Fresh Fruit Mojitos

2013-02-17 20.41.00I love tropical fruits especially in summer time so I decided to mix mojito with the fruits and now everyone loves them, they are sexy little cocktails perfect for any time!

I like to use pineapple, papaya, mango, melon, kiwi but I encourage you to be creative and use the fruits you like!


10 fresh mint leaves

2 squeezed limes

1 cup white sugar (if you have brown you can use it too)

2 cups of ice cubes

2 ounces white rum -I use Bacardi

1/2 cup club soda

1/2 cup Orange liquor -optional


    1. Mix your rum, lemon juice, and the club soda  with sugar until it dissolves
    2. Add a handful of mint leaves , and muddle it together. Use a spoon

Add the mixture to the fruits


Dominican Oatmeal /Avena Caliente


Oat history begins with the history of wild oats which have been considered a weed for as long as man has cultivated grain. The mutated and domesticated form of oat that we know and love, today, has only been cultivated for about 2,000 years (young for a grain).

It got its start in Europe and Asia Minor, and was probably used primarily to feed livestock. Eventually it gained favor as food for humans and became popular in both Ireland and Scotland.

Finally, it made its way to America where George Washington was reported to have planted 580 acres of his own land with oats (a strange choice at the time). Today, the vast majority of oats are grown in North America and Europe.


—————————————————————————————————————————————————-  La historia de la avena silvestre comienza como lo que se ha considerado una maleza durante el tiempo que el hombre ha cultivado cereales. La forma mutada y domesticadas de avena que conocemos y amamos, hoy en día, sólo se ha cultivado durante unos 2.000 años (pocos años para un grano).

Se inició en Europa y Asia Menor, y fue probablemente utilizado principalmente para alimentar el ganado. Con el tiempo se ganó el favor de alimento para los seres humanos y se hizo popular en Irlanda y Escocia.

Por último, hizo su camino a Estados Unidos donde George Washington sembro, asi fue informado,  580 táreas de su tierra con avena (una extraña elección en el momento). Hoy en día, la gran mayoría de avena se cultivan en América del Norte y Europa.

I’m writing this recipe bacause it is true that we home cooks normally don’t measure ingredients and because of that it is difficult to remake our delicious Dominican dishes, I wish you can be with me and watch how my aunt or my mom cooks…well me too sometimes! hehehehe

My mission for 2013 is to share with you all my recipes with measurements with the intentions to spread the love of cooking into your houses, enjoy your avena!!!!!

Now back to my recipe!

Before I start I soak the oatmeal in water for 30 minutes


  • 1 cup of oatmeal
  • 1 can of evaporated milk
  • 1 cup of regular milk
  • 1 whole cinnamon stick
  • 2 tablespoons white or brown sugar
  • 1 pinch salt
  • Lemon zest
  • 1 teaspoon of vanilla extract
  1. Combine milk, oats, cinnamon, and salt in a saucepan. Bring to a boil, stirring constantly for 5 minutes and finally add the sugar, vanilla and the lemon zest and let it cook for 5 more minutes. If you like it light add more milk to it and let it cook for 2 more minutes. You can strain it and serve it, I eat it just like that and it is delicious!!!

Orzo Salad with Spanish Olives

I love pasta especially cold pasta salads and that’s why I decided to prepare  a simple salad that i can use my marinade from my grilled vegetables in order to make things easier. Start the Orzo Salad with 6 oz orzo, which is pasta that kind of looks like rice. It’s a great little cut for side dishes! Cook the orzo in boiling water until al dente, then drain and set aside to cool off for a bit. Add your marinate and Spanish Olives, Sauteed Green Beans, and grape tomatoes and done!


1 6 oz bag orzo

2 Spoons Spanish Olives

Grape Tomatoes

1/4 Green Beans-sautee in olive oil for 5 minutes

1 cup Marinade


Marinade for grilled Vegetables/Vinagreta para Vegetales a la Parrilla

photoMost vegetables cook better and are less likely to stick if marinated first here is the recipe for the marinate:


16 oz Canola Oil

8 oz Red Wine Vinegar

2 oz Lemon Juice

1 Spoon minced Garlic

1 Tablespoon Rosemary

1 Teaspoon salt

1 Teaspoon pepper

Combine all ingredients for the marinade.


Los vegetales se cocinan mejor y son menos propensos a quemarse si lo marinamos primero, aqui esta la receta:


16 oz aceite de canola

8 oz Vinagre de Vino Tinto

2 oz de jugo de limón

1 cuchara de ajo picado

1 cucharada de romero

1 cucharadita de sal

1 cucharadita de pimienta

Combine todos los ingredientes un despues de lavar tus vegetales mezclalo!

Herbal Ice Cubs/Cubitos de Hielo con Hiervas

photoIn this New York weather now days and with the kids at home, I figure let’s do something productive to keep the kids busy and helpful so I finally made little ice cubs with herbs, later I realized I can cut small pieces of lemon or any other fruit and do the same. Add your selected herbs or fruits or mixed them up in mini muffin pan; it gives a cooler look that a regular ice cube tray or a silicon one and put them in the freezer.

Presentation1Here they are ready for tomorrow’s post about Infused Water!

Blackberry Mojito/Mojito de Mora

  • 8 blackberry, and 3 for garnish
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 10 fresh mint leaves
  • 1/4 cup white rum
  • 1 cup ice
  • 2 tablespoons club soda


  1. Add blackberries, lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to muddle the mint into the lime juice and sugar.
  2. Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra blueberries, mint leaves for presentationPresentation1Ingredientes
    • 8 moras y 3 para decorar
    • 2 cucharadas de jugo de limón
    • 2 cucharaditas de azúcar morena
    • 10 hojas de menta fresca
    • 1/4 taza de ron blanco
    • 1 taza de hielo
    • 2 cucharadas de club soda


    Añade moras, jugo de limón, el azúcar y ocho hojas de menta a una coctelera. Con la punta de una cuchara de madera aplastatalos para que salga el sabor de la menta en el jugo de limón y el azúcar.
    Añadie el ron, mezclar bien y viertelo en un vaso lleno de hielo, dejando aproximadamente una pulgada de espacio para luego agregar la club soda. Adornar con moras adicionales y hojas de menta para la presentación.