Chocolate Molten Lava Cake

This is by far one of the tastiest, most decadent, fabulous chocolate recipes for the chocoholic.


Chocolate Molten Lava Cake

1 1/2 sticks unsalted butter

6 0z. chocolate (high quality, not chocolate chips)

3 eggs

1 cup granulated sugar

1/4 cup corn starch (sifted)

1 tsp vanilla extract

1/2 tsp salt

1.Preheat oven to 350 degrees

Put chocolate and butter into a bowl and melt until smooth in the microwave or in a double-boiler on stove.  Stir frequently.  Set aside

In large bowl, combine the eggs, sugar, vanilla and salt.  Mix well.

Slowly pour the chocolate mixture into the sugar/egg mixture and stir until combined

Cover the batter and let sit in the refrigerator for at least 2 hours (overnight)

Scoop mixture evenly into six cups in a muffin pan or similar

Put in oven and turn pan after 15 minutes to allow even baking

Bake for another 10-15 minutes.  They will be done when the outside has risen slightly above the sides of the pan and the center is puffed up but still soft

Let cool completely.   Unmold carefully

Serve on a plate and garnish with chocolate curls and berries

To serve warm, heat in oven for 5 minutes before garnishing.

Spanish Rice

ricefinishedSpanish Rice is a staple in our house.  This is an easy recipe, and you’ll love it!recipe-card-1-back-500x386

Tacos Buenos


These tacos are not only tasty, they stretch the meat, thereby helping your budget.  Whether our budget needs stretching or not, we make our tacos like this because they are just too good not to.


1 pound ground beef

3 potatoes, chopped

3 carrots, chopped

3 cloves garlic, minced

3 tomatoes, finely chopped (or tomato sauce)

1/2 onion, finely chopped

1 1/2 tsp salt, to taste

1/4 – 1/2 tsp cumin

1/4 bunch cilantro, chopped, for garnish (optional)

Brown beef in large frying pan.  Remove and drain excess fat.  In same frying pan, saute onion and garlic until onion is translucent, about 5 minutes.  Return meat to pan.  Add potatoes, tomatoes (or tomato sauce), carrots, salt, and dash of pepper.  Cover and simmer for about 20 minutes, or until potatoes are tender.

For Taco Shells:

Heat oil in a frying pan.  Fry desired amount of corn tortillas, using tongs to create a taco shell shape.  Drain on paper towels.

To Serve:

Fill each taco with meat/potato filling.  Top with:

Parmesan cheese

Shredded Jack or Cheddar cheese

Sour Cream



Salsa, Pico de Gallo, and/or Guacamole

Pico de Gallo


What makes pico de gallo different from, say, salsa borracha?  It comes down to the fresh tomatoes verses the blanched tomatoes.   Salsa is a cooked sauce; pico de gallo is all fresh ingredients.  Try this muy bueno recipe for pico de gallo when tomatoes are in season, cilantro is fragrant, and you’re craving fresh Mex.

Pico de Gallo

8 tomatoes, chopped

1/2 yellow onion, chopped (or 1 bunch of green onions)

1/2 bunch cilantro, chopped

8 serrano chiles, minced (for a milder version, use less chiles)

2 cloves garlic, minced

Juice from 1 lemon

1 tsp salt, to taste

Mix all ingredients in a large bowl.  Using a flat kitchen utensil or smasher, mash down slightly to produce juice

Frijoles de Olla


This is a basic frijole (bean) recipe.  Have it one night, then refry them for later in the week.  They are a staple in our house.

frijoles de olla

Holy Guacamole!


Holy Guacamole! This is a traditional recipe for guacamole…and is irresistible. Come with your appetite!


Salsa Borracha and Margaritas


No Mexican meal is complete without Margaritas and Salsa.  Lola has a special recipe for both.  Salsa Borracha (drunken salsa) is a family favorite, and the margaritas, well, you just have to try them!

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