Strawberries and Cream

What can be easier than fresh strawberry with cream? The touch of vanilla in the fresh cream makes this dessert super especial.

This is another no recipe needed…but I could not ignore it…it is literally strawberry and cream and almost nothing else…okay, some sugar and vanilla extract. No need to bake, cook, just mix and serve…what could be easier? Especially now that all the stores are loaded with beautiful and fresh strawberries.

Back in Brazil strawberry was often served with either condensed milk or cream…and I totally forgot about it until a friend took us to a local Mexican food court where fresas con crema (strawberry and cream) were served…apparently in Mexico, strawberries with cream are sold everywhere…I felt in love again with the combination of it…so here I am, posting a very simple and delicious recipe for strawberry and cream.


  • 1 lb fresh strawberries, rinsed and halved
  • 1 cup Mexican cream, or heavy cream, or crème fraiche
  • ½ teaspoon vanilla extract
  • 2 to 4 tablespoons sugar (more or less according to your taste)
  • Fresh mint for garnish


Place the sliced strawberries in a bowl, add sugar and gently press with a fork until slightly mushed. The amount of sugar is determined by the tartness of the strawberries or how sweet you prefer.

Cover and place in the refrigerator for about 1 hour.

In the meantime mix the cream, vanilla extract and more sugar, according to your taste.

When ready to assemble the glasses, layer alternatively strawberries and then the cream. Finish with a layer of cream and garnish with mint leaves.

Serve cold

If you enjoy this simple recipe using fresh strawberries, you might want to check on Strawberry Icebox Cake or Strawberry Frozen Yogurt recipes.


Did you know that strawberries are packed with vitamin C? Apparently one serving of strawberries (about 8) provides more vitamin C than an orange.

Thank you for stopping by Color Your Recipes…have a colorful week!

Zucchini Noodles

This is an Asian inspired recipe for zucchini noddles by simply tossing the noddles with the already made ginger onion sauce. Great as a side dish.

This is a simple and healthy way to serve zucchini…and really taste delicious! Just add the Ginger Green Onion Sauce that I posted a while, which you can find the recipe here and it is ready…Again, this is so easy and simple that I am embarrassed to post it, but hey…I am doing it anyway!


  • Zucchini (as many as you want)
  • Ginger green onion sauce to taste


In a medium pot place water and a pinch of salt and bring to boil.

Wash and trim both end of the zucchini. Using a mandolin slice zucchini lengthwise into long, and thin strands.

Separate the zucchini noodles. Add to the boiling water and cook the zucchini for about 1 minute.

Quickly transfer the zucchini strands to a colander. Place the zucchini noodles into a dish and add the ginger green onion sauce. Mix gently and serve hot or warm.

Enjoy using zucchini as noodle? Please check on this recipe, low carb Zucchini Pasta.


What is the difference between pasta and noodle? It seems that the term pasta is widely used for Italian-style noodles, while “noodle” includes a more general meaning for Asian products. The word “pasta” come from Italian pasta, which means paste or dough, and the word “noodle” comes from German “nudel”, which means pasta.

Thank you for stopping by Color Your Recipes…have a colorful week!

Simple Chili

This is a very simple version for chili recipe made with ground beef.  It is such a comforting dish, and great for a cold evening meal.

I have been so busy lately that I had no time to make my usual “weekly” visit to you…I am sorry…I will try to stop by and see what is new with you…

This week, I am sharing a simple recipe for chili…I learned this recipe at one cooking class that I attended a while ago. The recipe called for turkey, but I made it with regular ground beef. Of course I had to make some changes to adapt our palate…I did cook the beans from scratch instead of using bean in can. Now that the weather is cooling down, nothing like a hot and spicy bowl of chili to warm up the evening…

Trust me, this is very simple to put together and it is very tasty!


  • 1 cup dry pinto bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
  • 2 ½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 jalapenos, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1½ teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • 2 10oz cans diced tomatoes
  • 1 can corn
  • 3 cup beef broth
  • 2 4oz cans green chiles, chopped with liquid
  • ¼ heavy cream or sour cream, optional
  • 1 small bunch fresh cilantro, finely chopped
  • 3 to 4 tablespoons cornmeal or masa


Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground meat, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the beef broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you enjoy this simple chili, you might want to try the Turkey version of this Chili recipe.


Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

Thank you for stopping by Color Your Recipes…have a colorful week!

Waffle Iron Pão de Queijo

This is a simplified Brazilian inspired recipe for pão de queijo, instead of fussing around with the dough you can enjoy these treats just by adding a pancake like batter into the waffle iron.

At the first sight you might be thinking…”What is new about these waffles? Who has never seen waffles?” Well, I must tell you that many times look are deceiving…and here is a perfect example…these are waffles made with tapioca flour, loaded with cheese…yes, you read it right…CHEESE!

Okay, now this is something that you should give a try if you own a waffle maker…why? It is amazingly delicious, gluten free and so simple to make.

I was very skeptical in getting a waffle maker, not that all the recipes out there were not tempting…far from that…it was because of my limited kitchen space…initially I wanted a bigger waffle maker, the one that can be turned, but space really did not permit me to get one. As a matter of fact when I brought the idea of getting a waffle maker, my husband even joked my saying if I was planning to put the waffle maker on top of my head…well…and I found a small one online which can be store up therefor it would not take much of space.

What do I make first? These crispy, slightly chewy inside waffle…these are a twist on the pão de queijo. Remember the Brazilian chewy cheese balls? Okay, so this is a simple version of it. The nice thing about this recipe…not much cleaning is required, with very little labor…

So get your tools together and start preheating your waffle maker…these are simply awesome!


  • 100 g tapioca flour
  • 1 large egg
  • ⅓ cup of milk (I used fat free, but feel free to use whatever milk you like)
  • 2 tablespoons of vegetable oil
  • ½ teaspoon salt (less if you like)
  • 40-60 g grated Parmesan cheese (or any kind of cheese, preferably dry ones), more the cheesier.


In a deep cup, place the milk, egg, salt and cheese. Using an immersion blender or regular blender, mix well all the ingredients. Once well mixed, slowly add the tapioca flour, by continuously mixing. Make sure that all the tapioca flour is incorporated into the egg and milk mixture. The batter will look like a thinner version of pancake batter.

Place approximately ⅛ cup of the batter into the preheated waffle maker and follow the instruction of your machine. The amount of batter will vary according to your like. I you are like me, I like crispier and crunchier waffles then you should add less batter.

The thickness of the waffles can be controlled by the amount of batter you place on the waffle maker. Many times with the leftover batter, I like to add very little batter to the machine and let it crisp all the way. Let them cool and store this waffles/crackers in an air tight container for later enjoyment…these sure make great snacks.

Serve hot or warm….simply delicious!

I hope you enjoy this simple recipe using a waffle maker…for more similar recipes please check on the Mochi Bacon Cheese Ball or the Brazilian Pao de Queijo recipes.

Did you know that pão de queijo is a very popular breakfast item in Brazil? Since pão de queijo uses tapioca flour, they are great for people that are sensitive to gluten.


Thank you for visiting Color Your Recipes…have a colorful week!

Portabella Stuffed Turkey

This is such a fun and interesting recipe…the portabella mushroom is filled with a mix of ground turkey and bulgur, very simple and great with a side of salad.

Before you continue reading my post, I need to apologize for not posting anything that is like “Halloween”…somehow I did not come out with anything interesting using Halloween theme…I have been out of creativity lately…yes, you can add some “eyes” and “nose” on this stuffed Portabella mushroom…

Anyway, this is another way that I found very tasty to use Portabella mushrooms…by stuffing it with ground turkey. It is simple and delicious! I love this by simply serving with a small side salad.

I hope you enjoy!


  • 1 lb ground turkey
  • 1 red bell pepper, chopped
  • ½ cup bulgur
  • 1 green onion chopped finely
  • Dash of ground all-spice
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley finely chopped to taste
  • 4 large Portabella mushrooms


Soak the bulgur in water for approximately ½ hour. Drain well by squeezing the water out. Set aside.

In a medium bowl add the drained bulgur and all the remaining ingredients, except for the Portabella mushrooms. Mix well and set aside.

Wash and pat dry the mushrooms. Remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat.

Preheat oven at 350F.

Fill each mushroom with the turkey mix. Brush the top with some olive oil and bake in a preheated oven for approximately 30 to 40 minutes or until the turkey is cooked thoroughly.

Garnish with fresh parsley. Serve hot or warm.

If you enjoy this simple recipe you might want to check on Sunny Portabella Mushroom recipe.

Okay I did not bake or cook any Halloween theme as I mention above, but last night we went to Descanso Gardens for the ‘Rise of the Jack-O-Lanterns”…it was a phenomenal the experience of seeing thousands of carved pumpkins lighted…below I am sharing with you a little sample of what we saw.


Did you know that Portabella mushroom are the mature form of baby cremini mushrooms? Mushrooms in general are arich sources of copper, selenium and vitamin B. Moreover, mushrooms support immune system and there are studies linking the anti-inflammatory benefits of mushrooms in deactivating cancer –like cells.

Thank yous for visiting Color Your Recipes…have a colorful week!

Pan Fried Tofu

This is such a simple recipe for pan fried tofu.  Once it is pan fried just dip the tofu in your favorite sauce or make a stir fry with it.

Being raised in an Asian family I grew up eating a lot of tofu, all kind of shape, texture and flavors…you name it I am pretty sure I had it. Here is a very simple, way too simple of a recipe…

Okay…I must admit that this is one of another recipe that it should not be called a recipe…there is really nothing to measure or weight…

You can use this tofu as it is, and eat by simply dipping into your favorite sauce or use in any stir-fry dish…it is delicious and adds an extra texture to it. Once you pan fry the tofu, it will not fall apart.


  • 1 block of firm tofu
  • 1 tablespoon vegetable oil


Drain the tofu from its original container and rinse gently.

Cut the tofu into small squares.

Press dry the tofu by placing it in between paper towels.

In a frying pan add the vegetable oil under medium heat and gently place the tofu in the pan. Fry until golden brown and turn it until both sides are golden brown.

Serve warm by dipping into any of your favorite sauce or use in stir-fry dishes.

I made a quick sauce by using light soy sauce and a dash of Sriracha sauce.

If you enjoy cooking with tofu, you might want to check on these simple and easy recipes…Chicken Corn and Tofu Soup or simply salad with Baked Tofu.


Did you know what tofu had been used in China for thousands of years and it is a product made by curdling soymilk? Tofu is high in protein, iron and calcium. Soy product contains phytoestrogen, which has similar structure to estrogen, female hormone, and mimics the action of estrogen produced by the body. Therefore women who have or have had estrogen –sensitive breast tumors should restrict their soy intake.

Thank you for stopping by Color Your Recipes…have a colorful week!

Shrimp with Red Quinoa

This is a very simple and easy recipe with red quinoa and vegetables topped with saute shrimp. The combination of nutty quinoa and shrimp is just amazing.

This is a very simple recipe packed with protein…delicious nutty quinoa loaded with veggies, topped with a gingery, lemony shrimp. It is gluten free and very healthy!

I used frozen ginger and frozen lemon…I just find it very easy to store and use. Just grate the frozen ginger or lemon (whole) using a microplane grater/zester on the shrimp…it is clean and totally trouble free. No need to use any chopping board…

Oh! Apparently there is no difference between the red and the white quinoa in terms of nutritional values…but you might need to cook the red one a little longer than the white one and it seems a little more crunchy than the white one. So be my guest and use whatever color of quinoa you wish…white, red or black.


  • ½ cup red quinoa
  • 1 tablespoon butter
  • ½ tablespoon chicken bouillon, skip is using chicken broth
  • 1 cup water or substitute with chicken broth
  • 1 cup frozen vegetables of your choice


  • ½ lb shrimp, shell removed and deveined
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon grated lemon (frozen lemon)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Cilantro to taste, chopped


Rinse the quinoa and set aside. In a small bowl place the shrimp, ginger, lemon zest, salt and pepper. Mix gently and place in the refrigerator while preparing the quinoa.

Boil the frozen vegetable according to the instruction in the package, make sure to not overcook it. Drain well and set aside.

Place the water with chicken bouillon in a medium pan with butter (skip the chicken bouillon if using chicken broth). Add the quinoa and bring to boil. Reduce the heat to simmer. Cover and cook until all the water is absorbed, it takes approximately 15 minutes.

Add the vegetables to the cooked quinoa and mix.

In a fry pan, medium to high heat add the olive oil wait until smoking Add the shrimps in a single layer and cook until all the edges turn pink. Flip each shrimp, making sure that they turn pink. Once cooked toss the chopped cilantro and remove the pan from the heat.

Place the quinoa with vegetables in a bowl and top with the shrimp…serve hot…enjoy!

If you enjoy this simple recipe using quinoa, you might want to check Steel Cut Oatmeal with Quinoa (for breakfast), Citrus Kale Salad with Quinoa (for lunch) and Meatloaf with Quinoa (for dinner).


Did you know that quinoa has a higher content in fat as compared to the other cereal grasses? These fats are monounsaturated fat and small amounts of omega-3 fatty acid, which are heart friendly fats.
Moreover, quinoa contains all nine essential amino acids needed in your diet and is high in fiber as well.

Thank you for stopping by Color Your Recipes…have a colorful week!

Sliced Beef with Leek

This is an Asian inspired recipe for sliced beef with leek. It is very easy and simple and great when served with a bowl of rice.

This is a very simple recipe which involves just a handful of ingredients…it is delicious served over a steamy bowl of rice and guess what? Great for next day lunch or dinner, therefore it is perfect for weekday meal.

I hope you get to try this easy and tasty Asian inspired recipe.


  • ½ lb finely sliced beef, I used shabu shabu boneless ribeye
  • 2 or 3 garlic cloves, finely chopped
  • 1 leek sliced diagonally
  • ½ tablespoon olive oil
  • 2 tablespoon oyster sauce
  • ½ tablespoon corn starch
  • Salt and pepper to taste


In a medium bowl place the beef, garlic, oyster sauce, salt and pepper, mix gently. Add corn starch and make sure that the beef is lightly coated with it.

In a fry pan or wok, add the olive oil and sauté the beef until all cooked and slightly brown. Remove from the pan and set aside.

On the same pan add the leek and sauté for a minute until slightly soft.

Add the beef back to the pan and mix together with the leek.

Serve hot with rice.

If you enjoy this simple beef recipe, you might want to check on these Asian inspired Sliced Beef with Black Bean Sauce or Beef, Carrot and Celery Stir Fry recipes.


Did you know that leek belong to the same family as garlic and onions? Therefore leek contain many of the same beneficial compounds present in garlic and onion such as flavonoids (known to protect blood vessels) and B vitamin (lower homocysteine supporting cardiovascular health).

Thank you for stopping by Color Your Recipes…have a colorful week!

Pavlova with Rose Cream

This is a easy and simple recipe for a very elegant dessert made mainly with egg whites, whipped cream  and fresh fruit. What makes this pavlova especial is the hint of rose in the whipped cream.

For the longest time I wanted to make pavlova…and I was able to try it for the first time this last July 4th, for the celebration of our Independence day…but could not take many photos…that is okay because I got to bake again for my niece Erica’s 16th birthday. Instead of topping the pavlova with only strawberry and blueberry (blue, read and white) I got to try again with all kind of fruits, which turned out to be prettier.

This is such a simple and easy recipe, in a way refreshing due to all the fruits on it…the combination of the delicate meringue (crispy) with the creamy fresh whipped cream with a touch of rose and the fresh fruit is just indescribable enjoyment for the palate.

The great about this simple and elegant recipe is that you can make the meringue a day ahead, just keep it in an airtight container.


  • 4 egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch


  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons rose water


  • All kind of fresh fruits that your eyes and palate desire…


Preheat oven to 250F degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper and flip the parchment paper, transfer the paper to a baking sheet.

In a large bowl, beat egg whites on low speed. Gradually add in the sugar, and increase the speed to medium high beating well until soft peaks form. Gently mix in rose water, vinegar, and cornstarch and continue beating until very stiff and glossy peaks.

Spoon the egg white mixture inside the circle drawn on the parchment paper. With a spoon gently work from the center to the side of the circle, building an edge.

Bake for 15 minutes at 250F and then 200F for another 1 ½ hour. The outside of the meringue should be crispy and lightly brown. The time to reach the crispy meringue is increased due to the less amount of sugar in the meringue.
Cool on a wire rack.
In a medium bowl, beat heavy cream with the sugar and rose water until stiff peaks.

Gently fill the center of the meringue with the whipped cream. Top it with the fresh fruit. Serve immediately.

I hope you enjoy this simple and elegant dessert using meringue…for more recipes using meringue you might want to check the recipe for Meringue Kisses Cookies.


Did you know that pavlova was named after the Russian ballerina Anna Pavlova? Two countries claim to be the creator of this dessert, Australia and New Zeland.

Thank you for stopping by Color Your Recipes…have a colorful week!

Banana Foster

This is a traditional recipe for banana foster…the hint of bourbon in the warm banana together with vanilla ice cream is just heaven!

I know you might be asking…another recipe with banana? Now you really believe me when I say that we always have banana “floating” on my kitchen counter…thanks to the great price of banana at Costco that it is so hard to beat.

During this warm days…nothing like ice cream, either homemade or store bought…adding banana foster to a simple and plain vanilla ice cream takes the already delicious vanilla ice cream to another level of dessert. The combination of the hot, creamy, caramelized bourbon banana on top of the ice cold vanilla ice cream is just a dream come through for the taste buds. The signals from your taste buds and brains are just synchronized in unison…THIS IS GOOD! By the way, do not worry about the bourbon when serving to kids, when flambéing the bourbon all the alcohol will be gone in no time.

In this recipe I used the 8 inch iron skillet to cook the bananas, which keep the heat pretty high and really gave me a nice caramelized bananas.

After all this talk I better get to this simple and easy recipe that will make you want more and more.


  • 1 tablespoon unsalted butter
  • 1 to 1 ½ tablespoon brown sugar
  • 2 large banana cut in half and then length wise
  • 1 to 2 tablespoon bourbon


  • Vanilla ice cream of your choice


Melt the butter in an 8 in iron skillet in a low heat. Add the brown sugar until dissolved. Add the banana and let them caramelized both side, flip carefully as they can bread easily.

Once both side ad golden brown, add the bourbon and carefully use a stick flame to flambé. Cook for another minute until all the flame dies out.

Serve with vanilla ice cream or wherever your imagination takes you…crepes, waffles, cake…

If you do not have bourbon, you can replace with dark rum, and add a pinch of cinnamon, nutmeg and all spice. I did not add any of the spices because I did not want to cover the flavor and aroma of bourbon.

If you enjoy this recipe, you might want to check on these homemade frozen dessert…Cherry Ice Cream or Berry Frozen Yogurt.


Did you know that the banana foster was originated in New Orleans? Because New Orleans was a major port of entry for bananas shipped from South America, Brennan’s Restaurant owner challenged his chef to use banana in his dessert. This is how banana foster was born!

Thank you for stopping by Color Your Recipes…have a colorful week!