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The beginning

The love of food.

I sat in bed, bored, hungry, and with a brain full of ideas. I was born in 1990, and since that summer day I had a passion for food. At the age of nine I began “backing cookies”. Sometimes I would follow recipes from an old cook book my mom had and sometimes I would makeup my own. Mostly bland cookies, that I swore were delicious.

At the age of 11 my mom and dad gifted me the freedom of expression in the kitchen. All I really knew how to make was chicken and fried fish. From time to time I made rice and beans, standard Mexican dishes.

I remember being nine and going to work with my mom, where they had cable. I would watch the food network, no cartoons for me! I loved dreaming that one day I would have my own cooking channel.

By 11 when I was cooking real edible food, I would pretend I was teaching others how to cook (on my own show). I hadn’t actually started experimenting with spices yet.

As I grew up, got busy, and thought it was too cool to pursue my dream I lost that spark of experimenting in the kitchen. I stuck to the basics and didn’t actually continue to experiment.

When I met my now boyfriend, I had someone that LOVED food and cooking as much as I do who was rooting for me. He loved eating my food, watching The Food Network, and experimenting with me. He also is my best coach and critic. Now I have a brand new outlook to cooking, I enjoy experimenting with flavors and getting out of my comfort zone when cooking.

So here I am now, about to have my first child, and 100% committed to make my dream a reality. With no REAL cooking training, an open mind about flavors, and kitchen begging to be used. Watch me grow as a mother, “wife”, and your newest cook.

– Raquel (Kaykay)

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Rajas con Pollo en Queso y Crema/ Peppers with Chicken in a Creamy Cheese Sauce

Savory and tender chicken, with pasilla peppers, corn, in a creamy and cheesy sauce. You can eat this with a spoon, scoop it up with a tortilla, or make it into a taco. Your mouth will be watering and your taste buds will explode with excitement.

To make this you will need:

  • 4 Skinless Chicken Thighs
  • 4 large Pasilla Peppers
  • 1/4 Head of garlic (in tact)
  • 1/2 White Onion (in tact)
  • 1/2 White Onion Chopped up
  • 1 whole lime
  • 1 TBSP of minced garlic
  • Salt
  • 2 TBSP of Chicken Bouillon
  • 1 & 1/2 TSP Garlic Powder
  • 1 & 1/2 TSP onion Powder
  • 1 TSP Ground Cumin
  • 1 TSP Dry Parsley Flakes
  • 1/2 TSP ground black pepper
  • 2 Cups of Shredded Sharp Cheddar Cheese
  • 2 Cups of Heavy Whipping Cream
  • 1 15 oz Can of Sweet Yellow Corn
  1. In a deep pot, place the four chicken thighs.
  2. Fill with water until thighs are completely submerged.
  3. Add the whole lime, half of onion, quarter head of garlic, and the chicken bouillon. You can substitute the bouillon with salt if you prefer.
  4. Place on the stove over medium high heat, uncovered.
  5. Once it comes to a boil turn heat down to medium low and cover the pot and allow it to simmer. This process will take about 1 hour to an hour and a half.
  6. Once the chicken is done pull from the pot and allow it to cool.
  7. Once the chicken is cooled down shred it and you can toss the bones. (I chose to use bone in chicken because it makes a better broth.)
  8. In a large pan add any oil of your choice, and saute the onions ad garlic until the onions are slightly translucent.
  9. Add your shredded chicken and peppers along with all of your spices. Add salt to taste.
  10. Once the bell peppers begin to soften (fork tender) add your corn and allow everything to crisp up. Add more salt at this time if needed.
  11. Once all of your ingredients start to crisp up a bit add the heavy cream. allow it to sit on medium high heat until the creme thickens a bit.
  12. Once your cream begins to thicken add your cheese, stir until fully melted.
  13. Bring the pan off the heat, serve, and Enjoy!
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