettuce in large bowl, arrange the rest of Ingredients on top, to your liking. Serve Chef Salad with any Salad Dressing of your liking and Bread Sticks on the side. Enjoy!

This Agua de Jamaica is a very refreshing Drink. The Hibiscus tea can be enjoyed warm or the way we serve it cold over ice. Agua de Jamaica Ingredients: 8 cups Water, 2 cups Flor de Jamaica (dried Hibiscus flowers), 1 cup Raw Cane Sugar (more or less optional), 1 Cinnamon Stick, Pour 4 cups of hot Water over Flor de Jamaica and a Cinnamon Stick, simmer on low for 10 Minutes. Remove from heat and add the Sugar, stir until the Sugar is dissolved & cool. Pour cooled concentrate into a large Pitcher, add 4 cups of cold Water stir & refrigerate. (add more Water or Sugar to taste) Serve over ice. Enjoy!

Want to try a different Salas, this is how we make a Mango Salsa. Great with Quesadillas, Tacos or Burritos, just to name a few. Ingredients: 2 Mangos (diced), 1/2 Red Onion (diced), 1 Serrano (diced) if you like it HOT or 1 Jalapeño (diced), 6 Sweet Peppers (diced), 1/4 bundle Cilantro (chopped), 1 tbsp Lime Juice (fresh), Salt (to taste) Combine Mango, Red Onion, Jalapeño, Sweet Pepper, Cilantro, Lime Juice Salt to taste. Mix well and enjoy!