Cilantro Garlic Chimichurri Roasted Potatoes

Cilantro Garlic Chimichurri Roasted Potatoes

On Instagram last week, I asked you guys if you wanted to see recipes for sides or apps.

To my surprise, you guys wanted more sides!

Well, here we gooo.

These roasted potatoes are tossed in a cilantro garlic chimichurri that is pretty freaking DELICIOUS.

Chimichurri, for those who are unfamiliar, is a green sauce usually made with finely chopped parsley, minced garlic, oregano, and oli + vinegar. The beauty of learning how to cook is to be able to break rules.

…which I love to do.

Considering my cilantro garlic sauce is #1 on Google (thank you!), I decided why not change things up and use cilantro instead of parsley.


Here’s that delicious result!

Potatoes make the best side dishes, don’t they?

I mean you can mash them, broil them, roast them. They taste good in any way, shape or form. I personally love them cut in strips and fried…french fries, yeah love me some french fries!

All you do is grab those red potatoes, cut them in quarters, season and bake until browned.

I mean, so not only are potatoes a delicious side dish option, they’re also easy to make?


While the potatoes are roasting, you make the cilantro garlic chimichurri which again… SO EASY.

Grab a food processor and dump in all the ingredients. Pulse a few times until the mixture looks combined. No need for perfection here.

I promise, a thick, rustic looking sauce is what you’re going for!

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White Chocolate Guava Magic Cookie Bars

White Chocolate Guava Magic Cookie Bars

Magic cookie bars just got a makeover!

I have been DYING to make these again for weeks. See, I have an obsession with guava and LOVE pretty much making anything with it.

From guava bbq sauce to truffles, I love adding a Cuban spin to classic desserts.

Classic magic cookie bars or 7-layer bars are usually made with milk chocolate chips, nuts like pecans or walnuts, and shredded coconut.

I wanted to make my own version by first making a Maria cookie crust instead of a graham cracker crust. Maria cookies are similar to tea biscuits except they are slightly sweet and buttery.

I then added white chocolate chips, cubed guava paste, sliced almonds, and toasted coconut flakes.

And yes, sweetened condensed milk to seal the deal!


“Magic” doesn’t even begin to explain how amazing these are.

The first time I made them the pan was devoured before I even took the photos.

…which is why I had to made them again. I mean just LOOK AT THEM.

Classic magic cookie bars with a Cuban twist! Maria cookie crust, sweetened condensed milk, cubed guava paste, white chocolate chips, sliced almonds, and toasted coconut flakes. Classic magic cookie bars with a Cuban twist! Maria cookie crust, sweetened condensed milk, cubed guava paste, white chocolate chips, sliced almonds, and toasted coconut flakes.

If you don’t know what guava paste is, allow me to introduce you!

Guava paste is basically guava fruit pureed into a very thick, stiff, dense, yet soft block that can easily be cut with a knife.

The common way we enjoy it is by slicing and eating it with a slab of cream cheese or on top of Maria cookies. It’s basically the sweetest way to eat fruit, if you ask me. ;)

You can buy it here or any Latin grocery store.

So basically, these are not only delicious but they are BEYOND easy to make.

The hardest part is waiting for them to cool so you can dig in!

Classic magic cookie bars with a Cuban twist! Maria cookie crust, sweetened condensed milk, cubed guava paste, white chocolate chips, sliced almonds, and toasted coconut flakes.


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Cuban-Style Arroz Con Pollo

Cuban-Style Arroz Con Pollo

Growing up, this was THEE Sunday meal in my family.

The ultimate one-pot meal; the best comfort food.

Arroz con pollo is a classic Cuban-style rice with chicken dish made with lots of spices, tomato sauce, flavorful chicken thighs, and fluffy yellow rice.


Every culture has their own variation of this traditional dish but no matter which type of arroz con pollo I’ve tried, they’re all delicious.

This recipe is my mom’s so of course it’s the BEST. I may or may not be biased though. hehe

The best comfort food for the weekend! Rice with chicken made Cuban-style with lots of spices, flavorful chicken thighs, and fluffy yellow rice.

Just look how good that looks!

Whenever I make it, my whole house smells of fragrant rice, garlic and spices.

Reminds me of my childhood.

Leftovers taste just as good as the first day. I’d even make this for meal prep too. Why not eat this deliciousness all week long, right? It’s an easy one pot dish.

The best comfort food for the weekend! Rice with chicken made Cuban-style with lots of spices, flavorful chicken thighs, and fluffy yellow rice.

Above all, I hope this Latin staple to become part of your weekly rotation.

I know you will freaking LOVE it!

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Espresso Dark Chocolate Pecan Pie Galette

Espresso Dark Chocolate Pecan Pie Galette

Omg you guys, I’ve been wanting to make this galette for WEEKS now!

I finally got around to making it and it is everything you want it to be and more.


The strong espresso flavors mixed with the dark chocolate and crunchy pecans.

Sigh, it’s perfection.

I mean just look at it! Ugh, I can’t get enough.

In case you don’t know what a galette is…it’s basically a pie for those that don’t want to make pie.

I’ve never made a pie in my life. I KNOW RIGHT.

But the truth is pies were never really a big to-do in my house growing up and whenever I would go somewhere for dinner, pies were usually store-bought.

I assumed this was because pie crust was a pain in the butt to deal with so I never really made it a point to make pies on my own.

Galettes, on the other hand, are stress-free and easy to make pastries that can totally take the place of pie. Plus you can make them savory or sweet.

I wanted to turn pecan pie into a galette. And that, my friends, is exactly what I did.

…with my own twist, of course.

First, I added tons of butter pieces to the dough to make sure the crust was flaky af. Then I chopped up some pecans and dark chocolate bars.

Once I thinly rolled out the dough, I placed the chopped pecans and chocolate pieces in the middle then folded the edges towards the middle.

This does not have to be perfect. In fact, it should look rustic!

The beauty of a galette is that it’s very forgiving.

There’s no rhyme or reason to how it should look like so whether you want to pinch the edges up or just stick them together, this is totally up to you.

The galette should be roughy 9″ in diameter.

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Mini Toasted Hazelnut Mocha Flans

Mini Toasted Hazelnut Mocha Flans

Thank you to Nestlé® La Lechera® for sponsoring this post.

I remember the first time I ever made flan. It was over a decade ago.

My job at the time was having a potluck for Thanksgiving and I signed myself up to bring dessert, specifically flan.

Now WHY I would sign myself up to bring a dessert I had never attempted to make on my own EVER, I’ll never know but alas that’s what I did and now I had to follow through.

I frantically emailed my sister asking if she had a recipe.

She jotted down the ingredients and a few instructions and off I went to make this masterpiece for the next day.

The following day (the day of the potluck), she asked how it all went and honestly everything went smoothly.

I made the flan according to her instructions and no one died at work.


That same day, I share this story with my mom over the phone. She asked me what recipe I used so I read her my sister’s email. I was feeling so proud about my creation until…

My mom asks “what about the eggs?” and I said “what about them?”

“El flan lleva huevo” (translation: a flan requires eggs).


Clearly neither my sister nor I knew how to make flan. *face palm* What a rookie mistake!

Of course, flan requires eggs; it’s a custard! Doh.

Well, I can safely say that after that incident, I made it my life’s mission to master flan making.

And I did. And yes, it has eggs.

My aunt makes the BEST flan de queso on Earth.

We have it every year during the holidays and I always remember it to be super creamy and rich.

I made sure to ask her for help when I was learning how to master flan.

You know, you gotta stick with the pros.

My aunt is the flan legend of my family. Again, why I didn’t ask her back then beats me.

The good news is that now I use my aunt’s recipe to make traditional flan.

This is also what I use as a base when giving traditional flan a delicious modern twist like this toasted hazelnut mocha flan!

As she explained, La Lechera® Sweetened Condensed Milk is key in making the best flan.

It has been a staple in my family for as long as I could remember and she uses it to make flan and other traditional Cuban desserts each and every time.

That’s why I usually have a few cans in my pantry, especially during the holidays.

From bread pudding to rice pudding and flan like these mini toasted hazelnut mocha flans, La Lechera® Sweetened Condensed Milk is always front and center.

And it was back then too when I made my egg-less creation. Ha!

These mini flans are the perfect individual size for dessert without the need to overindulge during the holidays.

You get those rich mocha flavors, creamy custard textures, and crunch from the hazelnut from every small ramekin. The way flan should always be!

I have no doubt your family will LOVE these mini flans.

They come together fairly easily with strong espresso and chocolate flavors and perfectly sweetened using the La Lechera® Sweetened Condensed Milk. You won’t be disappointed.

Just don’t forget to add eggs. ;)

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Bourbon Brownies with Brown Butter Frosting

Bourbon Brownies with Brown Butter Frosting

Have you ever made a recipe and it ended up turning into something else?

That’s happened to me a few times actually but it happened again today!

See, this was supposed to be bourbon banana blondies. I had every intention to use up all the bananas in the house (and booze too, apparently).

Oh and did I.

Geez, it took me three fails (and tons of bananas later) until I finally threw in the towel and was all like… ok blondies, I get it, you hate me, stop rubbing it in, damn.

Then this recipe was born.

Bourbon Brownies with Brown Butter Frosting. Fluffy, chocolate brownies spiked with bourbon then topped with a creamy brown butter frosting that is TO DIE FOR!

And I’m SO glad it was born!

I mean who doesn’t love brownies? I love blondies too but yeah…let’s face it, brunettes have more fun. ;)

These fluffy, bourbon chocolate brownies with brown butter frosting are 1000% delicious.

They are more cake-like than your typical moist, fudgy brownie. If you want moist, ooey gooey, fudgy brownies, head over to my chewy fudgy salted caramel brownies. Those are like WHOA fudgy.

These bourbon brownies are more chewy and fluffy in texture and have a hint of bourbon which make it next level, fasho.

The real star of this show however is the brown butter frosting. OH MY LORD WHAT.

SO so good.

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