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Simple Homemade Buttermilk



Homemade buttermilk is one of many easy-to-make pantry staples. If you ever find yourself fresh out of buttermilk but needing it urgently, this homemade buttermilk recipe will save the day.

It has been a while now since I decided to begin making different foods from scratch. My experiments have made me a self-declared expert in creating bread with honey, syrup, desserts, breakfast biscuits, caramel sauce, pizzas, fajita mix, salad dressings, chicken nuggets and different taco seasonings.

Homemade buttermilk, together with sweetened condensed milk are the most recent additions to my repertoire of homemade pantry staples.

How to go about Making Homemade Buttermilk

I must admit that before I began making homemade things, I was skeptical. I worried that it would take too much of my time. However, I have come to realize that there is enough time do whatever I set my mind to. I have also come to realize that doing it this way is more effective as I know what goes into my food. This sentiment is shared by other bloggers.

This recipe for homemade buttermilk only calls for milk and vinegar. Within ten minutes, your buttermilk is ready for use. It has simple ingredients and takes a short time to prepare.

When I’m making baked goods, I prefer using buttermilk for liquid. I find it best for marinating fried chicken. It gives your chicken a tender crumb and extra moisture. 

Trips to the grocery store can become tedious, and many people prefer to skip it if it means going without one recipe ingredient.

When it comes down to it, you can choose fruit juice, vinegar or lemon that is freshly squeezed for this recipe. I prefer white vinegar, but there are other neutral kinds of vinegar that work as well.

The milk used to make the buttermilk will depend on your preferences. You can decide to go for 2%, whole milk, skimmed milk, or any other type. I like to go for the whole milk.

It’s exciting how easy this recipe is. I don’t have to buy a carton of buttermilk at the store anymore. I find it a total waste of money. Now all I need is milk and I can make the buttermilk I need. 


Easy Peasy Pea Recipe




We specifically chose frozen peas because they are easy to work with. 

I had one of those moments in the kitchen. I had just taken a bag of frozen peas out of my freezer. Before I warmed it on the stove the way I always do, I stopped myself. I suddenly realized that I wanted my peas to taste better. 

So I carried out a Google search before cooking the peas. I needed something more. And I came out with something so delicious that my whole family loved it. 

The recipe is deceptively simple but exceptionally good. It is amazing that something so easy can be so tasty. 

The recipe I found involved just warming the frozen peas gently using butter and seasoning it with pepper and salt. 

The ingredient list is short:

  • 4 Cups frozen peas
  • 2 tbsp. (salted) butter
  • Salt, to taste
  • Pepper, to taste

Cook for five minutes, and serve the peas immediately.

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Crazy and Effortless Delicious Breakfast: Huevos Al Nido




Living in a vacation town, I have naturally assumed the responsibility of finding great restaurants and activities for family when they come over. 

My mother-in-law came to celebrate her birthday with us in San Diego.

Since she loves to brunch, we found a restaurant with some unique brunch offerings. We had already celebrated with sumptuous meals: breakfast, brunch, lunch, and dinner…. when I remembered a popular Spanish brunch meal: Huevos al Nido. Delicious, easy, and quick!

There are several ways of making this delicacy, but here is the most popular way, and one that I love. 

You can include a variety of ingredients under the egg. Don’t be afraid to apply some creativity here. Prosciutto, chorizo, tomato sauce, potatoes, parmesan cheese, sausage…. name them! Put whatever you want to put into it, and it will be fantastic. 

So here goes:


  • 4 diced bacon slices
  • 1 cup packed spinach
  • ¼ cup heavy cream
  • ¼ cup shredded mozzarella cheese
  • 2 eggs
  • Pepper and salt to taste
  • 2 round bread Italian loafs


  1. Preheat oven to 350 F.
  2. Add bacon and water to a pan and cook in medium heat for 5 minutes.
  3. Add mozzarella cheese, heavy cream, and spinach, and cook for 3 minutes.
  4. At the center of the Italian bread, open a hole to create a ‘’nest.’’
  5. Inside the ‘’nest’’ place the spinach mix.
  6. On the top of the egg, add a spinach mixture.
  7. Bake until the white of the egg turns white.
  8. Add pepper and salt.

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How to make a Kale Papaya Smoothie




This smoothie can serve as a refreshing mid-morning snack or as a healthy breakfast when in a hurry. The best thing about it is how easy it is to prepare. The tropical flavors make you feel as if you are walking on the beach. 


You want to use baby kale for this smoothie because of its superior flavor. First, you need to wash it, remove the stems, and then blend the kale using milk or your favorite juice until the texture becomes homogeneous. The blending process is a lot easier when you work with baby kale because it is so tender. 

Tip: If you buy a large bag of kale so you can make this smoothie every day, start by washing all the kale and draining it in a colander. You can then store 2oz servings in zip lock bags. 


This is a recipe you can easily alter to meet your personal taste. Papaya, baby kale and banana are the three staples for the smoothie. You can then add your favorite milk, Greek yoghurt or juice. Pineapple and orange work just fine. When I am making a big batch for the entire family, I use a bigger blender. I serve the kids first, then I then take what is left of the smoothie, add protein to it and re-blend it. The second batch is for my husband and me. When I’m making one serving, I use the Nutribullet. 


Papayas grow all over Central America, the Caribbean, and the southern states of California and Florida. We are in Miami, and we can get papayas in the local market throughout the year. Papayas are more abundant in some months than others. Papayas come in a wide range of sizes. They taste like melons and have black seeds and orange flesh. I slice my papaya in half and use one half to make the smoothie. I cut the other half into cubed pieces and give it to the kids for a snack. Since I always need to use half of the fruit, I tend to make about two or three servings instead of one.


3-4oz baby kale
0.5 papaya
1 banana
4 ice cubes
2 cups pineapple juice or orange juice


Wash the kale, let it drain, and remove the stems. Peel the papaya, remove all its seeds and chop it into cubed shapes. Peel the banana as well.

First, blend the baby kale using pineapple juice until the mixture is smooth (If your blender has a pulse setting, use it). Add the papaya and the banana and blend again until smooth. Lastly, add ice cubes. Turn on the ice crushing setting and blend again.

Serve immediately!!


I don’t find it necessary to weigh or measure the ingredients because I try to prepare it as quickly as possible. When making 2 servings of the smoothie I use half a banana and 1 papaya. Remember that the sizes of papayas and bananas vary widely. Feel free to add more or less depending on the size of your fruits. 

If you enjoy creamy smoothies, consider adding a bit of Greek yoghurt when blending. Adding protein makes you fuller. If you want a smoothie with less carbs, skip the pineapple juice and use almond instead.

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