Maryland Crabcake Tostadas

Sometimes, my son is hungry and I need to make him some food fast! He is a hungry teenager who is 15 years old.

This was simple but oh so divine!

I smeared the bottom of the tortilla with four cheese rosa sauce,smeared maryland crabcakes on top,added plum tomatoes,parsley,Cheddar cheese,Monterey Jack cheese,Queso Quesadilla and Asadero cheese.

I popped them in the oven at 350 degrees (pre-heated), and baked them until the cheese melted,and it was crispy!. ☺

Maryland Crabcake Tostadas…cut them in 4 pieces. They are great as an appetizer or for any gathering!

Chef Chichi





Mezzi Rigatoni+ Mild Italian Sausage+ Rosemary and Basil Cheese sauce


Tonight….I was in the mood for Mezzi Rigatoni. Β What is Mezzi Rigatoni?????

You can try it with chunkier meat or vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces.

Mezzi Rigatoni is also delicious….in baked casserole dishes….known as β€œPasta al Forno.”😁😁😁😁😁😁😁

This dish is truly simple to make…and you will be glad you did. 😊

  • 1 pound Mezzi Rigatoni
  • 1 purple onion, finely diced
  • 1 garlic,finely diced
  • Sweet mini peppers (red and orange) Sliced thin
  • 2 tablespoons olive oil
  • 1 1/2 pounds Italian sausage
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • 1 rosemary stem leaves
  • Two 25-ounce jars (of your favorite sauce) I like Bertolli Marinara
  • 2 diced Roma tomatoes
  • 2 cups of Sherry wine
  • Two 8-ounce balls fresh mozzarella, cut into large cubes
  • 1/2 cup grated Parmesan
  • Minced fresh parsley, and basil for garnish

Start cooking:

  • Bring a large pot of water to a boil (salt the water). Cook the Mezzi Rigatoni according to the package instructions; drain and set aside to cool.
  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper,garlic,multi color peppers,oregano,rosemary, and cook for a couple of minutes. Add the marinara sauce, Sherry wine, Mozzarella cubes, and mix everything together and cook for 5 to 7 minutes. Top with basil chiffonade and parsley. Set aside to cool.😊😊😊😊😊😊😊
  • To assemble, add about 2 spoonfuls of the sauce to the pot. Then layer half of the cooled noodles, and half of the remaining sauce. Repeat the process: layer the remaining noodles, and sauce, then top with the Parmesan,basil and parsley.Tiny note for you: If you want, you can cover the pasta, and put it in the fridge or freezer until you are ready to cook. 😊
  • When you are ready to cook, preheat the oven to 350 degrees F.Cook the Mezzi Rigatoni until it is heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving!!! 


Chef Chichi






Pan-seared Grouper in White Wine Tomato + Basil sauce

I must share what I made the other night. Yes,I have to post it as soon as I do,but I get all worked up in the kitchen.

I made Pan seared grouper filets seasoned with roasted garlic and herbs, red grape tomato…”rubies”….garlic,fresh rosemary,oregano,organic basil,lime zest, and Sauvignon Blanc!

This is the kind of meal that I look forward to making and eating!Β When it comes to choosing your white wine, I suggest using one that is crisp and dry, such as Pinot Grigio or Sauvignon Blanc. Β You can also sip some while you cook!

Grouper filets cooks very fast, so be sure not to over cook it. It really only needs 4 to 5 minutes on each side.

You will have plenty of pan sauce leftover, so I suggest serving this recipe with rice, quinoa, or even mashed potatoes.

This is sure to be a hit at your casa!IMG_20180605_225943_529

Chef Chichi






Arroz con Pollo + German Beer+ Puerto Rican Pink Beans with Diced Potatoes


Last night…I was in the very mood for a good,wet,arroz con pollo!

I diced some white onions,red pepper,roasted red peppers,green onions,garlic,and added sweet peas,capers,olives,tomato sauce,white wine,and Weihenstephaner German Beer.

My arroz con pollo is so tasty. I like to braise my drumsticks first… (you can use thighs,or chicken breast as well). Once braised I set them aside so that I can make my sofrito. πŸ™‚

Once my onions,garlic,peppers are sauteed,I add the rest of the ingredients so they marry together. I then place the drumsticks back to the pot along with 4 cups of ( Arroz canilla-Dorado from Goya)..Si es GOYA es bueno hahaha.

I like every grain of rice to absorb the flavor. Once that is done,go ahead and add water…enough to cover the rice,and add a splash of Edmundo white cooking wine (it was my mom’s favorite). I then add 1 bottle of Weihenstephaner German beer. πŸ™‚

Cover the pot on low….until you see that the rice absorbed all the water.

Ese es mi arroz con pollo topped with Puerto Rican Pink Beans….a la Chichi.

From my kitchen to you….



Chef Chichi



Spicy Asian Pork + Ramen Noodles

I love Ramen!!!!!!


I love ramen soup but do not like it watered down. It is all in the broth! Truly truly I say to thee….this came out magnificent!!!

The broth is made by slow cooking the pork for 4 hours, with lots of delicious garlic, ginger, soy sauce, mirin and gochujang. The layers of flavor are amazing and you end up with a thick silky broth, full of a rich umami taste.

I am now officially addicted to Gochujang…it is sweet…and spicy. If you have not used it,please do. It is delish!!!!

The rest of the Spicy Pork Ramen Noodle Soup consists of slow cooked pork, noodles, veggies and just-soft boiled eggs. It took quite a bit of work but it was so worth it!!! Go make some Ramen!
Go get the ingredients:
  • 2 tbsp olive oil
  • 1 kg rolled pork shoulder
  • ΒΌ tsp salt
  • ΒΌ tsp pepper
  • 2 carrots peeled. One left whole, the other cut into matchsticks
  • 1 onion cut in half (no need to remove the skin)
  • 1 stick of celery broken in half
  • 3 cloves garlic chopped in half (no need to peel)
  • 1 thumb-sized piece of ginger roughly chopped (no need to peel)
  • 2 litres chicken or vegetable stock
  • 2 tbsp mirin
  • 3 tbsp soy sauce
  • 2 tbsp Gochujang Paste this can be found on the speciality aisle of larger supermarkets
  • 1 red chilli roughly sliced (remove the seeds if you don’t like it too hot)
  • 4 large eggs
  • 200 g dried ramen noodles
  • 1 leek sliced
  • 100 g packed baby spinach leaves
  • 1 tsp sesame seeds
  • 1 tsp black sesame seeds
  • Small bunch spring onions scallions, chopped
  • 1 tsp red chilli flakes


  1. Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot. Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.

  2. Remove the pork, turn down the heat to medium and add in add onion, the whole carrot, celery, garlic and ginger. Fry for 5 mins until the onion starts to soften, then add in the stock, mirin, soy sauce, gochujang, the red chilli and the sealed pork. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
  3. Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
  4. Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
  5. Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.
  6. Place the noodles in a pan of boiling water and boil for 5 minutes. Drain, run under cold water (to stop them sticking) and put to one side.
  7. Heat the remaining oil in a frying pan and heat. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times. Remove from the pan, add the spinach to the hot pan and allow to wilt for 1 minute.
  8. Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks. Carefully peel the two eggs and slice in half. Place 2 halves in each bowl. Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.


Stuffed Shells with Sirloin, Organic Basil and Tomatoes+ Three Cheese


Happy new year everyone!! We made it to 2018. We must be grateful to be alive. I for one am grateful for many things. I have a brand new 2018 car,and at the moment I am undergoing therapy 2x a week. I am gradually getting better,but it will be a journey to be back to myself. I have faith it will be all over soon.Β 

Today is the 3rd day of the year,and I decided to make Stuffed Shells as my first home cooked dinner for 2018!

To be honest, pasta is one of my favorite dinners…and I was in the mood for love. ❀❀❀

The shells were cooked with salted water which came to a rapid boil..and they cooked in about 10 minutes. Drain the shells and set aside.

I cooked ground sirloin which I seasoned with Italian herbs,and I mixed it with fresh organic basil and fresh tomatoes. I drizzled some Cabernet Sauvignon into it too. Why not???!!!

Β Once done,I set it aside.

Then, in a bowl, I mixed 32 oz of Ricotta cheese,2 eggs, Italian herbs,himalayan salt,fresh nutmeg,2 cups of shredded mozzarella,and 2 cups provolone cheese. In my opinion, there is never enough cheese! Once it is mixed,set aside.

Obtain a square pan and spread your favorite sauce all around the bottom of pan. Go ahead and fill each shell with a teaspoon and 1/2 of the meat and the cheese on the square pan. Cover with your favorite sauce,and sprinkle cheeseee and parsley with green onions.

Make sure you heat oven at 375 degrees.

Once you are done assembling pan,place the square pan covered in aluminum into the 375 degrees oven for 45 minutes…or until cheese is melted.

Please do not drool…..


Chef Chichi