I know I usually post cooking videos, but I’d love to share more of my world…the books I read, my hobbies, my routines, and more. Let me know if you’d like to see more ✨
Chicken seasoning: salt, paprika, garlic powder, cumin, and black pepper to taste 1 onion 1 carrot A handful of cilantro (blend with 1/2 cup of chicken broth) 1 cup of chicken broth 2 small potatoes 1/2 cup of peas 1 tbsp ají panca (Peruvian paste) 1/2 tbsp ají amarillo (Peruvian paste) 1 tbsp garlic paste
Instructions: -First, fry the chicken on both sides until golden (it doesn’t need to be fully cooked — it will finish cooking later with the rest of the ingredients). -Once the chicken is fried, remove it from the pot and set it aside. -In the same pot, add the diced onion, garlic paste, ají panca, ají amarillo, salt, cumin, and black pepper (to taste). Cook for about 5 minutes over medium heat. -Then, add the cilantro blend and return the chicken to the pot. Cook for about 15 minutes, until the chicken is fully cooked. -Next, add the potatoes and veggies, and let it cook for another 10 minutes, until the vegetables are tender. -Check the seasoning and adjust if needed. -It’s ready to serve with white rice!
👀 If the liquid evaporates too much, add the remaining 1/2 cup of chicken broth.
Ingredients: • 2 tablespoons olive oil • 2 garlic cloves (chopped or sliced) • 2 ripe tomatoes • Salt and pepper to taste • ½ teaspoon parsley powder • 2 teaspoons sugar
Instructions: Cut the tomatoes into small pieces. Meanwhile, sauté the garlic in olive oil — just until golden, don’t let it burn. Once it’s ready, remove the garlic and mash it into a little paste. Set aside.
In the same pan, add the tomatoes and cook over medium-low heat for about 10 minutes. They’ll start to soften and release their juices. Then, mash them gently with a fork to create a rustic texture.
Add the mashed garlic, salt, pepper, and sugar. Mix everything well, then add your cooked spaghetti and toss until it’s fully coated with the sauce.
Finish with a sprinkle of parsley and some Parmesan cheese on top ✨👩🏽🍳
Hi guys! I hope you’re having an amazing day. I just wanted to share that I made a crochet scrunchie for the first time today and it came out really well hehe.
Hello guys! How are you doing? I know I haven’t posted videos in a while, but I’ve been going through some things lately — my grandma passed away, and I also had a miscarriage. 😣 Everything has been so heartbreaking. However, I’m trying to move on with my life and do my best, even though there are days I just can’t. Still, something I want to keep doing to cheer myself up is making videos and cooking, because it’s something I truly enjoy and it gives me a sense of purpose every day. So, I’m back on track 🥹💛 I hope everyone is doing well and staying safe!
For the Chicken: 849g chicken breast (about 1 1/2 breasts) Season with: • 1 tsp salt • 1 tsp paprika • 1 tsp garlic powder • 1 tsp oregano • Black pepper to taste
For the sauce: • 1/2 cup Greek yogurt (125g) • 1/4 cup light mayo (30g) • 1/4 cup honey • 1 tsp white vinegar (optional) • 2 tbsp sriracha (adjust to your spice level) 👉🏼 Mix well until smooth and creamy.
How to make it: 1. Cut the chicken into bite-sized pieces and season. 2. Pan-fry until golden and fully cooked. 3. Pour in the sauce and mix to coat. 4. Serve with white rice and your favorite veggies (carrots, edamame, broccoli… whatever you love). #banbangrecipe#chickenrecipe#easyrecipe#youtube
Spoiling my husband with this easy and delicious pesto pasta. Would you try it too? ✨👩🏽🍳
Ingredients for pesto: 3 cups of fresh basil 3 cups of fresh spinach 160g fresh cheese 1 red onion 2 cloves of garlic 1 tsp salt or to taste 1/2 cup of evaporated milk
First, sauté onion, garlic, basil, and spinach until soft.
Then blend it with milk, cheese, and salt.
Pour the sauce back into the pan, stir, add the pasta, mix it all together and that’s it
My first ever Puerto Rican habichuelas and Woww 🤤 here’s the recipe 👇🏼✨👩🏽🍳
Ingredients for the beans: -2 cans of pink beans (habichuelas rosadas) -1 onion, chopped -1 tablespoon of oil -½ Puerto Rican pumpkin diced -1 tbsp of minced garlic or garlic paste -1½ tbsp of sofrito -1/2 tsp salt and oregano -1 packet of sazon with culantro and achiote -1 can of tomato sauce (8 oz) -2 cups of water -A handful of fresh cilantro
Instructions for the beans: 1.Start by chopping the onion and cutting the pumpkin into small cubes. 2.In a pot, heat the oil over medium heat. 3.Add the chopped onion, garlic, and sofrito. 4.Cook on medium-low heat for a few minutes until the ingredients come together into a flavorful base. 5.Add the tomato sauce, water, diced pumpkin, cilantro, and pink beans. Stir everything well to combine. 6.Let it simmer on medium-low heat for about 30 to 40 minutes or until the pumpkin is soft and the stew thickens slightly.
Note: Once the pumpkin is cooked and the sauce has thickened a bit, it’s ready! Just make sure not to let all the broth evaporate.
Pork Chop seasoning: -salt -pepper -paprika -cumin -garlic powder(Season to taste)
Tostones (Fried Green Plantains)
Ingredients: -2 green plantains -Salt (to taste) -Oil
Instructions: 1. Peel the plantains and cut them into thick slices. 2. Heat plenty of oil in a skillet over medium-high heat. Once the oil is bubbling, carefully add the plantain slices. 3. Fry them on both sides for a few minutes until light golden (but not browned). 4. Remove from the oil and flatten each piece with a tostonera or any flat kitchen utensil. 5. Fry the flattened pieces again until crispy and golden. 6. Place them on paper towels to remove excess oil, sprinkle with salt, and they’re ready to enjoy.
Arroz con pollo peruano! Here’s the recipe 👇🏼✨👩🏽🍳
Ingredients:
For the seasoning base: 1 onion (finely chopped) 3 garlic cloves (minced) 2 tbsp Peruvian Aji amarillo paste A handful of cilantro blended with ½ cup of chicken broth or water 1 tbsp salt 1 tbsp black pepper For the chicken:
chicken pieces Salt, pepper, paprika, and cumin to taste
For the rice: 1 ½ cups rice (washed) 3 cups chicken broth ½ cup each of peas, carrots, red bell pepper and corn
Instructions: -Season the chicken and sear it for about 3 minutes on each side. Set aside. -In the same pan, sauté the onion and garlic over medium-low heat for 5 minutes. Then, add aji amarillo and cook until it turns into a thick paste. -Pour in the blended cilantro, mix well, and add the chicken back for about 15 minutes. -Once the chicken is fully cooked, remove it and add the rice and veggies. Bring to a boil, then let it cook on low heat for 15 - 20 more minutes. -That’s it! Serve with your favorite sauce. We love it with salsa criolla or pico de gallo.
Cristi Carrillo
Cristi Carrillo
I know I usually post cooking videos, but I’d love to share more of my world…the books I read, my hobbies, my routines, and more. Let me know if you’d like to see more ✨
5 days ago | [YT] | 30
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Cristi Carrillo
Chicken seasoning: salt, paprika, garlic powder, cumin, and black pepper to taste
1 onion
1 carrot
A handful of cilantro (blend with 1/2 cup of chicken broth)
1 cup of chicken broth
2 small potatoes
1/2 cup of peas
1 tbsp ají panca (Peruvian paste)
1/2 tbsp ají amarillo (Peruvian paste)
1 tbsp garlic paste
Instructions:
-First, fry the chicken on both sides until golden (it doesn’t need to be fully cooked — it will finish cooking later with the rest of the ingredients).
-Once the chicken is fried, remove it from the pot and set it aside.
-In the same pot, add the diced onion, garlic paste, ají panca, ají amarillo, salt, cumin, and black pepper (to taste). Cook for about 5 minutes over medium heat.
-Then, add the cilantro blend and return the chicken to the pot. Cook for about 15 minutes, until the chicken is fully cooked.
-Next, add the potatoes and veggies, and let it cook for another 10 minutes, until the vegetables are tender.
-Check the seasoning and adjust if needed.
-It’s ready to serve with white rice!
👀 If the liquid evaporates too much, add the remaining 1/2 cup of chicken broth.
#recipe #easyrecipe #homemade
1 month ago | [YT] | 25
View 1 reply
Cristi Carrillo
🍝 Homemade Tomato Sauce
Ingredients:
• 2 tablespoons olive oil
• 2 garlic cloves (chopped or sliced)
• 2 ripe tomatoes
• Salt and pepper to taste
• ½ teaspoon parsley powder
• 2 teaspoons sugar
Instructions:
Cut the tomatoes into small pieces. Meanwhile, sauté the garlic in olive oil — just until golden, don’t let it burn.
Once it’s ready, remove the garlic and mash it into a little paste. Set aside.
In the same pan, add the tomatoes and cook over medium-low heat for about 10 minutes. They’ll start to soften and release their juices. Then, mash them gently with a fork to create a rustic texture.
Add the mashed garlic, salt, pepper, and sugar. Mix everything well, then add your cooked spaghetti and toss until it’s fully coated with the sauce.
Finish with a sprinkle of parsley and some Parmesan cheese on top ✨👩🏽🍳
1 month ago | [YT] | 30
View 0 replies
Cristi Carrillo
My husband took me to the pumpkin patch today to cheer me up 🥹🎃🍂
1 month ago | [YT] | 27
View 0 replies
Cristi Carrillo
Hi guys! I hope you’re having an amazing day. I just wanted to share that I made a crochet scrunchie for the first time today and it came out really well hehe.
1 month ago | [YT] | 23
View 1 reply
Cristi Carrillo
Hello guys! How are you doing? I know I haven’t posted videos in a while, but I’ve been going through some things lately — my grandma passed away, and I also had a miscarriage. 😣 Everything has been so heartbreaking. However, I’m trying to move on with my life and do my best, even though there are days I just can’t. Still, something I want to keep doing to cheer myself up is making videos and cooking, because it’s something I truly enjoy and it gives me a sense of purpose every day. So, I’m back on track 🥹💛 I hope everyone is doing well and staying safe!
1 month ago | [YT] | 29
View 11 replies
Cristi Carrillo
Bang Bang Chicken ✨
For the Chicken:
849g chicken breast (about 1 1/2 breasts)
Season with:
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp oregano
• Black pepper to taste
For the sauce:
• 1/2 cup Greek yogurt (125g)
• 1/4 cup light mayo (30g)
• 1/4 cup honey
• 1 tsp white vinegar (optional)
• 2 tbsp sriracha (adjust to your spice level)
👉🏼 Mix well until smooth and creamy.
How to make it:
1. Cut the chicken into bite-sized pieces and season.
2. Pan-fry until golden and fully cooked.
3. Pour in the sauce and mix to coat.
4. Serve with white rice and your favorite veggies (carrots, edamame, broccoli… whatever you love).
#banbangrecipe #chickenrecipe #easyrecipe #youtube
4 months ago | [YT] | 44
View 2 replies
Cristi Carrillo
Spoiling my husband with this easy and delicious pesto pasta. Would you try it too? ✨👩🏽🍳
Ingredients for pesto:
3 cups of fresh basil
3 cups of fresh spinach
160g fresh cheese
1 red onion
2 cloves of garlic
1 tsp salt or to taste
1/2 cup of evaporated milk
First, sauté onion, garlic, basil, and spinach until soft.
Then blend it with milk, cheese, and salt.
Pour the sauce back into the pan, stir, add the pasta, mix it all together and that’s it
#pasta #easyrecipe #youtube #pestopasta
6 months ago | [YT] | 162
View 0 replies
Cristi Carrillo
My first ever Puerto Rican habichuelas and Woww 🤤 here’s the recipe 👇🏼✨👩🏽🍳
Ingredients for the beans:
-2 cans of pink beans (habichuelas rosadas)
-1 onion, chopped
-1 tablespoon of oil
-½ Puerto Rican pumpkin diced
-1 tbsp of minced garlic or garlic paste
-1½ tbsp of sofrito
-1/2 tsp salt and oregano
-1 packet of sazon with culantro and achiote
-1 can of tomato sauce (8 oz)
-2 cups of water
-A handful of fresh cilantro
Instructions for the beans:
1.Start by chopping the onion and cutting the pumpkin into small cubes.
2.In a pot, heat the oil over medium heat.
3.Add the chopped onion, garlic, and sofrito. 4.Cook on medium-low heat for a few minutes until the ingredients come together into a flavorful base.
5.Add the tomato sauce, water, diced pumpkin, cilantro, and pink beans. Stir everything well to combine.
6.Let it simmer on medium-low heat for about 30 to 40 minutes or until the pumpkin is soft and the stew thickens slightly.
Note: Once the pumpkin is cooked and the sauce has thickened a bit, it’s ready! Just make sure not to let all the broth evaporate.
Pork Chop seasoning:
-salt
-pepper
-paprika
-cumin
-garlic powder(Season to taste)
Tostones (Fried Green Plantains)
Ingredients:
-2 green plantains
-Salt (to taste)
-Oil
Instructions:
1. Peel the plantains and cut them into thick slices.
2. Heat plenty of oil in a skillet over medium-high heat. Once the oil is bubbling, carefully add the plantain slices.
3. Fry them on both sides for a few minutes until light golden (but not browned).
4. Remove from the oil and flatten each piece with a tostonera or any flat kitchen utensil.
5. Fry the flattened pieces again until crispy and golden.
6. Place them on paper towels to remove excess oil, sprinkle with salt, and they’re ready to enjoy.
Hope you can make it 💖
#cookingathome #cookingforlove #puertoricanfood #pinkbeans #habichuelas #easyrecipes #wifeskills #chefmode #wifematerial #latinfood #cookingformyhusband #puertorico #reels #instareels #reelsinstagram #foodblogger #reelsrecipe
7 months ago | [YT] | 92
View 1 reply
Cristi Carrillo
Arroz con pollo peruano! Here’s the recipe 👇🏼✨👩🏽🍳
Ingredients:
For the seasoning base:
1 onion (finely chopped)
3 garlic cloves (minced)
2 tbsp Peruvian Aji amarillo paste
A handful of cilantro blended with ½ cup of chicken broth or water
1 tbsp salt
1 tbsp black pepper
For the chicken:
chicken pieces
Salt, pepper, paprika, and cumin to taste
For the rice:
1 ½ cups rice (washed)
3 cups chicken broth
½ cup each of peas, carrots, red bell pepper and corn
Instructions:
-Season the chicken and sear it for about 3 minutes on each side. Set aside.
-In the same pan, sauté the onion and garlic over medium-low heat for 5 minutes. Then, add aji amarillo and cook until it turns into a thick paste.
-Pour in the blended cilantro, mix well, and add the chicken back for about 15 minutes.
-Once the chicken is fully cooked, remove it and add the rice and veggies. Bring to a boil, then let it cook on low heat for 15 - 20 more minutes.
-That’s it! Serve with your favorite sauce. We love it with salsa criolla or pico de gallo.
8 months ago | [YT] | 63
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