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Hi it Andre you know my mom

I use jalapeño and bell pepper, because of the skin on poblano.

It looks super delicious! Just wondering, is the cake firm enough so that you can take it out of the dish and present it on a tray like a regular cake?

Thank you!!

???? Have not shown if you are using marmalade or jam. The small diced pieces are not labelled either. ☹️

I would like u 2 make a video (if u can ) of those cookies 2 sticked 2gether w caramel …. I know it’s not a Mexican cookie ! TY , Sue ❤

Can u add some cream cheese into the mixture?

Love these - straight to the point and fabulous . ❤

Miam miam soo deliceious

Stunning woman!

Those look delicious. 😋

It looks delicious, I love the presentation you give to the dishes. I will make it soon

Looks so beautiful and easy to make! I love this idea ❤

Delicious and easy to make. I love the presentation you give to them. Congratulations 👏🎉

Another yummy treat 😋 🍓

Y en Spanish...cuando ?

Como siempre...muy bonito ! Muy elegante...y voy a tratar de hacerlo .🎉

Great stuff!

Looks delicious! 😊

The riper the bananas the better, so good! 🍌😋

That looks sooo good ! 😋

Awesome!

Love It!

Amé el tip de la granada 😮, que buena receta espero pronto poder recrearla, gracias ☺️

Gracias por la receta ! Hermosos videos que hace... aqui disfrutando desde mi cama en el Hospital...

Hola ! Podria hacer videos en Spanish....?

Made this birria today followed the exact recipe except just used 2 chile de árbol (didn't want it too spicy) instead of 4. Let me tell you these were absolutely PHENOMENAL! So much flavor!!! Meat fell off the bone! The birria consomé was delicious. We made quesabirria tacos and they were a hit. My family is already asking for these to be made for Super Bowl. Thank you so very much for sharing this recipe. Truly delicious and hit the spot. ❤️ Best tacos ever!! ❤️

Looks good! 😋😋

It’s delicious!!

Wow, this looks so beautiful and easy to make! I love how you added the citrus fruits on top ❤

Looks amazing!❤

Yay I'm excited! Trying this recipe asap! ❤

Great that's my problem is making it taste good thanks to you I know what to do❤

Gracias por la receta!

CITRUS & HERBS SALMON - Nayad’s kitchen Ingredients • 3lbs Fresh Atlantic Salmon (filets, deboned) • 2 oranges • 2 lemons • 4 tangerines • 4-6 tbsp Olive oil • ½ bunch fresh dill. (or 2 tbsp dry dill) • ¼ bunch fresh parsley (or 1tbsp dry parsley flakes) • ¼ cup honey • 3 garlic cloves minced or chopped • 1tbsp garlic powder • 1tbsp onion powder • 1tbsp paprika • 1tsp chilli flakes (or more, optional) • Salt • Pepper GARNISH • ½ cup pomegranate seeds • Fresh parsley • Olive oil • Flaky salt • Citrus juice • Pepper • Orange, lemon or tangerine slices • Fresh dill Directions 1. Have all your ingredients in place as this recipe goes fast. Measure all your spices and have everything ready. 2. Next slice your citrus fruits, slice the lemons, oranges and tangerines and set aside. I like to leave the ends that aren’t as pretty to juice and add to the glaze. 3. In a small bowl, add olive oil and honey and combine well, next add the spices and continue to mix, add the herbs last. I keep things uncomplicated by using kitchen sherers to give the parsley and dill bunch a haircut and there you go, there is my herbs! No need to chop them! But you can chop them if you’d like. Mix the glaze well and taste and adjust.. does it need more sweetness? More salt? More flavor? More spices? Continue to taste and adjust until its to your liking. 4. Next line a cookie sheet with parchment paper, place your salmon tray in front of you to visualize where you’ll need to place them and how much space to have between them, then lay the lemons and orange slices on the bottom, and place the salmon filets on top. All the salmon filets should have ample space between them. 5. Next add the glaze on top, and rub it well on each filet. Top with the tangerine, lemon or orange slices. 6. Place on the LOWEST part of your oven and broil for 12-14 min depending on the thickness of the filets and the heat of your oven. After 10 min check on them. 7. Remove from the oven and finish glazing if some glaze is left, or simply drizzle with olive oil, lemon zest, sprinkle with pomegranate rubies all over it for that elegant gorgeous final look! You can serve with jasmin rice or your favorite rice, salad or veggies. Enjoy!

POZOLE ROJO - - Nayad’s kitchen Ingredients • 2lbs pork meat (shoulder, leg, cushion, backbone) (the key is having bone, meat to shred and fat for best flavor) • 1lb pork rib in pieces • 5 quarts water or broth (or 4qt water 1 qt broth) • 1 large can of maiz pozolero. (6lb, 3kg) I prefer it canned bc its already cleaned, semi precooked. • 3 bay leafs • 1 garlic head + 4 cloves of garlic peeled & roughly chopped. • 1 white onion • 16-18 guajillo peppers (dried) • 4 chiles anchos • 4-6 arbol chiles (dried, optional I love the spice and taste of these!) • 1 big can of pozole maiz • Dried oregano • Salt, Pepper • Cumin, Oregano, 1tbsp all spice (pimento peppercorns) Chiles: guajillo gives it that smokey flavor without it being hot n spicy, for that we can add chile de arbol for a little bit of spice. And 2 chile ancho Colorado for a bit of a sweet taste to give it depth in the flavor. Spices: white onion, bay leafs, Mexican Topping: • Julienned cabbage or lettuce should be iceberg or ball lettuce so its crunchy and doesn’t wilt fast w the hot soup • White onion chopped • Radish sliced thin • Cilantro • avocado • Limes • Oregano • Tostadas • Red chilli flakes Directions 1. On the stove, add 4 quarts water to large 10-12 quart stock pot, cover and bring to boil on high heat while you prep meat and make the sauce. And separately add about 3 cups water to a tea pot to mid / high heat (this water will be used to soften the chiles). 2. PREP MEAT: Place pork pieces on rack, pat dry with paper towels, sprinkle them generously with salt and coarse pepper, allow to get room temp and absorb the salt and pepper as well as dry fully. 3. PREP CHILES: Remove and discard the stems, seeds, and large veins from the chili pods. Heat avocado oil in small saucepan, holding the chiles with tongs dip and immediately remove each chile in and out of the hot oil, it will instantly become aromatic. Place them on bowl to set aside. Add the hot water from the pot to the chiles and let them soak 20-25 minutes. 4. SEAR THE MEAT: Heat a tablespoon avocado oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels to ensure they are fully dry (you can re season them with salt n pepper if you wish but they MUST BE DRY.) Working in batches, to avoid crowding the pan, sear the meat on all sides. No need to fully cook. 5. Add the meat to the stockpot of boiling water, then add ¼ onion, head of garlic, 1tbsp allspice, 2 bay leaves, cover and cook on med high heat and bring to boil. (skim the foam that will form on the top, it’s the impurities of bone and meat so just remove with a large spoon, cover again and continue to cook on medium heat for about 1 ½ - 2hrs or until fully cooked. 6. Once the meat is cooked, remove from broth and let it cool to shred and remove excess fat and bones. 7. MAKE SAUCE: lightly toast ¼ oinoin, and 4 garlic cloves and add to blender, softened chiles, a bit of the chile water, oregano (rub it) bouillon, pepper, salt. blend on mid then high until the smooth sauce. Strain (unless using high speed blender) Heat a skillet to med heat, add a bit of lard or oil cook the sauce (stilling constantly to help reduce the splatter). Then add it to broth, simmer on low for about 20-25 min then add the meat back in. 8. Meanwhile, rinse the pozole maiz really well under cold running water on a colander, add to the pot. Simmer on mid/low heat for about 20 -25min. 9. Serve on deep bowls, garnish with your favorite toppings or have toppings for each to add. (toppings: iceberg lettuce julienned, thinly sliced radishes, chopped white onion, oregano, cilantro, lime, extra hot chile sauce on the side for those who love spicy stuff. Don’t forget to have tostadas! NOTES: you can pre make the salsa the day before and reserve and the rest the next day to lighten the load. You can freeze perfectly just allow to fully cool then place in Ziploc bags, or freezer container. To defrost simply place in fridge the night before you need it.

POZOLE VERDE - Nayad’s kitchen Ingredientes • 8 muslos de pollo con hueso y piel • Sal, Pimienta al gusto • 4 litros de agua (o caldo o mitad y mitad, caldo de huesos, caldo de verduras o pollo) • 1/4 cebolla blanca • 1 cabeza de ajo • 1 cucharada de pimienta de Jamaica (pimiento, pimienta gorda) • 2 hojas de laurel • 1 cucharadita de comino molido • 1 cucharada de caldo de pollo • 2 chiles serranos • 2 chiles jalapeños • 2 chiles poblanos • 1 pimiento verde • 4 tomatillos • 1 cucharadita de hojas frescas de mejorana (sin tallo) • 1 cucharadita de hojas frescas de tomillo (sin tallo) • ¼ de taza de pepitas o semillas de calabaza (las verdes, no las blancas) es solo el interior • 1 manojo de cilantro (dividido. Toma un poco para guarnicion) • 2 hojas de epazote (y algunas para guarnicion) • 4 hojas de albahaca (y algunas para guarnicion) • Orégano mexicano (para obtener el mejor sabor) • 1 lata de 1 libra de maíz molido (maíz cacahuazintle - maíz pozole) Yo siempre uso DOS latas. GUARNICION: • Rodajas de rábano • Cilantro • Cebolla blanca picada • Rodajas de limón • Orégano • tostadas METODO: 1. Coloque en una bandeja o bandeja para hornear galletas (tenga papel pergamino para mantener la bandeja limpia ya que la volveré a usar más tarde) 8 muslos de pollo con piel y hueso en un lado. Seque muy, muy bien y luego sazone. Espolvoree con sal y pimienta espesa y déjelo a temperatura ambiente. 2. luego en la estufa coloque la sartén a fuego medio alto, aceite de aguacate y dore el pollo primero por el lado de la piel para que suelte su grasa natural, una vez dorado por ese lado, voltee y dore el lado sin piel, luego los lados para que se caramelice. , no es necesario cocinar completamente. El objetivo es simplemente dorar y caramelizar por todos lados. No abarrotes la sartén, mantén el fuego alto y no las toques hasta que se suelten solas una vez que cada lado esté dorado. 3. Coloque los muslos chamuscados en una olla y agregue agua o caldo, cubra y deje hervir. Se formará espuma en la parte superior, son las impurezas, así que retírelas con una cuchara grande, luego agregue ¼ de cebolla blanca, la cabeza de ajo entera, 1 cucharada de pimienta de Jamaica, 2 hojas de laurel, cocine durante aproximadamente 35-40 minutos o hasta que el pollo esté completamente cocido. Compruébalo para ver si se desprende del hueso y está completamente cocido. Deje enfriar para cuando esté listo para desmenuzar con un tenedor para quitar todos los huesos y la piel si lo desea. 4. Mientras tanto, enjuague el pozole maíz, precocido es como viene en lata pero enjuáguelo muy bien con agua fría en un colador, enjuague y escurra hasta que el agua salga clara. 5. Una vez que el pollo esté completamente cocido y retirado de la olla, agregue el maíz molido enjuagado y escurrido a la olla, cubra y continúe cocinando a fuego medio alto. 6. Haz la salsa: en la misma sartén donde chamuscamos el pollo NO LIMPIAR ni enfriar, debe estar caliente/fuego medio alto agrega 2 chiles serranos en trozos (no es necesario quitarles las semillas) solo usa 1 si no quieres picante, 2 chiles poblanos parcialmente desvenados y sin semillas pero no completamente picados en trozos grandes, 1 pimiento morrón verde en trozos, 4 tomatillos cortados en trozos, todo en la misma sartén a cocinar con un poco de aceite de aguacate, cocinar por un unos minutos luego agrega las semillas de calabaza y cocina a fuego alto hasta que los chiles se ampollen y todo huela bien dorado caramelizado, luego una vez caramelizado, agrega ½ taza a taza del caldo del pollo para desglasar la sartén y recuperar el sabor del pollo que se puso. pegado en la sartén, tapar y cocinar a fuego lento por 5 min hasta que esté completamente cocido, luego poner todo en la licuadora y agregar las hierbas aromáticas en manojo de cilantro, 2 hojas de epazote, 4 albahaca fresca, orégano seco, 1 cucharadita de comino molido, buillon de pollo, sal fresca. pimienta molida, hojas frescas de mejorana, hojas frescas de tomillo, mezcle a fuego lento y luego a fuego alto para obtener una consistencia agradable. Pruebe y ajuste el sabor, debe quedar un poco fuerte y sabroso. Ajuste con más especias o sazone si es necesario. 7. Agregue la salsa a la olla con el maíz molido y continúe cocinando a fuego lento durante unos 30 minutos y pruebe y ajuste. Agregue el pollo desmenuzado directamente a los platos y nuevamente a la olla para que esté todo junto. NOTAS: si tienes poco tiempo, puedes comprar pasta de mole verde y pollo asado y agregarlos al caldo para saltarte algunos pasos o ahorrar tiempo. Una vez que las sobras estén completamente frías, puede refrigerarlas en un recipiente hermético o congelarlas.

Yummnyyyy

The most delicious thing I've seen all year. The food look really good too.

Sweet!

You know you just get better and better

Oh this looks so go od ! Wow you got the best receta

This looks heavenly Nayad!! 👏🏼Perfect for cold wheather❄️!! ❤ it!

Man this looks delicious! And easy to be honest. Going to give it a shot this weekend.

What a great recipe! So beautifully presented too! Ive never made pozole, but this made me want to attempt it. 😍😅

Te encontre!! No me llegan las notificaciones😢

Extremely woow🎉🎉🎉

Mmmmmmmmm!!!!! SO GOOD!

Wow Sounds good! I am going to be making mini pumkin pie just like you. And some chocolate strawberrys, and hot coco. And I am saleing them!

I'll definitely be making this! 😋😋