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Bean Stew & Chicken Cordon Bleu

March 29, 2017



Me and my beans... People should eat more beans, the nutritious facts of beans are absolutely uncharted. I love all kinds and all colors of beans. Today I made white beans (navy beans) and these are full of vitamin B1, vitamin C, Iron, Vitamin B-6, Magnesium. Plus, they are so delicious.


This time I paired with quite a feast (as if I never do :P). The bean stew is full of good veggies, such as carrots and celery and aromatics. Some slices of avocado drizzled with lemon and oil. A cordon bleu styled chicken and white rice.


This recipe yields 4 portions.




4 cups of dry white beans (soaked overnight & cooked)


2 carrots (peeled & chopped)


1 onion (chopped)


2 celery stocks (peeled & chopped)


1 clove of garlic (mashed)


3 tomatoes (peeled & chopped)


1/2 cup of cilantro (chopped)


1 tablespoon of tomato


4 chicken fillets (butterflied & hammered)


8 slices of gouda cheese


2 beaten eggs


4 tablespoons of flour


4 tablespoons of bread crumbs


oil to fry


2 avocado (halved)


1 lemon (juiced)


white rice (steamed)


Salt & Pepper





1. In a pan cook altogether the beans, carrots, onion, celery, garlic, tomatoes, and tomato paste for 30 minutes on medium heat. Then turn the heat off and add the cilantro.


2. Season the chicken fillet with salt and peeper. On each chicken breast, two slices of cheese should be placed and folded, dredged in the flour, then in the eggs and then on the bread crumbs, fry for 5 minutes on each side or until golden brown.


3. Slice each half of avocado into multiple pieces drizzle with lemon and season with salt and pepper.


4. Serve warm in a plate with steam white rice.





1. In Latin America and in the Caribbean it is custom to have beans with more than one side.







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