These bars are a great addition to any meal. Make them for picnics, for school or as dessert. Here is what you are going to need for these:

Makes 24 bars

2 cups rolled oats
2 cups flour
1 cup brown sugar
¾ cups chopped nuts
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
1 cup melted butter
1 egg separated
1 – 14 oz. can condensed milk
1 tsp. orange zest
1/3 cup orange juice
2 cups blueberries

Preheat the oven to 350 degrees. Line a 9×13 baking sheet with an overlapping piece of aluminum foil. Butter the foil on the bottom and sides.

Place the oats, flour, brown sugar, chopped nuts, vanilla extract, baking powder and salt in a bowl. Add the butter and mix until the dough resembles coarse crumbs. Separate 2 cups in a small bowl.

Lightly beat the egg white and add to the larger bowl of dough. Mix well. Press the dough into the pan and bake for 10 to 12 minutes. Remove pan from oven.

Whisk together the condensed milk, egg yolk, orange juice and zest. Fold in the blueberries. Spread the cream onto the cooked crust and cover with the remaining dough. Place in oven and bake for 30 to 35 more minutes – until lightly browned and filling is bubbly.

Remove from oven and cool down completely. Once it is completely cooled down remove the aluminum foil from the pan onto a board. Cut 24 bars and serve. Enjoy!

Print the Blueberry Orange Cream Bars Recipe Here

This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Here is what you need for these:

2 beefy racks of ribs
2 pasilla chilies
2 California chilies
4 arbol chilies
3 TBS salt + 1 tsp. for the chilies
2 TBS cumin
1 TBS black pepper
4 garlic cloves
BBQ sauce of your choice

Place the dry chilies in a skillet and turn on the heat. Press the chilies on the hot skillet and allow them to char and blister a bit. Move them to a bowl and cover them with boiling water. Weigh them down with a small plate and allow the to re-hydrate for about 20 to 30 minutes. Once hydrated, stem and seed the chilies. Place them in a blender with 4 garlic cloves and 1 tsp. salt. Blend until you have a smooth paste, adding a little of the soaking water if necessary.

Remove the fascia from the back of your ribs by sliding a small knife under it to separate it from the bone and pulling on it to tear it away. Rinse the ribs and place them in a pan.

Mix together the remaining salt, pepper and cumin. Sprinkle the rub on both sides of the racks and rub it in with your fingers. Smear the ribs with your chili paste.

Heat your grill. If you have a gas grill, turn off half of the burners once it is hot. If you have a charcoal grill, pile the hot coals to one side – using a metal tool. Place the ribs, bone side down on the lit side and sear them. Once seared, move them to the unlit part of the grill. Cover the grill and cook the ribs in indirect heat for a good 2 hours.

Slather the ribs with BBQ sauce and allow them to cook for another 30 to 45 minutes. The longer they cook the more tender they will be. Remove the ribs from the grill and serve. Enjoy!

Print the Grill Beef Ribs Recipe Here

This salad goes very nicely with any kind of meat. Make it for your next barbecue. You will love it! Here is what you need to do for this:

12 oz. cooked tri-color pasta
1 cup sliced ripe olives
3 carrots – cut into strips
4 celery stalks – chopped
½ bell pepper – cut into strips
1 cup poppy seed dressing

• Mix all ingredients in a bowl.
• Add poppy seed dressing.
• Toss until everything is coated well.
• Serve and enjoy!

½ cup salad w/o dressing – CALORIES 183.19; FAT 1.75 grs (sat 0.14; mono 0.67; poly 0.5); PROTEIN 5.8 grs ; FIBER 2.11 grs; CARBS 35.55 grs; CHOLESTEROL 0.00 mg; IRON 1.77 mg; SODIUM 108.93 mg; CALCIUM 38.87 mg

Print the Tri-Color Pasta Salad Recipe Here

This is a great alternative for a beef burger. I is also quite low in carbs. The sauce is made with Tahine, the main ingredient in hummus, and it complements the lamb very nicely. This is what you need to do for this:

1/2 pound ground lamb
2 TBS finely chopped yellow onion
1.5 TBS finely chopped mint
2 TBS finely chopped parsley
2 minced garlic cloves
1 large lemon – some for the meat, some for the sauce
Pinch cumin
¼ tsp red chili flakes
2 TBS Kefir cheese – 1 for the meat, 1 for the sauce
½ cup crushed pita chips
Salt & Pepper
½ TBS Tahine paste
¼ tsp cayenne pepper
Pita pockets
Lettuce leaves, tomato slices, mint leaves and red onion slices
Olive oil

Place the meat and the onion, mint, parsley and garlic on a bowl. Add a squeeze of lemon juice, cumin, red chili flakes, 1 TBS Kefir cheese and pita chips. Season with salt and pepper and mix to combine well. Make three equal size patties.

Heat a large skillet with some olive oil. Add the patties and cook them until a nice brown crust forms. Flip them and finish cooking.
While the meat is cooking, place the tahine in a bowl and this it out with about 1 TBS lemon juice. Add the remaining Kefir and form into a paste.
Season with some salt and the cayenne. Set aside.

Cut a pita pocket in half and carefully separate it. Smear the Tahine sauce in the inside. Line with lettuce leaves and add a cooked patty. Add a tomato slice, some mint leaves and red onion. Drizzle with olive oil and season with some salt. Serve.

Print the Lamb Burger Recipe Here

This dessert is quite easy to make and will complement any special occasion. Coffee and dulce de leche are perfect for each other. Here is what you are going to need for this:

Serves eighteen

40 lady finger cookies or vanilla wafers
2 TBS instant coffee
2 cups boiling water
2 cups very cold whipping cream
1 cup dulce de leche
1 TBS coffee liquor (opt)
¼ cup dark cocoa
9×13 dish

Mix the instant coffee with the water. Stir to dilute well and set aside.

Whip the cream until soft peaks start to form. Add the dulce de leche and coffee liquor (if using). Beat until well mixed.

Soak the lady fingers in the coffee, without making them soggy. A couple of tumbles are enough. Place the soaked cooking in your pan – 10 per layer. Add ¼ of the cream. Turn the dish and arrange a second layer of soaked cookies – this time make sure the 8 are on top of the 2 cookies on the first layer. Add another ¼ of the cream. Repeat until you have 4 layers, finishing with the cream.

Sift the dark cocoa on the top of the cake. Cover with plastic and freeze, for a minimum of 6 hours, or overnight. Once frozen, remove cake from freezer and allow it to sit on the counter for 15 minutes before you serve. Cut it into squares and enjoy!

CALORIES 223.68; FAT 13.16 grs (sat 7.65; mono 4.21; poly 0.81); PROTEIN 4.22 grs ; FIBER 0.61 grs; CARBS 22.95 grs; CHOLESTEROL 94.21 mg; IRON 1.06 mg; SODIUM 62.95 mg; CALCIUM 62.26 mg

Print the Cofee Dulce de Leche Ice Box Cake Recipe Here

Fish tacos are the greatest! I made these with tilapia but you can use any mild, white fish. If you have never had a fish taco I hope you will give them a try. They are absolutely delicious! Here is what you need for these:

16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Tilapia Tacos Recipe Here

Berries are in season and they are inexpensive and super sweet! This is a quick way to create an elegant dessert that every berry lover will adore! Here is what you are going to need for this:

12 oz. blackberries
6 oz. blueberries
6 oz. raspberries
8 oz. sliced strawberries
4 TBS confectioners’ sugar
1 TBS Balsamic vinegar
Cream
Mint for garnish- optional

Rinse and pat dry all of the berries. Place them in a bowl and add the sugar. Mix carefully with a rubber spatula. Add the balsamic vinegar and mix carefully. Place the berries in the fridge until ready to use.

Spoon berries into a serving cup and top with whipped cream. Garnish with a leaf of mint if desired. Serve and enjoy!

Print the Berries & Cream Recipe Here

French toast is made by dunking bread into beaten eggs and then cooking it in a skillet or griddle. Typically it is made with brioche or sliced white bread. Nutella is a chocolate and hazelnut paste that goes beautifully with crepes. It is also great sandwiched between two pieces of bread and then turned into French toast. What a nice addition to any breakfast or brunch. This is what you will need for this:

Serves four

8 pieces sliced white bread or brioche – crust removed
4 TBS Nutella
4 eggs
1 TBS milk
1 tsp. vanilla extract
1/2 TBS butter
1 TBS powdered sugar

Make 4 sandwiches with 1 TBS Nutella each.

Whisk the eggs, milk and vanilla. Heat a griddle or skillet with some butter. Dunk the Nutella sandwich into the egg mixture and coat well on both sides. Place it on the heated griddle – on medium heat – and allow the bottom to brown, about 4 minutes. Flip and finish browning the other side.

Plate the French toast to a plate. Cut in a diagonal with a bread knife. Sprinkle with confectioner’s sugar and serve. Enjoy!

CALORIES 341.38; FAT 14.90 grs (sat 5.56; mono 2.94; poly 1.74); PROTEIN 11.75 grs ; FIBER 1.7 grs; CARBS 38.54 grs; CHOLESTEROL 194.01 mg; IRON 3.10 mg; SODIUM 336.15 mg; CALCIUM 128.79 mg

Print the Nutella French Toast Recipe Here

This recipe was sent to me by our friend Antonio Cabarr on YouTube. It is an excellent and refreshing drink, perfect for a hot day. It is also a great way to use up pineapple peels. Here is what you are going to need for this:

Pineapple peel
1/2 cup rice
1 stick cinnamon
1 cup evaporated milk or regular milk
1 cup simple syrup or water and sugar to taste
1/4 tsp. vanilla extract
1/4 tsp. grated nutmeg

Place the pineapple peel, rice and cinnamon stick in a pan. Cover it with water and bring to a boil. Cook until the rice is softened. Let it cool down completely.

Place the cooked rice and peel in the blender and puree. Pass the juice through a sieve and strain into a bowl. Add the milk, syrup, vanilla and nutmeg. Stir well and pour into a pitcher. Serve over ice. Enjoy!

Print the Panamanian Rice and Pineapple chicha Recipe Here

Mache is also known as lamb lettuce, corn lettuce, Swiss lettuce and field lettuce. It is very delicate in taste and grows in little clusters with short stems. It goes wonderfully with avocados, mushrooms, sprouts and red onion. Go ahead and replace the honey in this recipe for agave and keep it vegan! This is what you are going to need for this recipe:

Serves four

2 small oranges – peeled
2 scallions – chopped
1 tsp. grated fresh ginger
1 tsp. honey or agave
1 TBS soy sauce
2 TBS rice vinegar
1 TBS vegetable or Canola oil
¼ tsp. sesame oil
4 cups washed Mache or baby spinach
1 TBS toasted sesame seeds
1 handful of alfalfa sprouts
1 small ripe avocado (or ½ large)

Separate the orange wedges, making sure you have no white on them. Place the oranges in a sieve, over a bowl.

Add the scallions, ginger, honey, soy sauce and rice vinegar to the orange juice rendered from the oranges. Mix well. Slowly whisk in the oils. Set aside.

In a bowl mix together the mache, alfalfa sprouts and sesame seeds. Drizzle the dressing on top and toss well. Place the orange segments and the avocado in the bowl. Toss carefully so as not to mash the avocado or the oranges. Serve and enjoy!

CALORIES 172.67; FAT 10.77 grs (sat 1.25; mono 5.88; poly 2.53); PROTEIN 2.53 grs ; FIBER 4.56 grs; CARBS 18.85 grs; CHOLESTEROL 0.00 mg; IRON 1.95 mg; SODIUM 261.25 mg; CALCIUM 65.61 mg

Print the Mache Salad with Oranges and Avocado Recipe Here