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  • Homemade Bread In A 1 … 2… Pot

    Making homemade bread in a pot will never be easier. Been in the mode for some fresh and hot bread straight for your home? With this recipe, it’s going to have to go back to making more due to its addictiveness.

    Ingredients:

    • 3 cups all-purpose flour
    • 2 tsp active dry yeast
    • 1½ tsp sea salt
    • 1½ cups warm water (105 degrees F)

    Instructions:

    1. In a large bowl, combine the flour, yeast, and salt, and stir to combine.
    2. Pour the warm water into the bowl and mix until the dough forms a ball.
    3. Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
      Let the dough sit covered at room temperature for 18-24 hours.
    4. After the long rest (or at least 1 hour before you want to serve the bread), preheat the oven to 450 degrees F (232°C).
    5. Place a 2 3/4-quart Dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: A 5 qt. Dutch oven can also be used successfully).
    6. While the oven is preheating, transfer the dough from the bowl onto a floured surface.
      Form the dough into a ball, adding a few tablespoons more flour if needed. The dough should still be slightly loose. Cover it with a floured towel while the oven is preheating. (Note: The dough ball will be loose and “floppy” – this is expected as it’s a very moist bread that’s irresistible).
    7. Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
    8. Gently place the dough ball into the baking dish, so it’s evenly distributed.
      Cover the dish with the lid.
    9. Bake for 30 minutes with the lid on.
    10. Remove the lid and bake for an additional 15 minutes or until the loaf is golden brown.
    11. Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, you can cover it with a tea towel.

    Once completed make sure to grab some butter or spread of choice and add it to your newly fresh homemade bread. Embrace that inner baker and appreciate all your hard work.

  • Mom’s Kitchen & Bar: The Most Iconic Spot In Man…

    Hey y’all! Today we come with a good old restaurant review. Mom’s Kitchen & Bar is the spot to go to in Hell’s Kitchen, Manhattan. This restaurant is so cute, very welcoming, and it’s decorated with retro decor. This is a great place to go with your family, friends, lover or even by yourself on a solo date. I went to Mom’s Kitchen with my best friend, and we had a wonderful time with amazing food and even better service. The only thing is that when we went it got packed, therefore, we left right after we ate. However, I can’t wait to go back and try other things on the menu.

    Now let’s talk food! The food is to die for. I had the Fruity Pebbles Pancakes and I absolutely loved them. They were delicious, ever since I tried these I haven’t been able to stop thinking about them (lol). Apart from being delicious, their portions are huge. My bestie ordered the waffles and chicken, and it was also delicious, you already know, I had to try them. We also got some drinks, and they were pretty good too. Their price ranges from $17-$26 per plate, which I find pretty affordable due to the quality/flavor of the food.

    Location:

    701 9th Ave, New York City, NY 10019-7301

    48th St & 49th St – Hell’s Kitchen

  • Coquito: The Most Authentic Coconut Eggnog

    Hey y’all, here we come again with another delicious drink. Coquito can be made during any time of the year, but during the festivity it’s even better. You wanna know why? Because it’s shared with family and friends. Here is an easy and delicious recipe for the most authentic coquito.

    What is coquito?

    Coquito is sort of the Caribbean version of eggnog but, without the eggs and coconut flavor. Coquito is a Puerto Rican alcoholic beverage that is delicious and unique. What makes this drink so unique is the coconut flavor and how creamy it is.

    How to make coquito?

    Ingredients:

    • 2 Cans of Coconut Milk
    • 1 Can of Sweetened Condense Milk
    • 1 Can of Evaporated Milk
    • 1 Cup of White Rum (adjust to taste)
    • 1 Cup of Coconut Rum for extra kick
    • 1 tsp of Vanilla Extract
    • 1 tsp of Ground Cinnamon
    • 1/2 tsp of Ground Nutmeg
    • 1/4 tsp of Ground Cloves

    Preparation:

    • In a blender, mix coconut milk, sweetened condense milk and evaporated milk.
    • Add white rum, coconut rum (optional), vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to blender.
    • Blend until it has a well mixed mixture and all ingredients are combined.
    • Taste coquito and adjust the level of sweetness and or rum.
    • Once satisfied with the flavor, pour coquito into bottle containers with lids.
    • Refrigerate the coquito for a few hours and or overnight to allow the flavors to concentrate.
    • Shake well before serving, and enjoy!

    If you want to buy the Coquito already made show here. However, it won’t taste as authentic as the homemade version.

  • Homemade Avocado Toast: The Best and most Flavorsome

    Hey y’all! We have a good one for you. The most flavorsome avocado toast and the best thing about this is that it is homemade. This is one of the easiest and delicious breakfasts that won’t break the bank. If you enjoy a good old avocado toast, please give this recipe a try. You won’t regret it. Adding each condiment gives the avocado toast a more elevated flavor that your taste buds will very much enjoy. Try it for yourself and then share it with the family. This recipe will become a staple because you won’t be able to put it down.

    Ingredients: 

    • 1 Avocado
    • 1 Slide of Multigrain Bread
    • ½ tsp Olive Oil 
    • ¼ tsp Sea salt 
    • ¼ tsp Garlic Powder
    • ¼ Lemon
    • Optional: Chili flakes (to taste)

    Preparation:

    • Put a slice of multigrain bread in the toaster. While the bread is toasting you will make the avocado mixture.
    • Take 1 avocado and slice it into two parts, now add the avocado into a small bowl.
    • Add the olive oil, salt, garlic powder and lemon into the bowl with the avocado.
    • Now, with a spoon or fork begin to smash the avocado until it turns into small chunks of avocado.
    • Once the avocado mixture is ready, you take the multigrain bread and start putting the avocado on it.
    • Now that the avocado toast is ready, you can add chili flakes on top and enjoy!

  • Kick You In The Mouth Spicy Crispy Chicken

    Still hungry?

    Do you like a good crunch? How about spice? Well this recipe has both. Additionally, this meal is beginner friendly. The spicy crispy chicken is a meal you can whip out at Thanksgiving and knock everyone’s socks off. The portions given in this recipe is meant for two people (or one really hungry me). Increase portion size as needed.

    Ingredients

    https://www.pinterest.com/sheatedatny/_created/
    • Carrots
    • Potatoes
    • 2 Scallions
    • 10 Ounces Chicken Cutlets
    • 3 tbsp Sour Cream
    • ¼ Cup Panko Breadcrumbs
    • ¼ Cup Monterey Jack Cheese (shredded)
    • 2 tsp Honey
    • ½ tbsp Frank’s Seasoning Blend

    Instructions

    1. Preheat oven to 425 degrees. Trim, peel, and cut carrots diagonally into ½-inch thick pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s seasoning, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
    2. Melt1 tbsp of butter in a medium microwave-safe bowl for 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
    3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender for 15-20 minutes. Keep ½ cup potato cooking liquid, then drain.
    4. Heat a drizzle of oil and scallion whites in empty pot over low heat until softened for about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tbsp of butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
    5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet after).
    6. While carrots roast, pat chicken dry with paper towels and season with salt and pepper. Mound panko mixture on top of chicken, pressing firmly to adhere (no need to coat undersides).
    7. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side. Roast on top rack until chicken is golden brown and cooked through and carrots are tender for 15-18 minutes. Transfer roasted carrots to a large bowl, adding 1 tbsp of butter and toss until melted.

    Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve. voila, you’ve made Spicy Crispy Chicken.

  • Italian Chicken Pasta: A Zesty and Spicy Treat For Your Tongue

    Italian Chicken rested on a bed of pasta surrounded by zucchini.

    If you’re anything like me, cooking something you’ve never done before can seem daunting. This Italian Chicken Pasta is a perfect start for beginners chefs that want to dip their toes in culinary. This recipe should take a little over half an hour and feed two.

    Ingredients

    • 1 Zucchini
    • 1 Lemon
    • 1 Clove of Garlic
    • 10 ounce Chicken Cutlets
    • Spaghetti
    • 1 tbsp Italian Seasoning
    • 1 tsp Chili Flakes
    • 1 1/2 tbsp Sour Cream
    • ¼ cup Parmesan Cheese
    • 1 tbsp Chicken Stock Concentrate
    • 4 tsp Olive Oil
    • 1 tablespoon
    • Butter
    • Salt
    • Pepper

    Instructions

    1. Bring a large pot of salted water to a boil. While the water boils, cut zucchini lengthwise into quarters; cut crosswise into 1⁄2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.
    2. Add spaghetti to boiling water. Cook, stirring occasionally, until al dente for 9-11 minutes. Keep 1 cup pasta cooking water, then drain the rest.
    3. While the pasta cooks, heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Add the zucchini stirring occasionally, until browned and softened for 4-6 minutes. Season with salt and pepper. Turn off the heat and transfer to a plate. Wipe out and keep the pan.
    4. next pat chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through for 3-5 minutes per side. Turn off the heat and transfer chicken to a cutting board to cool. Once cool, slice chicken crosswise.
    5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant for 20-30 seconds.
    6. Stir in 1⁄2 cup reserved pasta cooking water, stock concentrate, and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
    7. Add spaghetti, zucchini, sour cream, and 1 TBSP butter to the pot with sauce and toss to coat. Add half the Parmesan and season with salt and pepper.

    TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.

    Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

    Want to make dessert?

  • A 90s Diner in 2023: In The Heart of NYC

    Hey y’all! What if I tell you that there was a diner decorated with a 90s decoration in Times Square NYC, so cool, right!?? Well, let me tell you that I actually found one! I was looking for a place to take a bite the other day when I met with my bestie and boom, we found this diner. It was pure coincidence. The 90s diner doesn’t look all that on the outside but once you go in, it looks amazing. I found out that this diner opened its door to the public recently, about a year or so ago.

    How was my experience?

    The experience in the 90s diner was amazing! Food was wonderful, we both ordered burgers with fries and natural juices. The burgers and fries were on point when it comes to flavor. The natural juices, didn’t really feel that natural, however, they were still okay. The overall experience of going to the past and living this history, like a blast from the past was amazing. The waiters and cashier were amazing too, they were very attentive. That being said, if you ever find yourself close to 43rs St and Broadway, go and have a little some, some from this diner. You won’t regret it!

    Locations:

    211 W 43rd St, New York, NY 10036 (Times Square)

    200 W 57th St, New York, NY 10019 (Midtown)

  • Fat Boy’s Burrito Co.: Dinner Wrapped in a Warm Tortilla

    A bowl of food from Fat Boy's Burrito Co.
    Fat Boy’s Burrito Co. Bellmore

    Ever wished for your dinner to come together in a single burrito? I’m not talking just meat, cheese rice. Fat Boy’s Burrito Co. has you covered. This establishment has a long menu of burritos, tacos, quesadillas and more. The allure of this Tex-Mex restaurant is not only their literal fat burritos but also the intriguing combinations of food they can stuff within tortilla casing.

    On my most recent visit I got the Fat Hangover. A burrito containing “buffalo chicken fingers, mac `N cheese, diced bacon, tots, onion strings, extra queso, BBQ sauce and blue cheese. Garnished with cilantro.” The sheer amount of food that’s packed within one tortilla is astonishing. Being almost as big as my head, it’s not something I can eat in one sitting. While the Fat Hangover had tater tots in it I still got the Fat Tots topped with melted cheese and diced bacon. The tater tots by themselves were delicious as a side. All in all if you want a meal with leftovers for tomorrow head to Fat Boy’s Burrito Co.

    Fat Boy’s Burrito Locations

    • 2496 Merrick Rd
      Bellmore, NY 11710
    • 4097 Jericho Turnpike
      East Northport, NY 11731
    • 1660 Old Country Rd
      Plainview, NY 11803
    https://www.instagram.com/p/Cx59FvsxUX8/?img_index=2

    Still Hungry?

  • Homemade Matcha Latte: The Most Superior

    Hey y’all! Today, we come with a good one! Sit down, and get ready for this one.

    What’s better than buying a delicious matcha latte from your favorite coffee shop? Well we have the best next thing or even better than the one made in your favorite coffee shop. We will provide you with the best, most superior matcha latte that you can make at home. Enjoy!

    What are the benefits of drinking matcha latte?

    Matcha Latte is full of antioxidants, even antioxidants that may help prevent cell damage and lower the risk of certain diseases. Matcha may help with weight loss by boosting metabolism and burning fat. It also contains an amino acid that can help lower anxiety. Matcha helps to boost brain health, function, and alertness. In addition, it supports the heart and the cardiovascular system. My point is that matcha is an excellent supplement for use to consume on a daily basis. However, matcha is high in caffeine so you have to be careful, and not consume it more than twice a day.

    Ingredients:

    • One tsp of matcha powder (add more or less depending on how strong or light)
    • 1 oz of hot water
    • 6 oz of milk
    • ½ tsp of vanilla extract
    • ⅛ tsp sea salt
    • ½ tsp of cinnamon powder
    • 2 pumps of vanilla syrup (Click here for a homemade vanilla syrup)

    Preparation:

    • In a small bowl, add 1oz of hot water and 1 tbs of matcha powder.
    • Whisk it until you get the perfect mixture.
    • Once you have the matcha mixture ready, start adding the pinch of sea salt, vanilla extract, cinnamon powder and homemade vanilla syrup. Whisk it again, until the mixture has the perfect consistency.
    • Now, start steaming the milk, and combine with the matcha mixture in a mug.

  • Ricardo Steak House Bread Will Have You Begging For More

    Bread on a small cutting board with a small metal ramekin filled with marinara sauce from Ricardo Steak House.

    I’ve gone to Ricardo Steak House on more than one occasion. Maybe it’s the different locations or just specific dishes but I feel like the experience differed each time. Starting with getting into the restaurant. We highly recommend reserving a seat in advance. While you could try to do a walk in it’s best not to chance it. Once inside (or outside depending where you choose to sit) the atmosphere is a vibe. My most recent visit we sat in the back where the speakers weren’t so loud we couldn’t hear each other across the table. Every birthday celebration featured a variety of songs, such as 50 Cent’s “In da Club”; followed by waiters sprinting out with sparklers and a delightful ice cream brownie combo for the guest of honor.

    On to the food. One thing Ricardo’s is gonna do right no matter what is make bread. I don’t know what it is about it but each and every time I went the bread was delicious. Another guaranteed hit is their chicken satay. Glazed in a sweet and sour spicy honey sauce. One of my prior visits didn’t go so well but I blame that on my own poor judgement on how done I wanted my food. The lamb chops I ordered to well-done ended up being hard to chew and probably should’ve been medium-well. Another visit was mixed. On account that this is a steak house, not a seafood shack I probably shouldn’t have ordered clams. The 2nd Avenue Special comes with sautéed shrimp, clams, mashed potatoes and fresh spinach. Everything other than the clams were absolutely stunning. The clams, gummy. Hard to chew and even harder to swallow.

    If you want a steak, head to Ricardo Steak House. If you want seafood go somewhere else. Ricardo Steak House is located on 2145 2nd Avenue Bet. 110th & 111th St. Harlem New York, NY 10029.

    Want another bite?