Camarofongo (Shrimp Mofongo) @ Cafe Colonial

In case I never mentioned this, I am originally from the Bronx, NY! I spent a lot of years in the Pelham Parkway area close to the Bronx Zoo. Now, I live in Bridgeport, CT which ironically isn’t that much different from the Bronx. It reminds me of where I use to live except with way less people, LOL. I usually go down and visit twice a month and you know I have to eat something good. I have to say, the Bronx has the best Spanish food you’ll ever get to taste. It’s worth the trip which is only a 45 minute ride from my apartment to the Bronx. I went to a Spanish place called Colonial Restaurant on White Plains Rd. underneath the 2&5 train line. They have an awesome Dominican style breakfast including mangu (mashed plantains), fried cheese & salami & onions. If you never tried that, take my word for it, TRY it! I took my mom to dinner last Friday and I had a shrimp mofongo that was to die for! This is definitely worth a food adventure!

Stuffed Chicken

I got carried away after making stuffed peppers last night that I went and stuffed chicken breast for today’s dinner…. Stuffing food with other food is pretty awesome! There were so many different recipes for stuffed chicken but I used what I had in the fridge to try it for my first time. I think next time I’ll use pepper jack cheese and red bell peppers to stuff them. The key to making chicken is marinating it first, even for an hour. Let the chicken preserve its seasoning. I usually season all my meat with adobo but you can use salt and pepper.

·         A pack of chicken breast, split open in the middle deep enough to have a pocket

·         Frozen spinach, thawed

·          Mozzarella cheese

·         1 cup of mushrooms sliced

·         1 small onion chopped

·         ½ cup of breadcrumbs with  2 tablespoons of parmesan cheese

·         Mix all ingredients in a bowl and stuff chicken good, use a toothpick to hold it together if necessary

·         Bake for 45 minutes

Serve with a sweet potato & enjoy!

Leisha's Bakeria

I fell in love with a… BAKERY! My very own local bakery in downtown Bridgeport that I can literally skip to, it’s so awesome. I am so excited for this because it is a family ran business, the owner is the one throwing down on her delicious wraps and sandwiches while her beautiful kids check out the customers amongst other things. They have really really awesome CAKES that they design along with things like cheesecake cupcakes! They also have meatloaf muffins! I mean the menu is just out of this world and I really love how FUN some of her recipes are. It called Leisha’s Bakery, on the corner of Fairfield Avenue in Bridgeport, CT. You can sit and enjoy a delicious cup of cinnamon coffee on their couch while playing chess or you can sit outside! So far I ordered a cake for a baby shower very last minute and they came through without a problem (thanks so much) & I’ve also tried quiche, spinach wrap (thanks for this idea too) & OMG they have a Huevos Rancheros Wrap. Please stop by this awesome treasure, you will be well taken care of! 

2 eggs with lime cilantro salsa, tortilla chips, sour cream & cheddar cheese.

Egg whites spinach wrap with Swiss cheese. 

  

Spinach on Spinach

                Do you have a 30 minute lunch break? No problem! If you’re like me, I’m only allowed to swallow my food, no chewing or burping allowed! I mean really, 30 minutes is not enough time when you have to eat, take a picture of your food and upload it to Instagram let me tell you! LOL But, I think I've mastered it with this simple and delicious lunch. I call it Spinach on Spinach. I found some awesome Spinach wraps the other day by the deli at Stop & Shop and what was that for… I've been making Spinach wraps all week. I made this wrap with strawberries, avocado, tomatoes, & spinach leaves. I drizzled some ranch dressing for a little kick and whoa baby, it was so amazing. If you bring everything sliced from home all you have to do is fold the wrap once you’re ready to eat it. Enjoy!

STUFFED Peppers

I don’t know if it’s because spring is in the air, but dinner was calling for some COLOR! As I walked around the super market, I grabbed a bright bell peppers package and decided to find a stuffed pepper recipe. This was so much fun! I loved it. This is the type of dish that doesn’t need a side because you can get pretty creative, LOL. You can basically stuff a pepper with anything and everything. It’s a meal in itself! I happened to use:

·         ¾ ground beef, seasoned with sofrito, oregano, cumin

·         4 bell peppers (red, orange, green, yellow) be sure to take out the inside of the peppers so they are nice and clean inside

·         1 chopped onion

·         5 mushrooms chooped

·         1 cup of rice, 1 cup of water (cook separately)

·         Breadcrumbs with parmesan cheese

·         1 can of chickpeas

·         Mozzarella cheese to sprinkle on top of the pepper once stuffed

Cook the meat first adding the onions and mushrooms to the pan

Cook rice in a separate pan

Mix the meat and rice together, add in chickpeas

STUFF the pepper until it cannot breathe

Sprinkle mozzarella on top

                             Bake for 45 minutes

Avocado Pasta

                Recently, I started an Instagram for my blog! By the way I am taking a social media class at Sacred Heart University, which inspired this blog to begin with. My professor is teaching us how to promote our brand and this was one of the ways. A couple of months ago I deleted my personal Instagram account because I was spending way too much time on it. Now that people can benefit from my account, I don’t feel so bad about having one. It has become the best decision for my blog because there are so many food lovers just like me. I am finding so many recipes I don’t know what to do with myself, LOL. If you didn't know yet, I am obsessed with avocado so when I found this recipe I was like no way! It was quick, simple and most importantly, delicious! Thank you to @creativefoodsdyi for this recipe! It is my new favorite dish and it is amazing. You’ll need:

·         12 ounces spaghetti

·         2 ripe avocados ( I used 3 small ones)

·         ½ cup of fresh basil leaves

·         2 cloves garlic (already chopped garlic in a jar works too)

·         2 table spoons freshly squeezed lemon juice

·         1/3 cup olive oil

·         1 cup cherry tomatoes, halved

·         ½ cup canned corn kernels, drained and rinsed

Mix ingredients together along with the pasta once done! Enjoy! 

Off the Hook Bar & Grill

After church yesterday, the boys and I went to a place called Off the Hook. I just love their name, its so clever. It’s located close to the water on Ferry Blvd in Stratford, CT. This is a seafood spot that I highly recommend. It was my first time there and we sat outside, if your one of those people who enjoy eating outside this is the place to go! They have a nice size parking lot and the staff is great. We ordered the Maine steamer clams for an appetizer which were soaked in an amazing butter sauce to dip bread in. We all ordered the “Off the Hook Lobster Roll” that was literally off the hook. The lobster was so soft and delicious and it wasn't served on just any ordinary roll. The bread here is kind of amazing, so try not eat too much of it!  All meals come with french-fries, coleslaw and a pickle (all very important) LOL. You have to check it out!